What are the direct health implications of making clean meat—that is, meat without animals?
In a 1932 article in Popular Mechanicsentitled “Fifty Years Hence,” Winston Churchill predicted that we would one day “escape the absurdity of growing a whole chicken in order to eat the breast or wing, by growing these parts separately under a suitable medium.” Indeed, growing meat straight from muscle cells could reduce greenhouse gas emissions by as much as 96 percent, lower water usage by as much as 96 percent, and lower land usage by 99 percent.
If we are to avoid dangerous climate change by the middle of the century, global meat consumption simply cannot continue to rise at the current rate. And there have certainly been initiatives like Meatless Mondays to try to get people to cut down, but so far, “they do not appear to be contributing in any significant way to the translation of the idea of eating less meat into the mainstream.” So, “in the light of people’s continued desire to eat meat, it seems the problems associated with consumption are unlikely to be fully resolved by attitude change. Instead, they must be addressed from an alternate perspective: changing the product.”
From an environmental standpoint, it seems like a slam dunk. From an animal welfare standpoint, it could get rid of factory farms and slaughter plants for good, and I wouldn’t have to stumble across articles like this in the scientific literature: “Discerning Pig Screams in Production Environments.” I mean, what more do we need to know about modern animal agriculture than the fact that, “in recent years, a number of so-called…‘ag-gag’ laws have been proposed and passed…across the USA,” banning undercover photographing or videotaping inside such operations to keep us all in the dark.
What about the human health implications of cultivated meat? I get the animal welfare, environment, and food security benefits, but what about “the potential for cultured meat to have health/safety benefits to individual consumers”? Nutritionally, the most important advantage is being able to swap out the type the fat. Right now, producers are growing straight muscle tissue, so it could be marbled with something less harmful than animal fat, though, of course, there’s still animal protein.
When it comes to health, the biggest, clearest advantage is food safety, reducing the risk of foodborne pathogens. There has been a sixfold increase in food poisoning over the last few decades, with tens of millions “sickened annually by infected food in the United States alone,” including hundreds of thousands of hospitalizations and thousands of annual deaths. Contaminated meats and other animal products are the most common cause.
When the cultivated meat industry calls its products clean meat, that’s not just a nod to clean energy. Food-poisoning pathogens like E. coli, Campylobacter, and Salmonella are fecal bacteria. They are a result of fecal contamination. They’re intestinal bugs, so we don’t have to worry about them if we’re making meat without the intestines.
Yes, there are all sorts of “methods to remove visible fecal contamination” in slaughter plants these days and even experimental imaging technologies designed to detect more “diluted fecal contaminations,” but we are still left at the retail level with about 10 percent of chicken contaminated with Salmonella and 40 percent of retail chicken contaminated with Campylobacter. What’s more, most poultry and about half of retail ground beef and pork chops are contaminated with E. coli, an indicator of fecal residue, as shown here and at 3:47 in my video The Human Health Effects of Cultivated Meat: Food Safety. We don’t have to cook the crap out of cultivated meat, though, because there isn’t any crap to begin with.
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Each recipe is ready in 30 minutes or less to save you time and money while being inspired to try new recipes!
This chicken enchilada recipe is a family favorite.
These enchiladas are simple and delicious—cooked chicken, mild chiles, and cheese wrapped in corn tortillas, smothered in enchilada sauce and baked until bubbly.
They’re easy to make with either rotisserie or leftover cooked chicken.
They can be prepared ahead of time, making dinnertime stress-free.
It’s an easy meal to stretch leftover chicken to feed a crowd—add some cooked veggies if needed.
It uses simple ingredients but packs great flavor.
What You’ll Need for Chicken Enchiladas
Tortillas: Enchiladas are traditionally made with corn tortillas. Warm the tortillas to keep them from cracking as you roll them—I heat them directly over my gas stove. If you struggle with corn tortillas, tortillas with corn and flour can be used and are less likely to crack.
Chicken: I most often use rotisserie chicken for this recipe but if you have leftover baked or grilled chicken, it can be used in this recipe.
Sauce: If time allows, homemade enchilada sauce is really easy to make. Canned enchilada sauce can also be used.
Cheese: Shredded pepper jack melts well and has a little bit of heat. You can also use a shredded Mexican blend, cheddar cheese, mozzarella, cotijo, or Monterey jack cheese.
Variations
Stretch the chicken a little further by adding extra vegetables and cooking them with the onion. Try bell peppers, diced zucchini, or cauliflower.
Black beans or pinto beans are a great addition to stretch the meal.
How to Make Chicken Enchiladas
Saute onion, garlic, and chili powder in oil (recipe below).
Spread enchilada sauce on tortillas and top with cheese and the chicken mixture.
Roll and place in baking dish.
Top the enchiladas with the remaining sauce and cheese. Bake.
Serving Suggestions
Toppings: Like tacos, enchiladas can be topped with sour cream, sliced black olives, green chiles, jalapenos, shredded lettuce, diced tomatoes, guacamole, or salsa.
Keep leftover chicken enchiladas covered in the refrigerator for up to 4 days.
Reheat portions in the microwave or stovetop.
Freeze uncooked or cooked and cooled enchiladas in a casserole dish lined with aluminum foil. Once frozen, lift the enchiladas out and wrap them in foil and plastic wrap. Freeze for up to two months.
To thaw, return the casserole to the same dish and allow it to thaw overnight in the refrigerator before baking or reheating.
More Mexican Inspired Favorites
Did you make these Chicken Enchiladas? Leave a rating and a comment below.
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Chicken Enchilada Recipe
This chicken enchilada recipe makes a cheesy, savory, and comfroting casserole.
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
Prevent your screen from going dark
Preheat the oven to 375°F.
In a medium skillet, heat the olive oil over medium heat. Add onion, garlic, and chili powder and cook, stirring frequently, until softened.
Add the shredded chicken, green chilies, 2 tablespoons of water, and 2 tablespoons of enchilada sauce to the skillet. Simmer until the liquid has evaporated.
Pour ½ cup of enchilada sauce on the bottom of a 9×13-inch baking dish.
Pan fry the tortillas in a little bit of oil just until they are warmed (and not crisp) or wrap them in a damp paper towel and microwave for 30 seconds or until soft. *See notes for other options.
Spread 1 tablespoon of enchilada sauce on each tortilla, then top with 1 tablespoon of shredded cheese and ¼ cup of the chicken filling. Roll up the tortillas and place them seam-side down in the prepared pan.
Top with the remaining sauce and shredded cheese.
Bake uncovered for 20 to 25 minutes or until heated through.
Enchilada Sauce: If you’d like to slightly thicken canned enchilada sauce, combine 1 tablespoon of butter, 1 tablespoon of flour, and 1 teaspoon of chili powder in a medium skillet. Heat over medium heat until fragrant and bubbly. Stir in 2 cups of enchilada sauce a bit at a time, whisking after each addition. Simmer 3-5 minutes or until thickened. Tortillas: Traditional enchiladas use corn tortillas. Be sure to use very fresh tortillas and heat them to keep them from cracking. They can also be brushed with vegetable oil and cooked in the air fryer at 370°F for 4 minutes or pan-fried in vegetable oil until each tortilla is starting to crisp but has not hardened (about 15 seconds). Leftovers: These enchiladas will keep in an airtight container in the refrigerator for up to 4 days and in the freezer for 2 months.
This “New American Heartland” fall chicken stew recipe is bulked up with quinoa and butternut squash. The dish is hearty and filling, and a perfect fall or winter dinner recipe.
When the cold weather sets in, I always want to make cozy, warm comfort food, but those are often not the most healthy recipes (i.e. beef stew, I love you forever, but you’re not healthy haha!). This seasonal dish is healthy, full of vegetables, protein and nutritious grains and it will warm you up from the inside out.
You’ve heard of kitchen sink cookies, and I seriously thought about naming this kitchen sink stew because you seriously add almost everything but the kitchen sink! Ha! But kitchen sink stew doesn’t sound appetizing at all. Here are the ingredients you will need:
Chicken Broth
Rotisserie Chicken: I like to use rotisserie chicken just to keep things quick and simple, but you can definitely cook your own chicken if you want. Grilled chicken breasts or left over roasted chicken would work great. I prefer to include for chicken breast and chicken thigh meat if I can for the most flavor.
Vegetables and Herbs: Butternut Squash, Yellow Onion, Diced Tomatoes, Kale, and Flat-Leaf Parsley
Flavor, Seasonings & Spices: Garlic, Kosher Salt, Dried Oregano, Ground Cumin, Nutmeg, Orange Zest and Black Pepper
The measurements for all the ingredients can be found in the recipe card down below. Keep scrolling for all the details!
Substitutions and Variations
One of the things I love about stew recipes is how customizable they are! This recipe is perfect for adding to or swapping out. Here are a few ideas:
You can add cubed potatoes (red potatoes or yukon gold) or sweet potatoes or swap them for the butternut squash.
Use couscous or orzo instead of the quinoa.
If you aren’t a kale fan, try spinach instead!
Of course the veggies are totally up to you – peas, carrots, celery, etc.
If you want to make this stew vegetarian, omit the chicken and use vegetable broth instead of chicken stock.
How to Make This Chicken Stew Recipe
To get the depth of flavor you crave in a good stew, it takes a couple of steps starting with roasting the butternut squash. You also want to caramelize the onions a little bit and then let everything simmer so the flavors can come together. Here are the basic steps:
Roast: Toss the butternut squash with olive oil, salt and pepper and roast at 400 degrees F until it’s tender. Remove half of the squash and set it aside and then roast the remaining squash until super tender. Mash this squash with a fork.
Sauté: Heat a large dutch oven over medium heat and add olive oil. Sauté the onion until translucent. Add the garlic and all the seasonings and spices. Stir until bloomed.
Combine: Add the tomatoes, butternut squash pieces and mashed butternut until combined. Stir in the chicken broth, quinoa and kale.
Simmer: Bring everything to a light boil and then reduce the heat to a simmer until the quinoa turns translucent.
Stir: Add in the chicken, orange zest and pepper and simmer for another 5 minutes. Stir in the parsley and serve in large soup bowls.
