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Chicken Recipes

Chicken Recipes/ Dinner Recipes

Orange Chicken Meatballs

These Orange Chicken Meatballs are a quick and easy weeknight meal that can be served with brown rice and sautéed snow peas. They’re super easy to make, crazy flavorful and everyone loves them!

Orange Chicken Meatballs
You’re going to love these tender and flavorful orange chicken meatballs! They’re everything you love about orange chicken but quicker, easier and a whole lot healthier! These orange chicken meatballs have quickly become a family favorite.

They’re healthier than the classic dish, without all the frying, but still pack all of the flavor we know and love. Serve with brown rice and sautéed snow peas for a quick and easy weeknight meal that you don’t have to feel guilty about!

How To Make Orange Chicken Meatballs

 

  • Let’s start with the meatballs. These meatballs are amazing in this dish but can also be great all by themselves without the orange sauce and can be served with veggies for a healthy meal. But let’s get back to this recipe. In a very large bowl, combine the chicken, bread crumbs, scallions, ginger, garlic, egg, sesame oil, soy sauce, Sriracha, and salt until evenly incorporated.
  • Form the mixture into 1 1/2 -inch balls and arrange on a baking sheet lined with foil and greased with cooking spray.
  • Bake until golden brown and cooked through, about 13 to 15 minutes, flipping over halfway through baking.
  • Remove from the oven and set aside.
  • To make the sauce, in a medium bowl, whisk together the soy sauce, orange juice, and brown sugar.
  • Set a large skillet, with high sides, over medium-high heat with 1 tablespoon oil. Once hot, add in the ginger, garlic, and chiles. Cook for about 1 to 2 minutes, until fragrant.
  • Stir in the rice wine vinegar, the orange juice mixture and the orange peels. In a separate bowl, stir together the water and cornstarch until smooth. Whisk the cornstarch water into the orange sauce, and cook until the sauce has thickened, about 5 to 8 minutes
  • Add the cooked meatballs to the sauce and gently toss until evenly combined. Cook for about a minute or so longer to warm the meatballs through.
  • Serve the meatballs with cooked brown rice and sautéed snow peas or green beans. Garnish with fresh sliced scallions right before serving.
  • I don’t have a recipe for the snow peas because it’s so simple. Just heat sauté with a bit of oil and season with a pinch of salt, black pepper and fresh lemon juice. Cook until bright green and tender. It shouldn’t take more than 3 to 5 minutes.

Orange Chicken Meatballs

These Orange Chicken Meatballs are a quick and easy weeknight meal that can be served with brown rice and sautéed snow peas. They’re super easy to make, crazy flavorful and everyone loves them!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer, Dinner
Cuisine American, Asian
Servings 4

Ingredients
  

Meatballs:

  • 2 lbs. ground chicken
  • 1 large egg
  • cup thinly sliced scallions plus more for garnish
  • 1 cup Panko bread crumbs
  • 3 garlic cloves grated
  • 3 tablespoons fresh grated ginger
  • 1 tablespoon soy sauce
  • 2 teaspoons toasted sesame oil
  • ¼ teaspoon salt
  • 1 tablespoon Sriracha

Sauce:

  • ¾ cup fresh-squeezed orange juice from about 4 medium oranges
  • 4 to 6 1-inch orange peels (from the oranges before juicing)
  • 3 tablespoons soy sauce
  • 1 tablespoon vegetable or canola oil
  • ½ cup light brown sugar
  • 4 garlic cloves grated
  • 2 tablespoons fresh grated ginger
  • ½ cup sliced green onion
  • 3 to 4 red Thai chiles or dried arbol chiles
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons cornstarch
  • ½ cup water
  • cooked rice and sautéed snow peas for serving

Instructions
 

  • Preheat oven to 425°F. Line a baking sheet with foil and grease lightly with cooking spray; set aside.
  • In a very large bowl, combine the chicken, bread crumbs, scallions, ginger, garlic, egg, sesame oil, soy sauce, Sriracha, and salt until evenly incorporated. Form the mixture into 1½ -inch balls and arrange on the prepared baking sheet. Bake until golden brown and cooked through, about 13 to 15 minutes, flipping over halfway through baking. Remove from the oven and set aside.
  • To make the sauce, in a medium bowl, whisk together the soy sauce, orange juice, and brown sugar. Set a large skillet, with high sides, over medium-high heat with 1 tablespoon oil. Once hot, add in the ginger, garlic, and chiles. Cook for about 1 to 2 minutes, until fragrant. Stir in the rice wine vinegar, the orange juice mixture and the orange peels. In a separate bowl, stir together the water and cornstarch until smooth. Whisk the cornstarch water into the orange sauce, and cook until the sauce has thickened, about 5 to 8 minutes.
  • Add the cooked meatballs to the sauce and gently toss until evenly combined. Cook for about a minute or so to warm the meatballs through. Serve over brown rice and sautéed snow peas and garnish with sliced scallions.
Chicken Recipes/ Dinner Recipes/ Pasta Recipes

The Best Chicken Pasta Of Your Dreams!

