Tag: easy dinner

Eggless Homemade Chicken Nuggets
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These Eggless Homemade Chicken Nuggets are crispy on the outside, juicy on the inside, and super kid-friendly. They’re a healthier, tastier version of those frozen chicken nuggets we all grew up with. Plus, it’s completely egg-free, which is perfect if you’re managing food allergies. You can make a big batch, freeze them, and have homemade nuggets ready anytime you need them. It’s a total win for busy days! You’ll feel great knowing exactly what’s going into your food—no weird additives, just real chicken and simple ingredients.

Oriana’s Thoughts On The Recipe

Okay, let’s be real for a second—who doesn’t love chicken nuggets? In my house, they’re basically a food group. But with all the store-bought options full of who-knows-what, I wanted to come up with a version that’s not only healthier but also something I feel good about feeding my kids. These eggless homemade chicken nuggets are the answer!

If you’ve got little ones dealing with food allergies like mine, you know how important it is to keep things simple and safe. No eggs here, but trust me—the breading stays perfectly crispy and intact. That’s a win! Plus, these nuggets are super picky-kid-approved, so I know they’ll disappear fast, no matter how fussy the eater.

I love how easy it is to make a big batch and freeze some for later. They come out crispy on the outside, juicy on the inside, and they’re SO much better than the store-bought stuff. And knowing they’re made with real chicken and no weird additives? Total mom win!

If you like this recipe, you should try my Easy Homemade Eggless Fish Sticks (Baked) soon!

3 Top Reasons to Make Your Own Chicken Nuggets

Let’s face it—grabbing a bag of chicken nuggets from the store is convenient. But have you ever thought about making your own at home? Trust me, it’s easier than you think and comes with some pretty sweet perks!

1. You Control the Ingredients
When you make your own nuggets, you know exactly what’s going in them. No weird preservatives or mystery ingredients—just real chicken, your favorite seasonings, and a crispy coating you can be proud of.

2. Healthier, Fresher, Better
Store-bought nuggets are often loaded with extra salt, fat, and artificial stuff you don’t need. By making them at home, you can use better-for-you ingredients. Whether you prefer gluten-free breadcrumbs or want to cut back on sodium, it’s completely in your hands. Plus, homemade nuggets just taste fresher!

3. Safe for Food Allergies
If you or someone in your family has a food allergy, cross-contamination can be a real concern with store-bought options. By making your own chicken nuggets, you eliminate that worry. You know your kitchen, your tools, and your ingredients are all safe and allergen-free, giving you total peace of mind.

What I Love About This Recipe

Feel-Good Family Food: Nothing feels better than knowing exactly what you’re feeding your family. These homemade chicken nuggets are made from simple, real ingredients—no preservatives or artificial additives. They’re healthier than what you’d find in the frozen food aisle, and I love that!

Allergy-Friendly: If you’re navigating food allergies, these are a lifesaver. No eggs here, but the breading is still crisp and delicious! I know how tricky it can be to avoid allergens, so this recipe makes me feel secure, knowing what’s going into each bite.

Better Than Store-Bought: These nuggets are miles better than the packaged ones. With juicy, real chicken inside and a crunchy, flavorful coating outside, it’s hard to beat. Plus, there’s no mystery meat here—just wholesome, easy-to-pronounce ingredients!

Picky-Kid-Approved: If you’ve got a kiddo who turns their nose up at everything, give these a try. They’re crispy, juicy, and oh-so-tasty. I have yet to meet a child who doesn’t ask for seconds!

Freezer Friendly: These nuggets freeze beautifully! Just pop a batch in the freezer, and you’ll have homemade chicken nuggets on hand whenever hunger strikes. They reheat like a dream, staying crispy and delicious.

Potential Cons Of The Recipe

Extra Effort: While these nuggets are awesome, they do require a bit more effort than grabbing a bag from the store. You’ll need to prep and cook the chicken, which can take a little time.

Tips To Mitigate These Cons

Time-Saving: Since making these takes a bit more effort, freezing extra batches means you only do the work once, and you’ll have ready-to-cook nuggets for future meals. You can just grab them from the freezer and bake or air-fry when you need a quick, homemade snack or meal. Remember to spritz olive oil or avocado oil spray before baking, which helps everything crisp up perfectly! I promise you that they are worth the extra effort!

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Boneless skinless chicken: The star of the show! Note: I like to use chicken breasts, but chicken thighs work well, too. You can also use 93% lean ground chicken.
- Salt, garlic powder, onion powder, paprika, and pepper: These seasonings are key for flavor. Note: You can adjust to taste, but don’t skip them—they make the nuggets so flavorful!
- Olive oil: This adds moisture to the nuggets.
- All-purpose flour & water: These two form the base of our egg-free coating. They work together to bind the breadcrumbs to the chicken.
- Breadcrumbs and Panko: A mix of both gives the perfect balance of crunch. Regular breadcrumbs coat the chicken, while panko adds extra crispiness. Note: You can also use crushed cornflakes instead of panko.
- Olive oil or avocado oil spray: A generous mist before baking gives the nuggets that crispy, golden finish! Note: You can also use melted butter if you prefer.
Process Overview: Step-by-Step Photos

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

Step 1 – Make the Chicken Mixture

Place the chicken in the food processor and pulse until the chicken is minced. Next, add the 1 teaspoon salt, 1 teaspoon garlic powder, onion powder, paprika, ¼ teaspoon pepper, and olive oil. Process until combined.

Step 2 – Form The Chicken Nuggets

Portion the chicken mixture out using a 1 tablespoon scoop, then shape it into nugget form (a rectangular-ish shape) with your hands. Place them on a baking tray or large plate lined with parchment paper. From a pound of chicken, you’ll get about 16 chicken nuggets, about 30 g each.

Tip: If the mixture is too soft to shape into nuggets, place it in the refrigerator for a few minutes to firm up. Also, lightly wet your hands when forming the nuggets to make the process easier.

Step 3 – Prepare The Breading Station

In a shallow bowl, combine the flour and water. In a second shallow bowl, mix breadcrumbs, panko, 1 teaspoon salt, 1 teaspoon garlic powder, and ¼ teaspoon black pepper.

Step 4 – Dip And Coat

Dip the chicken nuggets in the flour mixture, shake off excess, and then into the breadcrumb mixture, making sure to coat each piece evenly and thoroughly on all sides. Press with your hand, shake off excess, and place on a large dish or cutting board. Let the chicken nuggets rest for 10 minutes.

Tip: Once they are breaded, you can freeze them flat for 1 hour, then transfer them to Ziploc bags and store them for up to 3 months. When ready to bake them, bake frozen nuggets as directed next.

Step 5 – Bake

Transfer the nuggets to a lined baking sheet. Spray both sides of the chicken generously with oil. Bake for 10 minutes, then flip the nuggets and cook for another 8 – 10 minutes, or until the internal temperature of the chicken reaches 165º F.
Recipe Tips

Make sure to form your chicken nuggets into evenly sized pieces so they cook at the same rate.

Don’t rush the breading process! Press those breadcrumbs into the chicken for a coating that stays in place.

A generous spray of oil before baking will give your nuggets that crispy finish without the need for deep frying.
Food Allergy Swaps

Gluten-Free: If you’re gluten-free, swap the all-purpose flour for a gluten-free flour blend, and use gluten-free breadcrumbs and panko. If you want to avoid dairy, just make sure your breadcrumbs don’t contain any sneaky dairy ingredients.

Variations & Additions
- Spicy: Want to kick it up a notch? Try adding a little cayenne or chili powder for a spicy twist.
- Cheesy: You could also mix in some Parmesan cheese with the breadcrumbs for extra flavor.
- Dipping Sauce: For a different dipping experience, these nuggets are great with honey mustard, BBQ sauce, eggless ranch, or even a tangy yogurt dip!
Serving Suggestions

These nuggets pair perfectly with a side of sweet potato fries, a fresh salad or fruit, or even some homemade mac and cheese. For a fun twist, you could serve them in wraps or on slider buns with a little mayo and lettuce!

Storing and Freezing Instructions

Store Leftovers: Allow your nuggets to cool completely. Place your cooled nuggets in an airtight container and store them in the fridge. They’ll stay fresh for up to 3-4 days. When you’re ready to eat, reheat refrigerated nuggets in the oven at 350° F (180° C) for about 10-15 minutes to keep them crispy.

Freeze Cooked Chicken Nuggets: To freeze, let the cooked nuggets cool completely, then transfer them to an airtight container or zip-top bag. They’ll keep in the freezer for up to three months. When you’re ready to enjoy them, reheat them in the oven or air fryer until crispy and heated through.

Freeze Uncooked Chicken Nuggets: Once they are breaded, you can freeze them flat for 1 hour, then transfer them to Ziploc bags and store them for up to 3 months. When ready to bake them, bake frozen nuggets in the oven at 350° F (180° C) for 20-22 minutes.

Frequently Asked Questions

Can I make these gluten-free?

Absolutely! Just swap the flour, breadcrumbs, and panko for gluten-free alternatives. Read more details above.

How do I get the breadcrumbs to stick without eggs?

The flour and water mixture acts like glue, helping the breadcrumbs adhere to the chicken. Pressing the breadcrumbs into the chicken also ensures a solid coating.

Can I fry these instead of baking?

Yes! You can fry them in a bit of oil on the stovetop for a crispier, more traditional nugget experience.

How do I reheat frozen nuggets?

Simply bake them at 350° F (180° C) for 15 – 18 minutes or pop them in the air fryer for 10 -12 minutes until heated through and crispy.

More Kid-Friendly Recipes You’ll Love!

Recipe Card 📖
Eggless Homemade Chicken Nuggets

Oriana Romero

These Eggless Homemade Chicken Nuggets are crispy on the outside, juicy on the inside, and super kid-friendly. They’re a healthier, tastier version of those frozen chicken nuggets we all grew up with. Plus, it’s completely egg-free, which is perfect if you’re managing food allergies. You can make a big batch, freeze them, and have homemade nuggets ready anytime you need them. It’s a total win for busy days! You’ll feel great knowing exactly what’s going into your food—no weird additives, just real chicken and simple ingredients.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 16 nuggets

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions

Preheat oven to 400º F (200º C). Line a baking sheet with parchment paper.

Place the chicken in the food processor and pulse until the chicken is minced. Next, add the 1 teaspoon salt, 1 teaspoon garlic powder, onion powder, paprika, ¼ teaspoon pepper, and olive oil. Process until combined.

Portion the chicken mixture out using a 1 tablespoon scoop, then shape the chicken mixture into nugget form (a rectangular-ish shape) with your hands. Place them on a baking tray or large plate lined with parchment paper. You’ll get about 16 chicken nuggets from a pound of chicken, about 30 g each.Tip: If the mixture is too soft to shape into nuggets, place it in the refrigerator for a few minutes to firm up. Also, lightly wet your hands when forming the nuggets to make the process easier.

In a shallow bowl, combine the flour and water.

In a second shallow bowl, mix breadcrubms, panko, 1 teaspoon salt, 1 teaspoon garlic powder, and ¼ teaspoon black pepper.

Dip the chicken nuggets in the flour mixture, shake off excess, and then into the breadcrumb mixture, making sure to coat each piece evenly and thoroughly on all sides. Press with your hand, shake off excess, and place on a large dish or cutting board. Let the chicken nuggets rest for 10 minutes. Spray both sides of the chicken generously with oil.Tip: Once they are breaded, you can freeze them flat for 1 hour, then transfer them to Ziploc bags and store them for up to 3 months. When ready to bake them, bake frozen nuggets as directed next.

Transfer nuggets to a lined baking sheet. Spray both sides of the chicken generously with oil or melted butter.

Bake for 10 minutes and then flip the nuggest and cook for another 8 – 10 minutes or until the internal temperature of the chicken reaches 165º F (74° C).

Chicken: You can use skinless, boneless chicken breasts or thighs. You can also use already-ground chicken (93% lean). In that case, omit the food processor step. Just mix the ground chicken with the seasonings. Store Leftovers: Allow your nuggets to cool completely. Place your cooled nuggets in an airtight container and store them in the fridge. They’ll stay fresh for up to 3-4 days. When you’re ready to eat, reheat refrigerated nuggets in the oven at 350° F (180° C) for about 10-15 minutes to keep them crispy. Freeze Cooked Chicken Nuggets: To freeze, let the cooked nuggets cool completely, then transfer them to an airtight container or zip-top bag. They’ll keep in the freezer for up to three months. When you’re ready to enjoy them, reheat them in the oven or air fryer until crispy and heated through. Freeze Uncooked Chicken Nuggets: Once they are breaded, you can freeze them flat for 1 hour, then transfer them to Ziploc bags and store them for up to 3 months. When ready to bake them, bake frozen nuggets in the oven at 350° F (180° C) for 20-22 minutes. Food Allergy Swaps: Gluten-Free: If you’re gluten-free, swap the all-purpose flour for a gluten-free flour blend, and use gluten-free breadcrumbs and panko. If you want to avoid dairy, just make sure your breadcrumbs don’t contain any sneaky dairy ingredients. Recipe Tips:

Make sure to form your chicken nuggets into evenly sized pieces so they cook at the same rate.

Don’t rush the breading process! Press those breadcrumbs into the chicken for a coating that stays in place.

A generous spray of oil before baking will give your nuggets that crispy finish without the need for deep frying.

Variations & Additions:

Spicy: Want to kick it up a notch? Try adding a little cayenne or chili powder for a spicy twist.

Cheesy: You could also mix in some Parmesan cheese with the breadcrumbs for extra flavor.

Dipping Sauce: If you want a different dipping experience, these nuggets are great with honey mustard, BBQ sauce, eggless ranch, or even a tangy yogurt dip!

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 74kcalCarbohydrates: 7gProtein: 7gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 18mgSodium: 368mgPotassium: 127mgFiber: 0.4gSugar: 0.4gVitamin A: 24IUVitamin C: 0.4mgCalcium: 13mgIron: 1mg

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

Course Main Course

Cuisine American

Calories 74

Keyword chicken egg-free nuggets recipe
[ad_2] Oriana Romero
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September 12, 2024
Easy Homemade Eggless Fish Sticks (Baked)
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These Easy Homemade Fish Sticks are crispy on the outside, flaky on the inside, and just downright delicious! They’re super easy to whip up and completely egg-free, which is great if you have allergies to consider. Plus, they’re baked instead of fried, so you can enjoy that satisfying crunch without the extra grease. The best part? These fish sticks are freezer-friendly, so you can make a batch and have them ready to go whenever you need a quick, kid-approved meal.

Oriana’s Thoughts On The Recipe

These Easy Homemade Eggless Fish Sticks are crispy on the outside, flaky on the inside, and just downright delicious. What I love most is how easy they are to make. Seriously, you can have these on the table in under 30 minutes, and they taste so much better than those store-bought versions. Plus, they’re baked, not fried, so you can feel good about serving them to your kids, toddlers, and even adults.

These egg-free fish sticks are freezer-friendly! I like to make a big batch and keep them on hand for those busy weeknights. Just pop them in the oven, and dinner is served! I’m telling you, once you try these, you’ll never go back to the frozen aisle again.

Trust me, once you try these, you’ll never want to go back to store-bought fish sticks again!

What I Love About This Recipe

So easy to make!: This recipe is a breeze from start to finish. With just a few basic ingredients and minimal prep time, you’ll have dinner ready in no time.

Egg-free: Whether you have an egg allergy in the family or you’re just looking to cut back, this recipe is completely egg-free.

Healthy and tastes much better than store-bought!: These fish sticks are baked, not fried, making them a healthier option without sacrificing any of that delicious crunch. Plus, since you’re making them from scratch, you know exactly what’s going into them—no mystery ingredients here!

Crispy on the outside and flaky on the inside: The combination of breadcrumbs and panko creates a perfect crispy coating, while the fish stays moist and flaky on the inside.

Wonderful dinner for kids, toddlers, and adults alike: These fish sticks are a hit with everyone at the table. They’re easy for little hands to hold and dip, and the mild flavor appeals to even the pickiest eaters.

Freezer-friendly: One of the best things about this recipe is that it’s freezer-friendly. Make a big batch, freeze them, and then bake as needed. They’re perfect for those nights when you need something quick and tasty.
Potential Cons Of The Recipe

Not as quick as store-bought options: Prepping the fish sticks does take a bit of time, especially when compared to just popping store-bought ones in the oven.

Breadcrumb coating can be messy: Dipping the fish into the flour mixture and then into the breadcrumbs can be a bit messy, especially if you’re in a hurry.

Requires fresh fish fillets: Using fresh fish fillets means you’ll need to plan ahead a little, especially if you don’t have any on hand.

Tips To Mitigate These Cons

Pre-bread the fish sticks: If time is an issue, you can bread the fish sticks ahead of time and store them in the fridge until you’re ready to bake. This cuts down on prep time when you’re ready to cook.

Use a breading station: Set up a breading station with plates for the flour mixture and breadcrumbs. It’ll help keep the mess contained and make the process smoother.

Keep fish fillets in the freezer: If fresh fish fillets aren’t always available, keep some frozen fillets on hand. Just thaw them in the fridge before you start the recipe.
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).
- Fish Fillet: The star of the show! Choose a white fish like cod, haddock, or tilapia. These are mild in flavor and have a nice flaky texture when baked.
- Salt and Pepper: Simple seasoning to enhance the flavor of the fish.
- All-Purpose Flour: The flour helps the water stick to the fish and creates a base for the breadcrumbs to adhere to.
- Water: Combined with flour, water acts as a binder in place of eggs. It’s a great alternative for those with egg allergies.
- Breadcrumbs: Regular breadcrumbs give the fish sticks a solid base coating. They add to the crispiness of the final product.
- Panko: Panko breadcrumbs are larger and lighter than regular breadcrumbs, which makes the fish sticks extra crispy. Don’t skip this ingredient!
- Old Bay Seasoning: This seasoning mix adds a bit of spice and complexity to the fish sticks. It’s a blend of herbs and spices that pairs perfectly with seafood. Note: If you don’t like it or it is not available, just skip it.
- Dried Parsley: Adds a pop of color and a hint of herb flavor to the breadcrumb coating. Note: You can substitute with fresh parsley if you prefer.
- Paprika: Paprika adds a subtle smoky flavor and beautiful color to the fish sticks. It’s a mild spice that complements the other seasonings well.
- Garlic Powder:
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 – Cut And Season The Fish

Pat the fish fillet dry with a paper towel. Season with salt and pepper on both sides. Cut the fish fillet into sticks (1 to 1 1/2-inch thick and about 3-inch long).

