Tag: chicken breasts

A Cozy, Crunchy Chicken Dinner in 30 Minutes
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This French onion baked chicken is an easy weeknight dinner made with chicken breasts coated in Dijon and egg, then pressed into crispy fried onions. It’s baked, not fried, and comes out golden brown with hardly any prep.
Flavor: Rich, savory onion goodness with a touch of Dijon tang and a toasted, golden finish.

Why Make It: There’s no messy breading station and no frying involved. Just dip, press, and bake for easy prep and quick cleanup.

Tools: A freezer bag and rolling pin, a bowl, a baking pan, and an instant-read thermometer.

Serving Suggestions: Serve with roasted veggies, mashed potatoes, rice, or a simple salad.
The Best Crunchy Ingredients
- Chicken: Use boneless, skinless breasts pounded to a ½-inch thickness for even cooking. Tenders or cutlets work too, but will bake faster, so check them early.
- Fried Onions: Crush the crispy fried onions first for better coverage and a coating that sticks. For less mess, crush them inside a zippered bag.
- Seasoning: Dijon mustard adds tang; spicy brown mustard adds bite; mayo gives a milder, richer coating. Seasoned salt or your favorite poultry blend adds flavor.
- Variations: Add a pinch of garlic powder, cayenne, or smoked paprika to the egg mixture, and sprinkle shredded Swiss or Gruyère cheese in the last few minutes for a cheesy French onion boost.
How to Make French Onion Baked Chicken
1. Pound the chicken and crush the fried onions.
2. Whisk the egg mixture together (full recipe below).
3. Toss the chicken in the egg mixture, then press it into the onions.
4. Bake until the chicken reaches an internal temp of 165°F.
Pat the chicken dry before tossing it in the egg mixture so the coating sticks.

Let the extra egg mixture drip off before pressing it into the onions for a crispier crust.

Press gently, then let sit 5 minutes before baking to help the topping adhere.

If the fried onion crust browns too fast, tent it loosely with foil and finish baking.
Store, Reheat, Re-Crisp

Keep leftovers in an airtight container in the refrigerator for 4 days. Freeze cooked chicken on a tray until firm, then transfer to a freezer bag for 3 months.

To reheat, bake at 375°F until heated through, or air fry at 350°F to re-crisp the onion coating.

Crispy Coated Comfort Dinners

Did you enjoy this French Onion Baked Chicken recipe? Leave a comment and rating below.
Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Preheat the oven to 400°F.

Pound the chicken breasts to ½-inch thickness.

Add the onions to a freezer bag and roll with a rolling pin to crush them. Transfer to a bowl and set aside.

In a large bowl, whisk the egg, Dijon mustard, and salt. Add the chicken and toss well to coat.

Remove each chicken breast from the egg mixture, letting excess drip off, and then dip into the crispy onions, gently pressing to adhere.

Transfer to a baking sheet and bake for 20-25 minutes or until the chicken reaches 165°F in the thickest part of the breast.

Note: Larger chicken breasts or breasts not pounded to ½-inch will require more cooking time.
Lightly tent a piece of foil over the chicken while baking if the onions start to get too brown.
Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 3 months.

Calories: 324 | Carbohydrates: 12g | Protein: 26g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 113mg | Sodium: 753mg | Potassium: 445mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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February 26, 2026
The Easiest Cozy Dinner for Busy Weeknights
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Crockpot Chicken and Gravy

Tender crockpot chicken simmered in a creamy, poultry-seasoned gravy, then thickened right in the crockpot for a cozy, no-fuss dinner.
Instructions

In a medium bowl, whisk together evaporated milk, broth, bouillon cube, poultry seasoning, onion powder, garlic powder, and pepper.

Add chicken to a 6-quart slow cooker. Pour the mixture over top.

Cover and cook on LOW for 5-6 hours or HIGH for 2-3 hours, or until chicken is tender and cooked through.

Remove chicken from the slow cooker. Whisk the cornstarch with 2 tablespoons cold water. Stir into the slow cooker, and cook on HIGH for 10-15 minutes, or until thickened.

Once thickened, whisk in the butter. Taste and season the gravy with additional salt and pepper if needed.

Shred or slice the chicken and return it to the gravy.
Notes

If desired, add browning sauce for a darker gravy. Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 3 months.

