Tag: Dinner Ideas

Roasted Peach Chicken – Oh Sweet Basil
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Juicy marinated chicken breasts, pan seared and roasted with bright flavorful peaches, roasted peach chicken is about to be your new favorite fall dinner!

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

This happened.

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

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

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

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

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

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

Ingredients for Peach Roasted Chicken

Peach season is so short here in Utah. I am not a fan of that. So toward the end of last summer, when delicious juicy fresh peaches flooded the farmstands and grocery stores, I loaded up and made all the peach things I had on my wish list. This roasted peach chicken dinner was one of my favorites. Here is what you will need:
- Chicken Breasts: We prefer bone-in and skin on for this recipe.
Marinade
- Peach Preserves: You can use homemade peach jam or use store-bought.
- Buttermilk: Helps tenderize the chicken.
For Roasting
- Peach Preserves: We use some more peach jam to add more flavor during roasting.
- White Wine Vinegar: If you don’t have white wine vinegar, good substitutes would be apple cider vinegar, champagne vinegar, or white balsamic vinegar.
- Thyme: Fresh thyme is definitely recommended, but if you don’t have it, use 1/2 teaspoon dried thyme.
- Dijon Mustard: Adds flavor to the roasting sauce.
- Olive Oil: Helps the chicken stay moist and helps it crisp during roasting.
- Shallots: Adds flavor.
- Garlic: Adds flavor.
- Sea Salt: Adds flavor.
- Black Pepper: Adds flavor.
- Peaches: We prefer to use freestone orange-fleshed peaches just for the color. They are added for the second half of the roasting.
  
  TIP: If you don’t have access to fresh peaches, frozen or canned peaches can also be used. Be sure to drain canned peaches thoroughly. Thaw frozen peaches using in this recipe.
Chicken Rub
- Seasonings: Chili Powder, Smoked Paprika, Cinnamon, Salt and Pepper
The measurements for each ingredient can be found in the recipe card at the end of the post. Keep scrolling down for all the details.

How to Make Roasted Peach Chicken

This chicken dinner recipe is so easy and everything is made in one skillet. Easy to make and easy to clean up! A winning combination! Here are the basic steps:
1. Marinate: Add the peach preserves, buttermilk and chicken to a ziploc bag and squish it around and let it marinate for at least an hour, up to overnight.
2. Prep: Preheat the oven to 425 degrees F. Pull the chicken out of the marinade and discard the marinade. Pat the chicken dry.
3. Combine: Mix together all the seasonings for the rub in a small bowl. Rub all over the chicken breasts.
4. Whisk: Add all the ingredients for the roasting sauce to a small bowl and whisk everything together.
5. Sear: Heat a large cast-iron skillet over medium-high heat and add some olive oil. Once the oil is hot, add the chicken skin side down and sear for a few minutes until golden brown. Add the shallots as well and stir them around so they can caramelize. Flip the chicken and sear on the other side for a few minutes.
6. Pour: Flip the chicken back over so it is skin side up and pour the sauce over the chicken.
7. Roast: Place the skillet in the oven and roast for 20-25 minutes.
8. Top: Remove the skillet from the oven, add the sliced peaches to the top of the chicken and around the chicken and then return to the oven to roast for another 20-25 minutes.
All of these instructions in complete detail can also be found in the recipe card down below. The recipe can be saved or printed from the recipe card as well.

How Do I Know When the Chicken is Done?

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

Can I Use Chicken Thighs?

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

Can I Grill the Chicken Instead of Pan Searing?

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

Health Benefits of Peaches

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

What to Eat with Roasted Peach Chicken

Storing and Reheating

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

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

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

More Peach Recipes to Try:
Servings: 6 -8

Prep Time: 10 minutes

Cook Time: 40 minutes

Marinating Time: 1 hour

Total Time: 1 hour 50 minutes

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

1 Cup Peach Preserves, 1 1/2 Cups Buttermilk

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

4 Chicken Breasts

Pull the chicken out and discard the marinade.