Step 2 – Prepare The Breading

In a shallow bowl, combine the flour and water. In a second shallow bowl, mix breadcrumbs, panko, old bay seasoning, dried parsley, and paprika.

Step 3 – Dip And Coat

Dip the fish sticks in the flour mixture, shake off excess, and then into the breadcrumb mixture, making sure to coat each piece evenly and thoroughly. Press with your hand, shake off excess, and place on a large dish or cutting board.

Step 4 – Bake

Place a rack on a baking tray (not critical, but it bakes more evenly). Spray both sides of the fish sticks generously with oil. Bake the fish sticks at 450°F for 12 minutes. If they still need more color, place them under the broiler very briefly (watch carefully) until they gain a nice golden brown color.

Step 5 – Enjoy!

Drizzle with fresh lemon juice and garnish with fresh chopped parsley, if desired. Serve.
Recipe Tips

Cut the fish evenly: Ensure that your fish fillets are cut into even-sized sticks to ensure they cook evenly.

Don’t overcrowd the tray: Leave some space between each fish stick on the baking sheet. Overcrowding can cause them to steam rather than bake, resulting in a less crispy coating.
Food Allergy Swaps
- Gluten-Free: Use gluten-free all-purpose flour and gluten-free breadcrumbs in place of regular ones.
- Dairy-Free: This recipe is naturally dairy-free, so no substitutions are needed.
Variations & Additions
- Spicy Fish Sticks: Add a pinch of cayenne pepper or some chili flakes to the breadcrumb mixture for a spicy kick.
- Herb-Crusted Fish Sticks: Mix in some dried oregano, basil, or thyme for an herbaceous twist.
- Cheesy Fish Sticks: Mix a couple of tablespoons of grated Parmesan cheese into the breadcrumb mixture for a cheesy coating.
Serving Suggestions

These fish sticks are perfect with a side of homemade tartar sauce or a squeeze of fresh lemon juice. Pair them with a crisp green salad, some oven-baked fries, or even a simple veggie medley for a complete meal.

Storing and Freezing Instructions

Storing: Leftover fish sticks can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 8 minutes, or until heated through and crispy.

Freezing: To freeze, place the uncooked, breaded fish sticks on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 3 months. When ready to bake, place the frozen fish sticks on a baking sheet and bake at 400°F (200°C) for 15-18 minutes, or until crispy and cooked through.

Frequently Asked Questions

Can I use frozen fish fillets?

Yes, but be sure to thaw the fish fillets completely and pat them dry with paper towels before breading to prevent excess moisture.

How do I make the fish sticks even crispier?

For extra crispiness, you can spray the breaded fish sticks with olive oil spray or melted before baking.

Can I use a different type of fish?

Absolutely! While white fish works best, you can experiment with salmon or other firm fish varieties for a different flavor.

What’s the best way to reheat these fish sticks?

Reheat them in the oven or an air fryer to maintain their crispiness. Avoid using the microwave, as it can make the coating soggy.

How many fish sticks do I get from 1 lb of fish?

1 lb of fish fillets makes about 16 fish sticks.

More Kid-Friendly Egg-Free Recipes You’ll Love!

Recipe Card 📖
Easy Homemade Eggless Fish Sticks

Oriana Romero

These Easy Homemade Fish Sticks are crispy on the outside, flaky on the inside, and just downright delicious! They’re super easy to whip up and completely egg-free, which is great if you have allergies to consider. Plus, they’re baked instead of fried, so you can enjoy that satisfying crunch without the extra grease. The best part? These fish sticks are freezer-friendly, so you can make a batch and have them ready to go whenever you need a quick, kid-approved meal.

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 16 Fish Sticks

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions

Preheat oven to 400° F (200º C). Place a rack on a baking tray (not critical but bakes more evenly).

Pat fish fillet dry with a papper towel. Season with salt and peper on both sides. Cut the fish fillet into sticks (1 to 1 1/2-inch thick and about 3-inch long).

In a shallow bowl, combine the flour and water.

In a second shallow bowl, mix breadcrubms, panko, old bay seasoning, dried parsley, paprika, and garlic powder.

Dip the fish sticks in the flour mixture, shake off excess, and then into the breadcrumb mixture, making sure to coat each piece evenly and thoroughly. Press with your hand, shake off excess, and place on a large dish.

Place the fish sticks on prepared baking tray. Generously spray both sides of the fish sticks with olive oil.

Bake the fish sticks for 12 minutes. If the fish sticks need more color still, place them under the broiler very briefly (watch carefully) until fish sticks gain a nice golden brown color.

Drizzle with fresh lemon juice and garnish with fresh choppen parsley, if desired. Serve with your favorite sauces; ours is Eggless Tartar Sauce.

Yield: 1 lb of fish fillets makes about 16 fish sticks. Storing: Leftover fish sticks can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (180°C) for about 8 minutes, or until heated through and crispy. Freezing: To freeze, place the uncooked, breaded fish sticks on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 3 months. When ready to bake, place the frozen fish sticks on a baking sheet and bake at 400°F (200°C) for 15-18 minutes, or until crispy and cooked through. Food Allergy Swaps:

Gluten-Free: Use gluten-free all-purpose flour and gluten-free breadcrumbs in place of regular ones.

Dairy-Free: This recipe is naturally dairy-free, so no substitutions are needed.

Recipe Tips:

Cut the fish evenly: Ensure that your fish fillets are cut into even-sized sticks to ensure they cook evenly.

Don’t overcrowd the tray: Leave some space between each fish stick on the baking sheet. Overcrowding can cause them to steam rather than bake, resulting in a less crispy coating.

Variations & Additions:

Spicy Fish Sticks: Add a pinch of cayenne pepper or some chili flakes to the breadcrumb mixture for a spicy kick.

Herb-Crusted Fish Sticks: Mix in some dried oregano, basil, or thyme for an herbaceous twist.

Cheesy Fish Sticks: Mix a couple of tablespoons of grated Parmesan cheese into the breadcrumb mixture for a cheesy coating.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 71kcalCarbohydrates: 9gProtein: 7gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gCholesterol: 12mgSodium: 75mgPotassium: 144mgFiber: 1gSugar: 1gVitamin A: 44IUVitamin C: 0.3mgCalcium: 21mgIron: 1mg

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

Course Main Course

Cuisine American

Calories 71

Keyword dinner egg-free fish recipe
[ad_2] Oriana Romero
Source link
September 10, 2024
Easy Chicken Cacciatore (Quick & Flavorful)

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What I Love About This Recipe

Pantry Staples, Nothing Fancy: One of my favorite things about this recipe is that it’s made with simple ingredients I usually already have at home. Things like olive oil, canned tomatoes, and dried oregano are staples in my pantry. No need to run out for anything complicated—just grab what’s in your kitchen, and you’re set!

Bold, Hearty Flavors: The flavors in this dish are so well-rounded. Between the savory mushrooms, briny olives, and sweet carrots, each bite brings a balance of comfort and richness. The balsamic vinegar adds that perfect pop of tanginess, making every bite just a little special.

Dinner in 30 Minutes: This Chicken Cacciatore comes together fast! In just half an hour, you have a meal that looks and tastes like you spent way more time on it. It’s one of those meals that doesn’t compromise on flavor, even when you’re short on time.

Cozy Any Time of the Year: Whether it’s a chilly fall evening or a summer night, this recipe hits the spot. It’s warming and comforting, but it’s not too heavy, making it perfect for any season.

Stovetop or Crockpot—You Choose!: I love options! If you’re in a hurry, stovetop is the way to go. But if you want to set it and forget it, this recipe works beautifully in a crockpot, too. Both methods give you tender, juicy chicken every time.

Versatile Pairings: Another perk of this recipe is how easy it is to pair. Serve it over pasta, creamy mashed potatoes, buttery polenta, or even rice. You really can’t go wrong with how you decide to plate it!

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Oriana Romero

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September 9, 2024
Easy Mustard Glazed Chicken
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This Mustard-Glazed Chicken is tender, juicy chicken coated in a sweet and tangy mustard glaze that even the pickiest eaters will love! It’s incredibly easy to prepare with just six simple ingredients and comes together in one skillet. Plus, it’s a versatile dish that pairs well with almost anything, making it a surefire hit that you’ll want to make again and again!

Oriana’s Thoughts On The Recipe

This Mustard Glazed Chicken is one of those dishes that checks all the boxes—easy, delicious, and kid-approved. Even my pickiest eater can’t resist it! You know how it is, right? Finding something the whole family will eat without complaints feels like winning the lottery, and this recipe is definitely a winner.

What I love most about this recipe is how tender and juicy the chicken turns out, with that perfect balance of sweet and tangy from the mustard glaze. The flavors are so well-rounded that it’s hard to believe you only need six ingredients! Plus, everything comes together in just one skillet, which means less time spent on cleanup and more time enjoying dinner with the family.

I always appreciate recipes that are simple enough for a busy weeknight but still taste like you put in a lot of effort. This is one of those recipes. With just a few pantry staples, you can whip up a meal that feels special yet requires minimal fuss. Trust me, once you try it, you’ll add this to your regular rotation in no time!

What I Love About This Recipe

Made with 6 Ingredients in ONE Skillet!: Who doesn’t love a one-skillet meal? With just six ingredients, this recipe is as easy as it gets. You don’t need to fuss over multiple pans or a long list of ingredients. Everything comes together in one skillet, making both cooking and cleanup a breeze.

Tender, Juicy, and Bursting with Flavor!: The secret to this dish is the perfect balance of flavors in the glaze, which seeps into the chicken as it cooks, making every bite tender and juicy. It’s amazing how such simple ingredients can produce such a flavorful dish.

A Hit with the Whole Family, Even the Picky Eaters! Finding a recipe that everyone loves is no easy feat, especially when you have picky eaters at the table. But this Mustard-Glazed Chicken gets rave reviews from the entire family every single time. The subtle sweetness of honey combined with the tangy mustard creates a flavor profile that appeals to both kids and adults alike.
Potential Cons Of The Recipe

While this recipe is pretty perfect, there are a couple of things to keep in mind.

Sweet-Savory Flavor: The glaze can be a bit on the sweeter side, which might not be everyone’s cup of tea. If you’re not a fan of sweet-savory combinations, this might be something to consider.

Chicken Texture: Depending on the cut of chicken you use, you might need to adjust the cooking time to ensure the chicken stays juicy and doesn’t dry out.

Tips To Mitigate These Cons

Adjust Sweetness: To balance out the sweetness of the glaze, you can reduce the amount of honey slightly or add an extra splash of apple cider vinegar for more tang.

Control the Chicken Doneness: If you’re concerned about overcooking the chicken, use a meat thermometer to check for doneness (165° F is the safe temperature for chicken). Also, if chicken breasts are too dry for your taste, consider using thighs instead of breasts, as they tend to be more forgiving and stay juicier.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Oil: You can use olive oil, avocado oil, or any other cooking oil you prefer.
- Boneless, Skinless Chicken Breasts or Thighs: Both work well; I used breasts because that is what my family prefers, but if you prefer a juicier cut, go for thighs. They’re a bit more forgiving and stay tender even if cooked slightly longer.
- Salt and Black Pepper: To lightly season the chicken!
- Scallions: These add a mild onion flavor that complements the glaze perfectly. Note: You can substitute with regular onions or shallots if needed.
- Honey: This adds sweetness to balance out the tangy mustard and vinegar.
- Whole-Grain Mustard: It’s the star of the glaze, adding texture and a deep, tangy flavor. Dijon mustard can also work in a pinch, but whole-grain is recommended for that extra bite.
- Soy Sauce: This adds a savory umami element to the glaze, rounding out the sweetness and tanginess. Note: You can substitute with tamari or coconut aminos for a gluten-free option.
- Apple Cider Vinegar: It adds acidity to the glaze, helping to cut through the sweetness and balance the flavors. Note: White wine vinegar, rice vinegar or even lemon juice can be used as substitutes.
Process Overview: Step-by-Step Photos

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

Step 1 – Brown The Chicken

Heat a large skillet over medium-high heat and add 1 tablespoon oil. Add the chicken and lightly season the chicken with salt and pepper. Brown chicken for about 2 minutes on each side and brown on each side. Set chicken aside on a plate. NOTE: The cooking time can vary depending on the thickness of your chicken.

Step 2 – Mix The Sauce Ingredients

Add the white part of the scallions, honey, mustard, soy sauce, and vinegar to the same skillet and mix to combine. Bring to a boil over medium heat for 2 – 3 minutes until sauce thickens a bit.

Step 3 – Add Chicken And Reduce The Sauce

Add chicken back to the skillet and coat each side with the sauce. Reduce heat to medium-low, and cook gently for 6 – 8 minutes or until the chicken is no longer pink and the inside temperature reaches 165º F. The sauce should look caramelized. NOTE: The cooking time can vary depending on the thickness of your chicken.

Step 5 – Garnish And Serve

Turn off the heat. Stir in scallion greens. Serve hot with the sauce
Recipe Tips

Chicken: On this occasion, I used chicken breasts, but you can substitute them for chicken thighs or drumsticks. Keep in mind that bone-in chicken takes about twice as long to cook.

Preheat Your Skillet: Make sure your skillet is nice and hot before adding the chicken. This will give the chicken a beautiful sear and lock in those juices.

Rest the Chicken: Let the chicken rest for a few minutes before serving. This allows the juices to redistribute, making the chicken even juicier.
Food Allergy Swaps
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
- Honey-Free: Substitute honey with maple syrup or agave nectar.
- Mustard Allergy: If you have a mustard allergy, this recipe might not be for you. Check out my other chicken recipes!
Variations & Additions
- Add Vegetables: Toss in some vegetables like bell peppers, snap peas, or asparagus to make this a one-pan meal.
- Spice It Up: Add a pinch of red pepper flakes to the glaze for a bit of heat.
- Herb It Up: Fresh herbs like thyme or rosemary can be added for an extra layer of flavor.
Serving Suggestions

This mustard-glazed chicken pairs beautifully with a side of roasted potatoes, steamed green beans, or a simple mixed greens salad. For a heartier meal, serve it over a bed of fluffy rice or quinoa to soak up that delicious glaze.

Storing and Freezing Instructions
- Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave to avoid drying out the chicken.
- Freezing: You can freeze the cooked chicken in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Frequently Asked Questions

Can I use bone-in chicken?

Yes, you can use bone-in chicken, but keep in mind that the cooking time will be longer. Make sure to adjust accordingly and check for doneness.

What other proteins can I use?

This glaze works well with pork chops, shrimp, or chicken meatballs! Just adjust the cooking time based on the protein you choose.

Can I use another type of mustard?

Dijon mustard can also work in a pinch, but whole-grain is recommended for that extra bite.

More Easy Chicken Recipes You’ll Love!

Recipe Card 📖
Easy Mustard Glazed Chicken

Oriana Romero

This Mustard-Glazed Chicken is tender, juicy chicken coated in a sweet and tangy mustard glaze that even the pickiest eaters will love! It’s incredibly easy to prepare with just six simple ingredients and comes together in one skillet. Plus, it’s a versatile dish that pairs well with almost anything, making it a surefire hit that you’ll want to make again and again!

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4

Instructions

Heat a large skillet over medium-high heat and add 1 tablespoon oil. Add the chicken and lightly season the chicken with salt and pepper. Brown chicken for about 2 minutes on each side and brown on each side. Set chicken aside on a plate. NOTE: The cooking time can vary depending on the thickness of your chicken.

Add white part of the scallions, honey, mustard, soy sauce, vinegar to the same skillet and mix to combine. Bring to a boil over medium heat for 2 – 3 minutes until sauce thickens a bit.

Add chicken back to the skillet and coat each side with the sauce. Reduce heat to medium-low, and cook gently for 6 – 8 minutes or until the chicken is no longer pink and the inside temperature reaches 165º F. The sauce should look caramelized. Turn off the heat. Stir in scallion greens. Serve hot with the sauceNOTE: The cooking time can vary depending on the thickness of your chicken.

Chicken: On this occasion, I used chicken breasts, but you can substitute them for chicken thighs or drumsticks. Keep in mind that bone-in chicken takes about twice as long to cook.
Store: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Freeze: After cooking, allow the chicken to cool, then place it in a freezer container. Freeze for up to 3 months. When ready to serve, thaw in the refrigerator, preferably overnight. Reheat covered in the oven at 350º F until warmed through or covered over low heat over the stove. Food Allergy Swaps:

Gluten-Free: Use tamari or coconut aminos instead of soy sauce.

Honey-Free: Substitute honey with maple syrup or agave nectar.

Mustard Allergy: If you have a mustard allergy, this recipe might not be for you. Check out my other chicken recipes!

Recipe Tips:

Chicken: On this occasion, I used chicken breasts, but you can substitute them for chicken thighs or drumsticks. Keep in mind that bone-in chicken takes about twice as long to cook.

Preheat Your Skillet: Make sure your skillet is nice and hot before adding the chicken. This will give the chicken a beautiful sear and lock in those juices.

Rest the Chicken: Let the chicken rest for a few minutes before serving. This allows the juices to redistribute, making the chicken even juicier.

