Greek flavors like olives, tomatoes and capers make this Skillet Greek Chicken with Orzo one of my favorite dishes. Easy and fast to make in just 30 minutes you’ll keep this recipe on hand for any day of the week. Serves 4
Ingredients:
3 teaspoons olive oil, divided
1 pound chicken tenderloins
2 medium tomatoes, sliced
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1 tablespoon capers, drained
1 tablespoon lemon-pepper seasoning
1 tablespoon salt-free Greek seasoning
1 medium garlic clove, minced
1/2 cup water
2 tablespoons chopped ripe olives
To serve: Hot cooked orzo pasta
Directions:
In a large skillet, heat 2 teaspoons oil over medium heat. Add chicken; saute until no longer pink, 7-9 minutes. Remove and keep warm.
In same skillet, heat remaining oil; add next 6 ingredients. Cook and stir until onion is translucent, 2-3 minutes. Stir in garlic; cook 1 minute more. Add water; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 3-4 minutes. Return chicken to skillet; add olives. Simmer, uncovered, until chicken is heated through, 2-3 minutes. Serve with orzo. Easy Peasy!
Have you noticed over the years you’ve changed your taste for certain foods? In the last couple years I realize I like Cajun seasoning. In fact, every morning I put a little on top of my hard boiled egg for breakfast. Looking around for a Cajun seasoned chicken recipe I found this on on food .com. I’m looking forward to trying it. It looks really easy. Let me know if you do in comments. Serves 2 Need 4 servings, double ingredients. Total Time: 25 minutes
Ingredients:
2
boneless skinless chicken breast halves, cut into thin strips
4
ounces linguine, cooked al dente
2
teaspoons cajun seasoning (your recipe, Cajun Seasoning Mix or store-bought)
2
tablespoons butter
1
thinly sliced green onion
1⁄2
cup heavy whipping cream
2
tablespoons chopped sun-dried tomatoes
1⁄4
teaspoon salt
1⁄4
teaspoon dried basil
1⁄8
teaspoon ground black pepper
1⁄8
teaspoon garlic powder
GARNISH
1⁄4
cup grated parmesan cheese
Directions:
Place chicken and Cajun seasoning in a bowl and toss to coat.
In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
Pour over hot linguine and toss with Parmesan cheese. Easy Peasy!
What’s better than a Sesame Chicken recipe?...Two Sesame Chicken Recipes! One is Sesame Chicken with Noodles and the other is Sesame Chicken and Broccoli. Both are made on the stovetop. Serves 4-6 Total Time: Sesame Chicken with Noodles 20 minutes and Sesame Chicken and Broccoli 1 hour which includes a 20 minute marinade.
Sesame Chicken with Noodles
Ingredients:
1/3 cup rice vinegar
1/3 cup thinly sliced green onions
2 tablespoons honey
1 tablespoon reduced-sodium soy sauce
1 tablespoon grated fresh ginger
2 teaspoons Asian garlic-chili sauce
2 6 ounces refrigerated grilled chicken breast strips
12 ounces dried udon noodles or whole-wheat spaghetti
3 tablespoons toasted sesame oil
2 medium yellow, red and/or orange sweet peppers, cut in bite-size strips
Fresh cilantro
Directions:
In medium bowl stir together vinegar, green onions, honey, soy sauce, ginger, and garlic-chili sauce. Add chicken; stir to coat. Set aside to allow flavors to meld.
Meanwhile, in large saucepan cook noodles in boiling water about 8 minutes until just tender. Drain noodles well and return to saucepan. Drizzle with oil and toss to coat. Add chicken mixture and toss to combine.
Transfer to bowls. Top each with pepper strips and cilantro. Easy Peasy!
