ReportWire

Tag: chicken

  • Easy Chicken Madeira

    Easy Chicken Madeira

    This Easy Chicken Madeira is rich, savory, and totally delicious! It’s perfect for busy weeknights when you want something tasty but don’t have hours to spend in the kitchen. It tastes like something you’d get at a fancy restaurant, but you made it at home! It’s the perfect balance of easy, delicious, and impressive—a winning combination in any household.

    Easy Chicken Madeira garnished with chopped parsley in a white skillet over a marble surface

    Oriana’s Thoughts On The Recipe

    This incredible Chicken Madeira recipe is one of those dishes that looks and tastes like you’ve spent hours in the kitchen, but it’s surprisingly easy to whip up. Trust me, once you try it, you’ll be hooked. The combination of tender chicken breasts and a rich Madeira cream sauce is simply out of this world.

    One thing I love about this dish is its depth of flavor. The Madeira wine adds a beautiful, slightly sweet complexity, while the mushrooms, onions, and garlic bring everything together with their earthy, aromatic notes. It’s a symphony of flavors that feels like a hug in every bite.

    I love to serve it with mashed potatoes! There’s something so comforting about a big, fluffy mound of mashed potatoes alongside that delicious sauce. It’s the ultimate comfort food that quickly becomes a family favorite. Plus, it’s perfect for any occasion—whether it’s a weeknight dinner or a festive gathering.

    So, why not give it a try? You’ll be glad you did!

    Homemade Chicken Madeira garnished with chopped parsley in a white skillet over a marble surface.Homemade Chicken Madeira garnished with chopped parsley in a white skillet over a marble surface.

    The Origin of Chicken Madeira: A Modern American Classic with European Influences

    Chicken Madeira is a dish that originated in the United States, though it draws inspiration from European culinary traditions. The name “Madeira” comes from the Madeira wine used in the sauce, which is a fortified wine from the Madeira Islands of Portugal.

    The dish itself does not have a long historical background like some traditional European dishes. Instead, it has become popular in modern American cuisine, particularly through its association with restaurant chains such as The Cheesecake Factory, which helped popularize it on a larger scale.

    In my version of the Chicken Madeira recipe, I omit the asparagus and mozzarella cheese found in the popular Cheesecake Factory version. The sauce is so delicious on its own that it does not need any distractions. This allows the rich flavors of the Madeira wine and creamy sauce to shine through, highlighting the dish’s core ingredients in a simpler yet equally satisfying presentation.

    What I Love About This Recipe

    Simplicity at Its Best: This Chicken Madeira recipe is incredibly easy to make. With straightforward steps and common ingredients, even beginner cooks can master it. You’ll be amazed at how quickly it comes together, making it perfect for those busy weeknights when you want something delicious without spending hours in the kitchen.

    Flavors That Wow: The Madeira cream sauce is the star of the show. Its incredible depth of flavor comes from the unique combination of Madeira wine, chicken stock, and fresh ingredients like mushrooms, onions, and garlic. It’s a rich, savory sauce that elevates the dish to restaurant-quality status. Every bite is a flavor explosion!

    Impress Without Stress: This dish tastes fancy and will undoubtedly impress your family and dinner guests. Despite its simplicity, it looks and feels gourmet, making it an excellent choice for special occasions.

    Comfort on a Plate: Serving this Chicken Madeira with a big portion of mashed potatoes is pure comfort. The creamy, buttery potatoes soak up the sauce beautifully, creating a delightful harmony of textures and flavors. It’s a combination that’s hard to beat and makes every meal feel like a special treat.

    Potential Cons Of The Recipe

    • Madeira wine can be a bit pricey and might not be a pantry staple for everyone.
    • If not careful, the sauce can thicken too much or become too salty.

    Tips To Mitigate These Cons

    • Look for Madeira wine in the cooking section of your grocery store, where it’s often more affordable.
    • Be mindful of the cornstarch and broth quantities to ensure the sauce has the right consistency. If it thickens too much, add a bit of water.

    Ingredients You’ll Need, Substitutions & Notes

    Ingredients needed to make Easy Chicken Madeira with name tags.Ingredients needed to make Easy Chicken Madeira with name tags.

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

    • Chicken Breasts: The main protein. You can also use chicken thighs for a juicier result.
    • Salt & Black Pepper: Basic seasonings to enhance the flavor of the chicken.
    • Butter & Olive Oil: For sautéing and adding richness to the dish.
    • Mushrooms: Add an earthy flavor. Use cremini or button mushrooms.
    • Yellow Onion: Provides a sweet, savory base for the sauce.
    • Garlic Cloves: Essential for depth of flavor.
    • Madeira Wine: The key ingredient for the unique, rich sauce.
    • Low Sodium Chicken Broth: Adds a savory depth to the sauce without overpowering it.
    • Cornstarch & Water: To thicken the sauce to the perfect consistency.
    • Parsley: Fresh parsley for garnish adds a burst of color and freshness.

    Process Overview: Step-by-Step Photos

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

    Step 1 – Season The Chicken and Saute

    Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/2″ thick. Season chicken breasts with salt and pepper to taste. Set aside.

    Place a large heavy pan over medium-high heat and melt in 2 tablespoons butter and 1 tablespoon oil. Sauté the chicken in batches for 3 to 4 minutes per side or until golden and cooked through. Remove the chicken from the pan to a plate.

    Step 2 – Saute The Veggies

    Add the remaining tablespoon of oil to the same pan. Add halved mushrooms and cook for 5 minutes, or until soft. Stir in diced onion and garlic and cook for 3 minutes. Season with salt and pepper to taste.

    saute mushrooms, onion and garlic in a pot.saute mushrooms, onion and garlic in a pot.

    Step 3 – Reduce Wine

    Add Madeira wine and boil until reduced by half, about 5 minutes of vigorous boiling, scraping the bottom of the pan to deglaze. Then add beef stock to the pot; mix to combine and simmer for 5 – 8 minutes.

    Step 4 – Thicken The Sauce

    Mix cornstarch and water in a small bowl. Add the mixture to the sauce; mix to combine. Cook for about 3 minutes, or until the sauce is slightly thickened, stirring occasionally. Stir in the remaining 2 tablespoons of butter until melted and incorporated into the sauce. Return the chicken to the pan and turn it to coat it in the sauce. Simmer for 2 more minutes. Taste and adjust seasoning to your liking, adding more salt and/or pepper, if necessary.

    Easy Chicken Madeira in a pot.Easy Chicken Madeira in a pot.

    Step 5 – Serve

    Garnish with fresh chopped parsley, if desired. Serve hot.

    Easy Chicken Madeira garnished with chopped parsley in a white skillet over a marble surface.Easy Chicken Madeira garnished with chopped parsley in a white skillet over a marble surface.

    Recipe Tips

    • Pound the chicken breasts to an even thickness for uniform cooking.
    • Don’t rush the cooking of mushrooms and onions; they need to be nicely caramelized for the best flavor.
    • Deglaze the pan with Madeira wine properly to incorporate all those delicious browned bits into the sauce.

    Food Allergy Swaps

    • Gluten-Free: Ensure the chicken stock is gluten-free.
    • Dairy-Free: Use a dairy-free butter alternative and olive oil only.
    Easy Chicken Madeira in a white skillet over a marble surface with a kitchen towel, plates and forks in the background.Easy Chicken Madeira in a white skillet over a marble surface with a kitchen towel, plates and forks in the background.

    Variations & Additions

    • Asparagus: If you decide to add asparagus, you need to blanch it. To do so, snap off the fibrous stems from the asparagus. Fill a medium pot with 6 cups of water, bring it to a boil, and add 1 tablespoon of salt. Add the asparagus and boil uncovered for 2-3 minutes until it is bright green and crisp-tender. Remove the asparagus from the hot water and set it aside.
    • Mozzarella cheese: Sprinkle 1 cup of mozzarella cheese over the top. Broil for 3-4 minutes or until cheese is melted
    • Make it in your Instant Pot: To make this recipe in your IP, check out my Easy Instant Pot Chicken Madeira recipe.

    Serving Suggestions

    Serve this Chicken Madeira over a bed of creamy mashed potatoes with a side of steamed green beans or asparagus. A fresh, crisp salad also pairs wonderfully to balance the rich flavors.

    Storing and Freezing Instructions

    • Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
    • Freezing: Freeze the chicken and sauce in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.

    Frequently Asked Questions

    Can I use a different type of wine?

    Yes, Marsala wine is a good substitute if you can’t find Madeira wine.

    How do I prevent the sauce from getting too thick?

    Gradually add the cornstarch mixture and stop once the desired consistency is reached. You can always thin it with a bit of water or broth if needed.

    Can I make this dish ahead of time?

    Absolutely! This dish reheats well, making it a great option for meal prep or entertaining.

    Can children eat this chicken?

    I consider that this is a personal decision for sure, but with appropriate cooking methods the wine flavor will remain in a concentrated form, enchanting the flavor of sauces, but the alcohol will be gone, leaving the food safe for a child to consume. However, some residual alcohol may remain depending on the cooking time and method. If you are concerned about the alcohol content for children, you can extend the cooking time to ensure more alcohol evaporates.

    a fork holding a piece of Chicken Madeira garnished with chopped parsley.a fork holding a piece of Chicken Madeira garnished with chopped parsley.

    More Easy Chicken Recipes You’ll Love!

    Recipe Card 📖

    Easy Chicken Madeira garnished with chopped parsley in a white skillet over a marble surfaceEasy Chicken Madeira garnished with chopped parsley in a white skillet over a marble surface

    Easy Chicken Madeira

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=g64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    This Easy Chicken Madeira is rich, savory, and totally delicious! It’s perfect for busy weeknights when you want something tasty but don’t have hours to spend in the kitchen. It tastes like something you’d get at a fancy restaurant, but you made it at home! It’s the perfect balance of easy, delicious, and impressive—a winning combination in any household.

    Prep Time 10 minutes

    Cook Time 25 minutes

    Total Time 35 minutes

    Servings 6 servings

    Instructions 

    • Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/2" thick. Season chicken breasts with salt and pepper to taste. Set aside.

    • Place a large heavy pan over medium-high heat and melt in 2 tablespoons butter and 1 tablespoon oil. Sauté the chicken in batches for 3 to 4 min per side or until golden and cooked through. Remove chicken from pan to a plate.

    • Add the remaining tablespoon of oil to the same pan. Add halved mushrooms and cook for 5 minutes, or until soft. Stir in diced onion and garlic and cook for 3 minutes. Season with salt and pepper to taste.

    • Add Madeira wine and boil until reduced by half, about 5 minutes vigorous boiling, scraping the bottom of the pan to deglaze. Then add beef stock to the pot; mix to combine and simmer for 5 – 8 minutes.

    • Mix cornstarch and water in a small bowl. Add the mixture to the sauce; mix to combine. Cook for about 3 minutes, or until the sauce is slightly thickened, stirring occasionally. Stir in the remaining 2 tablespoons of butter until melted and incorporated into the sauce. Return chicken back to the pan and turn it to coat in the sauce, simmer for 2 more minutes. Taste and adjust seasoning to your liking adding more salt and/or pepper, if necessary.

    • Garnish with fresh chopped parsley, if desired. Serve hot.

      Important: Many people ask me if my children eat dishes that contain wine. My answer is that it’s a personal decision. With appropriate cooking methods, the wine flavor becomes concentrated, enhancing the sauces, while most of the alcohol evaporates, making the food generally safe for children. However, some residual alcohol may remain depending on the cooking time and method. If you’re concerned about alcohol content for children, you can extend the cooking time to ensure even more alcohol evaporates. Chicken: I used chicken breast but if you prefer you can use boneless skinless chicken thighs. Madeira wine can be found in a wine store, not carried in most grocery stores. I used the dry version, which I bought at Total Wine. Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing: Freeze the chicken and sauce in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.   Food Allergy Swaps:
    • Gluten-Free: Ensure the chicken stock is gluten-free.
    • Dairy-Free: Use a dairy-free butter alternative and olive oil only.
      Recipe Tips:
    • Pound the chicken breasts to an even thickness for uniform cooking.
    • Don’t rush the cooking of mushrooms and onions; they need to be nicely caramelized for the best flavor.
    • Deglaze the pan with Madeira wine properly to incorporate all those delicious browned bits into the sauce.
      Variations & Additions:
    • Asparagus: If you decide to add asparagus, you need to blanch it. To do so, snap off the fibrous stems from the asparagus. Fill a medium pot with 6 cups of water, bring it to a boil, and add 1 tablespoon of salt. Add the asparagus and boil uncovered for 2-3 minutes until it is bright green and crisp-tender. Remove the asparagus from the hot water and set it aside.
    • Mozzarella cheese: Sprinkle 1 cup of mozzarella cheese over the top. Broil for 3-4 minutes or until cheese is melted
    • Make it in your Instant Pot: To make this recipe in your IP, check out my Easy Instant Pot Chicken Madeira recipe.
     

     

     
    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.

    Nutrition

    Calories: 388kcalCarbohydrates: 10gProtein: 36gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 119mgSodium: 332mgPotassium: 950mgFiber: 1gSugar: 4gVitamin A: 398IUVitamin C: 7mgCalcium: 28mgIron: 1mg

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

    Course dinner

    Cuisine American

    Calories 388

    Keyword chicken dinner madeira recipe

    [ad_2] Oriana Romero
    Source link

  • Roasted Peach Chicken – Oh Sweet Basil

    Roasted Peach Chicken – Oh Sweet Basil

    Juicy marinated chicken breasts, pan seared and roasted with bright flavorful peaches, roasted peach chicken is about to be your new favorite fall dinner!

    We are moving into day 2 of Peach Week here at Oh Sweet Basil, and today we use peaches in this mega delicious savory dish!

    This happened.

    And then a gazillion other peach things happened, but I’m getting ahead of myself.

    A few years ago I saw a photo on instagram from just a normal, not there to be a food blogger person and it was the darkest, weirdest angle, but my goodness, I loved it. The chicken was a whole roasted bird that should have been on its back but instead was breast down in a pan surrounded by, covered in roasted peaches and the happiest little caption about how good dinner was that night.

    I loved the unapologetic joy that, by instagram standards would have been nothing but imperfection coming from that post. And instantly I was sold. I needed a peach chicken recipe as well. I wanted it simple, the peaches to be the star and this my friends is that recipe.

    Thank you to the wonderful people out there that don’t need social media, but occasionally hop on to post something good.

    Thank you to those that let us share the imperfect and the perfectly perfect and are inspired by both because they are confident enough in themselves to live with eyes full of light.

    This peach chicken is for you. I hope it brings a little beauty and deliciousness to your autumn table.

    a photo of a golden roasted chicken breast covered in juicy peach slices

    Ingredients for Peach Roasted Chicken

    Peach season is so short here in Utah. I am not a fan of that. So toward the end of last summer, when delicious juicy fresh peaches flooded the farmstands and grocery stores, I loaded up and made all the peach things I had on my wish list. This roasted peach chicken dinner was one of my favorites. Here is what you will need:

    • Chicken Breasts: We prefer bone-in and skin on for this recipe.

    Marinade

    • Peach Preserves: You can use homemade peach jam or use store-bought.
    • Buttermilk: Helps tenderize the chicken.

    For Roasting

    • Peach Preserves: We use some more peach jam to add more flavor during roasting.
    • White Wine Vinegar: If you don’t have white wine vinegar, good substitutes would be apple cider vinegar, champagne vinegar, or white balsamic vinegar.
    • Thyme: Fresh thyme is definitely recommended, but if you don’t have it, use 1/2 teaspoon dried thyme.
    • Dijon Mustard: Adds flavor to the roasting sauce.
    • Olive Oil: Helps the chicken stay moist and helps it crisp during roasting.
    • Shallots: Adds flavor.
    • Garlic: Adds flavor.
    • Sea Salt: Adds flavor.
    • Black Pepper: Adds flavor.
    • Peaches: We prefer to use freestone orange-fleshed peaches just for the color. They are added for the second half of the roasting.
      • TIP: If you don’t have access to fresh peaches, frozen or canned peaches can also be used. Be sure to drain canned peaches thoroughly. Thaw frozen peaches using in this recipe.

    Chicken Rub

    • Seasonings: Chili Powder, Smoked Paprika, Cinnamon, Salt and Pepper

    The measurements for each ingredient can be found in the recipe card at the end of the post. Keep scrolling down for all the details.

    a photo of raw chicken breasts sitting on a white plate, with a measuring up full of peach preserves and glass measuring cup of buttermilka photo of raw chicken breasts sitting on a white plate, with a measuring up full of peach preserves and glass measuring cup of buttermilk

    How to Make Roasted Peach Chicken

    This chicken dinner recipe is so easy and everything is made in one skillet. Easy to make and easy to clean up! A winning combination! Here are the basic steps:

    1. Marinate: Add the peach preserves, buttermilk and chicken to a ziploc bag and squish it around and let it marinate for at least an hour, up to overnight.
    2. Prep: Preheat the oven to 425 degrees F. Pull the chicken out of the marinade and discard the marinade. Pat the chicken dry.
    3. Combine: Mix together all the seasonings for the rub in a small bowl. Rub all over the chicken breasts.
    4. Whisk: Add all the ingredients for the roasting sauce to a small bowl and whisk everything together.
    5. Sear: Heat a large cast-iron skillet over medium-high heat and add some olive oil. Once the oil is hot, add the chicken skin side down and sear for a few minutes until golden brown. Add the shallots as well and stir them around so they can caramelize. Flip the chicken and sear on the other side for a few minutes.
    6. Pour: Flip the chicken back over so it is skin side up and pour the sauce over the chicken.
    7. Roast: Place the skillet in the oven and roast for 20-25 minutes.
    8. Top: Remove the skillet from the oven, add the sliced peaches to the top of the chicken and around the chicken and then return to the oven to roast for another 20-25 minutes.

