Tag: chicken

Grilled Honey Lime Chicken (Rice Bowl) – Simply Scratch
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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!

To Make This Grilled Honey Lime Chicken You Will Need:
- garlic – Fresh garlic adds a distint punchy flavor.
- ginger paste – Found in most produce sections, adds a pungent, spicy and sweet flavor.
- honey – Lends sweetness, flavor and is what gives the chicken that stickiness when grilled.
- low-sodium soy sauce – Or use low-sodium tamari or coconut aminos.
- lime zest and juice – Adds bright citrusy flavor. You’ll need both the zest and juice.
- sriracha – Lends incredible flavor and I find that it isn’t overly spicy in this recipe.
- avocado oil – Lends fat and flavor.
- kosher salt – Enhances the flavors in this marinade.
- boneless skinless chicken thighs – Lend more flavor than white meat. Thigh meat is tender and moist without being overly fatty or oily.
- cornstarch – Helps thicken the reserved marinade for brushing over chicken once grilled.
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.

Make The 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

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.

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

FOR THE GRILLED CHICKEN:

4 cloves garlic, grated

1 tablespoon ginger paste

1/4 cup honey

3 tablespoon low-sodium soy sauce, or use coconut aminos or low-sodium tamari

1 large lime, zested

1/4 cup lime juice, freshly squeezed

1 tablespoon sriracha

1 teaspoon avocado oil, plus more for grill grates

3/4 teaspoon kosher salt

1½ pounds boneless skinless chicken thighs

1/2 teaspoon cornstarch

FOR THE GRILLED CHICKEN:

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.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Note: Nutritional information is for the chicken only and does not include rice, salad or any toppings.

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

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: American
This post may contain affiliate links.

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Laurie McNamara

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August 27, 2025
Bruschetta Chicken
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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!
Flavor: Juicy, tangy, and full of flavor, this tender chicken is topped with melty cheese and a fresh, garlicky bruschetta topping.

Prep Note: Assemble the tomato mixture ahead and brown the chicken just before baking.

Recommended Tools: A meat thermometer ensures the right temperature every time for perfectly juicy chicken.

Serving Suggestions: Serve over garlic-roasted mashed potatoes, pesto pasta, or even some zucchini noodles. Add a simple green salad and some breadsticks to soak up all that marinara.
Ingredient Tips for Bruschetta Chicken
- Chicken: Boneless, skinless chicken breasts are the best choice for this recipe, but you can also use chicken thighs or frozen chicken cutlets in a pinch. Just adjust the baking time until the chicken reaches a safe internal temperature of 165°F.
- Tomatoes: Fresh cherry or grape tomatoes deliver maximum flavor and add visual appeal, but Romas are a good alternative since they have thinner skins and are meatier.
- Marinade: Made with pantry basics like Italian seasoning, garlic, balsamic vinegar, and oil, this marinade couldn’t be easier. You could also use a bottle of store-bought Italian dressing if you’re short on time.
- Cheese: Fresh slices of mozzarella give this dish its rich and creamy flavor, but shredded mozzarella, feta, or parmesan can be used with or instead of sliced mozzarella.
Favorite Variations!

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.
Fresh basil is what makes bruschetta so authentic and eye-catching. Keep a few whole leaves out to use as a garnish before serving.

A meat mallet may be needed to thin out the chicken breasts if they are on the larger side.

Chicken can also be grilled while the remaining ingredients simmer on the stovetop. Continue preparing the dish from step 5 onwards.

Thick slices of onions or potatoes can be used as a ‘raft’ for the chicken and make for an instant side dish, too.
Keeping Leftovers Fresh

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.

Easy Chicken Dinners

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Bruschetta Chicken

Tender balsamic marinated chicken breasts are baked with garlic, basil, and juicy cherry tomatoes for a delicious meal.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

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.
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Holly Nilsson

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August 27, 2025
Easy Mediterranean Sheet-Pan Chicken
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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

Bright, fresh Mediterranean flavors with no extra fuss.

One pan = easy prep + easy cleanup.

Tested until perfect—juicy chicken, tender veggies, always reliable.

100% egg-free and allergy-friendly.

Looks and tastes special, but made with everyday pantry staples.
Ingredients You’ll Need, Substitutions & Notes

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

Olive oil: The base for the marinade and roasting. It adds richness and helps everything brown nicely.

Lemon juice: Brightens the dish with fresh citrus tang and helps tenderize the chicken.

Garlic cloves: Adds savory depth and aroma—feel free to mince or press them.

Dried oregano & dried thyme: Classic Mediterranean herbs that bring earthiness and warmth.

Salt & freshly ground black pepper: Essential seasoning to enhance all flavors.

Chicken thighs (bone-in, skin-on preferred): Juicy and forgiving for roasting; you can use boneless if preferred, but watch cooking time.