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

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

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

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

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

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

4 Shallots

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

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

3-4 Peaches

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

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

Course: Mom’s Best 100 Easy Chicken Recipes
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July 29, 2024
Instant Pot Beef Short Ribs-Mustard Carolina BBQ Sauce – Oh Sweet Basil
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Beef short ribs that fall apart and are bathed in a tangy mustard based BBQ sauce from South Carolina! And you only need 30 minutes and an Instant Pot!

Cade grew up in South Carolina so we are always trying to find new ways to get back to his roots through delicious Southern food. These Instant pot beef short ribs smothered in mustard Carolina sauce is our latest and greatest! And our mustard sauce is the best with a couple of surprising ingredients you won’t believe!

You all have loved our world’s best Carolina pulled pork, so you’re going to go crazy for these short ribs! Pile them on top of some steakhouse smashed potatoes!

So make a side of Southern macaroni and cheese or this Southern English pea salad, and get all your favorite people around the table the for this one!

Ingredients for Mustard BBQ Beef Short Ribs

Before we jump into the recipe for these Instant Pot short ribs, you need to make the Carolina Barbecue Sauce. It is the most fabulous combination of ingredients you’re already going to have on hand. Here is what you need:
- Yellow Mustard
- Honey
- Apple Cider Vinegar
- Ketchup
- Brown Sugar
- Worcestershire Sauce
- Texas Pete’s or Franks Hot Sauce
- Butter
- Nutmeg
- Liquid Smoke
Those surprise ingredients…melted butter and nutmeg! I could almost drink this stuff it’s so good! Once the mustard sauce is made, you just need a few more ingredients…
- Beef Short Ribs
- Pineapple Juice: braising liquid
- BBQ Rub: Kosher Salt, Brown Sugar, Black Pepper, Garlic Powder, Onion Powder, Chili Powder, Smoked Paprika, Thyme, Ground Cumin and Nutmeg
The measurements and details for the all the ingredients can be found in the recipe card at the end of the post.

We love our BBQ rub because it’s the best ever, but feel free to use whatever your favorite BBQ rub is! Once the sauce and rub are ready, then we can start the ribs!

How to Make Mustard Carolina BBQ Short Ribs

Our oven braised beef short ribs has been a popular recipe on the site for years, so we are speeding things up with this recipe and cooking them in the Instant Pot. Here are the basic steps…
1. Prep the ribs
  
  Sprinkle the ribs on all sides with the BBQ rub.
  
  Turn the Instant Pot to “saute” mode and put a little oil into the pot. Sear the ribs on each side and then remove them to a plate.
  
  Pro tip: Don’t crowd the ribs when you are browning them. You are going to have to do them in a few batches, so be patient!
2. Cook the ribs
  
  Pour the pineapple juice in the Instant Pot and add the trivet to keep the ribs up out of the juice. Place the ribs on the trivet and pour some of the Carolina sauce all over them
  
  Add the lid, set the valve to seal, and turn the Instant Pot to high pressure for 30 minutes
  
  Allow for a 15 minute natural release
3. Crisp the ribs
  
  Once the short ribs are done, remove them from the Instant Pot and place them on a cookie sheet and stick them in the broiler for a couple of minutes so they get all crispy delicious.
  
  Then brush some more Carolina mustard BBQ sauce all over those babies and serve them immediately. They will be fork-tender delicious!
Can Carolina Short Ribs Be Made Ahead?

Yes! I actually think Carolina beef short ribs taste better the next day, and they reheat super well. If you have the patience of Job and can resist eating them right away, store them in an airtight container in their juices. Scrape off solidified fat, and reheat them the next day on the stove top at a low simmer.

Are Carolina Short Ribs Different Than BBQ Short Ribs?

If you’ve had our sticky BBQ beef short ribs, you will find that the only difference between those and these Carolina style short ribs is the sauce used. The BBQ short ribs use a ketchup and brown sugar based sauce while the Carolina style is uses the mustard based sauce.

How Long Will Short Ribs Keep?

Uncooked short ribs will keep in the freezer for 6 to 12 months if they are stored properly. Once they are cooked, they will keep in the fridge for 4-5 days. They can also be stored in the freezer once they are cooked for up to 3 months.

Reheat beef short ribs in the oven with a little beef broth in a baking dish or dutch oven and covered with foil. Preheat the oven to 350 degrees and warm them up until heated through.

