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Holly Nilsson
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Tag: chicken breasts
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Chicken Florentine
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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Richa Gupta
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Lemon Pepper Chicken
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This lemon pepper chicken is as easy as it is delicious.
Juicy chicken breasts are baked on a bed of zucchini and smothered in a tangy lemon sauce.
This Lemon Pepper Chicken recipe is sponsored by McCormick.
- Quick to prep, this dish comes together with basic pantry ingredients and a few minutes in the oven!
- Lemon pepper chicken is simple to make and packed with flavor from a simple homemade seasoning.
What You’ll Need For Lemon Pepper Chicken
Chicken: I use boneless, skinless chicken breasts in this recipe. You can replace the chicken breasts with boneless chicken thighs—the cooking time will need to be adjusted.
Seasoning: I make homemade lemon pepper seasoning since it has more flavor without being too salty. Ensure the lemon zest is dry if storing leftover seasoning or store it in the freezer.
Sauce: Fresh, whole lemons give this sauce a fresh lemon flavor. It’s slightly thickened with flour and seasoned with a homemade lemon pepper blend.
Stock/Wine: Use extra chicken stock or chicken broth instead of white wine if desired.
Zucchini: Zucchini can be replaced with other colorful summer squashes or sliced mushrooms.
How to Make Lemon Pepper Chicken
- Soften the zucchini slightly and transfer to a casserole dish.
- Brown the chicken and add it to the dish.
- Simmer the sauce in the same skillet and spoon it oveer the chicken.
- Bake until the chicken is cooked through (recipe below).
Storage and Reheating
- Store leftovers in a covered container in the refrigerator for up to 4 days.
- Reheat sauce in a pan, whisking in a little milk to emulsify. Add chicken to the sauce and reheat on low until warmed through.
- Freeze chicken and sauce separately in zippered bags for up to 1 month. Thaw overnight in the refrigerator before reheating.
Tasty Chicken Dishes
Did your family love this Lemon Pepper Chicken? Leave us a rating and a comment below.
Lemon Pepper Chicken
Tender juicy chicken in a tangy lemon sauce, baked to perfection!
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Preheat the oven to 350°F
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In a bowl, combine zucchini, 1 teaspoon lemon pepper seasoning, and green onions.
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In an ovenproof skillet, heat 1 tablespoon olive oil over medium high heat. Add the zucchini mixture and cook for 2 to 3 minutes or until slightly softened. Transfer to a 2-quart casserole dish or Dutch oven.
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In a shallow bowl, combine flour and 1 ½ teaspoons of lemon pepper seasoning. Dip the chicken breasts in the flour mixture and shake to remove any excess (reserve the remaining flour to thicken the sauce).
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Add the remaining olive oil to the skillet and brown chicken over medium-high heat until golden, about 3 minutes per side. Place on top of zucchini.
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Place broth, wine, lemon juice, and 1 tablespoon of the leftover flour mixture and garlic powder in a jar and shake well to combine.
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Pour into the warm skillet while whisking and bring to a boil. Simmer 1 minute while whisking and scraping up any brown bits in the pan. Season with salt and pepper to taste. Spoon sauce over chicken breasts.
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Cover and bake for 20 minutes. Remove cover and bake for an additional 10-15 minutes longer or until the chicken reaches 165°F.
Zucchini can be replaced with 8 oz sliced mushrooms (or a combination of the two).
Homemade Lemon Pepper Seasoning- 1 tablespoon lemon zest
- ¾ teaspoon black pepper
- ½ teaspoon salt (or to taste)
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
Combine the ingredients in a small bowl. To store leftover lemon pepper, spread the mixture onto a paper towel lined plate and allow it to dry overnight or until the lemon zest is completely dehydrated.
Calories: 435 | Carbohydrates: 14g | Protein: 51g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 313mg | Potassium: 1083mg | Fiber: 1g | Sugar: 2g | Vitamin A: 345IU | Vitamin C: 14.9mg | Calcium: 38mg | Iron: 2.1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Main Course
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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Sheet Pan Chicken and Vegetables
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Busy weeknights call for a quick sheet pan dinner.
Tender chicken breast pieces are baked with veggies and then broiled with a sprinkle of crispy parmesan cheese.
- One baking sheet is all you need to get perfectly roasted chicken and veggies, and cleanup is a cinch.
- Chicken sheet pan dinners are wholesome, healthy, and easy to customize.
- Great for big families and big feasts. Serve with noodles and a simple salad, and let everyone help themselves.
- Serve all week long as workday lunches and reheat and eat dinners.
Ingredients and Variations
Chicken: Chicken breasts, chicken thighs, or even chicken drumsticks can be used in a sheet pan dinner. For extra flavor toss in some slices of summer sausage too.
Vegetables: Potatoes, peas, and fresh or frozen mixed veggies are perfect in a sheet pan dinner. Mushrooms, halved Brussels sprouts, corn cobs cut into bite-size pieces, thick coins of zucchini, asparagus, and chunks of red onion and red bell peppers will all caramelize nicely and bring on new flavors.
