ReportWire

Tag: one skillet

  • The One-Pan Chicken Dinner That’s Saving My Weeknights (and My Hormones!)

    [ad_1]

    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    A one-skillet dinner that’s healthy, easy AND flavorful?! That’s right, this cheesy chicken, sweet potato and kale skillet meal is nutritious and delicious, just the way a busy weeknight meal should be!

    Easily one of my go-to meals lately, my savory chicken and sweet potato recipe is packed with kale, veggies and protein.

    There’s a lot of talk about perimenopause lately, so I wanted to create a dish that is not only perfect for busy families, but also something to help support those feeling like they might be entering perimenopause in their 30s and 40s. Heck, it’s a great recipe for menopause too! I love how healthy and balanced this meal is!

    Perimenopause Recipe

    Carrian Cheney

    Why it works: Kale offers iron and magnesium, and sweet potatoes provide complex carbs to support hormone balance. Prep time: 15 min | Cook time: 25 min Bonus: One-pan cleanup!

    all the ingredients for sweet potato chicken skillet with kale including garlic, diced onions, chicken broth, spices, chicken, sweet potato and kaleall the ingredients for sweet potato chicken skillet with kale including garlic, diced onions, chicken broth, spices, chicken, sweet potato and kale

    Ingredients for Healthy Chicken and Sweet Potato Skillet

    • Chicken Breasts: Main protein; provides heartiness, structure, and a mild flavor that carries the spices.
    • Salt and Pepper: Core seasonings; salt enhances natural flavors, while pepper adds gentle heat and balance.
    • Smoked Paprika: Adds smoky depth and warmth without spiciness, complementing the bacon and sweet potatoes.
    • Red Pepper Flakes: Brings a touch of heat to brighten the dish and balance the sweetness of the potato.
    • Bacon: Adds savory richness, smokiness, and a crisp texture that contrasts with tender chicken and vegetables.
    • Olive Oil: Used for sautéing; carries flavors, prevents sticking, and adds a subtle fruitiness.
    • Garlic: Infuses the skillet with aromatic depth, boosting the savory base of the dish.
    • Sweet Potato: Adds natural sweetness, creaminess, and substance, balancing the spice and savory flavors.
    • Chicken Broth: Keeps the skillet moist, helps cook the sweet potatoes, and builds a flavorful base.
    • Kale: Provides a slightly bitter, earthy contrast, plus color, texture, and nutrients.
    • Lemon: Adds brightness and acidity at the end, cutting through richness and making flavors pop.
    • Parmesan: Adds a salty, nutty finish that melts into the skillet for extra umami and richness.
    chunks of chicken breast being cooked with bits of crispy baconchunks of chicken breast being cooked with bits of crispy bacon

    How to Make Chicken Kale Skillet

    1. Prep the Chicken: Cut the chicken into bite sized pieces and season with all the seasonings.
    2. Cook the Bacon: Cook the chopped bacon in a cast iron skillet over medium heat. Remove to a plate.
    3. Cook the Chicken: Add the chicken to the skillet and cook through. Remove to a plate.
    4. Sauté: Add the garlic and sweet potatoes to the same skillet with some olive oil and sauté for about 5 minutes. Then add the chicken broth. Add a lid to the skillet and let it cook until the sweet potatoes are tender.
    5. Finish the Dish: Add the kale and stir until wilted and then season with salt, pepper and red pepper flakes. Return the chicken and bacon to the skillet and stir everything to combine.
    6. Garnish: Squeeze some fresh lemon juice over the top and sprinkle with parmesan cheese. Serve immediately!
    two forks lifting up bites of chicken, sweet potato and kaletwo forks lifting up bites of chicken, sweet potato and kale

    Recipe Tips

    • You can use chicken thighs instead of chicken breasts.
    • Don’t leave your chicken and bacon in the pan while sautéing veggies. Instead, remove them and set to the side otherwise the chicken will overcook and dry out and veggies will turn to mush!
    • To get dinner on the table faster, boil sweet potato cubes while the meats cook.
    • Do not wipe out the bacon grease! Leave it in the pan while you sauté veggies, it adds so much flavor!
    • Change the spices to your own liking- Try variations like: turmeric, chili powder, onion powder, dried and crushed rosemary or thyme or even Kinders Buttery Steakhouse Blend!
    • Different variations with the veggies like spinach, asparagus, zucchini, etc. are great ideas!
    a large cast iron skillet full of golden chunks of chicken breast mixed with sauteed chopped kale, cubed sweet potatoes, bacon bits and sprinkled with parmesan cheesea large cast iron skillet full of golden chunks of chicken breast mixed with sauteed chopped kale, cubed sweet potatoes, bacon bits and sprinkled with parmesan cheese