Nutrition Information

Calories: 349 | Carbohydrates: 13g | Protein: 42g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 140mg | Sodium: 706mg | Potassium: 889mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 338IU | Vitamin C: 4mg | Calcium: 224mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2] Holly Nilsson
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January 30, 2026
Dump, Cover, and Bake This No Peek Chicken Dinner
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This No Peek Chicken is an easy one-dish casserole. Chicken breasts, instant rice, creamy soup, and veggies bake under tightly sealed foil with peas and carrots for color and sweetness.
Flavor: Creamy, savory rice with a hint of mushrooms and celery, topped with seasoned chicken and little bursts of sweet peas and carrots.

Skill Level: Perfect for beginners, this recipe just needs a little measuring and stirring, and it stays forgiving if you need to adjust as you go.

Technique: Keep the foil on and don’t peek. Trapping the steam helps the rice cook evenly and keeps the chicken tender instead of drying out.

Swaps: Use different cream soups, swap in mixed frozen veggies or chicken thighs, and tweak the seasoning blend to your taste for a dump-and-bake chicken and rice dinner that fits your pantry.

Must-Have Ingredients

Chicken Breasts: Pick small, even pieces so they cook at the same pace as the rice. If the breasts are thick, slice them in half horizontally to get a cutlet thickness for more even cooking.

Rice: Instant white rice is key here, so it cooks through during the shorter baking time. Regular long-grain rice won’t soften fully with this No Peek method.

Broth: Broth adds more flavor than water, but both can be used. If using water, add a bouillon cube for extra flavor. Opt for a low-sodium broth to allow better control over the salt.

Soup: Cream of mushroom soup gives a savory mushroom flavor to the rice, and cream of celery adds flavor and creaminess. Low-sodium versions help keep this baked chicken and rice from tasting too salty.

Variations: If either soup isn’t your favorite or if you don’t have one in the pantry, use cream of chicken soup, or use two cans of the same flavor. For a twist, use onion soup mix with sour cream for a stronger, saltier savory flavor.

How to Make No Peek Chicken

Mix broth, soup, rice, and vegetables in a prepared baking dish.

Place chicken breasts on top and season (full recipe below).

Seal tightly and bake. No peeking, so the steam stays trapped.

Let the casserole rest for 10 minutes before serving.

Proper Baking Dish: This recipe cooks best in a glass or ceramic casserole dish, as the rice won’t get as tender in a metal baking dish.

Use Instant Rice: Instant or Minute rice softens in the same time the chicken bakes, so the rice turns out tender. Regular long-grain rice stays too firm with this no peek chicken and rice method.

Seal the Foil Well: Crimp the edges of the aluminum foil tightly so steam stays trapped. A loose cover can leave the rice undercooked or the chicken dry.

If the Casserole Is Not Set: After resting, if the rice still looks a bit soupy, keep it covered for a few more minutes or pop it back in the warm, turned-off oven so it can soak up the extra liquid.

Make-Ahead Help: Mix the rice and seasonings in the dish ahead of time and refrigerate, then add the chicken just before baking. If the dish is very cold, add a few extra minutes to the bake time.

Store, Reheat, Enjoy!

To Store: Cool any leftover no peek chicken and transfer to a shallow, airtight container. Store in the refrigerator for up to 4 days. You can also portion the cooled casserole into freezer-safe containers and store it for up to 3 months.

To Reheat Single Servings: Microwave with a splash of broth or water, stirring halfway until hot and steaming. For larger portions, cover and warm in a 325°F oven until heated through, adding a little extra liquid if the rice is dry.

To Reheat from Frozen: Thaw overnight in the fridge before warming, or reheat from frozen in the oven at a lower temperature with extra time and a splash of broth.

More Chicken and Rice Favorites

Did you make this No Peek Chicken? Leave a rating and comment below.
Prep Time 5 minutes

Cook Time 45 minutes

Resting Time 10 minutes

Total Time 1 hour

Preheat oven to 375°F and grease a 9×13-inch glass or ceramic baking dish.

Add the rice, broth, condensed soups, and frozen vegetables to the dish. Stir well and spread evenly.

Place the chicken breasts on top, pressing down slightly.

Mix the seasonings and sprinkle over the chicken.

Cover tightly with foil and bake for 45 minutes. Do not peek.

Remove from the oven and let rest, covered for 10 minutes before serving.

Use a glass or ceramic dish for best results; the rice doesn’t cook well in a metal pan.

Resting helps the rice finish cooking and thickens the casserole.

Calories: 441 | Carbohydrates: 53g | Protein: 36g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 1391mg | Potassium: 799mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2678IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Chicken, Dinner, Entree

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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January 16, 2026
Crockpot White Chicken Chili For Chilly Nights
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This Crockpot white chicken chili is a family-friendly slow cooker meal that is simple to put together and full of comfort. It’s perfect for feeding a crowd or filling the freezer for easy weeknight dinners.
Flavor: Creamy and comforting with tender chicken, hearty beans, sweet corn, and a gentle, smoky spice in every bite.