Sesame Chicken and Broccoli
Ingredients:
5 tablespoons reduced-sodium soy sauce
2 teaspoons toasted sesame oil
5 teaspoons honey
1 1/4 pounds skinless boneless chicken breasts, cut into 1-inch chunks
2 tablespoons canola oil
2 green onions, white parts thinly sliced and green tops reserved
1 tablespoon grated fresh ginger
3 cloves garlic, minced
1 1/2 cups low-sodium chicken broth
4 teaspoons cornstarch
1 tablespoon rice vinegar
1 teaspoon chili paste
1 small head broccoli, cut in florets, steamed until crisp-tender, 4 to 5 minutes
3 tablespoons toasted sesame seeds
Hot cooked brown rice (optional)
Directions:
In a medium bowl whisk together 3 Tbsp. of the soy sauce, 1 tsp. sesame oil, and 2 tsp. honey. Add cut-up chicken, toss to coat, then marinate for 20 minutes. Remove chicken from marinade with a slotted spoon. Discard the marinade.
In a large nonstick skillet or wok heat 2 tsp. of canola oil over medium-high heat. Cook half the chicken at a time for 6 minutes until browned and cooked through, turning once or twice. Transfer to a large serving plate. Heat 2 tsp. canola oil to cook remaining chicken. Transfer to serving plate.
In the same skillet heat the remaining 2 tsp. canola oil over medium-high heat. Add the white parts of onions, ginger, and garlic. Cook and stir for 1 to 2 minutes until fragrant.
For sesame sauce, in a small bowl whisk together broth, remaining soy sauce, remaining honey, the cornstarch, vinegar, and chili paste until cornstarch and honey are incorporated. Add sauce to skillet. Cook and stir for 2 to 3 minutes until thickened and darkened in color. Stir in remaining 1 tsp. sesame oil. Add cooked chicken back to skillet. Add steamed broccoli to skillet. Stir to combine.
Sprinkle with sesame seeds and green onion tops. Serve with brown rice, if desired. Easy Peasy!
Tacos, they are a staple my daughter’s family. I think I’ve said this before, but growing up we had tacos once a week, because we went to Taco Bell. Now my daughter is not a fan of Taco Bell, but she still likes to make tacos at home, go figure. I don’t know if her family has ever tried Taco Bell’s Rolled Chicken Tacos, but one thing I can bet is mine are better than theirs. This recipe is best made with rotisserie chicken or leftover chicken you can shred. Serves 4-6
Ingredients:
12-14 corn tortillas
2 cups shredded chicken
1 cup of canned diced tomatoes
1/2 teaspoon of dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1 cup cheddar cheese, shredded
Garnish: shredded lettuce and sour cream
Directions:
For the chicken:
Cook your chicken or shred your leftover cooked chicken and set aside. (Or use rotisserie chicken)
Place your canned tomatoes, salt and spices in a large freeze bag and mix.
Add your shredded chicken to your bag of tomato mixture, seal and massage bag to mix the chicken and sauce well. (can do up to this step ahead of time)
For the rolled tacos:
Preheat your oven to 425F degrees.
Prepare your sheet pans with parchment paper, spray with cooking spray and set aside.
Set up a station with a bowl of your chicken mixture, bowl of cheese and a microwave safe plate for your tacos.
Place 1 damp paper towel on your plate, then 3 corn tortillas and cover with other damp paper towel.
Microwave your tortillas for 30 seconds, they are now soft enough to roll so they don't break.
Fill tortilla with about 2 tablespoons of chicken mixture and 1 tablespoon of cheese.
Roll up and secure with tooth pick.
Place your now rolled taco, seam side down on your cooking sheet.
Repeat filling your tacos, rolling and securing them.
Recommend microwaving your tortillas in batches of 3.
When all your tacos are filled, rolled and secure, spray generously with cooking spray.
Place in oven at 425F degrees and let back for 15-20 minutes until crisp.
Serve immediately with shredded lettuce and sour cream. Easy Peasy!
You’ll fall in love with the flavors in this Italian inspired Skillet Creamy Chicken Bacon Spinach Tomato Pasta dish. All that’s missing is a glass of white wine. Sliced chicken and bacon are simmered together with vegetables and Penne pasta in a homemade creamy Alfredo sauce made with Parmesan cheese. Serves 4 Total Time: 40 minutes
Ingredients:
2 tablespoons olive oil
1 lb skinless boneless chicken breasts
Salt and pepper, to taste
1 teaspoon paprika
1 teaspoon Italian seasoning
5 medium tomatoes, diced
1 cup spinach
5 cloves garlic, minced
1/4 teaspoon red pepper flakes
6 strips of bacon, cooked and crumbled
1 1/3 cups shredded Parmesan cheese + 1/2 cup to garnish
1 1/3 cups half & half
10oz Penne Pasta
Directions:
Pat chicken dry and season both sides with salt, pepper, paprika and Italian seasoning.
