Our garlic butter chicken is a super easy stovetop chicken recipe consisting of tender, juicy chicken tenders topped with a garlic butter sauce that is all ready in just 10 minutes!
This chicken is so rich and buttery and the whole recipe can be made in one skillet which is always a win! A quick meal with an easy cleanup is what I need e’ry day especially on busy weeknights!
You all know we love to get our kids in the kitchen and this is my oldest’s favorite chicken recipe. It is one of her go-to recipes when it’s her turn to make dinner.
Do you all cook with your kiddos? I know, it’s more work, more mess, and more stress…at least in the beginning. But I swear that it will change your lives, your relationships, and in the process, you’ll create capable and self-sufficient children. Not to mention the memories you’ll share forever.
Now I picture Peyton making this recipe in college and for her own family someday. That’s just pure joy for me! I’m getting sidetracked, but cook with your kids, people! You’ll never regret it!
Ingredients for Garlic Butter Chicken
Ok, back to this chicken…it doesn’t take many ingredients to make this easy chicken recipe. Most of these will be items you already have on hand. Here is your ingredients list:
Chicken Tenders: cook quickly, white meat that is similar meat to the chicken breast but smaller
Smoked Paprika: you can use regular paprika instead, but we just love the smoky flavor of the smoked paprika
Poultry Seasoning: Montreal chicken seasoning is a great option
Butter: adds so much richness and is the base for the sauce
Garlic: packs all the flavor, use fresh and mince it
Italian Seasoning Blend: you can buy an Italian seasoning blend or create your own, it is typically made of a blend of oregano, basil, thyme and rosemary (and occasionally marjoram)
Cooking White Wine: you can absolutely use regular white wine (use a dry wine) or chicken broth if you don’t want to use alcohol
Salt and Pepper: flavor
Lemon Juice: fresh is best of course
Parsley: fresh, minced fine
The measurements for each ingredient can be found in the recipe card at the end of this post.
Tips for Making Garlic Butter Chicken
Here are a few tips for making this recipe:
Use a cast iron skillet. If you don’t have one, a regular skillet will get the job done, but a cast iron skillet just sears so beautifully!
Season the chicken tenders with the smoked paprika, poultry season and S & P before cooking and let it rest.
Let the chicken get a good sear on it. Don’t mess with it, let it get golden and delicious!
Deglaze! Whether you are using wine or broth, deglazing the pan after cooking the chicken brings all the flavor and is crucial to the success of this dish.
Add some broccoli florets, asparagus spears, green beans or whatever your favorite veggie is to the skillet after your flip the chicken and let it cook until tender.
Hitting the chicken with some salt and lemon juice at the end brightens up the dish and adds a whole new layer of flavor.
What to Eat with Garlic Butter Chicken
We love to serve this garlic butter chicken over a bed of rice or on top of a pile of mashed potatoes. It is also a great protein to add to a salad…my favorite lunch these days!
You can absolutely use chicken thighs or breasts. Your cook time will be longer so it won’t be as quick, but the flavor will still be fantastic.
If you go with boneless skinless thighs (use 3-4), you’ll want to sear the chicken on the first side for about 5-7 minutes and then flip and cook for another 4-5.
If you go with boneless skinless chicken breasts (use 2-3), pound them out so that they are an even thickness, and then sear on the first side for 6-8 minutes and then on the other side for another 4-5.
What If I Don’t Have a Cast Iron Pan?
It’s okay! You should buy a cast iron pan, but it’s ok. The best substitutes for a cast iron skillet are a stainless steel skillet or a dutch oven. You want a pan that can get super hot and conducts heat well.
Can I Make this Recipe Dairy Free?
Yes, but butter, oh butter…it’s so so good! If you have to substitute it for dietary reasons, you can swap it 1:1 with olive oil or ghee.
Storing and Reheating
Store leftovers in an airtight container in the fridge. It will keep for up to 4 days. Reheating chicken can be tricky because it tends to dry out. I like to reheat it on the stove top with a little chicken broth to keep it moist.
Grab some chicken tenders and whip up this quick and easy chicken dinner! The whole family is going to love this garlic butter chicken.
More QUICK AND EASY DINNER IDEAS:
Servings: 4
Prep Time: 2 minutesmins
Cook Time: 8 minutesmins
Total Time: 10 minutesmins
Description
Our garlic butter chicken is a super easy stovetop chicken recipe consisting of tender, juicy chicken tenders topped with a garlic butter sauce that is all ready in just 10 minutes!
Season the chicken tenders with smoked paprika, poultry seasoning, salt and pepper. Set aside.
6 Chicken Tenders, 1 ¼ teaspoons Smoked Paprika, 1/2 teaspoon Poultry Seasoning, Salt and Pepper
Heat a cast-iron skillet on medium high heat and add a good drizzle of olive oil. Add the chicken tenders. Cook for 1-2 minutes or until browning, then turn over and start cooking the other side, about another 2 minutes. Push the chicken tenders to the side of the skillet, away from the high heat.
Add the cooking white wine and using a wooden spoon to scrape up any bits and deglaze the pan.
1/2 Cup Cooking White Wine
Add the butter followed by the garlic and Italian seasoning on top of the chicken tenders and stir to combine well.
Add salt if needed and lemon juice and continue to cook the chicken tenders until they are slightly charred on the both sides and cooked through.
1 1/2 teaspoons Lemon Juice
Add the chopped parsley, stir to combine well. Turn off the heat and serve with an additional squeeze of lemon.
Parsley
For the broccoli, I chopped up 1-2 crowns of broccoli, placed them on a baking sheet, drizzled them with olive oil and sprinkled with salt and pepper, then roasted them at 450 degrees for 15 minutes.
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Chicken gnocchi soup is creamy, cozy, and easy to make!
This soup is one of my favorites because it’s got a rich flavor and is fully loaded with chicken, gnocchi, and fresh veggies.
It’s hearty since it’s packed with chicken, gnocchi, and vegetables.
It’s absolutely delicious—and cooking the chicken right in the broth means more flavor and easier prep.
This soup is versatile; add in your own favorite veggies and leftover chicken, or swap the gnocchi for pasta.
This recipe is budget friendly and can be stretched to feed a crowd with extra veggies or gnocchi.
What You’ll Need For Chicken Gnocchi Soup
Chicken: I use boneless, skinless breasts in this recipe, but chicken thighs will work just fine, too. If using leftover chicken or rotisserie chicken, add it in step 5 to heat through.
Gnocchi: I use shelf-stable gnocchi in this recipe but frozen can be used as well. If you don’t have gnocchi, use tortellini, ravioli, or a medium-shaped pasta. Depending on the shape of the pasta, you may need to adjust the cooking time slightly.
Vegetables: Fresh carrots, celery, spinach, and savory Italian seasonings add flavor and extra nutrients to chicken gnocchi soup. You can also add your own favorite veggies like green peas or sliced mushrooms.
Broth: Use a box of prepared chicken broth (or homemade) with cream to keep the broth creamy without being too heavy.
How to Make Chicken Gnocchi Soup
Soften the onion in oil in a Dutch oven (recipe below). Add broth, raw chicken breasts, vegetables, and seasonings and simmer.
Add the gnocchi and let it simmer until tender.
Shred the chicken and thicken the soup before serving.
Storing Soup
Chicken gnocchi soup can be stored in the refrigerator. The gnocchi may soak up some of the broth so thin it with a little bit of water or broth if needed.
Freeze portions in zippered bags for up to 2 months. Gnocchi will be less firm once thawed but will still taste great.
More Easy Chicken Soups
From chicken noodle to this Olive Garden copycat chicken gnocchi soup, these recipes are cozy, comforting, and easy to make!
Did you enjoy this Chicken Gnocchi Soup? Leave a rating and a comment below.
5 from 51 votes↑ Click stars to rate now! Or to leave a comment, click here!
Chicken Gnocchi Soup
Chicken gnocchi soup has a creamy and flavorful broth filled with vegetables, tender chicken and soft gnocchi.
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
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In a large pot, heat olive oil over medium heat. Add onion and garlic and cook until softened.
Add broth, chicken breasts, carrots, celery, Italian seasoning, & bay leaf. Bring to a boil, reduce heat to a simmer, and cook 20 minutes or until chicken is cooked through.
Remove chicken and shred (or chop). Set aside.
Meanwhile, bring the broth back to a simmer and add gnocchi. Simmer 10 minutes.
Stir in cream, shredded chicken, and spinach. Simmer 3-4 minutes or until spinach is wilted.
Combine cornstarch with 3 tablespoons water. Stir into the simmering broth a little at a time to reach desired consistency. You may not use all of the cornstarch.
Discard bay leaf. Taste, season with salt and pepper, and serve immediately.
To save time, while the onion and garlic is cooking chop the carrots and celery. Raw chicken helps to flavor the broth. Bone-in chicken (skinless) can be used and will need about 10 minutes extra cook time. If using cooked chicken, it can be added at the end with the spinach to heat through. If using homemade gnocchi, it can be a bit more delicate. Cook it separately and add it to each bowl when serving. If you’d like a thicker soup, increase the cornstarch. Leftovers will keep in an airtight container in the refrigerator for 3-4 days, and in the freezer for 2 months.
This chicken broccoli rice casserole is a comfort food classic.
Chicken and broccoli are baked in a creamy, three-cheese sauce with rice under a crispy breadcrumb topping.
Quick & easy, this cheesy chicken broccoli rice casserole is a one-pot meal that saves you time in the kitchen.
It’s a quick stovetop casserole with a homemade sauce.
Enjoy it for meals or lunches all week long.
What You’ll Need for this Casserole
Chicken: This recipe starts with cooked chicken; use rotisserie chicken or any leftover chicken or turkey. You can also poach chicken breasts and shred them.
Broccoli: I prefer the texture of fresh broccoli florets, but frozen broccoli will also work. You can replace it with other vegetables like cauliflower, sliced carrots or mushrooms.
Rice: Instant rice (such as Minute Rice) is a timesaver and makes this recipe quick to prepare. If you’d like, precook white or brown rice most of the way and then use it in place.
Cheese Sauce: The sauce for this recipe is simple. Feel free to change the cheese based on what you have on hand but ensure you’re using at least one cheese with a bold flavor.
Variations
Instead of breadcrumbs, try some homemade crispy fried onions or crushed Ritz crackers as a crispy topping.
How to Make Chicken Broccoli Rice Casserole
Cook onion and garlic in butter in an oven-safe pot. Stir in cream cheese, herbs, broth, rice, and broccoli.
Once the rice is tender, add bite-size pieces of chicken, sour cream, and both kinds of cheese.
Top with cheddar and breadcrumbs and bake (recipe below).
Leftovers?
Keep leftover chicken broccoli casserole in an airtight container in the refrigerator for up to 4 days and reheat portions in the microwave.
Freeze portions in freezer-safe containers for up to one month and thaw overnight in the refrigerator.
You can freeze a fully baked and cooled casserole by lining the casserole dish with foil and gently lifting it out once frozen. Wrap in foil and plastic wrap and freeze for up to 6 months. Thaw and reheat as detailed above.
Cozy Casseroles
Did your family love this Chicken Broccoli Rice Casserole? Leave a rating and a comment below.
4.97 from 64 votes↑ Click stars to rate now! Or to leave a comment, click here!
Chicken Broccoli Rice Casserole
Try this cheesy one-pot chicken broccoli rice casserole for a tasty all-in-one meal!
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Total Time 55 minutesminutes
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Preheat oven to 375°F.
In a Dutch oven or large oven-safe pot, cook onion in butter over medium heat until tender, about 4 minutes. Add garlic and cook just until fragrant.
Stir in cream cheese, oregano, and basil. Cook until creamy. Add chicken broth, rice, and broccoli.
Bring to a boil, turn off heat, and cover. Let sit undisturbed for 5 minutes.
Once the rice has rested and is tender, stir in chicken, sour cream, and cheese. Season with salt and pepper.
Top casserole with cheddar and breadcrumbs (if using).
Bake uncovered for 20 minutes or until heated through and cheese is lightly browned.
If you don’t have cooked chicken, you can use about 1 lb of fresh chicken breasts and cut them into bite-sized pieces. Season with salt & pepper and pan-fry the chicken pieces in 2 teaspoons of oil over medium-high heat until no pink remains, about 7-8 minutes. If you do not have a dutch oven or oven safe pan, make it in in a pot on the stovetop, then transfer to a 3qt or 9×13 pan. Bake as directed.
Pasta: Medium pasta shapes like penne, shells, ziti, bowtie, or rotini are the perfect size for the sauce to cling to.
Ranch: I add a packet of ranch dressing mix to make this recipe quick. If you don’t have ranch seasoning mix, use the seasoning blend in the notes.
