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.
Kelli Foster
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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.
Rachel Perlmutter
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Got chicken in the fridge? Make one of these tonight!
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Meghan Splawn
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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!
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:
The measurements needed for each ingredient can be found in the recipe card at the end of the post.
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:
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.
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.
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.
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:
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.
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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.
Sweet Basil
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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!
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:
The measurements for each ingredient can be found in the recipe card at the end of the post.
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…
Keep scrolling to the end of the post for the complete recipe card.
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.
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!
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.
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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.
Carrian Cheney
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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
Scroll down to the recipe card for all the details, including measurements and instructions.
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.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
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: 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.
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.
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!
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.
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.
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.
Recipe Tips For Success:
➤ Potential Recipe Challenges & Pro Tips:
➤ Extra Tips:
Variations & Additions:
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.
Oriana Romero
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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.
Published: 9/11/25
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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.
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.
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 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.
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 is tender chicken cooked with pineapple and vegetables in a rich, creamy sauce. This comforting Filipino dish is best served with rice.
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.
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%)
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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.
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.
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.
Building Hawaiian haystacks is simple and fun. It’s hands-on, family-friendly, and perfect for any day of the week!
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!
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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.
Carrian Cheney
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This Grilled Honey Lime Chicken is so simple and incredibly flavorful. Chicken thighs are marinated in a ginger and garlic, honey-lime marinade before being grilled to perfection. Serve as is or slice and add to a rice bowl!
Years ago, a friend gave me this recipe and since then, I’ve made it countless times. Over the years, I’ve played around with it, cutting back on the honey, upping the garlic and ginger so that it was a smidge healthier without sacrificing any of the flavor. Honey lime chicken is sticky, sweet and unbelievably good. During the warmer months it has become a staple recipe because it’s delicious, super easy and everyone loves it.
I like to serve it over a blend of cauliflower and sticky rice and next to my pineapple teriyaki salad. It truly is one of my favorite recipes!
In a large bowl, measure and add; 4 cloves grated fresh garlic, 1 tablespoon ginger paste, 1/4 cup honey, 3 tablespoons low-sodium soy sauce, zest of 1 large lime, 1/4 cup lime juice, 1 tablespoon sriracha, 1 teaspoon avocado oil, and 3/4 teaspoon kosher salt.
Whisk well to combine.
Reserve 4 tablespoons and set this off to the side. This will be brushed onto the chicken after it has been grilled.
Add 1½ pounds of boneless skinless chicken thighs to the remaining marinade.
Toss to coat well and then let sit for 20 to 25 minutes.
After 10 minutes of the chicken marinating, clean your outdoor grill grates and rub them with a paper towel that has soaked in a little avocado oil.
Preheat your grill to 500°F (or 260°C).
Meanwhile, add 1/2 teaspoon cornstarch to the 4 tablespoons of reserved marinade. Stir to combine.
Heat over medium until it begins to bubble. Simmer until thickened slightly, then remove off of the heat and set off to the side.
Once your grill has preheated, place the marinated chicken thighs onto the hot grates, close the lid and grill for 4 minutes. Loosen the chicken using tongs before turning, close the lid and continue grilling for 3 to 4 minutes or until fully cooked.
Once fully cooked, remove from grill and transfer to a cutting board. Brush with the reserved glaze, tent with foil and let rest for a few before slicing and/or serving.
You can serve this as is next to couscous, rice or cauliflower rice, a vegetable or salad. However, I like to make this into a rice bowl.
I make a blend of cauliflower rice and sticky rice (read about that in this post) and add a serving to a shallow bowl. Add a serving of this pineapple teriyaki salad next to the rice and then add the sliced honey lime chicken on top. Lastly, add a squeeze fresh lime juice and sprinkle some sliced green onions on top.
Enjoy! And if you give this Grilled Honey Lime Chicken recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings
Grilled Honey Lime Chicken is so simple and incredibly flavorful. Chicken thighs are marinated in a ginger and garlic honey lime marinade before being grilled to perfection. Serve as is or slice and add to a rice bowl.
In a large bowl, measure and add; grated garlic, ginger paste, honey, low-sodium soy sauce, lime zest, lime juice, sriracha, avocado oil, and kosher salt. Whisk well to combine.
Reserve 4 tablespoons and set this off to the side. This will be brushed onto the chicken after it has been grilled.
Add the chicken thighs to the remaining marinade, toss well to coat and let sit on the counter for 20 to 25 minutes. After 10 minutes of the chicken marinating, clean your outdoor grill grates and rub them with a paper towel that has soaked in a little avocado oil.
Preheat your grill to 500°F (or 260°C).
Meanwhile, add the cornstarch to the reserved marinade. Stir to combine. Heat over medium until it begins to bubble. Simmer until thickened slightly, then remove off of the heat and set off to the side.