Zucchini: Mild, tender veggie that roasts beautifully and adds freshness.

Yellow bell pepper: Adds sweetness and vibrant color.

Red onion: Gives a mild, sweet flavor and a nice pop of color.

Cherry or grape tomatoes: Burst with sweetness when roasted, balancing the savory chicken.

Kalamata olives: Salty, briny flavor that’s signature to Mediterranean dishes.

Feta cheese: Crumbled on top for creamy, tangy goodness.

Fresh parsley: Adds a fresh, herbaceous finish.
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.

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 Marinade
Preheat your oven to 425°F (220°C). In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper until well combined. This zesty mixture is going to infuse everything with so much flavor!
Step 2 – Marinate the Chicken
Place the chicken thighs in a large bowl and pour in about two-thirds 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.
Step 3 – Prep the Vegetables
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.
Step 4 – Bake It All Together
Nestle the marinated chicken thighs between the veggies on the sheet pan. Pop the whole thing into the oven and bake for 30 minutes, or until the chicken starts to brown and the veggies begin to soften.
Step 5 – Add the Final Touches

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.

Step 6 – Finish and Serve
Once it’s out of the oven, give everything a generous sprinkle of fresh parsley. Serve warm and enjoy a fuss-free, flavor-packed Mediterranean-inspired dinner—right off the pan!
Pat the chicken dry before marinating to help the skin crisp up in the oven.

Use bone-in, skin-on chicken thighs—they stay juicy and flavorful. Keep an eye on the cooking time and check for an internal temp of 165°F (74°C).

Microplane the Garlic! It’s best to use a microplane to finely grate the garlic so it blends right into the cooking liquid, instead of leaving behind little burnt bits at the end.

Cut veggies into similar-sized pieces for even roasting. If you don want the tomates to be lightly charred, add them with the olive and feta the end of baking.

Spread the veggies out on the pan so they roast rather than steam.

Use a rimmed baking sheet to catch any juices and avoid mess in the oven.

Let the chicken rest a few minutes after baking so the juices redistribute.
Serving Suggestions

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.

Storage and Freezing Instructions

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.

Frequently Asked Questions

Try These Chicken Dinner Recipes Next!

Recipe Card
Easy Mediterranean Sheet-Pan Chicken

Oriana Romero

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.

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 6 servings

Get Recipe Ingredients

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

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.

Yield: This recipe makes enough for a family of 4 (2 adults and 2 small kids). If you’re feeding hungry teens or bigger appetites, I recommend adding a couple of extra chicken thighs.

Garlic: It’s best to use a microplane to finely grate the garlic so it blends right into the cooking liquid, instead of leaving behind little burnt bits at the end.

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.

Food Allergy Swaps:
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.

Extra Recipe Tips For Success:

Pat the chicken dry before marinating to help the skin crisp up in the oven.

Use bone-in, skin-on chicken thighs—they stay juicy and flavorful. Keep an eye on the cooking time and check for an internal temp of 165°F (74°C).

Microplane the Garlic! It’s best to use a microplane to finely grate the garlic so it blends right into the cooking liquid, instead of leaving behind little burnt bits at the end.

Cut veggies into similar-sized pieces for even roasting. If you don’t want the tomatoes to be lightly charred, add them with the olive and feta at the end of baking.

Spread the veggies out on the pan so they roast rather than steam.

Use a rimmed baking sheet to catch any juices and avoid a mess in the oven.

Let the chicken rest a few minutes after baking so the juices redistribute.

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.

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.

Course dinner

Cuisine Mediterranean

Calories 511

Keyword chicken dinner egg-free recipe recipes sheet pan
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Oriana Romero

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August 26, 2025
No Time? These Chicken Recipes Are Ready in a Flash (30 minutes or less)

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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.

Sheet Pan Barbecue Bacon Chicken Fajitas

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!

Easy Sticky Bourbon Chicken

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.

The Best Eggless Chicken Cutlets (Easy & Crispy)

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.

Easy Korean Kimchi Chicken

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.

Super Easy Orange Chicken (No Frying & No Eggs)

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.

Easy Mustard Glazed Chicken

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!

Easy Instant Pot Mexican Shredded Chicken

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.

Easy Chicken Lo Mein

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.

Easy Moroccan Chicken

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.

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Oriana Romero

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August 24, 2025
Easy Lemon Chicken Orzo (One Pot)

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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

Allergy-Friendly and Simple: Made with everyday ingredients you probably already have, this recipe is easy to adapt for common food allergies—so everyone can enjoy it together.

No-Fuss Deliciousness: You don’t need fancy techniques or a long list of ingredients. Just simple, fresh flavors that come together in less than 40 minutes.

