40+ Easy Chicken Recipes To Make For Dinner - Foolproof Living

Chicken Butternut Squash Soup

Aysegul Sanford — Tue, 10 Oct 2023 20:34:19 +0000

Zoup! Good, Really Good^®provided me with the product for the purpose of this post, as well as compensation for my time. As always, all opinions expressed in this post are my own.

On a cold day, nothing satisfies me more than a yummy soup full of great flavors. While I adore the more standard Vegan Butternut Squash Soup or globally inspired Butternut Squash Thai Soup (Zoup! also makes a creamy, heat-and-eat butternut squash soup), there is something so special about a healthy chicken soup with butternut squash.

Creamy or chunky, made entirely from scratch using the most delicious Zoup! Good, Really Good^® Chicken Bone Broth, I have got you covered with plenty of ways to make this creamy chicken and butternut squash soup your own.

Ingredients

Butternut squash soup with chicken requires nothing more than a few simple ingredients. We will need:

Olive oil: You can also use avocado oil or clarified butter (aka ghee) in this recipe.
Vegetables: Go for an aromatic background of yellow onions, red bell pepper, and garlic cloves.
Spices + seasonings: Ground cumin adds depth and complexity to this butternut chicken soup. You could also try ground coriander or turmeric to celebrate that orange color and make it even more nutritious.
Chicken: Go for boneless, skinless chicken thighs for a richer flavor, but leaner chicken breasts can also be used.
Butternut squash: Pick up a butternut squash that is heavy for its size and prep when you get home. If working with butternut squash is new to you, check out my post on the Best Way to Cut Butternut Squash before you get started.
Chicken broth: While you can make your own Homemade Chicken Stock when I am short on time, I reach for Zoup! Good, Really Good^®Chicken Bone Broth. I love purchasing Zoup! as it has the same complex, homemade taste with a balanced flavor. While it is widely available in retailers across the country, you can also purchase it online at ZoupBroth.com, Amazon, and Walmart.com. Plus, Zoup! has a number of different broths to choose from, but in this instance, I would stick to the Chicken Bone Broth, Original Chicken Broth, or Low Sodium Chicken Broth.
Lemon juice: A squeeze of freshly squeezed lemon juice is a last-minute addition to brighten up the flavors.
Fresh herbs: Fresh parsley gives the slowly simmered soup a nice pop at the end. Reserve some on the side for garnish, too. For even more depth of flavor, consider adding fresh thyme or sage while the soup simmers on the stove.
Optional toppings: Pumpkin seeds add a wonderful crunch, but they are optional.

Variations and Substitutions

If you find yourself short on time or are looking to make this squash soup recipe on a busy weeknight, here are some short-cut suggestions to save you some time in the kitchen:

Rotisserie chicken: It is no secret that rotisserie chicken or cooked leftover chicken is a great shortcut when you are short on time, and this chicken soup with squash is no different. If you use either one of these options, simply shred them and add them to the soup at the same time as you are adding the butternut squash. You will need about 4-5 cups of shredded or cubed chicken.
Roasted butternut squash: Use leftover Roasted Butternut Squash to add extra depth and caramelized flavor, thanks to all those natural sugars.
Winter squash: Can’t find butternut squash? Use any winter squash that is available, like roasted acorn squash, roasted delicata squash, or pumpkin. Alternatively, you can swap out half the squash for some diced carrots and sweet potatoes for a slightly different flavor texture or flavor that is just as delicious.
Lime juice and cilantro: Give it a unique twist by swapping out the lemon juice and parsley for lime juice and fresh cilantro.
Add grains: Make it a complete meal with the addition of leftover cooked quinoa, brown rice, or pasta. Toss it right into the soup near the end of cooking.
Coconut milk: If you want an even more luxurious creamy texture, consider finishing it with a touch of coconut milk or heavy whipping cream.
Extra toppings: Add even more contrast to flavor and texture by topping it off with croutons, a swirl of yogurt or sour cream, fresh herbs like chives, basil or tarragon, or a sprinkle of red pepper flakes.

How to Make Butternut Squash Chicken Soup?

I like to think of this as a high-protein butternut squash soup, thanks to the addition of chicken. It is also a great soup to make on a cold night in chilly weather. Not to mention, it is easy to make. Here’s how I like to make it in a few easy steps on the stovetop:

Saute aromatics: Heat olive oil in a large Dutch oven or large soup pot over medium to medium-high heat. Add onion, bell pepper, and cumin. Cook, stirring occasionally, until vegetables are softened, 5-6 minutes. Add the garlic and cook, stirring constantly, for 1 minute.
Simmer soup: Add the chicken, butternut squash, chicken stock, salt and pepper. Give it a good stir. Cover and bring to a boil. Then, reduce to low heat, put the lid back on, and let it simmer for 15-20 minutes or until the chicken is fully cooked. Feel free to stir it once or twice during the cooking process.
Shred chicken: With a large slotted spoon or tongs, remove the chicken and allow to cool slightly. Shred it with two forks or cut it into cubes.
Blend half of the soup: Ladle 4-5 cups of the soup into a large heatproof bowl. Blend until smooth with an immersion blender.

Finish: Carefully transfer the pureed soup back into the pot (be careful, it will still be hot!) along with the shredded chicken. Bring the soup to one last boil. Finish with lemon juice and parsley.
Garnish and serve: Ladle into bowls, top with pumpkin seeds and more parsley. Serve with lemon wedges on the side.

How to Store, Freeze, and Reheat Leftovers?

This Chicken squash soup stores beautifully in both the fridge and freezer. Just like so many soup recipes, the flavors get better the longer they have time to marry together. To store and reheat, simply:

Store: Cool completely and transfer to a large airtight container. Store in the fridge for up to 5 days.
Freeze: Cool completely and ladle soup into freezer-safe airtight containers, leaving some room at the top to allow for expansion. Freeze for up to 3 months.
Reheat: If frozen, thaw the soup overnight in the refrigerator. When ready to reheat, place a pot over medium heat, add the soup, and bring to a gentle simmer. Or, reheat individual servings in a microwave-safe bowl, covered, in 30-second intervals in the microwave. Stir each time in between and continue until warmed through.

What to Serve with this Butternut Squash Soup?

Butternut squash and chicken soup is a meal all its own, but I love to serve it with crusty bread or winter greens on the side to round it out as a complete meal. You could try:

Bread: A simple French baguette would work perfectly, but you could also go for a crusty, dippable bread like No Knead Bread, Rustic Olive Bread, No Knead Brioche, or even my Fresh Garlic Bread in the Air Fryer.
Salad: Any one of our Autumn Salad Recipes will do. But feel free to enhance the butternut squash even further with Butternut Squash Quinoa Salad or keep it easy with Fall Harvest Salad or Simple Apple Salad Recipe.

Expert Tips

Save on time: The majority of the prep work comes from peeling and cubing the butternut squash, so if you are short on time, you can prep the vegetables the day before or buy pre-cut vegetables from the grocery store.
Blending is personal: I really want you to make this soup your own, so you can blend half the soup as I do in the recipe card, skip the blending altogether, or blend the entire soup for a creamy, thick consistency. Just make sure to remove the chicken prior to blending.
If you do not own an immersion blender, blend until smooth in a high-powered blender or food processor, or use a potato masher to puree it. However, keep in mind that when blending hot liquids, always make sure to fill no more than halfway, remove the measuring cap, and partially cover with a kitchen towel so the steam will be able to escape.

More about Zoup!

Zoup! was created by the founders of Zoup! Eatery, which served soup face-to-face to consumers for over two decades. In other words, they really know their soup! In addition to their expertise and knowledge, I always pick up a jar of Zoup! Broth (packaged in recyclable glass jars, by the way) whenever I get a chance because:

The Zoup! Good, Really Good^®Broth lineup includes original and low-sodium chicken broths, veggie broth, seafood broth, and chicken and beef bone broths.
The broth is kettle-cooked in small batches using the freshest and finest ingredients.
It is low in calories, paleo-friendly, and completely free of artificial ingredients, preservatives, gluten, GMO’s, fat, trans fat, and saturated fat.
Zoup! has also introduced Culinary Concentrates™, gourmet broth bases available in Chicken Bone Broth and Beef Bone Broth, plus Savory No Chicken Vegan Broth, offering a space-saving solution for home cooks.
And for when you crave soup but want something you can just heat and eat, Zoup! makes shelf-stable soups in nine flavor-forward recipes, including Chicken Potpie, Garden Vegetable, and Butternut Squash with Brown Butter and Sage.

If you are interested in learning more, visit ZoupBroth.com and follow @ZoupGoodReallyGood on Facebook, Instagram, and TikTok and @ZoupGoodReallyGoodBroth on Pinterest.

As a reader of Foolproof Living, Zoup! is offering 20% off your first order of Zoup! Products on Amazon. Use the code, 20FOOLPROOF at checkout (under the payment section.) The code is valid until November 6, 2023.

FAQs

What herbs go with butternut squash soup?

Hearty herbs such as rosemary, thyme, sage, and bay leaf add depth and herbal complexity, while fresh herbs like parsley, cilantro, basil, tarragon, and chives give it the finish of fresh flavor.

Can you use chicken broth in butternut squash soup?

Yes, both chicken broth and chicken stock can be used to make butternut squash soup. The delicate meaty flavor is a nice addition to an otherwise vegetarian soup.

Is butternut squash soup good when sick?

According to Healthline, butternut squash has many health benefits. It contains high amounts of powerful vitamins, minerals, and antioxidants, most notably vitamin A and vitamin C, making it an ideal choice to keep a sore throat at bay. So, yes, butternut squash soup is a good way to soothe yourself when you are feeling under the weather.

Do you need to peel butternut squash for soup?

We do recommend peeling butternut squash when making soup, as doing so will result in a creamy and smooth texture.

What protein goes with butternut squash soup?

Butternut squash pairs well with a variety of animal and plant-based protein resources. Chicken, beef, quinoa, and tofu are just a few to name.

Other Comforting Soup Recipes for Fall and Winter:

If you try this Chicken Butternut Squash Soup, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Chicken Butternut Squash Soup Recipe

Butternut Squash chicken soup combines the heartiness of chicken thighs with the warmth of homemade soup. Great for a chilly evening, this one-pot meal is both nourishing and flavorful.

Course Soup

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 284kcal

Author Aysegul Sanford

Ingredients

1 tablespoon olive oil
1 medium onion chopped (~2 cups)
1 medium red bell pepper chopped (~1 cup)
1 teaspoon ground cumin
4 cloves garlic minced or pressed
1 pound boneless skinless chicken thighs or chicken breasts
6 cups butternut squash* peeled and cut into cubes (2 pounds)
5 cups Zoup! Good Really Good® Chicken Bone Broth
1 teaspoon Kosher salt more to taste
½ teaspoon black pepper
4 tablespoons lemon juice
2 tablespoons fresh parsley chopped, plus more for garnish
2 tablespoons pumpkin seeds optional, for garnish

Instructions

Heat olive oil in a large, heavy bottom pot over medium-high heat. Add in onion, pepper, and cumin. Cook, stirring occasionally, until vegetables are softened, 5-6 minutes.
Stir in the garlic and cook, stirring constantly, for 1 more minute.
Add in the chicken, cubed butternut squash, chicken stock, salt and pepper. Give it a stir.
Put the lid on and bring it to a boil. As soon as it comes to a boil, turn down the heat to low, put the lid back on, and let it simmer for 20-25 minutes or until the chicken is fully cooked. Feel free to stir it once or twice during the cooking process.
Using a slotted spoon, remove the chicken from the soup and shred it (or cut it into cubes). Set the now-shredded chicken aside.
Ladle 4-5 cups of the soup mixture into a large heatproof bowl. Using an immersion blender, blend until smooth.
Transfer the pureed soup back into the pot along with the shredded chicken. Taste for seasoning and add more if necessary.
Bring the soup to one last boil.
Stir in the lemon juice and parsley. Ladle into bowls, garnish with the additional parsley and pumpkin seeds (if desired), and serve with lemon wedges on the side.

Notes

Yields: This soup makes 6-7 cups of soup, which is ideal for 6 servings. The nutritional values below are per serving.
Storage: To store leftovers, cool completely and transfer to a large airtight container. Store in the fridge for up to 5 days.
Squash: While we used butternut squash in this recipe, you can pretty much use any squash you have on hand, including pumpkin, acorn squash, kabocha squash, and even delicata squash.

Nutrition

The post Chicken Butternut Squash Soup appeared first on Foolproof Living.

Grilled Cornish Hens

Aysegul Sanford — Thu, 10 Aug 2023 16:35:27 +0000

It’s no secret that barbecue cornish hens contain irresistibly tender, juicy flavor—a fan favorite for summer parties and easy backyard cooking. If you want to fill your table with the same luscious chicken flavor all year round, you can also whip up effortless Air-Fried Cornish Hens in just eight simple steps. No matter how you cook them, these easy cornish hen recipes will satisfy all your chicken cravings.

Ingredients You’ll Need for BBQ Cornish Hen Recipe?

This grilled cornish game hen recipe only needs a handful of simple ingredients:

Cornish hens: Most grocery stores usually store their cornish game hens in the freezer section, so be sure to let them thaw in the fridge for 24 to 48 hours before grilling. It is imperative that the hens are fully thawed before marinating and grilling.
Olive oil
Lemon: You’ll need fresh lemon to ensure your marinade is as bright and zesty as possible. You may also garnish your grilled hens with a side of sliced lemon for added presentation (as we did in the photos) if desired.
Fresh thyme leaves
Spices: To give your cornish hen marinade for grilling its signature bold, well-seasoned flavors, we’ll add paprika, Kosher salt, and black pepper into the seasoning.

Substitutions

Fresh herbs: If you don’t have any thyme leaves on hand, you can use other fresh herbs to give your grilled cornish game hens deliciously bright overtones. Instead, you can prepare lemon rosemary cornish hens for a delectable balance of woody and citrusy flavors. Or, you can substitute your thyme for oregano or parsley, as they both have a similarly earthy, garden-fresh taste.
Marinade: I love the bright, garden-fresh taste of my grilled cornish hen marinade. However, you can switch up your flavor profile by using my Cuban-style Cornish Hen Marinade (made with lime juice, ground cumin, garlic, and oregano) to give your game hens more robust, piquant overtones. For a tangier, more luscious option, you can also mix up my Yogurt Chicken Marinade in just 10 minutes.

How to Spatchcock a Cornish Hen?

Spatchcocking—also known as butterflying or splitting—refers to the process of removing a chicken’s backbone and flattening the bird’s body. Taking the time to split a cornish hen for grilling helps quicken the roasting process and ensures even cooking across your meat.

Dry the hens: Pat hens dry on all sides with paper towels. When as dry as possible, your birds will be easier to grip while spatchcocking.

Spatchcock the cornish game hens: Place one hen on a cutting board, breast-side down. Locate the backbone, which runs down the center of the bird. Then, use kitchen scissors (affiliate link) to remove the backbone, beginning at the tail and cutting along one side of the backbone. Cut along the other side of the spine and remove the bone, discarding it or saving it to make chicken stock.

Flatten the hen: Flip the bird so its breast side faces up. Find the breastbone running down the middle of the hen, then firmly press down on it with the heel of your hand until the bird lies flat. Set the flattened hen aside and repeat the same spatchcocking process with the second game bird.

How to Grill Cornish Hens?

You don’t have to be a master at the grill to make tasty grilled hens. These step-by-step instructions will teach even beginners how to make mouthwatering chicken in no time.

Mix the marinade ingredients: In a large bowl, whisk together the olive oil, lemon zest, lemon juice, garlic, thyme, paprika, salt, and pepper. Ensure your bowl is big enough to accommodate both little birds or prepare a large Ziploc bag for the marination process.
Set aside marinade: Pour two tablespoons of the marinade into an airtight jar and transfer it to the refrigerator until ready to use. We will use this marinade to brush the birds after they are grilled.
Marinate the hens: Place the spatchcocked cornish hens in the marinade, covering each of the chickens with the liquid. Cover the bowl with plastic wrap, transfer it to the fridge, and marinate the cornish hens for a minimum of 30 minutes and a maximum of eight hours.
Remove the hens: Remove the marinated cornish hens from the refrigerator when ready to cook.
Prep the grill:
1. To cook cornish hens on a gas grill: Preheat the grill to 350 degrees F.
2. To cook cornish hens on a charcoal grill: Fill a chimney starter three-quarters with charcoal and light the coals. Let the grill burn until the coals fully ignite and develop a thin layer of ash (approximately 15-20 minutes). Spread the charcoal into an even layer over the grill’s bottom, and position the cooking grill rack on top. Cover the grill and let the insides heat for about five minutes.

Clean the grates: Use a grill brush to eliminate any remaining residue from the grill racks. Then, dip a wad of paper towel into the oil and use a pair of tongs to wipe the towels over the grill racks generously.
Place hens on the grill: Shake off excess marinade before placing each cornish game hen on the grill, skin-side up. Cover the grill (if using a charcoal grill, be sure the vents are open) and cook the birds for 10 minutes.
Flip the birds: Flip the chickens to their opposite side, cover the grill, and cook for 7-10 minutes or until the skin turns crispy and golden brown. Keep a close eye on the hens to avoid overcooking, and check for doneness by inserting a meat thermometer into the thickest parts of the thigh. You can remove your cornish hens when they reach 165 degrees F.
Let the hens rest: When finished grilling, transfer the barbeque cornish game hens onto a plate and cover it with a loose tent of aluminum foil. Let the birds rest for 10 minutes.
Brush and serve: Brush the skin of both hens with the reserved marinade, and sprinkle them with chopped fresh thyme. Serve with a side of lemon wedges.

How to Make Ahead and Store It

Learning how to cook cornish hens on the grill is a simple way to ensure effortless meal prep throughout the week. There’s no need to sacrifice a single bite of your chicken with these easy storage tips.

Make ahead: If you want a headstart on your BBQ cornish game hens, prepare the marinade and transfer it into a Ziploc bag. Then, add the chicken, seal tightly, and let the meat marinate in the refrigerator for up to eight hours.
Store: You can store your grilled game hens in an airtight container in the fridge for up to three days.
Reheat: To reheat your cornish hens, place them in the microwave for 30-second increments until heated through. If you’d prefer to reheat your meat in the oven, bake it at 300 degrees F. for 10-15 minutes until warm.

What to Serve With Grilled Cornish Hens?

If you’re looking for a gourmet menu designed to stun your dinner guests, you’ll love my master collection of Cornish Hen Meal Sides. Below are just a few of my tastiest summer side dishes.

Rice and grains: If you love the light yet flavorful taste of tender rice, Cooked Wild Rice (or Instant Pot Wild Rice, for a quicker cooking option!) makes for a tender, smoky side when grilling cornish game hen. For a more earthy and seasoned option, Lemon Quinoa is light and zesty, while Bulgur Pilaf is a robust Turkish classic.
Salads: Nutritious yet flavorful, salads make an incomparable side for your grilled whole cornish hens. Wild Rice Salad contains an irresistible balance of sweet and savory ingredients, including dried cranberries, mild pecans, and tart grapes. My Mexican Corn Salad and Yogurt Coleslaw have a tangy mix of ultra-fresh veggies and refreshing salad dressing for a creamier option. However, any of my Summer Salads will fill your menu with light, crisp flavors.
Vegetable dishes: Just because you want to serve a veggie side doesn’t mean you have to sacrifice taste. My Zucchini Lasagna and Eggplant Parmesan are packed with rich Italian flavors, while Rosemary Mashed Potatoes are a fluffy, buttery, and flavorful dish that takes half an hour to prepare.
Pasta: No one can say no to pasta’s hearty, creamy taste when grilling cornish game hens. For bold, sumptuous flavors, you can prepare simple Garlic Butter Noodles or Vodka Pasta in just 30 minutes. Or, whip up my Caprese Pasta Salad to lend your menu a classic, fresh edge.

Expert Tips

Whether it’s your first time at the grill or you’re an expert doesn’t matter. This master guide will help you grill your cornish game hen so it comes out with tantalizing flavors and rich tenderness.

Ensure the hens are fully thawed: To ensure even grilling, you must fully thaw your cornish hens before adding them to the grill. If your hens are frozen, take them out of the freezer at least 48 hours in advance.
Don’t skip the spatchcocking: Though it takes extra time, spatchcocking your chicken is necessary to grill your meat evenly and in less time. Grilling cornish hens whole (i.e., non-spatchcocked) takes a much longer cooking time and may result in under or over-cooked portions of meat.
Preheat your grill: Preheating your grill—whether you’re using a gas or charcoal grill—will ensure that your meat cooks through and develops a smoky, crispy exterior.
Oil the grill grates: You must thoroughly oil your grill racks before grilling a cornish hen. Otherwise, the meat may stick to them, making it difficult to flip and serve your chicken.
Let the excess marinade drip: Be sure to let any extra marinade drip off your hens before placing them on the grill. Because you’re cooking with an open flame, marinade may drip into the fire, resulting in flare-ups that char the exterior of your chickens.
Start with the skin-side up: The best way to give your game hens succulent insides and crisp skin is by beginning the grilling process with your birds arranged skin side up. Starting this way will cause the chickens’ juices and steam to rise into the skin once flipped, turning it soggy.
The size of the bird and its cooking time are related: Not all cornish hens are the same size. Therefore, if your birds are larger or smaller, you may need to adjust their grilling time and test frequently with a thermometer to ensure they don’t come out under or over-cooked.
Use a digital thermometer: When you grill cornish hens, the best way to check doneness is to insert an instant-read thermometer into the thickest part of the thigh. Your meat should reach an internal temperature of 165 degrees F. before removing it from the grates. However, remember to keep a close eye on your hens during the grilling process, as it cooks quickly at such high temperatures.
Let it rest: After cooking a cornish hen on the grill, let the meat rest on a plate covered with aluminum foil for 10 minutes. This resting time will allow the meat to reabsorb and evenly distribute its juices, resulting in succulent, flavorful meat.
Multiply the recipe: Generally, one pound of chicken serves one person, while 1½-2 pounds serves two. Should you need to serve a larger party, feel free to multiply the recipe, and don’t be afraid to grill your hens in batches.

FAQs

If you have more questions about this easy recipe, don’t worry! This simple collection of FAQs will answer any question, from proper cook time to how to give your hens as much flavor as possible.

How long to marinate cornish hens?

To marinate cornish hens, let them sit fully covered in the marinade mixture for at least 30 minutes and up to eight hours.

Should cornish hens be at room temperature before cooking?

It’s best if your game hens are as close to room temperature as possible before adding them to your grill. Grilling cold or frozen hens will result in uneven cooking, with an undercooked center and a burnt exterior. To thaw frozen birds, transfer them to the fridge and let them sit for 24 to 48 hours before beginning the cooking process. If your birds are already in the fridge, I recommend letting them rest at room temperature for 10-15 minutes first.

How long to grill cornish hens?

To grill spatchcock cornish hens, you’ll need to cook them at 350 degrees F. for a total of 15-20 minutes (10 minutes skin-side up and an additional 7-10 minutes skin-side down). Your birds should register an internal temperature of 165 degrees F. in the thickest part of the thigh before removing them from the grill. However, keep a close eye on the birds while grilling, as cornish hens tend to cook quickly, and over-cooking will strip your chicken of its juices, resulting in dry, tasteless meat.

What temperature to grill cornish hens?

If using a gas grill, I recommend letting it reach 350 degrees F. before placing your marinated cornish hens on the grill.

How many people does one Cornish game hen feed?

Depending on the size of your bird, one cornish game hen may feed between 1-2 people. A good rule of thumb is that each person will need about one pound of meat per serving. Therefore, if your birds are closer to two pounds, one hen may feed two people. However, you may need one hen per person if yours are smaller.

Other Grilled Chicken Recipes You Might Also Like

Shish Tawook

If you try this Grilled Cornish Hens recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Grilled Cornish Hens Recipe

These Grilled Cornish game hens are showstoppers, great for an easy but impressive summer meal. Spatchcocked for even grilling, they are marinated in a quick homemade marinade that infuses each bite with rich and zesty flavors.

Course Dinner

Cuisine American

Diet Gluten Free, Halal

Prep Time 15

Cook Time 20

Marinading time 30

Total Time 1 5

Servings servings

Calories 584kcal

Author Aysegul Sanford

Equipment

Ingredients

2 1½ pounds cornish hens fully thawed if using frozen
½ cup olive oil
2 teaspoons lemon zest
3 tablespoons lemon juice from one lemon
4 cloves garlic minced
1 teaspoon fresh thyme leaves chopped or 2 teaspoons dried – plus more as garnish
½ teaspoon paprika
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 lemon thinly sliced – as garnish

Instructions

Using paper towels, dry the birds on all sides as much as you can. Doing so will help you get a strong grip on the chicken when spatchcocking.
Next, spatchcock the cornish hens. Place the hen breast-side down on a cutting board. Find the backbone that runs down the center of the hen. Using poultry shears, remove the backbone starting from the tail and cutting along one side of the backbone. Repeat the same process by cutting on the other side of the bone. Remove it and discard (or save it for making chicken stock later.)
Turn the bird around so that the breast side is up. Locate the breastbone that runs down the middle of the bird. Firmly press down with the palms of your hands until the hen lies flat. Repeat the same process with the second cornish hen. Set them aside.
To make the marinade, whisk together the olive oil, lemon zest, lemon juice, garlic, thyme, paprika, salt, and pepper in a large mixing bowl. I recommend using a bowl large enough that can accommodate both birds. You can use a Ziploc bag to marinade the birds, as well.
Transfer 2 tablespoons of the marinade into a small jar and keep it in the fridge until ready to use. We will use this to brush cornish hens after they are finished cooking on the grill.
Place the birds into the marinade (ensure that they are fully covered with it), cover with plastic wrap, and marinate for at least 30 minutes or for up to 8 hours in the fridge.
When ready to cook, remove the chicken from the fridge while you are preparing the grill. Preheat a gas grill to 350 degrees F.
Clean grill grates. Dip a wad of paper towel into olive oil and then generously wipe the grates.
Remove the cornish hens from the marinade (be sure to shake the excess marinade), and place them skin-side up on the grill. Cover and grill for 10 minutes.
Flip the hens, cover, and grill for 7-10 more minutes or until the skin is crispy and turns golden brown. Keep a close eye on them as they are grilling to avoid burning. Check doneness by inserting an instant read thermometer into the thickest part of the thigh. If it registers 165 degrees F, your cornish hens are cooked.
Transfer onto a plate and cover with aluminum foil. Let them rest for 10 minutes.
Brush the skin of each hen with the reserved marinade. Sprinkle with chopped fresh thyme and serve on a serving platter with lemon wedges on the side.

Notes

Yields: This recipe makes two hens, with each of them being 1 ½ pounds. The nutritional information below is per serving.
Multiply the recipe: Generally speaking, one pound of chicken serves one person, while 1½-2 pounds serves two. If you are serving a larger crowd, feel free to multiply the recipe.
The size of the bird and its cooking time are related: If your birds are larger or smaller, you may need to adjust their grilling time and check doneness using a digital thermometer.
Make ahead: You can prepare the marinade and transfer it into a plastic sealable bag. Then, add the chicken, seal tightly, and let the meat marinate in the refrigerator for up to eight hours.
Store: You can store your grilled game hens in an airtight container in the fridge for up to three days.
Reheat: To reheat your cornish hens, place them in the microwave for 30-second increments until heated through. If you’d prefer to reheat your meat in the oven, bake it at 300 degrees F. for 10-15 minutes or until warm.

Nutrition

The post Grilled Cornish Hens appeared first on Foolproof Living.

Shish Tawook

Aysegul Sanford — Thu, 25 May 2023 19:46:50 +0000

What is Shish Tawook and Where Does It Come From?

Also referred to as “chicken tawook” and “shish taouk”, Shish tawook is a traditional Turkish dish made by threading marinated chicken on skewers and cooking them over a grill. Unsurprisingly, the word “shish” translates to “skewer,” while the word “tawook” means “chicken” in Turkish. Together, the name means “chicken threaded on a skewer.”

This recipe’s classic meat marinade—a mixture of yogurt, tomato paste, and spices—dates back to the Ottoman Empire, which ruled much of the Middle East from the 1300s to the 1900s. Since its inception, this recipe has been claimed by many countries in and around the Middle East, including Turkey, Lebanon, and Egypt.

Though popular in its countries of origin, shish tawook has made a considerable mark on American culture—becoming a popular dish in Mediterranean, Lebanese, and Middle Eastern fast food restaurants in the US.

List of Ingredients

This shish tawook recipe comes together with two sets of ingredients:

Shish tawook marinade: To make this Middle Eastern chicken marinade, you will need:
- Greek yogurt: I like the thick creamy texture of full-fat Greek yogurt, but you can also use plain yogurt.
- Lemon zest and freshly squeezed lemon juice
- Olive oil
- Fresh garlic cloves
- Tomato paste: This is mostly for color than flavor and can be omitted if preferred.
- Seasonings: You will need warm spices like ground cumin, dried oregano, paprika, and basic seasonings like kosher salt and black pepper. Optionally, you can also add in a pinch of cayenne pepper for some heat.
Chicken: You can use boneless skinless chicken thighs or boneless skinless chicken breasts for this shish chicken kebab recipe. Regardless of which one you use, it is important to make sure they are cut in equal sizes.

In terms of equipment, you will need either metal or wooden skewers to thread your kabobs.

How to Make Shish Taouk?

The recipe for shish taouk makes authentic Middle Eastern cuisine easy for cooks at any level. Follow the instructions below for a juicy chicken dish that is guaranteed to impress:

Prep the chicken: Remove any residual skin and fat from your chicken, then slice it into one-inch chunks. Transfer your sliced chicken cubes into a large bowl, and set it aside.
Make the yogurt marinade: In a mixing bowl, mix yogurt, fresh lemon juice, lemon zest, olive oil, garlic, ground cumin, dried oregano, paprika, tomato paste, salt, and black pepper. Whisk until the ingredients thoroughly blend.
Add the chicken: Pour the marinade over the chicken and toss the mixture until each piece of chicken has an even coating of marinade. Cover the bowl with plastic wrap and remove as much air as possible. Transfer the meat to the fridge and marinate the chicken for at least 4 hours or preferably overnight.
Prepare the skewers: If you are using bamboo or wooden skewers, soak them in water for 30 minutes before assembling the chicken kebabs.

Preheat the grill: Set the burners to medium-high, and let it preheat for 10 minutes or until it reaches 400 degrees F. Use tongs to dip a wad of paper towel into the olive oil and thoroughly wipe the grates.
Assemble the skewers: Thread the meat through the skewers, tapping off any excess marinade. If you have any thin pieces, fold them before threading to ensure even cooking. Do not overcrowd the meat as you thread the skewers. Leaving a little room between each piece will help each chicken piece cook evenly.
Cook: Place the chicken skewers onto the oiled grate in a single, even layer. Cover the grill and cook for 12-15 minutes, rotating the skewers every five minutes. This rotation will evenly brown your meat and give the dish its signature grill marks. Check doneness by inserting a meat thermometer (affiliate link) in a few of the chicken pieces. They are fully cooked if they reached 165 degrees F.

Rest and serve: Place a sheet of aluminum foil loosely over the grilled chicken skewers and let it rest for 10 minutes. Serve!

How to Make Ahead, Store, and Reheat?

Chicken shish tawook is a godsend for easy meal prep and leftover storage. Whether you make it for a weeknight meal or a summer party, you won’t let a single bite go to waste with these helpful tips:

Make ahead: The best part about Middle Eastern marinated chicken is that its flavor deepens the longer it sits. You can marinate your chicken for up to 24 hours before cooking. Then, assemble your chicken kabobs and grill them as written in the recipe below.
Storage: When done eating, let your chicken reach room temperature. Then, remove the meat from the skewers and store it in an airtight container in the refrigerator for up to three days.
Reheating: You can reheat the leftover shish chicken kabobs using three different methods:
- In the oven: Place your leftovers on a sheet pan and warm them in a preheated 325 degrees F. oven for 10-15 minutes.
- On the stovetop: Heat your chicken in a skillet with a bit of oil over medium-high heat until heated through.
- In the microwave: For a super-quick reheating method, place your leftovers in a microwave-safe container and microwave them for 1-2 minutes—checking every 30 seconds—until warm. If your meat is too dry, add a splash of water to the container before heating.

What to Serve with Shish Tawook?

You won’t believe how many menus you can design around this Middle Eastern Grilled Chicken recipe. This collection has everything to help you create a feast in your own kitchen:

Make it a sandwich or wrap: Nothing hits the spot better than a shish tawook sandwich. Simply remove your grilled chicken from its skewers, lightly grill a slice of pita bread or lavash, spread a sauce on top, and add your chicken. In Turkey, I’ve seen people make a chicken tawook wrap by spreading the pita with creamy hummus, then topping it with cooked chicken, sliced tomatoes, and red onions (or sumac onions for a zestier taste). Then, it is drizzled with a yogurt-based sauce such as yogurt dill sauce or tahini yogurt sauce.
Turn it into Lebanese chicken kabobs: Want to make it as they do in Lebanese restaurants? Spread your lavash (or pita bread) with Lebanese garlic sauce, toum, and then place the shish tawook on top along with lettuce, pickles, and tomatoes. If you have never made this Lebanese recipe, this homemade toum garlic sauce recipe is my favorite one.
Serve over rice or tabbouleh: Whip up a pot of simple rice for an easy weeknight fix. Or, for a more traditional pairing, serve this Middle Eastern chicken skewers recipe alongside Turkish Tabbouleh or Tabbouleh with Quinoa with a helping of cool tzatziki on the side.
Simple salad on the side: Packed with protein and herby flavor, this chicken kebab recipe balances perfectly with a garden-fresh salad. Prepare an authentic Middle Eastern menu with a Turkish White Bean Salad or Fattoush Salad. You can also add tasty, crisp flavors to your table with my Yogurt Coleslaw or any of my other delicious summer salads.

Expert Tips

This five-star Middle Eastern meal is pretty straightforward and quite easy to make. Below are a few helpful tips to help you make the best chicken shish tawook on your first try:

Don’t skimp on the marination: Sufficient marination is the key to the tender, juicy chicken in this recipe. Like my Yogurt Chicken Marinade, the yogurt and lemon juice in this recipe’s marinade tenderizes the meat and infuses it with rich, tangy flavors. To ensure your chicken comes out as juicy as possible, I recommend letting it sit for at least 4 hours— up to 24 hours—before cooking.
Cut the chicken into equal sizes: Be sure to slice your chicken into even, one-inch chunks before threading them on the skewers. Evenly-sized chicken cubes will allow each skewer to cook at the same rate.
Thread loosely: Thread your tender chicken chunks loosely on their skewers to avoid crowding and uneven cooking. I also recommend leaving 1-2 inches on the ends of your skewers so you can easily remove the chicken pieces from the skewers.
Oil the grates: To avoid sticking and burnt meat, thoroughly oil your grill grates before cooking your shish taouk. Furthermore, once you add the chicken skewers to the grates, turn them a few times to ensure even cooking.
Check for doneness: The best way to check your shish tawook’s doneness is to insert a digital meat thermometer into the center of a piece of chicken. USDA recommends cooking chicken until its internal temperature reaches 165 degrees F. before serving.
Let the chicken rest: Once you remove the chicken skewers from the grill, let it rest under a sheet of aluminum foil for 5-10 minutes before serving.
Don’t have a grill?: If you don’t have access to an outdoor grill, you can use an indoor grill pan to prepare your chicken shish tawook on the stovetop. You can also make a slightly different version of this recipe in the oven using my recipe for Oven-Baked Chicken Kabobs.
Add vegetables to the skewers: The authentic shish tawook recipe is not made with vegetables. However, if you prefer, you can use quick-cooking vegetables such as onions, mushrooms, and green bell peppers as you thread the chicken.

FAQS

What is the difference between chicken shawarma and tawook?

The difference in shish taouk vs. shawarma lies in marination and cooking. Though both dishes originate in the Middle East, chicken shawarma doesn’t usually include yogurt in its marinade, resulting in a deeper flavor profile. Also, shawarma comes from slow-cooking stacks of spiced chicken slices on a vertical rotisserie and slicing off the outer layer.

What is the difference between chicken mishwi and chicken tawook?

To identify chicken mishwi vs. tawook, you’ll want to look at the method of assembly and cooking process. Chicken mishwi refers to chicken grilled on charcoal, whereas shish tawook is made by cooking cubed chicken on skewers.

What is the difference between shish kebab and shish tawook?

Though both refer to dishes cooked on a skewer, shish kebabs can include any meat, including beef, chicken, or seafood. Shish kabobs may also have veggies, like bell pepper or onions, for extra freshness and fiber. Meanwhile, shish tawook refers to skewered kebabs made with marinated chicken.

Can shish kabobs be cooked in the oven?

Yes! To cook shish tawouk in the oven, line a sheet pan with parchment paper and arrange your marinated chicken pieces. Bake the meat for 15-20 minutes at 450 degrees F., flipping halfway through. Finish the cooking process by broiling the chicken for one minute on each side, up to two minutes in total.

How can I turn this into a chicken maroosh recipe?

Popularized by a Philadelphia-based restaurant, chicken maroosh is a version of shish tawook served on a hoagie roll rather than on pita or lavash. Top your hoagie with charred onions, tomatoes, pickles, and garlic sauce for an authentic maroosh recipe.

What are some other names used to describe this recipe in Middle Eastern restaurants?

Nowadays, people in the U.S. refer to this dish in dozens of different ways, including “sheesh tawook”, “chicken taouk”, and “shistaouk.” I’ve even heard it marketed as “Chickabob” in some Lebanese restaurants in the US.

Other Middle Eastern Recipes You Might Also Like

If you love this shish taouk recipe, I have dozens of other classic recipes for you to try. You won’t be able to resist these fan-favorite dishes’ mouthwatering Middle Eastern flavors.

If you try this Shish Tawook recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Shish Tawook Recipe

Experience authentic Shish Tawook, tender, juicy Middle Eastern chicken skewers grilled to perfection. Marinated in yogurt, garlic, lemon, and spices, this grilled chicken recipe is simple yet bold and flavorful.

Course Chicken Recipes, Dinner

Cuisine Middle Eastern

Diet Gluten Free

Prep Time 15

Cook Time 15

Marinading Time 4

Total Time 4 30

Servings skewers

Calories 181kcal

Author Aysegul Sanford

Ingredients

Chicken

2 pounds boneless and skinless chicken thighs or chicken breasts, cut into 1-inch cubes

For The Marinade

¾ cup whole milk Greek yogurt or plain yogurt
1 teaspoon lemon zest
¼ cup lemon juice freshly squeezed
3 tablespoons olive oil plus more for the grill
6 garlic cloves minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
2 tablespoons tomato paste
1 teaspoon Kosher salt
¼ teaspoon pepper
Pinch cayenne pepper optional

Instructions

Prepare the chicken: Remove any residual skin or fat from the chicken; pat dry and transfer the chicken pieces to a bowl and set aside.
Prepare the marinade: In a mixing bowl, whisk together the yogurt, lemon zest, lemon juice, olive oil, garlic, ground cumin, dried oregano, paprika, tomato paste, salt, and pepper so that all are incorporated.
Pour the marinade over the chicken and mix well, ensuring all the chicken pieces are thoroughly coated. Cover it tightly with plastic wrap, removing as much air as possible. Place it in the fridge and marinate for at least 4 hours or preferably overnight.
If using wooden skewers, begin soaking them in water for 30 minutes prior to assembling the marinated chicken. Remove the marinating chicken from the fridge 20 minutes before grilling.
When ready to grill*, turn burners to medium-high and let them preheat for 10 minutes or until it reaches 400 degrees F. Using tongs, dip a wad of paper towel into the extra olive oil and then generously wipe the grates*.
Meanwhile, remove the chicken from the marinade and thread the chicken pieces through the skewer. Tap off any excess marinade. If you have a thin piece, fold it as you thread it so it will cook evenly. Do not pack the pieces too tight, as this can lead to uneven cooking.
Place the skewers on the oiled grate in a single layer. Cover and cook for approximately 12-15 minutes, rotating every 5 minutes so that you achieve a nice browning with grill marks. If you have a meat thermometer, check doneness by inserting it into one of the chicken skewers. If the internal temperature reached to 165 degrees F., your shish tawook should be cooked.
Remove the skewered chicken from the grill and tent with aluminum foil for at least 10 minutes before serving.

Video

Notes

Yields: This recipe yields 8-9 skewers of shish tawook with each skewer having 5 pieces of cubed chicken. The nutritional information below is per skewer.
Cook on the stove top*: If you do not have a grill, you can cook your skewers in a grill pan on the stove. It takes about 15-20 minutes to cook them on the stove.
Do not skip the oiling of the grill grates: This is an important step to ensure that the chicken releases easily (and in one piece) when cooked. If you skip this step (or do not oil them well) the chicken skewers will stick to the grates and it will be difficult to flip them.
Make ahead: You can marinate your chicken for up to 24 hours before cooking. When ready, assemble and cook them as directed in the recipe.
Storage: Bring the leftovers to room temperature. Then, remove the meat from the skewers and store it in an airtight container in the refrigerator for up to three days.
Reheating: To heat in the oven, place your leftovers on a sheet pan and warm them in a preheated 325 degrees F. oven for 10-15 minutes. And to warm it up on the stovetop, place your chicken in a skillet (or a grill pan) with a bit of oil over medium-high heat and cook until heated through.
Serving suggestions: These chicken skewers can be served with cooked grains, summer salads, or in lavash bread. I served them over a bed of tabbouleh and with a side of tzatziki.

Nutrition

The post Shish Tawook appeared first on Foolproof Living.

Chicken Kabobs in Oven

Aysegul Sanford — Thu, 25 May 2023 19:42:02 +0000

Baking chicken kabobs is one of the most flavorful ways to prepare juicy, seasoned chicken all year round. A favorite protein among many, these baked chicken skewers make the perfect meal with fresh zesty marinade, succulent meat, and easy cleanup. Even better, when you give this delicious recipe a quick broil at the very end, your chicken kabobs will taste very similar to its grilled version.

Ingredients You’ll Need to Make Baked Chicken Skewers

You’ll need two sets of simple ingredients to make oven-cooked chicken kabobs:

Marinade: The seasoning for chicken shish kabobs is inspired by my Mediterranean
seasoning. You’ll need the following:
- Olive oil
- Lemon zest and fresh lemon juice
- Spices and herbs: Dried thyme, dried oregano, garlic powder, Kosher salt, and ground black pepper.
Chicken: You will need two pounds of boneless, skinless chicken breasts or chicken thighs sliced into one-inch chunks.
Vegetables: It is optional, but you can easily turn these into chicken vegetable kabobs by including veggies such as red onions, green bell peppers, and yellow peppers.

In terms of equipment, you’ll need metal, bamboo, or wooden skewers to assemble the kabobs.

Substitutions & Optional Add-Ins

Marinade: If you prefer a tangier, creamier taste, you can use my Greek Yogurt Chicken Marinade. Or, if you’d like to make an Asian-inspired meal, you can opt for my soy sauce-based chicken teriyaki marinade instead.
Vegetables: The best part of cooking chicken skewers in the oven is playing around with what fresh veggies to use. In addition to onions and peppers, I recommend using quick-cooking vegetables such as button mushrooms, baby bella mushrooms, zucchini, or cherry tomatoes.
Spices: Feel free to get creative by adding your favorite spices to the marinade. Earthy and flavorful spices like ground cumin and smoked paprika pair beautifully with the rest of the marinade ingredients.
Fresh herbs: A sprinkle of chopped fresh parsley or dill is an easy way to give these oven-roasted chicken skewers a gourmet finish.

How to Cook Chicken Shish Kabobs in the Oven?

Baking chicken kabobs in the oven is a quick and tasty way to enjoy five-star Mediterranean fare all year round. No grill, no problem! Simply follow the instructions below:

Prepare the chicken kabob marinade: In a large bowl (one that is big enough to accommodate all the chicken pieces), whisk together the olive oil, lemon zest, lemon juice, dried thyme, dried oregano, garlic powder, Kosher salt, and black pepper. Set it aside.
Dry and cut the chicken: Dry chicken breasts using a sheet of paper towel on both sides. First, cut them into strips and then each strip into 1-inch cubes.
Marinade: Add the cubed chicken to the bowl of marinade, and toss to ensure each piece of chicken receives an even coating. Cover the bowl of chicken with plastic wrap. Press down on the layer to remove any air, and seal the bowl tightly. Place the meat in the fridge for at least one hour or for up to 12 hours.
Soak the skewers: If you are using wooden skewers, soak them in water 30 minutes before cooking.
Remove the chicken: 20 minutes before assembly, take the marinated chicken out of the fridge.
Preheat the oven: Set the oven to 450 degrees F., and line a baking sheet with parchment paper. Set the prepared sheet pan aside.

Assemble the kabobs: Loosely thread the pieces of chicken on each skewer, discarding any excess liquid. If desired, alternate the chicken chunks with onion and peppers. For 2 pounds of chicken, you should have 8 skewers, with each skewer having 5 pieces of cubed chicken.
Place the kabobs on the sheet pan: Arrange the assembled kabobs on the parchment-lined baking sheet, ensuring not to crowd the skewers.
Bake the chicken kabobs: Place the skewered chicken in the oven and bake for 16 minutes, flipping it halfway through baking. When rotating the chicken kabobs, I recommend removing the sheet pan from the oven as it is easier (and safer) to rotate the skewers, especially if you are using wooden ones.
Broil: Switch the oven to the broil setting and cook the chicken kabobs for one minute on each side, not exceeding a total of two minutes. Check for doneness by inserting a meat thermometer (affiliate link) into the center of one of the chicken chunks. When the meat reaches an internal temperature of 165 degrees F., remove the kabobs from the oven.
Rest and serve: Loosely cover the oven-roasted kabobs with a sheet of aluminum foil, and let them rest for 5-10 minutes. Once the resting process finishes, serve!

How to Make Ahead, Store, and Reheat?

Oven-baked chicken kabobs are excellent for anyone who enjoys easy meal prep. Prepare these kabobs, and simple meals will be ready throughout the week.

Make ahead: To transform this chicken skewer recipe into an easy 30-minute meal, prepare your chicken marinade up to two days in advance. Store the chicken and marinade in an airtight container in the fridge, and assemble your chicken kabobs when you are ready to bake them.
Storage: Let your baked shish kabobs reach room temperature before storing them. Then, place the skewers (or, if you prefer, you can remove the meat from the skewers) in an airtight container in the refrigerator. Your leftover kabobs will stay fresh for 2-3 days.
Reheat: You can reheat the leftovers in a preheated 350 degrees F. oven for 10-12 minutes or until heated through. If they look dry, you can lightly brush the chicken pieces with a teaspoon of olive oil before placing them in the oven. You can also reheat your chicken kabobs in the microwave for 1-1½ minutes (checking every 30 seconds), until they are warmed thoroughly.

What to Serve with Baked Chicken Kebabs?

When you bake chicken skewers, you’ll unlock countless delectable menus fit for a restaurant. This simple collection has everything to satisfy your table, from savory grains to crisp salads.

Rice and grains: Jasmine rice is a simple classic, while other seasoned options—such as my Herbed Quinoa, Simple Wild Rice Pilaf, and Tabbouleh—perfectly capture the herby, hearty taste of a Mediterranean menu.
Pasta: Tender, filling, and simple, orzo is one of my favorite sides to prepare when I bake kabobs in the oven. Looking for a richer, more decadent pairing? Buttery Garlic Pasta is the ultimate crowd-pleaser for sophisticated pasta sides.
Yogurt Sauce: Nothing complements baked chicken shish kabobs like a creamy, tangy, and irresistibly rich dipping sauce. My authentic Tzatziki is a classic pairing, while my Dill Yogurt Sauce is a quicker alternative that you can put together in 5 minutes.
Salads: If you want a delicious, low-carb pairing, any of my easy quinoa salad recipes will do the trick. Or, if you’re looking for a simple green salad, my Spring Mix Salad and Caprese Pasta Salad only require a handful of pantry-ready ingredients for a garden-fresh side.

Expert Tips

Cooking chicken kabobs in the oven is an easy way to prepare Instagram-ready meals all week. With these simple tips, your chicken will always come out perfectly juicy and flavorful.

Don’t skimp on the marinade time: Thorough marination is the key to giving this baked shish kabob recipe its robust, herbaceous taste. I recommend a minimum of an hour or up to twelve hours for maximum flavor.
Soak the skewers: I prefer metal skewers because they heat up quickly, resulting in evenly cooked chicken pieces. However, if you are using bamboo or wooden skewers, be sure to soak them in water for at least 30 minutes before assembling your chicken kabobs to prevent them from burning while cooking.
Thread the skewers loosely: When assembling your chicken kabobs, thread them loosely and leave room at both ends so you have something to hold onto while eating. I also recommend shaking off any excess liquid to avoid creating a liquid bath in the baking tray. Finally, discard any extra marinade, as its contact with raw chicken will introduce unwanted bacteria to the mixture.
Flip halfway through the baking process: Flipping your baked kebabs will ensure they cook evenly on both sides of the meat.
Finish under the broiler: Keep a close eye on your chicken kabobs while they finish under the broiler. Broilers cook very quickly, and over-cooking your chicken skewers may result in burnt or dry meat. If you’re not a fan of using a broiler, bake your chicken kabobs for an extra five minutes instead. Though, keep in mind that broiled chicken tastes very similar to its grilled version.
Uniform-sized chicken: It is important to cut the chicken in equal sizes to ensure even baking. If your pieces are different sizes, they’ll cook unevenly, giving you a mix of over- and under-cooked kabobs. If some portions of your chicken are thinner than others, feel free to fold them during the threading process to make them match the size of their fellow pieces.
Check for doneness: I recommend using a meat thermometer (affiliate link) to ensure that they are fully cooked. Poultry should reach 165 degrees F. before it’s safe to eat.
Do not skip the resting time: The key to juicy chicken kabobs is to let the skewers rest after removing them from the oven. Cover the baked chicken kabobs with foil for 5-10 minutes so that the meat can reabsorb its juices and ensure maximum flavor.

FAQs

Can you cook chicken kabobs in the oven?

Yes! Oven-roasting chicken skewers is the best way to cook kabobs without a grill. Not only is this process much easier than grilling, but it also gives your chicken a juicy, tender texture and an irresistibly delectable taste.

How to cut chicken breast for kabobs?

Cut your boneless chicken breast into one-inch chunks before threading them through the skewers. Uniform pieces will ensure that your skewers bake evenly.

How long to cook chicken kabobs in the oven?

I recommend baking your chicken shish kabob for 15-16 minutes at 450 degrees F., flipping it halfway through the cooking process. Then, broil your kabobs for one minute on each side to give them a crisp, golden-brown exterior.

What are the ideal temperature and bake time for cooking chicken kabobs in the oven?

The ideal temperature and time is 450 degrees F. for 15 minutes. However, with a two-minute broil, you can cook your skewers in the oven at 350 degrees F. for 35-40 minutes. Or, roast your chicken kabobs at 375 degrees F. for 30-35 minutes and finish with a two-minute broil.

How long to broil chicken skewers?

You should broil chicken kabobs for one minute on each side to ensure optimal browning. However, keep an eye on your chicken during this process to keep them from burning under the broiler’s heat.

How to make chicken kabobs without skewers?

If you don’t have any skewers on hand, you can easily prepare deconstructed chicken kabobs in the oven. First, line a sheet pan with parchment paper, add your marinaded chicken cubes and vegetables, and roast the sheet pan chicken kabobs, flipping the meat and veggies once during baking.

Other Baked Chicken Recipes You Might Like

If you try this Baked Chicken Kabobs recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Chicken Kabobs in Oven Recipe

No grill? No problem! Baking chicken kabobs in the oven is the best way to cook kabobs without a grill. With this easy recipe, you can enjoy juicy and flavorful chicken skewers all year long.

Course Dinner

Cuisine Middle Eastern

Diet Gluten Free, Halal

Prep Time 4 20

Cook Time 20

Total Time 4 40

Servings skewers

Calories 209kcal

Author Aysegul Sanford

Ingredients

For The Marinade

¼ cup olive oil or avocado oil
2 teaspoons lemon zest
4 tablespoons lemon juice
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon garlic powder
1 teaspoon Kosher salt plus more for seasoning
¼ teaspoon black pepper

For the Kabobs

2 lbs boneless skinless chicken breast or boneless skinless chicken thighs cut into 1-inch chunks
1 red onion quartered and sliced into 1-inch thick then separated into single layers
2 green bell peppers seeded and sliced into 1-inch pieces
2 yellow bell peppers seeded and sliced into 1-inch pieces

Instructions

Make the marinade: Whisk together olive oil, lemon zest, lemon juice, dried thyme, dried oregano, garlic powder, kosher salt, and black pepper in a large bowl (one that is large enough to accommodate all the chicken.)
Place the cubed chicken into the bowl. Toss to make sure all of the chicken is evenly coated with the marinade.
Cover the bowl with plastic wrap, pressing down to remove any air, and seal tightly. Place it in the fridge for at least an hour but up to 12 hours.
If you use wooden or bamboo skewers, soak them in water for at least 30 minutes before cooking kabobs in the oven.
When ready to assemble, start by preheating the oven to 450 degrees F. Line a baking sheet with parchment paper and set it aside.
Loosely thread the chicken chunks on the skewer tapping off any excess marinade, and alternate with the onion and peppers. For 2 pounds of chicken, you should have 8 skewers, with each skewer having 5 pieces of cubed chicken. If your chicken is thin, you can fold it when threading on the skewer so all pieces cook evenly.
Place the kabobs on the parchment-lined baking sheet in a single layer. If desired, sprinkle them with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
Bake for 16 minutes, rotating once during baking. When rotating the skewers, I recommend removing the sheet pan from the oven as it is easier (and safer) to flip the skewers, especially if you are using wooden ones.
At the end of 15 minutes, switch the oven to broil and broil* the chicken kabobs for 1 minute on each side (no more than 2 minutes total.) This step helps brown the chicken. Check for doneness by inserting a thermometer into one of the cubes. It should be done when it reaches 165 degrees F.
Remove kebabs from the oven, cover loosely with aluminum foil, and let it rest for 5 to 10 minutes. Serve.

Notes

Yields: This recipe makes 8 skewers, with each skewer having 5 pieces of cubed chicken. The approximate nutritional values listed below are per skewer.
Broiling: * Broiling chicken kabobs at the last minute help mimic the flavors of grilled chicken kabobs. However, if you prefer not to broil them, I recommend extending the cooking time in the oven to 20 minutes or until the internal temperature of the chicken reaches 165 degrees F.
Make ahead: To transform this baked chicken skewer recipe into an easy 30-minute meal, marinate the chicken up to two days in advance. Store it in an airtight container in the fridge and thread your skewers when you are ready to bake them.
Storage: Let your kabobs reach room temperature before storing them. Then, place the skewers (or, if you prefer, you can remove the meat from the skewers) in an airtight container in the refrigerator. Your leftover kabobs will stay fresh for 2-3 days.
Reheat: You can reheat the leftovers in a preheated 350 degrees F. oven for 10-12 minutes or until heated through. If they look dry, you can lightly brush the chicken pieces with a teaspoon of olive oil before placing them in the oven. Alternatively, you can warm them up in a grill pan until heated through.

Nutrition

The post Chicken Kabobs in Oven appeared first on Foolproof Living.

Mediterranean Lemon Chicken

Aysegul Sanford — Tue, 09 May 2023 17:05:44 +0000

Chicken gets an upgrade in this gorgeous lemony Mediterranean chicken recipe. All you need is your favorite Dutch Oven and a little under an hour. Get ready for a delicious Mediterranean-inspired feast that is also gluten-free and low-carb diet friendly.

And if you are looking for more Mediterranean-inspired chicken recipes, you might like Chicken with Bulgur, Greek Yogurt Chicken, or Chicken Pita Wraps.

Ingredients

Mediterranean baked chicken wouldn’t be complete without a simple list of ingredients. All we need is a handful of ingredients, including:

Chicken: Any chicken would work here, including bone-in chicken thighs, bone-in chicken breasts, skinless chicken thighs, boneless skinless chicken breasts, or a mix and match of any of those listed.
Olive oil
Potatoes: Yukon gold potatoes are my favorite, but any waxy yellow or red potato would also work.
Garlic: Fresh garlic cloves are the best and add tons of savory flavor.
Chicken broth: Either pick up a box of your favorite low-sodium chicken stock from the store or use your own Homemade Chicken Broth.
Olives: I used Castelvatrano green olives for their buttery richness, but any green olive, Kalamata olives, or black olives would all work. Omit the olives completely if you are not a fan, or swap them out for artichoke hearts instead.
Lemon: Use fresh lemon juice for the best flavor, and add some fresh lemon slices during cooking so that the flavor of the lemon rind infuses into the chicken. If you really want to amp up the lemon flavor, have a few extra lemon wedges on the side for serving.
Thyme: Fresh thyme is best for its special citrus-piney aroma, but dried thyme can also be used. Fresh oregano is another popular herb to serve in this lemon chicken with olives recipe. However, keep in mind that the flavor is very strong when compared to dried oregano. Use 2-3 sprigs of fresh oregano or 1 tablespoon dried oregano.
Seasonings: We are using basic kosher salt and freshly ground black pepper for this recipe. However, if you have some on hand, you can sprinkle the chicken with our Mediterranean Chicken Seasoning.

How to Make Mediterranean Lemon Chicken?

This easy chicken with lemon and olives recipe comes together in one skillet, making this a healthy chicken dinner you can make any night of the week. Simply:

Season chicken: Preheat the oven to 450 degrees F. Pat dry chicken thighs (or chicken breasts) with a sheet of paper towel. Season all over with salt and pepper.

Brown chicken: Set an oven-proof skillet over medium heat and add the olive oil. Place chicken, skin-side down, and sear until golden brown on the first side, about 4-5 minutes. Flip and continue cooking the chicken on the other side for another 3-4 minutes.
Add vegetables and broth: Scatter the potatoes and garlic evenly over the chicken and pour in the chicken broth. Turn it up to medium-high heat and bring to a boil.
Add olives, lemon and herbs: Once the chicken broth has come to a boil, add the olives, lemon slices and thyme.
Bake: Transfer the skillet to the oven and bake for 20-25 minutes or until the chicken is cooked through.
Serve: Serve the pieces of chicken, scooping some of the sauce and lemon slices directly on top for a delicious meal.