    All of these instructions in complete detail can also be found in the recipe card down below. The recipe can be saved or printed from the recipe card as well.

    a photo of a cast iron skillet with three golden juicy chicken breasts topped with slices of roasted peaches all sitting in a saucea photo of a cast iron skillet with three golden juicy chicken breasts topped with slices of roasted peaches all sitting in a sauce

    How Do I Know When the Chicken is Done?

    I prefer using a meat thermometer to check the internal temperature. Chicken breasts are safe to eat when they reach an internal temperature of 165 degrees F.

    Can I Use Chicken Thighs?

    Yes, chicken thighs can definitely be used instead of chicken breasts. Chicken thighs will taste slightly different but still delicious. I’d go with bone in and skin on chicken thighs for the best flavor. Proceed with the recipe as written.

    Can I Grill the Chicken Instead of Pan Searing?

    Yes, a grill can be used to sear the chicken if you want more of that smoky barbecue flavor. After being seared, the chicken should be placed in an oven safe skillet or baking dish to be roasted in the oven.

    a photo of a golden roasted chicken breast that is topped with slices of roasted peaches topped with fresh thyme.a photo of a golden roasted chicken breast that is topped with slices of roasted peaches topped with fresh thyme.

    Health Benefits of Peaches

    We typically see peaches used in dessert recipes, but this sweet and savory dinner recipe is a great way to add peaches to your diet. Peaches have many health benefits including being a good source of vitamins K, C, and E. Peaches help with improving digestion, heart health and immune system support.

    What to Eat with Roasted Peach Chicken

    Storing and Reheating

    Leftover roasted peach chicken should be stored in an airtight container in the refrigerator. It will keep for up to 4 days. The chicken can also be frozen for up to 3 months. I recommend freezing the chicken only and not the sauce. The sauce won’t freeze and thaw well with the chicken though it could be frozen separately.

    Leftovers should be reheated in the oven in a covered baking dish at 300 degrees for about 15-20 minutes or until heated through.

    This is a healthy and phenomenally flavorful chicken dinner recipe. Everyone needs to try this one skillet roasted peach chicken! The tender chicken paired with the juicy peaches all roasted with a delicious sauce makes for a comforting and family friendly dinner.

    More Peach Recipes to Try:

    Servings: 6 -8

    Prep Time: 10 minutes

    Cook Time: 40 minutes

    Marinating Time: 1 hour

    Total Time: 1 hour 50 minutes

    Prevent your screen from going dark

    • In a freezer bag, add peach preserves and buttermilk ingredients and squish the bag to mix.

      1 Cup Peach Preserves, 1 1/2 Cups Buttermilk

    • Add the chicken to the bag and place in the fridge for 1 hour, or we prefer overnight.

      4 Chicken Breasts

    • Pull the chicken out and discard the marinade.

    • Preheat the oven to 425 degrees. Pat chicken breasts dry.

    • Combine the seasonings for the rub (see below) in a small both and stir to combine. Rub the chicken all over with the seasoning rub mixture.

      1 teaspoon Smoked Paprika, 1/4 teaspoon Cinnamon, Salt and Pepper, 1 teaspoon Chili Powder

    • In a bowl, whisk together the peach preserves, vinegar, thyme, mustard, olive oil, garlic, salt and pepper.

      3/4 Cup Peach Preserves, 2 teaspoons White Wine Vinegar, 1 teaspoon Thyme, 2 teaspoons Dijon Mustard, 1-2 Tablespoons Olive Oil, 2 Cloves Garlic, 1 1/2 teaspoons Sea Salt, 1/2 teaspoon Pepper

    • Using a large oven-safe cast-iron skillet over medium-high heat, then add oil. Once hot and shimmering, add the chicken and brown, skin side down for a few minutes. Add the shallots as well and stir them around to start caramelizing. Flip and sear the chicken on the other side for a few minutes.

      4 Shallots

    • Flip the chicken back to skin side up. Pour the sauce over the chicken breasts in the skillet. Place in the oven for 20-25 minutes.

    • Remove from the oven and place 4-5 sliced peaches on top of each chicken breast, and nestle the remaining peaches into the pan around the chicken.

      3-4 Peaches

    • Transfer the skillet to the oven and roast another 20-25 minutes or until the meat has an internal temperature of 165 degrees.

    Serving: 1chicken breastCalories: 416kcalCarbohydrates: 62gProtein: 27gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 77mgSodium: 665mgPotassium: 666mgFiber: 2gSugar: 44gVitamin A: 503IUVitamin C: 12mgCalcium: 85mgIron: 1mg

    Course: Mom’s Best 100 Easy Chicken Recipes

    Recommended Products

    Sweet Basil

    Source link

  • Marinated Smoked Chicken Thighs on the Traeger – Oh Sweet Basil

    Marinated Smoked Chicken Thighs on the Traeger – Oh Sweet Basil

    We have smoked chicken breasts, a whole chicken and chicken wings so it was high time we share our smoked chicken thighs recipe. Chicken thighs have the best flavor and we are ramping that flavor up in the Traeger!

    We start with a sweet smoky marinade and allow the chicken thighs to soak in all that tasty flavor. Then we smoke them on the Traeger. Serve them with an elote corn and some mac & cheese, and you have the perfect summer meal!

    Remember how we used our Traeger as our oven a few summers ago while our kitchen was being remodeled? We love our Traeger so much! Not only does it make delicious food (practically on its own), but it also saved us last summer and is a great way to avoid turning on the oven when it’s scorching hot outside!

    What Ingredients are Needed for Smoked Chicken Thighs?

    Grab your chicken thighs and all the rest of these ingredients for the best smoked chicken thighs:

    • Boneless Skinless Chicken Thighs
    • Honey
    • Soy Sauce
    • All Spice
    • Cayenne Pepper
    • Cinnamon
    • Ginger
    • Yellow Onion
    • Garlic
    • Dark Brown Sugar
    • Corn Syrup
    • Water
    • BBQ Spice Rub

    If you are a sauce lover, like I am, you can dip this chicken in some homemade bbq sauce…store-bought or whatever your favorite barbecue sauce is! The measurements for each ingredient can be found in the recipe card at the end of the post.

    A plate with marinated, smoked chicken thighs. A brush dripping with marinade is next to the chicken and a bowl of marinade is in the background.

    How to Make Smoked Chicken Thighs

    The first step in making these smoked thighs is to decide if you are going to smoke the meat in a pan in the smoker (this is the way I prefer to do it) or directly on the grill. If you want to cook them directly on the grill, save about a third of the marinade to use later.

    The next step is to make the marinade. We like to pour everything directly into the ziploc bag that we are going to marinate the chicken in…less clean up! Put all the ingredients into the bag and then squish everything together to combine.

    NOTE: If you’re grilling directly on the grill, reserve a third of the marinade for later now before adding the chicken.

    Add the chicken to the bag and let it marinate in the refrigerator for 1-12 hours.

    When you’re ready to start smoking, place all the chicken thighs and marinade into your pan.

    A large dish with chicken thighs marinating in a dark brown sauce.A large dish with chicken thighs marinating in a dark brown sauce.

    Now it’s time to get that Traeger going! Heat it to 225 degrees Fahrenheit and let it come to temperature for 10 minutes. Place your pan of chicken into the smoker and close the lid.

    Let it smoke for 10 minutes and then turn the heat up to 400 and cook for 15 more minutes.

    Then flip the chicken over and let it cook until it reaches an internal temperature of 165 degrees (10-15 more minutes).

    Pull out the chicken thighs to a cutting board, tent it with foil, and let it rest. This is key to having the juiciest chicken!

    Pour the leftover marinade into a pan and heat it to a boil on the stove top. In a separate dish, whisk together the water and cornstarch, and then add it to the marinade. This will thicken the marinade slightly and make if perfect to brush on top of the chicken before serving.

    A serving plate filled with marinated, smoked chicken thighs. There is juicy marinade on the plate and the thighs are sprinkled with fresh green herbs.A serving plate filled with marinated, smoked chicken thighs. There is juicy marinade on the plate and the thighs are sprinkled with fresh green herbs.

    How Long to Smoke Chicken Thighs?

    For this recipe, it should take about 40 minutes for your chicken thighs to come to a safe internal temperature of 165 degrees. It may take a little longer depending on the thickness of your chicken thighs and the consistency of the heat in your smoker.

    Do You Flip Chicken Thighs When Smoking?

    Yes, whether you’re grilling or smoking the thighs, they should be flipped once. No need to flip more than once though!

    Why Choose Chicken Thighs?

    Chicken thighs are very affordable and in my opinion, have the best flavor. They also tend to stay more moist and tender than a chicken breast might. Chicken breasts are more lean though, so if you are watching fat and calories, go with chicken breasts. We have a great smoked chicken breast recipe that you will love!

    What Type of Wood is Best to Use for Smoking Chicken?

    This is really up to personal preference, but we prefer either apple or a combination of apple and hickory. Cherry or oak pellets are also great options!

    A sliced marinated smoked chicken thigh. Chopped fresh parsley is sprinkled on the chicken and the cutting board. A serving dish with more chicken is in the background.A sliced marinated smoked chicken thigh. Chopped fresh parsley is sprinkled on the chicken and the cutting board. A serving dish with more chicken is in the background.

    Do You Need To Brine Chicken Before Smoking?

    You do not have to brine chicken before smoking it.

    Brine does enhance the flavor of meats, but we prefer marinating for this recipe.

    Can I Use Bone-In Chicken Thighs?

    Yes, you can use bone-in chicken if you want. You will just need to increase the time on the smoker to get it to temperature.

    How Long Will Smoked Chicken Keep?

    Smoked chicken will keep for 7 days in the refrigerator in an airtight container.

    Does Smoked Chicken Have To Be Refrigerated?

    Smoked chicken should be refrigerated within 2 hours of being removed from the smoker.

    A serving plate of marinated smoked chicken thighs sprinkled with fresh green herbs.A serving plate of marinated smoked chicken thighs sprinkled with fresh green herbs.

    Can You Freeze Smoked Chicken?

    Smoked chicken can be frozen for 3-6 months in an airtight container. If you have a Food Saver, that’s an even better option for freezing chicken!

    How to Reheat Leftovers

    Chicken can be a little tricky to reheat because it can dry out quickly and the flavor can change. I’ve found that the best way to reheat chicken thighs is in the oven. Place the leftovers in a a shallow baking dish add a little water or chicken broth and cover with foil. Place in the oven that has been preheated to 350 degrees and let it warm up until heated through. It will take about 10-15 minutes.

    These leftovers are great in sandwiches or chopped up in a salad!

    What to Eat with Smoked Chicken Thighs?

    These are perfect for feeding a crowd at a gathering with friends or family. With any good smoked chicken dish, you need some classic BBQ side dishes! Here are a few of our favorites:

    And just for good measure, you should make a batch of our Biscoff homemade ice cream for dessert!

    Smoked chicken thighs in a sweet smoky marinade needs to be next up on your summer BBQ menu! They taste amazing and are so quick and easy too…just 40 minutes in the smoker and they’re ready to go!

    More Smoked Recipes You’ll Love:

    Servings: 6

    Cook Time: 40 minutes

    Marinating Time: 1 hour

    Total Time: 1 hour 40 minutes

    Prevent your screen from going dark

    • Before beginning, decide if you’d like to smoke the thighs directly on the smoker or in a pan, (which is how I choose to do it). If directly on the grill, you’ll need to save some of the marinade for serving. 

    • In a large ziplock bag, add the marinade ingredients. Seal the bag and squish to combine the ingredients. 

      1/4 Cup Honey, 1/2 Cup Soy Sauce, 1/8 teaspoon All Spice, 1/8 teaspoon Cayenne, 1/4 teaspoon Cinnamon, 1 teaspoon Ginger, 1/2 Onion, 5 Cloves Garlic, 1/3 Cup Dark Brown Sugar, 1 Tablespoon BBQ Rub

    • Open the bag and carefully drop in the chicken. 

      5-7 Chicken thighs

    • Allow to marinate in the fridge for 1-12 hours. 

    • Heat the smoker to 225 for 10 minutes. 

    • Pour the chicken and marinade into a disposable metal pan and close the lid. Smoke the chicken for 10 minutes. 

    • Turn the heat to 400 and cook for 15 minutes longer. 

    • Flip the chicken over and cook for 10-15 minutes more or until 165 degrees.

    • Remove the chicken to a cutting board and tent with foil. 

    • Pour the remaining marinade into a small saucepan and heat to a boil. If you smoked the chicken directly on the grill grates, use the marinade that you reserved for the next steps.

    • In a small dish stir the water and cornstarch together, then whisk together with the marinade and cook until slightly thickened. 

      2 teaspoons Cornstarch, 1 teaspoon Water

    • Remove from the heat and serve with the chicken immediately.

    For a sweeter marinade use 2/3 cup brown sugar.
    Smoked chicken can be refrigerated for up to 4 days.

    Serving: 1thighCalories: 325kcalCarbohydrates: 29gProtein: 18gFat: 16gSaturated Fat: 4gCholesterol: 92mgSodium: 1159mgPotassium: 281mgFiber: 1gSugar: 27gVitamin A: 91IUVitamin C: 1mgCalcium: 28mgIron: 1mg

    Author: Sweet Basil

    Course: Mom’s Best 100 Easy Chicken Recipes

    Cuisine: American

    Recommended Products

    A serving plate filled with juicy marinated smoked chicken thighs. Copped parsley is sprinkled on top of the chicken and a sliced chicken thigh is on the cutting board next to the plate of chicken.A serving plate filled with juicy marinated smoked chicken thighs. Copped parsley is sprinkled on top of the chicken and a sliced chicken thigh is on the cutting board next to the plate of chicken.

    REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

    When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

    Sweet Basil

    Source link

  • The Best Air Fryer Whole Chicken [+Video] – Oh Sweet Basil

    The Best Air Fryer Whole Chicken [+Video] – Oh Sweet Basil

    Discover the secret to perfectly cooked and juicy whole chicken in the air fryer. This easy and delicious recipe is sure to become a family favorite, with minimal prep and cook time. You’ll have perfectly crispy skin and tender juicy chicken in just 1 hour!

    Serve it up with our creamy mashed potatoes or crunchy roasted herb potatoes and a side of grilled asparagus and you’ve got a comforting, family-friendly meal!

    Ingredients for Airfryer Whole Chicken

    Cooking an entire chicken in an air fryer couldn’t be easier! It tastes just like the yummy rotisserie chicken you can buy at the grocery store only you control all the ingredients. Here is what you will need:

    • Whole Chicken
    • Olive Oil
    • Butter
    • Seasonings: Smoked Paprika, Kosher Salt, Garlic Powder
    • Thyme
    • Honey

    The measurements for each ingredient can be found in the recipe card down below. This is just meant to be an overview of what you will need.

    How to Cook a Whole Chicken in the Air Fryer

    Airfrying a whole chicken is so simple! All you need to do is pat it dry, season it and let it cook in the air fryer. Here are the step-by-step instructions:

    1. Dry: Pat the chicken dry with paper towels.
    2. Rub: Mix the butter and spices together in a small bowl and then rub it all over the outside of the chicken and under the skin.
    3. Tie: Using kitchen twine, tie up the legs and wings.
    4. Air Fry: Place the chicken breast-side down in the air fryer preheated to 350 degrees F for 30 minutes.
      • NOTE: If you don’t have an air fryer, I would recommend following our roasted chicken recipe and just cook it in the oven.
    5. Flip: Using paper towels, turn the bird over and cook for another 20-30 minutes. Use a meat thermometer to check the internal temperature. It should be 165 degrees F.
    6. Rest: Remove the chicken from the air fryer and let it rest for 10 minutes.
    7. Drizzle: Drizzle honey all over the top of the chicken and then slice and serve.

    The complete instructions are available in the recipe at the end of the post. Keep scrolling for all the details!

    a photo of a deconstructed whole chicken with crispy golden skin and half a lemon sitting next to it.

    Tips for Achieving Crispy Skin

    Patting the chicken dry before adding the butter and seasonings is critical to achieving that crispy delicious skin. Drying the chicken removes excess moisture which will allow the butter to help crisp up the skin. Afterall, it’s the crispy skin that we all want, right?! Flipping the chicken halfway through the air frying also helps the chicken cook evenly.

    Cooking Time and Temperature Recommendations

    Depending on the size of your whole chicken, it will take about 50-60 minutes to cook in the airfryer. You will start by cooking the chicken with the breast side down, and then flip it over and cook until the internal temperature measures 165 degrees F in the thickest part of the thigh. That will take an additional 20-30 minutes.

    Alternative Seasoning Options

    We love the simple combination of smoked paprika, salt, garlic powder and fresh thyme, but you can definitely experiment with different seasonings. You can change up the fresh herbs and use rosemary, basil, oregano, and/or sage. You could also add some lemon zest for a bright citrus burst of flavor. If you want to use the chicken for a Mexican meal, use cumin, chili powder or a taco seasoning blend. The options are really endless!

    a photo of a whole chicken that has been air fried and broken down into parts with a half a lemon sitting next to it

    What to Eat with a Whole Chicken

    This air fryer whole chicken recipe is so flexible when it comes to finding sides to go with it. Here are a few suggestions:

    How to Use Air Fryer Whole Chicken

    If you have leftovers or you are just air frying the chicken to use in another recipe, this chicken goes great in soups, wraps, salads, sandwiches, pasta, bowls, etc. Some of our favorite ways to use this chicken is in chicken pot pie, honey lime chicken burritos, or white chicken chili.

    Health Benefits of Cooking with an Air Fryer

    Using an air fryer to fry food rather than oil reduces the calories and fat significantly.