Variations & Additions:

Add Vegetables: Toss in some vegetables like bell peppers, snap peas, or asparagus to make this a one-pan meal.

Spice It Up: Add a pinch of red pepper flakes to the glaze for a bit of heat.

Herb It Up: Fresh herbs like thyme or rosemary can be added for an extra layer of flavor.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 233kcalCarbohydrates: 25gProtein: 26gFat: 4gSaturated Fat: 1gCholesterol: 72mgFiber: 1gSugar: 24g

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

Course Main Course

Cuisine American

Calories 233

Keyword chicken dinner easy honey mustard
[ad_2] Oriana Romero
Source link
September 2, 2024
Eggless Baked Chicken Meatballs (Easy and Juicy)
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These Eggless Baked Chicken Meatballs are not only super simple to whip up, but they’re also packed with flavor, tender, and juicy. Plus, they’re versatile enough to pair with any of your favorite sauces or sides, making them a hit with the whole family. Whether you’re looking for a quick weeknight dinner, something to meal prep for the week, or a dish that freezes beautifully for later, these meatballs have got you covered.

Oriana’s Thoughts On The Recipe

When it comes to dinnertime, nothing makes my family happier than a plate full of delicious meatballs, and these eggless baked chicken meatballs have quickly become our absolute favorite. They’re tender, juicy, and bursting with flavor. Whether I’m serving them plain, tossing them in our favorite sauce, or pairing them with pasta, these meatballs never fail to impress. They’re the kind of comfort food that brings everyone to the table with a smile!

What I love most about this recipe is how incredibly easy it is to make. With just a handful of simple ingredients that I always have on hand, I can whip up these meatballs in no time. The best part? They’re healthier than your average meatball but just as satisfying. Ground chicken combined with Parmesan cheese, panko, and a few seasonings creates the perfect bite—every time.

These chicken meatballs are also a lifesaver when it comes to meal prep. I often make a big batch, freeze them, and then pull them out whenever I need a quick and hearty dinner. They freeze beautifully and reheat like a dream, making them perfect for those busy weeknights when you need something delicious on the table fast. Trust me, once you try these, they’ll become a staple in your meal rotation too!

What I Love About This Recipe

Simple and Easy: With just a few simple ingredients—most of which you probably already have in your pantry—you can have these meatballs ready in no time. There’s nothing fussy about this recipe, making it ideal for busy weeknights or when you’re just too tired for complicated cooking.

A Family Favorite: In my house, anything involving meatballs is an instant hit, but these chicken meatballs truly take the cake. My family can’t get enough of them, and I love that they’re a healthier option that doesn’t skimp on flavor.

Bursting with Flavor: These meatballs are so flavorful that you can enjoy them on their own, but they’re also perfect with your favorite sauces. Whether you like a classic marinara, a creamy Alfredo, or something with a little kick, these meatballs hold up beautifully and complement any sauce you throw at them.

Perfectly Tender and Juicy: One of the biggest challenges with chicken meatballs is keeping them from drying out. But with this recipe, you don’t have to worry about that. Thanks to the addition of yogurt and olive oil, these meatballs stay tender, juicy, and perfectly seasoned every time.

Meal Prep Perfection: These meatballs are a meal prepper’s dream! Make a big batch on the weekend, and you’ll have a quick and easy dinner option ready to go for the rest of the week. They also freeze beautifully, so you can always have a homemade meal at your fingertips.

Freezer-Friendly: These meatballs are freezer-friendly, which means you can always have a delicious, homemade option on hand. Just make a big batch, freeze them, and reheat them as needed. They taste just as good as fresh, making them perfect for busy days.
Potential Cons Of The Recipe

Drying Out: Chicken meatballs can sometimes turn out dry if not cooked properly. It’s a common issue because chicken is leaner than other meats.

Blandness: If not seasoned well, chicken meatballs can taste bland, especially since chicken is milder in flavor compared to beef or pork.

Tips To Mitigate These Cons

Avoid Drying Out: To keep the meatballs juicy, don’t overcook them. Keep an eye on the timer, and check for doneness early. Adding yogurt and olive oil to the mix also helps retain moisture.

Enhance the Flavor: Be generous with the seasonings. I like to add a bit of extra Parmesan and oregano for a more robust flavor. A pinch of crushed red pepper flakes can add a nice kick if you’re in the mood for something spicier.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Ground Chicken: The base of the meatballs. It’s leaner than beef, making it a healthier option. Notes: You can also use ground turkey if you prefer.
- Panko or Breadcrumbs: These add texture and help to bind the meatballs together. Panko is lighter and gives a slightly crunchier exterior. Notes: You can also use gluten-free breadcrumbs or almond meal.
- Parmesan Cheese: Adds a rich, savory flavor and helps with binding the meatballs.
- Olive Oil: Adds moisture and a subtle flavor. It also helps the meatballs brown nicely in the oven.
- Kosher or Sea Salt & Black Pepper: Essential seasonings that enhance all the other flavors.
- Garlic and Onion Powder: Adds a subtle sweetness and depth without the hassle of chopping fresh onions.
- Dried Oregano: Brings an earthy, slightly peppery flavor that complements the chicken beautifully.
- Plain Yogurt: Keeps the meatballs moist and tender. It also adds a slight tang that balances the richness of the Parmesan. Notes: You can also use dairy-free yogurt.
- Parsley: Adds a fresh, herby note. You can use either fresh or dried, though fresh will give a brighter flavor.
Process Overview: Step-by-Step Photos

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

Step 1 – Prepare The Meat Mixture

In a large bowl, combine the ground chicken, breadcrumbs, parmesan cheese, salt, pepper, onion, garlic, oregano, yogurt, and parsley. Mix until well combined. Use your hands to mix the ground meat thoroughly. Try not to overwork the meat; pinch the meat between your fingers rather than knead it.

Step 2 – Form The Meatballs

Scoop about two tablespoons of the mixture into your palms (you can wear kitchen gloves, if you wish) and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with the rest of the mixture, spacing the meatballs out onto the baking sheet, about 2-inches apart. Brush or spray the meatballs with olive oil to ensure the meatballs become nicely golden on the outside and juicy on the inside.

TIP: Use a cookie scoop to make the meatballs equal in size. This will ensure they all cook the same.

Step 3 – Bake

Bake the meatballs for 18 to 25 minutes or until cooked through.

TIP: Give them a check after about 15 minutes in the oven. When they’re ready, they should reach an internal temperature of 165° F (74° C). I recommend using an instant-read thermometer; if you cook them for too long, they’ll end up dry and tough, and we want to avoid that!

Step 4 – Serve or Store For Later

Serve warm meatballs with your favorite sides or sauces, or store them for later use.
Recipe Tips

Mix Gently: Overmixing the meatball mixture can make them tough. Mix just until the ingredients are combined. Use your hands to mix the ground meat thoroughly. Try not to overwork the meat; pinch it between your fingers rather than knead it.

Uniform Size: Make sure your meatballs are all about the same size so they cook evenly. A cookie scoop works great for this!

Preheat Your Oven: Always make sure your oven is fully preheated before baking the meatballs to ensure they cook evenly.

Don’t Overbake: Give them a check after about 15 minutes in the oven. When they’re ready, they should reach an internal temperature of 165° F (74° C). I recommend using an instant-read thermometer; if you cook them for too long, they’ll end up dry and tough, and we want to avoid that!
Food Allergy Swaps
- Dairy-Free: Swap the Parmesan cheese with a dairy-free alternative and use a dairy-free yogurt.
- Gluten-Free: Use gluten-free breadcrumbs or panko to make this recipe gluten-free or use almond meal.
Variations & Additions
- Spicy Meatballs: Add some red pepper flakes or a dash of hot sauce to the mixture.
- Cheesy Surprise: Place a small cube of mozzarella in the center of each meatball before baking for a gooey, cheesy surprise.
- Herbaceous Twist: Swap out the oregano for Italian seasoning or fresh basil for a different flavor profile.
- Greek-Style: Check out my Easy Greek Chicken Meatballs (Baked – No Eggs) recipe.
Serving Suggestions

These meatballs are incredibly versatile! They’re flavorful enough to eat plain or with your favorite sides. Serve them over spaghetti with a marinara sauce or fettuccini sauce or in a sub roll with melted provolone. They also make a great appetizer when served with a dipping sauce like marinara or a creamy ranch.

Storing and Freezing Instructions

Storing: Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing cooked meatballs: To freeze, place the cooked and cooled meatballs on a baking sheet in a single layer and freeze until solid. Transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. Reheat in the oven or microwave until warmed through.

Freeze uncooked meatballs: It’s ideal for meal prep to have pre-shaped, ready-to-cook meatballs in the freezer. Shape the meatballs as directed and place them on a parchment-lined baking sheet. Then, freeze until firm, then transfer to an airtight container or ziptop bag for up to 3 months. When ready to cook, let thaw overnight in the refrigerator. Brush with oil and bake as directed.

Frequently Asked Questions

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey works just as well in this recipe and can be a great alternative if that’s what you have on hand.

How do I know when the meatballs are done?

The meatballs are done when they reach an internal temperature of 165°F (74°C). They should be golden brown and firm to the touch.

Can I make these ahead of time?

Yes! You can prepare the meatballs ahead of time and either refrigerate them for up to a day before baking or freeze them for later.

Can I fry these instead of baking?

Yes, you can fry them in a bit of oil until golden brown on all sides. However, baking is a healthier option and easier for making a larger batch.

More Egg-Free Meatballs Recipes You’ll Love!

Recipe Card 📖
Eggless Baked Chicken Meatballs

Oriana Romero

These Eggless Baked Chicken Meatballs are not only super simple to whip up, but they’re also packed with flavor, tender, and juicy. Plus, they’re versatile enough to pair with any of your favorite sauces or sides, making them a hit with the whole family. Whether you’re looking for a quick weeknight dinner, something to meal prep for the week, or a dish that freezes beautifully for later, these meatballs have got you covered.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 24 meatballs

Instructions

Preheat oven to 400º F (200º C). Line a large baking sheet with parchment paper or spray with olive oil. Set aside.

In a large bowl, combine the ground chicken, breadcrumbs, parmesan cheese, salt, pepper, onion, garlic, oregano, yogurt, and parsley. Mix until well combined. Use your hands to mix the ground meat thoroughly. Try not to overwork the meat; pinch the meat between your fingers rather than knead it.

Scoop about two tablespoons of the mixture into your palms (you can wear kitchen gloves, if you wish) and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with the rest of the mixture, spacing the meatballs out onto the baking sheet about two inches apart. Brush or spray the meatballs with olive oil to ensure they become nicely golden on the outside and juicy on the inside.TIP: Use a cookie scoop to make the meatballs equal in size. This will ensure they all cook the same.

Bake the meatballs for 18 to 25 minutes or until cooked through.TIP: Give them a check after about 15 minutes in the oven. When they're ready, they should reach an internal temperature of 165° F (74° C). I recommend using an instant-read thermometer; if you cook them for too long, they'll end up dry and tough, and we want to avoid that!

Serve warm meatballs with your favorite sides or sauces, or store for later use.

Storing: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Freezing cooked meatballs: To freeze, place the cooked and cooled meatballs on a baking sheet in a single layer and freeze until solid. Transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. Reheat in the oven or microwave until warmed through. Freeze uncooked meatballs: Having pre-shaped, ready-to-cook meatballs in the freezer is ideal for meal prep. Shape the meatballs as directed and place them on a parchment-lined baking sheet. Then, freeze until firm, then transfer to an airtight container or ziptop bag for up to 3 months. When ready to cook, let thaw overnight in the refrigerator. Brush with oil and bake as directed. Food Allergy Swaps:

Dairy-Free: Swap the Parmesan cheese with a dairy-free alternative and use a dairy-free yogurt.

Gluten-Free: Use gluten-free breadcrumbs or panko to make this recipe gluten-free, or use almond meal.

Recipe Tips:

Mix Gently: Overmixing the meatball mixture can make them tough. Mix just until the ingredients are combined. Use your hands to mix the ground meat thoroughly. Try not to overwork the meat; pinch it between your fingers rather than knead it.

Uniform Size: Make sure your meatballs are all about the same size so they cook evenly. A cookie scoop works great for this!

Preheat Your Oven: Always make sure your oven is fully preheated before baking the meatballs to ensure they cook evenly.

Don’t Overbake: Give them a check after about 15 minutes in the oven. When they’re ready, they should reach an internal temperature of 165° F (74° C). I recommend using an instant-read thermometer; if you cook them for too long, they’ll end up dry and tough, and we want to avoid that!

Variations & Additions:

Spicy Meatballs: Add some red pepper flakes or a dash of hot sauce to the mixture.

Cheesy Surprise: Place a small cube of mozzarella in the center of each meatball before baking for a gooey, cheesy surprise.

Herbaceous Twist: Swap out the oregano for Italian seasoning or fresh basil for a different flavor profile.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 53kcalCarbohydrates: 2gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 17mgSodium: 145mgPotassium: 114mgFiber: 0.2gSugar: 0.3gVitamin A: 41IUVitamin C: 0.5mgCalcium: 23mgIron: 0.3mg

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

Course Main Course

Cuisine American

Calories 53

Keyword chicken egg-free Eggless meatballs recipe
[ad_2] Oriana Romero
Source link
August 29, 2024
The Best Eggless Chicken Cutlets (Easy & Crispy)
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These Eggless Chicken Cutlets are crispy on the outside, juicy on the inside, and bursting with flavor! They’re super easy to make, and you can have them ready in just 30 minutes, making them perfect for those busy weeknights when you need something tasty and satisfying in a pinch. Plus, they’re kid-friendly, so you know everyone at the table is going to be happy.

Oriana’s Thoughts On The Recipe

I’m so excited to share my Eggless Chicken Cutlets recipe with you today. These cutlets have quickly become a family favorite around here, and I just know you’re going to love them, too! They’re super crispy on the outside, juicy on the inside, and packed with flavor.

They’re eggless, so they’re perfect if you have someone in your family with an egg allergy. Plus, they’re kid-approved, which is always a win in my book!

I’m all about simple and easy recipes, especially during busy weeknights when time is short and everyone’s hungry. These cutlets come together in just 30 minutes, making them a go-to for quick, delicious dinners. With just a few pantry staples, you can whip up a meal that’s sure to please even the pickiest eaters. And honestly, who can resist that golden, crispy coating?

One of the things I love most about these cutlets is their versatility. You can serve them as is with your favorite dipping sauce, pair them with a fresh salad, or even pop them in a sandwich for a hearty lunch. Whether you’re making dinner for the family or prepping meals for the week, these cutlets are a must-try!

What I Love About This Recipe

Simple & Easy to Make: You don’t need any fancy ingredients or equipment for this recipe. It’s straightforward and beginner-friendly, so even if you’re not a seasoned cook, you’ll have no trouble whipping these up!

Totally Egg-Free: Perfect for those with an egg allergy or intolerance.

Ready in 30 Minutes: On those busy nights when you’re short on time, these cutlets are a lifesaver. From start to finish, you can have dinner on the table in just 30 minutes.

So Crispy on the Outside & Juicy on the Inside: The combination of yogurt and milk keeps the chicken moist and juicy, while the crispy breadcrumb coating provides the perfect contrast in texture.

Kid-Friendly: If you’ve got picky eaters at home, these cutlets are a great way to get them excited about dinner. They’re mild in flavor and perfect for little hands.
Potential Cons Of The Recipe

Potential Cons Of The Recipe

Requires Frying: Frying can be a bit messy, and it might not be the healthiest option for everyone.

Crispiness May Vary: Depending on the oil temperature and cooking time, the crispiness of the cutlets might vary.

Tips To Mitigate These Cons

Frying Alternatives: You can try baking the cutlets in the oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through, to reduce the mess and oil content.

Maintain Oil Temperature: Keep an eye on the oil temperature and avoid overcrowding the pan to ensure your cutlets stay crispy.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Chicken: Boneless, skinless chicken breasts work best. Pound them to an even thickness for uniform cooking.
- Salt & Black Pepper: Essential for seasoning the chicken.
- Garlic Powder: Adds a subtle, savory flavor.
- All-Purpose Flour: Helps the coating stick to the chicken.
- Plain Regular Yogurt & Milk: These two keep the chicken moist and juicy while helping the flour and breadcrumbs adhere.
- Breadcrumbs: The star of the crispy coating. You can use panko for extra crunch, regular breadcrumbs for a finer texture, or a combination of both.
- Paprika: Adds a mild smokiness and color to the cutlets.
- Parmesan Cheese: Adds a rich, savory flavor to the breadcrumb mixture.
- Vegetable Oil: For frying. Use a neutral oil with a high smoke point, like canola or sunflower oil.
Process Overview: Step-by-Step Photos

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

Step 1 – Prepare and Season The Chicken

If using regular thick chicken breasts, freeze for 20 minutes. Remove from the freezer and cut in half horizontally to make 6 thinner cutlets. Then, pound the chicken to ¼-inch thickness. Season the chicken cutlets with salt, black pepper, and 1 teaspoon of garlic powder. Set aside.

Step 2 – Set Up A Dredging Station

Set up a dredging station with three shallow dishes. In the first dish, place the flour. In the second dish, mix yogurt and milk. In the third dish, mix together the breadcrumbs, the remaining teaspoon of garlic powder, paprika, and grated Parmesan cheese.

Step 3 – Coat The Chicken

Coat each chicken breast in flour, shaking off the excess. Dip into the yogurt mixture, shaking off the excess. Then, press into the breadcrumb mixture, making sure the chicken is fully coated on both sides. Allow them to sit for about 10 minutes before frying to set the coating. This will ensure the batter adheres better during cooking.