Meet the best chicken pasta recipe of your dreams! The incredible Creamy Chicken Alfredo with sun dried tomato, spinach and bacon. You will absolutely love how the seasoned shredded chicken acts like a mop for the alfredo sauce. Easy to make dinner, you’ll have it on the table in just 20 minutes!

The Best Chicken Pasta Of Your Dreams!

This is the best pasta dish you’ll ever have! When you’ve had a great day or even a bad day, this amazing Creamy Chicken Alfredo will make your the best day ever.

This is terrifically quick and easy to make with a nice flow to it. Cook the chicken while the pasta cooking water comes to the boil. Then make the sauce while the pasta is cooking. You’ll have dinner on the table in 20 minutes, and plates mopped clean minutes thereafter. How good is that??!

The Best Chicken Pasta Of Your Dreams!

This is the pasta you make when you need a quick dinner that everyone will devour and this is the pasta that you make just because there are few things in this world that can rival the feeling of complete and utter satisfaction as you slurp down a big bowl of creamy chicken pasta!

The Best Chicken Pasta Of Your Dreams!

Meet the best chicken pasta recipe of your dreams! The incredible Creamy Chicken Alfredo with sun dried tomato, spinach and bacon. You will absolutely love how the seasoned shredded chicken acts like a mop for the alfredo sauce. Easy to make dinner, you'll have it on the table in just 20 minutes!
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 4

Ingredients
  

  • 30 g / 2 tbsp butter separated
  • 300 g / 10 oz fettuccine
  • 2 chicken breasts cut in half horizontally
  • 2 garlic cloves minced
  • 100 g / 3oz sun dried tomato strips
  • ½ tsp each salt and pepper
  • ½ cup 125ml chicken stock / broth , low sodium
  • ½ cup 125ml dry white wine (sub more chicken broth)
  • ¾ cup 75g parmesan , finely shredded
  • 1 ¼ cups 315ml cream , thickened / heavy
  • 70 g / 2.5oz baby spinach

Serving:

  • 120 g / 4oz bacon cooked and crumbled
  • More parmesan
  • Parsley for garnish (optional)

Instructions
 

  • Cook pasta in a large pot of salted boiling water for time per packet minus 1 1/2 minutes.
  • Just before draining, scoop out a mugful of pasta cooking water. Then drain pasta.

Chicken:

  • Sprinkle both sides of chicken with salt and pepper.
  • Melt half the butter in a large skillet over hig heat.
  • Add chicken and cook for 2 minutes on each side until deep golden.
  • Remove chicken onto plate, rest for a few minutes then shred with 2 forks.

Alfredo Sauce:

  • Turn down heat to medium high. In the same skillet, add remaining butter and garlic.
  • Cook garlic for 30 seconds until golden, then add wine.
  • Simmer rapidly, stirring to scrape the brown bits off the bottom of the pan. Once mostly evaporated, add chicken broth, cream, parmesan and sun dried tomato.
  • Simmer on medium for 3 - 5 minutes, stirring leisurely, until it reduces and thickens.

Essential Tossing:

  • Add spinach, chicken and cooked pasta.
  • Toss for 1 1/2 - 2 minutes on the stove, until sauce thickens and coats the pasta strands. Use pasta cooking water if needed if it gets too thick.
  • Serve immediately with parmesan, crumbled bacon and parsley (if desired).
Chicken Recipes/ Dinner Recipes

Chicken with Garlic Parmesan Rice

Chicken with Garlic Parmesan Rice is juicy, flavorful chicken coated in parmesan cheese, flavorful spices and of course, lots of garlic. It is the perfect dish for easy weeknight dinners. This quick chicken and rice recipe is not only tasty but it uses ingredients you likely have on hand!

Chicken with Garlic Parmesan Rice

Chicken and rice is great way to take easy on your meal budget. For a family of four or five, you can get by with just a pound, or a pound and a half of chicken and several cups of rice. You can also use this as a meal prep by dividing the entire meal into four equal portions and storing them in ziplock bags frozen or refrigerated.

