Tag: chicken

Easy Chicken Brine Recipe for the Juiciest Whole Chicken
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If you’ve ever wondered how restaurants get their chicken so juicy and flavorful, the secret is simple — it’s all in the brine! This easy chicken brine recipe takes just a few minutes to mix up, and it transforms your whole chicken into something truly special.

The salt and honey work together to lock in moisture while the lemon, garlic, and herbs add a beautiful depth of flavor. Once you try it, you’ll never roast chicken without brining again!

Why Brining Makes the Best Chicken

Brining helps poultry stay juicy. The salt in the brine actually changes the structure of the meat’s proteins, allowing them to absorb and hold onto more water. That means less moisture loss during cooking and a tender, succulent bite every time.

The salt also tenderizes the meat slightly, breaking down muscle fibers so the chicken cooks up more tender and evenly.

Instead of just seasoning the surface, brining also lets flavor soak deep into the meat. Every bite tastes perfectly seasoned — not bland in the center and salty on the outside.

Simple Ingredients for a Flavorful Brine
- Water: The base that helps distribute the salt and flavors evenly.
- Kosher Salt: Draws moisture in and out of the chicken, resulting in juicy, seasoned meat.
- Honey: Adds a subtle sweetness and helps with browning during roasting.
- Peppercorns: Infuse mild spice and depth into the brine.
- Lemons: Brighten the flavor and help tenderize the meat.
- Bay Leaves: Add an earthy, aromatic note.
- Parsley & Thyme: Fresh herbs that lend light, savory flavor.
- Garlic: Deepens the flavor and complements the herbs beautifully.
- Whole Chicken: The star of the show — brined to tender, juicy perfection.
Step-by-Step: How to Brine a Whole Chicken
1. Dissolve: Mix the water, salt and honey in a large pot over medium heat and stir until the salt is dissolved. Remove from the heat and let the water cool.
2. Brine: Add the remaining ingredients to the pot, then add the chicken to the brine solution and let it brine in the fridge overnight.
How Long to Brine Chicken

For best results, brine your chicken for 8–12 hours, or overnight.

Once you start brining your chicken, you’ll never go back! It’s such a simple step, but it makes all the difference — juicy, flavorful, and perfectly tender every time. Whether you’re roasting for Sunday dinner or meal prepping for the week, this chicken brine will take your cooking to the next level.

Now if you’re wondering how to cook this perfectly brined whole chicken, our go-to chicken recipe is our melt-in-your-mouth buttery potatoes and chicken. My kids have labeled this their favorite dinner!

More Chicken Dinner Recipes:

Watch How This Brine Recipe is Made…
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Mix the water, salt and honey in a large pot over medium heat until salt is dissolved.

2 Liters Water, ⅓ Cup Kosher Salt, ¼ Cup Honey

Quickly remove and cool the water, adding remaining brine ingredients. Once cool add the chicken. Brine overnight.

1 Tablespoon Peppercorns, 2 Lemons, 5 Bay Leaves, 10 Sprigs Parsley, 6 Cloves Garlic, 1 Whole Chicken, 7 Sprigs Thyme

Remove the chicken and pat dry on a pan. Sprinkle with 1 teaspoon kosher salt and place in the fridge for the day, uncovered.

Calories: 2022kcal, Carbohydrates: 105g, Protein: 147g, Fat: 116g, Saturated Fat: 33g, Polyunsaturated Fat: 25g, Monounsaturated Fat: 48g, Trans Fat: 1g, Cholesterol: 571mg, Sodium: 38377mg, Potassium: 2095mg, Fiber: 11g, Sugar: 75g, Vitamin A: 2376IU, Vitamin C: 157mg, Calcium: 352mg, Iron: 12mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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November 22, 2025
Peanut Chicken Sweet Potato and Broccoli Bowl – Simply Scratch
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Peanut Chicken Sweet Potato and Broccoli bowls are flavorful, loaded with fiber and protein, and quick and easy to prepare. Roasted sweet potato, broccoli and chickpeas are served with rotisserie chicken (or leftover roasted chicken), drizzled with a flavorful peanut sauce and sprinkled with chopped peanuts, cilantro and sliced green onion. And bonus! it’s also great for meal prepping! Yields 4 servings.

Meet my latest hyper fixation meal.

I’ve been prioritizing protein for a few years now, but these last few months I’ve been upping my fiber as well, which also helps to stay fuller for longer. And this bowl is something I make weekly. YES weekly. It’s so easy, incredibly flavorful and yet healthy too! All you need to do is roast a sheet pan of diced sweet potato, broccoli florets and chickpeas, divide among bowls. Then add cooked chicken (either use rotisserie or leftover roasted chicken), drizzle with a super simple peanut sauce and top with roasted peanuts, cilantro and sliced green onions.

And it’s also great for meal prepping so you have a healthy and filling meal at your fingertips.

Prepare to fall in love.

To Make These Peanut Chicken Sweet Potato and Broccoli Bowls You Will Need:

for the bowls:
- sweet potato – I usually grab a medium sized red sweet potatoes.
- broccoli – Cut into bite-sized florets and not overly small.
- chickpeas – I use canned and give them a good rinse, drain and pat dry.
- avocado oil – Or use an oil that is safe for high temp cooking/roasting.
- kosher salt – Enhances flavors and softens the vegetable when roasting.
- garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
- onion powder – Lends bold oniony flavor.
- cooked chicken – Either use leftover roasted or rotisserie chicken.
- peanut sauce (below) – A flavorful peanut butter based sauce with lime, ginger and garlic.
- roasted peanuts – I prefer to use lightly salted.
- cilantro – Lends a pop of brightened distinct herbaceous freshness.
- green onions – Add fresh subtle onion flavor.
for the peanut sauce:
- natural peanut butter (the kind you have to stir) – I personally love Santa Cruz dark roasted creamy peanut butter – not sponsored.
- garlic paste – Lends distint punchy flavor.
- ginger paste – Lends a pungent, spicy and sweet flavor.
- coconut aminos – Or substitute with low-sodium tamari or low-sodium soy sauce.
- lime juice (freshly squeezed) – Adds a bright pop of citrusy flavor.
- rice vinegar – Lends a subtle, sweet and tangy flavor.
- toasted sesame oil – Gives this dressing a toasty warm flavor.
- sriracha – Lends flavor with little heat.
Preheat your oven to 375°F (or 180°C).

Line a large rimmed baking sheet with parchment paper.

Roast the Vegetables and Chickpeas:

Dice up 1 medium sweet potato into 1/2-inch cubes, cut broccoli into bite-size florets and rinse and drain 1 (15 ounce) can of chickpeas and pat dry. Then add them to the pan. Dicing your sweet potatoes small is key for having them tender in 20 minutes.

Drizzle with 1-1/2 tablespoons avocado or olive oil and season with a few pinches of kosher salt. Sprinkle with garlic and onion powder (I don’t measure these) and then, with your impeccably clean hands, toss each until coated and then spread evenly in the pan.

Roast on the middle rack off our preheated oven for 20 minutes, rotating the pan halfway through roasting. The sweet potatoes should be fork tender, the broccoli will be tender with a little bit of bite and the chicken peas firm and only mildly crunchy.

Make The Peanut Sauce:

While the veggies and chickpeas are in the oven, make the sauce. In a bowl or liquid measuring cup, measure and add 1/4 cup natural peanut butter, 1 teaspoon each garlic and ginger paste, 3 tablespoons coconut aminos, 2 tablespoons freshly squeezed lime juice, 1½ teaspoons rice vinegar, 1 teaspoon toasted sesame oil and 1 teaspoon sriracha.

Whisk well to combine and set off to the side. If the sauce seems too thick, this will depend on how thick/runny the peanut butter is, you may need to add a little bit of hot water to thin it out a tad.

Build The Bowl:

Divide 3 ounces of chicken to 4 bowls and then divide and add the roasted sweet potatoes, broccoli and chickpeas. Drizzle with 2½ tablespoons of the peanut sauce and top with 1 tablespoon chopped peanuts, a sprinkle of cilantro and sliced green onions

So easy and SO good for you!

For Meal Prepping:

I simple weigh and divide the cooked chicken – so I can be sure I’m getting accurate protein, and then divvy up the roasted sweet potato, broccoli and chickpeas. I measure the peanut sauce into little 2 ounce containers (with lids) and divide the topping (cilantro, peanuts and green onions) into little containers or baggies.

To reheat, remove sauce and toppings. Rewarm until hot and add sauce, tossing to coat. Lastly sprinkle with toppings and enjoy!

Click Here For More Healthy Bowl Recipes!

Enjoy! And if you give this Peanut Chicken Sweet Potato and Broccoli Bowl recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4 servings

Peanut Chicken Sweet Potato and Broccoli Bowls

Peanut Chicken Sweet Potato and Broccoli bowls are loaded with fiber, protein and SO easy to make. Roasted sweet potato, broccoli and chick peas are served with leftover roasted or rotisserie chicken, drizzled with a flavorful peanut sauce and sprinkled with chopped peanuts, cilantro and sliced green onion. And bonus! it’s great for meal prepping!

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

FOR THE BOWLS:

1 medium sweet potato

3 cups broccoli florets

1 (15 ounce) can chickpeas, rinsed, drained and patted dry

1½ tablespoons avocado oil, or olive oil

kosher salt

garlic powder

onion powder

12 ounces rotisserie chicken, or leftover roasted

1/4 cup roasted peanuts, roughly chopped

2 tablespoons finely chopped cilantro

2 green onions, sliced

FOR THE PEANUT SAUCE:

1/4 cup natural peanut butter

1 teaspoon garlic paste

1 teaspoon ginger paste

3 tablespoons coconut aminos

2 tablespoons lime juice, freshly squeezed

1½ teaspoons rice vinegar

1 teaspoon toasted sesame oil

1 teaspoon sriracha, or use sambal oelek

ROAST THE VEGGIES:

Preheat your oven to 375°F (or 180°C).Line a large rimmed baking sheet with parchment paper.

Dice up the sweet potato into 1/2-inch cubes, cut broccoli into bite-size florets and rinse and drain the chickpeas and pat dry. Then add them to the pan.

Drizzle with oil and season with a few pinches of kosher salt. Sprinkle with garlic and onion powder (I don’t measure these) and then, with your impeccably clean hands, toss each until coated and then spread evenly in the pan.

