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  • Sheet Pan Quesadillas

    Sheet Pan Quesadillas

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    Sheet pan quesadillas are as much fun to eat as they are to make.

    This sheet pan quesadilla recipe is loaded with chicken, beans, veggies, and loads of melty Mexican blend cheese!

    taking a piece of Sheet Pan Quesadillas out of the pan
    • Save time—you can make enough to feed a crowd all at once!
    • Perfect for busy weeknights, sheet pan quesadillas are really easy to make.
    • Serve a little or a lot, you can cut the squares as small or large as you’d like.
    • They’re versatile; swap the add-ins or use leftover taco meat to make it quick and easy.
    tortillas , oil , cheese , corn , green onions , chicken , beans , taco seasonings with labels to make Sheet Pan Quesadillas

    Ingredients for Sheet Pan Quesadillas

    Tortillas: Use large flour tortillas to make tortillas easy.

    Chicken: Shredded rotisserie chicken is a time saver and perfect for quesadillas, but any leftover chicken will work.

    Cheese: This recipe is all about the cheesy ‘glue’ that holds it together. Preshredded cheese, such as a Mexican cheese blend, works just fine in this recipe (and is another time saver).

    Seasonings: I keep it quick with few tablespoons of taco seasoning—use a packet or homemade.

    Filling: Add your favorite TexMex-inspired ingredients; I love black beans and corn. Other favorites include bell peppers, black olives, and red onions.

    Variations and Add-Ins

    • Use leftover homemade chili as a filler and serve with tasty dips like guacamole or pico de gallo and sour cream.
    • Leftover taco meat, ground beef, turkey, or steak are also great choices.
    • Swap up the cheese and try a blend of cheddar cheese, mozzarella, pepper Jack, or Monterey jack.
    • Switch out the black beans for refried beans and omit the corn for diced tomatoes if desired.
    adding tortillas to sheet pan to make Sheet Pan Quesadillas
    adding corn and bean mixture to Sheet Pan Quesadillas
    adding cheese to Sheet Pan Quesadillas
    sliced Sheet Pan Quesadillas in the pan

    How to Make Sheet Pan Quesadillas

    Sheet pan quesadillas are quick and easy to make.

    1. Season and simmer chicken over medium heat until water evaporates (recipe below).
    2. Spread the filling and cheese over the top of the tortillas.
    3. Top with remaining tortilla and fold the bottoms up to seal.
    4. Cover the quesadilla with a second baking sheet and bake until the edges crisp.
    5. Remove the top baking sheet and bake for another 5 minutes or until the top and edges are brown and crispy.
    plate of Sheet Pan Quesadillas

    Serving and Toppings

    All the quesadilla to cool a few minutes before cutting.

    • Garnish with cilantro and sliced jalapenos.
    • Serve with salsa and sour cream for dipping.

    Storing Leftovers

    Keep leftover sheet pan quesadillas in a covered container in the refrigerator for up to 4 days, separated by sheets of parchment paper. They can also be stored in a freezer bag for up to 4 months.

    You can reheat leftover quesadilla in the air fryer or in a large skillet over low heat. They can also be reheated in the microwave but may not be as crisp.

    Tasty Mexican Inspired Recipes

    Did you make this Sheet Pan Quesadillas Recipe? Be sure to leave a rating and a comment below.

    taking a piece of Sheet Pan Quesadillas out of the pan

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    Sheet Pan Quesadillas

    This easy recipe for sheet pan quesadillas is full of cheesy and spicy flavor.

    Prep Time 15 minutes

    Cook Time 21 minutes

    Resting Time 5 minutes

    Total Time 41 minutes

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    • Preheat the oven to 425°F.

    • In a medium skillet add the chicken, taco seasoning, and water. Simmer over medium-high heat until the water evaporates.

    • Brush one side of each tortilla with oil. Place 6 tortillas, oil side down, on a 18 x 13-inch baking sheet, half hanging off. Place one more tortilla in the center to close the gap.

    • Spread the chicken mixture over the tortillas. Sprinkle the black beans, corn, green onions, and cheese over top.

    • Place the remaining tortilla in the center and fold the bottom tortillas up to seal.

    • Place a second baking sheet on top and bake for 18 minutes until edges start to crisp.

    • Remove the top baking sheet and bake for an additional 3 to 5 minutes or until golden brown and crisp.

    • Rest for 5 minutes before cutting.

    Store leftover sheet pan quesadillas in a single layer in an airtight container in the refrigerator for up to 3 days.
    If adding other raw vegetables such as onions or bell peppers, I like to cook them first in a skillet or the microwave to soften.
    Reheat them in the air fryer or in a dry skillet.

    Calories: 488 | Carbohydrates: 34g | Protein: 39g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 87mg | Sodium: 720mg | Potassium: 507mg | Fiber: 6g | Sugar: 2g | Vitamin A: 403IU | Vitamin C: 2mg | Calcium: 714mg | Iron: 3mg

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

    Course Appetizer, Chicken, Entree, Lunch, Main Course, Snack
    Cuisine American, Mexican

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

    plated Sheet Pan Quesadillas with a title
    cheesy Sheet Pan Quesadillas in a sheet pan with writing
    Sheet Pan Quesadillas in the sheet pan and plated with a title
    plated slices of Sheet Pan Quesadillas with sour cream and a title

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  • Chicken Noodle Casserole

    Chicken Noodle Casserole

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    Chicken noodle casserole is the ultimate cozy, cold-weather casserole that everyone wants to come home to.

    Tender pieces of cooked chicken are cooked with veggies and egg noodles in a creamy sauce baked under a crispy, cheesy topping.

    Chicken Noodle Casserole in the casserole dish with a spoonChicken Noodle Casserole in the casserole dish with a spoon
    • This chicken noodle casserole is made from scratch, yet it’s easy to make.
    • It’s made with ingredients you likely have on hand.
    • Use leftover cooked chicken and veggies from the fridge to stretch the budget.
    noodles , flour , peas , seasonings , cheese , onion , breadcrumbs , broth , carrot , celery , chicken , butter , cream cheese , salt and pepper with labels to make Chicken Noodle Casserolenoodles , flour , peas , seasonings , cheese , onion , breadcrumbs , broth , carrot , celery , chicken , butter , cream cheese , salt and pepper with labels to make Chicken Noodle Casserole

    Ingredients in Chicken Noodle Casserole

    Chicken: Rotisserie chicken is a great way to save time, but you can also bake chicken breasts or use leftovers.

    Vegetables: I use lots of veggies that add both nutrition and flavor. Celery, onions, carrots, and peas are the basics, but feel free to add what you love or have on hand. Frozen vegetables can be used in place.

    Noodles: This recipe uses egg noodles for the perfect texture. Other types of pasta can be used as well, be sure to check the notes because the amount will vary slightly.

    Sauce: The creamy sauce is both easy and delicious. Chicken broth adds flavor, and milk and cream cheese add a creamy texture.

