INGREDIENTS
1 tablespoon olive oil
1½ pounds boneless, skinless chicken breasts, cubed
½ white onion, chopped
2 cloves garlic, minced
1 cup gold potatoes, cubed
2 cups frozen peas and carrots
4 tablespoons all-purpose flour
4 tablespoons butter
2 cups chicken broth
Salt, to taste
Pepper, to taste
1 store-bought pie crust, thawed if frozen
1. Preheat oven to 400˚F/200˚C.
2. Season chicken with salt and pepper, and heat oil in a cast-iron skillet. Add the cubed chicken, cooking until no longer pink. Remove chicken and set aside.
3. To the same skillet, add the onions and garlic. Sauté until translucent.
4. Add potatoes and sauté about 5 minutes.
5. Add peas and carrots, and stir again.
6. Add the butter to the vegetable and allow to melt.
7. Sprinkle the flour, covering the vegetables, and quickly stir to avoid lumps.
8. Pour in chicken broth and bring to a boil to thicken the sauce.
9. Season with salt and pepper. Remove from heat.
10. Place pie dough over the chicken and vegetable mixture, and seal along the edges of the skillet with your fingers.
11. Bake for 25-30 minutes or until golden brown.
Paprika Chicken and Rice Bake
INGREDIENTS:
5 chicken thighs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon dried parsley
1 tablespoon olive oil
1 tablespoon garlic, minced
½ cup red onion, diced
1 cup long grain rice
1½ cups chicken broth
Salt, to taste
Pepper, to taste
1. Preheat oven to 400˚F/200˚C.
2. In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
3. On high, heat olive oil in an oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over. Cook an additional 5-6 minutes to brown the other side and remove from the pot.
4. Add the garlic and onions to the pot, and cook until the onions are transparent.
5. Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
6. Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
7. Bake for 35-40 minutes, or until the rice is fully cooked.
8. Optional: remove chicken thighs and broil for crispy skin.
Southwest Chicken Pasta Bake
INGREDIENTS:
4½ cups cooked fusilli pasta (8 ounces uncooked)
8 ounces corn, drained
8 ounces black beans, drained & rinsed
2 cups cooked chicken, shredded
16 ounces alfredo sauce
1 tablespoon taco seasoning
1 cup Monterey Jack cheese, shredded
1 cup cheddar cheese, shredded\
Garnish
Cilantro, chopped
1. Preheat oven to 350˚F/180˚C.
2. Cook 8 ounces of fusilli pasta according to box instructions. (This will make about 4½ cups of cooked pasta.)
3. In a large bowl, mix together cooked pasta, corn, black beans, cooked chicken, alfredo sauce, and taco seasoning.
4. Pour into a 9x13-inch baking pan and spread evenly around the pan.
5. Sprinkle Monterey Jack and cheddar cheese over the top and cover with foil.
6. Bake for 35 minutes, uncovering after 20 minutes to allow the cheese to brown.
7. Garnish with cilantro.
CHIPOTLE POPCORN CHICKEN
INGREDIENTS:
2 pounds chicken breast, boneless and skinless
2 cups buttermilk
1 7-ounce can of chiles in adobo sauce
2 cups panko bread crumbs
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon pepper
1 teaspoon smoked paprika
Oil for frying
Garnish
Additional smoked paprika
Cut chicken breast into bite-sized pieces and place them in a medium-sized bowl.
Pour buttermilk and can of chiles over the chicken, making sure to get all of the adobo sauce out of the can. Mix well to incorporate. Cover and let marinate in the refrigerator for 2-4 hours.
In a separate bowl, mix together panko bread crumbs, chili powder, salt, pepper, and paprika.
Remove chicken from the refrigerator and dredge the pieces in the bread crumb mixture for an even coat. Fry them in 350˚F/180˚C oil until they are crispy and golden brown (about 2 minutes).
Drain on paper towels and garnish with an additional sprinkle of smoked paprika.
Honey Mustard Chicken, Bacon, and Avocado Salad
INGREDIENTS:
Dressing/Marinade
2 tablespoons olive oil
⅓ cup honey
3 tablespoons stone ground mustard
2 tablespoons Dijon mustard
½ lemon
1 teaspoon minced garlic
½ teaspoon salt
½ teaspoon pepper
4 skinless and boneless chicken thighs
Salad
1 head romaine lettuce, chopped
1 cup cherry tomatoes, halved
¼ red onion, thinly sliced
1 avocado, diced
1 hard-boiled egg, sliced
¼ cup cooked bacon, diced
1. In a small bowl, add the olive oil, honey, stone ground mustard, Dijon mustard, lemon, garlic, salt, and pepper. Whisk until smooth.
2. Remove ½ of the marinade and refrigerate to use as a dressing.
3. Add chicken thighs to remaining marinade and let it marinate for two hours.
4. Add a teaspoon of olive oil to a nonstick pan. Sear chicken on each side until golden, 5. crispy, and cooked through. Set aside and allow to rest.