Are Carolina Short Ribs Baked?

Carolina short ribs can be cooked in an oven using a technique called braising. Follow the instructions in our Korean oven braised short ribs recipe but use the Carolina mustard BBQ sauce in place of all the Korean ingredients.

Can Carolina Short Ribs Be Cooked In A Slow Cooker?

Yes! Follow all the same instructions and then cook the boneless short ribs in a slow cooker on low for 4-5 hours and no more than 8. I still like to crisp them in the broiler right before eating them to get those crispy delicious bits!

Can BBQ Sauce Be Frozen?

Left over BBQ sauce can be frozen for up to 3 months.

How Long Will BBQ Sauce Keep?

Homemade BBQ sauces don’t have the shelf life that store bought sauces have. This Carolina mustard sauce will last about a week in the refrigerator. And yes, it should be refrigerated!

How Do You Get BBQ Sauce Out of Clothes?

I have found that club soda does the best job at getting mustard based stains out of clothes. If that doesn’t work, then I always go for Oxy Clean…it is a miracle worker in my book!

We are all about the Instant Pot these days and making delicious dinners quickly! You can find all our Instant Pot recipes here. Don’t miss our Instant Pot Cheat Sheet that has all information you need to cook all the basics in the Instant Pot.

What Should I Eat with Carolina Mustard Beef Short Ribs?

Here are just a few ideas of what to eat with this dish:

My mouth is watering thinking about these beef short ribs covered in Carolina mustard BBQ sauce! The flavor is out of this world! The Instant Pot makes them totally doable for a weeknight meal! Take a trip to the South with this one!

More Ribs Recipes You Should Try:
Servings: 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Description

A tangy mustard based bbq sauce from South Carolina smeared all over tender, fall apart beef short ribs and you only need 30 minutes and an instant pot!

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Prepare the bbq rub and set aside.

Prepare the mustard bbq sauce and set aside.

Sprinkle the rub (see note) on all sides of the ribs.

[3 Tablespoons BBQ Rub]

Heat the instant pot to the saute mode on more. Drizzle in a little oil and brown the ribs on each side. Remove to a plate.

4 Pounds Short Ribs

Pour in the juice and add a trivet to keep the meat off of the bottom of the pan.

1/2 Cup Pineapple Juice

Set in all of the ribs and pour over 1 cup of the Carolina sauce. Add the lid and set the valve to seal. Turn the instant pot to high pressure for 30 minutes and allow a 15 minute natural release.

[Carolina Mustard BBQ Sauce]

Remove the ribs to a pan and place under the broiler for 2 minutes to re-crisp the meat.

Take the pan from the oven and brush with more sauce. Serve immediately.

You can use any bbq rub that you like, we just prefer our rub recipe because it’s the best. 😉
Short ribs will keep for 3-4 days in the refrigerator.

Serving: 1gCalories: 588kcalCarbohydrates: 4gProtein: 63gFat: 34gSaturated Fat: 14gCholesterol: 195mgSodium: 216mgPotassium: 1220mgSugar: 3gVitamin C: 3mgCalcium: 30mgIron: 7mg

Author: Sweet Basil

Course: Over 500 Family Dinner Recipes Ideas
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May 30, 2024
Quick and Easy Creamy Chicken Pesto Lasagna – Oh Sweet Basil
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Indulge in a delicious twist on traditional lasagna with this easy and flavorful Chicken Pesto Lasagna recipe. Follow along with our step-by-step instructions and impress your family and friends with this tasty dish.

We layer lasagna noodles with a homemade creamy béchamel sauce, fresh pesto sauce, chunks of juicy rotisserie chicken and cheese, glorious cheese! It can be made in about an hour and it is a recipe perfect for spring!

Back when we lived in Utah County, there was a great little Italian restaurant (Màstra for the locals, SO GOOD!) with a delicious pesto lasagna. I have thought of how wonderful the lasagna was for over two years now, and while I couldn’t remember all the details about it, I knew I could create a simple lasagna recipe that our fans would fall in love with. I just had no idea it would actually become my favorite recipe thus far in 2024.