Step 4 – Cook

In a large skillet, heat a good layer of vegetable oil (about ¼ inch deep) over medium-high heat. Once the oil is hot, fry the chicken cutlets for about 4-5 minutes on each side or until golden brown and the internal temperature reaches 165°F (75°C). Depending on the size of your skillet, you may need to do this in batches.

Tip: Make sure your oil is at the right temperature for frying – around 350° F (180° C) – for the crispiest outcome.

Step 5 – Garnish and Server

Remove the cutlets from the skillet and let them drain on a wire rack. Garnish with fresh chopped parsley and a squeeze of lemon juice, if desired. Serve immediately or place in a 250º F (120º C) oven for up to 1 hour before serving to keep warm.

Make Them in The Oven

Preheat your oven to 425°F (220°C), place the breaded cutlets on a lightly greased baking sheet, and bake for about 20 minutes, flipping halfway, until they’re crispy and cooked through.

Make Them in Air Fryer

Preheat your air fryer to 375°F (190°C). Spray the breaded cutlets lightly with cooking spray and cook them for about 10 minutes, flipping halfway through, until they’re golden brown and reach an internal temperature of 165° F (75° C).
Recipe Tips

Chicken: For even cooking, make sure the chicken breasts are even in thickness. If using 3 regular thick chicken breasts, freeze for 20 minutes. Remove from the freezer and cut in half horizontally to make 6 thinner cutlets. Then, pound the chicken to 1/4 – 1/3 inch thickness.

Don’t Overcrowd the Pan: Fry in batches if necessary to ensure the cutlets get crispy and golden.

Keep The Oil AT Right Temp: Make sure your oil is at the right temperature for frying – around 350° F (180° C) – for the crispiest outcome. Using a fry thermometer with instant read is highly recommended.

Drain After Frying: To keep the chicken cutlets crispy after frying, place them on a cooling rack set over a baking sheet. This allows excess oil to drain without trapping steam, which helps maintain their crispiness. Avoid placing them directly on paper towels, as this can cause them to steam and lose their crunch. If the cutlets seem too oily, you can gently blot them with a paper towel, though I typically find this unnecessary.
Food Allergy Swaps
- Gluten-Free: Use gluten-free breadcrumbs and an all-purpose GF flour blend.
- Dairy-Free: Replace the yogurt and milk with dairy-free alternatives.
Variations & Additions
- Spicy Cutlets: Add a pinch of cayenne pepper to the breadcrumb mixture for a bit of heat.
- Herb-Infused: Mix in some dried oregano or thyme with the breadcrumbs for extra flavor.
- Cheesy: Add a slice of your favorite cheese on top of the cutlets and melt under the broiler for a cheesy twist.
Serving Suggestions

Serve these Eggless Chicken Cutlets with a side of mashed potatoes, a fresh salad, or even tucked into a sandwich with some lettuce and tomato. They’re also great with dipping sauces like Greek Yogurt Sauce, Ranch, Avocado Sauce, honey mustard, or aioli.

Storing and Freezing Instructions
- Storing: Leftover cutlets can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven to maintain their crispiness.
- Freezing: These cutlets freeze well. Once cooled, place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag. Reheat from frozen in the oven at 375°F (190°C) until heated through and crispy.
Frequently Asked Questions

Can I make these cutlets ahead of time?

Yes! You can prepare the cutlets up to the point of frying and store them in the fridge for a few hours before cooking.

Can I bake these cutlets instead of frying?

Absolutely! Bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, for a healthier option.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs will work well too, but the cooking time may vary slightly. Make sure they’re cooked through before serving.

What’s the best way to reheat these cutlets?

Reheat in the oven or air fryer to maintain crispiness. Avoid microwaving, as it can make the cutlets soggy.

More Easy Chicken Recipes You’ll Love!

Recipe Card 📖
Eggless Chicken Cutlets

Oriana Romero

These Eggless Chicken Cutlets are crispy on the outside, juicy on the inside, and bursting with flavor! They’re super easy to make, and you can have them ready in just 30 minutes, making them perfect for those busy weeknights when you need something tasty and satisfying in a pinch. Plus, they’re kid-friendly, so you know everyone at the table is going to be happy.

Prep Time 10 minutes

Cook Time 16 minutes

Total Time 26 minutes

Servings 6 cutlets

Instructions

If using regular thick chicken breasts, freeze for 20 minutes. Remove from the freezer and cut in half horizontally to make 6 thinner cutlets. Then, pound the chicken to 1/4 to 1/3-inch thickness.

Season the chicken cutlets with salt, black pepper, and 1 teaspoon of gralic powder. Set aside.

Set up a dredging station with three shallow dishes. In the first dish, place the flour. In the second dish, mix yogurt and milk. In the third dish, mix together the breadcrumbs, the remaning teaspoon of garlic powder, paprika, and grated Parmesan cheese.

Coat each chicken breast in flour (both sides), shaking off the excess. Dip into the yogurt mixture, shaking off the exces. Then press into the breadcrumb mixture, making sure the chicken is fully coated on both sides. Allow them to sit for about 10 minutes before frying to set the coating. This will ensure the batter adheres better during cooking.

In a large skillet, heat a good amound of vegetable oil (about ¼ inch deep) over medium-high heat. Place a wire rack over a baking sheet.

Once the oil is hot, fry the chicken cutlets for about 4-5 minutes on each side, or until golden brown and the internal temperature reaches 165°F (75°C). Depending on the size of your skillet, you may need to do this in batches.Tip: Make sure your oil is at the right temperature for frying – around 350° F (180° C) – for the crispiest outcome.

Remove the cutlets from the skillet and let them drain on a wire rack. Serve immediately or place in a 250º F (120º C) oven for up to 1 hour before serving to keep warm.

Breadcrumbs: You can use panko for extra crunch, regular breadcrumbs for a finer texture, or a combination of both. I usually use 1 cup panko + 1 cup regular breadcrumbs. Storing: Leftover cutlets can be stored in an airtight container in the refrigerator for up to 3 days. To maintain their crispiness, reheat them in the oven. Freezing: These cutlets freeze well. Once cooled, place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag. Reheat from frozen in the oven at 375°F (190°C) until heated through and crispy. Make Them in The Oven: Preheat your oven to 425°F (220°C), place the breaded cutlets on a lightly greased baking sheet, and bake for about 20 minutes, flipping halfway, until they’re crispy and cooked through. Make Them in the Air Fryer: Preheat your air fryer to 375°F (190°C). Spray the breaded cutlets lightly with cooking spray and cook them for about 10 minutes, flipping halfway through, until they’re golden brown and reach an internal temperature of 165° F (75° C). Food Allergy Swaps:

Gluten-Free: Use gluten-free breadcrumbs and an all-purpose GF flour blend.

Dairy-Free: Replace the yogurt and milk with dairy-free alternatives.

Recipe Tips:

Chicken: For even cooking, make sure the chicken breasts are even in thickness. If using 3 regular thick chicken breasts, freeze for 20 minutes. Remove from the freezer and cut in half horizontally to make 6 thinner cutlets. Then, pound the chicken to 1/4 – 1/3 inch thickness.

Don’t Overcrowd the Pan: Fry in batches if necessary to ensure the cutlets get crispy and golden.

Keep The Oil AT Right Temp: Make sure your oil is at the right temperature for frying – around 350° F (180° C) – for the crispiest outcome. Using a fry thermometer with instant read is highly recommended.

Drain After Frying: To keep the chicken cutlets crispy after frying, place them on a cooling rack set over a baking sheet. This allows excess oil to drain without trapping steam, which helps maintain their crispiness. Avoid placing them directly on paper towels, as this can cause them to steam and lose their crunch. If the cutlets seem too oily, you can gently blot them with a paper towel, though I typically find this unnecessary.

Variations & Additions:

Spicy Cutlets: Add a pinch of cayenne pepper to the breadcrumb mixture for a bit of heat.

Herb-Infused: Mix in some dried oregano or thyme with the breadcrumbs for extra flavor.

Cheesy: Add a slice of your favorite cheese on top of the cutlets and melt under the broiler for a cheesy twist.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 419kcalCarbohydrates: 46gProtein: 36gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 85mgSodium: 951mgPotassium: 618mgFiber: 2gSugar: 5gVitamin A: 248IUVitamin C: 2mgCalcium: 241mgIron: 3mg

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

Course Main Course

Cuisine American

Calories 419

Keyword chicken recipe
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August 26, 2024
Easy 30 Minute Grilled Chicken Tacos [+Video] – Oh Sweet Basil
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Looking for a delicious and nutritious meal option? Try these grilled chicken tacos, packed with lean protein and fresh pico de gallo, for a satisfying and healthy meal that will leave your taste buds and body happy.

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

Watch How to Make Chicken Tacos

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

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

Ingredients for Grilled Chicken Tacos Recipe

You’ll need just a few ingredients to make the marinade, and you’ll have most of the items in the pantry already. Here is everything you will need:
- Chicken Breasts: Marinate and grill the chicken whole and then chop it into bite-size pieces right before serving.
- Garlic: Adds flavor.
- Lime Juice: Fresh is best of course, and it helps tenderize the chicken and adds flavor.
- Olive Oil: Adds flavor and moisture to the meat and helps tenderize it.
- Seasonings: Chili Powder, Cumin, Smoked Paprika, Black Pepper, and Salt
- Corn Tortillas: We don’t use anything but Vista brand tortillas these days, but you can use whatever brand you love.
- Pico De Gallo: Tomatoes, Jalapenos, Limes, Garlic, Red Onion, Salt, Pepper and Cilantro
The measurements for each ingredient are listed in the recipe card at the end of this post.

How to Make Grilled Chicken Tacos

We are going to crank this taco recipe out in 30 minutes and I’m going to show you how to do it. This recipe is such a great option for a healthy and protein packed dinner! Here are the basic steps:
1. Marinate: Combine the chicken, garlic, olive oil, lime juice and seasonings in a large dish or zip top bag and stir or squish to combine. Let it marinate in the fridge for at least 10 minutes or up to 5 hours.
2. Prep: Pull the chicken from the refrigerator and let it sit for a few minutes while you preheat the grill to take the chill off. Oil the grill grates and place the chicken on the grill.
3. Grill: Cook for 5 minutes, then flip and cook another 5-7 minutes.
4. Rest: Remove the chicken from the grill and let it rest for 5 minutes.
5. Chop: Cut the chicken breasts in to bite sized pieces.
6. Assemble: Spoon the chicken into corn tortillas that have been warmed up and top with pico de gallo.
These instructions can also be found in the recipe card at the end of this post when you can also save or print the recipe.

Toppings for Chicken Tacos

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

Tips for a Perfect Taco

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

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

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

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

What to Eat with Chicken Tacos

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

Can Chicken Be Eaten Cold?

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

Using Leftovers

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

Can Grilled Chicken Tacos Be Made on the Stove Top?

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

Storage Tips

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

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

More Taco Recipes to Try:
Servings: 12

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Description

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

Cook ModePrevent your screen from going dark

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

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

Refrigerate for 10 minutes or up to 5 hours.

Remove from the fridge 5 minutes before cooking.

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

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

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

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

Spoon into tortillas and top with pico!

12 Corn Tortillas, Pico De Gallo

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

Author: Sweet Basil

Course: Mom’s Best 100 Easy Chicken Recipes

Cuisine: Mexican
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Sweet Basil

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August 11, 2024
Easy Smoked Chicken on a Traeger – Oh Sweet Basil
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Looking for a simple and delicious way to cook chicken breast on your Traeger? Look no further! This easy Traeger smoked chicken breast recipe will have your taste buds singing and your dinner guests asking for seconds.

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

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

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

Traeger Smoker

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

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

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

Smoked Chicken Rub

This dish starts with our smoked chicken rub recipe that adds loads of smoky flavor to these boneless skinless chicken breasts. There is a little sweet, a little salt, a little heat, and every flavor you are looking for in the perfect Traeger smoked chicken breast. Here are the rub ingredients you’ll need:
- Brown Sugar
- Turbinado Sugar (if you can’t find turbinado sugar, just use more brown sugar)
- Celery Seed
- Paprika
- Kosher Salt
- Black Pepper
- Cayenne Pepper
- Garlic Powder
- Onion Powder
Pat dry the chicken breasts with paper towels and then smother the top of them with half of this chicken rub. Then let them rest for 15 minutes or up to a half hour in the refrigerator. If you let them rest longer than 15 minutes, wrap them with plastic wrap.

How to Make Smoked Chicken Breasts

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

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

The Key to Perfectly Smoked Chicken Breasts

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

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

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

What Flavor of Wood Pellets Should Be Used?

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

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

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

How Can You Tell if Chicken Breast is Cooked?

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

Can Chicken Breast Be a Little Pink?

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

What Traeger Pellets Should I Use?

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

Which Traeger Grill Should I Buy?

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

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

Storage Tips

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

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

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

More EASY CHICKEN RECIPES You will Love:
Servings: 4 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Additional Time: 3 minutes

Total Time: 43 minutes

Description

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

Cook ModePrevent your screen from going dark

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

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

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

4 Chicken Breasts, 1 Tablespoon Olive Oil

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

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

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

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

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

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

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

Author: Sweet Basil

Course: Over 50 Easy Grilling Recipes
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August 4, 2024
Eggless Pasta Carbonara (Easy, Quick & Delicious!)
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This Eggless Pasta Carbonara has a rich, velvety sauce combined with crispy pancetta, creating a flavor explosion that’s hard to resist. It’s eggless, making it suitable for those with egg allergies or dietary restrictions, but it tastes just as good as the real thing—no difference at all! Actually, it might even taste better. Try it and share it with your non-allergic loved ones, too; they won’t miss the eggs! Plus, it’s incredibly easy and quick to make! With just a few simple ingredients that you probably already have in your kitchen, you can whip up a delicious meal in no time.

Oriana’s Thoughts On The Recipe

Hello friends! I’m so excited to share this Eggless Pasta Carbonara recipe with you. My daughter has always eyed this dish with curiosity whenever we visit an Italian restaurant. The creamy, dreamy sauce and the crispy pancetta are irresistible. So, I thought, why not create an eggless version at home? And guess what? She loved it!

This recipe is a classic Italian creamy pasta dish that’s quick, easy, and utterly delicious. It’s perfect for those busy weeknights when you want something satisfying but don’t have much time to spare. With just a few simple ingredients, you can whip up a meal that tastes like it’s straight out of a restaurant.

I love how this dish comes together in minutes, and still feels like a special treat. The combination of the rich, creamy sauce and the savory pancetta is just divine.

What I Love About This Recipe

A Dream Come True for My Daughter: This eggless version means she can now enjoy her favorite dish at home anytime she wants. It tastes just as good as the real thing—no difference at all! Actually, it might even taste better. Try it and share it with your non-allergic loved ones, too; they won’t miss the eggs!

Classic Italian Comfort: There’s something so comforting about a creamy pasta dish. This recipe captures that classic Italian flavor without the eggs, making it perfect for those with egg allergies or dietary restrictions.

Quick and Easy: In just minutes, you can have a delicious dinner on the table.

Simple Ingredients: No need for fancy ingredients here. Everything you need is likely already in your pantry or easy to find at your local grocery store.

Flavorful and Satisfying: This dish is packed with flavor, creamy, and oh-so-satisfying. It’s comfort food at its best.
Potential Cons Of The Recipe

Calorie Content: This dish can be quite rich and heavy.

Guanciale Availability: Guanciale might not be readily available everywhere.

Tips To Mitigate These Cons

Portion Control: Serve with a fresh side salad to balance the meal and lighten it up.

Substitutions: Traditionally, carbonara is made with Guanciale; however, If Guanciale is not available, you can use pancetta or bacon as an alternative.
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).
- Evaporated Milk: This is the base of our creamy sauce. It’s rich and thick, perfect for replicating that carbonara creaminess.
- Cornstarch: Helps thicken the sauce to the perfect consistency.
- Pecorino Romano Cheese: Adds a sharp, salty flavor. Parmesan can be used as a substitute.
- Black Pepper: Freshly cracked is best for that authentic carbonara bite.
- Garlic Cloves: Adds depth of flavor. Fresh is always better.
- Olive Oil: For sautéing the garlic and pancetta.
- Guanciale: Traditionally, carbonara is made with Guanciale; however, If Guanciale is not available, you can use pancetta or bacon as an alternative.
- Spaghetti: The classic choice for carbonara, but any pasta shape will work.
What is Guanciale?

Guanciale is an Italian cured meat product made from pork jowl or cheek. It is a traditional ingredient in various Italian culinary dishes, particularly noted for its rich, savory flavor and high-fat content.

Guanciale vs Pancetta vs Bacon
- Guanciale: Pork jowl, cured with salt and herbs, rich and savory flavor, used mainly in cooking, particularly in Italian pasta dishes.
- Pancetta: Pork belly, cured with salt and spices, tender and slightly salty, versatile in raw or cooked applications.
- Bacon: Pork belly (usually), cured with salt and sugar, and smoked, smoky and crispy when cooked, used in a wide range of dishes.
Each of these cured meats brings its unique flavor and texture to dishes, making them suitable for different culinary applications. The choice between guanciale, pancetta, and bacon often depends on the desired taste and the specific recipe being prepared.

Process Overview: Step-by-Step Photos

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

Step 1 – Prepare the Carbonara Sauce Base

In a medium bowl, mix the evaporated milk, cornstarch, finely grated Pecorino Romano, and pepper; mix well with a fork and set aside.

Step 2 – Prepare The Pot To Cook The Pasta

Fill a large pot with water and add salt (I add 1 tablespoon of salt). Bring to a boil over medium-high heat.

Step 3 – Saute The Garlic and Guanciale (or Pancetta or Bacon)

Peel the garlic, then crush with the palm of your hand. Heat the olive oil in a large sauté pan over medium heat. Add the pancetta and crushed garlic cloves; cook slowly until the fat just renders, on the edge of crispness but not hard. Discard the garlic from the pan. Turn off the heat.