    Topping: Panko and cheddar cheese are what you need for a perfectly browned topping that stays extra crispy even as leftovers.

    Variations

    • Broccoli, cauliflower, sliced mushrooms, or a bag of mixed veggies will add color and flavor to the chicken noodle casserole.
    • Short on time? Use a couple of cans of cream of chicken, cream of celery, or cream of mushroom soup in place of the milk and cream cheese.
    • You can also make a homemade breadcrumb topping or use crushed saltines or Ritz crackers.
    adding vegetables with seasoning and flour to make Chicken Noodle Casseroleadding vegetables with seasoning and flour to make Chicken Noodle Casserole
    adding cheese and cream cheese to broth and vegetable mixture to make Chicken Noodle Casseroleadding cheese and cream cheese to broth and vegetable mixture to make Chicken Noodle Casserole
    adding noodles and vegetables to the casserole dish to make Chicken Noodle Casseroleadding noodles and vegetables to the casserole dish to make Chicken Noodle Casserole
    adding cheese to Chicken Noodle Casseroleadding cheese to Chicken Noodle Casserole

    How to Make Chicken Noodle Casserole

    Chicken and noodle casserole is the ultimate cozy, cold-weather casserole that everyone wants to come home to.

    1. Soften veggies: Cook the veggies until tender. Add flour and seasonings.
    2. Make sauce: Whisk in the milk and broth and cook until thickened. Stir in cheese.
    3. Combine: Combine cooked noodles, vegetables, and chicken. Spread into a prepared casserole dish.
    4. Bake: Add the buttery Panko topping and bake (recipe below) until browned and bubbly.
    bowl of Chicken Noodle Casserolebowl of Chicken Noodle Casserole

    Storing Chicken Noodle Casserole

    • Keep leftover chicken noodle casserole in a covered container in the refrigerator for up to 4 days and reheat portions in the microwave.
    • Freeze portions in freezer-safe containers for up to one month and thaw overnight in the refrigerator.
    • Freeze a fully baked casserole by lining the casserole dish with foil before baking and allowing it to fully cool before freezing. Once frozen, lift the casserole out of the dish and wrap it tightly with foil and then plastic wrap for up to 6 months.

    More Comforting Casseroles

    Did you enjoy this Chicken Noodle Casserole? Leave a comment and rating below.

    Chicken Noodle Casserole in the casserole dish with a spoonChicken Noodle Casserole in the casserole dish with a spoon

    4.91 from 66 votes↑ Click stars to rate now!
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    Chicken Noodle Casserole

    A comforting casserole with noodles, chicken, and veggies in a creamy and cheesy sauce.

    Prep Time 20 minutes

    Cook Time 35 minutes

    Total Time 55 minutes

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    • Preheat the oven to 350°F. Grease a 9×13 baking dish and set aside. Fill a large pot with water and bring to a boil.

    • In a medium saucepan, add 2 tablespoons butter and melt over medium heat. Stir in onion, celery, and carrot, cooking until softened, about 5 minutes.

    • Add flour, garlic powder, poultry seasoning, salt, thyme, and pepper, and cook for an additional 2 minutes.

    • Gradually add broth and milk, whisking after each addition until smooth. Cook over medium heat until bubbly and thickened.

    • Remove from the heat and stir in cream cheese and cheddar cheese until melted and smooth.

    • Cook the egg noodles 1 minute less than directed on the package. Drain well. Combine chicken, noodles, peas, and sauce. Transfer the mixture to the prepared baking dish.

    • Combine topping ingredients and sprinkle over noodles.

    • Bake for 25 to 30 minutes or until heated through and golden on top.

    If using medium pasta shapes such as penne, bow ties (farfalle), or rotini, reduce the amount to 12 oz.
    Carrots, celery, and onions can be replaced with 1 teaspoon onion powder and 2 cups of frozen mixed vegetables, thawed.
    Leftovers can be refrigerated for up to 4 days.

    Calories: 444 | Carbohydrates: 18g | Protein: 28g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 107mg | Sodium: 372mg | Potassium: 487mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4910IU | Vitamin C: 13.3mg | Calcium: 243mg | Iron: 2.3mg

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

    Course Casserole, Chicken, Dinner, Pasta
    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.

    plated Chicken Noodle Casserole with a titleplated Chicken Noodle Casserole with a title
    Chicken Noodle Casserole on a fork and writingChicken Noodle Casserole on a fork and writing
    creamy Chicken Noodle Casserole in a bowl with writingcreamy Chicken Noodle Casserole in a bowl with writing
    Chicken Noodle Casserole from scratch in a casserole dish and plated with a titleChicken Noodle Casserole from scratch in a casserole dish and plated with a title

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  • Weekly Meal Plan Aug 19, 2024

    Weekly Meal Plan Aug 19, 2024

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    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!

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  • Lemon Basil Chicken Pasta +Video – Oh Sweet Basil

    Lemon Basil Chicken Pasta +Video – Oh Sweet Basil

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    A refreshing twist on traditional pasta dishes, this lemon basil pasta with chicken is the perfect summer meal. With a burst of citrus and a hint of fresh herbs, this dish is packed with protein and flavor. It’s sure to become a family favorite.

    *I am in a partnership with Tyson Foods and while I was compensated for this post all opinions remain my own. This is a sponsored post with Tyson® Foods

    Watch How to Make Lemon Basil Chicken Pasta

    This easy chicken pasta dish has become one of our favorite post-workout meals too. When we get home from the gym, we always want some good protein, a filling meal, but light enough that we don’t feel gross. Cue the Lemon Basil Chicken Pasta. We have been enjoying Tyson® Foods Grilled & Ready® Products to find the perfect meals for just these occasions.

    Tyson® Grilled & Ready® Chicken are low in fat and high in nutrition. Thankfully we still had a ton of the Tyson® Grilled & Ready® Chicken Breast Strips and a little basil, spinach, and lemon in the fridge. These are obviously all meant for each other, so the pasta dish came together quickly, especially because the chicken comes fully cooked.

    Everything was ready to eat and we were able to sit back and enjoy dinner as a family rather quickly. Dinner was on the table in less than 20 minutes! The kids loved the pasta, but especially the chicken. It was their favorite part. But that’s what I love about having a bag or two of the chicken in the freezer. I’m never stuck making unhealthy decisions when planning ahead didn’t happen.

    And my favorite part? We loved this pasta served warm but it was equally delicious and flavorful cold as a pasta salad the next day for lunch. And, no cooking time needed so it’s perfect for school or work.

    a photo of golden cooked chicken breasts sliced and sitting on a wooden cutting board.

    Ingredients for Lemon Basil Chicken Pasta

    The sauce for this pasta recipe is so bright and fresh! The basil and spinach add bright green color and so much flavor. Then you have the lemon! Good golly, I love lemon! Then we add a few more ingredients for flavor, sweetness and acidity and dinner is on the table! Here is what you will need:

    • Penne Pasta: shells, bowtie, or rotini would also work great
    • Tyson® Grilled & Ready® Chicken
    • Grape or Cherry Tomatoes: I like to slice them in half.