Tips for the Best Pesto Lasagna

It is so easy to make and so delicious! I think a few things make a difference… first, go ahead and use shredded chicken breast meat from a rotisserie chicken. I buy mine at Costco and divide it up into freezer bags using our food saver. It makes meals like this easy chicken lasagna a cinch and it’s far more tender and flavorful.

Second, I prefer to make my own béchamel sauce as it’s so darn easy, but if you really want to hurry you can just use Alfredo sauce. Rao’s makes a good one. In fact, did you know you could use evaporated milk and extra salt, pepper and Parmesan if you need to stretch it out even more? Half and half, milk, and heavy creamy would work as well.

Lastly, homemade pesto is always more fresh and vibrant but again, Costco or Harmons in Utah make fantastic pesto that pulls things together in a jiffy. While it’s not shown in the photo, I love to toast pine nuts to sprinkle on top and maybe a little Aleppo pepper flakes too. Totally up to you, but in less than an hour you’ve got dinner with such a small amount of work.

Ingredients Pesto Chicken Lasagna

The ingredients list includes a few pantry friendly ingredients to make the béchamel sauce and then a few more ingredients to assemble all the delicious lasagna layers. Here is what you will need:

For the Béchamel Sauce
- Unsalted Butter: if you only have salted butter, just omit the salt from the sauce
- Flour: just regular all purpose flour works the best
- Heavy Cream: makes the sauce extra rich and creamy
- Salt: adds flavor
- Pepper: adds flavor and a tiny bit of heat
- Nutmeg: adds flavor
For the Lasagna
- Béchamel Sauce: easy to make from scratch but you can substitute a couple jars of a good Alfredo sauce if you are in a hurry
- Oven Ready Lasagna Noodles: saves tons of time but can be swapped for uncooked lasagna noodles, the noodles will need to be cooked to al dente first
- Rotisserie Chicken: makes this recipe so easy and has great flavor
- Mozzarella Cheese: has a great melt factor, buy a brick of cheese and grate your own
- Pesto: homemade or store-bought at Costco or locally in Utah Harmons
- Fresh Parmesan Cheese: adds a little more flavor and is best if grated yourself
The measurements for each of these ingredients can be found in the recipe card down below. Keep scrolling for all the details!

Steps for Making Chicken Pesto Lasagna Recipe

We will start by making that creamy béchamel sauce, and then jump in to assembling the lasagna. Here are the step-by-step instructions:

For the Béchamel Sauce
1. Melt: Start by melting the butter in a saucepan over medium heat.
2. Whisk: Once the butter is melted, whisk in the flour and let it cook for 30 seconds to cook the flour taste out. Then gently whisk in the heavy cream.
3. Season: Add the salt, black pepper and nutmeg and let the sauce simmer until thickened. Then remove from the heat.
For the Lasagna
1. Prep: Preheat the oven to 375° F and pour a little of the béchamel sauce into the bottom of a 9×13 pan spreading it around evenly.
2. Layer: Lay down a layer of noodles and top with 1/4 of the remaining béchamel sauce, then 1/3 of the chicken, then 1/4 of the mozzarella cheese, and finally 1/3 cup of pesto.
3. Repeat: Repeat these layers ending with the lasagna noodles, béchamel sauce and then mozzarella cheese.
4. Cover: Place a piece of aluminum foil sprayed with non-stick cooking spray over the baking dish being careful to not touch the cheese.
5. Bake: Stick the casserole dish in the oven and bake for 40-45 minutes and remove the foil for the last 10 minutes.
6. Garnish: Pull the lasagna out of the oven, top with a drizzle of more pesto and sprinkle with the the fresh parmesan cheese.
These instructions can also be found in the recipe card at the end of the post.

Can I Use Regular Lasagna Noodles?

Absolutely! I love the convenience of the no cook lasagna noodles, but if you have the time to cook your own pasta, boil the noodles as written on the package until al dente. They will finish cooking in the oven when the lasagna bakes.

Can I Cook My Own Chicken?

Yes! Either pan fry or grill 2-3 chicken breasts and then shred it to use in the lasagna.