Roast on the middle rack off our preheated oven for 20 minutes, rotating the pan halfway through roasting. The sweet potatoes should be tender, the broccoli will be tender with a little bit of bite and the chicken peas firm and only mildly crunchy.

MAKE THE PEANUT SAUCE:

While the veggies and chickpeas are in the oven, make the sauce. In a bowl or liquid measuring cup, measure and add peanut butter, garlic and ginger paste, coconut aminos, lime juice, rice vinegar, sesame oil and sriracha.

Whisk well to combine and set off to the side. If the sauce seems too thick, this will depend on how thick/runny the peanut butter is, you may need to add a little bit of hot water to thin it out a tad.

BUILD THE BOWL:

Divide 3 of cooked chicken to 4 bowls and then divide and add the roasted sweet potatoes, broccoli and chickpeas. Drizzle with 2½ tablespoons of the peanut sauce and top with 1 tablespoon chopped peanuts, a sprinkle of cilantro and sliced green onions

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1serving, Calories: 521kcal, Carbohydrates: 42g, Protein: 39g, Fat: 24g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 12g, Trans Fat: 0.04g, Cholesterol: 76mg, Sodium: 739mg, Potassium: 1031mg, Fiber: 10g, Sugar: 8g, Vitamin A: 8552IU, Vitamin C: 68mg, Calcium: 116mg, Iron: 4mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: Thai-inspired
This post may contain affiliate links.

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Laurie McNamara

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November 10, 2025
Chicken Ricotta Meatballs Alfredo – Simply Scratch
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Chicken Ricotta Meatballs Alfredo is an easy dinner recipe for any night of the week! Tender chicken and ricotta meatballs are tossed with penne pasta in a creamy spinach and parmesan alfredo sauce. Serve alongside a simple salad and garlic bread. This recipe yields 6 servings.

Another day, another easy and delicious dinner recipe!

Originally given to me by a friend, I’ve spent the last few months tweaking this recipe until it was perfect. Ground chicken and ricotta is combined with typical meatball ingredients; egg, breadcrumbs and parmesan, rolled into meatballs and baked until fully cooked. Meanwhile pasta cooks and you whip up a super simple parmesan cheese and spinach alfredo sauce. Toss everything together and dinner is on the table in about 45 minutes. This has been on our bi-weekly dinner rotation because it’s so simple and everyone loves it.

Serve with a simple salad and garlic bread.

To Make Chicken Ricotta Meatballs Alfred You Will Need:

for the meatballs:
- ground chicken – For this recipe I recommend using 92/8 ground chicken.
- ricotta – I prefer to use BelGioioso ricotta con latte (not sponsored).
- italian seasoned breadcrumbs – Also acts as a binder and helps retain moisture, flavor and texture.
- parmesan cheese – Gives additional nutty flavor, richness and some saltiness.
- egg – Acts as a binder for the meatballs.
- garlic paste – Adds distinct punchy flavor. Use store-bought garlic paste or grated fresh.
- italian seasoning – Use homemade or store-bought.
- kosher salt – Enhances the flavors in the meatballs.
- freshly ground black pepper – Lends distinct bite and flavor.
for the Alfredo:
- penne pasta – I like to use Barilla Protein+ (not sponsored).
- unsalted butter – Lends fat for sautéing and adds flavor to the sauce.
- shallot – Or substitute with finely chopped yellow onion.
- garlic – Adds distinct punchy flavor.
- heavy cream – Lends rich creaminess and is the base to the sauce.
- parmesan cheese – Gives additional nutty flavor, richness and some saltiness.
- spinach – Lends vitamins and minerals and texture to the sauce.
- nutmeg (ground or grated fresh) – Adds warmth, nuttiness and depth to the sauce.
- kosher salt – Enhances the flavors in the sauce.
- freshly ground black pepper – Lends distinct bite and flavor.
- fresh basil – Lends bright herbaceous flavor and a pop of color – for serving (optional).
Preheat your oven to 400°F (or 200°C).

Line a large rimmed baking sheet with parchment and set off to the side. I crinkle the parchment to help it lay flat in the pan.

Make The Meatballs:

In a mixing bowl, measure and add 1 pound lean ground chicken, 1/2 cup ricotta, 1/2 cup italian breadcrumbs, 1/4 cup grated parmesan cheese, 2 teaspoons garlic paste (or 2 cloves grated garlic), 1 large egg, 1 tablespoon italian seasoning, 1/2 teaspoon each of kosher salt and freshly ground black pepper.

Using a fork, stir well.

Until thoroughly combined.

Using a 2-tablespoon scoop, measure out each meatball and place onto the prepared pan.

Lightly wet your hands and roll each meatball into a round ball. Bake on the middle rack of your preheated oven for 20 minutes.

Cook The Pasta:

Measure out 8 ounces of penne or other short tubular pasta.

Bring a pot of salted water to a boil. Once boiling, add in the penne pasta and cook according to package directions. Reserve 1/2 cup of the pasta water to thin out the alfredo sauce as needed.

While the water is coming to a boil, in a 12-inch skillet, melt 2 tablespoons butter over medium-low heat and add in 1 medium shallot, 2 cloves of fresh garlic and a pinch of kosher salt.

Stir and sauté until softened and the shallot is translucent.

Next, pour in 1 cup heavy cream and add in 1/2 cup of freshly grated parmesan cheese. Some pre-shreaded parmesan is coated in a non-caking ingredient that might not allow the cheese to fully melt. Be sure to read ingredients labeled or us freshly grated.

Stir and bring to a simmer, stirring until slightly thickened.

Reduce the heat to low and add in the 2 cups spinach that has been coarsely chopped. Stir and simmer until wilted and the sauce has thickened. Taste and season sauce with salt and pepper if desired.

Once the meatballs are cooked remove the pan from the oven.

Add in the cooked (drained) penne pasta.

And the chicken ricotta meatballs.

Gently toss to combine. Add a little pasta water to thin out the sauce if needed.

Serve pasta and meatballs in bowls topped with freshly grated parmesan cheese and fresh basil.

Also delicious with torn bread or garlic bread and a glass of sauvignon blanc or chardonnay.

Enjoy! And if you give this Chicken Ricotta Meatballs Alfredo recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings

Chicken Ricotta Meatballs and Penne Alfredo

Chicken Ricotta Meatballs Alfredo is an easy dinner recipe for any night of the week! Tender chicken and ricotta meatballs are tossed with penne pasta in a creamy spinach and parmesan alfredo sauce. Serve alongside a simple salad and garlic bread.

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

FOR THE MEATBALLS:

1 pound ground chicken

1/2 cup ricotta

1/2 cup Italian breadcrumbs

1/4 cup freshly grated parmesan cheese

1 large egg, lightly beaten

1 teaspoon garlic paste, or 2 cloves grated garlic

1 tablespoon italian seasoning

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

FOR THE PASTA AND ALFREDO SAUCE:

8 ounces dried penne pasta

2 tablespoons unsalted butter

2 cloves fresh garlic, minced

1 cup heavy cream

1/2 cup grated fresh parmesan, plus more for serving

1/8 teaspoon grated nutmeg

2 cups spinach, roughly chopped

kosher salt, to taste

freshly ground black pepper, to taste

1/2 cup reserved pasta liquids, for thinning sauce (optional)

fresh basil, for serving (optional)

Preheat your oven to 400°F (or 200°C).Line a large rimmed baking sheet with parchment and set off to the side

MAKE THE MEATBALLS:

In a mixing bowl, measure and add ground chicken, ricotta, italian seasoned breadcrumbs, parmesan cheese, garlic, beaten egg, italian seasoning, kosher salt and freshly ground black pepper. Using a fork, stir well.

Using a 2-tablespoon scoop, measure 24 to 26 meatballs and place onto the prepared pan. With slightly damp hands, roll each meatball into a round ball. Bake on the middle rack of your preheated oven for 20 minutes.

Once the meatballs are cooked remove the pan from the oven.

COOK THE PASTA

Once the meatballs are in the oven, bring a pot of salted water to a boil. When boiling, add the pasta and cook according to package directions. Reserve 1/2 cup of the pasta water, to thin out the Alfredo sauce as needed, before draining the pasta in a colander.

MAKE THE ALFREDO SAUCE:

While the water is coming to a boil, in a 12-inch skillet, melt butter over medium-low heat and add in shallot, garlic and a pinch of kosher salt. Stir and sauté until softened and the shallot is translucent.

Next, pour in heavy cream, add in parmesan and nutmeg. Stir and bring to a simmer, stirring until slightly thickened. Reduce to low and add in the chopped spinach. Stir and simmer until wilted and the sauce has thickened. Taste sauce and season with salt and pepper if desired.

Add in the cooked (drained) penne pasta and chicken ricotta meatballs. Gently toss to combine and add any reserved pasta water to thin the sauce if needed.

Serve pasta and meatballs in bowls or shallow plates and top with extra grated parmesan cheese and fresh basil (optional).

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1serving, Calories: 563kcal, Carbohydrates: 40g, Protein: 28g, Fat: 32g, Saturated Fat: 17g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 172mg, Sodium: 643mg, Potassium: 672mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1917IU, Vitamin C: 4mg, Calcium: 243mg, Iron: 3mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: Italian
This post may contain affiliate links.

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Laurie McNamara

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November 3, 2025
This Simple Trick Turns Ordinary Roast Chicken Into Something Incredible
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If you’ve ever wondered how restaurants get their roast chicken so juicy and full of flavor, the secret is simple — it’s all in the brine! This brined Roasted Chicken and Potatoes is one of those meals that makes you slow down and savor every bite.

The kids voted this was the best chicken and potatoes I’ve ever made and it was one pan and so dang easy.

The overnight brine infuses the meat with moisture and a subtle, herby flavor, while the garlic butter under the skin keeps every bite tender and golden. Add in roasted Yukon Gold potatoes that crisp up in the chicken drippings, and you’ve got a family dinner that is pure comfort food — with hardly any effort.

Why Brining Makes the Juiciest Chicken

The short answer is science! First, the salt in the brine breaks down the tight protein strands in chicken (or any poultry) which makes the structure more open to holding liquid molecules so it can retain more moisture.

When the chicken is submerged in the brine, the chicken soaks up the brine making it more juicy and more flavorful. The additional flavor in the brine like the lemon, fresh herbs and garlic all soak into the chicken so it’s flavored from the inside out!

