Along the sidewalk of a street lined with brick and stucco homes in Denver’s Alamo Placita neighborhood, two makeshift stone steps lead to a nondescript window built into a backyard fence. Curious passersby are greeted by clucking hens, which occasionally stick out their heads between the wooden lattice in search of treats.
To the left, a hand-painted sign reads, “Chicken Window Happy Hour,” scheduled for 5 p.m. Thursday. Peter Thulson, a third-generation Denverite, is the keeper of the birds and the stately house adjoined to the coop.
A chicken is seen through a window cutout in a fence in the Alamo Placita neighborhood, so people can see the backyard poultry and feed them snacks in Denver on June 20, 2024. (Photo by RJ Sangosti/The Denver Post)
Extra crispy chicken tenders are an easy dinner favorite!
In this recipe, chicken tenderloins or slices of chicken breast are breaded and fried until crispy and crunchy.
Dip or drizzle with honey garlic sauce or your fave dippers for a family pleasin’ meal.
They’re extra crunchy-the chicken tenders are double-dipped for extra crunch.
Chicken tenders are easy to make with either tenderloins or breasts.
The chicken cooks quickly, is easy to make, and is loved by everyone in my family.
If time allows, the sauce in the notes is SO delicious – but these are perfect for dipping in almost anything!
Ingredients for Chicken Tenders
Chicken: For this recipe, use either chicken tenderloins or boneless, skinless chicken breasts.
Coating: Flour with a bit of Panko produces a crispy coating for these chicken tenders. Onion powder, garlic powder, and seasoned salt add flavor. Add other spices or seasonings to taste.
Egg: The egg mixture helps the coating stick.
How to Make Chicken Tenders
Prep the breading: Whisk the flour flour mixture (per recipe below). In a second bowl, whisk eggs with water.
Double dip: Dip tenders in breading, egg mixture, and back into the breading to double coat it.
Cook until crisp: Fry in oil until crispy. Season and enjoy.
If you’d prefer baking or air frying, try the recipes below:
Delicious Dipping Sauces for Chicken Tenders
In the notes, I’ve added our favorite honey garlic sauce, we love to dip or toss the chicken with it. You can also try sweet and sour sauce, ranch, or honey mustard sauce.
Storing & Reheating
Keep leftover ginger honey garlic chicken tenders in a covered container in the refrigerator for up to 4 days. Reheat pieces in the microwave and then re-crisp them under the broiler or reheat them in a single layer in the air fryer.
Our Favorite Fried Chicken
Did your family love these Ginger Honey Garlic Chicken Tenders? Leave us a rating and a comment below!
4.88 from 57 votes↑ Click stars to rate now! Or to leave a comment, click here!
Chicken Tenders
Tender filets of chicken are double-dipped and cooked until crisp. Serve them with your favorite dip or sauce.
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Prevent your screen from going dark
In a medium bowl, combine flour, bread crumbs, and seasonings. Set aside. In a separate bowl, whisk together eggs, water, and 1 tablespoon of vegetable oil.
Dab the tenders dry with a paper towel.
Working with half of the flour mixture at a time, dip each piece of chicken in the egg mixture and then in the flour. Dip it into the egg a second time and then the flour again to double-coat it. Gently press the flour into the chicken. Shake off any excess. Place on a wire rack and repeat with the remaining chicken.
In a large deep skillet, heat 1 inch of oil to 350°F. Fry chicken in small batches until crispy and the chicken reaches 165°F, about 2 to 3 minutes per side. Drain on paper towels and season with salt.
Serve with honey garlic sauce or your favorite dips.
Flour Mixture: When working with the flour mixture, I find working with just half at a time worked best to keep the flour from getting clumped or wet. Chicken: If using chicken breasts, slice them ½-inch thick. Honey Garlic Sauce for dipping or drizzling (optional): In a small saucepan, combine ½ cup honey, ⅓ cup water, ¼ cup soy sauce, 4 cloves minced garlic, 1 tablespoon minced ginger, ½ teaspoon chili flakes. Simmer uncovered for 15-20 minutes or until thickened. Remove from heat and cool before serving. Nutrition will vary. Information provided is an estimate and includes 10% oil absorption and ⅔ of the breading mixture. Nutriton does not include optional sauce.
This panko chicken with lemon cream sauce is one of our favorite recipes to make when guests come to dinner. It’s super easy to make the panko breaded chicken and the lemon sauce for the chicken is only a few ingredients.
I love that golden brown breaded chicken with hints of parmesan cheese and lemon zest. The outside of the panko chicken is perfectly crunchy (the kids think it’s chicken nuggets!), while the inside is juicy, moist chicken.
The sauce is to die for, with its hint of butter and garlic, and that final note of lemon at the very end is what really makes it special.
The creamy lemon sauce tastes amazing over the panko chicken cutlets and it’s even better if you add some mashed potatoes to your plate as well. Trust me. It’s incredibly delicious and tastes very similar to the Chicken Costoletta served at The Cheesecake Factory.
Panko Chicken Recipe Ingredients
This easy breaded chicken recipe comes together quickly and doesn’t use any special ingredients. Here’s what we used to make the panko chicken and the lemon cream sauce:
Boneless Skinless Chicken Breasts
Panko Breadcrumbs
Grated Parmesan
Lemons
All-Purpose Flour
Egg
Unsalted Butter
Olive Oil
Better Than Bouillon
White Wine
Heavy Cream
The measurements for each ingredient can be found in the recipe card at the end of the post. This is just meant to be an overview of the ingredients you’ll need.
What is Panko?
Panko is a special type of Japanese breadcrumb that’s made from loaves of crustless white bread. Panko is typically much lighter and flakier than regular breadcrumbs, which results in homemade breaded chicken that doesn’t taste as heavy but still has that crispy texture you crave.
How to Make Breaded Chicken and Lemon Cream Sauce
First thing’s first, you want to get your chicken breaded. It’s really quite simple, but it makes the perfectly crunchy chicken. Flour, egg and panko bread crumbs mixed with lemon zest and parmesan cheese are all you need.
First dredge your chicken in the flour. We add salt and pepper to this step so that the chicken is well seasoned. Cover each side and lightly shake off the excess.
Next up is the egg. You need to create a “glue” in order to get the panko bread crumb mixture to stick on the chicken. Since you already dipped in the flour you just need something to moisten and create the glue. Egg is perfect.
Last is the panko. Gosh, I love panko. It’s seriously the best bread crumb around. For real. Plus this one has all of the cheese and lemon zest in it to add a burst of flavor to the panko mixture.
Now just fry up the chicken in a skillet. This post on how to perfectly cook a chicken is all you need. It’s an awesome and easy method that will have your chicken perfectly white through the whole middle without ever cutting into the chicken. Juicy flavorful chicken in crunchy golden panko bread crumbs that you dip in that creamy lemon sauce is the perfect bite!
Can I Bake this Chicken in the Oven?
Yes, this chicken recipe works great baked in the oven. Line a baking sheet with foil and spray with cooking spray. Preheat the oven to 425 degrees F. Place the breaded chicken on the sheet and bake for 8-12 minutes or until the internal temperature is 165 degrees F. Crispy baked panko chicken is now ready for that delicious cream sauce!
How to Make Lemon Cream Sauce
The lemon sauce is actually quite easy as well. All you have to do is cook the butter and garlic, add the flour, which will act as a thickener.
The most important step at this point is to now cook that flour flavor out for about 30 seconds by continuing to whisk it in the pan. Flour is the best thickener for a cream sauce as it will blend will and works the best.
Quickly add the white wine, we use cooking white wine since we don’t drink alcohol, and although a white grape juice is a normal substitute for white wine, in this cream sauce it ends up a little too sweet and flowery for my taste. If you don’t want to use cooking wine, I’d go with chicken stock as a substitute for this sauce.
Next, add the cream and cook until thick. Bringing the sauce back to a boil and then allowing it to stay at a gentle boil, around medium, maybe medium high heat for a few minutes will thicken it. Now just season to taste and don’t be afraid to add a little more salt as a flavorless sauce is merely under-seasoned. Lastly, add the zest, juice and seasoning. Serve with lemon wedges!
Tips for Making Panko Chicken with Lemon Cream Sauce
You technically don’t have to pound the chicken flat before cooking it, but it actually makes the cooking process easier in the long-run. Pounding the chicken breasts to an even thickness ensures that they cook at the same rate throughout.
A lemon cream sauce is different than just making a regular cream sauce. Have you ever noticed that your sauce can separate or clump up? Acid will break up your sauce so it’s absolutely essential that you add that the very last (white wine does actually count, but it’s not as bad as lemon juice).
Also note that there are really no substitutions that can be made when prepping the cream sauce. Heavy cream is essential, as is real butter. Without them, your cream sauce may not thicken up properly.
What to Serve with Panko Chicken
Panko chicken pairs well with any number of sides! The panko crusted chicken and lemon cream sauce are both nice and bright in flavor, which is why we enjoy pairing it with a heavier tasting side like creamy mashed potatoes.
Here are a few of our favorite sides we serve with this easy breaded chicken:
Can I Prep Panko Chicken with Lemon Cream Sauce in Advance?
I don’t recommend prepping the panko chicken ahead of time since it’s best fresh from the skillet. However, you technically can make the lemon cream sauce in advance but you may want to consider a couple of things.
A cream sauce thickens as it cools, so you can add a couple extra tablespoons of liquid to reduce how much thickening occurs. You should always cool your sauce, which can be done by placing it in a clean, cool bowl or also putting that bowl over an ice bath as you don’t want a cream sauce to sit out for very long.
Finally, press plastic wrap directly onto the cream sauce in the bowl and use a sharp knife to puncture a hole or two. Store it in the fridge until you’re ready to use it. We also like to just use a ziploc bag and press the air out.
Note that the lemon cream sauce sadly doesn’t keep very well, so by the third day it’s time to let it go. We like to use it in a new way for leftovers like a casserole the next night.
Can You Freeze Lemon Cream Sauce?
Cream sauce can be frozen though it tends to curdle a bit upon reheating. That’s why we are obsessed with our Food Saveras it allows the air to be sucked out and we can usually get a few weeks out of a cream sauce in the freezer.
How to Reheat Lemon Cream Sauce
To reheat the lemon sauce for the chicken, heat water in the base of a double boiler, then place the sauce in the top of the double boiler in a glass bowl. It’s very important to heat slowly, stirring occasionally to help counteract the tendency to curdle. If your lemon cream sauce is a little too thick, merely add a little milk or cream back in.
This easy and delicious Panko Chicken with Lemon Cream Sauce recipe is perfect for a quick weeknight dinner. Crispy chicken is topped with a creamy lemon sauce for a dish that will have your taste buds dancing.
More Easy Chicken Recipes to Try:
Servings: 4servings
Prep Time: 10 minutesmins
Cook Time: 15 minutesmins
Total Time: 25 minutesmins
Description
This panko chicken with lemon cream sauce is one of our favorite recipes to make for when guests come to dinner. It’s super easy to make the panko breaded chicken and the lemon sauce for the chicken is only a couple of ingredients.
Prevent your screen from going dark
Make the Panko Chicken:
Place the egg in a dish.
1 Egg
In another dish place the flour, salt and pepper.
1/3 Cup All-Purpose Flour, 1/2 teaspoon Kosher Salt, 1/4 teaspoon Fresh Black Pepper
In one last dish place the panko, lemon zest and parmesan cheese.