Keep scrolling down to the recipe card for a complete look at the whole recipe.
How to Make Chicken Stew Thicker?
If your stew ends up more like soup and you want that thick, gravy-like stew consistency, there are a few options to thicken it up. For this particular recipe, the mashed butternut squash will be key to getting it thick. Have you tried our classic butternut squash soup? We use the same technique in that recipe too.
Another option for thickening it is to mix equal parts flour and fat (i.e. a roux), usually butter, and whisking it in.
You can also make a slurry by mixing equal parts cornstarch and cold water and whisking it in to a hot stew until the desired thickness.
I have recently become obsessed with Cornaby’s products, especially their EZ Gel, for thickening. You can follow the instructions on the bag, but basically you just sprinkle in the gel and let it do its thing. If I was going to choose between all these options (aside from just using the mashed butternut), I would go with EZ Gel.
Can I Make This Soup in a Slow Cooker? Instant Pot?
For the slow cooker, you would have to cook everything first (roast the butternut squash, sauté the onions, etc.) so it kind of defeats the purpose of using a slow cooker.
For the Instant Pot, you would want to cook the butternut in the oven first to get that rich roasted flavor. If you wanted to strictly use the pressure cooker, add a cup of water and then put the cubed butternut squash in a basket and cook for 4 min on high. Drain and remove. You’ll be missing that delicious roasted flavor though. Then sauté everything in batches. Then add everything back to the Instant Pot and cook for 5-7 minutes and then do a natural release.
What to Eat with Fall Chicken Stew
When I eat stew, there must be a delicious bread to dip in it! It’s an absolute must! Here are some ideas for breads:
Storage Tips
This chicken stew will store well in an airtight container in the fridge to up to 5 days.
This stew freezes extremely well. Place it in a freezer-safe container or ziploc bag and place it in the freezer. It will keep for up to 3 months. Let it thaw on the counter or in the refrigerator and reheat.
To reheat the stew, you can use the microwave of the stove top. If I’m just heating up a quick bowl for myself, I’ll zap it in the microwave. If I’m reheating multiple servings, I’ll warm it up in a large saucepan until heated through.
Need a warm, comforting meal to get you through the cold winter months? This hearty autumn chicken stew recipe is packed with flavor and nutritious ingredients that will leave you feeling satisfied and cozy.
More Chicken Soups and Stew Recipes:
Servings: 8
Prep Time: 25 minutesmins
Cook Time: 50 minutesmins
Total Time: 1 hourhr15 minutesmins
Description
This “New American Heartland” fall chicken stew recipe is bulked up with quinoa and butternut squash. The dish is hearty and filling, and a perfect fall or winter dinner recipe.
3CupsButternut Squash, peeled, seeded & chopped into ½-inch pieces, about 1.5 pounds
3 ½CupsChicken Broth, low sodium
1 ½PoundsRotisserie Chicken, chopped
1TablespoonOlive Oil
1Yellow Onion, medium, finely chopped
1teaspoonKosher Salt
4ClovesGarlic, minced
1 ½teaspoonsDried Oregano
1/2teaspoonGround Cumin
1/4teaspoonNutmeg
1CanDiced Tomatoes, 14oz, petite diced
2/3CupQuinoa, uncooked
1teaspoonOrange Zest
1CupKale, chopped, *optional
Freshly Ground Black Pepper, to taste
1/4CupFlat-Leaf Parsley, fresh, minced
Toss the butternut squash with olive oil, salt and pepper and bake at 400 until barely tender, about 15 minutes. Remove half of the squash pieces and set aside.
Craving the signature taste of Chick fil A nuggets? Skip the drive-thru and the price tag and try this easy homemade recipe with a delicious homemade sauce for the perfect copycat dish.
When our girls were little, Cade would take them on daddy daughter date nights periodically and the girls always picked Chick-fil-A as the place the wanted to eat dinner. I used to love Dairy Queen as a kiddo so I get it. Plus it’s a daddy date so I’m not invited.
When I was little I guess I used to get out of bed a lot and wake up super early. Which is funny because I HATE, DESPISE, DETEST, and VEHEMENTLY PROTEST waking up. I looooove to sleep and take naps. Love it. Anyway, my parents made me a chart when I was like 3 I think. Every day I didn’t get out of bed I got a whale stamp (remember how stamps weren’t all cool yet? It was just an old black ink pad and whale) on the date and after a week I got to go to Dairy Queen. What a treat!
So, I started researching Chick fil-A chicken copycat recipes and experimenting with recipes. Every recipe I saw had pickle juice so I was intrigued. This is a perfect copycat recipe! And my favorite part, it’s a fraction of the cost! Eating out has gotten so dang expensive!
How to Make Copycat Chick Fil A Chicken Nuggets Video
Ingredients for Copycat Chick Fil A Nuggets
There are few surprise ingredients in this list, but you’re just going to have to trust me! From pickle juice to powdered sugar, there’s a little of everything in these recipes, but each ingredients gets us the flavors we are after. Here is everything you will need:
Chick Fil A Nuggets
Chicken Breasts: cut into bite-sized pieces
Dill Pickle Juice
Water
Breading
Flour
Powdered Sugar
Paprika
Chili Powder
Black Pepper
Salt
Baking Powder
Peanut Oil
Dredging Liquid
Chick-Fil-A Sauce
Honey
Yellow Mustard
Dijon Mustard
Hickory BBQ Sauce
Lemon Juice
Mayonnaise
The measurements for each ingredient can be found in the recipe card down below. Keep scrolling down for all the details.
How to Make Copycat Chick Fil A Nuggets
For this copycat Chick Fil A nuggets recipe, we will start by brining the chicken for a few hours to infuse the chicken with flavor and help tenderize it. Then we bread the chicken chunks and deep fry them. It’s so easy! Here are more details about each step:
Brine the Chicken
Brine: Place the chicken pieces in a bowl or airtight container and pour the pickle juice and water over the chicken for 3-4 hours or overnight in the fridge.
Make the Chicken
Mix: Add all the ingredients for the breading mixture to a large bowl and whisk together.
Whisk: In a separate bowl, whisk together the egg and milk.
Prep: Add the oil to a large saucepan and heat to about 350 degrees.
Dip the Chicken
Drain: Grab the brining chicken from the fridge and drain all the pickle juice.
Dredge: Dip each chicken chunk into the egg mixture, and then dredge in the flour mixture. Repeat this step twice on each piece of chicken.
Deep Fry: Place about 8 nuggets at a time into fryer and cook about 4-6 minutes until golden brown. You’ll have to cook the nuggets in batches so that you don’t overcrowd the pan.
Drain: Remove to a plate lined with a paper towel to drain.
Serve: While they are still warm, serve with the copycat Chick-fil-A sauce (see next section).
NOTE: I have one kid that won’t eat these nuggets with anything but Chick-fil-A sauce, but I have another kid that is loyal to ranch. So bring out all the dipping sauces and let everyone pick their favorite. Other delicious options are honey mustard sauce, BBQ sauce or just ketchup.
The complete instructions can be found in the recipe card down below.
How to Make Copycat Chick Fil A Sauce
Making the dipping sauce is easy! Whisk all the ingredients together in a small bowl and keep in the refrigerator until you’re ready to eat.
If you don’t want to make your sauce from scratch, you can buy Chick-fil-A sauce at the grocery store now.
What to Eat with Chick Fil A Nuggets
A trip to Chick-fil-A isn’t complete without those signature waffle fries, right?! They honestly don’t do much for me, but hot salty fries are one of my love languages, so a side of crispy french fries is a great side dish option!
Homemade mac and cheese is classic side dish with chicken nuggets. If you want go with a little lighter side option, make a fresh salad or make some roasted veggies on the side.
Why Use Peanut Oil For Frying?
Peanut oil has a high smoke point and neutral taste which makes it perfect for frying foods.
Peanut oil is low in saturated fat and high in polyunsaturated and monounsaturated fats, making it a healthier choice for frying.
If you don’t have peanut oil, vegetable oil or canola oil are both good substitutes.
Is Chicken Breast Healthier Than Thighs?
Breasts and thighs actually do not differ that much in nutrient content.
Both chicken thighs and breasts are good sources of lean protein.
Chicken breast contains less fat and fewer calories than dark meat, but the differences are small.
Can I Cook These in the Air Fryer?
Yes, these work great in the air fryer! Preheat your air fryer to 390 degrees F. Coat the basket of your air fryer with cooking oil. Follow the directions in the recipe card for coating the chicken. Spray the coated chicken chunks with cooking spray on all sides.
Air fry a batch of chicken for 5 minutes. Shake the basket and spray any spots on the chicken that look dry and flour-y. Cook for another 3-4 minutes until golden brown. Repeat these steps with the rest of the chicken pieces. Be sure to not overcrowd your air fryer basket.
Storing Chicken Nuggets
Leftovers should be stored in an airtight container in the refrigerator. They will keep up to 4-5 days.
Chicken nuggets also freeze extremely well. Let them cool completely an then flash freeze them so that they don’t stick together as they freeze. Place all the nugs on a baking sheet and stick them in the freezer for an hour or so. Then place them in a ziploc bag. They will keep in the freezer for up to 3 months.
Can You Reheat Chicken Nuggets?
You can reheat chicken nuggets.
The microwave may make chicken nuggets tough and soggy, so the best way to reheat is: place the chicken nuggets on a parchment paper lined cookie sheet, and pre-heat the oven to 350 degrees.
Ten minutes in the oven delivers great taste and crunchy texture.
Get the delicious taste of Chick fil A nuggets right in your own kitchen with this easyhomemade recipe. Plus, learn how to make the famous Chick fil A sauce for the full experience! You’re going to love this copycat Chick fil A chicken nuggets recipe!
More Copycat Recipes:
Servings: 8
Prep Time: 15 minutesmins
Cook Time: 20 minutesmins
Brining Time: 4 hourshrs
Total Time: 4 hourshrs35 minutesmins
Description
Craving the signature taste of Chick Fil A nuggets? Skip the drive-thru and try this easy homemade recipe with a delicious homemade sauce for the perfect copycat dish.