Once your grill has preheated, place the marinated chicken thighs onto the hot grates, close the lid and grill for 4 minutes. Loosen the chicken using tongs before turning, close the lid and continue grilling for 3 to 4 minutes or until fully cooked.
Once fully cooked, remove from grill and transfer to a cutting board. Brush with the reserved glaze, tent with foil and let rest for a few before slicing and/or serving.
Serving: 1serving, Calories: 198kcal, Carbohydrates: 14g, Protein: 23g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 108mg, Sodium: 739mg, Potassium: 342mg, Fiber: 0.2g, Sugar: 12g, Vitamin A: 38IU, Vitamin C: 7mg, Calcium: 20mg, Iron: 1mg
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Laurie McNamara
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Marinated chicken breasts are baked under layers of tomatoes, melty mozzarella, and topped with a classic tomato bruschetta topping. It’s everything you love about bruschetta without the bread!
Make it more Mediterranean and add sliced black or kalamata olives. Try some sliced mushrooms, chopped spinach or kale, or some shredded zucchini to add extra nutrients and pops of color.
Store leftover bruschetta chicken in the refrigerator in a covered container for up to 4 days. Reheat in a skillet on the stovetop or in the microwave.
Leftovers can be topped on a bed of greens, tucked into a pita pocket, or a low-carb wrap for a filling workday lunch.
Did you love this Bruschetta Chicken? Leave a rating and comment below.
Tender balsamic marinated chicken breasts are baked with garlic, basil, and juicy cherry tomatoes for a delicious meal.
Preheat oven to 400°F.
Combine 3 tablespoons olive oil, balsamic vinegar, and garlic in a small bowl.
Mix ¼ cup of the balsamic mixture with chicken breasts, Italian seasoning, salt, and pepper, and marinate for 15 minutes.
Heat remaining tablespoon olive oil in a medium skillet. Add chicken and brown 2 minutes on each side.
Place marinara sauce in the bottom of a 9×13 pan. Top with browned chicken breasts and cherry tomatoes. Drizzle with remaining balsamic mixture.
Bake 20-25 minutes or until juices run clear and chicken reaches 165°F.
Top with mozzarella and broil 2-3 minutes.
Combine all bruschetta topping ingredients, including cherry tomatoes, garlic, basil, olive oil, and red wine vinegar in a bowl and spoon over chicken. Serve over pasta.
Calories: 411 | Carbohydrates: 10g | Protein: 32g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 542mg | Potassium: 845mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1032IU | Vitamin C: 31mg | Calcium: 182mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Main Course
Cuisine American, Italian, Mediterranean© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson
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This Easy Mediterranean Sheet-Pan Chicken is proof that dinner doesn’t have to be complicated to taste amazing. Juicy chicken soaks up a lemon-herb marinade while colorful veggies roast alongside, creating a meal that feels special but comes together with pantry staples. It’s perfect for busy allergy families like mine who need meals that just work. With one pan and simple steps, you’ll have a fresh, flavorful, and family-approved dinner on the table with almost no cleanup.
Oriana’s Thoughts On The Recipe
What really makes this Easy Mediterranean Sheet-Pan Chicken recipe special for me is how simple it is, yet it tastes like you put in a lot more effort. As an allergy mom, I know firsthand how overwhelming dinner can feel when you’re dealing with food restrictions. For years, I’ve searched for meals that check all the boxes: safe, simple, delicious, and family-friendly. That’s why recipes like this Easy Mediterranean Sheet-Pan Chicken are such a lifesaver in my kitchen—they’re stress-free and always bring everyone to the table happy.
I’ve made this many times for family dinners, and it’s always a hit—even with my picky eater! It’s the kind of meal that you don’t have to stress about complicated steps or crazy ingredients. Plus, cleanup is a breeze since it’s all made in one pan!
Why You’ll Want to Try My Recipe
Scroll down to the recipe card for all the details, including measurements and instructions
This recipe is naturally egg, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Carefully remove the pan from the oven and sprinkle the olives and crumbled feta over the top. Return it to the oven for another 10 to 15 minutes, or until the chicken is fully cooked (internal temp should hit 165°F) and the vegetables are tender and caramelized around the edges.
Serve this sheet-pan chicken straight from the oven with a simple side of warm pita or crusty bread. Greek potatoes, a green salad, or steamed greens like spinach or kale pair beautifully for a well-rounded meal.
Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Warm gently in the oven or microwave until heated through.
Freeze: Freeze cooked chicken and veggies separately in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
This Easy Mediterranean Sheet-Pan Chicken proves dinner can be simple and still taste amazing. Juicy chicken and colorful veggies roast together in a lemon-herb marinade, creating a fresh, flavorful meal with pantry staples. Perfect for busy allergy families, it’s one-pan, foolproof, and always family-approved.
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!
Preheat your oven to 400°F (200°C).
In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper until well combined.