Cheesy Sauce: This recipe is all about the cheesy ranch sauce. A little bacon fat adds flavor, while broth keeps it from being too rich.
Bacon: Short on time? Buy a pack of bacon crumbles to sprinkle on top of so many recipes.
Variations
Add-Ins: Try throwing in some veggies like chopped broccoli, green peas, or frozen mixed vegetables, or top with frozen tater tots.
How to Make Chicken Bacon Ranch Casserole
Cook bacon until crisp (recipe below).
Melt cream cheese, broth, cream, and ranch seasoning. Whisk in cheese.
Toss the sauce with pasta and transfer to a baking dish.
Top with cheese and bacon and bake until bubbly.
Storing and Reheating
Chicken bacon ranch casserole can be assembled today and kept in the fridge to be baked tomorrow.
Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat portions in the microwave with a little milk stirred in to loosen the cheese sauce.
Freeze portions in freezer-safe containers for up to a month. Thaw overnight in the refrigerator before reheating.
Sides for Chicken Bacon Ranch Casserole
Did you make this Chicken Bacon Ranch Casserole? Leave a comment and a rating below.
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Chicken Bacon Ranch Casserole
Penne pasta is drenched in cheesy ranch sauce and topped with bacon and cheddar for a classic comfort meal.
Prep Time 10 minutesminutes
Cook Time 37 minutesminutes
Total Time 47 minutesminutes
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Preheat oven to 375°F. Grease a 9×13 baking dish.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package directions. Drain well and set aside.
Meanwhile, in a large skillet, cook the bacon over medium heat just until crisp. Transfer the cooked bacon to a paper towel lined plate, reserving 2 tablespoons of bacon grease in the pan (add butter if needed).
Turn the heat down to medium-low and stir in the cream cheese. Whisk until smooth and melted. Gradually add in the broth and cream whisking until smooth. Stir in the ranch seasoning.
Remove from the heat and whisk in 1 cup of cheddar cheese and the parmesan cheese. Taste and season with salt & pepper if desired.
Add the drained pasta, chicken, and sauce to the prepared baking dish. Mix everything together and top with the remaining cheddar cheese. Sprinkle with bacon. Bake 20 minutes or until bubbly and cheese is melted.
Replace the ranch seasoning mix with the following:
This Apricot Chicken Recipe is so easy to make and goes from the stovetop to the table in less than 30 minutes.
Tender chicken thighs are simmered in a tangy-sweet apricot glaze that’s both easy and delicious.
It’s a simple chicken dish that uses ingredients likely already on hand.
It’s a perfect balance between sweet and savory.
Apricot chicken is made in one skillet for easy cleanup.
Ingredients For Apricot Chicken
Chicken: I use boneless skinless thighs in this recipe since they’re tender and stay juicy. You can also use chicken cutlets or chicken breasts cut into 1-inch pieces.
Seasonings: Garlic, onion, and ginger give the chicken a savory, umami flavor that balances out the sweetness of the apricot jam. Add some sriracha or red pepper flakes for a little heat.
Apricot Preserves:Apricot preserves or jam can be used in this recipe. Jelly is made with juice, jam is made with mashed fruit, and preserves are made with whole fruit, so based on your choice, the consistency of the sauce can change a little bit.
Sauce: In addition to the preserves, this recipe uses soy sauce for salty umami flavor along with apple cider vinegar to balance the sweetness and Dijon for flavor.
Variations
Switch out the apricot preserves for orange marmalade to make an orange chicken style dish.
Stir in some sliced water chestnuts in Step 5.
How to Make Apricot Chicken
Season chicken and brown according to the recipe below.
Move chicken to one side of the skillet and deglaze pan with water.
Add remaining ingredients and bring to a simmer until chicken is cooked through.
Serve over rice. Garnish with sesame seeds, sliced almonds, and green onions, if desired.
Got Leftovers?
Keep leftover apricot chicken in a covered container in the refrigerator for up to 4 days.
Leftovers are great chopped and added to a stir fry.
Reheat portions in the microwave or the air fryer.
Freeze portions in zippered bags for up to a month and thaw in the refrigerator before reheating.
What Sides Pair with Apricot Chicken?
Besides rice, apricot chicken can be mixed with ramen or low-carb zoodles. Use any extra apricot sauce on a side of bok choy or broccolini.
Did your family love this Apricot Chicken? Leave us a rating and a comment below.
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Apricot Chicken
Apricot chicken combines tender chicken with a sweet and tangy apricot glaze, creating a delicious meal that’s perfect for any night of the week.
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
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In a medium bowl, toss the chicken with onion powder, garlic powder, ginger, and salt.
In a 10-inch skillet, heat the oil over medium-high heat. Add the chicken and brown for 2-3 minutes per side without stirring.
Stir and move the chicken to one side of the skillet.
Reduce the heat to medium and add the water to the skillet. Use a spatula to scrape up any brown bits.
Add the jam, ketchup, cider vinegar, Dijon, soy sauce, and red pepper flakes if using. Bring to a gentle simmer, adjusting the heat if needed, and let simmer about 7 minutes or until the chicken is cooked through.
Serve over rice.
For a thicker sauce, remove cooked chicken from pan and let sauce simmer for a few minutes more. Apricot chicken can be stored in an airtight container in the fridge for up to 4 days.
These Eggless Homemade Chicken Nuggets are crispy on the outside, juicy on the inside, and super kid-friendly. They’re a healthier, tastier version of those frozen chicken nuggets we all grew up with. Plus, it’s completely egg-free, which is perfect if you’re managing food allergies. You can make a big batch, freeze them, and have homemade nuggets ready anytime you need them. It’s a total win for busy days! You’ll feel great knowing exactly what’s going into your food—no weird additives, just real chicken and simple ingredients.
Oriana’s Thoughts On The Recipe
Okay, let’s be real for a second—who doesn’t love chicken nuggets? In my house, they’re basically a food group. But with all the store-bought options full of who-knows-what, I wanted to come up with a version that’s not only healthier but also something I feel good about feeding my kids. These eggless homemade chicken nuggets are the answer!
If you’ve got little ones dealing with food allergies like mine, you know how important it is to keep things simple and safe. No eggs here, but trust me—the breading stays perfectly crispy and intact. That’s a win! Plus, these nuggets are super picky-kid-approved, so I know they’ll disappear fast, no matter how fussy the eater.
I love how easy it is to make a big batch and freeze some for later. They come out crispy on the outside, juicy on the inside, and they’re SO much better than the store-bought stuff. And knowing they’re made with real chicken and no weird additives? Total mom win!
Let’s face it—grabbing a bag of chicken nuggets from the store is convenient. But have you ever thought about making your own at home? Trust me, it’s easier than you think and comes with some pretty sweet perks!
1. You Control the Ingredients When you make your own nuggets, you know exactly what’s going in them. No weird preservatives or mystery ingredients—just real chicken, your favorite seasonings, and a crispy coating you can be proud of.
2. Healthier, Fresher, Better Store-bought nuggets are often loaded with extra salt, fat, and artificial stuff you don’t need. By making them at home, you can use better-for-you ingredients. Whether you prefer gluten-free breadcrumbs or want to cut back on sodium, it’s completely in your hands. Plus, homemade nuggets just taste fresher!
3. Safe for Food Allergies If you or someone in your family has a food allergy, cross-contamination can be a real concern with store-bought options. By making your own chicken nuggets, you eliminate that worry. You know your kitchen, your tools, and your ingredients are all safe and allergen-free, giving you total peace of mind.
What I Love About This Recipe
Feel-Good Family Food: Nothing feels better than knowing exactly what you’re feeding your family. These homemade chicken nuggets are made from simple, real ingredients—no preservatives or artificial additives. They’re healthier than what you’d find in the frozen food aisle, and I love that!
Allergy-Friendly: If you’re navigating food allergies, these are a lifesaver. No eggs here, but the breading is still crisp and delicious! I know how tricky it can be to avoid allergens, so this recipe makes me feel secure, knowing what’s going into each bite.
Better Than Store-Bought: These nuggets are miles better than the packaged ones. With juicy, real chicken inside and a crunchy, flavorful coating outside, it’s hard to beat. Plus, there’s no mystery meat here—just wholesome, easy-to-pronounce ingredients!
Picky-Kid-Approved: If you’ve got a kiddo who turns their nose up at everything, give these a try. They’re crispy, juicy, and oh-so-tasty. I have yet to meet a child who doesn’t ask for seconds!
Freezer Friendly: These nuggets freeze beautifully! Just pop a batch in the freezer, and you’ll have homemade chicken nuggets on hand whenever hunger strikes. They reheat like a dream, staying crispy and delicious.
Potential Cons Of The Recipe
Extra Effort: While these nuggets are awesome, they do require a bit more effort than grabbing a bag from the store. You’ll need to prep and cook the chicken, which can take a little time.
Tips To Mitigate These Cons
Time-Saving: Since making these takes a bit more effort, freezing extra batches means you only do the work once, and you’ll have ready-to-cook nuggets for future meals. You can just grab them from the freezer and bake or air-fry when you need a quick, homemade snack or meal. Remember to spritz olive oil or avocado oil spray before baking, which helps everything crisp up perfectly! I promise you that they are worth the extra effort!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Boneless skinless chicken: The star of the show! Note: I like to use chicken breasts, but chicken thighs work well, too. You can also use 93% lean ground chicken.
Salt, garlic powder, onion powder, paprika, and pepper: These seasonings are key for flavor. Note: You can adjust to taste, but don’t skip them—they make the nuggets so flavorful!
Olive oil: This adds moisture to the nuggets.
All-purpose flour & water: These two form the base of our egg-free coating. They work together to bind the breadcrumbs to the chicken.
Breadcrumbs and Panko: A mix of both gives the perfect balance of crunch. Regular breadcrumbs coat the chicken, while panko adds extra crispiness. Note: You can also use crushed cornflakes instead of panko.
Olive oil or avocado oil spray: A generous mist before baking gives the nuggets that crispy, golden finish! Note: You can also use melted butter if you prefer.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make the Chicken Mixture
Place the chicken in the food processor and pulse until the chicken is minced. Next, add the 1 teaspoon salt, 1 teaspoon garlic powder, onion powder, paprika, ¼ teaspoon pepper, and olive oil. Process until combined.
Step 2 – Form The Chicken Nuggets
Portion the chicken mixture out using a 1 tablespoon scoop, then shape it into nugget form (a rectangular-ish shape) with your hands. Place them on a baking tray or large plate lined with parchment paper. From a pound of chicken, you’ll get about 16 chicken nuggets, about 30 g each.
Tip: If the mixture is too soft to shape into nuggets, place it in the refrigerator for a few minutes to firm up. Also, lightly wet your hands when forming the nuggets to make the process easier.
Step 3 – Prepare The Breading Station
In a shallow bowl, combine the flour and water. In a second shallow bowl, mix breadcrumbs, panko, 1 teaspoon salt, 1 teaspoon garlic powder, and ¼ teaspoon black pepper.
Step 4 – Dip And Coat
Dip the chicken nuggets in the flour mixture, shake off excess, and then into the breadcrumb mixture, making sure to coat each piece evenly and thoroughly on all sides. Press with your hand, shake off excess, and place on a large dish or cutting board. Let the chicken nuggets rest for 10 minutes.
Tip: Once they are breaded, you can freeze them flat for 1 hour, then transfer them to Ziploc bags and store them for up to 3 months. When ready to bake them, bake frozen nuggets as directed next.
Step 5 – Bake
Transfer the nuggets to a lined baking sheet. Spray both sides of the chicken generously with oil. Bake for 10 minutes, then flip the nuggets and cook for another 8 – 10 minutes, or until the internal temperature of the chicken reaches 165º F.
Recipe Tips
Make sure to form your chicken nuggets into evenly sized pieces so they cook at the same rate.
Don’t rush the breading process! Press those breadcrumbs into the chicken for a coating that stays in place.
A generous spray of oil before baking will give your nuggets that crispy finish without the need for deep frying.
Food Allergy Swaps
Gluten-Free: If you’re gluten-free, swap the all-purpose flour for a gluten-free flour blend, and use gluten-free breadcrumbs and panko. If you want to avoid dairy, just make sure your breadcrumbs don’t contain any sneaky dairy ingredients.
Variations & Additions
Spicy: Want to kick it up a notch? Try adding a little cayenne or chili powder for a spicy twist.
Cheesy: You could also mix in some Parmesan cheese with the breadcrumbs for extra flavor.
Dipping Sauce: For a different dipping experience, these nuggets are great with honey mustard, BBQ sauce, eggless ranch, or even a tangy yogurt dip!