Brine the Chicken
Place chicken in the pickle juice and water for 3-4 hours or overnight in the fridge.
4 Chicken Breasts, 1/2 Cup Dill Pickle Juice, 1/4 Cup Water
Make the Chicken
In a large bowl mix the breading ingredients: flour, powdered sugar, paprika, black pepper, chili powder, salt, and baking powder.
1 Cup Flour, 3 Tablespoons Powdered Sugar, 3/4 teaspoon Paprika, 1 Dash Black Pepper, 1/2 teaspoon Chili Powder, 3/4 teaspoon Salt, 1/2 teaspoon Baking Powder
In another bowl, whisk together the egg and milk.
1 Egg, 1/2 Cup Milk
Add 2-3 cups of oil to a large saucepan and heat to about 350 degrees.
2-3 Cups Peanut Oil
Dip the Chicken
Gather your chicken and drain off the pickle juice.
Dip the brined chicken into the egg mixture, and then coat in the flour breading mixture. Repeat this step, dipping that same chicken back into the egg mixture and then back into the flour again.
Place about 8 nuggets at a time into fryer and cook about 4-6 minutes; also till golden brown. Remove to a paper towel to drain.
Chick Fil A Sauce
Whisk together all ingredients and refrigerate until ready to eat.
Chicken and dumplingsis the ultimate comfort food.
A whole chicken simmered to tender perfection with veggies and seasonings. Simple dumplings, made with pantry ingredients are simmered in the broth until plump and tender.
Chicken and dumplings is easy to make from scratch and will be requested again and again.
Homemade Chicken and dumplings is good ol’ comfort food at its best.
Making chicken and dumplings from scratch is easy, most of the time is spent simmering.
The broth is so flavorful, the chicken is incredibly tender, and the simple dumplings are made with pantry ingredients.
Ingredients for Chicken and Dumplings
The Broth
This is a simple broth made with a whole chicken and vegetables. Onions and carrots add flavor. Use a large onion and leave the skin on to add extra color to the broth. You can add your favorite herbs, such as bay leaf, a pinch of poultry seasoning, and fresh parsley.
We like to eat the veggies as a side dish, but feel free to chop the carrots & celery and add them back into your broth.
How to Make Dumplings
It’s so easy to make dumplings from scratch with basic ingredients (and doesn’t take much longer than making them with Bisquick). Flour, shortening, milk, baking powder, and salt are combined to make the dumplings.
Don’t worry about making the dumplings perfect; it doesn’t matter how they’re cut as long as the dough is rolled to about 1/8-inch thick. This gives the dumplings the perfect consistency.
Sometimes, I like to thicken the broth with a little bit of cornstarch. Mix an equal amount of water and cornstarch in a small bowl. After the dumplings have cooked add the slurry a little bit at a time until the broth has reached the desired consistency.
How To Make Old Fashioned Chicken and Dumplings
Cut the chicken and add all the broth ingredients to a large pot. Simmer.
Prepare the dumplings (recipe below).
Remove chicken from the broth. Discard the bones and skin and chop the meat.
Add dumplings to broth and simmer.
Add the chicken to the broth. Thicken with optional cornstarch.
This will keep in an airtight container in the refrigerator for 3-4 days. If freezing, it is best to freeze without the dumplings. They will become soggy. It is best to freeze the chicken and the dumplings separately.
Did you enjoy this Old Fashioned Chicken and Dumplings Recipe? Leave a comment and rating below.
4.95 from 897 votes↑ Click stars to rate now! Or to leave a comment, click here!
Old Fashioned Chicken and Dumplings
Old fashioned chicken and dumplings is a family favorite meal that is comforting and delicious.
Prep Time 30 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Total Time 1 hourhour45 minutesminutes
Prevent your screen from going dark
In a large soup pot, combine the chicken, onion, carrots, and celery. Add salt to taste (about ½ teaspoon).
Add chicken broth. Bring to a boil, reduce heat, and simmer covered for 45-60 minutes or until the chicken is tender and cooked through. While the broth is simmering, prepare dumplings below.
Remove chicken and vegetables from the broth. Discard skin and bones and chop remaining chicken, set aside.
Gently add dumplings to broth. Simmer for 15-20 minutes or until tender.
Stir chicken (and vegetables if desired) into the broth and cook about 2-3 minutes or until heated through.
To Make the Dumplings
Combine flour, baking powder, salt, and shortening with a fork until shortening is mixed in.
Add milk a little at a time and mix until combined (you may not need all of it, you want a soft but not sticky dough).
Knead a few times on a floured surface until dough is smooth.
Generously flour your surface and roll the dough out to ⅛-inch thick. Using a sharp knife or a pizza cutter, cut the dough into 1-inch x 2-inch strips. Flour generously to avoid sticking.
Cook in broth as directed above.
Carrots and celery can be served on the side or chopped and added to the broth along with the chicken. Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. Leftovers will keep in an airtight container in the refrigerator for 3-4 days.
The British government now requires chicken owners, even those who keep one or two as pets, to register their birds. But it had to shut an online animal registration portal it set up because so many people were trying to sign up. According to British media, many people were signing up roasted chickens in their refrigerators. Officials said the registration is aimed at stopping the spread of bird flu and also includes parrots, finches, and other birds if they are ever taken outside the home. With the website down, owners have been told to register their birds by email.
In this copycat Panera Ancient Grain Arugula Salad, sliced grilled chicken, cooked grains, juicy red grapes and crisp apples top a peppery arugula and cabbage blend and is drizzled with a simple apple cider vinaigrette. This recipe will serve 4 entree portions.
Why do food places retire their BEST menu items?
This is what I ask myself every time my favorite things are removed from a menu. Taco Bell did it years ago with their chili cheese burritos and most recently with their crispy potato soft tacos. Panera also removed THE BEST salad (in my opinion).. their ancient grain arugula salad with chicken.
I would order that salad with a cup of autumn squash soup once a week while Malloree played middle school volleyball. It was my absolute go-to favorite meal on those game nights! Pure Panera perfection. Until they discontinued it. Never to be served again.
So what’s a girl to do but recreate it herself?
To Make This Ancient Grain Arugula Salad You Will Need:
white balsamic vinegar – Adds floral and fruity notes with a sweet finish.
apple cider – Try to look for fresh pressed apple cider (NOT apple cider vinegar). We’re lucky and live around the corner from a cider mill.
dijon mustard – Adds flavor and helps emulsify the dressing.
honey – Lends sweetness and flavor.
for the salad:
lemon juice – Lends acidity for tenderizing and subtle citrus flavor.
garlic – Lends distinct punchy flavor.
sage (fresh) – Lends a woodsy, earthy, and slightly peppery, yet fresh flavor.
rosemary (fresh)- Adds a fresh pine-like or woodsy flavor with notes of lemon, pepper and sage.
thyme (fresh) – Adds a subtle earthy, slightly minty and lemony flavor.
paprika – Adds color and subtle flavor.
olive oil – Lends fat and flavor.
boneless skinless chicken thighs – Or substitute with boneless skinless chicken breasts.
baby arugula – A fresh leafy green that is slightly bitter and peppery.
coleslaw – Adds delicious crunch to the salad.
cooked blend of grains (i.e. quinoa, brown rice and lentils) – I used TruRoots olive oil and sea salt quinoa, brown rice and lentils. (not sponsored)
apples – Like fuji, honeycrisp or cosmic crisp.
grapes – I use seedless red grapes.
roasted and salted pepitas (shelled pumpkin seeds) – For crunch.
Make The Vinaigrette:
In a jar add the 1/4 teaspoon each of garlic powder and onion powder, a generous pinch of kosher and 1 tablespoon each apple cider vinegar and white balsamic. Whisk to combine.
Pro tip: adding the vinegar to the salt will help dissolve and flavor the dressing more efficiently.
Then add 1/4 cup apple cider, 1 heaping teaspoon Dijon, 1 teaspoon honey and 2 tablespoons olive oil. Whisk or secure the lid and shake until combined. You may have to stir it again before pouring over your salad. Set aside.
Make the Chicken:
Moving on to the chicken. In a mixing bowl, measure and add 1/2 tablespoon minced fresh rosemary and thyme, 1 tablespoon minced sage, 1 tablespoon grated garlic (I use the chunky garlic that comes in the tube – so fast!), 1/2 a teaspoon of paprika, juice of 1 small lemon (about 2 tablespoons) and 1 tablespoon olive oil.
Mix well to combine.
Add 1 pound (give or take) of boneless, skinless chicken thighs or thin-cut chicken breasts to the bowl.
Toss well to coat.
Let marinade while your preheat your grill pan over medium heat.
Spray the grill pan with olive oil spray and season the chicken with kosher salt and freshly ground black pepper.
Grill the chicken 4 to 6 minutes a side or until the chicken is fully cooked. I use a instant read thermometer to check and make sure the internal temperature is at least 165°.
Transfer the chicken to a cutting board and repeat with the remaining chicken thighs. Let rest for about 5 minutes before thinly slicing.
Build The Salad:
Divide arugula, slaw, grains, apples and grapes almond deep bowls or plates. TruRoots makes little 8-1/2 ounce pouches of quick cooking grains, which is what I used (TruRoots olive oil and sea salt quinoa, brown rice and lentil). The pouches really come in handy for recipes like this. #notsponsored
Top with sliced grilled chicken and toasted pepitas. I toast the pepitas in a dry skillet over medium to medium-low heat until golden and fragrant.
Drizzle with 1 to 2 tablespoons of the dressing.
And serve.
Season with extra black pepper if desired.
Fresh, crisp and so flavorful and so much better than Panera. Sorry, Panera. I still love you though! I ate this salad all weekend and let me just tell you, it’s even BETTER topped with crumbled goat cheese!
Enjoy! And if you give this Ancient Grain Arugula Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4servings
Ancient Grain Arugula Salad
In this copycat Panera Ancient Grain Arugula Salad, sliced grilled chicken, cooked grains, juicy red grapes and crisp apples top a peppery arugula and cabbage blend and is drizzled with a simple apple cider vinaigrette. This recipe will serve 4 entree portions.