Bright & Cozy All at Once: The lemon adds a fresh, sunny zing, while the creamy orzo and tender chicken give you that comforting, hug-in-a-bowl feeling. It’s the perfect balance!

One-Pot: No juggling multiple pans or scrubbing a pile of dishes afterward—this whole meal cooks in a single pot! It’s the kind of recipe that makes weeknights easier and cleanup a breeze.

Picky-Eater Approved: This dish passed my toughest critics—my kids! It’s flavorful but familiar, making it a hit with the whole family.

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).

Chicken breasts: Boneless, skinless; cut into bite-size pieces. You can use chicken thighs for more flavor.

Salt & black pepper: Simple seasonings to enhance flavor.

Olive oil & butter: A mix for flavor and richness. Use dairy-free butter if needed.

Onion: Adds sweetness and depth to the dish.

Garlic: Fresh cloves for the best flavor.

Italian seasoning: A blend of herbs for an easy flavor boost.

Orzo: Small pasta that cooks quickly and soaks up the sauce beautifully.

Chicken broth: Adds savory depth—use low-sodium so you can control the salt.

Lemon juice: Fresh is best for that bright, zesty flavor.

Heavy cream: Makes the sauce creamy; swap for a dairy-free alternative if needed.

Parmesan cheese: For a salty, nutty finish—use vegan Parmesan if dairy-free.

Fresh baby spinach: For color, nutrition, and freshness.

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.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter is my favorite butter substitute for cooking.

Heavy Cream: You can use a non-dairy cream, such as Silk, Country Crock Plant Cream, or Califia Farms.

Parmesan Cheese: Use your favorite non-dairy Parmesan-style cheese. I like Violife Just Like Parmesan.

Gluten-Free: Swap the orzo for gluten-free pasta (adjust cooking time).

Process Overview: Step-by-Step Photos

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

Step 1 – Season Chicken

Season the chicken breast bites with salt and pepper.

Step 2 – Sear Chicken and Sauté Aromatics

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 2-3 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).

Step 3 – Simmer

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.

Step 4 – Finish & Serve

Turn the heat off, stir in the Parmesan, and cover the pot for 3-5 minutes or until it has thickened up to your liking. Taste and adjust seasoning, adding more salt and/or pepper, if necessary. Serve immediately.

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

Add spinach right at the end to keep it bright and fresh.

Taste and adjust lemon juice at the end—some like more zing!

Variations & Additions:

Add cooked peas or asparagus for extra veggies.

Stir in fresh herbs like parsley or basil before serving.

Use leftover rotisserie chicken—just skip the searing step and add it when the orzo is halfway cooked.

Potential Recipe Challenges & Pro Tips:

Orzo Sticking to the Bottom: Orzo can stick if left unattended. Pro Tip: Stir often while cooking and keep the heat at a gentle simmer.

Chicken Overcooking: Lean chicken breasts can dry out quickly. Pro Tip: Sear the chicken first for flavor, then let it finish cooking gently in the broth.

Too Much or Too Little Sauce: Orzo absorbs liquid fast. Pro Tip: If it looks too thick, add a splash of warm broth before serving.

Serving Suggestions

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 and Freezing Instructions

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.

Frequently Asked Questions

Try These One-Pot Meal Recipes Next!

Recipe Card

Easy Lemon Chicken Orzo (One Pot)

Oriana Romero

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!

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 8 serving

Get Recipe Ingredients

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

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.

Yield: This recipe makes a generous batch (about 8 servings), which is perfect if you love having leftovers for easy lunches or busy nights. If you don’t need that much, feel free to cut the recipe in half. I usually make the full batch and stash the extras in the fridge—future me is always grateful!

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.

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

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter is my favorite butter substitute for cooking.

Heavy Cream: You can use a non-dairy cream, such as Silk, Country Crock Plant Cream, or Califia Farms.

Parmesan Cheese: Use your favorite non-dairy Parmesan-style cheese. I like Violife Just Like Parmesan.

Gluten-Free: Swap the orzo for gluten-free pasta (adjust cooking time).

Extra Recipe Tips For Success:

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

Add spinach right at the end to keep it bright and fresh.

Taste and adjust lemon juice at the end—some like more zing!

Potential Recipe Challenges & Pro Tips:

Orzo Sticking to the Bottom: Orzo can stick if left unattended. Pro Tip: Stir often while cooking and keep the heat at a gentle simmer.

Chicken Overcooking: Lean chicken breasts can dry out quickly. Pro Tip: Sear the chicken first for flavor, then let it finish cooking gently in the broth.

Too Much or Too Little Sauce: Orzo absorbs liquid fast. Pro Tip: If it looks too thick, add a splash of warm broth before serving.

Variations & Additions:

Add cooked peas or asparagus for extra veggies.

Stir in fresh herbs like parsley or basil before serving.