Serving Suggestions
These nuggets pair perfectly with a side of sweet potato fries, a fresh salad or fruit, or even some homemade mac and cheese. For a fun twist, you could serve them in wraps or on slider buns with a little mayo and lettuce!
Storing and Freezing Instructions
Store Leftovers: Allow your nuggets to cool completely. Place your cooled nuggets in an airtight container and store them in the fridge. They’ll stay fresh for up to 3-4 days. When you’re ready to eat, reheat refrigerated nuggets in the oven at 350° F (180° C) for about 10-15 minutes to keep them crispy.
Freeze Cooked Chicken Nuggets: To freeze, let the cooked nuggets cool completely, then transfer them to an airtight container or zip-top bag. They’ll keep in the freezer for up to three months. When you’re ready to enjoy them, reheat them in the oven or air fryer until crispy and heated through.
Freeze Uncooked Chicken Nuggets: Once they are breaded, you can freeze them flat for 1 hour, then transfer them to Ziploc bags and store them for up to 3 months. When ready to bake them, bake frozen nuggets in the oven at 350° F (180° C) for 20-22 minutes.
Frequently Asked Questions
Can I make these gluten-free?
Absolutely! Just swap the flour, breadcrumbs, and panko for gluten-free alternatives. Read more details above.
How do I get the breadcrumbs to stick without eggs?
The flour and water mixture acts like glue, helping the breadcrumbs adhere to the chicken. Pressing the breadcrumbs into the chicken also ensures a solid coating.
Can I fry these instead of baking?
Yes! You can fry them in a bit of oil on the stovetop for a crispier, more traditional nugget experience.
How do I reheat frozen nuggets?
Simply bake them at 350° F (180° C) for 15 – 18 minutes or pop them in the air fryer for 10 -12 minutes until heated through and crispy.
These Eggless Homemade Chicken Nuggets are crispy on the outside, juicy on the inside, and super kid-friendly. They’re a healthier, tastier version of those frozen chicken nuggets we all grew up with. Plus, it’s completely egg-free, which is perfect if you’re managing food allergies. You can make a big batch, freeze them, and have homemade nuggets ready anytime you need them. It’s a total win for busy days! You’ll feel great knowing exactly what’s going into your food—no weird additives, just real chicken and simple ingredients.
Prep Time 20 minutesmins
Cook Time 20 minutesmins
Total Time 40 minutesmins
Servings 16nuggets
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Preheat oven to 400º F (200º C). Line a baking sheet with parchment paper.
Place the chicken in the food processor and pulse until the chicken is minced. Next, add the 1 teaspoon salt, 1 teaspoon garlic powder, onion powder, paprika, ¼ teaspoon pepper, and olive oil. Process until combined.
Portion the chicken mixture out using a 1 tablespoon scoop, then shape the chicken mixture into nugget form (a rectangular-ish shape) with your hands. Place them on a baking tray or large plate lined with parchment paper. You’ll get about 16 chicken nuggets from a pound of chicken, about 30 g each.Tip: If the mixture is too soft to shape into nuggets, place it in the refrigerator for a few minutes to firm up. Also, lightly wet your hands when forming the nuggets to make the process easier.
In a shallow bowl, combine the flour and water.
In a second shallow bowl, mix breadcrubms, panko, 1 teaspoon salt, 1 teaspoon garlic powder, and ¼ teaspoon black pepper.
Dip the chicken nuggets in the flour mixture, shake off excess, and then into the breadcrumb mixture, making sure to coat each piece evenly and thoroughly on all sides. Press with your hand, shake off excess, and place on a large dish or cutting board. Let the chicken nuggets rest for 10 minutes. Spray both sides of the chicken generously with oil.Tip: Once they are breaded, you can freeze them flat for 1 hour, then transfer them to Ziploc bags and store them for up to 3 months. When ready to bake them, bake frozen nuggets as directed next.
Transfer nuggets to a lined baking sheet. Spray both sides of the chicken generously with oil or melted butter.
Bake for 10 minutes and then flip the nuggest and cook for another 8 – 10 minutes or until the internal temperature of the chicken reaches 165º F (74° C).
Chicken: You can use skinless, boneless chicken breasts or thighs. You can also use already-ground chicken (93% lean). In that case, omit the food processor step. Just mix the ground chicken with the seasonings.Store Leftovers: Allow your nuggets to cool completely. Place your cooled nuggets in an airtight container and store them in the fridge. They’ll stay fresh for up to 3-4 days. When you’re ready to eat, reheat refrigerated nuggets in the oven at 350° F (180° C) for about 10-15 minutes to keep them crispy.Freeze Cooked Chicken Nuggets: To freeze, let the cooked nuggets cool completely, then transfer them to an airtight container or zip-top bag. They’ll keep in the freezer for up to three months. When you’re ready to enjoy them, reheat them in the oven or air fryer until crispy and heated through.Freeze Uncooked Chicken Nuggets: Once they are breaded, you can freeze them flat for 1 hour, then transfer them to Ziploc bags and store them for up to 3 months. When ready to bake them, bake frozen nuggets in the oven at 350° F (180° C) for 20-22 minutes.Food Allergy Swaps:Gluten-Free: If you’re gluten-free, swap the all-purpose flour for a gluten-free flour blend, and use gluten-free breadcrumbs and panko. If you want to avoid dairy, just make sure your breadcrumbs don’t contain any sneaky dairy ingredients.Recipe Tips:
Make sure to form your chicken nuggets into evenly sized pieces so they cook at the same rate.
Don’t rush the breading process! Press those breadcrumbs into the chicken for a coating that stays in place.
A generous spray of oil before baking will give your nuggets that crispy finish without the need for deep frying.
Variations & Additions:
Spicy: Want to kick it up a notch? Try adding a little cayenne or chili powder for a spicy twist.
Cheesy: You could also mix in some Parmesan cheese with the breadcrumbs for extra flavor.
Dipping Sauce: If you want a different dipping experience, these nuggets are great with honey mustard, BBQ sauce, eggless ranch, or even a tangy yogurt dip!
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
I grew up in a Chinese food-loving family, eating my first restaurant meals in Oakland’s vibrant Chinatown. My love of food but lack of cooking experience led to me Le Cordon Bleu in Paris, where I graduated with a Diplôme de Cuisine in French cooking.
After culinary school, I learned how to test and edit recipes in test kitchens at Cook’s Illustrated and CHOW, falling in love with the process of rigorously testing recipes to make sure they were foolproof for the home cook. I’ve worked with thousands of recipes over the past 15 years, including developing recipes for the James Beard-award winning Mister Jiu’s in Chinatown cookbook.
Living in the delicious diversity of San Francisco, I never get tired of finding new ingredients or cuisines to try. My favorite type is Cantonese home cooking — I’m on a quest to recreate the dishes my grandmother used to make. All the food I test at home is eagerly tasted and enjoyed by my husband, Hayden, and daughter, Sophie, while our little dog, Mochi, looks wistfully on.
Wisconsin health officials initiated a recall of eggs following an outbreak of salmonella infections among 65 people in nine states — including Colorado — that originated on a Wisconsin farm.
The Wisconsin Department of Health Services said in a statement Friday that among those infected by salmonella are 42 people in Wisconsin, where the eggs are believed to have been sold.
“The eggs were distributed in Wisconsin, Illinois and Michigan through retail stores and food service distributors,” the department said. “The recall includes all egg types such as conventional cage-free, organic, and non-GMO, carton sizes, and expiration dates in containers labeled with ‘Milo’s Poultry Farms’ or ‘Tony’s Fresh Market.’”
The U.S. Centers for Disease Control and Prevention confirmed in a statement on its website that 65 people in nine states were infected by a strain of salmonella, with 24 hospitalizations and no deaths as of Friday. The states include Wisconsin, Illinois, Michigan, Minnesota, Iowa, Virginia, Colorado, Utah and California, the agency said.
One case has been reported in Colorado to date, according to the CDC.
The egg recall was undertaken by Milo’s Poultry Farms LLC of Bonduel, Wisconsin, the CDC said.
“Anyone who purchased the recalled eggs is advised to not eat them or cook with them and to throw them away. Restaurants should not sell or serve recalled eggs,” the Wisconsin health department said.
The department advised anyone who ate the eggs and is experiencing symptoms to contact a health care provider. Symptoms include diarrhea, abdominal pain, fever and vomiting lasting for several days, the statement said.
The U.S. Department of Agriculture in July announced new measures to limit salmonella in poultry products. The proposed directive included requiring poultry companies to keep salmonella levels under a certain threshold and test for the presence of six particularly sickening forms of the bacteria, three found in turkey and three in chicken.
Bacteria exceeding the proposed standard and identification of any of the strains would prevent poultry sales and leave the products subject to recall.
The CDC estimates salmonella causes 1.35 million infections annually, most through food, and about 420 deaths. The Agriculture Department estimates there are 125,000 infections from chicken and 43,000 from turkey each year.
Pantry Staples, Nothing Fancy: One of my favorite things about this recipe is that it’s made with simple ingredients I usually already have at home. Things like olive oil, canned tomatoes, and dried oregano are staples in my pantry. No need to run out for anything complicated—just grab what’s in your kitchen, and you’re set!
Bold, Hearty Flavors: The flavors in this dish are so well-rounded. Between the savory mushrooms, briny olives, and sweet carrots, each bite brings a balance of comfort and richness. The balsamic vinegar adds that perfect pop of tanginess, making every bite just a little special.
Dinner in 30 Minutes: This Chicken Cacciatore comes together fast! In just half an hour, you have a meal that looks and tastes like you spent way more time on it. It’s one of those meals that doesn’t compromise on flavor, even when you’re short on time.
Cozy Any Time of the Year: Whether it’s a chilly fall evening or a summer night, this recipe hits the spot. It’s warming and comforting, but it’s not too heavy, making it perfect for any season.
Stovetop or Crockpot—You Choose!: I love options! If you’re in a hurry, stovetop is the way to go. But if you want to set it and forget it, this recipe works beautifully in a crockpot, too. Both methods give you tender, juicy chicken every time.
Versatile Pairings: Another perk of this recipe is how easy it is to pair. Serve it over pasta, creamy mashed potatoes, buttery polenta, or even rice. You really can’t go wrong with how you decide to plate it!
Chicken Cordon Bleu is a fancy-sounding dish that’s actually easy to make at home.
In this recipe, tender chicken breasts, smoky ham and swiss cheese are rolled jelly roll style and baked in the oven until the chicken is tender and juicy.
To make it extra special, it’s served with a simple creamy Dijon sauce.
Chicken Cordon Bleu is a fancy-sounding French dish that’s surprisingly easy to make at home. “Cordon Bleu” translates from French to blue ribbon.
This dish is made with chicken breasts filled with ham and Swiss cheese and then breaded and fried or baked.
It’s easy to make with simple ingredients.
This recipe is oven-baked to make it easy.
The Swiss cheese can be replaced with your favorite.
This chicken cordon bleu recipe can be made ahead of time and baked before serving.
What You’ll Need To Make Cordon Bleu
Chicken: Choose smaller chicken breasts if possible (around 5 to 6 oz) so the rolls don’t get too big. Pound the chicken to ½-inch thick using the flat side of a meat mallet.
Ham: Thin slices of deli ham are the easiest to roll, but leftover baked ham can be used in for cordon bleu as well. If using leftover ham, it can be diced or thinly sliced. Substitute ham for prosciutto or smoked turkey if you’d like.
Cheese: Swiss cheese is the traditional choice for cordon bleu. Swap out the Swiss for provolone (slightly tangy) or even cheddar cheese!
Breadcrumbs:I prefer the finer crumbs of seasoned breadcrumbs for a light, even coating. You can replace it with seasoned Panko breadcrumbs or use a combination.
How to Make Seasoned Bread Crumbs
To make bread crumbs, run dry bread through a food processor. If you have regular bread crumbs or Panko crumbs, they can be seasoned by adding 1/4 teaspoon each of garlic powder, onion powder, and salt. Stir in 1/2 teaspoon parsley and a pinch of oregano.
Chicken Cordon Bleu Sauce
This cordon bleu sauce recipe is an easy homemade Dijon cream sauce. It’s simple to make with of Dijon mustard, Worcestershire sauce, and parmesan cheese.
Not only does this sauce pair well with my chicken cordon bleu recipe, it’s also great on veggies.
How to Prepare Chicken for Rolling
Place a boneless skinless chicken breast on a cutting board and cover it with plastic wrap (to keep the juices from splattering).
Use the flat side of a meat mallet or tenderizer and gently pound the chicken to ¼-inch thick.