How to Make Chicken with Garlic Parmesan Rice

Garlic parmesan rice with chicken is very easy. First is cooking the chicken: Season the chicken with salt and pepper and cook over medium-high heat (about 5 minutes per side until nicely browned). Use a lean chicken tenderloins or chicken tenders, or you can also use skinless and boneless chicken thighs here. Remove and set aside
Then making the Saucy Rice: Add garlic, wine, chicken broth and RICE to the pan. Wine and garlic will flavor and coat every morsel of rice as they slowly cook together. Once the rice is ready then add the chicken back to the pan. After that add the Parmesan.
Serve it with the healthy addition of Cranberry, Walnut and Spinach Salad, or delicious Avocado Salad.

What Kind Of Wine To Use

Always use a dry white wine, such as chardonnay, pinot grigio and sauvignon blanc for recipes and cooking. Don’t use sweet wines such as mostcato or white zinfandel.

Don’t use a “cooking wine”. The saying that you shouldn’t cook with wine that’s not good enough to drink is great advice, but you don’t need to break the bank either. I usually spend about 10 bucks a bottle for the wine I keep around.

If you don’t drink wine, consider buying a 4-pack of mini bottles. Use one for your recipe then save the remaining bottles for future recipes or give them away to friends.

Chicken with Garlic Parmesan Rice

Best Non-Alcoholic Substitutes For Wine In Cooking

White Wine Vinegar is an ideal substitute for dry white wine. Made from white wine, it has many of the same flavor characteristics. Minus the alcohol. In this recipe you should start with 1/4 cup vinegar + 2/3 cup chicken stock.
Never use Rice Vinegar! the result was simply miserable

Chicken or vegetable stock. Substitute stock for white wine entirely if not a fan of vinegar.
For extra flavor, try mixing a tablespoon of lemon juice per cup of stock

Chicken with Garlic Parmesan Rice

Chicken with Garlic Parmesan Rice is juicy, flavorful chicken coated in parmesan cheese, flavorful spices and of course, lots of garlic. It is the perfect dish for easy weeknight dinners. This quick chicken and rice recipe is not only tasty but it uses ingredients you likely have on hand!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 1 pound chicken tenders
  • 3 cups chicken broth
  • ½ teaspoon garlic powder
  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic
  • ½ cup butter 1 stick
  • ¼ teaspoon red pepper flakes
  • ½ cup dry white wine such as Pinot Grigio
  • 1 teaspoons salt divided
  • 1 ½ cups white rice uncooked
  • ½ cup Parmesan cheese grated or shredded
  • Salt and pepper

Instructions
 

  • Heat olive oil over medium heat in a large skillet. Season chicken with salt and pepper and garlic powder. Sauté chicken tenders until nicely browned and just cooked through. Remove from skillet and set aside.
  • Add butter, garlic, pepper flakes and 1/2 teaspoon of salt to the empty skillet and sauté garlic for a couple of minutes on medium heat.
  • Turn heat to medium high and add white wine. Cook and stir for about 5 minutes. Remove and set aside 3 tablespoons of pan sauce to use later.
  • Add uncooked rice to skillet with remaining butter sauce. Stir well - make sure it's completely covered. Add chicken broth and remaining 1/2 teaspoon of salt. Bring mixture to a low boil then reduce heat to medium-low, cover pan and simmer for 20 minutes or until rice is tender. Stir several times while it's cooking
  • Sprinkle parmesan over rice then arrange chicken tenders in skillet over rice. Cover, remove from heat then let stand for 5 minutes.
  • Drizzle reserved 2 tablespoons of pan sauce over chicken tenders when serving and garnish with parsley.
Chicken Recipes/ Dinner Recipes

Roasted Garlic, Chicken and Spinach White Pizza

This pizza recipes is so incredibly amazing cheesy with just the perfect amount of garlic. Fresh herbs add flavor, spinach adds a little variety, and a good amount of melty mozzarella cheese seals the deal. You can save the leftover garlic for later use!

Roasted Garlic, Chicken and Spinach White Pizza

It’s simply made, with a chewy thick crust, dollops of herby ricotta cheese, and a melty smattering of mozzarella. When we do pizzas one-dish-two-ways style, I like to take a one-pound ball of dough and divide it in half to create two smaller pizzas instead of one large one. But if you’re going all meat (or all meatless), you may want to just make one big pizza. Your call! Either way, it’s all good.

Roasted Garlic, Chicken and Spinach White Pizza

And here’s an added bonus: save the leftover roasted garlic for salad dressings, hummus, soups, casseroles and sauces. Leftover roasted garlic can be stored in an airtight container in the refrigerator for 1-2 weeks.