1 ½ Cups Panko Breadcrumbs, 1/2 Lemon Zest, 1/2 Cup Parmesan Cheese
Place the chicken between two pieces of plastic wrap or a ziploc bag and pound to 1/4 inch thick.
2 Large Chicken Breasts
Remove the breasts and slice them diagonally creating 4 chicken breasts instead of 2.
Heat a skillet over medium-low heat and add 1 tablespoon of olive oil and 1 tablespoon of butter.
Olive Oil
Dredge the chicken in the flour mixture, then egg and lastly the panko.
Add two breasts at a time to the skillet and cook 3-4 minutes per side or until golden and cooked through, adding more oil and butter to the pan as needed.
Unsalted Butter, Olive Oil
Make the Lemon Cream Sauce:
Meanwhile, heat a saucepan over medium heat and add the butter, and concentrated stock.
1 Tablespoon Better than Bouillion, 1 Tablespoon Unsalted Butter
As the two begin to melt add the garlic and cook until everything is melted together and the garlic is fragrant, about 1 min.
1 Clove Garlic
Add the flour and whisk vigorously. Everything will come together in a clump. Continue to whisk for an additional 30 seconds to 1 minute to cook out the flour-y taste.
1 Tablespoon All-Purpose Flour
Quickly add the white wine and then the heavy cream.
2 Tablespoon White Wine, 1 ½ Cups Heavy Cream
Season with salt and pepper.
1 Pinch Kosher Salt, 1 Pinch Fresh Black Pepper
Whisk for a minute and reduce to a simmer, whisking occasionally, until thickened.
Add the lemon zest, and lemon juice. Continue to whisk until everything is well incorporated.
1 Lemon
Remove from heat and serve over the chicken alongside sides such as asparagus, roasted mashed potatoes, fingerlings etc.
Leftovers can be stored in the refrigerator for 3-4 days.
Here is a review of reviews on the health effects of animal foods versus plant foods.
Instead of looking only at individual studies or individual reviews of studies, what if you looked at a review of reviews? In my last video, I covered beverages. As you can see below and at 0:20 in my video Friday Favorites: What Are the Best Foods?, the majority of reviews found some effects either way, finding at least some benefits to tea, coffee, wine, and milk, but not for sweetened beverages, such as soda. As I explored in depth, this approach isn’t perfect. It doesn’t take into account such issues as conflicts of interest and industry funding of studies, but it can offer an interesting bird’s-eye view of what’s out in the medical literature. So, what did the data show for food groups?
You’ll note the first thing the authors did was divide everything into plant-based foods or animal-based foods. For the broadest takeaway, we can look at the totals. The vast majority of reviews on whole plant foods show protective or, at the very least, neutral effects, whereas most reviews of animal-based foods identified deleterious health effects or, at best, neutral effects, as you can see at 1:14 in myvideo.
Let’s break these down. As you can see in the graph below and at 1:23, the plant foods consistently rate uniformly well, reflecting the total, but the animal foods vary considerably. If it weren’t for dairy and fish, the total for animal foods would swing almost entirely neutral or negative.
I talked about the effects of funding by the dairy industry in my last blog, as well as substitution effects. For instance, those who drink milk may be less likely to drink soda, a beverage even more universally condemned than dairy, so the protective effects may be relative. They may arise not necessarily from what is being consumed, but rather from what is being avoided. This may best explain the fish findings. After all, the prototypical choice is between chicken and fish, not chicken and chickpeas.
Not a single review found a single protective effect of poultry consumption. Even the soda industry could come up with 14 percent protective effects! But, despite all of the funding from the National Chicken Council and the American Egg Board, chicken, and eggs got big fat goose eggs, as you can see below and at 2:20 in my video.
Also, like the calcium in dairy, there are healthful components of fish, such as the long-chain omega-3 fatty acids. Not for heart health, though. In “the most extensive systematic assessment of effects of omega-3 fats on cardiovascular health to date,” increasing intake of fish oil fats had little or no effect on cardiovascular health. If anything, it was the plant-based omega-3s found in flaxseeds and walnuts that were protective. The long-chain omega-3s are important for brain health. Thankfully, just like there are best-of-both-worlds non-dairy sources of calcium, there are pollutant-free sources of the long-chain omega-3s, EPA, and DHA, as well.
The bottom line, as you can see below and at 3:04 in my video, is that when it comes to diet-related diseases, such as obesity, type 2 diabetes, mental health, bone health, cardiovascular disease, and cancers, even if you lump together all the animal foods, ignore any industry-funding effects, and just take the existing body of evidence at face value, nine out of ten study compilations show that whole plant foods are, in the very least, not bad.
However, about eight out of ten of the reviews on animal products show them to be not good, as shown in the graph below and at 3:24 in my video.
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!
This Easy Sticky Bourbon Chicken is a quick, flavorful, and versatile dish that’s sure to become a family favorite. This recipe gives you all the satisfaction of takeout with the added bonus of knowing exactly what’s in your food. Serve it over rice with steamed veggies, and you’ve got a balanced meal that will surely be a hit.
Oriana’s Thoughts On The Recipe
This Easy Sticky Bourbon Chicken is one of those meals that you can whip up in just 30 minutes or less. It’s perfect for busy weeknights when you need something quick but still want to impress your family. Trust me, the sweet, tangy, and slightly spicy flavors are a hit every time!
I know some of you might be concerned about the bourbon, but don’t worry. Most of the alcohol cooks off, leaving behind a rich, deep flavor that makes this dish so special. And for those who prefer a booze-free version, apple juice works wonderfully as a substitute. It’s a win-win for everyone!
We love serving this over a bed of rice with some steamed or roasted broccoli on the side. It feels just like takeout, but even better because it’s homemade and customizable to your family’s tastes. Give it a try, and I’m sure it’ll become a staple in your dinner rotation.
What I Love About This Recipe
Dinner in a Flash: This recipe is perfect for those nights when you’re short on time but still want to put a delicious meal on the table. From start to finish, you’ll have this sticky, flavorful chicken ready in under 30 minutes.
Homemade Goodness: There’s something incredibly satisfying about making takeout-style food at home. This Easy Sticky Bourbon Chicken is not only more affordable but also healthier and just as tasty as your favorite restaurant version.
Customizable: One of the best things about this recipe is its flexibility. Adjust the level of spiciness to suit your family’s taste. Not a fan of bourbon? No problem! Just swap it out with apple juice for a booze-free option.
Flavorful: This dish packs a punch with its combination of sweet, tangy, and slightly spicy flavors. It’s a delicious mix that keeps everyone coming back for seconds.
Potential Cons Of The Recipe
Alcohol Content: Some people might be concerned about the alcohol in bourbon.
Spiciness: Not everyone enjoys spicy food.
Tips To Mitigate These Cons
Alcohol Content: Use apple juice instead of bourbon for a kid-friendly, alcohol-free version.
Spiciness: Adjust the red pepper flakes to control the heat level, or omit them entirely if you prefer a milder dish.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Boneless Chicken Breasts: Or use chicken thighs for a juicier alternative.
Salt & Black Pepper: For seasoning the chicken.
Cornstarch: Helps to give the chicken a nice crispy coating.
Canola or Vegetable Oil: For frying the chicken.
Sliced Fresh Green Onion: Optional garnish that adds a fresh touch.
Bourbon Sauce:
Garlic: Adds depth and flavor.
Apple Juice: Use as a substitute for bourbon if desired.
Bourbon: The star ingredient, adding a rich, smoky flavor.
Water: Balances the sauce.
Soy Sauce: Adds umami and saltiness.
Brown Sugar: For sweetness and a hint of caramel.
Apple Cider Vinegar: Adds tanginess.
Ketchup: Contributes to the sauce’s sweetness and thickness.
Ginger: Use fresh for a more robust flavor or dried if that’s what you have on hand.
Onion Powder: Adds a savory note.
Red Pepper Flakes: Optional, for a bit of heat.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Season The Chicken
Season the chicken and then toss it in a large bowl with 2 tablespoons of cornstarch.
Step 2 – Saute the Chicken
Cook the chicken in batches until the chicken is browned. Remove to a plate.
Step 3 – Make The Sauce
Mix the sauce ingredients in a bowl.
Step 4 – Reduce The Sauce
Simmer the sauce in the same skillet for 5 minutes to cook off the alcohol.
Step 5 – Add The Chicken
Add chicken back to the skillet and simmer until the sauce has reduced and thickened.
Step 6 – Garnish and Serve
Sprinkle with chopped green onions, if desired, and serve.
Slow Cooker Version
Want to have dinner ready long before dinner time? No worries! You can make my Easy Sticky Bourbon Chicken in the slow cooker!
To make Bourbon Chicken in the slow cooker, brown the chicken as directed in the recipe. Then mix only half the amount of sauce ingredients (they won’t be able to cook down in the slow cooker, so you don’t need as much). Toss the chicken and sauce into the slow cooker and cook on low for 4 – 5 hours. In the last 30 minutes of cooking, add the cornstarch slurry to thicken the sauce.
Recipe Tips
Chicken: I use chicken breast because my family likes it. If you want a more tender cut, use boneless and skinless chicken thighs. Either works, so use what your family prefers!
Bourbon: Apple juice can be used instead of bourbon if you don’t prefer to cook with alcohol.
Spiciness: Try adding some sriracha, cayenne pepper, or extra red pepper flakes for extra spiciness.
When cooking the chicken, do it in small batches, and don’t overcrowd the pan. This allows the chicken to turn golden and crispy! It takes a bit of extra time, but you’ll get a better brown on it, which makes the chicken extra delicious.
Food Allergy Swaps
Gluten-Free: Ensure your soy sauce is gluten-free.
Soy-Free: Instead of using soy sauce, you can use coconut aminos. Coconut aminos is a popular soy-free alternative that provides a similar umami flavor without the soy. It’s slightly sweeter and less salty than soy sauce, so you might want to adjust the amount to taste.
Nut-Free: This recipe is naturally nut-free.
Dairy-Free: This recipe is naturally dairy-free.
Variations & Additions
Veggie Additions: Add bell peppers or snap peas for extra veggies.
Different Protein: Try this sauce with shrimp, pork, or tofu for a different twist.
Serving Suggestions
Easy Sticky Bourbon Chicken pairs well with lots of different sides! Depending on what your family prefers, here are a few ideas for completing your meal:
You really can’t go wrong with noodles, rice, or potatoes as a filler plus a vegetable. Any combination will add color, texture, and flavor that will only enhance the bourbon chicken.
Storing and Freezing Instructions
Store: If you have leftovers, place them in an airtight container and place them in the refrigerator. Easy Bourbon Chicken will still be delicious to reheat for up to four days.
Freeze: Easy Bourbon Chicken is a fantastic freezer meal! The key is to let it cool completely before freezing. Once the chicken and the sauce are both completely cool, store it in an airtight container or a freezer-safe zip-top bag for up to one month. Don’t forget to label the container with the date and contents!
Defrost: When you’re ready to eat your frozen bourbon chicken, be sure to thaw it completely before reheating. Pulling it out of the freezer and putting it in the refrigerator the day before you plan to eat it should give it ample time to thaw out.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can make the sauce ahead and store it in the fridge. Cook the chicken fresh when you’re ready to serve for the best texture.