Ingredients You’ll Need

For the Brine
- Water: The base that helps distribute the salt and flavors evenly.
- Kosher Salt: Draws moisture in and out of the chicken, resulting in juicy, seasoned meat.
- Honey: Adds a subtle sweetness and helps with browning during roasting.
- Peppercorns: Infuse mild spice and depth into the brine.
- Lemons: Brighten the flavor and help tenderize the meat.
- Bay Leaves: Add an earthy, aromatic note.
- Parsley & Thyme: Fresh herbs that lend light, savory flavor.
- Garlic: Deepens the flavor and complements the herbs beautifully.
For the Chicken
- Whole Chicken: The star of the recipe — roasting the entire bird keeps it juicy, flavorful, and beautifully golden while naturally basting the potatoes as it roasts.
- Kosher Salt: Enhances flavor, draws out moisture for crisp skin, and seasons both the chicken and potatoes evenly.
- Butter: Adds richness and helps the skin turn golden and crispy while keeping the meat tender and moist.
- Garlic: Brings depth and savory aroma to the butter mixture and infuses flavor into the chicken and potatoes.
- Fresh Thyme: Adds bright, earthy notes that complement the chicken’s richness and balance the buttery flavor.
- Lemon: Infuses the meat with a fresh citrus aroma, helps tenderize the chicken, and adds brightness to the pan juices.
- Red Onion: Adds sweetness and moisture to the roasting pan, enhancing flavor and preventing dryness.
- Yukon Gold Potatoes: Perfectly soak up the drippings from the chicken — soft and buttery inside with crisp, golden edges.
- Olive Oil: Prevents sticking, promotes browning, and adds a layer of richness to both the chicken and potatoes.
How to Make Lemon Butter Roasted Chicken
1. Dissolve: Mix the water, salt and honey in a large pot over medium heat and stir until the salt is dissolved. Remove from the heat and let the water cool.
2. Brine: Add the remaining ingredients to the pot, then add the chicken to the brine solution and let it brine in the fridge overnight.
3. Prep the Chicken: Remove the chicken from the brine and pat it dry. Sprinkle with salt and place in the fridge uncovered for a day.
4. Preheat: Place a cast iron skillet in the over and heat the oven to 425℉.
5. Make the Garlic Butter: Add the butter, garlic, thyme and lemon zest to a small bowl and combine thoroughly.
6. Rub: Lift the chicken skin and rub the garlic butter all over the chicken under the skin and on top of the skin.
7. Assemble the Dish: Pull the skillet from the oven and drizzle it with olive oil. Place the chicken in the pan (breast side up) and place the potatoes around it. Drizzle everything with olive oil and sprinkle the potatoes with kosher salt.
8. Roast: Place the pan back in the oven and roast for 1 hour. Rotate the pan halfway through the cook time.
  
  NOTE: You want an internal temperature of 165 degrees F in the thickest part of the thigh.
9. Serve: Slice the chicken and serve with the potatoes and the pan juices.
Tips for Perfect Juicy Roast Chicken Every Time

Dry Skin: No, I’m not talking about your skin care routine! I’m talking about the chicken skin. After brining, pat dry the skin thoroughly, sprinkle with salt and let it sit in the fridge uncovered all day before roasting. It will help the skin get extra crispy and delicious!

Cast Iron Skillet: Use a cast iron skillet for even browning.

Internal Temp: Once the internal temp of the thickest part of the thigh has reached 165°F, pull the skillet from the oven and let it rest.

Yukon Golds: We love Yukon Golds because they stay creamy inside but get crisp and golden on the outside.
What to Serve with Brined Roast Chicken

You will already have those golden, melt-in-your-mouth potatoes on the side, so let’s add some veggies and a yummy bread! Some of our favorite vegetable side dishes to go with roasted chicken and potatoes are broccoli salad, strawberry spinach salad, or air fryer smashed broccoli.

For a tasty bread recipe, we love our potato rolls, unleavened bread, or homemade Hawaiian rolls.

Roasted Chicken FAQs

How long should I brine a whole chicken?

For best flavor, brine the chicken for 8–12 hours. You can go up to 24 hours, but don’t exceed that or the meat can get too salty.

Can I make this without a brine?

You can, but the brine is what gives this chicken that next-level tenderness and flavor—totally worth the extra step!

Do I need to rinse the chicken after brining?

Nope! Just pat it dry really well before roasting so the skin gets crisp.

Can I use a frozen Whole chicken?

Yes, but make sure it’s completely thawed before brining so it absorbs the flavor evenly.

How Do You Know When Roasted Chicken Is Done?

Chicken is done when it reaches 165 degrees in the thickest part of the thigh.
You can also tell if a chicken is done if the wings and legs wiggle loosely, and the juices run clear.

Storing and Reheating Leftovers

Leftover roasted chicken should be stored in an airtight container in the refrigerator.
It will keep for 3-4 days in the refrigerator.

To reheat roasted chicken, place it in an oven safe dish and reheat in a 350 degree oven for about 25 minutes. You can also reheat in a microwave for 2-5 minutes.

Leftovers can also be frozen. Place the cooled chicken in ziploc freezer bags and press out as much air as possible before sealing the bag. It will keep in the freezer for up to 4 months.

I have walked you through each step for making a perfectly roasted whole chicken, and when that beautiful golden chicken comes out of the oven, it will be impossible not to feel a little proud. The aroma alone will have everyone drifting into the kitchen asking, “Is it ready yet?”

This Brined Roasted Whole Chicken with Crispy Potatoes is the kind of meal that brings everyone to the table. The brine does all the work for you, keeping every bite juicy and flavorful, while the potatoes soak up all that buttery, lemony goodness. Whether it’s Sunday dinner or a special night in, this is one of those recipes you’ll come back to again and again — simple, classic, and full of love.

More Chicken Recipes You’ll Love

Check Out This Video to See How it’s Made…
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Mix the water, salt and honey in a large pot over medium heat until salt is dissolved.

2 Liters Water, ⅓ Cup Kosher Salt, ¼ Cup Honey

Quickly remove and cool the water, adding remaining brine ingredients. Once cool add the chicken. Brine overnight.

1 Tablespoon Peppercorns, 2 Lemons, 5 Bay Leaves, 10 Sprigs Parsley, 6 Cloves Garlic, 1 Whole Chicken, 7 Sprigs Thyme

Remove the chicken and pat dry on a pan. Sprinkle with 1 teaspoon kosher salt and place in the fridge for the day, uncovered.

1 teaspoon Kosher Salt

Place a cast iron pan in the oven and heat to 425℉.

Meanwhile, add butter, garlic, thyme and zest to a bowl and stir. Squeeze juice of lemon into a bowl and stuff the rinds and onions into the chicken cavity.

4 Tablespoons Butter, 2 Cloves Garlic, 1 teaspoon Fresh Thyme, 1 Lemon, ½ Red Onion

Lift the skin and rub the butter under and over the skin.

Remove pan from oven, drizzle with olive oil so the chicken won’t stick, add chicken and potatoes around it.

12 ounces Yukon Gold Potatoes, Olive Oil

Drizzle everything with olive oil and sprinkle kosher salt over the potatoes.

Roast 1 hour, turning the pan halfway through or until the thickest part is 165 degrees F internally.

Serve with pan juices and a drizzle of leftover lemon juice if desired.

Calories: 454kcal, Carbohydrates: 29g, Protein: 26g, Fat: 27g, Saturated Fat: 10g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 0.4g, Cholesterol: 115mg, Sodium: 6848mg, Potassium: 611mg, Fiber: 3g, Sugar: 13g, Vitamin A: 647IU, Vitamin C: 40mg, Calcium: 74mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Sweet Basil

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November 2, 2025
Sora Has Lost Its App Store Crown to Drake and Free Chicken

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Since its launch on September 30, OpenAI’s Sora app has dominated the iOS App Store charts, thanks to its easy breezy AI video generation and an initially loose interpretation of copyright laws. On Friday, its reign came to an end. Your new champion is … Dave’s Hot Chicken.

Yes! Not ChatGPT or Gemini or Threads or any of the other usual suspects. Dave’s Hot Chicken now rules over the App Store, where its slack-beaked, bug-eyed mascot icon expresses appropriate surprise at its ascent. How did it do it? How did it break the grasp of OpenAI’s golem TikTok? With something people love even more than large language models: free food.

“They’re running a promotion for free sliders in celebration of Drake’s birthday,” says Adam Blacker, PR director of the app analytics firm Apptopia. “Free food always gets the downloads flowing.”

If you’re wondering what Drake has to do with any of this, he invested in the fast casual restaurant chain in 2021, and presumably made a mint when the company sold a majority stake to private equity firm Roark Capital for a reported $1 billion. For the third consecutive year, the company gave away one (1) free slider to anyone who has downloaded the app in honor of Drake’s birthday. (The rapper and Raptors fan turns 39 today; the giveaway was Thursday.)

“We’re celebrating a celebrity that’s popular and that’s currently relevant, and also getting food in people’s mouths,” says Dave’s Hot Chicken chief technology officer Leon Davoyan.

And it truly is a lot of people. On a typical week, Davoyan says, Dave’s sees between 20,000 and 25,000 new sign-ups to its loyalty database. On Thursday alone the promotion drove 343,531 new accounts—a more than 10 percent bump to the brand’s overall membership in a single day, according to the CTO.

It was enough to knock Sora out of the top slot for the first time since October 3, an impressive stretch for an app that’s still invite-only. In the first 23 days since it launched, Sora racked up 3.2 million iOS downloads in the US, according to app analytics company Sensor Tower. That’s a much faster pace than even ChatGPT, which while similarly viral notched 2.3 million US downloads in the same time. (Sora is not yet available in the Google Play Store, but it’s incoming.) OpenAI declined to comment.

While Sora is likely to reclaim the top spot after the Drake promotion dies down, Dave’s Hot Chicken should continue reaping the benefits of its giveaway. Last year, according to Sensor Tower, downloads of the app in the four weeks following the same marketing push were more than 50 percent higher than the month leading up to it. All those free sandwiches are worth the long-term gains.

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Brian Barrett

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October 24, 2025
Might Meat Trigger Parkinson’s Disease? | NutritionFacts.org

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What does the gut have to do with developing Parkinson’s disease?