Variations, Additions and Substitutions

This recipe is amazing as written, but it is totally open to your interpretation. Here are some ideas for ways to customize this chicken lasagna recipe:

Additions: mushrooms, toasted pine nuts, spinach, artichoke hearts, bacon, broccoli or roasted red peppers

Variations/Substitutions: remove the chicken to make this recipe vegetarian, swap the bechamel sauce for alfredo sauce or ricotta cheese, try different cheeses such as provolone, asiago, fontina, gouda or gruyere

Why You Will Love This Recipe

Comfort Food: Lasagna is a mega comfort food and there’s something extra comforting about the creamy bechamel sauce paired with bright basil pesto that makes me feel like I’m home.

Quick and Easy: Using rotisserie chicken and no bake lasagna pasta makes this recipe super easy and dinner is on the table in no time.

Meal Prep: This is a great recipe for making ahead of time. It can be completely assembled and then stored in the refrigerator for up to 2 days. It can also be assembled and then frozen for up to 2 months and then baked right from frozen (see more details below).

Shareable: This is the perfect meal to drop off to someone that just had surgery or a baby. It is loved by everyone and makes great leftovers. Try these other shareable dinner ideas as well:

What to Eat with Pesto Chicken Lasagna

Storage and Reheating Tips

Lasagna leftovers should be cooled completely and then stored in an airtight container in the refrigerator. It will keep for 4-5 days. They can also be stored in the freezer for up to 2-3 months.

Single servings of lasagna can be reheated in the microwave. If I am reheating a large portion of the lasagna, I prefer to use the oven. Preheat the oven to 350 degrees F, cover the pan with foil and bake for about 30 minutes or until heated through.

This also makes a great make ahead recipe. Make and assemble the whole lasagna as written and then wrap in foil followed by plastic wrap. Freeze for up to 2-3 months. It can be baked from frozen at 350 degrees F for 60 minutes.

We love all things pesto, especially when spring comes around and we can get our hands on all that fresh basil! We are using all our fresh pesto to make this creamy white chicken lasagna with pesto! My favorite recipe of 2024 so far!

More Pesto Recipes to Try
Servings: 12

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Description

Indulge in a delicious twist on traditional lasagna with this easy and flavorful Chicken Pesto Lasagna recipe. Follow along with our step-by-step instructions and impress your family and friends with this tasty dish.

Cook ModePrevent your screen from going dark

For the Béchamel Sauce

In a saucepan over medium heat, melt the butter, once melted whisk the flour for 30 seconds, then slowly whisk in the heavy cream continuing to whisk until smooth.

4 Tablespoons Unsalted Butter, 3 Tablespoons Flour, 1 1/2 Pints Heavy Cream

Season with salt, pepper, and nutmeg to taste. Allowed to simmer until thicken then removed from the heat.

1 teaspoon Salt, 1/4 teaspoon Pepper, 1/4 teaspoon Nutmeg

For the Lasagna

Heat and oven to 375° F.

Pour a little of the béchamel sauce into the bottom of a 9 x 13 pan and spread it out evenly.

1 Batch Béchamel Sauce

Lay down your first layer of lasagna noodles top with 1/4 of the remaining béchamel sauce then 1/3 of the chicken, 1/4 of the mozzarella cheese, and 1/3 cup of the pesto.

1 Package Oven Ready Lasagna Noodles, 3 Cups Rotisserie Chicken, 3 Cups Mozzarella Cheese, 1 1/2 Cups Pesto

Repeat the layers ending with lasagna noodle, béchamel and mozzarella cheese.

Spray a piece of tinfoil with nonstick spray and carefully place over the lasagna without touching the cheese.

Bake for 40 to 45 minutes removing the foil off of the top for the last 10 minutes.

Remove from the oven and top with a little pesto. Sprinkle remaining fresh Parmesan cheese. Serve immediately.

Fresh Parmesan Cheese

Serving: 1cupCalories: 670kcalCarbohydrates: 25gProtein: 15gFat: 57gSaturated Fat: 28gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 165mgSodium: 1231mgPotassium: 133mgFiber: 1gSugar: 5gVitamin A: 1801IUVitamin C: 0.4mgCalcium: 232mgIron: 0.5mg

Author: Sweet Basil

Course: 50 of our Best Easy Pasta Recipes, Over 500 Family Dinner Recipes Ideas

Cuisine: Italian
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April 14, 2024
Delicious Peanut Butter Chicken Recipe [+Video] – Oh Sweet Basil
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Looking for a new and tasty chicken recipe? Look no further! This peanut butter chicken dish is easy to make and full of flavor. Try it out tonight!