Use leftover rotisserie chicken—just skip the searing step and add it when the orzo is halfway cooked.

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.

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.

Course dinner

Cuisine American

Calories 617

Keyword chicken dinner egg-free lemon pasta recipe

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Oriana Romero

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August 11, 2025
Eggless Chicken Parmesan

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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

All the Flavor, None of the Eggs!: You won’t miss the eggs—I promise! This egg-free version of Chicken Parmesan still has that delicious crispy breading, juicy center, and cheesy tomato topping we all love.

Crispy Outside, Juicy Inside: Using a simple flour-water dip before coating with seasoned breadcrumbs gives you that satisfying crunch, while keeping the chicken moist and tender on the inside.

Allergy-Friendly & Adaptable: This recipe is egg-free by design, and with a few swaps, it can be made gluten-free and dairy-free too. That means more people at your table can enjoy it safely and happily.

Comfort Food Classic: It’s one of those dishes that everyone loves. Pair it with pasta or a crisp salad, and dinner feels extra special.

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).

For the Chicken:

Chicken breasts: Boneless, skinless. Pound them to even thickness for even cooking.

Salt + Black Pepper + Garlic Powder: Simple but key to seasoning the chicken from the start.

Vegetable Oil: For shallow frying the breaded chicken. You can use any neutral oil you prefer.

For the Breading:

All-Purpose Flour: Helps the water coating stick. For gluten-free, use a 1:1 GF flour blend.

Water: Replaces the traditional egg wash and works surprisingly well.

Breadcrumbs: Regular or panko both work. Use gluten-free if needed.

Parmesan Cheese: Adds salty, nutty flavor to the breading. Use dairy-free parm if needed.

Italian Herb Blend + Garlic Powder: Boosts flavor in the coating.

Salt + Black Pepper: Enhances everything and brings out the flavor.

For the Topping:

Mozzarella Cheese: Shredded or sliced. Use dairy-free cheese if needed.

Marinara Sauce: Store-bought or homemade—whatever works for you!

Parmesan Cheese: Just a sprinkle on top makes everything better.

Fresh Basil: Optional but adds a pop of color and freshness.

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.

Dairy-Free: You can use dairy-free cheese alternatives such as those made from coconut or soy. For the cheese, look for a dairy-free shredded cheese that melts well, such as Violife Mozzarella and Violife Just Like Parmesan.

Gluten-Free: Swap all-purpose flour for a gluten-free blend and use GF breadcrumbs.

Potential Recipe Challenges & Pro Tips

Getting the Breading to Stick Without Eggs. Pro Tip: Dip the chicken in flour first, then into a water slurry before coating with the breadcrumb mixture. This gives the breadcrumbs something to grip onto!

Overcooking the Chicken. Pro Tip: Pound the chicken to even thickness before breading to help it cook evenly. Aim for an internal temperature of 165ºF—juicy and safe!

Soggy Bottom After Baking. Pro Tip: Let the breaded chicken rest on a wire rack after frying to keep it crisp. When baking with sauce and cheese, don’t overdo the sauce—just spoon it on top instead of covering the whole chicken.

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 – Get the Oven Going

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.

Step 2 – Slice and Flatten the Chicken

Step 3 – Set Up Your Breading Station

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.

Step 4 – Bread the Chicken

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.

Step 5 – Brown the Chicken

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.

Step 6 – Assemble and Bake

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!

Pound the chicken to about ½ inch thickness so it cooks evenly and quickly.

Don’t skip seasoning at each stage—layered flavor is the secret!

Use a wire rack to keep the breaded chicken crispy before baking.

Want extra crispy? Use panko breadcrumbs or toast your breadcrumbs before breading.

Variations & Additions:

Spicy Version: Add a pinch of red pepper flakes to the breadcrumb mixture.

Chicken Tenders: Use chicken tenders for a kid-friendly, quicker-cooking version.

Veggie Version: Try with eggplant slices instead of chicken for a meatless twist.

Serving Suggestions

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 and Freezing Instructions

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.

Frequently Asked Questions

Try These Chicken Breast Recipes Next!

Recipe Card

Eggless Chicken Parmesan

Oriana Romero

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.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 6 servings

Get Recipe Ingredients

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

Prepare and Flatten the Chicken:

Set Up Your Breading Station:

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.

Bread the Chicken:

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.

Brown the Chicken:

In a large skillet (cast iron works great), heat about 1/4 cup of oil over low to medium heat. Brown the chicken cutlets for about 3 – 4 minutes per side, or until they’re beautifully golden. You’re not cooking them all the way through here—just getting that delicious crust.Note: The amount of oil will depend on the size of your skillet. You’ll need about 1/4 inch (0.6 cm) of oil in the skillet — this should lightly cover the bottom, but not submerge the chicken.