How to Make Ahead and Store Leftovers

This Mediterranean Chicken Bake can be stored in the fridge and reheated to enjoy throughout the week. Here’s how to do it:

Storage: Bring your lemon chicken to room temperature. Transfer into an airtight container and store in the refrigerator for 3-4 days.
Reheat: Reheat individual portions in the microwave in 30-second intervals. Or, reheat in a skillet on the stove, with plenty of the chicken juices or a splash of water, until warmed through.

What to Serve It With?

This Lemon olive chicken recipe is a full meal by itself when served with a glass of white wine. However, you can easily turn it into a feast by pairing it with one of the dishes below:

Green Salad: A simple green salad works with any recipe, but it is especially stellar with this baked Mediterranean chicken. I usually serve it with our Spring Mix Salad, but other green salads like Kale Avocado Salad or Ceasar Salad would also work.
Grain: Keep it wholesome with a side of grains, like Jen Aniston Salad, Mediterranean Quinoa Salad, Tabbouleh, or Bulgur Pilaf.
Yogurt: Follow in the footsteps of many of the Mediterranean natives and serve it with a side of yogurt. This Mediterranean chicken bake recipe pairs perfectly with our Greek Yogurt Cucumber Salad or Tzatziki.
Vegetable Sides: As it is with any chicken recipe, this olive chicken lemon recipe pairs perfectly with roasted, grilled, or air-fried veggies. Not to mention an additional serving of veggies makes it a nutrient-dense meal. I like to serve it with roasted vegetable dishes like Roasted Asparagus or Air Fried Eggplant, Eggplant Involtini, or Turkish Braised Green Beans.
Pasta: Make it a complete meal with a bowl of pasta! The zesty and tangy flavors of this healthy lemon chicken recipe pair beautifully with simple pasta dishes like Green Pasta, Garlic Butter Pasta, or Pesto Caprese Pasta. And for a healthier alternative to pasta, serve this chicken dish with our 15-minute zucchini noodles recipe.

Expert Tips

With one bite of this Mediterranean lemon chicken, you will understand why we believe that this recipe will become a staple in your weekly menu. Below are a few helpful tips to ensure that your chicken is cooked to perfection and bursting with flavor:

Use an ovenproof skillet: I used my Le Creuset Braiser (affiliate link), which I use for just about all of my one-pot meals. It goes from stovetop to oven in a flash. However, if you do not own an ovenproof skillet, first brown the chicken in a cast-iron skillet (or large nonstick skillet), then transfer to a small baking dish (or baking sheet) to finish cooking in the oven.
Do not skip the browning of the chicken: While it might come as an extra step, searing the chicken helps build flavor and give the overall dish a deeper and more complex taste. Plus, the leftover little bits of the caramelized meat at the bottom of the pan mixed with potatoes create rich, savory flavors as they bake in the oven.
Make it your own: Play around with the combination of olives and/or herbs to give it your personal touch. Fresh parsley, fresh dill, fresh basil, or a combination of all three would make an excellent addition.
Check for doneness. The cooking time will vary based on the thickness of the chicken. Your chicken is fully cooked when the internal temperature registers 165 degrees F on an instant-read thermometer when inserted at the thickest part of the meat without touching the bone.
Serving Suggestion: Be sure to scoop some of the juices in the pan directly over the chicken when serving. I also garnish it with bruised olives and a few caramelized lemon slices for a visually stunning meal.

Other Weeknight Chicken Dinners You Might Also Like:

If you try this Mediterranean Lemon Chicken recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Mediterranean Lemon Chicken Recipe

This Mediterranean Lemon Chicken is the dictionary definition of a wholesome and visually appealing dinner made in one-pot. Ready in less than an hour, it is the perfect weeknight dinner or weekend feast.

Course Dinner

Cuisine Mediterranean

Diet Gluten Free

Prep Time 15

Cook Time 25

Total Time 50

Servings Servings

Calories 583kcal

Author Aysegul Sanford

Ingredients

2 1/4 pounds bone-in skin on chicken thighs or chicken breasts
1 teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon olive oil
2/3 pound Yukon gold potatoes washed and halved (or quartered, depending on the size)
6 cloves garlic minced
1 cup chicken broth
½ cup large pitted green olives such as Castelvatrano
1 lemon sliced
6-7 sprigs of fresh thyme

Instructions

Prep chicken: Preheat the oven to 450 degrees F. Pat dry chicken thighs with paper towels. Season well with salt and pepper on both sides.
Brown chicken: Heat olive oil in an oven-proof skillet set over medium heat. Sear the chicken, skin-side down, until browned, about 4-5 minutes. Flip and cook the other side for another 3-4 minutes. Do your best not to move them so much. Chicken should release once it is properly seared.
Add vegetables and broth: Add in the potatoes and garlic and spread them around the chicken. Pour in the chicken broth. Bring it to a boil.
Add the rest: Add in the olives. Distribute the slices of lemon and thyme evenly over the chicken and potatoes.
Bake: Transfer the skillet to the oven. Bake until chicken is fully cooked and tender, 20-25 minutes.
Serve: Serve immediately alongside your favorite rice, bulgur, quinoa, or salad.

Video

Notes

Yield: Depending on the size of your chicken thighs, this recipe yields 5-6 thighs with plenty of potatoes to serve with on the side.
Do not skip the browning of the chicken: While it might come as an extra step, searing the chicken helps build flavor and give the overall dish a deeper and more complex taste. Plus, the leftover little bits of the caramelized meat at the bottom of the pan mixed with potatoes create rich, savory flavors as they bake in the oven.
Plating: When plating, be sure to drizzle the juices over the chicken and potatoes.
Storage: Bring the leftovers to room temperature before storing them. Once cooled, transfer them into an airtight container and store them in the refrigerator for 3-4 days.
Reheat: Reheat individual portions in the microwave in 30-second intervals. Or, reheat in a skillet on the stove, with plenty of the chicken juices or a splash of water, until warmed through.
This recipe is adapted from Martha Steward’s Braised Chicken with Potatoes, Olives and Lemon recipe with minor changes.

Nutrition

The post Mediterranean Lemon Chicken appeared first on Foolproof Living.

Chicken with Bulgur

Aysegul Sanford — Thu, 05 Jan 2023 21:23:52 +0000

If you’re not accustomed to cooking with bulgur wheat (also known as burghul), this dish is a great place to start! Bulgur, a whole grain, is often used in Mediterranean cooking to add a nutty flavor and chewy texture to a variety of meals. To learn more about this yummy grain, look no further than my comprehensive guide, What is Bulgur Wheat?

Ingredients

We’re using Mediterranean-inspired spices, such as cumin and paprika, to season the juicy, tender chicken thighs. The rest of the dish is packed with bulgur wheat to add substance and a satisfying, chewy texture. Here’s a breakdown of what you’ll need:

For the bulgur wheat, you can choose from various types of bulgur. I like to use medium coarse bulgur (affiliate link) but you can also use Bob’s Red Mill red bulgur (affiliate link).
To make the chicken bulgur recipe, you’ll need skinless, bone-in chicken thighs, olive oil, ground cumin, paprika, kosher salt, black pepper, an onion, a bell pepper, garlic, sun-dried tomatoes, bulgur wheat, chicken stock (my favorite recipe is Ina Garten’s Chicken Stock), chopped fresh parsley, and feta cheese (optional).

Ingredient Substitutions

If you don’t have one or more of the above ingredients and you’re in a pinch, feel free to make some swaps and substitutions to accommodate what you have on hand. Here are some suggestions:

Bulgur: While I love to use bulgur for the heartiness, flavor, and texture it provides, I know that it can sometimes be tricky to find at the grocery store. If your local store is out of stock and there’s no time to buy online, you can rest assured that recipes with bulgur wheat and chicken taste great with other grain substitutes. Among all the bulgur substitutes, we recommend using quinoa for this recipe, as it provides a similar texture and flavor. If you’re unfamiliar with quinoa, we have an easy guide to help you cook quinoa with confidence.
Seasonings: I chose to keep things simple by seasoning the meat with cumin, paprika, salt, and pepper. If these seasonings don’t appeal to your taste buds, try substituting them with Mediterranean Spice Blend, Italian seasoning, dried oregano, or dried thyme to add a pleasant, mild flavor to the dish.
Sun-dried tomatoes: For this one pot bulgur dish, I recommend purchasing a jar of sun-dried tomatoes in olive oil (8 ounces), as they tend to have the best flavor. You can also purchase packaged and dehydrated sun-dried tomatoes, although I recommend soaking them in a bowl of water for 5 minutes before adding them in. Regular canned tomatoes would also work in a pinch, but be sure only to use a cup of stock if you’re adding in the canned tomatoes with their juices.

How to Make Chicken with Bulgur

While this Mediterranean bulgur with chicken looks (and tastes) like a restaurant-worthy dish, it requires minimal effort and only one skillet! Once you sear the meat and saute the rest of the ingredients in the pan, all you have to do is pop it in the oven, sprinkle it with a little parsley, and set it on the table to enjoy. Here’s how to make it:

Preheat the oven: Set your oven temperature to 400 degrees F.

Prep the meat: Use paper towels to thoroughly dry each chicken thigh. Drizzle them with olive oil.
Mix the seasoning: Add the cumin, paprika, salt, and pepper to a small bowl and mix until combined.
Season the meat: Rub each thigh with the spice mixture.
Heat the skillet: Add the olive oil to an oven-safe skillet (affiliate link) and heat over medium-high heat until the oil shimmers.

Sear: Place the thighs in the hot pan and sear for 4-5 minutes per side until lightly golden brown. There’s no need to fully cook the chicken, as you’re aiming just to give it some color. Transfer to a plate and set aside.
Saute the onion: Add the onion and pepper to the same skillet and saute for 7-8 minutes or until the onion is translucent.
Stir in the garlic and sun-dried tomatoes: Stir in the garlic and sun-dried tomatoes and cook for an additional minute.

Add the bulgur: Add the bulgur and constantly stir for 2-3 minutes as it cooks.
Add the stock: Pour in the stock and place the seared thighs back in the skillet. Let the bulgur mixture come to a boil.
Bake: Carefully place the skillet in the preheated oven and bake for 15 minutes or until the internal temperature of one of the thighs registers 165 degrees F.
Garnish and serve: Remove the skillet from the oven and top with feta cheese (if using) and chopped fresh parsley. Serve.

How to Serve

If you’re in need of a quick weeknight dinner, you can skip the sides and serve this burghul chicken as a complete meal. The meat adds lots of protein, and the bulgur makes it ultra hearty and filling! If you have the time, I recommend whipping up my Creamy Yoghurt Dill Sauce to drizzle right on top.

You can also pair this dish with a side salad to add a boost of nutrients. Continue with the Turkish theme by pairing it with a Turkish Bean Salad, or keep things simple and make my Spring Salad Recipe.

How to Store, Freeze, Reheat, and Thaw

Once you’ve enjoyed this bulgur chicken recipe for dinner, you can store your leftovers in the fridge for an easy next-day lunch or dinner option. This dish also freezes well, so feel free to make extra to store away for busy weeks ahead. Here are a few tips:

Store: Bring leftovers to room temperature before placing them in an airtight container with a lid. Store in the fridge for up to 4 days.
Freeze: Bring the bulgur chicken dish to room temperature and place it in an airtight, freezer-safe container. Freeze for up to a month.
Reheat: Reheat leftovers in the skillet on the stove. You may need to add a little water or stock to keep it from drying out. Or, reheat it in the microwave for about a minute or two, stirring every 30 seconds or so to ensure that it is heating evenly.
Thaw: Thaw the leftover bulgur wheat with chicken (from frozen) overnight in the fridge.

Expert Tips

While this recipe is fairly simple and straightforward, having some helpful tips and tricks in your toolkit can help you achieve restaurant-quality results on your first try. Here’s what you need to know:

Saute the bulgur before adding the stock: It might be tempting to add the bulgur and chicken broth at the same time, but it’s actually important to first saute the burger before adding your liquid. Taking the time to saute the bulgur with the rest of the ingredients ensures that the grain soaks up all those yummy flavors. I also follow this method for my Turkish Bulgur Pilaf, which resembles a bulgur risotto.
Sear until just browned: We’re lightly searing the thighs before allowing them to cook fully in the oven. Most bulgur recipes with chicken recommend this method as well, as it locks in moisture and flavor. Don’t skip this step, as it only takes a few minutes and will definitely pay off in terms of texture and taste.

FAQs

Do I need to pre soak bulgur?

There is no need to pre-soak your bulgur. Bulgur is a fairly thin grain that cooks quickly, so you’ll be able to achieve a fluffy, tender texture without soaking it first.

Do I need to rinse bulgur before cooking?

Rinsing bulgur before cooking isn’t necessary, but it all comes down to personal preference. If you prefer to rinse your bulgur, you can place it in a colander and rinse it with cold water.

Other One-Pot Chicken Recipes You Might Like

One-pot meals are truly life-saving when you’re in need of a yummy, no-fuss dinner that requires minimal cleanup. If you like chicken and bulgur wheat recipes like this one, you’ll also love these other single-skillet meals:

If you try this One Pot Chicken and Bulgur recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Chicken with Bulgur Recipe

Chicken with Bulgur is a Mediterranean-inspired dish that features juicy chicken thighs and fluffy, tender bulgur wheat. This one-pot recipe comes together in under an hour for a quick weeknight dinner or an easy, impressive dinner party entree.

Course Main

Cuisine Mediterranean

Diet Halal

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 560kcal

Author Aysegul Sanford

Ingredients

6 chicken thighs skinless bone in
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon kosher salt
¼ teaspoon black pepper
1 medium-size onion chopped (~1 cup)1 bell pepper, chopped
2 cloves garlic minced
1 jar sun-dried tomatoes 8oz. drained and roughly chopped
1 ½ cups bulgur wheat
1 ¾ cups chicken stock
½ cup feta cheese crumbled (optional)
½ cup chopped parsley

US Customary – Metric

Instructions

Preheat oven to 400 F˚.
Pat dry chicken thighs on all sides with paper towels. Drizzle them with olive oil.
Mix together cumin, paprika, salt and pepper in a small bowl until fully mixed.
Sprinkle chicken on all sides using the spice mixture.
Heat a large oven-proof skillet over medium heat until it is shimmering hot.
Add the now-seasoned thighs and sear for about 4 minutes on each side until they are nicely browned. We are not cooking the meat fully here, but rather just browning it. Transfer onto a plate and set aside.
Add the onion and pepper to the now-empty skillet and cook, scraping the chicken bits at the bottom using a wooden spoon for about 7-8 minutes or until the onion is translucent.
Stir in the garlic and sun-dried tomatoes and cook for one minute.
Add in the bulgur wheat and cook, constantly stirring, for 2-3 minutes.
Pour in the stock and transfer the seared chicken back into the skillet. Bring it to a boil.
Transfer the skillet to the preheated oven and roast for 15 minutes or until a digital thermometer inserted in one of the thighs registers 165 F˚.
Carefully remove from the oven and sprinkle with feta cheese (if using) and chopped parsley. Serve immediately.

Notes

Store: Bring leftovers to room temperature before placing them in an airtight container. Store in the fridge for up to 4 days.
Freeze: Bring the dish to room temperature and place it in an airtight, freezer-safe container. Freeze for up to a month.
Reheat: Reheat leftovers in the skillet on the stove. You may need to add a little water or stock to keep it from drying out. Or, reheat it in the microwave for about a minute or two, stirring every 30 seconds or so to ensure that it is heating evenly.
Thaw: Thaw the leftovers (from frozen) overnight in the fridge.
It is optional, but you can add a fresh squeeze of lemon juice at the end for a great way to brighten the dish.

Nutrition

The post Chicken with Bulgur appeared first on Foolproof Living.

Cornish Hen in Air Fryer

Aysegul Sanford — Fri, 16 Dec 2022 13:14:24 +0000

Cooking a cornish hen in an air fryer is one of the easiest main dishes in our recipe book. Perfectly crisp and exquisitely seasoned, these mini rotisserie chickens will have you planning air-fried menus every night of the week. If you love this hassle-free protein and want more ways to use your air fryer, you’ll adore making my crispy chicken legs in the air fryer and turkey legs in the air fryer.

Usually available in the freezer section of grocery stores during the winter months, these little birds cook faster than regular chicken. Thanks to their small size, they are an ideal entree for any special occasion (including any holiday dinner) or a humble but delicious weeknight meal.

Ingredients You’ll Need

To make this air fryer cornish hens recipe, gather two cornish hens, onion powder, garlic powder, paprika, Kosher salt, black pepper, olive oil, and chopped fresh parsley.

Substitutions & Other Seasonings

From garden-fresh herbs to zesty seasonings, there are dozens of ways to give this air fryer cornish hen recipe irresistible flavor. Become a five-star chef with these simple substitutions.

Oil: Melted butter is a decadent and easy substitute for olive oil in this air fryer hen dish.
Use any of your favorite seasonings: We used simple seasoning in the recipe card below. However, you can use poultry seasoning to give them a classic, peppery flavor. Or, bring out your chicken’s tender, earthy taste by sprinkling it with Italian seasoning. You can also top your chicken with lemon zest to give it a simple yet sophisticated brightness.
Fresh herbs: Nothing balances the succulent savoriness of air-fried cornish hen like a dusting of fresh herbs. Rosemary, thyme, and sage are my favorite additions to this recipe.

How to Thaw Cornish Hens?

To give your dish maximum tenderness, I recommend thawing cornish hens before cooking them in the air fryer. Here are two easy methods that will have your birds ready to roast in no time:

Overnight in the fridge: For hassle-free thawing, transfer each frozen game bird to the refrigerator and let them naturally defrost overnight.
Submerged in cold water: I recommend thawing your cornish hens in a cold water bath to speed up the thawing process. Change the water every 30 minutes to keep it at a cool temperature.

I do not recommend thawing game hens at room temperature, as this process may result in the growth of harmful bacteria.

How to Air Fry Cornish Hens?

You won’t believe how effortless it is to cook cornish hens in an air fryer. With only eight steps, these foolproof instructions will have even beginner chefs preparing mouthwatering chicken.

Dry the hens: Remove the game hens from the fridge and use a few sheets of paper towels to pat dry them on all sides. Let the poultry rest while preparing the rub.
Mix the seasoning: In a small bowl, combine the onion powder, garlic powder, paprika, salt, and pepper.
Oil the meat: Rub olive oil evenly over all sides of the cornish hens, including inside their cavities. You should use about one tablespoon of oil total for both hens.
Season the birds: Sprinkle the hens with the rub mixture, evenly distributing the seasoning over all their sides and in their cavity areas.
Prepare the air fryer: Preheat the air fryer to 350 degrees F.

Place cornish hens in the air fryer: Place the 2 cornish hens in the air fryer basket in a single layer with their breast sides facing down.
Air fry the hens: Cook the game hens in the air fryer for 20 minutes. Then, flip the chicken and air fry them until the thickest part of the bird registers 165 degrees F. with a meat thermometer (15-17 minutes). When done cooking, the chicken’s skin should also turn golden brown and crispy.
Serve: Remove the air-fried cornish game hens from the air fryer. Let the birds rest for 10 minutes, then serve.

Ideal Temperature and Cook Time

If you’ve wondered, “How long do I cook cornish hen in an air fryer?” these foolproof tips on temperature and time will give you crisp, succulent meat every time.

I recommend cooking air fryer cornish game hens at 350 degrees F. It takes about 35-37 minutes to cook two 1¼-pound hens at this temperature.

However, please be aware that how long you cook the meat depends on the size of the birds. It may take up to 40 minutes to air fry a 2-pound game hen, and you may have to cook larger birds one at a time if the entire hen doesn’t fit in the air fryer basket. I suggest you check the meat’s temperature at the 35-minute mark to avoid overcooking.

No matter what, the thickest part of your bird should reach 165 degrees F. before serving.

How to Store Leftovers & Reheat?

Once you learn how to cook a cornish hen in the air fryer, you won’t want a single bite to go to waste.

Storing Leftovers:

Be sure to bring cooked cornish game hens to room temperature and store them in an airtight container in the fridge for up to three days.

How to Reheat Cornish Hen?

The best part about cooking cornish game hens in the air fryer is that you can easily reheat them with one of the two easy methods listed below. So, try one of the methods below and say goodbye to food waste and hello to easy meal prep!

In the air fryer: To reheat cornish game hens in an air fryer, preheat the fryer to 400 degrees and cook the hens for 4-5 minutes. Keep an eye on the meat to avoid overcooking, and flip the birds halfway through the reheating process.
In the oven: If you don’t want to reheat them in the air fryer, you can reheat them in the oven instead. Set the oven to 350 degrees F., place the chicken in a baking dish, and add a few tablespoons of water to keep the meat moist. It should take about 10 minutes in the oven for the hen to warm up.

Expert Tips

If you love juicy, crisp, and tender meat, these pro pointers will transform your kitchen into a five-star restaurant. Air frying cornish hens is a breeze with these handy suggestions.

Thoroughly dry the cornish chicken: Be sure to thoroughly dry the skin of your hens before putting them in the air fryer. Removing as much liquid as possible will ensure that your chickens come out with perfectly crispy skin.
Fully thaw the chicken: I highly recommend thoroughly thawing the cornish hens before placing them in the air fryer. Fully thawing the meat will ensure that it cooks evenly in the air fryer, giving you a succulent interior and a crisp exterior.
Breast side down: When you add your meat to the air fryer, position the cornish hens breast side down in the basket. The space within air fryers tends to be small, so this breast-down position will protect your chickens’ breast meat from overcooking.
Tie the legs: Tying the legs of your miniature chickens is an optional step. However, trussing your hens with kitchen twine will give your meal an Instagram-worthy presentation and allow easy serving.
Let them rest: Be sure to let the meat rest for ten minutes before serving. This resting time allows the meat to reabsorb its juices, resulting in succulent, flavorful chicken.

Side Dishes to Serve With This Recipe:

We love and cook cornish hens so much that I created several menu ideas around it and shared a post to find the best sides to serve with cornish hens. However, if you need quick inspiration, below are a few suggestions:

Special occasion: If you are serving this dish for your holiday meal, I would recommend serving it with Maple Cranberry Sauce, Chestnut Soup, and Butternut Squash Salad.
Weeknight meal: Make it a quick and easy meal with my Baked Goat Cheese Salad and Lemon Herb Quinoa.

How to Cook Frozen Cornish Hen in Air Fryer

Though you can technically use frozen meat in this recipe, we don’t recommend cooking a frozen cornish hen in an air fryer. If you cook the meat before thawing it, the frozen hen will likely come out with undercooked insides, and the outside of the hen will be burnt.

However, if you still want to cook them frozen, we recommend keeping a close eye on them as they air fry. To air fry a frozen cornish hen:

Set your air fryer to 350 degrees F. and cook your bird for 30 minutes. At this point, the outer skin should be fully thawed.
Remove them from the air fryer and coat them with olive oil and seasoning.
Put them back in the air fryer and continue to cook until the thickest part of the chicken registers 165 degrees F. when inserted with a digital thermometer.

The timing depends on the size of your birds. We recommend that you check on them every 15 minutes and rotate them to ensure even air frying.

FAQs

Even beginner chefs can cook a cornish game hen in an air fryer oven. From air fryer cornish hen cook time to cornish hen air fryer temperature, you’ll find all your answers right here.

Should cornish hens be thawed before cooking?

Yes. For the best results, I recommend thawing your mini rotisserie chickens before cooking them. Thawing will ensure your hens cook evenly and come out tender, with juicy meat and crispy skin.

How do you defrost cornish hens quickly?

The quickest way to defrost cornish game hens is to place them in a cold water bath for 3-4 hours. Be sure to change the water every half hour to maintain the bath’s cool temperature.

Can you cook a frozen cornish hen in an air fryer?

You can technically cook your frozen hens in the air fryer at 350 degrees F. for one hour (though the timing might change based on the size), oiling and seasoning them after 30 minutes of cooking. However, I don’t recommend this method, as it often results in undercooked insides and burnt chicken skin.

How long to cook two cornish hens in an air fryer?

When cooking two 1¼-pound birds at once, your cornish hen air fryer cook time will be 35-40 minutes at 350 degrees F. Be sure to flip your chickens halfway through and check their internal temperature. The thickest part of the meat should reach 165 degrees F. before it is ready to eat.

How many cornish hens per person?

Cornish hens generally range from 1-2 pounds and can feed 1-2 people. You can serve smaller chickens (between 1- and 1¼-pound cornish hens), one per person. However, if your hens are larger (closer to 2 pounds each), they’re the perfect size to split between 2 people. You can easily halve a 2-pound hen by cutting it down the middle with kitchen shears, snipping down its breast bone and along the backbone.

Other Air Fryer Recipes You Might Also Like

If you love this recipe for roasted cornish hen in an air fryer, your tastebuds will go wild for these other air fryer recipes. Fast, easy, and flavorful, these dishes will complete any menu.

Corn on The Cob In Air Fryer
Asparagus in the Air Fryer
Green Beans in Air Fryer
Need more inspiration? Check out all our Air Fryer recipes.

If you try this recipe for Cornish Hens in the Air Fryer, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Cornish Hen in Air Fryer Recipe

Learn how to cook Cornish Hen in an Air Fryer with this easy recipe. The air fryer is the perfect tool for cooking these little birds because it yields a crisp, golden-brown skin and a tender, juicy middle. This elegant dish is perfect to serve for a special occasion or dinner party, but it also makes for a delicious, easy weeknight meal.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 30

Resting Time 10

Total Time 50

Servings

Calories 975kcal

Author Aysegul Sanford

Equipment

Ingredients

2 cornish hens 1 to 1 ½ pounds each – fully thawed
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika or smoked paprika
1 teaspoon Kosher salt
½ teaspoon black pepper
1 tablespoon olive oil
1 tablespoon fresh parsley chopped

Instructions

Dry the hens: Take cornish hens out of the fridge and pat dry on all sides using a few sheets of paper towels. Let them rest while you are making the rub.
Mix the seasoning: Mix the onion powder, garlic powder, paprika, salt, and pepper in a small bowl.
Oil the meat: Rub the cornish hens with olive oil on all sides and inside the cavity.
Season the hens: Sprinkle with the seasoning on the skin and in the cavity area, ensuring that it is equally distributed.
Preheat the air fryer: Preheat the air fryer to 350 degrees F. (176 degrees C).
Place hens in the air fryer: Carefully remove the basket and place seasoned cornish hens breast side down in a single layer.
Air fry: Air fry for 20 minutes, flip, and continue to air fry until the thickest part of the bird registers 165 degrees when inserted with a thermometer for 15-17 minutes. The skin should be golden brown and crispy as well.
Rest and serve: Carefully remove the cornish hens from the air fryer and let them rest for 10 minutes before serving.

Notes

Prep: Be sure to thoroughly dry the skin of your hens before putting them in the air fryer. Removing as much liquid as possible will ensure that your chickens come out with perfectly crispy skin.
Cook time: This recipe was tested with cornish hens that were about 1 ¼ to 1 ½ pounds. There is a direct correlation between the size of the bird and air frying time. If your birds are larger, I would recommend adding 5-10 minutes of additional cooking time, depending on their size.
Thaw: I highly recommend thoroughly thawing the cornish hens before placing them in the air fryer. Fully thawing the meat will ensure that it cooks evenly in the air fryer, giving you an evenly cooked chicken with a crisp exterior.
Breast side down: When you add your meat to the air fryer, position the cornish hens breast side down in the basket. This is an important step to prevent the breasts from cooking before the rest of the birds.
Tie the legs: Tying the legs is an optional step. However, it helps with ensuring that they hold their shape and still look good after they are air fried.
Resting time: Be sure to let the meat rest for ten minutes before serving. This resting time allows the meat to reabsorb its juices, resulting in a flavorful poultry meal.
Serving suggestions: What to serve them with? Here are a few of our favorite side dishes to serve with this recipe.
Store: Be sure to bring air-fried cornish hens to room temperature and store them in an airtight container in the fridge for up to three days.
Reheat: To reheat the leftovers, you have two options:
- In the air fryer: To reheat cornish game hens in the air fryer, preheat the fryer to 400 degrees and cook the hens for 4-5 minutes. Keep an eye on the meat to avoid overcooking, and flip the birds halfway through the reheating process.
- In the oven: Set the oven to 350 degrees F. Place the chicken in a baking dish and add a few tablespoons of water to keep the meat moist. It should take about 10 minutes in the oven for the hen to warm up.

Nutrition

The post Cornish Hen in Air Fryer appeared first on Foolproof Living.

Crock Pot Chicken Stew

Aysegul Sanford — Sun, 27 Nov 2022 16:49:23 +0000

Nothing warms the soul more on a cold winter evening than a steaming bowl of soup. I love making soup for my family because it’s easy, healthy, hearty, and delicious. If you love heartwarming meals as much as I do, you’ll also love this Crock Pot Butter Chicken, Chicken Tomatillo Soup, Healthy Chicken Wild Rice Soup, and Chicken Noodle Soup recipe.

Ingredients

This easy crockpot chicken stew recipe is chock-full of colorful, nutrient-rich vegetables, flavorful herbs, and healthy protein. The best part about a slow cooker meal is that you can throw in all the ingredients and let the appliance do the work for you.

To make this recipe, you’ll need 2 pounds of boneless skinless chicken thighs, kosher salt, black pepper, olive oil, onions, celery, carrots, frozen peas (I like to use frozen blanched peas), fresh garlic, Yukon Gold potatoes, fresh thyme, fresh rosemary, fresh parsley, paprika, chicken stock, and cornstarch.

Substitutions and Optional Add-Ins

When it comes to adding additional ingredients to a stew, you really can’t go wrong. Feel free to throw in any extra vegetables or seasonings you have on hand. If you’re missing a few ingredients, you can also make substitutions (it’ll still turn out delicious). Here are a few suggestions:

Chicken: I love to use chicken thighs in this healthy chicken stew with vegetables because they are more juicy and flavorful than other cuts of chicken. If you can’t find chicken thighs at your local grocery store, you can easily substitute boneless skinless chicken breasts for a low-calorie chicken breast stew. You can also make a bone in a chicken stew, but make sure to remove the bones when shredding the chicken.
Potatoes: I personally like Yukon Gold potatoes for their rich, buttery flavor, but fingerling potatoes or baby potatoes (also called new potatoes) are an excellent choice for a similar flavor profile. Feel free to use russet potatoes or red potatoes if these aren’t available.
Seasoning: We kept it pretty simple with the chicken stew seasoning by using a few fresh herbs. Don’t sweat if you don’t have fresh herbs, as you can use their dried versions instead. If you’re swapping dried for fresh, use only about half of what the recipe calls for. To give the chicken a bit more flavor, you can season it with spices for chicken stew, such as poultry seasoning or ground cumin and coriander, or add in some Italian seasoning or bay leaves with the vegetables.
Milk: The “creaminess” in this chicken vegetable stew actually comes from cornstarch, a thickening agent, but you can also add some milk for a creamy chicken stew. To add milk to this chicken stew recipe, substitute one cup of the chicken stock with milk (you’ll still need the other two cups of chicken stock). Also, if you are using milk, be sure to cook the creamy chicken soup extra “low and slow,” or else the milk may curdle.
Vegetables: For an extra veggie-packed chicken crock pot stew recipe, you can add a half cup to a cup of frozen green beans or frozen corn.
Make it Irish: If you are a fan of Irish Chicken Stew, also add 4 slices of bacon (cut into strips) and 1 cup of sliced cabbage into the slow cooker.

How to Make Chicken Stew in Crock Pot?

This chicken crockpot stew is the perfect cure for those cold evenings that call for snuggling up on the couch rather than laboring in the kitchen. Simply throw all the ingredients in the crock pot in the morning and come home to a warm, cozy meal. Here’s how to slow cook chicken stew:

Prep the chicken: Use paper towels to pat dry the chicken on all sides. Season with salt and pepper.
Sear the chicken: Add oil to a large skillet set over medium heat. Heat the oil, then add the chicken and cook on each side for about 4-5 minutes. Don’t worry about fully cooking the chicken, as we’re aiming only to brown it.
Add vegetables to the slow cooker: While the chicken is browning, add the onion, celery, carrots, garlic, potatoes, thyme, rosemary, paprika, salt, and pepper to the crock pot.
Add the chicken: Place the browned chicken thighs on top of the veggies.

Add the chicken stock: Pour the chicken broth on top of the chicken and vegetables and stir.
Cook: Set your slow cooker to a low-heat setting and cook for 5-6 hours (or 3-4 hours of slow cooking time for a high-heat setting) or until potatoes are tender.
Shred the chicken: Thirty minutes before the stew is done, remove the chicken and shred (or cut) it into small pieces. Place chicken back in the crock pot.

Make the slurry: Add the cornstarch to a bowl. To make the cornstarch slurry, remove 2-3 tablespoons of liquid from the stew and place it in the bowl with the cornstarch. Whisk the mixture until it forms a paste, and stir it into the stew.
Add the peas: Add the frozen peas, stir, and continue cooking for about 30 minutes in high heat setting or until thickened to your liking. Finish it off with a squeeze of lemon juice.
Season and serve: Taste for seasoning and adjust if necessary. Garnish with fresh parsley and serve.

How to Make Ahead, Store, Freeze, & Thaw?

Not only is this slow-cooked chicken stew super make-ahead friendly and easy to store, but it actually becomes more flavorful as it sits and allows the ingredients to continue to mingle together and break down. It literally gets better by the minute! See below for a few make-ahead and storage tips.

Make-ahead: This healthy crockpot chicken and vegetable stew is the perfect go-to recipe for hectic schedules. To make it ahead of a busy week, simply saute the chicken the day before and store it in an airtight container in the fridge. Prep your veggies to have them ready to go in the crock pot. Either at the end of the day or the morning of, place all ingredients in the crock pot and follow the instructions above for cooking.
Store: Bring leftover chicken stew with vegetables to room temperature and store in an airtight container in the refrigerator for up to 5 days.
Freeze: To make this recipe a freezer meal, bring the leftover stew to room temperature and store it in airtight, freezer-safe containers in the freezer for up to 2-3 months.
Thaw: Thaw frozen chicken potato stew overnight in the fridge. Reheat in the microwave or on the stove.

What to Serve It With?

All this easy slow-cooker chicken stew needs is a side of warm, crusty bread for the ultimate cold-weather meal. You can also enjoy this stewed chicken with potatoes and carrots by itself for an easy, no-fuss dinner or pair it with your favorite salad for a balanced meal. Here are some recipes and pairing suggestions:

Serve it with crusty bread: Everyone knows that bread is the perfect partner for stew. Not only is it a satisfying carb, but it’s also perfect for dipping in your creamy crockpot chicken stew. Serve this delicious slow-cooked chicken thigh stew recipe with any of my bread recipes, such as No Knead Bread, Almond Bread, or Buttery Brioche Buns. This recipe is also delicious when paired with cornbread. My favorites are Jalapeno Cornbread, Keto Cornbread, and Savory Cornbread Muffins.
Pair it with a salad: To get your greens in for the day, serve this chicken thigh stew with a healthy kale salad. Your whole family will love this Kale Brussel Sprout Salad or this nutrient-dense Kale Avocado Salad.

Other Cooking Methods

Cooking chicken stew in the crock pot is easy and convenient, but what if you don’t have one? Don’t sweat it! Here are two more methods you can follow to have this hearty stew on the table in no time.

How to Make It on the Stove Top?

If you don’t have a countertop cooking appliance, you can easily go back to basics and cook this chicken stew on the stove top. Just follow these easy instructions:

Prep the chicken: Use paper towels to pat dry the chicken on all sides. Season with salt and pepper.
Sear the chicken: Add oil to a large pot (such as a Dutch oven) set over medium heat. Heat the oil, then add the chicken and cook on each side for about 4-5 minutes. Don’t worry about fully cooking the chicken, as we’re aiming only to brown it. Remove and set aside.
Saute vegetables: Add the onion, celery, and carrots into the now-empty pot. Saute until vegetables are softened, 6-7 minutes. Add the garlic and cook for another minute or so.
Add the rest: Add potatoes, thyme, rosemary, paprika, salt, and pepper to the same pot.
Return the chicken to the pot and cook: Place the browned chicken thighs back in the pot with the veggies and add in the chicken stock. Bring it to a boil and let it simmer for about 30-40 minutes, making sure to stir it a few times.
Prep the cornstarch: Add the cornstarch to a small bowl and set it aside.
Shred the chicken: 10 minutes before the stew is done, remove the chicken and shred (or cut) it into small pieces. Place the chicken pieces back in the pot.
Make the slurry: To make the cornstarch slurry, remove 2-3 tablespoons of liquid from the stew and place it in the bowl with the cornstarch. Whisk until it forms a paste, and stir it into the stew.
Add the peas: Add the frozen peas, stir, and continue cooking on medium-high heat for about 10 more minutes or until the stewed chicken thickens to your liking.
Season and serve: Taste for seasoning and adjust if necessary. Garnish with fresh herbs, if desired.

How to Make It in an Instant Pot?

Use your Instant Pot for an ultra-quick way to make this stew. The instructions are similar to the method above but with a few tweaks. Here’s how to do it:

Saute the chicken: Set your Instant Pot to “saute” mode and brown the chicken on all sides. Remove from the pressure cooker and set it on a plate.
Add the veggies: Add the onion, celery, carrots, and garlic into the now empty Instant pot insert. Cook, stirring frequently, until vegetables are softened, 4-5 minutes. Add the rest of the vegetables; potatoes, thyme, rosemary, paprika, salt, and pepper to the pot. Add in the semi-cooked chicken thighs and chicken stock.
Cover and Cook: Secure the lid and pressure release valve to sealing position. Press the cancel button to reset the cooking program, then select the Soup setting and set the cooking time for 12 minutes at high pressure.
Let it release naturally: When the cooking time is complete, let the pressure release naturally.
Shred the chicken: Carefully open the lid and remove the chicken. Shred (or cut) it into small pieces. Place it back in the pot. Select the saute setting.
Make the slurry: To make the cornstarch slurry, remove 2-3 tablespoons of liquid from the shredded chicken stew and place it in the bowl with the cornstarch. Whisk until it forms a paste, and stir it into the stew.
Thicken: Add the frozen peas, stir, bring it to a boil, and simmer on “saute” mode until it’s thickened to your liking. Garnish and serve.

Expert Tips

To get the best results on your first try, follow these simple tips that make all the difference when it comes to flavor and texture:

Cook on low heat: There’s a reason why they say stews should be cooked “low and slow.” This allows the meat and the veggies to break down slowly, allowing them to release all those yummy flavors. Cooking on a high heat setting also results in dry, rubbery chicken (and no one wants that).
Take advantage of searing the chicken: While you don’t have to sear the chicken before adding it to your slow cooker, the searing really pays off in terms of flavor. I find that taking the time to do so also removes the gamey flavors of the chicken.
Sear the veggies: If you have the time, I also recommend searing your veggies before letting your chicken thigh soup cook. Again, this helps immensely in terms of flavor.
Rotisserie chicken option: If you’d rather not handle raw chicken, you can use rotisserie chicken in this recipe. Simply shred the chicken and add it in 30 minutes before the stew is done (right before adding in the cornstarch slurry).
Skip the cornstarch for a thinner consistency: If you prefer more of a thin, soup-like consistency rather than a thick chicken stew, you can omit the cornstarch slurry.

FAQs

Can raw chicken go in slow cooker?

Yes, it can. You don’t have to cook raw chicken before adding it to your crock pot. However, lightly searing the chicken for 4-5 minutes on each side before adding it to the pot will help the meat become more flavorful as it cooks.

How to make chicken stew thick?

Use cornstarch slurry (equal parts cornstarch and soup liquid) and mix it into the stew in the last 30 minutes. Give it a stir to make sure it is equally distributed.

Can you slow cook chicken for too long?

Cooking chicken for a long time isn’t recommended. Overcooked crock pot stewed chicken is often dry, flavorless, and rubbery, so I don’t recommend slow-cooking chicken for longer than 8 hours.

Do you have to cook meat before putting in slow cooker?

You don’t have to cook meat before putting it in your slow cooker, but lightly browning the meat beforehand intensifies its flavor.

Other Healthy Winter Soups You Might Also Like

If you love the ease and comfort of cooking up a warm meal on a cold winter’s night, then you definitely need lots of soup recipes in your recipe book. Thankfully, I have lots for you to try here on the blog that are perfect for a healthy dinner. Browse the links below for inspiration:

If you try this recipe for Chicken Stew in a Crock Pot or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Crock Pot Chicken Stew Recipe

This Crock pot chicken stew recipe is packed with potatoes, carrots, and fresh herbs. It's a heartwarming, healthy, & easy dinner recipe that you will make over and over again.

Course Soup, Stew

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 6

Total Time 6 20

Servings servings

Calories 503kcal

Author Aysegul Sanford

Equipment

1 Crock Pot

Ingredients

2 lbs boneless skinless chicken thighs or chicken breasts
½ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoon olive oil
2 medium-sized onions chopped (~ 2 cups)
3 stalks celery chopped (~1 ½ cups)
4 carrots peeled and chopped
4 cloves garlic minced
4 medium size Yukon Gold potatoes peeled and cut into 1-inch cubes
3 sprigs fresh thyme chopped (or 1 teaspoon dried thyme)
2 sprigs fresh rosemary chopped (or 1 teaspoon dried rosemary)
1 teaspoon paprika
1 teaspoon kosher salt
½ teaspoon black pepper
3 cups chicken stock or store bought low sodium chicken stock
2 tablespoons cornstarch
1 cup frozen peas
2 tablespoons lemon juice
½ cup fresh parsley chopped

Instructions

Pat dry chicken with paper towels. Season with salt and pepper.
Heat oil in a large skillet over medium heat. Add chicken and cook for 4-5 minutes on each side. We are not fully cooking the chicken here. Rather, browning it a bit to build flavor. *
Meanwhile, place onion, celery, carrots, garlic, potatoes, thyme, rosemary, paprika, salt, and pepper into the crock pot.
Add the now-semi-cooked chicken thighs on top.
Pour the chicken stock and give it a stir.
Cook on low-heat setting for 5-6 hours or high-heat setting for 3-4 hours.
Place cornstarch in a small bowl and set it aside.
Thirty minutes before the end of cooking time, remove the chicken from the slow cooker and cut (or shred) into small pieces. Return it back to the crock pot.
Next, make the cornstarch slurry. Whisk cornstarch with 2-3 tablespoons of the liquid from the stew until it forms a paste. Stir it into the chicken stew.
Add the frozen peas, give it a big stir and continue to cook on HIGH until it is thickened to your liking. In my case, it took about 30 minutes.
Finish it off with lemon juice. Taste for seasoning and add more if necessary. Garnish with fresh parsley and serve.

Notes

You can make this recipe without searing the chicken if you are short on time. However, I find that it tastes better if you take the time to sear.
Make-ahead: To make it ahead, simply saute the chicken the day before and store it in an airtight container in the fridge. Prep your veggies to have them ready to go in the slow cooker. Either at the end of the day or the morning of, place all ingredients in the crock pot and follow the instructions above for cooking.
Store: Bring leftovers to room temperature and store them in an airtight container in the refrigerator for up to 5 days.
Freeze: To make it a freezer meal, bring the leftover stew to room temperature and store it in airtight, freezer-safe containers in the freezer for up to 2-3 months.
Thaw: Thaw frozen chicken stew overnight in the fridge. Reheat in the microwave or on the stove.

Nutrition

The post Crock Pot Chicken Stew appeared first on Foolproof Living.

Chicken Bolognese

Aysegul Sanford — Tue, 25 Oct 2022 20:22:42 +0000

Amongst all the chicken dinner recipes we have on this blog, the ones with an international flair have always been reader favorites. My Easy Chicken Fricassee Recipe, Slow Cooker Indian Chicken Curry, and Chicken Stroganoff are a few to name. So, when I tried this Italian-inspired ground chicken bolognese recipe, I knew that it needed to be on the blog.

Ingredients

To make chicken with bolognese sauce, gather spaghetti, olive oil, yellow onion, carrots, ground chicken, tomato paste, minced garlic, dried oregano, fresh thyme leaves, red pepper flakes, kosher salt, black pepper, diced tomatoes, chicken stock, dry white wine, and bay leaves. You may also top your pasta with fresh basil leaves and shredded Parmesan cheese.

Substitutions and Optional Add-Ins

Pasta: Spaghetti is my favorite pasta for chicken bolognese, but any pasta shape would work. If short pasta is your pasta of choice, I suggest serving cavatelli with chicken bolognese. Or, if you’re a fan of wide noodles, chicken bolognese bucatini, tagliatelle or pappardelle makes a hearty meal the whole family can enjoy. You could also try gluten-free pasta, brown rice, or even quinoa pasta in this recipe. Zucchini noodles also work for a low-carb version of this classic dish.
Ground chicken: Though I use ground chicken in my bolognese recipe, ground turkey makes a great substitute. You can also add tenderness to your chicken spaghetti by using other chicken parts, like chicken thighs or chicken breasts. Simply sprinkle your chicken with salt and pepper, sear it in olive oil, and cube it before adding it to your bolognese.
Tomatoes: While most varieties of tomatoes will work in this bolognese recipe, I recommend using San Marzano tomatoes. These tomatoes tend to be sweeter, giving your pasta sauce a rich depth of flavor. While it is not traditional, you can also use a jar of your marinara sauce as a substitute for tomatoes.
Wine: I use white wine to make my ground chicken meat sauce. However, you can use red wine to give your recipe a robust, full-bodied flavor. You could also omit wine altogether and add a splash of apple cider vinegar to your sauce at the very end.
Milk: Even though the authentic bolognese recipe is made with whole milk, I don’t use any dairy in my chicken bolognese sauce. However, you may add ¾ cup of heavy cream or milk to give your dish extra creaminess. You could even use evaporated milk to make your dish, just like the iconic Katie Lee chicken bolognese. If you’d prefer to use a milk alternative, almond milk is also an option.

How to Make This Recipe?

This recipe for chicken bolognese comes together in just 40 minutes, making it the ultimate weeknight meal. Take the effort out of dinner prep with these detailed step-by-step instructions.

Cook the pasta: Fill a large pot with water and add a decent amount of kosher salt (which is the secret for properly seasoned pasta.) Turn the heat to medium-high, add the pasta, and cook it according to the package instructions. Once your pasta is al dente, drain it, and set it aside.
Saute the veggies: Add the olive oil to a large skillet (or a large Dutch oven – affiliate link), and heat it over medium-high heat. Add the chopped onions and carrots to the pan and cook, frequently stirring, until the carrots become tender (9-10 minutes).
Cook the chicken: Add the ground chicken to the skillet and use a wooden spoon to break up any chunks. Cook the chicken mince until it is no longer pink.
Simmer the sauce: Add the diced tomatoes, chicken stock, wine, and bay leaf to the skillet. Put on the lid, bring the mixture to a boil, and let it simmer for 10 minutes. The mixture should slightly thicken during this time.

Toss the pasta: Remove the bay leaves from the chicken bolognese sauce and add the drained pasta to the skillet. Gently toss the mixture to coat each pasta noodle in the sauce.
Garnish and serve: Sprinkle your pasta with Parmesan cheese and fresh basil leaves. Taste the dish, add in any necessary seasoning, and serve.

How to Make Ahead, Store, Freeze, and Thaw?

This easy chicken bolognese is a must for simple meal prep. You’ll fall head over heels for this recipe’s minimal prep work, easy-to-freeze sauce, and tantalizingly fresh flavor.

Make ahead: To make this pasta recipe ahead of time, prepare the sauce up to 2 days in advance. Then, store the sauce in an airtight container in the fridge. Wait until you’re ready to serve the dish before making the pasta. Before serving, toss the cooked pasta with the sauce and garnish it with Parmesan cheese and basil leaves.
Storage: You can store leftovers in an airtight container in the fridge for up to 2-3 days. You can reheat it in a large skillet over medium heat. If it is too thick, feel free to add a splash of water or chicken broth.
Freeze: If you’re planning to freeze this pasta recipe, I recommend only freezing the sauce. Store your bolognese sauce in an airtight container in the freezer, and it will stay fresh for up to 2 months.
Thaw: To thaw your chicken bolognese, put it in the fridge overnight. Warm it up before serving using a saucepan over medium-low heat or the microwave.

What to Serve It With

With bold, classic flavor, this chicken bolognese recipe makes a tasty pair with dozens of easy sides. Satisfy all your cravings with this delicious list, from garden-fresh salads to flaky garlic bread.

Salads: Serving bolognese chicken with a crisp salad is a nutritious pairing that works all year round. Try out one of my autumn salad recipes to serve as a side salad. Or, prepare one of my spring salads or summer salad recipes for a light, colorful pair. For a 15-minute fix, my Spring Mix Salad and Creamy Cucumber Salad are fan favorites that never go out of season.
Vegetables: For a side that’s nutritious, savory, and warm, cooked veggies are the way to go. The rich, meaty flavor of Baked Shiitake Mushrooms pairs wonderfully with healthy chicken bolognese, and my Roasted Asparagus Recipe will bring out all the herby undertones of your pasta dish.
Bread: Few things pair better with rich, herby pasta than authentic Italian bread. You’ll want to sop up every last drop of your classic bolognese sauce with my Crusty Olive Bread. Or, bake a loaf of garlic bread for an irresistible side. You could even make a garlic spread from homemade Oven Roasted Garlic for extra bold flavor.

FAQs

What is chicken bolognese made of?

Chicken bolognese is a classic Italian red sauce made from ground chicken, onions, carrots, tomato sauce, milk, and Italian herbs and spices.

What does “bolognese” mean in Italian?

The word “bolognese” refers to Bologna, Italy—the Italian city from which pasta bolognese originates. Therefore, “bolognese” literally translates to “of or relating to Bologna.”

What is the difference between meat sauce and bolognese?

Though made from similar ingredients, meat sauce and bolognese have radically different textures. The American meat sauce is a tomato-based sauce simmered with ground meat. By contrast, Italian bolognese is often slow-cooked with tomato sauce and milk, resulting in a thicker, creamier texture.

Other Must-Try Weeknight Pasta Recipes:

If you try this Chicken Bolognese recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Chicken Bolognese Recipe

This Chicken Bolognese is the perfect 40-minute recipe for an Italian weeknight dinner! The delicious, tomato-based pasta sauce is made with ground chicken, white wine, and lots of herbs and spices, and also freezes well for easy meal prep. Serve it with some bread and a side salad for a family-favorite meal.

Course Main Course – Pasta Dish

Cuisine Italian

Diet Halal

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 850kcal

Author Aysegul Sanford

Ingredients

1 pound pasta I used spaghetti, but any shape of pasta would work
2 tablespoons olive oil
1 yellow onion chopped (about a cup)
2 medium carrots cut into small pieces (about a cup)
1 pound ground chicken
2 tablespoons tomato paste
2 cloves of garlic minced
1 teaspoon dried oregano
1 teaspoon fresh thyme leaves chopped
¼ teaspoon red pepper flakes optional
1 teaspoon Kosher salt
½ teaspoon black pepper
1 15 oz can diced tomatoes
1 cup chicken stock
½ cup dry white wine* optional
2 bay leaves
½ cup fresh basil leaves
1 cup shredded parmesan cheese optional

Instructions

Boil the pasta: Fill a large pot with water and sprinkle it liberally with kosher salt. Add the pasta and cook it according to the package instructions until al dente. Drain and set aside.
Saute the veggies: Heat olive oil in a large skillet over medium-high heat. Add onion and carrots and cook, stirring frequently, until carrots are tender, 9-10 minutes.
Cook the chicken: Add the chicken and cook, breaking the chunks with a wooden spoon until the meat is no longer pink.
Add tomato paste: Add the tomato paste and cook, stirring constantly, for about a minute.
Stir in the spices: Stir in the garlic, dried oregano, thyme, red pepper flakes (if using), salt, and pepper. Cook for 30 seconds to a minute.
Add additional ingredients: Add the diced tomatoes, chicken stock, wine (if using), and bay leaf. Put the lid on, bring it to a boil and let it simmer for about 10-15 minutes. It should be slightly thickened.
Add the pasta: Remove the bay leaves and add the drained pasta to the bolognese sauce. Give it a gentle toss to make sure that the pasta is coated evenly with the sauce.
Serve: Sprinkle it with parmesan cheese (if using) and torn fresh basil leaves. Taste for seasoning and add in if necessary before serving.

Notes

Wine: I use white wine to make my ground chicken meat sauce. However, you can use red wine to give your recipe a robust, full-bodied flavor. You could also omit wine altogether and add a splash of apple cider vinegar to your sauce at the very end.
Milk: Even though the authentic bolognese recipe is made with whole milk, I don’t use any dairy in my chicken bolognese sauce. However, you may add ¾ cup of whole milk to give your dish extra creaminess. You could even use evaporated milk to make your dish, just like the iconic Katie Lee chicken bolognese. If you’d prefer to use a milk alternative, almond milk is also an option.
Make ahead: To make this pasta recipe ahead of time, prepare the sauce up to 2 days in advance. Then, store the sauce in an airtight container in the fridge. Wait until you’re ready to serve the dish before making the pasta. Before serving, toss the cooked pasta with the sauce, and garnish it with Parmesan cheese and basil leaves.
Storage: You can store leftovers in an airtight container in the fridge for up to 2-3 days. You can reheat it in a large skillet over medium heat. If it is too thick, feel free to add a splash of water or chicken broth.
Freeze: If you’re planning to freeze this dish, I recommend only freezing the sauce. Store your chicken bolognese sauce in an airtight container in the freezer, and it will stay fresh for up to 2 months.
Thaw: To thaw it, put it in the fridge overnight. Warm it up before serving using a saucepan over medium-low heat or the microwave.

Nutrition

The post Chicken Bolognese appeared first on Foolproof Living.

Spinach and Goat Cheese Stuffed Chicken

Aysegul Sanford — Fri, 14 Oct 2022 01:10:35 +0000

The star ingredient in this recipe is goat cheese, and beyond this recipe, there are so many things to do with goat cheese here on the blog! Speaking of new recipes, why not add a few more yummy weeknight dinners to your list? Some of my favorites are this Quick Chicken Fricassee, Baked Chicken Parmesan, and my Chicken Teriyaki Stir Fry.

Recipe Ingredients

The three sets of ingredients in this goat cheese stuffed chicken work beautifully together to create perfectly juicy chicken with hints of garlic, lemon, basil, and, of course, lots of tangy goat cheese. Here’s what you’ll need:

To make the filling, gather goat cheese, frozen spinach, garlic powder, lemon zest, and (optional) red pepper flakes.
For the chicken breast recipe, you’ll need boneless skinless chicken breasts, kosher salt, black pepper, and vegetable oil (such as olive oil or avocado oil).

To make the sauce, gather unsalted butter, a shallot, white wine (or chicken stock), lemon juice, fresh basil leaves, and balsamic glaze (optional).

Ingredient Substitutions

Even if goat cheese isn’t quite your thing or if you don’t have all the ingredients on hand, this recipe is still a must-make! Play around with the recipe to make it your own, or follow some of my suggestions below:

Cheese: Goat cheese tends to be one of those cheeses that people either love or hate. If you’re not so in love, or if you don’t have any on hand, you can substitute another soft cheese like feta and cream cheese. Both would complement the recipe and still provide a similar creaminess to goat cheese chicken breast.
Spinach: If there’s no frozen spinach in sight, you can also use fresh spinach for your goat cheese spinach chicken. It’s best to saute spinach in a pan first and let it come to room temperature before adding it to the goat cheese filling.
Sun-dried tomatoes: If you’re looking for extra Italian flavor, soft sun-dried tomatoes would pair well with this goat cheese stuffed chicken breast. Simply add a half cup of chopped sun-dried tomatoes to the goat cheese mixture.
Onion: This recipe calls for a shallot, but a small onion would also work. You’ll need about a half cup of onion in place of the shallot.
Wine: I love to add a dry white wine to my sauce to really amp up the flavor. However, you can also use chicken stock in its place for a non-alcoholic, yet still delicious, sauce.

How to Make This Recipe?

While this recipe for spinach and goat cheese chicken has a few steps, you’ll be surprised at how easily it comes together. All you have to do is make the filling, stuff all that goodness into the chicken, make the sauce, and throw it in the oven. Here’s a step-by-step breakdown:

Preheat the oven: Set your oven temperature to 375 degrees F.

Make the filling: In a medium or small bowl, combine spinach, goats cheese, garlic powder, lemon zest, and (optional) red pepper flakes. Set aside.
Prepare the chicken: Use a paper towel to pat dry the chicken breasts on each side. Season all sides with salt and pepper.

Make the “pocket”: Using a sharp knife, cut a horizontal slit in the thickest part of each chicken breast, making sure not to cut all the way through. It should resemble a “pocket.” Fill each “pocket” with about 2 tablespoons of the goat cheese spinach mixture.
Secure with toothpicks: Secure each chicken breast with 2-3 toothpicks to keep the filling inside while cooking.
Heat the oil: Heat the oil over medium-high heat in a large, ovenproof skillet (I used this stainless steel skillet (affiliate link)) or cast iron skillet. The oil will shimmer when it’s hot enough.

Sear the chicken: Sear each chicken breast stuffed with spinach and goat cheese for about 4-5 minutes on each side until lightly browned. Transfer them to a plate and cover loosely with foil.
Make the sauce: In the same skillet, melt the butter. Add the shallot and constantly stir for about a minute. Add the wine and let simmer for 2-3 minutes, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Once the mixture has reduced by half (and thickened), add the lemon juice.

Bake: Add the cooked chicken back to the skillet and transfer to the preheated oven. Bake for about 18-20 minutes, until the thickest part of the chicken registers 165 degrees F. when checked with a meat thermometer (affiliate link.)
Prepare to serve: Carefully remove the toothpicks from the stuffed chicken with goat cheese and drizzle it with the sauce at the bottom of the pan.
Serve: Drizzle the chicken with balsamic glaze, if desired. Top with basil or fresh herbs of choice and serve right away.

How to Store Leftovers and Reheat?

If you have leftovers of this goat cheese and spinach stuffed chicken, simply store them in the fridge and reheat for a quick lunch or dinner. See below for some tips:

Store: Store the leftovers of this stuffed chicken breast with goat cheese and spinach in an airtight container in the fridge for up to 3 days.
Reheat: To avoid drying out the chicken, reheat the dish in a low-heat oven (I recommend 300 degrees F) for about 10-15 minutes or until heated through.