In a skillet add the oil on med/high heat, when hot brown the chicken on both sides until browned and the internal temperature reaches 160F-165F. Remove and cover with foil to keep warm. Once it’s easy to handle cut it into bite size pieces. Recover.
In the same skillet add the tomatoes, spinach, garlic, red pepper flakes, 1/3 of the chicken pieces and 1/2 of the bacon; mix well. Add in the half & half and bring to boil. Once it starts boiling add in the 1 1/3 cup of Parmesan cheese, reduce to a simmer and stir until cheese melts and sauce thickens, about 2 minutes. Remove from heat and taste test to adjust any seasoning.
Cook your pasta according to package instructions, drain and rinse in cold water. Add pasta to skillet and toss to coat in sauce and vegetables. Add the remaining chicken pieces in along with the other half of the bacon. To serve: top with 1/2 cup of Parmesan cheese. Easy Peasy!
A mouth watering skillet recipe that looks good enough for family and friends. This Skillet Creamy Tuscan Garlic Chicken only takes 30 minutes to make and has only 9 ingredients. Serves 2-3
Ingredients:
1 1/2lbs skinless boneless chicken breasts, sliced thin
2 tablespoons olive oil
1 cup heavy cream
1/2 cup chicken broth
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 cup Parmesan cheese, grated
1 cup spinach, chopped
1/2 cup sun-dried tomatoes
Directions:
In a large skillet add olive and cook chicken on med/high heat until browned on both sides and no longer pink, about 3-5 minutes per side. Remove and set aside.
In the same skillet add the heavy cream, chicken broth, garlic powder, Italian seasoning and grated Parmesan cheese. Whisk over medium heat until cheese melts and sauce thickens. Add in the spinach and sun-dried tomatoes and let simmer until spinach wilts. Add the chicken back in to reheat. I’d love this served over egg noodles with a side salad and a glass of wine 🍷....Easy Peasy!
If you love couscous you’re going to love this recipe. This Couscous Chicken with Vegetables is a recipe I’ve had for years because it’s quick and easy to make any day of the week. Serves 4 Total Time: 40 minutes
Ingredients:
1 lb boneless skinless chicken breasts, cut into 1” strips
Salt and pepper, to taste
1 tablespoon olive oil
1 cup diced carrots
3/4 lb butternut squash, diced
1/2 cup diced onion
1 teaspoon minced garlic
1/2 teaspoon each ground ginger, cumin, coriander and paprika
1/4 teaspoon ground red pepper
Pinch cinnamon
1 10 3/4oz can reduced sodium chicken broth, divided
Water
1 14oz can plum tomatoes, drained
1 19oz can chick peas, drained and rinsed
1/2 lb (2 small) zucchini, sliced 1/2” thick
1 cup couscous
1 tablespoon chopped parsley
Directions:
Season chicken with salt and pepper. Heat oil in skillet and brown chicken over medium heat; transfer to a plate and cover to keep warm.
Add carrots, squash and onions to the skillet cook until softened, about 5 minutes. Add garlic and spices, cook another minute. And broth, 1/2 cup water add the tomatoes and chicken peas, simmer 10 minutes. Add zucchini and cook 3-5 minutes.
In a saucepan bring 1 3/4 cups water to boil add couscous remove from heat, cover and let stand for 5 minutes. Add couscous and chicken to skillet and combine with vegetable mixture, stir until warmed. Sprinkle with parsley. Easy Peasy!
This is an old-fashioned Sunday chicken and biscuit recipe that goes well any time of year. The entire family will enjoy being served this meal along with a fresh green salad, vegetable side dish and cast-iron mixed berry crisp for dessert. Serves 4 Total Time: 1 hour 45 minutes + 1 hour marinating
Ingredients:
2 1/2-3 lbs chicken pieces
1 1/2 cups buttermilk
2 1/2 cups flour
2 tablespoons chopped parsley
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup shortening
1/4 cup butter + extra
1/4 cup chicken broth
1 tablespoon sugar
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
Garnish: parsley
Directions:
Place chicken pieces in a bowl and cover with buttermilk; marinate 1 hour. In another bowl mix together the 1/2 of the flour, parsley, oregano, salt and pepper. Remove chicken and roll in the flour mixture. Reserve 3/4 cup of the buttermilk and pour remainder into a buttered shallow casserole.