Layer and Bake:

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!

Alternatively Baked the Chicken (Less Oil) Version:

Bake the Chicken:

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.

Finish with Toppings:

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!

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.

Breadcrumbs: For extra crispiness, use 1 cup of regular breadcrumbs and 1 cup of panko-style breadcrumbs.

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

Dairy-Free: You can use dairy-free cheese alternatives such as those made from coconut or soy. For the cheese, look for a dairy-free shredded cheese that melts well, such as Violife Mozzarella and Violife Just Like Parmesan.

Gluten-Free: Swap all-purpose flour for a gluten-free blend and use GF breadcrumbs.

Potential Recipe Challenges & Pro Tips:

Getting the Breading to Stick Without Eggs. Pro Tip: Dip the chicken in flour first, then into a water slurry before coating with the breadcrumb mixture. This gives the breadcrumbs something to grip onto!

Overcooking the Chicken. Pro Tip: Pound the chicken to even thickness before breading to help it cook evenly. Aim for an internal temperature of 165ºF—juicy and safe!

Soggy Bottom After Baking. Pro Tip: Let the breaded chicken rest on a wire rack after frying to keep it crisp. When baking with sauce and cheese, don’t overdo the sauce—just spoon it on top instead of covering the whole chicken.

Extra Recipe Tips For Success:

Pound the chicken to about ½ inch thickness so it cooks evenly and quickly.

Don’t skip seasoning at each stage—layered flavor is the secret!

Use a wire rack to keep the breaded chicken crispy before baking.

Want extra crispy? Use panko breadcrumbs or toast your breadcrumbs before breading.

Variations & Additions:

Spicy Version: Add a pinch of red pepper flakes to the breadcrumb mixture.

Chicken Tenders: Use chicken tenders for a kid-friendly, quicker-cooking version.

Veggie Version: Try with eggplant slices instead of chicken for a meatless twist.

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.

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.

Course dinner

Cuisine American

Calories 825

Keyword chicken egg-free recipe

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Oriana Romero

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August 3, 2025
Greek Chicken Recipe (30-Minute)

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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!

Ingredients for Greek Chicken and Rice

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.

Greek Chicken Thighs

Chicken Thighs: Juicy, flavorful dark meat that stays tender and moist during cooking.

Dried Oregano: A staple Mediterranean herb with earthy, slightly peppery notes.

Dried Thyme: Adds a warm, woodsy flavor that complements the other herbs.

Paprika: Brings a subtle smokiness and beautiful color to the dish.

Garlic Powder: A quick way to add mellow, savory garlic flavor throughout.

Kosher Salt: Enhances the natural flavors of the chicken and rice.

Red Pepper Flakes: Adds a subtle kick of heat to balance the lemon and herbs.

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.

Greek Lemon Rice

Olive Oil: Used to sauté and add richness to the rice and toppings.

Grape Tomatoes: Sweet, juicy bursts of flavor that roast beautifully.

Garlic: Freshly minced for bold, aromatic depth in the rice.

Dried Oregano: Infuses the rice with classic Greek flavor.

Turmeric: Gives the rice a warm, golden hue and mild, earthy taste.

Salt: Seasoning to bring out all the other flavors in the rice.

Spinach: Adds color, nutrients, and a soft, leafy texture.

Sun-Dried Tomatoes: Chewy, tangy, and sweet! With a concentrated tomato flavor.

Lemon Zest: Lifts the entire dish with a bright flavor.

Lemon Juice: Adds tang and freshness to balance the savory elements.

Cooked Rice: A hearty, neutral base that soaks up all the flavorful add-ins.

Feta Topping

Feta Cheese: Creamy and salty, it adds a rich contrast to the warm rice.

Extra Virgin Olive Oil: Adds smoothness and depth.

Lemon Juice: Provides brightness and cuts through the richness of the cheese.

Fresh Oregano: An aromatic enhancement for the Mediterranean profile.

Fresh Dill: Adds a pop of freshness!

Fresh Parsley: Clean tasting, it balances the bolder herbs.

Kalamata Olives: Briny and robust, they add a savory Mediterranean bite.

Black Pepper: Finishes the topping with a bit of complexity.

How To Make 30-Minute Greek Chicken and Rice

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.

Chicken

Season: Coat the chicken thighs with all the spices.

Sear: Add to a hot skillet with olive oil, skin-side down, then lower the heat and cook until golden.

Flip: Turn the chicken and cook until fully done and cooked through.

Rest: Transfer the chicken to a plate and set aside.

Rice

Sauté: Cook tomatoes, garlic, oregano, and salt in the same pan until the tomatoes soften.

Stir: Add spinach, rice, sun-dried tomatoes, lemon zest, lemon juice, and more tomatoes. Drizzle in oil if dry.