Expert Tips

Chicken can sometimes be tricky to cook, but all you need is some confidence, patience, and my expert tips! Follow these tips for foolproof results that will leave you feeling like a pro chef:

Resist the urge to overfill: I know it’s tempting to stuff the chicken to the brim with the delicious goat cheese mixture, but doing so causes the melty cheese to leak out and make a mess. Fill each breast with about 2-3 tablespoons of the mixture for the best results.
Ensure the chicken breasts aren’t too big: A 6-8 oz chicken breast works best for this recipe to ensure even cooking. If any of the chicken breasts are particularly large or thick, you can pound them down to make them more thin. Simply place plastic wrap over the chicken and use a meat mallet or something similar to pound it to an even thickness.
Trust the process: Searing the chicken stuffed with goat cheese requires patience, as you may want to flip it before it’s done searing on one side. Use a cast iron or stainless steel pan for best results, and wait for the chicken to naturally release from the pan before flipping. Aim to sear for about 4-5 minutes per side.
Don’t overcrowd the pan: An overcrowded pan wouldn’t give you that nice, crisp sear you’re after, so you may need to cook the chicken in two batches depending on the size of your pan and the size of the chicken breasts.
Toothpicks are a must: Once you stuff the chicken with goat cheese and spinach, insert 2-3 toothpicks into each breast to prevent the filling from oozing out. This step is a must unless you want a goat cheese mess! Just remember to remove the toothpicks right before serving.
Check doneness before serving: Make sure to check the doneness of your chicken with a meat thermometer (affiliate link). The internal temperature of each breast should register at least 165 degrees F.

What Goes Well With This Dish?

This spinach-stuffed chicken breast recipe is such a versatile meal that you can pair with a variety of side dishes for date night, a family meal, or even a dinner party. Make it Italian by serving it with pasta, or add some extra nutrients in the form of a green salad or a sautéed veggie. The sky’s the limit, but here are some suggestions to get you started:

Serve it with a big salad: We have a wide variety of Spring, Summer, and Autumn salads here on the blog, many of which would pair beautifully with this chicken breast stuffed with goat cheese for a gluten free and low carb meal.
Pair it with rice or pasta: Add a whole grain, filling carbohydrate to this recipe for a well-rounded meal. Some of my favorite grain-based sides are this Wild Rice Pilaf, my Lemon Garlic Quinoa, and this Bulgur Pilaf. I also love this yummy Rice Pilaf with orzo. Or, serve your chicken with this irresistible Spinach Artichoke Pasta or Gigi Hadid’s Spicy Pasta for a true Italian dish.
Add a side veggie: Turn this baked chicken with goat cheese into a cozy, comforting meal by pairing it with my Rosemary Mashed Potatoes. If you’re in the mood for something green, serve it with fresh asparagus, like my Sauteed Asparagus. These Butter Garlic String Beans are also a great healthy dish.

Other Chicken Dinners You Might Like

Chicken is a classic, crowd-favorite protein that is super versatile. If chicken is in your regular rotation for dinner and you’re in need of some new recipes, look no further than my bank of yummy chicken recipes. Here are some favorites:

If you try this Stuffed Chicken with Spinach and Goat Cheese recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Spinach and Goat Cheese Stuffed Chicken Recipe

This Spinach and Goat Cheese Stuffed Chicken is a creamy, dressed-up version of your ordinary chicken breast. Serve this juicy, cheesy chicken dish alone or with a side salad or veggie for date night or a family dinner.

Course Chicken Recipes, Dinner

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 302kcal

Author Aysegul Sanford

Ingredients

For the Filling:

4 ounces goat cheese at room temperature
4 ounces frozen spinach defrosted and drained
1 teaspoon garlic powder
½ teaspoon lemon zest
Pinch of red pepper flakes optional

For the Chicken:

4 skinless boneless skinless chicken breasts 6-8 ounces each
½ teaspoon Kosher salt
¼ teaspoon black pepper
2 tablespoons of vegetable oil such as olive oil or avocado oil

For The Sauce:

2 tablespoons of unsalted butter
1 shallot minced
½ cup white wine or chicken stock
2 tablespoons lemon juice
Handful of fresh basil leaves torn – optional
1 tablespoon balsamic glaze to finish it off – optional

Instructions

Preheat the oven to 375 degrees F.
To make the filling, mix together the goat’s cheese, spinach, garlic powder, lemon zest, and red pepper flakes (if using) in a medium bowl until well combined. Set it aside.
To prepare the chicken, pat dry chicken breasts on each side using paper towels. Season with salt and pepper on all sides.
Carefully cut a horizontal slid in the thickest part of each chicken breast making sure to not cut through the back of the breast.
Fill each “pocket” with 2 tablespoons of the filling and gently press to distrubute it evenly. Secure with 2-3 toothpicks.
Heat vegetable oil in a 10 or 12-inch oven proof skillet or cast iron skillet, over medium-high heat until shimmering hot.
Sear stuffed chicken breasts until lightly browned on both sides. This takes about 4-5 minutes on each side. Transfer the now semi-cooked spinach stuffed chicken breasts onto an empty plate and cover it loosely with aluminum foil.
Melt the butter in the now-empty skillet. Add the shallot and cook, stirring constantly, for a minute. Pour in the wine. Using a wooden spoon, scrape up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes or until it is reduced by half. Stir in the lemon juice.
Add the stuffed chicken back to the skillet. Transfer to the preheated oven and bake until a thermometer inserted in the thickest part of one of the chicken breasts registers 165 degrees Fahrenheit, 18-20 minutes.
When ready to serve, carefully remove the toothpicks from the chicken breasts. Drizzle them with the sauce at the bottom of the pan.
If preferred, finish it off with a drizzle of balsamic glaze and sprinkle with fresh basil. Serve right away.

Notes

Resist the urge to overfill & do not skip the toothpicks: I know it’s tempting to stuff the chicken to the brim with the goat cheese mixture, but doing so causes the melty cheese to leak out and make a mess. Fill each breast with about 2-3 tablespoons of the mixture for the best results and be sure to secure it with the toothpicks.
Pound chicken if needed: If your chicken breasts are on the larger side (more than 8 ounces), I would recommend gently pounding them with a meat mallet before stuffing them with the mixture.
Trust the process: Searing the chicken requires patience, as you may want to flip it before it’s done searing on one side. Use a cast iron or stainless steel pan for best results, and wait for the chicken to naturally release from the pan before flipping. Remember, we are not cooking the chicken fully here. Rather, just searing it until we get a nice golden brown color on top.
Do not overcrowd the pan: Sear the chicken in batches to ensure that each goat cheese stuffed chicken breast has enough room to sear nicely.
Check doneness before serving: Make sure to check the doneness of your chicken with a meat thermometer (affiliate link). The internal temperature of each breast should register at least 165 degrees F.
Store: Store the leftovers in an airtight container in the fridge for up to 3 days.
Reheat: To avoid drying out the chicken, reheat the dish in a low-heat oven (I recommend 300 degrees F) for about 10-15 minutes or until heated through.

Nutrition

The post Spinach and Goat Cheese Stuffed Chicken appeared first on Foolproof Living.

Greek Yogurt Chicken Marinade

Aysegul Sanford — Mon, 01 Aug 2022 18:31:46 +0000

Why is this Recipe Awesome?

Using yogurt as a marinade is one of the tastiest tricks in a chef’s recipe book. With such a rich and zesty flavor, this easy chicken marinade is one of my favorite Greek Yogurt Recipes.

This simple yogurt marinade for chicken packs maximum flavor with minimum work. Even beginner chefs can whip up this authentic Middle Eastern meal in no time.
Transform this Greek yogurt chicken recipe into an easy weeknight dinner with just a few minutes of advanced prep time. So, go ahead and add it to your meal prep recipes collection.
Chicken marinated in Greek yogurt is one of the most versatile recipes you can make all year long. With one easy recipe, you can cook this healthy chicken on the grill, in the oven, or on the stovetop using any type of chicken you prefer.

Ingredients

To make this Greek Yogurt Marinade, you’ll need whole milk, plain Greek yogurt, lemon zest, fresh lemon juice, and olive oil.

For the seasoning, gather minced garlic, onion powder, ground cumin, dried oregano, paprika, Italian parsley, kosher salt, ground black pepper, boneless skinless chicken thighs, and vegetable oil.

More Seasoning Ideas & Substitutions

Chicken: Though I prepare this recipe with boneless skinless chicken thighs, you can use any type of chicken you prefer (though cooking time may vary). Whole chicken, boneless skinless chicken breasts, and bone-in chicken thighs with skin are all delicious options.
Yogurt: I used whole Greek yogurt to make my chicken yogurt marinade. However, any plain whole milk yogurt would work to make this authentic Greek marinade for chicken.
Seasoning: Want to give the Greek seasoning in my chicken marinade even more flavor? Take your marinade seasoning to the next level by adding spices like sumac, red pepper flakes, Aleppo pepper, coriander, smoked paprika, and chili powder. For earthy undertones, you can also add dried herbs, like dill, basil, and thyme.
Garlic: I prefer using fresh garlic in this recipe, but in a pinch, you can substitute it with a teaspoon of garlic powder.
Fresh herbs: If you want to infuse your Mediterranean marinade for chicken with garden-fresh flavor, fresh herbs are the way to go. Fresh oregano, fresh dill and fresh mint will also brighten every bite of this chicken dish.

How to Make Greek Marinade with Yogurt

You won’t believe how easy it is to make Greek chicken marinade with yogurt. Transform your chicken into a Middle Eastern masterpiece with a handful of simple ingredients and a whisk.

Combine the marinade ingredients: Add the Greek yogurt, lemon zest, lemon juice, olive oil, garlic, onion powder, cumin, oregano, paprika, parsley, salt, and pepper to a large bowl. Whisk the ingredients together until thoroughly combined.
Add the chicken: Add the chicken to the marinade, making sure to submerge all pieces in the mixture.
Marinate chicken with yogurt: Leaving the chicken inside, cover the bowl with plastic wrap. Place the bowl in the fridge for 4-12 hours, so the chicken becomes coated in Greek yogurt and all the flavors have ample time to mingle.

Prepare chicken for cooking: Remove the soaked chicken from the marinade, place it on a plate, and scrape off the excess marinade. Lightly season the meat with ½ teaspoon salt and ¼ teaspoon black pepper on each side. Discard the used and excess marinade.

How to Cook Yogurt Marinated Chicken

There are countless tasty ways to cook Greek chicken marinated in yogurt. These simple instructions have everything, from Greek grilled chicken thighs to roasted chicken with Greek yogurt.

On the Grill

Preparing Greek chicken on the grill makes for a smoky, savory, and fresh meal no one can resist. Prepare your easy marinade, light up your outdoor grill, and get ready for the best-grilled chicken you’ve ever tasted.

Preheat the grill: Preheat a gas grill to medium-high heat (450 degrees F.).

Prepare the grates: Clean the grill grates and brush them with a generous amount of vegetable oil.
Cook the chicken: Transfer the chicken thighs marinated in yogurt to the grill grates. Grill them for 8-10 minutes—turning them once—until the thickest part of the meat reaches an internal temperature of 165 degrees F. with a meat thermometer (affiliate link).
Serve: Transfer the cooked chicken to a plate, cover it with aluminum foil, and let it rest for 5-7 minutes. Serve!

In the Oven

Baking yogurt marinated chicken is one of my cookbook’s easiest and tastiest weeknight recipes. You can set it and forget it with this hands-free chicken yogurt bake recipe.

Preheat the oven: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set it aside.
Bake the chicken: Transfer the chicken thighs to the prepared sheet and bake for 18-22 minutes. When done, the thickest part of the meat should reach an internal temperature of 165 degrees F.
Serve: Remove the cooked chicken from the oven and transfer it to a plate. Cover the chicken with aluminum foil and let it rest for 5 minutes. Slice and serve!

On the Stovetop

I recommend preparing yogurt-marinated chicken on the stovetop for a quick, indoor cooking method.

Prepare the skillet: Add one tablespoon of vegetable oil to a large skillet or a grill pan and heat over medium-high heat.
Add the chicken: When the oil is hot, add the chicken to the skillet, making sure not to overcrowd the pieces.
Cook: Cook the chicken until one side is fully cooked, then flip each piece. In total, the chicken should cook for 10-12 minutes or until the thickest part of the meat reaches 165 degrees F.
Serve: Transfer the chicken thighs to a plate, and cover them with aluminum foil. Let the chicken rest for 5-10 minutes, then serve.

What to Serve it with

What I love most about this Yogurt Marinated Greek Chicken is that it pairs well with so many dishes making it ideal for a delicious chicken meal any night of the week. Below are a few suggestions to help you build a menu around it:

With more yogurt: If I am roasting it in the oven during the cooler months, I like to drizzle it with one of my yogurt sauces. In my opinion, nothing pairs better with baked yogurt marinated chicken than a Mediterranean sauce. Drizzle it with tangy Dill Yogurt Sauce, or serve it with my light Tzatziki Sauce on the side. Your tastebuds will thank you!
Salads on the side: During the BBQ season, I serve my grilled Greek chicken thighs with one of my crisp and colorful Fresh Summer Salads. Or, you can also serve it alongside a garden-fresh Spring Mix Salad, Greek Salad, or Butter Lettuce Salad for a simple and wholesome weekday dinner any night of the year.
With flavorful grains: This authentic Greek chicken recipe is a hit on its own, but it becomes a five-star meal when served alongside flavor-packed sides, like Wild Rice Pilaf, Lemon Quinoa, and Bulgur Pilaf. Or, spotlight the flavor of your yogurt cumin chicken by serving it with a basic whole grain. Quinoa, Bulgur, and Wild Rice are some of my favorites.
Alongside vegetable side dishes: Balance the zesty taste of Greek yogurt chicken breast marinade with a hearty veggie side. Roasted Portobello Mushrooms, Baked Shiitake Mushrooms, and Eggplant Involtini complement chicken with a bold yet tender flavor. Baked Eggplant Slices, Roasted Asparagus, and Garlic Butter Green Beans are the way to go for quintessential classics.

How to Store & Reheat

One bite of this juicy chicken, and you won’t want a single bite to go to waste. Keep your chicken tasting fresh-off-the-grill using these easy storage hacks.

Store: Place leftover grilled chicken in an airtight container. It will stay fresh in the refrigerator for up to two days.
Reheat: To reheat your chicken, heat it in the microwave until it reaches your desired temperature. You can also cook it in the oven at 300 degrees F. for 8-10 minutes.

Expert Tips

You don’t have to be a master chef to prepare this Greek Chicken Yogurt Marinade. Here are a few foolproof tips to help you succeed on your first try:

Use the marinade as a sauce: Equal parts versatile and flavorful, my healthy Greek chicken marinade doubles as a sauce. Just be sure to use fresh marinade—not the marinade with which you soaked raw chicken.
Discard leftover chicken marinade: Be sure to discard any used marinade to prevent any food-borne illnesses caused by using raw poultry.
Pound the chicken breasts: If you are using chicken breasts, I recommend pounding them to an even thickness before cooking. Doing so will ensure that they are cooked evenly throughout, leaving you with perfectly cooked yogurt marinated chicken breasts.
Brush grilled chicken with oil: If your Greek BBQ chicken dries out during the grilling process, feel free to brush it with a light layer of olive oil to restore its moisture.
Cooking time may vary: Depending on the thickness of your chicken, it may require more or less cooking time. To test your chicken’s doneness, the best thing to do is to use a digital thermometer, such as Thermapen One (affiliate). Simply insert the thermometer into the thickest part of the chicken. It should be safely cooked and ready to eat when it reaches 165 degrees F.
Let the chicken rest: To keep your Greek chicken as succulent and flavorful as possible, let them rest for a few minutes before slicing. This resting time allows the chicken to reabsorb and redistribute its juices, ensuring that every bite explodes with flavor.

FAQs

What is Greek chicken?

Greek chicken is chicken prepared using classic Greek flavors. Fresh herbs, yogurt, lemon, and olive oil are signature ingredients in Greek marinade for chicken with yogurt.

What does marinating chicken in yogurt do?

When added to a marinade, the lactic acid in yogurt gently tenderizes the meat without making it tough—something vinegar- and citrus-based marinades tend to do. As a result, marinating chicken thighs in yogurt gives them a juicy, melt-in-your-mouth texture.

How to season Greek chicken?

To season Grecian chicken, I first suggest marinating your meat in a mixture that contains both acid and fat (for example, marinating chicken in greek yogurt, olive oil, and lemon juice). Then, add common Greek seasonings like onion powder, ground cumin, dried oregano, and paprika. Finally, sprinkle your chicken with fresh herbs, such as parsley, mint and/or dill, and cook as desired.

How long to marinate chicken in yogurt?

I suggest marinating your chicken breast in greek yogurt for a minimum of four hours and a maximum of twelve hours.

Can I marinate chicken in yogurt overnight?

Yes—I even recommend it! Letting the mixture sit overnight ensures your chicken absorbs the marinade’s flavor and tenderizes properly.

Can you fry chicken marinated in yogurt?

Yes, you can fry your marinated chicken. However, I suggest scraping off any excess lemon oregano marinade and coating your chicken in an egg-and-flour mixture before frying to make your meat extra crispy.

Do you rinse off yogurt marinade?

You don’t need to wash off your Greek chicken marinade with yogurt, but I suggest scraping off any excess to make the cooking process cleaner and easier.

Other Chicken Recipes You Might Also Like:

Chicken Fricassee Recipe
Mediterranean Lemon Chicken
Chicken and Wild Rice Soup in Instant Pot
Vegetable Chicken Soup
Chicken Stroganoff Recipe
Can’t get enough? Be sure to check out all our delicious chicken recipes

If you try this Greek Yogurt Chicken Marinade recipe or any other recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Greek Yogurt Chicken Marinade Recipe

This Greek Yogurt Chicken Marinade recipe is all you need for juicy, tangy, perfectly seasoned chicken with a Mediterranean flair. Whether you decide to cook this delicious chicken on the grill, in the oven, or on the stove, it's always bound to impress. Serve it alone or with a tasty side dish for a simple, satisfying, and healthy meal.

Course Chicken

Cuisine Mediterranean

Diet Gluten Free

Prep Time 10

Cook Time 20

Resting Time 4

Total Time 4 30

Servings servings

Calories 341kcal

Author Aysegul Sanford

Ingredients

1 cup whole milk Greek yogurt
1 teaspoon lemon zest
1/4 cup lemon juice
3 tablespoons olive oil
3 cloves garlic cloves minced
½ teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
½ cup fresh Italian parsley roughly chopped
1 teaspoon kosher salt more for seasoning at the last minute
½ teaspoon black pepper
1 ½ lb. skinless boneless chicken thighs or chicken breast* – read note
2 tablespoons vegetable oil to brush grill grates

Instructions

Place yogurt, lemon zest, lemon juice, olive oil, garlic, onion powder, cumin, oregano, paprika, parsley, and salt and pepper in a large bowl*1. Whisk until fully combined.
Place chicken thighs in the bowl and make sure that they are fully submerged in the marinade.
Cover with plastic wrap and place in the fridge for at least 4 hours or preferably overnight for up to 12 hours.
When you are ready to cook, remove the chicken from the marinade onto a plate, making sure to scrape off any excess marinade. Season chicken pieces lightly with ½ teaspoon salt and ¼ teaspoon pepper on each side. Discard the marinade.

To Cook on the Grill:

Preheat a gas grill to medium-high heat (450 degrees F).
Clean grill grates and generously brush with vegetable oil.
Grill chicken thighs for 8-10 minutes, turning once until the internal temperature reaches 165 degrees when a thermometer is inserted in the thickest part of the meat.
Transfer the now cooked chicken onto a plate, cover with aluminum foil and let it rest for 5-7 minutes before serving.

To Cook in the Oven

Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper and set it aside.
Place chicken thighs on the sheet and bake for 18-22 minutes or until a thermometer inserted into the meat registers 165 degrees F.
Remove from the oven and onto a plate. Cover with aluminum foil and let them rest for 5 minutes before slicing and/or serving.

To Cook on the Stove

Heat 1 tablespoon of vegetable oil in a large skillet (10 or 12-inch cast iron skillet or a skillet grill is ideal) over medium-high heat.
When it is simmering hot, place the chicken pieces in the skillet, making sure not to overcrowd the pan.
Cook, turning once until they are fully cooked, 10-12 minutes, or until a digital thermometer inserted in the center of a thigh registers 165 degrees F.
Remove the chicken thighs from the skillet and onto a plate; cover with aluminum foil and let it rest for 5-10 minutes before serving.

Video

Notes

*1 Alternatively, you can place everything in a plastic bag and seal it tightly for easy and quick clean-up.
*2 If using boneless skinless chicken breasts, pound them one by one to flatten them out to an even thickness. Doing so will ensure that they will cook evenly throughout.
Store: Place leftover grilled chicken in an airtight container. It will stay fresh in the refrigerator for up to two days.
Reheat: To reheat your chicken, heat it in the microwave until it reaches your desired temperature. You can also cook it in the oven at 300 degrees F. for 8-10 minutes.

Nutrition

The post Greek Yogurt Chicken Marinade appeared first on Foolproof Living.

Sesame Noodles with Chicken

Aysegul Sanford — Tue, 07 Jun 2022 17:28:07 +0000

Even better, this sesame chicken noodles dish only uses pantry ingredients to prepare, which is also why it ranks high amongst my favorite Asian recipes, including Sesame Chicken Salad, Thai Lemongrass Chicken, and Chicken Teriyaki Stir Fry.

Why Should You Try This Recipe?

Few Asian recipes are as flavorful, simple, or versatile as chicken with sesame noodles. You won’t believe how much there is to love about this mouthwatering meal.

Not only does this classic Asian comfort food come together in less than 30 minutes, but it also tastes better than takeout from your favorite Thai or Chinese restaurants.
There are countless ways to customize sesame noodles with chicken and asparagus using whatever ingredients you have on hand. No more last-minute runs to the grocery store!
You can serve sesame chicken with noodles warm or cold, making it the ultimate meal plan-friendly dinner recipe.

Ingredients You’ll Need

To make this sesame noodles recipe, you’ll need three sets of ingredients:

Chicken, asparagus, and noodles: Gather sesame oil, ground chicken, asparagus, black and white sesame seeds, and ramen noodles (seasonings discarded).

Peanut butter sauce: For the spicy peanut chicken noodles’ sauce, you’ll need unsweetened creamy peanut butter, minced garlic, grated ginger, soy sauce (low sodium soy sauce can also be used), rice vinegar, coconut sugar, and fresh lime juice. You may also add Sriracha or sambal oelek chili paste for an extra spicy and strong flavor.

Garnishes: To garnish your Asian noodle bowls, you may use sesame seeds, chopped scallions, chopped peanuts, and fresh cilantro (optional).

Substitutions

Noodles: I prepare my sesame ground chicken with ramen noodles, but nearly any kind of noodles will work for this dish. For instance, you can make ground chicken with udon noodles, soba noodles, Chinese egg noodles, rice noodles, or even spaghetti for a tasty sesame chicken pasta.
Low-carb option: Use zucchini noodles and butternut squash noodles instead of ramen noodles for a low-carb but just as delicious option.
Chicken: I put the ground chicken in my peanut sesame noodles, but almost any lean chicken will do. Leftover roast chicken, Baked Bone-In Chicken Breasts, shredded chicken from leftover rotisserie chicken, grilled boneless skinless chicken thighs, and even ground turkey make yummy substitutions.
Vegetables: You can add countless vegetables to your spicy peanut noodles with chicken. Great options include broccoli, edamame, bean sprouts, snow peas, snap peas, red bell pepper, and cabbage (the same veggie I use in my Chicken Broccoli Lo Mein!). However, you can also add leftover Baked Asparagus, Air Fryer Asparagus, Steamed Asparagus or Sautéed Asparagus and Mushrooms for even simpler meal prep.
Sugar: If you don’t have coconut sugar on hand, brown sugar and honey work just as well. Additionally, if you use sweetened peanut butter in the sauce, be sure to adjust the sweetness according to your taste buds.

How to Make

This 30-minute recipe for sesame noodles and chicken comes together in a snap for beginner and expert chefs alike. Preparing authentic Asian recipes has never been so easy.

Sauté the chicken: Heat the sesame oil in a large skillet over medium heat. Then, add the ground chicken to the hot oil, using a wooden spoon to break any large pieces, and cook until no longer pink (7-8 minutes).
Cook the asparagus: Add the chopped asparagus to the pan, stirring occasionally. Cook the vegetables until they are crisp-tender (4-5 minutes).
Toast the sesame seeds: Place a small, empty skillet over medium heat and add the sesame seeds. Toast, frequently stirring, for 4-5 minutes, or until golden brown. Be sure not to leave the seeds unattended, as they can burn quickly.
Cook noodles: While the sesame seeds toast, fill a medium saucepan with water and a tablespoon of salt. Bring the mixture to a boil. Then, add the ramen noodles (without the seasonings!) and cook according to the package directions. I boiled mine for 2 minutes. Once cooked, drain noodles while saving ¼ cup of the pasta water.

Make the peanut sauce: While the chicken cooks, combine the unsweetened creamy peanut butter, garlic, ginger, soy sauce, rice vinegar, coconut sugar (or brown sugar), lime juice, and—if desired—Sriracha. Whisk together in a measuring cup until thoroughly mixed.
Assemble: Just before serving, add the cooked pasta to the skillet with the chicken and asparagus. Then, drizzle the hot sesame noodles with the peanut butter sauce and add the chopped green onions. Use kitchen tongs to toss the ingredients until the sauce evenly coats the noodles. If it gets too sticky, drizzle it with the reserved cooking water as you toss.
Garnish: Divide the warm sesame peanut noodles with chicken into bowls and garnish with chopped peanuts, toasted sesame seeds, and—if desired—cilantro and wedges of lime.

What to Serve with Sesame Noodles

Spicy chicken noodles make an excellent pair with dozens of savory sides. So go ahead and try some of the vegetable dishes below to turn your Asian noodles into a healthy meal:

How to Make Ahead, Meal Prep, and Store Leftovers

Sesame chicken meal prep is what every chef-on-the-go needs. Quick and storage-friendly, this sesame noodle bowl recipe will transform your meal plans.

Make ahead: To make ground chicken stir fry noodles ahead of time, begin by making the peanut butter sauce first, and then prepare the garnishes. Finally, cook the chicken and asparagus. When ready to eat, cook the noodles, assemble your sesame noodle bowls, and serve.
Meal prep: For quick meal prep, prepare your peanut sauce, chicken and asparagus, and noodles, and store them in an airtight container with the sauce reserved on the side. Then, cut up your garnishes and store them in a separate container. Just before serving, give your noodle sauce a good shake, drizzle the sesame noodles with the sauce and if preferred, warm the spicy chicken peanut noodles and top it with the prepared garnishes.
Storage: To store, wait until your spicy noodles with chicken reach room temperature. Then, place your leftovers in an airtight container in the fridge for up to 2 days. Reheat the dish in the microwave or on the stovetop when ready to eat. If you use the stovetop method, you may want to add a splash of water, chicken broth, or vegetable broth to the skillet to keep the noodles tender.

Expert Tips

Anyone can whip up spicy sesame noodles with chicken and peanuts using these pro tips. Hassle-free and delicious to boot, healthy noodle bowls are a great meal for any chef to make.

Multitasking: Performing multiple steps at once is the key to making this Asian noodle bowl recipe as seamlessly—and quickly!—as possible. I suggest preparing your peanut sauce while sautéeing your spicy sesame chicken. It also helps to boil your ramen noodles while toasting your sesame seeds.
Toast the sesame seeds: Though it may seem unnecessary, taking the time to toast your sesame seeds is a game-changer when it comes to taste. Give your seeds a nice crunch and unlock all their delicious, nutty flavors with this one simple step.

FAQs:

What kind of sauce noodles go well with sesame chicken?

In my opinion, peanut butter sauce adds incomparable flavor (and extra protein!) to sesame chicken. However, curry sauce can also add great flavor to this sweet-and-spicy dish.

Can I freeze sesame noodles?

I don’t recommend freezing chicken Asian noodle recipes, as the extreme cold will ruin the texture of your noodles.

Other Take-Out Dishes Made At Home:

If you try this Sesame Noodles with Chicken recipe or any other Asian-inspired recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

This recipe is adapted with changes from New York Times’ Sesame Noodles with Chicken and Peanuts and America’s Test Kitchen’s Sesame Noodles recipes.

Sesame Noodles with Chicken Recipe

Sesame noodles with chicken and asparagus for a healthy weeknight chicken recipe. Drizzled with a velvety peanut butter sauce, this Asian noodles dish is guaranteed to become a favorite in your weekly menu.

Course Main Course

Cuisine Asian Cuisine, Thai Cuisine

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 506kcal

Author Aysegul Sanford

Ingredients

Chicken & Vegetables:

2 tablespoons sesame oil
1 pound ground chicken or leftover chicken
1 bunch asparagus* woody ends trimmed & cut into 2-inch pieces
¼ cup sesame seeds black & white

For The Noodles:

3 packets of ramen noodles seasonings discarded

Peanut Sauce:

¼ cup unsweetened creamy peanut butter
3 cloves of garlic minced
1 teaspoon fresh ginger peeled and grated
5 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons coconut sugar or brown sugar
1 tablespoon lime juice freshly squeezed
1 tablespoon Sriracha optional

As Garnish:

4 scallions both green and white parts sliced thinly
½ cup peanuts chopped
¼ cup fresh cilantro chopped
Wedges of lime

Instructions

To cook the chicken: Heat sesame oil in a large skillet over medium heat. Add in the ground chicken and cook, breaking the large pieces with a wooden spoon, for 7-8 minutes or until no longer pink.
Add in the asparagus and let it cook, stirring occasionally, until vegetables are crisp-tender, 4-5 minutes.
Toast the sesame seeds: Place sesame seeds in a small empty skillet over medium heat. Toast, stirring frequently, for 4-5 minutes or until they turn golden brown. Do not leave the site of it as they can burn easily.
Cook the ramen noodles: Meanwhile to cook the ramen noodles, fill a medium-sized saucepan with water and a tablespoon of salt. Bring to a boil. Add the noodles and cook for 2 minutes. Save ¼ cup of the pasta water and drain the rest.
Make the noodle sauce: While the chicken is cooking, make the peanut butter sauce. To do so, whisk together peanut butter, garlic, ginger, soy sauce, rice vinegar, brown sugar, lime juice, and Sriracha ( if using) in a measuring cup.
Assemble: Right before serving, place the ramen noodles into the skillet with chicken and asparagus. Drizzle it with the peanut butter sauce and add in the chopped scallions. Using kitchen tongs, give it a toss making sure that the noodles are evenly coated with the sauce. If it gets too sticky, drizzle it with the reserved pasta water as you toss.
Divide the noodles into bowls and garnish with chopped peanuts, sesame seeds, wedges of lime, and chopped fresh cilantro, if using.

Notes

Make ahead: To make this recipe ahead of time, make the peanut butter sauce and cook the chicken and asparagus a day in advance and store them in separate airtight containers in the fridge. When ready to eat, cook the noodles, assemble your sesame noodle bowls, and serve.
Meal prep: For quick meal prep, prepare your peanut sauce, chicken and asparagus, and noodles, and store them in an airtight container with the sauce reserved on the side. Then, cut up your garnishes and store them in a separate container. Just before serving, give your noodle sauce a good shake, drizzle the sesame noodles with the sauce and if preferred, warm it up in the microwave in 30-second intervals and top it with the prepared garnishes.
Storage: To store, wait until it reaches room temperature. Then, place your leftovers in an airtight container in the fridge for up to 2 days. Reheat the dish in the microwave or on the stovetop when ready to eat. If you use the stovetop method, you may want to add a splash of water, chicken broth, or vegetable broth to the skillet to keep the noodles tender.
Want to make this sesame noodles dish even faster? Use leftover chicken!
I used asparagus as the vegetable in this recipe but broccoli, snap peas, peas, etc. would all work as the vegetable.

Nutrition

The post Sesame Noodles with Chicken appeared first on Foolproof Living.

Chicken Pita Wraps

Aysegul Sanford — Tue, 17 May 2022 04:16:00 +0000

So many of you have asked for easy weeknight dinners, like chicken fricassee or chicken Caprese sandwich. But just like so much of Mediterranean cuisine, I think these healthy pita wraps take the least amount of effort yet offer the biggest amount of flavor. Not to mention they are very similar to gyro wraps with chicken but made in half the amount of time.

Hearty, bright and comforting all in one – that’s a Greek-style pita calling my name.

Why Should You Try This Recipe?

There is something about Mediterranean food that is so undeniably crave-able. Because of the heavy use of fresh herbs and quality ingredients, it just makes you want to eat it over and over again. I know you will love this recipe for Greek chicken chickpea pita wrap because:

Easy and straightforward: If you love Greek food (and chicken gyros in particular), you will enjoy this pita wrap made with simple ingredients, including crispy chickpeas, juicy chicken, and garlicky homemade tzatziki sauce, in about 30 minutes.
Vibrant, beautiful, and satisfying: If the colors aren’t enough to get you to dive in, then one bite should get you there. Serve it warm or at room temperature for a satisfying meal.
Serving is versatile: These pita wraps can double as a light lunch or dinner, or the perfect platter to share with friends. Double or triple the recipe to bring to all your summer picnics and parties.

Ingredients

The ingredient list for this gyro wrap recipe is a mix of fresh and store-bought ingredients.

Gather together boneless, skinless chicken thighs, chickpeas, olive oil, ground coriander, ground cumin, Kosher salt, black pepper, pita wraps, tzatziki sauce, fresh arugula, and fresh dill.

Ingredient Substitutions and Notes

Use Leftover Chicken: This recipe is perfect with leftover baked bone-in chicken breasts, air-fried chicken drumsticks or with a rotisserie chicken you can pick from the store on your way from work.
Wraps: I like to use whole wheat pita for this recipe. While I love pita bread, you can also use storebought or homemade flatbread or naan bread in a pinch. Aslo, you can opt for a low-carb version, if desired.
Marinade chicken in yogurt: If you have the time to plan ahead, you can marinade chicken in my Yogurt Chicken Marinade. Marinating chicken in yogurt tenderizes the meat and produces a deliciously moist and flavorful chicken.
Homemade Tzatziki sauce: You can make your own tzatziki sauce or use my Greek Yogurt dressing if you want a faster condiment. And if you want to take it up a notch, try it with my Tahini Yogurt Sauce.
Fresh Veggies and Additional Toppings (optional): Topping with thinly sliced red onion, lightly roasted red onion, half a cup grape tomatoes, sliced cucumber, and/or crumbled feta cheese is also a great option.
Fresh Greens: You can substitute any salad greens or fresh herbs for arugula and dill.

How to Make a Pita Wrap

I can honestly say this chicken pita recipe will be ready to enjoy in less than 30 minutes – assembly included. Here’s how to do it:

Prep equipment: Preheat the oven to 425 degrees F. Set up a baking sheet lined with parchment paper.
Dry chicken and chickpeas: Use two paper towels – one to dry the chicken and the other to pat dry the chickpeas. Place them both on the baking sheet.
Season: Add olive oil, coriander, cumin, salt, and pepper to the chicken and chickpeas. Using clean hands, rub the seasoning all over the surface so that they are evenly coated. Spread the chicken and chickpeas out into a single layer, ensuring there is space between them.

Bake: Bake in the oven for 15 minutes, or until the chicken registers 160-165 degrees F when an instant-read thermometer is inserted into the thickest part of the thigh. Allow to rest for 10 minutes, then cut the chicken into strips.

Assemble pita wraps: Lightly warm pita bread in the oven. Start by spreading it with a few tablespoons of tzatziki sauce. Then, divide chicken mixture (including chickpeas) and top with a handful of arugula. If desired, top with extra tzatziki sauce and fresh dill. Finish with a sprinkling of salt and pepper or a squeeze of lemon juice. Repeat the same process with the remaining pita bread.

Serving Suggestions

Nothing says Greek chicken pita wrap more than a hot summer day and more tzatziki to pass around. You can wrap them up just as I did or serve them open-faced on a plate. Some of my favorite ways to serve include:

Quick lunch or easy dinner: Serve this chickpea and chicken tzatziki wrap with a green salad such as my Avocado Quinoa Salad, Bibb Lettuce Salad, No Sugar Coleslaw, or any of my Spring Salad Recipes with some sparkling water or a crisp glass of wine.
Complete Mediterranean spread: Make these the centerpiece of your table, alongside fresh mezze salads including Mediterranean Style Hummus, Turkish Tabbouleh, Muhammara (Mediterranean Red Pepper Sauce), and more pita.
Picnics and BBQs: Bring a platter of these chicken pita sandwiches to your next outdoor party during the summer months. I sometimes cut them in half so there is more to go around. Serve it with dishes made with seasonal fresh vegetables such as baked asparagus, roasted portobello mushrooms, or even baked breaded eggplant.

How to Store

This Greek pita wrap recipe will keep if all the components are stored separately. An easy chicken recipe for meal prep, too. To do so, simply:

Chicken and chickpeas: Store in an airtight container for up to 4 days in the refrigerator.
Tzatziki: If homemade, store in an airtight container for up to 4 days in the fridge. If store-bought, keep unopened until ready to use.
Arugula: Store in an airtight container with a strip of paper towel to absorb any extra moisture.
Pita: Keep wrapped in plastic or the same package it came in right on your kitchen counter.

Expert Tips

Dry the chicken and chickpeas. The extra dry surface makes them extra crispy.
Spread the chicken and chickpeas into one even layer. This cooks them evenly. Use two baking sheets, if necessary.
Toasting the pita is optional. I first turn the oven off after making the roasted chicken, then place the pita bread inside the warm oven for just a few minutes. The residual heat makes the perfect warm pitas. If you are short on time or if your pita bread is fresh, feel free to skip this step.
Make a salad with the leftovers. Feel free to shred the chicken, tear up the pita bread into bite-size pieces, place them on a bed of arugula or use my Simple Spring Mix Salad as a base and drizzle them with Tzatziki sauce to enjoy as a salad.

FAQs

How do you use a pita wrap?

I made these Greek chicken pita wraps just as I would with a traditional flour tortilla. In other words, without opening the pocket. That being said, you can make chicken pita pockets by first cutting off the top of the pita and gently sliding your finger through to separate the top from the bottom.

How many calories are in a Greek chicken pita?

One chicken pita wrap is 521 calories. Calories will vary depending on how much tzatziki sauce you use.

Is Greek pita healthy?

Yes! These Greek Chicken pitas are packed full of protein, healthy fats, greens, fresh herbs, and spices. It is a complete, well-rounded meal you can feel good about.

Other chicken recipes you might also like:

If you try this Chicken Pita Wraps recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

This recipe has been adapted from Healthyish: A Cookbook with Seriously Satisfying, Truly Simple, Good-For-You (but not too Good-For-You) Recipes for Real Life with some minor changes to the original recipe.

Chicken Pita Wraps Recipe

These Chicken Pita Wraps is an easy weeknight meal that is made by roasting chicken with chickpeas on a sheet pan then serving it on pita bread that is smeared with homemade tzatziki sauce.

Course Dinner

Cuisine Mediterranean

Diet Halal

Prep Time 10

Cook Time 15

Total Time 30

Servings servings

Calories 521kcal

Author Aysegul Sanford

Ingredients

1 pound chicken thighs (455 gr) – boneless, skinless
1 can chickpeas, drained and rinsed (15.5 oz. can)
2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon Kosher salt
½ teaspoon black pepper
4 pita breads I used whole-wheat pita
1 cup Tzatziki Sauce
1 cup fresh arugula rinsed and drained
Handful of fresh dill chopped (optional)

Instructions

Pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper.
Pat-dry chicken with a sheet of paper towel. Transfer the chicken and chickpeas onto the baking sheet and make sure that they are on a single layer.
Drizzle them with olive oil and sprinkle them with coriander, cumin, salt and pepper.
Rub all sides of the chicken and chickpeas with the spices either with your clean hands or using a spatula and/or tongs (to flip the chicken).
Roast for 15 minutes or until the chicken is fully cooked (it should register between 160-165 F degrees when a thermometer is inserted in the middle of a thigh).
Let rest for 5 minutes. Cut chicken into strips.
Meanwhile, if preferred, place the pita in the oven and let it warm with the residual heat for a few minutes.
When ready to assemble, place a pita bread on a plate. Spread it with a few tablespoons of tzatziki sauce and top it off with chicken strips, a handful of crispy chickpeas, and arugula. If preferred, drizzle it with more Tzatziki sauce and garnish with fresh dill. Lightly sprinkle with salt and pepper.
Repeat the same process for the rest of the pita bread.
Serve.

Video

Notes

Chicken: You can use chicken breasts or rotisserie chicken instead of chicken thighs.
Arugula & Dill: Any leafy greens and fresh herbs (i.e. fresh parsley and mint) can be used.
Pita Bread: Storebought or homemade naan and flatbread can be a good substitute.
Store leftovers in an airtight container separately for up to 4 days.

Nutrition

The post Chicken Pita Wraps appeared first on Foolproof Living.

Air Fryer Chicken Legs

Aysegul Sanford — Wed, 20 Apr 2022 18:55:12 +0000

Can’t get enough of air fryer recipes? Be sure also to check out our perfectly crisp Air Fried Turkey Legs, Air Fryer Cornish Hens, and Air Fried Turkey Bacon recipe.

What Do You Need to Make this Recipe?

For this air fryer chicken legs recipe, you’ll need chicken drumsticks, vegetable oil (olive oil or avocado oil are my favorites), paprika, garlic powder, onion powder, brown sugar (or coconut sugar), kosher salt, black pepper, and baking powder.

Seasoning Ideas for Drumsticks

There are countless delectable combinations to choose from when deciding how to season chicken drumsticks, from smoky and hot to herby and light.

Just a few tasty options include ground cumin, ground coriander, cayenne pepper, curry powder, Italian seasoning, dried oregano, thyme, and chili powder.

Baking Powder for Extra Crispy Drumsticks

Cooking air fryer chicken drumsticks in baking powder is the key to getting extra crispy chicken legs in the air fryer—every time! Baking powder helps dry out the chicken’s skin without breaking its proteins and assists the browning process.

Therefore, to get crispy drumsticks in the air fryer, I suggest adding some baking powder to your seasoning mixture. I learned this ‘secret ingredient/technique” from the folks over at Cook’s Illustrated when I made their Slow Baked Chicken Wings recipe.

How to Cook Chicken Drumsticks in Air Fryer

This air fryer drumstick recipe will astound you with how easy it is. Minimal preparation, little time, and very little oil are necessary to make these irresistibly crisp chicken legs.

Prepare the drumsticks: Remove the raw chicken drumsticks from their packaging and set them on a plate. Use a paper towel to pat them as dry as possible, then rub each drumstick with oil. Set them aside.

Mix the seasonings: In a large bowl or Ziploc bag, mix the paprika, garlic powder, onion powder, brown sugar, salt, black pepper, and baking powder.
Season the chicken legs: Place the drumsticks in the bowl/bag of seasoning. Toss them around until each chicken leg has an even spice mixture coating.
Preheat: Preheat the air fryer to 400 degrees F.
Cook the drumsticks: Arrange the chicken legs in a single layer in the air fryer basket. Make sure you evenly space each drumstick and alternate their ends. Next, air fry the chicken for 10 minutes. Once the 10 minutes are up, flip and rotate the drumsticks, and cook them for another 7-9 minutes or until a meat thermometer reads 165 degrees F. when inserted into one of the chicken legs.
Rest: Transfer the air fried drumsticks to a serving platter and cover them loosely with aluminum foil. Let them rest for 5 minutes before serving or cutting.

Variations

You can make air fry chicken drumsticks in dozens of delicious ways. Whether you add flavorful breading or cook them straight from the freezer, you can’t go wrong with this versatile dish.

Skinless Chicken Legs in Air Fryer: Do you want to cook your drumsticks without the skin? Though your chicken may not come out as crispy, this is the best way to cook chicken legs in an air fryer to eliminate extra fat and calories.
Air Fryer Frozen Chicken Drumsticks: Though I don’t recommend this method, you can air fry frozen drumsticks to eliminate defrosting time. Simply cook them at 400 degrees F. for 45-50 minutes or until their internal temperature reaches 165 degrees F.
Air Fryer Shake and Bake Chicken Drumsticks: To simplify your seasoning method, try what most people call “the shake-and-bake” method! To do so, place your drumsticks and vegetable oil into a Ziploc bag, seal it, and mix until the chicken is fully coated. Then, add the seasoning mixture to the bag, seal it again, and repeat the shaking process until each drumstick has an even layer of spice. Cook your chicken as usual.

Expert Tips

Cooking drumsticks in an air fryer is a cinch when you have these pro tips to guide you. Use my foolproof method, and you’ll get perfectly crispy, evenly cooked, and tender chicken every time.

Air fry in batches: To ensure proper, even cooking, make sure you don’t overcrowd your chicken legs when arranging them in the air fryer. If you have a smaller air fryer or want to make more drumsticks, I suggest cooking this air fryer chicken leg recipe in batches.
Remove the meat from the fridge: Take your drumsticks out of the refrigerator 30 minutes before cooking them. This step gives the meat time to loosen up and release extra moisture.
Pat dry: Take the time to pat dry each of your chicken legs before coating them with the oil and drumstick seasoning. Drying out your chicken legs will give them crispy skin.
Use a digital thermometer: When checking whether your airfryer drumsticks are done, I suggest using a digital meat thermometer. To Food Safety Guidelines, your chicken should reach 165 degrees F. before they’re safe to eat.
Let the drumsticks rest: After you cook your chicken drumsticks in the air fryer, loosely cover them with aluminum foil. Then, let them rest for 4-5 minutes before cutting. This resting period will result in juicy chicken drumsticks by giving the meat time to reabsorb its liquid.
Timing may vary depending on the brand or type of air fryer you are using. The best way to check doneness is to use a thermometer and check them halfway through the air frying process.

What to Serve it With

If you’ve ever wondered, “What can you make with chicken drumsticks?” wonder no more! These mouthwatering meal ideas will satisfy everyone at your dinner table.

Serve it with dipping sauce: Once you make roasted chicken legs in the air fryer, who can resist dipping them in a tasty sauce? The whole family will adore my Blue Cheese Sauce, tangy Tzatziki, peppery Muhammara, and creamy Eggplant Yogurt. This easy recipe also makes the perfect finger food (hello, kid-friendly eats!) when served alongside ketchup, barbecue sauce, and/or honey mustard sauce.
Serve it with your favorite grains: Turn your drumsticks into an easy dinner recipe by serving them alongside savory and filling grains, like my Cooked Quinoa, Wild Rice, Bulgur, Bulgur Pilaf, and Lemon Quinoa. Or, serve it with Gigi Hadid’s Vodka Pasta.
Pair it with your favorite salads: If you’re following a keto, low-carb, or paleo diet, some of the best recipes for drumsticks are—you guessed it—salads! Top your favorite Quinoa Salads and Spring Salads with this easy chicken recipe for a light and healthy weekday meal.
Make it a part of your chicken salads: This tender meat makes a great addition to dozens of tasty salads, such as my Waldorf Chicken Salad, Sesame Chicken Salad, and Yogurt Chicken Salad.
Serve with vegetable side dishes: Put a healthy spin on this air fryer drumsticks recipe with air fried veggies, like Air Fryer Asparagus and Green Beans Cooked in Air Fryer. Other quick vegetable dishes—like Baked Asparagus, Zoodles, Roasted Shiitake Mushrooms and Garlic Green Beans—are great ideas, too.

How to Make Ahead & Store

Make this delectable dish ahead of time for easy meal prep, or save it in the fridge for savory seconds. Once you make these air fryer fried chicken legs, you won’t let a single bite go to waste.

To Make Ahead: When preparing this drumstick recipe in advance, dry off your chicken legs before evenly coating them with oil and seasoning. Then, store the seasoned drumsticks in a Ziploc bag in the fridge a day before. Transfer them to a plate and let them rest for a few minutes before air frying them.
Storage: Bring your air fryer fried chicken drumsticks to room temperature, then store them in an airtight container in the fridge. Your chicken will stay fresh for up to 2 days. To reheat your drumsticks, place them in your air fryer at 400 degrees Fahrenheit for 4-5 minutes.

FAQs

Do you want to know how many calories are in one air fried chicken drumstick or the perfect air fryer drumstick cooking time? Find everything you need to know about this simple recipe right here.

How to cook crispy chicken legs?

To make air fryer crispy fried chicken legs, pat dry your raw drumsticks as much as possible before coating them in oil and seasoning. Furthermore, don’t overcrowd them in the air fryer basket. I also recommend coating your drumsticks with baking powder before cooking for best results.

What temp to cook drumsticks in air fryer?

When cooking chicken drumsticks in the air fryer, I recommend setting your temperature at 400 degrees F. and cooking them for 18-20 minutes. However, you can also cook your chicken for 20-22 minutes at 380 degrees F.

How long to air fry chicken legs at 400?

At 400 degrees Fahrenheit, your chicken legs should cook for 18-20 minutes.

How long to air fry chicken legs at 380?

At 380 degrees Fahrenheit, your chicken legs will take 20-22 minutes to cook fully.

How many calories in an air fryer chicken leg?

One seasoned air fried chicken drumstick is about 129 calories.

Other Chicken Recipes You Might Also Like:

If you try this Air Fried Chicken Legs recipe or any other air fryer recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Air Fryer Chicken Legs Recipe

Cooking chicken legs (aka drumsticks) in the air fryer is easier than you think. It takes about 20 minutes and delivers the most crispy and delicious chicken. Follow the recipe for a perfectly seasoned chicken or read the notes for more seasoning ideas to make it your own.

Course Weeknight Dinner

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 20

Resting time 5

Total Time 30

Servings drumsticks

Calories 129kcal

Author Aysegul Sanford

Equipment

1 Air Fryer

Ingredients

5 chicken drumsticks ~ 1 1/2 pounds
1 1/2 teaspoons vegetable oil (olive oil or avocado oil are my favorites)
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder optional
1 teaspoon brown sugar (or coconut sugar)
1 teaspoon baking powder
½ teaspoon kosher salt
¼ teaspoon black pepper
3 tablespoons chopped fresh parsley optional

Instructions

Remove chicken legs from their packaging onto a plate and pat dry with paper towels as much as you can. Rub each drumstick with oil and set them aside.
In a large bowl (or in a Ziploc bag), mix together paprika, garlic powder, onion powder, brown sugar, kosher salt, black pepper, and baking powder.
Place the chicken legs in the bowl (or in the Ziploc bag) and make sure that they are coated with the spice mixture on all sides.
Preheat the air fryer to 400 degrees F.
When ready, arrange drumsticks in the air fryer basket, spaced evenly apart, alternating ends. Air fry for 10 minutes, flip and rotate and then air fry for another 7-9 minutes or until a meat thermometer inserted into one of the drumsticks registers 165 degrees F.
Transfer chicken to a serving platter, cover loosely with aluminum foil and let rest for 5 minutes before serving.

Notes

Seasoning Ideas: A few other tasty seasoning options include ground cumin, ground coriander, cayenne pepper, curry powder, Italian seasoning, dried oregano, thyme, and chili powder.
To Make Ahead: If you want to make it a day in advance, simply dry off your chicken legs before evenly coating them with oil and seasoning. Then, store the seasoned drumsticks in a Ziploc bag in the fridge. Transfer them to a plate and let them rest for a few minutes before air frying them.
Storage: Bring the drumsticks to room temperature, then store them in an airtight container in the fridge. It should stay fresh for up to 2 days. To reheat your drumsticks, place them in your air fryer at 400 degrees Fahrenheit for 4-5 minutes.

Nutrition

The post Air Fryer Chicken Legs appeared first on Foolproof Living.

Waldorf Chicken Salad

Aysegul Sanford — Sun, 20 Feb 2022 15:55:00 +0000

If you have been a reader for a while, you know that I am a big fan of chicken salad recipes like Greek Yogurt Chicken Salad, Southwest Chicken Salad, and Sesame Chicken Salad recipe.

But I like to think of this salad as a celebration of all things sweet and savory, kind of like this apple salad. When mixed with lean protein like baked bone-in chicken breasts, it becomes a good recipe you can serve in different ways.

Got some extra spring mix? Also, try the La Scala Chopped Salad and Spring Salad.

Why Should You Try This Recipe?

This classic Waldorf salad is a sensational salad recipe. I know you’ll love it because:

An easy recipe that’s whisked and mixed in one bowl: Both the dressing and salad contain simple ingredients that come together in one bowl, making for easy prep and clean-up.
Made with my lightened up dressing: The original Waldorf chicken salad recipe is made using mayo as the base of the dressing. In my version, I substituted some of the creamy mayo with greek yogurt to lighten it up.
Easy to make ahead: Serve it right away or make this classic American salad ahead of time for quick lunches and easy meals.

Ingredient Notes

The chicken Waldorf salad ingredients come in two parts – the dressing and the salad.

For the dressing, you will need mayonnaise, plain yogurt, lemon juice, salt, and black pepper.

For the salad, gather together a chopped apple, seedless red grapes, celery, chopped walnuts, pomegranate arils, salad greens, and cooked chicken.

Ingredient Substitutions & Additions

Mayo: Vegan mayo (aka Vegannaise) would be a great alternative.
Apple: Go for green Granny Smith apples for more sour notes or red apples such as Honeycrisp, Fuji or Gala.
Grapes: Red and black grapes are sweet grapes, but green grapes are traditional.
Nuts: Crunchy walnuts are part of the original Waldorf salad recipe, but you can use any nut you have on hand such as pecans, almonds, or even pistachios.
Greens: Use a mix of baby greens, arugula, or spinach. Rather than mixing in the greens, feel free to serve it over a bed of greens or butter lettuce cups instead.
Chicken: I used baked and cubed bone-in chicken breasts, but you can use leftover rotisserie chicken or poached chicken breasts instead.
Pomegranate Arils (optional): Omit, if desired, or swap out for raisins, dried cranberries, or dried cherries. Red onions also offer a nice pop of color and savory flavor.
Red Onion: Although not traditional, you can add in a half of a thinly sliced small red onion.

How to Make

This recipe for chicken Waldorf salad comes together in three easy steps. Simply:

Make the dressing: In a small bowl, stir together mayonnaise, yogurt and lemon juice. Add salt and pepper and whisk to combine.
Toss: In a bowl mix, salad greens, diced apple, grapes, celery, walnuts, and cooked chicken. Drizzle it with the dressing and give it a gentle toss to combine.
Serve: Transfer to a shallow salad bowl for serving. Enjoy!

How to Serve

I cannot tell you how many compliments I get on this salad. Some of my favorite occasions to serve include:

Brunch: Nothing beats a salad recipe that pairs well with Lemon Ricotta Pancakes, Brioche French toast and spinach feta frittata.
Outdoor Picnics: My friends go crazy for this chicken salad whenever we plan an outdoor picnic or party. Just make sure to keep it on ice or in a cooler before and after serving. Transform it into Waldorf salad wraps or sandwiches, too.
Holidays: Easter, Memorial Day, 4th of July, Labor Day – the options are endless with this one.

How to Make Ahead, Store, and Meal Prep:

Due to the mayo and yogurt-based dressing, this chicken Waldorf salad recipe must be kept refrigerated, on ice or in a cooler.

To make ahead: Make the chicken Waldorf salad dressing and cook the chicken a day in advance. Store them separately in airtight containers in the refrigerator. Prepare the rest of the ingredients on the day you are planning to serve the salad.
To store leftovers, the Waldorf salad recipe with chicken will keep in an airtight container in the fridge for up to 2 days.
Meal Prep: If planning to make the salad ahead of time for meal prep, I would omit the greens and walnuts and mix in for an extra crunch just before serving.

Expert Tips

A great way to use leftover chicken or store bought rotisserie chicken. If you have some cooked chicken this Chicken Waldorf recipe comes together in less than 15 minutes.
Taste for seasoning. You might not need any salt or less depending on how salty your mayo is and how the chicken was seasoned. If it’s too salty, a squeeze of lemon will brighten it up.
Keep it cool. Since the dressing contains mayo and yogurt, make sure to keep it covered in a fridge or cooler. Serve it over ice if enjoying outside.

FAQs

What is Waldorf salad dressing made of?

The dressing for Waldorf salad is made of mayonnaise and a touch of sugar, but I like to lighten it up with a combo of mayo and yogurt. A squeeze of lemon juice adds a nice, tangy bite. Feel free to add a teaspoon or two of honey, if you’d like it sweeter.

What is the meaning of Waldorf salad?

A Waldorf salad is a salad made of apples, grapes, celery, walnuts, and mayonnaise. It is typically served over a bed of lettuce for an appetizer or light meal.

Where did the Waldorf salad come from?

The original Waldorf salad recipe was first served at the Waldorf-Astoria Hotel in New York City in 1896. It was a simple combination of apples, celery, and mayonnaise.

How many calories in Waldorf Chicken Salad?

The Chicken Waldorf Salad recipe below serves 4 dinner portions and each portion is about 505 calories.

Other chicken recipes you might like:

Creamy Avocado Chicken Salad
Sheet Pan Chicken Nachos
Roasted Chicken Pita Wraps
Healthy Chicken Fricassee
Yogurt Marinated Greek Chicken
Need more inspiration? Check out all our easy chicken recipes

If you try this Easy Waldorf Chicken Salad recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Waldorf Chicken Salad Recipe

This Waldorf Chicken Salad is my take on the classic American Chicken Salad with Grapes and Apples. It is loaded with roasted chicken, fruits, greens, and nuts; comes together in less than 30 minutes; and is a great dish to take with you to parties and picnics.

Course Salad

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 505kcal

Author Aysegul Sanford

Ingredients

For the Dressing:

⅓ cup mayonnaise
½ cup plain yogurt
1 tablespoon lemon juice freshly squeezed
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

For The Salad:

1 apple cut into small cubes (I kept the skin on)
3 cups salad greens washed and spin dried
1 cup seedless red grapes halved
1 cup 2-3 medium size celery stalks, cut into small pieces
1 cup walnuts roughly chopped
2 cups cooked chicken breasts cut into bite-sized cubes

Instructions

Make the dressing: In a large bowl, stir together mayonnaise, yogurt, lemon juice, salt and pepper.
Toss: Add the diced apple, grapes, celery, walnuts, pomegranate arils (if using), salad greens, and chicken. Toss to coat with the dressing.
Serve: Transfer to a shallow salad bowl for serving. Enjoy!