Place the chicken thighs in a large bowl and pour in about 3/4 of the marinade. Use your hands (or tongs, if you prefer) to make sure each piece is well coated. Let the chicken sit and soak up all those delicious flavors while you prep the veggies—about 10 to 15 minutes is plenty.
While the chicken is marinating, spread the zucchini, bell pepper, red onion, and tomatoes out on a large sheet pan. Drizzle the remaining marinade over the veggies and toss them gently to coat. Try to keep everything in a single layer so it roasts evenly.
Nestle the marinated chicken thighs between the veggies on the sheet pan.
Bake for 30 minutes, or until the chicken starts to brown and the veggies begin to soften. After 30 minutes, carefully remove the pan from the oven and sprinkle the olives and crumbled feta over the top. Return it to the oven for another 10 to 15 minutes, or until the chicken is fully cooked (internal temp should hit 165°F) and the vegetables are tender and caramelized around the edges.
Remove from the oven, sprinkle with fresh parsley, if desired. Serve warm.
Extra Recipe Tips For Success:
Calories: 511kcalCarbohydrates: 10gProtein: 22gFat: 43gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 24gTrans Fat: 0.1gCholesterol: 122mgSodium: 1014mgPotassium: 599mgFiber: 2gSugar: 4gVitamin A: 845IUVitamin C: 47mgCalcium: 119mgIron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Oriana Romero
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No time to cook? I’ve got you covered! This roundup of 30-minute chicken recipes is full of easy, family-friendly dinners that come together fast without sacrificing flavor. Every recipe is tested in my egg-free family kitchen, simple enough for busy weeknights, and perfect for those nights when you just need a delicious meal on the table in a flash. From one-pan wonders to skillet favorites, these quick chicken dinners will save you time and keep everyone at the table happy.
Life gets busy, and some nights the last thing you want is to spend hours in the kitchen. That’s exactly why I put together this collection of 30-minute chicken recipes—easy, family-friendly meals that are quick to make, full of flavor, and tested in my egg-free kitchen. These are the kind of dinners I lean on when school, work, and soccer practice collide, and I still want something homemade and delicious on the table.
You’ll find my favorites and comforting chicken dinners that come together faster than takeout. Each recipe uses simple, everyday ingredients, so you can skip the stress and focus on sharing a meal with the people you love most. If you’ve ever wished for dinner magic on a busy weeknight, this roundup is here to make your evenings easier—and much tastier.
Get ready for a flavor-packed dinner that’s as easy as it is delicious! These Sheet Pan Barbecue Bacon Chicken Fajitas come together in just 30 minutes and are loaded with juicy chicken, smoky bacon, sweet peppers, and bold barbecue spices—all roasted to perfection on one pan. It’s a fun, no-fuss meal that the whole family will devour, and cleanup is a breeze. Trust me, this is one sheet pan dinner you’ll want on repeat!
This Easy Sticky Bourbon Chicken is sweet, tangy, slightly spicy, and oh so delicious! Taking only 30 minutes or less from start to finish, this easy dinner is both simple and quick! A tasty homemade takeout that the whole family will enjoy.
These Eggless Chicken Cutlets are crispy on the outside, juicy on the inside, and bursting with flavor! They’re super easy to make, and you can have them ready in just 30 minutes, making them perfect for those busy weeknights when you need something tasty and satisfying in a pinch. Plus, they’re kid-friendly, so you know everyone at the table is going to be happy.
This Easy Korean Kimchi Chicken recipe is the cure for dinnertime boredom. Tender chicken breast smothered in a savory, spicy, and super delicious kimchi sauce.
This Super Easy Orange Chicken is tender, juicy chicken coated in a sticky, citrusy sauce bursting with flavor. It requires no eggs or deep-frying; this recipe keeps it light and hassle-free. Plus, it’s ready in 30 minutes or less.
This Mustard-Glazed Chicken is tender, juicy chicken coated in a sweet and tangy mustard glaze that even the pickiest eaters will love! It’s incredibly easy to prepare with just six simple ingredients and comes together in one skillet. Plus, it’s a versatile dish that pairs well with almost anything, making it a surefire hit that you’ll want to make again and again!
This Easy Instant Pot Shredded Mexican Chicken recipe is epic! It’s super easy and quick to make with simple ingredients, full of flavor, and feeds a crowd. Pressure cooker and slow cooker instructions added.
This 20-minute Easy Chicken Lo Mein recipe is my version of a Chinese menu favorite. It’s loaded with veggies and noodles, tossed in a salty sauce that’ll make you forget take-out.
This Easy Moroccan Chicken blends juicy chicken with fragrant spices and sweet apricots for a quick, flavorful meal. In just 30 minutes, you can create a hearty, exotic dish using pantry staples—perfect for a deliciously unique meal without the fuss.