    Storing and Reheating

    • To store: Store leftover sweet potato chicken skillet in an airtight container the fridge for up to 4 days. It makes a great lunch!
    • To reheat: Reheat the leftovers in the microwave or a skillet over medium heat until warmed through.
    • To freeze: Freeze leftovers in a freezer-safe bag or container for up to 3 months.
    a cast iron skillet with cooked chicken chunks, cubed sweet potatoes, sauteed kale, bacon bits and parmesan cheesea cast iron skillet with cooked chicken chunks, cubed sweet potatoes, sauteed kale, bacon bits and parmesan cheese

    This healthy and filling chicken and sweet potato one skillet wonder is perfect for when you need dinner on the table in less than 30 minutes using just one pan. It’s perfect for a busy weeknight!

    Watch How to Make This One Skillet Recipe…

    More One Skillet Meals to Try…

    • 2 Pounds Chicken Breasts, or thighs, boneless skinless, cubed in ½-inch pieces
    • Salt and Pepper, to taste
    • 1 teaspoon Smoked Paprika
    • ¼ teaspoon Red Pepper Flakes
    • 4 Strips Bacon, chopped (optional)
    • 1 Tablespoon Olive Oil
    • 2 Cloves Garlic, finely minced
    • 1 Sweet Potato, medium to large. 1 ½-2 cups diced
    • ¾ Cup Chicken Broth, low-sodium
    • 2 Cups Kale, stemmed and chopped
    • 1 Pinch Red Pepper Flakes, optional
    • Squeeze Lemon, *optional
    • ½ Cups Parmesan, freshly grated, *optional

    Prevent your screen from going dark

    • On a plastic cutting board, chop the chicken into 1/2″ pieces, and season with salt, pepper, smoked paprika and red chili flakes.

      2 Pounds Chicken Breasts, 1 teaspoon Smoked Paprika, Salt and Pepper, ¼ teaspoon Red Pepper Flakes

    • In a cast iron skillet, over medium heat, if using bacon, add it, and cook for 5 minutes, remove to a plate.

      4 Strips Bacon

    • Add the chicken to the skillet, adding a touch of oil if the bacon didn’t give off enough fat. *Note- you can cook the bacon for five minutes then add the chicken and cook both through, but I have found the bacon crisps better only.

      1 Tablespoon Olive Oil

    • Cook for about 7 minutes or until it is cooked through. Don’t forget to stir well. Remove the chicken and bacon from the skillet to a plate, and set aside.

    • Back to the same skillet, add the garlic and sweet potatoes along with a little oil if needed. Saute for about 5 minutes, and add chicken broth.

      2 Cloves Garlic, 1 Sweet Potato, ¾ Cup Chicken Broth

    • Place the lid on to promote faster cooking. Cook for 7 minutes or until the sweet potatoes are cooked and tender.

    • Turn the heat to low, and add the kale, stirring until wilted and seasoning with salt and pepper.

      2 Cups Kale

    • Add a touch more chili flakes if you want more spice.

      1 Pinch Red Pepper Flakes

    • Return the chicken and bacon to the skillet, and stir well until combined. Squeeze a little fresh lemon juice and sprinkle with cheese if desired. Serve immediately.

      Squeeze Lemon, ½ Cups Parmesan

    Serving: 1.25cup, Calories: 326kcal, Carbohydrates: 9g, Protein: 38g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.04g, Cholesterol: 113mg, Sodium: 541mg, Potassium: 766mg, Fiber: 2g, Sugar: 2g, Vitamin A: 6353IU, Vitamin C: 10mg, Calcium: 140mg, Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    [ad_2]

    Sweet Basil

    Source link

  • Busy Day Ground Beef and Potatoes

    [ad_1]

    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    This simple and delicious one pot recipe features ground beef and potatoes cooked together with flavorful seasonings for an easy and hearty meal. Perfect for a busy weeknight dinner!

    This is a recipe Cade and I would make when we first got married and lately I’ve been in the biggest cooking rut. It’s not even that I don’t want to cook, it’s just that nothing feels inspiring and nothing sounds good. So, I’ve been going back to my roots and making some simple comfort foods that everyone will eat and take no brain cells from me.