Skill Level: Made with pantry staples, this easy slow cooker white chicken chili comes together in minutes with minimal prep.

Recommended Tools: This recipe works best in a 6-quart slow cooker so the chili cooks evenly and there’s room to stir in the creamy bean mixture at the end. An immersion blender makes the bean mixture extra smooth and creamy.

Make Ahead: It’s even better the next day when flavors have a chance to meld. This recipe makes about 12 cups of chili, so you can enjoy it all week long!

Freezer-Friendly: Freeze single portions for easy lunches or quick dinners you can reheat anytime.
Crockpot Chili Ingredients
- Chicken: Use boneless, skinless chicken breasts for this recipe. For a slightly richer and more flavorful chili, boneless, skinless chicken thighs can also be used.
- Beans: Add only 2 cans of beans to the slow cooker and reserve the third for blending to boost creaminess. Great Northern beans are classic, but cannellini or navy beans will work.
- Corn: Cream-style corn adds sweetness and helps make the broth thick and creamy. It acts like part of the soup base instead of more broth.
- Cream Cheese: Cream cheese creates a creamy base. I opt for ⅓ less fat cream cheese, but full-fat cream cheese can be used to create a richer, creamier chili.
- Green Chilies: Mild diced green chilies add flavor without too much heat. Use medium or hot green chilies for a spicier chili.
Add Ins and Toppings:
- Creamy & Cheesy: Shredded cheese, a dollop of sour cream or plain Greek yogurt, or a splash of half and half, adds some extra richness.
- Fresh & Bright: Diced avocado, extra cilantro, fresh tomatoes, or green onions can be added before serving.
- Add Some Heat: Extra jalapenos, a pinch of cayenne, hot green chilies, or a drizzle of hot sauce can be added for a spicier bowl.
- Crunchy Toppers: Top each serving with tortilla strips, crushed tortilla chips, crispy fried onions, or roasted corn kernels for a bit of crunch.
How To Make White Chicken Chili in the Slow Cooker

This White Chicken Chili Crockpot recipe is mostly hands-off while still turning out extra creamy.
1. Prep the ingredients for the slow cooker (full recipe below).
2. Cook until the chicken is tender, shred, then return to the slow cooker.
3. Blend the reserved bean mixture and add to the slow cooker.
4. Cook until thick and creamy.
Add your favorite toppings before serving.
Soften the cream cheese to room temperature so it blends smooth and creamy.

Add the bean and cream cheese mixture near the end to keep the chili from overcooking and turning grainy.

If the chili is thicker than you like, add a splash of warm broth or milk. If it is too thin, let it cook uncovered on high for a bit to reduce.

Frozen chicken breasts can be used, but for food safety, they should fully thaw in the refrigerator before going into the slow cooker.

For a faster version, cook everything without the chicken, then stir in shredded rotisserie chicken for the last 30 minutes just to heat through.
Storing Leftovers

Keep leftover white chicken chili in an airtight container in the fridge for up to 4 days. Freeze in labeled, freezer-safe containers or bags for up to 3 months

The chili may thicken slightly once thawed. Add a splash of broth or milk if it has thickened too much. Then reheat gently on the stovetop over medium-low heat, stirring often.

Cozy Fall and Winter Chili Night

Did you enjoy this Crockpot White Chicken Chili? Leave a rating and comment below.
Prep Time 10 minutes

Cook Time 5 hours

Total Time 5 hours 10 minutes

To a 6-quart slow cooker, add chicken, followed by 2 cans of beans (drained and rinsed), chicken broth, onion, green chilies, petite diced tomatoes, creamed corn, jalapeno, and garlic. Season with the crumbled bouillon cube, cumin, chili powder, ancho chili powder, salt, smoked paprika, and dried oregano. Stir to combine.

Cook on LOW for 6-8 hours or on HIGH for 3-4 hours or until chicken is tender enough to shred.

Remove the chicken to a cutting board, shred it, and return it to the slow cooker. Turn the slow cooker to HIGH (if it had been on LOW).

Add the remaining can of beans, cornstarch, cream cheese, and cilantro to a blender, including 1 cup of broth from the slow cooker. Blend until smooth. Add puree back to the slow cooker and stir to combine. Cook on HIGH for 30 minutes.

Season chili with salt, pepper, and hot sauce to taste. Top individual servings with desired toppings.