    Reasons I Love This Recipe

    • Quick: There is only about 5 minutes of prep time for this recipe and it only takes about an hour to cook.
    • Flavor: The flavor of this chicken is mouth-watering! That crispy seasoned chicken skin on top of the juicy chicken is irresistible.
    • Easy: No complicated cooking instructions here, just rub the seasonings all over the chicken and then let the air fryer do all the work.
    • Healthy: One serving of air fryer chicken is less than 300 calories and is low carb and high in protein.
    • Texture: The skin is crispy and adds so much texture when you pair it with that juicy chicken.
    a photo taken over the top of a an airfried whole chicken with fresh thyme sprinkled around it

    Storing and Reheating

    Whole chicken should be stored in the refrigerator in an airtight container for up to 1 week. I always prefer to use it within a day or two. It also freezes extremely well. A FoodSaver will help you to be able to get the best results when freezing chicken as it sucks out the air and vacuum seals the meat. Remove from the freezer and let it thaw in the fridge for a least 1 day and probably more.

    To reheat air fried chicken, place it back in the air fryer heated to 350 degrees for about 10-15 minutes. You can also reheat in a microwave on medium for 2-5 minutes. 

    Learn how to achieve perfectly crispy skin and tender meat in your air fryer with this delicious whole chicken recipe. It’s a healthier and easier alternative to traditional roasted chicken that will have your taste buds begging for more.

    More of Our Favorite Air Fryer Recipes:

    Servings: 6

    Prep Time: 10 minutes

    Cook Time: 1 hour

    Resting Time: 10 minutes

    Total Time: 1 hour 10 minutes

    Description

    Discover the secret to perfectly cooked and juicy whole chicken in the air fryer. This easy and delicious recipe is sure to become a family favorite, with minimal prep and cook time.

    Prevent your screen from going dark

    • Mix the seasonings together with the butter and rub the butter mixture over and under the skin.

      2 Tablespoons Butter, 1/2 teaspoon Smoked Paprika, 1/2 teaspoon Kosher Salt, 1/2 teaspoon Garlic Powder, 2 teaspoons Thyme, 1 Whole Chicken

    • Tie up the legs and wings and then put the bird breast down in the air fryer at 350 degrees F for 30 minutes.

    • Turn the bird over using paper towels and cook for another 30 minutes until an instant read thermometer reaches 165°F.

    • Remove from the air fryer and rest 10 minutes before cutting. Drizzle with honey before cutting and serving.

      Honey

    Calories: 275kcalCarbohydrates: 0.4gProtein: 24gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 95mgSodium: 283mgPotassium: 251mgFiber: 0.2gSugar: 0.02gVitamin A: 292IUVitamin C: 3mgCalcium: 17mgIron: 1mg

    Author: Sweet Basil

    Course: Mom’s Best 100 Easy Chicken Recipes

    Recommended Products

    Sweet Basil

    Source link

  • Do Taxpayer Subsidies Play a Role in the Obesity Epidemic?  | NutritionFacts.org

    Do Taxpayer Subsidies Play a Role in the Obesity Epidemic?  | NutritionFacts.org

    Why are U.S. taxpayers giving billions of dollars to support the likes of the sugar and meat industries?

    The rise in calorie surplus sufficient to explain the obesity epidemic was less a change in food quantity than in food quality. Access to cheap, high-calorie, low-quality convenience foods exploded, and the federal government very much played a role in making this happen. U.S. taxpayers give billions of dollars in subsidies to prop up the likes of the sugar industry, the corn industry and its high-fructose syrup, and the production of soybeans, about half of which is processed into vegetable oil and the other half is used as cheap feed to help make dollar-menu meat. You can see a table of subsidy recipients below and at 0:49 in my video The Role of Taxpayer Subsidies in the Obesity Epidemic. Why do taxpayers give nearly a quarter of a billion dollars a year to the sorghum industry? When was the last time you sat down to some sorghum? It’s almost all fed to cattle and other livestock. “We have created a food price structure that favors relatively animal source foods, sweets, and fats”—animal products, sugars, and oils.

    The Farm Bill started out as an emergency measure during the Great Depression of the 1930s to protect small farmers but was weaponized by Big Ag into a cash cow with pork barrel politics—including said producers of beef and pork. From 1970 to 1994, global beef prices dropped by more than 60 percent. And, if it weren’t for taxpayers “sweetening the pot” with billions of dollars a year, high-fructose corn syrup would cost the soda industry about 12 percent more. Then we hand Big Soda billions more through the Supplemental Nutrition Assistance Program (SNAP), formerly known as the Food Stamps Program, to give sugary drinks to low-income individuals. Why is chicken so cheap? After one Farm Bill, corn and soy were subsidized below the cost of production for cheap animal fodder. We effectively handed the poultry and pork industries about $10 billion each. That’s not chicken feed—or rather, it is! 

    This is changing what we eat. 

    As you can see below and at 2:03 in my video, thanks in part to subsidies, dairy, meats, sweets, eggs, oils, and soda were all getting relatively cheaper compared to the overall consumer food price index as the obesity epidemic took off, whereas the relative cost of fresh fruits and vegetables doubled. This may help explain why, during about the same period, the percentage of Americans getting five servings of fruits and vegetables a day dropped from 42 percent to 26 percent. Why not just subsidize produce instead? Because that’s not where the money is. 

    “To understand what is shaping our foodscape today, it is important to understand the significance of differential profit.” Whole foods or minimally processed foods, such as canned beans or tomato paste, are what the food business refers to as “commodities.” They have such slim profit margins that “some are typically sold at or below cost, as ‘loss leaders,’ to attract customers to the store” in the hopes that they’ll also buy the “value-added” products. Some of the most profitable products for producers and vendors alike are the ultra-processed, fatty, sugary, and salty concoctions of artificially flavored, artificially colored, and artificially cheap ingredients—thanks to taxpayer subsidies. 

    Different foods reap different returns. Measured in “profit per square foot of selling space” in the supermarket, confectionaries like candy bars consistently rank among the most lucrative. The markups are the only healthy thing about them. Fried snacks like potato chips and corn chips are also highly profitable. PepsiCo’s subsidiary Frito-Lay brags that while its products represented only about 1 percent of total supermarket sales, they may account for more than 10 percent of operating profits for supermarkets and 40 percent of profit growth. 

    It’s no surprise, then, that the entire system is geared towards garbage. The rise in the calorie supply wasn’t just more food but a different kind of food. There’s a dumb dichotomy about the drivers of the obesity epidemic: Is it the sugar or the fat? They’re both highly subsidized, and they both took off. As you can see below and at 4:29 and 4:35 in my video, along with a significant rise in refined grain products that is difficult to quantify, the rise in obesity was accompanied by about a 20 percent increase in per capita pounds of added sugars and a 38 percent increase in added fats. 

     

    More than half of all calories consumed by most adults in the United States were found to originate from these subsidized foods, and they appear to be worse off for it. Those eating the most had significantly higher levels of chronic disease risk factors, including elevated cholesterol, inflammation, and body weight. 

    If it really were a government of, by, and for the people, we’d be subsidizing healthy foods, if anything, to make fruits and vegetables cheap or even free. Instead, our tax dollars are shoveled to the likes of the sugar industry or to livestock feed to make cheap, fast-food meat. 

    Speaking of sorghum, I had never had it before and it’s delicious! In fact, I wish I had discovered it before How Not to Diet was published. I now add sorghum and finger millet to my BROL bowl which used to just include purple barley groats, rye groats, oat groats, and black lentils, so the acronym has become an unpronounceable BROLMS. Anyway, sorghum is a great rice substitute for those who saw my rice and arsenic video series and were as convinced as I am that we need to diversify our grains. 

    We now turn to marketing. After all of the taxpayer-subsidized glut of calories in the market, the food industry had to find a way to get it into people’s mouths. So, next: The Role of Marketing in the Obesity Epidemic. 

    We’re about halfway through this series on the obesity epidemic. If you missed any so far, check out the related videos below.

    Michael Greger M.D. FACLM

    Source link

  • Honey Mustard Bacon Chicken Skillet [+Video] – Oh Sweet Basil

    Honey Mustard Bacon Chicken Skillet [+Video] – Oh Sweet Basil

    This isn’t your normal one skillet recipe. This honey mustard bacon chicken skillet is healthier for a few reasons but still totally craveable!

    Serve up this bold honey mustard chicken recipe with a loaf of crusty artisan bread and a bright, fresh tomato cucumber salad, and you have a winning dinner the whole family will love!

    A while back, we made honey mustard bacon brats and let me tell you, they are delicious. Like major good. It’s hard to want a brat any other way now. But as Cade and I were cleaning up dinner he said, “That sauce tastes so good I want to eat it on everything!” and as he snagged one last piece of saucy bacon from the pan to gobble it down before washing the skillet, I had the idea.

    This really would be good on anything. Like really. At first I was really going to go to town and make a crunchy chicken but Cade and I are trying really hard to make good eating choices during the week, which is difficult today as I just photographed the best, oh my goodness amazing pumpkin cookies ever and I can hear them calling my name from the kitchen, “Carrian, you know you could have just half a cookie and you’d feel so happy…”

    Ingredients for Honey Mustard Bacon Chicken Skillet

    Ok, I digress…back to this tasty one skillet chicken recipe! Here are the ingredients you will need:

    • Chicken Thighs: You can use boneless chicken or use bone-in. If you use bone-in chicken, it will just need a little longer to cook through.
      • NOTE: Chicken breasts (boneless, skinless) also work great with this recipe if you want a more lean dinner.
    • Water: helps with the base of the honey mustard sauce
    • Honey: adds flavor and natural sweetness
    • Dijon Mustard: any brand works great or you could go with spicy brown mustard too if you want a little kick
    • Cilantro: adds a bright pop of freshness
    • Bacon: because you never need a reason for bacon
    • Olive Oil: helps finish off the sauce and sauteing
    • Garlic: adds flavor

    The measurements for each ingredient can be found in the recipe card at the end of the post.

    a photo of all the ingredients in separate small bowls for honey mustard bacon chicken

    How to Make Bacon Honey Mustard Chicken

    Here is a quick run through of the instructions for making this easy chicken dinner recipe. It gets extra bonus points for all being cooked in one dish!

    1. Heat a nonstick skillet over medium-high heat and cook the bacon.
    2. Once the bacon is crispy and cooked, remove the bacon to a plate lined with paper towels.
    3. Add the chicken to the skillet and reduce the heat to medium low. Let it cook for 5-6 minutes and then flip it and let it cook for 5-6 minutes more.
    4. While the chicken is cooking, whisk all the ingredients for the sauce together.
    5. When the chicken is done, remove it to a plate and add the sauce mixture to the skillet. Let it simmer until it thickens slightly.
    6. Chop the bacon and add it to the sauce.
    7. Add the chicken back to the skillet and spoon the sauce over the chicken.
    8. Remove from the heat and let the chicken rest. Serve and enjoy!

    These instructions are also available in the recipe card down below. You can also save or print the recipe from there.

    a photo of a golden pan seared chicken thigh topped with crumbled bacon and chopped cilantro

    Can I Use Chicken Breasts Instead?

    Yes, chicken breasts work great for this recipe! They will probably need a little less time to cook through so make sure you keep your eye on that internal temperature. You want it to be 165 degrees F.

    Are Chicken Breasts Healthier Than Thighs?

    Both chicken thighs and breasts are good sources of lean protein. In comparison, one key difference between the two is the fat content. Chicken thighs tend to be more fatty than their leaner companion, so yes, there is more fat on a thigh (dark meat) than is on a breast (white meat). However, this fat is the good kind.

    a photo of 4 golden pan seared chicken thighs sitting in a rich sauce and topped with crumbled bacon and chopped cilantro

    What is the Difference Between a Skillet and a Frying Pan?

    The difference between a sauté pan and a skillet is a subtle but important one, and it all comes down to shape.

    A sauté pan, from the French verb meaning “to jump” (sauter), has a wide, flat bottom and relatively tall, vertical sides.

    A skillet, on the other hand, has sides that flare outward at an angle.

    What to Eat with Honey Mustard Chicken with Bacon

    Storing and Reheating

    It is best to store leftover honey mustard chicken in an airtight container in the fridge. Leftovers will keep for up to 3-4 days. You can reheat this meal in the microwave or on the stove top. If I have the time, I like to use the stove to heat it back up.

    Why We Love This Recipe

    There are so many reasons to love this recipe, but first and foremost, the flavor!! The combination of honey, mustard and bacon is just home run combination of flavors!

    Second, it’s all made in one skillet so clean up is a breeze!

    Next, it is dairy free, gluten free and packed with protein!

    Finally, you can have dinner on the table in less than 30 minutes which makes it family friendly and great for a busy weeknight!

    a photo of a golden chicken thigh sitting a rich sauce in a cast iron skilleta photo of a golden chicken thigh sitting a rich sauce in a cast iron skillet

    This delicious one-pan honey mustard chicken with bacon combines the sweetness of honey, the tanginess of mustard, and the savoriness of bacon to create a mouth-watering chicken dinner. Perfect for a quick and easy weeknight meal! 

    More Chicken Dinner Recipes:

    Servings: 4 servings

    Prep Time: 5 minutes

    Cook Time: 15 minutes

    Total Time: 20 minutes

    Description

    This isn’t your normal one skillet recipe. This honey mustard bacon chicken skillet is healthier for a few reasons but still totally craveable!

    Prevent your screen from going dark

    • Heat a nonstick skillet over medium high heat then add the bacon.

      6 Slices Bacon

    • Cook the bacon until crispy, flipping one time. Remove the bacon to a plate lined with paper towels.

    • Add the chicken to the skillet and turn to medium low.

      4 Chicken Thighs

    • Allow to cook for 5-6 minutes, flip and cook an additional 5-6 minutes or until cooked through.

    • While the chicken is cooking, whisk together the water, honey, mustard and cilantro in a small bowl.

      ¼ Cup Water, ¼ Cup Honey, 1 Tablespoon Dijon Mustard, 2 Tablespoons Cilantro

    • When the chicken is done, remove it to a plate. Increase the temperature to medium and add the olive oil and garlic to the skillet and stir until the garlic is fragrant.

      ¼ Cup Pure Olive Oil, 2 Clove Garlic

    • Add the sauce mixture to the skillet. Reduce the heat to low and let the sauce simmer until it thickens slightly.

    • Chop up the bacon and add the bacon to the sauce. Stir everything together.

    • Add the chicken back to the skillet and spoon the sauce over the chicken.

    • Take off the heat to rest for 3 minutes and serve.

    left overs will keep for 3-4 days in the refrigerator

    Serving: 1gCalories: 573kcalCarbohydrates: 19gProtein: 23gFat: 46gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 23gTrans Fat: 0.1gCholesterol: 133mgSodium: 349mgPotassium: 321mgFiber: 0.2gSugar: 17gVitamin A: 117IUVitamin C: 1mgCalcium: 18mgIron: 1mg

    Author: Sweet Basil

    Course: 100 Family Favorite Easy Healthy Recipes

    Recommended Products

    This isn't your normal one skillet recipe. This honey mustard bacon chicken skillet is healthier for a few reasons but still totally craveable! ohsweetbasil.com paleo, Whole 30, dairy-freeThis isn't your normal one skillet recipe. This honey mustard bacon chicken skillet is healthier for a few reasons but still totally craveable! ohsweetbasil.com paleo, Whole 30, dairy-free
    This isn't your normal one skillet recipe. This honey mustard bacon chicken skillet is healthier for a few reasons but still totally craveable! ohsweetbasil.com paleo, Whole 30, dairy-freeThis isn't your normal one skillet recipe. This honey mustard bacon chicken skillet is healthier for a few reasons but still totally craveable! ohsweetbasil.com paleo, Whole 30, dairy-free
    This isn't your normal one skillet recipe. This honey mustard bacon chicken skillet is healthier for a few reasons but still totally craveable! ohsweetbasil.com paleo, Whole 30, dairy-freeThis isn't your normal one skillet recipe. This honey mustard bacon chicken skillet is healthier for a few reasons but still totally craveable! ohsweetbasil.com paleo, Whole 30, dairy-free
    This isn't your normal one skillet recipe. This honey mustard bacon chicken skillet is healthier for a few reasons but still totally craveable! ohsweetbasil.com paleo, Whole 30, dairy-freeThis isn't your normal one skillet recipe. This honey mustard bacon chicken skillet is healthier for a few reasons but still totally craveable! ohsweetbasil.com paleo, Whole 30, dairy-free

    Sweet Basil

    Source link

  • RETRO FIND: Chicken with four legs who beat the odds

    RETRO FIND: Chicken with four legs who beat the odds

    RETRO FIND: Chicken with four legs who beat the odds

    The chicken was aptly named 4Runner.

    12121212. Hey, how come none of these chickens have got four legs. Chickens don’t have four legs. Oh, yes, they do. You want me to take him out? All right. He probably won’t like this real well. Matt Duncan owns *** living example. His £7 broiler really has four legs. 123, the bird’s name 4runner. And he really can run two legs, do the work, the others just sort of get in the way. I was thinking maybe the circus could take him. It’s in town now, you know, Duncan and his brother run *** chicken processing operation for runner was on the fast track to, you know what? That’s when his extra legs saved him. He was spared. The ax for runner is from the Fort Calhoun area. So there are plenty of jokes about how he may have taken *** radiation hit. But the real reason for the extra appendages, I don’t know for sure. Could have been *** double yoke bag or something weird. Most of four runners buddies only live *** few months before they end up on someone’s dinner table. His extra limbs have bought him some extra time from the news. Watch seven live. I’m.

    RETRO FIND: Chicken with four legs who beat the odds

    The chicken was aptly named 4Runner.