Step 4 – Cook The Pasta

Add the uncooked pasta to the boiling water. Cook the pasta for two minutes less than the recommended time on the box. Reserve 1 1/2 cup of the cooking water. Just before the pasta is ready, turn on the heat of the skillet with the pancetta. Drain the pasta.

Step 5 – Create The Creamy Sauce

Add the cooked pasta to the skillet with the Guanciale (or Pancetta or Bacon) over medium-low heat. Stir for a minute or so. Add the cheese mixture; toss well over the heat so it really soaks up all that lovely flavour. Add the reserved cooking water and keep tossing until the sauce thickens and looks creamy and glossy about 2 – 3 minutes. Then, remove the pan from the heat.

Step 5 – Serve

Serve immediately, dressing it with more grated pecorino and black pepper. You can also garnish with chopped parsley, but keep in mind that adding parsley is not traditional, so it’s totally up to you.
Recipe Tips

Timing is Key: Cook the pasta and sauce simultaneously to ensure everything comes together seamlessly.

Cheese Quality: Use high-quality Pecorino Romano for the best flavor.

Reserve Pasta Water: If the sauce gets too thick, a splash of pasta water will help achieve the perfect consistency.
Food Allergy Swaps
- Dairy-Free: Use plant-based evaporated milk and dairy-free parmesan-style cheese. For the evaporated milk, you can use a canned commercial version or make your own. Making evaporated milk is super easy. Just pour the dairy-free milk beverage, I recommend oat milk, into a saucepan and place it over medium-low heat. Simmer, whisking occasionally, until the milk beverage reduces to half, about 20 – 30 minutes, depending on the amount you are making. You want it to simmer and steam, but do not bring it to a boil. Check out my favorite dairy-free substitutes here.
- Gluten-Free: Substitute with gluten-free pasta.
Variations & Additions

Note that all of these variations are not traditional in authentic carbonara pasta.
- Vegetarian: Omit the pancetta and add sautéed mushrooms.
- Spicy Kick: Add a pinch of red pepper flakes for some heat.
- Extra Veggies: Toss in some peas, asparagus, or spinach for added nutrition.
Serving Suggestions

Serve this Eggless Pasta Carbonara with a side of garlic bread and a fresh green salad. A glass of crisp white wine would complement the meal beautifully.

Storing and Freezing Instructions
- Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing: The sauce can be made ahead and frozen for up to a month. Thaw and reheat before tossing with freshly cooked pasta.
Frequently Asked Questions

Can I use a different type of pasta?

Absolutely! Feel free to use any pasta shape you prefer.

Is there a non-dairy substitute for evaporated milk?

Yes, you can use plant-based evaporated milk.

How can I make the sauce thicker or thinner?

Adjust the amount of cornstarch for a thicker sauce, or add more pasta water for a thinner consistency.

More Pasta Recipes You’ll Love!

Recipe Card 📖
Eggless Pasta Carbonara

Oriana Romero

This Eggless Pasta Carbonara has a rich, velvety sauce combined with crispy pancetta, creating a flavor explosion that’s hard to resist. It’s eggless, making it suitable for those with egg allergies or dietary restrictions. Plus, it’s incredibly easy and quick to make! With just a few simple ingredients that you probably already have in your kitchen, you can whip up a delicious meal in no time.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6 servings

Instructions

In a medium bowl, mix the evaporated milk, cornstarch, finely grated Pecorino Romano, and pepper; mix well with a fork and set aside

Fill a large pot with water and add salt (I add 1 tablespoon of salt). Bring to a boil over medium-high heat.

Peel the garlic, then crush with the palm of your hand.

Heat the olive oil in a large sauté pan over medium heat. Add the Guanciale (or pancetta or bacon) and crushed garlic cloves; cook slowly until the fat is justrendered, on the edge of crispness but not hard. Discard the garlic from thepan. Turn off the heat.

Add the uncooked pasta to the boiling water. Cook the pasta for two minutes less than the recommended time on the box (ex., if the box says 11 minutes, cook it for just 9 minutes). Reserve 1 1/2 cups of the cooking water. Just before the pasta is ready, turn on the heat of the skillet with the pancetta. Drain the pasta.

Add the cooked pasta to the skillet with the Guanciale (or pancetta or bacon) over medium-low heat. Stir for a minute or so. Add the cheese mixture; toss well over the heat so it really soaks up all that lovely flavour. Add the reserved cooking water and keep tossing until the sauce thickens and looks creamy and glossy about 2 – 3 minutes. Then, remove the pan from the heat.

Serve immediately, dressing it with more grated pecorino and black pepper. You can also garnish with chopped parsley, but keep in mind that adding parsley is not traditional, so it’s totally up to you.

Guanciale: Traditionally, carbonara is made with Guanciale. Guanciale is an Italian cured meat product made from pork jowl or cheek. It is a traditional ingredient in various Italian culinary dishes, particularly noted for its rich, savory flavor and high-fat content. If Guanciale is not available, you can use pancetta or bacon as an alternative. I mostly use pancetta since it’s less fatty and expensive. Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Freezing: The sauce can be made ahead and frozen for up to a month. Thaw and reheat before tossing with freshly cooked pasta. Food Allergy Swaps: Recipe Tips:

Timing is Key: Cook the pasta and sauce simultaneously to ensure everything comes together seamlessly.

Cheese Quality: Use high-quality Pecorino Romano for the best flavor.

Reserve Pasta Water: If the sauce gets too thick, a splash of pasta water will help achieve the perfect consistency.

Variations & Additions: Note that all of these variations are traditional in authentic carbonara pasta.

Vegetarian: Omit the pancetta and add sautéed mushrooms.

Spicy Kick: Add a pinch of red pepper flakes for some heat.

Extra Veggies: Toss in some peas, asparagus, or spinach for added nutrition.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 815kcalCarbohydrates: 68gProtein: 36gFat: 44gSaturated Fat: 19gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 102mgSodium: 1002mgPotassium: 491mgFiber: 3gSugar: 8gVitamin A: 366IUVitamin C: 1mgCalcium: 709mgIron: 2mg

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

Course dinner

Cuisine Italian

Calories 815

Keyword carbonara dinner egg-free Eggless pasta recipe
[ad_2] Oriana Romero
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July 30, 2024
Easy Chicken Madeira
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This Easy Chicken Madeira is rich, savory, and totally delicious! It’s perfect for busy weeknights when you want something tasty but don’t have hours to spend in the kitchen. It tastes like something you’d get at a fancy restaurant, but you made it at home! It’s the perfect balance of easy, delicious, and impressive—a winning combination in any household.

Oriana’s Thoughts On The Recipe

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

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

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

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

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

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

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

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

What I Love About This Recipe

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

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

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

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

Madeira wine can be a bit pricey and might not be a pantry staple for everyone.

If not careful, the sauce can thicken too much or become too salty.

Tips To Mitigate These Cons

Look for Madeira wine in the cooking section of your grocery store, where it’s often more affordable.

Be mindful of the cornstarch and broth quantities to ensure the sauce has the right consistency. If it thickens too much, add a bit of water.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Chicken Breasts: The main protein. You can also use chicken thighs for a juicier result.
- Salt & Black Pepper: Basic seasonings to enhance the flavor of the chicken.
- Butter & Olive Oil: For sautéing and adding richness to the dish.
- Mushrooms: Add an earthy flavor. Use cremini or button mushrooms.
- Yellow Onion: Provides a sweet, savory base for the sauce.
- Garlic Cloves: Essential for depth of flavor.
- Madeira Wine: The key ingredient for the unique, rich sauce.
- Low Sodium Chicken Broth: Adds a savory depth to the sauce without overpowering it.
- Cornstarch & Water: To thicken the sauce to the perfect consistency.
- Parsley: Fresh parsley for garnish adds a burst of color and freshness.
Process Overview: Step-by-Step Photos

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

Step 1 – Season The Chicken and Saute

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

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

Step 2 – Saute The Veggies

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

Step 3 – Reduce Wine

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

Step 4 – Thicken The Sauce

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

Step 5 – Serve

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

Pound the chicken breasts to an even thickness for uniform cooking.

Don’t rush the cooking of mushrooms and onions; they need to be nicely caramelized for the best flavor.

Deglaze the pan with Madeira wine properly to incorporate all those delicious browned bits into the sauce.
Food Allergy Swaps
- Gluten-Free: Ensure the chicken stock is gluten-free.
- Dairy-Free: Use a dairy-free butter alternative and olive oil only.
Variations & Additions
- Asparagus: If you decide to add asparagus, you need to blanch it. To do so, snap off the fibrous stems from the asparagus. Fill a medium pot with 6 cups of water, bring it to a boil, and add 1 tablespoon of salt. Add the asparagus and boil uncovered for 2-3 minutes until it is bright green and crisp-tender. Remove the asparagus from the hot water and set it aside.
- Mozzarella cheese: Sprinkle 1 cup of mozzarella cheese over the top. Broil for 3-4 minutes or until cheese is melted
- Make it in your Instant Pot: To make this recipe in your IP, check out my Easy Instant Pot Chicken Madeira recipe.
Serving Suggestions

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

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

Can I use a different type of wine?

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

How do I prevent the sauce from getting too thick?

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

Can I make this dish ahead of time?

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

Can children eat this chicken?

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

More Easy Chicken Recipes You’ll Love!

Recipe Card 📖
Easy Chicken Madeira

Oriana Romero

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

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 6 servings

Instructions

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

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

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

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

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

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

Important: Many people ask me if my children eat dishes that contain wine. My answer is that it’s a personal decision. With appropriate cooking methods, the wine flavor becomes concentrated, enhancing the sauces, while most of the alcohol evaporates, making the food generally safe for children. However, some residual alcohol may remain depending on the cooking time and method. If you’re concerned about alcohol content for children, you can extend the cooking time to ensure even more alcohol evaporates. Chicken: I used chicken breast but if you prefer you can use boneless skinless chicken thighs. Madeira wine can be found in a wine store, not carried in most grocery stores. I used the dry version, which I bought at Total Wine. Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing: Freeze the chicken and sauce in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating. Food Allergy Swaps:

Gluten-Free: Ensure the chicken stock is gluten-free.

Dairy-Free: Use a dairy-free butter alternative and olive oil only.

Recipe Tips:

Pound the chicken breasts to an even thickness for uniform cooking.

Don’t rush the cooking of mushrooms and onions; they need to be nicely caramelized for the best flavor.

Deglaze the pan with Madeira wine properly to incorporate all those delicious browned bits into the sauce.

Variations & Additions:

Asparagus: If you decide to add asparagus, you need to blanch it. To do so, snap off the fibrous stems from the asparagus. Fill a medium pot with 6 cups of water, bring it to a boil, and add 1 tablespoon of salt. Add the asparagus and boil uncovered for 2-3 minutes until it is bright green and crisp-tender. Remove the asparagus from the hot water and set it aside.

Mozzarella cheese: Sprinkle 1 cup of mozzarella cheese over the top. Broil for 3-4 minutes or until cheese is melted

Make it in your Instant Pot: To make this recipe in your IP, check out my Easy Instant Pot Chicken Madeira recipe.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

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

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

Course dinner

Cuisine American

Calories 388

Keyword chicken dinner madeira recipe
[ad_2] Oriana Romero
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July 29, 2024
Honey Mustard Bacon Chicken Skillet [+Video] – Oh Sweet Basil
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This isn’t your normal one skillet recipe. This honey mustard bacon chicken skillet is healthier for a few reasons but still totally craveable!

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

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

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

Ingredients for Honey Mustard Bacon Chicken Skillet

Ok, I digress…back to this tasty one skillet chicken recipe! Here are the ingredients you will need:
- Chicken Thighs: You can use boneless chicken or use bone-in. If you use bone-in chicken, it will just need a little longer to cook through.
  
  NOTE: Chicken breasts (boneless, skinless) also work great with this recipe if you want a more lean dinner.
- Water: helps with the base of the honey mustard sauce
- Honey: adds flavor and natural sweetness
- Dijon Mustard: any brand works great or you could go with spicy brown mustard too if you want a little kick
- Cilantro: adds a bright pop of freshness
- Bacon: because you never need a reason for bacon
- Olive Oil: helps finish off the sauce and sauteing
- Garlic: adds flavor
The measurements for each ingredient can be found in the recipe card at the end of the post.

How to Make Bacon Honey Mustard Chicken

Here is a quick run through of the instructions for making this easy chicken dinner recipe. It gets extra bonus points for all being cooked in one dish!
1. Heat a nonstick skillet over medium-high heat and cook the bacon.
2. Once the bacon is crispy and cooked, remove the bacon to a plate lined with paper towels.
3. Add the chicken to the skillet and reduce the heat to medium low. Let it cook for 5-6 minutes and then flip it and let it cook for 5-6 minutes more.
4. While the chicken is cooking, whisk all the ingredients for the sauce together.
5. When the chicken is done, remove it to a plate and add the sauce mixture to the skillet. Let it simmer until it thickens slightly.
6. Chop the bacon and add it to the sauce.
7. Add the chicken back to the skillet and spoon the sauce over the chicken.
8. Remove from the heat and let the chicken rest. Serve and enjoy!
These instructions are also available in the recipe card down below. You can also save or print the recipe from there.

Can I Use Chicken Breasts Instead?

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

Are Chicken Breasts Healthier Than Thighs?

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

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

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

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

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

What to Eat with Honey Mustard Chicken with Bacon

Storing and Reheating

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

Why We Love This Recipe

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

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

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

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

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

More Chicken Dinner Recipes:
Servings: 4 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Description

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

Cook ModePrevent your screen from going dark

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

6 Slices Bacon

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

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

4 Chicken Thighs

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

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

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

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

¼ Cup Pure Olive Oil, 2 Clove Garlic

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

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

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

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

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

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

Author: Sweet Basil

Course: 100 Family Favorite Easy Healthy Recipes
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Sweet Basil

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July 10, 2024
Egg-Free Easy Frittata
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This Egg-Free Easy Frittata is flavorfull and satisfatying! It’s easy and quick to make, and packed with protein and vegetables. You can mix and match your favorite cheeses and veggies each time you make it. Plus, It’s perfect for breakfast, brunch, lunch, dinner, or even a snack. Anytime, anywhere, it fits right in.

Oriana’s Thoughts On The Recipe

This fantastic Egg-Free Frittata Recipe is so easy and quick to make, perfect for those busy mornings or when you need a speedy lunch. I was amazed at how flavorful and satisfying it turned out without any eggs! It’s packed with protein and veggies, making it a wholesome choice for any meal.

What I love most about this recipe is how customizable it is. Every time I make it, I switch things up a bit—sometimes I use cheddar, other times I go for mozzarella or even gruyere. The variety of veggies you can add is endless, too. It’s like a new dish every time, and it never gets boring!

Another great thing is that it can be served warm or at room temperature. So, whether you’re enjoying it straight out of the oven or packing it for a picnic, it’s always delicious.

Plus, it’s perfect for any time of the day—breakfast, brunch, lunch, or dinner. You’re going to love it!

What is a Frittata?

A frittata is an Italian dish similar to an omelet or a crustless quiche. It’s usually made with eggs and various ingredients like meats, cheeses, and vegetables. Our version, however, is egg-free but just as delicious!

Frittata vs Quiche

A frittata and a quiche are pretty similar, but there are some differences. A quiche has a crust and a custard-like filling made with eggs and cream. A frittata is crustless and typically cooked on the stovetop before finishing in the oven. Our egg-free frittata skips the eggs entirely but still achieves that rich, custardy texture with ricotta cheese and heavy cream. We also have an Eggless Quiche recipe that you need to try ASAP!

What I Love About This Recipe

Quick and Easy: This frittata is incredibly easy and quick to make. No complicated steps or hard-to-find ingredients. Just mix everything together, start cooking it over the stove, and then pop it in the oven, and you’re done!

Bursting with Flavor: Despite being egg-free, this frittata is so flavorful and satisfying. The combination of cheeses, fresh veggies, and spices creates a taste explosion in every bite.

Protein and Veggie Powerhouse: Packed with protein from the cheeses and loaded with vegetables, this dish is as nutritious as it is delicious. It’s a great way to sneak in some extra veggies for those picky eaters.

Endless Customization: This recipe is super customizable! You can play around with different cheeses and veggies each time you make it. Try adding some bell peppers, zucchini, or even a sprinkle of your favorite herbs.

Versatile Serving Options: One of the best things about this frittata is that it can be served warm or at room temperature. It’s versatile and perfect for any occasion, whether it’s a casual family meal or a fancy brunch.

Anytime, Anywhere: Enjoy this delightful dish any time of day. It’s perfect for breakfast, a light lunch, a satisfying dinner, or even a snack. The possibilities are endless!
Potential Cons Of The Recipe

Texture: If you’re used to the texture of eggs in your frittatas, this might feel a bit different. This one is less spongy, as you can see in the photos.

Heavy on Dairy: With ricotta, heavy cream, and cheese, it’s a bit dairy-heavy.

Tips To Mitigate These Cons

Texture: Adding cornstarch and baking powder helps achieve a custard-like texture. This frittata is less spongy than the egg counterpart, but it is the closest thing you can get without eggs.