Add toppings like cheese, sour cream, tomatoes, avocado, tortilla chips, and cilantro, as desired.
Makes about 12 cups.
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for 3 months.

Serving: 1.5cups | Calories: 392 | Carbohydrates: 54g | Protein: 29g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 857mg | Potassium: 1176mg | Fiber: 14g | Sugar: 7g | Vitamin A: 671IU | Vitamin C: 17mg | Calcium: 161mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Lunch, Slow Cooker, Soup

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Jen

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January 11, 2026
The 20-Minute Skillet Meal People Can’t Stop Sharing
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Chicken Saltimbocca feels a little fancy but comes together fast in one skillet, making it perfect for busy weeknights! It’s a reliable go-to when you want dinner to look impressive without adding extra steps.
Flavor: Savory and aromatic with tender chicken, salty prosciutto, fresh sage, and a rich, buttery wine sauce.

Skill Level: I first had this at an Italian restaurant, but once I saw how easy it is to make at home, it quickly became a weeknight favorite. It’s great for cooks of any level!

Recommended Tools: A good quality skillet is a must-have for one-pan dinners like this one, as it helps create the fond (browned bits stuck to the bottom of the pan) for the sauce and evenly distribute heat.

Serving Suggestions: I love serving this for a simple yet special weeknight meal. It pairs perfectly with mashed potatoes, risotto, or pasta.
Ingredient Tips and Smart Swaps
- Chicken: Choose breasts that have an even thickness, or use chicken cutlets. If some pieces or sections are thicker than others, slice horizontally and pound with a meat mallet for even thickness.
- Prosciutto: Make sure that the prosciutto is sliced thinly. If the pieces are small, you may need to layer two pieces to cover the chicken. Replace it with deli ham, bacon, or pancetta in a pinch, but it will alter the flavor slightly.
- Herbs: Use fresh large sage leaves for this chicken recipe. Press the leaves into the chicken so they infuse the meat. Dried sage will not work.
- Wine: Use a dry white wine like Sauvignon Blanc or Pinot Grigio. If you don’t have wine, replace it with broth and 1-2 teaspoons of lemon juice.
How to Make Chicken Saltimbocca
1. Prepare and season the chicken (full recipe below).
2. Top the chicken with sage and prosciutto, and lightly dredge in flour.
3. Cook chicken until golden and cooked through, then remove and keep warm.
4. Make sauce in the same skillet, then return chicken and spoon sauce over to heat through.
Pat the chicken dry before seasoning so the prosciutto adheres well.

Don’t skip scraping up the browned bits. These bits and where all the flavor comes from!

Simmer the wine just long enough to cook off the alcohol and deepen the flavor.

If the sauce reduces too much, add a splash of broth to loosen it.

If a piece of prosciutto lifts during cooking, press it gently with a spatula for a few seconds.

Keep cooked cutlets covered while making the sauce so they stay warm and juicy.
Save it For Later

Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet with a splash of broth to keep the chicken tender and juicy.

Freezing isn’t recommended because the prosciutto softens, and the sauce can separate.

Italian-Style Dinner Favorites

Did you enjoy this Chicken Saltimbocca? Leave a rating and comment below.
Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Slice each chicken breast in half horizontally to make 4 cutlets. Pound chicken breasts or cutlets to an even ¼-inch thickness if needed. Season both sides with salt and pepper.

Top each cutlet with 2 sage leaves and then lay a slice of prosciutto over each, tucking it around the edges of the chicken.

Place flour in a shallow dish and lightly dredge each cutlet, shaking off the excess.

Heat olive oil in a large skillet over medium-high heat. Add the chicken, proscuitto side down, and cook for 3 to 4 minutes, or until golden (cooking in batches if needed). Flip and cook another 2–4 minutes, or until chicken is cooked through. Transfer to a plate and cover to keep warm.

Reduce heat to medium. Add butter to the same skillet, then whisk in the wine. Simmer 2–3 minutes, scraping up any brown bits.

Add chicken broth and simmer another 4–5 minutes or until slightly reduced.

Return chicken (with any juices) to the pan and spoon sauce over top. Simmer 1-2 minutes to heat through.

*If your slices of prosciutto are small, you may need two slices per piece of chicken.
Keep leftovers in an airtight container in the refrigerator for 4 days.