    For the Dressing

    • Spinach
    • Fresh Basil
    • Garlic
    • Lemon Zest and Juice
    • Extra Virgin Olive Oil
    • Balsamic Vinegar
    • Honey
    • Salt

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

    a photo of a bowl of bright green basil spinach lemon sauce

    How to Make Lemon Basil Chicken Pasta

    I mentioned earlier that this recipe is ready in less than 20 minutes, so now I’m going to prove it. Here are the basic steps:

    1. Cook: Bring a large pot of water to boil, add some salt, then add the pasta and cook until al dente. Drain the pasta and place in a large bowl.
    2. Blend: Add all the spinach, basil leaves, garlic and lemon zest to a blender or a food processor and blend until the greens are finely chopped. Then add the rest of the ingredients for the sauce and blend until it looks like pesto. Salt to taste.
    3. Toss: Add the sauce to the pasta and stir together with the chicken and the tomatoes.

    The complete instructions can also be found in the recipe card at the end of the post.

    Can I Grill My Own Chicken?

    Yes, absolutely! Our 3-ingredient grilled chicken would make a great addition to this pasta dish.

    a photo of a bowl of grape tomatoes that have been sliced in half

    Will Pasta Cook in a Crock Pot?

    Pasta can quickly turn into a mushy mess in the slow cooker. If you are making a pasta sauce in the slow cooker and want to add the pasta, pour 1 cup of water plus the pasta into the crock pot when there is just 30 minutes left in the cooking cycle.

    How Do You Know If Pasta is Done?

    The only real way to know if pasta is done is to taste it. Pasta should be al dente, or firm to the taste. The longer pasta cooks, the stickier and gummier it becomes. If it is sticky enough to stick to the wall, it is over-cooked!

    Does Basil Have Vitamin C?

    Basil does have a small amount of Vitamin C, but it is packed with other beneficial nutrients. Basil may have anti-inflammatory qualities and is a potent antibacterial. It contains a wide range of essential oils and is also a very good source of vitamin A.

    a photo of a large bowl of penne pasta tossed in a bright green sauce with cherry tomatoes, chicken strips and wooden serving spoons in the bowl

    What to Serve with Lemon Basil Pasta with Chicken

    This lemon chicken pasta can stand on its own as a meal. If you’re a parmesan lover, add a sprinkle of parmesan cheese over the top of your serving!

    If you want to add a side dish to it, our tropical fruit salad, herbed focaccia bread, grilled asparagus, lemon roasted broccoli, or sauteed snap peas would all be a great choice.

    Storage Tips

    Leftovers should be stored in the refrigerator in an airtight container and will keep for 4-5 days. It can be reheated in the microwave or eaten cold.

    a photo of a large white serving bowl full of cooked penne pasta tossed with a honey lemon basil sauce, halved cherry tomatoes, and chicken strips

    This delicious and easy lemon basil pasta with chicken is the perfect summer meal. Bursting with fresh flavors and healthy protein, it’s a crowd-pleasing dish that can be made in just 20 minutes.

    More Easy Pasta Recipes:

    Servings: 6 -8 cups

    Prep Time: 2 minutes

    Cook Time: 10 minutes

    Total Time: 12 minutes

    Description

    A refreshing twist on traditional pasta dishes, this lemon basil pasta with chicken is the perfect summer meal. With a burst of citrus and a hint of fresh herbs, this dish is packed with protein and flavor. It’s sure to become a family favorite.

    Prevent your screen from going dark

    • Bring a saucepan of water to boil, with a pinch of salt, add the pasta and cook until al dente, per package instructions.

      2 Cups Penne Pasta

    • Drain the pasta and place in a large bowl.

    • Meanwhile, in a blender add the spinach, basil, garlic, and lemon zest.

      1 Cup Basil, 1 Cup Spinach, 1 Clove Garlic, 1 Lemon Zest and Juice

    • Blend until the basil and spinach has been chopped fine, then with the blender still running, add the lemon juice, oil, vinegar, honey and salt.

      1 Lemon Zest and Juice, 2 teaspoons Extra Virgin Olive Oil, 1/2 teaspoon Balsamic Vinegar, 1 teaspoon Honey, 1 Pinch Salt

    • Blend until it resembles pesto, turn off the blender and add additional salt if needed.

    • Toss with the warm pasta, Tyson® Grilled & Ready® Chicken breast strips and tomatoes and enjoy.

      1-2 Cups Tyson® Grilled & Ready® Chicken breast strips, 1 Cup Grape Tomatoes

    This pasta should be stored in the fridge and can be reheated or eaten cold the next day.

    Serving: 1gCalories: 177kcalCarbohydrates: 28gProtein: 10gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 16mgSodium: 99mgPotassium: 285mgFiber: 2gSugar: 3gVitamin A: 734IUVitamin C: 6mgCalcium: 34mgIron: 1mg

    Author: Sweet Basil

    Course: 100 Family Favorite Easy Healthy Recipes

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    Chicken pasta with lemon basil is easy and even better it's delicious. Packed with protein and flavor this meal is perfect for summer or after a workoutChicken pasta with lemon basil is easy and even better it's delicious. Packed with protein and flavor this meal is perfect for summer or after a workout
    Chicken pasta with lemon basil is easy and even better it's delicious. Packed with protein and flavor this meal is perfect for summer or after a workoutChicken pasta with lemon basil is easy and even better it's delicious. Packed with protein and flavor this meal is perfect for summer or after a workout
    Chicken pasta with lemon basil is easy and even better it's delicious. Packed with protein and flavor this meal is perfect for summer or after a workout ohsweetbasil.comChicken pasta with lemon basil is easy and even better it's delicious. Packed with protein and flavor this meal is perfect for summer or after a workout ohsweetbasil.com

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  • Easy 30 Minute Grilled Chicken Tacos [+Video] – Oh Sweet Basil

    Easy 30 Minute Grilled Chicken Tacos [+Video] – Oh Sweet Basil

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    Looking for a delicious and nutritious meal option? Try these grilled chicken tacos, packed with lean protein and fresh pico de gallo, for a satisfying and healthy meal that will leave your taste buds and body happy.

    A simple marinade tenderizes and flavors the chicken, and then we grill it to add that smoky bbq flavor. Warm up some Vista brand corn tortillas (these are our FAVORITE), add the grilled chicken and then top with homemade pico de gallo. So easy!

    Watch How to Make Chicken Tacos

    I grew up on tacos, but when I say that we have to take it with a grain of salt because my mother was raised on a farm in Idaho, which means not only was it always ground beef, flour tortillas, and shredded iceberg lettuce with occasional tomatoes or cheese, but the ground beef for sure 100% had potatoes grated into it, I’m not kidding. We call them Idaho tacos!