Notes

As you can see in the pictures, I used fresh seedless grapes, but if you can’t get your hands on them, you can use raisins as a substitute.
As long as it is kept covered in the fridge, this salad is good on the next day. I usually put it in between two slices of toast and make it a Waldorf Chicken Salad Sandwich.
As you can see in the recipe below, my version of the dressing is a combination of mayonnaise and yogurt. I wanted to cut down on the calories by mixing mayo with yogurt, but feel free to play around with it. If you want, you can make the dressing with only mayo or only yogurt.
The nutrition values below are approximate values and should not be used as medical advise.

Nutrition

The post Waldorf Chicken Salad appeared first on Foolproof Living.

What To Serve With Chicken Parmesan

Aysegul Sanford — Tue, 25 Jan 2022 02:19:53 +0000

So, you made my Baked Chicken Parmesan recipe and now you need something to pair it with. Well, you are right where you should be, because below are my favorite easy sides to serve with this Italian classic for a next-level meal that is guaranteed to impress.

Pasta Dishes

A bona fide classic, nothing goes better with a cheesy, chicken parmigiana recipe than a hearty pasta side. Pasta recipes are tasty and simple, which makes them the ultimate pairing for your protein-packed main. You’ll never wonder what pasta to serve with chicken parmesan with these yummy ideas.

Mushroom and Pea Pasta: Equal parts earthy and tart, this easy recipe comes together in less than half an hour. Bright lemon zest balances perfectly with the robust garlic, earthy peas, and meaty mushrooms of this delicious side dish.
Elote Pasta Salad: This Mexican-inspired vibrant pasta dish bursts with tangy, fresh, and spicy flavors. Savory cotija cheese, lime juice, and sweet corn come together for a simple side you’ll want to serve with all your chicken mains.
Vegan Mac and Cheese: If you’re looking for a soy-free, dairy-free side to pair with your healthy chicken parmesan, this classic comfort food takes the cake. When you want a plant-based recipe to pair with, this is one of the best pastas for chicken parmesan.
Eggplant Pomodoro Pasta: Hearty Italian ingredients—like rich homemade tomato sauce (similar to marinara sauce), briny green olives, and tender eggplant—make this pasta a fan favorite. What pasta goes with chicken parmesan better than a pasta dish that is similar to eggplant parmesan?

Vegetable Noodles

If you are wondering what kind of pasta to serve with chicken parmesan, why not try a veggie-friendly option? Low-carb, low-calorie, and low-maintenance, these vegetable noodles are the perfect sides for any weeknight chef. Using only ingredients from local grocery stores, dinner will be ready in no time.

Butternut Squash Noodles: Making angel hair pasta from scratch is a cinch with this delicious recipe. This tantalizing side brims with robust and nutty flavors. Who can resist toasted walnuts, black pepper, and sharp parmesan cheese?
Zucchini Noodles: If you’ve ever wondered, “What can I serve with chicken parmesan that won’t take forever to make?”, this low-carb, low calorie, and gluten-free dish is for you! All you need is five ingredients and twenty minutes.

Salad Recipes

Looking for side dishes for chicken parmesan besides pasta? These garden-fresh salad recipes are just what you need. Brighten up your Italian spread with sides as refreshing as they are easy. These simple salads make some of the best baked chicken parmesan sides out there. And as a bonus, they are healthy too.

Boston Lettuce Salad: You don’t need more than twenty minutes to put together this bright and zesty side. Silky butter lettuce and sweet green peas taste out of this world when tossed with my homemade lemon vinaigrette.
Roasted Asparagus Salad: Spicy red radish, kalamata olives, and juicy cherry tomatoes make colorful additions to this delicious vegetable side dish. Plus, with my simple Baked Asparagus Recipe, your asparagus will be crisp, tender, and utterly to-die-for.
Tomato Mozzarella Salad: This vibrant salad puts a garden-fresh spin on traditional Caprese flavors. Only four simple ingredients are necessary to toss with this recipe’s lemon balsamic vinaigrette, including fresh mozzarella cheese.
Healthy Cucumber Salad: Fresh cucumber tastes delicious when paired with the tangy greek yogurt dressing. It is creamy, delicious, and perfectly seasoned. Who can say no to the vivid green of this delectable recipe?
Spring Mix Salad: What is better than a delicious spring mix green salad to serve with chicken. This 15 minute salad might be the easiest side dish for chicken parm you can make while it is baking in the oven.

Turkish White Bean Salad: Here is a dish with just as much Mediterranean flair! It only takes 10 minutes to put together this recipe’s zesty dressing, juicy tomatoes, and creamy white beans. Plus, it is visually appealing making it a perfect pairing for any special occasion.
Quinoa Mediterranean Salad: This 30-minute recipe is a simple, versatile, and flavorful salad to go with chicken parmesan. Packed with red onions, feta cheese, Persian cucumbers, it is perfect if you want to serve something that has the Mediterranean flavors. Plus, if quinoa is your jam, we have many other quinoa salad recipes that you can choose from.
Classic Caesar Salad: When thinking about what to eat with chicken parm, this simple green romaine lettuce salad is a must! Creamy, rich, and bright, this classic Caesar salad will dazzle your tastebuds with notes of lemon juice and fresh garlic.
Cauliflower Broccoli Salad: Get the best smoky, crunchy, and sweet flavors with this nutritious side dish. Tossed with turkey bacon bits and roasted broccoli florets, this salad is one of my favorite sides to go with parmesan-crusted chicken.

Vegetable Side Dishes

Now, onto the veggies… These healthy sides for chicken parmesan are packed with nutrients and fiber that will keep you feeling both satisfied and fit. No one can say no to these superfood-packed side dishes that are easy and quick to make.

Garlic Green Beans: Buttery, tender, and crisp green beans are one of the best sides to have with panko crusted chicken cutlets. This versatile veggie can be customized with dozens of toppings to make your Italian menu a family favorite.
Mexican Street Corn: It often feels like a chore to find healthy sides for chicken parm, but this tasty side makes the work disappear! Grilled corn, smoky chili powder, and tangy sour cream will bring out the best flavors in your parmesan-crusted chicken cutlets.
My go-to easy recipe for Eggplant Parmesan: Can’t get enough of the Italian flavors? Here is yet another delicious side dish made with similar flavors. Though this eggplant parmesan recipe is easier than its classic version as it is made by baking eggplant slices and then layering them with homemade tomato sauce and cheese.
Mashed Potato Casserole: If you want a potato side dish for your chicken parm, this decadent recipe is just what you need. This layered mashed potatoes recipe is silky-smooth, double-layered, and topped with mouthwatering ingredients.
Eggplant Involtini: Wondering what vegetables go with chicken parmesan? Out of all the Italian side dishes, this ricotta cheese and eggplant recipe makes one of the most delicious pairings. Top this dish with extra cheese for a parmesan side dish that’s out of this world.
Sweet Potato Brussels Sprout Quinoa Bowl: Every bite of this vegan and gluten-free side bursts with smoky, autumnal flavor. Nutty pumpkin seeds, smoky roasted brussels sprouts, and sweet potatoes make for an enticing combination.

Whole Grain Dishes

What sides go with chicken parmesan better than warm, hearty whole grain? With these five-star recipes, you’ll never have to wonder what goes well with chicken parmesan other than pasta ever again. The whole family will adore these tasty sides.

Wild Rice Pilaf: This delicious dish is vegan, gluten-free, and packed with flavorsome veggies. Plus, when you follow my guide to how to cook wild rice, your recipe will explode with flavor, whether you cook it on the stove, microwave, pressure cooker, or beyond.
Bulgur Pilaf: This bulgur pilaf recipe is a filling Turkish staple made with juicy tomato and tender chickpeas. My recipe for how to cook bulgur will even have you serving up this side in little time.
Lemon Quinoa: You’ll want to add this zesty and well-seasoned dish to your collection of favorite quinoa recipes. No dish can beat this simple side’s fresh herbs, bold shallots, zesty lemon, and fluffy quinoa.

Appetizers to Serve it With

Making a menu isn’t just about the main event. That’s why you can’t go wrong with these delicious appetizers to go with chicken parmesan! These gourmet recipes would make good sides for your main meal and make your dinner guests ask for seconds.

Roasted Delicata Squash: Smoky, delicately sweet, and colorful, this breathtaking appetizer will make any Instagram foodie jump for joy.
Eggplant Yogurt: Eggplant Yogurt is one of the most delicious appetizers you can serve with parmesan-crusted chicken. Tangy, creamy, and garlicky, this Greek-inspired appetizer will prepare any palate for your succulent main dish.
Olive Bread with Olive Oil Dip: Among the best side dishes in my recipe box, this crusty bread is one of the most popular to serve with parmesan-crusted chicken. Simple yet elegant, this Italian food comes to life when paired with my sumptuous olive oil bread dip.
Garlic Bread: You don’t need to spend hours with this easy recipe by Smitten Kitchen. Even beginner chefs can make gourmet eats with this classic Italian dish.

I hope this roundup post answered your question of what is a good side dish for chicken parmesan. The good thing is that many of these recipes would also pair well with our other simple chicken dishes like Baked Bone-In Chicken Breast and Whole Roasted Chicken. So go ahead and start building your menu and feed your family with these delicious side dishes.

20+ Chicken Parmesan Sides: Classic Caesar Salad Recipe & More

Classic Caesar Salad recipe made with the traditional Caesar dressing makes the most delicious and quick side salad to serve with your chicken parmesan.

Course Salads

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 8

Total Time 18

Servings servings

Calories 357kcal

Author Aysegul Sanford

Ingredients

For the Croutons:

3 thick slices bread cut into 1-inch cubes (I use multi-grain)
1 garlic clove peeled and pressed through a garlic press or minced
2 tablespoons olive oil
1/4 teaspoon salt

For the Dressing & Salad:

3 tablespoons freshly squeezed lemon juice
2 large egg yolks
2 garlic cloves peeled and pressed through a garlic press or minced
1 tablespoon anchovy paste*
1/4 teaspoon freshly ground black pepper
1/2 teaspoon Worcestershire sauce
1/2 cup extra-virgin olive oil
1 1/2 ounces 3/4 cup grated Parmesan cheese – divided
2 romaine lettuce hearts rinsed and dried – cut into 3/4 –inch pieces

Instructions

To make the Croutons:

Place bread cubes into a bowl. Add minced garlic, 1 tablespoon of olive oil, and salt. Give it a toss, squeezing gently so the bread absorbs the oil.
Heat the remaining 1 tablespoon olive oil in a large non-stick skillet over medium heat. Transfer seasoned bread into the skillet.
Cook, stirring frequently until browned and crisp, 8-10 minutes.
Transfer croutons to a bowl and set aside.

To make the Dressing & Assemble the Salad:

In a large bowl, whisk together lemon juice, egg yolks, minced garlic, anchovy paste, black pepper, and Worcestershire sauce. While continuing to whisk constantly, drizzle olive oil into the bowl in a steady stream until fully emulsified.
Add 1/2 cup grated Parmesan and whisk until incorporated.
Right before serving, add the croutons and drizzle the dressing over romaine lettuce and give it a gentle toss to coat.
Sprinkle it with more Parmesan cheese. Enjoy!

Video

Notes

Not a fan of anchovies? Use an equal amount of capers or chopped pitted kalamata olives.
If you can’t get your hands on anchovy paste, use 3 anchovy fillets mashed into a paste with the side of a knife blade.
Not a fan of using raw egg yolks? Replace them with 1 tablespoon Dijon mustard and 1 tablespoon mayonnaise.
To Make Ahead:
- Croutons: Cook as directed and cool. Store in an airtight container or plastic bag at room temperature for up to a week.
- Creamy Caesar Dressing: Whisk and transfer to a mason jar or airtight container. Store in the fridge for up to 5 days.
To Store Leftovers: Place in an airtight container, store in the fridge and be sure to consume the next day.

Nutrition

The post What To Serve With Chicken Parmesan appeared first on Foolproof Living.

Oven Baked Chicken Parmesan

Aysegul Sanford — Mon, 24 Jan 2022 09:41:00 +0000

I am a big fan of easy chicken recipes like chicken caprese sandwich, chicken bolognese, and baked bone-in chicken. They are lean, healthy, protein-packed, and satisfy the hunger in all of us. And on those occasions when I find myself craving restaurant-style chicken parmesan, but without all the guilt and extra calories, I turn to this easy-baked chicken parm with panko.

Why Should You Try This Recipe?

I can assure you this no fry chicken parmesan will give you that same warm, cozy feeling as though it took hours to prepare. I know you’ll love it because:

It’s crisp, crunchy, and cheesy – all the things you want in a hearty Italian meal without frying.
This quick chicken parmesan in the oven is ready in around 45 minutes and it is great to serve along with a simple green side salad, garlic bread, or serve with zucchini noodles.
Two simple techniques ensure moist, juicy, and evenly cooked chicken breasts every time.
The bonus – it’s super quick to make with already prepared homemade tomato sauce.

Ingredients

The ingredient list for this oven fried chicken parmesan recipe is broken down into two parts – the chicken and the tomato sauce.

For the chicken, gather together panko breadcrumbs (aka Japenese breadcrumbs), olive oil, Parmesan cheese, flour, salt, black pepper, garlic powder, egg whites, water, chicken breasts, shredded mozzarella cheese, and fresh basil.

For the tomato sauce, you will need canned crushed tomatoes, olive oil, garlic, tomato paste, red pepper flakes (optional), and fresh basil.

Ingredient Substitutions & Notes

Breadcrumbs: While I think what makes this recipe so special is the crunch factor coming from the panko breadcrumbs, you can use traditional or seasoned breadcrumbs. Though please be aware that it will not have that nice crispy coating after it is baked in the oven.
Chicken Thighs: There have been multiple requests for replacing the chicken breasts with chicken thighs. I found that chicken breasts deliver better taste and texture mainly because of their shape so I wouldn’t recommend using chicken thighs for this recipe.
Cheese: Swap out the mozzarella cheese for provolone, asiago, or fontina. Or, slice thin medallions of fresh mozzarella cheese to layer on top before melting.
Seasoning: Add 1-2 teaspoons of Italian seasoning for even more flavor.
Tomato Sauce: If you are short on time, you can use your favorite jarred marinara sauce instead of making your own.

How to Cut Chicken Breasts in Half

This chicken parm recipe calls for three 6-8 ounces chicken breasts each. As a part of the ingredient prep, you need to cut chicken breasts in half. To do so, simply cut through the middle of the chicken breast horizontally (as if you were going to butterfly the chicken) while holding it firmly on the top of a cutting board. You will end up with two thinner chicken breasts.

This creates chicken breast halves roughly the same size in thickness throughout. Even thickness promotes even (and faster) cooking every time.

How to Make

This is one of those baked homemade chicken parmesan recipes I believe to be that much better than the original. Below are the steps on how to make and how to layer chicken pieces for baking in the oven.

Toast breadcrumbs: Place the panko bread crumbs in a large non-stick skillet with olive oil and cook until it is golden brown, stirring frequently, 9-10 minutes. Set aside to cool.
Prep equipment: Preheat the oven to 450 F degrees. Cover a rimmed baking sheet with aluminum foil and place a wire rack on top. Spray it with olive oil spray or brush it with oil.

Set up the breading station: First shallow dish – Mix flour, salt, black pepper, and garlic powder. Second shallow dish – Place the egg whites and water and whisk until incorporated. Third shallow dish – Stir in the Parmesan cheese with the now cooled panko.

Coat chicken: Pat-dry each chicken cutlet with a paper towel. Dredge the cutlets into flour (shake off the excess flour), second, dip chicken into the egg wash and then lastly, coat with panko and Parmesan breadcrumbs. Press the panko mixture to coat. Place it on the wire rack. Repeat the same process for the rest of the chicken cutlets.
Bake for 15-20 minutes or the internal temperature of a chicken breast inserted with a digital thermometer reaches 165 degrees F.

While the chicken cooks, make the tomato sauce: Saute the olive oil, minced garlic cloves, tomato paste, and optional red pepper flakes in a large skillet over medium heat. Stir in the crushed tomatoes and season with salt and black pepper to taste. Cook, stirring occasionally until the sauce is thickened, about 15-20 minutes. Off the heat, stir in the fresh basil.
Assemble chicken parmesan: Once the chicken is cooked, remove it from the oven. Place 2 tablespoons of tomato sauce on each chicken cutlet and top it off with 2 tablespoons (or more) mozzarella cheese. Return to the oven and broil until the cheese melts, about 5 more minutes.
Serve: Sprinkle each chicken cutlet with ribbons of basil and grated cheese and serve.

How to Make Ahead, Store, and Freeze

To Make Ahead: You can make the tomato sauce up to 4 days in advance and store in a tight fitting jar. I would recommend working on the rest of the recipe on the day you are preparing to make it.
Storage Instructions: Bring breaded chicken cutlets to room temperature and place them in an airtight container. Store in the refrigerator for up to 3 days. When ready to serve, place chicken parm in oven that is preheated to 350 F for 10-15 minutes or until it is warmed thoroughly. If you have it, you can add in more cheese and tomato sauce on top.
Freezer: Place the boneless baked chicken breasts in a freezer-safe container with strips of parchment paper between each layer. Freeze for up to 1 month. The tomato sauce can be stored in a freezer-safe glass jar and frozen for up to 4 months. With this being said, please know that the thawed and heated panko chicken parmesan will not be as crispy as the one that is freshly baked.

What To Serve it With?

You can easily turn this baked panko chicken parmesan into a whole meal by serving it with a number of dishes. I rounded up all my favorite side dishes in a round-up post and published it under What To Eat with Chicken Parmesan, but here are a few sides to get you started:

Variations

Here are a few of my favorite chicken parm recipe variations to truly make it your own:

For a crowd: Double or triple the recipe for a healthy and homemade Italian dinner party.
Without mozzarella (Skinny & Low Calorie): Omit the cheese completely and finish with fresh basil.
Without eggs: Replace the egg whites and water with 1 cup milk instead.
Kid friendly: Cut the chicken breast halves into thinner strips (aka chicken tenders) for a fun and festive meal for the whole family. I would even recommend keeping some extra sauce on the side for dipping.
With Italian breadcrumbs (without panko): Replace the panko breadcrumbs with seasoned Italian breadcrumbs.
Ragu: Take a little help from the grocery store with store-bought jarred tomato or marinara sauce such as Ragu or Rao’s.
With chicken thighs: Technically, you can use boneless, skinless chicken thighs instead of chicken breasts in this recipe. However, due to the difference in shape the end product might not be as crispy and flat.

Expert Tips

Set a wire rack over the baking sheet. This ensures the hot air from the oven circulates all the way around the surface of the chicken. Be sure to brush it with oil to avoid the breaded chicken breasts sticking to the wire rack. This wire rack (aka cooling rack) (affiliate link) is the one I use and recommend.
Set up the breading station in order – flour, whisked egg whites, breadcrumb mixture, prepared baking sheet – for a seamless prep station.
The tomato sauce that we make in the recipe below makes more than you need to top off the parmesan chicken. You can use the rest as a pasta sauce.

FAQs

What is chicken parmesan (chicken parmigiana)?

Chicken Parmesan is a dish consisting of breaded chicken cutlets covered in tomato sauce and mozzarella, parmesan, or provolone cheese.

Is there a difference between chicken parmesan and chicken parmigiana?

No, chicken parmesan and chicken parmigiana are just different names for the same recipe. Chicken Parmesan is the American version of Italian Chicken Parmigiana – parmigiana referring to “in the style of Parma”.

Is chicken parmesan fried?

Yes, chicken parmesan is traditionally pan-fried, or even deep-fried in some restaurants today. Our non-fried chicken parmesan recipe gives it a healthy twist in the oven.

What kind of cheese goes on chicken parmesan?

Chicken parmesan can be topped with shredded mozzarella, parmesan, or provolone cheese. Some fun variations include asiago and fontina cheese as well.

Is baked breaded chicken healthy?

Yes, baked breaded chicken is healthy compared to the pan-fried or deep-fried version since it relies on the hot heat from the oven and uses far less oil.

How to make breaded chicken crispy in oven?

Two tricks – set a wire rack over an aluminum-lined baking sheet and spray the tops of the chicken liberally with cooking spray.

Should I bake chicken parmesan covered or uncovered?

Baked chicken parmesan should be cooked uncovered so that it bakes up to golden brown and crispy.

What temperature do you cook chicken parmesan in the oven?

I follow a chicken parm bake temp of 450 degrees F for fast and speedy chicken that’s baked through in 15-20 minutes. Times will vary depending on the thickness of the chicken.

How to make chicken parm without eggs?

To make chicken parm without eggs, replace the egg mixture with 1 cup milk. Once the floured chicken is dipped in milk, it will become a little gummy, helping the breadcrumb coating adhere better.

Other Chicken Recipes You’ll Enjoy:

If you try this Oven Baked Chicken Parmesan recipe or any other one of our easy chicken recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Oven Baked Chicken Parmesan Recipe

This delicious Oven Baked Chicken Parmesan recipe is made with panko. Unlike the traditional Parmesan Chicken recipe, this version is made without frying. Event hough it is not fried it is still super moist and flavorful.

Course Main Course

Cuisine American/Italian

Diet Low Fat

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 453kcal

Author Aysegul Sanford

Ingredients

For The Chicken

1 1/2 cups panko
1 tablespoon olive oil
1 oz. freshly grated Parmesan cheese (approximately 1/2 cup)
1/2 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 teaspoons garlic powder
3 egg whites
1 tablespoon water
Vegetable cooking spray
3 large skinless chicken breasts sliced into cutlets – (6-8 ounces each)
3/4 cup mozzarella cheese shredded
1 tablespoon minced fresh basil

For The Tomato Sauce

2 cans crushed tomatoes* (14 oz. each)
4 cloves garlic minced
1 tablespoon tomato paste
1 teaspoon olive oil
1/8 teaspoon red pepper flakes optional
1 tablespoon minced fresh basil leaves

Instructions

Place the panko in a large non-stick skillet with olive oil and cook until it is golden brown, stirring frequently, 9-10 minutes. Set aside and let it cool.
Preheat the oven to 450 F Degrees. Cover a rimmed baking sheet with aluminum foil and place a wire rack on top. Spray it with vegetable oil cooking spray.
Arrange 3 shallow bowls (or pie plates) side by side. First shallow dish: Mix flour, garlic powder, salt and black pepper. Second shallow dish: Place the egg whites and water and whisk until incorporated. Third shallow dish: Stir in the Parmesan cheese with, now cooled, panko.
Pat-dry each chicken cutlet with a paper towel.
First, dredge the cutlets into flour (shake off the excess flour), second, dip into the egg whites and then lastly, coat with panko and Parmesan breadcrumbs. Press the panko mixture to coat. Place it on the wire rack.
Lightly spray the top of each chicken with vegetable oil spray prior to placing it in the oven. Bake for 15-20 minutes or the internal temperature of a chicken breast inserted with a thermometer reaches 165 degrees F.
While it is baking, make the tomato sauce: Cook the oil, garlic, tomato paste, red pepper flakes in a large skillet (in medium heat), until it coats the bottom of the pan. Stir in the crushed tomatoes and season it with salt and pepper. Cook, stirring occasionally, until the sauce is thickened, about 15-20 minutes. Off the heat, stir in the basil.
Once the chicken is cooked, remove it from the oven. Place 2 tablespoons of the tomato sauce on each chicken cutlet and top it off with 2 tablespoons (or more) mozzarella cheese. Return it into the oven and broil until the cheese melts, for 5 more minutes.
To serve, sprinkle each chicken cutlet with ribbons of basil and Parmesan cheese.

Video

Notes

If you can’t find crushed tomatoes, you can buy diced tomatoes and process them in the food processor.
The tomato sauce makes more than you need to top off the parmesan chicken. You can use the rest as a pasta sauce.
To Make Ahead: You can make the tomato sauce up to 4 days in advance and store it in a tight-fitting jar. I would recommend working on the rest of the recipe on the day you are preparing to make it.
Storage Instructions: Bring breaded chicken cutlets to room temperature and place them in an airtight container. Store in the refrigerator for up to 3 days. When ready to serve, place chicken parm in the oven that is preheated to 350 F for 10-15 minutes or until it is warmed thoroughly. If you have it, you can add in more cheese and tomato sauce on top.
Freezer: Place the boneless baked chicken breasts in a freezer-safe container with strips of parchment paper between each layer. Freeze for up to 1 month. The tomato sauce can be stored in a freezer-safe glass jar and frozen for up to 4 months. With this being said, please know that the thawed and heated panko chicken parmesan will not be as crispy as the one that is freshly baked.
This Baked Chicken Parm recipe was originally in 2013. It is updated with new photos and helpful information in Jan 2022. There were some minor edits done to the original recipe after testing it several times.

Nutrition

The post Oven Baked Chicken Parmesan appeared first on Foolproof Living.

Chicken Fricassee (One-Pan Recipe)

Aysegul Sanford — Fri, 03 Dec 2021 10:11:00 +0000

My husband loves chicken breasts so much that he asks me to make them every day. This is probably why I have so many easy chicken recipes on this blog.

Because of his love for chicken breasts, I’ve learned to make chicken breasts a regular in my daily cooking and built a repertoire of go-to recipes that uses them as the star ingredient. Today’s recipe, this Easy Chicken Fricassee Recipe is one of those recipes that is incredibly flavorful with a delicious creamy sauce. Not to mention, it is a one-pan meal you can make in under an hour.

Recipe Ingredients:

This Chicken Fricassee recipe requires two sets of ingredients; Chicken and vegetables and the fricassee sauce.

For the chicken and vegetables, you will need:

Boneless chicken breasts but boneless or bone-in chicken thighs would also work
Unsalted butter and olive oil
Onion & garlic
Baby Bella or portobello mushrooms
Liquid: White wine and chicken stock
Salt & black pepper

For the fricassee sauce, you will need:

Sour cream
Egg yolk
Freshly ground nutmeg
Lemon juice
Tarragon (fresh or dried) or fresh thyme leaves

How to make Chicken Fricassee?

The process of making this Quick Chicken Fricassee has 4 parts.

First, before you brown the chicken, pat dry the meat with paper towels and season it well with kosher salt and black pepper.

Second, heat oil and butter in a heavy large skillet. Sear the boneless skinless chicken breasts over medium heat until lightly browned, 3-4 minutes on each side.

At this stage, the chicken breasts will not be fully cooked. Once browned, remove them from the pan, cover with foil, and set them aside.

Third, cook the vegetables with a little bit of white wine (such as Sauvignon Blanch) in the same deep skillet, making sure to scrape the brown bits at the bottom of the pan with a wooden spoon as you cook. While you can use any vegetables, this quick chicken fricassee recipe uses mushrooms, onions, and garlic.

Once the vegetables are softened, add a tablespoon of all-purpose flour to thicken the sauce. Cook it for 30-45 seconds, stirring constantly.

Next, you add in chicken broth (I used my homemade chicken stock), return the chicken pieces back to the pot, put the lid on, bring it to a boil, turn it down to medium-low heat, and let it simmer for 10 minutes or until the chicken is cooked thoroughly. I always check the doneness of chicken breasts by using an instant meat thermometer. It is considered cooked when the internal temperature reaches 160 degrees when inserted with a digital thermometer.

If you need an instant thermometer, this is the one (affiliate link) I have been using for years. I think it is a rather inexpensive investment for a very important job.

How to make the creamy white sauce

The last part of the recipe is making the white wine cream sauce. In my opinion, this sauce is what makes this creamy chicken fricassee recipe out of this world.

To make the fricassee sauce, you whisk together sour cream with one egg yolk and temper it with some of the liquid from the simmering sauce. Here it is important that you continue to whisk as you add the hot liquid into the sour cream mixture to prevent.

Then you add the mixture back into the pot and let it simmer for 5-10 minutes or until the sauce is thickened to your liking. It should be a silky sauce with chunks of mushrooms.

Final Steps:

At this stage, this chicken mushroom fricassee is a good recipe. However, it gets a next-level recipe when you add fresh chopped tarragon, ground nutmeg, and lemon juice. In my opinion, adding these last ingredients (tarragon being the star of the show) takes this recipe from good to great.

One of my best friends is a chef. She always tells me that chicken and tarragon are made for each other. This Tarragon Chicken Fricassee is a recipe where you can see why.

The licorice-like taste of tarragon, paired with the earthy flavors of mushrooms and meaty chicken, produces an incredibly flavorful chicken dish.

That said, you can use a few sprigs of fresh thyme leaves if you can’t get your hands on tarragon.

When ready to serve, simply place a chicken breast on a bed of rice (or bulgur) pilaf and spoon a generous amount of the sauce over the chicken. If preferred, sprinkle it with more chopped fresh tarragon.

What is Chicken Fricassee – Fricassee Definition

Fricassee is a French cooking method in which meat is braised and served with a white sauce made from its own juices. (source)

While you can use any type of meat, fish, and even vegetables to make fricassee, one of the most popular recipes is chicken fricassee due to the availability and affordability of chicken.

Traditional French Fricassee became very popular in the American tables after Julia Child authored it in her book, Mastering the Art of French Cooking. In this book, it is listed as one of the original comfort food recipes made with humble ingredients. If you were to read her version of this recipe, you’d see that hers is quite lengthy and requires a lot of time to make.

My version of the hearty dish that you see here is an adaptation from America’s Test Kitchen’s website. I have been making it for years and it has been one of the main dishes that I frequent often, especially if I am entertaining.

This version, compared to Julia Child’s version, is rather quick and easy to make. The whole thing happens in a single pot, and once you have mise-en-place ready, it comes together in 30 minutes (a total of 50 minutes with prep time). To me, that is French cuisine at its best!

What Other Vegetables Can I Add To Fricassee?

While the authentic French fricassee is made with onion and mushrooms, you can use other vegetables like carrots and celery. If you decide to do so, saute them with the onion.

Additionally, you can also add a cup of blanched green peas at the last minute to give it a pop of color.

What to serve with this recipe?

Most recipes you find in books and online serve chicken fricassee with rice. While that is a great option, I served mine with bulgur pilaf. I am a huge fan of bulgur pilaf with meat dishes and cannot recommend it enough if you have never tried it.

Another great side dish to serve is my lemon quinoa or any of my Quinoa Salad Recipes. It comes together in just around 20-25 minutes and goes so well with this fricasseed chicken.

With that being said, this dish can also be served with various vegetable side dishes, steamed vegetables (like green peas, asparagus, or green beans), roasted asparagus, baked butternut squash, mashed potatoes, or a crisp green salad like my Butter Lettuce Salad.

And if all else fails, serve it with crusty bread like my No-Knead Bread or continue with the French theme and serve it with sliced Homemade Brioche Bread.

Helpful Tips:

Get your mise-en-place ready to save on time: This simple chicken fricassee recipe is one of those dishes that cooks rather quick once you have all your ingredients ready. Therefore, if you want to make it on a weeknight, I recommend getting all the ingredients ready a day in advance and keeping in the fridge.
What to do with the leftovers? As long as they are kept in an airtight container in the fridge, this chicken dish will keep fresh up to 2 days.
Can I freeze this dish? Yes, you can. Once it is fully cooled down to room temperature, place it in an airtight container, and keep in the freezer up to a month. Thaw overnight in the fridge 24 hours before you want to serve. Here, I recommend adding the lemon juice, nutmeg, and fresh tarragon right before serving for the freshest flavors.
What kind of pot do you recommend for this French chicken fricassee recipe? I used a large braiser with a lid. My favorite one is this Le Creuset 3 ½ quart round braiser (affiliate link). I cannot recommend it enough if you are someone (like me) who regularly cooks one-pot dishes with various types of meat and sauces. With that being said, a dutch oven or a similar heavy skillet with a lid with also work well for this recipe.
What if I don’t like mushrooms? If you do not like mushrooms, you can make this this recipe with onions, carrots, and celery instead. The flavor profile would be slightly different, but it would still be good.
How about chicken thigh fricassee? Quite honestly, I have never tried making this recipe with dark meat chicken (such as chicken thighs), but I don’t see it being an issue. If you decide to use chicken thighs, I would recommend following the recipe as it is written, but use 2 pounds of chicken thighs instead of breasts.
Heavy Cream vs. Sour Cream: Some people use heavy cream instead of sour cream to make this recipe. I personally like the tanginess that come from sour cream, but an equal amount of heavy cream can also be used. It would have a slightly different flavor profile but it would still work.

Other Weeknight Chicken Recipes You Might Like

If you try this classic French dish recipe or any other chicken recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Chicken Fricassee Recipe

This Chicken Fricassee recipe is the original French comfort food. Chicken breasts cooked with earthy mushrooms in a velvety sauce and sprinkled with tarragon for perfection. Served with rice, roasted vegetables or bulgur pilaf (like I did), it is a perfect meal for any occasion.

Course Dinner

Cuisine French

Diet Gluten Free

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 569kcal

Author Aysegul Sanford

Ingredients

2 pounds boneless chicken breasts
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon butter
1 tablespoon olive oil
1 onion finely chopped – (about to 1 cup)
1 lbs. Portobello mushrooms cleaned, trimmed, and sliced
1/4 cup dry white wine such as Sauvignon blanc
1 tablespoon all-purpose flour
2 cloves garlic minced
1 1/2 cup chicken stock – I used my homemade chicken stock recipe.

For the sauce

1/3 cup sour cream
1 egg yolk
1/2 teaspoon freshly ground nutmeg
2 teaspoons lemon juice freshly squeezed
2 teaspoons tarragon minced (If you can’t find tarragon, you can use parsley)

Instructions

Pat dry chicken breasts with paper towels and season them generously with 1 teaspoon salt and 1/2 teaspoon black pepper.
Heat butter and olive oil in a large skillet. Place chicken breasts and cook each side for 4 minutes, in medium high heat. At this point they will not be cooked thoroughly.
Place them on a plate, cover with aluminum foil and set aside.
Add the mushrooms, onions, and white wine to same skillet and cook for 8-10 minutes, stirring occasionally, until mushrooms are browned.
Add garlic and flour and give it a generous stir. Cook for 1 minute.
Add chicken broth; scrape the bottom to loosen the brown bits and cook until the broth is boiling.
Add the chicken and all the juices in the plate and cover it with a lid. Cook in medium heat, until the chicken registers 160 F. degrees when a thermometer is inserted in the middle. This will take 5 to 10 minutes.
In the meantime, whisk the egg yolk and sour cream in a small bowl.
Take the chicken breasts out and place it on a platter. Cover it with aluminum foil. Set aside.
Measure 1/2 cup of the mushroom sauce and stir it into the sour cream and egg mixture. Mix.
Stirring constantly, slowly pour the mixture into the skillet. Stir in the lemon juice, tarragon, and nutmeg. Let it simmer for 5 minutes.
Taste it for seasoning and add more, if necessary.
To serve, place a chicken breast on a plate and pour the sauce over it. Sprinkle it with more tarragon.

Video

Notes

What to do with the leftovers? As long as they are kept in an airtight container in the fridge, this chicken fricassee will keep fresh for up to 2 days.
Can I freeze this dish? Yes, you can. Once it is fully cooled down to room temperature, place it in an airtight container, and keep it in the freezer for up to a month. Thaw overnight in the fridge 24 hours before you want to serve. Here, I recommend adding the lemon juice, nutmeg, and fresh tarragon right before serving for the freshest flavors.

Nutrition

Adapted from America’s Test Kitchen‘s Quick Chicken Fricassée.

The post Chicken Fricassee (One-Pan Recipe) appeared first on Foolproof Living.

What To Serve With Cornish Hens?

Aysegul Sanford — Fri, 05 Nov 2021 01:04:45 +0000

It doesn’t matter if you’re making Grilled Cornish Game Hens, Air Fried Cornish Hens, or Roasted Cornish Game Hens for a holiday dinner or a single serving on a weeknight. These perfectly portioned birds are a great recipe for any special occasion.

The Best Side Dishes for Cornish Hens

When you’re preparing cornish game hens, the last thing you need to worry about is what to serve them with. Though any of my easy side dishes would work alongside this elegant main course, these are some of my favorite pairings. Take the guesswork out of your cornish hen dinner party menu with these mouthwatering sides.

Salad Recipes

Out of all the sides that go with cornish hens, salads are among the most delicious. Fresh, crisp, and light, these fan-favorite salad recipes balance the rich, buttery flavor of cornish hens with garden-fresh taste. Plus, these dishes can be served all year round!

Fall Kale Salad: When I’m thinking about what sides to make with cornish hens, one of my go-tos is this stunning salad. This dish has all my favorite flavors, from sweet and tangy harvest dressing to fall-fresh ingredients like kale, pecans, and dried figs.

Wild Rice Salad: Orange citrus, fruity green grapes, and nutty pecans make a tantalizing blend in this wild rice recipe. One of my favorite things about this stress-free side is that it’s ready in just 15 minutes!

Quinoa Butternut Squash Salad: Out of all my quinoa salad recipes, this filling side takes comfort food to a whole new level. Tart balsamic vinaigrette gives this dish’s tender squash and mild spinach just the kick it needs.

Shredded Brussels Sprout Salad: What goes with cornish hens better than the sharp, fresh flavor of Brussels sprouts? With earthy goat cheese and lemon juice, this gourmet salad will impress all your party guests.

Apple Salad: Light, crisp, and tangy to boot, this is a delicious salad to go with cornish hens. Creamy yogurt dressing, fruity raisins, and bright celery make a perfect combination in this 15-minute recipe.

Ina Garten’s Butternut Squash Salad: Using my roasted butternut squash cubes recipe, this delicious salad mixes tart apple, sharp dijon mustard, and sweet squash for an unbeatable taste. No one can resist the genius of Ina Garten!

Authentic Caesar Salad: If you’d rather serve a classic green salad with your cornish hens, I can’t think of a better salad than a restaurant-quality Caesar salad.

Columbia Restaurant Salad: If you prefer to serve your cornish hens with a side of a restaurant-quality salad, try this social media sensation also known as 1905 Salad. Made with iceberg lettuce, tomatoes, baked ham, cheese, and a delicious garlic vinaigrette, it comes together in only 15 minutes.

Vegetable Side Dishes

Out of all the sides that go with cornish hens, my irresistible vegetable side dishes never fail to please. Whether you want an extra-nutritious side or a simple recipe with a quick cook time, you can make a complete meal out of your favorite vegetable and my cornish hens recipe.

Baked Asparagus: Easy, delicious, and a bona fide classic, this dish is one of my favorites to serve alongside my cornish game hens recipe. Minimal effort is needed to put together the minced garlic cloves, parmesan cheese, and olive oil in this recipe. Also, if your oven is full, you can also make my Sauteed Asparagus or Air Fried Asparagus for a perfect alternative.

Roasted Whole Carrots: Tangy tahini dressing, crumbled feta, and sweet carrots make an incomparable mix on this delectable side. Roasted cornish hen and vegetables never tasted better than with this popular recipe. And if you want to try a carrot side dish for your holiday menu, also check out our Honey Maple Roasted Carrots.

Sweet Potato Souffle: Nothing will complete your cornish hen menu better than yummy root vegetables. Made with whipped sweet potatoes and a pecan streusel topping, this delicious sweet potato casserole dish will warm your belly and satisfy your tastebuds.

Roasted Delicata Squash: Few sides are as breathtaking as this Instagram-ready dish. The brown sugar taste of honey-roasted squash makes a delicious pairing with fiery agrodolce drizzle and nutty pepitas. A match made in heaven? I think so!
Layered Potato Casserole: When choosing a menu to go with cornish hens, never forget the power of potatoes! Creamy, rich, and buttery potatoes are topped with crispy roasted leeks in this favorite side dish.
Wild Mushroom Stuffing: What vegetables go with cornish hens better than sweet shallots, bright leeks, and earthy mushrooms? Give your side dish game a boost of extra flavor with this buttery brioche stuffing.

Sweet Potato Mash Recipe: When you hear “cornish game hen dinner sides,” chances are, you think of mashed potatoes. Now you can add a toothsome twist to this creamy dish by using sweet potatoes, maple syrup, and pecans.
Garlic Rosemary Mashed Potatoes: I think we can all agree that garlic mashed potatoes with a touch of rosemary flavor is what chicken dinner dreams are made up of. This recipe is your regular mashed potato recipe but with the volume turned up.

Whole Grain Sides for Cornish Hens

Filling, flavorful, and brimming with spice, my foolproof collection of whole grain sides make some of the best sides for cornish hens. Pair your succulent poultry with easy recipes that are as satisfying as they are delicious.

Wild Rice Pilaf: Packed with full-bodied ingredients like onions, mushrooms, and fresh chopped parsley, this easy side dish erupts with flavor. But if you are more after a basic recipe try my foolproof Wild Rice Recipe for a simple side dish.

Seasoned Quinoa: Cooked using my beginner-friendly Quinoa Recipe and served with a few lemon slices, you can whip up this zesty quinoa side dish in less than 30 minutes. Spend less time in the kitchen and more time having fun with this party-ready side.

Wild Rice Dressing (or Stuffing): Made with apples, pecans, and dried cranberries, this gluten-free stuffing can be served on the side or even stuffed into the cavity of each hen. Just roast the stuffed chicken for 50-60 minutes at 375 degrees F., as described in this recipe for Stuffed Cornish Hens.

Bulgur Wheat Pilaf: Every morsel of this vegan Turkish dish bursts with a robust, tomato bite and the earthy flavors of Bulgur Wheat. Served with fresh parsley and crisp green peppers, you can cut your cooking process in half with this simple side dish. And if you’d rather have more of a basic bulgur dish, check out my post on how to cook bulgur.

Vegan Stuffed Acorn Squash: Colorful, hearty, and bursting with autumnal flavors, this quinoa stuffing filled roasted acorn squash dish is a gluten-free option that will have you licking your lips. Your dinner guests will all agree that this is one of the best sides for cornish hens.

How to Plate a Cornish Hen?

Learning how to serve cornish hen may seem like a job for Bobby Flay, but with these pro tips, you can have a picture-worthy spread in no time! Turn your meal into a work of art with these sumptuous side ideas.

Placed on a bed of cooked grains and garnished with fresh herbs, your roast hens will become a perfectly portioned spread. I suggest adding a sprig of rosemary or fresh thyme to bring out the earthy flavors of this tasty combination.
Place hens on a plate, add a helping of vegetables on the side, and voila! Serving cornish hens has never been easier. Your guests will love this simple and nutritious presentation.
Serve your hens with tangy cranberry sauce with maple syrup and a generous amount of salad for a garden-fresh taste you can’t resist. This Bojon Gourmet recipe for sugar-free cranberry sauce is one of my favorites.

FAQs

What wine to serve with Cornish hens?

Serve Cornish hens with a full-bodied Chardonnay or Pinot Noir.

Do you serve one cornish hen per person?

Yes, these small chickens are perfect when served on a bed of vegetables or grains.

Similar Recipes You Might Also Like:

While I know the title of this recipe says, what to serve with cornish hens, these side dishes are what I usually serve with my simple chicken dishes like, Whole Roasted Chicken with Potatoes, Mediterranean Lemon Chicken, and Chicken Fricassee.

Can’t get enough? Check out my post on Side Dishes To Serve with Chicken Parmesan.

The post What To Serve With Cornish Hens? appeared first on Foolproof Living.

Cuban Roasted Cornish Hens

Aysegul Sanford — Sun, 24 Oct 2021 14:27:00 +0000

Fan of cooking cornish hens? Be sure to also try our Cornish Hens on Grill and Air Frier Cornish Hen recipe.

Why should you make this cornish hen recipe?

Having lived in the Caribbean for a number of years, I knew I needed to try this Roasted Cornish Hen recipe as soon as I saw it in my friend Eva’s cookbook, Adventures in Chicken (affiliate link). And, let me tell you, this easy straightforward recipe did not disappoint. There is so much to love about it, but here are a few that comes to mind right off the bat:

A Creative and impresive chicken dish: It is visually impressive and perfectly portioned worthy enough as the main course of a holiday dinner (or any other special occasion or dinner party) or as a humble Sunday supper when you want to treat your family.
Only 15 minutes of hands-on time: While it takes about 2 hours for the cornish hens to bake, the actual preparation time is only about 15 minutes, which makes it ideal when you have a million other things you need to worry about when making dinner.
Roasting is the best way to cook cornish hens: You can cook these special breeds of chickens in other ways but I find that roasting is the way to go. Thinking that you might have new to cooking Cornish game hens, I thought it would be great to share some of those questions and cover them in the recipe below.
A great alternative to turkey during the holidays: While turkey is traditional, if you are serving a smaller crowd, this slow-roasted cornish hen recipe is ideal and a great alternative to turkey.

What is a Cornish Game Hen?

Cornish Game Hens, also referred Indian Game, is a special breed of chicken from Cornwall, England (source). Most popular in Europe, the French call it poussin. Here in America, in addition to Cornish hens, people refer to them as Rock Hens, little birds, or even Mini chickens.

A true cornish hen is a 3 to 4-week-old chicken that weighs around 18-32 ounces. As a breed, they are known to have more fat than most chickens, which is why they are so meaty, tender, and flavorful when cooked.

How to prepare these small birds for roasting?

Before I talk about how to marinade and then bake the Cornish hens, I wanted to talk about how to prepare them. Whether I am cooking a regular whole chicken or cornish hens, I truss my chicken as I find that doing so helps with getting an evenly roasted cornish hen. If you are not familiar with the term “trussing” allow me to explain:

Trussing is a technique that helps poultry keep their shape and prevents certain parts of the chicken from burning during the cooking or baking process. Most people use kitchen twine to truss a chicken, but this video shows how to truss a Cornish hen uses nothing but the Cornish hen itself. I am sharing it here as it is such an easy technique that requires no additional equipment and is super easy to apply.

With this being said, this is an optional step. If you are short on time, you can simply tie the legs with butcher’s twine and call it a day.

Ingredients:

The ingredient list is inspired by Cuban cuisine, but you can adjust it with whatever you have on hand. If you follow in Eva’s footsteps, gather limes (to squeeze them), olive oil, cloves of garlic, fresh oregano leaves, onion, water, and salt and pepper.

When shopping for cornish game hens at the grocery store, look for birds that are about 1 to 1 1/4 pounds. I find that smaller birds are ideal, especially if you want to serve one per person.

Ingredient Substitutions & Variations:

Lemon vs Lime: You can use an equal amount of lemon juice (and lemon wedges or lemon slices) instead of limes.
Fresh herbs: While fresh oregano is delicious in this recipe, you can play with other fresh herbs like Italian parsley, thyme sprigs, and fresh rosemary sprigs.
Extra liquid: This recipe uses a cup of water as an additional liquid to use during the roasting process. If you have it, you can substitute it with chicken broth.

How To Cook This Recipe?

The roasted cornish hen recipe has 2 folds:

Make the Cornish Hen Marinade:

Make the marinade: Inspired from the Cuban cuisine, this easy-to-make Cornish game hen marinade has just a few ingredients. To make it, simply whisk together olive oil, garlic cloves, fresh oregano leaves, freshly squeezed limejuice, ground cumin, and kosher salt and black pepper in a small bowl.

Marinade the cornish chickens: Once the marinade is ready, divide it into 2 large food storage bags (I used 1-gallon size plastic Ziploc bag) and transfer hens into the bags (2 hens per bag). Make sure that the marinade is well distributed (and going into the cavity of each hen.) Get the air out of each bag as much as possible, seal and let it marinade for 4 hours, or preferably, overnight.

How To Roast Cornish Hens

To cook cornish hens in the oven:

Slice an onion: Place a sliced onion at the bottom of a large 6 3/4-quart dutch oven (affiliate link), an ovenproof 9X13 casserole dish or a shallow roasting pan. Pour in a cup of water (or chicken stock).
Arrange the cornish hens: Remove the hens and all the marinade from the bags. Transfer them to the Dutch oven (or casserole dish) with the breast meat side up, and make sure that they are snuggly. If preferred, add in a sliced lime.
Roast in the oven: To roast cornish hens, first start in a preheated 425-degree oven and bake them for 20 minutes. Then, bring down the temperature to 375 degrees and continue to cook for another 1 hour 15 minutes to 1 hour 30 minutes or until the internal temperature reaches to 180 F degrees (80 C degrees).

What should I serve with this recipe?

Need inspiration for side dishes to serve with the roasted cornish hens? Be sure to check out my post on “What To Serve with Cornish Hens?” for a list of vegetable, grain, and salad recipes to choose from.

I served my hens over some Cuban black beans and rice mixed with fresh oregano leaves. However, you can also serve them with but bulgur pilaf, wild rice pilaf, black rice pilaf, seasoned quinoa, roasted potatoes, or any other one of my easy side dishes would be just as good. Just make sure to drizzle some of the juices left from baking over the dish before serving.

Believe me, even if you serve these with a simple salad, they will disappear in no time. I promise, just the smell in your kitchen as they roast will be enough to make your dinner guests hungry.

If I am serving this recipe for a special occasion, I make sure to open up a bottle of white wine as well. I usually go for a crisp Chardonnay or Pinot Grigio.

FAQs:

How long to cook cornish hen at 425 degrees?

This roasted cornish hen recipe starts roasting hens at 425 degrees F. for 20 minutes and then reduces the heat down to 375 degrees F to continue roasting for an hour and 15 minutes. You will know that they are roasted when an instant-read thermometer reaches 180 degrees F. In total, it takes close to 2 hours to roast four 1-pound Cornish hens.

Can I use frozen Cornish game hens for this recipe?

Yes, you can, but be sure to thaw them fully in the fridge a day before using them.

What if my Cornish Hens are larger/heavier?

If you can’t get your hands on 1-pound-ish hens, you still can make this recipe. The marinade is quite a lot to take care of bigger birds up to 1 1/2 pounds to 1 3/4 pounds each. However, the roasting time might be a bit longer. You will know that they are fully roasted when a thermometer registers 180 F degrees when inserted into one of the hens.

How to plate cornish game hens for an elegant presentation?

As you can see in the pictures, I placed the roasted Cornish hens on a bed of black bean rice and garnished it with some fresh oregano leaves and sliced lime wedges. If you can’t find fresh oregano leaves, you can swap them with fresh thyme leaves.

Should I cover cornish hens with aluminum foil while baking?

You might ask whether or not you should tent it with foil. The answer is no because this recipe has enough liquid to keep the chicken moist during the long roasting process. Plus, towards the end, most of the liquid evaporates and the top of the Cornish game hens get crispy and golden brown.

How to store leftovers?

If you end up with leftovers (with all the juices from the pan), you can keep them in an airtight container in the fridge for the next day. When ready to serve, you can warm your hens in a pre-heated 300-degree oven for 10 minutes or until they are warmed thoroughly. I recommend spooning some of the leftover juices over the hens to make sure that they are moist while they are heating.

Expert Tips:

Use fresh lime or lemon juice: While I know that it is an extra step to have to squeeze limes, I highly recommend using fresh lime (or lemon juice) for the most flavorful game birds.

A word on what to use to bake cornish hens: When I first shared this roasted cornish hen recipe back in 2016, I did not have a large dutch oven so I used a casserole dish (like you see in the picture above). So, please be aware that you can use any ovenproof dish or roasting pan that would accomodate these small birds (and the marinade) to bake these in.
Reduce the marinade to make a basting sauce: This is an extra step, but after the roasting is complete, you can strain the liquid using a fine-mesh strainer, discard the solids, and transfer the liquid into a small saucepan. Bring it to a boil over medium heat and let it simmer until it thickens for about 5-10 minutes. Use it as a basting sauce over the baked cornish hen right before serving.

Other recipes you might also like:

There you have it, friends. An incredibly moist, perfectly roasted, and individually portioned Slow Roasted Cornish game hen recipe that you can make for a weekend dinner or an impressive special meal when you want to wow your guests. And if you need more inspiration, here are a few other recipes you might also like:

Chicken Rice Pilaf
Southwestern Chicken Salad
Teriyaki Chicken Stir Fry
Easy Chicken Chili Recipe
Whole Roasted Chicken
Can’t get enough? Check out all my Chicken Recipes

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Roasted Cornish Hen Recipe

An elegant and perfectly-portioned Roasted Cornish Hen recipe you can make whenever you want to impress. This Cornish chicken dish is made by marinating Cornish game hens in a lime-juice-garlic-fresh oregano based marinade overnight and roasting them in the oven for over an hour.

Course Main Course

Cuisine Cuban

Diet Gluten Free

Prep Time 20

Cook Time 2

Total Time 2 20

Servings servings

Calories 908kcal

Author Aysegul Sanford

Ingredients

For the Cornish Hen Marinade

2/3 cup freshly squeezed lime juice from 8-10 juice limes – plus 1 more sliced (optional)
2/3 cup extra virgin olive oil
6 cloves garlic peeled and minced
2 tablespoons fresh oregano leaves chopped – more as garnish
1 teaspoon ground cumin
1 teaspoon Kosher salt
1/2 teaspoon black pepper freshly ground – plus more for finishing it off
4 Cornish game hens about 1 pound each, rinsed and pat-dried thoroughly with paper towels

To Roast The Cornish Hens:

1 cup water or chicken stock
½ small yellow onion sliced thinly

Instructions

To make the marinade: Whisk together the lime-juice, olive oil, garlic, oregano leaves, cumin, salt and pepper in a bowl.
Divide the marinade in between two 1-gallon resalable plastic bags. Place two hens in each bag, make sure the marinade is distributed evenly (going into the cavity of the hens) and press to get as much air as possible out of it before sealing. Repeat the same process for the other two hens. Place them in the fridge and marinade for at least 4 hours or preferably overnight.
To roast the Cornish hens: Pre-heat the oven to 425 degrees.
Arrange slices of onion at the bottom of a casserole dish or a large ducth oven. Place hens, the marinade, and water on the bed of onions. Sprinkle the hens with freshly ground black pepper. If preferred, slice a fresh lime and place it around the birds.
Roast for 20 minutes. Reduce the heat to 375 F degrees and roast for 1 hour 15 minutes to 1 hour 30 minutes.
Let them rest for 20 minutes, garnish with fresh herbs, and serve.

Notes

Ingredient Substitutions & Variations:

Lemon vs Lime: You can use an equal amount of lemon juice (and lemon wedges or lemon slices) instead of limes.
Fresh herbs: While fresh oregano is delicious in this recipe, you can play with other fresh herbs like Italian parsley, thyme sprigs, and fresh rosemary sprigs.
Extra liquid: This recipe uses a cup of water as an additional liquid to use during the roasting process. If you have it, you can substitute it with chicken broth.
Can I use frozen cornish game hens? Yes, you can, but be sure to thaw them fully in the fridge a day before using them.
To store leftovers: If you end up with leftovers (with all the juices from the pan), you can keep them in an airtight container in the fridge for the next day. When ready to serve, you can warm your hens in a pre-heated 300-degree oven for 10 minutes or until they are warmed thoroughly. I recommend spooning some of the leftover juices over the hens to make sure that they are moist while they are heating.

Nutrition

This recipe is adapted (with minor changes) from Eva Kosmas Flores’s cookbook Adventures in Chicken.

This recipe was originally published in October 2016, but updated with new photos and more helpful information in October 2020.

The post Cuban Roasted Cornish Hens appeared first on Foolproof Living.

Instant Pot White Bean Chicken Chili

Aysegul Sanford — Mon, 18 Oct 2021 05:30:00 +0000

Chili is one of those hearty, comforting meals that hit the spot every time and it is great for the whole family. I have an array of chili recipes in my recipe book, including Easy Chicken Chili, Three Bean Turkey Chili, and Crockpot Chicken Tomatillo Soup (I call this soup, but it is more like chili). But today’s recipe, Instant Pot White Chicken Chili, takes inspiration from Healthy White Chicken Chili.

It has the same delicate qualities of a white chili (i.e. no tomato paste and just the right amount of chili powder to keep that stark white color), but it comes together quickly and easily in the electric pressure cooker. Be sure to give it a try if you are in need of a chili recipe made with minimal ingredients and minimal effort.

Why You Should Make This Recipe

The true beauty of this instant pot white chicken chili recipe is the time and effort-saving ability of pressure cooker recipes. If you have never made chili in the Instant Pot before, prepare to be amazed.

I love it because it’s:

Super quick to put together and the Instant Pot provides a hands-off cooking method with only 20 minutes of active cook time.
It’s a healthy, homemade and easy meal that features clean and good-for-you ingredients – no heavy cream or cream cheese required!
Heartwarming and filling, to keep you full and satisfied.
A wonderful make-ahead meal as leftovers last for days and it freezes well, too.
Made with freezer & pantry staples like beans, spices, and corn, it is a great pantry recipe

Key Ingredients

The ingredient list for this pressure cooker white chicken chili recipe comes in two parts:

For the chili: Gather olive oil, spices (ground coriander, ground cumin, and chili powder), jalapeno, garlic, Cannellini beans, lean chicken breasts, corn, and chicken stock.

White Chili Toppings: You can use any toppings you like. I am using a ripe avocado slices, cilantro, tortilla strips or chips, corn, shredded Cheddar cheese, lime wedges, green onion, and sour cream.

Substitution Ideas:

Chicken: I used boneless and skinless chicken breasts but an equal amount of chicken thighs could also be used.
Green peppers: I opted for jalapenos but any green peppers, i.e canned peppers, bell peppers, etc. would also work.
Beans: I used canned Cannellini beans but any white beans, Navy Beans or Great Northern Beans, would work.
Corn: Fresh, frozen or canned would all work.
Cilantro: Not a fan of cilantro? Omit it or use parsley instead.

How to Make

Let’s take a look at how to get this creamy white bean chili from your Instant Pot to your table in no time. Here are the steps:

Saute vegetables and spices: Select the saute setting on your pressure cooker. Add in the oil, onion, green pepper, ground cumin, ground coriander, and chili powder. Saute for 2-3 minutes while stirring constantly until everything is mixed.
Add in garlic and saute for another 30 seconds or so.

Add in the rest of the ingredients: Add in the beans, chicken, corn, chicken broth, and salt and pepper. Give it a stir. Press cancel (to cancel the saute function.)
Pressure cook the white bean chicken chili: Secure the lid and set the steam release valve to the sealing position. Select the manual setting and set the cooking time to 20 minutes at high pressure. It will take about 10 minutes for the Instant Pot to come to pressure.

Release the pressure: When the cooking cycle is complete, let the pressure naturally release for 8-10 minutes, then move the steam release valve to the venting position to release any remaining pressure. When the floating valve drops, carefully remove the lid.
Shred the chicken: Remove the chicken from the chili into a plate and shred it using two forks. Put the shredded chicken back in and give it a stir.