Prep Time: 25 minutesmins
Cook Time: 16 minutesmins
Total Time: 41 minutesmins
FOR THE CIDER VINAIGRETTE:
1/4teaspoongarlic powder
1/4teaspoononion powder
1-2pincheskosher salt
1tablespoonapple cider vinegar
1tablespoonwhite balsamic vinegar
1/4cupapple cider
2tablespoonsolive oil
1(heaping) teaspoondijon mustard
1teaspoonhoney
MAKE THE CHICKEN:
juice from 1 small lemon, about 2 tablespoons
1tablespoonolive oil
1tablespoongrated garlic
1tablespoonfresh sage, minced
1/2tablespoonfresh rosemary, minced
1/2tablespoonfresh thyme leaves, minced
1/2teaspoonpaprika
1poundboneless skinless chicken thighs, or thin-cut chicken breasts
kosher salt
black pepper, freshly ground
olive oil spray, for grill pan
FOR THE SALAD:
5ouncesbaby arugula
2cupscoleslaw mix, green cabbage and carrots
1apple, sliced into matchsticks (fuji, honeycrisp or cosmic crisp)
1cupred seedless grapes, halved
8ouncescooked grains, quinoa, brown rice and lentils (*see notes)
1/4cuptoasted pepitas, (**see notes)
goat cheese, optional
FOR THE CIDER VINAIGRETTE:
In a jar add the garlic powder, onion powder, plus a generous pinch of kosher. Pour in the apple cider vinegar and white balsamic. Whisk to combine. Adding the vinegar to the salt will help dissolve and better flavor the dressing.
Then add the apple cider, Dijon, honey and olive oil. Whisk or secure the lid and shake until combined. You may have to stir it again before pouring over your salad. Set aside.
MAKE THE CHICKEN:
In a mixing bowl, measure and add in the minced fresh rosemary, thyme, sage, grated garlic (I use the chunky garlic that comes in the tube – so fast!), paprika, juice of a small lemon and olive oil.
Add the chicken thighs (or thin-cut chicken breasts) to the bowl and toss well to coat. Let marinate while you preheat your grill pan over medium heat.
Spray the grill pan with olive oil spray and season the chicken with kosher salt and freshly ground black pepper. Grill the chicken 4 to 6 minutes a side or until the chicken is fully cooked. I use a instant read thermometer to check and make sure the internal temperature is at least 165°.
Transfer the chicken to a cutting board and repeat with the remaining chicken thighs. Let rest for about 5 minutes before thinly slicing.
FOR THE ANCIENT GRAIN SALAD:
Divide arugula, slaw, grains, apples and grapes almond deep bowls or plates. Top with sliced grilled chicken and toasted pepitas.
Drizzle with 1 to 2 tablespoons of the dressing.
*TruRoots makes little 8-1/2 ounce pouches of quick cooking grains, which is what I used (TruRoots olive oil and sea salt quinoa, brown rice and lentil) ** If you can’t find roasted pepitas, toast raw pepitas in a dry skillet over medium to medium-low heat until golden and fragrant and season with kosher salt.
This recipe was originally posted on November 2, 2020 and has been updated with clear and concise instructions, new photography and helpful information.
This simple and hearty Brunswick stew recipe is comforting goodness in a bowl.
Lima beans, corn, pork, and chicken are simmered in a savory, seasoned, robust BBQ tomato soup base.
It’s been a Southern staple for generations!
What is Brunswick Stew?
Brunswick stew is a century-old recipe that hails from Brunswick, GA, and is sometimes referred to as Camp Stew. It’s a common dish served at community gatherings, events, or reunions.
This stew with a base of onions, butter, and garlic is a savory beginning.
The addition of BBQ sauce makes this a little extra smoky and sweet.
A little Worcestershire and cayenne adds a flavor boost.
Adding both pulled pork and chicken maks this meal hearty and filling.
Ingredients for Brunswick Stew
Meat: This Brunswick stew recipe uses both pork and chicken.
Veggies: Frozen beans and corn don’t need to be thawed for Brunswick stew! Switch out frozen for canned beans or corn if desired.
Broth: The broth is what makes the flavor of this stew so different from beef stew. The broth combines chicken stock, barbecue sauce, and a touch of Worcestershire. Diced tomatoes add a zestly flavor and balance the sweetness from the BBQ sauce.
Variations
Feel free to use any pre-cooked protein like ground beef, sliced sausage, or even bacon crumbles.
Add diced potatoes, okra, bell peppers, chunks of zucchini, or peas.
Add some zesty Cajun seasonings or a shot or two of Tabasco for a little kick of heat.
How to Make Brunswick Stew
Cook onion and garlic in a Dutch oven (recipe below).
Stir in all ingredients except the pork and chicken and bring to a boil.
Add meat and simmer until the stew is thickened.
Storing Brunswick Stew
Keep leftover Brunswick stew in a covered container in the refrigerator for up to 4 days. Reheat portions on the stove or in the microwave. Freeze in zippered bags laid flat so you can store them upright and save freezer space.
Serve Brunswick Stew With…
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Brunswick Stew
This Brunswick Stew is hearty, meaty, and savory.
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
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In a Dutch oven, melt the butter over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and cook just until fragrant, about 1 minute more.
Stir in the chicken stock, lima beans, corn kernels, diced tomatoes with juice, barbecue sauce, Worcestershire sauce, celery salt, black pepper, and cayenne pepper.
Bring the mixture to a boil, then reduce the heat to a simmer and let simmer uncovered for 15 minutes. Add the pulled pork and chicken and simmer for an additional 15 to 20 minutes or until the stew is thickened.
Any leftover cooked meat can be used in this recipe. Pork, smoked turkey, leftover chicken, or even browned beef, pork, or chicken. Optional additions include 2 cups diced potatoes and/or 1 green bell pepper, diced.
Escargot wontons would get anyone’s attention. But French onion soup nachos seals the deal.
Adam Branz, the chef behind Ultreia and Split Lip: An Eat Place, is introducing a new concept at Dewey Beer Co.’s Denver taproom. The Delaware-based brewery has been running Mockery Brewing’s former space in the River North Art District since January.
The kitchen, called Cul-de-Sac, will feature what Branz calls “sleazy French street food” served out of a food trailer. In addition to the wontons and nachos, the menu will eventually include other tantalizingly off-centered plates like coq au vin nuggets-on-a-stick, duck confit quesadillas made with “a stinky French cheese,” and even slow-poached frog’s legs served with clarified butter, like a lobster roll.
Adam Branz of Ultreia, Split Lip and Cul-de-Sac. (Photo by RJ Sangosti/The Denver Post)
“My first chef job was at Bistro Vendome, so I have a special place in my heart for French food — and Parisian food in particular,” said Branz, who attended Le Cordon Bleu College of Culinary Arts before moving to Denver and working his way up through the restaurant group founded by Jenn Jasinski and Beth Gruitch, which included Bistro Vendome, Ultreia and Rioja.
But for Cul-de-Sac, he wanted to approach French food in the same way he does with the menu at Split Lip, which specializes in flavor-packed, cheffed-up versions of casual regional dishes like Nashville hot chicken, Oklahoma-style fried onion burgers, and Buffalo wings.
“The Split lip lens is playful, raw and even abrasive at times,” he said.
That means treating fun food with the extreme attention to detail — timing, balance, degrees of heat — that classically trained chefs use in more formal settings.
For the wontons, for example, Branz and his team braise the snails low and slow to bring out the aromatics, pre-cooking them in a classic French butter sauce. Then they are cooled down and folded into the wontons. (Before landing on wontons as the vehicle for the escargot, Branz experimented with jalapeno poppers and ravioli.) “But the wontons came out incredible.”
Branz’s inspiration for this approach comes from an usual place. “I once spent nine months working on a dish at Ultreia,” he said, making minor adjustments and tweaks over that time in order to find the perfect balance of flavor and texture. Then after work one day, he went to the drive-thru at Carl’s Jr. — Branz loves fast food — and ordered a Western Bacon Cheeseburger. “The amount of balance was perfect. … That’s the beauty of casual American food.”
To run the trailer, Branz and his team, including chef Cameron Tittle, will prep all of the food in a commissary-style kitchen inside the Number Thirty Eight bar and venue where Split Lip is located. Then they’ll carry it down the alley to Dewey for the final stage of cooking.
The partnership with Dewey came about first because of proximity: Number Thirty Eight, at 3560 Chestnut Place, is right around the corner from Dewey, at 3501 Delgany. “I used to finish up my shift at Number Thirty Eight and go have a beer at Dewey,” Branz said — the brewery’s Pizzetta Pilsner in particular, a lighter, floral “Italian-style” lager with a gentle hops profile. After a while, he and his friends and co-workers became friends with Dewey’s Matt Lindy.
The logo for Cul-de-Sac, a new concept from chef Adam Branz. (Provided by Cul-de-Sac)
“It was because of us hanging out there that the conversation started up,” Branz explained. The name Cul-de-Sac comes from Dewey’s location on Delgany, which dead ends, while the logo plays off of the Canadian street signs for cul-de-sacs, which are accidentally provocative.
Cul-de-Sac will open today, Oct. 3, with a very limited menu and hours, growing slowly during October before a grand opening on Nov. 1. It will have extended hours — as will the brewery — Oct. 10-12 while the Great American Beer Festival is taking place in Denver.
Our garlic butter chicken is a super easy stovetop chicken recipe consisting of tender, juicy chicken tenders topped with a garlic butter sauce that is all ready in just 10 minutes!
This chicken is so rich and buttery and the whole recipe can be made in one skillet which is always a win! A quick meal with an easy cleanup is what I need e’ry day especially on busy weeknights!
You all know we love to get our kids in the kitchen and this is my oldest’s favorite chicken recipe. It is one of her go-to recipes when it’s her turn to make dinner.
Do you all cook with your kiddos? I know, it’s more work, more mess, and more stress…at least in the beginning. But I swear that it will change your lives, your relationships, and in the process, you’ll create capable and self-sufficient children. Not to mention the memories you’ll share forever.
Now I picture Peyton making this recipe in college and for her own family someday. That’s just pure joy for me! I’m getting sidetracked, but cook with your kids, people! You’ll never regret it!