    Once I was married, my world really started to expand in the world of tacos, but it’s kind of harder than you think when you start off cooking for yourself you want all the flavor, but you’re just not totally sure how everyone achieves it. You can find all sorts of crazy ingredients and marinating times out there, but I’ve found that simplicity is the answer and that’s exactly what these tacos are what you want for dinner tonight.

    Ingredients for Grilled Chicken Tacos Recipe

    You’ll need just a few ingredients to make the marinade, and you’ll have most of the items in the pantry already. Here is everything you will need:

    • Chicken Breasts: Marinate and grill the chicken whole and then chop it into bite-size pieces right before serving.
    • Garlic: Adds flavor.
    • Lime Juice: Fresh is best of course, and it helps tenderize the chicken and adds flavor.
    • Olive Oil: Adds flavor and moisture to the meat and helps tenderize it.
    • Seasonings: Chili Powder, Cumin, Smoked Paprika, Black Pepper, and Salt
    • Corn Tortillas: We don’t use anything but Vista brand tortillas these days, but you can use whatever brand you love.
    • Pico De Gallo: Tomatoes, Jalapenos, Limes, Garlic, Red Onion, Salt, Pepper and Cilantro

    The measurements for each ingredient are listed in the recipe card at the end of this post.

    a photo of a grilled chicken taco topped with fresh pico de gallo

    How to Make Grilled Chicken Tacos

    We are going to crank this taco recipe out in 30 minutes and I’m going to show you how to do it. This recipe is such a great option for a healthy and protein packed dinner! Here are the basic steps:

    1. Marinate: Combine the chicken, garlic, olive oil, lime juice and seasonings in a large dish or zip top bag and stir or squish to combine. Let it marinate in the fridge for at least 10 minutes or up to 5 hours.
    2. Prep: Pull the chicken from the refrigerator and let it sit for a few minutes while you preheat the grill to take the chill off. Oil the grill grates and place the chicken on the grill.
    3. Grill: Cook for 5 minutes, then flip and cook another 5-7 minutes.
    4. Rest: Remove the chicken from the grill and let it rest for 5 minutes.
    5. Chop: Cut the chicken breasts in to bite sized pieces.
    6. Assemble: Spoon the chicken into corn tortillas that have been warmed up and top with pico de gallo.

    These instructions can also be found in the recipe card at the end of this post when you can also save or print the recipe.

    a photo of a grilled seasoned chicken breast sitting on a wooden cutting board

    Toppings for Chicken Tacos

    We love these tacos with just simple pico de gallo, but you could add any toppings you want! Here are a few ideas:

    Tips for a Perfect Taco

    It seems a little silly to share tips for a perfect tacos, but we have really found that there are few tricks that make all the difference.

    First, warm up the tortillas with a little oil in a frying pan, then keep store them in a tortilla warmer until you are ready to serve them. Especially with corn tortillas, warming them up will help them soften and to not crack. Toasting them a little also adds great flavor!

    Second, don’t overload the tortillas with the filling. Tacos that are too full will end up in a mess. Use less filling and eat more tacos! Ha!

    Third, eat your tacos over an open, empty tortilla and collect anything that falls out in the empty tortilla. Then you have new taco ready to go!

    a photo of a several grilled chicken tacos in corn tortillas topped with pico de gallo

    What to Eat with Chicken Tacos

    I love tacos and all Mexican main dishes and one of the best things about it is the sides! Some of the most popular side dishes on the blog are our Mexican inspired sides, including Elote Grilled Mexican Corn Salad, Cilantro Lime Rice, our Most Delicious Black Beans. Some other great options would be refried beans, avocado salad, chorizo potatoes, Pinto beans, chips and salsa, or Spanish rice.

    Can Chicken Be Eaten Cold?

    You can safely eat cooked chicken cold. Chicken leftovers are safe to eat up to three to four days in the refrigerator.

    Using Leftovers

    This chicken makes great leftovers! I love to use leftover chicken in quesadillas, on salads, on nachos, or in bowls for lunch the next day.

    Can Grilled Chicken Tacos Be Made on the Stove Top?

    Yes, you can absolutely make these in the house. Just use a grill pan when you cook the chicken and follow the same directions as written. If you don’t have a grill pan, just a regular sauté pan or cast iron skillet would work just fine as well.

    Storage Tips

    Once tacos are assembled, they don’t store super well. The tortilla will get soggy. Tacos should be store with the filling and tortillas stored separately. For these tacos, the chicken, pico de gallo and tortillas should all be stored separately in airtight containers. The chicken can be reheated in the microwave or on the stove top. We prefer reheating it on the stove top with a little oil to crisp it up again.

    a photo of three grilled chicken tacos sitting on a serving platter in corn tortillas and topped with fresh pico de gallo

    Craving some delicious chicken tacos but short on time? No worries! Follow these simple steps to make tasty grilled chicken tacos in 30 minutes or less.

    More Taco Recipes to Try:

    Servings: 12

    Prep Time: 10 minutes

    Cook Time: 20 minutes

    Total Time: 30 minutes

    Description

    Looking for a delicious and nutritious meal option? Try these grilled chicken tacos, packed with lean protein and fresh pico de gallo, for a satisfying and healthy meal that will leave your taste buds and body happy.

    Prevent your screen from going dark

    • Add the chicken, garlic, olive oil, lime juice, and spices, to a large bowl or zip-seal bag and stir or shake to combine.

      1 pound Chicken Breasts, 3 cloves Garlic, 2 Tablespoons Olive oil, 1 Tablespoon Lime Juice, 1 Tablespoon Chili Powder, 2 teaspoons Cumin, 1 ½ teaspoons Smoked Paprika, 1/4 teaspoon Black Pepper, 1 teaspoon Salt

    • Refrigerate for 10 minutes or up to 5 hours.

    • Remove from the fridge 5 minutes before cooking.

    • Preheat grill to 450 degrees F or a grill pan to medium high heat.

    • Oil the grill with a napkin or drizzle on a grill pan. Place the chicken top down and turn down to medium heat.

    • Cook for 5 minutes, flip and cook another 5-7 minutes or until cooked through.

    • Let stand 5 minutes, then chop the chicken into bite sized pieces.

    • Spoon into tortillas and top with pico!

      12 Corn Tortillas, Pico De Gallo

    Serving: 1tacoCalories: 126kcalCarbohydrates: 13gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 24mgSodium: 261mgPotassium: 218mgFiber: 2gSugar: 0.3gVitamin A: 338IUVitamin C: 1mgCalcium: 31mgIron: 1mg

    Author: Sweet Basil

    Course: Mom’s Best 100 Easy Chicken Recipes

    Cuisine: Mexican

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  • Shake and Bake

    Shake and Bake

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    Shake and bake chicken is a retro classic that never goes out of style!

    This copycat recipe is the perfect combination of bread crumbs, cornmeal, and a handful of savory herbs and spices.