    Farm animals born with abnormalities often have a bleak future. This chicken’s unique traits ensured its survival.In 1995, a chicken was born with four legs near Fort Calhoun, Nebraska. It was aptly named 4Runner. 4Runner was owned by two brothers who ran a chicken processing operation. His extra legs bought him some extra time. “He was spared the ax,” his owner said.The persistent bird didn’t waste that time. True to his name, he often dashed around his home in an endearing shuffle, becoming a local curiosity and a family favorite.WATCH the video to see the amazing 4Runner going about his day!If you liked this story, here are a few more blasts from the past:

    FORT CALHOUN, Neb. —

    Farm animals born with abnormalities often have a bleak future. This chicken’s unique traits ensured its survival.

    In 1995, a chicken was born with four legs near Fort Calhoun, Nebraska. It was aptly named 4Runner.

    4Runner was owned by two brothers who ran a chicken processing operation. His extra legs bought him some extra time. “He was spared the ax,” his owner said.

    The persistent bird didn’t waste that time. True to his name, he often dashed around his home in an endearing shuffle, becoming a local curiosity and a family favorite.

    WATCH the video to see the amazing 4Runner going about his day!

    If you liked this story, here are a few more blasts from the past:

    Source link

  • Citrus Greek Chicken [+ Video] – Oh Sweet Basil

    Citrus Greek Chicken [+ Video] – Oh Sweet Basil

    Simple marinated citrus Greek chicken with a two ingredient sauce. It’s perfect all year round and you only need one skillet to make dinner in 30 minutes!

    Marinated chicken is where it’s at! Whether it’s our simple marinated grilled chicken breasts or our smoked marinated chicken thighs, marinating chicken adds so much flavor and tenderness. The marinade for this citrus Greek chicken packs this recipe with outrageous flavor and is so simple!

    This citrus Greek chicken looks like something you’d be served in your favorite restaurant, but it’s the easiest recipe ever. However, I’ve got rules so listen up!

    a photo of two golden chicken breasts in a shallow dutch oven topped with sun-dried tomatoes sitting on a orange juice broth with half a lemon sitting next to it.

    Tips for the Best Citrus Greek Chicken

    Boneless, skinless chicken breasts should not be overcooked. Ever. Here’s a really simple way to have perfectly cooked, perfectly moist chicken every single time.

    I cringe when I hear about chicken breasts in the oven for an hour or a half hour on the stove top. Please, please don’t do that. Your dinners will be 100 times better if you cook the chicken properly.

    Marinated meat is an easy way to have flavor without extra calories or effort, but it must have time. We like to marinate our chicken at least two hours or up to overnight. You pick what works for you.

    And finally, oil packed sun dried tomatoes should always be in your fridge. They are amazing. The end.

    a photo of several uncooked chicken breasts coated in marinade and sealed in a large plastic baga photo of several uncooked chicken breasts coated in marinade and sealed in a large plastic bag

    Ingredients for Citrus Greek Chicken

    I’m going to list the ingredients for the chicken marinade first, and then the simple 2 ingredient sauce that we will use to pour over the chicken. Here is what you will need:

    • Chicken Breasts: boneless, skinless
    • Olive Oil: help tenderize the chicken as it marinates
    • Orange Juice: If you have the time, juice your own oranges so you have pure fresh orange juice without any added sugar.
    • Greek Seasoning: We prefer McCormick brand, but if you like a different brand or want to make you’re own, we’ve included a recipe below.
    • Salt: adds flavor
    • Pepper: adds flavor
    • Garlic: adds flavor

    For the Sauce

    • Packed Sun-dried Tomatoes: adds texture, flavor and color to the chicken
    • Orange Juice: adds bright citrus flavor to the chicken as it cooks

    The measurements for all of the ingredients can be found in the recipe card at the end of this post.

    a photo of all the ingredients used for the marinade and sauce for citrus greek chicken

    What Goes in Greek Seasoning?

    There are several brands of Greek seasoning out there. We prefer to use the McCormick Greek seasoning, but if you want to make you’re own from scratch, here is a basic recipe:

    • 1 Tablespoon Oregano
    • 2 teaspoons Thyme
    • 2 teaspoons Basil
    • 1 ½ teaspoons Rosemary
    • 2 teaspoons Dill
    • 2 ¼ teaspoons Dried Parsley
    • 2 teaspoons Onion Powder
    • 2 ½ teaspoons Garlic Powder
    • 2 teaspoons Salt
    • 1 teaspoon Pepper
    • 1/2 teaspoon Marjoram
    • 1/2 teaspoon Cinnamon
    • 1/4 teaspoon Nutmeg
    a photo of several golden chicken breasts topped with sun-dried tomatoes sitting in a shallow dutch oven sitting in rich cooking juices

    How to Make Greek Citrus Chicken

    I’ve mentioned several times how easy this recipe is, so now let me prove it! Here are the basic steps:

    1. Prep: Combine all the ingredients for the marinade as well as the chicken in a zip top bag. Seal the bag and squish the marinade all over the chicken and then place in the refrigerator.
    2. Marinate: Let the chicken rest in the refrigerator for at least 2 hours or up to overnight.
    3. Cook: Heat a grill plan over high heat, add a little olive oil and then place the chicken on the pan. Reduce the heat to medium low and cook for 6-7 minutes. Turn the chicken and cook an additional 6-7 minutes.
    4. Rest: Remove the chicken from the pan and set to the side in a serving dish to rest. Add the sauce ingredients to the pan and let it simmer for a few minutes. Pour the sauce over the top of the chicken and then serve.

    All of these instructions can also be found in the recipe card below. The recipe can also be saved or printed there.

    Why Do You Marinate Chicken?

    Marinade adds flavor to meats and makes them more tender.

    Marinade allows fluids and seasonings to enter the meat so it will maintain its moisture during grilling and not dry out as quickly.

    a photo of a golden cooked chicken breasts topped with sun-dried tomatoes

    Can You Use Fresh Tomatoes in Place of Sun Dried Tomatoes?

    Sun dried tomatoes have a very tart, concentrated flavor which will enhance the flavor of your dish.

    However, if you do not have sun dried tomatoes, you can substitute either drained canned tomatoes or fresh plum tomatoes, seeded and chopped.

    Or, you can roast tomatoes until they are nearly dry.

    a photo of several golden chicken breasts topped with sun-dried tomatoes sitting in a shallow dutch oven sitting in rich cooking juices

    What to Serve with Citrus Greek Chicken

    Citrus green chicken goes great with just about anything. We love to make a side of mashed potatoes or just a simple white rice. If you want to stick with Greek cuisine, a side salad like our easy Greek pasta salad or our Mediterranean orzo pasta salad would taste great! And you all know I’m always down for bread…French bread or crusty artisan bread.

    Storing and Reheating

    Leftover Greek citrus chicken should be stored in the fridge in an airtight container. It will keep for up to 4 days. This chicken also freezes well. Let it cool completely and place in a ziploc bag. It will keep in the freezer for up to 3 months.

    The chicken can be reheated in the microwave quickly, but I prefer to reheat it in the oven. Place the chicken in a baking dish and add a little chicken broth or orange juice. Cover the baking dish with foil and reheat at 350 degrees F for 5-10 minutes or until heated through.

    a photo of a two golden cooked chicken breasts sitting on a serving plate topped with sun-dried tomatoes and sitting in a rich sauce and surrounded by sliced lemons

    This flavorful and healthy citrus Greek chicken recipe is easy to make and perfect for a weeknight dinner. With a zesty marinade and a hint of sweetness, this dish is sure to become a family favorite.

    More Delicious Chicken Dinner Recipes:

    Servings: 4

    Prep Time: 5 minutes

    Cook Time: 17 minutes

    Marinating Time: 2 hours

    Total Time: 2 hours 22 minutes

    Description

    Simple marinated citrus Greek chicken with a two ingredient sauce. It’s perfect all year round and you only need one skillet to make dinner in 30 minutes!

    Prevent your screen from going dark

    • In a large ziploc bag, add the chicken, olive oil, orange juice, seasoning, salt, pepper and garlic.

      4 Chicken Breasts, 1/3 Cup Olive Oil, 1/3 Cup Orange Juice, 1 Tablespoon McCormick Greek Seasoning, 2 teaspoons Salt, Pinch Pepper, 2 Cloves Garlic

    • Seal and squish the bag all over to coat the chicken.

    • Refrigerate for 2 hours or up to overnight.

    • Heat a grill pan over high heat.

    • Add a drizzle of olive oil and add the chicken.

    • Quickly turn down to medium low and cook for 6-7 minutes.

    • Turn the chicken and cook an additional 6-7 minutes or until cooked through.

    • Remove from pan.

    • Add the sun-dried tomatoes and orange juice and allow to simmer for 2-3 minutes then pour the sauce over the top of the chicken or add the chicken to the pan.

      3/4 Cup Oil Packed Sun-dried Tomatoes, 1 Cup Orange Juice

    • Allow to rest for 2 minutes and serve.

    If you cannot buy Greek seasoning, make your own: 1 Tablespoon Oregano, 2 Teaspoons Thyme, 2 Teaspoons Basil, 1 ½ Teaspoons Rosemary, 2 Teaspoons Dill, 2 ¼ Teaspoons Dried Parsley, 2 Teaspoons Onion Powder, 2 ½ Teaspoons Garlic Powder, 2 Teaspoons Salt, 1 Teaspoon Pepper, ½ Teaspoon Marjoram, ½ Teaspoon Cinnamon, and ¼ Teaspoon Nutmeg
    Left overs can be kept in the refrigerator for 4 days.

    Serving: 1chicken breastCalories: 510kcalCarbohydrates: 16gProtein: 50gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.03gCholesterol: 145mgSodium: 1482mgPotassium: 1377mgFiber: 3gSugar: 7gVitamin A: 561IUVitamin C: 66mgCalcium: 93mgIron: 3mg

    Author: Sweet Basil

    Course: Mom’s Best 100 Easy Chicken Recipes

    Recommended Products

    a close up photo of cooked chicken breasts topped with sun-dried tomatoes and sitting in a saucea close up photo of cooked chicken breasts topped with sun-dried tomatoes and sitting in a sauce
    a photo of two cooked chicken breasts topped with sun dried tomatoes and sitting in a simple sauce in a cast iron skilleta photo of two cooked chicken breasts topped with sun dried tomatoes and sitting in a simple sauce in a cast iron skillet
    a photo of sun-dried tomatoes simmering in a cast iron skillet in orange juicea photo of sun-dried tomatoes simmering in a cast iron skillet in orange juice
    Simple marinated citrus Greek chicken with a two ingredient sauce. It's perfect all year round!Simple marinated citrus Greek chicken with a two ingredient sauce. It's perfect all year round!
    Just one pan citrus Greek chicken with sun-dried tomatoes! It's so delicious! ohsweetbasil.comJust one pan citrus Greek chicken with sun-dried tomatoes! It's so delicious! ohsweetbasil.com
    Simple marinated citrus Greek chicken with a two ingredient sauce. It's perfect all year round!Simple marinated citrus Greek chicken with a two ingredient sauce. It's perfect all year round!

    Sweet Basil

    Source link

  • Oven-Baked Crispy Chicken Tacos (Quick and Easy)

    Oven-Baked Crispy Chicken Tacos (Quick and Easy)

    These Oven-Baked Crispy Chicken Tacos are cheesy, crispy, flavorful, and so delicious! With just a few simple steps and minimal ingredients, you can have these delicious tacos ready in no time. Whether it’s Taco Tuesday, a weekend get-together, or just a regular weekday, these tacos are a fantastic choice. They’re satisfying, tasty, and sure to put a smile on everyone’s face.

    Oven-Baked Crispy Chicken Tacos on a plate with avocado and diced tomatoes over a blue surface.

    Oriana’s Thoughts On The Recipe

    Hey there, taco lovers! 🌮 Tacos are an absolute staple in our house – we simply can’t get enough of them. Whether it’s a regular Tuesday night or a spontaneous taco craving, these Oven-Baked Crispy Chicken Tacos never fail to impress. The way the cheese gets all melty and the tortilla crisps up just right… it’s pure taco magic!

    They’re crunchy, cheesy, crispy, and bursting with flavor. Plus, they’re incredibly easy to whip up, which is a lifesaver on those busy weeknights when time is of the essence.

    One of the best parts? You can customize these tacos with whatever toppings you desire. From sour cream to guacamole, shredded lettuce to pico de gallo, the possibilities are endless. Everyone gets to enjoy their perfect taco, making dinner a fun and interactive experience for the whole family.

    What I Love About This Recipe

    Mouthwatering Flavor: These tacos hit all the right notes. The combination of crunchy tortillas, gooey melted cheese, and flavorful chicken makes each bite a heavenly experience.

    Quick and Easy: With just a few simple steps and minimal ingredients, you can have these delicious tacos ready in no time. Perfect for those hectic evenings when you need a tasty meal on the table fast.

    Customize Your Toppings: One of the great joys of this recipe is its versatility. You can top these tacos with anything you like – sour cream, guacamole, shredded lettuce, pico de gallo, you name it. It’s a fantastic way to cater to different tastes and preferences in one meal.

    Ideal for Busy Weeknights: When you’re juggling a million things, having a go-to recipe that’s both quick and satisfying is a lifesaver. These Oven-Baked Crispy Chicken Tacos are perfect for those busy nights when you need dinner to be both easy and delicious.

    Oven-Baked Crispy Chicken Tacos on a plate with avocado and diced tomatoes over a blue surface.Oven-Baked Crispy Chicken Tacos on a plate with avocado and diced tomatoes over a blue surface.

    Potential Cons Of The Recipe

    While this recipe is amazing, there are a couple of things to keep in mind. The tortillas might not stay as crispy if you have leftovers and reheat them. Also, if you’re not careful, the tortillas can sometimes crack when folding.

    Tips To Mitigate These Cons

    To keep the tortillas crispy, reheat them in the oven or air-fryer rather than the microwave. This helps maintain their texture. To prevent cracking, warm the tortillas before folding them. A few seconds in the microwave or a quick pass over a stove flame should do the trick.

    Ingredients You’ll Need, Substitutions & Notes

    Ingredients needed to make Oven-Baked Crispy Chicken Tacos with name tags.Ingredients needed to make Oven-Baked Crispy Chicken Tacos with name tags.

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

    For the Tacos:

    • Corn Tortillas: The base of our tacos. You can use flour tortillas, but the texture will change slightly.
    • Avocado Oil: Used for greasing the pan and brushing on the tortillas. Any neutral oil like canola or vegetable oil works too.
    • Cooked Shredded Chicken: I used my Easy Instant Pot Mexican Shredded Chicken, but you can use store-bought rotisserie chicken for convenience; both work great. Read the recipe card for suggestions.
    • Cheddar Cheese: Adds melty, cheesy goodness. Feel free to use a different cheese, such as a Mexican blend, Monterey Jack, or Mozzarella.

    For Serving:

    • Sour Cream
    • Guacamole
    • Shredded Lettuce
    • Pico de Gallo
    • Or Whatever Your Heart Desires

    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 Chicken

    I used my Easy Instant Pot Mexican Shredded Chicken, but you can use store-bought rotisserie chicken for convenience; both work great. Read the recipe card for details.

    shredded chicken for tacos in a Instant pot.shredded chicken for tacos in a Instant pot.

    Step 2 – Preheat The Oven And Prepared The Baking Sheet

    Preheat oven to 425º F (220º C). Grease a large baking sheet generously with avocado oil.

    Step 3 – Warm The Tortillas

    Wrap the tortillas in a tortilla warmer or a clean kitchen towel and microwave on high for 45 to 60 seconds to make them more pliable.

    Step 4 – Assemble The Tacos

    Place the tortillas on the baking sheet in a single layer. Sprinkle one tablespoon of the cheese on half of each tortilla. Top the cheese with the chicken mixture. Add another tablespoon of cheese on top. Fold tortillas over the filling and gently press to adhere. Lightly brush tortillas with more oil.

    corn tortillas on a baking sheet.corn tortillas on a baking sheet.
    Corn tortillas on a baking sheet with shredded chicken on top.Corn tortillas on a baking sheet with shredded chicken on top.
    unbaked Chicken Tacos on a baking sheet.unbaked Chicken Tacos on a baking sheet.
    Corn tortillas on a baking sheet with shredded chicken and cheese on top.Corn tortillas on a baking sheet with shredded chicken and cheese on top.

    Step 5 – Bake

    Bake for 8-10 minutes, then flip and cook another 8 – 10 minutes more, or until the cheese has melted and the tortillas are crisp. Serve and add all the toppings your heart desires.

    baked Oven-Baked Crispy Chicken Tacos on a baking tray.baked Oven-Baked Crispy Chicken Tacos on a baking tray.
    baked Oven-Baked Crispy Chicken Taco.baked Oven-Baked Crispy Chicken Taco.

    Recipe Tips

    • Preheat Your Oven: Ensure your oven is properly preheated to get the best results.
    • Warm the Tortillas: Warming the tortillas makes them more pliable and less likely to crack.
    • Don’t Overfill: Be mindful of the filling amount to prevent the tacos from falling apart.
    • Not quite crispy enough? Try broiling the tacos on high for about 90 seconds, or until they reach your desired crispiness. Be sure to keep a close eye on them to prevent burning!

    Food Allergy Swaps

    • Gluten-Free: Use gluten-free tortillas.
    • Dairy-Free: Use your favorite dairy-free cheese.
    • Corn-Free: Use flour tortillas.

    Variations & Additions

    • Spicy Kick: Add some sliced jalapeños or a dash of hot sauce.
    • Different Meats: Try ground meat, shredded beef, or pork for a variation.
    • Vegetarian Option: Use black beans or a veggie mix instead of chicken.