Finish

Mix: In a bowl, combine feta, olive oil, lemon juice, herbs, and olives.

Combine: Stir half of the feta mixture into the rice.

Slice: Cut the rested chicken and arrange it on top of the rice. Cover briefly to warm through.

Top: Finish with the remaining feta mixture and a sprinkle of fresh herbs.

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!

Little Extras That Make a Big Difference

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!

FAQs For This Easy One-Skillet Greek Chicken and Rice Dish

Can I make this recipe with chicken breasts?

Yes, you can! Thighs cook longer so the time may be different, just be aware of that.

Can you make this Greek chicken dish in advance?

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.

I don’t love olives, what else can I use?

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.

Is this dish good for kids?

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!

Adapted from Julia’s Album

Watch How This Greek Chicken Recipe is Made…

Other One Pan Meals You’ll Love

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For the Chicken

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

Heat a cast-iron skillet over medium high heat. Add 2 Tablespoons of olive oil. Add chicken thighs, top down and turn the heat down to medium. Cook the chicken for 5 minutes on one side, watching for signs of over browning, reduce heat to low-medium if needed. (Refer to our post on how to cook chicken in a pan for the easiest way to know if the chicken is cooked without cutting into it or a thermometer.)

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.

Make the Rice

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

Prepare the Topping

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

Bring 1 ¼ – 1 ½ cups of water to boil in a saucepan. Add the rice along with some salt and stir. Place the lid on and turn down to a simmer for 15 minutes or until tender.
This will yield approximately 2 ¼ – 2 ½ cups of rice.

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.

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August 2, 2025
One Pan Mexican Chicken Skillet with Zucchini

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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.

Why You’ll Love this Mexican Chicken Skillet

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:

Easy. Can you chop and sit? You can make this chicken skillet! (And you can also handle this tasty Ground Beef Enchilada Skillet.)

Healthy. Veggies, lean protein, whole grains…the gang is all here.

Tex-Mex Inspired. Like Cafe Rio Chicken and Chopped Tex Mex Salad, these flavors are easy to love, especially for kids!

Adaptable. This recipe is a cinch to make your own. Try different veggies, beans, no beans, meats etc and make it the way your family likes it!

Basically, if you want a simple, healthy, delicious meal that’s ready ASAP, Mexican chicken skillet is for you!

One Pan Mexican Chicken Skillet with Zucchini

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.

Taco Tuesday Idea

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.

The Ingredients

Chicken. I always keep a few chicken breasts and thighs in my freezer for quick one-pan recipes like this easy Mexican chicken.

Pinto Beans. Adds fiber and protein!

Zucchini and Squash. Who wants to worry about a side, this is a one-pot-wonder!

Spices. You can’t have a Mexican dish without flavor.

Tomatoes. I like to throw in tomatoes which lighten things up.

Cheese. No explanation needed.

Toppings. Always add all the toppings like avocado and lime juice!

Substitutions

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).

Zucchini. Feel free to use yellow or green instead of both.

Beans. My secret to getting this one-pan wonder on the table in under 30 minutes is to ditch the bigger, longer cooking ingredients and instead go for a fiber option like beans.

Spices. The key to quick meals is to well season them so you don’t need a lot of ingredients but still get the flavor.

Cheese. Use any cheese you love!

How to Make One Pan Mexican Chicken Skillet with Zucchini

Brown the Chicken and Seasonings. (Adding seasonings to a hot pan “blooms” the flavor even more.) Remove from pan.

Saute zucchini and onions.

Toast the garlic and season with salt and pepper.

Assemble everything back in the pan along with the pinto beans and chicken broth. It’s almost time to eat!

Sprinkle the top with cheese and place under a broiler or add a lid on top to melt the cheese.

Garnish according to tastes with cilantro, avocado and more!

Storage Tips

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

To Reheat. Reheat in the microwave or on the stovetop with a splash of chicken stock or water to keep it from drying out. Add a little squeeze of lime to help freshen it up.

To Freeze. Place leftovers in an airtight freezer-safe storage container in the freezer for up to 2 months. Let thaw overnight in the refrigerator then reheat.

Watch How this Recipe is Made…

▢ Olive Oil

▢ 2 Chicken Breasts, diced

▢ 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

▢ 1 Zucchini, chopped

▢ 1 Yellow Squash, chopped

▢ ½ Red, Yellow or White Onion, minced

▢ 3 Cloves Garlic, minced

▢ Salt and Black Pepper, to taste

▢ 1 Can Pinto Beans, 15 oz, drained

▢ ⅓ Cup Chicken Broth, *optional

▢ 1 Package Tillamook Spicy Mexican Cheese Blend, 8 oz, or cheese of choice

▢ ½ Cup Tomatoes, diced

▢ 1 Avocado, chopped

▢ Cilantro, chopped

▢ ½ Lime, juiced

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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.