Dairy: Use lighter alternatives, such as part-skim ricotta and cheese, but keep in mind that this might affect the dish’s texture and baking times since the fat and water content of the mixture will change.
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).
- Ricotta Cheese: Adds creaminess and acts as the base. Note: I like to use whole milk ricotta cheese for a better taste, but if you prefer a less rich casserole, you can use Part-Skim Ricotta or half ricotta, half cottage cheese. However, keep in mind that this might affect the dish’s texture.
- Cornstarch: Helps thicken the mixture.
- Heavy Cream: Adds richness and smooth texture.
- Garlic Powder & Onion Powder: Enhance the flavor.
- Salt & Black Pepper: Basic seasonings.
- Ground Mustard & Smoked Paprika: Add depth of flavor.
- Baking Powder: Helps with the rise and texture.
- Shredded Cheese: Choose your favorite, such as cheddar, gruyere, or mozzarella.
- Olive Oil: For sautéing vegetables. Note: You can use any oil you have on hand.
- Veggies: The fresh veggies add color and nutrition. I added green onions, cherry tomatoes, and fresh spinach. Note: Feel free to adjust to your preference or availability.
- Feta Cheese: Adds a tangy flavor. Note: You can also use goat cheese, Cotija, Halloumi, Queso Fresco, or any other cheese of your preference.
Process Overview: Step-by-Step Photos

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

Step 1 – Make the Cheese Mixture

Mix the ricotta, cornstarch, heavy cream, garlic powder, onion powder, salt, black pepper, ground mustard, smoked paprika, baking powder, and shredded cheese. Set aside.

Step 2 – Saute The Veggies

Heat 1 tablespoon olive oil in a 10 or 12-inch oven-safe skillet over medium heat. Add the green onions, tomatoes, and spinach. Sauté until the spinach is wilted. Add the sauteed veggies to the ricotta mixture; mix to combine.

Step 3 – Start Cooking It On The Stove

Heat 1 more tablespoon of oil in the same skillet. When hot, add the ricotta/veggies mixture to the skillet, use a spatula to spread the mixture all over the bottom of the skillet, and cook over medium-low heat for 7 – 9 minutes, or until the bottom of the frittata is lightly golden and set. At this point, the edges should begin to set. Sprinkle with the feta over the frittata.

Step 4 – Transfer To The Oven

Carefully transfer the skillet to the oven and bake for 15 to 18 minutes or until the mixture is set and the top is lightly golden.
Recipe Tips

Preheat the oven: Ensures even cooking.

Mix well: Ensure all ingredients are well combined for an even texture.

Skillet: I recommend using an oven-safe, nonstick skillet.

Don’t overbake: Keep an eye on the frittata to prevent it from drying out.

Rest: Let the frittata cool for 15 minutes before slicing and serving.
Food Allergy Swaps

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Here are some suggestions:

Gluten-Free: This recipe is naturally gluten-free, but if you have a wheat allergy, make sure all ingredients are certified gluten-free.

Variations & Additions

This recipe is super customizable! You can play around with different cheeses and veggies each time you make it. Here are some suggestions:
- Add Meat: Add cooked bacon, sausage, or ham for extra protein.
- More Veggies: Bell peppers, zucchini, mushrooms, or asparagus.
- Herbs: Fresh herbs like basil, parsley, or chives can enhance flavor.
Serving Suggestions

Serve with a side salad or some crusty bread for a complete meal. A dollop of sour cream or a sprinkle of fresh herbs can also be a nice touch.

Storing and Freezing Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 2 months. Reheat in the oven or microwave.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes, you can prepare the mixture ahead of time and bake it when ready to serve.

Can I use different cheeses?

Absolutely! Feel free to mix and match your favorite cheeses.

How can I make this dairy-free?

To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. However, the texture might be slightly different. See my suggestion above.

More Recipes You’ll Love!

Recipe Card 📖
Egg-Free Easy Frittata

Oriana Romero

This Egg-Free Easy Frittata is flavorful and satisfying! It’s easy and quick to make and packed with protein and vegetables. You can mix and match your favorite cheeses and veggies each time you make it. Plus, it’s perfect for breakfast, brunch, lunch, dinner, or even a snack. Anytime, anywhere, it fits right in.

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 4 servings

Instructions

Preheat the oven to 400° F (200 º C).

Mix the ricotta, cornstarch, heavy cream, garlic powder, onion powder, salt, black pepper, ground mustard, smoked paprika, baking powder, and shredded cheese. Set aside.

Heat 1 tablespoon olive oil in a 10-inch oven-safe, nonstick skillet over medium heat. Add the green onions, tomatoes, and spinach. Sauté until the spinach is wilted. Add the sauteed veggies to the ricotta mixture; mix to combine.

Heat 1 more tablespoon of oil in the same skillet. When hot, add the ricotta/veggies mixture to the skillet, use a spatula to spread the mixture all over the bottom of the skillet, and cook over medium-low heat for 7 – 9 minutes, or until the bottom of the frittata is lightly golden and set. At this point, the edges should begin to set. Sprinkle with the feta over the frittata. Sprinkle with the feta over the frittata.

Carefully, transfer the skillet to the oven and bake for 15 to 18 minutes or until the mixture is set and the top is lightly golden.

Let cool for 15 minutes before slicing and serving.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 2 months. Reheat in the oven or microwave. Ricotta Cheese: I like to use whole milk ricotta cheese for a better taste, but if you prefer a less rich casserole, you can use Part-Skim Ricotta or half ricotta, half cottage cheese. However, keep in mind that this might affect the dish’s texture. Food Allergy Swaps: Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Here are some suggestions: Gluten-Free: This recipe is naturally gluten-free, but if you have a wheat allergy, make sure all ingredients are certified gluten-free. Recipe Tips:

Preheat the oven: Ensures even cooking.

Mix well: Ensure all ingredients are well combined for an even texture.

Skillet: I recommend using an oven-safe, nonstick skillet.

Don’t overbake: Keep an eye on the frittata to prevent it from drying out.

Rest: Let the frittata cool for 15 minutes before slicing and serving.

Variations & Additions: This recipe is super customizable! You can play around with different cheeses and veggies each time you make it. Here are some suggestions:

Add Meat: Add cooked bacon, sausage, or ham for extra protein.

More Veggies: Bell peppers, zucchini, mushrooms, or asparagus.

Herbs: Fresh herbs like basil, parsley, or chives can enhance flavor.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 357kcalCarbohydrates: 12gProtein: 15gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 76mgSodium: 703mgPotassium: 282mgFiber: 1gSugar: 2gVitamin A: 2103IUVitamin C: 14mgCalcium: 440mgIron: 1mg

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

Course Breakfast

Cuisine American

Calories 357

Keyword breakfast dinner lunch recipe
[ad_2] Oriana Romero
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June 25, 2024
Easy Sticky Bourbon Chicken
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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.

More Easy Chicken Recipes You’ll Love!

Recipe Card 📖
Easy Sticky Bourbon Chicken

Oriana Romero

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

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6 servings

Instructions

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

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

Mix the sauce ingredients in a bowl.

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

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

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

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

Slow Cooker Instructions:

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

Then mix only half the amount of sauce ingredients.

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

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

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

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

Quick Tips And Variations:

Apple cider vinegar can be substituted for rice vinegar.

Apple juice can be used instead of bourbon if you don’t prefer to cook with alcohol.

Try adding some sriracha, cayenne pepper, or extra red pepper flakes for extra spiciness.

When cooking the chicken, do it in small batches, and don’t overcrowd the pan. This allows the chicken to turn golden and crispy! It takes a bit of extra time, but you’ll get a better brown on it, which makes the chicken extra delicious.

I use chicken breast because my family likes it. If you want a more tender cut, use boneless and skinless chicken thighs. Either works, so use what your family prefers.

Veggie Additions: Add bell peppers or snap peas for extra veggies.

Different Protein: Try this sauce with shrimp or tofu for a different twist.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

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

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

Course Main Course

Cuisine Asian

Calories 610

Keyword bourbon chicken dinner easy spicy takeout
Eggless Baking Frequently Asked Questions

You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
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June 17, 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!

Cook ModePrevent your screen from going dark

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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Sweet Basil

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May 30, 2024
Easy Teriyaki Salmon
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This Easy Teriyaki Salmon is tender, flaky, and packed with amazing flavor. Ready in less than 30 minutes and requires only a few ingredients.

Quick & Tasty Teriyaki Salmon Recipe!

Salmon is a perfect weeknight meal when you want something quick but still delicious. When it’s dressed in the most amazing teriyaki sauce, you will have an out-of-this-world delicious dinner!

This Easy Teriyaki Salmon is savory, slightly sweet, and flavorful in every bite. Such an easy and wonderful meal to come home to after a busy day.

Our family, including my picky eaters, couldn’t seem to get enough of this delicious Teriyaki Salmon! It is the perfect weeknight meal but also fancy enough for special occasions. This is going to be a recipe that you make again and again!
What To Love About This Recipe

Quick and Easy to Make: With just a handful of ingredients and less than 30 minutes from start to finish, this recipe is a lifesaver when you’re short on time.

Picky-Eater-Approved: Even the pickiest eaters won’t be able to resist the savory-sweet flavor of this teriyaki salmon. It’s a winner for the whole family.

Delicious and So Satisfying: The salmon turns out perfectly tender and flaky, while the homemade teriyaki sauce adds a burst of flavor that will keep you coming back for more.

Ready in Less Than 30 Minutes: Need dinner in a hurry? No problem! This recipe is ready to serve in less time than it takes to decide on a takeout order.

Perfect to Make Ahead of Time for Busy Weeknights: You can prep the teriyaki sauce ahead of time and store it in the fridge until you’re ready to cook. Just marinate the salmon and pop it in the oven when you’re ready to eat.
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).
- Skinless Salmon Fillets: For the best results, look for fresh salmon fillets with no skin. You can also use frozen fillets; just be sure to thaw them completely before cooking.
- Green Onion: Adds a fresh, oniony flavor and a pop of color to the dish. You can substitute with chives if you prefer.
- Sesame Seeds: These tiny seeds add a nutty flavor and a bit of crunch. If you don’t have sesame seeds, you can omit them.
For the teriyaki sauce:
- Low-Sodium Soy Sauce: The base of the teriyaki sauce, providing that classic umami flavor. If you’re watching your sodium intake, opt for low-sodium soy sauce.
- Rice Vinegar: Adds a tangy acidity to balance out the sweetness of the sauce.
- Garlic: Adds depth of flavor and a subtle kick.
- Freshly Grated Ginger: Gives the sauce a warm, spicy note. You can use ground ginger if you don’t have fresh ginger, but fresh is best.
- Canola Oil: Helps to emulsify the sauce and adds richness.
- Brown Sugar: Provides sweetness and helps to thicken the sauce as it cooks.
- Black Pepper: Adds a bit of heat and enhances the other flavors in the sauce.
Process Overview: How To Make Teriyaki Salmon Step-by-Step

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

Step 1 – Make The Teriyaki Sauce

Combine all the sauce ingredients in a medium bowl and stir until brown sugar is dissolved.

Step 2 – Marinate The Salmon

Place salmon fillets in a deep baking dish or a big bowl. Pour the sauce over the salmon, cover with plastic wrap, and let marinate in the refrigerator for 15 – 30 minutes.

Step 3 – Bake

Transfer the salmon fillets to the prepared baking sheet. Reserve the marinade. Bake for 12-15 minutes or until the salmon is flaky and cooked. Bake times may vary depending on the thickness of the salmon. You’ll know when the salmon is done when it is easily flaked: check the doneness of your salmon with a fork. When the salmon flakes easily with a fork, it’s ready, or when it reaches 145º F internally.

Step 3 – Reduce The Sauce

While the salmon is baking, add the remaining marinade to a small saucepan and bring to a boil. Then, reduce the heat to low and simmer, stirring occasionally, until slightly thickened, about 5-8 minutes. NOTE: If you want to thicken the sauce even more, add 1 -2 teaspoons of cornstarch to the sauce. Remove from heat and reserve to serve with the salmon.

Step 3 – Serve

When the salmon is done, remove it from the oven and brush each fillet with more sauce. If desired, sprinkle with green onions and sesame seeds. Serve with rice and steamed veggies.
Recipe Tips

Marinate for Maximum Flavor: For the best flavor, marinate the salmon in the teriyaki sauce for at least 15 – 30 minutes before cooking. This allows the flavors to penetrate the fish and adds depth to the dish.

Watch the Cooking Time: Salmon cooks quickly, so keep an eye on it to prevent overcooking. It’s done when it flakes easily with a fork.

Use Fresh Ingredients: Fresh garlic and ginger will give your teriyaki sauce the best flavor. Don’t skimp on these aromatic ingredients!
Food Allergy Swaps
- Gluten-Free: Use tamari instead of soy sauce to make this recipe gluten-free.
- Sesame-Free: Skip the sesame seeds altogether. They’re used mainly for garnish and a little extra crunch, so leaving them out won’t affect the overall flavor of the dish.
Variations & Additions
- Vegetarian Option: For a meat-free alternative, substitute tofu for the salmon. Press the tofu to remove excess moisture, then marinate and cook as directed.
- Add Veggies: Toss some veggies like bell peppers, broccoli, or snap peas with the salmon and roast them together for a complete meal in one pan.
Serving Suggestions

Serve the teriyaki salmon over a bed of fluffy white rice and garnish with sliced green onions and sesame seeds. Add a side of steamed broccoli or a simple green salad for a balanced meal.

Storing and Freezing Instructions

Leftover teriyaki salmon can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, wrap the cooled salmon tightly in plastic wrap and foil, then place in a freezer bag and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

How do I know when the salmon is done?

The salmon is done when it reaches an internal temperature of 145° F (measured with a cooking thermometer in the thickest part of the filet). If you don’t have a thermometer, you’ll know when the salmon is done when easily flaked: check the doneness of your salmon with a fork. When the salmon flakes easily with a fork, it’s ready.

Can I make this recipe with another kind of fish?

Yes, you can! Just make sure to adjust the cooking time accordingly.

What wine goes well with salmon?

Since salmon is a rich, oily fish, it pairs wonderfully with full-bodied white wines, such as Chardonnay, White Burgundy, White Pinot Noir, or Pinot Gris.

Can I double the recipe?

Of course! Simply double the ingredients to feed a larger crowd or to have leftovers for later.

More Recipes You’ll Love!

Recipe Card 📖
Easy Teriyaki Salmon

Oriana Romero

This Easy Teriyaki Salmon is tender, flaky, and packed with amazing flavor. Ready in less than 30 minutes and requires only a few ingredients. Perfect weeknight meal but fancy enough for special occasions too.

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings 4 servings

Instructions

Combine all the sauce ingredients in a medium bowl and stir until brown sugar is dissolved.

Place salmon fillets in a deep baking dish or a big bowl. Pour the sauce over the salmon, cover with plastic wrap, and let marinate in the refrigerator for 15 – 30 minutes.

Preheat oven to 400˚F (200º C). Line a big baking sheet with foil for easy clean up later.

Transfer salmon fillets to the prepared baking sheet. Reserve the marinade.

Bake for 12-15 min or until salmon is flaky and cooked through. Bake times may vary depending on the thickness of salmon. You'll know when the salmon is done when easily flaked: check the doneness of your salmon with a fork. When the salmon flakes easily with a fork, it's ready, or when it reaches 140-145°F (60-63°C) internally.

While the salmon is baking, place the marinade in a small saucepan and bring it to a boil. Then, reduce the heat to low and simmer, stirring occasionally until slightly thickened, for about 5-8 minutes. NOTE: If you want to thicken the sauce even more, add 1-2 teaspoons of cornstarch to the sauce. Remove from heat and reserve to serve with the salmon.

When the salmon is done, remove it from the oven and brush each fillet with more reduced sauce. Sprinkle with green onions and sesame seeds, if desired. Serve with rice and steamed veggies.

MARINADE: the marinade is safe to use as a sauce as long as it is boiled long enough (5-8 minutes) to destroy the bacteria. If you don’t feel comfortable using the marinade as a sauce, you can make double the teriyaki sauce and reserve half to serve as a sauce with the salmon. Store: Leftover teriyaki salmon can be stored in an airtight container in the refrigerator for up to 3 days. Freeze: To freeze, wrap the cooled salmon tightly in plastic wrap and foil, then place in a freezer bag and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating. Recipe Tips:

Marinate for Maximum Flavor: For the best flavor, marinate the salmon in the teriyaki sauce for at least 15 – 30 minutes before cooking. This allows the flavors to penetrate the fish and adds depth to the dish.

Watch the Cooking Time: Salmon cooks quickly, so keep an eye on it to prevent overcooking. It’s done when it flakes easily with a fork.

Use Fresh Ingredients: Fresh garlic and ginger will give your teriyaki sauce the best flavor. Don’t skimp on these aromatic ingredients!

Food Allergy Swaps:

Gluten-Free: Use tamari instead of soy sauce to make this recipe gluten-free.

Sesame-Free: Skip the sesame seeds altogether. They’re used mainly for garnish and a little extra crunch, so leaving them out won’t affect the overall flavor of the dish.

Variations & Additions:

Vegetarian Option: For a meat-free alternative, substitute tofu for the salmon. Press the tofu to remove excess moisture, then marinate and cook as directed.

Add Veggies: Toss some veggies like bell peppers, broccoli, or snap peas with the salmon and roast them together for a complete meal in one pan.

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.

Nutrition

Calories: 423kcalCarbohydrates: 18gProtein: 36gFat: 21gSaturated Fat: 2gCholesterol: 93mgSodium: 1673mgPotassium: 946mgSugar: 14gVitamin A: 100IUVitamin C: 1.2mgCalcium: 49mgIron: 2.5mg

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 Chinese

Calories 423

Keyword dinner easy salmon Teriyaki
[ad_2] Oriana Romero
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May 6, 2024
Quick and Easy Enchiladas Suizas
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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.

More Easy Mexican Dinner Recipes You’ll Love!

Recipe Card 📖
Quick and Easy Enchiladas Suizas

Oriana Romero

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 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6 servings

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.