    Ingredients for Ground Beef and Potatoes

    Onion and peppers taste good when you pair them with classic ground beef and potatoes! We add a few seasonings and you have an easy ground beef dinner recipe they whole family will love. Here are all the ingredients you need:

    • Canola Oil: helps cook the potatoes until golden and crispy
    • Yukon Gold Potatoes: you can peel them or not and dice them into 1/4-inch cubes
    • Ground Beef: I usually go with 85/15 for good flavor. You can use more lean ground beef if desired, or substitute it with ground turkey or ground chicken.
    • Onion: just a yellow onion works great
    • Red Bell Pepper: you could also grab a yellow or orange bell pepper
    • Worcestershire Sauce: adds rich umami flavor
    • Ketchup: adds flavor and a touch of sweetness
    • Liquid Smoke: adds smokiness
    • Dijon Mustard: adds flavor
    • Seasonings: Smoked Paprika, Garlic Powder, Dried Oregano, Kosher Salt and Ground Black Pepper
    • Parsley: adds a fresh pop of flavor
    a photo of all the ingredients for ground beef and potatoes in separate little bowls and plates

    How to Make Skillet Ground Beef and Potatoes

    You only need one pan to make this family-friendly meal! Grab your cast iron skillet and let’s get cookin’!

    1. Brown the Potatoes: Add oil to a large cast iron skillet and heat over high heat. when the oil is shimmering, reduce the heat to medium high and add the potatoes. Season them with salt and stir to coat. Let them cook until browned, stir often until the potatoes are tender.
    2. Cook the Ground Beef: Remove the potatoes from the skillet and add the ground beef and break it up to cook.
    3. Sauté the Onions and Peppers: Push the meat to the sides of the pan and add the onions. Stir until they soften and then add the bell peppers and cook until soft. Drain any grease if needed.
    4. Combine: Add all the rest of the ingredients (including the potatoes) to the large skillet and continue to cook until the potatoes are tender.
    5. Season: Give the dish one last hit of salt and pepper until you get the flavor you want. Serve it hot and top it with some fresh parsley.

    The complete recipe in full detail can be found in the recipe card down below so keep scrolling for all the information you’ll need to make this tasty dinner recipe.

    a photo of a cast iron skillet full of cooked ground beef and potatoes mixed with diced red bell peppers and onions and topped with mixed fresh parsleya photo of a cast iron skillet full of cooked ground beef and potatoes mixed with diced red bell peppers and onions and topped with mixed fresh parsley

    Do You Have to Use a Cast Iron Skillet?

    Normally I would say that any skillet will get the job done just fine but for this recipe, you must use a cast iron skillet. To get the crispiness and flavor you want, use a cast iron skillet.

    What to Serve with Ground Beef and Potatoes

    When I eat a hearty main dish, I like to have simple vegetable sides to lighten it up. Some of our favorite side dishes are:

    If you want to add some fruit to the dinner, our winter fruit salad would be a great option too!

    Storage Tips

    Store: Leftovers should be stored in an airtight container in the refrigerator. It will keep for up to 4-5 days.

    Reheat: You can use the microwave or stovetop to reheat leftover ground beef and potatoes. If I’m reheating just one serving, I’ll pop it in the microwave but if I’m reheating a bunch for the whole family, then I’ll use the stovetop.

    Freeze: These leftover freeze great! Let them cool completely and then store them in an airtight container. They will keep for up to 3 months. Let them thaw in the fridge overnight and then reheat on the stovetop as written above.

    As long as we are talking about leftovers, I love when we have leftovers of this ground beef recipe because I love repurposing them! Sometimes I’ll make scrambled eggs and serve them for breakfast. Or, add some grated cheese and salsa throw it into a tortilla for a tasty burrito for lunch or dinner the next night! Ground beef and potatoes is so versatile!

    a photo of crispy potatoes, cooked ground beef, diced onions and red bell peppers topped with diced parsley in a cast iron skilleta photo of crispy potatoes, cooked ground beef, diced onions and red bell peppers topped with diced parsley in a cast iron skillet

    Warm up with this classic comfort food dish of ground beef and potatoes. Learn how to make it and why it’s a go-to meal for those busy weeknights.

    More Comfort Food Dinner Recipes:

    Prevent your screen from going dark

    • Heat the oil in a large 10-12″ cast iron skillet over high heat.

      2 Tablespoons Canola Oil

    • Once the oil is hot, reduce the heat to medium high, then add the potatoes and a sprinkle of salt evenly over all potatoes. Stir once and let sit to brown the bottom. Cook, stirring often, until the potatoes are turning golden and becoming tender, but not soft, about 6 minutes.

      1 Pound Yukon Gold Potatoes, 1 teaspoon Kosher Salt

    • Remove the potatoes to a dish. Add the meat. Cook, breaking apart the meat.