Seasoning: Homemade seasoned salt and Italian seasoning are quick and easy to make and the ingredients can be adjusted to suit your preference. Or toss chicken and veggies in a zesty Adobo blend and serve with warm tortillas and wedges of lime.
Variations: This recipe is perfect for using what you’ve got! Mix up the proteins and use salmon or shrimp for an old-fashioned shrimp boil, or use leftover beef or pork.
How to Make a Sheet Pan Dinner
- Season potatoes and bake them on a baking sheet.
- Toss vegetables (except peas) and chicken in with seasoning and oil.
- Roast chicken and vegetables with the potatoes (recipe below).
- Add thawed peas. Sprinkle with parmesan cheese and broil.
Holly’s Best Tips and Tricks
- Prep the pan with parchment paper for faster cleanup.
- Don’t crowd the pan. If necessary, use two sheet pans
- Chop potatoes, carrots, and squash into uniform sizes so they cook evenly.
- Starchy veggies like potatoes, squash, and carrots need to be cooked a little first, but you can prep the rest of the dish ahead.
- Keep leftovers in a covered container in the refrigerator for up to 4 days.
More Easy Sheet Pan Meals
Did you enjoy this Sheet Pan Dinner recipe? Leave a comment and rating below!
Sheet Pan Chicken and Vegetables
For a one-pan easy-to-make meal, try this sheet-pan dinner recipe!
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Preheat the oven to 400°F.
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Toss potatoes with 1 tablespoon olive oil and seasoned salt. Place on a rimmed baking sheet and roast for 20 minutes.
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Meanwhile, in a large bowl, combine the seasoning mix ingredients and 1 tablespoon of olive oil. Add the vegetables (except for the peas) and chicken pieces and toss well to coat.
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Stir the potatoes on the pan and arrange the chicken and vegetables around the potatoes. Return to the oven and roast for an additional 14 to 18 minutes or until the vegetables are tender and the chicken is cooked through.
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Sprinkle with the thawed peas and parmesan cheese and broil on high heat 4 inches from the broiler for 2 minutes.
Lemon pepper can be salty. Taste your seasoning and if it doesn’t have enough salt, add additional salt to the mixture.
For the vegetables choose any of the following:
zucchini sliced ½-inch thick, sliced bell pepper, cherry tomatoes, snap peas, asparagus spears cut in thirds.
If the asparagus is thin, add for the last 10 minutes of cooking time.
Leftovers will keep in the refrigerator for up to 4 days.Calories: 469 | Carbohydrates: 44g | Protein: 35g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 669mg | Potassium: 1240mg | Fiber: 11g | Sugar: 2g | Vitamin A: 9657IU | Vitamin C: 45mg | Calcium: 136mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Main Course 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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Crock Pot Chicken Alfredo
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Set it and forget it—Crock Pot Chicken Alfredo is a mid-week dinner winner.
Seasoned chicken breasts are slow-cooked in an easy, homemade Alfredo sauce with loads of pasta and parmesan cheese.
- Slow Cooker Chicken Alfredo is as delicious and simple!
- It’s made with raw chicken breasts so it’s easy to prepare.
- The crockpot does all of the work, this meal feels effortless.
- This crowd-pleasing dish saves time, money, and clean up.
- Add some garlic breadsticks and a crisp salad, and let everyone help themselves.
Ingredients for Crock Pot Alfredo
Chicken: I love that the chicken goes in raw so there is no need to precook. Use boneless, skinless breasts about 5 to 6oz each. If they’re larger, cut them in half. Chicken thighs also work in this recipe.
Pasta: Use your favorite noodles; I love medium-sized pasta, so the sauce can cling. Penne, fettuccine, bowtie, ziti, or larger shells are great options.
Sauce: The sauce isn’t a traditional Alfredo sauce, but it is designed to stand up in the slow cooker. Use a block of cream cheese and half and half for a creamy texture, and add chicken broth for flavor and to help cook the pasta.
Seasonings: Basic seasonings like garlic and onion powder add savory flavor to this crockpot Alfredo recipe.
Variations
- Add your favorite veggies with the pasta in Step 5—sliced mushrooms, broccoli florets, asparagus, or green peas are great.
- If adding fresh spinach or diced tomatoes, add them just before serving as they only need a few minutes.
- Switch up the flavor vibe and make a Cajun chicken Alfredo using homemade Cajun seasoning or add Italian seasoning or your favorite herbs.
How to Make Crock Pot Chicken Alfredo
- Place seasoned chicken on the bottom of a crock pot.
- Top with cubes of cream cheese, half and half, and broth and cook (recipe below).
- Transfer chicken to a bowl and whisk sauce. Add pasta and cook until tender.
- Shred chicken and return to crock pot with cheese, butter, and nutmeg.
Holly’s Pro Tips
- Chicken breasts can range in size from 5oz to 10oz. If they’re really large, cut them in half before adding them to the slow cooker.
- Slow cookers can vary so check the chicken early to ensure it doesn’t overcook.
- Once you add the pasta, stir it right away so it doesn’t stick together.
- Herbs like fresh parsley or basil are a delicious garnish along with freshly grated Parmesan cheese.