Is there a non-alcoholic substitute for bourbon?
Absolutely! Apple juice is a perfect substitute that keeps the sweetness and tanginess intact.
Can I use a different type of meat?
Sure! This recipe works well with chicken thighs, shrimp, pork, or even tofu for a vegetarian option. Adjust cooking times accordingly.
This Easy Sticky Bourbon Chicken is sweet, tangy, slightly spicy and oh so delicious! Taking only 30 minutes or less from start to finish, this easy dinner is both simple and quick! A tasty homemade takeout that the whole family will enjoy.
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Servings 6servings
Instructions
Place the chicken pieces in a bowl and season with salt and pepper. Then toss with 2 tablespoons of cornstarch. Make sure all the pieces are coated.
Add oil to a large skillet over medium-high heat. When hot, add the chicken in batches; do not overcrowd the pan. Cook for about 3 minutes, then flip. Do not move the chicken too much so it can get brown and crispy. Transfer the cooked chicken to a plate.
Mix the sauce ingredients in a bowl.
In the same skillet, pour the sauce and bring to a boil over medium heat. Cook for 5 minutes, stirring frequently to help cook off the alcohol. Use a wooden spoon to mix and deglaze the pan.
Mix the 2 teaspoons remaining of cornstarch with 2 teaspoons of water and add the mixture to the bourbon sauce to thicken it; mix well to incorporate.
Add the chicken back in and reduce the heat to medium-low. Simmer for 5 – 10 minutes, or until the sauce is reduced by about half and thickens a bit, and the chicken is fully cooked. The sauce should be glossy and coat the chicken.
Serve the chicken over rice if desired and garnish with the sliced green onions.
Slow Cooker Instructions:
Season and brown the chicken as directed in the recipe (steps 1 and 2).
Then mix only half the amount of sauce ingredients.
Toss the browned chicken and sauce into the slow cooker and cook on LOW for 4 – 5 hours.
In the last 30 minutes of cooking, mix the 2 teaspoons remaining of cornstarch with 2 teaspoons of water and add the mixture to the slow cooker; mix well to incorporate.
Serve the chicken over rice if desired and garnish with the sliced green onions.
STORE: If you have leftovers, place them in an airtight container and place them in the refrigerator for up to 4 days.FREEZE: Easy Bourbon Chicken is a fantastic freezer meal! Let it cool completely before freezing. Once the chicken and the sauce are both completely cool, store it in an airtight container or a freezer-safe zip-top bag for up to one month. Don’t forget to label the container with the date and contents! Thaw it completely before reheating.
Quick Tips And Variations:
Apple cider vinegar can be substituted for rice vinegar.
Apple juice can be used instead of bourbon if you don’t prefer to cook with alcohol.
Try adding some sriracha, cayenne pepper, or extra red pepper flakes for extra spiciness.
When cooking the chicken, do it in small batches, and don’t overcrowd the pan. This allows the chicken to turn golden and crispy! It takes a bit of extra time, but you’ll get a better brown on it, which makes the chicken extra delicious.
I use chicken breast because my family likes it. If you want a more tender cut, use boneless and skinless chicken thighs. Either works, so use what your family prefers.
Veggie Additions: Add bell peppers or snap peas for extra veggies.
Different Protein: Try this sauce with shrimp or tofu for a different twist.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
These grilled chicken sandwiches are a go-to meal for us all year long!
Marinated chicken breasts are grilled until tender, topped with a quick homemade honey mustard sauce, and finished with our favorite fresh toppings.
This chicken sandwich recipe is simple to make and great to prepare ahead of time.
It’s a quick and fresh meal that is satisfying.
The marinade is delicious and makes the chicken tender and juicy.
Change it up by adding crisp bacon, cheese, or your favorite fresh toppings like lettuce and tomato.
Ingredients For Grilled Chicken Sandwiches
Chicken: Use boneless skinless chicken breasts or boneless skinless chicken thighs in this recipe. Pound chicken breasts to an even thickness and if they’re extra large, they can be cut in half.
Marinade: The marinade is made with a light-flavored oil, such as vegetable oil or olive oil. Cider vinegar tenderizes the chicken, while brown sugar helps it caramelize.
Buns: I love either toasted hamburger buns or brioche. If you’re feeling fancy, you can brush the buns with garlic butter before toasting.
Sauce: The sauce is a simple homemade honey mustard style sauce and it’s delicious. You can add any sauce you’d like BBQ sauce or aioli.
How to Make a Grilled Chicken Sandwich
Make the marinade. Pound the chicken. Add to the marinade.
Preheat the grill and cook the chicken (recipe below).
Add the grilled chicken breast to the bun with lettuce, pickles, and slices of tomato or onion. Drizzle with sauce and enjoy.
Serve with sweet potato fries, grilled corn on the cob, or coleslaw.
Toppings
lettuce, tomato slices, red onion
honey mustard, aioli, mayo
mozzarella, cheddar
Tips for Success
Use a meat mallet to pound the chicken to ½-inch thickness.
Marinate for 30 minutes or up to 4 hours. Any longer than that and the meat won’t have the same consistency after cooking since the marinade will start to “cook” the meat.
To broil in the oven, adjust the rack to 4 inches below the broiler. Broil for 5-7 minutes per side.
Did you make these Grilled Chicken Sandwiches? Be sure to leave a rating and a comment below!
5 from 117 votes↑ Click stars to rate now! Or to leave a comment, click here!
Grilled Chicken Sandwich
These grilled chicken sandwiches are perfect for a hot summer day, served with a fresh salad or grilled veggies!
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Marinate Time 30 minutesminutes
Total Time 1 hourhour
Prevent your screen from going dark
Place the chicken breast on a cutting board and lightly cover with plastic wrap. Use the flat side of a meat mallet to pound chicken breasts to ½-inch thickness.
Combine all marinade ingredients in a bowl or freezer bag. Add chicken and toss well to combine. Marinate for at least 30 minutes or up to 4 hours.
Preheat the grill to medium-high heat (375°F).
Remove the chicken from the marinade allowing excess to drip off and discard the marinade.
Add the chicken to the grill and cook for 5-6 minutes per side or until no pink remains and the chicken reaches an internal temperature of 165°F.
While chicken is cooking, brush the cut side of the buns with olive oil and place face down on the grill. Cook until lightly toasted.
Spread each bun with honey mustard and add lettuce, tomatoes and onions if desired. Top with chicken and serve.
If your chicken breasts are larger, they can be cut to make 4 portions. Do not overcook the chicken, it is pounded to cook evenly and only needs about 10-12 minutes. Chicken breasts can be replaced with boneless skinless chicken thighs. Homemade Honey Mustard: Combine ⅓ cup mayonnaise, 1 ½ tablespoons yellow mustard, 1 ½ tablespoons honey & ½ teaspoon garlic powder. Leftover chicken can be stored for up to 4 days in an airtight container.
Hubee D’s, located at 815 Providence Road, is closing. A second location of Salted Melon Market & Eatery will take its place later this summer.
Alex Cason
CharlotteFive
Charlotte is saying goodbye to another beloved restaurant Thursday, May 30, as another one is soon taking its place.
After more than a decade in business, Hubee D’s is officially closing its doors in Charlotte — the chicken chain’s last standing location. In a few months, the space will become home to Salted Melon Market & Eatery’s second location in the city.
“To our valued customers, We regret to inform you all that Hubee D’s will be closing our doors as of May 30th,” the team announced on Facebook. “We would like to thank you all for your patronage and value the friendships made along the way.”
Hubee D’s chicken tenders. Alex Cason CharlotteFive
Co-owner Mark DeFeo told CharlotteFive on Wednesday, “It’s been a struggle to recapture where we were before the pandemic started.”
Staffing was among the biggest challenges, and the restaurant’s food truck was sold because shoring up workers for the restaurant was a priority, he said. Catering orders for its chicken tenders, nuggets, sandwiches and more had not recovered to previous levels, either.
Customers line up to order lunch at Hubee D’s on Wednesday, May 29. Alex Cason CharlotteFive
“I will definitely miss my staff that stuck with me this whole time,” DeFeo said. “They were loyal and worked hard every single day. I’m proud of them, and i know they’ll go on to do bigger and better things.”
He continued: “Obviously I’m going to miss our customers, and and I’m definitely going to miss our food. I’d put our chicken up against anyone in Charlotte … I just wanted to say thank you to my staff, all our customers and all our loyal fans.”
Hubee D’s dining room. Alex Cason CharlotteFive
Hubee D’s originally opened in Charleston back in 2010, serving its classic chicken tenders and wings, and Southern sides, before expanding with several other locations, including the Providence Road location in Charlotte in 2013.
Since then, all of the other locations in South Carolina and Georgia have also closed. With the news of the Charlotte closure, many are saddened to see its last location go.
“Please don’t do this to us. Hubee D’s is the spot for our friend group. We will miss it so much,” McKenzie Eason commented on the restaurant’s Facebook post.
Among many others, Chris Nowak agreed, saying: “I’m gutted. You guys can’t just relocate or something?”
Outside Hubee D’s on Providence Road in Charlotte. Alex Cason CharlotteFive
Chyna Blackmon is a service journalism reporter for The Charlotte Observer. A native of the Carolinas, she grew up in Columbia, SC, and graduated from Queens University of Charlotte. She’s also worked in local television news in Charlotte, NC, and Richmond, VA. Support my work with a digital subscription
Heidi Finley is a writer and editor for CharlotteFive and the Charlotte Observer. Outside of work, you will most likely find her in the suburbs driving kids around, volunteering and indulging in foodie pursuits. Support my work with a digital subscription
This Mississippi chicken recipe is packed with rich and savory flavor!
Super tender and flavorful, you need only 5 ingredients and minutes of prep for a tender and juicy shredded chicken with a zesty gravy!
This recipe is a twist on our popular Mississippi Pot Roast. Legend has it: a Southern home cook added a packet of ranch and gravy mix plus a handful of pepperoncini peppers to her roast to make it less spicy for her children, and a star (recipe) was born!
5 Ingredients and 5 minutes of prep – it could not be easier!
It comes out so tender and so juicy in the slow cooker.
It’s super delicious, perfect over mashed potatoes or pasta.
As the chicken is shredded, a little goes a long way, making it a budget friendly meal
Ingredients for Mississippi Chicken
Chicken – I use boneless skinless chicken breasts; however, boneless, skinless chicken thighs work too.
Pepperoncini – Pepperoncini peppers are sold in a jar near the pickles. They have a little heat but mellow out once cooked. The acidity from the Pepperoncinis tenderizes the meat and adds lots of flavor to the au jus gravy.
Au Just Mix – A packet of au jus mix adds flavor and thickens the gravy slightly.
Ranch Seasoning Mix – This is the seasoning for this recipe. If you don’t have ranch dressing mix, I’ve included a seasoning blend you can use in the notes.
Butter – Use salted or unsalted butter in this recipe.
How to Make Mississippi Chicken
Crockpot Mississippi Chicken is so easy to make.
Place chicken breasts in the bottom of a 6 qt crockpot, per the recipe below.
Pour ½ cup of pepperoncini juice over the chicken. Sprinkle with ranch and au jus, mix evenly over the chicken, and top with pepperoncini and butter.
Close the lid and cook until the chicken is tender.
Remove the chicken and shred it with two forks before adding it back to the pot.