    Serving Suggestions

    Serve these tacos hot, straight from the oven, with a side of Mexican rice or a simple green salad. A squeeze of lime over the top adds a refreshing zest.

    Storing and Freezing Instructions

    Store any leftover tacos in an airtight container in the refrigerator for up to 3 days.

    Freeze: Let the baked tacos cool completely. Then, place them on a large baking sheet or tray in a single layer and freeze for 1 to 2 hours or until solid. Wrap the tacos individually in plastic wrap and place them in a freezer container or freezer bag. Freeze for up to 3 months.

    How to Reheat Leftovers

    Oven: Line the tacos back out on a lined baking sheet and bake at 400º F  until warmed through and re-crisped, about for 10 to 12 minutes, flipping halfway through.

    Air Fryer: Lay the tacos in a single layer in the air fryer basket and air fry at 400º F until warmed and crisped, flipping halfway through, about 6 to 8 minutes.

    Skillet: Add a little bit of oil to a skillet, and heat it at medium heat. When hot, lay the tacos out onto the skillet, and cook until heated through. Be sure to flip each taco over halfway through to re-crisp both sides.

    Frequently Asked Questions

    Can I use flour tortillas instead of corn?

    Absolutely! Flour tortillas work just as well; just keep in mind that the texture will be slightly different.

    Can I prepare the filling in advance?

    Yes, the chicken filling can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for longer storage.

    How can I keep the tortillas from cracking?

    Warm the tortillas before filling and folding them. This makes them more pliable and less likely to crack.

    Oven-Baked Crispy Chicken Tacos on a plate.Oven-Baked Crispy Chicken Tacos on a plate.

    More Recipes You’ll Love!

    Recipe Card 📖

    Oven-Baked Crispy Chicken Tacos on a plate with avocado and diced tomatoes over a blue surface.Oven-Baked Crispy Chicken Tacos on a plate with avocado and diced tomatoes over a blue surface.

    Oven-Baked Crispy Chicken Tacos

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=g64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    These Oven-Baked Crispy Chicken Tacos are cheesy, crispy, flavorful and so delicious! With just a few simple steps and minimalingredients, you can have these delicious tacos ready in no time. Whether it’sTaco Tuesday, a weekend get-together, or just a regular weekday, these tacosare a fantastic choice. They’re satisfying, tasty, and sure to put a smile oneveryone’s face.

    Prep Time 10 minutes

    Cook Time 20 minutes

    Total Time 30 minutes

    Servings 12 tacos

    Instructions 

    • Preheat oven to 425º F (220º C). Grease a large baking sheet generously with avocado oil.

    • Wrap the tortillas in a tortilla warmer or a clean kitchen towel and microwave on high for 45 to 60 seconds to make them more pliable.

    • Place the tortillas on the baking sheet in a single layer. Sprinkle 1 tablespoon of the cheese on half of each tortilla. Top the cheese with 2 tablespoons of the chicken mixture. Add another tablespoon of cheese on top. Fold tortillas over the filling and gently press to adhere. Lightly brush tortillas with more oil.

    • Bake for 8-10 minutes, then flip and cook another 8 – 10 minutes more, or until the cheese has melted and the tortillas are crisp.

    • Serve and add all the toppings your heart desires.

      Shredded Chicken: I used my Easy Instant Pot Mexican Shredded Chicken, but you can use store-bought rotisserie chicken for convenience; both work great. If using rotisserie chicken, combine 3 cups of shredded rotisserie chicken, 2 tablespoons lime juice, and 2 tablespoons taco seasoning.   Store any leftover tacos in an airtight container in the refrigerator for up to 3 days.   Freeze: Let the baked tacos cool completely. Then, place them on a large baking sheet or tray in a single layer and freeze for 1 to 2 hours or until solid. Wrap the tacos individually in plastic wrap and place them in a freezer container or freezer bag. Freeze for up to 3 months.   How to Reheat Leftovers:
    • Oven: Line the tacos back out on a lined baking sheet and bake at 400º F  until warmed through and re-crisped, about for 10 to 12 minutes, flipping halfway through.
    • Air Fryer: Lay the tacos in a single layer in the air fryer basket and air fry at 400º F until warmed and crisped, about 6 to 8 minutes, flipping halfway through.
    • Skillet: Add a little bit of oil to a skillet, heat it at medium heat. When hot, lay the tacos out onto the skille, and cook until heated through. Be sure to flip each taco over halfway through to re-crisp both sides.
      Food Allergy Swaps:
    • Gluten-Free: Use gluten-free tortillas.
    • Dairy-Free: Opt for dairy-free cheese or omit the cheese altogether.
    • Corn-Free: Use flour tortillas. 
      Recipe Tips:
    • Preheat Your Oven: Ensure your oven is properly preheated to get the best results.
    • Warm the Tortillas: Warming the tortillas makes them more pliable and less likely to crack.
    • Don’t Overfill: Be mindful of the filling amount to prevent the tacos from falling apart.
    • Not quite crispy enough? Try broiling the tacos on high for about 90 seconds or until they reach your desired crispiness. Be sure to keep a close eye on them to prevent burning!
      Variations & Additions
    • Spicy Kick: Add some sliced jalapeños or a dash of hot sauce.
    • Different Meats: Try shredded beef or pork for a variation.
    • Vegetarian Option: Use black beans or a veggie mix instead of chicken.
         
    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.

    Nutrition

    Calories: 233kcalCarbohydrates: 12gProtein: 17gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 226mgPotassium: 152mgFiber: 2gSugar: 0.3gVitamin A: 302IUCalcium: 228mgIron: 1mg

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

    Course dinner

    Cuisine American

    Calories 233

    Keyword chicken recipe tacos

    [ad_2] Oriana Romero
    Source link

  • Easy Instant Pot Mexican Shredded Chicken

    Easy Instant Pot Mexican Shredded Chicken

    This Easy Instant Pot Shredded Mexican Chicken recipe is epic! It’s super easy and quick to make with simple ingredients, full of flavor, and feeds a crowd. Pressure cooker and slow cooker instructions were added, as well as step-by-step photos.

    Oriana’s Thoughts On The Recipe

    If you love Mexican food as much as I do, I am sure you are going to flip out with this Easy Instant Pot Shredded Mexican Chicken recipe.

    Trust me, it’s epic! I love how it’s packed with bold flavors, yet it’s so easy to make with ingredients you probably already have in your pantry.

    You know how chaotic our weeknights can be, right? Between soccer practice, homework, and everything else, there’s hardly any time to cook. But this recipe is a lifesaver! Just toss everything in the Instant Pot, and in no time, you’ve got a flavorful, crowd-pleasing dish that makes everyone happy.

    And let’s talk about versatility! This shredded chicken is perfect for tacos, burritos, salads, or even just on its own. I always make a big batch because it keeps so well in the fridge and freezer, making meal prep a breeze. You’ll definitely want to add this to your regular rotation!

    Shredded Mexican Chicken Ingredients

    Ingredients needed to make Easy Instant Pot Mexican Shredded Chicken ingredients with name tags.

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

    This recipe calls for just a few simple ingredients! You will need:

    • Chicken Broth: Adds moisture and flavor to the chicken.
    • Boneless, Skinless Chicken Breast: Lean protein that’s easy to shred after cooking.
    • Chili Powder: Gives the dish its signature Mexican flavor.
    • Garlic Powder: Adds depth and a subtle kick.
    • Onion Powder: Enhances the overall flavor profile.
    • Smoked Paprika: Provides a smoky, slightly sweet taste.
    • Cumin: Adds a warm, earthy flavor that’s essential in Mexican cuisine.
    • Dried Oregano: Adds a hint of herbal flavor.
    • Chipotle Pepper in Adobo: Brings smokiness and heat to the dish.
    • Salt & Black Pepper: Essential seasonings to enhance all the flavors.
    • Fire-Roasted Diced Tomatoes: Adds a rich, roasted tomato flavor.
    • Tomato Paste: Thickens the sauce and adds a concentrated tomato flavor.
    • Chopped Cilantro: Fresh garnish that adds a burst of color and flavor.

    Process Overview: Step-by-Step Photos

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

    1. Add chicken broth, chicken breast, chili powder, garlic powder, onion powder, paprika, cumin, oregano, chipotle pepper, salt, and black pepper. Mix to combine.
    2. On top of the chicken, add diced tomatoes and tomato paste. Do NOT mix.
    3. Secure the lid to the pot, select “manual” or “high pressure,” and cook for 15 minutes.
    4. When the time is over, carefully turn the valve to “Venting” to release the pressure. Then, remove the lid.
    5. Use two forks to shred the chicken.
    chicken broth in an instant pot.
    chicken broth and chicken in an instant pot.
    a woman hand holding a plate with spices to make Mexican Shredded Chicken.
    broth, chicken and spices in a instant pot to make Mexican Shredded Chicken.
    broth, chicken and spices mixed together in a instant pot to make Mexican Shredded Chicken.
    broth, chicken and spices mixed together with diced tomatoes on top in a instant pot to make Mexican Shredded Chicken.
    cooked Easy Instant Pot Mexican Shredded Chicken in a instant pot.
    Mexican Shredded Chicken in a instant pot.

    Substitutions & Additions

    Mexican Shredded Chicken is fabulous as is, but here are some tasty add-ins you can try!

    • Add Beans: Add a can of black or pinto beans just before you add the diced tomatoes.
    • Add Green Chiles: You can add two tablespoons of mild diced green chiles, but you are welcome to add more if you like. 
    • Add Jalapenos:  If you really like the heat, you can add a can of jalapeños.

    Make Shredded Mexican Chicken In The Slow Cooker

    To make this recipe in the slow cooker, place all the ingredients in the slow cooker and cook on high for 3 hours or low for 6 hours. Use two forks to shred the chicken and serve.

    Serving Ideas

    My family loves eating these shredded chicken tacos with green rice or Mexican rice, and black beans. A green salad, baked beans,  or Instant Pot Drunken Beans would also be a great idea. Here are some delicious and versatile uses for the Easy Instant Pot Mexican Shredded Chicken recipe:

    • Tacos: Fill soft or hard taco shells with the shredded chicken, then top with your favorite taco toppings like shredded lettuce, diced tomatoes, cheese, sour cream, and a squeeze of lime juice.
    • Arepas: Using the Easy Instant Pot Mexican Shredded Chicken as a filling for arepas is a fantastic idea. Arepas are a versatile and delicious South American dish, particularly popular in Venezuela. Learn how to make Venezuelan arepas.
    • Burritos: Wrap the shredded chicken in a large flour tortilla along with rice, beans, cheese, and any additional toppings you like. Roll it up, and you have a hearty and satisfying burrito.
    • Salads: Add a generous portion of the shredded chicken to a bed of mixed greens. Top with avocado, black beans, corn, cherry tomatoes, and a drizzle of creamy cilantro lime dressing for a delicious and healthy meal.
    • Quesadillas: Place a tortilla on a hot skillet, sprinkle with cheese, add a layer of shredded chicken, and top with another tortilla. Cook until the cheese is melted and the tortillas are golden brown, then cut into wedges.
    • Rice Bowls: Serve the shredded chicken over a bed of cilantro lime rice or Mexican rice. Add black beans, corn, diced avocado, salsa, and a sprinkle of cheese for a flavorful and filling rice bowl.

    Pro Tip: Double Batch! This Mexican Shredded Chicken is a fabulous recipe to double or triple!  Freeze leftovers in portion-size bags for a quick thaw and heat dinner.

    Storing & Freezing Instructions

    Store leftovers refrigerated in an airtight container for up to 3 days.

    Freeze: Let it cool completely. Add chicken to a freezer plastic bag or container. Press the bag flat and squeeze out excess air to prevent freezer burn. Seal, label, and freeze for up to 3 months.

    Reheat: Thaw it and reheat the chicken gently in a covered saucepan over medium heat until warmed through.

    Frequently Asked Questions

    Can I use chicken thighs instead of breasts?

    Yes, chicken thighs work well and tend to be juicier.

    Is this chicken spicy?

    The Easy Instant Pot Mexican Shredded Chicken recipe has a moderate level of spiciness due to the use of chili powder and chipotle pepper in adobo sauce. However, the heat level can be adjusted to suit your preference. Reduce or omit the chipotle pepper in adobo sauce and half the quantity of chili powder for less spicy.

    How can I make this recipe less spicy?

    Reduce the amount of chili powder and chipotle pepper in adobo.

    Can I make this recipe in advance?

    Absolutely! It’s great for meal prep and can be made a day or two ahead of time.

    Easy Instant Pot Mexican Shredded Chicken in a serving plate.

    More Mexican-Inspired Recipes You’ll Love!

    Recipe Card 📖

    Easy Instant Pot Mexican Shredded Chicken in a serving plate with fresh lime wedges on the side.

    Easy Instant Pot Shredded Mexican Chicken

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    This Easy Instant Pot Shredded Mexican Chicken recipe is epic! It’s super easy and quick to make with simple ingredients, full of flavor and feeds a crowd. Pressure cooker and slow cooker instruction added.

    Prep Time 5 minutes

    Cook Time 15 minutes

    Total Time 20 minutes

    Servings 6

    Instructions 

    • Add chicken broth, chicken breasts, chili powder, garlic powder, onion powder, paprika, cumin, oregano, chipotle pepper, salt, and black pepper to the instant pot. Mix to combine.

    • On top of the chicken add diced tomatoes and tomato paste. Do NOT mix.

    • Secure the lid to the pot, select "manual" or "high pressure", and cook for 15 minutes.

    • When the time is over, carefully turn the valve to "Venting" to release the pressure. Then remove the lid.

    • Use 2 forks to shred the chicken. Mix well to coat all the chicken with the sauce.

    • Serve. Use it to make tacos, quesadillas, sandwiches, or arepas. Add it to a baked potato with some sharp cheddar cheese or add it to a salad (cold).

    Slow Cooker Instructions:

    • Place all the ingredients into the slow cooker and cook on high for 3 hours or on low for 6 hours.

    • Use 2 forks to shred the chicken.

    • Serve. Use it to make tacos, quesadillas, sandwiches, or arepas. Add it to a baked potato with some sharp cheddar cheese or add it to a salad (cold).

    Optional Step: Caramelize the Chicken

    • If you have the time, you can caramelize the chicken under the broiler. To do this, preheat the oven to broil and position an oven rack in the center. Line a baking pan with foil for easy cleanup. Spread the shredded chicken evenly in the pan and add ½ cup of the cooking liquid to keep it moist. Broil for 5 minutes, or until the chicken reaches your preferred level of caramelization.

      Store: store leftovers refrigerated in an airtight container for up to 3 days. Freeze: Let it cool completely. Add chicken to a freezer plastic bag or container. Press the bag flat and squeeze out excess air to prevent freezer burn. Seal, label, and freeze for up to 3 months. Reheat: Thaw it and gently reheat the chicken in a covered saucepan over medium heat until warmed. Double Batch: This Mexican Shredded Chicken is a fabulous recipe to double or triple! Freeze leftovers in portion-size bags for a quick thaw and heat dinner.    
    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.

    Nutrition

    Calories: 210kcalCarbohydrates: 7gProtein: 34gFat: 4gSaturated Fat: 1gCholesterol: 97mgSodium: 1297mgPotassium: 711mgFiber: 2gSugar: 3gVitamin A: 1249IUVitamin C: 7mgCalcium: 48mgIron: 2mg

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

    Course Main Course

    Cuisine Mexican

    Calories 210

    Keyword chicken easy instant pot mexican pressure cooker Shredded tacos

    [ad_2] Oriana Romero
    Source link

  • “Chicken Window Happy Hours” a way for Denver neighbors to form bonds through urban farming – The Cannabist

    “Chicken Window Happy Hours” a way for Denver neighbors to form bonds through urban farming – The Cannabist

    Along the sidewalk of a street lined with brick and stucco homes in Denver’s Alamo Placita neighborhood, two makeshift stone steps lead to a nondescript window built into a backyard fence. Curious passersby are greeted by clucking hens, which occasionally stick out their heads between the wooden lattice in search of treats.

    To the left, a hand-painted sign reads, “Chicken Window Happy Hour,” scheduled for 5 p.m. Thursday. Peter Thulson, a third-generation Denverite, is the keeper of the birds and the stately house adjoined to the coop.

    A chicken is seen through a window cutout in a fence in the Alamo Placita neighborhood, so people can see the backyard poultry and feed them snacks in Denver on June 20, 2024. (Photo by RJ Sangosti/The Denver Post)

    Read the rest of this story on TheKnow.DenverPost.com.

    The Cannabist Network

    Source link

  • Chicken Tenders

    Chicken Tenders

    Extra crispy chicken tenders are an easy dinner favorite!

    In this recipe, chicken tenderloins or slices of chicken breast are breaded and fried until crispy and crunchy.

    Dip or drizzle with honey garlic sauce or your fave dippers for a family pleasin’ meal.

    plated chicken tenders and sauce to make Ginger Honey Garlic Chicken Tenders
    • They’re extra crunchy-the chicken tenders are double-dipped for extra crunch.
    • Chicken tenders are easy to make with either tenderloins or breasts.
    • The chicken cooks quickly, is easy to make, and is loved by everyone in my family.
    • If time allows, the sauce in the notes is SO delicious – but these are perfect for dipping in almost anything!
    coating Ginger Honey Garlic Chicken Tenders in an egg wash flour and panko

    Ingredients for Chicken Tenders

    Chicken: For this recipe, use either chicken tenderloins or boneless, skinless chicken breasts.

    Coating: Flour with a bit of Panko produces a crispy coating for these chicken tenders. Onion powder, garlic powder, and seasoned salt add flavor. Add other spices or seasonings to taste.