Nutrition

Calories: 760kcalCarbohydrates: 36gProtein: 35gFat: 52gSaturated Fat: 29gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 171mgSodium: 1634mgPotassium: 663mgFiber: 3gSugar: 13gVitamin A: 2391IUVitamin C: 6mgCalcium: 678mgIron: 2mg

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 dinner

Cuisine Mexican

Calories 760

Keyword dinner easy enchiladas quick recipe suizas
[ad_2] Oriana Romero
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May 5, 2024
Pasta Primavera Recipe – Oh Sweet Basil
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This delicious and easy Pasta Primavera recipe is perfect for a weeknight meal. Loaded with fresh veggies, flavorful herbs and tossed in a creamy sauce, it’s a crowd-pleasing and healthy dish that the whole family will love.

This last weekend I really wanted something light, but still yummy, and this Pasta Primavera Recipe was perfect. We are huge asparagus fans so anything with asparagus gets us excited. Although the dish has no meat, I really don’t think you miss out on anything. In fact, the husband and I like having meatless meals every now and again as long as all of the flavor is still there. I bet you could throw in some grilled chicken or shrimp for protein and that would be sooooo good!

What Makes Something Primavera?

Primavera is an Italian word that means “spring”. In the culinary world, primavera means a dish served with a mixture of fresh seasonal vegetables usually paired with a pasta and creamy sauce.

Ingredients for Pasta Primavera

I’m going to give you a list of the fresh vegetables that we like to use in this pasta recipe, but this is definitely a dish that you can make substitutions with your favorite veggies. Here is what you will need:
- Penne Pasta: Any bite-sized pasta can be used, other good options would be orecchiette, rigatoni, farfalle or fusilli.
- Vegetables: Asparagus, Yellow Squash, Matchstick Carrots, Red Bell Pepper, Red Onion, Grape or Cherry Tomatoes, and Peas
  
  Other options: Broccoli, Green Beans, Spinach, Brussels Sprouts, or Zucchini
- Sauce: Butter, Garlic, Lemon Zest and Juice, Pasta Water, Heavy Cream, and Parmesan
- Seasoning: Dried Italian Seasoning, Red Pepper Flakes, Fresh Basil Leaves, and Fresh Curly Parsley
The measurements and details for all the ingredients in this recipe can be found in the recipe card down below.

How to Make Pasta Primavera
1. Boil: Bring 4 quarts of water to a boil in a large pot and add a handful of salt.
2. Cook: Add the pasta and cook it until al dente. Do not drain! We will use the pasta water later for the sauce.
3. Sauté: Using a large skillet, add some olive oil and add the asparagus, onions and peppers and sauté until slightly tender and move to a plate.
4. Cook: Add the squash and carrots to the skillet, season it with salt and pepper and cook until tender but still crisp. Move the veggies to the plate with the asparagus.
5. Bloom: Add the butter to the skillet and add the garlic followed by the lemon zest, Italian seasoning to bloom the flavors. Add the tomatoes and cook until they start to brown.
6. Simmer: Add the pasta water and bring to a boil and then reduce the heat to a simmer until the tomatoes start to burst. Then add the peas.
7. Stir: Pour in the cream, lemon juice and half the cheese and stir to combine. Reduce the heat and let the sauce simmer.
8. Combine: Add in all the vegetables, basil and pasta and toss to combine.
9. Top: Sprinkle the remaining Parmesan cheese, herbs and red pepper flakes and serve!
The complete instructions can also be found in the recipe card at the end of the post.

What is Pasta Primavera Sauce Made of?

Primavera sauce is really simple and the base of it is actually the water that the pasta cooks in. It helps thicken the beautiful sauce. We use fresh lemon juice to punch bold flavor into the sauce along with heavy cream and parmesan cheese. The sauce is so simple but really pulls the whole dish together.

What Vegetables Go Well with Pasta?

Since you need to have vegetables to make pasta primavera, let’s talk about the best ones to use. Honestly, you can use almost an vegetable you want. I am a huge vegetable love, so the more the merrier for me! We love to use veggies with big bold flavor like onions, peppers, tomatoes, carrots, etc.

How Do You Tell if Pasta is Done?

The best way to tell if pasta is done is to taste it. Pasta should be cooked to al dente, or firm to the bite.

The old saying that pasta is done if it sticks to the wall is false. If it sticks to the wall, it is over-done.

Can You Reheat Pasta?

Reheating pasta with sauce can be done one of three ways…

Bake it at 350 degrees in a foil-covered baking dish, warm it in a sauce pan over medium-low heat, or re-heat, covered, in the microwave.

Plain pasta is best reheated on the stove top.

On the stove, bring a large pot of water to boil, fill a strainer with pasta and dip in the boiling water until hot.

How Long Will Pasta with Sauce Keep?

Cooked pasta that has been tossed with sauce will keep for 4-5 days in the refrigerator.

Store pasta in an airtight container in the refrigerator.

This delicious recipe for easy Pasta Primavera is a perfect way to incorporate seasonal vegetables into your meals. With a creamy sauce and a burst of fresh flavors, this pasta dish will become a family favorite.

More Pasta Recipes:
Servings: 6

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Description

This delicious and easy Pasta Primavera recipe is perfect for a weeknight meal. Loaded with fresh veggies, flavorful herbs and tossed in a creamy sauce, it’s a crowd-pleasing and healthy dish that the whole family will love.

10 oz Penne, reserved pasta water

2 Tablespoons Salt

1 Tablespoon Olive Oil

10 Asparagus Spears, tough ends snapped, halved lengthwise and cut on the diagonal into 3/4″ pieces

1/3 Red Onion, sliced

1 Red Bell Pepper, sliced thin

1 Yellow Squash, medium, cut into 1/2″ dice

1 Cup Matchstick Carrots

3 Tablespoons Butter, unsalted

3 Cloves Garlic, medium, pressed through a garlic press or minced

1 Lemon, zested

2 teaspoons Dried Italian Seasoning

1 Cup Grape Tomatoes

1/2 Cup Pasta Water

2 Tablespoons Lemon Juice, fresh

1 Cup Peas, fresh preferred or frozen

1/2 Cup Heavy Cream

1/2 Cup Parmesan, freshly grated

1/4 Cup Fresh Basil, chopped

1 Tablespoon Fresh Curly Parsley, chopped

1/4 teaspoon Red Pepper Flakes, optional

Cook ModePrevent your screen from going dark

Bring 4 quarts of water to a rolling boil in a large pot for the pasta.

Add in a good handful of salt. Add pasta. Cook al dente or until pasta is slightly undercooked. Do not drain!! Using a spider (I cannot live without mine!) remove pasta from water into a colander. Reserve cooking liquid!!

10 oz Penne, 2 Tablespoons Salt

While pasta is cooking, heat a large skillet to medium heat. Add the olive oil and the add the asparagus, onions and peppers. Sauté for 2 to 3 minutes, stirring occasionally to avoid sticking. Transfer to a dish.

1 Tablespoon Olive Oil, 10 Asparagus Spears, 1/3 Red Onion, 1 Red Bell Pepper

Add in the yellow squash and carrots and season everything with salt and pepper, and cook for 1 to 2 minutes or until vegetables are tender, yet crisp. Transfer the vegetables to the dish with the asparagus.

1 Yellow Squash, 1 Cup Matchstick Carrots

Meanwhile, heat 3 tablespoons of the butter in the now-empty skillet over medium high heat until foamy. Add the garlic and cook for 30 seconds .

3 Tablespoons Butter, 3 Cloves Garlic

Stir in the lemon zest, Italian Seasoning, salt again and tomatoes, cooking until the tomatoes begin to brown.

1 Lemon, 2 teaspoons Dried Italian Seasoning, 1 Cup Grape Tomatoes

Add 1/2 cup of starchy cooking liquid leftover from pasta. Bring the mixture to a boil and reduce to a simmer for five minutes — the tomatoes should be starting to burst. If they haven’t gently push on them using the back of a wooden spoon. You only want about half to burst.

1/2 Cup Pasta Water

Add the peas.

1 Cup Peas

Stir in the heavy cream and 2 tablespoons of lemon juice along with half of the cheese.

2 Tablespoons Lemon Juice, 1/2 Cup Heavy Cream, 1/2 Cup Parmesan

Reduce heat to medium and simmer until slightly thickened, about 4 min.

Add the veggies, basil, along with the pasta into the large skillet.

1/4 Cup Fresh Basil

Add remaining fresh Parmesan cheese and herbs. Top with red pepper flakes and serve!

1/4 teaspoon Red Pepper Flakes, 1 Tablespoon Fresh Curly Parsley

Left overs will keep in the refrigerator for 2-3 days

Serving: 1gCalories: 404kcalCarbohydrates: 48gProtein: 13gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 43mgSodium: 2537mgPotassium: 539mgFiber: 6gSugar: 8gVitamin A: 5521IUVitamin C: 52mgCalcium: 173mgIron: 2mg

Author: Sweet Basil

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

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May 1, 2024
30-min Easy Chicken Piccata (Creamy)
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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.

More Chicken Recipes You’ll Love!

Recipe Card 📖
Easy Chicken Piccata

Oriana Romero

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 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 6 servings

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.

Nutrition

Calories: 316kcalCarbohydrates: 6gProtein: 26gFat: 18gSaturated Fat: 9gCholesterol: 117mgSodium: 331mgPotassium: 479mgVitamin A: 520IUVitamin C: 3.6mgCalcium: 44mgIron: 0.8mg

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.
[ad_2] Oriana Romero
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April 29, 2024
The Ultimate Eggless Quiche (Easy – No Tofu)
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This Eggless Quiche has a soft, tender interior with just a hint of jiggle, topped with melted cheese. It’s a breeze to whip up with simple ingredients. Plus, it’s flavorful, versatile, comforting, and guaranteed to make everyone smile.

The Ultimate Eggless Quiche: A Flavorful Twist on a Classic Favorite

Eggless Quiche is simple, customizable, and utterly comforting. Perfect for breakfast, brunch, lunch, or dinner, this quiche is sure to please even the pickiest of eaters.

I love how versatile this quiche recipe is! You can add mushrooms, bell peppers, or any other ingredient you prefer. You can also use cheddar cheese instead of feta cheese. This eggless quiche recipe is fully customizable, and you can make it your own by adjusting it to fit your taste.

Now, let’s talk about the fact that it’s egg-free. Yes, you read that correctly! Whether you have an allergy or dietary restrictions or prefer to skip the eggs, this quiche has you covered. The secret is a creamy cheese filling that’s so rich and indulgent that you won’t miss the eggs.

What To Love About This Recipe
Easy to Make: Don’t let the word “quiche” intimidate you. This recipe is a breeze to whip up, even for beginner cooks. With simple steps and everyday ingredients, you’ll have a mouthwatering quiche on the table in no time.

Customizable: One of the best things about this quiche is its versatility. Feel free to switch up the veggies and cheese to suit your family’s taste buds. Whether you prefer mushrooms, bell peppers, or cheddar cheese, the possibilities are endless!

Egg-Free: Yes, you read that right! This quiche is completely egg-free, making it a fantastic option for those with allergies or dietary restrictions.

Perfect Texture: This quiche has a soft, tender interior that’s slightly puffed and adorned with melted, bubbly cheese on the surface. Sounds heavenly, doesn’t it?

Flavors That Shine: Thanks to the creamy cheese filling, the flavors of the other ingredients truly shine through. I believe in balance in all things, especially when it comes to seasoning. This quiche is seasoned to perfection with just the right amount of garlic powder, onion powder, ground mustard, nutmeg, salt, and black pepper.

Perfect for Any Occasion: Whether you’re hosting a fancy brunch or enjoying a cozy dinner at home, this quiche fits the bill. Its versatility knows no bounds, making it a go-to dish for any time of day.
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).
- Pie Crust: Whether you opt for homemade or store-bought, a good-quality pie crust forms the foundation of this quiche.
- Butter: For sautéing the shallots and spinach, butter adds richness and flavor to the filling.
- Shallots: These mild, sweet onions lend a subtle depth of flavor to the quiche. If you don’t have shallots on hand, you can substitute finely chopped onions.
- Fresh Baby Spinach: Packed with vitamins and minerals, spinach not only adds vibrant color to the quiche but also contributes a delightful earthy flavor. You can also use frozen spinach; just make sure to thaw, drain, and squeeze out all the water before you add it to the filling.
- Ricotta Cheese: Creamy, dreamy ricotta cheese serves as the star of the filling, providing a luscious texture and mild flavor. I like to use whole milk ricotta cheese for a better taste, but if you prefer a less rich casserole, you can use Part-Skim Ricotta or half ricotta, half cottage cheese. However, keep in mind that this might affect the dish’s texture.
- Cornstarch: This ingredient helps to thicken the filling, ensuring a smooth and creamy consistency.
- Heavy Cream: Heavy cream is a must for richness and creaminess. It gives the quiche a luxurious mouthfeel that’s simply irresistible.
- Seasonings: You’ll need garlic powder, onion powder, salt, black pepper, ground mustard, and ground nutmeg. This blend of seasonings adds depth and complexity to the quiche, enhancing its overall flavor profile.
- Baking Powder: A touch of baking powder helps the quiche achieve that perfect puffed appearance in the oven.
- Feta or Goat Cheese: Choose your favorite crumbly cheese to sprinkle on top of the quiche before baking. Feta adds a salty tang, while goat cheese offers a creamy, earthy flavor.
Why Not Just Use Tofu?

I’ve tried using tofu (firm and silken tofu) for Eggless Quiche. Personally, I really didn’t like the texture, and I felt it tasted of soy. So, after many tests, I found that full-fat ricotta cheese gives the creamiest, most indulgent texture. And since its flavor is mild, the other ingredients, such as veggies and cheese, really shine through.

Process Overview: How To Make Quiche Without Eggs Step-by-Step

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

Step 1 – Prepare The Crust

Roll pie dough and press it into your baking dish. For a crispy quiche bottom, I recommend blind baking the crust before adding the filling. However, when I’m short on time, I skip this step, and the quiche is still delicious. Get all the details on the recipe card below.

Step 2 – Saute The Shallots and Spinach

Place butter in a large skillet over medium heat; when melted, add chopped shallots; cook, stirring occasionally, until they become soft and translucent, about 3 minutes. Then, add the fresh baby spinach; cook it, stirring occasionally, until it wilts down and reduces in volume, about 3 minutes. Set aside.

Step 3 – Make the Filling

In a bowl, mix the ricotta, cornstarch, heavy cream, garlic powder, onion powder, salt, black pepper, ground mustard, nutmeg, and baking powder. Then, add the sautéed shallots, spinach mixture, and half of the crumbled feta cheese; mix to incorporate.

Step 4 – Add The Filling To The Crust

Spread the mixture over the pie crust and use a spatula to even the top. Sprinkle the remaining ½ cup of feta cheese on top.

Step 5 – Bake

Bake for 40 – 45 minutes or until set and golden brown on top. Let cool for 15 – 20 minutes before slicing and serving.

Recipe Tips
Prep Ahead: Save time on busy mornings by preparing the quiche filling the night before. Simply assemble the ingredients, cover, and refrigerate until ready to bake.

Blind Bake the Crust: To prevent a soggy bottom, consider blind baking the pie crust before adding the filling. Line the crust with parchment paper, fill with pie weights or dried beans, and bake until lightly golden. However, this step is optional.

Get Creative: Don’t be afraid to experiment with your quiche fillings. Try different vegetables, cheeses, and seasonings to create your own signature flavor combinations.

Let it Rest. Allow the quiche to cool for 15 – 20 minutes before slicing. This helps the filling set and makes for cleaner slices.
Food Allergy Swaps

Dairy-Free: For a dairy-free version, you can substitute plant-based alternatives for the ricotta cheese, feta cheese, and heavy cream.
- Ricotta: Substitute ricotta with dairy-free butter alternatives, such as Kite Hill Ricotta.
- Feta Cheese: Use your favorite dairy-free feta-style cheese. I like VIOLIFE Just Like Feta Block.
- Heavy Cream: Country Crock® Plant Cream, Silk, or Califia will work well. For my European readers, I recommend Flora Plant Cream.
Gluten-Free: You can either purchase a pre-made gluten-free pie crust from the store or make your own using a gluten-free flour blend. I have used Wholly Wholesome, Pie Shell Gluten Free 9 Inch with good results.

Mustard-Free: If you have a mustard allergy, feel free to omit it. The ground mustard adds a subtle tang to the dish, but skipping it won’t compromise the overall deliciousness.

Corn-Free: You can substitute for potato starch 1:1.

Variations & Additions
- Make it your own: Feel free to customize this quiche recipe to suit your preferences. Swap out the spinach for broccoli, kale, or Swiss chard, or try different cheeses such as gruyere or cheddar. For a heartier option, you can also add cooked bacon, ham, or sausage.
- Mediterranean Quiche: Add sun-dried tomatoes, kalamata olives, and crumbled feta cheese for a taste of the Mediterranean.
- Tex-Mex Quiche: Incorporate diced bell peppers, corn, and shredded Monterey Jack cheese for a Southwestern twist.
- Bacon and Cheddar Quiche: For a hearty and satisfying option, look no further than this timeless combination. Crispy bacon and sharp cheddar cheese create a flavor explosion that’s hard to resist.
- Mushroom and Swiss Quiche: Earthy mushrooms and nutty Swiss cheese create a savory sensation that is perfect for brunch or dinner.
Serving Suggestions
1. Breakfast or Brunch: Serve slices of quiche alongside a colorful spread of brunch favorites, such as crispy bacon or sausage links, roasted potatoes, fresh fruit salad, and mimosas or freshly squeezed orange juice. It’s the perfect way to start your day with a delicious and satisfying meal that’s sure to impress your guests.
2. Lunchtime: Pair your quiche with a light and refreshing side salad for a satisfying lunch that’s both tasty and nutritious. Think mixed greens tossed with cherry tomatoes, cucumber slices, avocado, and a tangy vinaigrette dressing. Add a crusty baguette or some garlic bread on the side for an extra-special touch.
3. Dinner: Who says quiche is just for breakfast or brunch? Elevate your dinner game by serving slices of quiche alongside a selection of hearty sides. Think roasted vegetables or a warm soup and a crusty loaf of bread.
4. Picnic: Pack up your quiche slices and head outdoors for a delightful picnic with friends or family. Pair your quiche with an assortment of finger foods, such as cheese and crackers, fresh fruit, olives, and charcuterie.
Storing and Freezing Instructions

Store: Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days.