Stir Mississippi chicken before serving.
Serving Suggestions
Crock Pot Misssissippi Chicken can be served over almost any starch from potatoes, to rice to pasta. We also love to tuck it into hamburger buns, add a slice of cheese, and serve the gravy French dip style.
Leftover Chicken?
There are endless ways to use leftover Mississippi chicken!
Leftovers can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 4 months.
Before reheating in the microwave or stovetop, add a little chicken broth to get the tasty juices flowing again!
Use leftovers in sandwiches, wraps, or over a salad for a hearty workday lunch!
Did your family love this Crock Pot Mississippi Chicken? Be sure to leave a rating and a comment below!
5 from 3 votes↑ Click stars to rate now! Or to leave a comment, click here!
Crock Pot Mississippi Chicken
Crock Pot Mississippi Chicken is a Southern-inspired blend of tender chicken, savory au jus, zesty ranch, and tangy pepperoncini.
Prep Time 10 minutesminutes
Cook Time 3 hourshours10 minutesminutes
Total Time 3 hourshours20 minutesminutes
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Place the chicken breasts in the bottom of a 6-quart slow cooker.
Pour the ½ cup of pepperoncini juice over the chicken. Sprinkle the ranch dressing mix and the au jus gravy mix evenly over the chicken.
Add the pepperoncini peppers and slices of butter on top.
Place the lid on the slow cooker and set to cook on high for 3-4 hours or low for 6 to 7 hours or until the chicken is tender and reaches 165°F.
Remove the chicken and shred it with two forks. Return it to the juices in the slow cooker and stir to combine
Serve over mashed potatoes, egg noodles, or rice.
To cook in an Instant Pot, follow the directions up to step 3. Close the Instant Pot and cook on HIGH for 10 minutes, allowing for a 10-minute natural release. Ranch dressing can be replaced with the following: 1 tablespoon dried parsley, ½ teaspoon dried dill, ¾ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon black pepper.
Get ready to spice up your kitchen with kung pao chicken! This iconic Chinese dish is known for its savory, spicy, and slightly sweet flavors. In the Philippines, kung pao chicken has become a favorite for those seeking a taste of Asian cuisine with a kick. It’s like a flavor explosion in every bite. If…
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Get ready to spice up your kitchen with kung pao chicken! This iconic Chinese dish is known for its savory, spicy, and slightly sweet flavors. In the Philippines, kung pao chicken has become a favorite for those seeking a taste of Asian cuisine with a kick. It’s like a flavor explosion in every bite. If you prefer not to use chicken, you might want to try making kung pao shrimp or kung pao pork instead. Anyway, I’m not usually a fan of spicy dishes, but hey, let’s spice things up for a change!
Kung Pao Chicken Recipe
Legend has it that the authentic kung pao (gungbao) chicken recipe was created by a Sichuan chef named Ding Baozhen. He loved bold flavors and combined chicken, peanuts, and chilies to create a dish fit for an emperor. Speaking of emperors, this dish is sure to reign supreme over your taste buds with its tantalizing mix of textures and spices. Now, I’m not one to spread rumors, but I’m happy to share this tasty tale.
When it comes to nutrients, kung pao chicken brings the goods! You’ve got lean protein from chicken, healthy fats from peanuts, and a bunch of vitamins and minerals from veggies like bell peppers and zucchini. It’s not just tasty—it’s a meal that keeps you feeling good and ready for whatever comes next.
In the Philippines, kung pao chicken has found a special place on dining tables. Why not? Filipinos love spicy food, as seen with dishes like bicol express. Moreover, the number of restaurants offering chicken in Metro Manila alone is in the hundreds! One day, I’ll make sure to visit these top restaurants and take you along with me. In the meantime, feel free to check out my YouTube food tour episode 2 where I visited Tessie’s Grills & Roasters in Tarlac City for their best roasted chicken! Anyhow, let’s now start making kung pao chicken.
Ingredients for Kung Pao Chicken
Once you try this authentic and easy kung pao chicken recipe, trust me, you’ll never order takeout again! Grab your apron and get ready to conquer the kitchen with these ingredients. Your taste buds will thank you!
Chicken ingredients
1 ½ lbs boneless diced chicken thigh — We dice the chicken to make sure it cooks quickly and evenly. This way, the chicken can soak up all the delicious sauce and blend perfectly with the peanuts and veggies. Oh, and don’t forget to grab my Panlasang Pinoy 20cm G10 Chef’s Knife with Wooden Saya, made of German stainless steel, if you want those diced perfectly.
1 tablespoon soy sauce — Adds that umami kick to the chicken marinade.
1 tablespoon Shaoxing rice wine — Adds depth of flavor to the dish. If you don’t have Shaoxing rice wine on hand, you can use dry sherry or mirin as substitutes. Another option is dry white wine or rice vinegar, which are easier to find in regular grocery stores and offer a similar depth of flavor for your dish.
2 teaspoons cornstarch — Coats the chicken for a crispy texture.
A pinch of salt — Enhances the overall seasoning.
Stir-fry ingredients
8 pieces dried chilies — After all, there’s no kung pao chicken without the chilies.
1 tablespoon minced ginger — Adds zing and warmth to the dish.
4 cloves garlic, minced — Because everything tastes better with garlic!
5 stalks green onions, chopped — For that fresh onion flavor.
1 diced zucchini — Adds a nice crunch to the dish.
1 red bell pepper, diced — Adds color and sweetness.
1/2 cup roasted peanuts — Crunchy and flavorful; don’t skip these!
Kung pao sauce ingredients
2 tablespoons soy sauce — Adds savory depth to the sauce.
1 tablespoon dark soy sauce — For color and richness.
1 tablespoon rice vinegar — Adds tanginess.
1 tablespoon honey — Balances out the spice with sweetness.
2 tablespoons Shaoxing cooking wine — Enhances the overall flavor profile. If Shaoxing cooking wine is not available for your Kung Pao sauce, you can use dry sherry or even a splash of white wine as substitutes.
1 teaspoon cornstarch — Thickens the sauce.
1/2 cup chicken stock — Provides a savory base for the sauce.
How to Cook Kung Pao Chicken
1. Marinate the chicken
First, combine all ingredients for the chicken: diced chicken, soy sauce, Shaoxing rice wine, cornstarch, and a pinch of salt in a bowl.
Mix well and set aside. Marinate the diced chicken pieces like a pro, getting ready to rock the wok later! You can marinate it for at least 20-30 minutes, but if you have more time, 2 hours is perfect.
2. Make the kung pao sauce
Next, in a separate bowl, combine all the kung pao sauce ingredients. Mix well and set aside for later. Easy-peasy!
3. Stir-fry the dish
Heat 3 tablespoons of cooking oil in a wok. Add the dried chilies and stir fry for 5 seconds.
Add the marinated chicken to the wok and stir fry for 2 minutes.
It’s time for the aromatics to enter the scene. Toss in the minced garlic, white part of the green onions, and ginger. Stir fry for 20 seconds before adding the bell pepper, zucchini, peanuts, and remaining green onions. And, yes, stir fry again to another 45 seconds to 1 minute.
4. Add the sauce
Lastly, pour the prepared Kung Pao sauce into the wok. Stir fry until the chicken is coated evenly. To prevent the sauce from clumping, if needed, add 1 to 3 tablespoons of water.
Time to plate and feast!
How to Serve Kung Pao Chicken
Transfer your delicious kung pao chicken to a serving plate and get ready to dig in! Pair it with steamed rice for a satisfying meal. To enjoy this dish, take a bite of the tender chicken along with some crunchy peanuts and vegetables, making sure to savor the bold flavors of the savory sauce. Oh, the best time to eat Kung Pao Chicken in the Philippines is on a hot sunny day at lunch, paired with a cold soda for the ultimate refreshing meal!
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Kung Pao Chicken
Prep: 5 minutesminutes
Cook: 15 minutesminutes
Ingredients
Kung pao sauce ingredients:
Instructions
Combine chicken, 1 tablespoon soy sauce,1 tablespoon Shaoxing rice wine, 2 teaspoons cornstarch, and a pinch of salt in a bowl. Mix well. Set aside.
Combine all the kung pao sauce ingredients in a separate bowl. Mix well. Set aside.
Start to stir fry by heating 3 tablespoons of cooking oil in a wok. Add the dried chilies. Stir fry for 5 seconds.
Add the marinated chicken. Stir fry for 2 minutes.
Add the garlic, white part of the green onion, and ginger. Continue to stir fry for 20 seconds before adding the bell pepper, zucchini, and peanuts, and remaining green onions. Stir fry for 45 seconds to 1 minute.
Pour the sauce into the wok. Stir fry until the chicken is coated evenly. Note: you can add around 1 to 3 tablespoons of water (as needed) while stir frying to prevent the sauce from clumping.
Transfer to a serving plate. Serve with rice.
Share and enjoy!
Notes
Here’s a fun and interesting fact about spicy food:
Eating spicy foods can actually trigger the release of endorphins in your brain, which are natural feel-good chemicals! That’s why some people feel a “spicy high” or a sense of euphoria when they indulge in spicy dishes like kung pao chicken. So, not only is spicy food delicious, but it can also give you a natural mood boost.
To keep your eyes from getting teary while stir-frying chilies, opening a window or turning on a fan can help clear the spicy air. If all else fails, hold your breath or cover your nose and mouth with a cloth while working with those fiery chilies. Stay cool and cook on. Best of luck, my friend!
Try this delicious recipe for Chicken Florentine, a classic French dish featuring tender chicken and flavorful spinach in a creamy sauce. Perfect for a cozy dinner at home.
Our middle daughter was the funniest little eater as a young girl. She wouldn’t touch mashed potatoes, but she loved spinach. She wouldn’t eat pepperoni, but she would eat prosciutto. She wouldn’t even look at spaghetti, but she would eat Chicken Florentine.
Don’t get me wrong here, I am NOT complaining that she had a more mature palate (especially since she was so picky and only wanted cereal or “dillas”), but seriously, I never knew what she is going to like. This recipe was one thing she would gobble up, and that is really saying something!
Ingredients for Chicken Florentine
Who would have every thought that a lightly breaded, pan-seared chicken breasts covered in a creamy herb sauce with a hint of lemon would be a dinner she would devour?! This chicken florentine recipe is totally fabulous. Here is what you will need:
Chicken Breasts: butterflied to make 4 thinner chicken pieces
Flour: just regular all purpose flour is all you need
Smoked Paprika: adds flavor to the light breading for the chicken
Garlic Herb Seasoning: adds flavor to the chicken
Olive Oil: helps sear the chicken breasts
Butter: adds flavor and richness
Garlic: adds flavor to the sauce
White Wine: use a dry white wine
Chicken Broth: adds flavor and acts as the base of the sauce
Heavy Cream: adds richness
Lemon: adds a bright pop of flavor and acidity
KosherSalt: adds flavor
BlackPepper: adds flavor
Parmesan: acts as a garnish to the dish
Baby Spinach: adds flavor, color, texture and nutrients to the sauce
The measurements for each ingredient can be found in the recipe card at the end of this post. Keep scrolling for all details!
How to Make Chicken Florentine
Here are the basic steps for making this easy chicken dinner:
Cut: Butterfly the two chicken breasts to create 4 pieces.
Whisk: Add the flour and seasonings to the plan and whisk everything together. Dredge the chicken in the flour mixture on all sides.