If the chicken breast is really thick, you can butterfly it open before pounding.
Be firm but gentle when pounding so the chicken thins out but doesn’t get damaged or fall apart.
How to Make Chicken Cordon Bleu
Prepare the chicken breasts (above). Layer the ham and Swiss cheese on each breast.
Roll each chicken breast jelly roll style. Roll the chicken in melted butter and then seasoned breadcrumbs.
Bake per the recipe below. While the chicken is baking, prepare the sauce.
Voila! A fancy restaurant meal that really is easy to make at home. I love to serve Chicken Cordon Bleu with a fresh side and either mashed potatoes or rice. Add steamed or roasted vegetables like broccoli, green beans, or asparagus.
This baked chicken cordon bleu recipe can be made ahead of time. Feel free to double the recipe to feed a crowd.
Roll and dredge the chicken breasts according to the recipe below. Place them on a wire rack on top of a baking sheet and lightly cover with plastic wrap. Store the prepared cordon bleu in the refrigerator for up to 24 hours. Bake as directed, adding 5 minutes to the baking time.
Storage and Leftovers
Store leftover chicken cordon bleu in an airtight container in the fridge for up to 4 days.
Reheat in the microwave to heat it through and then lightly pan fry it to crisp the outside. Leftover cordon blue can also be reheated in the air fryer at 320°F for 13-18 minutes.
Savory Stuffed Chicken
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Chicken Cordon Bleu
Chicken Cordon Bleu easy to make with tender chicken breasts stuffed with layers of ham and Swiss cheese.
Prep Time 20 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour10 minutesminutes
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Preheat the oven to 350°F. Spray a baking dish or rimmed baking sheet with cooking spray or line with parchment paper.
Place the chicken breasts in between two pieces of plastic wrap and, using the flat side of a meat tenderizer, pound to ¼-inch thick (*see note). Season with ½ teaspoon of Kosher salt and ¼ teaspoon of pepper.
Top each chicken breast with 1 slice of ham and about 1 oz cheese. Roll the chicken jelly-roll style. Secure with a toothpick.
Combine melted butter and garlic in a small dish. Mix breadcrumbs and thyme in a separate bowl. Dip each chicken roll in butter and then into the breadcrumb mixture.
Place in a baking dish and bake 35-40 minutes or until the chicken reaches a internal temperature of 165°F.
To make the sauce, melt the butter in a small saucepan over medium heat. Add the flour and cook for 1 minute.
Add in milk and wine a little bit at a time stirring after each addition until the mixture is smooth. Add in Dijon, bouillon and Worcestershire. Bring to a boil while whisking and reduce heat. Simmer for 1 minute.
Remove from heat and stir in parmesan cheese. Season with salt and pepper to taste.
Remove the toothpicks from the chicken. Serve immediately with the sauce.
Preparing The Chicken: If the chicken breast is really thick, you can butterfly it open by cutting it in half across the breast to form two smaller cutlets. Be firm but gentle when pounding so the chicken thins out but doesn’t get damaged or fall apart. Swap out the boneless skinless chicken breasts for chicken cutlets. Cutlets will be smaller than whole chicken breasts so you might like to make a couple of extra rolls. Double This Recipe: This baked chicken cordon bleu recipe can feed as few as four or double the recipe and have a fancy dinner party for 8. How to Prepare Ahead: Roll and dredge the chicken breasts per the recipe below. Place them on a rack on top of a baking sheet and lightly cover them with plastic wrap. Prepared cordon bleu can be refrigerated for up to 24 hours. If prepared ahead of time, add 5 minutes to the cooking time.
Never made a Smoked Whole Chicken on a Traeger? Don’t fret, it’s easy! In this post, we give step by step instructions on how to smoke a whole chicken. It is juicy, tender and packed with flavor. You might even like it more than our Traeger Chicken Breast, smoked chicken thighs, or our smoked chicken wings.
Traeger Smoked Whole Chicken Recipe
Whole chicken recipes are really difficult to sort through. I’ve made enough of them, all of which claimed to be the best of the best but all were just cooked chicken. I mean, just because it’s a whole bird does not mean it has to be difficult, time consuming and especially not bland.
So I got all obsessed. We love our slow cooker whole chicken, our whole roasted chicken and our spatchcock chicken, but we needed a smoked version! I decided to make a whole chicken that you’d order in a restaurant over the steak. I know, I know, but really, this smoked whole chicken is going to knock your dang socks clean off of you.
Why, why is that a saying? Knock your socks off? What about your shoes? Why didn’t we knock those off first? Who are all of these people walking around in socks?
Actually, it’s me.
If you know me, if you’re a friend or a neighbor you know that I’m ALWAYS in socks because my feet are ALWAYS cold.
Smoked Whole Chicken Ingredients
Believe it or not, you only need a handful of ingredients to make a Traeger smoked chicken. This Traeger whole chicken recipe has three main components: the dry rub used to flavor the smoked chicken, the few extra ingredients needed to actually smoke the chicken, and the ingredients needed to make a gravy from the pan drippings.
Here’s what you’ll need to make a smoked whole chicken on a Traeger:
Note that adding a pan of apple juice to the smoker creates a delicious steam that keeps the meat moist and adds flavor as well.
How to Smoke a Whole Chicken
Smoked whole chicken does not need much time or attention at all. The most important step starts out the morning of, or even the night before is fine.
The most important step is to rinse, dry and set the bird in the fridge to dry out the skin. If you absolutely don’t have time or you forget, no biggie, it will still turn out awesome, but it does make for a better skin on the whole chicken.
Here are the basic steps to making a Traeger smoked chicken:
Place a rinsed and dried chicken in the fridge all day to dry out the skin.
Heat the smoker.
Mix the chicken dry rub together.
Sprinkle a little dry rub in the cavity of the bird. Using kitchen twine, tie together the legs if needed.
Mix the remaining spice mixture with softened butter.
Pull the chicken skin up and loosen it from the meat. Spread the butter under the skin and all over the meat and then the rest all over the outside of the bird.
Fill a pan with the juice and if your smoker permits, place it on the bottom rack and the chicken on the rack right above it.
Smoke the bird breast side up for about an hour to an hour and half until the internal temperature reaches 165 degrees F. Remove to rest while you whisk up the drippings.
How Long to Smoke a Whole Chicken
Depending on the size of your bird, it’ll need to smoke for roughly 60 to 80 minutes at 375 degrees F. You’ll know your smoked whole chicken is done when it reaches an internal temperature of 165 degrees F on a meat thermometer.
What are the Best Wood Pellets for Smoking Chicken?
We love to use cherry or apple wood chips when we smoke chicken. Hickory, mesquite, pecan and oak are all great options too.
How to Make Gravy from Pan Drippings
I will never forget roasting my first chicken, calling my mom and saying, “Now, how do I make a gravy? Is there a packet I buy?”
Silence, followed by “that’s what the pan drippings are for.” More silence, this time from me. 😬
Here’s how to make gravy from pan drippings:
Strain out any bits that you don’t want from the drippings in the apple juice, reserving all liquids.
If you couldn’t gather drippings, add 1 cup of chicken broth.
Bring the liquids to a simmer in a skillet with raised sides.
Whisk cornstarch and water together in a dish and whisk into the gravy until desired thickness.
Brush over the chicken or use to dip pieces of chicken in.
NOTE: If you’re not a big gravy fan, whip up a batch of our homemade bbq sauce to dip this chicken in.
How Long Will Smoked Chicken Keep?
A smoked chicken will keep for 7 days in the refrigerator in an airtight container.
Can You Freeze Smoked Chicken?
Smoked chicken can be frozen for 1 month. A FoodSaverwill help you to be able to get the best results as it sucks out the air and vacuum seals the meat.
What to Serve with a Whole Chicken
Congrats! You’ve just smoked a whole chicken. Now the question is, what should you serve with your delicious Traeger whole chicken?
Here are a few of our favorite chicken side dishes to give you some ideas:
Tips for the Best Smoked Whole Chicken
The dry rub is the most important part of flavoring a whole chicken. Dry rub goes both under and over the skin, but I’ve found that throwing a little in the cavity makes the spices bloom out and increase flavor from inside out too.
We use fresh thyme leaves in the spice rub as it brings on a little different flavor than dried thyme. It transforms the chicken into something a lot more delicious and wonderful. If you must used dried thyme, use half the amount of fresh as it’s a condensed version and stronger.
As for the smoked paprika in the dry rub — find it. The end. It is not the same to use regular paprika. Really, smoked paprika is incredible. You can find it at most stores, but it’s sold on Amazon as well if you need it.
Learn how to cook a delicious and juicy smoked whole chicken on your Traeger grill with this step-by-step guide. Impress your friends and family with this flavorful dish that is perfect for any occasion.
More Traeger Recipes:
Servings: 6
Prep Time: 15 minutesmins
Cook Time: 1 hourhr20 minutesmins
15 minutesmins
Total Time: 1 hourhr50 minutesmins
Description
Never made a Smoked Whole Chicken on a Traeger? Don’t fret, it’s easy! In this post, we give step by step instructions on how to smoke a whole chicken.
Prevent your screen from going dark
Smoke the Whole Chicken:
If you have time, put the chicken on a plate, uncovered in the fridge for at least 2 hours or up to a whole day to dry out the skin.
Remove the chicken from the fridge and sprinkle 1 tablespoon of the spices into the cavity of the chicken.
Add the butter to the remaining spices and mix until it forms a smooth paste.
6 Tablespoons Unsalted Butter
Lift the skin of the chicken and rub 1/2 the butter on the meat under the skin and the remaining butter/spice mixture all over the bird.
Fill a foil pan with the apple juice and place it on the lowest rack and the chicken, breast side up on the rack above it. If you cannot do this, the chicken will have to go next to the pan and you will have to add 1 cup chicken broth to the juice after for the gravy.
16 oz Apple Juice, Foil Pan
Cook for 60-80 minutes, or until an instant read thermometer registers 165 degrees F. Ours took 70 minutes because it was a bigger bird.
Remove to a tray and allow to rest for 15-20 minutes. Do not cut before that.
Make the Gravy:
Meanwhile, bring the accumulated juices and the drippings to a simmer in a skillet over medium heat.
Pan of apple juice and drippings from the Traeger
Combine the cornstarch and water and slowly, while whisking add to the gravy. Continue whisking until thickened.
1 teaspoon Cornstarch, 1 teaspoon Water
Slice the chicken and brush with the gravy. Serve!
If you don’t have drippings leftover, just use 1 cup of chicken broth to make the gravy.
Left over chicken can be kept in the refrigerator for one week.
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!
Oriana’s Thoughts On The Recipe
This Mustard Glazed Chicken is one of those dishes that checks all the boxes—easy, delicious, and kid-approved. Even my pickiest eater can’t resist it! You know how it is, right? Finding something the whole family will eat without complaints feels like winning the lottery, and this recipe is definitely a winner.
What I love most about this recipe is how tender and juicy the chicken turns out, with that perfect balance of sweet and tangy from the mustard glaze. The flavors are so well-rounded that it’s hard to believe you only need six ingredients! Plus, everything comes together in just one skillet, which means less time spent on cleanup and more time enjoying dinner with the family.
I always appreciate recipes that are simple enough for a busy weeknight but still taste like you put in a lot of effort. This is one of those recipes. With just a few pantry staples, you can whip up a meal that feels special yet requires minimal fuss. Trust me, once you try it, you’ll add this to your regular rotation in no time!
What I Love About This Recipe
Made with 6 Ingredients in ONE Skillet!: Who doesn’t love a one-skillet meal? With just six ingredients, this recipe is as easy as it gets. You don’t need to fuss over multiple pans or a long list of ingredients. Everything comes together in one skillet, making both cooking and cleanup a breeze.
Tender, Juicy, and Bursting with Flavor!: The secret to this dish is the perfect balance of flavors in the glaze, which seeps into the chicken as it cooks, making every bite tender and juicy. It’s amazing how such simple ingredients can produce such a flavorful dish.
A Hit with the Whole Family, Even the Picky Eaters!Finding a recipe that everyone loves is no easy feat, especially when you have picky eaters at the table. But this Mustard-Glazed Chicken gets rave reviews from the entire family every single time. The subtle sweetness of honey combined with the tangy mustard creates a flavor profile that appeals to both kids and adults alike.
Potential Cons Of The Recipe
While this recipe is pretty perfect, there are a couple of things to keep in mind.
Sweet-Savory Flavor: The glaze can be a bit on the sweeter side, which might not be everyone’s cup of tea. If you’re not a fan of sweet-savory combinations, this might be something to consider.
Chicken Texture: Depending on the cut of chicken you use, you might need to adjust the cooking time to ensure the chicken stays juicy and doesn’t dry out.