Parkinson’s disease is an ever-worsening neurodegenerative disorder that results in death and affects about 1 in 50 people as they get older. A small minority of cases are genetic, running in families, but 85% to 90% of cases are sporadic, meaning they seem to pop up out of nowhere. Parkinson’s is caused by the death of a certain kind of nerve cell in the brain. Once about 70% of them are gone, the symptoms start. What kills off those cells? It still isn’t completely clear, but the abnormal clumping of a protein called alpha-synuclein or α-synuclein is thought to be involved. Why? Researchers injected blended Parkinson’s brains into the heads of rats and monkeys, and Parkinson’s pathology and symptoms were induced. It can even happen when injecting just the pure, clumped α-synuclein strands themselves. How, though, do these clumps naturally end up in the brain?

As I discuss in my video The Role Meat May Play in Triggering Parkinson’s Disease, it all seems to start in the gut. The part of the brain where the pathology often first appears is directly connected to the gut, and we have direct evidence of the spread of Parkinson’s pathology from the gastrointestinal (GI) tract to the brain: α-synuclein from brains of Parkinson’s patients is taken up in the gut wall and creeps up the vagal nerves from the gut into the brain—at least that was the case in rats. If only we could go back and look at people’s colons before they got Parkinson’s. Indeed, we can. Old colon biopsies from people who would later develop Parkinson’s were dredged up, and, years before symptoms arose, you could see the α-synuclein in their gut.

Research supported by the Michael J. Fox Foundation has found that you can reliably distinguish the colons of patients from controls by the presence of this Parkinson’s protein lodged in the gut wall. But how did it get there in the first place? Are “vertebrate food products…a potential source of prion-like α-synuclein”? Indeed, nearly all the animals with backbones that we consume—cows, chickens, pigs, and fish—express the protein α-synuclein. So, when we eat common meat products, when we eat skeletal muscle, we’re eating nerves, blood cells, and the muscle cells themselves. Every pound of meat contains, on average, half a teaspoon of blood, and that alone could be an α-synuclein source to potentially trigger a clumping cascade of our own α-synuclein in the gut. Though “it may seem intuitive that dietary α-synuclein could seed aggregation in the gut,” this kind of buildup, what evidence do we have that it’s actually happening?

We have some pretty interesting data. There’s a surgical procedure called a vagotomy, in which the big nerve that goes from our gut to our brain—the vagus nerve—is cut as an old-timey treatment for stomach ulcers. Would cutting communication between the gut and the brain reduce Parkinson’s risk? Apparently so, suggesting that the gut to brain’s vagal nerve may be critically involved in the development of Parkinson’s disease.

Of course, “many people regularly consume meat and dairy products, but only a small fraction of the general population will develop PD,” Parkinson’s disease. So, there must be other factors at play that “may provide an opportunity for unwanted dietary α-synuclein to enter the host, and initiate disease.” For example, our gut becomes leakier as we age, so might that play a role? What else makes our gut leaky? “Dietary ﬁber deprivation has also been shown to degrade the intestinal barrier and enhance pathogen entry.” So, this raises “possibilities for food-based therapies.”

Parkinson’s patients have significantly less Prevotella in their gut, a friendly fiber-eating flora that bolsters our intestinal barrier function. So, low levels of Prevotella are linked to a leaky gut, which has been linked to intestinal α-synuclein deposition, but fiber-rich foods may bring Prevotella levels back up. “Therefore, it is possible that by adopting a plant-based diet, in addition to the beneﬁcial effects of phytonutrients, increasing overall ﬁber intake may modify gut microbiota and gut permeability [leakiness] in beneﬁcial ways for people with PD.”

So, does a vegan diet—one with lots of fiber and no meat—reduce risk for Parkinson’s? Parkinson’s “appears to be rare in quasi-vegan cultures,” with rates that are about five times lower in rural sub-Saharan Africa, for instance. All this time, we were thinking the benefits seen for Parkinson’s from plant-based diets were due to the antioxidants and anti-inflammatory nature of the animal-free diets, but maybe it’s also due to the increased intestinal exposure to fiber and decreased intestinal exposure to ingested nerves, muscles, and blood.

Wasn’t that fascinating? For more on Parkinson’s, see the related posts below.

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Michael Greger M.D. FACLM

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October 21, 2025
The Viral Flatbread Shortcut Every Pizza Night Needs
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Skip the line and make this zesty BBQ chicken flatbread at home in less than 30 minutes! This popular Panera copycat recipe is packed with chicken, cheese, and veggies baked on a chewy flatbread with a drizzle of zesty BBQ sauce.
Flavor: Crispy flatbread, zesty BBQ chicken, and crunchy veggies are combined in this delish dish.

Skill Level: Ready-made ingredients and a baking sheet make this dish a cinch.

Time-Saving Tip: Flatbread replaces pizza dough for faster prep and zero mess.

Freezing: Assemble and freeze unbaked flatbreads for future quick meals (freezing instructions below).
Simple Staples
- Chicken: Grab a rotisserie chicken or use up leftover chicken or turkey (or both!) in this recipe. Use a stand mixer to quickly shred the chicken.
- Flatbread: Any unleavened bread can be used as a flatbread in this recipe. Homemade naan, focaccia, tortillas, or a low-carb version using a cauliflower pizza crust are sturdy options.
- Vegetables: Bell peppers and onions add a healthy crunch! For a tangy red onion, try this quick pickling method.
- Sauce: Buy your favorite or make your own pizza sauce and BBQ sauce with basic pantry ingredients.
- Cheese: Choose your cheese! Any combo of mixed cheeses or freshly grated mozzarella works in this recipe. Crumbled feta or blue cheese adds a flavor balance to the zesty pizza sauce.
- Tasty Toppings: Make a tropical-style flatbread pizza with drained pineapple tidbits, bacon bits, and sliced green onions.
How to Make BBQ Chicken Flatbread

In the Oven:
1. Mix BBQ and pizza sauces and brush over flatbreads.
2. Top with chicken, peppers, onions, and shredded cheese.
3. Bake (full recipe below).
On the Grill:
1. Brush oil on both sides of the flatbreads and grill until the bottom is crispy.
2. Mix BBQ and pizza sauces and brush over the flatbreads.
3. Top with chicken, peppers, onions, and shredded cheese.
4. Cook until cheese is browned and bubbly.
No matter how you bake it, drizzle the finished pizza with additional sauce and a sprinkle of cilantro before serving.
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Holly Nilsson

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October 15, 2025
A Denver rotisserie chicken spot stops spinning after almost a decade

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A Denver rotisserie chicken spot with a Boulder pedigree is closing this month after almost a decade in Lower Highland.

Brider, at 1644 Platte St., crafts roasted chicken sandwiches, salads, soups, polenta bowls and pastas from morning to 8 p.m. every day. It’ll close after lunch Oct. 23, according to a post on its Instagram page.

The post didn’t state why the fast-casual restaurant was closing. Brider owner Bryan Dayton did not immediately respond to a request for comment.

Dayton and chef Steve Redzikowski opened Brider in 2016 with two concepts under their belts: Oak at Fourteenth, a fine-dining restaurant in Boulder, and Acorn, which at one time was the flagship restaurant for The Source in Denver. Brider’s kitchen quickly drew raves for its eclectic fare, such as its Cajun shrimp sandwiches, quinoa salads and hearty meatballs and porchetta dishes.

Redzikowski was a semifinalist for best chef in the southwest region at the James Beard Awards in 2015 and a nominee for the category in 2017. He and Dayton closed Acorn following the outbreak of coronavirus in 2020.

Dayton still runs Half Eaten Cookie Hospitality, which also owns Corrida in Boulder and C Burger, with locations in Boulder and Englewood.

Subscribe to our new food newsletter, Stuffed, to get Denver food and drink news sent straight to your inbox.

Originally Published: October 10, 2025 at 10:17 AM MDT

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Miguel Otárola

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October 10, 2025
Weekly Meal Plan Oct 13, 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 8, 2025
Cheesy Chicken One-Pot Pasta – Simply Scratch
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This Cheesy Chicken One-Pot Pasta recipe is cozy and ridiculously easy. Cooked ground chicken, cherry tomatoes and garlic simmer with penne pasta in a creamy tomato sauce. All of this is done in one skillet making this pasta dish perfect for any night of the week. It’s also the perfect recipe to use up any cherry tomatoes from the garden! Serves 6.

This recipe is SO easy and comes together with little prep and is made in only one pan.

It starts by quickly sautéing shallot in oil and then cooking ground chicken, cherry tomatoes and garlic. Then add in the pasta, broth, marinara and cream and let it simmer until the pasta is tender. Then simply stir in melty mozzarella and fresh basil before serving with a dusting of freshly grated parmesan cheese.

Why I love this recipe so much is because in under an hour you will have restaurant quality meal on the table. It’s also higher in protein and pretty low in calories without cutting any corners.

I make this cheesy chicken pasta about every other week – just ask my family 😉.

To Make This Cheesy Chicken One Pot Pasta You Will Need:
- olive oil – Aids in softening the shallot when cooking.
- shallot – Or substitute with finely chopped yellow onion.
- kosher salt – Enhances the flavors in this dish and helps soften the shallot when cooking.
- ground chicken – Use 92/8 or 98/2 lean ground chicken.
- grape tomatoes – Adds fresh tomato flavor.
- garlic – Adds distinct punchy flavor.
- italian seasoning – Use homemade or store-bought.
- red pepper flakes – Lends delicious flavor and heat.
- penne pasta (dry) – I like to use Barilla Protein+ (not sponsored).
- bone broth – Adds rich flavor and added protein.
- marinara – Use homemade or store-bought.
- heavy cream – Lends rich creaminess.
- mozzarella – Use freshly grated and not use bagged cheese for better melting!
- fresh basil – Lends bright herbaceous flavor and a pop of color.
- parmesan cheese (freshly grated) – Gives additional nutty flavor, richness and some saltiness.
In a large, deep-sided skillet, add 2 teaspoonsolive oil, 1 medium finely diced shallot and a pinch of kosher salt. Heat over medium-low, stirring often until soft. About 5 minutes.

Add in 1 pound ground chicken, using a spatula to break up into crumbles. Cook until no longer pink and fully cooked.

Then add in 1 cup cherry tomato halves, 4 cloves sliced (or finely chopped) garlic, 2 teaspoons italian seasoning, 1/4 to 1/2 teaspoon red pepper flakes and 1/2 teaspoon kosher salt.