Ingredients for Garlic Butter Chicken
Ok, back to this chicken…it doesn’t take many ingredients to make this easy chicken recipe. Most of these will be items you already have on hand. Here is your ingredients list:
Chicken Tenders: cook quickly, white meat that is similar meat to the chicken breast but smaller
Smoked Paprika: you can use regular paprika instead, but we just love the smoky flavor of the smoked paprika
Poultry Seasoning: Montreal chicken seasoning is a great option
Butter: adds so much richness and is the base for the sauce
Garlic: packs all the flavor, use fresh and mince it
Italian Seasoning Blend: you can buy an Italian seasoning blend or create your own, it is typically made of a blend of oregano, basil, thyme and rosemary (and occasionally marjoram)
Cooking White Wine: you can absolutely use regular white wine (use a dry wine) or chicken broth if you don’t want to use alcohol
Salt and Pepper: flavor
Lemon Juice: fresh is best of course
Parsley: fresh, minced fine
The measurements for each ingredient can be found in the recipe card at the end of this post.
Tips for Making Garlic Butter Chicken
Here are a few tips for making this recipe:
Use a cast iron skillet. If you don’t have one, a regular skillet will get the job done, but a cast iron skillet just sears so beautifully!
Season the chicken tenders with the smoked paprika, poultry season and S & P before cooking and let it rest.
Let the chicken get a good sear on it. Don’t mess with it, let it get golden and delicious!
Deglaze! Whether you are using wine or broth, deglazing the pan after cooking the chicken brings all the flavor and is crucial to the success of this dish.
Add some broccoli florets, asparagus spears, green beans or whatever your favorite veggie is to the skillet after your flip the chicken and let it cook until tender.
Hitting the chicken with some salt and lemon juice at the end brightens up the dish and adds a whole new layer of flavor.
What to Eat with Garlic Butter Chicken
We love to serve this garlic butter chicken over a bed of rice or on top of a pile of mashed potatoes. It is also a great protein to add to a salad…my favorite lunch these days!
You can absolutely use chicken thighs or breasts. Your cook time will be longer so it won’t be as quick, but the flavor will still be fantastic.
If you go with boneless skinless thighs (use 3-4), you’ll want to sear the chicken on the first side for about 5-7 minutes and then flip and cook for another 4-5.
If you go with boneless skinless chicken breasts (use 2-3), pound them out so that they are an even thickness, and then sear on the first side for 6-8 minutes and then on the other side for another 4-5.
What If I Don’t Have a Cast Iron Pan?
It’s okay! You should buy a cast iron pan, but it’s ok. The best substitutes for a cast iron skillet are a stainless steel skillet or a dutch oven. You want a pan that can get super hot and conducts heat well.
Can I Make this Recipe Dairy Free?
Yes, but butter, oh butter…it’s so so good! If you have to substitute it for dietary reasons, you can swap it 1:1 with olive oil or ghee.
Storing and Reheating
Store leftovers in an airtight container in the fridge. It will keep for up to 4 days. Reheating chicken can be tricky because it tends to dry out. I like to reheat it on the stove top with a little chicken broth to keep it moist.
Grab some chicken tenders and whip up this quick and easy chicken dinner! The whole family is going to love this garlic butter chicken.
More QUICK AND EASY DINNER IDEAS:
Servings: 4
Prep Time: 2 minutesmins
Cook Time: 8 minutesmins
Total Time: 10 minutesmins
Description
Our garlic butter chicken is a super easy stovetop chicken recipe consisting of tender, juicy chicken tenders topped with a garlic butter sauce that is all ready in just 10 minutes!
Season the chicken tenders with smoked paprika, poultry seasoning, salt and pepper. Set aside.
6 Chicken Tenders, 1 ¼ teaspoons Smoked Paprika, 1/2 teaspoon Poultry Seasoning, Salt and Pepper
Heat a cast-iron skillet on medium high heat and add a good drizzle of olive oil. Add the chicken tenders. Cook for 1-2 minutes or until browning, then turn over and start cooking the other side, about another 2 minutes. Push the chicken tenders to the side of the skillet, away from the high heat.
Add the cooking white wine and using a wooden spoon to scrape up any bits and deglaze the pan.
1/2 Cup Cooking White Wine
Add the butter followed by the garlic and Italian seasoning on top of the chicken tenders and stir to combine well.
Add salt if needed and lemon juice and continue to cook the chicken tenders until they are slightly charred on the both sides and cooked through.
1 1/2 teaspoons Lemon Juice
Add the chopped parsley, stir to combine well. Turn off the heat and serve with an additional squeeze of lemon.
Parsley
For the broccoli, I chopped up 1-2 crowns of broccoli, placed them on a baking sheet, drizzled them with olive oil and sprinkled with salt and pepper, then roasted them at 450 degrees for 15 minutes.
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Chicken gnocchi soup is creamy, cozy, and easy to make!
This soup is one of my favorites because it’s got a rich flavor and is fully loaded with chicken, gnocchi, and fresh veggies.
It’s hearty since it’s packed with chicken, gnocchi, and vegetables.
It’s absolutely delicious—and cooking the chicken right in the broth means more flavor and easier prep.
This soup is versatile; add in your own favorite veggies and leftover chicken, or swap the gnocchi for pasta.
This recipe is budget friendly and can be stretched to feed a crowd with extra veggies or gnocchi.
What You’ll Need For Chicken Gnocchi Soup
Chicken: I use boneless, skinless breasts in this recipe, but chicken thighs will work just fine, too. If using leftover chicken or rotisserie chicken, add it in step 5 to heat through.
Gnocchi: I use shelf-stable gnocchi in this recipe but frozen can be used as well. If you don’t have gnocchi, use tortellini, ravioli, or a medium-shaped pasta. Depending on the shape of the pasta, you may need to adjust the cooking time slightly.
Vegetables: Fresh carrots, celery, spinach, and savory Italian seasonings add flavor and extra nutrients to chicken gnocchi soup. You can also add your own favorite veggies like green peas or sliced mushrooms.
Broth: Use a box of prepared chicken broth (or homemade) with cream to keep the broth creamy without being too heavy.
How to Make Chicken Gnocchi Soup
Soften the onion in oil in a Dutch oven (recipe below). Add broth, raw chicken breasts, vegetables, and seasonings and simmer.
Add the gnocchi and let it simmer until tender.
Shred the chicken and thicken the soup before serving.
Storing Soup
Chicken gnocchi soup can be stored in the refrigerator. The gnocchi may soak up some of the broth so thin it with a little bit of water or broth if needed.
Freeze portions in zippered bags for up to 2 months. Gnocchi will be less firm once thawed but will still taste great.
More Easy Chicken Soups
From chicken noodle to this Olive Garden copycat chicken gnocchi soup, these recipes are cozy, comforting, and easy to make!
Did you enjoy this Chicken Gnocchi Soup? Leave a rating and a comment below.
5 from 51 votes↑ Click stars to rate now! Or to leave a comment, click here!
Chicken Gnocchi Soup
Chicken gnocchi soup has a creamy and flavorful broth filled with vegetables, tender chicken and soft gnocchi.
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
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In a large pot, heat olive oil over medium heat. Add onion and garlic and cook until softened.
Add broth, chicken breasts, carrots, celery, Italian seasoning, & bay leaf. Bring to a boil, reduce heat to a simmer, and cook 20 minutes or until chicken is cooked through.
Remove chicken and shred (or chop). Set aside.
Meanwhile, bring the broth back to a simmer and add gnocchi. Simmer 10 minutes.
Stir in cream, shredded chicken, and spinach. Simmer 3-4 minutes or until spinach is wilted.
Combine cornstarch with 3 tablespoons water. Stir into the simmering broth a little at a time to reach desired consistency. You may not use all of the cornstarch.
Discard bay leaf. Taste, season with salt and pepper, and serve immediately.
To save time, while the onion and garlic is cooking chop the carrots and celery. Raw chicken helps to flavor the broth. Bone-in chicken (skinless) can be used and will need about 10 minutes extra cook time. If using cooked chicken, it can be added at the end with the spinach to heat through. If using homemade gnocchi, it can be a bit more delicate. Cook it separately and add it to each bowl when serving. If you’d like a thicker soup, increase the cornstarch. Leftovers will keep in an airtight container in the refrigerator for 3-4 days, and in the freezer for 2 months.
This chicken broccoli rice casserole is a comfort food classic.
Chicken and broccoli are baked in a creamy, three-cheese sauce with rice under a crispy breadcrumb topping.
Quick & easy, this cheesy chicken broccoli rice casserole is a one-pot meal that saves you time in the kitchen.
It’s a quick stovetop casserole with a homemade sauce.
Enjoy it for meals or lunches all week long.
What You’ll Need for this Casserole
Chicken: This recipe starts with cooked chicken; use rotisserie chicken or any leftover chicken or turkey. You can also poach chicken breasts and shred them.
Broccoli: I prefer the texture of fresh broccoli florets, but frozen broccoli will also work. You can replace it with other vegetables like cauliflower, sliced carrots or mushrooms.
Rice: Instant rice (such as Minute Rice) is a timesaver and makes this recipe quick to prepare. If you’d like, precook white or brown rice most of the way and then use it in place.
Cheese Sauce: The sauce for this recipe is simple. Feel free to change the cheese based on what you have on hand but ensure you’re using at least one cheese with a bold flavor.
Variations
Instead of breadcrumbs, try some homemade crispy fried onions or crushed Ritz crackers as a crispy topping.
How to Make Chicken Broccoli Rice Casserole
Cook onion and garlic in butter in an oven-safe pot. Stir in cream cheese, herbs, broth, rice, and broccoli.
Once the rice is tender, add bite-size pieces of chicken, sour cream, and both kinds of cheese.
Top with cheddar and breadcrumbs and bake (recipe below).
Leftovers?
Keep leftover chicken broccoli casserole in an airtight container in the refrigerator for up to 4 days and reheat portions in the microwave.
Freeze portions in freezer-safe containers for up to one month and thaw overnight in the refrigerator.
You can freeze a fully baked and cooled casserole by lining the casserole dish with foil and gently lifting it out once frozen. Wrap in foil and plastic wrap and freeze for up to 6 months. Thaw and reheat as detailed above.