Oriana Romero
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Creamy, zesty, and made in just one pot—this Easy Lemon Chicken Orzo is a weeknight win every time. Tender bites of chicken, silky orzo pasta, and fresh spinach come together in a bright lemony sauce that’s cozy yet refreshing. It’s quick, fuss-free, and so delicious even the picky eaters will ask for seconds!
Oriana’s Thoughts On The Recipe
Some days, dinner needs to be quick, comforting, and delicious without leaving the kitchen looking like a tornado hit it. That’s where this Easy Lemon Chicken Orzo comes in! Everything cooks together in just one pot, and by the time you set the table, you’ve got a creamy, cozy dinner ready to go.
I love how the bright lemon flavor livens up the creamy pasta and tender chicken—it’s hearty but still feels light and fresh. The orzo soaks up all that zesty, herby goodness, and the spinach adds a pop of color (and a little veggie boost) without a fuss. It’s one of those recipes I know will please everyone, so I keep it in regular rotation for busy weeknights. Plus, with allergy-friendly swaps, it’s a meal that everyone at the table can enjoy—no one has to feel left out.
What I Love About This Recipe
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
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.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Serve this Easy Lemon Chicken Orzo with a side of crusty bread or eggless breadsticks and a simple green salad. It’s a full meal on its own, but bread is perfect for soaking up that creamy, lemony sauce.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Warm gently on the stove or in the microwave, adding a splash of broth or water to loosen the sauce.
Freezing: Not recommended, as cream-based sauces can separate when frozen.
Creamy, zesty, and made in just one pot—this Easy Lemon Chicken Orzo is a weeknight win every time. Tender bites of chicken, silky orzo pasta, and fresh spinach come together in a bright lemony sauce that’s cozy yet refreshing. It’s quick, fuss-free, and so delicious even the picky eaters will ask for seconds!
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!
Season the chicken breast bites with salt and pepper.
Heat a skillet on the stove over medium heat, and add the oil. When the oil is hot, add in the chicken and cook for 3 – 5 minutes, until lightly browned.
Add the butter and onion to a skillet. Sauté the onion for 3-4 minutes. Add the garlic, Italian seasoning, and orzo. Cook for 2-3 minutes, stirring often (this infuses the orzo with more flavor and toasts it a little).
Stir in the chicken broth and lemon juice. Bring it to a boil, reduce the heat to medium-low, cover, and simmer for 12 minutes, stirring every few minutes to prevent sticking.
Once the orzo is cooked through, add in the heavy cream and spinach and stir until the spinach is wilted.
Turn the heat off, stir in the Parmesan, and cover the pot for 2 – 3 minutes or until it has thickened up to your liking. Taste and adjust seasoning, adding more salt, black pepper, or lemon if necessary. Serve immediately.
Extra Recipe Tips For Success:
Calories: 617kcalCarbohydrates: 50gProtein: 39gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 137mgSodium: 983mgPotassium: 1136mgFiber: 4gSugar: 4gVitamin A: 9174IUVitamin C: 30mgCalcium: 261mgIron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Oriana Romero
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This Chicken Parmesan without eggs is crispy on the outside, tender on the inside, and smothered with melty mozzarella and rich marinara—just like the classic, but allergy-friendly! It’s a family favorite that’s easy to make, full of flavor, and perfect for weeknight dinners or Sunday gatherings.
Oriana’s Thoughts On The Recipe
Chicken Parmesan has always been one of those meals that brings people together—it’s warm, comforting, and just downright delicious. This Chicken Parmesan without eggs has become a go-to in our house for Sunday dinner, or anytime we’re craving something cozy. I’m so excited for you to try it—because everyone deserves to enjoy meals like this, no matter their dietary restrictions.
When my daughter was first diagnosed with egg allergies, it was one of the recipes I thought we’d have to say goodbye to. But I was determined to find a way to recreate it—without eggs—and let me tell you, this version is everything you want it to be! My family devours it every single time, and no one even realizes it’s allergy-friendly. That’s a win in my book!
What I Love About This Recipe
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
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.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Go ahead and preheat your oven to 425º F (220º C) so it’s nice and hot by the time you’re ready to bake.
You’ll need two shallow bowls for this part. In one, mix the flour and water until it’s smooth (this is your egg-free “glue”). In the second bowl, mix together the breadcrumbs, Parmesan cheese, salt, pepper, Italian herbs, and garlic powder.
Take each cutlet and dip it in the flour mixture, coating both sides, and shake off any extra. Then press it into the breadcrumb mix, really pressing it in so the coating sticks well. Set it aside while you finish the rest.
Heat about 3 tablespoons of oil in a large skillet over medium heat. I love using cast iron for this. Add the breaded chicken and cook for 2–3 minutes per side—just until they’re golden and crispy. No need to cook them all the way through yet.
Spread a layer of marinara sauce in the bottom of a 9×13 baking dish—just enough to cover the base.
Place the browned chicken cutlets over the sauce. Spoon a little more sauce on top of each one, sprinkle with fresh basil (optional but yummy), then add slices of mozzarella and a generous sprinkle of Parmesan.