- Crockpot liners will save on cleanup time.
Storing and Reheating Chicken Alfredo
Keep leftover crock pot chicken Alfredo in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave with a little milk mixed in to loosen the sauce. Freeze without the pasta in zippered bags for up to a month. Thaw and reheat and serve over fresh pasta, rice, or mashed potatoes.
Easy Crockpot Dinners
Did your family love this Crock Pot Chicken Alfredo? Leave a rating and a comment below.
Crock Pot Chicken Alfredo
Crock Pot Chicken Alfredo combines tender chicken, cream cheese, and penne pasta in a rich, creamy sauce.
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Place the chicken in the bottom of a 6qt slow cooker. Season with garlic powder, onion powder, and salt.
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Top with the cubes of cream cheese. In a small bowl, combine cream and broth and pour over the chicken.
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Cook on high for 2 hours or on low for 3 to 4 hours or until chicken is cooked through and reaches an internal temperature of 165°F.
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Transfer the chicken to a bowl and cover to keep warm. Optional: Use a hand blender to mix the liquid remaining in the slow cooker for a smoother sauce.
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Add the penne to the slow cooker, cover, and cook until tender, about 20 to 25 minutes more.
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While the penne is cooking, use two forks to shred the chicken. Add the chicken, along with any juices, parmesan cheese, butter, and nutmeg to the slow cooker.
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Stir to combine, taste, and season with additional salt and pepper.
*Cook the pasta just until softened (al dente), as it will continue to cook while it rests.
To thicken the sauce further, let it rest uncovered for a few minutes. To thin the sauce, add additional broth or water if needed.Calories: 666 | Carbohydrates: 49g | Protein: 41g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 158mg | Sodium: 788mg | Potassium: 741mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1010IU | Vitamin C: 2mg | Calcium: 297mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Main Course, Slow Cooker 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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Chicken Francese
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This recipe for Chicken Francese is as elegant as it is easy to make.
Chicken cutlets are lightly breaded and fried and then simmered in a savory lemon wine sauce.
What is Chicken Francese?
This classic Italian-American recipe (also known as Chicken Francaise) is made with tender chicken cutlets fried in a crispy breading served with a buttery white wine lemon sauce. If you like chicken piccata, you’ll love this dish too!
- It’s an easy one-skillet dish that goes from the stovetop to the table in minutes, including the sauce!
- You’ll find it’s surprisingly easy to make and can be served over pasta, rice, or mashed potatoes.
- Double up the recipe and enjoy it all week long for dinners and lunches!
What You’ll Need For Chicken Francese…
Chicken: I use chicken cutlets or boneless skinless chicken breasts in this recipe. Chicken thighs are a great option as well.
Breading: This basic breading has lemon juice and parmesan cheese. Feel free to use a gluten-free flour blend or crushed pork rinds for a low-carb coating.
Sauce: For the best flavor, zest and squeeze lemon juice from fresh lemons. Grate parmesan yourself since pre-shredded parmesan has anti-caking agents that prevent it from melting. White wine balances out all the flavors for a perfectly savory sauce.
Variations
- Add spinach, sliced mushrooms, capers, or sundried tomatoes to the sauce in Step 9.
- Fresh herbs like oregano, thyme, rosemary, or basil will add an aromatic and elegant touch to Chicken Francese.
- White wine can be replaced with extra chicken broth if that’s all you have.
How to Make Chicken Francaise
- Prepare the lemons and combine zest and flour.
- Whisk egg, lemon juice, seasonings, and parmesan.
- Dredge chicken pieces in both mixtures, pan fry, (recipe below), and transfer to a plate.
- Cook lemon slices and transfer to the plate with chicken.
- Cook garlic and flour, whisk in wine, broth, and lemon.
- Return chicken and lemon slices to the skillet and simmer.
What to Serve with Chicken Francese
Simple entrees call for simple sides. Roasted asparagus or butternut squash and some fluffy dinner rolls are perfect for soaking up all that tasty sauce!
Storing Chicken Francese
- Keep leftovers in a covered container in the refrigerator for up to 4 days. Reheat chicken and sauce in the microwave or stovetop on medium-low heat.
- Enjoy leftover Chicken Francese hot or added to a cold chicken salad. Or slice and top onto a Caesar salad.
- Freeze cooled chicken separately from the sauce in quart-sized zippered bags for up to one month and thaw overnight in the refrigerator before reheating.
Delicious Italian-Inspired Recipes
Did you make this Chicken Francese recipe? Leave a comment and a rating below.
Chicken Francese
Chicken Francese is a one-skillet entree featuring crispy breaded chicken cutlets simmered in a lemon white wine sauce.
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If using chicken breasts, cut each chicken breast in half crosswise to form 4 thinner breasts. Pound chicken to ¼-inch thickness.
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Zest 1 teaspoon of lemon zest. Slice half of one of the lemons into ¼-inch slices. Juice the remaining lemon to make 4 tablespoons lemon juice.
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On a shallow plate, whisk lemon zest and flour.
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In a medium bowl, whisk the egg, 2 tablespoons of lemon juice, salt and black pepper. Stir in the parmesan cheese.