Heat the shortening and butter in a skillet; brown the chicken pieces 4-5 minutes over medium high heat. Place the chicken on top of the buttermilk in the casserole dish. Strain the fat from the skillet it should equal 1/2 cup. Pot the broth in the skillet, scrape the bits on the bottom then pour around the chicken. Bake, uncovered, at 375F until crisp and tender about an hour.
In a bowl 𝖼𝗈𝗆binge the remaining flour, sugar, baking powder and baking soda. Stir in the fat and reserved buttermilk to make a stiff dough. Knead lightly then roll out on a floured surface, cut into 2” rounds. Bake in the same oven with the chicken 20-25 minutes or until golden. Makes 10 biscuits. Serve together. Easy Peasy!
A recipe using stove top stuffing, I would of never thought of it, but this sounds yummy. It’s pure, cool-weather comfort food! It’s easy to prepare, it can be made ahead (and frozen), and it appeals to even the pickiest palates. I’ve had this recipe for over 40 years and it never disappoints, grandkids love it. It’s a recipe you’ll want to keep and pass down to your children or in my case grandchildren.
It’s best with cooked rotisserie chicken which is a great time saver. Serves 4 Total Time: about an hour
Ingredients:
2 skinless boneless chicken breasts or cooked rotisserie chicken, cut up into pieces
1 can cream of chicken soup
2 cups mixed vegetables, corn, green beans (trimmed and cut in half) and carrots (sliced)
4 servings instant potatoes
1 cup Stove Top Stuffing
1/2 cup sour cream
1/2 teaspoon paprika
1/2 teaspoon dried parsley
Salt and pepper, to taste
Directions:
Prepare chicken if you are not using cooked rotisserie chicken. In a pot of boiling water cook the chicken pieces for 10-15 minutes, until no longer pink inside. In a large bowl mix cooked chicken with the cream of chicken soup then add in the vegetables. Pour mixture into casserole, set aside.
Prepare the instant potatoes and Stove Top Stuffing. In a large bowl fold the potatoes with the stuffing and sour cream. Spoon potato mixture in mounds over the chicken and vegetables. Sprinkle on the paprika and parsley, season with salt and pepper, to taste. Bake in a non preheated oven at 375F for 35-40 minutes or until vegetables are tender. Serve immediately. Easy Peasy!
Chicken and Rice Casserole has a crunchy potato chip topping and a creamy sauce that everyone will love. This recipe would be a great way to use leftover chicken or even rotisserie chicken. Serves 12 Total Time: 1 hour 15 minutes
Ingredients:
4 cups cooked white rice or a combination of wild and white rice
4 cups diced cooked chicken
1/2 cup slivered almonds
1 small onion, chopped
1 can (8 ounces) sliced water chestnuts, drained
1 package (10 ounces) frozen peas, thawed
3/4 cup chopped celery
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon salt
2 cups crushed potato chips
Paprika
Directions:
Preheat oven to 350°. In a greased 13x9-in. baking dish, combine first 7 ingredients. In a large bowl, combine soups, mayonnaise, lemon juice and salt. Pour over chicken mixture and toss to coat. Sprinkle with potato chips and paprika. Bake until heated through, about 1 hour. Easy Peasy!