Tips To Mitigate These Cons
Adjust Sweetness: To balance out the sweetness of the glaze, you can reduce the amount of honey slightly or add an extra splash of apple cider vinegar for more tang.
Control the Chicken Doneness: If you’re concerned about overcooking the chicken, use a meat thermometer to check for doneness (165° F is the safe temperature for chicken). Also, if chicken breasts are too dry for your taste, consider using thighs instead of breasts, as they tend to be more forgiving and stay juicier.
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).
Oil: You can use olive oil, avocado oil, or any other cooking oil you prefer.
Boneless, Skinless Chicken Breasts or Thighs: Both work well; I used breasts because that is what my family prefers, but if you prefer a juicier cut, go for thighs. They’re a bit more forgiving and stay tender even if cooked slightly longer.
Salt and Black Pepper: To lightly season the chicken!
Scallions: These add a mild onion flavor that complements the glaze perfectly. Note: You can substitute with regular onions or shallots if needed.
Honey: This adds sweetness to balance out the tangy mustard and vinegar.
Whole-Grain Mustard: It’s the star of the glaze, adding texture and a deep, tangy flavor. Dijon mustard can also work in a pinch, but whole-grain is recommended for that extra bite.
Soy Sauce: This adds a savory umami element to the glaze, rounding out the sweetness and tanginess. Note: You can substitute with tamari or coconut aminos for a gluten-free option.
Apple Cider Vinegar: It adds acidity to the glaze, helping to cut through the sweetness and balance the flavors. Note: White wine vinegar, rice vinegar or even lemon juice can be used as substitutes.
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 – Brown The Chicken
Heat a large skillet over medium-high heat and add 1 tablespoon oil. Add the chicken and lightly season the chicken with salt and pepper. Brown chicken for about 2 minutes on each side and brown on each side. Set chicken aside on a plate. NOTE: The cooking time can vary depending on the thickness of your chicken.
Step 2 – Mix The Sauce Ingredients
Add the white part of the scallions, honey, mustard, soy sauce, and vinegar to the same skillet and mix to combine. Bring to a boil over medium heat for 2 – 3 minutes until sauce thickens a bit.
Step 3 – Add Chicken And Reduce The Sauce
Add chicken back to the skillet and coat each side with the sauce. Reduce heat to medium-low, and cook gently for 6 – 8 minutes or until the chicken is no longer pink and the inside temperature reaches 165º F. The sauce should look caramelized. NOTE: The cooking time can vary depending on the thickness of your chicken.
Step 5 – Garnish And Serve
Turn off the heat. Stir in scallion greens. Serve hot with the sauce
Recipe Tips
Chicken: On this occasion, I used chicken breasts, but you can substitute them for chicken thighs or drumsticks. Keep in mind that bone-in chicken takes about twice as long to cook.
Preheat Your Skillet: Make sure your skillet is nice and hot before adding the chicken. This will give the chicken a beautiful sear and lock in those juices.
Rest the Chicken: Let the chicken rest for a few minutes before serving. This allows the juices to redistribute, making the chicken even juicier.
Food Allergy Swaps
Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
Honey-Free: Substitute honey with maple syrup or agave nectar.
Mustard Allergy: If you have a mustard allergy, this recipe might not be for you. Check out my other chicken recipes!
Variations & Additions
Add Vegetables: Toss in some vegetables like bell peppers, snap peas, or asparagus to make this a one-pan meal.
Spice It Up: Add a pinch of red pepper flakes to the glaze for a bit of heat.
Herb It Up: Fresh herbs like thyme or rosemary can be added for an extra layer of flavor.
Serving Suggestions
This mustard-glazed chicken pairs beautifully with a side of roasted potatoes, steamed green beans, or a simple mixed greens salad. For a heartier meal, serve it over a bed of fluffy rice or quinoa to soak up that delicious glaze.
Storing and Freezing Instructions
Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave to avoid drying out the chicken.
Freezing: You can freeze the cooked chicken in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
Can I use bone-in chicken?
Yes, you can use bone-in chicken, but keep in mind that the cooking time will be longer. Make sure to adjust accordingly and check for doneness.
What other proteins can I use?
This glaze works well with pork chops, shrimp, or chicken meatballs! Just adjust the cooking time based on the protein you choose.
Can I use another type of mustard?
Dijon mustard can also work in a pinch, but whole-grain is recommended for that extra bite.
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!
Prep Time 5 minutesmins
Cook Time 20 minutesmins
Total Time 25 minutesmins
Servings 4
Instructions
Heat a large skillet over medium-high heat and add 1 tablespoon oil. Add the chicken and lightly season the chicken with salt and pepper. Brown chicken for about 2 minutes on each side and brown on each side. Set chicken aside on a plate. NOTE: The cooking time can vary depending on the thickness of your chicken.
Add white part of the scallions, honey, mustard, soy sauce, vinegar to the same skillet and mix to combine. Bring to a boil over medium heat for 2 – 3 minutes until sauce thickens a bit.
Add chicken back to the skillet and coat each side with the sauce. Reduce heat to medium-low, and cook gently for 6 – 8 minutes or until the chicken is no longer pink and the inside temperature reaches 165º F. The sauce should look caramelized. Turn off the heat. Stir in scallion greens. Serve hot with the sauceNOTE: The cooking time can vary depending on the thickness of your chicken.
Chicken: On this occasion, I used chicken breasts, but you can substitute them for chicken thighs or drumsticks. Keep in mind that bone-in chicken takes about twice as long to cook. Store: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.Freeze: After cooking, allow the chicken to cool, then place it in a freezer container. Freeze for up to 3 months. When ready to serve, thaw in the refrigerator, preferably overnight. Reheat covered in the oven at 350º F until warmed through or covered over low heat over the stove. Food Allergy Swaps:
Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
Honey-Free: Substitute honey with maple syrup or agave nectar.
Mustard Allergy: If you have a mustard allergy, this recipe might not be for you. Check out my other chicken recipes!
Recipe Tips:
Chicken: On this occasion, I used chicken breasts, but you can substitute them for chicken thighs or drumsticks. Keep in mind that bone-in chicken takes about twice as long to cook.
Preheat Your Skillet: Make sure your skillet is nice and hot before adding the chicken. This will give the chicken a beautiful sear and lock in those juices.
Rest the Chicken: Let the chicken rest for a few minutes before serving. This allows the juices to redistribute, making the chicken even juicier.
Variations & Additions:
Add Vegetables: Toss in some vegetables like bell peppers, snap peas, or asparagus to make this a one-pan meal.
Spice It Up: Add a pinch of red pepper flakes to the glaze for a bit of heat.
Herb It Up: Fresh herbs like thyme or rosemary can be added for an extra layer of flavor.
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.
Chicken: This recipe uses cooked chicken, so it’s great for leftovers or rotisserie chicken (or even leftover roast turkey). If needed, you can use poached chicken.
Broccoli: Fresh or frozen broccoli can be used. I prefer the texture of steamed fresh broccoli florets; however, frozen can be used.
Sauce: Chicken Divan sauce is a shortcut sauce made with condensed mushroom soup, sour cream, milk, and seasonings. While some recipes use mayonnaise, I prefer the lighter flavor and texture of sour cream.
Cheese: I add cheddar cheese to the mix and on top for great flavor.
Topping: Butter and Panko breadcrumbs give this Chicken Divan casserole a little crunch. No Panko? Try seasoned bread crumbs or crushed Ritz crackers instead!
Variations
Veggies:You can add cauliflower, asparagus, or your favorite veggie.
Seasonings: Change the seasonings and add your favorite herbs, I love to add ½ teaspoon curry powder.
Soup:Any “cream of” soup will work in this recipe, including cream of chicken soup.
Leftovers can be stored in the fridge for up to 4 days. Chicken Divan reheats and freezes well. Add a splash of milk for reheating if needed.
More Easy Chicken Casserole Recipes
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Easy Chicken Divan
Chicken Divan is a comforting casserole of tender chicken and broccoli in a rich, creamy sauce, perfect for any family dinner.
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Prevent your screen from going dark
Preheat the oven to 400°F.
Bring a large pot of water to a boil. Add the broccoli and cook for 2-3 minutes or until tender-crisp. Drain well and set aside.
In a medium bowl, combine 1 cup cheddar cheese, condensed soup, sour cream, milk, garlic powder, onion powder, dry mustard, pepper, and seasoned salt.
Stir in drained broccoli and chicken. Transfer the mixture to a 9×13 casserole dish. Top with remaining cheese.
In a small bowl, mix the butter and breadcrumbs. Sprinkle the topping over the chicken mixture.
Bake for 18-20 minutes, or until the breadcrumbs are lightly browned and the mixture is bubbly and hot.
Serve over rice, noodles, or mashed potatoes, as desired.
Broccoli: Cook the broccoli just until tender crisp, as it will cook a bit more in the oven. Drain well so the sauce doesn’t get watery. Frozen broccoli: Frozen broccoli can be used however the texture is a bit softer. Cook according to package directions and drain well. Store leftover chicken divan in an airtight container in the refrigerator for up to 4 days. Reheat with a bit of milk on the stovetop or in the microwave.
These Eggless Baked Chicken Meatballs are not only super simple to whip up, but they’re also packed with flavor, tender, and juicy. Plus, they’re versatile enough to pair with any of your favorite sauces or sides, making them a hit with the whole family. Whether you’re looking for a quick weeknight dinner, something to meal prep for the week, or a dish that freezes beautifully for later, these meatballs have got you covered.
Oriana’s Thoughts On The Recipe
When it comes to dinnertime, nothing makes my family happier than a plate full of delicious meatballs, and these eggless baked chicken meatballs have quickly become our absolute favorite. They’re tender, juicy, and bursting with flavor. Whether I’m serving them plain, tossing them in our favorite sauce, or pairing them with pasta, these meatballs never fail to impress. They’re the kind of comfort food that brings everyone to the table with a smile!
What I love most about this recipe is how incredibly easy it is to make. With just a handful of simple ingredients that I always have on hand, I can whip up these meatballs in no time. The best part? They’re healthier than your average meatball but just as satisfying. Ground chicken combined with Parmesan cheese, panko, and a few seasonings creates the perfect bite—every time.
These chicken meatballs are also a lifesaver when it comes to meal prep. I often make a big batch, freeze them, and then pull them out whenever I need a quick and hearty dinner. They freeze beautifully and reheat like a dream, making them perfect for those busy weeknights when you need something delicious on the table fast. Trust me, once you try these, they’ll become a staple in your meal rotation too!
What I Love About This Recipe
Simple and Easy: With just a few simple ingredients—most of which you probably already have in your pantry—you can have these meatballs ready in no time. There’s nothing fussy about this recipe, making it ideal for busy weeknights or when you’re just too tired for complicated cooking.
A Family Favorite: In my house, anything involving meatballs is an instant hit, but these chicken meatballs truly take the cake. My family can’t get enough of them, and I love that they’re a healthier option that doesn’t skimp on flavor.
Bursting with Flavor: These meatballs are so flavorful that you can enjoy them on their own, but they’re also perfect with your favorite sauces. Whether you like a classic marinara, a creamy Alfredo, or something with a little kick, these meatballs hold up beautifully and complement any sauce you throw at them.
Perfectly Tender and Juicy: One of the biggest challenges with chicken meatballs is keeping them from drying out. But with this recipe, you don’t have to worry about that. Thanks to the addition of yogurt and olive oil, these meatballs stay tender, juicy, and perfectly seasoned every time.
Meal Prep Perfection: These meatballs are a meal prepper’s dream! Make a big batch on the weekend, and you’ll have a quick and easy dinner option ready to go for the rest of the week. They also freeze beautifully, so you can always have a homemade meal at your fingertips.
Freezer-Friendly: These meatballs are freezer-friendly, which means you can always have a delicious, homemade option on hand. Just make a big batch, freeze them, and reheat them as needed. They taste just as good as fresh, making them perfect for busy days.
Potential Cons Of The Recipe
Drying Out: Chicken meatballs can sometimes turn out dry if not cooked properly. It’s a common issue because chicken is leaner than other meats.
Blandness: If not seasoned well, chicken meatballs can taste bland, especially since chicken is milder in flavor compared to beef or pork.
Tips To Mitigate These Cons
Avoid Drying Out: To keep the meatballs juicy, don’t overcook them. Keep an eye on the timer, and check for doneness early. Adding yogurt and olive oil to the mix also helps retain moisture.
Enhance the Flavor: Be generous with the seasonings. I like to add a bit of extra Parmesan and oregano for a more robust flavor. A pinch of crushed red pepper flakes can add a nice kick if you’re in the mood for something spicier.