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Dredge the chicken in the flour mixture and then dip into the egg mixture (reserve leftover flour mixture for the sauce).
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Heat the olive oil in a medium skillet over medium-high heat. Add the chicken to the skillet, in batches if needed, and brown for 3 minutes per side or until the chicken is cooked through. Transfer to a plate.
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For the sauce, add the butter to the skillet and add the lemon slices. Cook over medium-high heat until the slices begin to brown, about 3 minutes. Transfer to the plate with the chicken.
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Reduce the heat to medium, add the garlic to the skillet, and cook for 30 seconds. Add 2 tablespoons of the flour mixture and cook for 1 minute more.
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Gradually add the wine, broth, and 2 tablespoons lemon juice (more to taste) and let simmer for 4 to 5 minutes or until slightly thickened. Taste and season with salt and pepper.
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Add the lemon slices and chicken breasts, along with juices, back to the skillet and let simmer 1 minute more to heat the chicken through.
Store leftovers in a covered container in the fridge for up to 4 days. Reheat chicken and sauce in the microwave or on the stovetop over medium-low heat.
Freeze chicken separately from the sauce in zip-top bags for up to one month. Thaw in the fridge overnight before reheating.Calories: 443 | Carbohydrates: 16g | Protein: 42g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 171mg | Sodium: 880mg | Potassium: 790mg | Fiber: 2g | Sugar: 2g | Vitamin A: 353IU | Vitamin C: 31mg | Calcium: 96mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Main Course Cuisine American, 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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Weekly Meal Plan Sep 9, 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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Weekly Meal Plan Sep 2, 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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Teriyaki Chicken Bowls
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This teriyaki chicken bowl is a 30-minute meal with an easy homemade teriyaki sauce.
Tender chunks of chicken are simmered in a sweet and sticky sauce, spooned over rice, and served with veggies and herbs.
- This teriyaki bowl recipe is a 30-minute meal.
- The tender and juicy chicken is smothered in the sweet and savory sauce.
- The crispy and fresh broccoli contrasts perfectly with the tender chicken.
- Finally, the salty soy sauce and sweet brown sugar teriyaki sauce pull it together.
- Serve over bowls of steaming white rice, and dinner is made!
Ingredients for Chicken Teriyaki Bowls
Chicken: Use boneless skinless chicken breasts or chicken thighs for this recipe. You can also use shrimp or salmon.
Teriyaki Sauce: Use the homemade sauce below or a store-bought sauce. Homemade teriyaki sauce is easy to make with ingredients like soy sauce, brown sugar, garlic, and ginger. If using a prepared sauce, ensure it’s a thick sauce like La Choy.
Vegetables: I love steamed broccoli or other fresh stir-fried vegetables such as snap peas, bell peppers, or edamame.
For Serving: I love to spoon this teriyaki chicken over brown or white rice. It’s also great with other grains, cauliflower rice, or chow mein noodles.
Topping & Variations
The toppings are where the fun begins!
- Fresh: coleslaw mix, shredded carrots, cucumbers, cilantro
- Bold: pickled red onions, lime wedges
- Spicy: sriracha
- Nutty: toasted sesame seeds, chopped cashews, toasted almonds
How to Make Teriyaki Chicken Bowls
- Cut the chicken into bite-sized pieces and cook (recipe below).
- Make the sauce and whisk until bubbly; return the chicken to the pan and heat with the sauce.
- Divide chicken and broccoli over each bowl and drizzle with the remaining sauce from the pan.
Garnish as desired and serve.
Meal Prep Tips
- Make chicken and broccoli ahead of time and store them in separate air-tight containers in the refrigerator for up to 4 days.
- Reheat in the microwave, and once heated, add the fresh toppings
More Meals in a Bowl
Did you enjoy these Teriyaki Chicken Bowls? Be sure to leave a rating and a comment below!
Teriyaki Chicken Bowls
Teriyaki chicken bowls are made with tender and juicy morsels of chicken, crisp broccoli tossed in a sticky sweet sauce.
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Place the broccoli florets in a medium bowl with 2 tablespoons of water. Cover with a plate and microwave for 2-3 minutes or until tender crisp.
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Cut the chicken into bite-sized chunks and season with salt and pepper.
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Heat oil in a large skillet over medium high heat. Add the chicken pieces and cook 3 minutes without stirring. Stir and continue cooking 4 minutes more or until almost cooked through. Remove chicken and set aside on a plate.
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Add all sauce ingredients except cornstarch to the skillet. Whisk until bubbly and the brown sugar has dissolved. Combine 1 ½ tablespoons cornstarch with 1 ½ tablespoons water and drizzle into the simmering sauce while whisking until thickened. You may not need all of the cornstarch.
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Add the chicken back into the pan and simmer 2-3 minutes or until cooked through.
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Place ¾ cup of rice in each bowl. Divide the chicken and broccoli over the bowls. Spoon any sauce overtop and garnish as desired.
Broccoli can be cooked on the stovetop. Add ¾ water to a skillet and bring to a simmer over medium heat. Add broccoli and cover, let steam 3-5 minutes.