    Shake and Bake on chicken
    • This mixture is perfect for crispy, flavorful baked drumsticks.
    • This multi-purpose shake and bake mixture addd robust, savory flavor to poultry, pork chops, and even fish.
    • So convenient. Make a double or triple batch and freeze for up to 6 months. Scoop out what you need for last-minute meals.
    • It’s perfect for road trips and picnics because it stays crispy even when it’s cold.
    bread crumbs , seasonings , eggs , oil , cornmeal , cornstarch , chicken with labels to make Shake and Bake

    Ingredients To Make Shake & Bake

    Seasoned Breadcrumbs: Breadcrumbs are the foundation for a good shake-and-bake recipe. A little bit of cornmeal adds flavor and keeps the coating extra crispy.

    Seasoning: The secret to this coating is in the seasonings. I use a blend I always have on hand but feel free to swap it up with your favorites.

    Chicken: Any chicken pieces work perfectly with Shake ‘n Bake! Breasts, legs, thighs, chicken tenders, and especially drumsticks will come out flavorful and juicy with a classic crunch.

    coating chicken in eggs and Shake and Bake
    chicken with Shake and Bake on a sheet pan
    cooked Shake and Bake chicken on a sheet pan

    How to Make Shake and Bake

    Homemade Shake ‘n Bake mix tastes way better than the store-bought version!

    1. Whisk all breadcrumb mixture ingredients except oil (recipe below) until well combined.
    2. Mix in oil.
    3. Beat egg and dip chicken into the egg and then the coating.
    4. Bake chicken until crispy and cooked through.
    • Dip the chicken in the coating mix twice for a thicker, crunchier crust.
    • Space out the chicken pieces on the baking sheet to ensure even cooking.
    • Chicken should always be cooked to an internal temperature of 165°F.
    • Allow chicken to rest for about 5 minutes before serving so the juices can recirculate back into the meat.
    jar of Shake and Bake and plated chicken with shake and bake

    Storing Shake and Bake Chicken

    • Keep leftover shake and bake chicken in a covered container in the refrigerator for up to 3 days.
    • Reheat pieces in the air fryer for the best, crispiest exterior.
    • Freeze cooled chicken for up to 3 months, thaw overnight in the refrigerator before reheating.

    Crispy and Crunchy Chicken

    Did your family love this Shake and Bake recipe? Leave us a rating and a comment below.

    Shake and Bake on chicken

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    Shake and Bake

    Homemade Shake and Bake is a simple blend of breadcrumbs and spices, perfect for creating a crispy, flavorful coating on chicken or pork.

    Prep Time 15 minutes

    Cook Time 25 minutes

    Total Time 40 minutes

    a rimmed baking pan

    Parchment Paper with white background

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    • Preheat the oven to 400°F. Grease or line a rimmed baking sheet with parchment.

    • In a medium bowl, combine breadcrumbs, cornmeal, cornstarch, paprika, celery salt, onion powder, garlic powder, salt, pepper, and basil. Mix well.

    • Add the oil and mix until fully incorporated.

    • Whisk the egg and dip the chicken pieces into the egg.

    • Dip each chicken piece into the coating, gently pressing to adhere.

    • Place on prepared baking sheet and bake for 35 to 40 minutes or until crisp and the chicken is cooked through.

    • Boneless chicken breasts will need about 25 minutes in the oven.
    • This recipe makes enough coating for 3 pounds of chicken. Discard any remaining coating that has touched raw chicken.
    • Copycat Shake and Bake coating can be made ahead and stored in resealable bags in the freezer for up to 6 months until ready to use.

    Calories: 631 | Carbohydrates: 24g | Protein: 37g | Fat: 42g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 243mg | Sodium: 949mg | Potassium: 496mg | Fiber: 2g | Sugar: 2g | Vitamin A: 395IU | Vitamin C: 0.1mg | Calcium: 78mg | Iron: 3mg

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

    Course Chicken, Dinner, Entree, Lunch, Main Course
    Cuisine American

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

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    Holly Nilsson

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  • Chicken Caesar Pasta Salad

    Chicken Caesar Pasta Salad

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    Chicken Caesar Pasta Salad is a complete meal in one bowl! Perfect for summer or meal prep.

    Tender pasta, chicken, croutons, bacon, and romaine lettuce are all tossed in a quick and creamy Caesar dressing.

    Serve with lemon wedge for a new family favorite.

    bowl of Chicken Caesar Pasta Saladbowl of Chicken Caesar Pasta Salad
    • This is a full meal in just one bowl and it’s crazy good!
    • It’s perfect for meal prep, as a summer dinner, or for lunch.
    • Adding pasta turns a chicken Caesar salad into a hearty meal that will keep you satisfied.
    • The dressing is super delicious and easy to make.
    • Skip the chicken to serve as a side dish or swap it for grilled shrimp to change it up.
    parmesan , oil , pasta , lettuce , croutons , chicken , bacon , dressing with labels to make Chicken Caesar Pasta Saladparmesan , oil , pasta , lettuce , croutons , chicken , bacon , dressing with labels to make Chicken Caesar Pasta Salad

    What You’ll Need For Caesar Pasta Salad

    Lettuce: I use romaine lettuce for this recipe, but you can also use chopped kale. You’ll need a sturdy lettuce that can hold up to the dressing and the pasta so a greens mix is not the best option.

    Pasta: Choose a medium shaped pasta with curves or holes to grab the dressing. Penne, fusilli, bowtie, and rotini pasta are all great options.

    Chicken: I like using chicken breasts or thighs in this recipe and adding cajun seasoning for extra flavor.

    Dressing: This easy dressing is made with ingredients likely already in the fridge. Worcestershire sauce has lots of flavor, if possible, fresh lemon is recommended for the flavors of a traditional Caesar salad dressing.

    Croutons: You can buy croutons but I like to make my own, they’re so easy!

    Variations: Bacon, shredded cheddar, sliced kalamata olives, or sundried tomatoes.

    Short on time? I’ve got you covered!

    • Use rotisserie chicken or any leftover cooked chicken.
    • Replace the homemade dressing with a purchased bottle of Caesar dressing to make it extra quick.
    • Skip the washing and chopping altogether and use a Caesar salad kit from the store. Add extra dressing if needed—a squeeze of fresh lemon makes it taste fresh and homemade!
    • Use real bacon bits in place of bacon. If using bacon bits, I microwave them for a few minutes to make them crisp. 

    Do you HAVE to add anchovy paste?

    NOPE! If it’s not your jam, skip the anchovy or add some chopped or slightly mashed capers in place.

    But I do recommend giving it a try! It adds a unique umami to the recipe and lasts a long time. I don’t love anything really ‘fishy,’ so I just add a little. It does add a special flavor to the dressing!

    Chicken Caesar Pasta Salad ingredients in a bowl with a bowl of dressing and parmesanChicken Caesar Pasta Salad ingredients in a bowl with a bowl of dressing and parmesan

    How to Make Chicken Caesar Pasta Salad

    This Caesar pasta salad is a full meal deal.