Sear: In a cast iron skillet over the medium-high heat, add some olive oil and butter and when shimmering, add the chicken. Reduce the heat to medium and sear each side for a few minutes until golden on each side. Remove the chicken to a plate.
Sauté: Add the remaining butter to the skillet and sauté the garlic and then add the rest of the garlic herb seasoning.
Simmer: Now we are going to make the cream sauce. Add the white wine and chicken broth and simmer until reduced by half.
Stir: Add the heavy cream and simmer then add a squeeze of lemon juice and stir everything together.
Thicken: Add the chicken back to the pan and the spinach and season to taste with salt and pepper.
Garnish: Sprinkle with a little parmesan cheese and serve!
The complete recipe with all the measurements and complete instructions can be found in the recipe card down below.
What Does Florentine Consist of?
Typically a dish that is florentine has a protein served on top of a bed of spinach with a creamy sauce over the top.
What to Eat with Chicken Florentine?
Chicken Florentine goes great with a side of delicious bread like french bread or our no knead artisan bread to sop up that bright sauce.
Some people like to serve creamy chicken florentine over rice or pasta which is definitely an option. It would also be really delicious over mashed potatoes!
You could also make some additions to the sauce like diced tomatoes, sauteed mushrooms or peas.
If you don’t cook with alcohol, just replace it with extra chicken broth.
Storing and Reheating
Leftovers should be stored in an airtight container in the refrigerator and it will keep for up to 4-5 days. I don’t recommend freezing this recipe.
I usually use the microwave to reheat leftovers, but it could also be reheated on the stove top in a large skillet if you are warming up more than one serving.
Do you have a picky eater? Test this chicken florentine recipe, and see if your picky eater love it as much as my daughter does! It’s kid-friendly, budget-friendly and totally craveable! It makes the perfect quick weeknight meal!
More Delicious Chicken Dinner Recipes:
Servings: 6
Prep Time: 10 minutesmins
Cook Time: 35 minutesmins
Total Time: 45 minutesmins
Description
Try this delicious recipe for Chicken Florentine, a classic Italian dish featuring tender chicken and flavorful spinach in a creamy sauce. Perfect for a cozy dinner at home.
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Cut the chicken breasts through the center to butterfly and create 4 pieces.
2 Chicken Breasts
In a pan, whisk the flour and seasonings together. For the garlic herb seasoning, use 2 teaspoons. Dredge the chicken in flour on all sides.
1/3 Cup Flour, 1 teaspoon Smoked Paprika, 2 1/2 teaspoons Garlic Herb Seasoning
In a cast iron skillet over medium high heat, add the olive oil and 1 tablespoon of butter.
1 Tablespoon Olive Oil, 3 Tablespoons Butter
Add the chicken and turn to medium heat. Cook for about 3 minutes per side, or until browning. Remove to a plate.
Place the pan back on the stove and add the rest of the butter and the garlic. Cook, stirring often for a minute then add the remaining Garlic Herb Seasoning.
Art Smith takes a quick look around Time Out Market Chicago and softly asks: “Do you know what chefs do after they’re 60?”
Smith, the celebrity chef who worked with Oprah Winfrey and has served dignitaries, like President Biden, didn’t expect an answer. Smith posed the question to justify his new rapport with the Chicago Hounds, a professional rugby team founded in 2022 that plays home matches at SeatGeek Stadium in suburban Bridgeview. In February, Smith and the Hounds announced a collaboration in which Smith’s new brand, Sporty Bird, began selling chicken sandwiches and more at the stadium. Over the weekend, Smith also unveiled a Sporty Bird-branded food stall at Time Out Market, the food hall run by the media company.
Beyond his association with Oprah, Smith is known for restaurants like Table Fifty-Two in Gold Coast, a hit mostly known for its fried chicken. Smith is proud of the restaurant (which was rebranded as Blue Door Kitchen & Gardenin 2016) and its alums: “Joe is just killing it here,” Smith says of Joe Flamm, the chef and co-owner of Rose Mary, right down the street from Time Out Market.
Chef Art Smith swears he can cook more than chicken.Sporty Bird/Kim Kovacik
Last year, Smith opened Reunion at Navy Pier and he maintains a residence in Hyde Park. But he still travels. He talked about an upcoming trip to India and meeting esteemed chef Francis Mallmann earlier this year during a visit to an island in Patagonia. Even though he joked about his age, Smith’s star continues to shine, passing through open doors closed to most food hall tenants. Most food halls brand themselves as incubators, taking chances on relatively unproven talent. Smith is the opposite.
Still, the venture with the Hounds is a risk. He touts himself as the only professional chef who owns a professional sports team in America. It’s a claim that’s hard to verify. For example, is a burger cook who works at an Applebee’s and has shares in the publicly-owned Green Bay Packers, considered an owner of a pro team?
Smith wants to bring energy to Time Out (“I want to throw a party,” he says) and sees potential — even as the food hall goes through changes. Smith praised chef Jorge Kaum, the chef behind Gutenburg, a food hall burger stall. Kaum is also a chocolatier and made chocolate-shaped rugby balls in honor of Smith’s opening.
Avli is set to leave the market at the end of the month — they’re going to open a stand-alone location in the area. Evette’s left earlier this year. Of the original lineup from 2019, only chef Bill Kim (Urbanbelly) remains. A few of the restaurants had problems with management and didn’t like the terms of their contracts. Food halls have struggled during the pandemic. Two closed in the West Loop/Fulton Market — Politan Row and Fulton Galley. In March, Time Out brought in a new general manager, Steve Pelissero, to bring in some stability.
Sporty Bird features chicken (“I do know how to cook more than chicken,” Smith says). The spicy nuggets have heat, at least during an opening event last week. But there’s a worry that too much heat will alienate customers in the area.
Jade Court’s Carol Cheung is working with Sport Bird.Sporty Bird/Kim Kovacik
Unexpectedly, the stall has a familiar face behind the counter. Carol Cheung, the chef and the owner behind Hyde Park’s Jade Court, an acclaimed Cantonese restaurant and longtime member of the Eater Chicago 38, is managing operations. As Smith is a Hyder Parker, he befriended Cheung and wants to find a way to revive Jade Court, which struggled at the University of Chicago’s Harper Court development. Time Out does have spaces available.
What gave Smith the idea to partner with the hounds? Last year, soccer legend Lionel Messi launched a fried chicken sandwich in Miami with Hard Rock Cafe. Smith saw the sandwich become a viral sensation, yet he was hardly impressed by the sandwich: “I could do better,” Smith says.
Some vendors have fled, others say they’ve made money at the food hall. Kaum, who also has a stall in Miami, says things are improving in Chicago. Smith is hopeful that Sporty Bird, and perhaps a Jade Court revival, can take advantage. He’s reminded of something his friend Oprah once told him: “You don’t have to be first,” Smith recalls Winfrey saying. “But you do have to be better.”
Chicken fried chicken is made from crispy fried chicken breasts topped with a savory country-style gravy!
It’s the ultimate comfort food. Crispy, savory, and delicious!
The chicken comes out tender and juicy with a crunchy coating.
This recipe uses ingredients you likely have on hand.
Chicken fried chicken is loved by the whole family – I mean, what’s not to love.
Chicken Fried Chicken vs. Fried Chicken
Fried chicken is made with bone-in chicken pieces coated in flour and fried (or oven-fried).
Chicken fried chicken is made from boneless pieces that are flattened and double-dipped in flour, eggs, and flour again before being cooked, so it’s extra crunchy!
Ingredients for Chicken Fried Chicken
Chicken: Chicken fried chicken is made with boneless and skinless chicken breasts or chicken breast cutlets. It’s also great with chicken thighs.
Seasoned Coating: I use all-purpose flour as the base of the coating, and, while it’s not traditional, I add a bit of cornstarch to make it extra crispy—this comes from my crispy chicken sandwiches, which has one of my favorite crispy coatings.
White Gravy: The gravy is simple with flour and milk. The flavor comes from the brown bits in the pan from frying the chicken and lots of black pepper.
Prepare bowls of seasoned flour, whisked eggs, and milk (recipe below).
Dredge chicken pieces in seasoned flour, the wet batter, and back into the flour again.
Cook chicken in hot oil in a skillet until golden brown on both sides.
Transfer pieces to a paper plate to drain. Season if desired.
Heat the oil a little hotter than 350°F (I heat to 375°F) and use a thermometer to ensure it stays at 350°F while cooking the chicken.
How to Make the Gravy
Chicken fried chicken wouldn’t be the same without a delicious peppery white gravy!
Drain most of the oil from frying the chicken, leaving 1/4 cup and the brown bits and in the pan.
Add the flour and cook for a few minutes. Gradually whisk in the milk and cook until the gravy is thickened. Season with salt and pepper and serve over chicken.
Our Fave Fried Chicken
Did your family love this Chicken Fried Chicken? Leave us a rating and a comment below!
5 from 2 votes↑ Click stars to rate now! Or to leave a comment, click here!
Chicken Fried Chicken
This Southern-inspired recipe creates perfectly crispy chicken fried chicken with savory and creamy gravy.
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
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If using chicken breasts, cut the breasts in half horizontally. Pound the chicken breasts or cutlets to ¼ inch thickness. Marinate for 1 hour (per the notes) if desired. Remove from the marinade and pat the chicken dry with a paper towel. Discard the marinade.
Combine 1 cup flour, corn starch, pepper, salt, garlic powder, paprika, and cayenne pepper in a bowl.
Whisk eggs, ½ cup milk, and 1 tablespoon of the dry mixture in a small bowl.
Dredge the chicken breasts in the dry mix. Shake off any excess mixture and dip the chicken into the wet batter. Dip back into the dry mixture and gently press to coat the chicken. Let the coated chicken rest for 10 minutes.
Pour ½-inch of vegetable oil into a deep pan and heat the oil to 375°F (the temperature will drop a bit as you add the chicken, you want to cook the chicken at 350°F).
Gently place the chicken into the hot oil, 2 at a time. Cook until golden brown on one side, about 3-4 minutes. Flip the chicken and continue cooking until the second side is browned and the internal temperature is 165°F, about 2 to 4 minutes more. Ensure the oil temperature remains at 350°F between batches of chicken.
Transfer fried chicken to a clean baking rack and season with additional salt if desired.
Gravy
Drain the oil from the pan, leaving the brown bits and ¼ cup of oil in the bottom. Heat over medium heat.
Add ¼ cup flour and cook for 2 to 3 minutes.
Add in milk a little at a time, stirring after each addition. Continue adding milk to reach the desired consistency – you may not need all of it.
Bring to a boil and let simmer 2 minutes. Taste and season generously with salt & pepper.
Serve the gravy over the chicken.
Marinade (optional) 1 cup buttermilk 1 teaspoon hot sauce such as Frank’s ½ teaspoon garlic powder ½ teaspoon salt To keep cooked chicken warm if frying in batches, preheat oven to 200°F. Place fried chicken on a wire rack over a baking sheet and keep warm for up to one hour to maintain crispness without drying. For a smooth gravy, add a little bit of the milk at a time and stir after each addition. It will initially seem thick and pasty, but it will thin out with each addition. Be sure to season generously. Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat under the broiler or in an air fryer to keep it crispy.