Teriyaki Sauce: If using a prepared sauce, ensure it’s thick like La Choy.
Optional Additions:- Steamed veggies—broccoli, snap peas, edamame, or peppers.
- Fresh veggies—diced cucumbers, green onions, and julienned bell peppers.
- Sesame seeds, chopped cilantro, lime wedges.
Teriyaki chicken bowls will keep in an airtight container in the refrigerator for up to 4 days.
Calories: 419 | Carbohydrates: 57g | Protein: 32g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 73mg | Sodium: 1225mg | Potassium: 851mg | Fiber: 3g | Sugar: 15g | Vitamin A: 601IU | Vitamin C: 83mg | Calcium: 83mg | 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 Chinese© 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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Weekly Meal Plan Aug 5, 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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Weekly Meal Plan July 29, 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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Weekly Meal Plan July 15, 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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Pesto Chicken
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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly[ad_2]
Holly Nilsson
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Weekly Meal Plan July 8, 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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Chicken Caesar Wrap
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Take your favorite salad on the go, with this easy handheld chicken Caesar wrap.
Seasoned chicken, crispy romaine lettuce, and tomatoes are drizzled with a classic Caesar dressing before being rolled into a tortilla.
- Wraps are great on the go, and they’re simple to prep ahead.
- They’re delicious & customizable; I’ve included my favorite additions and variations below.
- You can use homemade Caesar dressing—or swap in bottled dressing to make them extra quick.
- Chicken Caesar wraps are popular at Subway and Panera, but less expensive (and more delicious) when made at home.
Here’s What You’ll Need
These wraps combine all of the flavors of our fave chicken Caesar salad in a hand held bite.
- Tortillas: I use large flour tortillas in this recipe as they’re softer and pliable, so they won’t break.
- Chicken: Chicken breasts or thighs with a little cajun seasoning are my favorite in this recipe. If you’ve got leftover chicken or rotisserie chicken, that works too!
- Lettuce: Romaine lettuce is traditional in a Caesar salad and it holds up well and has lots of crunch. You can also use kale (be sure to massage it first as we do in our kale caesar salad).
- Cheese: Parmesan adds a salty and umami flavor. Manchego and Asiago have similar salty, bright flavors that work well in this recipe.
- Dressing: If time allows, I recommend my homemade Caesar dressing—I promise it’s easy! You can use bottled dressed, jazz it up with a squeeze of fresh lemon juice for extra tang!
Variations
- Bacon bits and homemade croutons are classic additions to a Caesar salad.
- Sliced or chopped avocado is a definite yes from me! I love how it adds a touch of extra creaminess to every bite.
- Up the protein with chopped boiled egg.
How to Make a Chicken Caesar Wrap
Turn a classic Caesar salad into a deliciously portable meal.
- In a large pan, cook and slice chicken (recipe below).
- Toss lettuce, parmesan cheese, bacon bits (optional), dressing, and lemon juice.
- Divide chicken over soft flour tortillas and top with lettuce, tomatoes, parmesan, and a drizzle of Caesar dressing. Fold and serve.
Best Way to Store Wraps
- Prep the wrap filling in advance without the dressing and keep it in the refrigerator until ready to use.
- Store wraps in the fridge tightly wrapped in plastic or foil for up to 3 days.
My Favorite Wrap Recipes
Did you enjoy this Chicken Caesar Wrap recipe? Be sure to leave a comment and rating below!
Chicken Caesar Wrap
Chicken Caesar salad wraps are easy to make for a delicious lunch or dinner.
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With a filet knife, cut the chicken breasts in half horizontally to make 4 thin cutlets, ½-inch thick.
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Season with Cajun seasoning, making sure to cover all of the chicken.
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In a large skillet, heat the oil over medium-high heat. Add the seasoned chicken and cook for 2 to 3 minutes per side or until cooked through. Transfer to a plate to rest.
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In a large bowl, add the chopped lettuce, ¼ cup of the parmesan cheese, and bacon bits (if using). Add ¾ cup of dressing and the juice of half a lemon and toss well to combine.
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Chop the chicken.
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Place the tortillas on a plate and top with a damp paper towel. Cover with plastic wrap (or a second plate, inverted) and warm in the microwave for 20 seconds.
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Divide the lettuce mixture over the tortillas, top with the chicken and diced tomato. Drizzle with the remaining dressing and sprinkle with Parmesan cheese.
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Roll the tortilla, burrito-style, and serve immediately.
*Use store-bought or homemade Cajun seasoning. Cajun seasoning can be replaced with your favorite chicken seasoning, or salt, black pepper, and garlic powder.
**For the best flavor, use real bacon bits or cooked and crumbled bacon. If using real bacon bits, I microwave them on a paper towel for about 40 seconds to crisp.
***Use bottled Caesar dressing or make this quick Caesar salad dressing.
Store wraps in the fridge for up to 3 days.Calories: 663 | Carbohydrates: 23g | Protein: 35g | Fat: 48g | Saturated Fat: 10g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 1332mg | Potassium: 829mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9334IU | Vitamin C: 15mg | Calcium: 266mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Lunch, Sandwich 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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Fried Chicken Breast
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This crispy fried chicken breast recipe is fast and easy to make!