Calories: 265 | Carbohydrates: 7g | Protein: 14g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 565mg | Potassium: 264mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 196IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Main Course

Cuisine Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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January 4, 2026
The Zero-Stress Fajitas People Are Raving About
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Sheet pan chicken fajitas are my go-to when I want a fast dinner with almost no cleanup. Everything cooks together in one pan, and you can set out tortillas and toppings so everyone builds their own. It’s an easy win on busy nights.
Flavor: These fajitas are smoky and zesty with a hint of sweetness. Juicy chicken, bright lime, and caramelized peppers make every bite bold and cozy.

Skill Level: I love how easy these are to make at home. Just season, slice, and roast all in one pan!

Make Ahead: Prep ahead by slicing veggies and mixing with the seasoning up to one day before.

Swaps: Use taco seasoning or store-bought fajita seasoning. Add some heat with fresh jalapenos or cayenne.

Serving Suggestions: These are great in tortillas, rice bowls, salads, or in a quesadilla.
What You’ll Need:
- Chicken: For juicy chicken, slice it across the grain. Boneless chicken thighs work great here, too, and stay extra tender.
- Veggies: Yellow onion is the best choice for a sweeter flavor; replace with red onions for a sharper flavor. Bell peppers of various colors will add visual appeal and layered sweetness.
- Seasonings: The perfect balance of warm spice and smokiness. Double the recipe and keep some in the pantry for future use, or replace with store-bought fajita seasoning.
How to Make Sheet Pan Fajitas
1. Mix seasonings. Slice chicken and veggies.
2. Add chicken, seasonings (full recipe below), and vegetables to a bowl and mix.
3. Spread the mixture onto a baking pan and bake.
Serve piled into a warm tortilla with an assortment of toppings like sour cream, salsa, pickled jalapenos, and cojita or Mexican cheese blends.
Slicing the veggies and chicken to similar sizes ensures everything cooks evenly.

Don’t crowd the sheet pan; use an extra-large rimmed baking sheet to hold all the veggies and meat. If doubling the recipe or adding more veggies, use two pans.

For a restaurant-style char, broil at the end for 3-5 minutes. Keep a close eye on the fajita filling to ensure it doesn’t burn.

Wrap tortillas in foil and warm them in the oven, or use a tortilla warmer, to keep them soft and easy to fold.
Storing and Reheating

Keep leftover fajitas in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave until warmed through.

Freeze chicken and peppers together for up to 2 months. Thaw in the fridge and reheat in a hot skillet to revive texture.

Easy Weeknight Tex-Mex

Did you enjoy these Sheet Pan Chicken Fajitas? Leave a rating and comment below.
Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Preheat oven to 425°F.

In a large bowl, mix olive oil, juice from half the lime, chili powder, salt, cumin, smoked paprika, onion powder, black pepper, and garlic powder.

Slice chicken across the grain into ½-inch strips. Add chicken, peppers, and onion to the bowl and toss well to coat.

Spread the mixture in a single layer on a large sheet pan.

Bake for 15 minutes or until chicken is cooked through to an internal temperature of 165°F. Broil for 3 to 5 minutes, just until edges are lightly charred.

Meanwhile, wrap the tortillas in foil and place them on the lower rack of the oven for 5 minutes.

Remove from the oven and squeeze the rest of the lime over top.

Serve hot with warm tortillas and toppings.

Nutritional information does not include tortillas or toppings.

*Shortcut seasoning: Replace seasoning with 1 packet of Fajita or Taco Seasoning Mix.

To easily juice the lime, cut it in half and insert a fork into it. Squeeze the lime around the fork.

Use two pans if needed to avoid overcrowding.

Keep leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.

Calories: 277 | Carbohydrates: 13g | Protein: 26g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1044mg | Potassium: 750mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3689IU | Vitamin C: 123mg | Calcium: 44mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Main Course

Cuisine Mexican

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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January 2, 2026
The Secret to Juicy Chicken with a Festive Twist (Hint: Cranberries and Brie!)
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Juicy chicken is paired with a sweet-tart cranberry-orange sauce and topped with creamy brie for a cozy, holiday-worthy dinner. Everything comes together in one skillet for a dish that feels special but cooks fast.
Flavor: Savory, juicy chicken with the sweet-tartness of cranberries, a hint of orange, and creamy, melted brie for a perfectly balanced bite.

Technique: This recipe uses a simple stovetop technique, searing the chicken until golden before simmering it in a fresh cranberry sauce, then finishing with melted brie.