Stir and cook until the tomatoes soften and burst. About 8 to 10 minutes.

Next, add in 8 ounces uncooked penne pasta, 2 cups chicken bone broth, 1 cup marinara and 1/2 cup heavy cream.

Stir well to combine.

Cover and bring to a boil over high heat.

Then uncover, reduce heat to medium-high. Stirring occasionally, continue to cook until the pasta is tender, about 12 minutes.

Turn off the heat and add in 4 ounces (1 cup) freshly grated mozzarella cheese.

Stir until the cheese has melted.

Tear 1/4 cup fresh basil by hand and add the the pasta.

Stir to combine, taste and add more salt if needed.

Divide among bowls and sprinkle with grated parmesan cheese and for extra heat, red pepper flakes.

Serve alongside a simple salad, torn bread or homemade garlic bread.

Click Here For More One Pot Recipes!

Enjoy! And if you give this Cheesy Chicken One-Pot Pasta recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings

Cheesy Chicken One-Pot Pasta

This Cheesy Chicken One Pot Pasta recipe is cozy and ridiculously easy. Cooked ground chicken, cherry tomatoes and garlic simmer with penne pasta in a creamy tomato sauce. All of this is done in one skillet making this pasta dish perfect for any night of the week. Yields 6 servings.

Prep Time: 10 minutes

Cook Time: 27 minutes

Total Time: 37 minutes

2 teaspoons olive oil

1 medium shallot, finely chopped

4 cloves fresh garlic, sliced or finely chopped

1 cup halved cherry tomatoes

2 teaspoons italian seasoning, homemade or store-bought

1/4 to 1/2 teaspoon red pepper flakes, or to taste

1/2 teaspoon kosher salt

8 ounces penne pasta, I use Barilla Protein+ (see notes)

2 cups chicken bone broth

1 cup marinara, homemade or store-bought

1/2 cup heavy cream

4 ounces mozzarella, shredded

1/4 cup torn fresh basil, plus more for serving (optional)

1/4 cup parmesan cheese, for serving

In a large, deep-sided skillet, add olive oil, shallot and a pinch of kosher salt. Heat over medium-low, stirring often until soft. About 5 minutes.

Add in ground chicken, using a spatula to break up into crumbles. Cook until no longer pink and fully cooked. Then add in tomatoes, sliced garlic, italian seasoning, red pepper flakes and kosher salt. Stir and cook until the tomatoes soften and burst. About 8 to 10 minutes.

Next, add in the penne, broth, marinara and heavy cream. Stir, cover and bring to a simmer on high heat. Then uncover, reduce heat to medium-high and continue to cook until the pasta is tender, about 12 mintues.

Add in the mozzarella and fresh basil and stir until the cheese has melted.

Divide among pasta bowls and top with fresh basil and some parmesan cheese.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Note: I like to use protein pasta for this recipe, so please note that the nutritional calculator is calculating using traditional pasta.

Serving: 1serving, Calories: 326kcal, Carbohydrates: 34g, Protein: 15g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 40mg, Sodium: 615mg, Potassium: 332mg, Fiber: 2g, Sugar: 4g, Vitamin A: 839IU, Vitamin C: 10mg, Calcium: 192mg, Iron: 2mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: American-Italian
This post may contain affiliate links.

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Laurie McNamara

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October 8, 2025
This One-Pan French Chicken Is the Coziest Dinner (Perfectly Classic!)

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Kelli FosterCulinary Producer

I’m a recipe developer, food writer, stylist, and video producer (and The Kitchn’s Dinner Therapist), with more than 10 years professional experience. Since graduating from The French Culinary Institute, I’ve authored 3 cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen.

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Kelli Foster

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October 7, 2025
My Creamy French Chicken Meatballs Are All I Want for Dinner Right Now

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Rachel PerlmutterCulinary Producer

I’m a recipe developer, food stylist, and content producer. I’ve spent the past seven years at meal kit companies like Marley Spoon and Dinnerly, teaching at food nonprofits, and doing a little farming. Originally from Houston, I live with my partner, dog, cat, and rabbit. We all love local, seasonal produce.

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Rachel Perlmutter

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October 1, 2025
80+ Recipes That Will Cure Your Chicken Breast Boredom

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Got chicken in the fridge? Make one of these tonight!
READ MORE…

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Meghan Splawn

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September 30, 2025
Cheesy Cream Cheese Chicken and Rice Casserole
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This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

If you’re craving a creamy and indulgent chicken casserole, then this cheesy chicken and rice casserole is a must-try! Made with juicy chicken, fluffy rice and lots of cheese, it’s a family favorite!

Growing up my mom made, and still does make, the best casseroles. I don’t care that it’s 2025 and people are worried more about kale pureed into overnight oats, casseroles feel like home and I’m always a fan of an easy chicken and rice recipe for dinner. We call this one angel chicken casserole in our house and it’s based off of two recipes, the crockpot chicken and rice recipe and Mom’s famous Busy Day Casserole recipe.

Typical angel chicken is a creamy sauce with chicken served over angel hair pasta, but I decided to transform the flavorful saucy chicken into a casserole by combining it with rice. It is total comfort food and full of delicious homey flavors! It’s called “angel chicken” for a reason…it tastes like heaven!

Ingredients for Cheesy Chicken and Rice Casserole

If you have some leftover chicken or bought a rotisserie chicken at Costco but aren’t sure how to use it, this recipe is a great option. You only need a few pantry staples to make this hearty and irresistible casserole recipe:
- Cream Cheese: I recommend using full fat or possibly 1/3 less fat but avoid fat free for the best texture and flavor.
- Butter: adds richness and flavor
- Cooked Chicken: diced or shredded (I use rotisserie from Costco)
- Cooked Rice: I use 1/3 wild rice and the rest white rice.
- Cream of Chicken Soup: I use my homemade recipe, but feel free to use a can of condensed soup if you want.
  
  NOTE: You can swap for cream of mushroom soup or cream of celery soup if needed.
- Garlic: adds flavor
- Good Seasons Dry Italian Dressing Mix: You can find this at the grocery store on the salad dressing aisle next to the other salad dressing packets.
- Chicken Broth: helps keep the casserole moist as it bakes
- Colby Jack Cheese: Some goes in the casserole and the rest gets sprinkled on top for extra cheesiness.
- Salt and Pepper: adds flavor
- Fresh Parsley: Don’t skip this! This is a creamy, cheesy and rich dish and the parsley adds the tiniest bit of brightness I think the casserole needs.
The measurements needed for each ingredient can be found in the recipe card at the end of the post.

How to Make Chicken and Rice Casserole

Casseroles sometimes get a bad wrap, but this chicken rice casserole recipe will make a casserole lover out of anyone! I guarantee it! It’s so easy to make too. Here are the basic steps:
1. Prep: Preheat the oven to 350 degrees F and spray a 9×13” casserole dish with cooking spray.
2. Whisk: Add the cream cheese and butter in a small bowl and whisk together to combine.
3. Combine: In a large mixing bowl, add all the ingredients (saving half the cheese the fresh parsley for later) and stir until combined.
4. Bake: Transfer the chicken and rice mixture into the prepared casserole pan and top with the remaining shredded cheese. Spray a piece of aluminum foil with nonstick spray and cover the dish. Bake for 25 minutes, removing the foil halfway through baking.
5. Serve: Remove the oven and let the casserole sit for a few minutes. Sprinkle with the fresh parsley and serve!
All the instructions can also be found in the recipe card at the end of the post where you can print or save the recipe.

Variations

Casseroles are so easy to customize and this chicken casserole recipe is a great one to augment with vegetables or other add-ins. You could add peas, carrots, green beans, broccoli florets or mushrooms and it would be delicious!

You can also swap out the cheese for different cheeses. Swiss cheese, monterey jack or pepper jack would all be super tasty.

Tips for Making Angel Chicken Rice Casserole

Before you get started, make sure the chicken and rice are both cooked already. If you put the chicken in raw or the rice uncooked, neither will cook completely.

The butter and cream cheese both need to be at room temperature before adding them to the recipe so that they are smooth and creamy.

The Italian seasoning packet should be added to the recipe dry, just the powder. Do not make the Italian dressing before adding.

This is a great option for using up leftover chicken whether it’s grilled chicken or slow cooker whole chicken, any cooked chicken will work great! Chicken breasts and chicken thighs can both be used.

You can also use any rice you want. Brown rice, wild rice, white rice, etc. all will taste delicious! Just make sure it isn’t instant rice.

What to Serve with Chicken Casserole

I always like to balance out a rich and heavy casserole with a couple of light side dishes. A salad or vegetable side dish are both great options. Here are a few of our favorites:

Storing, Freezing and Reheating

Leftovers should be stored in the refrigerator in an airtight container. They will keep for 4-5 days. This casserole is also a great freezer meal option. Let it cool completely and then place in a freezer-safe container. It will keep in the freezer for up to 3 months. You can also freeze it before baking, which I actually recommend, just don’t add the cheese on top until right before baking.

To reheat it, let it thaw in the fridge overnight and then reheat it in a baking dish covered with foil in the oven preheated to 300 degrees F for 10-15 minutes or until heated through. If you’re just reheating a single serving, I just zap it in the microwave. It makes delicious leftovers!

This creamy and delicious casserole is the perfect comfort food for any night of the week. Packed with tender chicken, fluffy rice, and gooey cheese, this angel chicken and rice casserole is sure to be a hit with the whole family.

Video for How to Make Cream Cheese Chicken and Rice Casserole

More Comforting Casseroles to Try:
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Preheat the oven to 350 degrees F and generously spray a 9×13” casserole dish with cooking spray.

Whisk the cream cheese and butter together until smooth.

8 ounces Cream Cheese, 1/2 Cup Butter

In a large mixing bowl, combine the cooked chicken, rice, butter and cream cheese mixture, cream of chicken soup, garlic, Italian dressing mix, chicken stock, half of the shredded cheese, and salt and pepper. Mix well until evenly combined.

3 Cups Cooked Chicken, 3 Cups Cooked Rice, 1 ¼ Cup Cream of Chicken Soup, 3 Cloves Garlic, 0.7 ounce Good Seasons Dry Italian Dressing Mix, 1 Cup Chicken Broth, 2 ½ Cups Colby Jack Cheese, Salt and Pepper

Transfer the chicken and rice mixture into the prepared casserole dish.