Grilled Za’atar Chicken Thighs are the best thing that will come off your grill this summer. Chicken thighs marinate in fresh lemon juice, homemade za’atar spice, parsley and fresh garlic for 30 minutes before being grilled to perfection. Serve as is with a favorite side, tucked in a wrap, in a rice bowl or slice to top a fattoush salad.
I’ve been making this recipe for years.
Over 10 years to be exact. In fact, I think this is the 3rd time that I’ve shot the photos of this recipe for SS. I love this recipe so much because it checks all the boxes – It’s quick, easy and delicious. All you need is a handful of ingredients, 30 minutes to marinate and less than 10 minutes to grill. A simple marinade with incredibly flavorful results? Sign me up!
Ways to Use Grilled Za’atar Chicken Thighs:
As Is: Serve with grill veggies and rice or couscous and/or perhaps next to a grilled romaine salad.
Wrap or Sandwich: Slice and add to a wrap with hummus, lettuce, tomatoes and any other desired toppings.
Salad: Add it on top of fattoush or salad of your choice.
To Make This Grilled Za’atar Chicken Thighs You Will Need:
fresh lemon juice – Adds bright flavor and acidity.
garlic – Lends distinct punchy flavor.
parsley (dried) – For bright and herbaceous flavor and a pop of color.
kosher salt – Enhances the flavors in the recipe.
freshly ground black pepper – This adds subtle bite and flavor.
extra light olive oil – Or substitute with avocado oil
boneless skinless chicken thighs – Lends more flavor than white meat. Thigh meat is tender and moist without being overly fatty or oily.
In a liquid measuring cup or bowl, add 3 tablespoons of za’atar, 1 tablespoon dried parsley (or use fresh), 2 to 3 cloves of garlic that has been grated on a microplane, 1/4 teaspoon of both kosher salt and freshly ground black pepper, the juice of 1 whole lemon add 1 tablespoon of extra light olive oil or avocado oil.
Stir to combine.
Into a bowl or resealable bag, add 2 to 3 pounds of boneless, skinless chicken thighs.
Pour the marinade over top.
Use tongs to toss and coat all the chicken pieces in the za’atar marinade. Allow the chicken to sit for 25 to 30 minutes on the counter to marinate.
Preheat your outdoor grill to 500°.
Once hot I placed the thighs onto the grill grates and closed the lid, cooking the thighs for about 4 to 5minutes. Then use tongs to flip the chicken thighs. Continue grilling for 3 to 4 more minutes or until the chicken is fully cooked.
I wish you could smell this!
And that’s all folks. Serve this with grilled asparagus or zucchini, or tuck pieces into a pita with things like hummus, red onions, lettuce and tomatoes. But my favorite is slicing it up and topping my favorite fattoush salad recipe.
Enjoy! And if you give this Grilled Za’atar Chicken Thighs recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8servings
Grilled Za’atar Chicken Thighs
Grilled Za’atar Chicken Thighs are the best thing that will come off your grill this summer. Chicken thighs marinate in fresh lemon juice, homemade za’atar spice, parsley and fresh garlic for 30 minutes before being grilled to perfection. Serve as is with a favorite side, tucked in a wrap, in a rice bowl or slice to top a fattoush salad.
2poundsboneless skinless chicken thighs, or use up to 3 pounds
In a liquid measuring cup or bowl, add za’atar, dried parsley (or use fresh), grated garlic, salt and freshly ground black pepper, lemon juice and olive oil or avocado oil. Stir well to combine.
Into a bowl or resealable bag, add the boneless, skinless chicken thighs. Pour the marinade over top. Toss well to coat the chicken thighs. Allow the chicken to sit for 25 to 30 minutes on the counter to marinate.
Next, preheat your outdoor grill to 500℉.Once hot, place the marinated chicken thighs on to the grill grates and close the lid. Grill for 4 to 5 minutes before flipping and continuing to grill for 3 to 4 minutes or until the chicken is fully cooked.
Allow the chicken thighs to rest under tented foil for a few minutes before slicing and serving.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline. NOTE: Since my recipe for Za’atar calls for sea salt, I go easy and only add 1/4 teaspoon of kosher salt. You can always season the chicken after grilling if you feel it needs more.
These Quick and Easy Enchiladas Suizas are creamy, cheesy, and bursting with flavor. Not only is it quick and easy to make, but it’s also picky-eater-approved, satisfying, and perfect for making ahead of time.
Quick & Easy Enchiladas Suizas Recipe Highlights
These Quick and Easy Enchiladas Suizas are creamy, cheesy, and bursting with flavor. This recipe is a surefire hit for busy weeknights or lazy weekends.
I LOVE this recipe because it’s so quick and easy to make. Plus, it is picky-eater-approved; make sure the salsa verde is not too spicy for kids.
I’ve kept this recipe super quick and easy by using store-bought salsa verde, but feel free to make your own if you want. These enchiladas are satisfying, filling, and way better than most Mexican restaurants!
What Are Enchiladas Suizas?
Enchiladas Suizas are a delicious Mexican dish consisting of rolled tortillas filled with a creamy chicken mixture, topped with a tangy salsa verde and melted cheese. The name “Suizas” translates to “Swiss,” indicating a European influence on this Mexican classic.
What Enchiladas Suizas Are Made Of?
Enchiladas Suizas are made with corn tortillas stuffed with tender shredded chicken, salsa verde (green enchilada sauce), and cheese, and then topped with sour cream, heavy cream, enchilada sauce, and cheese.
What To Love About This Recipe
Quick and Easy to Make: You can whip up these enchiladas in no time with just a few simple steps. Perfect for those evenings when you need a meal on the table fast.
Picky-Eater-Approved: Even the pickiest eaters will love these enchiladas. Creamy and cheesy, they’re a hit for kids and adults alike.
Satisfying: Loaded with tender chicken, gooey cheese, and flavorful salsa verde, these enchiladas are incredibly satisfying. They’ll leave you feeling full and happy.
Perfect to Make Ahead of Time for Busy Weeknights: Prepare these enchiladas in advance, pop them in the oven when you’re ready, and dinner is served! It’s a lifesaver for hectic evenings.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
You’ll need:
Salsa Verde: Whether you opt for homemade or store-bought salsa verde, it’s the star of the show. This tangy green sauce adds a burst of flavor to the enchiladas.
Sour Cream: Sour cream adds a tangy creaminess to the sauce, balancing out the flavors perfectly. You can also use Mexican-style cream.
Heavy Cream: Along with the sour cream, heavy cream creates a luscious sauce that coats the enchiladas.
Cooked Shredded Chicken: Use leftover rotisserie chicken or even quickly poached chicken breasts (instructions below). It provides the protein element to the dish.
Cheese: Oaxaca, Monterey Jack, or white cheddar cheese works wonderfully here. They melt beautifully and add a rich, creamy texture to the filling.
Taco-Size Corn Tortillas: Corn or flour tortillas work well, depending on your preference. Corn tortillas provide a traditional touch, while flour tortillas offer a softer texture.
Fresh Cilantro (Optional): For a pop of freshness and color, sprinkle some chopped cilantro over the finished enchiladas.
Toppings: Get creative with your toppings! Tomatoes, red onion, avocado, and crumbled white cheese (like queso fresco) are fantastic options.
How To Cook Chicken for Enchiladas
If you don’t have chicken leftovers or don’t want to run out to the store to buy a rotisserie chicken, it is super easy to make your own shredded chicken in the pressure cooker or stovetop.
Pressure Cooker:
Add the 4 – 6 chicken breasts and 2 cups chicken stock to the bowl of your pressure cooker. Give everything a brief toss to combine.
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. Use as needed.
Stovetop:
If you don’t have a pressure cooker, follow the same step and cook over the stovetop until the chicken is fork-tender. Depending on the size of your chicken breasts, they should simmer for about 15 – 30 minutes. The internal temperature should be 165°. Don’t let them overcook, or they will become rubbery.
How To Make Easy Enchiladas Suizas Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
Step 1 – Prepare the creamy sauce
Combine 3 cups of salsa verde, sour cream, and heavy cream in a mixing bowl. Mix until smooth. Tip: you can blend everything in the blender for a smoother sauce.
Step 2 – Make the chicken filling
In a large bowl, combine the shredded chicken, 2 cups salsa verde mixture, and half of the shredded cheese; mix well. Taste and adjust seasoning if necessary, adding salt and pepper to taste.
Step 3 – Soften the tortillas
Pour the remaining cup of plain salsa verde into a shallow plate. Dip the tortillas in the salsa, coating both sides to soften them. Tip: Warm the tortillas in the microwave for 30 – 40 seconds before rolling to prevent cracking. I like to use my tortilla warmer pouch.
Step 4 – Assemble
Fill each tortilla with the shredded chicken mixture. Fold the tortillas over the filling and roll to close. Place the tortillas in the baking dish, seam side down, creating one row down the center of the dish.
Step 5 – Add the creamy sauce
Top with the remaining creamy salsa verde mixture and cheese.
Step 6 – Bake
Bake until the sauce bubbles and the cheese is melted on top for 25 -30 minutes. Remove from the oven and let cool for 10 minutes. Garnish with chopped cilantro and add toppings, if desired.
Recipe Tips
Warm the tortillas before rolling to prevent them from cracking.
Don’t overstuff the enchiladas; a moderate amount of filling ensures they roll up neatly.
If you prefer a spicier kick, add some diced green chilies to the filling.
Food Allergy Swaps
Gluten-Free: For a gluten-free option, use corn tortillas.
Dairy-Free: Use dairy-free cheese and dairy-free sour cream and heavy cream alternatives.
Variations You Can Apply To This Recipe
Tortillas: Use flour or corn tortillas.
Lighter Option: Substitute sour cream for yogurt.
Extra Protein: Add 1 can (drained) of black or white beans to the chicken mixture.
Cheese: If Oaxaca, Monterey Jack, or white cheddar cheese are hard to find, mozzarella cheese will work just fine.
Extra Veggies: You can customize your enchiladas with any vegetables you like, such as corn or zucchini.
Storing & Freezing Instructions
Store: Cover and keep leftover enchiladas in the refrigerator for up to 3 days.
Freeze: Cover enchiladas tightly with plastic wrap, then aluminum foil. Freeze for up to 2 months.
Make-Ahead
These Easy Enchiladas Suizas make a fabulous make-ahead dinner you can assemble ahead of time and then pop in the oven! To make ahead, prepare the green enchiladas according to directions, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours.
Reheat
To reheat leftovers, microwave on high for 1-2 minutes or until heated through. Check the enchiladas halfway through and adjust the time as needed. For Frozen Enchiladas, remove the plastic wrap. Bake frozen enchiladas for 45-50 minutes at 350º F (180º C) covered with foil. Or let the enchiladas thaw, then bake for 30 -35 minutes. Remove the foil for the last 5-10 minutes.
Frequently Asked Questions
What Are Enchiladas Suizas?
Enchiladas Suizas are a delicious Mexican dish consisting of rolled tortillas filled with a creamy chicken mixture, topped with a tangy salsa verde and melted cheese. The name “Suizas” translates to “Swiss,” indicating a European influence on this Mexican classic
What Enchiladas Suizas Are Made Of?
Enchiladas Suizas are made with corn tortillas stuffed with tender shredded chicken, salsa verde (green enchilada sauce), and cheese, and then topped with sour cream, heavy cream, enchilada sauce, and cheese.
Are enchiladas Suizas spicy?