Bake uncovered for 14–16 minutes, or until the cheese is melty and just starting to brown. Garnish with a few more basil leaves and serve it hot. So good!
Serve this Eggless Chicken Parmesan with a side of spaghetti or your favorite pasta, a green salad, and breadsticks (egg-free, of course!). My family also loves this chicken with mashed potatoes. It also makes a great sandwich on crusty bread the next day—just sayin’!
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to keep the breading crisp.
Freezing: Freeze breaded (but not yet baked) chicken on a tray, then transfer to a freezer bag. When ready to use, bake from frozen, adding sauce and cheese near the end.
This Chicken Parmesan without eggs is crispy on the outside, tender on the inside, and smothered with melty mozzarella and rich marinara—just like the classic, but allergy-friendly! It’s a family favorite that’s easy to make, full of flavor, and perfect for weeknight dinners or Sunday gatherings.
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!
Set up a dredging station with two shallow dishes. In the first dish, place the flour and water; mix until smooth. In the second dish, mix together the breadcrumbs, Parmesan, salt, pepper, Italian seasoning, and garlic powder.
Take one chicken piece at a time and coat it in flour mixture on both sides, gently shaking off the excess. Then press it into the breadcrumbs, packing them on well with your hands. Make sure you press down the coating so it adheres well. Set aside and repeat with the rest.
Spread enough tomato sauce to thickly coat the bottom of a 9×13 casserole pan or baking dish. Once the cutlets are browned on both sides, arrange them on top of the tomato sauce in the baking dish.
Spoon more tomato sauce over each of the cutlets, about 1/4 cup. Then lay slices of mozzarella over each cutlet and sprinkle with the remaining 1/3 cup of Parmesan cheese.
Bake uncovered for 14 – 16 minutes, or until the mozzarella begins to brown. Top with fresh basil and serve hot!
Place the breaded cutlets on a well-oiled baking pan. Either spray them with olive oil or brush each piece with about 2 tablespoons of oil total. Bake for 25 minutes, flipping halfway through if you’d like a bit more even browning.
Remove the chicken from the oven and top with tomato sauce, mozzarella slices, and shredded Parmesan. Return to the oven and bake for 5 more minutes. Then broil for 1 minute to melt and brown the cheese.
Sprinkle with fresh basil, and dinner is served!
Potential Recipe Challenges & Pro Tips:
Extra Recipe Tips For Success:
Calories: 825kcalCarbohydrates: 95gProtein: 55gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 124mgSodium: 2277mgPotassium: 900mgFiber: 6gSugar: 8gVitamin A: 826IUVitamin C: 6mgCalcium: 595mgIron: 7mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Oriana Romero
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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.
Our 30-minute one-pan Greek Chicken and Lemon Rice dinner is packed with so much flavor you’ll be shocked by how easy it is! This healthy Mediterranean recipe uses lemon rice, chicken, spinach, grape tomatoes, feta cheese, and classic Greek spices. It’s an easy, one-skillet chicken and rice recipe that is healthy, gluten-free, high-protein, a great source of fiber, and can be easily made dairy-free.
My family said that this One Pan Greek Chicken and Lemon Rice is the best chicken and rice recipe they’ve ever had, and we hope you love it too!
Here’s what you’ll need to make this flavorful Greek Chicken and Rice dish. Most of these ingredients are pantry or fridge staples, making it easy to pull together any night of the week.
I love the look and flavor of bone-in, skin-on chicken thighs or breasts, but they take much longer to cook. For this recipe, I don’t recommend using them to keep things quick and easy.
This one-skillet Greek Chicken and Rice comes together in just 30 minutes with simple steps and bold Mediterranean flavors. Here’s how to make it from start to finish! It is quick, fresh, and full of flavor.
This is a very easy recipe, so don’t be overwhelmed that it has three parts!
For a faster prep, chop all the herbs together, then divide according to the recipe. Or, to save time, use all dried herbs instead!
Looking to pack in even more flavor? Take inspiration from our Greek pasta salad by adding sliced onions, cured meats, or even sautéed zucchini! I also love to serve this with a dollop of tzatziki, fresh chopped cucumbers and red onion, or a warm piece of pita bread on the side!
Want to take this recipe from delicious to downright irresistible? Grill a few lemon halves before you start cooking. Charring the lemons brings out their natural sweetness and makes the perfect finishing touch! Just squeeze over the dish before serving!
Yes, you can! Thighs cook longer so the time may be different, just be aware of that.
You definitely can! It is a great option to meal prep for the week. It stays well in the fridge for up to 5 days and you can reheat it in the microwave, stovetop or oven.
Cade agrees, which is such a bummer. Tomatoes, roasted red peppers (jarred or fresh) and capers would be great substitutions! Ok fine, you can also just omit the olives.