Roasted Garlic, Chicken and Spinach White Pizza

This pizza recipes is so incredibly amazing cheesy with just the perfect amount of garlic. Fresh herbs add flavor, spinach adds a little variety, and a good amount of melty mozzarella cheese seals the deal. You can save the leftover garlic for later use!
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 6

Ingredients
  

  • 8 ounces boneless skinless chicken breasts
  • 3 tablespoons olive oil divided
  • 1 13.8-ounce can refrigerated classic pizza crust
  • 8 1-ounce slices fresh mozzarella cheese
  • 4 cups chopped spinach
  • 1 cup ricotta cheese
  • ¼ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ cup yellow cornmeal
  • ¼ teaspoon dried basil
  • Kosher salt and freshly ground black pepper to taste
  • Pinch of crushed red pepper flakes optional

For the roasted garlic

  • 2 tablespoons olive oil
  • 1 head garlic
  • Kosher salt and freshly ground black pepper to taste

Instructions
 

  • Preheat oven to 400 degrees F.
  • Cut head of garlic, about 1/4-inch, to expose tops of garlic cloves. Place garlic head, cut side up, in a sheet of foil. Drizzle with olive oil; season with salt and pepper, to taste. Fold up all 4 sides of the foil and cover tightly.
  • Place into oven and roast until cloves are golden brown and tender, about 35-40 minutes. Let cool before squeezing cloves from skin; reserve and mince 8 garlic cloves.*
  • Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.
  • Heat 2 tablespoons olive oil in a large skillet over medium high heat. Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
  • Heat remaining 1 tablespoon olive oil in the skillet. Stir in spinach until wilted, about 2-3 minutes; season with red pepper flakes, salt and pepper. Set aside.
  • In a small bowl, whisk together ricotta cheese, thyme, oregano, basil and reserved garlic cloves; season with salt and pepper, to taste.
  • Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared baking sheet or pizza pan.
  • Top with mozzarella, dollops of ricotta mixture, chicken and spinach.
  • Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses have melted.
  • Serve immediately.
Chicken Recipes/ Dinner Recipes

Kung Pao Chicken Noodle Stir-Fry

This Kung Pao Chicken Noodle Stir-Fry is made with chicken, vegetables and a homemade delicious kung pao peanut sauce. The recipe is quick and easy to make, totally easy to customize with your favorite noodles, veggies and protein. An amazing, restaurant quality dish made from home in just 30 minutes!

Kung Pao Chicken Noodle Stir-Fry

Asian cuisine flavors, specifically Oriental cuisine like Chinese, Japanese, Korean and Thai, are simply out of this world amazing. It is astounding the kind of flavor profile you can create with just a few choice ingredients and in one bowl of piping hot, spicy noodle bowl.

Stir fries are so easy. You can make them with almost anything you have lying around in the fridge or freezer. I resort to stir-fried chicken or meat recipes most often on Friday nights, when I seem to have missed yet another grocery run. So a quick 30-minute one-bowl meal that is delicious and gets everyone excited is what I go for.

Seriously, this quick and easy recipe is pretty much everything I love in a good stir-fry. It’s the perfect clean-out-the-fridge kind of meal, easy to customize whatever veggies or proteins (shrimp, beef, pork, or tofu would be other delicious options) you might have on hand. It can be made with whatever kind of noodles (pasta, rice noodles, udon, etc.) and/or veggie noodles (zucchini, sweet potato, etc.) you prefer. It’s tossed with the most delicious zesty kung pao peanut sauce, that you can make as spicy or as mild as you’d like.

As with any good stir-fry, the star of this recipe that ties everything together — and will undoubtedly have you going back for seconds — is this delicious sauce.

Kung Pao Chicken Noodle Stir-Fry

I went with a traditional kung pao-ish base for this one, made with an extra heaping spoonful of peanut butter to give it that irresistible balance of sweet and savory with a bit of a kick. And good grief, it was delicious. That said, feel free to tinker around with the ingredients and customize them to taste. If you’d like more heat, you can always stir in some extra chili garlic sauce (or go the traditional route and add in some dried red chiles). If you like yours more mild, you can omit the spicy ingredients entirely. And of course, always season to taste with salt and pepper.

Just whisk together your sauce. Then sauté the chicken, followed by the veggies, while your noodles are busy cooking. And then once everything is ready to go, give it a good toss together in the skillet until everything is coated evenly and the sauce thickens.