Serving Suggestions: Serve with some easy roasted vegetables, creamy mashed potatoes, or rice pilaf.
The Star Ingredients
- Chicken Breasts: Use boneless, skinless chicken breasts that are similar in size so they cook evenly. Pound them to an even thickeness with a meat mallet for tender, juicy results.
- Cranberries: Fresh or frozen berries both work well. Frozen berries may need an extra minute ot two to break down. Taste the sauce and adjust the sweetness if your cranberries are extra tart.
- Brie: Choose a mild, creamy brie that softens nicely once covered. Remove the rind for smooth melting. Mozzarella is a simple swap if you prefer a milder cheese.
- Orange Juice: Fresh squeeze orange juice with a citrus juicer for a bright, natural flavor. Store-bought juice works as a convenient alternative as well.
How to Make Cranberry Chicken
1. Pound chicken to even thickness. Season and sear.
2. Prepare the cranberry sauce (full recipe below).
3. Return the chicken to the skillet, top with brie, and let the cheese soften.
4. Spoon the cranberry sauce over the chicken and serve warm.
Don’t rush the sauce; simmer until cranberries burst and it thickens.

Taste the sauce before adding the chicken. Cranberries can vary in tartness, so you will want to adjust the sweetness to your liking.

If using frozen cranberries, let the sauce simmer a few extra minutes to thicken.

Brie should soften, but not melt completely. Just cover and remove from heat.
Storing & Reheating Leftovers
- Refrigerate: Leftover cranberry chicken will last up to 4 days in an airtight container.
- Freeze: The chicken and cranberry sauce freeze well for up to 3 months, but it’s best to remove the brie as it becomes grainy and separates once frozen. Thaw overnight in the fridge before reheating.
- Reheat: Gently reheat on the stovetop or in the microwave, adding a splash of juice or broth to loosen the sauce. Avoid overheating as the brie can separate if reheated too long.
Holiday-Inspired Dinners

Did you enjoy this Easy Cranberry Chicken Recipe? Leave a comment and rating below.
Prep Time 10 minutes

Cook Time 23 minutes

Resting Time 3 minutes

Total Time 36 minutes

Pound the chicken breasts with the flat side of a meat mallet to an even thickness. Season both sides of the chicken breasts with salt, black pepper, garlic powder, and thyme leaves.

Heat olive oil in a large skillet over medium heat. Add the chicken and cook 6 to 7 minutes per side, or until golden and cooked through. Transfer to a plate and cover to keep warm.

Add the diced onion to the skillet, adding more oil if needed, and cook for 2 to 3 minutes, or until softened.

Stir in cranberries, orange juice, maple syrup, and balsamic vinegar. Simmer uncovered for 8 to 10 minutes, stirring occasionally until the cranberries break down and the sauce thickens.

Return the chicken, along with any juices, to the skillet and let it simmer for 1-2 minutes until heated through. Top each chicken breast with brie. Cover, and remove from heat. Let sit for 3 minutes, or until the cheese begins to soften.

Spoon the cranberry sauce over each piece and serve warm.

If you prefer a sweeter sauce, add a bit more maple syrup.

Let the Brie soften gently under the lid—it shouldn’t be melted, just soft and creamy.

Alternatively, place the skillet under the broiler for 1 – 2 minutes to soften the cheese, making sure the skillet is oven-safe.

Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Calories: 322 | Carbohydrates: 17g | Protein: 30g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 749mg | Potassium: 602mg | Fiber: 2g | Sugar: 11g | Vitamin A: 300IU | Vitamin C: 23mg | Calcium: 81mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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November 23, 2025
Weekly Meal Plan Oct 20, 2025

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Dinnertime just got a whole lot easier! With this premade meal plan, take the stress out of meal time. Save time and money while being inspired to try new recipes!

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Holly Nilsson

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October 15, 2025
Crispy, Sticky, and Spicy, This Chicken Checks Every Box!

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Try this tasty hot honey chicken recipe for dinner tonight. It’s the perfect blend of sweet, spicy, and savory flavors. It’s great served over rice, pasta, or in your favorite power bowl. Use it for meal prep this week!

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Holly Nilsson

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October 9, 2025
Weekly Meal Plan Oct 6, 2025

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Dinnertime just got a whole lot easier! With this premade meal plan, take the stress out of meal time. Save time and money while being inspired to try new recipes!

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Holly Nilsson

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October 1, 2025
Weekly Meal Plan Sep 1, 2025

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Dinnertime just got a whole lot easier! With this premade meal plan, take the stress out of meal time. Save time and money while being inspired to try new recipes!

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Holly Nilsson

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August 27, 2025
Weekly Meal Plan Nov 11, 2024

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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!

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Holly Nilsson

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November 6, 2024
30 Minute Meal Plan #6

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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Each recipe is ready in 30 minutes or less to save you time and money while being inspired to try new recipes!