    Egg: The egg mixture helps the coating stick.

    How to Make Chicken Tenders

    1. Prep the breading: Whisk the flour flour mixture (per recipe below). In a second bowl, whisk eggs with water.
    2. Double dip: Dip tenders in breading, egg mixture, and back into the breading to double coat it.
    3. Cook until crisp: Fry in oil until crispy. Season and enjoy.

    If you’d prefer baking or air frying, try the recipes below:

    Chicken tenders to make Ginger Honey Garlic Chicken Tenders on a cooling rack

    Delicious Dipping Sauces for Chicken Tenders

    In the notes, I’ve added our favorite honey garlic sauce, we love to dip or toss the chicken with it. You can also try sweet and sour sauce, ranch, or honey mustard sauce.

    Storing & Reheating

    Keep leftover ginger honey garlic chicken tenders in a covered container in the refrigerator for up to 4 days. Reheat pieces in the microwave and then re-crisp them under the broiler or reheat them in a single layer in the air fryer.

    Our Favorite Fried Chicken

    Did your family love these Ginger Honey Garlic Chicken Tenders? Leave us a rating and a comment below!

    plated chicken tenders and sauce to make Ginger Honey Garlic Chicken Tenders

    4.88 from 57 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Chicken Tenders

    Tender filets of chicken are double-dipped and cooked until crisp. Serve them with your favorite dip or sauce.

    Prep Time 20 minutes

    Cook Time 30 minutes

    Total Time 50 minutes

    buy hollys book

    Prevent your screen from going dark

    • In a medium bowl, combine flour, bread crumbs, and seasonings. Set aside. In a separate bowl, whisk together eggs, water, and 1 tablespoon of vegetable oil.

    • Dab the tenders dry with a paper towel.

    • Working with half of the flour mixture at a time, dip each piece of chicken in the egg mixture and then in the flour. Dip it into the egg a second time and then the flour again to double-coat it. Gently press the flour into the chicken. Shake off any excess. Place on a wire rack and repeat with the remaining chicken.

    • In a large deep skillet, heat 1 inch of oil to 350°F. Fry chicken in small batches until crispy and the chicken reaches 165°F, about 2 to 3 minutes per side. Drain on paper towels and season with salt.

    • Serve with honey garlic sauce or your favorite dips.

    Flour Mixture: When working with the flour mixture, I find working with just half at a time worked best to keep the flour from getting clumped or wet.
    Chicken: If using chicken breasts, slice them ½-inch thick.
    Honey Garlic Sauce for dipping or drizzling (optional): In a small saucepan, combine ½ cup honey, ⅓ cup water, ¼ cup soy sauce, 4 cloves minced garlic, 1 tablespoon minced ginger,  ½ teaspoon chili flakes. Simmer uncovered for 15-20 minutes or until thickened. Remove from heat and cool before serving.
    Nutrition will vary. Information provided is an estimate and includes 10% oil absorption and ⅔ of the breading mixture. Nutriton does not include optional sauce.

    Calories: 381 | Carbohydrates: 24g | Protein: 29g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 104mg | Sodium: 363mg | Potassium: 483mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 244IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg

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

    Course Appetizer, Chicken, Dinner, Lunch
    Cuisine American

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

    Ginger Honey Garlic Chicken Tenders on a plate with a bowl of sauce and a title
    extra crispy Ginger Honey Garlic Chicken Tenders with a title
    chicken and sauce on a plate and plated Ginger Honey Garlic Chicken Tenders with a title
    Ginger Honey Garlic Chicken Tenders with writing

    Holly Nilsson

    Source link

  • Panko Chicken with Lemon Cream Sauce (So Easy!) – Oh Sweet Basil

    Panko Chicken with Lemon Cream Sauce (So Easy!) – Oh Sweet Basil

    This panko chicken with lemon cream sauce is one of our favorite recipes to make when guests come to dinner. It’s super easy to make the panko breaded chicken and the lemon sauce for the chicken is only a few ingredients.

    I love that golden brown breaded chicken with hints of parmesan cheese and lemon zest. The outside of the panko chicken is perfectly crunchy (the kids think it’s chicken nuggets!), while the inside is juicy, moist chicken.

    The sauce is to die for, with its hint of butter and garlic, and that final note of lemon at the very end is what really makes it special.

    The creamy lemon sauce tastes amazing over the panko chicken cutlets and it’s even better if you add some mashed potatoes to your plate as well. Trust me. It’s incredibly delicious and tastes very similar to the Chicken Costoletta served at The Cheesecake Factory.

    Panko Chicken Recipe Ingredients

    This easy breaded chicken recipe comes together quickly and doesn’t use any special ingredients. Here’s what we used to make the panko chicken and the lemon cream sauce:

    • Boneless Skinless Chicken Breasts
    • Panko Breadcrumbs
    • Grated Parmesan
    • Lemons
    • All-Purpose Flour
    • Egg
    • Unsalted Butter
    • Olive Oil
    • Better Than Bouillon
    • White Wine
    • Heavy Cream

    The measurements for each ingredient can be found in the recipe card at the end of the post. This is just meant to be an overview of the ingredients you’ll need.

    lemon cream sauce being drizzled over panko chicken that's laying on mashed potatoes

    What is Panko?

    Panko is a special type of Japanese breadcrumb that’s made from loaves of crustless white bread. Panko is typically much lighter and flakier than regular breadcrumbs, which results in homemade breaded chicken that doesn’t taste as heavy but still has that crispy texture you crave.

    How to Make Breaded Chicken and Lemon Cream Sauce

    First thing’s first, you want to get your chicken breaded. It’s really quite simple, but it makes the perfectly crunchy chicken. Flour, egg and panko bread crumbs mixed with lemon zest and parmesan cheese are all you need.

    First dredge your chicken in the flour. We add salt and pepper to this step so that the chicken is well seasoned. Cover each side and lightly shake off the excess.

    Next up is the egg. You need to create a “glue” in order to get the panko bread crumb mixture to stick on the chicken. Since you already dipped in the flour you just need something to moisten and create the glue. Egg is perfect.

    Last is the panko. Gosh, I love panko. It’s seriously the best bread crumb around. For real. Plus this one has all of the cheese and lemon zest in it to add a burst of flavor to the panko mixture.

    Now just fry up the chicken in a skillet. This post on how to perfectly cook a chicken is all you need. It’s an awesome and easy method that will have your chicken perfectly white through the whole middle without ever cutting into the chicken. Juicy flavorful chicken in crunchy golden panko bread crumbs that you dip in that creamy lemon sauce is the perfect bite!

    Can I Bake this Chicken in the Oven?

    Yes, this chicken recipe works great baked in the oven. Line a baking sheet with foil and spray with cooking spray. Preheat the oven to 425 degrees F. Place the breaded chicken on the sheet and bake for 8-12 minutes or until the internal temperature is 165 degrees F. Crispy baked panko chicken is now ready for that delicious cream sauce!

    panko crusted chicken topped with lemon sauce and lemon slicepanko crusted chicken topped with lemon sauce and lemon slice

    How to Make Lemon Cream Sauce

    The lemon sauce is actually quite easy as well. All you have to do is cook the butter and garlic, add the flour, which will act as a thickener.

    The most important step at this point is to now cook that flour flavor out for about 30 seconds by continuing to whisk it in the pan. Flour is the best thickener for a cream sauce as it will blend will and works the best.

    Quickly add the white wine, we use cooking white wine since we don’t drink alcohol, and although a white grape juice is a normal substitute for white wine, in this cream sauce it ends up a little too sweet and flowery for my taste. If you don’t want to use cooking wine, I’d go with chicken stock as a substitute for this sauce.

    Next, add the cream and cook until thick. Bringing the sauce back to a boil and then allowing it to stay at a gentle boil, around medium, maybe medium high heat for a few minutes will thicken it. Now just season to taste and don’t be afraid to add a little more salt as a flavorless sauce is merely under-seasoned. Lastly, add the zest, juice and seasoning. Serve with lemon wedges!

    Tips for Making Panko Chicken with Lemon Cream Sauce

    You technically don’t have to pound the chicken flat before cooking it, but it actually makes the cooking process easier in the long-run. Pounding the chicken breasts to an even thickness ensures that they cook at the same rate throughout.

    A lemon cream sauce is different than just making a regular cream sauce. Have you ever noticed that your sauce can separate or clump up? Acid will break up your sauce so it’s absolutely essential that you add that the very last (white wine does actually count, but it’s not as bad as lemon juice).

    Also note that there are really no substitutions that can be made when prepping the cream sauce. Heavy cream is essential, as is real butter. Without them, your cream sauce may not thicken up properly.

    What to Serve with Panko Chicken

    Panko chicken pairs well with any number of sides! The panko crusted chicken and lemon cream sauce are both nice and bright in flavor, which is why we enjoy pairing it with a heavier tasting side like creamy mashed potatoes.

    Here are a few of our favorite sides we serve with this easy breaded chicken:

    panko breaded chicken topped with creamy lemon sauce atop bed of mashed potatoes panko breaded chicken topped with creamy lemon sauce atop bed of mashed potatoes

    Can I Prep Panko Chicken with Lemon Cream Sauce in Advance?

    I don’t recommend prepping the panko chicken ahead of time since it’s best fresh from the skillet. However, you technically can make the lemon cream sauce in advance but you may want to consider a couple of things.

    A cream sauce thickens as it cools, so you can add a couple extra tablespoons of liquid to reduce how much thickening occurs. You should always cool your sauce, which can be done by placing it in a clean, cool bowl or also putting that bowl over an ice bath as you don’t want a cream sauce to sit out for very long.

    Finally, press plastic wrap directly onto the cream sauce in the bowl and use a sharp knife to puncture a hole or two. Store it in the fridge until you’re ready to use it. We also like to just use a ziploc bag and press the air out.

    Note that the lemon cream sauce sadly doesn’t keep very well, so by the third day it’s time to let it go. We like to use it in a new way for leftovers like a casserole the next night.

    Can You Freeze Lemon Cream Sauce?

    Cream sauce can be frozen though it tends to curdle a bit upon reheating. That’s why we are obsessed with our Food Saver as it allows the air to be sucked out and we can usually get a few weeks out of a cream sauce in the freezer.

    How to Reheat Lemon Cream Sauce

    To reheat the lemon sauce for the chicken, heat water in the base of a double boiler, then place the sauce in the top of the double boiler in a glass bowl. It’s very important to heat slowly, stirring occasionally to help counteract the tendency to curdle. If your lemon cream sauce is a little too thick, merely add a little milk or cream back in.

    This easy and delicious Panko Chicken with Lemon Cream Sauce recipe is perfect for a quick weeknight dinner. Crispy chicken is topped with a creamy lemon sauce for a dish that will have your taste buds dancing.

    More Easy Chicken Recipes to Try:

    Servings: 4 servings

    Prep Time: 10 minutes

    Cook Time: 15 minutes

    Total Time: 25 minutes

    Description

    This panko chicken with lemon cream sauce is one of our favorite recipes to make for when guests come to dinner. It’s super easy to make the panko breaded chicken and the lemon sauce for the chicken is only a couple of ingredients.

    Prevent your screen from going dark

    Make the Panko Chicken:

    • Place the egg in a dish.

      1 Egg

    • In another dish place the flour, salt and pepper.

      1/3 Cup All-Purpose Flour, 1/2 teaspoon Kosher Salt, 1/4 teaspoon Fresh Black Pepper

    • In one last dish place the panko, lemon zest and parmesan cheese.

      1 ½ Cups Panko Breadcrumbs, 1/2 Lemon Zest, 1/2 Cup Parmesan Cheese

    • Place the chicken between two pieces of plastic wrap or a ziploc bag and pound to 1/4 inch thick.

      2 Large Chicken Breasts

    • Remove the breasts and slice them diagonally creating 4 chicken breasts instead of 2.

    • Heat a skillet over medium-low heat and add 1 tablespoon of olive oil and 1 tablespoon of butter.

      Olive Oil

    • Dredge the chicken in the flour mixture, then egg and lastly the panko.

    • Add two breasts at a time to the skillet and cook 3-4 minutes per side or until golden and cooked through, adding more oil and butter to the pan as needed.

      Unsalted Butter, Olive Oil

    Make the Lemon Cream Sauce:

    • Meanwhile, heat a saucepan over medium heat and add the butter, and concentrated stock.

      1 Tablespoon Better than Bouillion, 1 Tablespoon Unsalted Butter

    • As the two begin to melt add the garlic and cook until everything is melted together and the garlic is fragrant, about 1 min.

      1 Clove Garlic

    • Add the flour and whisk vigorously. Everything will come together in a clump. Continue to whisk for an additional 30 seconds to 1 minute to cook out the flour-y taste.

      1 Tablespoon All-Purpose Flour

    • Quickly add the white wine and then the heavy cream.

      2 Tablespoon White Wine, 1 ½ Cups Heavy Cream

    • Season with salt and pepper.

      1 Pinch Kosher Salt, 1 Pinch Fresh Black Pepper

    • Whisk for a minute and reduce to a simmer, whisking occasionally, until thickened.

    • Add the lemon zest, and lemon juice. Continue to whisk until everything is well incorporated.

      1 Lemon

    • Remove from heat and serve over the chicken alongside sides such as asparagus, roasted mashed potatoes, fingerlings etc.

    Leftovers can be stored in the refrigerator for 3-4 days.

    Serving: 1chicken breastCalories: 771kcalCarbohydrates: 46gProtein: 34gFat: 50gSaturated Fat: 28gPolyunsaturated Fat: 19gTrans Fat: 1gCholesterol: 221mgSodium: 1019mgFiber: 3gSugar: 7g

    Author: Sweet Basil

    Course: Mom’s Best 100 Easy Chicken Recipes

    Cuisine: American

    Recommended Products

    Panko Crusted Chicken with a Lemon Cream SaucePanko Crusted Chicken with a Lemon Cream Sauce

    Sweet Basil

    Source link

  • What Should We Eat?  | NutritionFacts.org

    What Should We Eat?  | NutritionFacts.org

    Here is a review of reviews on the health effects of animal foods versus plant foods.

    Instead of looking only at individual studies or individual reviews of studies, what if you looked at a review of reviews? In my last video, I covered beverages. As you can see below and at 0:20 in my video Friday Favorites: What Are the Best Foods?, the majority of reviews found some effects either way, finding at least some benefits to tea, coffee, wine, and milk, but not for sweetened beverages, such as soda. As I explored in depth, this approach isn’t perfect. It doesn’t take into account such issues as conflicts of interest and industry funding of studies, but it can offer an interesting bird’s-eye view of what’s out in the medical literature. So, what did the data show for food groups? 

    You’ll note the first thing the authors did was divide everything into plant-based foods or animal-based foods. For the broadest takeaway, we can look at the totals. The vast majority of reviews on whole plant foods show protective or, at the very least, neutral effects, whereas most reviews of animal-based foods identified deleterious health effects or, at best, neutral effects, as you can see at 1:14 in my video. 

    Let’s break these down. As you can see in the graph below and at 1:23, the plant foods consistently rate uniformly well, reflecting the total, but the animal foods vary considerably. If it weren’t for dairy and fish, the total for animal foods would swing almost entirely neutral or negative. 

    I talked about the effects of funding by the dairy industry in my last blog, as well as substitution effects. For instance, those who drink milk may be less likely to drink soda, a beverage even more universally condemned than dairy, so the protective effects may be relative. They may arise not necessarily from what is being consumed, but rather from what is being avoided. This may best explain the fish findings. After all, the prototypical choice is between chicken and fish, not chicken and chickpeas.

    Not a single review found a single protective effect of poultry consumption. Even the soda industry could come up with 14 percent protective effects! But, despite all of the funding from the National Chicken Council and the American Egg Board, chicken, and eggs got big fat goose eggs, as you can see below and at 2:20 in my video. 

    Also, like the calcium in dairy, there are healthful components of fish, such as the long-chain omega-3 fatty acids. Not for heart health, though. In “the most extensive systematic assessment of effects of omega-3 fats on cardiovascular health to date,” increasing intake of fish oil fats had little or no effect on cardiovascular health. If anything, it was the plant-based omega-3s found in flaxseeds and walnuts that were protective. The long-chain omega-3s are important for brain health. Thankfully, just like there are best-of-both-worlds non-dairy sources of calcium, there are pollutant-free sources of the long-chain omega-3s, EPA, and DHA, as well.

    The bottom line, as you can see below and at 3:04 in my video, is that when it comes to diet-related diseases, such as obesity, type 2 diabetes, mental health, bone health, cardiovascular disease, and cancers, even if you lump together all the animal foods, ignore any industry-funding effects, and just take the existing body of evidence at face value, nine out of ten study compilations show that whole plant foods are, in the very least, not bad.

    However, about eight out of ten of the reviews on animal products show them to be not good, as shown in the graph below and at 3:24 in my video.

    This reminds me of my Flashback Friday: What Are the Healthiest Foods? video, which you may find to be helpful for some broad takeaways.

    If you missed my previous video, check out Friday Favorites: What Are the Best Beverages?.

    The omega-3s video I mentioned is Should Vegans Take DHA to Preserve Brain Function?.

    For more on eggs, see here.

    On fish, go here.

    And, for poultry, see related posts below. 

    Michael Greger M.D. FACLM

    Source link

  • Weekly Meal Plan June 24, 2024

    Weekly Meal Plan June 24, 2024

    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!

    Holly Nilsson

    Source link

  • Easy Sticky Bourbon Chicken

    Easy Sticky Bourbon Chicken

    This Easy Sticky Bourbon Chicken is a quick, flavorful, and versatile dish that’s sure to become a family favorite. This recipe gives you all the satisfaction of takeout with the added bonus of knowing exactly what’s in your food. Serve it over rice with steamed veggies, and you’ve got a balanced meal that will surely be a hit.

    overview of Easy Sticky Bourbon Chicken in a cast iron skillet.