Cozy Casseroles
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4.97 from 64 votes↑ Click stars to rate now! Or to leave a comment, click here!
Chicken Broccoli Rice Casserole
Try this cheesy one-pot chicken broccoli rice casserole for a tasty all-in-one meal!
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Total Time 55 minutesminutes
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Preheat oven to 375°F.
In a Dutch oven or large oven-safe pot, cook onion in butter over medium heat until tender, about 4 minutes. Add garlic and cook just until fragrant.
Stir in cream cheese, oregano, and basil. Cook until creamy. Add chicken broth, rice, and broccoli.
Bring to a boil, turn off heat, and cover. Let sit undisturbed for 5 minutes.
Once the rice has rested and is tender, stir in chicken, sour cream, and cheese. Season with salt and pepper.
Top casserole with cheddar and breadcrumbs (if using).
Bake uncovered for 20 minutes or until heated through and cheese is lightly browned.
If you don’t have cooked chicken, you can use about 1 lb of fresh chicken breasts and cut them into bite-sized pieces. Season with salt & pepper and pan-fry the chicken pieces in 2 teaspoons of oil over medium-high heat until no pink remains, about 7-8 minutes. If you do not have a dutch oven or oven safe pan, make it in in a pot on the stovetop, then transfer to a 3qt or 9×13 pan. Bake as directed.
Pasta: Medium pasta shapes like penne, shells, ziti, bowtie, or rotini are the perfect size for the sauce to cling to.
Ranch: I add a packet of ranch dressing mix to make this recipe quick. If you don’t have ranch seasoning mix, use the seasoning blend in the notes.
Cheesy Sauce: This recipe is all about the cheesy ranch sauce. A little bacon fat adds flavor, while broth keeps it from being too rich.
Bacon: Short on time? Buy a pack of bacon crumbles to sprinkle on top of so many recipes.
Variations
Add-Ins: Try throwing in some veggies like chopped broccoli, green peas, or frozen mixed vegetables, or top with frozen tater tots.
How to Make Chicken Bacon Ranch Casserole
Cook bacon until crisp (recipe below).
Melt cream cheese, broth, cream, and ranch seasoning. Whisk in cheese.
Toss the sauce with pasta and transfer to a baking dish.
Top with cheese and bacon and bake until bubbly.
Storing and Reheating
Chicken bacon ranch casserole can be assembled today and kept in the fridge to be baked tomorrow.
Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat portions in the microwave with a little milk stirred in to loosen the cheese sauce.
Freeze portions in freezer-safe containers for up to a month. Thaw overnight in the refrigerator before reheating.
Sides for Chicken Bacon Ranch Casserole
Did you make this Chicken Bacon Ranch Casserole? Leave a comment and a rating below.
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Chicken Bacon Ranch Casserole
Penne pasta is drenched in cheesy ranch sauce and topped with bacon and cheddar for a classic comfort meal.
Prep Time 10 minutesminutes
Cook Time 37 minutesminutes
Total Time 47 minutesminutes
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Preheat oven to 375°F. Grease a 9×13 baking dish.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package directions. Drain well and set aside.
Meanwhile, in a large skillet, cook the bacon over medium heat just until crisp. Transfer the cooked bacon to a paper towel lined plate, reserving 2 tablespoons of bacon grease in the pan (add butter if needed).
Turn the heat down to medium-low and stir in the cream cheese. Whisk until smooth and melted. Gradually add in the broth and cream whisking until smooth. Stir in the ranch seasoning.
Remove from the heat and whisk in 1 cup of cheddar cheese and the parmesan cheese. Taste and season with salt & pepper if desired.
Add the drained pasta, chicken, and sauce to the prepared baking dish. Mix everything together and top with the remaining cheddar cheese. Sprinkle with bacon. Bake 20 minutes or until bubbly and cheese is melted.
Replace the ranch seasoning mix with the following:
This Apricot Chicken Recipe is so easy to make and goes from the stovetop to the table in less than 30 minutes.
Tender chicken thighs are simmered in a tangy-sweet apricot glaze that’s both easy and delicious.
It’s a simple chicken dish that uses ingredients likely already on hand.
It’s a perfect balance between sweet and savory.
Apricot chicken is made in one skillet for easy cleanup.
Ingredients For Apricot Chicken
Chicken: I use boneless skinless thighs in this recipe since they’re tender and stay juicy. You can also use chicken cutlets or chicken breasts cut into 1-inch pieces.
Seasonings: Garlic, onion, and ginger give the chicken a savory, umami flavor that balances out the sweetness of the apricot jam. Add some sriracha or red pepper flakes for a little heat.
Apricot Preserves:Apricot preserves or jam can be used in this recipe. Jelly is made with juice, jam is made with mashed fruit, and preserves are made with whole fruit, so based on your choice, the consistency of the sauce can change a little bit.
Sauce: In addition to the preserves, this recipe uses soy sauce for salty umami flavor along with apple cider vinegar to balance the sweetness and Dijon for flavor.
Variations
Switch out the apricot preserves for orange marmalade to make an orange chicken style dish.
Stir in some sliced water chestnuts in Step 5.
How to Make Apricot Chicken
Season chicken and brown according to the recipe below.
Move chicken to one side of the skillet and deglaze pan with water.
Add remaining ingredients and bring to a simmer until chicken is cooked through.
Serve over rice. Garnish with sesame seeds, sliced almonds, and green onions, if desired.
Got Leftovers?
Keep leftover apricot chicken in a covered container in the refrigerator for up to 4 days.
Leftovers are great chopped and added to a stir fry.
Reheat portions in the microwave or the air fryer.
Freeze portions in zippered bags for up to a month and thaw in the refrigerator before reheating.
What Sides Pair with Apricot Chicken?
Besides rice, apricot chicken can be mixed with ramen or low-carb zoodles. Use any extra apricot sauce on a side of bok choy or broccolini.
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Apricot Chicken
Apricot chicken combines tender chicken with a sweet and tangy apricot glaze, creating a delicious meal that’s perfect for any night of the week.
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
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In a medium bowl, toss the chicken with onion powder, garlic powder, ginger, and salt.
In a 10-inch skillet, heat the oil over medium-high heat. Add the chicken and brown for 2-3 minutes per side without stirring.
Stir and move the chicken to one side of the skillet.
Reduce the heat to medium and add the water to the skillet. Use a spatula to scrape up any brown bits.
Add the jam, ketchup, cider vinegar, Dijon, soy sauce, and red pepper flakes if using. Bring to a gentle simmer, adjusting the heat if needed, and let simmer about 7 minutes or until the chicken is cooked through.
Serve over rice.
For a thicker sauce, remove cooked chicken from pan and let sauce simmer for a few minutes more. Apricot chicken can be stored in an airtight container in the fridge for up to 4 days.
These Eggless Homemade Chicken Nuggets are crispy on the outside, juicy on the inside, and super kid-friendly. They’re a healthier, tastier version of those frozen chicken nuggets we all grew up with. Plus, it’s completely egg-free, which is perfect if you’re managing food allergies. You can make a big batch, freeze them, and have homemade nuggets ready anytime you need them. It’s a total win for busy days! You’ll feel great knowing exactly what’s going into your food—no weird additives, just real chicken and simple ingredients.
Oriana’s Thoughts On The Recipe
Okay, let’s be real for a second—who doesn’t love chicken nuggets? In my house, they’re basically a food group. But with all the store-bought options full of who-knows-what, I wanted to come up with a version that’s not only healthier but also something I feel good about feeding my kids. These eggless homemade chicken nuggets are the answer!
If you’ve got little ones dealing with food allergies like mine, you know how important it is to keep things simple and safe. No eggs here, but trust me—the breading stays perfectly crispy and intact. That’s a win! Plus, these nuggets are super picky-kid-approved, so I know they’ll disappear fast, no matter how fussy the eater.
I love how easy it is to make a big batch and freeze some for later. They come out crispy on the outside, juicy on the inside, and they’re SO much better than the store-bought stuff. And knowing they’re made with real chicken and no weird additives? Total mom win!
Let’s face it—grabbing a bag of chicken nuggets from the store is convenient. But have you ever thought about making your own at home? Trust me, it’s easier than you think and comes with some pretty sweet perks!
1. You Control the Ingredients When you make your own nuggets, you know exactly what’s going in them. No weird preservatives or mystery ingredients—just real chicken, your favorite seasonings, and a crispy coating you can be proud of.
2. Healthier, Fresher, Better Store-bought nuggets are often loaded with extra salt, fat, and artificial stuff you don’t need. By making them at home, you can use better-for-you ingredients. Whether you prefer gluten-free breadcrumbs or want to cut back on sodium, it’s completely in your hands. Plus, homemade nuggets just taste fresher!
3. Safe for Food Allergies If you or someone in your family has a food allergy, cross-contamination can be a real concern with store-bought options. By making your own chicken nuggets, you eliminate that worry. You know your kitchen, your tools, and your ingredients are all safe and allergen-free, giving you total peace of mind.
What I Love About This Recipe
Feel-Good Family Food: Nothing feels better than knowing exactly what you’re feeding your family. These homemade chicken nuggets are made from simple, real ingredients—no preservatives or artificial additives. They’re healthier than what you’d find in the frozen food aisle, and I love that!
Allergy-Friendly: If you’re navigating food allergies, these are a lifesaver. No eggs here, but the breading is still crisp and delicious! I know how tricky it can be to avoid allergens, so this recipe makes me feel secure, knowing what’s going into each bite.
Better Than Store-Bought: These nuggets are miles better than the packaged ones. With juicy, real chicken inside and a crunchy, flavorful coating outside, it’s hard to beat. Plus, there’s no mystery meat here—just wholesome, easy-to-pronounce ingredients!
Picky-Kid-Approved: If you’ve got a kiddo who turns their nose up at everything, give these a try. They’re crispy, juicy, and oh-so-tasty. I have yet to meet a child who doesn’t ask for seconds!
Freezer Friendly: These nuggets freeze beautifully! Just pop a batch in the freezer, and you’ll have homemade chicken nuggets on hand whenever hunger strikes. They reheat like a dream, staying crispy and delicious.