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Holly Nilsson

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October 31, 2024
Slow Cooker Meal Plan #5

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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!

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Holly Nilsson

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October 30, 2024
Weekly Meal Plan Nov 4, 2024

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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!

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Holly Nilsson

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October 30, 2024
Slow Cooker Meal Plan #4

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Holly Nilsson

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October 29, 2024
Chicken Tortilla Soup
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This chicken tortilla soup recipe is easy to make with just one pot!

Tender chicken breasts are simmered in seasoned broth with beans and veggies and then topped with fried tortilla strips and avocado slices for an easy anytime meal.
It’s quick to prep in just one pot.

No need for cooked chicken, it simmers in the broth making it easy and flavorful!

It’s packed with veggies and beans (add extra if you’d like) for a hearty soup packed with goodness.

Everyone loves the flavor and it reheats and freezes well.
What You’ll Need To Make Chicken Tortilla Soup
- Chicken: I use boneless skinless chicken breasts for this soup—they do not need to be pre-cooked or browned. You can replace it with chicken thighs or leftover rotisserie chicken (see recipe notes). Frozen chicken can also be used; just allow more time for cooking.
- Seasoning: Use a packet or make homemade taco seasoning.
- Vegetables: Onions, Rotel tomatoes, and corn add flavor to this chicken tortilla soup.
- Broth: I prefer chicken broth in this recipe, but you can use beef or vegetable broth. Low-sodium chicken broth works well too.
- Tortilla Strips: Homemade tortillas taste best in this recipe and are super easy to make, or you can buy them. Short on time? Crush up some tortilla chips or Fritos.
Stretch the chicken further by adding extra vegetables, like green bell pepper or zucchini, and broth.

Add 2 cups extra broth to the soup and add cooked white rice to the bottom of each bowl to stretch the soup further.
How to Make Chicken Tortilla Soup
1. Make tortilla strips (recipe below).
2. Soften onion, garlic, and jalapeno. Add the remaining soup ingredients (including raw chicken breasts) and simmer.
3. Remove chicken, shred, and return to the soup.
4. Serve with desired toppings—see my favorites below.
Add Fun Toppings!

Chicken tortilla soup is a fun family recipe—set out your favorite toppings and let everyone dress their own bowl.
- Sour cream, salsa, or guacamole.
- Cheese: Crumbled cotija cheese, cheddar cheese, or shredded Monterey jack cheese.
- Flavor Boosters: Lime wedges, black olives, green onions.
Storing Leftovers Soup

Keep leftover chicken tortilla soup in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave and add fresh toppings.

Freeze leftover soup in zippered bags for up to 3 months and thaw overnight in the refrigerator before reheating.

More Chicken Favorites

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4.99 from 768 votes↑ Click stars to rate now!
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Chicken Tortilla Soup

This chicken tortilla is hearty and comforting with just the perfect spicy kick.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Cook ModePrevent your screen from going dark

For the tortilla strips, cut the tortillas into ¼-inch strips. In a small pan, heat ¼ cup of vegetable oil over medium-high heat.

Add the tortillas, in small batches to the oil and fry them until they are crisp, about 1 minute per side. Remove from the oil and drain on a paper towel. While warm, sprinkle with salt to taste.

In a large pot, heat olive oil over medium heat. Add the onion, garlic, and jalapeño to the pot, and cook until the onion is softened about 3 to 4 minutes.

Add in the chicken broth, black beans, crushed tomatoes, diced tomatoes with juices, corn, lime juice, cilantro, ground cumin, and chili powder. Stir to combine.

Add the chicken breasts and bring the soup to a boil over high heat. Reduce the heat to a simmer and cook uncovered for 20 minutes, or until the chicken is cooked through.

Remove the chicken from the pot and shred it with two forks. Add the shredded chicken back to the pot and simmer for an additional 3 minutes. Taste and season with salt and pepper.

Spoon soup into bowls and top with tortilla strips, lime wedges, and sliced avocado.

Chicken: This recipe uses chicken breasts that are 6oz each. If your chicken is larger or smaller, adjust the cooking time as needed. The chicken is added to the soup raw and simmers in the soup.
Toritlla Strips: Tortilla strips can be replaced with tortilla chips or they can be cooked in the air fryer or oven. Toss the strips with 1 ½ tablespoons of oil and salt. Cook in the air fryer at 350°F for 2-4 minutes or until crisp or bake at 350°F for 11-14 minutes. Check the strips early to ensure they don’t burn.
Spice: Reduce the spice by replacing jalapeno with green chiles.
Serving suggestion: Create a fun meal by serving it with a variety of toppings.
Leftovers & Freezing: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave. To freeze, cool completely, transfer it to a freezer-safe container or resealable plastic bag for up to 4 months.