My kids LOVE this recipe! They tend to pick out the olives like Cade, but one day I know they will eat them.
This Greek Chicken Skillet is everything I love in a weeknight dinner! Flavorful, fresh, and surprisingly simple. It’s a one-pan wonder!
Prevent your screen from going dark
Season the chicken thighs all over with the seasonings.
6 Chicken Thighs, 1 teaspoon Dried Oregano, ½ teaspoon Dried Thyme, 1 ½ teaspoons Paprika, 1 ¼ teaspoon Garlic Powder, ½ teaspoon Kosher Salt, ¼ teaspoon Red Pepper Flakes
2 Tablespoons Olive Oil
Flip the chicken over, reduce heat to medium-low, and cook for about 5 more minutes until cooked through, 165 degrees internal temperature.
Remove the chicken from the skillet to a plate to rest.
Add a drizzle of olive oil to the pan. Add half of the halved grape tomatoes, garlic, turmeric, and oregano, and ½ -1 teaspoon of salt. Cook the tomatoes on medium heat for about 2 minutes until beginning to soften and burst.
1-2 Tablespoons Olive Oil, 1 Cup Grape Tomatoes, 6 Cloves Garlic, 1 teaspoon Dried Oregano, ¼ teaspoon Salt, ½ teaspoon Turmeric
Stir in the fresh spinach, cooked rice, sun dried tomatoes, zest and freshly squeezed lemon juice as well as the remaining uncooked halved grape tomatoes. Increase the heat to medium heat, stirring to combine. If the pan looks dry, drizzle in a little oil. While cooking, move onto the topping.
1 ½ Cups Spinach, ½ Cup Sun-Dried Tomatoes, 2 Lemons, ¼ – ⅓ Cup Freshly Squeezed Lemon Juice, 2 ½ Cups Cooked Basmati or Jasmine Rice, 1 Cup Grape Tomatoes
Meanwhile, in a medium bowl, combine the feta with 1 Tablespoon of extra virgin olive oil, 1 Tablespoon of freshly squeezed lemon juice, oregano, dill, and parsley and the olives. Gently toss to coat.
6 oz Feta Cheese, 1 Tablespoon Extra Virgin Olive Oil, 1 Tablespoon Fresh Oregano, 2 teaspoons Fresh Dill, 1 Tablespoon Fresh Parsley, ⅓ Cup Kalamata Olives, Pepper, 1 Tablespoon Freshly Squeezed Lemon Juice
Mix half of the feta mixture into the skillet with lemon rice. Slice the chicken on a cutting board and arrange on top of the entire mixture. Allow to heat with a lid on for about 2 minutes.
Top with the remaining feta mixture and sprinkle fresh herbs on top as garnish.
6 oz Feta Cheese
Serving: 1breast, Calories: 589kcal, Carbohydrates: 73g, Protein: 34g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 133mg, Sodium: 856mg, Potassium: 875mg, Fiber: 4g, Sugar: 5g, Vitamin A: 1526IU, Vitamin C: 16mg, Calcium: 231mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Sweet Basil
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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.
This One Pan Mexican Chicken Skillet with Zucchini is an easy dinner ready in under 30 minutes! It’s made with simple ingredients: chicken, seasonings from the pantry, beans, zucchini, yellow squash, cheese and all the Mexican toppings! Easy weeknight chicken dinner, here I come!
If you’re looking for more tried and true Mexican recipes with chicken you’ll love this 10 Minute Sticky Mexican Chicken, Mexican Chicken Burrito Bowl, or this Cheesy Chicken Tortilla Soup.
Even though this recipe is super simple, Mexican chicken skillet with zucchini is still a recipe you’ll be throwing into your regular dinner rotation because it’s:
Basically, if you want a simple, healthy, delicious meal that’s ready ASAP, Mexican chicken skillet is for you!
I have “skeeter syndrome”. I know, it 100% sounds made up. Basically everyone gets mosquito bites and hates the itch, but I have the blessing of being extra, EXTRA allergic.
We sat outside talking to some friends for a quick 15 minutes and I came in with 9 mosquito bites that by the next day were each the size of a tennis ball.
We love Taco Tuesday as a family, so the last time I sprung this chicken recipe on my family for a new Taco Tuesday idea you’d think I broke hearts across the table! Even with baseball arms I needed to get something quick and easy and Mexican inspired on the table.
And guess what, even without the tortillas, they loved it!! Like, asked-for-seconds, loved it! And we’ve been making it again, and again, and again ever since. Hello, one pot meals are pretty much gold am I right?. Mexican side dish recipes to go with the meal are even better.
Dark and light meat both work there. Another great option is this Mexican Street Corn Chicken dish with chicken thighs (or breasts as you prefer).
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In a pan over medium high heat, add a drizzle of oil and add in the chicken and seasonings, stirring to combine. Turn heat down to medium and cook until cooked through about five minutes. Remove to a plate.