    Oriana’s Thoughts On The Recipe

    This Easy Sticky Bourbon Chicken is one of those meals that you can whip up in just 30 minutes or less. It’s perfect for busy weeknights when you need something quick but still want to impress your family. Trust me, the sweet, tangy, and slightly spicy flavors are a hit every time!

    I know some of you might be concerned about the bourbon, but don’t worry. Most of the alcohol cooks off, leaving behind a rich, deep flavor that makes this dish so special. And for those who prefer a booze-free version, apple juice works wonderfully as a substitute. It’s a win-win for everyone!

    We love serving this over a bed of rice with some steamed or roasted broccoli on the side. It feels just like takeout, but even better because it’s homemade and customizable to your family’s tastes. Give it a try, and I’m sure it’ll become a staple in your dinner rotation.

    Easy Sticky Bourbon Chicken with sliced green onions.Easy Sticky Bourbon Chicken with sliced green onions.

    What I Love About This Recipe

    Dinner in a Flash: This recipe is perfect for those nights when you’re short on time but still want to put a delicious meal on the table. From start to finish, you’ll have this sticky, flavorful chicken ready in under 30 minutes.

    Homemade Goodness: There’s something incredibly satisfying about making takeout-style food at home. This Easy Sticky Bourbon Chicken is not only more affordable but also healthier and just as tasty as your favorite restaurant version.

    Customizable: One of the best things about this recipe is its flexibility. Adjust the level of spiciness to suit your family’s taste. Not a fan of bourbon? No problem! Just swap it out with apple juice for a booze-free option.

    Flavorful: This dish packs a punch with its combination of sweet, tangy, and slightly spicy flavors. It’s a delicious mix that keeps everyone coming back for seconds.

    Potential Cons Of The Recipe

    • Alcohol Content: Some people might be concerned about the alcohol in bourbon.
    • Spiciness: Not everyone enjoys spicy food.

    Tips To Mitigate These Cons

    • Alcohol Content: Use apple juice instead of bourbon for a kid-friendly, alcohol-free version.
    • Spiciness: Adjust the red pepper flakes to control the heat level, or omit them entirely if you prefer a milder dish.

    Ingredients You’ll Need, Substitutions & Notes

    Ingredients needed to make Easy Sticky Bourbon Chicken with name tags.Ingredients needed to make Easy Sticky Bourbon Chicken with name tags.

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

    • Boneless Chicken Breasts: Or use chicken thighs for a juicier alternative.
    • Salt & Black Pepper: For seasoning the chicken.
    • Cornstarch: Helps to give the chicken a nice crispy coating.
    • Canola or Vegetable Oil: For frying the chicken.
    • Sliced Fresh Green Onion: Optional garnish that adds a fresh touch.

    Bourbon Sauce:

    • Garlic: Adds depth and flavor.
    • Apple Juice: Use as a substitute for bourbon if desired.
    • Bourbon: The star ingredient, adding a rich, smoky flavor.
    • Water: Balances the sauce.
    • Soy Sauce: Adds umami and saltiness.
    • Brown Sugar: For sweetness and a hint of caramel.
    • Apple Cider Vinegar: Adds tanginess.
    • Ketchup: Contributes to the sauce’s sweetness and thickness.
    • Ginger: Use fresh for a more robust flavor or dried if that’s what you have on hand.
    • Onion Powder: Adds a savory note.
    • Red Pepper Flakes: Optional, for a bit of heat.

    Process Overview: Step-by-Step Photos

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

    Step 1 – Season The Chicken

    Season the chicken and then toss it in a large bowl with 2 tablespoons of cornstarch.

    pieces of chicken breast seasoned to make Sticky Bourbon Chicken in a bowl.pieces of chicken breast seasoned to make Sticky Bourbon Chicken in a bowl.

    Step 2 – Saute the Chicken

    Cook the chicken in batches until the chicken is browned. Remove to a plate.

    cooked chicken in a skillet. cooked chicken in a skillet.
    cooked chicken in a bowl.cooked chicken in a bowl.

    Step 3 – Make The Sauce

    Mix the sauce ingredients in a bowl.

    Sticky Bourbon Chicken sauce in a bowl.Sticky Bourbon Chicken sauce in a bowl.

    Step 4 – Reduce The Sauce

    Simmer the sauce in the same skillet for 5 minutes to cook off the alcohol. 

    Sticky Bourbon Chicken sauce in a skillet being reduced. Sticky Bourbon Chicken sauce in a skillet being reduced.

    Step 5 – Add The Chicken

    Add chicken back to the skillet and simmer until the sauce has reduced and thickened.

    chicken and Sticky Bourbon Chicken sauce in a skillet being reduced. chicken and Sticky Bourbon Chicken sauce in a skillet being reduced.
    Sticky Bourbon Chicken in a skillet.Sticky Bourbon Chicken in a skillet.

    Step 6 – Garnish and Serve

    Sprinkle with chopped green onions, if desired, and serve.

    Sticky Bourbon Chicken in a skillet with sliced green onions on top.Sticky Bourbon Chicken in a skillet with sliced green onions on top.

    Slow Cooker Version

    Want to have dinner ready long before dinner time? No worries! You can make my Easy Sticky Bourbon Chicken in the slow cooker!

    To make Bourbon Chicken in the slow cooker, brown the chicken as directed in the recipe. Then mix only half the amount of sauce ingredients (they won’t be able to cook down in the slow cooker, so you don’t need as much). Toss the chicken and sauce into the slow cooker and cook on low for 4 – 5 hours. In the last 30 minutes of cooking, add the cornstarch slurry to thicken the sauce.

    Easy Sticky Bourbon Chicken on a serving spoon.Easy Sticky Bourbon Chicken on a serving spoon.

    Recipe Tips

    • Chicken: I use chicken breast because my family likes it. If you want a more tender cut, use boneless and skinless chicken thighs. Either works, so use what your family prefers!
    • Bourbon: Apple juice can be used instead of bourbon if you don’t prefer to cook with alcohol. 
    • Spiciness: Try adding some sriracha, cayenne pepper, or extra red pepper flakes for extra spiciness. 
    • When cooking the chicken, do it in small batches, and don’t overcrowd the pan. This allows the chicken to turn golden and crispy! It takes a bit of extra time, but you’ll get a better brown on it, which makes the chicken extra delicious.

    Food Allergy Swaps

    • Gluten-Free: Ensure your soy sauce is gluten-free.
    • Soy-Free: Instead of using soy sauce, you can use coconut aminos. Coconut aminos is a popular soy-free alternative that provides a similar umami flavor without the soy. It’s slightly sweeter and less salty than soy sauce, so you might want to adjust the amount to taste.
    • Nut-Free: This recipe is naturally nut-free.
    • Dairy-Free: This recipe is naturally dairy-free.
    Easy Sticky Bourbon Chicken in a cast iron skillet garnished with sliced scallions.Easy Sticky Bourbon Chicken in a cast iron skillet garnished with sliced scallions.

    Variations & Additions

    • Veggie Additions: Add bell peppers or snap peas for extra veggies.
    • Different Protein: Try this sauce with shrimp, pork, or tofu for a different twist.

    Serving Suggestions

    Easy Sticky Bourbon Chicken pairs well with lots of different sides! Depending on what your family prefers, here are a few ideas for completing your meal:

    You really can’t go wrong with noodles, rice, or potatoes as a filler plus a vegetable. Any combination will add color, texture, and flavor that will only enhance the bourbon chicken.

    overview of a plate with rice, broccoli and Easy Sticky Bourbon Chicken.overview of a plate with rice, broccoli and Easy Sticky Bourbon Chicken.

    Storing and Freezing Instructions

    Store: If you have leftovers, place them in an airtight container and place them in the refrigerator. Easy Bourbon Chicken will still be delicious to reheat for up to four days.

    Freeze: Easy Bourbon Chicken is a fantastic freezer meal! The key is to let it cool completely before freezing. Once the chicken and the sauce are both completely cool, store it in an airtight container or a freezer-safe zip-top bag for up to one month. Don’t forget to label the container with the date and contents!

    Defrost: When you’re ready to eat your frozen bourbon chicken, be sure to thaw it completely before reheating. Pulling it out of the freezer and putting it in the refrigerator the day before you plan to eat it should give it ample time to thaw out.

    Frequently Asked Questions

    Can I make this dish ahead of time?

    Yes, you can make the sauce ahead and store it in the fridge. Cook the chicken fresh when you’re ready to serve for the best texture.

    Is there a non-alcoholic substitute for bourbon?

    Absolutely! Apple juice is a perfect substitute that keeps the sweetness and tanginess intact.

    Can I use a different type of meat?

    Sure! This recipe works well with chicken thighs, shrimp, pork, or even tofu for a vegetarian option. Adjust cooking times accordingly.

    close up of Easy Sticky Bourbon Chicken.close up of Easy Sticky Bourbon Chicken.

    More Easy Chicken Recipes You’ll Love!

    Recipe Card 📖

    Easy Sticky Bourbon Chicken in a skillet with a serving spoonEasy Sticky Bourbon Chicken in a skillet with a serving spoon

    Easy Sticky Bourbon Chicken

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=g64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    This Easy Sticky Bourbon Chicken is sweet, tangy, slightly spicy and oh so delicious! Taking only 30 minutes or less from start to finish, this easy dinner is both simple and quick! A tasty homemade takeout that the whole family will enjoy.

    Prep Time 10 minutes

    Cook Time 20 minutes

    Total Time 30 minutes

    Servings 6 servings

    Instructions 

    • Place the chicken pieces in a bowl and season with salt and pepper. Then toss with 2 tablespoons of cornstarch. Make sure all the pieces are coated.

    • Add oil to a large skillet over medium-high heat. When hot, add the chicken in batches; do not overcrowd the pan. Cook for about 3 minutes, then flip. Do not move the chicken too much so it can get brown and crispy. Transfer the cooked chicken to a plate.

    • Mix the sauce ingredients in a bowl.

    • In the same skillet, pour the sauce and bring to a boil over medium heat. Cook for 5 minutes, stirring frequently to help cook off the alcohol. Use a wooden spoon to mix and deglaze the pan.

    • Mix the 2 teaspoons remaining of cornstarch with 2 teaspoons of water and add the mixture to the bourbon sauce to thicken it; mix well to incorporate.

    • Add the chicken back in and reduce the heat to medium-low. Simmer for 5 – 10 minutes, or until the sauce is reduced by about half and thickens a bit, and the chicken is fully cooked. The sauce should be glossy and coat the chicken.

    • Serve the chicken over rice if desired and garnish with the sliced green onions.

    Slow Cooker Instructions:

    • Season and brown the chicken as directed in the recipe (steps 1 and 2).

    • Then mix only half the amount of sauce ingredients.

    • Toss the browned chicken and sauce into the slow cooker and cook on LOW for 4 – 5 hours.

    • In the last 30 minutes of cooking, mix the 2 teaspoons remaining of cornstarch with 2 teaspoons of water and add the mixture to the slow cooker; mix well to incorporate.

    • Serve the chicken over rice if desired and garnish with the sliced green onions.

      STORE: If you have leftovers, place them in an airtight container and place them in the refrigerator for up to 4 days.   FREEZE: Easy Bourbon Chicken is a fantastic freezer meal! Let it cool completely before freezing. Once the chicken and the sauce are both completely cool, store it in an airtight container or a freezer-safe zip-top bag for up to one month. Don’t forget to label the container with the date and contents! Thaw it completely before reheating.

     

    Quick Tips And Variations:
    • Apple cider vinegar can be substituted for rice vinegar.
    • Apple juice can be used instead of bourbon if you don’t prefer to cook with alcohol.
    • Try adding some sriracha, cayenne pepper, or extra red pepper flakes for extra spiciness.
    • When cooking the chicken, do it in small batches, and don’t overcrowd the pan. This allows the chicken to turn golden and crispy! It takes a bit of extra time, but you’ll get a better brown on it, which makes the chicken extra delicious.
    • I use chicken breast because my family likes it. If you want a more tender cut, use boneless and skinless chicken thighs. Either works, so use what your family prefers.
    • Veggie Additions: Add bell peppers or snap peas for extra veggies.
    • Different Protein: Try this sauce with shrimp or tofu for a different twist.
       
    I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Nutrition

    Calories: 610kcalCarbohydrates: 11gProtein: 57gFat: 34gSaturated Fat: 15gTrans Fat: 1gCholesterol: 169mgSodium: 1133mgPotassium: 658mgFiber: 1gSugar: 2gVitamin A: 308IUVitamin C: 1mgCalcium: 40mgIron: 2mg

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

    Course Main Course

    Cuisine Asian

    Calories 610

    Keyword bourbon chicken dinner easy spicy takeout

    Eggless Baking Frequently Asked Questions

    You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.

    [ad_2] Oriana Romero
    Source link

  • Grilled Chicken Sandwich

    Grilled Chicken Sandwich

    These grilled chicken sandwiches are a go-to meal for us all year long!

    Marinated chicken breasts are grilled until tender, topped with a quick homemade honey mustard sauce, and finished with our favorite fresh toppings.

    Grilled Chicken Sandwich with pickles
    • This chicken sandwich recipe is simple to make and great to prepare ahead of time.
    • It’s a quick and fresh meal that is satisfying.
    • The marinade is delicious and makes the chicken tender and juicy.
    • Change it up by adding crisp bacon, cheese, or your favorite fresh toppings like lettuce and tomato.
    pouring sauce on chickent to make Grilled Chicken Sandwich

    Ingredients For Grilled Chicken Sandwiches

    Chicken: Use boneless skinless chicken breasts or boneless skinless chicken thighs in this recipe. Pound chicken breasts to an even thickness and if they’re extra large, they can be cut in half.

    Marinade: The marinade is made with a light-flavored oil, such as vegetable oil or olive oil. Cider vinegar tenderizes the chicken, while brown sugar helps it caramelize.

    Buns: I love either toasted hamburger buns or brioche. If you’re feeling fancy, you can brush the buns with garlic butter before toasting.

    Sauce: The sauce is a simple homemade honey mustard style sauce and it’s delicious. You can add any sauce you’d like BBQ sauce or aioli.

    ingredients to make a Grilled Chicken Sandwich

    How to Make a Grilled Chicken Sandwich

    1. Make the marinade. Pound the chicken. Add to the marinade.
    2. Preheat the grill and cook the chicken (recipe below).
    3. Add the grilled chicken breast to the bun with lettuce, pickles, and slices of tomato or onion. Drizzle with sauce and enjoy.

    Serve with sweet potato fries, grilled corn on the cob, or coleslaw.

    Toppings

    • lettuce, tomato slices, red onion
    • honey mustard, aioli, mayo
    • mozzarella, cheddar
    top view of open Grilled Chicken Sandwich

    Tips for Success

    • Use a meat mallet to pound the chicken to ½-inch thickness.
    • Marinate for 30 minutes or up to 4 hours. Any longer than that and the meat won’t have the same consistency after cooking since the marinade will start to “cook” the meat.
    • Cook grilled chicken breast just until the chicken reaches 165°F.
    • To broil in the oven, adjust the rack to 4 inches below the broiler. Broil for 5-7 minutes per side.

    Did you make these Grilled Chicken Sandwiches? Be sure to leave a rating and a comment below! 

    Grilled Chicken Sandwich with pickles

    5 from 117 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Grilled Chicken Sandwich

    These grilled chicken sandwiches are perfect for a hot summer day, served with a fresh salad or grilled veggies!

    Prep Time 15 minutes

    Cook Time 15 minutes

    Marinate Time 30 minutes

    Total Time 1 hour

    Meat Tenderizer with white background

    buy hollys book

    Prevent your screen from going dark

    • Place the chicken breast on a cutting board and lightly cover with plastic wrap. Use the flat side of a meat mallet to pound chicken breasts to ½-inch thickness.

    • Combine all marinade ingredients in a bowl or freezer bag. Add chicken and toss well to combine. Marinate for at least 30 minutes or up to 4 hours.

    • Preheat the grill to medium-high heat (375°F).

    • Remove the chicken from the marinade allowing excess to drip off and discard the marinade.

    • Add the chicken to the grill and cook for 5-6 minutes per side or until no pink remains and the chicken reaches an internal temperature of 165°F.

    • While chicken is cooking, brush the cut side of the buns with olive oil and place face down on the grill. Cook until lightly toasted.

    • Spread each bun with honey mustard and add lettuce, tomatoes and onions if desired. Top with chicken and serve.

    If your chicken breasts are larger, they can be cut to make 4 portions.
    Do not overcook the chicken, it is pounded to cook evenly and only needs about 10-12 minutes.
    Chicken breasts can be replaced with boneless skinless chicken thighs.
    Homemade Honey Mustard: Combine ⅓ cup mayonnaise, 1 ½ tablespoons yellow mustard, 1 ½ tablespoons honey &  ½ teaspoon garlic powder.
    Leftover chicken can be stored for up to 4 days in an airtight container. 

    Calories: 452 | Carbohydrates: 31g | Protein: 41g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 109mg | Sodium: 823mg | Potassium: 692mg | Fiber: 1g | Sugar: 9g | Vitamin A: 51IU | Vitamin C: 3mg | Calcium: 82mg | Iron: 2mg

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

    Course Chicken, Dinner, Entree, Main Course
    Cuisine American

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

    Grilled Chicken Sandwich with a title
    Grilled Chicken Sandwich with honey mustard dressing and writing
    Grilled Chicken Sandwich with onion , lettuce and tomatoes with writing
    grilled chicken on a plate and Grilled Chicken Sandwich with a title

    Holly Nilsson

    Source link

  • Hubee D’s last location closing after more than decade of serving chicken in Charlotte

    Hubee D’s last location closing after more than decade of serving chicken in Charlotte

    Hubee D’s, located at 815 Providence Road, is closing. A second location of Salted Melon Market & Eatery will take its place later this summer.