    1. Make Caesar dressing and refrigerate (recipe below).
    2. Cook noodles to al dente. Drain, rinse, and set aside.
    3. Season and grill chicken breasts. Once cool, chop or slice as desired.
    4. Combine all ingredients in a large bowl and toss with dressing. Serve immediately.

    More Caesar Salad Inspiration

    Did you enjoy this Chicken Caesar Pasta Salad Recipe? Be sure to leave a comment and rating below.

    plated Caesar Pasta Salad with lemon slicesplated Caesar Pasta Salad with lemon slices

    4.94 from 30 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Chicken Caesar Pasta Salad

    This chicken Caesar pasta salad is loaded with the creamy richness of Caesar salad combined with juicy chicken and soft pasta.

    Prep Time 20 minutes

    Cook Time 10 minutes

    Total Time 30 minutes

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    • To make the dressing, in a medium bowl, whisk mayonnaise, Greek yogurt, Parmesan, lemon juice, garlic, anchovy paste, dijon mustard, Worcestershire sauce, salt, and pepper. Refrigerate.

    • To make the salad, cook the pasta al dente in salted water according to the package directions. Drain well and rinse under cold water to stop it from cooking.

    • Preheat the grill to medium heat.

    • Pound the chicken breasts to ½-inch thick. Rub the chicken breasts with olive oil and season with cajun seasoning or salt and pepper taste.

    • Grill over medium heat 5-6 minutes per side or until juices run clear and the chicken reaches an internal temperature of 165°F. Cool completely and then chop into bite size picess.

    • In a large salad bowl, combine pasta, chicken, romaine, croutons, parmesan cheese, and bacon. Add the dressing a bit at a time and toss well to coat, you may not need all of the dressing.

    • Serve immediately lemon wedges.

    To make ahead, combine all ingredients in the salad bowl except for the romaine lettuce. Dress the pasta salad generously, as the pasta will absorb the dressing as it rests. Toss in the lettuce before serving.
    Dressing:

    • Prepare the dressing first so the flavors can blend. I often double the dressing to have Caesar salad later in the week too.
    • Homemade dressing can be replaced with bottled dressing.

    To make this meal a side dish, leave out the chicken.

    Calories: 537 | Carbohydrates: 38g | Protein: 27g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 706mg | Potassium: 503mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3194IU | Vitamin C: 5mg | Calcium: 178mg | Iron: 2mg

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

    Course Main Course, Pasta, Salad, Side Dish
    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.

    Chicken Caesar Pasta Salad with a titleChicken Caesar Pasta Salad with a title
    rich and creamy Chicken Caesar Pasta Salad with writingrich and creamy Chicken Caesar Pasta Salad with writing
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  • Easy Smoked Chicken on a Traeger – Oh Sweet Basil

    Easy Smoked Chicken on a Traeger – Oh Sweet Basil

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    Looking for a simple and delicious way to cook chicken breast on your Traeger? Look no further! This easy Traeger smoked chicken breast recipe will have your taste buds singing and your dinner guests asking for seconds.

    Smoked chicken breast doesn’t get any better or easier than this! We are obsessed with smoking on our Traeger smoker, and with a few tricks these smoked chicken breasts turn out perfectly tender and moist every time.

    Looking for more? Try our recipe for how to smoke a whole chicken in the Traeger, smoked chicken thighs, or our smoked chicken wings.

    Unlike other chicken breast recipes, these are totally flavorful chicken breasts that never come out dry! We are letting you in on all our smoking tips as well as our smoked chicken dry rub recipe. Don’t miss it!

    Traeger Smoker

    Ok, have you used a Traeger grill yet? Or seen it be used? They always have Traeger demos going on here at our Costco, so go check it out at your local Costco or wherever you can find Traegers. And the next time you find a deal on a Traeger, get on board the Traeger train with us! These beauties are life-changing!

    We’ve already shared our Brazilian Smoked Tri Tip, Smoked Pulled Pork, and Apple Pecan Smoked Turkey, so we were definitely due for a smoked chicken recipe!

    Let’s skip all the small talk and get right to the details of smoking the best chicken breasts of your life!

    A photo of whole smoked chicken breasts and on a charcoal gray plate with lemon wedges and kale on the side.

    Smoked Chicken Rub

    This dish starts with our smoked chicken rub recipe that adds loads of smoky flavor to these boneless skinless chicken breasts. There is a little sweet, a little salt, a little heat, and every flavor you are looking for in the perfect Traeger smoked chicken breast. Here are the rub ingredients you’ll need:

    • Brown Sugar
    • Turbinado Sugar (if you can’t find turbinado sugar, just use more brown sugar)
    • Celery Seed
    • Paprika
    • Kosher Salt
    • Black Pepper
    • Cayenne Pepper
    • Garlic Powder
    • Onion Powder

    Pat dry the chicken breasts with paper towels and then smother the top of them with half of this chicken rub. Then let them rest for 15 minutes or up to a half hour in the refrigerator. If you let them rest longer than 15 minutes, wrap them with plastic wrap.

    How to Make Smoked Chicken Breasts

    Now it is time to let the Traeger work its magic! Heat your smoker on “smoke” (on Traeger use the “super smoke”) with the lid open for 5 minutes. Then turn the heat to 350 degrees F and close the lid for 15 minutes to allow it to warm up.

    Place the chicken spiced side down and then liberally coat the underside with the rest if the smoked chicken rub. Close the lid and allow it to cook for 12-13 minutes. Then turn the chicken over and allow it to cook for another 10-12 minutes or until they reach an internal temperature of 165-170 degrees in the thickest part of the breast.

    A photo of whole smoked chicken breasts and sliced smoked chicken breasts on a charcoal gray plate with lemon wedges and kale on the side.A photo of whole smoked chicken breasts and sliced smoked chicken breasts on a charcoal gray plate with lemon wedges and kale on the side.

    The Key to Perfectly Smoked Chicken Breasts

    The key to smoking meat is to give it plenty of time at a low temperature and then plenty of time to rest on the counter as well. The muscle fibers get all worked up with cooking so you really need to let them relax again on the counter in order for the juices to redistribute, otherwise when you cut into the meat, or start to pull it apart in this case, all of the juices will run out which is a big mistake.

    Once the chicken has reached temperature, remove the chicken from the grill and lay foil over the top of it on a cutting board. Let the chicken rest for 3-5 minutes before slicing.

    Serve smoked chicken with homemade bbq sauce and your favorite sides dishes, such as mac and cheese, roasted sweet potatoes, baked beans or potato rolls!

    What Flavor of Wood Pellets Should Be Used?

    We love to use hickory or mesquite wood chips when we smoke chicken. Cherry, pecan and apple are all great options too.

    How Long Does it Take to Smoke a Chicken at 350 Degrees?

    All you need is about 40 minutes to have smoked chicken breasts. No waking up at 2am to start the smoker with this one! It is so quick and easy!