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).
Ground Chicken: The base of the meatballs. It’s leaner than beef, making it a healthier option. Notes: You can also use ground turkey if you prefer.
Panko or Breadcrumbs: These add texture and help to bind the meatballs together. Panko is lighter and gives a slightly crunchier exterior. Notes: You can also use gluten-free breadcrumbs or almond meal.
Parmesan Cheese: Adds a rich, savory flavor and helps with binding the meatballs.
Olive Oil: Adds moisture and a subtle flavor. It also helps the meatballs brown nicely in the oven.
Kosher or Sea Salt & Black Pepper: Essential seasonings that enhance all the other flavors.
Garlic and Onion Powder: Adds a subtle sweetness and depth without the hassle of chopping fresh onions.
Dried Oregano: Brings an earthy, slightly peppery flavor that complements the chicken beautifully.
Plain Yogurt: Keeps the meatballs moist and tender. It also adds a slight tang that balances the richness of the Parmesan. Notes: You can also use dairy-free yogurt.
Parsley: Adds a fresh, herby note. You can use either fresh or dried, though fresh will give a brighter flavor.
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 – Prepare The Meat Mixture
In a large bowl, combine the ground chicken, breadcrumbs, parmesan cheese, salt, pepper, onion, garlic, oregano, yogurt, and parsley. Mix until well combined. Use your hands to mix the ground meat thoroughly. Try not to overwork the meat; pinch the meat between your fingers rather than knead it.
Step 2 – Form The Meatballs
Scoop about two tablespoons of the mixture into your palms (you can wear kitchen gloves, if you wish) and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with the rest of the mixture, spacing the meatballs out onto the baking sheet, about 2-inches apart. Brush or spray the meatballs with olive oil to ensure the meatballs become nicely golden on the outside and juicy on the inside.
TIP: Use a cookie scoop to make the meatballs equal in size. This will ensure they all cook the same.
Step 3 – Bake
Bake the meatballs for 18 to 25 minutes or until cooked through.
TIP: Give them a check after about 15 minutes in the oven. When they’re ready, they should reach an internal temperature of 165° F (74° C). I recommend using an instant-read thermometer; if you cook them for too long, they’ll end up dry and tough, and we want to avoid that!
Step 4 – Serve or Store For Later
Serve warm meatballs with your favorite sides or sauces, or store them for later use.
Recipe Tips
Mix Gently: Overmixing the meatball mixture can make them tough. Mix just until the ingredients are combined. Use your hands to mix the ground meat thoroughly. Try not to overwork the meat; pinch it between your fingers rather than knead it.
Uniform Size: Make sure your meatballs are all about the same size so they cook evenly. A cookie scoop works great for this!
Preheat Your Oven: Always make sure your oven is fully preheated before baking the meatballs to ensure they cook evenly.
Don’t Overbake: Give them a check after about 15 minutes in the oven. When they’re ready, they should reach an internal temperature of 165° F (74° C). I recommend using an instant-read thermometer; if you cook them for too long, they’ll end up dry and tough, and we want to avoid that!
Food Allergy Swaps
Dairy-Free: Swap the Parmesan cheese with a dairy-free alternative and use a dairy-free yogurt.
Gluten-Free: Use gluten-free breadcrumbs or panko to make this recipe gluten-free or use almond meal.
Variations & Additions
Spicy Meatballs: Add some red pepper flakes or a dash of hot sauce to the mixture.
Cheesy Surprise: Place a small cube of mozzarella in the center of each meatball before baking for a gooey, cheesy surprise.
Herbaceous Twist: Swap out the oregano for Italian seasoning or fresh basil for a different flavor profile.
These meatballs are incredibly versatile! They’re flavorful enough to eat plain or with your favorite sides. Serve them over spaghetti with a marinara sauce or fettuccini sauce or in a sub roll with melted provolone. They also make a great appetizer when served with a dipping sauce like marinara or a creamy ranch.
Storing and Freezing Instructions
Storing: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing cooked meatballs: To freeze, place the cooked and cooled meatballs on a baking sheet in a single layer and freeze until solid. Transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. Reheat in the oven or microwave until warmed through.
Freeze uncooked meatballs: It’s ideal for meal prep to have pre-shaped, ready-to-cook meatballs in the freezer. Shape the meatballs as directed and place them on a parchment-lined baking sheet. Then, freeze until firm, then transfer to an airtight container or ziptop bag for up to 3 months. When ready to cook, let thaw overnight in the refrigerator. Brush with oil and bake as directed.
Frequently Asked Questions
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works just as well in this recipe and can be a great alternative if that’s what you have on hand.
How do I know when the meatballs are done?
The meatballs are done when they reach an internal temperature of 165°F (74°C). They should be golden brown and firm to the touch.
Can I make these ahead of time?
Yes! You can prepare the meatballs ahead of time and either refrigerate them for up to a day before baking or freeze them for later.
Can I fry these instead of baking?
Yes, you can fry them in a bit of oil until golden brown on all sides. However, baking is a healthier option and easier for making a larger batch.
These Eggless Baked Chicken Meatballs are not only super simple to whip up, but they’re also packed with flavor, tender, and juicy. Plus, they’re versatile enough to pair with any of your favorite sauces or sides, making them a hit with the whole family. Whether you’re looking for a quick weeknight dinner, something to meal prep for the week, or a dish that freezes beautifully for later, these meatballs have got you covered.
Prep Time 10 minutesmins
Cook Time 25 minutesmins
Total Time 35 minutesmins
Servings 24meatballs
Instructions
Preheat oven to 400º F (200º C). Line a large baking sheet with parchment paper or spray with olive oil. Set aside.
In a large bowl, combine the ground chicken, breadcrumbs, parmesan cheese, salt, pepper, onion, garlic, oregano, yogurt, and parsley. Mix until well combined. Use your hands to mix the ground meat thoroughly. Try not to overwork the meat; pinch the meat between your fingers rather than knead it.
Scoop about two tablespoons of the mixture into your palms (you can wear kitchen gloves, if you wish) and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with the rest of the mixture, spacing the meatballs out onto the baking sheet about two inches apart. Brush or spray the meatballs with olive oil to ensure they become nicely golden on the outside and juicy on the inside.TIP: Use a cookie scoop to make the meatballs equal in size. This will ensure they all cook the same.
Bake the meatballs for 18 to 25 minutes or until cooked through.TIP: Give them a check after about 15 minutes in the oven. When they're ready, they should reach an internal temperature of 165° F (74° C). I recommend using an instant-read thermometer; if you cook them for too long, they'll end up dry and tough, and we want to avoid that!
Serve warm meatballs with your favorite sides or sauces, or store for later use.
Storing: Keep leftovers in an airtight container in the refrigerator for up to 4 days.Freezing cooked meatballs: To freeze, place the cooked and cooled meatballs on a baking sheet in a single layer and freeze until solid. Transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. Reheat in the oven or microwave until warmed through.Freeze uncooked meatballs: Having pre-shaped, ready-to-cook meatballs in the freezer is ideal for meal prep. Shape the meatballs as directed and place them on a parchment-lined baking sheet. Then, freeze until firm, then transfer to an airtight container or ziptop bag for up to 3 months. When ready to cook, let thaw overnight in the refrigerator. Brush with oil and bake as directed.Food Allergy Swaps:
Dairy-Free: Swap the Parmesan cheese with a dairy-free alternative and use a dairy-free yogurt.
Gluten-Free: Use gluten-free breadcrumbs or panko to make this recipe gluten-free, or use almond meal.
Recipe Tips:
Mix Gently: Overmixing the meatball mixture can make them tough. Mix just until the ingredients are combined. Use your hands to mix the ground meat thoroughly. Try not to overwork the meat; pinch it between your fingers rather than knead it.
Uniform Size: Make sure your meatballs are all about the same size so they cook evenly. A cookie scoop works great for this!
Preheat Your Oven: Always make sure your oven is fully preheated before baking the meatballs to ensure they cook evenly.
Don’t Overbake: Give them a check after about 15 minutes in the oven. When they’re ready, they should reach an internal temperature of 165° F (74° C). I recommend using an instant-read thermometer; if you cook them for too long, they’ll end up dry and tough, and we want to avoid that!
Variations & Additions:
Spicy Meatballs: Add some red pepper flakes or a dash of hot sauce to the mixture.
Cheesy Surprise: Place a small cube of mozzarella in the center of each meatball before baking for a gooey, cheesy surprise.
Herbaceous Twist: Swap out the oregano for Italian seasoning or fresh basil for a different flavor profile.
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.
Perfect for beef, chicken and especially pork, this Homemade BBQ Rub is what makes grilling so amazingly delicious. Just dig in!
We love this on grilled chicken, smoked brisket or pork ribs! It’s great on everything! Heck, I’d add it to roasted brussel sprouts or broccoli and it would be amazing! Ooh, and I totally need to do a salmon recipe with this rub too!
Why Make You’re Own Rub
In my opinion, rubs are a tastier alternative to marinating meat as they give a fuller flavor. We prefer to dry rub the meat so that it can get all flavorful before any BBQ sauce is even added. In fact, sometimes we enjoy meats dry because they are so good on their own.
Making your own seasoning blend is the best way to go since you can fine tune the ingredients to exactly what your palate is craving. Whether or not if you feel like having a sweet, spicy, or smoky flavor — or a mix of them all! — it is very easy to do when you start with the right base. It is great on meats that are smoked, grilled or roasted.
How to Make a Dry Rub
When creating any bbq dry rub, the base typically starts with your sugars and salts abd then you add spices for flavoring.
Sugar
There are many different kinds of sugar (brown sugar, dark brown sugar, turbinado, regular refined sugar and so on) that will give you different flavors. Experiment to see what you like best, and keep in mind that it may be a combination of them as well.
Salt
There are a lot of different salts as well (kosher salt, sea salt, table salt…etc). We prefer kosher salt, but if you don’t have it, you can use table salt. See section below for the differences in salt.
Spices
After getting you sugars and salts picked out, move onto choosing how much and what kind of pepper to use, as well as the other spices that are typical among many rubs, like cumin, chili powder and paprika. Then, start adding in combinations of other spices to make it to your very own liking.
The best part about making a barbecue spice blend is that if you start with very small increments then it’s hard to screw up. When I first started playing around with how much to put in, I forgot to write down what I put in and how much, so don’t make that mistake :).
Here is one of our rub recipes that we really enjoy with any meat.
What’s in This Homemade BBQ Rub?
As I mentioned above, there are so many flavor combinations to choose from when creating a bbq dry rub. Here’s what we used in this particular recipe:
Kosher Salt
Brown Sugar
Black Pepper
Garlic Powder
Onion Powder
Chili Powder
Smoked Paprika
Thyme
Ground Cumin
Nutmeg
NOTE: If you want to add some heat to this rub, add 1/8 to 1/4 teaspoon of cayenne pepper.
The exact measurements for each ingredient can be found in the recipe card down below so keep scrolling for all the details.
How Long Does Homemade Barbecue Rub Last?
This barbecue dry rub will last up to 2 months in your pantry. Keep it sealed in an airtight container. The molasses in the brown sugar may cause clumps in the barbecue spice rub, but that’s normal. Just break it up with a fork as much as you can.
Do I Have to Use Kosher Salt?
Technically, no. However, if you use regular table salt in place of kosher salt, you need to scale down the amount of salt you add to the barbeque dry rub recipe. Kosher salt flakes are larger than regular table salt flakes, so the same amount of kosher salt tastes less salty than table salt.
Ways to Use BBQ Rub
This BBQ dry rub can be used in so many different dishes! Here are a few easy ways to use it in your cooking:
Add a burst of flavor to your next summer barbecue and rock your taste buds with this smoky BBQ rub recipe. Perfect for ribs, chicken, beef, pork or veggies, this rub will take your grilling game to the next level.
More Homemade Condiment Recipes You’ll Love:
Servings: 1batch
Prep Time: 5 minutesmins
Total Time: 5 minutesmins
Description
Perfect for beef, chicken and especially pork, this Homemade BBQ Rub is what makes grilling so amazingly delicious. Just dig in!
Prevent your screen from going dark
Combine all the ingredients in a jar, and give it a good shaking.
1/4 Cup Kosher Salt, 2 Tablespoons Brown Sugar, 1 Tablespoon Pepper, 1 ½ teaspoon Garlic Powder, 1 ½ teaspoon Onion Powder, 1 Tablespoon Chili Powder, 1 Tablespoon Smoked Paprika, 1 teaspoon Thyme, 1 ½ teaspoons Ground Cumin, 1 Pinch Nutmeg
It doesn’t matter what order you go in. Make sure you label the jar with the date you made the rub. Typically 2 months is a good shelf life for your homemade rubs. Enjoy!