Boneless skinless chicken is marinated in buttermilk, battered and fried until tender inside and crispy crunchy on the outside.
- It’s crispy, crunchy, and super delicious.
- The buttermilk marinade makes it tender and juicy.
- It’s great to enjoy alone, served as a sandwich, or added to salads or wraps.
Ingredients for Fried Chicken Breast
Chicken Breast: For this recipe, I use chicken cutlets or skinless boneless chicken breasts. You can also use boneless chicken thighs.
Marinade: Buttermilk helps to tenderize the chicken. You can replace buttermilk with soured milk in the recipe notes. Let the chicken marinate for at least 1 hour or up to 4 hours. Add in a dash of hot sauce for some extra flavor.
Dry Mixture: The breading for this recipe is made with a mixture of flour and cornstarch. Flour gives the chicken a classic, crispy exterior while the addition of cornstarch creates a lighter, crisper crust. For additional flavor, mix garlic powder, smoked paprika, salt, and pepper.
How to Make Crispy Fried Chicken
- Pound the chicken and marinate for at least 1 hour (recipe below).
- Remove from the marinade, letting the excess drip off. Dip in the flour mixture, then allow the chicken to rest.
- Fry until crisp, drain on a paper towel, and serve.
Serve with mashed potatoes and gravy, or mac and cheese, with a side of green beans and a scoop of coleslaw.
Storing Leftovers
Refrigerate leftover fried chicken breasts in an airtight container for up to 4 days.
To reheat, allow the leftover chicken to come to room temperature while preheating the oven to 350°F. Line a baking sheet with parchment paper, and bake for 15 minutes or until the skin gets crispy. Chicken can also be reheated in the air fryer at 300°F for about 10 to 12 minutes.
More Crispy Chicken Favorites
Did you enjoy this Fried Chicken Breast recipe? Leave a comment and rating below.
Fried Chicken Breast
Chicken is marinated in buttermilk, dipped in batter and pan fried to juicy, golden perfection.
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If using chicken breasts, cut the breasts in half horizontally. Pound the chicken breasts or cutlets to ¼-inch thickness.
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In a medium bowl or freezer bag, combine the chicken, buttermilk, egg, hot sauce, and 1 teaspoon of kosher salt. Marinate for at least 1 hour or up to 4 hours.
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In a medium bowl, combine flour, cornstarch, pepper, 1 teaspoon kosher salt, garlic powder, and paprika.
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Remove chicken breasts from the buttermilk mixture, allowing excess to drip off, and dip into the flour mixture, gently pressing into the flour. Transfer to a baking rack and let the coated chicken rest 10 minutes.
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Pour 1-inch of oil into a large deep skillet. Heat the oil, over medium heat to 350°F. Ensure the pan is deep so the oil doesn’t overflow when the chicken is added.
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Gently place the chicken breasts into the hot oil, 2 at a time. Cook until golden brown on one side, about 3-4 minutes and then flip over while watching that the temperature remains at 350°F. Continue cooking until the second side is browned and the internal temperature is 165°F, about 2 to 4 minutes more.
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Transfer to a clean baking rack and immediately season with additional salt if desired.
- Replace buttermilk with soured milk. In a 1 cup measuring cup, add 1 tablespoon of white vinegar. Top to 1 cup with milk and let rest for 5 minutes.
- Ensure the pan is deep so the oil doesn’t overflow when the chicken is added. Chicken can be cooked in batches in a deep fryer at 350°F.
- Batches of chicken can be kept warm in a 200°F oven.
- Leftovers can be stored up to 3-4 days in the refrigerator, or up to 3 months in the freezer in freezer safe bags.
Serving: 1g | Calories: 332 | Carbohydrates: 35g | Protein: 31g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 120mg | Sodium: 1401mg | Potassium: 579mg | Fiber: 1g | Sugar: 3g | Vitamin A: 323IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Lunch, Main Course 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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Spinach Stuffed Chicken Breast
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With just 5 ingredients, spinach-stuffed chicken breast looks a little fancy, but it’s actually easy to make!
Teender chicken breasts are filled with cheesy spinach filling, wrapped in bacon, and baked in the oven.
- It needs just 5 ingredients.
- It’s really delicious.
- Stuffed chicken is elegant yet easy to make.
- It’s versatile, swap the cheese and seasonings.
Ingredients for Spinach Stuffed Chicken
Chicken: I use boneless, skinless chicken breasts in this recipe. You can also use chicken thighs or even bone-in split breasts.
Bacon: Bacon adds flavor and keeps the chicken moist and juicy. I prefer thinner over thicker cuts for easier wrapping.
Spinach: I use fresh spinach in this recipe as it has a slightly more delicate flavor. If using frozen spinach, thaw and squeeze out any liquid before adding to the pan in Step 2 (see recipe notes).
Cheese: Spreadable cream cheese melts quickly, but regular cream cheese or boursin work as well. Replace the Swiss with mozzarella cheese or Gruyere.