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Sweet Basil

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July 27, 2025
Treating Hashimoto’s Disease (Hypothyroidism) Naturally with Diet | NutritionFacts.org

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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.

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Michael Greger M.D. FACLM

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June 26, 2025
Chemical Safety, Cultivated Meat, and Our Health | NutritionFacts.org

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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.

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Michael Greger M.D. FACLM

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June 5, 2025
Food Safety and Cultivated Meat | NutritionFacts.org

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What are the direct health implications of making clean meat—that is, meat without animals?

In a 1932 article in Popular Mechanics entitled “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.

Doctor’s Note:

This is the first in a three-video series on cultivated meat. Stay tuned for The Human Health Effects of Cultivated Meat: Antibiotic Resistance and The Human Health Effects of Cultivated Meat: Chemical Safety.

I previously did a video series on plant-based meats. Check them in the related posts below.

The videos are also all available in a digital download from a webinar I did: The Human Health Implications of Plant-Based and Cultivated Meat for Pandemic Prevention and Climate Mitigation.

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Michael Greger M.D. FACLM

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May 27, 2025
30 Minute Meal Plan #1

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

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Holly Nilsson

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October 30, 2024
Chicken Enchiladas

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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.

Sides: Serve with cilantro lime rice and a Mexican corn salad.

Storing Leftovers

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.

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Chicken Enchilada Recipe

This chicken enchilada recipe makes a cheesy, savory, and comfroting casserole.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Cook ModePrevent 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.

Calories: 520 | Carbohydrates: 39g | Protein: 41g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 110mg | Sodium: 1547mg | Potassium: 362mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1332IU | Vitamin C: 20mg | Calcium: 474mg | Iron: 3mg

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

Course Casserole, Chicken, Dinner, Entree, Lunch, Main Course

Cuisine American, Mexican

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

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Holly Nilsson

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October 19, 2024
Fall Chicken Stew with Quinoa and Butternut Squash – Oh Sweet Basil

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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.

I’m making a loaf of easy herbed focaccia bread to dip in this scrumptious fall chicken stew!

What Do I Need to Make Fall Chicken Stew?

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

Grains: Quinoa (Trader Joe’s Harvest Grains Blend)

Olive Oil

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 minutes

Cook Time: 50 minutes

Total Time: 1 hour 15 minutes

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.

3 Cups Butternut Squash, peeled, seeded & chopped into ½-inch pieces, about 1.5 pounds

3 ½ Cups Chicken Broth, low sodium

1 ½ Pounds Rotisserie Chicken, chopped

1 Tablespoon Olive Oil

1 Yellow Onion, medium, finely chopped

1 teaspoon Kosher Salt

4 Cloves Garlic, minced

1 ½ teaspoons Dried Oregano

1/2 teaspoon Ground Cumin

1/4 teaspoon Nutmeg

1 Can Diced Tomatoes, 14oz, petite diced

2/3 Cup Quinoa, uncooked

1 teaspoon Orange Zest

1 Cup Kale, chopped, *optional

Freshly Ground Black Pepper, to taste

1/4 Cup Flat-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.

3 Cups Butternut Squash, 1 teaspoon Kosher Salt, Freshly Ground Black Pepper

Bake the remaining squash until very tender, an additional 15 minutes. Mash this squash with the back of a fork. Set aside.

In a large dutch oven over medium heat add olive oil.

1 Tablespoon Olive Oil

Add the onion and cook, stirring occasionally, until onion is starting to turn transleucent, 8 to 10 minutes.

1 Yellow Onion

Add the salt, minced garlic, oregano, cumin and nutmeg. Cook, stirring, for 1 additional minute.

4 Cloves Garlic, 1 ½ teaspoons Dried Oregano, 1/2 teaspoon Ground Cumin, 1/4 teaspoon Nutmeg

To the pot, add tomatoes, butternut squash pieces, mashed butternut squash and stir to combine.

1 Can Diced Tomatoes

Stir in chicken broth, quinoa and kale (if using). Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.

3 ½ Cups Chicken Broth, 2/3 Cup Quinoa, 1 Cup Kale

Stir the chicken, orange zest and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.

1 ½ Pounds Rotisserie Chicken, 1 teaspoon Orange Zest

Stir in parsley and serve.

1/4 Cup Flat-Leaf Parsley

Serving: 1cupCalories: 117kcalCarbohydrates: 20gProtein: 4gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 2mgSodium: 752mgPotassium: 433mgFiber: 3gSugar: 3gVitamin A: 6075IUVitamin C: 23mgCalcium: 75mgIron: 2mg

Author: Sweet Basil

Course: 50 of the Best Easy Soup Recipes for Families

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Carrian Cheney

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October 12, 2024
Copycat Chick-Fil-A Nuggets and Sauce [+Video] – Oh Sweet Basil

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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 easy homemade 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 minutes

Cook Time: 20 minutes

Brining Time: 4 hours

Total Time: 4 hours 35 minutes

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.