Bon appetit says “ Welcome to your newest go-to summer marinade, featuring some spicy sambal, brown sugar and coconut milk to balance out the heat, and lots of fresh ginger and lime juice. This one’s just as awesome with shrimp or flank or skirt steak as it is with chicken thighs.” Serves 4
Ingredients:
1 3" piece fresh ginger
5 garlic cloves
3/4 cup coconut milk
1/4 cup hot chili paste (such as sambal oelek)
1/4 cup fresh lime juice
2 Tablespoons light brown sugar
1 Tablespoon Diamond Crystal or
1 3/4 teaspoon kosher salt
2 Tablespoons vegetable oil, plus more for grill
2 lb. skinless, boneless chicken thighs
1/2 cup cilantro leaves with tender stems
Lime wedges (for serving)
Directions:
Prepare a grill for medium heat. Finely grate ginger and garlic into a medium bowl. Add coconut milk, chili paste, lime juice, brown sugar, salt, and 2 Tbsp. oil and whisk to combine. Add chicken and toss to coat. Let sit at least 15 minutes or up to 4 hours.
Remove chicken from marinade, letting excess drip back into bowl, and transfer to a rimmed baking sheet. Pour marinade into a small saucepan. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon, 2–3 minutes.
Clean and generously oil grate of grill (if there are a few flare-ups while you do so, not to worry, they will burn off or you can use a grill mesh mat). Grill chicken, turning once and basting occasionally with marinade, until you see some good grill marks and chicken is cooked through, 8–10 minutes and internal temperature reaches 160F-165F.
Transfer chicken to a platter. Brush with remaining marinade. Top with cilantro and serve with lime wedges alongside. Easy Peasy!
A mesh grill mat is especially good when using a marinade to prevent flare ups.
Winner, winner One Pan Cheesy Chicken Rice and Broccoli dinner! I bet even those picky eaters that turn their nose up to broccoli will love this dish. Easy to make with only 9 ingredients and a prep time of 10 minutes you’ll be making this during the weekday especially when school starts. (My granddaughters start school in 2 days) Serves 4 Total Time: 1 hour
Ingredients:
2
tablespoons olive oil
4
boneless skinless chicken breasts, cut into 1-inch pieces
1
teaspoon salt
1/4
teaspoon pepper
1
cup uncooked regular long-grain white rice
2 1/2
cups chicken broth (from 32-oz carton)
1
cup chopped red bell pepper (1 large)
2 1/2
cups broccoli florets, cut into bite-size pieces
2
cups shredded cheddar cheese
Directions:
In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken, salt and pepper in oil 4 to 6 minutes, stirring frequently, until chicken is no longer pink in center.
Add rice and chicken broth; heat to boiling. Cook over medium-high heat 10 to 15 minutes, stirring frequently, until most of the liquid is absorbed. Add bell pepper, broccoli and 1 cup of the cheese. Cover; reduce heat to medium-low; cook 8 to 10 minutes or until vegetables are crisp-tender. Remove from heat.
Sprinkle with remaining 1 cup cheese. Cover; let stand 1 to 2 minutes or until cheese is melted. Easy Peasy!
This is a yumyumfordumdum.com recipe from January 2017. I love a recipe that’s made in the skillet and not in the oven especially on a hot summers night.
In this recipe you cube and sauté the chicken the same way as the Tuscan Chicken Skillet; with 1lb chicken breasts and season with salt and pepper. Make sure your chicken is cooked throughly in a hot skillet with 1 tablespoon olive oil. Serves 4
Once the chicken is cooked you can set it aside and start the mushroom sauce.
The ingredients for the sauce are:
2 Tbsp butter1onion3 garlic cloves, minced1 8oz container of mushrooms1cup chicken broth2 teaspoons red wine1 Tbsp. thyme1 bay leaf1 teaspoon salt1/2 teaspoon pepper1Tbsp. green onion, chopped
Directions:
Add butter to the skillet you sautéed the chicken in, add the onion and garlic. Cook for 2-3 minutes then add the mushrooms. Sauté for 5 minutes. Add the chicken back into the skillet then add: chicken broth, wine, thyme, bay leaf, salt and pepper. Stir continuously until boiling then reduce to a simmer and cook until the sauce thickens around 8-10 minutes. Remove bay leaf, top with green onion and serve. Easy Peasy!
What kid wouldn’t love a plate full of tender, juicy chicken, cheesy tater tots and bacon! With only 8 ingredients it’s super easy to make. It can be ready under 4 hours. Serves 6
Ingredients:
1
(32 ounce) bag tater tots
1/2 a jar of bacon bits
5
boneless skinless chicken breasts, cut into 1” pieces
1 1⁄2
cups grated colby cheese
1 1⁄2
cups grated monterey jack pepper cheese
3⁄4
cup milk
salt and pepper, to taste
Directions:
In a pot of simmering (low boil) salted water parboil your chicken pieces 10 minutes. Drain and remove.