Variations
- Add chopped sun-dried tomatoes, artichokes, chopped cooked broccoli, kalamata olives, or mushrooms to the spinach mixture.
- For extra flavor, stir in Parmesan cheese or crumbled feta cheese if desired.
- Add your own seasonings to the cream cheese mixture, such as garlic powder, onion powder, or other herbs.
- Swap the cream cheese for a flavored cream cheese such a garlic.
How to Make Stuffed Chicken Breast
- Cook spinach and cream cheese and cool.
- Butterfly chicken and pound until they’re even.
- Divide the spinach mixture over each breast and top with cheese.
- Close and wrap each breast with bacon.
- Bake (per recipe below).
Holly’s Tips
- Chicken breasts will slice easier if partially frozen for about 20 minutes.
- Line the baking pan with a sheet of parchment paper for easy cleanup.
- Use an instant-read thermometer to ensure the internal temperature of the chicken breasts reaches 165°F.
- Prep and assemble breasts in advance, freeze them in a single layer on a baking sheet, and transfer them to zippered bags. Thaw overnight before baking.
Storing Stuffed Chicken Breast
Leftover spinach-stuffed chicken breasts can be kept in an airtight container for up to 3 days or frozen in portions in zippered bags for up to a month. Thaw overnight in the refrigerator before reheating in the microwave.
More Stuffed Chicken Recipes
This spinach stuffed chicken breast recipe is easy and delicious – stuffed chicken can be made with almost any type of filling! Here are some favorites.
Did you enjoy this Spinach Stuffed Chicken recipe? Be sure to leave a comment and rating below!
Spinach Stuffed Chicken Breast
This spinach stuffed chicken recipe is wrapped in bacon and baked until tender and juicy.
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Preheat the oven to 375°F. Line a baking sheet with parchment paper.
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Coarsely chop the spinach and place it in a non-stick skillet over medium heat. Stir until wilted. Add cream cheese and stir until melted and creamy. Cool completely.
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With a sharp knife, butterfly chicken breast horizontally (so you can open it like a book) and pound to ½” thickness. Season with ¼ teaspoon each salt and pepper.
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Divide the spinach mixture over each breast and top with one slice of Swiss cheese. Close chicken around the spinach and cheese.
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Wrap each breast with 2 slices of bacon and secure with toothpicks. Season with cajun or chicken seasoning if desired.
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Bake for 35-40 minutes or until internal temperature reads 165°F. Remove and discard toothpicks.
If you don’t have flavored cream cheese, add a pinch of garlic powder, salt and pepper to taste.
Leftovers will keep in the refrigerator for up to 3 days.Calories: 532 | Carbohydrates: 3g | Protein: 59g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 194mg | Sodium: 648mg | Potassium: 1260mg | Fiber: 1g | Vitamin A: 5615IU | Vitamin C: 18.6mg | Calcium: 187mg | Iron: 2.6mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course 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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Weekly Meal Plan June 3, 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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Marry Me Chicken
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This Marry Me Chicken recipe is a one-pot wonder that is truly worthy of a marriage proposal!
Tender chicken breasts are simmered in a sun-dried tomato cream sauce with Italian seasonings and parmesan cheese.
- The sundried tomato sauce is so freaking delicious!
- This easy recipe is cooked on just one pan – less mess, less cleanup.
- It’s a fast weeknight meal that seems fancy enough for guests.
- It can be served over pasta or rice, or next to roasted potatoes.
Ingredients for Marry Me Chicken
- Chicken: I use boneless, skinless chicken breasts or cutlets in this recipe. You can also use boneless chicken thighs
- Sun-Dried Tomatoes: Use oil-packed sun-dried tomatoes – they add a deliciously tangy flavor to this dish. You can purchase them online here or find them near the pesto in the grocery store.
- Sauce: Heavy cream is the base of this sauce because it’s rich and thick, while chicken broth or chicken stock adds flavor. This sauce is thickened with a little bit of flour.
- Cheese: Use freshly grated parmesan cheese if possible.
- Seasonings: The sauce is seasoned with garlic, oregano, and red pepper flakes or you can use Italian herb mix in place.
Variations
- Chopped spinach can be added during the last few minutes of cooking.
How to Make Marry Me Chicken
Rich and creamy, this Marry Me Chicken recipe is a keeper!
- Brown Chicken: Brown the chicken breasts in a large skillet (recipe below) and set aside.
- Simmer Sauce: Cook garlic and herbs until fragrant. Add sauce ingredients and simmer.
- Thicken Sauce: Return chicken to the pan and add sundried tomatoes, simmer until thickened.
Stir in parmesan cheese, garnish with basil, and enjoy!
Serving Suggestions
Round the meal out with a side salad and some crusty bread.
Got Leftovers?
- Store leftover Marry Me Chicken in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave, adding milk if needed.
- Freeze leftovers in a freezer bag for up to 4 months. Thaw overnight in the refrigerator and reheat on low heat in a saucepan, adding milk if needed.
Easy Chicken Skillet Dinners
Did you make this Marry Me Chicken? Leave us a rating and a comment below!