Store rub in a jar with a tight fitting lid, or in an airtight container for 2 or more months.
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.
Oriana’s Thoughts On The Recipe
I’m so excited to share my Eggless Chicken Cutlets recipe with you today. These cutlets have quickly become a family favorite around here, and I just know you’re going to love them, too! They’re super crispy on the outside, juicy on the inside, and packed with flavor.
They’re eggless, so they’re perfect if you have someone in your family with an egg allergy. Plus, they’re kid-approved, which is always a win in my book!
I’m all about simple and easy recipes, especially during busy weeknights when time is short and everyone’s hungry. These cutlets come together in just 30 minutes, making them a go-to for quick, delicious dinners. With just a few pantry staples, you can whip up a meal that’s sure to please even the pickiest eaters. And honestly, who can resist that golden, crispy coating?
One of the things I love most about these cutlets is their versatility. You can serve them as is with your favorite dipping sauce, pair them with a fresh salad, or even pop them in a sandwich for a hearty lunch. Whether you’re making dinner for the family or prepping meals for the week, these cutlets are a must-try!
What I Love About This Recipe
Simple & Easy to Make: You don’t need any fancy ingredients or equipment for this recipe. It’s straightforward and beginner-friendly, so even if you’re not a seasoned cook, you’ll have no trouble whipping these up!
Totally Egg-Free: Perfect for those with an egg allergy or intolerance.
Ready in 30 Minutes: On those busy nights when you’re short on time, these cutlets are a lifesaver. From start to finish, you can have dinner on the table in just 30 minutes.
So Crispy on the Outside & Juicy on the Inside: The combination of yogurt and milk keeps the chicken moist and juicy, while the crispy breadcrumb coating provides the perfect contrast in texture.
Kid-Friendly: If you’ve got picky eaters at home, these cutlets are a great way to get them excited about dinner. They’re mild in flavor and perfect for little hands.
Potential Cons Of The Recipe
Potential Cons Of The Recipe
Requires Frying: Frying can be a bit messy, and it might not be the healthiest option for everyone.
Crispiness May Vary: Depending on the oil temperature and cooking time, the crispiness of the cutlets might vary.
Tips To Mitigate These Cons
Frying Alternatives: You can try baking the cutlets in the oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through, to reduce the mess and oil content.
Maintain Oil Temperature: Keep an eye on the oil temperature and avoid overcrowding the pan to ensure your cutlets stay crispy.
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: Boneless, skinless chicken breasts work best. Pound them to an even thickness for uniform cooking.
Salt & Black Pepper: Essential for seasoning the chicken.
Garlic Powder: Adds a subtle, savory flavor.
All-Purpose Flour: Helps the coating stick to the chicken.
Plain Regular Yogurt & Milk: These two keep the chicken moist and juicy while helping the flour and breadcrumbs adhere.
Breadcrumbs: The star of the crispy coating. You can use panko for extra crunch, regular breadcrumbs for a finer texture, or a combination of both.
Paprika: Adds a mild smokiness and color to the cutlets.
Parmesan Cheese: Adds a rich, savory flavor to the breadcrumb mixture.
Vegetable Oil: For frying. Use a neutral oil with a high smoke point, like canola or sunflower oil.
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 – Prepare and Season The Chicken
If using regular thick chicken breasts, freeze for 20 minutes. Remove from the freezer and cut in half horizontally to make 6 thinner cutlets. Then, pound the chicken to ¼-inch thickness. Season the chicken cutlets with salt, black pepper, and 1 teaspoon of garlic powder. Set aside.
Step 2 – Set Up A Dredging Station
Set up a dredging station with three shallow dishes. In the first dish, place the flour. In the second dish, mix yogurt and milk. In the third dish, mix together the breadcrumbs, the remaining teaspoon of garlic powder, paprika, and grated Parmesan cheese.
Step 3 – Coat The Chicken
Coat each chicken breast in flour, shaking off the excess. Dip into the yogurt mixture, shaking off the excess. Then, press into the breadcrumb mixture, making sure the chicken is fully coated on both sides. Allow them to sit for about 10 minutes before frying to set the coating. This will ensure the batter adheres better during cooking.
Step 4 – Cook
In a large skillet, heat a good layer of vegetable oil (about ¼ inch deep) over medium-high heat. Once the oil is hot, fry the chicken cutlets for about 4-5 minutes on each side or until golden brown and the internal temperature reaches 165°F (75°C). Depending on the size of your skillet, you may need to do this in batches.
Tip: Make sure your oil is at the right temperature for frying – around 350° F (180° C) – for the crispiest outcome.
Step 5 – Garnish and Server
Remove the cutlets from the skillet and let them drain on a wire rack. Garnish with fresh chopped parsley and a squeeze of lemon juice, if desired. Serve immediately or place in a 250º F (120º C) oven for up to 1 hour before serving to keep warm.
Make Them in The Oven
Preheat your oven to 425°F (220°C), place the breaded cutlets on a lightly greased baking sheet, and bake for about 20 minutes, flipping halfway, until they’re crispy and cooked through.
Make Them in Air Fryer
Preheat your air fryer to 375°F (190°C). Spray the breaded cutlets lightly with cooking spray and cook them for about 10 minutes, flipping halfway through, until they’re golden brown and reach an internal temperature of 165° F (75° C).
Recipe Tips
Chicken: For even cooking, make sure the chicken breasts are even in thickness. If using 3 regular thick chicken breasts, freeze for 20 minutes. Remove from the freezer and cut in half horizontally to make 6 thinner cutlets. Then, pound the chicken to 1/4 – 1/3 inch thickness.
Don’t Overcrowd the Pan: Fry in batches if necessary to ensure the cutlets get crispy and golden.
Keep The Oil AT Right Temp: Make sure your oil is at the right temperature for frying – around 350° F (180° C) – for the crispiest outcome. Using a fry thermometer with instant read is highly recommended.
Drain After Frying: To keep the chicken cutlets crispy after frying, place them on a cooling rack set over a baking sheet. This allows excess oil to drain without trapping steam, which helps maintain their crispiness. Avoid placing them directly on paper towels, as this can cause them to steam and lose their crunch. If the cutlets seem too oily, you can gently blot them with a paper towel, though I typically find this unnecessary.
Food Allergy Swaps
Gluten-Free: Use gluten-free breadcrumbs and an all-purpose GF flour blend.
Dairy-Free: Replace the yogurt and milk with dairy-free alternatives.
Variations & Additions
Spicy Cutlets: Add a pinch of cayenne pepper to the breadcrumb mixture for a bit of heat.
Herb-Infused: Mix in some dried oregano or thyme with the breadcrumbs for extra flavor.
Cheesy: Add a slice of your favorite cheese on top of the cutlets and melt under the broiler for a cheesy twist.
Serving Suggestions
Serve these Eggless Chicken Cutlets with a side of mashed potatoes, a fresh salad, or even tucked into a sandwich with some lettuce and tomato. They’re also great with dipping sauces like Greek Yogurt Sauce, Ranch, Avocado Sauce, honey mustard, or aioli.
Storing and Freezing Instructions
Storing: Leftover cutlets can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven to maintain their crispiness.
Freezing: These cutlets freeze well. Once cooled, place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag. Reheat from frozen in the oven at 375°F (190°C) until heated through and crispy.
Frequently Asked Questions
Can I make these cutlets ahead of time?
Yes! You can prepare the cutlets up to the point of frying and store them in the fridge for a few hours before cooking.
Can I bake these cutlets instead of frying?
Absolutely! Bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, for a healthier option.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs will work well too, but the cooking time may vary slightly. Make sure they’re cooked through before serving.
What’s the best way to reheat these cutlets?
Reheat in the oven or air fryer to maintain crispiness. Avoid microwaving, as it can make the cutlets soggy.
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.
Prep Time 10 minutesmins
Cook Time 16 minutesmins
Total Time 26 minutesmins
Servings 6cutlets
Instructions
If using regular thick chicken breasts, freeze for 20 minutes. Remove from the freezer and cut in half horizontally to make 6 thinner cutlets. Then, pound the chicken to 1/4 to 1/3-inch thickness.
Season the chicken cutlets with salt, black pepper, and 1 teaspoon of gralic powder. Set aside.
Set up a dredging station with three shallow dishes. In the first dish, place the flour. In the second dish, mix yogurt and milk. In the third dish, mix together the breadcrumbs, the remaning teaspoon of garlic powder, paprika, and grated Parmesan cheese.
Coat each chicken breast in flour (both sides), shaking off the excess. Dip into the yogurt mixture, shaking off the exces. Then press into the breadcrumb mixture, making sure the chicken is fully coated on both sides. Allow them to sit for about 10 minutes before frying to set the coating. This will ensure the batter adheres better during cooking.
In a large skillet, heat a good amound of vegetable oil (about ¼ inch deep) over medium-high heat. Place a wire rack over a baking sheet.
Once the oil is hot, fry the chicken cutlets for about 4-5 minutes on each side, or until golden brown and the internal temperature reaches 165°F (75°C). Depending on the size of your skillet, you may need to do this in batches.Tip: Make sure your oil is at the right temperature for frying – around 350° F (180° C) – for the crispiest outcome.
Remove the cutlets from the skillet and let them drain on a wire rack. Serve immediately or place in a 250º F (120º C) oven for up to 1 hour before serving to keep warm.
Breadcrumbs: You can use panko for extra crunch, regular breadcrumbs for a finer texture, or a combination of both. I usually use 1 cup panko + 1 cup regular breadcrumbs. Storing: Leftover cutlets can be stored in an airtight container in the refrigerator for up to 3 days. To maintain their crispiness, reheat them in the oven.Freezing: These cutlets freeze well. Once cooled, place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag. Reheat from frozen in the oven at 375°F (190°C) until heated through and crispy.Make Them in The Oven: Preheat your oven to 425°F (220°C), place the breaded cutlets on a lightly greased baking sheet, and bake for about 20 minutes, flipping halfway, until they’re crispy and cooked through.Make Them in the Air Fryer: Preheat your air fryer to 375°F (190°C). Spray the breaded cutlets lightly with cooking spray and cook them for about 10 minutes, flipping halfway through, until they’re golden brown and reach an internal temperature of 165° F (75° C).Food Allergy Swaps:
Gluten-Free: Use gluten-free breadcrumbs and an all-purpose GF flour blend.
Dairy-Free: Replace the yogurt and milk with dairy-free alternatives.
Recipe Tips:
Chicken: For even cooking, make sure the chicken breasts are even in thickness. If using 3 regular thick chicken breasts, freeze for 20 minutes. Remove from the freezer and cut in half horizontally to make 6 thinner cutlets. Then, pound the chicken to 1/4 – 1/3 inch thickness.
Don’t Overcrowd the Pan: Fry in batches if necessary to ensure the cutlets get crispy and golden.
Keep The Oil AT Right Temp: Make sure your oil is at the right temperature for frying – around 350° F (180° C) – for the crispiest outcome. Using a fry thermometer with instant read is highly recommended.
Drain After Frying: To keep the chicken cutlets crispy after frying, place them on a cooling rack set over a baking sheet. This allows excess oil to drain without trapping steam, which helps maintain their crispiness. Avoid placing them directly on paper towels, as this can cause them to steam and lose their crunch. If the cutlets seem too oily, you can gently blot them with a paper towel, though I typically find this unnecessary.
Variations & Additions:
Spicy Cutlets: Add a pinch of cayenne pepper to the breadcrumb mixture for a bit of heat.
Herb-Infused: Mix in some dried oregano or thyme with the breadcrumbs for extra flavor.
Cheesy: Add a slice of your favorite cheese on top of the cutlets and melt under the broiler for a cheesy twist.
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Italian chicken is a fast and flavorful one-pan dinner.
Chicken breasts and potatoes are tossed in a flavorful Italian seasoning and roasted alongside veggies for a full meal on just one pan.
Savory and super easy, you’ll be making this dish on repeat!
Easy Preparation: Simple steps and minimal prep make it easy to follow.
One-Pan Meal: Everything cooks together on a single baking sheet, making cleanup a breeze!
Healthy Ingredients: Includes lots of vegetables like zucchini, cherry tomatoes, and red peppers.
Delicious: Most importantly, this meal is delicious.
What You’ll Need For Italian Chicken
Chicken: Boneless, skinless chicken breasts are ideal for this recipe. You can also substitute with chicken thighs or drumsticks.
Potatoes: I use baby potatoes cut in half. You can also use larger potatoes cut into 1-inch chunks. There is no need to peel the tomatoes.