Kung Pao Chicken Noodle Stir-Fry

This Kung Pao Chicken Noodle Stir-Fry is made with chicken, vegetables and a homemade delicious kung pao peanut sauce. The recipe is quick and easy to make, totally easy to customize with your favorite noodles, veggies and protein. An amazing, restaurant quality dish made from home in just 30 minutes!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 8 ounces noodles of your choice I used linguine
  • 1 pound boneless skinless chicken breasts cut into bite-sized pieces
  • 2 tablespoons peanut oil or olive oil divided
  • 8 ounces baby bella or white button mushrooms thinly sliced
  • 1 small white onion thinly sliced
  • 3 cloves garlic peeled and minced
  • 1 large zucchini spiralized (or chopped into bite-sized pieces)
  • toppings: chopped peanuts thinly sliced green onions, toasted sesame seeds

Kung-Pao Sauce Ingredients:

  • ¼ cup natural peanut butter
  • ¼ cup rice vinegar
  • 1 tablespoon sesame oil
  • ½ cup low-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon chili garlic sauce or sriracha
  • ½ teaspoon ground ginger

Instructions
 

To Make The Stir-Fry:

  • Cook noodles al dente according to package instructions. Strain, drizzle with a bit of oil, and toss to combine. Set aside until ready to use.
  • While the noodles are being prepared, heat 1 tablespoon oil in a large sauté pan or wok over medium-high heat. Season chicken evenly with a few pinches of salt and pepper, then add it to the pan. Cook for 3-4 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside. Transfer the chicken to a clean plate with a slotted spoon, and set aside.
  • Add the remaining 1 tablespoon oil to the pan, along with the onion and mushrooms. Sauté for 4 minutes, stirring occasionally, until soft. Add the zucchini* and garlic and sauté for 2 more minutes, stirring occasionally.
  • Stir in the Kung Pao Sauce, cooked chicken and rice noodles, and toss until everything is evenly combined. Cook for 1 more minute until it comes to a simmer.
  • Remove from heat and serve immediately, garnished with your desired toppings.

To Make The Kung Pao Sauce:

  • Whisk all ingredients together in a small bowl until combined. If you would like a spicier sauce, add an extra tablespoon or two of the chili garlic sauce.
Chicken Recipes/ Dinner Recipes

Honey Garlic Chicken Stir Fry

This honey garlic chicken stir fry recipe is full of chicken and broccoli, all coated in the easiest sweet and savory sauce. So easy and quick one skillet weeknight meal that takes less than 30 minutes to make. Amazing healthier dinner option that the whole family will love!

Honey Garlic Chicken Stir Fry

If you’re looking for a quick meal, asian style dishes such as chicken and green beans, chicken and asparagus stir fry are wonderful options, and this flavorful honey garlic chicken is one of the recipes I love to made. I love stir frys because they are quick and easy. Perfect for a busy weeknight. This is a super easy meal that can be made in under 30 minutes! Everything is made in one pan making for an easy clean up.

They are also very versatile and can be made in many different ways depending on what you have on hand. I made this chicken stir fry with lots of broccoli. You can always substitute the broccoli with carrots, bell peppers or cauliflower!

Honey Garlic Chicken Stir Fry

How to make Honey Garlic Chicken Stir Fry

First, you need to heat the oil in a large skillet. Add in the broccoli and sauté until tender and caramelized, about 5 minutes. Then remove from the pan, set aside and continue to cook the chicken.
Add the remaining tablespoon of oil to the same pan. Cook the chicken in two batches to ensure it gets crispy and caramelized on the outside. Add the garlic and cook for an additional minute.
Meanwhile in a small bowl combine soy sauce, water, honey and sesame oil. Add the sauce to the pan along with the broccoli. Mix the cornstarch with a tablespoon of cold water. Slowly whisk in the cornstarch mixture into the sauce. Simmer until the sauce has thickened.
Season with salt and pepper and serve immediately with sesame seeds for garnish, if desired.

 

Honey Garlic Chicken Stir Fry

This honey garlic chicken stir fry recipe is full of chicken and carrots, all coated in the easiest sweet and savory sauce. So easy and quick one skillet weeknight meal that takes less than 30 minutes to make. Amazing healthier dinner option that the whole family will love!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 1 lb boneless skinless chicken breasts cut into 1 inch pieces
  • 2 cups broccoli
  • ¼ cup honey
  • 2 tablespoons oil divided
  • 1 teaspoon sesame oil
  • ¼ cup low sodium soy sauce
  • 4 cloves garlic minced
  • ¼ cup water
  • 2 teaspoons cornstarch
  • salt and pepper to taste
  • sesame seeds for garnish if desired

Instructions
 

  • Heat 1 tablespoon of oil in a large skillet.
  • Add in the broccoli and sauté until tender and caramelized, 4-5 minutes. Remove from the pan and set aside.
  • Add the remaining tablespoon of oil to the same pan. I cook my chicken in two batches to ensure it gets crispy and caramelized on the outside.
  • Add the garlic and cook for an additional minute.
  • Meanwhile in a small bowl combine soy sauce, water, honey and sesame oil.
  • Add the sauce to the pan along with the broccoli.
  • In a small bowl mix the cornstarch with a tablespoon of cold water.
  • Slowly whisk in the cornstarch mixture into the sauce. Simmer until the sauce has thickened, 1-2 minutes.
  • Season with salt and pepper and serve immediately with sesame seeds for garnish, if desired.