To freeze, wrap individual slices tightly in plastic wrap and aluminum foil, then place in a freezer-safe bag or container. Thaw before reheating in the oven or microwave.

Frequently Asked Questions

Can I make this quiche ahead of time?

Absolutely! You can prepare the quiche up to 24 hours in advance and refrigerate until ready to bake.

Can I freeze leftover quiche?

Yes, the leftover quiche freezes well. Just be sure to wrap it tightly to prevent freezer burn.

Can I use frozen spinach instead of fresh?

Yes, you can substitute frozen spinach for fresh. Be sure to thaw, drain, and squeeze out all the water well before incorporating it into the filling.

More Recipes You’ll Love!

Recipe Card 📖
The Ultimate Eggless Quiche

Oriana Romero

This Eggless Quiche has a soft, tender interior with just a hint of jiggle, topped with melted, bubbly cheese. It’s a breeze to whip up with simple ingredients. Plus, it’s versatile, comforting, and guaranteed to put a smile on everyone’s face.

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 8 servings

Instructions

Position the oven rack in the lower third of the oven and preheat to 350º F (180 º C).

On a lightly floured surface, roll pie dough into a 12-inch circle. Line a 10-inch quiche dish or pie plate with the dough, pressing into the bottom and up the sides. Tuck the excess dough around the edges under and crimp as desired. If using store-bought, simply unroll the pie crust and press into a 9" quiche dish or pie plate, crimping the top edges if desired. Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days.

Extra step for extra crispy crust: Line the chilled pie crust (in the quiche dish) with parchment paper. Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. Bake until the edges of the crust start to brown, for about 15 minutes. Remove the pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick the bottom and sides with a fork (about an inch apart). Return the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 8 minutes. Remove from the oven and set aside. Note: You can skip this step if you don't care for a crispy crust bottom.

Place butter in a large skillet over medium heat, when melted add chopped shallots, spread them out in an even layer to ensure they cook evenly. Let the shallots cook, stirring occasionally, until they become soft and translucent, about 3 minutes. Add the fresh baby spinach, they may seem bulky at first, but they'll quickly wilt down as they cook. Using tongs or a spatula, gently toss the spinach in the skillet to coat it with the butter and shallots. Cook the spinach, stirring occasionally, until it wilts down and reduces in volume, about 3 minutes. Set aside.

Mix the ricotta, cornstarch, heavy cream, garlic powder, onion powder, salt, black pepper, ground mustard, nutmeg, and baking powder in a bowl. Then, add the sautéed shallots and spinach mixture and half of the crumbled feta cheese; mix to incorporate.

Spread the mixture over the pie crust and use a spatula to even the top. Sprinkle the remaining ½ cup of feta cheese on top.

Bake for 40 – 45 minutes or until set and golden brown on top. Let cool for 15 minutes before slicing and serving.

Store: Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, wrap individual slices tightly in plastic wrap and aluminum foil, then place in a freezer-safe bag or container. Thaw before reheating in the oven or microwave. Ricotta: I like to use whole milk ricotta cheese for a better taste, but if you prefer a less rich casserole, you can use Part-Skim Ricotta or half ricotta, half cottage cheese. However, keep in mind that this might affect the dish’s texture. Recipe Tips:

Prep Ahead: Save time on busy mornings by preparing the quiche filling the night before. Simply assemble the ingredients, cover, and refrigerate until ready to bake.

Blind Bake the Crust: To prevent a soggy bottom, consider blind baking the pie crust before adding the filling. Line the crust with parchment paper, fill with pie weights or dried beans, and bake until lightly golden. However, this step is optional.

Get Creative: Don’t be afraid to experiment with your quiche fillings. Try different vegetables, cheeses, and seasonings to create your own signature flavor combinations.

Let it Rest. Allow the quiche to cool for 15 – 20 minutes before slicing. This helps the filling set and makes for cleaner slices.

Food Allergy Swaps: Dairy-Free: For a dairy-free version, you can substitute plant-based alternatives for ricotta cheese, feta cheese, and heavy cream.

Ricotta: Substitute ricotta with dairy-free butter alternatives, such as Kite Hill Ricotta.

Feta Cheese: Use your favorite dairy-free feta-style cheese. I like VIOLIFE Just Like Feta Block.

Heavy Cream: Country Crock® Plant Cream, Silk, or Califia will work well. For my European readers, I recommend Flora Plant Cream.

Gluten-Free: You can either purchase a pre-made gluten-free pie crust from the store or make your own using a gluten-free flour blend. I have used Wholly Wholesome, Pie Shell Gluten Free 9 Inch with good results. Variations & Additions:

Make it your own: Feel free to customize this quiche recipe to suit your preferences. Swap out the spinach for broccoli, kale, or Swiss chard, or try different cheeses such as gruyere or cheddar. For a heartier option, add cooked bacon, ham, or sausage.

Mediterranean Quiche: For a taste of the Mediterranean, add sun-dried tomatoes, kalamata olives, and crumbled feta cheese.

Tex-Mex Quiche: Incorporate diced bell peppers, corn, and shredded Monterey Jack cheese for a Southwestern twist.

Bacon and Cheddar Quiche: Look no further than this timeless combination for a hearty and satisfying option. Crispy bacon and sharp cheddar cheese create a flavor explosion that’s hard to resist.

Mushroom and Swiss Quiche: Earthy mushrooms and nutty Swiss cheese create a savory sensation that is perfect for brunch or dinner.

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.

Nutrition

Calories: 382kcalCarbohydrates: 24gProtein: 13gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 74mgSodium: 818mgPotassium: 420mgFiber: 2gSugar: 3gVitamin A: 3996IUVitamin C: 12mgCalcium: 347mgIron: 2mg

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 Breakfast

Cuisine American

Calories 382

Keyword quiche recipe
[ad_2] Oriana Romero
Source link
April 11, 2024
Super Easy Orange Chicken (No Frying & No Eggs)
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This Super Easy Orange Chicken is tender, juicy chicken coated in a sticky, citrusy sauce bursting with flavor. It requires no eggs or deep-frying; this recipe keeps it light and hassle-free. Plus, it’s ready in 30 minutes or less.

Quick & Tasty Orange Chicken Recipe

This Super Easy Orange Chicken recipe is a game-changer. Bursting with sweet, citrusy goodness and a hint of spice, it’s a healthier, fuss-free, egg-free alternative to the traditional deep-fried version. Plus, it’s ready in less than 30 minutes!

Chinese Take-Out And Food Allergies

For me, Chinese take-out is like walking through a minefield! Those restaurants can be a bit tricky with all the peanuts and eggs flying around. So, as an allergy mom, making my own take-out at home is an absolute must!

When you make your own take-out, you’re the boss of the kitchen. You get to handpick every single ingredient, ensuring there’s no trace of those pesky allergens anywhere in sight. No more second-guessing or worrying about cross-contamination—just pure, unadulterated peace of mind.

So, the next time you’re craving some Chinese take-out flavors, don’t even think about reaching for that delivery menu. Grab your ingredients, fire up the stove, and let’s make some magic happen in the kitchen together.

What To Love About This Recipe
Flavorful: Imagine the perfect balance of sweet, tangy citrus, tender chicken, and a subtle kick of spice. It’s a flavor explosion in every bite!

Quick Prep: In a rush? No problem! This recipe comes to the rescue, ready in less than 30 minutes from start to finish.

Simple Ingredients: No need for fancy, hard-to-find items here. Just everyday pantry staples that come together to create magic.

Better Than Take-out: This homemade version beats any take-out joint, hands down!

Lighter Version: This recipe is light and hassle-free. With no eggs or deep-frying, this Orange Chicken is a healthier option without sacrificing flavor.
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).

For The Orange Sauce:
- Oranges: Freshly squeezed orange juice and zest add that vibrant citrusy flavor that’s the heart of this dish.
- Granulated Sugar: This balances out the acidity of the orange juice and adds sweetness to the sauce.
- Honey: A natural sweetener that enhances the overall flavor profile of the sauce.
- Soy Sauce: It adds a savory umami kick. If you’re watching your salt intake, opt for low-sodium soy sauce.
- Rice Vinegar: Adds a touch of acidity and depth of flavor to the sauce.
- Chinese Cooking Wine (Shaoxing Wine): This wine infuses the sauce with subtly richness and depth. If Chinese Cooking Wine (Shaoxing Wine) is unavailable, you can omit it or substitute it with dry sherry.
- Sesame Oil: Adds a nutty aroma and depth to the sauce. Use toasted sesame oil for that extra flavor boost.
- Fresh Ginger & Garlic: These aromatic ingredients add a punch of flavor. Fresh is preferred for a brighter, fresher taste, but ground ginger can be used as a substitute.
- Cayenne Pepper or White Pepper: Provides a hint of heat to balance out the sweetness of the sauce.
- Cornstarch: Acts as a thickening agent for the sauce, giving it that glossy, velvety texture.
For The Chicken
- Cornstarch & Black Pepper: Coats the chicken pieces and helps create a crispy exterior.
- Skinless Chicken Breasts or Thighs: Tender, juicy chicken is the star of the show. Feel free to use your preferred cut.
- Oil: Used for cooking the chicken. Vegetable or canola oil works well.
- Sesame Seeds & Green Onions: Optional garnishes that add a pop of color and texture to the finished dish.
Process Overview: How To Make Orange Chicken at Home Step-by-Step

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

Step 1 – Prepare The Orange Sauce

Place orange juice, sugar, honey, soy sauce, vinegar, Chinese wine, garlic, sesame oil, ginger, cayenne or white pepper, orange zest, and cornstarch in a medium bowl and whisk to combine. Set aside. Tip: I recommend zesting the oranges before squeezing them.

Step 2 – Coat The Chichen

Place the cornstarch, salt, and pepper together in a gallon-sized zip-top bag. Add the chicken pieces, seal the bag, and shake until the chicken is well-coated.

Step 3 – Cook The Chicken In Batches

Heat a large skillet or wok on high heat. Add 2 tablespoons of oil and half of the chicken. Cook for 2 to 3 minutes on each side until well browned. Set aside. Remove the chicken to a plate and cover with foil to keep it warm. Then, add the remaining 2 tablespoons of oil to the same skillet and brown the rest of the chicken, cooking for 2 to 3 minutes on each side. Return the first batch of chicken to the skillet.

Step 4 – Add The Orange Sauce

Add the orange sauce, toss to coat, and cook until the sauce thickens, about 3 – 4 minutes.

Step 5 – Garnish & Serve

Serve orange chicken with rice. Sprinkle with sesame seeds and sliced green onions, if desired.

Recipe Tips
Prep Ahead: To make this recipe even quicker, prep your ingredients in advance. Chop your garlic, grate your ginger, and zest your oranges ahead of time.

Perfectly Crispy Chicken: For extra crispy chicken, make sure your oil is hot before adding the chicken pieces. Fry them in batches to avoid overcrowding the pan.

Adjusting Spice Level: Adjust the amount of cayenne or white pepper according to your preferred heat.

Sauce Consistency: If you prefer a thicker sauce, increase the amount of cornstarch slurry. For a thinner consistency, reduce the amount or omit it altogether.
Food Allergy Swaps
- Gluten-Free: Use tamari instead of soy sauce to make this recipe gluten-free.
- Soy-Free: Substitute soy sauce with coconut aminos for a soy-free alternative.
- Nut-Free: This recipe is naturally nut-free.
Variations & Additions
- Vegetarian Option: Swap the chicken for tofu or cauliflower florets for a vegetarian twist.
- Spicy Orange Chicken: For an extra kick, increase the amount of cayenne pepper or add crushed red pepper flakes.
- Orange Beef: Not a fan of chicken? Substitute beef slices for a delicious Orange Beef alternative.
- Extra Veggies: To amp up the nutrition and flavor, feel free to add your favorite veggies, such as bell peppers, broccoli, or snap peas.
Serving Suggestions

Serve your Super Easy Orange Chicken over a bed of steamed rice or noodles for a complete meal. Garnish with sesame seeds and sliced green onions for a restaurant-worthy presentation.

Storing and Freezing Instructions
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove until warmed through.
- To freeze, let the cooked chicken cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions

Can I use bottled orange juice instead of fresh oranges?

Freshly squeezed orange juice provides the best flavor, but you can use bottled orange juice in a pinch. Just make sure it’s 100% pure orange juice without any added sugar or flavors.

Can I make this recipe ahead of time?

While this Orange Chicken is best enjoyed fresh, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Cook the chicken just before serving for the best texture.

Is Chinese cooking wine necessary?

Chinese cooking wine adds depth of flavor to the sauce, but if you can’t find it, you can omit it or substitute it with dry sherry.

Is this recipe spicy?

It has a subtle hint of spice to balance out the sweetness of the orange sauce, but it’s not overwhelmingly spicy. However, if you’re sensitive to spice or prefer a milder flavor, you can reduce the amount of cayenne pepper or white pepper called for in the recipe. On the other hand, if you’re a spice lover, feel free to increase the amount to add an extra kick to your orange chicken.

How do you substitute fresh ginger with powdered ginger?

Use about 1/4 teaspoon of powdered ginger for every 1 teaspoon of grated fresh ginger. Powdered ginger has a more concentrated flavor than fresh ginger, so you need less of it to achieve a similar taste.

How many people eat with a pound of chicken?

As a rough estimate, a pound of boneless, skinless chicken breast typically yields about 2 to 3 servings, assuming each serving is around 4 to 6 ounces of cooked chicken. It is important to note that this may still vary depending on how the chicken is prepared and the other ingredients used in the dish.

Is Chinese takeout safe for food allergies?

Different types of food establishments may be more likely to contain specific allergens. For instance, peanut oil, eggs, and seafood are commonly used in Thai and Chinese cuisine, posing a risk for individuals allergic to peanuts, which could potentially trigger allergic reactions.

More Takeout Recipes You’ll Love!

Recipe Card 📖
Super Easy Orange Chicken (No Frying & No Eggs)

Oriana Romero

This Super Easy Orange Chicken is tender, juicy chicken coated in a sticky, citrusy sauce bursting with flavor. It requires no eggs or deep-frying; this recipe keeps it light and hassle-free. Plus, it’s ready in 30 minutes or less.

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Servings 6 servings

Instructions

Make The Orange Sauce:

Zest 2 oranges. Reserve zest. Then squeeze the oranges. Reserve the juice.

Place orange juice, sugar, honey, soy sauce, vinegar, Chinese wine, garlic, sesame oil, ginger, cayenne or white pepper, orange zest and cornstarch in a medium bowl and whisk to combine. Set aside.

Make The Chicken:

Place the cornstarch, salt, and pepper together in a gallon-sized zip-top bag. Add the chicken pieces, seal the bag, and shake until the chicken is well-coated.

Heat a large skillet or wok on high heat. Add 2 tablespoons of oil and add half of the chicken; cook for 2 to 3 minutes on each side until well browned. Remove the chicken to a plate and cover with foil to keep it warm. Then, add the remaining 2 tablespoons of oil to the same skillet and brown the rest of the chicken, cooking for 2 to 3 minutes on each side. Return the first batch of chicken to the skillet.

Add the orange sauce, toss to coat, and cook until the sauce thickens, about 3 – 4 minutes.

Serve orange chicken with rice. Sprinkle with sesame seeds and sliced green onions, if desired.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove until warmed through. To freeze, let the cooked chicken cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Chinese cooking wine, Shaoxing wine: If you can’t find it, you can omit it or substitute dry sherry. Ginger: If fresh ginger is not available, you can use 1/4 teaspoon of powdered ginger. Powdered ginger is more concentrated in flavor than fresh ginger, so you need less of it to achieve a similar taste. Cayenne or White Pepper: Adjust the amount of cayenne or white pepper according to your preferred heat. Add just a pinch for a very mild version or more for a spicier version. Recipe Tips

Prep Ahead: To make this recipe even quicker, prep your ingredients in advance. Chop your garlic, grate your ginger, and zest your oranges ahead of time.

Perfectly Crispy Chicken: Make sure your oil is hot before adding the chicken pieces for extra crispy chicken. Fry them in batches to avoid overcrowding the pan.

Adjusting Spice Level: Adjust the amount of cayenne or white pepper according to your preferred heat.

Sauce Consistency: If you prefer a thicker sauce, increase the amount of cornstarch slurry. For a thinner consistency, reduce the amount or omit it altogether.

Food Allergy Swaps

Gluten-Free: Use tamari instead of soy sauce to make this recipe gluten-free.

Soy-Free: Substitute soy sauce with coconut aminos for a soy-free alternative.

Nut-Free: This recipe is naturally nut-free.

Variations & Additions

Vegetarian Option: Swap the chicken for tofu or cauliflower florets for a vegetarian twist.

Spicy Orange Chicken: For an extra kick, increase the amount of cayenne pepper or add crushed red pepper flakes.

Orange Beef: Not a fan of chicken? Substitute beef slices for a delicious Orange Beef alternative.

Extra Veggies: To amp up the nutrition and flavor, feel free to add your favorite veggies, such as bell peppers, broccoli, or snap peas.

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.

Nutrition

Calories: 383kcalCarbohydrates: 29gProtein: 33gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 97mgSodium: 765mgPotassium: 682mgFiber: 0.4gSugar: 21gVitamin A: 152IUVitamin C: 25mgCalcium: 20mgIron: 1mg

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Course Main Course

Cuisine Asian

Calories 383

Keyword chicken recipe
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March 14, 2024