    How Can You Tell if Chicken Breast is Cooked?

    I love this little trick my mom taught me years ago. Touch your pointer finger and thumb together and the palm of your hand will tell you how a cooked chicken breast should feel. If it’s still jiggly it needs more time. Also, if you oiled your grill or the meat it should release from the grill grates when it is cooked.

    A photo of sliced smoked chicken breasts and on a charcoal gray plate.A photo of sliced smoked chicken breasts and on a charcoal gray plate.

    Can Chicken Breast Be a Little Pink?

    The USDA says that as long as all parts of the chicken have reached a minimum internal temperature of 165° F using a meat thermometer, it is safe to eat.  Color doesn’t indicate doneness. Smoked meat often leaves a pink hue but if it has come to temperature it’s fine.

    What Traeger Pellets Should I Use?

    For this smoked chicken breasts recipe, we used a combination of apple and mesquite Traeger pellets. We like to try different pellets all the time, so try different ones to see which wood you like best, each adds a unique flavor.

    Which Traeger Grill Should I Buy?

    We have been given the opportunity to try out a few Traeger grills and we’ve decide the Texas Elite 34 Wood Pellet Grill & Smoker Traeger grill is our favorite.

    Pro tip: You don’t often think about having the best tools for handling the meat, but these these Dragonn tongs for grilling are the best rated on Amazon and we love them too!

    A photo of whole smoked chicken breasts and sliced smoked chicken breasts on a charcoal gray plate with lemon wedges and kale on the side.A photo of whole smoked chicken breasts and sliced smoked chicken breasts on a charcoal gray plate with lemon wedges and kale on the side.

    Storage Tips

    Leftover smoked chicken should be kept in an airtight container in the refrigerator. To reheat it, place in a shallow baking dish, add a little water or chicken broth and cover with foil. Place it in the oven preheated to 350 degrees F and warm up until heated through.

    You can also freeze this chicken, and it does extremely well. Let it cool completely and then place the chicken in a freezer safe container. It will keep for about a month.

    We can’t wait for your to try this smoked chicken recipe! It is great on its own, but we also love it in our Smoked Chicken Kale Salad! Oh, and I haven’t mentioned that it’s healthy too!

    More EASY CHICKEN RECIPES You will Love:

    Servings: 4 servings

    Prep Time: 15 minutes

    Cook Time: 25 minutes

    Additional Time: 3 minutes

    Total Time: 43 minutes

    Description

    Easy smoked chicken breasts on a traeger smoker that with a few tricks turn out perfectly tender, moist and unlike other chicken breast recipes, totally flavorful chicken breasts!

    Prevent your screen from going dark

    • Mix together all of the dry ingredients in a small bowl.

      2 Tablespoons Brown sugar, 2 Tablespoons Turbinado Sugar, 1 teaspoon Celery Seed, 2 Tablespoons Paprika, 2 Tablespoons Kosher Salt, 1 teaspoon Black Pepper, 1 teaspoon Cayenne Pepper, 2 Tablespoons Garlic Powder, 2 Tablespoons Onion Powder

    • Pat the chicken breasts dry on both sides and drizzle each side with a little olive oil.

      4 Chicken Breasts, 1 Tablespoon Olive Oil

    • Sprinkle the rub on top of the chicken breasts liberally. Allow to rest in the fridge for 15 minutes, or up to 30 minutes (place plastic wrap over the top if over 15 minutes of rest time.)

    • Heat a smoker on smoke (on traeger use the super smoke) with the lid opened for 5 minutes. Turn the heat to 350 degrees and close the lid for 15 minutes while it warms up.

    • Put the chicken, spiced side down on the grill and liberally season the underside of the chicken. Cook for 12-13 minutes with the lid closed.

    • Turn the chicken over and cook another 10-12 minutes or until cooked to 165-170 degrees.

    • Remove the chicken from the grill and lay foil over the top on a cutting board. Let the chicken rest for 3-5 minutes before slicing.

    If you can’t find turbinado sugar just use more brown sugar in equal amounts
    Smoked chicken can be kept in the refrigerator for 7 days, or 1 month in the freezer.

    Serving: 1chicken breastCalories: 351kcalCarbohydrates: 14gProtein: 50gFat: 10gSaturated Fat: 2gCholesterol: 145mgSodium: 3761mgPotassium: 1008mgFiber: 2gSugar: 7gVitamin A: 2000IUVitamin C: 4mgCalcium: 50mgIron: 2mg

    Author: Sweet Basil

    Course: Over 50 Easy Grilling Recipes

    Recommended Products

    A photo of whole smoked chicken breasts and sliced smoked chicken breasts on a charcoal gray plate with lemon wedges and kale on the side.A photo of whole smoked chicken breasts and sliced smoked chicken breasts on a charcoal gray plate with lemon wedges and kale on the side.

    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.

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  • CHICKEN FRIED STEAK AND GRAVY

    CHICKEN FRIED STEAK AND GRAVY

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    Chicken Fried Steak and Gravy is the ultimate comfort food and is always a hit! Add some mashed potatoes and you have a delicious meal.

    Chicken Fried Steak

    If you love delicious chicken recipes, you will want to try our No Peek Chicken! It’s a wonderful dish everyone loves.

    ❤️WHY WE LOVE THIS RECIPE

    This dish is the ultimate comfort food and such a classic! You will find it in many diners and hole-in-the-wall places along the way, and it’s so good with gravy and a side of mashed potatoes! When I lived in Georgia, there was a little cabin restaurant that sold the best chicken fried steak on Wednesdays. It was such a treat!

    🍴KEY INGREDIENTS

    • Cube Steak
    • All Purpose Flour
    • Salt
    • Black Pepper
    • Eggs
    • Cooking Oil
    • Milk
    • Cayenne (optional)

    🍽️HOW TO MAKE

    There are a few steps in this dish but you will love the outcome!

    COOKING STEPS

    Step 1
    In a flat dish or pan (I use a pie pan) combine flour, salt, black pepper, garlic powder and cayenne.  Whisk together.  Break the 2 eggs into a separate bowl and beat till smooth.  

    Step 2
    Dip steaks in egg and then flour mixture. (I only do this once but some people dip in the egg, then flour, then egg again and flour again).  Make sure they are well coated with flour.  In a skillet on top of the stove heat oil to sizzling.(When you put a drop of water in oil it sizzles). 

    Step 3
    Add steaks to hot oil being very careful since oil is so hot.  Cook 4 to 6 minutes on each side until golden brown.  Remove steaks to a plate and cover to keep warm.  

    Step 4
    Add steaks to hot oil being very careful since oil is so hot.  Cook 4 to 6 minutes on each side until golden brown.  Remove steaks to a plate and cover to keep warm.  

    Step 5
    Add 1 1/2 cups milk and cook to boiling.  Remove when gravy gets to desired thickness.  Pour gravy over cooked steaks and serve.