 

Casserole Recipes/ Chicken Recipes

Crack Chicken and Rice Casserole

This Crack Chicken and Rice Casserole is the best dinner recipe for family. Nothing is much better than this delicious comfort food casserole! It’s packed with healthy carrots, green pepper and onion and uses simple ingredients like leftover rotisserie chicken, rice a roni and cream of chicken soup!

Crack Chicken and Rice Casserole

Making This dish is so simple, just takes less than an hour from start to finish, perfect for a weeknight dinner, especially if you use leftover rotisserie chicken. The leftovers are just as good too making it great for lunch throughout the week!

This recipe is ready in these easy steps : Prepare the rice a roni as directed on the package; Add veggies, cream soup, sour cream, chicken and black pepper; Spread in the baking dish and smother with all the delicious cheese; then Bake

Crack Chicken and Rice Casserole

Crack Chicken and Rice Casserole Recipe

This Crack Chicken and Rice Casserole is the best dinner recipe for family. Nothing is much better than this delicious comfort food casserole! It's packed with healthy carrots, green pepper and onion and uses simple ingredients like leftover rotisserie chicken, rice a roni and cream of chicken soup!
Servings 6

Ingredients
  

  • 2 cups cooked chicken breast chopped
  • 1 cup sour cream
  • 1 box chicken rice a roni or any boxed rice and pasta mix
  • ½ cup green pepper chopped
  • 1 cup carrots thinly sliced
  • 1 ounce can cream of chicken soup
  • ½ cup onion finely diced
  • ½ teaspoon black pepper
  • ½ cup shredded sharp cheddar cheese

Instructions
 

  • Preheat the oven to 350 degrees.
  • Grease a 9x13 baking dish.
  • Cook the rice a roni according to package directions, adding the carrots, green pepper and onion in the last 5 minutes of cooking.
  • Stir in the cream soup, sour cream, chicken breast and black pepper. Remove from heat.
  • Spread the rice mixture evenly in the baking dish. Cover with cheese.
  • Bake uncovered for 30 minutes then serve!
Chicken Recipes/ Pasta Recipes

Creamy Chicken Pasta in White Wine Parmesan Cheese Sauce

This incredible Creamy Chicken Pasta in White Wine Parmesan Cheese Sauce will be your perfect dinner experience! So simple to make for the weeknight dish! With just 30 minutes of total work, this family dinner recipe is easy, quick and delicious!

Creamy Chicken Pasta in White Wine Parmesan Cheese Sauce

Treat your family and friends with some flavorful and delicious restaurant quality chicken pasta dish. We all love good creamy pasta dish any night of the week Combined creamy white wine parmesan sauce, it will make your dinner super special. I used dry Pinot Grigio white wine to make my creamy chicken pasta, which produced an excellent flavor for the sauce. When cooking with wine, never use “cooking wine”. Cooking with a regular drinking wine will always give you a better tasting dish because the quality is much higher. Creamy Italian chicken pasta dishes benefit greatly in flavor when the wine is added during the cooking process. Using a good quality drinking wine is such an easy way to create a tasty creamy chicken pasta dish!

Creamy Chicken Pasta in White Wine Parmesan Cheese Sauce

To make this Creamy Chicken Pasta, I am using spaghetti but 10 oz of your favorite variety will work just as well (linguine is always a popular option to make an Italian Chicken pasta tasty!). For the chicken, you will need 4 boneless skinless chicken breasts. Use thin chicken breasts. If you can’t find thin ones, just butterfly thick ones.

If you don’t plan to serve this creamy chicken pasta right away, you can make it in advance to serve later. In fact, the flavors will develop even more as it sits! However, keep in mind that the pasta will absorb a lot of the sauce. Therefore your dish will be less creamy if you make it in advance and store all the ingredients together.

Creamy Chicken Pasta in White Wine Parmesan Cheese Sauce

This incredible Creamy Chicken Pasta in White Wine Parmesan Cheese Sauce will be your perfect dinner experience! So simple to make for the weeknight dish! With just 30 minutes of total work, this family dinner recipe is easy, quick and delicious!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4

Ingredients
  

Chicken

  • 4 boneless skinless chicken breasts halved horizontally and paper towel dried
  • 1/2 cup flour
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 teaspoons Italian seasoning
  • 2 tablespoons olive oil

Pasta

  • 12 oz of spaghetti

Sauce

  • 4 tablespoons butter
  • 1 small yellow onion or use 1/2 onion chopped
  • 4 garlic cloves minced
  • 2 scallions chopped
  • 2 small tomatoes diced
  • 1 tablespoon flour
  • 1 cup heavy cream
  • 1 cup white wine
  • ½ cup Parmesan cheese shredded
  • 1 teaspoon Italian Seasoning
  • 1/2 teaspoon salt more to taste
  • ¼ teaspoon crushed red pepper flakes

Instructions
 

Cooking Pasta

  • Cook according to your package instructions in salty water. I like pasta that is neither too hard nor too soft, so I always cook it Al Dente. Drain, but do not rinse.