Olive Oil, 2 Chicken Breasts, 1 teaspoon Cornstarch, 1 ½ teaspoons Cumin, 1 teaspoon Chili Powder, ½ teaspoon Smoked Paprika, 1 ½ teaspoons Kosher Salt, ¼ teaspoon Pepper, ½ teaspoon Oregano
Turn up to medium high. Add another drizzle of olive oil and add the zucchini and onions, stirring every 2 minutes until browned.
Olive Oil, 1 Zucchini, 1 Yellow Squash, ½ Red, Yellow or White Onion
Add the garlic and season with salt and pepper to taste.
3 Cloves Garlic, Salt and Black Pepper
Add back in the chicken along with the pinto beans and chicken broth and stir to combine.
1 Can Pinto Beans, ⅓ Cup Chicken Broth
Bring to a simmer for three minutes.
Sprinkle the top with cheese and place under a broiler or add a lid on top to melt the cheese.
1 Package Tillamook Spicy Mexican Cheese Blend
Serve with tomatoes, avocados, and cilantro as garnish with a squeeze of lime juice eat in bowls or using chips to scoop.
½ Cup Tomatoes, 1 Avocado, Cilantro, ½ Lime
Serving: 1cup, Calories: 167kcal, Carbohydrates: 8g, Protein: 18g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 49mg, Sodium: 732mg, Potassium: 692mg, Fiber: 4g, Sugar: 3g, Vitamin A: 501IU, Vitamin C: 20mg, Calcium: 37mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Sweet Basil
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What were the results of a randomized, double-blind, placebo-controlled trial of a daily half teaspoon of powdered black cumin in Hashimoto’s patients?
“Autoimmune thyroiditis, also known as Hashimoto’s thyroiditis, is an organ-specific autoimmune disorder,” where our body attacks our own thyroid gland, often leading to hypothyroidism due to destruction and scarring of the gland itself. We know there’s a genetic component, since identical twins are more likely to share the disease than fraternal twins. “However, even with identical twins, the concordance rate was only about 50%, emphasizing that important factors such as the environment play a role in disease pathogenesis.” Indeed, even if your identical twin, who has basically your exact same DNA, has the disease, there’s only like a flip of a coin’s chance you’ll get it. Genes load the gun, but the environment may pull the trigger.
More than 90 synthetic chemicals were noted to show disruption of hormonal balance or thyroid dysfunction.” However, only a few such ‘pollutants show evidence that they contribute to autoimmune thyroid disease.” These include polyaromatic hydrocarbons. Smokers get a lot of them from cigarettes, but in nonsmokers, exposure comes almost entirely from food, as you can see below and at 1:18 in my video Diet for Hypothyroidism: A Natural Treatment for Hashimoto’s Disease.
Polycyclic aromatic hydrocarbons are primarily formed when muscle meats, such as beef, pork, fish, or chicken, are cooked using high-temperature methods, such as grilling. PBBs, polybrominated biphenols, are a type of flame-retardant chemical no longer manufactured in the United States, but are still found in the aquatic food chain. PCBs, polychlorinated biphenols, are used in a number of industrial processes and end up in people’s bodies, again, largely through the consumption of fish, but also eggs and other meats, as seen here and at 1:41 in my video.
So, one might suspect those eating plant-based diets would have lower rates of hypothyroidism, and, indeed, despite their lower iodine intake, vegan diets tended to be protective. But they’ve never been put to the test in an interventional trial. A modification of the Paleolithic diet has been tried in Hashimoto’s patients, but it didn’t appear to improve thyroid function. What did, though, is Nigella Sativa. That name should sound familiar to anyone who’s read my book How Not to Diet or watched my live Evidence-Based Weight Loss presentation. Nigella Sativa is the scientific name for black cumin, which is just a simple spice that’s also used for a variety of medicinal purposes.
In one study, Hashimoto’s patients received a half teaspoon of powdered black cumin every day for eight weeks in a randomized, double-blind, placebo-controlled trial. Not only was there a significant reduction in body weight, which is why I profiled it in my book, but the black cumin also significantly reduced the thyroid-stimulating hormone, a sign that thyroid function was improving. It even lowered the level of autoimmune anti-thyroid antibodies, as well as increased blood levels of thyroid hormone T3 in these Hashimoto’s patients. In addition, there was a significant drop in Interleukin 23, a proinflammatory cell signal thought to help promote the autoimmune inflammation of the thyroid, which “further confirms the anti-inflammatory nature of the plant.” And what were the side effects? There was a 17 percent drop in “bad” LDL cholesterol, as shown below and at 3:19 in my video.
Given the fact that patients with Hashimoto’s may be at particularly high risk of developing heart disease, this is exactly the kind of side effects we’d want. “Considering these health-promoting effects of N. Sativa [black cumin], it can be considered as a therapeutic approach in the management of Hashimoto-related metabolic abnormalities.”