Grease the bottom of the crock pot.
Layer 1/2 the tater tots on the bottom of the pot.
Sprinkle with 1/4 of the jar of bacon bits.
Combine the two cheeses, and sprinkle 1/3 of it over the bacon and tots.
Top cheese with the chicken pieces.
Sprinkle chicken with salt and pepper to taste.
Top chicken with another 1/3 of cheese.
Sprinkle with another 1/4 of the jar of bacon bits.
Add remainder of the tater tots.
Top with final 1/3 of the cheese.
Pour milk over the top.
Set crock pot to high and cook 3.5 hours. Easy Peasy!
Get your grill out boys... this Grilled Tequila Lime Chicken has a zesty taste of tequila, lime and a spicy kick that will put your taste buds in gear. Serves 6 Total Time: under 30 minutes +overnight marinating
Ingredients:
1/2
cup gold tequila
1
cup freshly squeezed lime juice (5 to 6 limes)
1/2
cup freshly squeezed orange juice (2 oranges)
1
tablespoon chili powder
1
tablespoon minced fresh jalapeno pepper (1 pepper seeded) or mild green chilies
1
tablespoon minced fresh garlic (3 cloves)
2
teaspoons kosher salt
1
teaspoon fresh ground black pepper
6
boneless chicken breasts, skin on
Directions:
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl.
Add the chicken breasts.
Refrigerate overnight.
Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking.
Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned.
Turn the chicken and cook for another 10 minutes, until just cooked through and internal temperature reaches 160F-165F. Remove from the grill to a plate.
Cover tightly and allow to rest for 5 minutes.
Serve hot on a bed of noodles or rice. Easy Peasy!
In the mood for a light meal? Try these Skillet Chicken and Avocado Burritos, their crisp tortillas are filled with chicken, avocado and cheese. They are quick and easy with only 7 ingredients. Serves 4 Total Time: 20 minutes
Ingredients:
3 skinless boneless chicken breasts
1 tablespoon butter
1 tablespoon olive oil
2 avocados, diced
1 lime, juiced
1/2 lb shredded Mexican cheese blend
8 flour tortillas
Garnish: diced tomatoes (optional)
Serve: sour cream, green Mexican salsa (optional)
Directions:
In a large skillet melt the butter and oil until hot. Add the chicken and cook on med/high heat until internal temperature reaches 160F. Shred and set aside.
In a bowl toss the diced avocados with the lime juice.
Butter one side of the tortillas. On your dry, hot skillet cook one tortilla at a time until just hot and soft on both sides. Remove to a solid surface. On the unbuttered side place 1/8th of the chicken, avocado and cheese; then fold one end and roll. Heat until slightly crispy. Repeat with remaining burritos. Garnish each with diced tomatoes, if using and serve immediately with sour cream or green Mexican salsa (optional). Easy Peasy!
The Easy Peanut Crusted Baked Chicken has a crunchy coating and a spicy surprise. I’d serve this with a cold side; like....cottage cheese, a vinegar based coleslaw or Arroz con Leche. What would you serve it with? Serves 4 Total Time: 55 minutes + marinating time
Ingredients:
3 lbs (4) skinless boneless chicken breasts
1 cup (8 oz) plain yogurt
4 tablespoons butter, melted
2 teaspoons dried thyme
1/2 teaspoon black pepper
1-1 1/4 cup ground dry roasted peanuts
1/8 teaspoon cayenne pepper
Directions:
Preheat oven to 350F.
Pat dry chicken and place in a plastic ziplock bag. Cover with yogurt and refrigerate overnight. Next day transfer to a cutting board with a sheet of wax paper. In a small bowl combine the butter, thyme and black pepper. Brush this on all sides of the chicken.
In a shallow dish combine the ground peanuts and cayenne pepper. Roll chicken in mixture until covered with peanuts on all side; place on a roasting pan. Bake for 40-45 minutes or until chicken’s internal temperature reaches 160-165F. Serve immediately with your favorite sides. Easy Peasy!