Top with the remaining shredded cheese. Spray foil with nonstick spray and gently cover the dish.

Bake in the preheated oven for about 25 minutes, removing the foil halfway through baking.

Remove from oven, and allow the casserole to cool for 5 minutes. Garnish with fresh parsley, and enjoy.

Fresh Parsley

Serving: 1cup, Calories: 375kcal, Carbohydrates: 17g, Protein: 18g, Fat: 26g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 93mg, Sodium: 646mg, Potassium: 321mg, Fiber: 0.4g, Sugar: 2g, Vitamin A: 884IU, Vitamin C: 0.2mg, Calcium: 219mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Sweet Basil

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September 28, 2025
Weekly Meal Plan Sep 29, 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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September 24, 2025
Healthy Harvest Chicken Casserole
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This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

Healthy Harvest Chicken Casserole is a comforting and nutritious dish that combines tender, lean chicken with an array of colorful vegetables, wild rice, and a light, creamy honey mustard sauce.

This casserole recipe was inspired by a salad I had a few years ago up in Park City, UT. I haven’t been able to get the flavors out of my head since, so I converted it into a casserole and I’m obsessed!

This hearty casserole offers a wholesome balance of flavors, from the savory chicken to the sweetness of seasonal vegetables. Perfectly baked to golden perfection, it’s a satisfying meal that the whole family will enjoy!

Ingredients for Healthy Harvest Chicken Casserole

There is nothing complicated about the ingredients for this healthy chicken recipe. You’ll need a few seasonal vegetables and some seasonings. Here is everything you’ll need:
- Extra Virgin Olive Oil: used to sauté the potatoes and vegetables
- Sweet Potatoes: adds heartiness and a touch of sweetness to the dish
- Brussels Sprouts: If you aren’t a brussel sprouts fan, use broccoli instead.
- Red Onion: adds flavor
- Garlic: adds flavor
- Chicken Broth: helps cook all the vegetables and chicken completely
- Seasonings: Dried Thyme, Cumin, Smoked Paprika, Kosher Salt and Pepper
- Chicken Breasts: use boneless, skinless chicken breasts
- Honey Mustard Dressing: adds flavor, moisture
- Wild Rice: I love the flavor of wild rice with the recipe, but you can use any type of rice you like.
- Toppings: Sliced Almonds, Pepitas and Dried Cranberries (all optional but I love the texture and flavors they add)
The measurements for each ingredient can be found in the recipe card at the end of the post.

How to Make Harvest Chicken Casserole

This delicious casserole is packed with protein and healthy vegetables, making it the perfect meal for a cozy night in. Here are the steps for making it…
1. Prep: Preheat the oven to 350℉.
2. Sauté: Heat a large skillet or dutch oven over medium-high heat then add the oil. Add the sweet potatoes, brussels and red onion and season them with salt and pepper. Sauté for about 5 minutes and then reduce the heat to medium. Once everything starts browning, add the garlic and cookie it for 30 seconds.
3. Cook the Vegetables: Add half of the chicken and all the seasonings and stir everything together. Cover the pot and cook for 5 minutes then place in a casserole dish.
4. Cook the Chicken: Return the heat to medium-high, add a little oil to the pan and salt and pepper both sides of chicken. Place the chicken in the pan and reduce the temperature to medium. Cook on each side for 5-6 minutes.
5. Rest: Let the cooked chicken rest for about 5 minutes and then cut it into bite-sized pieces, then toss it with the honey mustard dressing. Add the chicken to the casserole dish with the vegetables and stir to combine.
6. Bake: Place the baking dish in the oven for 20 minutes. Serve over wild rice and sprinkle with the toppings.
Keep scrolling to the end of the post for the complete recipe card.

Recipe Variations

I love casseroles because they are so customizable depending on what you have in the fridge or what needs to be used up. This harvest chicken casserole is great for swapping ingredients if you want:

Try different proteins – Kielbasa or steak bites would be delicious in this dish!

Use pasta instead of rice – Of course orzo would be an easy swap, but bowtie (farfalle) or shells would be great options too. Stick with rice if you want to keep this recipe gluten-free!

Change up the veggies – If you have carrots, broccoli, cauliflower or green beans to use up, they would all taste great! You could also swap the sweet potatoes for red potatoes or Yukon golds.

Make it vegetarian – Drop the protein completely and use vegetable broth instead of the chicken broth, and you have a hearty vegetarian dish.

What to Serve with Harvest Chicken Casserole

I always love crusty bread with a casserole. Our no knead artisan bread would be a great choice or mega tasty herbed focaccia bread!

Besides bread, you really have all your bases covered with this casserole. It has veggies, grains and protein so it’s a meal in itself, but a winter fruit salad would round the meal perfectly if you want a little something extra!

Splurge on dessert with a slice of banana pudding cake or chocolate cake!

Storing and Reheating

Store: Leftovers should be stored in the refrigerator in an airtight container. They will keep for up to 5 days.

Freeze: This casserole freezes very well. It can be frozen with or without the rice included. Let it cool completely and freeze it without the toppings. It will keep for up to three months.

Reheat: Let a frozen casserole thaw in the fridge overnight. Place it in a casserole dish, add a little chicken broth to the dish so that it doesn’t dry out. You could add a little more honey mustard dressing too. Heat in the oven preheated to 350 degrees F for 10-15 minutes or until heated through.

Indulge in a delicious and nutritious meal with this healthy harvest chicken casserole recipe. Packed with protein, vegetables, and whole grains, it’s the perfect dish for a cozy fall or winter evening.

More Casserole Recipes to Try:

Watch How to Make Harvest Chicken Casserole
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Preheat oven to 350℉.

Heat a large skillet or dutch oven over medium high heat. Add the oil.

2 Tablespoons Extra Virgin Olive Oil

Place sweet potatoes, Brussels sprouts, and red onion in the pot, season with salt and pepper and sauté for about 5 minutes then turn to medium. Continue cooking, stirring occasionally until browning is beginning to form. Add the garlic for the last 30 seconds or so.

2 Cups Sweet Potatoes, 2 Cups Brussels Sprouts, 1/2 Red Onion, Kosher Salt and Pepper, 2 Cloves Garlic

Add half of the chicken broth, salt and pepper, thyme, cumin and smoked paprika. Stir and cover with the pot lid for 5 minutes. Remove to a casserole dish.

Kosher Salt and Pepper, 1 Cup Chicken Broth, 1 teaspoon Dried Thyme, 1 ½ teaspoon Cumin, 1 teaspoon Smoked Paprika

Turn the heat back to medium high. Add a little more oil and season both sides of the chicken with salt and pepper. Add the chicken and then turn down to medium for 5-6 minutes per side. Remove to a plate.

2 Tablespoons Extra Virgin Olive Oil, 3 Chicken Breasts, Kosher Salt and Pepper

Let rest 5 minutes then chop and toss with the honey mustard. Add all ingredients, including the remaining broth to a casserole dish except the pepitas, cranberries and almonds. Toss together.

3/4 Cup Honey Mustard Dressing

Bake for 20 minutes. Remove from the oven and serve over the wild rice! Sprinkle each serving with the desired toppings.

1 ½ Cups Wild Rice, Sliced Almonds, Pepitas, Dried Cranberries

Calories: 437kcal, Carbohydrates: 56g, Protein: 32g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 73mg, Sodium: 468mg, Potassium: 895mg, Fiber: 5g, Sugar: 10g, Vitamin A: 6730IU, Vitamin C: 28mg, Calcium: 54mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Carrian Cheney

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September 20, 2025
Weekly Meal Plan Sep 22, 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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September 17, 2025
Garlic Parmesan Chicken Bites (Egg-Free, Allergy Friendly)
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These Garlic Parmesan Chicken Bites are my weeknight lifesaver—crispy, golden, and ready in minutes without any eggs. Made with simple pantry staples, they’re easy to adapt for dairy-free or gluten-free diets, so everyone at the table can enjoy them. Tested until perfect, this is proof that allergy-friendly dinners can be simple, flexible, and always delicious.
Oriana’s Thoughts On The Recipe

Bite-sized chicken always makes dinner easier, and these Garlic Parmesan Chicken Bites are proof. Quick to cook, made with simple pantry staples, and 100% egg-free, they’re family-friendly and easy to adapt for dairy-free or gluten-free needs. My kids dip them in eggless ranch. I love mine with parsley and lemon, and either way, they never last long. Best of all, you can skip the deep fryer and still get crispy, golden bites right on the stovetop, oven, or in the air fryer.

Why You’ll Want to Try My Recipe

Quick and easy: dinner on the table in 30 minutes or less.

100% egg-free and allergy-friendly, with simple swaps for dairy- or gluten-free.

Crispy, golden bites without the mess of deep-frying.

Made with pantry staples you already have—no special trip needed.

Cook your way: stovetop, oven, or air fryer—they all work beautifully.

Kid-approved and parent-approved… these disappear fast!
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions.

Boneless, skinless chicken breasts: Cut into bite-sized pieces. You can also use chicken thighs for extra juiciness.

Kosher salt & ground black pepper: Basic seasoning for flavor balance.

Panko breadcrumbs: Give that light, crunchy coating. For gluten-free, use GF panko.

Parmesan cheese: Adds savory flavor and crispiness. Use dairy-free Parmesan if needed.

Garlic powder: A must for that classic garlic-Parmesan taste.

Smoked paprika: Adds a warm, slightly smoky flavor. Regular paprika works, too.

All-purpose flour: Helps the coating stick. Gluten-free flour blends work well here.

Water: Used to make a quick, egg-free batter to hold the coating.

Oil: For pan-frying or brushing on for the air fryer. Any neutral oil works.

Fresh parsley: For a pop of color and freshness at the end.
Check the Parmesan Label

Some pre-shredded or grated Parmesan cheeses add anti-caking agents to keep the cheese from clumping together. While most brands use starches or cellulose, a few may use ingredients derived from egg whites (sometimes listed as egg albumen or lysozyme). These are sometimes added because they prevent mold and help keep the cheese free-flowing.

👉 If you’re cooking for someone with an egg allergy, always read labels carefully. Look out for terms like egg white powder, egg albumin/albumen, or lysozyme (from egg). To be safe (and get the best flavor), buy a block of Parmesan and grate it yourself—you’ll know exactly what’s in it.