A similar trial failed to find a benefit, though. Same dose, same time frame, but no significant changes in thyroid function. In contrast with the previous study, though, the study participants were not all Hashimoto’s patients, but rather hypothyroid for any reason, and that may have diluted the results. And it’s possible that telling patients to take the black cumin doses with their thyroid hormone replacement therapy may have interfered with its absorption, which is an issue similar to other foods and drugs, and why patients are normally told to take it on an empty stomach. Since there are no downsides—it’s just a simple spice—I figure, why not give it a try? The worst that can happen is you’ll have tastier food.
Doctor’s Note:
I get a lot of questions about thyroid function, and I am glad to have been able to do this series. If you missed any of the other videos, see the related posts below.
For more on black cumin, see my book How Not to Diet and my presentation Evidence-Based Weight Loss.
Michael Greger M.D. FACLM
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More than 95 percent of human exposure to industrial pollutants like dioxins and PCBs comes from fish, other meat, and dairy.
By cultivating muscle meat directly, without associated organs like intestines, the incidence of foodborne diseases “could be significantly reduced,” as could exposure to antibiotics, “pesticides, arsenic, dioxins, and hormones associated with conventional meat.” Currently, the U.S. Food and Drug Administration has approved seven hormone drugs to bulk up the production of milk and meat. “In the European Union, there exists a total ban on such use,” however. Even without injected hormones, though, animal products naturally have hormones because they come from animals. “Eggs, example given, contribute more to the dietary intake of estradiol [estrogens] than beef, whether the animal is legally treated with hormones or not.” After all, eggs come straight from a hen’s ovaries, so, of course, they’re swimming with hormones. But if you’re directly growing just muscle meat or egg white protein, you don’t need to include reproductive organs, adrenal glands, or any of the associated hormones.
“Chemical safety is another concern for meat produced under current production systems.” There are chemical toxicants and industrial pollutants that build up in the food chain, such as pesticides, PCBs, heavy metals, and flame retardants, but there is no food chain with cultivated meat. We could produce all the tuna we wanted, with zero mercury.
When the World Health Organization determined that processed meat was a known human carcinogen and unprocessed meat a probable human carcinogen, it wasn’t even talking about the carcinogenic environmental pollutants. When researchers tested retail meat for the presence of “33 chemicals with calculated carcinogenic potential,” like polycyclic aromatic hydrocarbons (PAHs), organochlorine pesticides like DDT, and dioxin-like PCBs, they concluded that, in order to reduce the risk of cancer, we should limit beef, pork, or chicken consumption to a maximum of five servings a month.
Why cultivate meat at all when you can just buy organic? Surprisingly, “consumption of organic meat does not diminish the carcinogenic potential associated with the intake of persistent organic pollutants (POPs).” A number of studies have recently compared the presence of environmental contaminants in organic meat versus conventional meat, and the researchers found, surprisingly, that organic meat was sometimes more contaminated. Not only organic beef either. Higher levels were also found in pork and poultry.
If you look at the micropollutants and chemical residues in both organic and conventional meat, several environmental contaminants, including dioxins, PCBs, lead, and arsenic, were measured at significantly higher levels in the organic samples. As you can see below and at 2:56 in my video, The Human Health Effects of Cultivated Meat: Chemical Safety, the green is organic meat, and the blue is conventional.
Cooking helps to draw off some of the fat where the PCBs are concentrated, as shown here and at 3:01.
Seafood seems to be an exception. Steaming, for example, generally increases contaminant levels, increasing contaminant exposure and concentrating mercury levels as much as 47 percent, as you can see here and at 3:15 in my video. Better not to have toxic buildup in the first place.
More than 95 percent of human exposure to industrial pollutants like dioxins and PCBs comes from foods like meat, including fatty fish, and dairy, but the pollutants don’t appear magically. The only way the chicken, fish, and other meat lead to human exposure is because the animals themselves built up a lifetime of exposure in our polluted world, from incinerators, power plants, sewer sludge, and on and on, as you can see here and at 3:40 in my video.
Unlike conventional meat production, a slaughter-free harvest would not only mean no more infected animals, but no more contaminated animals either. In terms of pollutants, it would be like taking a time machine back before the Industrial Revolution.
Doctor’s Note:
Cultivated meat means less contamination with fecal residues, toxic pollutants, antibiotics, and hormones; up to 99 percent less environmental impact; and zero pandemic risk. Cultivated meat allows people to have their meat and eat it, too, without affecting the rest of us.
This is the final video in this cultivated meat series. If you missed the first two, check out the videos on Food Safety and Antibiotic Resistance.
I previously did a video series on plant-based meats; see the related posts below.
All videos in the plant-based meat series are also available in a digital download from a webinar I did. SeeThe Human Health Implications of Plant-Based and Cultivated Meat for Pandemic Prevention and Climate Mitigation.
Michael Greger M.D. FACLM
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