Pro Tip: Shredding the chicken with two forks is much easier while the chicken is still warm. Don’t have two forks lying around? Place the chicken in a stand mixer with the paddle attachment and mix on medium until shredded. Here is a helpful tutorial showing you how to shred chicken in a mixer.

Garnish & Serve: Add in the cilantro (if using) and give it a good stir. Ladle into bowls. Top it off with your favorite toppings, i.e. avocado, sliced jalapenos, cheese, tortilla chips and cilantro. Finish it off with a dollop of sour cream (if using) and a squeeze of lime juice. Ladle into bowls and serve.

How Long Does it Take To Cook

Believe it or not, but this instant pot white chicken chili can be prepped and ready to serve in 45 minutes. I set the Instant Pot to Manual and set the cooking time to 20 minutes. The added time accounts for the time it takes for the Instant Pot to come to pressure, as well as release.

Variations

Cream Cheese Chicken Chili: Make it a touch creamier by stirring in one 8-oz package of cream cheese (cut into 6 pieces) at the end of cooking. Be sure to add it at the very end to prevent cream cheese from curdling.
Spicy Chicken Chili: Keep the jalapenos’ seeds and ribs intact for a spicy kick. Alternatively, add ½ teaspoon cayenne pepper along with the chili powder.
Instant Pot Chicken Chili with Frozen Chicken: Didn’t have time to remove the chicken breasts from the freezer? Simply add 4 minutes to the cooking time. If the chicken breasts are frozen together, the gentle heat from the pressure cooker should be enough to release the chicken breasts away from each other.

How to Store and Freeze

What I love most about this Creamy White Chicken Chili recipe is that it stores well and like it is with most soup/chili recipes, it tastes better on the next day.

Leftover Storage: The white chili will keep in an airtight container in the fridge for up to 4 days.
Freeze: For longer storage, cool to room temperature, place in a freezer-safe airtight container or plastic storage bag (see tip below!) and freeze for up to 3 months.

Freezer Storage Tip: Looking to get even more storage space out of your freezer? Place the chili in a plastic freezer bag (or two!), seal tight, and place in one (or two) quarter baking sheets. Freeze for 1 hour, then remove from the baking sheet(s), label, date and place back in the freezer. Freezing the chili in the baking sheet ensures it molds to the shape of the baking sheet, ensuring flat, even, stackable freezer food.

Thawing Instructions: To thaw, set in the refrigerator overnight or place in a large bowl of cool water for 20-30 minutes (super easy if you’ve used a freezer bag!).

Other Chicken Recipes You Might Like:

If you are a fan of easy pressure cooker recipes made with chicken, be sure to try my friend Veronika’s Instant Pot Chicken Wings recipe. It is one of my favorite instant pot recipes that I have been making on repeat. Plus, below I am sharing a few chicken recipes you might also like:

Chicken Veggie Soup
Slow Cooker Chicken Tomatillo Soup
Instant Pot Chicken Wild Rice Soup
Chicken Noodle Soup with Potatoes
Split Chicken Breast Recipe
Need more inspiration? Check out all our Easy Chicken Recipes

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Instant Pot White Bean Chicken Chili Recipe

Recipe for White Chicken Chili made in the instant pot. A heartwarming chicken chili recipe made with white beans and chicken breasts in a pressure cooker. It is made without the use of cream cheese yet still creamy and delicious. Make a batch, serve some right away, and freeze the rest for later.

Course Soup

Cuisine Mexican Cuisine

Prep Time 10

Cook Time 20

Extra Pressure Building/Releasing Time 20

Total Time 50

Servings servings

Calories 513kcal

Author Aysegul Sanford

Ingredients

For The Chili:

1 tablespoon olive oil
1 large onion chopped (1 cup)
2 jalapeno peppers seeded and cut into small pieces (Green Bell pepper would also work)
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
2 cloves of garlic
2 cans Cannellini beans (15 oz), drained and rinsed – Navy or Great Northern Bean would also work
2 large chicken breasts boneless and skinless ~ 1 1/2 lbs.
1 cup whole corn kernels plus more as garnish
1 ½ cups of chicken stock
1 ½ teaspoons kosher salt
½ teaspoon ground black pepper
¼ cup of fresh cilantro chopped – optional

For the Toppings:

1 ripe avocado as topping – optional
¼ cup shredded cheese Cheddar or crumbled queso fresco
Handful of tortilla chips
Sour cream optional

Instructions

Saute vegetables and spices: Select the saute setting on your pressure cooker. Add in the oil, onion, green pepper, ground cumin, ground coriander, and chili powder. Sautee for 2-3 minutes while stirring constantly until everything is mixed.
Add in garlic and saute for another 30 seconds or so.
Add in the rest of the ingredients: Add in the beans, chicken, corn, chicken stock, and salt and pepper. Give it a stir. Cancel the saute function.
Pressure cook the white bean chicken chili: Secure the lid and set the steam release valve to the sealing position. Select the manual setting and set the cooking time to 20 minutes at high pressure. It will take about 10 minutes for the Instant Pot to come to pressure.
Release the pressure: When the cooking cycle is complete, let the pressure naturally release for 8-10 minutes, then move the steam release valve to the venting position to release any remaining pressure. When the floating valve drops, carefully remove the lid.
Shred the chicken: Remove the chicken from the chili into a plate and shred it using two forks. Put it back in and give it a stir.
Stir in the cilantro, if using. Ladle into bowls. Top it off with your favorite toppings, i.e. avocado, sliced jalapenos, cheese, tortilla chips and cilantro. Finish it off with a dollop of sour cream (if using) and Serve.

Notes

Leftover Storage: The white chili will keep in an airtight container in the fridge for up to 4 days.
Freeze: For longer storage, cool to room temperature, place in a freezer-safe airtight container or plastic storage bag (see tip below!) and freeze for up to 3 months.

Nutrition

The post Instant Pot White Bean Chicken Chili appeared first on Foolproof Living.

Easy Chicken Teriyaki Stir Fry

Aysegul Sanford — Mon, 20 Sep 2021 12:27:00 +0000

Why Should You Make This Recipe?

This Teriyaki Chicken Stir Fry recipe combines the mouthwatering flavors of fresh ginger, savory garlic, and sweet honey for one of my most flavorful weeknight dinner recipes. Whether you’re a chef on a budget or on the hunt for new recipes, this low-calorie chicken stir fry is just for you.

It comes together in just 30 minutes, making it an easy weeknight meal for busy chefs.
Unlike stir fry recipes that use bottled sauce, my low-fat stir fry sauce for chicken only uses healthy, low-calorie ingredients. Plus, you can make this delicious sauce gluten-free with one simple substitution!
Just like my recipes for rich Chicken Lo Mein, Sesame Chicken Noodles, and lean Lemongrass Chicken, you decide exactly what goes in this homemade Asian dish. From gluten-free ingredients to a variety of fresh veggies, the choice is yours.

Ingredients

This quick chicken teriyaki stir fry recipe comes together in a snap, and you don’t even need specialty grocery stores! Only pantry-ready, healthy ingredients are used in this delectable dish.

Teriyaki Stir Fry Sauce Ingredients: To make chicken stir fry sauce, gather soy sauce, chicken stock, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and cornstarch (or arrowroot starch.)

Chicken Stir Fry Ingredients: For the stir fry, you’ll need broccoli florets, vegetable oil, salt, black pepper, and boneless chicken breasts. If you have it, you can chop up a small bell pepper to incorprate more vegetables to your stir fry but it is optional.
Optional Garnish: Top this stir-fry recipe with scallions (aka green onion stalks), cilantro, sesame seeds, red pepper flakes, and chopped peanuts for extra flavor.
To Serve: To complete this meal, serve it with 4 cups of cooked rice (my favorite is Brown Jasmine Rice) or quinoa.

Ingredient Notes:

Chicken Thigh Stir Fry: I used chicken breasts to make this easy chicken stir fry as light as possible, but you can also make this dish using 1½ lbs. of boneless chicken thighs.
Gluten-Free Chicken Stir Fry: To make this simple homemade teriyaki sauce recipe gluten-free, all you have to do is use tamari instead of soy sauce.

How To Make Teriyaki Sauce?

The recipe starts with my go-to easy teriyaki sauce and it is so easy to make.

Make the teriyaki stir fry sauce: In a medium bowl, whisk together soy sauce, chicken stock, rice vinegar, sesame oil, honey, ginger, and garlic. Add the cornstarch at the end and give it a vigorous whisk.

How to Make This Recipe?

You won’t believe how simple it is to make it when you follow this five-star recipe! Take the stress out of weeknight meals with a tasty Asian meal the whole family will love.

Bake the broccoli: Preheat the oven to 425 degrees F., line a baking sheet with parchment paper, and top the sheet with a single layer of broccoli florets. Drizzle the florets with olive oil, salt, and pepper, then toss the broccoli to ensure an even coating. Bake for 14-15 minutes, or until golden brown. Set aside.

Sauté the chicken: Heat oil in a large wok or cast iron skillet over medium-high heat. When the oil is hot, add the chicken and sauté for 5-6 minutes, remembering to stir frequently.
Add the sauce: Stir the sauce once more before adding it to the wok or skillet. Then, bring the mixture to a boil and simmer it for 3-5 minutes, or until it thickens and becomes glossy. Remove the chicken once it is fully cooked.
Assemble and serve: Add equal amounts of white rice or quinoa, stir fry veggies, and cooked chicken into each bowl. If desired, garnish each bowl with scallions, cilantro, sesame seeds, and/or chopped peanuts. Then, serve!

How to Store, Freeze & Thaw?

Never worry about meal prep again with this tantalizing Asian dish. This sautéed chicken teriyaki recipe can be made ahead of time and served on the go—perfect for any busy weeknight!

Storage: Leftovers for this Asian chicken stir fry will stay fresh in an airtight container in the fridge for up to 3 days.
Freezing: To freeze this dish, first bring it to room temperature. Then, place it in an airtight container or in a freezer bag with as much air removed as possible. The stir fry will stay fresh in the freezer for up to 2 months. However, I don’t recommend freezing broccoli, as it won’t maintain its fresh, crisp texture.
To thaw: When you’re ready to eat your frozen stir fry, put it in the fridge overnight, then warm it on the stovetop.

What Goes With Chicken Teriyaki?

This recipe for chicken teriyaki stir fry with vegetables is as versatile as it is easy. Serve it with a variety of appetizing side dishes, from fluffy white rice to crunchy vegetables.

To balance this savory meal with a nutritious carb, you can serve teriyaki chicken stir fry with Jasmine Brown Rice (or Instant Pot Jasmine Brown Rice) or rice noodles. What tastes better than juicy chicken and rice?
Quinoa is a high-fiber, high-protein, and gluten-free option for your stir fry dish. Plus, you can learn how to cook quinoa in a few steps with my simple recipe!
For a low-carb option, instead of rice or quinoa, try it with Cauliflower rice.
Pair this simple teriyaki stir fry with succulent veggie sides, like Roasted Carrots, Baked Asparagus, or Roasted Whole Eggplant.
You can’t go wrong with a simple salad alongside this classic Asian dish. Try my vegan Thai Quinoa Salad, Black Rice Salad and Coleslaw Without Mayo for irresistible salad recipes.

FAQs

You don’t have to be a great cook to become an expert in Asian cuisine! Find answers to all your questions about chicken stir fry with teriyaki sauce in one easy place.

Is chicken stir fry healthy?

This version is! The best thing about my version is that it only uses homemade, all-natural ingredients. Plus, you can always add different vegetables to get the most garden-fresh nutrition.

How much teriyaki sauce for stir fry?

I use 1 cup of teriyaki sauce for every 1½ pounds of chicken.

How to cook chicken teriyaki in a wok?

You can easily turn your stir fry into an authentic teriyaki chicken wok recipe. Just use a wok and remember to stir frequently.

Can I make chicken teriyaki stir fry with frozen vegetables?

Yes! Cut your meal prep for stir fry in half by using frozen vegetables. Just be sure to add them in after you add in the chicken.

Other Chicken Dinners You Might Like:

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If you try this recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Teriyaki Chicken Stir Fry Recipe

This Teriyaki Chicken Stir Fry Recipe is an easy, healthy, and 30 minute weeknight dinner recipe that is guaranteed to impress. Served with roasted broccoli, it is better than take out!

Course Weeknight Dinner

Cuisine Asian Cuisine

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 645kcal

Author Aysegul Sanford

Ingredients

For the Teriyaki Stir-Fry Sauce

⅓ cup soy sauce
½ cup chicken stock
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 tablespoons honey
2 teaspoon grated ginger
3 cloves of garlic minced
2 teaspoon cornstarch

For the Chicken Stir Fry:

3 heads of broccoli rinsed and cut into small florets
4 tablespoons vegetable oil divided
½ teaspoon kosher salt
¼ teaspoon black pepper
1 ½ lbs boneless chicken breasts cut into cubes (alternatively, you can use chicken thighs)

As Garnish:

2-3 scallions thinly sliced
2 tablespoons fresh cilantro chopped
1 teaspoon sesame seeds optional
Handful of peanuts chopped optional

To Serve with:

4 cups cooked Brown Jasmine Rice optional

Instructions

To make the teriyaki stir fry sauce: Mix soy sauce, chicken stock, rice vinegar, sesame oil, honey, ginger, garlic and cornstarch in a bowl and whisk until fully combined. Alternatively, you can put it in a jar and give it a vigorous shake.
Pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper. Add broccoli florets to the baking sheet.
Drizzle them with 2-tablepoons olive oil and sprinkle them lightly with salt and pepper. Using your clean hands (or 2 spoons), gently toss them to make sure that each floret is coated with oil.
Let it roast for 14-15 minutes or they turn golden brown. Set aside.
Meanwhile, place a wok (or a 10-inch cast iron skillet) on medium high heat. Add in the remaining 2 tablespoons of oil.
When the pan and oil are sizzling hot, add in the chicken and sauté for 5-6 minutes, stirring frequently.
Give the stir-fry sauce a quick stir/shake and pour it into the pan.
Bring the mixture to a boil and let it simmer for 3-5 minutes. You will see it will start to thicken and become glossy.
Once the chicken is fully cooked through, remove it from the heat.
Place a cup of cooked jasmine rice or quinoa, 4-5 roasted broccoli florets, and stir-fry chicken in each bowl.
Garnish them with chopped scallions, cilantro, sesame seeds, and if preferred, chopped peanuts.
Serve immediately.

Notes

The nutritional values below are only for the chicken stir fry and do not include the calories/values coming from the rice/quinoa.
Chicken Thighs/Breasts: You can use chicken thighs and breasts interchangeably in this recipe.
Gluten-free version: Swap tamari with soy sauce to make the teriyaki sauce gluten-free.
Storage: Leftovers for this Asian chicken stir fry will stay fresh in an airtight container in the fridge for up to 3 days.
Freezing: To freeze this dish, first bring it to room temperature. Then, place it in an airtight container or in a freezer bag with as much air removed as possible. The stir fry will stay fresh in the freezer for up to 2 months. However, I don’t recommend freezing broccoli, as it won’t maintain its fresh, crisp texture.
To thaw: When you’re ready to eat your frozen stir fry, put it in the fridge overnight, then warm it on the stovetop.

Nutrition

Adapted (with minor changes) from Emilie Raffa’s: The Clever Cookbook.

The post Easy Chicken Teriyaki Stir Fry appeared first on Foolproof Living.

Healthy Greek Yogurt Chicken Salad – 4 WAYS!

Aysegul Sanford — Thu, 29 Jul 2021 09:21:00 +0000

Today, I come to you with a Healthy Greek Yogurt Chicken Salad Recipe that celebrates the deliciousness of plain yogurt and uses it in place of mayonnaise. The beauty of this recipe is that it comes together in about 30 minutes and is just as delicious as the mayo-laden classic chicken salad that you eat in every potluck. With just a few creative ingredient swaps, all of which are probably already in your fridge/pantry, you can make the best chicken salad without using a drop of mayo.

Plus, below you will find my four favorite ways of serving it so that it will never get boring and will deserve a permanent place in your weekly meal prep all year round. Packed with fresh produce and tossed in a healthy Greek yogurt dressing scented with garlic, lemon juice, and fresh dill, every bite is bursting with flavor. And this high protein, low calorie, and low carb salad is so versatile, you’ll find yourself making it over and over again.

Ingredients:

To make this chicken salad with yogurt you will need three sets of ingredients:

The dressing: Grab plain regular yogurt, garlic, lemon juice, olive oil, fresh dill, and salt and pepper.
Salad Ingredients: Get together cooked chicken, crunchy celery, green onions, red onion, sliced almonds, and red grapes.
Optional Add ins: You can pretty much add in whatever you have on hand but my favorite add ins are ripe avocado, cucumber, radishes and chives.

Ingredient Notes & Substitutions:

Chicken: You can cook chicken right before making the salad or use leftover rotisserie chicken (more on this below) for a 30-minute recipe.
Yogurt: I like to use full-fat Greek yogurt in this recipe but for more of a Skinny Chicken Salad with Greek yogurt, simply use fat-free or non-fat yogurt instead of whole milk.
Fresh herbs: I use a combination of fresh dill and fresh chives but you can use fresh parsley or even fresh mint if you like.
Not a fan of grapes? If you prefer your yogurt chicken salad without grapes, simply omit using them.
Want to make a chicken salad with no fruit? Replace the apple and grapes with an equal amount of diced fennel and cucumber for a bright, crisp flavor.
For a sweeter, fruitier salad, use Honeycrisp or Gala apples. For a tart, crisp chicken salad, use Granny Smith apples instead.
Make a shredded chicken salad recipe with Greek yogurt by replacing the cubed chicken with an equal amount of shredded chicken. Just note – it will be softer in texture.

How To Make Greek Yogurt Chicken Salad (Without Mayonnaise)

This simple salad recipe comes together in 3 folds.

Make the dressing: Prepare the Greek yogurt dressing by whisking together the plain Greek yogurt, garlic, lemon juice, olive oil, salt, and pepper in a small bowl. Add in the fresh dill, give it a good stir, and set it aside.
Want to see how I make it? Check out my post on how to make Greek yogurt salad dressing.

Gather the salad ingredients: Place the prepared chicken, scallions, red onion, celery, apples, grapes, and almonds in a large bowl.

Assemble: Drizzle the ingredients with the Greek yogurt dressing and give it a gentle toss. I used the whole cup of the dressing, but you can use less of it if you want.

Taste for seasoning, adjust to your liking, and serve as a salad, sandwich, lettuce wrap, or in a jar (more on that later!).

Step By Step Video of How To Make This Healthy & Light Chicken Salad:

Different Variations

Make It With Seasonal Ingredients:

The beauty of this chicken fruit salad is that it is so versatile. I used apples and grapes mixed with sliced almonds as I took some inspiration from my Waldorf Chicken Salad. But feel free to use fresh, seasonal ingredients so you can make this recipe any time of year.

For the Spring/Summer months, use fresh blueberries and diced strawberries instead of apples and grapes. For the Fall/Winter months, use dried cranberries or raisins instead of grapes and replace the sliced almonds with more robust nuts such as walnuts or pecans.

PRO TIP: To bring out the flavor in the sliced almonds (or whatever nut you’re using), lightly toast them in a dry skillet over medium-low heat, stirring occasionally, until light golden brown and fragrant (no more than 5-7 minutes). Cool completely before tossing with the remaining ingredients.

Make Chicken Salad With Leftover Chicken

Like most chicken salad recipes, using leftover chicken makes this come together quick and easy. Luckily, I have a local market that makes some of the best rotisserie chicken in the area. It’s a great way to make this a rotisserie chicken salad with Greek yogurt in under 30 minutes.

When I have time, I usually roast 2 or 3 split chicken breasts and use them in this salad. I like breast meat because it is easy to flavor and low in calorie compared to other parts of chicken. If you need a foolproof recipe, be sure to try my Oven-Baked Bone-In Chicken Breast recipe.

With that being said, you can use an equal amount of roasted chicken thighs as well.

PRO TIP: For this recipe, I purchase about 3 large rotisserie chicken breasts, since one breast will give you roughly 1 cup of cubed chicken. If you don’t mind a mix of light and dark meat in your salad, 1 whole rotisserie chicken will yield about 5-6 cups cubed chicken. You can either double the recipe or use the other half for another use.

How to Serve? – 4 Creative Ways To Serve It

Now comes the fun part. This chicken salad with Greek yogurt and grapes can be served in a few different ways. Below are a few to get you started.

As A Part Of Your Meal Prep

Portion the chicken salad into 4-5 reusable meal prep containers for a super fast grab-and-go meal. When I make the meal prep version, I really enjoy transforming it into a complete salad.

To do this, add the cubed avocado, sliced cucumbers, and radishes, and a sprinkling of fresh chives, put the lid on, and store in the fridge to enjoy throughout the week.

BONUS: If your chives are in season, don’t forget the fresh chives flowers. They pack tons of fresh onion flavor and add a pop of color to your chicken salad.

Healthy Chicken Salad Sandwich

Take two slices of bread, drizzle a few tablespoons of the yogurt dressing on each piece of bread, scoop your chicken salad onto one half (about a ½ cup), top with sliced avocado, place the other piece of bread on top, cut in half, and enjoy!

Keto Chicken Salad With Greek Yogurt

For a light chicken salad that is keto-friendly and low carb, place the prepared salad in buttery Boston lettuce cups. Gently wash and dry your Boston lettuce cups and lay out flat on your counter. Place a large spoonful of the salad (about a ¼ cup) into each lettuce cup and drizzle with the remaining dressing.

Salad In A Jar With Greek Yogurt Dressing On The Side

In a mason jar, place a bed of chopped Boston lettuce in the bottom. Then top with the salad, drizzle with the remaining Greek yogurt dressing, and place another handful of chopped Boston lettuce on top. Repeat it until you are finished with all the chicken salad.Seal and store in the fridge for the week.

When ready to eat, place it in a bowl and give it a good stir.

How To Store:

Store leftovers in an airtight container for up to 5 days. As it sits in the fridge, it may dry out a little bit. Feel free to add in a tablespoon of yogurt to the leftovers for a creamy chicken salad before serving.

FAQs

Can You Substitute Greek Yogurt For Mayo?

Yes, you can. Using plain, full-fat Greek yogurt and mixing it with fresh ingredients like fresh garlic, olive oil and lemon juice helps imitate the tangy flavor of mayo giving this chicken salad with yogurt a healthier and protein-packed twist.

How To Make Yogurt Taste Like Mayonnaise?

After a lot of trial and error, I found the best way to make Greek yogurt taste like mayo is to add fresh lemon juice and minced garlic. These two ingredients provide an added burst of savory flavor, getting it as close to mayo as we can.

Another great example of using this yogurt dressing in a recipe is my Greek Yogurt Coleslaw dressing recipe. Again, by mixing lemon juice and garlic with yogurt I was able to omit using mayonnaise.

How Long Does Chicken Salad Last In The Fridge?

The chicken salad recipe with greek yogurt and dill will last in the fridge for 3-5 days if stored properly in an airtight container.

Can You Freeze Chicken Salad? Is It Safe?

I do not recommend freezing chicken salad as Greek yogurt has the tendency to separate in the freezer. Plus, there is the added risk of bacteria build-up if kept out on the counter for longer than 2 hours.
Therefore, in my opinion, I think it’s best to enjoy this chicken salad the week it is made. As I mentioned earlier, as long as it is kept in an airtight container, it should keep fresh up to 5 days in the fridge.

How Many Calories in Homemade Chicken Salad with Greek Yogurt?

There are only 419 calories in Greek yogurt chicken salad. This is a light, low-calorie recipe since 1 cup of Greek yogurt only has 200 calories versus 1 cup of mayo, which has a whopping 1,500 calories!

Here Are A Few More Healthy Chicken Salad Recipes

It wasn’t until my trip with Stonyfield Yogurt to organic farms in Northern Vermont when my eyes really opened. On my trip, I was introduced to the organic process of dairy farming. I was so inspired by the farmers and quality of ingredients, I had to come up with a super healthy recipe where Organic Greek Yogurt was the star. That’s where this healthy chicken salad with Greek yogurt came in.

Below are a few other healthy chicken salads that you might also like:

Chicken Salad with Avocado Dressing
Chicken Waldorf Salad Recipe
Sesame Asian Salad
Kale Waldorf Salad
Need more inspiration? Check out all our easy salad recipes and chicken recipes

Healthy Greek Yogurt Chicken Salad Recipe

Whether you serve it as a sandwich, for meal prep, in a jar, or just by itself, this healthy and easy to make Greek Yogurt chicken salad is perfect for any time of the year. Made with rotisserie chicken, apples, grapes, celery, and sliced almonds, it is guaranteed to please everyone in your family.

Course Salad

Cuisine American

Diet Gluten Free

Prep Time 20

Total Time 20

Servings servings

Calories 419kcal

Author Aysegul Sanford

Ingredients

For The Dressing:

1 cup Greek Yogurt
2 cloves garlic minced
4 tablespoons lemon juice freshly squeezed
2 tablespoons olive oil
1 teaspoon kosher salt
¼ teaspoon black pepper
¼ cup chopped fresh dill optional or parsley

For The Salad:

3 cups cooked chicken cut into small cubes
3 scallions thinly sliced
¼ cup red onion chopped
2 stalks of celery sliced
½ cup cubed apples
½ cup red grapes halved if they are large
⅓ cup sliced almonds preferably roasted

Optional Add-ins:

1 small avocado cubed
½ cup thinly sliced cucumber
¼ cup thinly sliced radishes
3 tablespoons chives with flowers if they are in season

Instructions

To make the dressing: Whisk together yogurt, garlic, lemon juice, olive oil, salt and pepper in a bowl. Add in the fresh dill, if using. Set it aside.
To make the salad: Place chicken, scallions, red onion, celery, apples, grapes, and almond into a bowl. If you are adding the additional toppings feel free to do that now.
Drizzle it with the dressing. Give it a gentle toss. Taste for seasoning and add in if necessary.
Serve.

Video

Notes

A Note on the Calorie Information Below: The nutrition values listed below do not include any of the additional toppings listed in the recipe.
What if I want to cook my own chicken? You can also roast 2 or 3 split chicken breasts and use them in this salad. If you need a foolproof recipe, be sure to try my Oven-Baked Bone-In Chicken Breast recipe.
How Long Does Chicken Salad Last In The Fridge? It should last in the fridge for 3-5 days if stored properly in an airtight container.
Can You Freeze Chicken Salad? Is It Safe?This is an interesting challenge and one I am still testing out in my kitchen. I have read a number of articles that say you can freeze chicken salad and still keep its integrity. However, after doing some research and actually freezing some in my own freezer, I know that Greek yogurt has the tendency to separate in the freezer. Plus, there is the added risk of bacteria build-up if kept out on the counter for longer than 2 hours. Therefore, in my opinion, I think it’s best to enjoy this chicken salad the week it is made.

Nutrition

This recipe was originally published in June 2019. It has been updated with minor edits and no changes to the original recipe in July 2021.

The post Healthy Greek Yogurt Chicken Salad – 4 WAYS! appeared first on Foolproof Living.

Chicken Caprese Sandwich

Aysegul Sanford — Thu, 24 Jun 2021 05:08:00 +0000

There was a cool restaurant my husband and I would go to in Philadelphia that made an amazing Caprese chicken sandwich. And when I popped into Starbucks one day, I noticed a chicken Caprese sandwich in the glass bakery display that was offered in one of two ways – panini-style or ciabatta.

This got me inspired. I am a huge fan of the classic Caprese Salad and Caprese recipes like Caprese Pesto Pasta Salad, Burrata Caprese, and Pizza Caprese.

Why I love this recipe:

Packed with summer flavors: It’s the perfect trifecta of textures and flavors. Summer fresh tomatoes delicately seasoned in a quick balsamic drizzle, vibrant fresh basil, soft and creamy mozzarella.
Great way to use leftover chicken: If you have leftover chicken (like my bone-in chicken breasts)in the fridge and you can just purchase a loaf of fresh bread and create this tomato mozzarella chicken sandwich at home.
Easily customizable: The beauty of a homemade chicken Caprese sandwich is the endless number of customizations. With a simple swap of ingredients or cooking techniques, you can have an easy chicken sandwich that suits your needs.
Quick & Easy to make: No matter which direction you choose, this summer-inspired sandwich is ready in under 30 minutes! Fresh and homemade at its finest.

Ingredients

This open-faced chicken Caprese sandwich recipe is made with just a few simple ingredients including tomatoes, kosher salt, black pepper, lemon juice, balsamic vinegar, bread, mayo, chicken breasts (leftover or grilled), fresh basil leaves, and fresh mozzarella.

Tomatoes: Fresh juicy tomatoes are in their peak season during the summer months (late July – August). If I am making this sandwich over the summer, I like to seek out juicy red tomatoes at the farmers market.
However, with modern food sourcing, tomatoes are easily available at the supermarket all year long. That’s when I go for Campari tomatoes. These are about medium-size, always pleasantly plump and available throughout the year. The number of tomatoes you’ll need depends on the size of the slices of bread so adjust it accordingly.
Bread: This is more about personal preference more than anything else. I loved serving it on sliced whole wheat bread, but it is particularly enjoyable on ciabatta rolls (sliced in half), sourdough or even rosemary focaccia.
Mayo: Although the mayo is optional, I highly recommend it. The mayo adds an extra dose of tangy flavor and truly rounds out the fresh mozzarella chicken sandwich. Vegan, Avocado Oil or Regular Mayo all work wonderfully.
Chicken Breasts: You will need two breasts for four sandwiches. Since I am a lover of easy chicken recipes, I always have some sort of leftover chicken in the fridge. I used the bone-in chicken breasts I baked the day before and simply sliced them into 1-inch strips. We will discuss grilled chicken in a bit. You can use chicken thighs instead of chicken breasts as well.
Fresh Basil: Basil is another ingredient at its peak during the summer. My husband and I grow basil in the backyard as soon as the warm weather begins, but during the cold winter months, I purchase fresh basil from the grocery store. If you’re lucky, purchase the potted basil plants, place them in a container and keep it on your windowsill or kitchen counter, then water them every few days to keep them growing.
Fresh Mozzarella: Delicious, creamy, soft fresh mozzarella is the good stuff and beats any pre-shredded or block variety. The fresh cheese comes in ball form or sliced. Look for it in the cheese section of your grocery store.

PRO TIP: Do not store basil in the refrigerator as basil does much better at room temperature. The cold temperature can turn the leaves black. To get the most life out of your basil, trim the stems, place it in a tall glass or plastic container with an inch of freshwater, cover with a plastic bag, and store it on your kitchen counter. Simply change out the water every couple of days. The basil should last for at least one week, if not longer.

Do I have to grill the chicken?

If you prefer grilled chicken, you can certainly grill the chicken on an outdoor or indoor grill, depending on the time of year. I love serving this sandwich as soon as the weather warms up. It is a great recipe for your Memorial Day cookout menu.

During the summer months, I love using the grilled chicken method because the grill does all the work for me. I can grill the chicken, leave it to rest while I prep the remaining ingredients, then assemble and pop it on the grill for just a few minutes until the cheese is melted.

Grilling the bread on the grill or grill pan gives these open-faced sandwiches a great contrast with a crunchy texture. Plus, it gives me a reason to not turn on my oven.

How to make:

This balsamic chicken mozzarella sandwich can be made in one of two ways – with leftover chicken or grilled chicken.

With Leftover Chicken

Preheat the oven and season the tomatoes. Set your oven to 350 degrees F. Slice the tomatoes into ½ inch slices (serrated knife preferred), layout on a large plate (or a bowl), sprinkle all over with the salt and pepper, then drizzle with lemon juice, olive oil, and balsamic vinegar.
Assemble the sandwiches. Lay the slices of bread out on a baking sheet, then spread with mayo. Top with slices of tomato, sliced chicken, a few fresh basil leaves and 2-3 slices of fresh mozzarella cheese.
Bake! Place in the oven and bake for 10 minutes, or until the cheese is melted. (Additionally, broil it for 1-2 minutes to crisp the cheese). Garnish with a few more fresh basil leaves and serve. Optionally, if you have some, drizzle it with balsamic glaze and sprinkle it with Maldon sea salt.

With Grilled Chicken

To make Grilled Chicken Caprese Sandwich:

Preheat the grill. Light a grill to high heat or preheat an indoor grill pan to medium-high heat.
Season and cook the chicken. Pat the chicken breasts dry with paper towels, then drizzle the chicken breasts with olive oil and season with salt and pepper. Add the chicken to the grill or grill pan and cook for 5-6 minutes on each side, or until the temperature registers 165 degrees F on an instant-read thermometer when placed in the thickest part of the breast without touching the bone.
Rest the chicken and prep the tomato salad. Transfer the chicken to a plate, tent with aluminum foil, and rest for 5-10 minutes. Toast the bread, if preferred, while you prep the tomato salad.
Slice the chicken and assemble the sandwiches. Slice the chicken into 1-inch thick slices. Spread each slice of bread with mayo, then top with seasoned tomatoes, sliced chicken, fresh basil leaves and 3-4 slices of fresh mozzarella.
Grill! Place the open-faced sandwiches back on the grill and grill for 3-4 minutes or until the cheese is melted. (Alternatively, you can simply enjoy it without grilling at the end but melted mozzarella cheese on top makes it delicious.) Garnish with a few more fresh basil leaves, and enjoy.

PRO TIP: A serrated knife really comes in handy with this recipe. Both tomatoes and bread benefit from the knife’s ‘teeth’, which help cut through the tomato’s skin and the bread’s crust. Bread knives or even a steak knife can also do the job.

Can I make it ahead?

If you want to prep ahead, feel free to grill (or bake) the chicken ahead of time – just as I did with my leftover chicken. Then all that’s left to do on the day you are going to serve is assemble the sandwiches and pop it in the oven to melt the cheese.

For that very reason, this Caprese sandwich with chicken is one of my favorite 15-minute weeknight dinners that I make during the warmer months.

Variations:

Part of the reason I love this sandwich so much is because of the endless number of variations. Simply swap out one or two ingredients and you have a completely new meal. Some of my favorites include:

Swap mayo with pesto: I was inspired by Carrabba’s caprese sandwich with chicken and substituted the mayo for the same amount of pesto vinaigrette. It really highlights the basil flavor.
Mix pesto & mayo: Two of my favorite condiments in one. Simply combine 2 Tablespoons each pesto and mayo, then spread as directed.
Use marinated chicken: If you have time to plan a little bit in advance, you can use my Greek Yogurt Chicken Marinade to make even more flavorful chicken. I usually use this recipe during the summer months when we have the grill on.
Use ciabatta instead of whole wheat: The Starbucks chicken caprese is made with ciabatta bread, so I like to change up the bread whenever I get a chance. You will need one large loaf (cut in half, then sliced down the middle lengthwise) or 2 rolls (sliced in half lengthwise) to make 4 open-faced sandwiches.
Alternatively, if you are using ciabatta bread, you can press it in a panini press and turn it into a warm Caprese chicken panini.
Use sourdough bread: Use 4 thick slices (about ½-1 inch) of sourdough bread to make the sandwiches
With Rosemary Focaccia: The subtle hint of rosemary drives home that herby flavor. You will only need half of a whole focaccia loaf. Simply cut the whole loaf into quarters, then cut two squares in half lengthwise to get 4 pieces. Reserve the remaining bread for your favorite sandwich recipes.
Make it with buffalo mozzarella: Buffalo mozzarella is made from buffalo milk rather than cow’s milk. If you are feeling extra fancy, buffalo mozzarella provides another layer of flavor and creamier texture. Look for it in specialty Italian markets.

What To Serve it With / What Goes with Caprese?

This easy Italian-inspired chicken tomato basil sandwich goes well with a simple green salad like Boston Lettuce Salad or Cold Asparagus Salad or any of your favorite salad recipes.

Carrabba’s serves it with cucumber tomato mozzarella salad which is a nice highlight to summer fresh tomatoes. But a simple healthy cucumber salad or a simple side salad recipe are great options.

On those warm summer nights when the weather is just right, I love to enjoy it with a crisp glass of white wine.

Chicken Caprese Sandwich Recipe

Chicken Caprese Sandwich is layered with chicken, tomatoes, basil, and mozzarella. Serve it open-faced or as a sandwich with leftover or grilled chicken for an easy and quick sandwich that you can make for your family.

Course Sandwiches

Cuisine Italian

Prep Time 15

Cook Time 10

Total Time 25

Servings sandwiches

Calories 997kcal

Author Aysegul Sanford

Ingredients

For The Caprese Salad:

6-8 medium-sized tomatoes preferably Campari tomatoes
1 tablespoon lemon juice
1 teaspoon balsamic vinegar
1 tablespoon olive oil
1 teaspoon kosher salt
¼ teaspoon black pepper

For The Sandwich:

4 slices of bread or ciabatta loaves
4 tablespoons vegan mayonnaise or regular mayo optional
4 cooked chicken breasts sliced into strips *or you can grill the chicken (recipe below)
¼ cup fresh basil leaves torn
6 oz. fresh mozzarella 2-3 slices of cheese per each slice of bread

If you are grilling the chicken:

4 bone-in chicken breasts 14 – 15 oz. each
8 teaspoons olive oil
1 ½ teaspoon kosher salt
½ teaspoon black pepper freshly ground

Instructions

To Make It In The Oven:

Preheat the oven to 350 degrees F.
Slice tomatoes in ½ inch thick slices. Lay them out on a large plate.
Season with salt and pepper. Drizzle with lemon juice and balsamic vinegar.
Lay the slices of bread on a baking sheet. Spread each slice with one tablespoon of mayo.
Top it off with slices of tomatoes, a few leaves of fresh basil, sliced chicken, and 3-4 slices of fresh mozzarella.
Bake for 10 minutes or until the cheese is melted.
Garnish with fresh basil and serve.

To Make It On The Grill

Light a grill set to high or prepare a grill pan on the stove and heat to medium-high heat.
Drizzle chicken breasts with olive oil and season with salt and pepper.
Add the chicken to the grill or grill pan. Cook 5-6 minutes on each side or until it registers 165 degrees F when a thermometer inserted into the thickest part of the breast.
Transfer the chicken on to a plate, cover with aluminum foil, and let it sit for 5-10 minutes. Slice in 1-inch thick slices. Set aside.
Meanwhile, toast the bread on the grill (if preferred).
Slice tomatoes in ½ inch thick slices. Lay them out on a large plate. Season with salt and pepper. Drizzle with lemon juice and balsamic vinegar.
Spread each slice of bread with one tablespoon of mayo.
Top it off with slices of tomatoes, sliced chicken, a few leaves of fresh basil, and 3-4 slices of fresh mozzarella.
If preferred, put it back on the grill and grill until the cheese is melted, 3-4 minutes.
Garnish with fresh basil and serve.

Notes

Variations:

What I love the most about this sandwich recipe is that it can be made in several different ways. Here are a few ideas:

Swap mayo with pesto: I was inspired by Carrabba’s caprese sandwich with chicken and substituted the mayo for the same amount of pesto. It really highlights the basil flavor.
Mix pesto & mayo: Two of my favorite condiments in one. Simply combine 2 Tablespoons each pesto and mayo, then spread as directed
Use ciabatta instead of whole wheat: The Starbucks chicken caprese is made with ciabatta bread, so I like to change up the bread whenever I get a chance. You will need one large loaf (cut in half, then sliced down the middle lengthwise) or 2 rolls (sliced in half lengthwise) to make 4 open-faced sandwiches.Alternatively, if you are using ciabatta bread, you can press it in a panini press and turn it into a warm caprese chicken panini.
Use sourdough bread: Use 4 thick slices (about ½-1 inch) sourdough bread to make the sandwiches
With Rosemary Focaccia: The subtle hint of rosemary drives home that herby flavor. You will only need half of a whole focaccia loaf. Simply cut the whole loaf into quarters, then cut two squares in half lengthwise to get 4 pieces. Reserve the remaining bread for your favorite sandwich recipes.
Make it with buffalo mozzarella: Buffalo mozzarella is made from buffalo milk rather than cow’s milk. If you are feeling extra fancy, buffalo mozzarella provides another layer of flavor and creamier texture. Look for it in specialty Italian markets.

Nutrition

This post was originally published in March 2016. It has been updated with new photos and information with a few minor changes to the recipe in June 2021.

The post Chicken Caprese Sandwich appeared first on Foolproof Living.

Ina Garten’s Chicken Stock

Aysegul Sanford — Tue, 11 May 2021 23:01:00 +0000

The first time I saw Ina Garten make chicken stock, I was happily surprised because it was exactly how my mom made it. Watching her on that day, I could feel the smell of chicken simmering on the stove for hours.

I think we can all agree that homemade chicken stock is superior to any brand you buy at the grocery store. Packed with fresh ingredients (like vegetables and herbs) and whole chicken, it provides a nice balance of flavor. Plus, you can make it work with whatever vegetables you have on hand.

I love to use it as the base for Hearty Chicken and Vegetable Soup, Crockpot Chicken Tomatillo Soup, Chicken Wild Rice Soup, and so much more!

Why You Should Make This Recipe

I like to think of homemade stock as liquid gold. I love it because it’s:

Taste and quality are far better than anything you will buy in a box.
Easy to prepare and can simmer on the stove while you’re meal prepping for the week.
A two-for-one recipe since you can use the leftover chicken and save the scraps, too!
It can be made with whatever vegetables (or scraps) you have on hand. Take the below recipe for chicken stock as a place to start and adjust it according to what you have in your fridge. More on that below.

Ingredient Notes + Substitutions:

The ingredient list includes medium carrots, celery stalks (with leaves), parsnips (optional), large yellow onions, a whole head of garlic, kosher salt, fresh thyme, fresh parsley, fresh dill, whole peppercorns, roasting chickens, and cold water.

Below are a few helpful notes, including a few substitutions:

Whole Chicken vs. Chicken Pieces: In her recipe, Ina Garten uses three 5-pound roasting chickens (aka whole chickens) and cooks them in a 16 to 20-quart stockpot (such as this Le Creuset Stock Pot (affiliate link)). If you do not own a stock pot that big, use the largest pot you own. If you do so, use one large (or two smaller) roasting chickens instead. You can also use 7-10 pieces of chicken parts if you prefer.
Chicken to water ratio: Ina uses 7 quarts of water for three whole chickens. If your stock pot is smaller, I recommend covering the chicken and veggies with water by at least 1-2 inches.
Do I have to peel vegetables when making chicken stock? No need to peel anything. Like my mom, Ina washes all the veggies under cold tap water, cuts them into large pieces, and adds them to the stockpot. The peels are good for the stock and leave many good things behind, like more flavor, color, and vitamins.
Spices & Seasoning: Ina uses a combination of black and white peppercorns in terms of spices. She also suggests seasoning the liquid well with 2 tablespoons of Diamond kosher salt (affiliate link).
Vegetables: While Ina uses carrots, celery, onions, parsnips, and garlic, you can use other vegetables as well. If I have them on hand, I also like to add mushrooms, leeks, shallots, red onion, and one or two bay leaves.

How to Make Chicken Stock from Scratch?

Barefoot Contessa’s chicken stock recipe takes about four hours to make. I like to make it on days when I will be hanging about the house or getting my meal prep together for the week. Simply:

Place all ingredients in a large pot. (I used a Dutch oven but if you do not have one, use the biggest one you have on hand).
Add water and bring it to a boil.

Turn it down to medium-low heat and simmer it uncovered for 4 hours. Remove the surface fat with a spoon as necessary.

Strain the entire contents of the pot in batches through a fine-mesh strainer.
Pack the liquid in airtight containers and refrigerate for a week or freeze up to 4 months.

Helpful Tips On Straining:

Admittedly, the straining part is my least favorite part of making my own chicken stock. If you feel the same way, here are a few ways to make it easier:

Use a large glass bowl (or a measuring bowl) with an easy pour spout: This makes it so much easier to pour the hot chicken stock into containers later on.
Put your ladle to use: Remember, the whole thing is still very hot, so it is easier to use a ladle to move the contents of the pot into the container fitted with the strainer.
Be sure to leave room for expansion in the freezer: As you pour the chicken stock into the airtight containers (I like these 1 quart deli containers), be sure to leave an inch of space at the top for expansion in the freezer.

How to Store & Freeze

Storage Instructions: Let the chicken stock cool down and then place in the fridge. They will last for 5-7 days in the refrigerator.
Freezing Instructions: I let them sit in the refrigerator overnight before moving them into the freezer. Once frozen, they should be good for up to 6 months.
Thawing Instructions: To thaw, place the frozen chicken stock in the fridge the night before. If short on time, the chicken stock can also be thawed in a large bowl of cool water on the kitchen counter.

What to do with the solids/leftovers?

In her recipe, Barefoot Contessa suggests discarding the solids, including the chicken and vegetables. This is the part where I disagree with her.

I can’t get myself to throw away all that cooked chicken and vegetables. Having worked in hotel kitchens in my previous life, I follow in the footsteps of some of the restaurant chefs I worked with and re-use them.

The leftover chicken carcass and vegetables are perfectly okay to use once more to make even more stock when needed. To do so, simply:

Remove the cooked chicken meat from the bones, shred it into small pieces, freeze or use it in any one of the following recipes (keep reading!).
Take the cooked chicken bones and leftover veggies, place them in a large plastic freezer bag, label, date and freeze for up to 3 months.
When ready to use, no need to thaw! Use frozen and make it a part of your next batch of chicken stock. I usually combine it with more raw chicken and veggies to make it super rich and tasty.

5 Ways To Use Chicken Stock In Recipes:

Use it as a base in homemade soups and stews. Or in any recipe that calls for liquid (as I used in my Chicken Stroganoff recipe)
Cook grains like wild rice and quinoa in chicken stock (instead of water) to make them even more flavorful.
Keep it on hand to use as braising liquid when cooking vegetables and meats.
Substitute chicken stock in place of wine if you prefer not to use alcohol in your cooking.
Combine it with milk to make bechamel sauce (or roux).

Recipe Ideas:

Now that you are left with some delicious chicken stock and some shredded chicken, here are some chicken recipe ideas to use them in:

Tips for Success:

Season well. Ina uses two tablespoons of Diamond Crystal Kosher Salt (affiliate link) to bring out the chicken, vegetable, and herb flavor. I also like to give it a taste once it is cooked. It should taste properly seasoned. If not, stir in ½ teaspoon more and taste again.
Cool to room temperature first. Strain and pour into individual containers, slightly cover and cool for a few hours or until it is no longer warm. Chill the stock overnight in the fridge before placing it in the freezer on the next day.
Scrape off the fat, if desired. As it is simmering on the stovetop, you might notice a layer of fat at the top of your chicken stock. If you prefer to get rid of the fat, use a spoon to scrape it off.

FAQs

What is the difference between chicken stock and chicken broth?

Chicken stock is made from the meat and the bones, whereas chicken broth is made from the meat (no bones). Because the bones release gelatin and more flavor during cooking, the chicken stock tends to have a richer flavor.

How long to boil chicken stock?

Chicken stock should be simmered, partially covered, on the stovetop for 4 hours.

Equipment Used:

While you don’t need any special equipment to make Ina Garten’s chicken broth, here are a few equipment suggestions that might make your life easier. Please be advised that these are affiliate links:

20 quart Stock Pot
Glass Bowl (or a measuring cup) with an easy pour spout
Fine Mesh strainer
Freezer friendly plastic deli containers or if you prefer glass, these Weck jars are ideal for freezing.

This recipe has been adapted from Ina Garten’s, Modern Comfort Cookbook (affiliate link).

Ina Garten’s Chicken Stock Recipe

Like it is in many kitchens in America, Ina Garten's chicken stock recipe is a classic in my kitchen too. This recipe is foolproof and made with every day ingredients. I think having homemade chicken broth in your fridge is the easiest way to elevate any dish. Try it, it won't disappoint.

Course How To

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 4

Cooling time 2

Total Time 6 15

Servings quarts

Calories 951kcal

Author Aysegul Sanford

Ingredients

3 whole chickens* (4-5 pound each)
3 large yellow onions unpeeled and quartered
6 carrots unpeeled and cut in thirds
4 celery stalks with leaves cut in thirds
4 parsnips unpeeled and cut in thirds (optional)
20 fresh parsley sprigs
15 fresh thyme sprigs
20 fresh dill sprigs
1 head garlic unpeeled and cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Instructions

Place the chickens, onion, carrots, celery, parsnip (if using), fresh herbs, garlic, salt and peppercorns in a large 16 to 20 quart stockpot*. Add 7 quarts water.
Bring it to a boil over medium-high hear. Lower the heat to medium-low and let it simmer (uncovered) for 4 hours.
Strain in batches using a colander.
Pour into 1-quart airtight containers. Let them cool down on the kitchen counter for 1-2 hours. Place in the fridge or freeze on the next day.

Video

Notes

What if I do not have a large stockpot like hers? If you do not have a 16-20 quart stockpot, use the largest one you have. If you do so, you can use 1 large or 2 small whole chickens instead. If you do not have a whole chicken, I would recommend using 7-10 chicken pieces instead.
What to do with the leftover cooked chicken, chicken bones and vegetables? In her original recipe, Ina Garten suggests discarding them. I prefer to remove the chicken and bones, use shredded chicken in recipes and bones for the next time I make chicken stock. I place them in freezer bags and freeze them in the fridge until I am ready to use them.
Storage Instructions: Let the chicken stock cool down and then place in the fridge. They will last for 5-7 days in the refrigerator.
Freezing Instructions: I let them sit in the refrigerator overnight before moving them into the freezer. Once frozen, they should be good for up to 6 months.
Thawing Instructions: To thaw, place the frozen chicken stock in the fridge the night before. If short on time, the chicken stock can also be thawed in a large bowl of cool water on the kitchen counter.
Scrape off the fat, if desired. As it is simmering on the stovetop, you might notice a layer of fat at the top of your chicken stock. If you prefer to get rid of the fat, use a spoon to scrape it off.

Nutrition

This homemade chicken stock recipe was originally published on May 2013. It has been updated with new photos, information, and recipe in on May 2021.

The post Ina Garten’s Chicken Stock appeared first on Foolproof Living.

Asian Sesame Chicken Salad Recipe

Aysegul Sanford — Sat, 08 May 2021 13:10:00 +0000

As many of you may know, I am a huge fan of salad recipes for dinner. Fresh, crunchy, colorful, creative – they are delicious. And I must say, this Asian chicken salad recipe (similar to those served at Panera and Chick-Fil-A) is a great way to pack a ton of fresh vegetables in your diet.

Much like my Creamy Avocado Chicken Salad, Greek Yogurt Chicken Salad and Waldorf Chicken Salad recipes, this Asian-style chicken salad is packed with vibrant, crunchy ingredients. And has become one of my favorite chicken recipes so far.

More than anything, I think this warm sesame chicken salad is a great meal-worthy dinner salad recipe you can make on a Tuesday night.

But I haven’t even gotten to the best part – the Asian sesame ginger salad dressing! This delicious dressing is the reason my husband and I loved this salad.

The Asian-style sauce is flavored with almond butter, which is then topped off with sliced crunchy almonds. If you are not a fan of almond butter, feel free to substitute it with peanut butter and chopped peanuts – but more on that later.

Ingredients

The simple ingredients for this Asian sesame chicken salad recipe comes in three parts – the chicken, the homemade almond sesame dressing and the salad.

For the chicken, you will need chicken breasts (I used Bone-in chicken breasts), vegetable oil (grapeseed or olive oil will work), kosher salt, and black pepper.

For the Asian sesame dressing recipe, gather together unsweetened almond butter, honey, rice vinegar, soy sauce, toasted sesame oil, garlic, fresh ginger, chile pepper sauce (my favorite is Sriracha) and coarse sea salt.

And for the salad, get ready to shred green and red cabbage (aka purple cabbage), carrots, romaine lettuce (or curly salad greens), edamame beans, sesame seeds, sliced almonds, and fresh cilantro.

A Few Helpful Notes About The Ingredients

Chicken: This is a great recipe to use leftover or store-bought rotisserie chicken if you don’t have time to roast your own. Or you can even try this super flavorful Baked Chicken Thighs.
Cabbage: This is a heartier version of the popular Panera Asian Chicken Salad as it contains cabbage, both green and red, in addition to the romaine. Don’t be tempted to use more cabbage than the recipe states (which I usually do) as you won’t have enough sauce to coat the greens.
Pan roast sliced almonds: If you have a few extra minutes, toast the sliced almonds in an empty skillet over medium heat for 3-4 minutes while stirring constantly. Doing so brings out their nutty flavor and take this easy salad recipe to a whole new level.

PRO TIP: As is the case with my No-Mayo Coleslaw (and most cabbage salads), it is imperative that the cabbage is as thinly sliced as possible so the Asian sesame vinaigrette will wilt the vegetable. If the cabbage is cut too thick, it will not be able to soak in all those wonderful flavors.

Additional Sweetness/Citrus: Following in the footsteps of the Panera Bread version, I topped it off with a few slices of tangerines (a type of Mandarin oranges). However, you can use sliced orange as well. The fresh citrus fruit adds beautiful color and a pop of fresh flavor.
With or Without Almond Butter: The Asian sesame chicken salad dressing I used here includes 3 tablespoons of almond butter (peanut butter would also work). I find that almond butter makes it heartier with its earthy flavors. However, if you are going after a copycat Panera Asian chicken salad recipe, you can use 3 tablespoons of olive oil instead.

How To Make Asian Sesame Chicken Salad

This Oriental chicken salad recipe can be prepped and ready in a few easy steps. Simply:

Roast the chicken: Start with roasting a couple of bone-in chicken breasts in the oven. Pat the skinless chicken breasts dry with paper towels and place on a baking sheet. Brush both sides of the chicken with vegetable oil and sprinkle with salt and pepper. Roast in a 425-degree oven for 30-35 minutes, or until the thickest part of the chicken registers 165 degrees on an instant-read thermometer. Let chicken rest for 5 minutes before slicing.
Mix the dressing: In a small mixing bowl (or mason jar), whisk together the almond butter, honey, rice vinegar, soy sauce, toasted sesame oil, garlic, ginger, Sriracha and sea salt. Allow it to sit for 10 minutes.
Toss the shredded vegetables and cooked chicken: In a large bowl, pour in half the dressing, then add the green and red cabbage, carrots, romaine, and sliced chicken breast strips. Gently stir to equally distribute, then pour the remaining dressing on top and toss to combine. Allow to sit for 5-10 minutes for the cabbage to wilt and flavors to combine.
Garnish and Serve. Stir in the edamame, then sprinkle with sesame seeds, sliced almonds, chopped cilantro, and tangerine slices. Enjoy!

Variations

Even though I love this Asian sesame salad as is, a few fun twists and variations include:

With Peanut Butter: Replace the almond butter with unsalted and unsweetened creamy peanut butter. Need more peanut flavor? Use roasted peanuts instead of sliced almonds.
With Wonton Strips: Replace the roasted sliced almonds with an equal amount of crispy wonton strips. A little more indulgent, but incredibly delicious!
Without Edamame: The edamame beans take this Asian salad to a whole new level, but they are optional. Feel free to omit them if you don’t have any on hand.
Whole30: To compliment a Whole30 diet, simply omit the edamame beans and honey, replace the soy sauce with gluten-free coconut aminos, replace the rice vinegar in the salad dressing with fresh citrus juice (lemon, lime, orange or tangerine will all work) and use your favorite Whole30 approved (no added sugar) chili sauce.

Make-Ahead, Storage & Storage Instructions:

To Make Ahead: If this Asian chicken salad is a part of your meal prepping or want to make it ahead, you can:

Make the sesame salad up to a week in advance and keep it in a jar (tightly sealed) in the fridge.
Slice the cabbage and shred the carrot as a part of your meal preparation. Keep them in airtight containers.
Roast the chicken a day before, slice and store in airtight containers.
Prep the rest of the ingredients right before you are ready to assemble it

Storage: What I love the most about this Sesame Asian Salad is that the leftovers make the best lunch/dinner the next day. Simply place the leftovers in an airtight container and keep it in the fridge for up to 2 days.

To Meal Prep: Prep every component of the recipe separately. Store them in separate airtight containers and assemble right before serving.

Got Some Extra Cabbage? Try These Recipes:

If you liked this cabbage packed Chinese chicken salad and/or have some extra cabbage left on hand, here are a few more recipes you can try:

Asian Sesame Chicken Salad Recipe

This Asian Sesame Chicken Salad Recipe is a great way to secretly pack your family’s diet with a ton of vegetables. Drizzled with quick almond sesame dressing this Asian-flavored chicken salad is a scrumptious meal worthy dish you will make over and over again.

Course Salad

Cuisine Asian

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 524kcal

Author Aysegul Sanford

Ingredients

For the chicken:

2 bone-in chicken breasts (12-13 oz each)
4 teaspoons vegetable oil
1 teaspoon Kosher salt
½ teaspoon black pepper freshly ground

For the salad dressing:

3 tablespoons natural almond or peanut butter, (unsweetened/unsalted)
2 tablespoons honey
1/4 cup rice vinegar
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
1 clove of garlic minced
1 tablespoon fresh ginger grated
1 teaspoon chili pepper sauce I used Sriracha – optional
1/4 teaspoon coarse sea salt

For the salad:

4 cups green cabbage, shredded (1/2 head)
2 cups red cabbage, shredded (1/4 head)
1 medium-size carrot (½ cup, shredded)
2 cups romaine lettuce or curly salad greens, shredded (1 medium head)
1 cup edamame beans shelled
1 tablespoon sesame seeds
3 tablespoons sliced almonds
3 tangerines peeled and sliced
3 tablespoons fresh cilantro chopped

Instructions

To Roast The Chicken: Pre-heat the oven to 425 F Degrees. Pat-dry the chicken breasts with paper towels. Place them on a baking sheet lined with parchment paper.
Brush both sides of each chicken breast with the 2 teaspoons of oil and sprinkle evenly with salt and pepper. Bake in the oven for 35-45 min or until a thermometer inserted in the center registers 165 F degrees. Take it out of the oven, cover with aluminum foil, and let it sit for 10 minutes before slicing.
Slice chicken into small bite-size cubes, place it in a bowl and set aside.
To make the dressing: Place almond butter and honey in a mixing bowl. Whisk in the rice vinegar, soy sauce, sesame oil, ginger, garlic, Sriracha, and sea salt. Allow it to marinade on the kitchen counter for 10 minutes.
To make the salad: Pour half of the dressing at the bottom of a large bowl. Add in green cabbage, red cabbage, shredded carrot, and romaine lettuce in the bowl. Toss to coat. Add the sliced chicken. Pour in the rest of the dressing over and toss to combine. Allow the salad to sit on the kitchen counter for 5-10 minutes for all the flavors to combine.
Stir in the edamame. Garnish with sesame seeds, sliced almonds, tangerine slices and fresh cilantro. Serve.