With this Chicken à la King you can use leftover chicken and save about 3 steps. I personally think it’s better than Betty Crocker with .....tender chicken pieces, mushrooms and peppers cooked in a creamy sauce. Makes my mouth water just thinking about it. Serves 4 Total Time: 50 minutes
Ingredients:
3-3.5 lbs boneless skinless chicken breasts or leftover chicken, cut into 1” pieces
Water to cover
1 teaspoon salt
1 onion, sliced
Sauce:
3 tablespoons butter
1/2lb mushrooms, sliced
1/2 each yellow, red and green bell peppers, julienned
2 tablespoons flour
1 cup water you boiled the chicken in or 1 cup unsalted chicken broth
Salt and pepper, to taste
* onion salt for leftover chicken
2 egg yolks
1/2 teaspoon paprika
1 cup half & half
3 tablespoons dry white wine
Directions:
Raw chicken: In a large pot of salted water bring to boil then add the chicken and onions. Reduce heat to simmer and cook 30 minutes or until chicken is cooked through. Keep 1 cup of the liquid and discard the rest, including the onions. When cooled enough to handle cut into 1” pieces.
Leftover chicken: cut into 1” pieces.
In a large skillet melt the butter and add the mushrooms and peppers; sauté 5 minutes. Blend in the flour and add the cup of retained water or unsalted chicken broth. Stir until starts to boil. Season with salt and pepper, * onion salt for leftover chicken. Reduce heat to medium.In a small bowl beat together the egg yolks, paprika and the half & half. Add to mushroom mixture and cook until thickens, do not boil. Add the chicken and wine, stir until chicken is coated with sauce; cook until heated through about 10 minutes. Transfer to a serving dish. Eat immediately with noodles or fluffy rice. Easy Peasy!
Your favorite chicken parmesan is now an easy-to-make pasta bake! Full of melty mozzarella cheese and a simple, flavorful tomato sauce, this satisfying weeknight dinner recipe might just be a new family favorite! Serves 8 Total Time: 45 minutes
Ingredients:
16 oz Penne Pasta
3 Chicken Breasts
25 oz Tomato Sauce
2 Cups Mozarella Cheese
1 Cup Parmesan Cheese
1/4 Cup Basil
Salt & Pepper to taste
Directions:
Cook pasta for 10 minutes. While the pasta cooks cut the chicken breasts into cubes. Drain the pasta and set aside. Cook chicken throughly then add the tomato sauce. Gradually add the pasta and stir until the pasta is completely covered with the sauce.
Spray a 7x11 baking dish with a nonstick spray. Layer with half of the pasta chicken mixture. Cover with half of the mozzarella cheese, Parmesan cheese and basil. Add the second half of the pasta chicken mixture and then add the rest of the cheeses and basil.
Place in a 375 degree preheated oven for 20 minutes. Serve. Easy Peasy!
You can never go wrong with smothered chicken, but our simplified recipe delivers big flavor with the help of a secret weapon—herb cream cheese. This saucy dish comes together in five simple ingredients and is great paired with pasta or potatoes. Serves 6 Total Time: 3 hours 20 minutes
Ingredients:
1
package (20 oz) boneless skinless chicken thighs (about 6)
1/4
cup chicken broth (from 32-oz carton)
1
container (8 oz) chive & onion cream cheese spread
1/4
teaspoon salt
1/2
teaspoon pepper
1
cup chopped cooked bacon
1
cup frozen sweet peas
Cooked egg noodles, as desire
Directions:
Spray bottom of 3- to 4-quart crockpot with cooking spray. Add chicken thighs to crockpot.
In small microwavable bowl, mix chicken broth, cream cheese spread, salt and pepper. Microwave uncovered on High 1 minute; beat with whisk until smooth. Pour mixture on top of chicken thighs. Cover; cook on Low heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).
Stir 3/4 cup of the bacon and the frozen sweet peas into chicken mixture; mix well. Increase heat setting to High; cover and cook 10 to 15 minutes or until peas are cooked.
Serve chicken and sauce over cooked egg noodles; top with remaining 1/4 cup bacon. Easy Peasy!