Enchiladas Suizas are typically mild, but you can adjust the spice level to your liking by adding more salsa verde or diced green chilies.
Can I use store-bought rotisserie chicken?
Absolutely! Rotisserie chicken is a convenient option and adds great flavor to the enchiladas.
Can I make these enchiladas ahead of time?
Yes, these enchiladas are perfect for making ahead of time. Prepare them up to the baking step, cover, and refrigerate until ready to bake.
Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas if you prefer. They’ll yield a softer texture compared to corn tortillas.
These Quick and Easy Enchiladas Suizas are creamy, cheesy, and bursting with flavor. Not only is it quick and easy to make, but it’s also picky-eater-approved, satisfying, and perfect for making ahead of time.
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Total Time 40 minutesmins
Servings 6servings
Instructions
Preheat oven to 375º F. Set out a 9×13 inch baking dish.
In a mixing bowl, combine 3 cups of salsa verde, sour cream, and heavy cream. Mix until smooth. Tip: for a smoother sauce you can blend everything in the blender.
Spread 1 cup of salsa verde mixture over the bottom of the baking dish.
In a large bowl, combine shredded chicken, 2 cups creamy salsa verde mixture, and half of the shredded cheese; mix well. Taste, and adjust seasoning if necessary, adding salt and pepper to taste.
Pour the remaining cup of the plain salsa verde into a shallow plate for assembling. Dip one tortilla in the salsa, coating on both sides, to soften.Tip: Warm the tortillas in the microwave for 30 – 40 seconds before rolling to prevent cracking. I like to use my tortilla warmer pouch.
Fill the tortilla with the shredded chicken mixture and roll it. Place the tortilla in the baking dish, seam side down. Repeat with the rest of the tortillas.
Top all the filled tortillas in your baking dish with the remaning creamy salsa verde mixture and cheese.
Bake until sauce is bubbling and the cheese is melted on top, 25 -30 minutes. Remove from the oven and let cool for 10 minutes. Garnish with chopped cilantro and add toppings, if desire.
Store: Cover and keep leftover enchiladas in the refrigerator for up to 2 days.Freeze: Cover enchiladas tightly with plastic wrap, then aluminum foil. Freeze for up to 2 months.Make-Ahead: These Easy Enchiladas Suizas make a fabulous make-ahead dinner you can assemble ahead of time and then pop in the oven! To make ahead, prepare the green enchiladas according to directions, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours.Reheat: To reheat leftovers, microwave on high for 1-2 minutes, or until heated through. Check the enchiladas halfway through and adjust the time as needed. For Frozen Enchiladas, remove the plastic wrap. Bake frozen enchiladas for 45-50 minutes at 350 degrees. Or let the enchiladas thaw, then bake for 30 -35 minutes. Remove the foil for the last 5-10 minutes.Salsa Verde: You can use homemade or store-bought salsa verde,Sour Cream: You can also use Mexican-style cream.Cooked Shredded Chicken: Use leftover rotisserie chicken or even quickly poached chicken breasts (instructions in the post).Tortillas: Corn or flour tortillas work well, depending on your preference.Recipe Tips:
Warm the tortillas before rolling to prevent them from cracking.
Don’t overstuff the enchiladas; a moderate amount of filling ensures they roll up neatly.
Add some diced green chilies to the filling if you prefer a spicier kick.
Food Allergy Swaps:
Gluten-Free: For a gluten-free option, use corn tortillas.
Dairy-Free: Use dairy-free cheese and dairy-free sour cream and heavy cream alternatives.
Variations You Can Apply To This Recipe:
Tortillas: Use flour or corn tortillas.
Lighter Option: Substitute sour cream for yogurt.
Extra Protein: Add 1 can (drained) of black or white beans to the chicken mixture.
Cheese: If Oaxaca, Monterey Jack, or white cheddar cheese are hard to find, mozzarella cheese will work just fine.
Extra Veggies: You can customize your enchiladas with any vegetables you like, such as corn or zucchini.
Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more. ★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️⭐️⭐️⭐️⭐️) rating below!Please note that nutritional information is a rough estimate and can vary depending on the products used.
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Heat 2 tablespoons olive or vegetable oil in a small Dutch oven or pot (about 3 quarts) over medium-high heat until shimmering. Add the onion and 1 teaspoon kosher salt, and sauté until softened, 5 to 6 minutes. Add the garlic, 1/3 cup aji amarillo paste, 1 teaspoon dried oregano, and 1/2 teaspoon ground cumin. Cook, stirring frequently, until the aji amarillo caramelizes, 3 to 4 minutes. Add 1/3 cup of the chicken stock and scrape up any browned bits from the bottom of the pot.
The Baltimore native also mentions Hiphop Chicken, adding that she’s a “foodie” looking for the best places around Chicago. Fans began flooding social media with Chicago restaurant recs.
The Chicago Sky nabbed a pair of first-round picks in April’s WNBA draft with University of South Carolina star Kamila Cardosa and Reese. Cardoza, the No. 2 pick, is a national champion, and Reese made waves after LSU Tigers defeated superstar and No. 1 pick Caitlin Clark’s Iowa Hawkeyes in the 2023 NCAA title game.
College athletes’s diets have been restricted by what their meal plans can afford, but in recent years that world has been reshaped by changes to rules, which allow college players to take endorsement money.
Chicago Sky rookie Angel Reese seen on draft night in New York.Photo by Melanie Fidler/NBAE via Getty Images
Clark, the WNBA’s No. 1 pick, showed poise in April at a press conference in Cleveland — the Final Four’s host city. Reporters attempted to bait her by asking her about what she thought of Cleveland, which presumably would include its restaurants and cultural amenities. They wanted to contrast Clark versus former Chicago Bulls star Joakim Noah’s famous 2010 rant about “what’s so good about Cleveland,” a tirade that’s been the source of many laughs for those outside Cuyohoga County. This was Clark’s first visit, and she said it was “awesome.”
Of course, Noah, the son of a French professional tennis player and Swedish beauty pageant winner, might have a slightly different worldview from Clark, who was raised in Des Moines, Iowa. Busy college kids don’t have much time to explore. That’s something Alinea co-owner Nick Kokonas took note of in 2019 when offering up his three-Michelin-starred restaurant to celebrate the Clemson football squad’s national championship.
This Easy Chicken Piccata recipe is not only incredibly delicious but also a lifesaver on busy weeknights! This classic Italian dish is creamy, citrusy, and full of yummy flavors. Plus, it’s ready in just 30 minutes, making it the perfect meal for those hectic evenings when you need something quick and satisfying.
Family Favorite: Creamy Chicken Piccata in 30 Minutes!
This Chicken Piccata recipe is a winner! It’s packed with flavor and perfect for the whole family. It’s great for busy weeknights when you need something delicious and stress-free.
The combination of buttery, lemony sauce with tender chicken breasts is absolutely divine. Plus, this recipe won’t need any fancy or hard-to-find ingredients. It uses everyday pantry staples that you likely already have on hand.
This versatile dish pairs perfectly with pasta or mashed potatoes, making it a complete and satisfying meal that will surely become a family favorite!
What Is Chicken Piccata?
Chicken piccata is a classic Italian dish featuring tender chicken breasts dredged in flour, sautéed until golden brown, and then simmered in a flavorful sauce made with lemon juice, capers, butter, and white wine or chicken broth. The word “piccata” refers to the preparation method, where the meat is sliced thin, lightly coated in flour, and sautéed. This technique results in tender, juicy chicken with a crispy exterior.
What To Love About This Recipe
It’s Quick and Easy: This Chicken Piccata recipe has your back! It’s ready in just 30 minutes, meaning you can have a delicious, homemade meal on the table in no time.
Simple Ingredients: With just everyday staples like chicken, butter, garlic, and lemon, you can create a dish that’s bursting with flavor.
Family-Friendly and Egg-Free: Do you have picky eaters at home? No problem (I do too)! This Chicken Piccata is a winner with the whole family, and it’s egg-free, making it a great option for those with allergies or dietary restrictions.
Yummy Flavors: Creamy, Citrusy, and Oh-So-Yummy! Imagine tender chicken breasts coated in a creamy, lemony sauce with just the right amount of tanginess from the capers. Sounds mouthwatering, right? Trust me, it tastes even better than it sounds!
Perfect for Busy Weeknights: We all have those days when cooking dinner feels like an impossible task. That’s where this recipe shines! It’s your secret weapon for those crazy weeknights when you need something quick, easy, and delicious.
Serve with Your Favorites: The best part? You can serve this Chicken Piccata with your favorite pasta or creamy mashed potatoes for a complete and satisfying meal. It’s comfort food at its finest!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Chicken breast: Boneless and skinless, this is the star of our dish. It’s important to use thin chicken breasts or pound them to an even thickness for quick and even cooking.
Salt and black pepper: For seasoning the chicken and sauce.
All-purpose flour: Coats the chicken and helps thicken the sauce.
Butter: Adds richness and flavor to the sauce.
Olive oil: Used for sautéing the chicken and garlic.
Garlic: Aromatic and flavorful, garlic adds depth to the sauce.
Chicken stock: Provides a savory base for the sauce.
White wine: It adds acidity and depth of flavor to the sauce. If you prefer not to use alcohol, you can substitute it with additional chicken stock.
Heavy cream: Creates a luscious, creamy sauce. Don’t use half-and-half or milk; it can cause the sauce to curdle and not thicken.
Parmesan cheese: Adds a salty, nutty flavor to the sauce. Freshly grated is best!
Cream cheese: Optional but highly recommended for extra creaminess and richness.
Capers: These little flavor bombs add a tangy punch to the sauce.
Lemon juice: Fresh lemon juice brightens up the dish with its citrusy flavor.
Fresh parsley and lemon slices: For garnish, if desired.
Process Overview: How To Make Easy Chicken Picatta Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Season, Coat and Cook The Chicken
Season the chicken breast with salt and pepper. Dredge chicken breast in the flour; shake off excess and set aside. Heat oil and butter in a large skillet. Fry the chicken until golden on each side, cooked through, and no longer pink. Transfer the chicken to a plate and loosely cover it with foil to keep it warm.
Step 2 – Prepare The Sauce
Add the garlic to the oil in the pan and sauté until fragrant. Add the wine and cook for 3- 4 minutes to reduce. Then add broth and heavy cream. Bring the sauce to a boil; season with salt and pepper to your taste. Add the 2 remaining tablespoons of butter, parmesan cheese, cream cheese, and capers, and allow the sauce to simmer for about 2 minutes until thicker. Pour in the lemon juice and stir to combine; allow to simmer for 1 more minute.
Step 3 – Add The Cooked Chicken To The Sauce
Add the cooked chicken back into the pan. Garnish with extra capers, chopped parsley, and lemon slices, if desired. Serve.
Recipe Tips
Thinly slice chicken breasts: For even cooking and quick preparation, slice the chicken breasts horizontally or pound them to an even thickness, resulting in thin cutlets.
Don’t overcrowd the pan: Cook the chicken in batches if necessary to avoid overcrowding the pan, which can result in uneven cooking.
Adjust seasoning: Taste the sauce before serving and adjust the seasoning if needed. Add more salt, pepper, or lemon juice to suit your taste.
Adjust sauce consistency: If the sauce is too runny for your taste, mix 1 teaspoon of cornstarch with 1 tablespoon of water. Add the mixture to the sauce, mixing quickly to combine.