Video

Notes

Variations

With Peanut Butter: Replace the almond butter with unsalted and unsweetened creamy peanut butter. Need more peanut flavor? Use roasted peanuts instead of sliced almonds.
With Wonton Strips: Replace the roasted sliced almonds with an equal amount of wonton strips. A little more indulgent, but incredibly delicious!
Without Edamame: The edamame beans take this Asian salad to a whole new level, but they are optional. Feel free to omit them if you don’t have any on hand.
Whole30: To compliment a Whole30 diet, simply omit the edamame beans and honey, replace the soy sauce with gluten-free coconut aminos, replace the rice vinegar in the salad dressing with fresh citrus juice (lemon, lime, orange or tangerine will all work) and use your favorite Whole30 approved (no added sugar) chili sauce.

Make-Ahead Instructions:

If this Asian chicken salad is a part of your meal prepping, you can:

Make the sesame salad up to a week in advance and keep it in a jar (tightly sealed) in the fridge.
Slice the cabbage and shred the carrot as a part of your meal preparation. Keep them in airtight containers.
Roast the chicken a day before, slice and store in airtight containers.
Prep the rest of the ingredients right before you are ready to assemble it.

Storage Instructions:

Place the leftovers in an airtight container and keep it in the fridge for up to 2 days.

Nutrition

This post was originally posted in August 2014. It has been updated with new information and minimal edits to the original recipe in June 2020.

The post Asian Sesame Chicken Salad Recipe appeared first on Foolproof Living.

Crockpot Chicken Tomatillo Soup

Aysegul Sanford — Wed, 17 Mar 2021 07:18:00 +0000

It is no secret that chicken soup recipes are the way to go when you need to warm yourself from inside out. I think you feel the same way as well because recipes like my Chicken Wild Rice Soup, Chicken and Vegetable Soup, White Bean Chicken Chili, and Crock Pot Chicken Stew are among the most popular recipes on my blog.

Today, I am adding one more recipe to the collection with this Tomatillo Chicken Soup made in a slow cooker. If you are a fan of Mexican recipes, especially tomatillos, give this easy soup recipe a try.

I Love This Recipe Because:

Made with less than 10 ingredients. Simply put it all in the slow cooker and let it do the cooking for you.
Requires no more than 15 minutes of hands-on time
Packed with Mexican flavors coming from tomatillos, tortillas, and jalapenos
It can be customized with any of your favorite toppings.

Ingredients You Will Need:

Chicken: I used boneless chicken thighs, but chicken breasts would also work.
Tomatillos: Pick ones that are bright green and not too soft. Remove the outer husk and rinse well. It will be sticky, and that is totally fine.
Jalapenos & Garlic: If you are not a fan of spiciness, remove the seeds. If not, just slice it thinly.
Chicken Stock: I make my own chicken stock, but store-bought would also work. If you buy it from the store, I recommend picking up a low sodium stock so that you can adjust the seasoning easily.
Toppings: I used fresh cilantro, avocados, and fresh lime but feel free to use other toppings like sour cream, tortilla chips, and even crumbled queso fresco.

How To Make:

If you have never made soup with tomatillos before, let this Mexican tomatillo soup be the one to get you started. Here are the steps:

Season the chicken: Season chicken thighs with salt and pepper on both sides.

Prep tomatillos: Remove the husk, give them a quick rinse, and cut them in quarters.

Assemble: Place tomatillos, jalapenos, garlic, chicken, and chicken stock. Give it a stir.

Cook: Put the lid on and set it to cook on low for 7-8 hours or on high for 5-6 hours or until the chicken is cooked through.

Blend: Once cooked, transfer the chicken from the stew and shred it on a plate. Using an immersion blender, blend the tomatillo soup until the vegetables are roughly pureed.

Add in cilantro: Put the shredded chicken back into the crockpot and stir in the cilantro and lime juice.
Assemble & Serve: Ladle into bowls and top it off with sliced avocados, tortilla chips, and jalapenos.

A Quick Word on Blending:

When the cooking time is completed, you will realize that there is quite a bit of liquid in the crockpot. That is normal.

That is also why we are using an immersion blender to puree the vegetables. However, the amount of blending you do is up to you. I personally like my chicken tomatillo soup more on the chunky side, so I only blend it until the tomatillos are broken into big chunks but not fully pureed.

If you are a fan of more of a pureed soup, then feel free to blend longer.

Do not own an immersion blender? You can use a food processor or an upright blender as well. I highly recommend blending in small batches and using the pulse feature for safety reasons.

How To Cook Tomatillos For Soup

In this recipe, tomatillos cook slow and low in the crockpot with the rest of the ingredients. However, if you want to take things up a notch and have some extra time, you can turn this into a roasted tomatillo soup by roasting the tomatillos on the grill or using a grill pan on the stovetop.

Simply heat your grill (or grill pan) and roast them for a few minutes on each side or until they are lightly charred before adding them into the crockpot.

How To Store & Freeze:

Bring leftovers to room temperature, place in an airtight container, and store in the fridge for up to 3 days or freeze for up to a month.

If you freeze, thaw the soup overnight in the fridge and warm it up on the stovetop right before serving.

I do not recommend storing and freezing the soup with the toppings. Instead, add them to the soup right before serving.

Stove Top Cooking Instructions:

If you’d rather make this on the stovetop. Simply put everything in a dutch oven, bring it to a boil, and let it simmer on the stove until the chicken is cooked through and tomatillos are softened, somewhere around 30-40 minutes.

Shred the chicken, blend the rest of the soup until it reaches the desired consistency, put the chicken back in, bring it to one final boil, and serve with your favorite toppings.

Other Chicken Soup Recipes You Might Also Like:

Healthy Creamy Chicken and Wild Rice Soup
Healthy White Chicken Chili Recipe
Easy Chicken Chili Recipe
Instant Pot Chicken Wild Rice Soup
Chicken Potato “Noodle” Soup
Need more inspiration? Check out all our Slow Cooker recipes.

If you try this Chicken Tomatillo Soup recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Crockpot Chicken Tomatillo Soup Recipe

A easy to make crockpot chicken tomatillo soup recipe that will take you no more than 15 minutes to prep. If you are looking for a way to up your chicken soup game, this delicious slow cooker chicken soup recipe is the way to go.

Course Soup

Cuisine Mexican

Prep Time 15

Cook Time 8

Total Time 8 15

Servings servings

Calories 319kcal

Author Aysegul Sanford

Ingredients

2 pounds boneless skinless chicken thighs, trimmed (910gr) Chicken breasts can also be used
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
1 1/2 pounds tomatillos, husked, rinsed and cut in quarters (680 gr)
2 jalapeno peppers chopped
3 cloves of garlic peeled and chopped
3 cups homemade chicken stock (720 ml) or store-bought chicken stock would also work
1 cup fresh cilantro chopped
2 tablespoon lime juice and more as garnish
1 ripe avocado cubed as garnish

Instructions

To prep the chicken: Throughly dry the chicken thighs using paper towels. Season both sides with salt and pepper. Let them sit on the counter as you prep the rest of the ingredients.
Place the tomatillos, jalapeno peppers, garlic, and chicken stock in the bowl of your crockpot.
Transfer the chicken into the bowl.
Set it to low heat setting to cook for 7-8 hours or on high for 5-6 hours.
When cooked, using a slotted spoon, transfer the chicken to a bowl. Shred it in leaving it in large chunks and set aside.
Add in the cilantro into the slow cooker. Using an immersion blender, puree the tomatillo mixture until smooth.
Return shredded chicken into the bowl.
Stir in the lime juice. Taste for seasoning and add in if necessary.
Garnish with slices of jalapeno pepper and avocado.

Notes

We love spicy food so I left the seeds of one of the jalapenos intact and added it into the soup. However, if you are not a fan of hot spicy foods, feel free to leave the seeds out.
To store & freeze: Bring leftovers to room temperature, place in an airtight container, and store in the fridge for up to 3 days or freeze for up to a month.
If you freeze, thaw the soup overnight in the fridge and warm it up on the stovetop right before serving.
Want to cook this on the Stovetop? If you’d rather make this on the stovetop. Simply put everything in a dutch oven, bring it to a boil, and let it simmer on the stove until the chicken is cooked through and tomatillos are softened, somewhere around 30-40 minutes. Shred the chicken, blend the rest of the soup until it reaches the desired consistency, put the chicken back in, bring it to one final boil, and serve with your favorite toppings.

Nutrition

This recipe is adapted from Slow Cook Modern: 200 Recipes for the Way We Eat Today (affiliate link) with minor changes.

This recipe was originally published in September 2017. It has been updated with new photos and more helpful information in March 2021.

The post Crockpot Chicken Tomatillo Soup appeared first on Foolproof Living.

Chicken Lo Mein (30-Minute Recipe)

Aysegul Sanford — Sun, 28 Feb 2021 12:15:00 +0000

We all have our go-to favorite Chinese takeout recipes. This Chicken Lo Mein recipe packed with vegetables and creamy Asian-style noodles is mine. Packed with veggies and quick and easy-to-make lo mein noodle sauce, it comes together in about 30 minutes in one skillet.

And if you are a fan of weeknight Asian dinner recipes, be sure to also check out my Sesame Chicken Salad, Teriyaki Chicken Stir Fry recipe as well.

Ingredients:

This homemade lo mein noodle recipe has 3 sets of ingredients:

Quick Lo Mein Sauce: Made by mixing soy sauce, hoisin sauce, sesame oil, and honey.
Chicken Marinade: Made by marinating pieces of chicken thighs in a sauce made by mixing soy sauce, fresh garlic and fresh chicken.
Chinese Style Egg Noodles: While the authentic recipe is made with chow mein or lo mein noodles, you can use any noodles you have on hand. We will cover this in detail more below.
Vegetables: Shredded cabbage and broccoli

The Noodles: What Kind of Noodles Should I Use?

Truth be told, if you are not a stickler for the authentic chicken lo mein recipe, you can use any noodles you have on hand (including spaghetti and linguini). However, if you want to make the “real” thing, then go with Asian-style egg noodles like lo mein, chow mein, and ramen noodles.

You can find different kinds of egg noodles in the Asian section of your supermarket. They come in various thickness levels. I find that the best noodles for lo mein are the super-thin egg noodles (almost like Angel hair pasta) as they cook quicker than most other ones.

If you want you can order the noodles that I used here (affiliate link).

If you can get your hands on it, you can use fresh egg noodles as well.

With all this being said, as I mentioned earlier, any noodles you can get your hands on would work for this Chinese chicken noodles recipe.

Substitutions:

Chicken: I used thighs as I find them more flavorful. However, you can also use chicken breast in this recipe.
Toppings: I topped my lo mein with scallions, sesame seeds, and fresh cilantro. However, you can also use snow peas, snap peas, and red peppers. I also like to serve it with lightly sauteed baby bok choy if I have some on hand.
Cabbage: I used green cabbage but Napa cabbage can also be used
Soy Sauce: Light soy sauce can also be used

How To Make It Like Chinese Restaurants

This Chinese lo mein recipe has 4 folds.

Make the magical sauce
Marinate the Chicken
Cook the Vegetables and Noodles
Assemble it all together

I know it sounds like too many steps, but once you have the ingredients out, it comes together in no time. Let’s look into every step one by one:

How To Make The Sauce

If you ask me, the best part of this easy chicken lo mein recipe is the sauce. It has all the characteristics of Chinese flavors and comes together in 2 minutes.

Lo Mein Noodle Sauce Ingredients:

If you are someone who cooks Asian meals regularly, you probably already have all the ingredients already in your fridge. If not, you can easily find them in the Asian section of your supermarket.

To make the lo mein sauce, simply mix all the ingredients below in a mason jar or a bowl.

Soy sauce
Honey (or brown sugar)
Hoisin sauce
Sesame Oil

Give it a good shake and set it aside. You’ll use it at the very end.

Marinate The Chicken

In terms of the chicken, I used boneless and skinless chicken thighs. Simply cut them into small cubes and mix them with some fresh ginger, garlic, and soy sauce. I usually do this at first so that it will have a chance to marinate for a few minutes as I am working on the rest of the ingredients.

If you are wondering how to cook noodles for this stir fry dish, I am going to have to refer you to the package instructions as it depends on the kind you are using. The one I used cooked in less than 5 minutes.

To cook the chicken lo mein, heat vegetable oil in a large skillet or large wok over medium-high heat. Add in onion and bell pepper. Cook, stirring frequently, for 4-5 minutes. Add in the chicken and cook until it starts to brown for 4-5 minutes.

Stir in the green cabbage, cooked noodles, and broccoli, and stir in the prepared sauce. Cook for 2-3 minutes while gently tossing everything around using tongs.

Vegetables and The Assembly

The best part of this easy chicken recipe is that it is so versatile, especially when it comes to vegetables. In terms of vegetables, I used cabbage, broccoli, onion, and bell peppers. However, you can use whatever vegetable you have on hand. Other veggies like carrots, bean sprouts, and even mushrooms would also work.

As you can see in the recipe card video below, I precooked the broccoli for a few minutes with the noodles so that they will be soft when mixed in with the rest of the vegetables. If you are using a similar vegetable, feel free to use the same method.

The rest of the recipe is pretty straightforward. If you need a visual of how I made it be sure to watch the quick how-to video I made in the recipe card.

What to do with leftovers?

Storage: I doubt that you will have leftovers, but if you do they make the best lunch on the next day. Simply place your chicken and broccoli lo mein in an airtight container and keep it in the fridge for up to 2 days.
Freezing: I tried freezing some of this dish and it ended up being okay. However, I can’t say the same thing about the way it looked after it was thawed. It looked mushy. Unless you have to, I do not recommend freezing this dish.

A Few Helpful Tips:

Having been cooking this dish for years, I have wanted to provide you with a few tips for the best Chicken Lo Mein recipe:

The Toppings: I topped my noodles with green onions, sesame seeds, and some chopped cilantro. You could certainly serve this dish without the toppings, but if you are like me, live for the toppings, go for it.
To make this even quicker make the sauce in advance and store it in the fridge upto 3 days.
Most chicken lo mein recipes use corn starch to thicken the sauce but the lo mein sauce I made here is thick enough so you do not need to use cornstarch.

There you have it. If you were wondering how to make lo mein like Chinese restaurants, now you know. Next time you crave Chinese food, give this recipe a try. Making this hearty one-pot meal at home is much healthier than its restaurant version, and with this recipe, it is now easier too.

FAQs

What is Chicken Lo Mein?

Lo mein stands for the Chinese dish made with egg noodles. It is usually served with some sort of meat (like shrimp, chicken, beef, or pork) and vegetables. It can also be served with only vegetables.
Some people also refer to it as Chinese noodles with chicken and vegetables. Simply put, chicken is marinated in a ginger-garlic sauce and then mixed with cooked noodles and a quick lo mein sauce made by mixing classic Chinese ingredients like sesame oil, hoisin, and soy sauce. Some recipes also use oyster sauce, but my version of the Chicken Lo Mein recipe is made without oyster sauce.

What is the difference between lo mein and chow mein?

According to this site, essentially they are both egg noodles made from wheat. Which one you use is actually a personal preference as lo mein egg noodles uses soft noodles while chow mein uses crispy fried noodles. I made this recipe with both types of noodles and it was good both times.

How Many Calories in Chicken Lo Mein?

While calorie count depends on the noodles and vegetables you use, this dish serves four people and each serving is 462 calories.

Do I really need a wok to make this dish?

No, you do not. But whichever pan you use, the trick is to make sure that the pan is not overcrowded and all the meat and veggies have enough space to cook thoroughly.

What can I substitute for lo mein noodles?

If you can’t get your hands on lo mein noodles, you can use linguine or spaghetti noodles as they can hold up better to the lo mein sauce. If you go with rice noodles I recommend using a thicker variety rather than the thin ones.

You Might Also Like:

Similar Weeknight Dinners You Might Like:

Thai Lemongrass Chicken Recipe
Spicy Orange Ginger Chicken
Vegetarian Ramen Bowl
Or check out all of my easy chicken recipes and pick one for dinner tonight.

Like Cabbage? Here Are A Few More Recipes Made with Cabbage:

If you try this Chicken Lo Mein recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Chicken Lo Mein Recipe

Ready to up your stir frying game? If so, you need this easy and better than take out Chicken Lo Mein Recipe. It is veggie packed and ready in 30 minutes!

Course Main Dish

Cuisine Asian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 462kcal

Author Aysegul Sanford

Ingredients

For Sauce

3 tablespoons of soy sauce
2 tablespoons hoisin sauce
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1 tablespoon honey

For Chicken

1 1/2 pounds chicken thighs or breasts, cut into small cubes or strips
2 tablespoons soy sauce
1 teaspoon fresh ginger minced
3 cloves of garlic minced

For Veggies and Noodles:

6 oz. egg noodles chow-mein, lo-mein, or any other Asian style noodles
1 large head of broccoli approximately 2 cups – broken into pieces
2 tablespoons vegetable sesame, olive, or canola oil
1 medium sized onion sliced thinly
1 bell pepper cut into small pieces
1 ½ cups cabbage sliced thinly

As Garnish:

¼ cup scallions chopped
1 tablespoon sesame seeds
2 tablespoons fresh cilantro chopped (optional)
sliced lime optional

Instructions

To make the sauce: Place all ingredients in a small bowl and give it a whisk. Set aside.
To prep the chicken: Place chicken thighs, soy sauce, ginger, and garlic into a bowl. Give it a mix. Cover it with stretch film and set aside while you are prepping the veggies.
To cook the noodles: Cook the noodles based on the packaging instructions. 2 minutes before the noodles are fully cooked add in the broccoli florets. Rinse and set aside.
To cook the chicken lo mein: Heat vegetable oil in a large skillet or wok over medium-high heat. Add in onion and bell pepper. Cook, stirring frequently, for 4-5 minutes. Add in the chicken and cook until it starts to brown 4-5 minutes.
Stir in the cabbage, cooked noodles and broccoli, and stir in the prepared sauce. Cook for 2-3 minutes while gently tossing everything around using tongs.
Garnish with scallions, sesame seeds and cilantro if using.
Serve with a wedge of lime.

Video

Notes

Notes:

What to do with the leftovers: I doubt that you will have leftovers, but if you do they make the best lunch on the next day. Simply place your chicken lo mein in an airtight container and keep it in the fridge up to 2 days.
Freezing Chicken Lo Mein: I tried freezing some of this dish and it ended up being okay. However, I can’t say the same thing about the way it looked after it was thawed. It looked mushy. Unless you have to, I do not recommend freezing this dish.
The Toppings: I topped my noodles with scallions, sesame seeds, and some chopped cilantro. You could certainly serve this dish without the toppings, but if you are like me, live for the toppings, go for it.

Nutrition

The post Chicken Lo Mein (30-Minute Recipe) appeared first on Foolproof Living.

Instant Pot Chicken Wild Rice Soup Recipe (Pressure Cooker Method)

Aysegul Sanford — Sun, 21 Feb 2021 17:01:00 +0000

For years, I made my lightened-up Creamy Chicken and Wild Rice Soup on the stovetop. While that recipe is still one of my all-time winter soups, with the ease of Instant pot, you can make it with less advance preparation and in a shorter amount of time.

Unlike its stovetop version, in my version of Instant Pot Chicken Wild Rice Soup (or as my husband calls it, “Instapot” Chicken Wild Rice Soup), you do not need to soak wild rice or use rotisserie chicken. Instead, you literally put all the ingredients in your pressure cooker and let it do its magic in about 45-50 minutes from start to finish.

In my book, a healthy chicken and wild rice soup made with only a few ingredients and with only 10-15 minutes hands-on time is a weeknight dinner winner.

Sounds good? Let’s break it all down.

Ingredients:

To make this pressure cooker chicken and wild rice soup recipe, you will need two sets of ingredients:

Ingredients for the soup:

Mirepoix (aka the magical combo of onions, carrots, and celery): Chop one medium-size onion, 2-3 carrots, and 2-3 stalks of celery. You need about 3 cups of mirepoix for this recipe.
Flavoring Agents: In terms of flavoring agents, I used 5 cloves of minced garlic and fresh thyme. I also sprinkled it with some fresh parsley at the end.
Mushrooms: You need a package of (usually sold in 8 oz. packages) white button or baby Bella mushrooms.
Wild Rice: I used Lundberg’s organic wild rice (affiliate link), but you can also use any good quality Minnesota wild rice you can get your hands on. I do not recommend using quick-cooking wild rice or wild rice blends for this recipe as the time of cooking might be different.
Chicken Thighs: I used a pound of chicken thighs as we love dark meat, but if you want a leaner cut of chicken, you can substitute chicken thighs with chicken breasts.
Chicken Broth & Water: I used 4 cups of my homemade chicken stock and 2 cups of water as liquid.

Ingredients for the roux:

The “creamy” part of this instant pot wild rice soup recipe comes from a homemade roux. If you are not familiar, you can make a roux by first cooking butter with flour and then whisking in some milk and some liquid from the soup until it turns into a thick and creamy mixture.

It is mostly used for thicking soups and stews.

Most recipes you will find for a similar creamy wild rice and mushroom soup recipe uses the traditional method made with a stick of butter. While I think butter is one of the most delicious foods out there, in my lightened up version here, I chose to skip using butter as I believe combining flour, milk, and a cup of the soup liquid was all I need to make this soup deliciously creamy.

So to make my lightened up roux, you will need:

All-Purpose Flour: You will need ½ cup all-purpose flour. If you are following a gluten-free diet, you can use gluten-free flour such as this one (affiliate link).
Whole Milk: One cup of whole milk. You can use skim milk, but I think whole fat milk makes it more creamy.
Liquid from the Soup: Ladle a cup of the soup once it is cooked to mix into the roux.

Are you a big fan of wild rice? If so, check out my favorite ways to cook it:

How To Cook Wild Rice (Stove Top Method)
How To Cook Instant Pot Wild Rice (Pressure Cooker Method)

How to make Chicken Wild Rice Soup in an Instant Pot

To make this instant pot chicken and wild rice soup recipe you need to:

Place all the soup ingredients in your pressure cooker: Literally, place all the soup ingredients in the bowl of your instant pot, secure the lid, set it to sealing position. Select manual and cook at high pressure for 35 minutes. Once it is completed, let it naturally release for 10 minutes and release the rest by turning on the quick release knob.
Remove the chicken: Transfer the now-cooked chicken thighs from the pot onto a plate. Shred the chicken and return it back into the instant pot.
Make the “lightened-up roux”: In a bowl, whisk flour and milk together. Stir in a ladle of the liquid from the soup. Whisk until the mixture is smooth.
Finish cooking the soup: Turn the soup function on and pour the roux into the pressure cooker. Stirring regularly, bring it to a boil and let it cook for 5-7 minutes or until it is thickened to your liking.
*At this point, I recommend not leaving the sight of the soup as it thickens pretty quickly and, if you are not keeping a close eye on it, the bottom of the soup could quickly burn.*
Garnish and serve: Taste for seasoning and add-in if necessary. Ladle into bowls and garnish with fresh thyme or parsley. Serve!

A Few Helpful Notes For The Best Wild Rice Mushroom Soup Recipe

Can I freeze this soup? Yes, this wild rice soup freezes well. To do so, simply bring it to room temperature and place it in an airtight container before you put it in your freezer. Be sure to thaw in the fridge overnight a day before you plan to serve it. If it is too thick, you might need to add in a little water while warming it on the stovetop.
Can I use leftover cooked chicken? If you want to use leftover cooked chicken, I recommend adding the chicken at the same time you add in the roux. Or you can skip the instant pot and make my rotisserie chicken wild rice soup on the stovetop to use your leftover chicken.
Can I make turn this dish into a vegetarian instant pot wild rice soup? You sure can. Double the amount of mushrooms (Use 16 oz. instead of 8 oz.) and use vegetable stock instead of chicken stock.
What if I don’t like mushrooms? If you are serving this soup to picky eaters, who don’t like mushrooms (like my husband), simply omit using them.

Other Healthy Chicken Soup Recipes You Might Like:

Chicken Noodle Soup with Potatoes
Chicken Tomatillo Soup – Crockpot method
Chicken Vegetable Soup
Easy Chicken Chili Recipe
Healthy White Chicken Chili Recipe
Need more inspiration? Check out all our easy soup recipes and chicken recipes

Other Wild Rice Recipes You Might Like:

Wild Rice Pilaf
Wild Rice Dressing – (Perfect for Thanksgiving)
Wild Rice Salad

Instant Pot Chicken Wild Rice Soup Recipe

Deliciously creamy, heartwarming, lightened-up Instant Pot Chicken Wild Rice Soup recipe made from scratch with wholesome ingredients in less than an hour. Simply put everything in your pressure cooker and let it do its magic for a healthy weeknight dinner.

Course Soup

Cuisine American

Diet Halal

Prep Time 10

Cook Time 55

Total Time 1 5

Servings servings

Calories 355kcal

Author Aysegul Sanford

Ingredients

For The Soup:

1 large onion chopped
3 carrots peeled and chopped (approximately 1 cup)
3 stalks of celery chopped (approximately 1 cup)
5 cloves of garlic minced
8 oz. of mushrooms wiped and sliced
1 cup uncooked wild rice rinsed
1 lbs. skinless chicken thighs (or breasts)
4 cups of chicken stock
2 cups of water
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon fresh thyme

For The Roux:

½ cup all-purpose flour*
1 cup whole milk

As Garnish:

½ cups of chopped fresh parsley

Instructions

Place onion, carrots, celery, garlic, mushrooms, wild rice, chicken thighs, chicken stock, water, salt, and pepper in your instant pot (or pressure cooker).
Secure the lid and select manual and set to cook on high for 35 minutes. Let it natural release for 10 minutes and quick release the rest.
Carefully open the lid and remove the chicken thighs onto a plate. Shred them using two forks and put them back in the instant pot.
Place the flour into a medium bowl. Whisk in the milk. Ladle a cup of hot liquid from the pot into the bowl while whisking it constantly to break all the flour bits until no lumps left. Pour the mixture back into the instant pot.
Turn on the soup setting on and bring the soup to a boil. Let it boil for 5 minutes, but be sure to give it a stir a few times during the process.
Give it a taste for seasoning and add in if necessary.
Stir in the parsley, ladle into bowls, and serve.

Video

Notes

Amount of flour: The soup thickened with 1/2 cup flour and a cup of milk make this recipe a thick, almost stew-like soup. If you prefer more of a lighter soup consistency, you can use 1/4 cup flour and 1/2 cup milk to thicken the soup.
Can I freeze this soup? Yes, this wild rice soup freezes well. To do so, simply bring it to room temperature and place it in an airtight container before you put it in your freezer. Be sure to thaw in the fridge overnight a day before you plan to serve it. If it is too thick, you might need to add in a little water while warming it on the stovetop.
Can I use leftover cooked chicken? If you want to use leftover cooked chicken, I recommend adding the chicken at the same time you add in the roux. Or you can skip the instant pot and make my rotisserie chicken wild rice soup on the stovetop to use your leftover chicken.
Can I make turn this dish into a vegetarian instant pot wild rice soup? You sure can. Double the amount of mushrooms (Use 16 oz. instead of 8 oz.) and use vegetable stock instead of chicken stock.
What if I don’t like mushrooms? If you are serving this soup to picky eaters, who don’t like mushrooms (like my husband), simply omit using them.

Nutrition

The post Instant Pot Chicken Wild Rice Soup Recipe (Pressure Cooker Method) appeared first on Foolproof Living.

Chicken Vegetable Soup

Aysegul Sanford — Wed, 17 Feb 2021 15:41:22 +0000

Last year, I was on a beef and vegetable soup kick, and you guys didn’t mind! My Beef Vegetable Soup recipe and my Slow Cooker Vegetable Beef Soup recipes were two of your all-time favorites.

So, this year it was a no-brainer to make a similar version with chicken. I mean, I think we can all agree that there are few things more comforting in this world than a bowl of hot, hearty, and homemade chicken vegetable soup from scratch.

Packed with all of your favorite veggies and homemade, stick-to-your-bones chicken broth, this vegetable chicken soup just warms you from the inside out, fills you up, and makes your home smell divine.

The soup itself is built on a base of homemade chicken stock, which takes this recipe to a new level. However, you can use your favorite store-bought chicken stock as well.

In addition to tasting delicious, this gluten-free and dairy-free chicken broth soup with veggies is good for you. Make a big batch, serve some and freeze the rest for later. If you agree, let’s break it down.

Ingredients

If you look at the chicken and veggie soup recipe written below, you might think there are a lot of ingredients. However, don’t let that stop you because this soup is endlessly customizable with easy substitutions, which I will talk more about below.

Meanwhile, here is a breakdown of ingredients in 3 categories:

Chicken – What Kind of Chicken To Use?

In terms of chicken, I used boneless, skinless chicken thighs.

I like to use thighs because they yield so much chicken flavor that’s perfect for a soup like this, but if you prefer leaner, white meat, skinless chicken breasts will work too.

Vegetables – What Vegetables Do You Put in Chicken Soup?

If you’re asking yourself, “What veggies are good in chicken soup?” I have a simple answer for you, nearly every vegetable!

More than anything, I think you will agree that making this chicken vegetable soup recipe is a great way to clean out your produce drawer and use whatever’s in season.

Since we are in the middle of winter, I used hearty veggies like onions, carrots, garlic, celery, bell pepper, diced tomatoes, Yukon gold potatoes, and fresh green beans.

In the end, I also added fast-cooking veggies like corn, kale, and frozen blanched peas to make it even more veggie-packed.

What other vegetables can I use?

The beauty of this chicken soup with mixed vegetables comes from the fact that you can easily swap ingredients. Don’t have kale; use spinach. No green beans; use broccoli or cauliflower.

For example, if you want to introduce seasonal flavors, parsnips, butternut squash, or sweet potatoes would be great additions in the fall.

The Liquid

In terms of liquid, I used a combination of chicken broth, water, and tomato sauce.

When it comes to broth-based soups like this, I prefer using a combination of water, tomato and broth, mainly because I make my own broth. However, you can use all chicken broth and omit water as well.

Seasoning Ideas

What sets my recipe apart from other more basic chicken and vegetable soup recipes is that I got some help from everyday spices.

Seasoning for the chicken:

I used a combination of paprika, salt, and pepper to flavor the chicken, which helps build a baseline of flavor before sauteeing the veggies and ensures the chicken is flavorful all on its own.

If you are into smoky flavors, you can also use smoked paprika to make this vegetable chicken recipe.

Spices to add to the soup:

For the soup, I seasoned the veggies with some ground cumin. It pairs well with the paprika used on the meat and gives the soup a warm flavor that works beautifully with the vegetables and stock.

Suppose you have it and love the taste; you can also add in a tablespoon of Italian seasoning, which is basically a combination of oregano, basil, thyme, rosemary, parsley garlic powder. With that being said, you can use fresh herbs as well.

How To Make Chicken Vegetable Soup?

The process for making my homemade chicken and vegetable soup has five parts:

Prepare the Chicken: Dry the chicken with paper towels and season with kosher salt, black pepper, and paprika.
Sear the chicken: Heat a tablespoon of olive oil over medium heat. Sear chicken for 3 minutes on each side. Transfer them onto a plate. At this point, they will be browned and not fully cooked. Do not wash the pot! This is the first step in the flavor foundation of your soup.
Add the hearty veggies: Heat vegetable oil in the now-empty — but well-seasoned — pot over medium heat. Add the onion, carrots, celery, bell pepper, and ground cumin. Cook for 8-9 minutes or until vegetables are softened, frequently stirring to prevent burning. Then, add the minced garlic and cook for 30 seconds, until fragrant. Next, add the potatoes, green beans, canned tomatoes (with their juices), tomato sauce, chicken stock, water, and reserved semi-cooked chicken thighs (with their juices and drippings on the plate). Give everything a good stir and scrape the bottom of the pan to loosen any bits at the bottom of your pot.
Bring it to a boil & let it simmer: Secure the lid, and bring it to a boil. Once boiling, turn the heat down to medium-low, and simmer for 15-17 minutes, until chicken thighs are fully cooked, and vegetables are tender.
Shred Your Chicken: Remove the whole, cooked chicken thighs from the pot and place them onto a plate. Shred them using two forks, and add them back to the soup.
Add Remaining Veggies: Stir in the peas, corn, and kale leaves. Bring it to one final boil, and let it simmer for 4-5 more minutes to cook these last additions.
Serve: Remove the bay leaf. If preferred, drizzle it with a squeeze of lemon juice. Ladle it into bowls, and serve with your favorite crust bread. Enjoy!

How Do You Know When To Add Potatoes?

To ensure your cubed potatoes are cooked through, add them early on in the soup-making process when you add the rest of your veggies (except the peas, corn, and kale). They are the starchiest vegetable and will require the most cooking time. Once they’re fork-tender, they’re done!

How To Make It in a Crock Pot?

Like most soups, this stovetop version can easily be turned into a crock pot chicken vegetable soup recipe with a few tweaks to the recipe instructions:

Sear the Meat: Dry the chicken thighs as much as possible, and season with salt, pepper, and paprika. Heat 1 tablespoon of oil in a cast-iron skillet over medium-high heat. Once the oil is shimmering hot, add as many chicken thighs as possible without crowding the pan, and cook until nicely browned on all sides, about 3-4 minutes on each side. Transfer the seared meat to a plate and continue cooking in batches, if necessary.
Place All Ingredients (Except Peas, Carrots, and Kale) in the Slow Cooker: Place the onions, carrots, celery, garlic, potatoes, tomatoes (with juice), tomato sauce, green beans, seared whole chicken thighs, broth, salt, pepper, bay leaf, and cumin in your slow cooker’s insert, and give it a stir. Cook on LOW for 6-8 hours or on HIGH for 4-5 hours.
Shred Chicken and Add Remaining Veggies: During the last 30 minutes of cooking, remove your chicken thighs and shred them using two forks (or you can cut them into bite-sized pieces.) Then, add the meat, peas, carrots, and kale to your soup and cook for an additional 5-10 minutes until the kale is tender but not falling apart.
Taste and Serve: Give it a taste, and add more seasoning if necessary. Ladle into bowls, garnish with fresh parsley, serve, and enjoy!

A Quick Note on Slow Cooker Chicken Vegetable Soup: The step where we brown the chicken is optional. While I think the extra browning step adds an additional flavor to the overall dish, you can skip it and add the raw chicken into the slow cooker with the veggies and follow the recipe as written.

What To Serve It With?

A Loaf of Crusty Bread (Or French Baguette): If you have the time, I highly recommend baking your own crusty bread like my No-Knead Bread. There’s nothing better than dunking a chunk of homemade bread into homemade soup!
Savory Cornbread Muffins: These are so good that I typically keep a batch of them in the freezer during the winter months to serve with soups and chilis. Flavored with scallions and cheddar cheese, these go well with anything, but especially brothy dishes!
A Simple Salad: If you want an extra serving of veggies with your soup, a simple salad like my Spring Mix Salad, Brussels Sprout Kale Salad or my Fall Harvest Salad would be delicious!
Wild Rice: While wild rice is delicious all on its own, it also works wonderfully with soups, especially chicken soups. Its nutty, earthy flavors would pair well with the veggies in this chicken tomato soup, as well as the cumin and paprika. Just cook it ahead of time, portion it into bowls, and ladle the hot soup on top. And if you need help, check out my foolproof guide to how to cook wild rice on the stovetop and Instant Pot Wild rice recipe.
Your Favorite Crackers: Oyster crackers, Saltines, or even tortilla chips would be a delicious, salty, crispy treat to enjoy with this soup.

Variations:

I love this hearty chicken vegetable soup recipe because it’s completely adaptable to fit your taste buds and what you’re craving. Here are some ideas on variations to try:

Stewed Chicken In Crock Pot: If you prefer this soup to have more of a thick chicken stew consistency, try our slow cooker version.
Chicken Vegetable Noodle Soup: If you want to change it up, use your favorite pasta instead of potatoes. Simply add them to the cooking liquid in the last 10 minutes and cook it to your liking.
Low-Calorie Chicken Soup: If you want to make it low-calorie, feel free to use chicken breasts instead.
Chicken Soup with Frozen Vegetables: While I prefer to use fresh vegetables that are in season (except for frozen peas), for the best texture and flavor, if it’s more convenient to use all frozen veggies, go for it! If you decide to go the frozen vegetable route, omit the fresh carrots, green beans, and frozen peas and just purchase a 24-oz bag of frozen mixed vegetables instead and add them during the last 30 minutes of cooking to avoid overcooking them.
Quick Chicken Vegetable Soup Recipe: If you are short on time, you can use leftover or rotisserie chicken. Doing so allows you to skip the sauteeing step and save at least 15 minutes.
Spicy Chicken Vegetable Soup: If you’re a fan of heat and spice, consider adding some diced jalapenos, red pepper flakes, and/or cayenne pepper to this soup. Great for opening your sinuses!

How To Store, Freeze & Reheat

This chicken tomato vegetable soup can be frozen for up to 3 months. Allow the soup to cool completely and come to room temperature before freezing, then follow these steps:

To Store: Ladle leftover soup into an airtight container or plastic bag and keep in the fridge for up to three days.
To Freeze: Ladle cooled soup into individual airtight, freezer-safe containers or plastic bags, and freeze for up to three months. Pop one out of the freezer to defrost in the fridge overnight.
To Reheat: Allow frozen soup to thaw in the fridge overnight before reheating. Then, place chilled soup in a saucepan over medium-low heat until just boiling and warmed through. The goal is to warm, not cook again. Ladle into bowls and enjoy!

FAQs

Can I cook the chicken frozen?

I would recommend thawing the chicken before adding it to the soup for this recipe.

Can I use bone-in chicken?

Yes, you can. Be sure to remove the bones when you are shredding the chicken after it is cooked.

Can I use leftover rotisserie chicken?

Yes, you can. Using leftover rotisserie chicken would help save time when making this chicken soup. Simply shred leftover chicken and add it at the same time you are adding the tomatoes.

How can I thicken my soup?

You have a few options. First, let the soup simmer longer so it can reduce and get thicker. Second, you can make a cornstarch slurry by mixing a few tablespoons of cornstarch with the cooking liquid in a small bowl and then stirring the mixture into the soup.

Other Healthy Chicken Soup Recipes You Might Like

If you are a fan of homemade chicken vegetable soup recipes from scratch, you might also like the ones below that I think are perfect for cold winter evenings:

Lightened-up Creamy Chicken and Wild Rice Soup
Crockpot Chicken Tomatillo Soup
One Pot Chicken Fricassee
White Chicken Chili
Chicken Potato “Noodle” Soup
Stuffed Cabbage Soup (This calls for beef, but you could easily swap for ground chicken or turkey if you prefer poultry to red meat.)

If you try this Vegetable Chicken Soup recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Chicken Vegetable Soup Recipe

This chicken vegetable soup recipe is an easy and healthy one pot dinner that you can make in less than an hour. It is packed with hearty vegetables & shredded chicken in a tomato-flavored broth. Packed with veggies and easy to customize with what you have in the fridge.

Course Soup

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 446kcal

Author Aysegul Sanford

Ingredients

For The Chicken:

1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon paprika
1 ½ pounds boneless skinless chicken thighs or breasts
1 tablespoons vegetable oil

For The Soup:

1 tablespoon vegetable oil
1 medium size onion chopped
2 stalks of carrots cut in small pieces (~½ cup)
2 stalks celery cut in small pieces (~½ cup)
1 small bell pepper cut into chunks (~¼ cup)
1 teaspoon ground cumin
2 cloves garlic minced
2 medium sized Yukon gold potatoes cut into 1 inch cubes
1 cup green beans ends removed cut into 1-2 inch pieces
1 28 oz can of diced tomatoes
1 14 oz can of tomato sauce
4 cups chicken stock
2 cups water
1 cup green peas
1 cup corn fresh, frozen and canned would all work
2 cups kale leaves ribs removed

Instructions

Prepare the chicken: Mix together salt, pepper, and paprika in a bowl. Pat dry chicken thighs using paper towels. Season chicken on both sides.
Sear the chicken: In a large heavy bottom pot (like a Dutch oven), heat 1 tablespoons of oil over medium heat. Sear chicken thighs, 3-minutes on each side. Transfer them onto a plate. At this point, they will not be fully cooked, which is fine. Do not wash the pot.
Sautee veggies: Heat vegetable oil in the now-empty pot over medium heat. Add in onion, carrots, celery, bell pepper, and ground cumin. Cook, stirring frequently, 8-9 minutes or until vegetables are softened.
Stir in the garlic and cook for 30 seconds.
Add in the rest of the veggies & cook: Add in potatoes, green beans, tomatoes (with their juices), tomato sauce, chicken stock, water and reserved semi-cooked chicken thighs (with their juices). Give it a large stir. Put the lid on and bring it to a boil. Once it comes to a boil, turn the heat down to medium-low and let it simmer for 15-17 minutes or until chicken thighs are fully cooked (when a thermometer inserted in the thickest part of the chicken it should at least register 165 degrees F or 74 degrees C).
Remove chicken from the pot onto a plate. Shred using two forks and put it back into the pot.
Stir in the peas, corn and kale leaves. Bring it to a one final boil and let it simmer for 4-5 more minutes.
Ladle into bowls and serve.

Video

Notes

Ingredient substitutions: This recipe is very versatile. If you are missing a few ingredients, you can either omit them or use other vegetables. Don’t have kale? Use spinach. Don’t have green beans? Use broccoli or cauliflower.

This chicken vegetable soup can be frozen for up to 3 months. Allow the soup to cool completely and come to room temperature before freezing, then follow these steps:

To Store: Ladle leftovers into an airtight container or plastic bag and keep in the fridge for up to three days.
To Freeze: Ladle cooled soup into individual airtight, freezer-safe containers or plastic bags, and freeze for up to three months. Pop one out of the freezer to defrost in the fridge overnight.
To Reheat: Allow frozen soup to thaw in the fridge overnight before reheating. Then, place chilled soup in a saucepan over medium-low heat until just boiling and warmed through. The goal is to warm, not cook again. Ladle into bowls and enjoy!

Nutrition

The post Chicken Vegetable Soup appeared first on Foolproof Living.

Healthy White Chicken Chili

Aysegul Sanford — Wed, 03 Feb 2021 07:06:00 +0000

This post has been sponsored by Swanson®. All thoughts and opinions are my own.

I am not going to lie, I did not grow up eating chili. The Turkish cuisine equivalent of chili was beef stew. That is what we ate in the thick of winter when we couldn’t put on any more layers to feel warm. But after living in the US for almost 10 years now, I find so much comfort in chili recipes and this Healthy White Chicken Chili recipe is one that I make often.

My mother used to call it “warming yourself inside out.” Eating a big bowl of her beef stew was the only way to beat the cold winters of my childhood.

Fast forward to today, 19 years of living in the US and being married to an American man, and I am now finding comfort in various chili recipes during the coldest days of winters.

Though once again, I am realizing that eating a big bowl of this healthy white chicken chili is the only way to handle this -2 F degree weather. So, if you are in the same boat, let’s warm ourselves inside out, like my mother used to say, and make a big pot of chili.

I love this Easy White Chicken Chili recipe because

It is made with rotisserie chicken, canned beans, and Swanson® Chicken Broth: America’s #1 broth and trusted for 70 years. In other words, you can easily grab everything from the supermarket on your way back home from work.
The whole recipe comes together in less than 45 minutes, and it easily feeds a family of 4.
It freezes well. If you are a small family like us, you can easily freeze the leftovers and serve them later.
It can also be made in a pressure cooker if that is what you prefer. If you need a good recipe for it, be sure to check out my Instant Pot White Bean Chicken chili recipe.

What is white chili?

Before I continue to explain how I make this easy white bean chicken chili recipe, I want to go back to the basics and explain the difference between regular chicken chili (like I made in this Easy Chicken Chili Recipe) and white chicken chili.

The traditional chili recipe is usually made with ground beef mixed in with chili powder (made from roasting chili peppers and grinding them), ground cumin and ground coriander, jalapeno pepper, tomato paste, crushed tomatoes, and various cooked beans like black beans and red kidney beans, depending on what you have on hand. Obviously, the end result is a thick chili that is dark red.

On the other hand, white chili (some also call it white bean chili) is made with ground coriander, ground cumin, white beans (either Navy or Cannellini beans), mild green chiles, corn, and chicken (or turkey and pork). Since there are no tomatoes or chili powder, it ends up being a white chili.

Though, I have to say, as you will see in the white chicken chili recipe below, I added a teaspoon of chili powder as I love its taste. And since it is much less compared to the regular chili recipe (as opposed to ¼ cup), it doesn’t change the color of the overall dish.

How to make?

When it comes to making this low fat white chicken chili, you have a few options. I made the recipe on the stove top as I wanted this to be a quick and easy weeknight chili recipe.
However, I will outline a few other methods below:

Stove top method

First method is the stove top method. Like I mentioned earlier, I wanted this recipe to be one that you can make on a Tuesday night.

To do so, I picked a small rotisserie chicken, a can of green peppers, some canned Cannellini beans, and Swanson® ’s chicken stock from the store.

I love Swanson® products, not only because they taste good but also because they are made without the use of artificial flavors or preservatives.

I also love that they have a wide collection of broths and stocks that you can pick from. I opted for their unsalted chicken stock as I wanted to adjust the seasoning myself, but you can pick whichever works for you and your recipe.

The process of making this healthy white chicken chili recipe has 2 parts.

Cook the aromatics & add in the rest of the ingredients: Cook a chopped onion along with spices, green peppers, and garlic. Then add in the beans, shredded chicken, corn, and chicken stock.
Let it simmer: Bring it to a boil and let it simmer for 20-25 minutes. After a good 20-25 minutes of simmering on the stove top, you end up with a healthy and delicious pot of white chicken chili.

Crockpot Method

If you have more time, then you can easily make it in your slow cooker. Though, for this method, I recommend using uncooked chicken and letting the crockpot (and time) do its magic.

To make healthy crockpot chicken chili, you add in onion, spices, green chiles, garlic, corn, beans and chicken stock in your slow cooker. Then, nestle the chicken (I recommend using 1 ¼ pounds of chicken thighs) into the mixture.

Put the lid on and cook for 4-6 hours on low or 3-4 hours on high heat setting. Once it is cooked, all you have to do is to fish out the cooked chicken, shred it, and add them back into the mixture.

Some people use an immersion blender to blend some of the mixture (half of the chili mixture) to make it thicker. While it is an extra step, it does a really good job of making your white chili thicker with chunks of shredded chicken with every bite.

This Crockpot Chicken Tomatillo Soup I shared a while back is a great example of using this technique.

However, please know that you would totally be fine if you skip this step.

Low calorie white chicken chili

Okay, this one is not quite a “method” per se. However, I wanted to include it just in case you are calorie conscious and prefer a skinny white chicken chili instead.

While I am a big fan of dark chicken meat, by using chicken breasts or chicken tenders, you can easily cut down on calories.

If you are using rotisserie chicken (like I did), you can just shred the chicken breasts and add them into the chili.

If you are using the crockpot method, then you can swap chicken thighs with chicken breasts.

What to serve with white chicken chili?

When it comes to serving chili, I usually go for a lot of toppings. Chopped red onion, cubed avocados, fresh cilantro, pickled jalapeños, Mexican (or cheddar) cheese, tortilla chips, and a dollop of sour cream are a few that comes to mind.

However, this is the part that you can get as creative as you like and add in whatever you have on hand.

Additionally, if I have time to make it, I serve my chili with Homemade Cornbread Muffins or my Cast-Iron Jalapeno and Scallion Cornbread.

A Few tips for the best healthy chicken chili recipe

Freezing Instructions: Like I mentioned earlier, this white chicken chili recipe freezes well. To do so, simply let it come to room temperature, place it in an airtight container, and freeze up to 2 months. A day before serving, let it thaw in the fridge.
Love your chili spicy? If you are a lover of spicy chicken chili, you can use sliced jalapeños (with the seeds intact) instead of canned green chiles and add hot pickled jalapeños on your toppings list. Though some of those are really hot so be careful.
Can I use ground chicken or ground turkey? Absolutely. I have swapped rotisserie (or leftover) chicken with ground chicken many times in the past and it worked perfectly. The good thing is that ground chicken (or turkey) cooks fast, so it wouldn’t take much longer for you to be able to put your chili on the table.
Is Chicken Chili healthy? While I think this white bean chicken chili is a healthy dish, I can see myself getting in trouble with toppings. If you are trying to watch your waistline or simply trying to eat healthy, I recommend avoiding tortilla chips, cheese, and sour cream as toppings.

Whether you are looking for a chili recipe you can make on a Tuesday night or feeling under the weather during these cold days of winter, I hope this chicken chili recipe will come handy.

Other chili recipes you might also like

Other chicken recipes you might also like

Healthy White Chicken Chili Recipe

Made with rotisserie chicken and canned beans, this Healthy White Chicken Chili Recipe is a one-pot dish that is ready in less than 45 minutes. Whether you serve it to a crowd or make a big batch to freeze for later, it is a great crowd pleaser to keep you and your family warm during the cooler months of the year.

Course Dinner

Cuisine Mexican

Prep Time 10

Cook Time 30

Total Time 40

Servings servings (6 cups)

Calories 372kcal

Author Aysegul Sanford

Ingredients

For The Chili:

1 tablespoon olive oil
1 large onion chopped
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1 can of green peppers or 1 large jalapeno pepper seeded and chopped
2 cloves of garlic
2 15-oz. cans of Cannellini beans, drained and rinsed
1 small rotisserie chicken deboned and shredded (approximately 4 cups)
1 cup whole corn kernels plus more as garnish
4 cups Swanson® unsalted chicken stock
1 teaspoon kosher salt
1/4 tsp ground black pepper
¼ cup fresh cilantro chopped

As Garnish (Optional)

1 ripe avocado cut into small pieces
1 jalapeno sliced
4 tablespoons of sour cream

Instructions

Heat oil in a heavy bottom pot (with a lid) on medium-high heat. Add in the onion, ground cumin, ground coriander, and chili powder. Cook, stirring frequently, until onion is translucent—4-6 minutes.
Stir in the green peppers and garlic. Sautee for 30 seconds.
Add in the white beans, shredded chicken, corn, Swanson® chicken stock, salt and pepper. Give it a stir.
Put the lid on and bring it to a boil. Then, turn the heat down to medium and let it simmer for 15-20 minutes or until it is slightly thickened.
Add in the chopped cilantro and give it a stir.
When ready to serve, divide it amongst 4 bowls and garnish with cubed avocado and sliced jalapeños if preferred.

Video

Notes

To make healthy crockpot chicken chili:

Add in onion, spices, green chiles, garlic, corn, beans and chicken stock in your slow cooker. Then, nestle the chicken (I recommend using 1 ¼ pounds of chicken thighs) into the mixture.
Put the lid on and cook for 4-6 hours on low or 3-4 hours on high heat setting. Once it is cooked, all you have to do is to fish out the cooked chicken, shred it, and add them back into the mixture.

Nutrition

This healthy white chicken chili recipe was originally published in March of 2019. It has been updated in February 2021 with more helpful information and no changes to the originally published recipe.

The post Healthy White Chicken Chili appeared first on Foolproof Living.

Chicken Stroganoff

Aysegul Sanford — Mon, 25 Jan 2021 23:40:32 +0000

I first dabbled with making my own homemade stroganoff in 2014 after reading about it in America’s Test Kitchen. Naturally, I started with their version of easy beef stroganoff — the wildly popular comfort food that originated in Russia and quickly made it onto many American families’ dinner tables. And it was a hit!

I found that the right cut of beef and a homemade stroganoff sauce were key in making this meal a standout dish. But this got me thinking, why stop at beef? Can you make stroganoff with chicken? The answer is yes, and that is what we are making today; my foolproof chicken stroganoff recipe.

Why Make This Recipe?

Because it is made in one-pan on the stovetop for a quick, easy and budget-friendly meal that you can make on a Tuesday night in under an hour.
The homemade chicken stroganoff sauce is made from scratch by simmering egg noodles with chicken and mushrooms without the use of cream of mushroom soup.

Ingredients

There are two components to this chicken stroganoff (aka pollo stroganoff recipe) – the meat and noodles and the homemade stroganoff sauce.

Best Cut of Chicken Meat For This Recipe

I found that the best cut of chicken for stroganoff is boneless and skinless chicken thighs. However, you can also use skinless chicken breasts in this recipe.

The trick to getting super tender chicken, regardless of the cut you use, is to:

Cut it in even pieces against the grain
Season it well
Give it a quick sear

Ingredients for the Stroganoff Sauce / Gravy

Fat for Sautéing: You can use any neutral-flavored vegetable oil here. You can also use butter, which of course, yields a rich, delicious stroganoff.
Onions: One medium yellow onion is all you need; white onions will work, too.
Garlic
Baby Bella Mushrooms: I used baby Bella mushrooms, but you can also use white button mushrooms.
Fresh Thyme and Italian Parsley
All-Purpose Flour: For making and thickening the stroganoff sauce
White Wine: Pick a dry white wine like Pinot Grigio or Chardonnay. If you want to make this recipe alcohol-free, you can swap out this ½ cup of wine for a ¼ cup of apple cider vinegar.
Dijon Mustard
Worcestershire Sauce
Low-Sodium Chicken Broth: You can make chicken stock at home or buy it from the store. If you do, I recommend getting low-sodium broth.
Wide Egg Noodles: Egg noodles cook quicker than the usual pasta and require less liquid, which works perfectly in this chicken mushroom noodle recipe. Alternatively, if you are following a gluten-free diet, you can use gluten-free pasta/egg noodles.
Sour Cream: I recommend using full-fat sour cream, but low-fat version would also work.
Lemon Juice: Freshly squeezed lemon juice adds a pop of brightness at the very end.
Salt and Pepper: I always use Kosher salt.

How To Make It?

Prep & season the meat: Pat-dry chicken with paper towels and cut it into small 1-2 inch cubes. Whatever you do, do not skip this step. Drying the meat thoroughly will help achieve perfect browning, which will result in a tender, juicy chicken for your stroganoff. Season with kosher salt, black pepper, garlic powder, and paprika.

Sear the meat: Heat a tablespoon of vegetable oil in a large skillet over medium heat. Sear the first half of the chicken for 3-4 minutes on each side, making sure to achieve a golden brown crust. Place cooked chicken in a bowl. Repeat this process with the rest of the oil and chicken. Set it aside. Do not wash the skillet! You should be left with bits of the chicken and some brown spots that are key for creating a super flavorful stroganoff sauce.

Cook the aromatics: Melt two tablespoons of butter, add in the onion, and cook for about 5-6 minutes or until softened, stirring frequently and scraping the browned bits and pieces of chicken at the bottom of the pan. Stir in the garlic and cook for 30 seconds. Then, add the mushrooms and thyme, and cook until mushrooms are softened, approximately 4-5 minutes.

Stroganoff Sauce

Make the stroganoff gravy: Next, add the flour and cook, stirring constantly, for a minute. Pour in the wine, dijon mustard, Worcestershire sauce, chicken stock, salt, and pepper. Give it a stir to combine, scraping up any remaining seasoned chicken and vegetable bits.
Add the reserved chicken back into the pan, and stir. Secure the lid, bring the stroganoff sauce to a boil, reduce the heat and let it simmer for about 15 minutes until the chicken is fully cooked.

Stir in the Egg Noodles: Lastly, stir in the egg noodles, cover and let cook 10-12 minutes, stirring occasionally. Remove from heat and stir in the sour cream and lemon juice off the heat. Garnish with fresh thyme and/or parsley, and enjoy.

PRO TIP: Sour cream and lemon juice are acidic, so stir them into the sauce after it has been removed from the heat. If you add these two ingredients over heat, they will cause the sauce to break and curdle. Room-temperature sour cream also creates a better emulsion than cold.

What To Serve It With?

To complete the meal, serve your chicken stroganoff with:

Variations

Spicy Chicken Stroganoff: If you’d like to spice up your stroganoff, you could add a few shakes of crushed red pepper flakes, cayenne pepper, paprika, or even a couple of drops of hot chile oil.
Chicken Stroganoff without cream: Want to make this without sour cream or dairy free? Simply omit the sour cream at the end and use vegetable oil to cook with instead of butter.
Chicken Stroganoff with no Mushrooms: If you are not a fan of mushrooms, you can simply leave them out! This chicken stroganoff is still delicious sans fungi.

Can You Make It Ahead of Time?

You most certainly can! But you’ll want to omit the egg noodles until just before serving. Otherwise, they may fall apart in the days leading up to your meal while being refrigerated or frozen as they are softer than typical pasta (like spaghetti or fettuccine).

So, if you’re looking to turn this into a make ahead chicken stroganoff recipe, follow steps 1-7, then wait to add the egg noodles when you reheat and prepare to serve.

Like with anything, the key is to let your chicken and stroganoff sauce completely cool and come to room temperature before storing in an airtight container and placing in your fridge.

How To Store, Freeze, and Reheat?

Store any leftover chicken and stroganoff sauce in an airtight container or Ziplock bag in your refrigerator for up to 3 days. Omit the egg noodles, if possible, and instead prepare before serving. If you need to store the noodles with the sauce, refrigerate for up to two days.
To freeze, cook therecipe up to step 7 — before you add the noodles — allow it to cool completely and come to room temperature. Place in an airtight container or Ziplock bag, and freeze for up to a month.
To reheat, allow the frozen chicken stroganoff to thaw in the fridge overnight the day before you are planning to serve. Then, transfer it into a sauce pan and heat over medium heat until warmed through and starting to bubble at the edges. Add the egg noodles, and cook until they are softened. You should have enough liquid, but if you feel like it needs more add in some broth or water. Remove the chicken stroganoff from the heat, and then add the sour cream, lemon juice, and herbs before serving. Enjoy!

FAQs

Is Stroganoff German or Russian?

According to this article on Wikipedia, Stroganoff is a Russian dish made by sautéing meat in a sauce with sour cream dating back to the 19th century.

What does the word stroganoff mean?