5. Put lettuce in a large bowl, add tomatoes, red onions, avocado slices, and hard-boiled egg.
6. Slice chicken into strips and place in the salad.
7. Add the remaining marinade to the salad and toss.
8. Sprinkle bacon on top.
Pesto Chicken Garlic Knot Sliders
INGREDIENTS:
Pizza dough (2 pies worth, or about 1.5-2 lbs)
3 cups rotisserie chicken, shredded
1 8-ounce jar of pesto
2 cups mozzarella cheese, shredded
3 tablespoons salted butter, melted
3 cloves garlic, minced
2 tablespoons parsley, finely chopped
Preheat oven to 400˚F/200˚C.
Cut pizza dough into eighths. (Each ball of dough should yield 8 even-sized pieces of dough, for a total of 16).
Using your hands, roll each piece of dough into a thin strip about 7 inches long. Then carefully tie them into a knot, tucking the loose ends of dough underneath.
Place each tied knot on a baking sheet or casserole dish with high sides, nestling them close together in a 4x4 grid. Once all the knots are placed in the dish, cover and let rest for 10 minutes.
Uncover and bake for 12 minutes or until the slider buns are golden brown and no doughy gray bits remain.
Once the knots are out of the oven, lower the oven temperature to 350˚F/180˚C.
Allow the knots to cool, carefully remove them from the baking dish and cut the grid horizontally, creating both a top and bottom piece. (NOTE: It’s helpful to hold the knots together with a towel on top while cutting them horizontally, as the motion of the knife might cause some of them to pull apart.)
Return the bottom half of the knot-grid to the original baking dish. Evenly layer the bread with cooked chicken, followed by the pesto and mozzarella cheese. Place the top half of the garlic knots on top.
Mix together melted butter, garlic, and parsley. Brush mixture liberally over the top of the knots.
Bake at 350˚F/180˚C for an additional 10 minutes until the tops of the knots are golden brown and cheese is melted.
Pull apart for individual sliders.
Bite-Size Chicken Tacos
INGREDIENTS:
7 flour tortillas
2 tablespoons melted butter
1 rotisserie chicken, shredded
1½ cups salsa
Garnish
Sour cream
3-cheese Mexican blend
Guacamole
1. Preheat oven to 375˚F/190˚C.
2. Generously brush butter onto both sides of the tortillas.
3. Using a circular cookie cutter or a mason jar lid, cut the tortillas into small circles.
4. Flip a 12-cup muffin tin over and place a cut-out piece of tortilla in the space between two cups, so that they make a mini taco shape. One muffin tin will fit 17 mini tacos.
5. Bake for 5-8 minutes, or until just turning golden brown and crispy. (Times and temperatures may vary based on oven.) Make sure to check on them every couple of minutes to make sure they don’t burn.
6. Shred a rotisserie chicken, removing all bones and skin.
7. Place shredded chicken in a large pan over medium-high heat and add salsa. Stir well to combine.
8. Serve along with your favorite taco toppings.
Chicken and Biscuits Bake
INGREDIENTS:
6 tablespoons butter
1 onion, chopped
½ cup flour
3 cups chicken broth
1 teaspoon salt
1 teaspoon pepper
1 cup heavy cream
2½ cups frozen mixed vegetables
1 rotisserie chicken, shredded
2 tubes biscuit dough (8 biscuits each)
Preheat oven to 350˚F/180˚C.
In a large pot over medium-high heat, melt the butter.
Add the onion, stir until softened. About 1 minute.
Whisk in the flour, stirring constantly to prevent the flour from browning. About 1 minute.
Whisk in the chicken broth, salt, and pepper. Continue to whisk until no lumps remain.
Whisk in the heavy cream. Bring to a light simmer until the sauce has thickened slightly. Test for additional salt/pepper.
Add the mixed vegetables and shredded chicken, stir until fully incorporated.
Transfer to a 9x13-inch baking dish.
Evenly top with 12 pieces of biscuit dough (you will have extra biscuits, which can be baked off separately).
Bake in a preheated oven for 20 minutes, until the biscuits are golden and the gravy mixture is bubbling.
Cool slightly before serving.
One-Pot Creamy Mushroom And Chicken Pasta
INGREDIENTS:
3 tablespoons olive oil
1½ pound (750 grams) chicken breasts
½ yellow onion, diced
Salt, to taste
Pepper, to taste
2 cups cremini mushrooms
3 cloves garlic, minced
1 teaspoon thyme
2 teaspoon paprika
4 cups chicken broth
1 cup heavy cream
1 pound (500 grams) farfalle pasta
5 ounces (150 grams spinach)
1 cup parmesan
1. Heat 2 tablespoons olive oil in a large pot on medium heat. Add chicken and brown, making sure to cook through. Set chicken aside.
2. Add 1 tablespoon olive oil and the onion into the pot and stir. Cook down for 1-2 minutes.
3. Add mushrooms and garlic, and stir to incorporate with the onion. Season with salt and pepper to taste as well as thyme and paprika. Stir to evenly season.
4. Add chicken broth and heavy cream to the pot and stir. Bring to a boil, then add the farfalle pasta.
5. Cook according to package instructions, being sure to stir every 1-2 minutes to keep the pasta from clumping together. (Cook time may be a little longer in this recipe than when the pasta is boiled in water.)
6. When the farfalle pasta is al dente, add the spinach and chicken and stir until the spinach cooks down and incorporates. Add parmesan and stir until it’s well-incorporated and you’re left with a smooth sauce.
7. Top off with extra parmesan.
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