Potential Cons Of The Recipe
Extra Effort: While these nuggets are awesome, they do require a bit more effort than grabbing a bag from the store. You’ll need to prep and cook the chicken, which can take a little time.
Tips To Mitigate These Cons
Time-Saving: Since making these takes a bit more effort, freezing extra batches means you only do the work once, and you’ll have ready-to-cook nuggets for future meals. You can just grab them from the freezer and bake or air-fry when you need a quick, homemade snack or meal. Remember to spritz olive oil or avocado oil spray before baking, which helps everything crisp up perfectly! I promise you that they are worth the extra effort!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Boneless skinless chicken: The star of the show! Note: I like to use chicken breasts, but chicken thighs work well, too. You can also use 93% lean ground chicken.
Salt, garlic powder, onion powder, paprika, and pepper: These seasonings are key for flavor. Note: You can adjust to taste, but don’t skip them—they make the nuggets so flavorful!
Olive oil: This adds moisture to the nuggets.
All-purpose flour & water: These two form the base of our egg-free coating. They work together to bind the breadcrumbs to the chicken.
Breadcrumbs and Panko: A mix of both gives the perfect balance of crunch. Regular breadcrumbs coat the chicken, while panko adds extra crispiness. Note: You can also use crushed cornflakes instead of panko.
Olive oil or avocado oil spray: A generous mist before baking gives the nuggets that crispy, golden finish! Note: You can also use melted butter if you prefer.
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 – Make the Chicken Mixture
Place the chicken in the food processor and pulse until the chicken is minced. Next, add the 1 teaspoon salt, 1 teaspoon garlic powder, onion powder, paprika, ¼ teaspoon pepper, and olive oil. Process until combined.
Step 2 – Form The Chicken Nuggets
Portion the chicken mixture out using a 1 tablespoon scoop, then shape it into nugget form (a rectangular-ish shape) with your hands. Place them on a baking tray or large plate lined with parchment paper. From a pound of chicken, you’ll get about 16 chicken nuggets, about 30 g each.
Tip: If the mixture is too soft to shape into nuggets, place it in the refrigerator for a few minutes to firm up. Also, lightly wet your hands when forming the nuggets to make the process easier.
Step 3 – Prepare The Breading Station
In a shallow bowl, combine the flour and water. In a second shallow bowl, mix breadcrumbs, panko, 1 teaspoon salt, 1 teaspoon garlic powder, and ¼ teaspoon black pepper.
Step 4 – Dip And Coat
Dip the chicken nuggets in the flour mixture, shake off excess, and then into the breadcrumb mixture, making sure to coat each piece evenly and thoroughly on all sides. Press with your hand, shake off excess, and place on a large dish or cutting board. Let the chicken nuggets rest for 10 minutes.
Tip: Once they are breaded, you can freeze them flat for 1 hour, then transfer them to Ziploc bags and store them for up to 3 months. When ready to bake them, bake frozen nuggets as directed next.
Step 5 – Bake
Transfer the nuggets to a lined baking sheet. Spray both sides of the chicken generously with oil. Bake for 10 minutes, then flip the nuggets and cook for another 8 – 10 minutes, or until the internal temperature of the chicken reaches 165º F.
Recipe Tips
Make sure to form your chicken nuggets into evenly sized pieces so they cook at the same rate.
Don’t rush the breading process! Press those breadcrumbs into the chicken for a coating that stays in place.
A generous spray of oil before baking will give your nuggets that crispy finish without the need for deep frying.
Food Allergy Swaps
Gluten-Free: If you’re gluten-free, swap the all-purpose flour for a gluten-free flour blend, and use gluten-free breadcrumbs and panko. If you want to avoid dairy, just make sure your breadcrumbs don’t contain any sneaky dairy ingredients.
Variations & Additions
Spicy: Want to kick it up a notch? Try adding a little cayenne or chili powder for a spicy twist.
Cheesy: You could also mix in some Parmesan cheese with the breadcrumbs for extra flavor.
Dipping Sauce: For a different dipping experience, these nuggets are great with honey mustard, BBQ sauce, eggless ranch, or even a tangy yogurt dip!
Serving Suggestions
These nuggets pair perfectly with a side of sweet potato fries, a fresh salad or fruit, or even some homemade mac and cheese. For a fun twist, you could serve them in wraps or on slider buns with a little mayo and lettuce!
Storing and Freezing Instructions
Store Leftovers: Allow your nuggets to cool completely. Place your cooled nuggets in an airtight container and store them in the fridge. They’ll stay fresh for up to 3-4 days. When you’re ready to eat, reheat refrigerated nuggets in the oven at 350° F (180° C) for about 10-15 minutes to keep them crispy.
Freeze Cooked Chicken Nuggets: To freeze, let the cooked nuggets cool completely, then transfer them to an airtight container or zip-top bag. They’ll keep in the freezer for up to three months. When you’re ready to enjoy them, reheat them in the oven or air fryer until crispy and heated through.
Freeze Uncooked Chicken Nuggets: Once they are breaded, you can freeze them flat for 1 hour, then transfer them to Ziploc bags and store them for up to 3 months. When ready to bake them, bake frozen nuggets in the oven at 350° F (180° C) for 20-22 minutes.
Frequently Asked Questions
Can I make these gluten-free?
Absolutely! Just swap the flour, breadcrumbs, and panko for gluten-free alternatives. Read more details above.
How do I get the breadcrumbs to stick without eggs?
The flour and water mixture acts like glue, helping the breadcrumbs adhere to the chicken. Pressing the breadcrumbs into the chicken also ensures a solid coating.
Can I fry these instead of baking?
Yes! You can fry them in a bit of oil on the stovetop for a crispier, more traditional nugget experience.
How do I reheat frozen nuggets?
Simply bake them at 350° F (180° C) for 15 – 18 minutes or pop them in the air fryer for 10 -12 minutes until heated through and crispy.
These Eggless Homemade Chicken Nuggets are crispy on the outside, juicy on the inside, and super kid-friendly. They’re a healthier, tastier version of those frozen chicken nuggets we all grew up with. Plus, it’s completely egg-free, which is perfect if you’re managing food allergies. You can make a big batch, freeze them, and have homemade nuggets ready anytime you need them. It’s a total win for busy days! You’ll feel great knowing exactly what’s going into your food—no weird additives, just real chicken and simple ingredients.
Prep Time 20 minutesmins
Cook Time 20 minutesmins
Total Time 40 minutesmins
Servings 16nuggets
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Preheat oven to 400º F (200º C). Line a baking sheet with parchment paper.
Place the chicken in the food processor and pulse until the chicken is minced. Next, add the 1 teaspoon salt, 1 teaspoon garlic powder, onion powder, paprika, ¼ teaspoon pepper, and olive oil. Process until combined.
Portion the chicken mixture out using a 1 tablespoon scoop, then shape the chicken mixture into nugget form (a rectangular-ish shape) with your hands. Place them on a baking tray or large plate lined with parchment paper. You’ll get about 16 chicken nuggets from a pound of chicken, about 30 g each.Tip: If the mixture is too soft to shape into nuggets, place it in the refrigerator for a few minutes to firm up. Also, lightly wet your hands when forming the nuggets to make the process easier.
In a shallow bowl, combine the flour and water.
In a second shallow bowl, mix breadcrubms, panko, 1 teaspoon salt, 1 teaspoon garlic powder, and ¼ teaspoon black pepper.
Dip the chicken nuggets in the flour mixture, shake off excess, and then into the breadcrumb mixture, making sure to coat each piece evenly and thoroughly on all sides. Press with your hand, shake off excess, and place on a large dish or cutting board. Let the chicken nuggets rest for 10 minutes. Spray both sides of the chicken generously with oil.Tip: Once they are breaded, you can freeze them flat for 1 hour, then transfer them to Ziploc bags and store them for up to 3 months. When ready to bake them, bake frozen nuggets as directed next.
Transfer nuggets 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 nuggest and cook for another 8 – 10 minutes or until the internal temperature of the chicken reaches 165º F (74° C).
Chicken: You can use skinless, boneless chicken breasts or thighs. You can also use already-ground chicken (93% lean). In that case, omit the food processor step. Just mix the ground chicken with the seasonings.Store Leftovers: Allow your nuggets to cool completely. Place your cooled nuggets in an airtight container and store them in the fridge. They’ll stay fresh for up to 3-4 days. When you’re ready to eat, reheat refrigerated nuggets in the oven at 350° F (180° C) for about 10-15 minutes to keep them crispy.Freeze Cooked Chicken Nuggets: To freeze, let the cooked nuggets cool completely, then transfer them to an airtight container or zip-top bag. They’ll keep in the freezer for up to three months. When you’re ready to enjoy them, reheat them in the oven or air fryer until crispy and heated through.Freeze Uncooked Chicken Nuggets: Once they are breaded, you can freeze them flat for 1 hour, then transfer them to Ziploc bags and store them for up to 3 months. When ready to bake them, bake frozen nuggets in the oven at 350° F (180° C) for 20-22 minutes.Food Allergy Swaps:Gluten-Free: If you’re gluten-free, swap the all-purpose flour for a gluten-free flour blend, and use gluten-free breadcrumbs and panko. If you want to avoid dairy, just make sure your breadcrumbs don’t contain any sneaky dairy ingredients.Recipe Tips:
Make sure to form your chicken nuggets into evenly sized pieces so they cook at the same rate.
Don’t rush the breading process! Press those breadcrumbs into the chicken for a coating that stays in place.
A generous spray of oil before baking will give your nuggets that crispy finish without the need for deep frying.
Variations & Additions:
Spicy: Want to kick it up a notch? Try adding a little cayenne or chili powder for a spicy twist.
Cheesy: You could also mix in some Parmesan cheese with the breadcrumbs for extra flavor.
Dipping Sauce: If you want a different dipping experience, these nuggets are great with honey mustard, BBQ sauce, eggless ranch, or even a tangy yogurt dip!
I appreciate your feedback, and it helps others, too!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.