This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Season the Chicken
Cut your chicken into bite-sized pieces, then sprinkle with a little salt and pepper. This gives the chicken a base of flavor before we even coat it.
Step 2 – Prepare the Coating Station

Step 3 – Cook
Spray the basket with oil. Place the coated chicken into the basket in an even layer and spray with oil again. Do not overcrowd the basket.

Air-fry the chicken in batches as needed, or until browned and cooked through.
Step 4 – Garnish and Enjoy
Once cooked, sprinkle the bites with fresh parsley for a pop of color. Serve them warm with your favorite dipping sauce, and watch how fast they disappear!
Recipe Tips For Success

➤ Potential Recipe Challenges & Pro Tips:

Chicken Turns Out Dry: Overcooking can make the bites tough. Pro Tip: Cook just until the chicken is no longer pink inside—small bites cook fast!

Not Crispy Enough: If they feel soggy, it’s usually too much oil or overcrowding the pan/air fryer. Pro Tip: Cook in batches and let each piece have space to crisp up.

Cut chicken into even-sized pieces so they cook at the same speed.

Don’t skip seasoning the breadcrumbs — this adds flavor from the very first layer.
Variations & Additions
- Spicy Kick: Add cayenne or chili flakes to the breadcrumb mix.
- Herby Flavor: Add dried Italian herbs to the coating.
Serving Suggestions

Serve these bites with marinara, ranch, or honey mustard dipping sauce. Pair with roasted veggies, a fresh salad, or even your favorite pasta dish for a complete meal. They also make a great game-day snack or party appetizer.

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Storage and Freezing Instructions

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best crispiness.

Freeze: Freeze cooked chicken bites in a single layer on a tray, then transfer to a freezer bag. Reheat from frozen in the oven or air fryer until hot and crispy.

Freeze uncooked chicken bites: Place the bites on a parchment-lined baking sheet in a single layer. Freeze until firm, about 1–2 hours, before transferring to a freezer-safe bag or container. They’ll keep well for up to 2 months.

When ready to cook, bake straight from frozen—no thawing needed! Just place the bites on a lined baking sheet, spritz lightly with oil, and air-fry or bake at 400ºF (200ºC), adding 5–7 minutes to the baking time. Cook until golden and the chicken reaches 165ºF (74ºC).

👉 Pro Tip: Freezing them raw (instead of cooked) gives you the best texture—crispy outside, juicy inside, every time.

Frequently Asked Questions

Try These Chicken Recipes Next!

Recipe Card
Garlic Parmesan Chicken Bites

Oriana Romero

These Garlic Parmesan Chicken Bites are my weeknight lifesaver—crispy, golden, and egg-free. Made with pantry staples and easy to adapt for dairy- or gluten-free, they’re a hit with kids and grown-ups alike. However you serve them, they disappear fast—proof that allergy-friendly dinners can be simple, flexible, and always delicious.

Prep Time 10 minutes

Cook Time 24 minutes

Total Time 34 minutes

Servings 4 people

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Air-Fryer:

Season chicken with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Mix well to combine.

Combine flour and water until smooth.

Pour the flour mixture over the seasoned chicken. Mix until evenly coated.

In a large bowl, combine Panko, Parmesan, garlic powder, smoked paprika, remaining 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.

Working in batches, press the chicken pieces into the panko mix, pressing to coat, so it gets nice and coated.

Spray the basket with oil. Place the coated chicken into the basket in an even layer and spray with oil again. Do not overcrowd the basket.

Air fry the chicken in batches as needed at 400°F (200 º C) for 12 minutes, or until browned and cooked through, or until the internal temperature of the chicken reaches 165º F (74° C).

Serve immediately, garnished with more Parmesan and parsley, if desired.

Skillet – Stovetop:

Season chicken with salt and pepper, to taste.

Combine flour and water until smooth.

Pour the flour mixture over the seasoned chicken. Mix until evenly coated.

In a large bowl, combine Panko, Parmesan, garlic powder, smoked paprika, the remaining 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.

Working in batches, press the chicken pieces into the panko mix, pressing to coat them evenly so they get a nice, even coating.

Heat vegetable oil in a large skillet over medium high heat.

Add chicken to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes, or until the internal temperature of the chicken reaches 165º F (74° C). Transfer to a paper towel-lined plate.

Serve immediately, garnished with more Parmesan and parsley, if desired.

Oven:

Preheat oven to 400º F (200º C). Line a baking sheet with parchment paper.

Season chicken with salt and pepper, to taste.

Combine flour and water until smooth.

Pour the flour mixture to the seasoned chicken. Mix until evenly coated.

In a large bowl, combine Panko, Parmesan, garlic powder, smoked paprika, the remaining 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.

Working in batches, press the chicken pieces into the panko mix, pressing to coat, so it gets nice and coated.

Transfer the chicken bites to a lined baking sheet. Spray both sides of the chicken generously with oil or melted butter.

Bake for 10 minutes and then flip the bites and cook for another 8 – 10 minutes or until the internal temperature of the chicken reaches 165º F (74° C).

Serve immediately, garnished with more Parmesan and parsley, if desired.

Check the Parmesan Label: Some pre-shredded or grated Parmesan cheeses add anti-caking agents to keep the cheese from clumping together. While most brands use starches or cellulose, a few may use ingredients derived from egg whites (sometimes listed as egg albumen or lysozyme). These are sometimes added because they prevent mold and help keep the cheese free-flowing.
👉 If you’re cooking for someone with an egg allergy, always read labels carefully. Look out for terms like egg white powder, egg albumin/albumen, or lysozyme (from egg). To be safe (and get the best flavor), buy a block of Parmesan and grate it yourself—you’ll know exactly what’s in it.

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best crispiness.

Freeze: Freeze cooked chicken bites in a single layer on a tray, then transfer to a freezer bag. Reheat from frozen in the oven or air fryer until hot and crispy.

Freeze uncooked chicken bites: Place the bites on a parchment-lined baking sheet in a single layer. Freeze until firm, about 1–2 hours, before transferring to a freezer-safe bag or container. They’ll keep well for up to 2 months.
When ready to cook, bake straight from frozen—no thawing needed! Just place the bites on a lined baking sheet, spritz lightly with oil, and air-fry or bake at 400ºF (200ºC), adding 5–7 minutes to the baking time. Cook until golden and the chicken reaches 165ºF (74ºC).

Food Allergy Swaps:
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Recipe Tips For Success:
➤ Potential Recipe Challenges & Pro Tips:

Chicken Turns Out Dry: Overcooking can make the bites tough. Pro Tip: Cook just until the chicken is no longer pink inside—small bites cook fast!

Not Crispy Enough: If they feel soggy, it’s usually too much oil or overcrowding the pan/air fryer. Pro Tip: Cook in batches and let each piece have space to crisp up.

➤ Extra Tips:

Cut chicken into even-sized pieces so they cook at the same speed.

Don’t skip seasoning the breadcrumbs — this adds flavor from the very first layer.

Variations & Additions:

Spicy Kick: Add cayenne or chili flakes to the breadcrumb mix.

Herby Flavor: Add dried Italian herbs to the coating.

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Calories: 600kcalCarbohydrates: 36gProtein: 33gFat: 35gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 78mgSodium: 1231mgPotassium: 550mgFiber: 2gSugar: 2gVitamin A: 523IUVitamin C: 4mgCalcium: 172mgIron: 3mg

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

Course dinner

Cuisine American

Calories 600

Keyword Air-fryer chicken dinner egg-free recipe
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Oriana Romero

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September 17, 2025
Creamy Pininyahang Manok
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Creamy Pininyahang Manok is a Filipino chicken dish made rich and flavorful with pineapple, vegetables, and creamer. The perfect comfort food to enjoy with hot steamed rice.
By: Vanjo Merano
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Published: 9/11/25

This post may contain affiliate links. Please read our disclosure policy.

When I first learned how to make creamy pininyahang manok, it quickly became one of my family’s favorite comfort meals. The balance of sweet pineapple, tender chicken, and creamy sauce is something that always reminds me of home. This dish never fails to bring warmth to the table.

What is Creamy Pininyahang Manok?

Creamy Pininyahang Manok is a classic Filipino chicken stew simmered in pineapple juice and finished with creamy milk or creamer. The dish highlights the sweetness of pineapple blended with the savoriness of chicken and vegetables. The addition of creamer gives it a smooth, rich texture that makes it different from the traditional pininyahang manok cooked without dairy. This creamy version is especially popular for family gatherings because of its comforting taste and appealing presentation.

Ingredients for Creamy Pininyahang Manok
- Chicken – cut into serving pieces; this is the main protein that absorbs the sweet and savory flavors of the sauce.
- Canned pineapple chunks – add sweetness and a refreshing tropical flavor while providing the juice for simmering.
- Potatoes – diced; provide body and heartiness to the stew.
- Carrots – cut into wedges; bring color and natural sweetness.
- Red bell pepper – sliced; adds vibrancy and a mild sweetness.
- Green bell pepper – sliced; balances the sweetness with a fresh flavor.
- Carnation Everyday Creamer – 200 ml; creates the creamy and rich sauce that makes this version special.
- Tomatoes – chopped; add acidity to balance the creaminess.
- Onion – thinly sliced; provides a savory aroma and base flavor.
- Garlic – minced; enhances the overall taste of the dish.
- Fish sauce and ground black pepper – used for seasoning to achieve the right balance of saltiness and spice.
- Cooking oil – used for frying and sautéing the vegetables and chicken.
How to Cook Creamy Pininyahang Manok
1. Fry the vegetables: Heat oil in a pan. Fry the potatoes and carrots until they start to brown. Remove and set aside.
2. Sauté aromatics: Reduce the oil to 3 tablespoons. Sauté garlic, onion, and tomato until softened.
3. Brown the chicken: Add the chicken pieces and cook until they turn light brown.
4. Simmer with pineapple: Pour in the juice from the canned pineapple together with the pineapple chunks. Cover and simmer for 30 minutes. Add water if needed.
5. Add vegetables: Stir in the bell peppers, fried potatoes, and carrots. Let it simmer for 3 minutes.
6. Make it creamy: Season with fish sauce and ground black pepper. Pour in the Carnation Everyday Creamer. Stir and simmer for 2 minutes.
Tips in Cooking Creamy Pininyahang Manok

Frying the potatoes and carrots first keeps them from breaking apart during simmering.