Serving: 1.25cup | Calories: 278 | Carbohydrates: 27g | Protein: 18g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 671mg | Potassium: 714mg | Fiber: 6g | Sugar: 4g | Vitamin A: 290IU | Vitamin C: 19.9mg | Calcium: 69mg | Iron: 2.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Main Course, Soup

Cuisine American, Mexican

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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October 27, 2024
Weekly Meal Plan Oct 28, 2024

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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!

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Holly Nilsson

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October 23, 2024
Weekly Meal Plan Oct 21, 2024

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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!

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Holly Nilsson

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October 16, 2024
Chicken Enchilada Soup
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Chicken enchilada soup is a fast and flavorful meal that goes from the stove to the table in minutes.

This savory soup is packed with veggies, beans, and seasoned chicken simmered in tomatoes and enchilada sauce.
Perfect for meal prep—just make a big batch and enjoy leftovers all week long.

Made with pantry staples and simple ingredients you probably already have on hand. Black beans and chicken make it hearty and satisfying.

It has a bold enchilada flavor from enchilada sauce, onion, garlic, and spices.

It’s quick to make, so it’s ideal for busy weeknights.

It’s a fun family meal—set out toppings like shredded cheese, avocado, or tortilla strips.
What’s Inside This Chicken Enchilada Soup

Chicken: I use boneless Chicken breasts and simmer them right in the broth. You can replace them with chicken thighs or use rotisserie chicken in place. If using leftover or cooked chicken, reduce the simmering time to 10 minutes.

Beans: I love using black beans in this recipe, but any beans add flavor and fiber to enchiladas. Try pinto beans, kidney beans, or white beans.

Vegetables: Corn and bell pepper add color, crunch, and a little sweetness to this chicken enchilada soup recipe. Sneak in healthy veggies like finely chopped cauliflower, zucchini, spinach, or squash.

Broth: Chicken broth is the base of this recipe, and enchilada sauce adds a boost of flavor. A can of regular diced tomatoes with some taco seasoning is a good switch from Rotel.

Variations and Toppings

Change up the enchilada sauce and try a different variety or flavor.

Offer a variety of toppings like sour cream, salsa, chopped cilantro, diced avocados, shredded cheese, sliced black olives, jalapenos, green chiles, and tortilla strips for a little crunch!

How to Make Chicken Enchilada Soup
1. Cook onion, garlic, and seasonings (recipe below).
2. Stir in broth, sauce, veggies, beans, and Rotel tomatoes.
3. Add chicken breasts and simmer until chicken is cooked through.
4. Transfer the chicken to a bowl and shred. Stir the chicken back into the soup.
Storing Chicken Enchilada Soup

Keep leftover chicken enchilada soup in a covered container in the refrigerator for up to 4 days and reheat it on the stove or in the microwave.

Freeze portions in zippered bags laid flat so they can be stored upright (like books) to save freezer space for up to 4 months. Thaw overnight in the refrigerator before reheating.

This Soup Goes Great With…

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Chicken Enchilada Soup

Chicken enchilada soup is a comforting bowl of soup packed with savory, slightly sweet, and spicy flavors.

Prep Time 15 minutes

Cook Time 22 minutes

3 minutes

Total Time 40 minutes

Cook ModePrevent your screen from going dark

In a 4qt Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion and garlic, and cook for 3 to 4 minutes or until softened. Add the chili powder and cumin and cook for 1 minute more.

Add the broth, enchilada sauce, corn, beans, bell pepper, Rotel tomatoes (with juices) and salt. Stir well to combine.

Gently place the raw chicken breast in the pot and bring to a low simmer. Cook uncovered for 18 to 20 minutes or until the chicken is cooked through.

Transfer the chicken breasts to a bowl and shred them with two forks. Add it back into the soup and stir. Taste and season with salt and black pepper.

Ladle into bowls and serve with your choice of toppings.

Optional Toppings for Serving include tortilla strips, sour cream, cilantro, avocado, shredded cheese and sliced jalapenos.
Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for 4 months.

Calories: 392 | Carbohydrates: 45g | Protein: 37g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1368mg | Potassium: 1315mg | Fiber: 12g | Sugar: 10g | Vitamin A: 1868IU | Vitamin C: 60mg | Calcium: 103mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Main Course, Soup

Cuisine Mexican

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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October 9, 2024