Cooking Chicken

  • Make sure to cut chicken breasts horizontally to make them thin. Paper towel dry the chicken.
  • In a large bowl, combine flour, salt, black pepper, garlic powder and Italian seasoning. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture by pressing into the mixture with tongs and then flipping the chicken over to coat the other side. Set aside.
  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, place flour coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes. Remove chicken from pan and set aside.

Preparing the Sauce

  • Add butter, diced yellow onion and minced garlic cloves to pan. Cook on medium high until onions and garlic are translucent, about 2 minutes. Next add chopped scallions and tomatoes. Add 1 tablespoon flour to pan and whisk to combine.
  • Now add heavy cream, wine, Italian Seasoning, salt and red pepper flakes. Bring mixture to a simmering point and then add ½ cup of shredded Parmesan cheese. Use a whisk or a wooden spoon and mix it in until you have a smooth mixture.

Finishing

  • Add cooked pasta to the skillet with the sauce and stir to combine on low heat for 2-4 minutes. Taste and add salt, if needed. Return chicken to skillet on top of the pasta and allow it to warm up for an additional 5 minutes.
  • SERVE chicken either on top or next to pasta and sprinkle with Parmesan cheese, if desired.
Chicken Recipes/ Dinner Recipes

The Best Chicken Carbonara

When you’re cravìng for somethìng delìcìous, creamy, yet comfortìng, nothìng ìs more satìsfyìng than a good carbonara. ì add sautéed chìcken breasts, makìng ìt the perfect quìck and easy weeknìght dìnner. You can even use leftover cooked chìcken ìnto thìs creamy, fragrant pasta experìence.

The Best Chicken Carbonara

Unlìke other pasta dìshes that get theìr fancy luxurìous texture from heavy cream, carbonara gets ìts rìch and creamy consìstency from the addìtìon of eggs. Thìs means that the carbonara already has more proteìn than your average pasta dìnner, and then, the crìspy, salty bìts of pancetta or bacon provìde another layer of proteìn and flavor. Add sautéed pìeces of juìcy chìcken and you’ve got a meal that’s serìously proteìn-packed.

The Best Chicken Carbonara

Enjoy the dìsh wìth a glass of whìte wìne. The crìsp, cold sìps are the perfect counterpart to each satìsfyìng twìrl of creamy pasta. Perfect!

The Best Chicken Carbonara

When you're cravìng for somethìng delìcìous, creamy, yet comfortìng, nothìng ìs more satìsfyìng than a good carbonara. ì add sautéed chìcken breasts, makìng ìt the perfect quìck and easy weeknìght dìnner. You can even use leftover cooked chìcken ìnto thìs creamy, fragrant pasta experìence

Ingredients
  

  • c. fettuccìne
  • ½ lb. boneless skìnless chìcken breasts cut ìnto strìps
  • 3 cloves garlìc mìnced
  • 4 slìces bacon
  • 4 large eggs beaten
  • Freshly ground black pepper
  • Kosher salt
  • ¾ c. freshly grated Parmesan plus more for garnìsh
  • c. freshly chopped parsley plus more for garnìsh

Instructions
 

  • In a large pot of salted boìlìng water, cook pasta accordìng to package dìrectìons untìl al dente. Draìn, reservìng 1/2 cup pasta water, and return to pot.
  • Meanwhìle, ìn a large skìllet over medìum heat, cook bacon 5 mìnutes. Add garlìc and cook untìl bacon ìs crìspy, 2 to 3 mìnutes more. Transfer to a bowl and draìn half the fat ìn skìllet.
  • Add chìcken to skìllet and ìncrease heat to medìum-hìgh. Season generously wìth salt and pepper and cook, flìppìng halfway through, untìl no longer pìnk, 10 mìnutes.
  • Reduce heat to low and return bacon to skìllet. Toss, then add cooked pasta and toss untìl combìned.
  • In a small bowl, beat together eggs, Parmesan, and parsley and season wìth salt and pepper.
  • Pour egg mìxture over pasta and toss untìl coated, then add a couple tablespoons pasta water untìl creamy. (Add more pasta water by the tablespoonful as necessary.)
  • Garnìsh wìth Parmesan and parsley and serve ìmmedìately.
Chicken Recipes/ Healthy Recipes

Mediterranean Chicken Rice Bowls

What I love about rice bowls are because they’re the perfect meal for either lunch or dinner. Rice bowls are healthy and usually packed with different flavors and textures. These Mediterranean Chicken and Rice Bowls are incredible! These rice bowls contain all the amazing stuff of Mediterranean flavors. Not only delish, but it’s packed full of fiber and nutrients! It’s a power bowl containing super nutritious foods!