Food Allergy Swaps
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of butter, heavy cream, parmesan and cream cheese, use vegan or dairy-free alternatives. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks and Violife Just Like Cream Cheese Original. I like soy milk since it has a neutral taste. And your favorite dairy-free Parmesan style cheese, I like Follow Your Heart Cheese Parmesan. Check out my favorite dairy-free substitutes here.
Variations & Additions
Vegetarian option: Substitute chicken with sliced mushrooms or tofu for a vegetarian version of this dish.
Add vegetables: To add nutrition and flavor, sauté vegetables such as spinach, artichokes, or cherry tomatoes with the garlic.
What To Serve With Chicken Piccata
Serve Easy Chicken Piccata over cooked pasta, spaghetti, fettuccine, or mashed potatoes. If you are low-carb, cauliflower rice or zucchini noodles are a cream option too! Don’t forget to spoon extra sauce over the chicken and garnish with fresh parsley and lemon slices for a beautiful presentation.
Storing and Freezing Instructions
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing this recipe because the creamy sauce will break after thaw.
Frequently Asked Questions
What is chicken piccata?
Chicken piccata is a classic Italian dish featuring tender chicken breasts dredged in flour, sautéed until golden brown, and then simmered in a flavorful sauce made with lemon juice, capers, butter, and white wine or chicken broth. The word u0022piccatau0022 refers to the preparation method, where the meat is sliced thin, lightly coated in flour, and sautéed. This technique results in tender, juicy chicken with a crispy exterior.
Can I omit the wine?
Yes, you can omit the white wine and substitute it with additional chicken stock. The wine adds flavor, but the dish will still taste delicious without it.
Is there a substitute for heavy cream?
Some might consider using half-and-half or milk as a lighter alternative, but I advise against it. These substitutes have a lower fat content than heavy cream, which can cause the sauce to curdle and not thicken. It’s best to stick to the classic recipe for the most delicious and consistent results.
This Easy Chicken Piccata recipe is not only incrediblydelicious but also a lifesaver on busy weeknights! This classic Italian dish iscreamy, citrusy, and full of yummy flavors. Plus, it’s ready in just 30minutes, making it the perfect meal for those hectic evenings when you need something quick and satisfying.
Prep Time 5 minutesmins
Cook Time 20 minutesmins
Total Time 25 minutesmins
Servings 6servings
Instructions
Season the chicken breast with salt and pepper. Note: If the chicken breast are too thick, slice them horizontally or pound them to an even thickness, resulting in thin cutlets.
Place flour on a shallow plate. Dredge chicken breast in the flour; shake off excess and set aside. Heat oil and 2 tablespoons butter in a large skillet over medium heat until the butter has melted and the pan is hot. Fry the chicken until golden on each side, cooked through, and no longer pink, about 3-4 minutes (the time will depend on the thickness of your chicken). Transfer the chicken to a plate and loosely cover it with foil to keep it warm. You can also place the breasts on a rack over a roasting pan and keep them warm in a 225° F oven while you prepare the sauce.
Add the garlic to the oil in the pan and sauté until fragrant, about 1 minute. Add wine and let it simmer rapidly until it reduces by half, about 2 -3 minutes. Reduce the heat to low-medium and add the broth and heavy cream. Bring the sauce to a boil; season with salt and pepper to your taste. Add the 2 remaining tablespoons of butter, parmesan cheese, cream cheese, and capers, and allow the sauce to simmer for about 2 minutes until thicker. If the sauce is too runny, see notes.
Pour in the lemon juice and stir to combine; allow to simmer for 1 more minute. Add the cooked chicken back into the pan. Garnish with extra capers, chopped parsley, and lemon slices, if desired. Serve.
Store: Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing this recipe because the creamy sauce will break after thaw.Thicker Sauce: If the sauce is too runny for your taste, mix 1 teaspoon of cornstarch + 1 tablespoon of water and add the mixture to the sauce. Mix through fast to combine.Chicken: You can also use tenderloin (no need to cut) or thighs (skinless, boneless, cut in half, then pound).Wine: Any good quality white wine will work great here. I like to use Chardonnay. Substitute for low sodium chicken stock/broth for a nonalcoholic version.Food Allergy Swaps:Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of butter, heavy cream, parmesan, and cream cheese, use vegan or dairy-free alternatives. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks and Violife Just Like Cream Cheese Original. I like soy milk since it has a neutral taste. And your favorite dairy-free Parmesan style cheese, I like Follow Your Heart Cheese Parmesan. Check out my favorite dairy-free substitutes here.Recipe Tips:
Thinly slice chicken breasts: For even cooking and quick preparation, slice the chicken breasts horizontally or pound them to an even thickness, resulting in thin cutlets.
Don’t overcrowd the pan: Cook the chicken in batches if necessary to avoid overcrowding the pan, which can result in uneven cooking.
Adjust seasoning: Taste the sauce before serving and adjust the seasoning if needed. Add more salt, pepper, or lemon juice to suit your taste.
Adjust sauce consistency: If the sauce is too runny for your taste, mix 1 teaspoon of cornstarch with 1 tablespoon of water. Add the mixture to the sauce, mixing quickly to combine.
Variations & Additions
Vegetarian option: Substitute chicken with sliced mushrooms or tofu for a vegetarian version of this dish.
Add vegetables: To add nutrition and flavor, sauté vegetables such as spinach, artichokes, or cherry tomatoes with the garlic.
★ Did you make this recipe? Don’t forget to give it a star rating below!Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group
Course Main Course
Cuisine Italian
Calories 316
Keyword chicken dinner easy piccata
Originally posted in October 2017, photos were replaced in April 2024, and post content was edited to add more helpful information, with no change to the recipe.
Bacon –Crispy bacon adds a salty, smoky flavor. Short on time? Use a package of pre-cooked bacon bits and microwave them for about 30 seconds to crisp.
Other – Tomatoes add a pop of fresh flavor, while avocado adds richness. If you plan for leftovers, add the avocado to each serving.
An Easy Homemade Dressing
The dressing is a version of my favorite homemade ranch salad dressing, and it’s delicious! It’s quick combination of mayo and sour cream with herbs and seasonings.
Greek yogurt can be used instead of sour cream for a tangier flavor and to lighten the recipe a little bit.
Option: You can also use store-bought ranch mixed with a bit of sour cream in place of homemade dressing.
Variations
Try adding any of the following to this salad:
chopped celery, bell pepper, or red onions
sliced black olives
green peas
How to Make Bacon Ranch Pasta Salad
Prep the dressing and set aside (recipe below).
Boil the pasta according to package directions.
Toss all ingredients in a bowl and add dressing to taste. Chill for a bit to let the flavors blend.
Garnish with green onions and bacon or avocado slices.
Recipe Tips
Cook the pasta al dente in salted water. Rinsing under cold water helps stop the cooking so the pasta doesn’t get mushy.
The pasta will soak up the dressing as it sits, so dress generously.
The homemade dressing in this recipe is so good, sub the herbs/seasonings with ranch seasoning or a packet of ranch mix if it’s what you have.
Leftovers
Leftover bacon ranch pasta salad will last up to 4 days in the refrigerator. Stir before serving.
More Pasta Salad Recipes
Did you love this Bacon Ranch Pasta Salad? Be sure to leave a rating and a comment below!
5 from 47 votes↑ Click stars to rate now! Or to leave a comment, click here!
Bacon Ranch Pasta Salad
A delicious combination of pasta, chicken, bacon, cheddar, avocado and homemade ranch dressing!
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Prevent your screen from going dark
In a small bowl, combine mayonnaise, sour cream, milk, chives, dill, parsley, onion powder, and garlic powder.
In a large skillet, cook the bacon over medium heat until crisp. Transfer to a paper towel-lined plate to cool. If desired, whisk 1 tablespoon bacon grease into the dressing.
Bring a large pot of salted water to a boil. Add the pasta and cook al dente according to package directions. Drain well and rinse under cold water.
Set aside 1 tablespoon of green onions and half of the bacon for garnish.
In a large bowl, combine drained pasta, half of the bacon, chicken, tomatoes, green onions, and cheese. Add dressing to taste (you may not use all of the dressing) and toss well to combine. Refrigerate 1 hour before serving.
Garnish with sliced avocado if using and remaining bacon and green onion.
Use rotisserie chicken or leftover chicken.
For a quick dressing, replace the seasonings and herbs with a packet of ranch dressing mix. The dressing can also be replaced with store-bought ranch dressing.
Leftover pasta salad can be kept in the fridge in a covered container for up to 4 days. Stir before re-serving.
This simple recipe for baked chicken thighs is one you will make over and over. Super versatile and delicious.
If you are a fan of easy chicken recipes, you will also love our French Onion Chicken Thighs. It’s one of our most popular recipes and has wonderful reviews.
❤️WHY WE LOVE THIS RECIPE
This is a simple recipe, perfect for busy nights. The spices really bring out a great flavor and the thighs are so tender they fall off the bone! My family loves this recipe and it goes great with so many side dishes. You could also add these spices to chicken breasts too.
🍴KEY INGREDIENTS
Bone-in chicken thighs
Onion salt
Garlic salt
Chili pepper
Cumin
Black pepper
Paprika
SWAPS
You can switch out the spices and we often use smoked paprika! It’s one of our favorite spices. You can also use chicken legs, breasts or even use theses spices on a turkey breast. Great combination.
🍽️HOW TO MAKE
These crispy baked chicken thighs are so easy and takes no prep, which is always a plus with any recipe!
Step 1 Preheat oven to 350 degrees, line baking sheet with foil and spray with cooking spray.
Step 2 Add all spices to a small container with a lid and shake until thoroughly mixed together. Sprinkle mixture over chicken thighs.
Step 3 Bake until thighs are crispy, it took about 1 hour. You can always test it with a thermometer inserted near the bone, it should read 165 degrees.
⭐TIP
Let the chicken thighs rest at least 5 minutes after removing them from the oven to keep them nice and juicy.
SERVE THIS WITH
As the photo shows, we made our Bow-Tie Pasta Salad to serve with these delicious chicken thighs.
Amish Pasta Salad– This is our most popular pasta salad for a reason! If you haven’t tried it, you definitely need to!
Cowboy Caviar Pasta Salad – If you are a fan of the dip cowboy caviar you will love the taste of this delicious salad.
Macaroni Coleslaw Salad – This salad is amazing, it combines coleslaw and macaroni and it’s always a hit!
Bacon Ranch Chopped Salad – This salad has so many wonderful ingredients and would be great with these chicken thighs.
These Crispy Baked Chicken Thighs are so easy to make, only a few ingredients and are delicious! Great for a busy night and wonderful with a pasta salad.
Prep Time 5 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr5 minutesmins
Course Main Course
Cuisine American
8bone-in chicken thighs
1/4teaspoononion salt
1/4teaspoongarlic salt
1/4teaspoonchili pepper
1/4teaspooncumin
1/4teaspoonblack pepper
1/4teaspoonpaprika
Preheat oven to 350 degrees, line baking sheet with foil and spray with cooking spray.
Add all spices to a small container with a lid and shake until thoroughly mixed together. Sprinkle mixture over chicken thighs.
Bake until thighs are crispy, it took about 1 hour. You can always test it with a thermometer inserted near the bone, it should read 165 degrees.
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