    Chicken Fried SteakChicken Fried Steak

    ⭐TIP

    Steaks should be about 1/4 inch thick. You can tenderize by pounding with a meat tenderizer tool.

    • Chicken and Dumplings – This is a classic for a reason! Regardless if you are a fan of drop or flat dumplings, you will love this recipe.
    • Hearty Chicken Pot Pie – This is a hearty dish your family will love. Fantastic during the cold months.
    • French Onion Chicken Thighs – This dish is perfect for a busy night! It has wonderful reviews and it’s also delicious with mashed potatoes.
    • Crock Pot Chicken and Noodles – Only 4 ingredients and takes zero prep! Comfort food at it’s best and great with a side of cranberry sauce.

    STORING, REHEATING & SERVING SIZE

    We store this in the refrigerator, reheat in the microwave and it makes 4-6 servings depending on how many steaks you use.

    Chicken Fried Steak and Gravy

    Leigh Walkup

    This recipe for Chicken Fried Steak is a classic! Easy to make and one your family will love. Serve with mashed potatoes and green beans and you have the perfect meal!

    Prep Time 15 minutes

    Cook Time 20 minutes

    Total Time 35 minutes

    Course Main Course

    Cuisine American, southern

    • 4 to 6 cubed steaks
    • 2 cups all-purpose flour
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • 1/2 teaspoon garlic powder
    • Pinch cayenne Optional
    • 2 eggs

    Gravy Ingredients

    • 1/4 to 1/2 cup cooking oil
    • 1 1/2 cups milk

    Chicken Fried Steak Instructions

    • In a flat dish or pan (I use a pie pan) combine flour, salt, black pepper, garlic powder and cayenne.  Whisk together.  Break the 2 eggs into a separate bowl and beat till smooth.  Dip steaks in egg and then flour mixture. (I only do this once but some people dip in the egg, then flour, then egg again and flour again).  Make sure they are well coated with flour.

    • In a skillet on top of the stove heat oil to sizzling.(When you put a drop of water in oil it sizzles). Add steaks to hot oil being very careful since oil is so hot.  Cook 4 to 6 minutes on each side until golden brown.  Remove steaks to a plate and cover to keep warm

    Gravy Instructions

    • Pour hot oil from skillet until you have only about 4 tablespoons remaining along with the browned crumbs and such in the pan. Add 3 to 4 tablespoons of the leftover flour  to the drippings and stir to mix well.  Add 1 1/2 cups milk and cook to boiling.  Remove when gravy gets to desired thickness.  Pour gravy over cooked steaks and serve.

    • Makes 4 to 6 servings.

    Steaks should be about 1/4 inch thick. You can tenderize by pounding with a meat tenderizer tool.

    Keyword chicken fried steak, chicken fried steak and gravy

    Let us know by commenting below!

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  • PINEAPPLE BBQ CHICKEN

    PINEAPPLE BBQ CHICKEN

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    If you love simple recipes, you will love this Pineapple BBQ Chicken! It’s made with only three simple ingredients, in the crock pot, and tastes like sweet and sour chicken.

    Pineapple BBQ ChickenPineapple BBQ Chicken

    If you love delicious chicken recipes, you have to give our No Peek Chicken a try! It’s wonderful for a busy night, doesn’t take much prep and it’s amazing.

    ❤️WHY WE LOVE THIS RECIPE

    It tastes like sweet and sour chicken to me. Everyone in my family loves it. Plus, you literally just throw a can of pineapple, BBQ sauce and some chicken in a slow cooker and you have dinner. These meals are so important in our house especially when we are so busy. I love having dinner done and I didn’t even have to do anything! Isn’t that the best?  This recipe is very versatile in that you can serve it over rice, pasta, potatoes or any way you can come up with.  I like it alone served with vegetables, too.

    🍴KEY INGREDIENTS

    • Chicken Breast
    • Can of Pineapple Chunks
    • BBQ Sauce

    🍽️HOW TO MAKE

    This recipe requires zero prep work and is so simple. You just throw it in the crock pot and get on with your day. We love this served over rice or baked potato, but it would be delicious over pasta, too.

    I didn’t shred the chicken for the photos, so you can see how it looks but we do shred it before we add it over rice. You can also top it with sesame seeds and add soy sauce.

    Pineapple BBQ ChickenPineapple BBQ Chicken

    ⭐TIP

    I have used sugar free bbq sauce in this recipe and it was still delicious! I like to use the pineapple in that isn’t in syrup to cut down on the sugar content. This recipe is good the next day so you an easily make it and enjoy it for a few days.

    OTHER CROCK POT RECIPES

    • Crock Pot Roast Beef – This is one of our all time favorites! It’s one of the best roast recipes there is and always a hit.
    • Crock Pot Pork Roast and Beans – This is a hearty dish your family will love and you must serve it with cornbread.
    • Crock Pot Chicken and Noodles – Only 4 simple ingredients and wonderful comfort food! Add this one to your recipe list. For a real treat, add a side of cranberry sauce.
    • Crock Pot Mississippi Roast – This is a simple recipe that is loaded in flavor and delicious over mashed potatoes!

    STORING, REHEATING & SERVING SIZE

    We store this in the refrigerator, reheat this in the microwave and it makes about 6 servings.

    Pineapple BBQ Chicken

    Anne Walkup

    This Pineapple BBQ Chicken is only 3 simple ingredients and absolutely delicious. We make this in the crock pot and serve it over rice. If you are a fan of sweet and sour chicken, this has a similar taste.

    Course Main Course

    Cuisine American

    • 3-4 boneless skinless chicken breast (can be frozen)
    • 1 18 oz bottle of BBQ sauce can be any flavor you like!
    • 1 20 oz can of pineapple chunks drained (you can use crushed pineapple if you like)

    • Place the chicken breast in the slow cooker, cover with pineapple and the bottle of BBQ and cook on high for 2-3 hours or on low for 4-6.

    • Serve over rice or baked potato or just enjoy it in a bowl.

    I have made this with frozen chicken breasts, I cooked mine on high for about 3.5 hours. It was perfect.

    Keyword Pineapple BBQ Chicken

    Let us know by commenting below!

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    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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  • Easy Chicken Madeira

    Easy Chicken Madeira

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    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

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  • Roasted Peach Chicken – Oh Sweet Basil

    Roasted Peach Chicken – Oh Sweet Basil

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    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

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    Sweet Basil

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

    Marinated Smoked Chicken Thighs on the Traeger – Oh Sweet Basil

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    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

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    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!

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

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

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    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

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

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

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    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.

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

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

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    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

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    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

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

    RETRO FIND: Chicken with four legs who beat the odds

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    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:

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

    Citrus Greek Chicken [+ Video] – Oh Sweet Basil

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    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!

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

    Oven-Baked Crispy Chicken Tacos (Quick and Easy)

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    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

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  • Easy Instant Pot Mexican Shredded Chicken

    Easy Instant Pot Mexican Shredded Chicken

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    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

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