1/4 Cup Honey, 2 Tablespoons Yellow Mustard, 1 teaspoon Dijon Mustard, 2 Tablespoons Hickory BBQ Sauce, 2 teaspoons Lemon Juice, 1/2 Cup Mayonnaise

Serving: 8nuggetsCalories: 773kcalCarbohydrates: 29gProtein: 27gFat: 61gSaturated Fat: 11gPolyunsaturated Fat: 20gMonounsaturated Fat: 27gTrans Fat: 0.02gCholesterol: 97mgSodium: 797mgPotassium: 525mgFiber: 1gSugar: 15gVitamin A: 241IUVitamin C: 2mgCalcium: 48mgIron: 2mg

Author: Sweet Basil

Course: 200+ Easy Appetizers Recipes, 300 + Back to School Recipes Every Kid Loves, Mom’s Best 100 Easy Chicken Recipes

Cuisine: American

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Sweet Basil

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October 9, 2024
Old Fashioned Chicken and Dumplings

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Chicken and dumplings is 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!
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Old Fashioned Chicken and Dumplings

Old fashioned chicken and dumplings is a family favorite meal that is comforting and delicious.

Prep Time 30 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 45 minutes

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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.

Calories: 464 | Carbohydrates: 32g | Protein: 26g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 322mg | Potassium: 599mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4060IU | Vitamin C: 4.4mg | Calcium: 77mg | Iron: 2.8mg

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

Course Main Course

Cuisine American

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

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Holly Nilsson

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October 8, 2024
Brickbat: Nobody Here but Us Chickens

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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.

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Charles Oliver

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October 8, 2024
Ancient Grain Arugula Salad – Simply Scratch

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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:

for the dressing:

garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.

onion powder – Lends additional bold oniony flavor.

kosher salt – Enhances the flavors in the recipe.

apple cider vinegar – For tang and acidity.

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!

Click Here For More Panera Copycat recipes!

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: 4 servings

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 minutes

Cook Time: 16 minutes

Total Time: 41 minutes

FOR THE CIDER VINAIGRETTE:

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1-2 pinches kosher salt

1 tablespoon apple cider vinegar

1 tablespoon white balsamic vinegar

1/4 cup apple cider

2 tablespoons olive oil

1 (heaping) teaspoon dijon mustard

1 teaspoon honey

MAKE THE CHICKEN:

juice from 1 small lemon, about 2 tablespoons

1 tablespoon olive oil

1 tablespoon grated garlic

1 tablespoon fresh sage, minced

1/2 tablespoon fresh rosemary, minced

1/2 tablespoon fresh thyme leaves, minced

1/2 teaspoon paprika

1 pound boneless skinless chicken thighs, or thin-cut chicken breasts

kosher salt

black pepper, freshly ground

olive oil spray, for grill pan

FOR THE SALAD:

5 ounces baby arugula

2 cups coleslaw mix, green cabbage and carrots

1 apple, sliced into matchsticks (fuji, honeycrisp or cosmic crisp)

1 cup red seedless grapes, halved

8 ounces cooked grains, quinoa, brown rice and lentils (*see notes)

1/4 cup toasted 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.

Serving: 1serving, Calories: 422kcal, Carbohydrates: 36g, Protein: 29g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 0.02g, Cholesterol: 108mg, Sodium: 241mg, Potassium: 762mg, Fiber: 5g, Sugar: 16g, Vitamin A: 1024IU, Vitamin C: 25mg, Calcium: 120mg, Iron: 3mg

Author: Laurie McNamara

Course: Salads

Cuisine: American

This recipe was originally posted on November 2, 2020 and has been updated with clear and concise instructions, new photography and helpful information.

This post may contain affiliate links.

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Laurie McNamara

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October 6, 2024
Brunswick Stew

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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…

Did you enjoy this Brunswick Stew Recipe? Leave a comment and rating below.

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Brunswick Stew

This Brunswick Stew is hearty, meaty, and savory.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Cook ModePrevent your screen from going dark

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.

Calories: 506 | Carbohydrates: 65g | Protein: 30g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 1491mg | Potassium: 873mg | Fiber: 5g | Sugar: 33g | Vitamin A: 564IU | Vitamin C: 18mg | Calcium: 119mg | Iron: 4mg

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

Course Chicken, Dinner, Main Course, Pork, Soup

Cuisine American

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

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Holly Nilsson

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October 5, 2024
Ultreia, Split Lip chef opening “sleazy French street food” concept

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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.

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

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Jonathan Shikes

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October 3, 2024

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