Do not skip browning the chicken, as it enhances the flavor of the stew.

Add water gradually if the sauce reduces too much while simmering.

Use Carnation Everyday Creamer or Nestle products for the best texture and flavor.

Adjust the amount of pineapple juice depending on how sweet you want the sauce to be.
Best Ways to Enjoy Creamy Pininyahang Manok

This dish is best enjoyed hot, served with freshly steamed white rice. It also pairs well with garlic fried rice for breakfast leftovers. Because of its creamy sauce, it works well with crusty bread too, which you can use to soak up every bit of the flavorful sauce.

What Makes This Dish Stand Out

What makes creamy pininyahang manok stand out from the classic version is its smooth, velvety sauce. The pineapple alone gives a sweet and tangy taste, but when combined with creamer, it creates a unique flavor profile that is both savory and creamy. It is a great dish to prepare when you want something festive yet simple enough for everyday meals.

What to Have with It
- Adobong Kangkong – A simple yet flavorful vegetable dish made with water spinach cooked in vinegar and soy sauce. It balances the richness of the main dish with its light and earthy taste.
- Grilled Tuna Belly – Perfectly seasoned and smoky, this grilled seafood adds a savory depth and makes a hearty pairing.
- Healthy Cucumber Salad – Refreshing and crisp, this salad brings a cool contrast to heavier meals while cleansing the palate.
Frequently Asked Questions

Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just make sure to extract the juice and adjust the sweetness accordingly.

What can I substitute for Carnation Everyday Creamer?
You can use all purpose cream or evaporated milk, but the taste and texture may vary.

Can I make this ahead of time?
Yes. Cook it as usual, let it cool, and store it in the refrigerator. Reheat before serving.

Is it possible to make it spicier?
Definitely. Add sliced chili peppers or a pinch of chili flakes while simmering.

Creamy Pininyahang Manok is one of those dishes that never fails to impress both family and guests. The sweetness of pineapple mixed with the creaminess of the sauce creates a hearty meal that truly embodies Filipino home cooking. Try this recipe in your kitchen, serve it with rice, and let it bring a taste of comfort to your table.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Creamy Pininyahang Manok

Creamy Pininyahang Manok is tender chicken cooked with pineapple and vegetables in a rich, creamy sauce. This comforting Filipino dish is best served with rice.

Prep: 15 minutes

Cook: 45 minutes

Total: 1 hour

Instructions

Heat oil in a pan. Fry the potatoes and carrots until they start to brown. Remove and set aside.

2 medium potatoes, 2 medium carrots

Reduce the oil to 3 tablespoons. Sauté garlic, onion, and tomato until softened.

2 tablespoons garlic, 1 piece onion, 2 pieces tomatoes

Add the chicken. Cook until it turns light brown.

2 lbs chicken

Pour in the pineapple juice from the canned pineapple along with the pineapple chunks. Cover and simmer for 30 minutes. Add water if needed.

20 ounces pineapple chunks

Add the bell peppers, fried potatoes, and carrots. Simmer for 3 minutes.

1 red bell pepper, 1 green bell pepper, 2 medium potatoes, 2 medium carrots

Season with fish sauce and ground black pepper. Pour in the Carnation Everyday Creamer. Stir and simmer for 2 minutes.

fish sauce and ground black pepper, 200 ml Carnation Everyday Creamer

Transfer to a serving plate. Serve with rice.

Nutrition Information

Calories: 1282kcal (64%) Carbohydrates: 33g (11%) Protein: 46g (92%) Fat: 109g (168%) Saturated Fat: 26g (130%) Polyunsaturated Fat: 24g Monounsaturated Fat: 54g Trans Fat: 0.4g Cholesterol: 227mg (76%) Sodium: 199mg (8%) Potassium: 922mg (26%) Fiber: 4g (16%) Sugar: 26g (29%) Vitamin A: 7270IU (145%) Vitamin C: 84mg (102%) Calcium: 110mg (11%) Iron: 3mg (17%)

© copyright: Vanjo Merano

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Tag @PanlasangPinoy on Instagram and be sure to leave a rating!
[ad_2] Vanjo Merano
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September 11, 2025
Ultimate Hawaiian Haystacks
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This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

Ditch the soup cans and crispy chow mein noodles, this homemade Hawaiian Haystacks recipe is the ultimate version of the classic! Made with a creamy from-scratch chicken sauce and layered with rice, fresh toppings, and plenty of flavor, these haystacks are a family favorite you’ll want on repeat.

Easy to customize, fun to serve, and perfect for weeknight dinners or feeding a crowd, this is Hawaiian Haystacks done right.

Alright, alright! I’m clearly not in Washington anymore, Toto. I’ve lived in Utah for well over a decade now, and Utah loves food and family—and you better get on board or risk being an outcast…ha! A Hawaiian haystack, also known as a “chicken sundae,” is a convenience dish with a rice base topped with chicken gravy, diced pineapple, tomatoes, Chinese noodles, cheese, and really whatever you want for a topping.

When we first moved here, we learned about Funeral Potatoes—a cheesy potato casserole with a terrible name. Then there’s the Swig cookie debate (I don’t do cold cookies), Navajo Tacos and Cafe Rio Sweet Pork, Cafe Rio Chicken, Cafe Rio Cilantro Lime Rice, Magleby’s Buttermilk syrup, and Waffle Love Copycat. Utah loves to be social and eat. I mentioned at a Relief Society meeting (a meeting with the women of our church congregation) that I’d never had Hawaiian Haystacks, and I swear fiery darts shot from everyone’s eyeballs.

Ingredients For Hawaiian Haystacks

Hawaiian haystacks are all about layering flavors and textures, and the right ingredients make all the difference. Gather everything before you start, and you’ll be ready to build these classic Utah comfort-food stacks that are perfect for family dinners, potlucks, or any casual gathering.

Base & Sauce
- Butter: Melted to create the base of the sauce
- Garlic: Whisked in for flavor
- Flour: Cooked with butter and garlic to form a roux
- Salt: Seasons the sauce
- Fresh Black Pepper: Adds a mild spice and depth
- Onion Powder: Enhances savory flavor
- Sour Cream: Stirred in to add creaminess and tang
- Lemon Juice: Brightens and balances the sauce
- Heavy Cream or Whole Milk: Helps create a smooth, rich texture
- Coconut Milk: Adds sweetness and signature tropical flavor
- Rotisserie Chicken: Mixed in as the protein
Toppings
- Green Onions: Garnish for fresh flavor
- Cooked Rice: The base layer for serving
- Wonton Strips: Adds crunch on top
- Olives: Provides a briny bite
- Raisins or Craisins: Sweet contrast to the savory sauce
- Tomatoes: Adds freshness and juiciness
- Shredded Cheddar Cheese: Melts slightly into the hot sauce
- Pineapple Chunks: Enhances the tropical flavor profile
- Mandarin Oranges: Adds sweetness and brightness
Other Toppings To Try

One of the best parts about Hawaiian haystacks is how customizable they are, perfect for picky eaters or feeding a crowd. You can leave off any toppings that don’t fit your group’s tastes or add in extras for more variety. Other popular choices include mushrooms, almonds, bell peppers, shredded coconut, celery, shredded carrots, water chestnuts, diced red onions, and peas for a classic touch. The beauty of this dish is that everyone can build their own stack just the way they like it.

How to Make Hawaiian Haystacks

Building Hawaiian haystacks is simple and fun. It’s hands-on, family-friendly, and perfect for any day of the week!
1. Melt: In a saucepan over medium heat, melt the butter.
2. Whisk: Add garlic, then flour, and whisk for about a minute to cook out the raw flour flavor.
3. Season: Stir in salt, pepper, and onion powder.
4. Combine: Pour in sour cream, lemon juice, cream or milk, and half of the coconut milk.
5. Simmer: Whisk and bring the mixture to a gentle simmer until thickened.
6. Enrich: Stir in the remaining coconut milk and sour cream for added creaminess.
7. Add: Fold in the chicken and adjust seasoning as needed.
8. Serve: Layer rice on the bottom, spoon the chicken sauce over the top, and finish with your choice of toppings.
Storing and Reheating Hawaiian Haystacks

If you have leftovers, store them in an airtight container in the refrigerator for up to three days.

To reheat, gently warm the rice and chicken mixture on the stovetop or in the microwave until heated through. Add the toppings just before serving to keep them fresh and crisp, especially ingredients like pineapple, celery, and wonton strips.

Proper storage and careful reheating will ensure your Hawaiian haystacks stay fresh, making them an easy and delicious meal for the next day.

This is the ultimate Hawaiian haystacks recipe, and you’re going to love it! Made from scratch with creamy coconut milk, fresh pineapple, and crispy wonton strips, it’s a fresh, flavorful take on a Utah favorite. It turned out so good that Hawaiian haystacks are officially a regular in our recipe rotation!

Other Recipes You’ll Love
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In saucepan over medium heat, add the butter and melt.

2 Tablespoons Butter

Add the garlic, whisking quickly and then flour and continue to whisk for one minute to remove the flour flavor.

1/2 teaspoon Garlic, 2 Tablespoons Flour

Add the remaining seasonings, cream and half the coconut milk.

1/2 teaspoon Salt, Fresh Black Pepper, 1/2 teaspoon Onion Powder, 1 Cup Sour Cream, 1 teaspoon Lemon Juice, 1/2 Cup Heavy Cream, 1 Cup Coconut Milk

Whisk and then bring to a simmer.

Allow to cook for 2 minutes or until thick.

Whisk in remaining coconut milk and sour cream.

Add the chicken and season to taste.

2 Cups Rotisserie Chicken

To serve, place rice on bottom, chicken gravy on top and any toppings you desire.

4 Cups Cooked Rice, Wonton Strips, Olives, Raisins or Craisins, Tomatoes, Shredded Cheese, Pineapple, Mandarin Oranges, Green Onions

Store leftovers in separate containers in the fridge.

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, gently warm the rice and chicken mixture on the stovetop or in the microwave until heated through.

Serving: 1cup, Calories: 397kcal, Carbohydrates: 35g, Protein: 5g, Fat: 27g, Saturated Fat: 19g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 57mg, Sodium: 271mg, Potassium: 196mg, Fiber: 1g, Sugar: 1g, Vitamin A: 647IU, Vitamin C: 1mg, Calcium: 75mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Carrian Cheney

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September 11, 2025