I kind of have this thing for peanut sauce (hello, Thai peanut noodles with chicken!) and it’s grown even greater in my life because of my friend Kerri! She makes the most amazing peanut chicken with this mango cucumber salsa over the top and we might totally have to convince her to share the recipe on the blog because I can’t stop making all things peanut butter sauce after eating dinner at her house.

So this chicken recipe is totally different than hers. It’s kind of a fun takeout Feik out that even your pickiest of eaters should love. Heck it’s like a peanut butter sandwich, or I guess not. I mean it is chicken, but you see what I’m saying.

Introduction: Why is This Recipe a Must Try

Peanut chicken is great for busy weeknights because you can have dinner on the table in less than 30 minutes.

The peanut sauce is to die for! The flavor is so addicting!

Peanut chicken is super family friendly. The flavors are familiar for children but elevated at the same time to satisfy adult palates.

This recipe is perfect for meal prep. You can make the chicken and then portion it out into containers with rice or noodles to eat for lunches or dinner all week.

Ingredients for Peanut Chicken

Sometimes when I see a recipe that leans in the direction of Asian cuisine, I get worried that the ingredients are going to be random and hard to find. This is not the case with this recipe! All the ingredients are easy to find, affordable, and pantry friendly so once you get them, they will last forever. Here is what you will need:

For the Chicken
- Chicken Thighs: boneless, skinless
- Soy Sauce: low sodium
- Canola Oil: or olive oil works great too
- Garlic: fresh and finely minced
- Ginger: fresh is preferred
For the Sauce
- Peanut Butter: we had the best results with natural pb
  
  PRO TIP: If you have a peanut allergy, almond butter works great in this recipe too!
- Hoisin Sauce: thick, sweet and salty and found by the soy sauce at the grocery store
- Crushed Tomatoes: we love the brand Cento but any brand works great
- Chicken Stock: helps thin out the sauce while adding flavor
- Sesame Oil: gives that signature Asian flavor to the dish
  
  PRO TIP: Don’t use sesame oil to sauté the chicken. The flavor will be too overpowering. Sesame oil is best in small quantities!
- Honey: adds natural sweetness
- White Vinegar: adds acidity and flavor
- Ground Cumin: adds flavor
- Ground Coriander: adds flavor
- Red Pepper Flakes: adds a tiny bit of heat
- Cilantro: fresh and minced for garnish
- Peanuts: chopped for garnish
The measurements for all the ingredients are listed in the recipe card at the end of the post so keep scrolling for all the details!

Step By Step Instructions
1. Prep: cut the chicken into bite-sized pieces and get them marinating in the soy sauce while you make the peanut sauce.
2. Mix: stir all the ingredients together for the sauce in a medium bowl
3. Cook: heat oil in a large skillet and then add the chicken moving it around until it is in a single layer
4. Flip: let the chicken cook for a few minutes and then flip the pieces and let them cook a few minutes more then add the garlic and ginger
5. Pour: add the peanut butter sauce and let it simmer and season to taste with salt
  
  PRO TIP: If you have the time, let the chicken simmer on the lowest heat setting for about 2 hours. The chicken will be so tender and extra flavorful!
6. Serve: add chopped peanuts and minced cilantro and serve over rice or noodles
All of the instructions in full detail can be found in the recipe card at the end of this post. You can also print or save the recipe there.

How to Make Peanut Butter Chicken Video

Health Benefits of Peanut Butter

Peanut butter has many health benefits. It helps maintain good cholesterol, blood sugar, and blood pressure which all lower the risk of heart disease. Peanut butter also contains omega-6 fatty acid and many important nutrients, including vitamin E, magnesium, iron, selenium and vitamin B6, not to mention it is a great source of plant based protein!

What Type of Peanut Butter to Use

We prefer to use natural because then you are pretty much just getting ground up peanuts. Sometimes natural peanut butter includes salt but you can buy salt free varieties. Pay attention to the food labels for ingredients in the products you buy! If you get regular peanut butter, you’re likely getting several other added ingredients like sugar and oil.