Mediterranean Chicken Rice Bowls

 

How To Make Mediterranean Chicken Rice Bowls

Putting these incredible Mediterranean Chicken and Rice Bowls together is so simple. You’re going to start by cooking your rice. While the rice is cooking on the stovetop, you’ll combine the lemon juice, olive oil, parsley, garlic, paprika, and oregano. This mixture is going to be the rub for the chicken breasts. Once combined, you’ll rub the chicken down until it’s well covered.

To make the dish more mediterranean, I combine it with hummus and greek salad. To make the hummus you just use your food processor to minced the garlic, then add the chickpeas, kosher salt, lemon juice and tahini sesame paste to the food processor and process it.

Complete the dish with the salad. Mix your veggies in a large bowl. Place the oil, measured lemon juice, oregano, measured salt, and pepper to taste in a small bowl and whisk to combine. Mix and combine the dressing with the salad. Sprinkle with the feta.

One more great thing about rice bowls is that they are great for making ahead and taking to work or school.

Mediterranean Chicken Rice Bowls

What I love about rice bowls are because they're the perfect meal for either lunch or dinner. Rice bowls are healthy and usually packed with different flavors and textures. These Mediterranean Chicken and Rice Bowls are incredible! These rice bowls contain all the amazing stuff of Mediterranean flavors. Not only delish, but it’s packed full of fiber and nutrients! It’s a power bowl containing super nutritious foods!

Ingredients
  

For The Rice

  • 3.5 cups water
  • 2 cups long grain rice
  • 2 tablespoons butter
  • 2 teaspoons salt

For The Chicken

  • 4 1 pound boneless skinless chicken breast halves
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 3 garlic clove crushed in garlic press or finely chopped
  • 3 tablespoons chopped fresh parsley
  • 1 ⁄2 teaspoon dried oregano
  • 1 teaspoon
  • ½ teaspoon pepper
  • ½ teaspoon salt

For the Hummus

  • 2 garlic cloves
  • 1 cup canned chickpeas drained liquid reserved
  • 1 tablespoon water or liquid from the chickpeas
  • ¼ cup tahini sesame paste
  • ½ teaspoons kosher salt
  • Juice of 1 lemon 3 tablespoons

For the Greek Salad

  • 2 medium tomatoes cored seeded, and large dice
  • 1 medium head romaine lettuce torn into bite-size pieces washed, and dried
  • 1 cup kalamata olives pitted and halved
  • 1 medium English cucumber large dice
  • 3 tablespoons extra-virgin olive oil
  • ½ medium red onion thinly sliced
  • 1 ½ teaspoons finely chopped fresh oregano leaves or 1/2 teaspoon dried oregano
  • 2 tablespoons freshly squeezed lemon juice from 1 medium lemon plus more as needed
  • ¼ cup crumbled feta cheese
  • ¼ teaspoon kosher salt plus more as needed

Instructions
 

To Make the Rice:

  • Wash rice in a large bowl under cold water for 2-5 minutes until the water runs clear. Allow to soak for at least 5 minutes. Boil 3.5 cups of water in a large sauce pan, pour rice and let simmer on low heat for 10 minutes or until the water has dried into the rice and the rice is soft. Place 2 tablespoons of butter on the rice to melt with the heat off, Cover and set aside.

To Make the Chicken:

  • Mix lemon juice, olive oil, parsley, garlic, paprika, and oregano in large plastic food storage bag.Pierce chicken with fork several times and sprinkle with salt and pepper. Add to bag and coat with dressing, marinate 20 minutes or up to two days in the fridge.Remove chicken from bag. Grill or broil for about 5-6 minutes per side. Or, cook in a grill pan over medium-high heat, 5 to 6 minutes per side, or until cooked through.

To Make the Hummus:

  • Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Set aside in fridge until ready to serve.

To Make the Salad:

  • Place the lettuce in a large bowl and add the tomatoes, cucumber, olives, and onion; set aside. Place the oil, measured lemon juice, oregano, measured salt, and pepper to taste in a small bowl and whisk to combine. Pour over the salad and toss to combine. Sprinkle with the feta and serve.