I grew up in a Chinese food-loving family, eating my first restaurant meals in Oakland’s vibrant Chinatown. My love of food but lack of cooking experience led to me Le Cordon Bleu in Paris, where I graduated with a Diplôme de Cuisine in French cooking.
After culinary school, I learned how to test and edit recipes in test kitchens at Cook’s Illustrated and CHOW, falling in love with the process of rigorously testing recipes to make sure they were foolproof for the home cook. I’ve worked with thousands of recipes over the past 15 years, including developing recipes for the James Beard-award winning Mister Jiu’s in Chinatown cookbook.
Living in the delicious diversity of San Francisco, I never get tired of finding new ingredients or cuisines to try. My favorite type is Cantonese home cooking — I’m on a quest to recreate the dishes my grandmother used to make. All the food I test at home is eagerly tasted and enjoyed by my husband, Hayden, and daughter, Sophie, while our little dog, Mochi, looks wistfully on.
Wisconsin health officials initiated a recall of eggs following an outbreak of salmonella infections among 65 people in nine states — including Colorado — that originated on a Wisconsin farm.
The Wisconsin Department of Health Services said in a statement Friday that among those infected by salmonella are 42 people in Wisconsin, where the eggs are believed to have been sold.
“The eggs were distributed in Wisconsin, Illinois and Michigan through retail stores and food service distributors,” the department said. “The recall includes all egg types such as conventional cage-free, organic, and non-GMO, carton sizes, and expiration dates in containers labeled with ‘Milo’s Poultry Farms’ or ‘Tony’s Fresh Market.’”
The U.S. Centers for Disease Control and Prevention confirmed in a statement on its website that 65 people in nine states were infected by a strain of salmonella, with 24 hospitalizations and no deaths as of Friday. The states include Wisconsin, Illinois, Michigan, Minnesota, Iowa, Virginia, Colorado, Utah and California, the agency said.
One case has been reported in Colorado to date, according to the CDC.
The egg recall was undertaken by Milo’s Poultry Farms LLC of Bonduel, Wisconsin, the CDC said.
“Anyone who purchased the recalled eggs is advised to not eat them or cook with them and to throw them away. Restaurants should not sell or serve recalled eggs,” the Wisconsin health department said.
The department advised anyone who ate the eggs and is experiencing symptoms to contact a health care provider. Symptoms include diarrhea, abdominal pain, fever and vomiting lasting for several days, the statement said.
The U.S. Department of Agriculture in July announced new measures to limit salmonella in poultry products. The proposed directive included requiring poultry companies to keep salmonella levels under a certain threshold and test for the presence of six particularly sickening forms of the bacteria, three found in turkey and three in chicken.
Bacteria exceeding the proposed standard and identification of any of the strains would prevent poultry sales and leave the products subject to recall.
The CDC estimates salmonella causes 1.35 million infections annually, most through food, and about 420 deaths. The Agriculture Department estimates there are 125,000 infections from chicken and 43,000 from turkey each year.
Pantry Staples, Nothing Fancy: One of my favorite things about this recipe is that it’s made with simple ingredients I usually already have at home. Things like olive oil, canned tomatoes, and dried oregano are staples in my pantry. No need to run out for anything complicated—just grab what’s in your kitchen, and you’re set!
Bold, Hearty Flavors: The flavors in this dish are so well-rounded. Between the savory mushrooms, briny olives, and sweet carrots, each bite brings a balance of comfort and richness. The balsamic vinegar adds that perfect pop of tanginess, making every bite just a little special.
Dinner in 30 Minutes: This Chicken Cacciatore comes together fast! In just half an hour, you have a meal that looks and tastes like you spent way more time on it. It’s one of those meals that doesn’t compromise on flavor, even when you’re short on time.
Cozy Any Time of the Year: Whether it’s a chilly fall evening or a summer night, this recipe hits the spot. It’s warming and comforting, but it’s not too heavy, making it perfect for any season.
Stovetop or Crockpot—You Choose!: I love options! If you’re in a hurry, stovetop is the way to go. But if you want to set it and forget it, this recipe works beautifully in a crockpot, too. Both methods give you tender, juicy chicken every time.
Versatile Pairings: Another perk of this recipe is how easy it is to pair. Serve it over pasta, creamy mashed potatoes, buttery polenta, or even rice. You really can’t go wrong with how you decide to plate it!
Chicken Cordon Bleu is a fancy-sounding dish that’s actually easy to make at home.
In this recipe, tender chicken breasts, smoky ham and swiss cheese are rolled jelly roll style and baked in the oven until the chicken is tender and juicy.
To make it extra special, it’s served with a simple creamy Dijon sauce.
Chicken Cordon Bleu is a fancy-sounding French dish that’s surprisingly easy to make at home. “Cordon Bleu” translates from French to blue ribbon.
This dish is made with chicken breasts filled with ham and Swiss cheese and then breaded and fried or baked.
It’s easy to make with simple ingredients.
This recipe is oven-baked to make it easy.
The Swiss cheese can be replaced with your favorite.
This chicken cordon bleu recipe can be made ahead of time and baked before serving.
What You’ll Need To Make Cordon Bleu
Chicken: Choose smaller chicken breasts if possible (around 5 to 6 oz) so the rolls don’t get too big. Pound the chicken to ½-inch thick using the flat side of a meat mallet.
Ham: Thin slices of deli ham are the easiest to roll, but leftover baked ham can be used in for cordon bleu as well. If using leftover ham, it can be diced or thinly sliced. Substitute ham for prosciutto or smoked turkey if you’d like.
Cheese: Swiss cheese is the traditional choice for cordon bleu. Swap out the Swiss for provolone (slightly tangy) or even cheddar cheese!
Breadcrumbs:I prefer the finer crumbs of seasoned breadcrumbs for a light, even coating. You can replace it with seasoned Panko breadcrumbs or use a combination.
How to Make Seasoned Bread Crumbs
To make bread crumbs, run dry bread through a food processor. If you have regular bread crumbs or Panko crumbs, they can be seasoned by adding 1/4 teaspoon each of garlic powder, onion powder, and salt. Stir in 1/2 teaspoon parsley and a pinch of oregano.
Chicken Cordon Bleu Sauce
This cordon bleu sauce recipe is an easy homemade Dijon cream sauce. It’s simple to make with of Dijon mustard, Worcestershire sauce, and parmesan cheese.
Not only does this sauce pair well with my chicken cordon bleu recipe, it’s also great on veggies.
How to Prepare Chicken for Rolling
Place a boneless skinless chicken breast on a cutting board and cover it with plastic wrap (to keep the juices from splattering).
Use the flat side of a meat mallet or tenderizer and gently pound the chicken to ¼-inch thick.
If the chicken breast is really thick, you can butterfly it open before pounding.
Be firm but gentle when pounding so the chicken thins out but doesn’t get damaged or fall apart.
How to Make Chicken Cordon Bleu
Prepare the chicken breasts (above). Layer the ham and Swiss cheese on each breast.
Roll each chicken breast jelly roll style. Roll the chicken in melted butter and then seasoned breadcrumbs.
Bake per the recipe below. While the chicken is baking, prepare the sauce.
Voila! A fancy restaurant meal that really is easy to make at home. I love to serve Chicken Cordon Bleu with a fresh side and either mashed potatoes or rice. Add steamed or roasted vegetables like broccoli, green beans, or asparagus.
This baked chicken cordon bleu recipe can be made ahead of time. Feel free to double the recipe to feed a crowd.
Roll and dredge the chicken breasts according to the recipe below. Place them on a wire rack on top of a baking sheet and lightly cover with plastic wrap. Store the prepared cordon bleu in the refrigerator for up to 24 hours. Bake as directed, adding 5 minutes to the baking time.
Storage and Leftovers
Store leftover chicken cordon bleu in an airtight container in the fridge for up to 4 days.
Reheat in the microwave to heat it through and then lightly pan fry it to crisp the outside. Leftover cordon blue can also be reheated in the air fryer at 320°F for 13-18 minutes.
Savory Stuffed Chicken
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Chicken Cordon Bleu
Chicken Cordon Bleu easy to make with tender chicken breasts stuffed with layers of ham and Swiss cheese.
Prep Time 20 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour10 minutesminutes
Prevent your screen from going dark
Preheat the oven to 350°F. Spray a baking dish or rimmed baking sheet with cooking spray or line with parchment paper.
Place the chicken breasts in between two pieces of plastic wrap and, using the flat side of a meat tenderizer, pound to ¼-inch thick (*see note). Season with ½ teaspoon of Kosher salt and ¼ teaspoon of pepper.
Top each chicken breast with 1 slice of ham and about 1 oz cheese. Roll the chicken jelly-roll style. Secure with a toothpick.
Combine melted butter and garlic in a small dish. Mix breadcrumbs and thyme in a separate bowl. Dip each chicken roll in butter and then into the breadcrumb mixture.
Place in a baking dish and bake 35-40 minutes or until the chicken reaches a internal temperature of 165°F.
To make the sauce, melt the butter in a small saucepan over medium heat. Add the flour and cook for 1 minute.
Add in milk and wine a little bit at a time stirring after each addition until the mixture is smooth. Add in Dijon, bouillon and Worcestershire. Bring to a boil while whisking and reduce heat. Simmer for 1 minute.
Remove from heat and stir in parmesan cheese. Season with salt and pepper to taste.
Remove the toothpicks from the chicken. Serve immediately with the sauce.
Preparing The Chicken: If the chicken breast is really thick, you can butterfly it open by cutting it in half across the breast to form two smaller cutlets. Be firm but gentle when pounding so the chicken thins out but doesn’t get damaged or fall apart. Swap out the boneless skinless chicken breasts for chicken cutlets. Cutlets will be smaller than whole chicken breasts so you might like to make a couple of extra rolls. Double This Recipe: This baked chicken cordon bleu recipe can feed as few as four or double the recipe and have a fancy dinner party for 8. How to Prepare Ahead: Roll and dredge the chicken breasts per the recipe below. Place them on a rack on top of a baking sheet and lightly cover them with plastic wrap. Prepared cordon bleu can be refrigerated for up to 24 hours. If prepared ahead of time, add 5 minutes to the cooking time.
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