Can I Use Chicken Breasts Instead?

Yes, absolutely! I’ve found that thicken thighs have more flavor, but chicken breasts can definitely be substituted. Cut the chicken breasts into bite size pieces and follow the same instructions in the recipe card.

What to Serve with Peanut Butter Chicken

Like most main dishes in Asian cuisine, we love to serve this chicken dish over simple white rice. It tastes amazing over brown rice as well. Easy and nothing fancy!

It also goes great with rice noodles, like we use in our one pan Asian shrimp noodles! If you don’t have rice noodles, then angel hair pasta or spaghetti works great too. You could also use Udon or Yakisoba noodles or even zoodles to go low carb!

Vegetables always make a great side dish like the simple broccoli salad shown in these images! Something like sauteed snap peas or a grilled asparagus would be great! Our Asian cucumber salad would also be another excellent option!

Chicken Satay Sauce

This is not technically a chicken satay sauce. Satay sauce is made with coconut milk and fewer spices, but it is very similar to peanut butter sauce.

Can I Make This Recipe in an Instant Pot or Slow Cooker?

I would actually stick to the stove top for this recipe. The caramelization on the chicken brings all the flavors and that is best achieved on the stove. If you’re in a bind and need to use a different cooking method, try our slow cooker garlic chicken or our Instant Pot honey chicken!

Storage Tips

Store peanut butter chicken in an airtight container in the refrigerator. It will keep for 4-5 days.

This chicken also freezes really well. Let it cool completely and then place in a freezer safe container. It will keep for up to 3 months.

To reheat peanut butter chicken, you can use the microwave or the stove top. If I have the time, I prefer the stove top, especially if I’m heating up more than one serving. If it’s just me warming some up for lunch, I toss it in the microwave.

Skip the Chinese takeout and make peanut butter chicken at home! This recipe is easy and family friendly making it a fantastic weeknight meal! Everyone needs a new chicken dinner recipe in their rotation!

More Easy Asian Chicken Recipes to Try:
Servings: 8

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

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Cut the chicken thighs into bite-sized pieces and put them into a large bowl. Add the soy sauce and mix until the pieces are all coated. Set aside the oil, garlic and ginger for the chicken in a minute.

8 Chicken Thighs, 3 Tablespoons Low Sodium Soy Sauce

Set the chicken aside while you make the sauce.

In a medium-sized mixing bowl, whisk together all of the peanut butter sauce ingredients.

1/2 Cup Natural Peanut Butter, 1 1/2 Tablespoons Hoisin Sauce, 15 Ounce Can Crushed Tomatoes, 1 Cup Chicken Stock, 1/4 teaspoon Sesame Oil, 1 Tablespoon Honey, 2 teaspoons White Vinegar, 1 teaspoon Ground Cumin, Pinch Red Pepper Flakes, 1 teaspoon Ground Coriander

Heat the oil in a large, non-stick pan over medium-high heat. Pour the chicken into the pan (careful, it will splatter) and move the chicken around so that it is in a single layer.

1 Tablespoon Canola Oil

Let it cook undisturbed for 5 minutes then turn the chicken pieces over and let them cook for another 5 minutes.

Add the garlic and ginger and cook for 1 more minute.

3 Cloves Garlic, 2 teaspoons Fresh Ginger

Pour the peanut butter sauce into the pan and let it cook until it begins to thicken a little, about 3 minutes. Season to taste with salt and serve over rice with a little minced cilantro and chopped peanuts. Serve with Asian Cucumber Salad.

Cilantro, Peanuts

Serving: 1cupCalories: 421kcalCarbohydrates: 17gProtein: 23gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 111mgSodium: 566mgPotassium: 355mgFiber: 1gSugar: 9gVitamin A: 89IUVitamin C: 0.4mgCalcium: 26mgIron: 1mg

Author: Sweet Basil

Course: 50 + Best Easy Asian Recipes, Mom’s Best 100 Easy Chicken Recipes, Over 500 Family Dinner Recipes Ideas

Cuisine: Asian
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Sweet Basil

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February 19, 2024