Vegetables: Zucchini, cherry tomatoes, and red peppers add color and flavor. Feel free to add other veggies like sliced mushrooms or broccoli.
Marinade: A mix of Dijon mustard, red wine vinegar, and Italian dressing mix creates a flavorful marinade.
Seasonings: Olive oil, Parmesan, salt, and pepper give the dish so much flavor!
Variations
Replace the chicken with Italian sausage, shrimp, or pork tenderloin.
Add different herbs and seasonings like fresh parsley, oregano, basil, or thyme.
How to Make Italian Chicken
Season: Toss the chicken with the marinade. Season the potatoes per the recipe below.
Bake: Add the chicken and potatoes to a sheet pan and bake for 15 minutes.
Add veggies: Season the veggies and add to the baking sheet. Bake until tender.
Storing Leftovers
Keep leftover Italian chicken in an airtight container and store it in the fridge for up to 3-4 days.
Freeze portions in zippered bags for up to 4 weeks. Add extra parmesan cheese to revive the flavor!
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Did you make this Italian Chicken? Leave a rating and a comment below.
Italian Chicken
Italian chicken is marinated in a flavorful blend of Dijon and Italian seasoning, then roasted with fresh vegetables for a delicious and easy meal.
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Rest Time 5 minutesminutes
Total Time 1 hourhour5 minutesminutes
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Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper.
In a bowl or resealable bag combine 2 tablespoons olive oil, 1 tablespoon Italian dressing mix, red wine vinegar, and dijon. Add the chicken and toss to coat. Allow to marinate while preparing the vegetables.
Cut potatoes in half. Toss with 1 tablespoon oil, Parmesan cheese, ½ teaspoon of salt, and ¼ teaspoon pepper (or to taste). Spread on the baking sheet and bake for 15 minutes.
Meanwhile, in a large bowl toss together cherry tomatoes, zucchini, red pepper, whole garlic cloves, the remaining Italian dressing mix, and 1 tablespoon of olive oil.
Place the chicken on the baking sheet with the potatoes and arrange the vegetables around the chicken.
Bake for 18-25 minutes or until the chicken breasts reach an internal temperature of 165°F.
Rest the chicken for 5 minutes before slicing.
Leftover Italian chicken can be stored in the fridge in an airtight container for up to 4 days.
Chicken and Wild Rice Soup is a cozy, one-pot comfort dish with a slow-simmered flavor.
Tender chunks of chicken and wild rice are simmered in a rich and creamy soup loaded with tender veggies.
Creamy Chicken and Wild Rice Soup is cozy, delicious, and will satisfy the heartiest appetites.
It’s easy to make in just one pot.
Wild rice and chicken soup is a heartier version of chicken noodle soup but is just as welcome on rainy days and sick days.
What You’ll Need For Chicken Wild Rice Soup
Chicken: I use rotisserie chicken or leftovers. You can also chop chicken breast, lightly brown it in olive oil, and let it simmer in the soup for the last 15 minutes of cooking time.
Wild Rice Blend: This recipe uses a wild rice blend—select a blend that says it simmers for 40 to 45 minutes, such as Lundberg Wild Rice Blend. If using a blend that is ready in 15 to 20 minutes, reduce the broth by ½ cup and simmer the rice and vegetables for 15 minutes before adding the chicken and cream.
Vegetables: I add carrots, celery, onions, and mushrooms for lots of flavor.
Variations: This chicken wild rice soup recipe is perfect for tossing leftover rice or veggies from the fridge. desired.
How to Make Chicken Wild Rice Soup
Chicken wild rice soup is a cozy comfort dish you can cook and serve from one pot.
Soften veggies: In a Dutch oven or large pot, soften the vegetables. Add flour and cook (recipe below).
Simmer rice: Add broth, wild rice, bouillon, thyme, and pepper and simmer until tender.
Add chicken: Stir in corn, chicken, cream, and parsley, and simmer just long enough to blend the flavors. Season to taste before serving.
Storing Leftovers
The rice can soak up some of the broth as the soup rests. If it becomes too thick, add broth, water, or cream when reheating.
Keep leftover chicken wild rice soup in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 4 months. Thaw in the fridge overnight.
More Chicken Soups To Love
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Chicken Wild Rice Soup
Chicken Wild Rice Soup is packed with tender chicken, flavorful mushrooms, and a hearty mix of vegetables combined with a wild rice blend.
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
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In a large Dutch oven, heat olive oil over medium heat. Add mushrooms and stir to coat with oil. Cook undisturbed until they begin to brown, about 7 or 8 minutes, set aside.
To the same pot, add butter, onion, carrots, celery, and garlic. Cook until onions are softened. Add cooked mushrooms & flour and cook 1 minute, stirring constantly.
Add broth, wild rice, bouillon, thyme, and pepper, and bring to a boil.
Cover and reduce heat to a gentle simmer, cooking until the rice is just tender, about 30-35 minutes.
Add corn, diced chicken, cream and parsley and simmer gently to blend flavors, 10-15 minutes.
Taste and season with additional salt or pepper if desired.
*Important Note For Rice Blend: This recipe uses a wild rice blend—select a blend that says it simmers for 40 to 45 minutes, such as Lundberg Wild Rice Blend. If using a blend that is ready in 15 to 20 minutes, reduce the broth by ½ cup and simmer the rice and vegetables for 15 minutes before adding the chicken and cream.Vegetables – As with most soup recipes, sauté the aromatic veggies before adding them to the pot. It mellows them out and brings out the sweetness in all of the veggies.Cream- Milk or half and a half can be substituted for heavy cream in this recipe (and will result in a lighter soup). Go for the cream if you don’t have any dietary restrictions!Thickness- This recipe can be a little bit thick, depending on the brand of rice. If needed adjust the consistency with chicken broth or milk if needed.Leftovers: The rice can soak up some of the broth as the soup rests. If it becomes too thick, add broth, water, or cream when reheating. Refrigerate for up to 4 days or freeze for up to 4 months.
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Chicken wings bursting with flavor from a perfect dry rub of dark brown sugar, oregano, smoked paprika and more! Your boring chicken wings just became the best dang chicken recipe you’ll have this month!
I’ll be the first to admit it, I was wrong. Chicken wings are not a waste. Chicken wings are in fact delicious. I don’t know how such a teensy tiny amount of meat can be so good but these Dry Rub Smoked Chicken Wings are proof of the deliciousness. If a dry rub and smoker aren’t your thing, try our traditional buffalo wings, air fryer teriyaki wings, or our garlic parmesan grilled chicken wings recipes!
I remember the first time I ever tried chicken wings. It was at a restaurant in Idaho and the sauces all tasted almost identical. The chicken tasted like it was frozen and reheated and there was a lot of stale popcorn.
Maybe it was just that location.
Maybe I was the problem.
I don’t know, but it was not my favorite dinner and in fact I went home from that date with a stomach ache.
Fast forward 500 years and bust out your Traeger (or any smoker) because I’m totally on board with this lil’ chicken wang thang!
How to Make Smoked Chicken Wings
The first step to making these smoked chicken wing recipe is to prep your Traeger (or pellet grill of choice). Preheat the smoker with super smoke for 5 minutes with the lid closed. Set the heat to 225 degrees and allow the smoker to preheat for 10 minutes.
While the Traeger is preheating, prepare the dry rub. See section below and the recipe card for more details on the dry rub. We like to use a disposable pan for smoking these wings. Pat the wings dry with paper towels. Toss the wings and the dry rub in the disposable pan until the wings are completely coated. Then arrange the wings in a single layer in the pan.
Place the pan in the smoker. Cook the wings for 1.5 to 2 hours or until the internal temperature of the wings in their thickest part is 165 degrees on a meat thermometer.
How to Get Crispy Skin on Smoked Wings
When the wings have reached temperature, remove the pan from the smoker and set the smoker to high heat or heat up your grill if your smoker doesn’t have the high heat function. Grill the wings on both sides until grill marks appear and then let them rest for 5 minutes. Serve and eat!
The dry rub is where all the flavor comes from. Combined with the smokiness, this dry rub takes your chicken wings up a notch or twelve! Here is what you need:
Dark brown sugar
Light brown sugar
Kosher salt
Ground mustard
Smoked paprika
Garlic powder
Oregano
Black Pepper
And before I get a bunch of questions about the two brown sugars, let me explain! A combo of dark and light brown sugar made for the best flavor without the overwhelming molasses if you only used dark. Likewise, only using light brown or white sugar wasn’t enough flavor.
These wings are delicious on their own, but feel free to dip them in bbq sauce or ranch!
How to Make Chicken Wings in the Oven
If you don’t have a smoker, these wings can be baked in the oven. Follow the directions as written and then bake in a 425° F preheated oven for about 30 minutes. Pull them out and flip each wing over and then bake another 10-15 minutes. Again, you will want to check the internal temperature and be sure it has reached 165 degrees.
How Many Chicken Wings Per Person
I have the hardest time estimating how much food to make for large groups sometimes. If you are making these wings as the main dish, plan on about 4 to 6 whole chicken wings (8 to 12 pieces) per person. If these wings are part of a whole array of appetizers, 2 to 3 whole wings per person should be enough. This recipe calls for 3 pounds of wings which will be about 15-20 whole wings. So you may need to double or triple this recipe if you are preparing for a large group.
Are Smoked Chicken Wings Gluten Free?
Yes! Chicken on it’s own is gluten free, and all the ingredients for the dry rub are gluten free.
What are the Best Wood Pellets for Smoking Chicken Wings?
When it comes to smoking chicken wings, we love to use a mild wood like apple, cherry or maple works the best. A strong wood like mesquite or hickory can overwhelm the little bit of meat on the wings. But when all is said and done, any wood chips will work just fine! Test out different pellets and see which flavor you like the best!
How Long Will Chicken Wings Keep?
If you have leftover chicken wings, store them in an airtight container. They will keep in the refrigerator for up to 4 days. See section below to reheating chicken wings properly.
Can Chicken Wings be Frozen?
Chicken wings freeze quite well. Allow them to cool completely and then place them in a freezer safe plastic bag and squeeze as much of the air out as you can before sealing it closed. We like to use a food saver to make it super easy. They will keep in the freezer for up to 3 months.
How to Reheat Chicken Wings?
Bringing hot delicious wings back to life after they are cold can be difficult. There are a few ways to reheat them:
Stove Top
Using a skillet, heat a tablespoon of oil and then pan fry your wings until they are warm all the way through. This is a quick and easy way, but it can be difficult to recreate that crispy skin you love.
Microwave
This is the quick and easy way to reheat if you are in a hurry, but you’re going to have zero crispiness.
Oven
Cook the wings in the oven for 20-25 minutes at 375 degrees. This is our favorite method because it maintains the integrity of the flavor and allows the skin to get crispy again. It takes time though.
Grill
Heat up your grill to medium-low heat and place the wings on the grill for 15 minutes. The crispy skin will be hard to achieve this way, but the flavor will be locked in!
Whether it’s your next game day party, a New Years party or just plain dinner for the fam, these smoked chicken wings have made a wing lover out of me! They are healthier than your typical deep fried chicken wing and they have the best bold smoky flavor! Come do this wang thang with me!
More Wings and Appetizer Recipes:
Servings: 6
Prep Time: 5 minutesmins
Cook Time: 2 hourshrs
Total Time: 2 hourshrs5 minutesmins
Description
Bursting with flavor from a perfect dry rub of dark brown sugar, oregano, smoked paprika and more, your boring chicken wings just became the best dang chicken recipe you’ll have this month!
Prevent your screen from going dark
Preheat the smoker with super smoke if you can with the lid closed for 5 minutes.
Turn the heat to 225 degrees and preheat with the lid closed for 10 minutes.
In a bowl, whisk together the rub.
1/4 Cup Dark Brown Sugar, 1/4 Cup Light Brown Sugar, 2 Tablespoons Kosher Salt, 1 teaspoon Ground Mustard, 1 Tablespoon Smoked Paprika, 2 teaspoons Oregano, 2 teaspoons Garlic Powder, 1/2 teaspoon Pepper
In a disposable pan, toss the chicken wings and the rub until everything is heavily coated.
3 Pounds Chicken Wings
Arrange the chicken pieces evenly in the pan and set the pan in the smoker.
Close the lid and cook for 1 1/2-2 hours or until it reaches 165 degrees at the thickest part of the meat.
Pull the pan off of the smoker and heat to high heat or heat a grill if your smoker doesn’t allow that.
Place the chicken directly on the grill and cook on each side until grill marks appear.
Set aside with foil laid over the top for 5 minutes.
Serve!
This dry rub can be stored in a jar with a tight fitting lid for up to 6 months.
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