Marry Me Chicken
Marry Me Chicken is a flavorful one-pot dish with chicken breasts simmered in a rich creamy sundried tomato and Parmesan cheese sauce.
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If using chicken breasts, cut the chicken in half horizontally to form thinner cutlets and season with ½ teaspoon salt and pepper. Dredge the chicken lightly in the flour.
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In a large 12-inch skillet, heat 1 tablespoon of oil over medium-high heat.
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Add the chicken and cook for 4 minutes, flip and cook for an additional 3 to 4 minutes or until cooked through. Transfer the chicken to a plate to keep warm.
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Reduce the temperature to medium and add the remaining oil. Stir in the garlic, oregano, and red pepper flakes. Cook until fragrant, about 1 minute.
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Add the broth, heavy cream, tomato paste, and remaining ¼ teaspoon salt and bring to a simmer. Let simmer uncovered until slightly thickened, about 5 to 8 minutes. Add the chicken to the pan along with any juices and sundried tomatoes. Simmer for an additional 3 to 5 minutes or until the chicken is heated through.
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Remove from the heat and stir in the Parmesan cheese. Taste and season with additional salt and pepper.
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Garnish with fresh basil.
For an extra boost of flavor, use the oil from the sundried tomatoes in place of olive oil.
Chicken should reach an internal temperature of 165°F.
Leftovers can be stored in the fridge in a covered container for up to 4 days.Calories: 461 | Carbohydrates: 16g | Protein: 32g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 129mg | Sodium: 1116mg | Potassium: 870mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1134IU | Vitamin C: 23mg | Calcium: 168mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course 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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Blackened Chicken
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This blackened chicken recipe is made with a blend of savory spices, dried herbs, and just a touch of heat. It’s pan-fried to perfection for a delicous meal.
It’s delicious, healthy, and can be enjoyed on its own or over a salad.
- This blackened chicken recipe uses a homemade seasoning blend that is packed with flavor. You can adjust the salt and the heat to your preference.
- It’s easy to pan-fry and cook in minutes with a flavorful blackened crust.
- Serve it right out of the pan or slice it and enjoy over salad or pasta. This recipe also makes a great blackened chicken sandwich with a slice of cheddar and some coleslaw.
- Double up on the blackened rub seasoning it’s great on fish, burgers, or meatballs.
Ingredients for Blackened Chicken
Chicken – Use large boneless, skinless chicken breasts or skinless chicken thighs. Pat them dry to ensure the blackened seasoning adheres properly, and they crisp nicely. Chicken cutlets can also be used in this recipe.
Blackened Seasoning — Flavorful spices like paprika, cumin, oregano, garlic, and onion powder create the base, while cayenne and chili powder add a kick. Feel free to adjust the seasonings (this spice blend can be made low-sodium if needed). For a milder version, replace the cayenne with black pepper.
Sugar – Brown sugar helps the blackened seasoning glaze onto the chicken, but you can use maple syrup or honey. Even a sugar-free sweetener like Monk fruit or Stevia in place of sugar will work!
How to Make Blackened Chicken
- Prepare the blackened seasoning mix and set aside, as per the recipe below.
- Slice chicken breasts in half horizontally and rub the seasoning over both sides of the pieces.
- Pan-fry chicken in oil on medium heat until blackened and cooked through.
- Let chicken rest for 5 minutes before serving.
Serving Suggestions
- Chop or slice the chicken and add it to a salad – it’s great on cobb salad.
- Slice after cooking to make tacos, top with cabbage and pineapple salsa.
- Make a blackened chicken sandwich in a hamburger bun with a slice of cheddar and a scoop of slaw.
- Serve it with a side of green beans or broccoli. For starch, we love to pair it with roasted sweet potatoes.
Leftover Chicken?
Keep leftover blackened chicken in a covered container in the refrigerator for up to 4 days or freeze cooled portions in zippered bags for up to one month.
Ways to Use Blackened Chicken
Did you make this Blackened Chicken recipe? Be sure to leave a rating and a comment below!
Blackened Chicken
Blackened chicken is seasoned with a bold blend of spices and pan-fried until charred and crispy on the outside.
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In a small bowl, combine the spice mixture. Set aside.
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Cut the chicken breasts in half horizontally to create 4 thinner chicken fillets.
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Rub the blackened seasoning over both sides of the chicken.
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Heat the olive oil in a 12-inch cast iron skillet over medium heat.
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Once hot, add the chicken and cook for about 4-6 minutes per side or until blackened and cooked through.
You can use a premade blackened seasoning if you prefer. Premade seasonings tend to be saltier.
Cook the chicken to an internal temperature of 165°F.
Leftovers can be stored in an airtight container in the fridge for up to 4 days.
To bake in the oven:- Preheat the oven to 425°F.
- Prepare the chicken as directed and rub it with oil and then the seasoning.
- Place the chicken in a baking dish and bake for 17 to 20 minutes or until cooked through.
Calories: 235 | Carbohydrates: 3g | Protein: 24g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 429mg | Potassium: 475mg | Fiber: 1g | Sugar: 1g | Vitamin A: 786IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner 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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