According to Dictionary, Stroganoff means a dish of meat sautéed with onion and cooked in a sauce of sour cream, seasonings, and, usually, mushrooms.

What is stroganoff sauce made of?

Stroganoff sauce is usually made of vegetable oil (or butter), onion, garlic, mushrooms, all-purpose flour, white wine, dijon mustard, Worcestershire Sauce, and chicken stock.

Other Chicken Dinner Recipes To Try

If you enjoyed this recipe for Chicken Stroganoff with mushrooms, I invite you to check out my collection of easy chicken recipes or check out the ones below that I hand-selected for you:

Chicken Stroganoff Recipe

This Chicken Stroganoff recipe has everything you love about Beef Stroganoff, but made with chicken instead. Tender Chicken thighs simmered in silky stroganoff sauce with egg noodles, this is a great weeknight dish that you can make under an hour.

Course Chicken, Dinner

Cuisine Russian

Diet Halal

Prep Time 15

Cook Time 35

Total Time 55

Servings people

Calories 727kcal

Author Aysegul Sanford

Ingredients

For the Chicken:

1 teaspoon kosher salt
¼ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 ½ pounds chicken thighs Boneless & skinless (Skinless chicken breast can also be used)
2 tablespoons vegetable oil

For the Stroganoff Sauce/Gravy:

2 tablespoons vegetable oil or butter
1 onion sliced thinly
3 cloves garlic minced
10 oz. mushrooms I used baby bella but button mushrooms would also work
1 teaspoon fresh thyme chopped plus more as garnish
2 tablespoons all purpose flour
½ cup dry white wine Pinot Grigio or Chardonnay would work
1 tablespoon dijon mustard
1 tablespoon worcestershire sauce
2 cups chicken stock preferably homemade or low-sodium
1 teaspoon kosher salt
½ teaspoon black pepper
3 cups wide egg noodles
½ cup sour cream
2 tablespoons lemon juice
¼ cup fresh parsley chopped

Instructions

To prepare the chicken: Mix together salt, pepper, garlic powder, and paprika in a small bowl. Dry chicken thighs with a paper towel. Cut them into small pieces (1-2 inch cubes) and season with the salt mixture.
To cook the chicken: Heat a tablespoon of vegetable oil in a large skillet over medium heat. Sear the first half of the chicken for 3-4 minutes on each side. Place cooked chicken in a bowl. Repeat the same process with the rest of the oil and chicken. Cover the bowl with aluminum foil and set aside. Do not wash the skillet. You should be left with the remainings of the chicken and some brown spots.
To cook the vegetables: Heat vegetable oil (or butter) in the now-empty skillet. Add in onion. Cook, stirring frequently scraping the bits and pieces of chicken at the bottom of the pan, for about 5-6 minutes or until softened. Stir in the garlic and cook for 30 seconds.
Add in mushrooms and thyme and cook until mushrooms are softened, 4-5 minutes.
To make the sauce: Add flour and cook, stirring constantly, for a minute.
Pour in the wine, dijon mustard, and worcestershire sauce, chicken stock, salt and pepper. Give it a stir to combine.
Transfer the reserved chicken back into the pan. Stir to combine.
Put the lid on, bring it to a boil and let it simmer for about 15 minutes until the chicken is fully cooked.
Stir in the egg noodles and cook for 10-12 minutes or until fully cooked, keeping a close eye on it and stirring it a few times as it cooks.
Meanwhile, whisk together the sour cream and lemon juice in a small bowl.
Off the heat, add the sour cream mixture into the chicken stroganoff and give it a big stir.
Garnish with fresh thyme and parsley, ladle into bowls and serve.

Video

Notes

If you want to make this recipe alcohol-free, you can swap out this ½ cup of wine for a ¼ cup of apple cider vinegar.
To make ahead: Make the stroganoff sauce, bring it to room temperature, and store it in an airtight container in the fridge. When ready to serve, reheat it in a large skillet and add in the egg noodles. Cook until egg noodles are fully cooked.
Store any leftover chicken and stroganoff sauce in an airtight container or Ziplock bag in your refrigerator for up to 3 days. Omit the egg noodles, if possible, and instead prepare before serving. If you need to store the noodles with the sauce, refrigerate them for up to two days.
To freeze, cook the recipe up to step 7 — before you add the noodles — allow it to cool completely and come to room temperature. Place in an airtight container or Ziplock bag, and freeze for up to a month.

Nutrition

The post Chicken Stroganoff appeared first on Foolproof Living.

Chicken Rice Pilaf with Fresh Herbs (Turkish Style)

Aysegul Sanford — Mon, 21 Dec 2020 05:53:00 +0000

Today’s recipe, Chicken Rice Pilaf, comes from my mother’s cookbook that I inherited after her passing. This easy pilaf recipe was her specialty that she would make during the holiday season. It is the newest addition to my collection of easy Turkish recipes.

Nowadays, I make it every time I make chicken stock and/or have some leftover shredded chicken that I want to use. With that being said, I wrote the recipe below in a way that shows you how to prepare and cook chicken from scratch just in case you do not have leftover chicken on hand.

I serve this dish as an entree, but it could also be served as a side dish with chicken recipes.

What Is Rice Pilaf, and how is it different from rice?

If you do a quick search online, you will see that the term “pilaf” has many names depending on the cuisine it is featured in. In Turkey, we call it pilav, whereas, in other countries, it has been referred to as plov, pilau, and pilaf. They are essentially the same thing, white (mostly long-grain or jasmine rice) cooked with aromatics.

The difference between “rice” and “rice pilaf” is the technique that is used for cooking them. Rice is cooked by first boiling water and then adding rice in it without any additional flavorings. Whereas, rice pilaf is cooked by first sautéing rice with aromatics like butter, spices, onion, garlic, etc., and then cooking it in water/broth.

In the Mediterranean and Middle Eastern cuisines, rice pilaf is usually cooked by sauteing orzo or vermicelli noodles with butter before adding in the rice.

What Kind of Rice Do You Use In This Recipe?

The type of rice I used in this recipe is long-grain white rice. To me, long-grain white rice provides me with a similar taste to my mom’s chicken pilaf recipe.

Ingredients:

This easy chicken pilaf recipe has two sets of ingredients. The first set is for the chicken and the second set is for the rice pilaf.

For The Chicken:

As I mentioned earlier, I usually make this chicken pilaf when I have leftover store-bought rotisserie chicken or if I have some leftover from making chicken stock. Feel free to skip cooking the chicken (and the chicken ingredients) if you are using leftover chicken as well.

If not, gather bone-in chicken thighs, onion, garlic, lemon juice, and water.

For The Rice Pilaf:

To cook the chicken rice pilaf, you will need butter, orzo, long-grain white rice, allspice, ground cinnamon, pine nuts, and water (or chicken stock).

You will also need dried currants, scallions, fresh dill, and fresh herbs to flavor and garnish this chicken rice pilaf recipe.

Substitutions for Ingredients:

Chicken: I used chicken thighs, but you can also use chicken breast or drumsticks. I prefer using a bone-in chicken to provide more flavor, but any chicken you have on hand would work in this recipe.
I usually remove the skin, but it is a personal preference, and either way would work.
Dried Currants: If you cannot find dried currants, you can also use dried golden raisins.
Orzo: You can substitute orzo with vermicelli noodles.
Pine nuts: You can use sliced or slivered almonds in place of pine nuts.

Step By Step Instructions – How To Make It:

The recipe for this stove-top rice pilaf has three folds.

The first one is cooking the chicken, the second one is cooking the rice pilaf with aromatics, and then the final step is garnishing it with fresh herbs, currants, and scallions.

How To Prepare Chicken?

Start with cooking chicken thighs with the aromatics. To do so:

Prep the chicken: Place chicken thighs, onion, garlic, lemon juice, 1-teaspoon salt, and water in a saucepan with a lid over medium heat.
Bring it to a boil & let it simmer: Once it comes to a boil, lower the heat and let it simmer until the chicken is cooked through, skimming off any foam collected on the top. This should take about 20-25 minutes.

Shred the chicken: Reserve a cup of the liquid to use to cook the rice. Using two forks, shred the chicken into small bite-sized pieces. Set aside. Discard the rest of the liquid, bones, and cooked vegetables.

Soak Currants:

To me, what makes this chicken rice pilaf so special is the addition of currants. The sweetness coming from dried currants mixed in with pine nuts and fresh herbs transforms this otherwise boring rice pilaf recipe into incredibly flavorful rice pilaf. Soaking them in hot water allows them to plump up.

All you have to do is to place them in a bowl and pour over some boiling water and let them sit while you are cooking the chicken and rice.

How to make rice pilaf on the stove?

Start working on cooking the rice pilaf as your chicken is cooking. To cook rice pilaf on the stove, simply:

Saute orzo with unsalted butter: Heat butter in a Dutch oven (or any other heavy bottom pot with a lid) over medium heat. Add orzo and cook, stirring constantly until it is browned. This will take about 5-7 minutes, and your kitchen will smell amazing. Don’t be alarmed if your orzo looks like it is burned a little bit. That is fine.
Add the rest of the flavoring agents & rice: Stir in allspice, cinnamon, pine nuts, and white rice. Sautee, stirring constantly for 6-7 minutes. Make sure that the rice is thoroughly mixed in the rest of the ingredients. Season with salt and pepper.
Pour in the liquid: Add 1 cup of the reserved liquid (from cooking the chicken) and 2 ⅓ cups of boiling water over the rice. Give it a stir. Put the lid on, bring it to a boil, turn down the heat to low, cover tightly with the lid, and simmer for 20 minutes or until all the water is absorbed.

Garnish & Let It Rest:

Once the pilaf is cooked, remove the lid and top it off with the shredded chicken, drained currants, fresh chopped parsley, dill, and scallions.

Put the lid back on and let it rest for 15 minutes. The steam in the cooked rice will warm up the chicken.

How To Serve?

After it is rested, give it a gentle toss and make sure the fresh herbs and chicken are mixed in with the rice pilaf.

I usually serve this chicken pilaf recipe as a centerpiece in a large oval serving or casserole dish. With all the sweet and savory ingredients, it makes the most delicious looking holiday dish. While it is optional, I also recommend seasoning it with a generous amount of freshly ground black pepper at the very end. That is exactly how my mom served this Turkish pilaf with chicken recipe.

Alternatively, you can serve it with vegetable sides such as Butter Garlic Green Beans, Instant Pot Carrots, or Roasted Sweet Potatoes.

Variations:

Baked Chicken and Rice Pilaf: Alternatively, you can use this rice pilaf to stuff a whole chicken (like you would do with turkey) and cook it in the oven. If you prefer to do that, skip cooking the chicken separately and cook the pilaf as it is written in the recipe. Fill the cavity of your chicken with the cooked pilaf and roast it in the oven. When ready to serve, garnish with the fresh herbs and scallions.
Chicken Rice Pilaf Casserole: If you follow the recipe below, you will see that I took advantage of the steam in the pot and warmed the chicken on top of the cooked rice. Alternatively, you can place the cooked rice in a casserole dish, top it off with the shredded chicken, and warm it up in a 300 degrees F oven for 15-20 minutes.

How To Store Leftovers? & How To Freeze?

Leftovers kept in an airtight container in the fridge should keep fresh up to 3 days. When reheating, you might have to add some water into the rice.

I have never been able to be successful with freezing rice. You can technically freeze this dish, but it becomes so mushy that I would not recommend freezing it.

Other Chicken Recipes You Might Also Like:

There you have it, friends, an easy healthy rice pilaf recipe that is (to me) the best way to use leftover chicken. If you are adventurous in the kitchen and want to try chicken recipes from all over the world, here are a few other recipes you might also like:

Chicken Rice Pilaf Recipe

This Chicken Rice Pilaf recipe is an easy to make one pot recipe that is flavored with currants, all spice and pine nuts. While in the recipe below, I cook my chicken from scratch, It is also a great way to use leftover chicken for a filling and flavorful meal.

Course Main Course

Cuisine Mediterranean

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 567kcal

Author Aysegul Sanford

Ingredients

To Cook The Chicken:

1 1/2 pounds bone-in chicken thighs washed skins removed
1 large or 2 small onions, cut into 4 pieces
2 cloves of garlic cut into smaller pieces
2 tablespoons of lemon juice freshly squeezed
8 cups of water

For The Currants:

1/4 cup dried currants
1 cup water

For The Rice:

2 tablespoons unsalted butter
1/4 cup orzo
1 1/2 teaspoons all spice
1/2 teaspoon ground cinnamon
1/2 cup pine nuts
1 1/2 cup long-grain rice rinsed thoroughly
2 1/3 cup water boiling hot

As Garnish:

1/2 cup fresh dill roughly chopped
1/2 cup fresh parsley roughly chopped
2 stalks of scallions (green parts only) – chopped
1 tsp kosher salt
1/2 tsp ground black pepper

Instructions

Cook the chicken and make a quick chicken stock:

Place chicken thighs, onion, garlic, lemon juice, 1-teaspoon salt, and water in a large pot. Bring it to a boil, and then gently simmer (in medium-low heat) until the chicken is cooked through, skimming and discarding the foam from the top as you go, 25-30 minutes.
Transfer the chicken thighs to a plate, and allow them to cool for 10 minutes. Using two forks shred them into smaller and thinner strips. Cover with aluminum foil and set aside. Discard the bones. Reserve 1 cup of the liquid that the chicken was cooked in.

Soak Currants:

Place currants in a small bowl and pour boiling water over it. Set aside.

Cook the rice:

Heat the butter in a large pan. Add orzo, and cook, stirring constantly, until brown. It will look like it is (almost) burning. This will take 5-7 minutes.
Add the allspice, cinnamon, pine nuts, and rice. Cook in medium heat, stirring constantly for 6-7 minutes, making sure that the rice is thoroughly mixed with orzo and spices.
Add 1 cup of the reserved liquid and 2 1/3 cups of boiling water, 1-teaspoon salt and 1/2 teaspoon black pepper. Give it a stir. Bring it to a boil, turn down the heat to low, cover tightly with the lid, and simmer for 20 minutes or until all the water is absorbed.

Garnish and rest:

Remove from the heat. Open the lid, place the shredded chicken on top of the rice. Drain the currants and scatter it on top of the chicken.
Top it off with the fresh herbs and scallions on top of the chicken and currants. Put the lid back on and let it rest (steam) for 15 minutes.
Give it a gentle mix making sure that the shredded chicken pieces are equally distributed within the dish. Place it in a serving or casserole dish,
When ready to serve, season it with freshly grounded black pepper.

Notes

The amount of water and time to cook the rice may differ based on the brand you use. Check for the cooking directions on the package for the right amount of water and time to cook the rice.
I used 1 cup of the liquid that the chicken was cooked in to enhance the chicken flavor and subtracted that 1 cup from the total amount of water I needed to cook the rice.

Nutrition

This Chicken Rice recipe was originally published in December of 2014. It has been updated with new information and photos with no changes made to the originally published recipe.

The post Chicken Rice Pilaf with Fresh Herbs (Turkish Style) appeared first on Foolproof Living.

Slow Cooker Butter Chicken

Aysegul Sanford — Tue, 08 Sep 2020 04:41:06 +0000

If you are someone who finds comfort in flavorful and heartwarming curry dishes, today’s recipe, Slow Cooker Indian Chicken Curry, is for you. In addition to being easy to make with just 15-minutes of hands-on time, it is made lighter (compared to the traditional butter chicken recipe) with less butter and no heavy cream (I used coconut milk instead).

And if you are a fan of crock pot chicken recipes, be sure to also check out our Tomatillo Soup with Chicken and Slow Cooker Chicken Stew.

If you are a fan of easy chicken recipes and prefer the convenience of put-everything-and-forget-about-it crockpot dishes, you need this recipe in your life. I might be biased, but having been making it for years, I am confident that this is the best crockpot butter chicken recipe on the internet. With just the right amount of spices, it is kid-friendly as well.

Ingredients

If you think traditional Indian food requires a bunch of hard-to-get ingredients and complicated techniques, think again! All of the spices for this crockpot butter chicken recipe are pantry staples and can be found at major grocery stores or online.

Simply gather together coconut milk, Greek yogurt, tomato paste, red curry paste, onion, garlic, jalapeno, ginger, garam masala, paprika, ground turmeric, unsalted butter, salt, pepper, and boneless, skinless chicken breasts.

For the finishing touch, you will need cornstarch, lime juice, fresh cilantro, and sliced almonds.

A few helpful tips for ingredients:

Coconut Milk: You will need a whole 14-oz can of full-fat coconut milk. This creates a lusciously creamy sauce without heavy cream.
Greek Yogurt: This is the second component to the creamy portion of this dish and my secret to making this Slow Cooker Butter Chicken recipe healthy. Whole milk yogurt will give you the richest results. Plus, a boost of protein and tang!
Red Curry Paste: Red curry paste is a mash of red chilies, coriander, shrimp paste, lemongrass, garlic, shallots, and galangal (a Thai version of ginger). This is the most widely available curry paste and adds a world of flavor to this crockpot Indian chicken. Look for it in the global section of grocery stores.
Garam Masala: A wildly popular, mild, and warm Indian spice blend found throughout many authentic Indian dishes. Store-bought blends are easily available, but I like to make my own for the best flavor. See PRO TIP below for how to make garam masala at home.
Chicken: Use chicken breasts or chicken thighs without the bone. Cut into 1-inch cubes or ask the butcher to do it for you!

PRO TIP: Don’t have garam masala in your spice cabinet? I use my friend Two Sleevers homemade garam masala recipe. Place the following in a spice grinder (affiliate link) and grind to a fine powder:

2 Tablespoons coriander seeds
1 teaspoon cumin seeds
½ teaspoon whole cloves
½ teaspoon cardamom seeds
2 bay leaves
3 dried red chiles
2-inch piece cinnamon

This recipe will make more than you need, but you can always use garam masala in other recipes like Cauliflower Curry, or Easy Chicken Curry.

Don’t have time to make your own? If so, this is the brand (affiliate) that I like and use.

How to cook butter chicken in a slow cooker?

The best part of this Indian style Crockpot butter chicken is that you literally put all the ingredients in your slow cooker and forget about it for the next 6-7 hours.

I usually prepare everything before I go to bed and wake up to the most amazing smell in the world. All I need to do the next day is simmer basmati rice and warm naan in the oven for an Indian-inspired dinner of your dreams.

Here is what you need to do to make it:

Add creamy and aromatic ingredients to the slow cooker. Place coconut milk, Greek yogurt, tomato paste, red curry paste, onion, garlic, jalapeno pepper, ginger, garam masala, paprika, turmeric, butter, salt, and pepper into your slow cooker. Give it a good mix.
Add the cubed chicken. Stir to coat.

Slow Cook: Set the slow cooker on LOW for 6-7 hours or HIGH for 3-4 hours. If you can, feel free to stir it a few times during the cooking. However, it is okay if you can’t.

How to Make the Sauce

Once the cooking time is over, you will realize that you are left with quite a bit of liquid. I usually serve the chicken in a bowl over basmati rice and ladle the juices over it.

However, if preferred, you can thicken this Indian curry right before serving.

To thicken the sauce:

Mix 2 tablespoons of cornstarch with 1/4 cup of the liquid from the butter chicken until it dissolves.
Pour it back into the slow cooker. Give it a stir and let it rest for 5 minutes.

How to serve:

Right before serving, stir in the lime juice. Garnish with cilantro and almonds.

In my opinion, the greatest way to serve this healthy slow-cooker Indian butter chicken is with fluffy white basmati rice and warm naan bread. However, you can also serve it on a bed of cooked quinoa, wild rice, bulgur wheat, brown jasmine rice, or even black rice.

The starchy dish of your choosing soaks up all the juicy goodness of the butter chicken, and the naan bread acts as a utensil to sop up the rest of the spiced masala sauce!

How to store leftovers & Make-ahead instructions:

This easy crockpot butter chicken recipe will keep really well stored in an airtight container for up to 3 days in the fridge.

The flavors actually get better after a day or two, which makes it a wonderful make-ahead recipe, too.

When ready to enjoy, reheat in a saucepan over medium heat or individually in 30-second increments in the microwave until warmed through.

Recipe Variations

With Vegetables: Add 2 cups frozen green peas when you add the cornstarch slurry
Vegan: Use coconut yogurt, vegan butter, vegan red curry paste (Thai Kitchen is a great brand) and sub out the chicken for 2 heads of cauliflower cut into florets. Feel free to add 1 (14.5 oz) can of drained and rinsed chickpeas for added protein.
Add in a small head of cauliflower: If you want to sneak in some vegetables, add in a small head of cauliflower. Simply, cut it into small florets and add it in the bowl at the beginning with the chicken.
To make it Paleo, Whole30 and Keto: Use coconut milk yogurt and ghee instead of the butter

FAQs

Can I use chicken thighs instead of chicken breasts?

You sure can. However, I find that bone-in chicken thighs (and dark meat in general) produced a more flavorful end product.

Can I cook this in high heat setting (quicker)?

I usually cook all my meat dishes in a low-heat setting as I think it produces a more soft and tender end product, but if you are short on time you can also cook this Indian chicken dish in a high-heat setting for 3-4 hours.

Need a new slow cooker?

In the past, several people asked me about my favorite slow cooker so I thought I quickly share my favorite one with you and tell you why.

I use Crock-Pot 6.5-Quart, Programmable Touchscreen Slow Cooker (affiliate link) and I am very pleased with it. First of all, it is easy to clean, reliable, and fairly affordable.

Secondly, I love that you can easily program it. For example, if I were to set it up at night for 6 hours of cooking, but wake up 8 hours later, I can set it to “warm” setting for it to keep my food warm in the last 2 hours. That way if I wanted to serve it right away, I do not have to reheat it.

Other Crockpot Recipes You Might Like:

If you are like this Easy Crockpot Butter Chicken recipe and like slow cooker recipes in general, here are a few other crockpot recipes I recommend trying:

Slow-Cooker Curried Chicken Breasts
Slow Cooker Basil Chicken in Curry Sauce – Food Charlatan
Crockpot Thai Beef Curry
Slow Cooker Honey Mustard Chicken
Tomatillo Chicken Soup
Crockpot Vegetable Beef Soup recipe
Need more inspiration? Check out all our Slow Cooker Recipes

Slow Cooker Butter Chicken Recipe

This Slow Cooker Butter Chicken is an put-everything-and-forget-about-it kind of Indian crock pot dish for busy people, who love to eat good food. Soft and buttery chicken breasts cooked in slow cooker for 6 hours for perfection. Serve it by itself, or do what I did, and serve it with naan bread and white rice.

Course Main Course

Cuisine Indian

Prep Time 15

Cook Time 6

Total Time 6 15

Servings servings

Calories 517kcal

Author Aysegul Sanford

Ingredients

For the Slow Cooker Butter Chicken:

1 can full-fat coconut milk 14-ounce
¾ cup whole milk Greek yogurt
1 can tomato paste 6-ounce
2 teaspoons red curry paste
1 small onion finely chopped
4 garlic cloves minced
1 jalapeno pepper seeded and chopped
1 ½ tablespoons grated fresh ginger
2 tablespoons garam marsala
1 teaspoon paprika
½ teaspoon ground turmeric
2 tablespoons unsalted butter cut into small pieces
1 ½ teaspoon kosher salt
½ teaspoon black pepper
3 pounds skinless and boneless chicken breast pat dried and cut into 1-inch small cubes

For The Butter Chicken Sauce & Garnish:

2 tablespoons corn starch
2 tablespoons lime juice freshly squeezed
2 tablespoons fresh cilantro roughly chopped
2 tablespoons sliced almonds

To Serve with (Optional)

Naan bread
Cooked White rice

Instructions

Place coconut milk, Greek yogurt, tomato paste, red curry paste, onion, garlic, jalapeno pepper, ginger, garam marsala, paprika, turmeric, butter, salt and pepper into your slow cooker. Give it a mix.
Add the chicken and stir to coat.
Cook in low-heat setting for 6-7 hours* or in high setting for 3-4 hours. If you can, feel free to stir it a few times during the cooking. However, it is okay if you can’t.
After it is cooked, if you prefer the dish to be thicker, you can thicken the sauce by mixing the corn starch in a bowl with 1/4 cup of the liquid from the butter chicken until it dissolves. Then pour it into the slow cooker. Give it a stir and let it rest for 5 minutes.
Right before serving, stir in the lime juice.
Serve with naan bread and white rice and garnish with cilantro and almonds.

Video

Notes

The nutrition values below do not include the calories coming from the bread and rice.
Mine was cooked at the end of 6 hours.
If you are short on time you can cook this in high-heat setting for 3-4 hours.

Nutrition

This recipe is adapted from Half Baked Harvest’s and New York Times’ Slow Cooker Butter Chicken recipe with changes.

This post was originally published in November 2017. It has been updated with new photos and helpful information with no changes to the originally published recipe in September 2020.

The post Slow Cooker Butter Chicken appeared first on Foolproof Living.

Southwest Chicken Salad with Creamy Avocado Dressing

Aysegul Sanford — Sun, 12 Jul 2020 19:23:53 +0000

It seems every chain restaurant has their own version of a Southwest salad – Panera, Chili’s, Applebees, Weight Watchers, Chipotle, McDonald’s (just to name a few).

Although I love the ease and convenience of ordering a prepared chicken salad out at restaurants, making it at home allows you to customize the ingredients and flavors to your own personal taste.

That’s what makes this Southwest Style Salad recipe so special!

It starts off with paprika and cumin-spiced baked bone-in chicken breasts cooked to perfection.

Then, all I have to do is mix together my favorite southwestern vegetable blend (beans, corn and peppers) along with some delicate leafy greens and toss it all together in an insanely delicious creamy avocado dressing.

It’s easy, filling and satisfying meal any night of the week.

And if you cook the chicken ahead of time, the salad takes less than 30 minutes to make from start to finish. That’s much faster than ordering take-out at any of your favorite chain restaurants.

Southwest Chicken Salad Ingredients

This Southwestern chopped chicken salad recipe is made with a handful of fresh and pantry ingredients.

For the chicken, gather together salt, pepper, sweet paprika, ground cumin, olive oil and three bone-in chicken breasts.

For the salad, you will need romaine lettuce, canned black beans, canned corn, colorful mini peppers, jalapeno, scallions, cherry tomatoes, fresh cilantro, cheddar cheese and creamy avocado dressing.

A few helpful tips on ingredients:

Paprika: I used sweet paprika but if you like additional heat, feel free to use spicy hot paprika instead.
Chicken: This recipe calls for three bone-in, skin-on chicken breasts for the right proportion of chopped chicken to the salad. Since chicken breasts typically come in packages of two, I recommend purchasing two packs and cooking the extra chicken breast (seasoned with salt and pepper so as not to steal away from the paprika seasoning) right alongside the other three breasts. This way, you have an extra chicken breast prepped and ready to add to leafy green salads or sandwiches throughout the week.
Alternatively, you can also use storebought rotisserie or grilled chicken for this healthy Southwest salad recipe.

PRO TIP: If working with split chicken breasts is new to you, check out my post on Baked Bone-In Chicken Breasts for an in-depth understanding of how to cook chicken to moist, succulent goodness every time.

Canned Black Beans and Corn: Whenever I think of Southwestern food, the first veggies that come to mind are beans, corn, and peppers. They are my go-to Southwest chicken salad toppings. When preparing them for the salad, make sure to rinse, drain and dry thoroughly. Too much water on the surface can dilute the dressing.
Peppers: I used a few colorful sweet mini peppers, but one bell pepper (any color) would be a wonderful substitute.
Jalapeno: You can’t have Southwestern food without a kick of spice. Easily control the amount of spice by using or removing the seeds and ribs (this is where the majority of the spice lives).
Cheese: I love a sharp, yellow cheddar cheese, but feel free to use mild or white cheddar, pepper jack or Monterey jack, whatever you have on hand.

How to make a Southwest salad

This southwest salad is a filling, satisfying, flavorful weeknight salad recipe easily made by prepping the chicken and then assembling the salad.

The Chicken

Mix the spices. Preheat the oven to 425 degrees F. In a small bowl, mix together salt, pepper, paprika and cumin.
Roast the chicken. Place the chicken on a parchment-lined baking sheet, coat with olive oil and sprinkle both sides with the spice mix. Bake for 30-35 minutes, or until the internal temperature registers 165 degrees F on an instant-read thermometer when inserted into the thickest part of the breast without touching the bone. Set aside to cool for 10 minutes while you prepare the salad.

The Salad

Assemble: Layer the salad greens, black beans, corn, peppers, jalapeno, scallions, cherry tomatoes and fresh cilantro in a large bowl.
Toss: Add the creamy avocado dressing and toss to combine and ensure that all ingredients are coated with the dressing.
Cube the chicken: Cut the cooked and rested chicken into small cubes and place on top of the salad.
Sprinkle with cheese and serve: Add the shredded cheese, give it a gentle toss and serve, with more avocado dressing.

How to make a Southwest dressing

I find the best dressing for a southwest chicken salad is my avocado cilantro lime dressing. The recipe calls for ½ cup dressing, but when I make it for us, I go crazy with the dressing because we are big fans of avocado.

Not only does the avocado provide a healthy dose of fat, but the flavors marry beautifully with the spices, vegetables, and cheese.

Prefer more of a traditional Southwest salad dressing?

That being said, if you are looking for different dressing options to try, I think the closest you can get to some of the restaurant versions of this salad is my go-to creamy southwest dressing, Chili and Lime Dressing, which adds a nice sweet-and-spicy touch. It takes the humble flavor of beans and corn to another level.

Toppings & Variations

I like to consider toppings as the fun and creative part. It’s also the ingredients that are easily customizable to suit your taste buds. A few of my favorite variations include:

Grilled Chicken: Prepare the chicken breasts on an outdoor grill during the spring and summer for a delicious Southwest grilled chicken salad. Grill marks combined with all the rest of the ingredients adds a nice, fire-roasted flavor.
Rotisserie Chicken: Short on time? Head on over to the store and get an already cooked chicken for a quick and easy, meal worthy salad for dinner.
Taco Seasoning: Replace the paprika and cumin with 2 teaspoons taco seasoning for a Tex-Mex seasoned chicken.
Tortilla Chips: Crush a few tortilla chips in your hands and sprinkle on top of the salad just before serving.
Change it up with different dressings: If you like this salad you can switch it up by using different dressing like homemade ranch dressing, or better yet, my healthier Greek Yogurt Salad Dressing.

How many calories are in southwest chicken salad?

One serving of this homemade southwest salad is 769 calories, which includes the chicken, vegetable ingredients, leafy greens, and 2-3 Tablespoons of the creamy avocado dressing.

Keep in mind that it is the quality of those calories that really matter. Unlike restaurant versions, when I make this southwestern chicken salad at home, I can control the quality and quantity of ingredients.

How to store?

If you happen to have leftover salad that’s already been dressed, store it in an airtight container in the refrigerator for up to 1 day. I would not keep it any longer as the avocado dressing begins to wilt the greens.

For longer storage, you can cook the chicken, assemble the salad, make the dressing and store each component in separate glass containers. The prepped ingredients will keep well for up to 4 days in the fridge.

Other healthy chicken salad recipes you might like

Healthy Chicken Salad Recipe (with Greek yogurt)
Asian Sesame Chicken Salad
Chicken Waldorf Salad

Other easy chicken recipes you might like

Open-Face Chicken Caprese Sandwich
Quick Chicken Stir Fry with Roasted Broccoli
Skillet Roast Chicken with Parsnip and Fennel
Spicy Orange Ginger Chicken
Check out all easy chicken recipes on the blog

Southwest Chicken Salad with Creamy Avocado Cilantro Lime Dressing

This delicious and easy-to-make Southwest Chicken Salad is flavored with my homemade Creamy Avocado Dressing. It is topped off with beans, corn, scallions, cherry tomatoes, and cheddar cheese. You can use leftover or rotisserie chicken for a meal-worthy weeknight dinner, or if you have time, cook your own chicken.

Course Salad

Cuisine Southwestern/Mexican

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 512kcal

Author Aysegul Sanford

Ingredients

For The Chicken:

1 ½ teaspoon kosher salt
¾ teaspoon black pepper
1 teaspoon sweet paprika
1 teaspoon ground cumin
6 tablespoons olive oil
3 bone-in chicken breasts (14-15 oz each), patted dry

For the Salad:

6 cups leafy salad greens or romaine lettuce rinsed and spin-dried
1 15-oz black beans, drained and rinsed
1 15 oz. of corn, drained and rinsed
3 mini peppers rinsed and thinly sliced
1 jalapeno pepper seeded or not – based on your heat preference – sliced thinly
4 scallions sliced thinly – both white and green parts
1 cup cherry tomatoes washed and sliced
1 cup fresh cilantro leaves rinsed (optional)
½ cup cheddar cheese shredded
1 cup of Creamy Avocado Cilantro Lime Dressing

Instructions

To cook the chicken: Preheat the oven to 425 degrees F. Mix salt, pepper, paprika, ground cumin in a small bowl. Drizzle chicken with olive oil and sprinkle with the spice mixture on both sides. Place it on a sheet pan and roast for 30-35 minutes or until it registers 165 degrees F when a thermometer inserted in the middle of a breast. Remove from the oven and set it aside to cool for 10 minutes.
To assemble the salad: Place salad greens, black beans, corn, peppers, jalapeno pepper, scallions, tomatoes, and cilantro in a large salad bowl.
Drizzle it with the creamy avocado dressing. Give it a gentle toss to make sure that everything is thoroughly mixed.
Cut the now-cooked and rested chicken in small cubes (or slices) and add it in the salad.
Sprinkle with shredded cheddar cheese and serve.

Video

Nutrition

This Southwest Chicken Salad recipe was originally published in September 2016. It has been updated with more helpful information in July 2020.

The post Southwest Chicken Salad with Creamy Avocado Dressing appeared first on Foolproof Living.

Baked Bone-In Chicken Breast

Aysegul Sanford — Wed, 27 May 2020 16:45:23 +0000

Here is my absolute favorite and foolproof recipe for baking bone-in, skin-on chicken breasts in the oven. Since I cook a lot of chicken recipes, I thought it was about time to share the best way to roast chicken.

This is the chicken I use every time I make my Chicken Salad With Greek Yogurt recipe. But it also makes a wonderful addition to a salad of any style. A subtle hint of soy can transform it for this Asian Sesame Chicken Salad, but you can also slice or dice it and place it on top of Southwestern Chicken Salad.

All it takes is four ingredients and a little bit of know-how to achieve juicy, tender, succulent white meat chicken every time!

What Is Split Chicken Breast?

Split Chicken Breast, sometimes referred to as Bone-In/Skin-On, Half or Chicken Breast with Ribs Attached, are simply whole chicken breasts with the ribs and skin intact.

A whole chicken breast (a large, heart-shape cut of meat – including both sides of the chicken) is literally “split” in two. Although it sounds fancy, this cut of meat is actually quite economical and cheaper than the popular boneless, skinless chicken breasts.

If that weren’t reason enough, the skin and bones provide an extra touch of chicken flavor and allow the chicken to stay moist throughout cooking.

Ingredients

All it takes is four ingredients and three pieces of kitchen equipment for perfectly cooked chicken.

For the recipe ingredients, you will need two split breasts, oil, kosher salt and black pepper.

Chicken Breasts. Purchase the freshest chicken breasts you can find for optimal flavor. Remember, we are buying bone-in chicken breasts (also sold as “Split Chicken Breasts”) with the skin on for this recipe. I always look for the packages of chicken with the furthest expiration date. Sometimes it requires a bit of digging to the back, but it’s worth it. Conventional or organic is totally up to you. Purchase the brand and value appropriate for your budget.
Oil. Any high-heat cooking oil does the trick – this includes avocado oil, grapeseed oil, ghee, or regular olive oil.

PRO TIP: I would not use extra virgin olive oil here. Extra virgin is such a delicate oil, the high cooking temperature can degrade the flavor and integrity of the oil. Save the good stuff for a final drizzle at the very end.

Kosher Salt. Diamond Crystal kosher salt is my go-to salt for most of my recipes. It’s cleaner in flavor and the salt crystals are just the right size to evenly coat the surface of the chicken. If you use table salt, use half the amount listed in the recipe.
Black Pepper. A little goes a long way. Feel free to add more pepper once the chicken breasts are done cooking.

Optional Add-Ins:

While the recipe I am sharing here is a basic one, most bone-in chicken breast recipes use additional flavorings to make it taste even more delicious. Here are a few optional add-ins:

Fresh Herbs: You cannot go wrong with a sprinkle of chopped fresh parsley, rosemary, oregano, or thyme. Simply use whatever you have on hand or works for the recipe you are using your roasted chicken breasts in.
Spices & Flavoring agents: Enhance the flavors of these juicy chicken breasts with a sprinkle of spices like smoked paprika, ground cumin, and ground coriander or flavoring agents like garlic powder and onion powder.

The Perfect Recipe Ratio

After a number of trials and errors, I have finally created the perfect recipe ratio for cooking split chicken breast.

For every 14 – 15 oz Bone-In, Skin-On Chicken Breast, you will need:

2 teaspoons oil (high heat preferred)
½ teaspoon kosher salt
¼ teaspoon black pepper

Kitchen Equipment

For the kitchen equipment, you will need a baking sheet, parchment paper and an instant read thermometer.

Baking Sheet. Use a quarter sheet pan (9×13 inches) (affiliate link) for two chicken breasts and a half sheet pan (13×18 inches) (affiliate link) for four chicken breasts.
Parchment Paper. Lining the baking sheet with parchment paper makes for a more even bake and easy clean-up.

PRO TIP: Some recipes state you can line the baking sheet with aluminum foil. However, it’s important to keep in mind that aluminum foil conducts heat differently than parchment paper, which will alter the baking time and oven temperature. I have tested the oven temperature and cook time with parchment paper.

Instant Read Thermometer. This is the most reliable tool to ensure your baking the chicken to the right temperature. I have one tucked inside my kitchen drawer and use it for all my meat recipes. Here is the one I use (affiliate link).

A Few Tips Before Getting Started

Before we get started with the split chicken breast recipe, here are a few tips and tricks to ensure success in the kitchen.

Bring the chicken to room temperature: I always remove the chicken from the fridge for at least 30 minutes and up to 1 hour before I bake it in the oven. This will allow for an even bake and prevent overcooking.
Pat the chicken dry with paper towels: The dry surface of the meat and high heat from the oven create an even, golden-brown crust (with super crispy skin) during baking. It’s the one trick that results in ultra-crispy chicken breast halves. Make sure not to skip it!
Use an Instant Read Thermometer: As mentioned in the kitchen equipment, it is important to use a cooking thermometer for accuracy. It is fully cooked as soon as the internal temperature of the chicken reaches 165 degrees F (~ 74 degrees Celsius.)
Allow the chicken to rest: This is the most important step when it comes to moist and tender chicken. A short 5-10 minutes under a tent of foil is enough time to get those juices redistributed.
Reserve the pan juices: Although you may want to discard them, the juices on the bottom of the baking sheet pack in so much flavor. Toss them in sliced, diced, or shredded chicken before adding additional ingredients. If there is enough juice on the bottom of the baking sheet, you can even use it to make a homemade pan sauce – but we’ll reserve that cooking lesson for another day.
Save the bones for chicken broth: Nothing beats a Homemade Chicken Stock. Get your money’s worth and use the bones once you’ve removed all that tender meat. The roasted bones make your chicken stock that much more flavorful.

How To Bake Bone-In Chicken Breast

Split chicken breasts are baked in the oven in a few easy steps. First, remove the chicken from the fridge 30-60 minutes prior to baking and preheat the oven(see notes on oven temperature below). When ready:

Pat dry and season the chicken. Pat the chicken breasts dry with paper towels, coat the entire surface (including the backside) with oil, and season both sides with salt and pepper. Alternatively, you can put it in a small bowl and coat everything with your clean hands.
Roast in the oven. Place the now-seasoned chicken (skin side up) on a parchment-lined rimmed baking sheet and bake according to the baking times below, or until the thickest part of the breast meat reaches 165 degrees F. Remove from the oven, tent with aluminum foil, and rest for 5-10 minutes.
Slice, Dice, Shred, and Serve! Enjoy the whole chicken breast as is or slice, dice or shred it to your desired size to use in any one of your favorite chicken recipes.

What Temperature and How Long To Cook Chicken Breast With Bone

There are so many recipes for oven-roasted split chicken breasts, it’s hard to decipher what is the correct oven temperature and cook time. After multiple recipe tests, below are the best temperature and time variances both in Fahrenheit and Celsius scale:

350 degrees F / 177 degrees C – 55-65 minutes
375 degrees F / 191 degrees C – 45-60 minutes
425 degrees F / 218 degrees C 35-45 minutes (preferred method)

It’s important to note that my favorite oven temperature is 425 degrees F. Not only do the halved chicken breasts cook faster, but the higher temperature produces a super crispy, golden-brown crust that is absolute heaven!

The Right Internal Temperature

According to Food Safety guidelines, poultry must be cooked to an internal temperature of 165 degrees F (74 degrees C). This is considered the safe minimum.

In other words, this is the temperature that is hot enough to kill harmful bacteria and germs that cause food poisoning. Make sure to use a food thermometer and insert it into the thickest part of the breast without touching the bone for an accurate reading.

The temperature should read between 160 – 165 degrees F. A few degrees of wiggle room is okay as the temperature will continue to rise after you remove the chicken from the oven (aka carry over cooking).

How To Make Half Chicken Moist

The trick to a succulently moist, tender chicken breast is all about the rest. The juices need time to redistribute throughout the meat, so a quick 5-10 minute rest after roasting will do the trick. Simply tent it with aluminum foil to keep it warm.

Cooking time and oven temperature play a factor too, but as long as you let the chicken rest, it’ll be moist every time.

How To Store

Refrigerator: Store the chicken in an airtight container in the fridge for up to 4 days.
Freezer: Cool the chicken completely and slice, dice or shred to your desired size. I do not recommend leaving the chicken in whole breast form when freezing. Cooked chicken can be stored in individual containers (1-2 cup portions) or a large plastic freezer storage bag. Seal tight, label, date and store for up to 3 months.

How To Thaw Frozen Cooked Chicken

Cooked chicken makes for easy meal prep and adds a wonderful protein boost to any meal. To safely thaw from frozen, you can:

Thaw overnight in the fridge to slowly bring the temperature up.
Submerge the chicken in a ziplock bag in a bowl of cold water for 2-3 hours, or until fully thawed.
Thaw on the “Defrost” setting in the microwave on a microwave-safe dish.

Since the chicken is fully cooked, feel free to enjoy cold on top of easy salad recipes or warm through in soups, stews, chilies or pasta dishes.

Use Bones For Chicken Stock

As mentioned, make sure to keep the bones and use them in your next chicken stock at home. Feel free to use the chicken bones within 3-4 days or freeze and use within 3 months.

Not only is homemade chicken stock more flavorful than store-bought varieties, but it’s the perfect base for soups and stews. I use both the meat and stock in Healthy Chicken and Wild Rice Soup, Healthy Chicken Chili and Easy Chicken Chili Recipe.

What To Serve – What To Make With Split Chicken Breast

It’s easy to cook the chicken and keep it in the fridge for easy meal prep, but there are nights when I love to make a beautifully roasted chicken the star of the show.

Chicken is a wonderful blank canvas to serve with easy side dishes, salads, casseroles, and more. Below are a few ways you can use these baked chicken breasts in your daily cooking:

Serve as the main course: Make it the star of your meal by serving it with roasted vegetables, cooked grains, and a green salad. My favorite combo to serve with freshly baked chicken is roasted asparagus, Brussels Sprouts and Sweet Potatoes, lemon quinoa, and spring mix salad.
Use in salads: Simply shred or cut it into small pieces and top off your favorite salads for a protein-packed meal. I usually serve them atop (or on the side) my Tomato Mozzarella Salad, Mexican Corn Salad Recipe, and Avocado and Kale Salad.
Make it a part of your sandwiches: Slice it and add it as a layer to any of your sandwiches just like I did in this Caprese Chicken Sandwich recipe.
Add it to casseroles: Make a mouthwatering chicken casserole or even chicken pot pie with leftover chicken on a weeknight.

FAQs

Why buy bone-in chicken breast?

Cooking chicken breast with the bone in allow the chicken to roast evenly and help stay moist throughout cooking. When compared to boneless skinless chicken breasts, roasted bone-in chicken is not only juicier but also tastes better.

How long does it take to cook bone-in chicken breast at 350?

It takes about 55-65 minutes to roast bone-in chicken breast in the oven.

How long does it take to cook bone-in chicken breast at 375?

Depending on the thickness of your chicken breasts, it takes about 45-60 minutes to roast bone-in chicken breasts in the oven.

Can I use the recipe and instructions below to roast boneless chicken breasts?

Yes, you can. However, please keep in mind that the baking time will be slightly shorter as boneless chicken breasts are thinner compared to bone-in ones.

Other Chicken Breast Recipes You Might Like:

Baked Bone-In Chicken Breast Recipe

My foolproof step by step guide to Oven Roasted Bone-In Chicken Breasts: Learn how to make the best moist & juicy baked split chicken breast recipe. This recipe is easy to make and made with only 4 ingredients. Roast a batch on your meal prep day and use it in salads, soups, and chilis.

Course Chicken Recipes

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 45

Resting time 5

Total Time 1

Servings Bone In Skin on Chicken Breasts

Calories 328kcal

Author Aysegul Sanford

Ingredients

2 bone-in and skin-on Chicken Breasts 14-15 ounces each
4 teaspoon vegetable oil avocado oil or olive oil
1 teaspoon kosher salt
½ teaspoon black pepper freshly ground

Instructions

Preheat the oven to 425 degrees F. *
Pat dry and season chicken: Pat the chicken breasts dry with paper towels, coat the entire surface (including the backside) with oil and season both sides with salt and pepper.
Roast in the oven: Place the chicken (skin side up) on a parchment-lined baking sheet and bake 35-45 minutes or until the internal temperature reaches 165 degrees F. Remove from the oven, cover it loosely with aluminum foil and let rest for 5-10 minutes.
Slice, Dice, Shred, and Serve! the whole chicken breast as is or slice, dice, or shred to your desired size to use in any one of your favorite chicken recipes.

Notes

Notes:

For best results, remove the chicken from the fridge 30-60 minutes prior to baking and let it come to room temperature.
A word on the best temperature and time for roasting*: There are so many recipes for oven-roasted split chicken breasts it’s hard to decipher what is the correct oven temperature and cook time. After multiple recipe tests, below are the best temperature and time variances both in Fahrenheit and Celsius scales:
- 350 degrees F / 177 degrees C – 55-65 minutes
- 375 degrees F / 191 degrees C – 45-60 minutes
- 425 degrees F / 218 degrees C 35-45 minutes (preferred method)
  It’s important to note that my favorite oven temperature is 425 degrees F. Not only do the halved chicken breasts cook faster, but the higher temperature produces a super crispy, golden-brown skin that is absolute heaven!
You can easily multiply this recipe and bake more chicken breasts if you want.

Nutrition

The post Baked Bone-In Chicken Breast appeared first on Foolproof Living.

Whole Roasted Chicken with Potatoes

Aysegul Sanford — Wed, 22 Apr 2020 15:16:44 +0000

Today’s recipe comes from one of my favorite cookbooks, How to Roast Everything written by the folks over America’s Test Kitchen. I was given this book as a gift.

I think there is something so satisfying about roasting a whole chicken in the oven. To me, it is the definition of comfort food. So today, we are going back to basics and making a simple yet delicious one-pan whole roasted chicken with potatoes.

In addition to providing you with a foolproof and easy recipe for a next-level roasted herb chicken, my goal here is to share with you all the tips and tricks I learned from the masters of the craft. Below, you will find all the ingredients you need, steps you need to follow, the best equipment to use, and substitution ideas of this basic recipe to make it your own.

If you are a fan of cooking simple chicken recipes and looking for creative ideas as to what to make with a whole chicken, I hope this post will provide you with everything you need to know.

Agreed? Let’s break it down.

Ingredients

Does it get any better than this? A one-pan, 7-ingredient dinner that takes minimal hands-on time. Enter my go-to Sunday dinner: Roast Chicken Recipe.

The ingredients in this recipe are simple staples that are likely to already be in your home:

Whole Chicken: We’re going to use a bird weighing 3 ½ to 4 pounds. I find that this is a great size to feed a family of four.
Roast Chicken Seasoning: The bird needs to be well-seasoned before going in the oven. The seasoning we use here is made up of vegetable oil, minced garlic, fresh thyme, paprika, lemon zest, salt, and pepper.
Yukon Gold Potatoes: It is important to select potatoes that are similar in size for even cooking. I usually wash them well under cold running water and use them with the skin on but if you want you can peel them as well.

How To Prepare a Whole Chicken for Roasting

When it comes to preparing a whole chicken for roasting there are two things you need to do:

Properly season the chicken: If you are a fan of Ina Garten like I am, you probably heard her saying that chicken that is not properly seasoned tastes like dishwater. You’ve probably seen her on TV while she was making her chicken broth. I totally agree. Seasoning the bird thoroughly with everyday herbs and spices is one of the most important steps for the most flavorful roasted chicken recipe.

To season properly, start with drying the skin of the chicken and the chicken cavity as much as you can with a few sheets of paper towels. Simply pat chicken dry on all sides as much as you can. Then mix together all the seasoning ingredients in a small bowl and rub it all over the chicken, including under its skin and inside the carcass. I highly recommend letting the chicken rest on the kitchen counter for at least 30 minutes (up to an hour) so that all the flavors in the seasoning have a chance to marinade.

Truss the chicken: If you are not familiar, trussing chicken helps with roasting the chicken in an even way. You can certainly use fancy trussing techniques (watching videos like this one on YouTube) and truss your chicken as the pros do. Or if you find trussing too complicated, you can simply tie legs with kitchen twine (affiliate link) and tuck the wings behind their back (the recommended way for this recipe in the cookbook).

Salting Versus Brining

Brining the chicken is another way that you can ensure properly seasoned chicken. If you have enough time and are using a chicken that is not kosher, you can brine your chicken to make sure that it is well seasoned.

To do so, mix together 2 quarts cold water with 1/2 cup table salt. Place chicken in the water and let it brine 1 hour. At the end of an hour, take it out of the water and pat dry with paper towels to dry it as much as you can.

Use all the seasoning ingredients mentioned in the recipe except salt and follow the recipe as written.

Check out this helpful article for tips on salting and brining chicken.

How To Roast Chicken and Potatoes in Oven:

Once your full chicken is properly seasoned and trussed, most of the work is done. You just need to do a few more things before you can sit back and relax while your oven is doing all the work.

The last few steps for the perfectly roasted whole chicken and potatoes are:

Preheat The Oven: Preheat your oven to 400 degrees F. According to the folks over at ATK, this is the best oven temperature for roasting a whole chicken as it will give you crispy baked skin and juicy meat.
Prepare the potatoes: Slice potatoes in 1-inch thick slices. Toss them with 1 tablespoon of oil, 1 ½ teaspoons of salt, and ½ teaspoon of black pepper. Place potatoes at the bottom of the skillet, arrange them in single layer and cook over medium heat for 7 minutes on the stovetop without touching them until they are golden brown on the bottom. No need to flip (we are just jumpstarting the cooking here, the oven will do the rest of the work.)
Place chicken on top and roast: Place the seasoned whole chicken, breast side up, on top of potatoes in the skillet and transfer it to the oven.

Expert Tips

The best skillet for this recipe: In the book, the authors of How To Roast Everything suggests using an ovenproof, nonstick skillet for cooking potatoes with chicken in the oven. If you don’t own one you can also use a 12-inch cast-iron skillet, dutch oven, or oven-safe pot. I used my Le Creuset Signature Enameled Cast Iron Skillet (affiliate link) and I think it worked perfectly for this recipe. This is my all-time favorite pan that I use almost on a daily basis.
With that being said, you can also use a large roasting pan for this recipe.
Check out this Mediterranean Lemon Chicken recipe, a similar lemon herb-roasted chicken thighs recipe, to see it in action. I especially love that it has a lid and can go from oven to table easily.

A Word On Roasting Chicken and Potatoes Together: To me, the magic of this recipe comes from roasting chicken and potatoes in the same pan. As the chicken roasts, its drippings get soaked by potatoes leaving you with perfectly flavored pillowy potatoes. Here, I would like to note that the original recipe suggested roasting potatoes for another 20 minutes after the chicken was cooked and removed from the skillet. In all my three testings of this recipe, my potatoes were fully cooked when the chicken breast was registered between 165 to 175 F degrees.
In the recipe below, I did not include that step, but if for some reason, your potatoes are not fully cooked you can remove the chicken and put the pan back in the oven to roast them for another 20 minutes.

The Secret to The Most Delicious Baked Whole Chicken: Once the chicken is fully cooked, it is imperative to let it rest for 10-15 minutes for the most juicy roasted chicken. To me, this is the secret to the most delicious chicken recipe. Because if carved immediately after baking, the juices will leak out and the meat will be dry.
So, do yourself a favor, resist the urge, and let your roasted chicken rest on the cutting board before carving.

Variations:

Swap vegetable oil with melted butter and add in more garlic: If you want to switch things up, you can make a garlic butter rub by using 2 tablespoons of unsalted melted butter (in place of vegetable oil) and add in 2 more cloves of garlic to the seasoning mix I used in the recipe below.
Use red potatoes instead of Yukon Gold: While I am a big fan of the creamy Yukon Gold potatoes I have also made this recipe using red potatoes in the past and it turned out very good. I have also seen some people use sweet potatoes and small red potatoes as well. If you are a fan, that could be an option as well.
Add in a few whole garlic cloves: Add in a few peeled garlic cloves and a few lemon with the potatoes for additional flavor.
Add in some carrots in the pan: If you have some carrots on hand slice them 1-inch thick and add them into the pan. You may have to use fewer potatoes to fit them all in, but the sweetness coming from carrots will surely be a nice addition to the overall recipe.
Use rosemary instead of thyme: If I am making this around Thanksgiving or Christmas, I usually switch thyme with an equal amount of fresh chopped rosemary for some holiday flavors. And if you have some on hand, you can also add in a tablespoon of Italian seasoning to make it even more flavorful.
Have you got a pressure cooker? Why not try Instant Pot Whole Chicken for a fun alternative.

FAQs:

How Long To Bake A Whole Chicken at 400 Degrees F?

It will take between an hour to an hour and fifteen minutes for a 3 ½ to 4-pound whole chicken to roast in the oven at 400 degrees F. The best way to know whether or not your chicken is cooked is by using a meat thermometer (affiliate link). A fully cooked chicken should register between 160 to 175 degrees F. when a thermometer is inserted into one of the chicken breasts or the thickest part of the thigh.

What To Serve With This Oven Roasted Full Chicken

While I think this whole roasted chicken and potatoes recipe easily feeds a family of four, I would recommend enhancing it with a simple salad, vegetable side dish, or grain dish on the side. Or better yet, get inspiration from my Cornish Hen Menu for a detailed list of recipes to choose from.

I think the side dishes below would work perfectly with the chicken and roasted potatoes and make it a complete meal:

Baby Spring Mix Salad
Herbed Lemon Quinoa
Bulgur Pilaf or Wild Rice
Brussel Sprouts and Kale Salad
Quinoa Avocado Salad or any of my Quinoa Salad Recipes
Turkish Navy Bean Salad
Fajita Veggies from Cooktoria

Other Chicken Recipes You Might Like:

Cornish Hens Recipe
Healthy Chicken Salad Recipe
Healthy White Chicken Chili
Need more inspiration? Get all our Easy Chicken Recipes

If you try this Roasted Chicken with Potatoes recipe or any other chicken recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Whole Roasted Chicken and Potatoes Recipe

One-Pan Whole Roasted Chicken and Potatoes Recipe: A whole chicken placed on a bed of thick-sliced Yukon gold potatoes roasted in the oven. Potatoes get creamy as they roast with the help of the drippings from the chicken. This Whole30 and Paleo-friendly recipe is made with only 7 ingredients and requires 30 minutes of hands-on time.

Course Dinner

Cuisine American

Prep Time 1

Cook Time 1 15

Total Time 2 15

Servings servings

Calories 680kcal

Author Aysegul Sanford

Ingredients

1 3 ½ – to 4 pounds whole chicken, giblets discarded
Kosher Salt and black pepper
3 tablespoons vegetable oil divided
2 cloves of garlic peeled and minced
2 teaspoons fresh thyme minced
1 ½ teaspoons smoked paprika
1 ½ teaspoons grated lemon zest plus lemon wedges for serving
2 pounds Yukon Gold potatoes sliced into 1-inch thick pieces
Lemon wedges for serving (optional)

Instructions

Start with making the seasoning: In a bowl, mix vegetable oil, garlic, thyme, paprika, lemon zest, 1-teaspoon of kosher salt and 1/2 teaspoon ground black pepper.
Remove the chicken from the fridge and pat dry with paper towels.
Using your fingers or a handle of a spoon, gently loosen the skin of the chicken from breast and thighs making sure to not tear the skin. Rub the seasoning all over the chicken and underneath the skin of the breast, directly onto the meat. Truss the chicken or if it is easier tie the legs together and tuck wings behind back. Let it sit on the counter uncovered for 30 minutes.
Pre-heat the oven: Meanwhile, adjust oven rack to lower-middle position and heat oven to 400 degrees.
Prep the potatoes: Toss potatoes with the remaining 1 tablespoon oil, 1 ½ teaspoons salt and ½ teaspoon black pepper. Arrange them flat sides down in a single layer in an oven-safe 10 or 12-inch nonstick skillet*. Place it over medium heat and cook without moving them for 7-9 minutes or until lightly brown on the bottom.
Assemble & Roast: Place chicken, breast side up, on top of potatoes, and transfer it to the oven. Let it roast for 1 hour to 1 hour 15 minutes or until breast registers 160 degrees when a thermometer is inserted in the middle.
Let it rest & serve: Remove skillet from the oven and transfer chicken to a carving board and let it rest for 10-15 minutes.
Carve chicken and serve with potatoes and lemon wedges.

Notes

Notes:

A Word On Roasting Chicken and Potatoes Together:

To me, the magic of this recipe comes from roasting chicken and potatoes in the same pan. As the chicken roasts, its drippings get soaked by potatoes leaving you with perfectly flavored pillowy potatoes.

Here, I would like to note that the original recipe suggested roasting potatoes for another 20 minutes after the chicken was cooked and removed from the skillet. In all my three testings of this recipe, my potatoes were fully cooked when the chicken breast was registered between 160 to 175 F degrees.