    Hubee D’s, located at 815 Providence Road, is closing. A second location of Salted Melon Market & Eatery will take its place later this summer.


    Alex Cason

    CharlotteFive

    Charlotte is saying goodbye to another beloved restaurant Thursday, May 30, as another one is soon taking its place.

    After more than a decade in business, Hubee D’s is officially closing its doors in Charlotte — the chicken chain’s last standing location. In a few months, the space will become home to Salted Melon Market & Eatery’s second location in the city.

    “To our valued customers, We regret to inform you all that Hubee D’s will be closing our doors as of May 30th,” the team announced on Facebook. “We would like to thank you all for your patronage and value the friendships made along the way.”

    Hubee D’s chicken tenders.
    Hubee D’s chicken tenders. Alex Cason CharlotteFive

    Co-owner Mark DeFeo told CharlotteFive on Wednesday, “It’s been a struggle to recapture where we were before the pandemic started.”

    Staffing was among the biggest challenges, and the restaurant’s food truck was sold because shoring up workers for the restaurant was a priority, he said. Catering orders for its chicken tenders, nuggets, sandwiches and more had not recovered to previous levels, either.

    Customers line up to order lunch at Hubee D’s on Wednesday, May 29.
    Customers line up to order lunch at Hubee D’s on Wednesday, May 29. Alex Cason CharlotteFive

    “I will definitely miss my staff that stuck with me this whole time,” DeFeo said. “They were loyal and worked hard every single day. I’m proud of them, and i know they’ll go on to do bigger and better things.”

    He continued: “Obviously I’m going to miss our customers, and and I’m definitely going to miss our food. I’d put our chicken up against anyone in Charlotte … I just wanted to say thank you to my staff, all our customers and all our loyal fans.”

    Hubee D’s dining room.
    Hubee D’s dining room. Alex Cason CharlotteFive

    Hubee D’s originally opened in Charleston back in 2010, serving its classic chicken tenders and wings, and Southern sides, before expanding with several other locations, including the Providence Road location in Charlotte in 2013.

    Since then, all of the other locations in South Carolina and Georgia have also closed. With the news of the Charlotte closure, many are saddened to see its last location go.

    “Please don’t do this to us. Hubee D’s is the spot for our friend group. We will miss it so much,” McKenzie Eason commented on the restaurant’s Facebook post.

    Among many others, Chris Nowak agreed, saying: “I’m gutted. You guys can’t just relocate or something?”

    Outside Hubee D’s on Providence Road in Charlotte.
    Outside Hubee D’s on Providence Road in Charlotte. Alex Cason CharlotteFive

    Hubee D’s

    Location: 815 Providence Road, Charlotte NC, 28207

    Menu

    Cuisine: American, chicken

    Instagram: @hubeedsclt

    Related stories from Charlotte Observer

    Chyna Blackmon is a service journalism reporter for The Charlotte Observer. A native of the Carolinas, she grew up in Columbia, SC, and graduated from Queens University of Charlotte. She’s also worked in local television news in Charlotte, NC, and Richmond, VA.
    Support my work with a digital subscription

    Profile Image of Heidi Finley
    Heidi Finley is a writer and editor for CharlotteFive and the Charlotte Observer. Outside of work, you will most likely find her in the suburbs driving kids around, volunteering and indulging in foodie pursuits.
    Support my work with a digital subscription

    Chyna Blackmon,Heidi Finley

    Source link

  • Mississippi Chicken

    Mississippi Chicken

    This Mississippi chicken recipe is packed with rich and savory flavor!

    Super tender and flavorful, you need only 5 ingredients and minutes of prep for a tender and juicy shredded chicken with a zesty gravy!

    Crock Pot Mississippi Chicken in a slow cooker

    This recipe is a twist on our popular Mississippi Pot Roast. Legend has it: a Southern home cook added a packet of ranch and gravy mix plus a handful of pepperoncini peppers to her roast to make it less spicy for her children, and a star (recipe) was born!

    • 5 Ingredients and 5 minutes of prep – it could not be easier!
    • It comes out so tender and so juicy in the slow cooker.
    • It’s super delicious, perfect over mashed potatoes or pasta.
    • As the chicken is shredded, a little goes a long way, making it a budget friendly meal
    ingredients to make Mississippi chicken including chicken, ranch dressing mix, gravy mix, pepperoncinis, and butter

    Ingredients for Mississippi Chicken

    • Chicken – I use boneless skinless chicken breasts; however, boneless, skinless chicken thighs work too.
    • Pepperoncini – Pepperoncini peppers are sold in a jar near the pickles. They have a little heat but mellow out once cooked. The acidity from the Pepperoncinis tenderizes the meat and adds lots of flavor to the au jus gravy.
    • Au Just Mix – A packet of au jus mix adds flavor and thickens the gravy slightly.
    • Ranch Seasoning Mix – This is the seasoning for this recipe. If you don’t have ranch dressing mix, I’ve included a seasoning blend you can use in the notes.
    • Butter – Use salted or unsalted butter in this recipe.
    Crock Pot Mississippi Chicken ingredients in a slow cooker before being cooked
    Crock Pot Mississippi Chicken in a slow cooker with a seruing spoon

    How to Make Mississippi Chicken

    Crockpot Mississippi Chicken is so easy to make.

    1. Place chicken breasts in the bottom of a 6 qt crockpot, per the recipe below.
    2. Pour ½ cup of pepperoncini juice over the chicken. Sprinkle with ranch and au jus, mix evenly over the chicken, and top with pepperoncini and butter.
    3. Close the lid and cook until the chicken is tender.
    4. Remove the chicken and shred it with two forks before adding it back to the pot.
    5. Stir Mississippi chicken before serving.
    Crock Pot Mississippi Chicken in a white bowl

    Serving Suggestions

    Crock Pot Misssissippi Chicken can be served over almost any starch from potatoes, to rice to pasta. We also love to tuck it into hamburger buns, add a slice of cheese, and serve the gravy French dip style.

    Leftover Chicken?

    There are endless ways to use leftover Mississippi chicken!

    • Leftovers can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 4 months.
    • Before reheating in the microwave or stovetop, add a little chicken broth to get the tasty juices flowing again!
    • Use leftovers in sandwiches, wraps, or over a salad for a hearty workday lunch!

    Did your family love this Crock Pot Mississippi Chicken? Be sure to leave a rating and a comment below!

    Crock Pot Mississippi Chicken in a slow cooker with a seruing spoon

    5 from 3 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Crock Pot Mississippi Chicken

    Crock Pot Mississippi Chicken is a Southern-inspired blend of tender chicken, savory au jus, zesty ranch, and tangy pepperoncini.

    Prep Time 10 minutes

    Cook Time 3 hours 10 minutes

    Total Time 3 hours 20 minutes

    a slow cooker

    buy hollys book

    Prevent your screen from going dark

    • Place the chicken breasts in the bottom of a 6-quart slow cooker.

    • Pour the ½ cup of pepperoncini juice over the chicken. Sprinkle the ranch dressing mix and the au jus gravy mix evenly over the chicken.

    • Add the pepperoncini peppers and slices of butter on top.

    • Place the lid on the slow cooker and set to cook on high for 3-4 hours or low for 6 to 7 hours or until the chicken is tender and reaches 165°F.

    • Remove the chicken and shred it with two forks. Return it to the juices in the slow cooker and stir to combine

    • Serve over mashed potatoes, egg noodles, or rice.

    To cook in an Instant Pot, follow the directions up to step 3. Close the Instant Pot and cook on HIGH for 10 minutes, allowing for a 10-minute natural release.
    Ranch dressing can be replaced with the following:  1 tablespoon dried parsley, ½ teaspoon dried dill, ¾ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon black pepper.

    Calories: 470 | Carbohydrates: 2g | Protein: 49g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 468mg | Potassium: 923mg | Fiber: 1g | Sugar: 1g | Vitamin A: 876IU | Vitamin C: 28mg | Calcium: 22mg | Iron: 1mg

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

    Course Chicken, Dinner, Slow Cooker
    Cuisine American

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

    Crock Pot Mississippi Chicken in a bowl with writing
    Crock Pot Mississippi Chicken in a crock pot with a title
    Crock Pot Mississippi Chicken in a crock pot with writing
    Crock Pot Mississippi Chicken in a crock pot and in a bowl with a title

    Holly Nilsson

    Source link

  • Kung Pao Chicken Recipe

    Kung Pao Chicken Recipe

    Get ready to spice up your kitchen with kung pao chicken! This iconic Chinese dish is known for its savory, spicy, and slightly sweet flavors. In the Philippines, kung pao chicken has become a favorite for those seeking a taste of Asian cuisine with a kick. It’s like a flavor explosion in every bite. If…

    /5
    By: Vanjo Merano 6 Comments Published: 5/18/24

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

    Get ready to spice up your kitchen with kung pao chicken! This iconic Chinese dish is known for its savory, spicy, and slightly sweet flavors. In the Philippines, kung pao chicken has become a favorite for those seeking a taste of Asian cuisine with a kick. It’s like a flavor explosion in every bite. If you prefer not to use chicken, you might want to try making kung pao shrimp or kung pao pork instead. Anyway, I’m not usually a fan of spicy dishes, but hey, let’s spice things up for a change!

    Kung Pao Chicken with Rice

    Kung Pao Chicken Recipe

    Legend has it that the authentic kung pao (gungbao) chicken recipe was created by a Sichuan chef named Ding Baozhen. He loved bold flavors and combined chicken, peanuts, and chilies to create a dish fit for an emperor. Speaking of emperors, this dish is sure to reign supreme over your taste buds with its tantalizing mix of textures and spices. Now, I’m not one to spread rumors, but I’m happy to share this tasty tale.

    Kung Pao Chicken in WokKung Pao Chicken in Wok

    When it comes to nutrients, kung pao chicken brings the goods! You’ve got lean protein from chicken, healthy fats from peanuts, and a bunch of vitamins and minerals from veggies like bell peppers and zucchini. It’s not just tasty—it’s a meal that keeps you feeling good and ready for whatever comes next.

    Kung Pao Chicken HorizontalKung Pao Chicken Horizontal

    In the Philippines, kung pao chicken has found a special place on dining tables. Why not? Filipinos love spicy food, as seen with dishes like bicol express. Moreover, the number of restaurants offering chicken in Metro Manila alone is in the hundreds! One day, I’ll make sure to visit these top restaurants and take you along with me. In the meantime, feel free to check out my YouTube food tour episode 2 where I visited Tessie’s Grills & Roasters in Tarlac City for their best roasted chicken! Anyhow, let’s now start making kung pao chicken.

    Ingredients for Kung Pao Chicken

    Once you try this authentic and easy kung pao chicken recipe, trust me, you’ll never order takeout again! Grab your apron and get ready to conquer the kitchen with these ingredients. Your taste buds will thank you!

    Chicken ingredients

    • 1 ½ lbs boneless diced chicken thigh — We dice the chicken to make sure it cooks quickly and evenly. This way, the chicken can soak up all the delicious sauce and blend perfectly with the peanuts and veggies. Oh, and don’t forget to grab my Panlasang Pinoy 20cm G10 Chef’s Knife with Wooden Saya, made of German stainless steel, if you want those diced perfectly.
    • 1 tablespoon soy sauce — Adds that umami kick to the chicken marinade.
    • 1 tablespoon Shaoxing rice wine — Adds depth of flavor to the dish. If you don’t have Shaoxing rice wine on hand, you can use dry sherry or mirin as substitutes. Another option is dry white wine or rice vinegar, which are easier to find in regular grocery stores and offer a similar depth of flavor for your dish.
    • 2 teaspoons cornstarch — Coats the chicken for a crispy texture.
    • A pinch of salt — Enhances the overall seasoning.

    Stir-fry ingredients

    • 8 pieces dried chilies — After all, there’s no kung pao chicken without the chilies.
    • 1 tablespoon minced ginger — Adds zing and warmth to the dish.
    • 4 cloves garlic, minced — Because everything tastes better with garlic!
    • 5 stalks green onions, chopped — For that fresh onion flavor.
    • 1 diced zucchini — Adds a nice crunch to the dish.
    • 1 red bell pepper, diced — Adds color and sweetness.
    • 1/2 cup roasted peanuts — Crunchy and flavorful; don’t skip these!

    Kung pao sauce ingredients

    • 2 tablespoons soy sauce — Adds savory depth to the sauce.
    • 1 tablespoon dark soy sauce — For color and richness.
    • 1 tablespoon rice vinegar — Adds tanginess.
    • 1 tablespoon honey — Balances out the spice with sweetness.
    • 2 tablespoons Shaoxing cooking wine — Enhances the overall flavor profile. If Shaoxing cooking wine is not available for your Kung Pao sauce, you can use dry sherry or even a splash of white wine as substitutes.
    • 1 teaspoon cornstarch — Thickens the sauce.
    • 1/2 cup chicken stock — Provides a savory base for the sauce.

    How to Cook Kung Pao Chicken

    1. Marinate the chicken

    Marinate the ChickenMarinate the Chicken
    • First, combine all ingredients for the chicken: diced chicken, soy sauce, Shaoxing rice wine, cornstarch, and a pinch of salt in a bowl.
    • Mix well and set aside. Marinate the diced chicken pieces like a pro, getting ready to rock the wok later! You can marinate it for at least 20-30 minutes, but if you have more time, 2 hours is perfect.

    2. Make the kung pao sauce

    Make the Kung Pao SauceMake the Kung Pao Sauce
    • Next, in a separate bowl, combine all the kung pao sauce ingredients. Mix well and set aside for later. Easy-peasy!

    3. Stir-fry the dish

    Stir Fry the Kung Pao ChickenStir Fry the Kung Pao Chicken
    • Heat 3 tablespoons of cooking oil in a wok. Add the dried chilies and stir fry for 5 seconds.
    • Add the marinated chicken to the wok and stir fry for 2 minutes.
    • It’s time for the aromatics to enter the scene. Toss in the minced garlic, white part of the green onions, and ginger. Stir fry for 20 seconds before adding the bell pepper, zucchini, peanuts, and remaining green onions. And, yes, stir fry again to another 45 seconds to 1 minute.

    4. Add the sauce

    Add the Kung Pao SauceAdd the Kung Pao Sauce
    • Lastly, pour the prepared Kung Pao sauce into the wok. Stir fry until the chicken is coated evenly. To prevent the sauce from clumping, if needed, add 1 to 3 tablespoons of water.
    • Time to plate and feast!

    How to Serve Kung Pao Chicken

    Cooking Kung Pao ChickenCooking Kung Pao Chicken

    Transfer your delicious kung pao chicken to a serving plate and get ready to dig in! Pair it with steamed rice for a satisfying meal. To enjoy this dish, take a bite of the tender chicken along with some crunchy peanuts and vegetables, making sure to savor the bold flavors of the savory sauce. Oh, the best time to eat Kung Pao Chicken in the Philippines is on a hot sunny day at lunch, paired with a cold soda for the ultimate refreshing meal!

    Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

    Kung Pao Chicken

    Prep: 5 minutes

    Cook: 15 minutes

    Ingredients

    Kung pao sauce ingredients:

    Instructions

    • Combine chicken, 1 tablespoon soy sauce,1 tablespoon Shaoxing rice wine, 2 teaspoons cornstarch, and a pinch of salt in a bowl. Mix well. Set aside.

    • Combine all the kung pao sauce ingredients in a separate bowl. Mix well. Set aside.

    • Start to stir fry by heating 3 tablespoons of cooking oil in a wok. Add the dried chilies. Stir fry for 5 seconds.

    • Add the marinated chicken. Stir fry for 2 minutes.

    • Add the garlic, white part of the green onion, and ginger. Continue to stir fry for 20 seconds before adding the bell pepper, zucchini, and peanuts, and remaining green onions. Stir fry for 45 seconds to 1 minute.

    • Pour the sauce into the wok. Stir fry until the chicken is coated evenly. Note: you can add around 1 to 3 tablespoons of water (as needed) while stir frying to prevent the sauce from clumping.

    • Transfer to a serving plate. Serve with rice.

    • Share and enjoy!

    Notes

    Here’s a fun and interesting fact about spicy food:
    • Eating spicy foods can actually trigger the release of endorphins in your brain, which are natural feel-good chemicals! That’s why some people feel a “spicy high” or a sense of euphoria when they indulge in spicy dishes like kung pao chicken. So, not only is spicy food delicious, but it can also give you a natural mood boost.
    • To keep your eyes from getting teary while stir-frying chilies,  opening a window or turning on a fan can help clear the spicy air. If all else fails, hold your breath or cover your nose and mouth with a cloth while working with those fiery chilies. Stay cool and cook on. Best of luck, my friend!

    Nutrition Information

    Calories: 552kcal (28%) Carbohydrates: 16g (5%) Protein: 32g (64%) Fat: 40g (62%) Saturated Fat: 9g (45%) Polyunsaturated Fat: 9g Monounsaturated Fat: 19g Trans Fat: 0.2g Cholesterol: 168mg (56%) Sodium: 1191mg (50%) Potassium: 719mg (21%) Fiber: 2g (8%) Sugar: 9g (10%) Vitamin A: 1843IU (37%) Vitamin C: 51mg (62%) Calcium: 47mg (5%) Iron: 2mg (11%)

    © copyright: Vanjo Merano

    Did you make this?

    Tag @PanlasangPinoy on Instagram and be sure to leave a rating!

    [ad_2] Vanjo Merano
    Source link