In the recipe below, I did not include that step, but if for some reason, your potatoes are not fully cooked you can remove the chicken and put the pan back in the oven to roast them for another 20 minutes.

Variations:

Swap vegetable oil with butter and add in more garlic: If you want to switch things up, you can make a garlic butter rub by using 2 tablespoons of unsalted butter (in place of vegetable oil) and add in 2 more cloves of garlic to the seasoning mix I used in the recipe below.
Use red potatoes instead of Yukon Gold: While I am a big fan of the creamy Yukon Gold potatoes I have also made this recipe using red potatoes in the past and it turned out very good.
Add in some carrots in the pan: If you have some carrots on hand slice them 1-inch thick and add them into the pan. You may have to use fewer potatoes to fit them all in, but the sweetness coming from carrots will surely be a nice addition to the overall recipe.
Use rosemary instead of thyme: If I am making this around Thanksgiving or Christmas, I usually switch thyme with an equal amount of fresh chopped rosemary for some holiday flavors.

Nutrition

The post Whole Roasted Chicken with Potatoes appeared first on Foolproof Living.

Oven-Roasted Orange Chicken with Fennel

Aysegul Sanford — Wed, 08 May 2019 17:34:58 +0000

The first time I shared this recipe was back in May of 2014. I was a brand new food blogger back then. We were still living in the Caribbean and my biggest challenge was finding fresh ingredients. I shared this fennel chicken recipe after finding some fresh fennel at the one and only supermarket we had on our small island.

Those days are long gone, and living in Vermont, finding fresh ingredients is no longer an issue. However, I still make this roasted chicken with fennel recipe quite often so I decided to give it a facelift with a few new photos and some helpful information.

If you are in need of a restaurant quality chicken recipe that you can serve to your family and friends, this orange and Pernod flavored chicken thighs with fennel might be just what you are looking for.

This is a rather easy to make chicken recipe that requires a little bit of advance planning, but for that very reason, it is a great dish that you can start making a day ahead.

This is especially helpful if you are planning to make other dishes before your guests arrive so you don’t have to spend too much time on the main course.

How to cook fennel with chicken

This Baked Chicken Thighs with Fennel recipe has 3 parts.

First, you marinade the chicken in a quick marinade. This part requires a little bit of advance planning, but the good thing is that this advance prep will make the next steps a breeze.

To make the orange chicken marinade, you mix together Pernod, orange juice, olive oil, lemon juice, mustard, brown sugar, garlic, salt and pepper in a bowl. Add the chicken thighs, fennel wedges, orange slices, thyme, and fennel seeds into the mixture. Cover it with plastic wrap and place it in the fridge.

I recommend marinating the chicken for at least 2 hours. However, it would be better if you can do it overnight.

Second, you place all chicken, marinade, and all the other ingredients (including orange slices and fennel chunks) in a casserole dish and roast them in a 475 F degree preheated oven for 40-45 minutes or until the chicken thighs cooked thoroughly.

The last part, reducing the juices in the pan, is optional but I think it is what takes this roasted chicken with fennel and orange to another level.

To do so, transfer the chicken thighs, fennel wedges, and orange slices into a serving plate, cover with aluminum foil and set aside to keep warm.

Strain the juices in the pan through a strainer and transfer into a small saucepan. Bring it to a boil over medium heat, turn the heat low, and allow it to simmer until it is reduced to ⅓ cup.

How to serve roasted orange chicken with fennel

I served this chicken recipe with my mom’s bulgur pilaf with vermicelli, which is my go-to side dish when I am serving chicken (similar to this chicken fricassee recipe). However, you can serve it with any starch you like.

To serve, I place a roasted chicken thigh on a bed of bulgur pilaf and garnished it with roasted fennel and slices of blood oranges. To finish it off, I drizzled it with a few tablespoons of the reduced juices.

I think caramelized fennel chunks mixed in with sweet roasted oranges served with chicken makes the most beautiful presentation, which is why I usually serve this when we have company.

What if I don’t have Pernod, what else can I use?

Since I published this recipe back in 2014, I was asked this question a few times so I thought I can answer it in this updated version.

What is Pernod?

First, allow me to explain what Pernod is for those who do not know.

Pernod is an anise-flavored liqueur from France. It adds a licorice-y flavor to the dishes that it is added. Most people use it in seafood recipes, mostly in mussel dishes, but it pairs well with chicken as well.

In my opinion, what makes this chicken with orange recipe so delicious is the pairing of anise flavors coming from fennel and Pernod. In other words, Pernod is an important ingredient for this recipe.

However, if you do not have Pernod on hand, you can also use an equal amount of Turkish raki, Greek ouzo or pastis. They have similar flavor profiles and would work well in this recipe.

You might ask, what if I don’t have any of those? Can I use white wine instead? Yes, you can, but the anise flavors will not be as recognizable.

With that being said, if you read some of the reader comments below you will see that a few people actually prefer making this dish using white wine instead. So, it is up to you.

A Word on the fennel

If I am being honest, I don’t like fennel that much. However, roasted fennel is a whole other story, especially when it is mixed with something sweet like orange juice. I think roasted caramelized fennel is one of the most delicious things in the world.

The recipe below says you should use 2 bulbs of fennel, but I usually add in a few more (up to 4 in total). They get smaller when they are roasted and people usually ask for more of it after their first bite.

A Few FAQs answered for the best orange fennel chicken

Can I use chicken breasts instead? Yes, you can. However, I think dark chicken meat yields a more delicious end product.
Do I need to remove the skin of the chicken thighs? Either way would work. I personally keep the skin on for extra flavor, but if you are calorie conscious, feel free to remove it.
What do I do with the leftovers? Place them in an airtight container and keep it in the fridge. They should keep fresh up to 2 days.
What kind of orange do you recommend using? Any type would work. Better yet mix and match. I usually mix blood oranges with Cara Cara oranges when they are in season.

Other roasted chicken recipes you might like

Chicken Pita Wrap with Tzatziki Sauce – A weeknight recipe (ready in 30 minutes)
Chicken with Olives and Lemon – Mediterranean Style Chicken
Baked Chicken Parmesan Recipe
Chicken Potato Recipe – Only 7 Ingredients
Chicken Stroganoff
Need more inspiration? Be sure to check out all our Easy Chicken Recipes

Other recipes made with fennel

Roasted Orange Chicken with Fennel Recipe

This One-Pan Roasted Chicken with Fennel recipe is a simple and comforting way to feed your family and friends. Chicken thighs roasted with blood orange slices and fennel bulbs is not only delicious but also visually impressive.

Course Dinner

Cuisine French American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 577kcal

Author Aysegul Sanford

Ingredients

For the Marinade:

1/3 cup Pernod
4 tablespoons olive oil
3 tablespoons orange juice freshly squeezed
3 tablespoon lemon juice freshly squeezed
2 tablespoons grainy mustard
3 tablespoons brown sugar
2 cloves of garlic minced
2 teaspoons salt
1 1/2 teaspoons black pepper freshly ground

For The Roasted Chicken and Fennel:

2 1/2 pounds chicken thighs bone-in (you can leave the skin on or take it off – both would work)
2 medium fennel bulbs washed and cut into 6 equal wedges
3 oranges sliced horizontally into 1/4 inch slices – feel free to use different kinds of oranges (Cara Cara, Navel, Blood Orange would all work)
1 tablespoon fresh thyme leaves chopped finely
1 teaspoon fennel seeds
1- tablespoon fennel fronds – as garnish

Instructions

To make the marinade:

Mix Pernod, olive oil, orange juice, lemon juice, mustard, brown sugar, garlic, salt and pepper in a large mixing bowl.
Pat-dry chicken thighs with paper towels.
Add the chicken thighs, fennel wedges, orange slices, thyme, and fennel seeds into the mixture. Stir well. Cover it with plastic wrap and let it marinate at least for 2 hours or overnight.

To Bake:

Pre-heat the oven to 475 F Degrees. Place the chicken thighs (skin side facing up), in a single layer, into a large ovenproof glass pan (I used a 11”X15” Pyrex).
Distribute all the fennel wedges and orange slices equally around the chicken thighs.
Pour the marinade juices over it. Place it in the oven, and roast for 40-45 minutes or until chicken thighs are fully cooked.
Transfer the chicken thighs, fennel wedges, and orange slices into a serving plate. Cover with aluminum foil to keep warm. Set aside.
Drain the juices through a strainer and transfer them into a small saucepan. Bring it to a boil over medium-high heat. Then turn down the heat to low, and allow it to simmer until it is reduced to 1/3 cup, 6-8 minutes.
When ready to serve, place chicken on the plate, garnish with roasted fennel and orange slices, pour the sauce over the chicken, and garnish it with fennel fronds.
Serve immediately.

Nutrition

Fairly heavily adapted from Jerusalem‘s Roasted Chicken with Clementines & Arak recipe.

This post was originally published on May of 2014. It has been updated with new photos and additional helpful information.

The post Oven-Roasted Orange Chicken with Fennel appeared first on Foolproof Living.

Oven-Baked Chicken Wings with Hot Wing Sauce

Aysegul Sanford — Fri, 25 Jan 2019 20:10:00 +0000

The other day I asked my husband what does he want me to make him for Super Bowl, and even before I was able to finish my question, he said chicken wings. But the way he said it and the expression on his face was more like, “you would not make that.”

He was right. I would not prefer to make a fried dish in my kitchen. He continued by saying that I should pretty much forget about healthy food when it comes to Super Bowl party food. I told him that I would find a way to make healthier chicken wings. Again, he looked at me with an expression on his face saying, “I don’t think so…”

I looked for a recipe that (1) I do not have to fry (2) will be crisp on the outside and soft and flavorful on the inside, just like the fried version would be.

After a few tries, I found the perfect baked chicken wings recipe that gave me just that. Perfectly crispy chicken wings without all the extra fat. Come to find out, the way to achieve my goal was by slow cooking chicken wings in the oven.

Intrigued? Let’s break it down.

Ingredients:

This Slow Baked Wings recipe has three sets of ingredients. Wings, hot sauce ingredients, and garnishes.

For The Wings:

Chicken Wings: You need 4 pounds of chicken wings (approximately 30-40 wings) for this recipe. I recommend purchasing a combination of drumettes and wingettes (also called Flat) for variety.
Baking powder: To get crispy chicken wings without frying, you must find a way to dry out the skin outside. The secret that does that is baking powder. Baking powder dries out the skin by breaking out the proteins within the skin. It also helps with browning.
Kosher Salt: It is important to season the wings properly. 3/4 teaspoon of salt is all you need for this recipe.

For The Hot Wing Sauce:

Storebought Hot Sauce: My favorite hot sauce is Frank’s Red Hot Original Sauce (affiliate link), but you can also use Texas Pete (affiliate link)
Unsalted Butter: Two tablespoons of unsalted butter makes the sauce super silky and delicious.
Molasses: Although molasses is an optional ingredient, I recommend using it as it adds another layer of flavor to this buffalo wing sauce. Alternatively, you can use one table of honey as a substitution.
Garlic: You’ll need two cloves of minced garlic to flavor the sauce.

For the Garnishes:

You can serve these crispy buffalo wings with countless sauces/dressings or vegetables. If you want to create a dish similar to the ones you see in these pictures, you will also need:

Healthy Blue Cheese Dip: I don’t know about you, but I do not think that you can serve chicken wings without a blue cheese dip. My version is a healthier one made with greek yogurt and vegan mayo.
Yogurt Ranch Dip: Alternatively, instead of the blue cheese dressing, you can also serve these hot wings with my ranch made with Greek yogurt.
Scallions: I usually sprinkle my wings with a handful of scallions.
Carrots and Celery: These are the classic veggies to serve wings with, but you can use whatever veggies you have on hand.

Prep the wings

First things first, prep the chicken wings. To do so:

Dry the skin: It is imperative that the skin of the wings is as dry as possible. I usually place a few sheets of paper towels on a rimmed baking sheet, place the wings on top, and dry them as much as possible with a few more paper towels.
Mix the wings with salt and baking powder: Place the now-dried wings in a large bowl. Sprinkle them with baking powder and salt. Give it a mix to make sure that all the wings are coated with baking powder and salt.

How to slow cook chicken wings in the oven

I think what makes this recipe special is the fact that the wings are baked in the oven in two different heat settings. Cooking chicken wings low and slow first in a 250 F degree oven and then increasing the heat up to 425 F yields perfectly crisp chicken wings.

Once your wings are ready, cover a baking sheet with aluminum foil and set a wire rack (affiliate link) in it. It is important to use a wire rack for better air circulation that helps create crispy skin and fully cook the wings. Lightly grease the wire rack with oil to prevent wings from sticking to the rack as they bake.

Arrange the chicken wings on top. Here, it is okay to arrange them as close to each other as possible. However, if you run out of space, you can bake them in two batches. Preheat the oven to 250 F degrees.

How long does it take to cook chicken wings at 250 degrees

Bake the chicken wings in the middle rack in a low 250 F Degree (120 C Degree) heat for 30 minutes.

How long to bake chicken wings at 425 degrees F

After the first 30 minutes, crack up the heat to 425 F degrees (220 C Degrees) and bake for 45-50 minutes to finish the cooking.

How to make the hot wing sauce

As the wings are cooking in the oven, quickly make the hot chicken wing sauce.

Place the hot sauce, butter, and molasses in a small saucepan. Cook, stirring occasionally, in medium heat until simmering, 5-7 minutes. Add garlic and turn the heat down to low. Cook for another 3-4 minutes.

How to get buffalo sauce to stick to wings

Once the wings are fully baked, remove them from the oven and transfer them into a large bowl. Pour the hot sauce over it.

If you do this as soon as they are out of the oven and super hot, you should not have any issues with the sauce sticking to the wings.

How to serve slow-roasted chicken wings:

If you wish to create a similar dish to the one you see in the pictures. Make a batch of my healthy blue cheese dip and place it in the middle of a large plate in a small bowl.

Place carrot sticks and celery sticks on one side and the wings on the other. Garnish the wings with scallion and crumbled blue cheese.

How To Store Leftovers & Reheat:

Storage: Leftover slow roasted chicken wings can be stored in an airtight container in the fridge for up to 4 days. Just be sure that they come to room temperature before doing so.
Reheating: To reheat, place leftover wings on a sheet pan lined with parchment paper and bake them in a preheated 300-degree oven for 10-15 minutes or until warmed thoroughly.

Expert Tips:

If you are using frozen wings, be sure to thaw them overnight in the fridge.
Don’t be afraid to arrange them close to each other on the baking rack. They shrink as they bake. However, if you run out of space, you can bake them in two batches.
Make the sauce right before the wings are out of the oven so it will be nice and hot when you are ready to serve them.

If you do not want to sacrifice your health and still want to have delicious chicken wings that are not fried, you should give this recipe a try.

Other Game Day Recipes you might also like:

Adapted from cookscountry.com‘s.

Slow Baked Chicken Wings with Hot Wing Sauce

Who knew that the secret ingredient to getting crispy (fried-like) chicken wing in the oven is baking powder? This Slow Baked Chicken Wings Recipe is a healthier way to enjoy chicken wings without sacrificing the flavor and/or crispiness.

Simply, first bake the wings in a low heat oven and then increase the heat to finish them off. Drizzled with homemade hot sauce, these healthy wings will be the first thing to disappear at your party. Guaranteed.

Course Main Dish

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 1 25

Total Time 1 40

Servings wings (approximately)

Calories 103kcal

Author Aysegul Sanford

Ingredients

4 pounds chicken wings pat-dried with paper towels
1 tablespoons baking powder
3/4 teaspoon salt

Hot Wing Sauce:

1/2 cup hot sauce I used Frank’s Hot Sauce Original
2 tablespoons unsalted butter
1 tablespoon molasses
2 cloves of garlic minced

As Garnish:

3-4 carrots cut into sticks
3-4 celery stalks cut into sticks
1 cup of blue cheese dip
2 tablespoon crumbled blue cheese optional
1 scallion – green parts only- chopped optional

Instructions

Adjust oven racks to upper middle and lower middle positions.
Heat the oven to 250 F degrees.
Place baking powder and salt in large bowl. Add chicken wings. Toss wings and make sure that they are evenly coated with baking powder and salt.
Cover a baking sheet with aluminum foil and set a wire rack in it. Spray it with vegetable oil spray.
Place chicken, skin side down, on a single layer on the wire rack.
Bake wings on lower middle rack for 30 minutes. Turn up the heat to 425 degrees, move it to the upper middle rack. Bake for 45-50 minutes, rotating the sheet half way through the baking to ensure through baking.
Take them out of the oven and let them sit for 5 minutes.
In the mean time, make the hot wing sauce.
Place the hot sauce, butter, and molasses in a small saucepan. Cook, stirring occasionally, in medium heat until simmering, 5-7 minutes. Add garlic and turn the heat down to low. Cook for another 3-4 minutes.
Place wings in a large bowl and add the hot sauce over it. Toss to coat.
Place the blue cheese dip in the middle of a large plate in a bowl. Place the carrot and celery sticks on one side and the wings on the other side.
If preferred, sprinkle them with pieces of crumbled blue cheese and chopped scallions.
Serve immediately while they are still hot.

Notes

Update: An earlier version of this recipe was made with Sriracha sauce. However, after testing a few more times I decided that Frank’s Hot Sauce is a better one to use in this recipe.
Don’t be afraid to arrange them close to each other on the wire rack. They shrink as they bake. However, if you run out of space, you can bake them in two batches.
The calorie information below does not include the optional blue cheese topping.
Storage: Leftover wings can be stored in an airtight container in the fridge for up to 4 days. Just be sure that they come to room temperature before doing so.
Reheating: To reheat, place them on a sheet pan lined with parchment paper and bake them in a preheated 300-degree oven for 10-15 minutes or until warmed thoroughly.

Nutrition

The post Oven-Baked Chicken Wings with Hot Wing Sauce appeared first on Foolproof Living.

Easy Chicken Chili Recipe

Aysegul Sanford — Fri, 28 Sep 2018 20:01:53 +0000

Like most people, I too find comfort in healthy and nutritious soup recipes to nourish my body when I am feeling under the weather. This super easy chicken chili recipe is one that I have been making for the last few weeks and it has been so helpful in my healing so here I am sharing the recipe with you today.

Made with rotisserie chicken and canned beans, this Simple Chicken Chili Recipe comes together in less than 10 minutes and it is ready to serve in 30 minutes. It is a great recipe to serve a crowd or freeze to enjoy later.

What You’ll Need to Make This Recipe:

If you look at the easy chicken chili recipe below, you might think that the list is long, but they are mostly pantry staples that most well stocked pantries would have.

Spices:

Like it is with any chili recipe, this simple chicken chili is packed with spices so grab some chili powder, ground coriander, and ground cumin.

Chicken:

Since I wanted this to be a quick chicken chili recipe, I used leftover shredded rotisserie chicken but you can cook chicken from scratch. If you need a good roasted chicken recipe that you can use over and over again, check out my Baked Bone in Chicken Breast recipe.

Vegetables & Cooking Liquid:

In terms of vegetables you will need onion, black beans, white beans (I used Cannelini beans), diced tomatoes, garlic, and green chili.

For liquid, I used a combination of chicken stock and water.

How to Make Chicken Chili Recipe

The recipe has 2 folds.

First, prepare the chili-base using spices and veggies. In terms of spices, I used ground cumin, ground coriander, and chili powder.

PRO TIP: Since cumin and coriander are oil soluble spices (meaning they release their flavors after they interact with oil), I cooked them for 30-45 seconds to allow them to release their flavors. This is a quick yet crucial step in that if you skip it your chicken chili will not have as much “chili” flavor.

In terms of veggies, I sautéed a chopped onion and mixed it in with the rest of the ingredients: diced tomatoes, shredded chicken, a combination of white (Cannelini or Navy Beans) and black beans and chicken stock (with some water). After everything is mixed, I brought the mixture to a boil and let it simmer for 8-10 minutes.

Like I mentioned earlier, I used rotisserie chicken that I shredded myself to save time. I don’t know about you, but I find rotisserie chicken to be a lifesaver when I am trying to put dinner on the table fast.

However, if you have leftover chicken in your fridge you can use that as well.

In terms beans, I used a combination of white and black beans as I love the flavors, but this is such a forgiving recipe in that you can use whatever beans you have on hand.

How To Thicken Chili

The second step is the thickening of the chili. You will realize that as it simmers on the stovetop it will start getting hearthier and more like a chili than a soup in terms of consistency, but I personally like my chili thicker.

To thicken the chili, I mixed some cornmeal with a few ladles of the simmering liquid and then poured the mixture back into the pot. After 5 more minutes of simmering my Healthy Easy Chicken Chili Recipe was ready to be served.

Alternatively, you can also use all-purpose flour (using the same method I used with cornmeal) or ladle the soup over a handful of tortilla chips to thicken your chilly. Tortilla chips will not deliver a very thick soup (unless you put a lot of them), but it will still taste really good.

Topping Ideas

I don’t know about you, but I think the toppings I put on my chili are just as important as the soup itself. I topped my shredded chicken chili with red onion, avocado, cilantro, cheddar cheese, and crushed tortilla chips.

However, when it comes to chili toppings feel free to use your imagination. I bet that scallions, guacamole, fresh salsa, sour cream and/or crumbled cornbread would also work very well.

A Few Last Minutes Tips:

Here are a few tips for the best chicken chili recipe that delivers good results on your first try.

Chicken Stock to Water Ratio – If you look at the recipe below, you’ll see that I used a combination of homemade chicken stock (or you can use low-sodium store bought stock) and water (three cups to 2 cups ratio). I personally find soups made with all chicken stock to be too heavy, but if you want you can use all chicken stock and omit water. Or you can also use less stock and more water. Overall, you will need 5 cups of liquid for this recipe.
What can I serve with this Easy Chicken Chili – I usually serve my chili recipes with cornbread and my two favorite cornbread recipes are this Cornbread Muffins and this Jalapeno and Scallion Cornbread.
What do I do with the leftovers This is one of those dishes that gets better as it sits making it a great lunch or dinner on the next day. I keep leftovers in an airtight container in the fridge up to 3 days.
Freezing tips – This dish freezes well. If you decide to freeze it, bring your it to room temperature, place it in an airtight container, and keep it in the freezer upto 2 months. Thaw in the fridge a day before you plan to serve.

Whether you are looking for a chili recipe you can make on a Tuesday night or you are like me, feeling under the weather, I hope this healthy and easy chicken chili recipe will come handy in the cooler months that are ahead of us.

If You Liked This Simple Chicken Chili Recipe You Might Also Like

Easy Chicken Chili Recipe

Easy Chicken Chili Recipe - Rotisserie chicken, tomatoes, beans and chili spices cooked to perfection for an easy weeknight dinner ready in 30 minutes.

Course Main Dish

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 288kcal

Author Aysegul Sanford

Ingredients

For The Chili

1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon chili powder
1 onion chopped
2 cloves of garlic minced
1 can green chili, drained 7 oz.
1 can diced tomatoes 15 oz.
2 cups cooked chicken shredded
2 cans white (such as Cannelini) beans, drained and rinsed 15 oz
1 can black beans, drained and rinsed 15 oz
1 teaspoon kosher salt
½ teaspoon black pepper
3 cups low-sodium or homemade chicken stock
2 cups water
2 tablespoons cornmeal

Toppings (mix and match as you like)

1 ripe avocado cut into cubes
¼ cup cilantro chopped (optional)
¼ cup red onion chopped
1 cup tortilla chips optional
Wedges of lime optional

Instructions

Heat olive oil in a heavy bottom pot over medium heat. Add in cumin, coriander, and chili powder and cook, stirring constantly, for 1 minute.
Stir in the onion and cook until translucent, 3-4 minutes.
Add in the garlic and cook, stirring constantly, for 30 seconds.
Add in the green chili, tomatoes, chicken, white and black beans, and salt and pepper.
Pour in the chicken stock and water. Give it a gentle stir. Turn the heat up to medium-high, put the lid on and bring it to a boil. This should take 8-10 minutes.
Turn down the heat down to low and let it simmer for 10-15 minutes.
5 minutes before you are ready to serve, place the cornmeal in a small bowl and ladle in 1 cup of the liquid from the soup and mix. Return the mixture into the pot and let it simmer for 5 more minutes or until it thickens to your liking.
Serve with the toppings of your choice.

Video

Notes

The nutritional value information below do not include the calories coming from the toppings.

Nutrition

The post Easy Chicken Chili Recipe appeared first on Foolproof Living.

Thai Lemongrass Chicken with Cashews and Edamame

Aysegul Sanford — Wed, 11 Jul 2018 16:34:16 +0000

When it comes to weeknight chicken dinners, I think Asian stir fry dishes are up at the top. If you have the ingredients, they are usually quick and easy to put together and make the best leftover dishes. Today’s recipe, Thai Lemongrass Chicken, is my 2nd go-to Asian weeknight dinner recipe that I put on our weekly rotation during this time of the year.

If you are wondering, the first one is this Teriyaki Chicken Stir Fry followed by Chicken with Sesame Noodles.

It is hot outside and most days I don’t feel like spending too much time in front of the stove. My solution to that problem is usually to make salads, but sometimes we need a break from all things green and need some substance in our stomach. This dish, in that context, checks all the boxes.

Thai Lemongrass Chicken Recipe

This recipe has two folds. First, you make lemongrass paste and let your chicken marinate in it for 10-15 minutes. Second, you cook the chicken and top it off with all the goodies, which I am going to get to in a few minutes.

If you look at the recipe below, at first glance you might think that the ingredients list is long. While I agree with the fact that Asian cooking requires an initial ingredient investment, once you have the basics (i.e. rice vinegar, soy sauce, fish sauce, fresh ginger, lemongrass, sesame oil etc.) in your fridge, they last a long time. I buy almost every one of these ingredients from Trader Joe’s as I find their prices to be most economical.

Additionally, if you can’t get your hands on lemongrass or don’t want to deal with peeling it, I recommend using Gourmet Garden Lemongrass. As a matter of fact, I no longer bother with buying fresh lemongrass as I find this to be a much quicker and convenient alternative. They usually sell it in the herb section in grocery stores.

With that being said, the recipe below has instructions for both types of lemongrass.

The Crunch Factor AKA Toppings

In my opinion, what makes this lemongrass chicken recipe is the last minute addition of edamame beans and cashews. They add a little bit more protein as well as crunch into the overall dish.

I also topped it off with some scallions, hot chili pepper (totally optional), and sesame seeds, which are usual classic toppings for most Asian stir fry dishes such as this Sweet and Sour Stir Fry.

Expert Tips:

As you can see in the video, in terms of chicken meat I used thighs as I find them to be more flavorful but if breasts are all you have, feel free to use breast meat instead.
I served it on a bed of cooked brown rice, but you can also serve it over rice noodles and white rice.
If you want to switch things up, you can swap edamame and cashews with snow peas and peanuts.
You can make the chicken stir fry marinade a day (or two) ahead and keep it in a jar in the fridge.

Similar recipes you might also like:

Spicy Thai Beef Salad
Sweet Potato ‘Noodle’ Pad Thai
Thai Vegetable Quinoa Bowl – That Skinny Chick Can Bake
Slow Cooker Thai Beef Curry
Curry Tomato Soup
Chicken Veggie Soup
Weeknight Ramen Bowl
Need more inspiration? Check out all our Asian Inspired recipes.
Thai Beef Curry
Coconut Salmon Soup

Thai Lemongrass Chicken Recipe

This aromatic Thai Lemongrass Chicken Recipe is a weeknight Asian chicken stir fry dish that is flavored with edamame and cashews. Ready in 30 minutes and perfect for everyone in the family.

Course Dinner

Cuisine Asian

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 1006kcal

Author Aysegul Sanford

Ingredients

2 lbs. chicken thigh meat cut into 1 1/2 inch pieces

For the Lemongrass Chicken Marinade/paste:

2 stalks of lemongrass chopped (inner white parts only) or 1 1/2 tablespoon Gourmet Garden Lemongrass
3 cloves of garlic minced
2- inch ginger peeled and cut into small pieces (1 tablespoon grated ginger)
1 serrano chile seeded and minced (optional) – more as garnish
2 tablespoons of honey
3 tablespoons sesame oil divided
2 tablespoons fish sauce
1 tablespoon rice vinegar
2 tablespoons soy sauce
1/2 cup chicken stock only used if necessary, for more info please read the notes
1/2 cup cashews
1 cup edamame shelled

Toppings:

2 stalks of scallions green and white parts chopped
1/4 cup cilantro roughly chopped
1 tablespoon black sesame seeds optional

To Serve With:

4 cups cooked white brown rice, or rice noodles

Instructions

Using paper towels, pat-dry the chicken thigh pieces. Place in a medium bowl.
Process lemongrass, garlic, ginger, chili, honey, 1 tablespoon sesame oil, fish sauce, and rice vinegar in a food processor until they are well blended and paste-like.
Toss the chicken with the lemongrass paste. Cover it with stretch film and place it in the fridge. Let it marinade for 15 minutes.
Heat 2 tablespoons of sesame oil in a wok or large pan (you can also use a 10-inch cast iron skillet) over medium heat.
Stir in the soy sauce into the chicken mixture and give it a stir.
Cook the chicken thigh pieces for 4-5 minutes on each side or until browned. (see note)
If it dries and starts sticking to the bottom of the pan, add in some chicken stock. Simmer for a few minutes. Cook, stirring frequently until the chicken stock is reduced.
Add in the cashews and mix until they are coated with the sauce. It will start getting caramelized.
Stir in edamame at the last minute. Cook until warm, 3-4 minutes.
Serve with rice and garnish it with chopped serrano chili (if using), scallions, cilantro, and sesame seeds.

Video

Notes

When cooking the chicken, make sure that each piece have enough room to brown. If your pan is small, I’d recommend to cook the chicken into batches. You want to make sure that your chicken is throughly cooked before adding in the edamame and cashews.
In terms of chicken meat, I used thighs as I find them to be more flavorful but if breasts are all you have, feel free to use breast meat instead.
If you want to switch things up, you can swap edamame and cashews with snow peas and peanuts.
You can make the chicken stir fry marinade a day (or two) ahead and keep it in a jar in the fridge.

Nutrition

This recipe was first published in 2014. It has been updated with new photos, a quick video and a few updates on the recipe.

The post Thai Lemongrass Chicken with Cashews and Edamame appeared first on Foolproof Living.

Lightened-Up Crispy Cheddar Chicken

Aysegul Sanford — Wed, 06 Jun 2018 17:56:41 +0000

This post has been sponsored by Tillamook. As always, all opinions are my own.

I have to admit, I have a soft spot when it comes to any food that has crunchy or crispy attached to its name. Sadly, we all know that not all crunchy and crispy are created equal. In most cases, for food to have the ability to make that heavenly sound with every bite, you need to incorporate a considerable amount of fat into the recipe. While I have nothing against fat and know that it is essential for us to survive, I believe everything should be consumed in moderation.

Before I go into the details of my version of Crispy Cheddar Chicken recipe, please know that I am very much aware that most people are accustomed to making this American classic with supermarket cracker crumbs. I know how great chicken tastes when it is coated and baked with buttery and salty crackers. I made it that way more times than I can remember and have nothing against it.

However, I have been looking for a healthier way of making Crispy Cheddar Chicken and I am here to tell you that after weeks of recipe testing, I got it. This recipe is not only made in a much healthier way, but also just as good as its version made with buttery supermarket crackers.

Want to know how? Read on…

How To Make Baked Crispy Cheddar Chicken

The recipe has 4 folds:

The “crispy” part: Panko breadcrumbs and cheddar cheese mixture.
The binder: Egg whites.
The meat: Chicken breast tenderloins.
The assembly and baking.

Intrigued yet? Allow me to break it down for you:

The Crunch Factor – AKA Panko and Cheddar Mixture:

If you are reading this and thinking to yourself, “what the heck is panko?” allow me to explain:

Panko is a Japanese-style breadcrumb that is made from bread without crust. Compared to regular breadcrumbs, it has a more coarse and flaky texture, which makes it much lighter and crispier. With panko, there are more “flakes” than “crumbs” with a larger surface area than breadcrumbs.

In our case here, initially those flakes were a problem, mainly because they were large. In other words, they were too big to stick to the chicken. To simulate the effect of buttery crackers, I had to find a way to make them smaller. The operative word here being “smaller”, not small.

The answer came from a recipe I found on Cook’s Illustrated Magazine. They used panko for another recipe that needed a little bit of lightning-up, but the crumbs were too big to stick to the food. The idea of pulverizing the crumbs in a food processor was out of question as they needed them just a little smaller, not in powder form.

To achieve that, they placed panko into a plastic bag, pressed and sealed tightly to get the air out, and broke the large pieces apart by rolling back and forth a few times using a rolling pin. This way, the Panko crumbs broke into smaller pieces without turning into dust.

The Secret To Out-of-This-World Panko-Cheddar Crust

In my first try, I followed in the footsteps of Cook’s Illustrated magazine and mixed panko with cheddar. I dipped the chicken into the egg whites, coated with the panko mixture and baked it in the oven.

The result: Crispy chicken with no flavor.

The issue was that even with a very flavorful cheese like sharp cheddar, it ended up being bland. My crisp agent, aka panko-cheddar mixture, needed some serious seasoning. After a few trials and errors, sticking to good ol’ salt and pepper and enhancing it with garlic and onion powder was the secret to the out-of-this-world panko-cheddar crust.

The Cheddar

In terms of cheddar, I used one of Tillamook’s cheddar loafs.

If you are living in the West Coast you are probably familiar with their products. Having lived in the East coast all my life I have heard so much about them yet never got a chance to try their products until recently.

Luckily for us East Coasters, they are launching their cheddar cheese nationwide. I was fortunate enough to experiment with the assortment of their cheddar in the last few weeks and I have to say every one of them were superb.

In this cheddar chicken recipe, I used their sharp cheddar. Not only it worked perfectly, but also elevated it to the next level making my panko-cheddar coating very flavorful.  What I love about their products is that they are made with all natural ingredients and with milk that is not treated with artificial growth hormones so you can feed your family without any worry.

Picking The Right Chicken for The Best Cheddar Baked Chicken

The last hurdle in my recipe testing process was finding the best chicken part to use for my crispy baked chicken recipe.

On my first try, I followed in the footsteps of the authors behind the most popular crispy cheddar chicken recipes that I found on the internet and used chicken breasts.

They all did the same thing: Sliced chicken breasts lengthwise to create thinners strips that can be easily dippable into the egg and panko mixture.

While the results were okay, I wasn’t a big fan of the “crispy” to chicken-meat ratio. I don’t know about you, but with a recipe like this I prefer more of the crispy than the meaty.

The answer to my ratio problem came from my husband (of all people). I sent him to the store to get chicken breast, but he mistakenly picked up chicken breast tenderloins. To be quite honest, I had no idea that chicken breast and chicken tenderloins were two different things. Come to find out, they are.

The following is from this website:

“The chicken breast is the meat attached to the ribs. It can be boneless with the ribs removed. The chicken tender or tenderloin, is a strip of breast meat, that is part of the breast but that is not really connected so that it can be separated and used as it is.”

After giving a try to what I initially thought as the “wrong chicken”, I found out that the chicken tenderloins were thin enough for me to use them as an agent for my crispiest cheddar chicken goals giving me the ideal ratio of crunch to meat. Plus, they were naturally stripped.

With this being said, if you can’t get your hands on chicken breast tenderloins, you can use chicken breasts. It will still be good. Additionally, if you are serving this to your kids and want to turn it into cheddar chicken bites, you can do so by slicing the strips into small chunks and coating them with eggs and panko mixture.

Last Step: The Assembling

The assembly part is easy. You first dip your chicken into the egg whites and then coat it with the panko-cheddar mixture. At this point, you may have to gently press the coating onto the chicken to make sure that it sticks. Then place it onto a parchment-lined baking sheet. Once all chicken tenderloins are assembled, you are more than welcome to top them off with a little bit more cheddar. As far as I know, no one died from more cheddar goodness. S

A Few Final Notes for The Best Crispy Cheddar Chicken Recipe

While this recipe is the best on the day it is baked, you can store leftovers in an airtight container in the fridge up to 3 days. When ready to eat, you can warm it up in a non-stick skillet or a 300-degree preheated oven for 5-8 minutes.
If you decide to do so, you can assemble the chicken as directed, lay it all on the baking sheet, cover it with stretch film and keep in the fridge until you are ready to bake.
I served my Crispy Cheddar Chicken with my homemade tomato basil sauce, but any of your favorite sauces would work.

Similar Chicken Recipes You Might Like:

Crispy Cheddar Chicken

Crispy Cheddar Chicken recipe made healthier with panko-cheddar crumb and baked in the oven for perfection. Ready in less than an hour, it is guaranteed to be a family favorite.

Course Dinner

Cuisine American

Prep Time 15

Cook Time 40

Servings servings

Author Aysegul Sanford

Ingredients

1 ½ cup panko breadcrumbs
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon black pepper
1 cup Tillamook sharp cheddar shredded
3 large egg whites
2 pounds chicken breast tenderloins pat dried with a paper towel

To Serve with (optional):

1 cup homemade tomato basil sauce

Instructions

Pre-heat the oven to 350 Degrees. Line a sheet pan with parchment paper and set aside.
Place panko breadcrumbs in a Ziploc bag, flatten to let the air out, and close it tightly. Using a pastry roller, roll the breadcrumbs to break them apart into smaller pieces.
Place panko in a large bowl. Stir in salt, garlic powder, onion powder, and black pepper.
Add in the cheddar and give it a toss.
Give the egg whites a quick whisk and place in another bowl.
Dip each chicken breast tenderloin first into the egg mixture and then into the panko-cheddar mixture. When it is in panko mixture, press gently to make sure that it sticks to the chicken.
Transfer to the baking sheet lined with parchment paper.
Repeat the same process with the rest of the chicken breast tenderloins.
Bake for 35-40 minutes or until the crust turns golden brown.

Notes

While this recipe is the best on the day it is baked, you can store leftovers in an airtight container in the fridge up to 3 days. When ready to eat, you can warm it up in a non-stick skillet or a 300-degree preheated oven for 5-8 minutes.
If you decide to do so, you can assemble the chicken as directed, lay it all on the baking sheet, cover it with stretch film and keep in the fridge until you are ready to bake.
I served my Crispy Cheddar Chicken with my homemade tomato basil sauce, but any of your favorite sauces would work.

The post Lightened-Up Crispy Cheddar Chicken appeared first on Foolproof Living.

Chicken Potato “Noodle” Soup

Aysegul Sanford — Mon, 19 Mar 2018 13:47:00 +0000

Fan of chicken soups? Be sure to also try our Vegetable Chicken Soup, Healthy Wild Rice Chicken Soup, and Slow Cooker Chicken Stew.

It is no secret that chicken noodle soup is a winter classic, but what if I told you that you could turn potatoes into noodles using your spiralizer and make a similar chicken potato noodle soup with fewer calories? That is exactly what we are doing today.

I’ll be honest when I first thought about this recipe I wasn’t too sure about changing up such a classic recipe by adding potatoes in chicken noodle soup. However, to our surprise, both my husband and I agreed that this version was just as good as the original one. So here I am with a skinnier version of our favorite soup; Potato Noodle Chicken Soup.

So if you were wondering whether or not you can put potatoes in chicken noodle soup, I am here to tell you that not only the answer is yes, but also it is a great idea to turn them into noodles and omit using the pasta noodles altogether.

Intrigued? Let’s break it down.

Ingredients

To make this chicken soup with potatoes, you will need:

Mirepoix (aka onion-carrot-celery): As in the original recipe the recipe starts with a combo of chopped onions, carrots, and celery. You will need about a cup of each.
Flavorings & Seasoning: Fresh minced garlic, fresh parsley, salt, and pepper.
Chicken Stock & Water: I used my homemade chicken stock recipe here, but you can always use storebought low sodium stock.
Cooked & Shredded Chicken: This is a perfect soup recipe to use up leftover chicken, which is exactly what I did. If you do not have leftover chicken you can also use rotisserie chicken.
Russet Potato: I used a russet potato as I think it is a sturdier (for the lack of a better word) potato that can handle spiralizing. I also think that it can also hold its shape better compared to other types of potatoes.
Freshly Squeezed Lemon Juice: To me, a squeeze of lemon juice makes this a healing soup so don’t skip on adding that at the last minute.

How to spiralize potatoes and prevent browning?

To prevent the spiralized potato from turning brown, I recommend placing it in a bowl of cold tap water. If you want to prep ahead and spiralize the potato in advance, you can do so. As long as it is submerged in water and kept in the fridge, it should be fine up to 8 hours.

If you do not have a spiralizer, you can:

Use a vegetable peeler to create long and thin ribbons of potatoes.
Check your local grocery store to see if they are selling already spiralized potatoes.
Instead of turning potatoes into noodles, you can also cut them in small 1/2-inch cubes.

One important thing to mention here is that since potato noodles are so thin, they cook rather quickly so keep an eye on them after they are added into the simmering soup.

How To Make This Recipe?

Below are the step-by-step instructions to make this chicken noodle soup recipe:

Sautee mirepoix & garlic: Start by heating a tablespoon of oil in a pot in medium heat. Add in the mirepoix and saute until vegetables are softened, 8-10 minutes. Stir in garlic and cook for 30 seconds.
Add in the chicken stock and water: Pour in the chicken stock, water, cooked (and shredded chicken), and salt and pepper. Bring it to a boil and let it simmer until all of the veggies are cooked. This should take about 15-20 minutes.
Add in the potato “noodles”: Add in the spiralized potato into the simmering liquid and let it cook for 7-9 minutes or until potato noodles are cooked. This happens pretty quickly so keep a close eye on it.
Add in a squeeze of lemon juice and fresh parsley: Finish it off with a generous squeeze of lemon juice and some chopped fresh parsley.
Taste for seasoning: Give it a taste and add in more seasoning if necessary. Serve!

This potato noodle chicken soup is a great and lighter alternative to the chicken noodle soup we all love. I know that with the current temperatures being in teens, I will be putting it on the rotation until spring finally makes its appearance.

Other Healthy Chicken Soup Recipes You Might Like:

Chicken Potato Noodle Soup Recipe

This chicken potato noodle soup is a lighter version of the classic chicken noodle soup we all love. In my version, I used spiralized potato noodles instead of the usual pasta noodles. It is easy-to-make and perfect for those, who are calorie conscious.

Course Soup

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 217kcal

Author Aysegul Sanford

Ingredients

2 tablespoons of vegetable oil such as grapeseed
2 small onions chopped
3 medium-size carrots peeled and sliced into 1/2 inch thick slices
3 stalks of celery sliced into 1/2 inch thick slices
3 cloves of garlic peeled and minced
1 ½ cups cooked and shredded chicken
6 cups low-sodium or homemade chicken stock
2 cups water
1 ½ teaspoon kosher salt
½ teaspoon black pepper freshly ground
1 large russet potato spiralized
2 tablespoons of lemon juice freshly squeezed – plus lemon wedges to serve with
¼ cup fresh Italian parsley leaves rinsed, more as garnish

Instructions

Heat olive oil in a large heavy bottom pot in medium heat. Add onion, carrots, and celery and cook over medium until they are softened, 8-10 minutes.
Stir in the garlic and cook stirring constantly until fragrant, 30 seconds or so.
Add in the shredded chicken, chicken stock, water, and salt and pepper. Bring it a boil, turn the heat down to medium-low, and let it simmer for 10-15 minutes.
Stir in the spiralized potato “noodles”. Cook for 7-8 minutes.
Finish it off with freshly squeezed lemon juice and fresh parsley.
Ladle the soup into large bowls and serve with lemon wedges and crusty bread.

Nutrition

The post Chicken Potato “Noodle” Soup appeared first on Foolproof Living.

Healthy Chicken and Wild Rice Soup

Aysegul Sanford — Sat, 10 Mar 2018 18:58:37 +0000

During the colder months, I am always looking for ways to find shortcuts for putting dinner on the table fast. Today’s recipe, Healthy Chicken and Wild Rice Soup, is my current favorite meal-worthy soup to make when I am short on time.

Made with store-bought rotisserie chicken and leftover cooked wild rice (from all the testing I did for the post I wrote on How To Cook Wild Rice), it comes together in less than 45 minutes. To cut down on the calories and make it a tidbit healthier, I used milk instead of cream.

Ingredients For Chicken Wild Rice Soup

Mirepoix & garlic: As in most soup recipes, you will need chopped onion, carrots, celery and garlic.
Seasoning and herbs: Salt & Pepper and fresh thyme
Chicken Stock & water: You can use homemade chicken stock or store-bought. I used a combination of chicken stock and water to make it on the lighter side but you can use all chicken stock if you prefer.
Flour & Milk: Whole milk and all purpose flour to make it creamy without using cream.
Cooked Wild Rice: I usually cook wild rice on the stove top or put my Instant pot to use. Wild rice in pressure cooker is just as good when/if you want to include cooked wild rice in your meal prep.
Rotisserie Chicken or leftover chicken: You can get store bought rotisserie chicken or use leftover chicken.
Last minute additions & garnish: Squeeze of lemon juice and fresh Italian parsley.

How To Make Creamy Chicken and Wild Rice Soup Recipe:

The process of making this lightened up and healthy wild rice soup recipe has 5 folds:

Sautee the aromatics: Heat oil in a large Dutch oven. Add in the onion, carrots, and celery. Cook until softened, 8-10 minutes. Add in the garlic and cook for 30 more seconds.
Pour in the liquid: Add in the chicken stock and water and bring it to a boil.
Make the roux: Ladle a cup of hot liquid from the pot into the bowl. Add the milk into the bowl. Give it a whisk until smooth and no lumps left. Pour the mixture into the pot.
Add the chicken and rice: Add the cubed (or shredded chicken) and cooked wild rice into the pot. Bring it to a boil and let it simmer for 15 minutes (stirring it every few minutes) or until it starts to thicken.
Garnish & Serve: Squeeze in two tablespoons of fresh lemon juice and garnish with chopped fresh parsley.
Serve: Ladle into bowls and serve with crusty No Knead Bread.

What If I want to make it from scratch?

If you have no time restrictions and want to make this low calorie chicken wild rice soup from raw chicken and uncooked wild rice, you can add cubed raw thighs (and/or breasts) to the stock right after you poured it into the pot.

You can cook the wild rice in the same pot, but I recommend cooking it in another one as it takes longer to cook. Once your wild rice is ready, just add it to the soup at the last minute.

Alternatively, you can make this healthy wild rice soup in a pressure cooker in the same amount of time. If you prefer using that method, check out my Instant Pot Chicken Wild Rice Soup recipe.

Can you freeze Creamy Chicken and Wild Rice Soup?

Yes, you can. I usually make a big batch, let it come to room temperature, place small portions in airtight containers (or even freezer bags), and freeze up to 6 months.

A day before I am ready to serve it, I let it thaw in the fridge overnight and warm it up right before serving.

A Few Variation Ideas:

Make it with leftover turkey: Try this soup with turkey meat. Last year after Thanksgiving, I made this soup using leftover turkey and it was great.
Add in mushrooms: Try adding a cup of cremini mushrooms into the soup. My husband is not a big fan of mushrooms so I didn’t add them in, but I am sure it would be an incredible addition. If you decide to do so, add them in at the same time with onion, celery, and carrots.

If You Liked this Chicken Wild Rice Soup You Might Also Like:

If you love this Panera bread style healthy wild rice soup recipe, here are a few other chicken soup recipes you might also like:

And if you have turkey meat instead, you can also want to try a Peruvian Aguadito de Pavo- Peruvian Turkey Soup

Creamy Chicken and Wild Rice Soup Recipe

Recipe for Lightened-Up Creamy Chicken Wild Rice Soup – My version of the classic creamy chicken and wild rice soup is thickened with whole milk instead of heavy cream. Made with store-bought rotisserie chicken and cooked wild rice, you can put this soup on the table of a Tuesday night. Ready in less than 45 minutes and freezes perfectly.

Course Soup

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 312kcal

Author Aysegul Sanford

Ingredients

1 tablespoon olive oil
1 medium onion chopped
3 carrots peeled and cut into small pieces
3 stalks of celery cut into small pieces
2 cloves of garlic minced
1 teaspoon fresh thyme
1 teaspoon salt
½ teaspoon black pepper
5 cups of store-bought low sodium or homemade chicken stock
1 cup water
½ cup all purpose flour
1 cup whole milk
2 cups cooked chicken cut into small chunks (I used 1 small rotisserie chicken)
2 cups cooked wild rice
2 tablespoons lemon juice freshly squeezed
2 tablespoons fresh parsley more as garnish

Instructions

Heat olive oil in a heavy bottom pot over medium high heat. Add in the onion, carrots, and celery. Cook, stirring regularly, until softened, 8-10 minutes.
Stir in the garlic and cook for 30 seconds. Add in the thyme, salt and pepper.
Pour in the chicken stock and water. Put the lid on and bring it to a boil.
Place the flour into a medium bowl. Ladle a cup of hot liquid from the pot into the bowl. Add the milk into the bowl. Give it a whisk until no lumps left. Pour the mixture into the pot.
Add in the chicken and wild rice. Bring the soup to a boil, turn down the heat and let it simmer for 15 minutes. Give it a stir every 5 minutes or so. It should thicken as it cooks. If you want it to be thicker let it simmer until it is as thick as you want.
Stir in the lemon juice and fresh parsley.
Ladle into bowls, garnish with more parsley, and serve immediately.

Video

Nutrition

The post Healthy Chicken and Wild Rice Soup appeared first on Foolproof Living.

Sheet-Pan Chicken Nachos

Aysegul Sanford — Thu, 01 Feb 2018 21:55:45 +0000

Are you ready for the big game on Sunday? Even though I am not much of a football person, I get excited whenever a New England team plays. My husband is a Philadelphia guy, but as a new(ish) Vermont resident, I am rooting for the Patriots all the way. What I am super excited for is the halftime show, commercials, and most especially, the food. Yup, I am a total cliché.

This year, since we are celebrating game day at a friend’s house, I won’t be making my go-to Slow Baked Chicken Wings (she is making them). Instead, I will be bringing to the party these Sheet-Pan Chicken Nachos along with my Five Bean Salad.

How to Make Chicken Nachos in the Oven

This oven-baked chicken nachos recipe has three parts.

First, you roast the chicken. Second, you assemble the nachos. Last but not least, you baked them in the oven.

So let’s chat about the chicken first.

How to Cook Chicken For Nachos

When it comes to chicken you can go two ways.

First, you can do what I did and roast it. Or, if you are short on time, you can buy a rotisserie chicken and shred it right before you assemble your nachos.

To prep the chicken for roasting, begin by patting dry the thighs with a paper towel.

Then, rub both sides with a little bit of olive oil, cumin, garlic powder, salt and pepper. If you have time, I recommend mixing it up in a Ziploc bag and marinating it overnight.

In addition to saving time, I found that the time spent in the fridge allows all the flavors to mingle and produce a moist and well-seasoned roasted chicken that makes the best layered nachos. With that being said, it would still be good if you mix it up right before roasting.

To roast the chicken: Preheat the oven to 350 degrees. While the oven is heating up, line a baking sheet with parchment paper.

Place chicken onto the parchment-lined baking sheet and roast for 25-35 minutes, or until the thighs reach an internal temperature of 165 degrees.

When the chicken is done cooking, remove from the oven and cover with a sheet of aluminum foil. Set the chicken aside to cool for 5 minutes. The resting time allows the juices to evenly distribute throughout the chicken.

Right before you are ready to assemble, shred the chicken.

Be sure to leave the oven on, because now it’s time to prepare the nachos!

How To Layer Chicken Nachos

Moving on to the second part of our baked chicken nachos recipe: layering and baking the corn chips with delicious toppings.In my opinion, this is where you can get as creative as you want.

While there is no science to layering chicken nachos, I usually start with placing corn tortilla chips on a single layer on a parchment-lined sheet pan.

I like a sheet pan as I like that it is large enough, but a large skillet (such as cast iron skillet) would also work.

I top them off with Monterey jack cheese, half of the beans, and then put it in the oven for about 8 minutes or so. Doing so ensures that the cheese at the bottom layers will be all warm and melted.

Then I continue with layering the rest of the ingredients: shredded chicken, beans, bell peppers, tomatoes, jalapeno peppers, and rest of the chips.

One thing I recommend here is to make sure you distribute everything as evenly as possible so that all your guests will get a bite of every ingredient in your nachos.

Once all the layering is done, bake your chicken-loaded nachos for another 7-8 minutes or until the cheese on top is nicely melted.

What To Put On Nachos

As you’ll see in the recipe below, I reserved some of the ingredients I used for layering to garnish the baked chicken nachos. I intentionally did that as I wanted to make sure my guests have a visual cue of what is inside.

Additionally, I topped it off with cubed avocado, cilantro, queso fresco and thinly sliced radishes. If you have a few additional minutes, you can also top it off with my 5-minute four ingredient guacamole recipe.

A Few Tips For Making The Best Homemade Chicken Nachos Recipe

Pick a variety of nachos if you can: It is no secret that in order to make really good sheet pan nachos, you need to have really good tortilla chips—which some people say is the key to any Mexican nachos recipe.
There are so many types of tortilla chips out there: with different flavors, shapes, sizes, etc. It is hard to choose. That is why, if I can, I usually use a variety of tortilla chips when I make chicken nachos.
Two Kinds of Cheese for the Best Mexican Chicken Nachos: When it comes to cheese for nachos, I love Monterey Jack cheese and I always shred my own in the food processor. I think it melts better. In this recipe, I also used some queso fresco in the very end to add another layer of melty cheese, but that’s totally optional.
Don’t Skip on the Jalapenos: I don’t know about you, but I think pickled jalapenos are one of the best toppings for nachos. I just love the sour and spicy flavors. If you are not a fan of spicy jalapenos, you can use tamed pickled jalapenos. Nowadays most supermarkets sell them on the same aisle. With that being said, fresh, seeded and minced jalapenos would also work well in this recipe.
Missing an ingredient? No problem: If you look at the recipe below, you’ll see that the ingredient list is somewhat long, but this is such a forgiving recipe in that if you are missing a few of the toppings you would still be fine. Or you can always add some of your own such as sour cream, green onions, red onions, or refried beans. If you can’t decide what to put on nachos, you can always make two batches of loaded chicken nachos with different topping combinations.
Short on time? Make rotisserie chicken nachos instead: If you are short on time or you want to make this in less than 20 minutes, you can skip roasting your own chicken and use rotisserie chicken, or even, leftover chicken. Or, if you have the grill going for the big game, you could always make grilled chicken nachos instead.
Feel like making shredded chicken nachos for dinner? This recipe also works as a main dish for a quick weeknight dinner the whole family can enjoy.
Serving a large crowd? Simply double the recipe: This baked nachos recipe below serves 4 to 6 people. If you are entertaining a larger group, you can certainly multiply the recipe. However, I caution you on overcrowding the sheet pan. It is best if you make several sheet pans instead of piling them all up in one baking sheet.

Ready to make the best homemade nachos you’ve ever tasted? Follow the detailed recipe below and get ready to crunch and munch.

Healthy Game Day Recipe Idea - Sheet-Pan Chicken Nachos

Here is a reader favorite football food recipe idea: Tortilla chips layered with cheese, black beans, tomatoes, avocado, and other veggies for a drool worthy Sheet-Pan Chicken Nachos perfect for any party. Take it out of the oven, serve warm, and accept the compliments.

Course Appetizer

Cuisine Mexican

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 812kcal

Author Aysegul Sanford

Ingredients

For The Roasted Chicken:

1 pound boneless and skinless chicken thighs
2 tablespoons olive oil
½ teaspoon ground cumin
½ teaspoon garlic powder optional
½ teaspoon kosher salt
¼ teaspoon black pepper

For The Nachos

13 ounces 8 cups of your favorite tortilla chips,
12 ounces 2 ½ cups shredded Monterey Jack cheese
1 cup cooked black beans I used drained and rinsed canned black beans

For the Toppings:

1 cup tomatoes sliced thinly, I used colorful cherry tomatoes
½ cup fresh bell peppers sliced thinly
½ cup pickled Jalapeños roughly chopped
¾ cup corn I used drained and rinsed canned corn
1 ripe avocado cut into small cubes
Handful of fresh cilantro leaves as garnish
4 radishes sliced thinly (optional)
¾ cup fresh Mexican cheese such as queso fresco optional,
crumbled1 fresh lime cut into wedges

Instructions

For the chicken:

Pre-heat the oven to 350 degrees.
Line a baking sheet with parchment paper and set aside.
Pat dry chicken thighs using paper towels.
Rub both sides of the thighs with olive oil.
Sprinkle them with cumin, garlic powder, salt and pepper.
Transfer onto the parchment-lined baking sheet and roast for 25-30 minutes or until thighs reach 165 degrees when a thermometer is inserted in the middle of a thigh.
Cover with a sheet of aluminum foil and set aside to cool for 5 minutes. Do not turn the oven off.

For the chips:

Line another baking sheet with parchment paper.
Spread half of the chips onto the sheet.
Sprinkle half of the Monterey Jack cheese and half of the beans over the chips.
Place in the oven and bake until cheese melt, 8-10 minutes.
Meanwhile, shred the chicken.
Take the first layer of chips, cheese, and black beans out of the oven and top them off with the rest of the chips, black beans, half of the shredded chicken, half of the tomatoes, half of the bell peppers and half of the jalapeno peppers. Place it back in the oven for another 7-8 minutes.

For the topping:

Top it off with the rest of the chicken, tomatoes, and peppers.
Garnish it with cubed avocado, cilantro, and if using, sliced radishes and crumbled
queso fresco
Serve immediately with wedges of lime on the side.

Notes

– I used pickled jalapeños as I love the sour and spicy flavors. If you are not a fan of spicy jalapenos, you can use tamed pickled jalapeños. Nowadays most supermarkets sell them on the same aisle.
With that being said, fresh, seeded and minced jalapeños would also work well in this recipe.
– If you are short on time or want to make this in less than 20 minutes, you can skip roasting your own chicken and use rotisserie, or even, leftover chicken.
– The recipe below serves 4 to 6 people. If you are entertaining a larger group, you can certainly multiply the recipe. However, I caution you on overcrowding the sheet pan. It is best if you make several sheet pans instead of piling them all up in one baking sheet.

Nutrition

The post Sheet-Pan Chicken Nachos appeared first on Foolproof Living.