      1 Pound Ground Beef

    • Push the meat to the sides, and add the onion, stirring until softened, and add the bell pepper until soft. Drain excess grease if needed.

      1 Yellow Onion, 1 Red Bell Pepper

    • Add the Worcestershire, ketchup, liquid smoke, mustard, smoked paprika, garlic powder, oregano, salt and pepper. Continue cooking and breaking up the beef, until the potatoes and onions are tender and the meat is fully cooked through, about 6 to 8 minutes more.

      1 Tablespoon Worcestershire Sauce, 1 Tablespoon Ketchup, 1 teaspoon Liquid Smoke, 1 Tablespoon Dijon Mustard, 2 teaspoons Smoked Paprika, 1 teaspoon Garlic Powder, 1 teaspoon Dried Oregano, 1 teaspoon Kosher Salt, ¼ teaspoon Ground Black Pepper

    • Taste and adjust the salt and pepper as desired. Serve hot, topped with chopped parsley.

      Parsley

    Serving: 1cup, Calories: 315kcal, Carbohydrates: 18g, Protein: 15g, Fat: 20g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 54mg, Sodium: 534mg, Potassium: 651mg, Fiber: 3g, Sugar: 3g, Vitamin A: 974IU, Vitamin C: 42mg, Calcium: 41mg, Iron: 3mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    [ad_2]

    Carrian Cheney

    Source link

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

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

    [ad_1]

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

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

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

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

    Ingredients for Honey Mustard Bacon Chicken Skillet

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

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

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

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

    How to Make Bacon Honey Mustard Chicken

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

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

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

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

    Can I Use Chicken Breasts Instead?

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

    Are Chicken Breasts Healthier Than Thighs?

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

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

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

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

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

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

    What to Eat with Honey Mustard Chicken with Bacon

    Storing and Reheating

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

    Why We Love This Recipe

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

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

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

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

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

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

    More Chicken Dinner Recipes:

    Servings: 4 servings

    Prep Time: 5 minutes

    Cook Time: 15 minutes

    Total Time: 20 minutes

    Description

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

    Prevent your screen from going dark

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

      6 Slices Bacon

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

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

      4 Chicken Thighs

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

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

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

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

      ¼ Cup Pure Olive Oil, 2 Clove Garlic

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

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

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

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

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

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

    Author: Sweet Basil

    Course: 100 Family Favorite Easy Healthy Recipes

    Recommended Products

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

    [ad_2]

    Sweet Basil

    Source link

  • Marry Me Chicken – Simply Scratch

    Marry Me Chicken – Simply Scratch

    [ad_1]

    Marry Me Chicken is a delicious yet simple chicken breast recipe consisting of fresh garlic and dried herbs in a parmesan cheese and sun-dried tomato cream sauce. Yields 4 servings.

    Marry Me Chicken

    For years I’ve heard of Marry Me Chicken and never thought to make it until this time last year. Since then,  I’ve made it too many times to count. It’s a simple chicken breast dish that will most definitely impress. I love that the ingredients are easy to find and the dish itself isn’t hard to prepare.

    where Did Marry me Chicken Originate?

    From what I could gather, it was originally created by editors at Delish and that it was so good, people were shouting out that it was marriage material (or something like that). It really is that good.

    Marry Me ChickenMarry Me Chicken

    So with that said, this is your sign to make Marry Me Chicken asap.

    ingredients for Marry Me Chickeningredients for Marry Me Chicken

    To Make Marry Me Chicken You Will Need:

    • boneless skinless chicken breasts – I use (boneless skinless) chicken breasts but thighs (2 per person) would also work.
    • kosher salt – For seasoning the chicken and enhancing the flavors in this recipe.
    • freshly ground black pepper – This will add some subtle bite and flavor.
    • butter – Lends extra flavor and richness and aids in browning the chicken.
    • avocado oil – Or any oil safe for high temp cooking
    • garlic – Adds distinct punchy flavor.
    • red pepper flakes – Gives flavor and subtle heat.
    • oregano (dried) – Lends earthy and slightly bitter flavor.
    • thyme (dried) – Has a sharp and earthy flavor.
    • low-sodium chicken broth – Or low-sodium chicken stock.
    • heavy cream – Adds richness and creaminess.
    • parmesan cheese – Freshly grated is best for flavor.
    • sun-dried tomatoes  – Use ones packed in olive oil.
    • lemon juice – Lends subtle bright flavor and acidity.
    • basil (fresh) – For serving. Adds a pop of color and bright herbaceous flavor.

    pound chicken breastspound chicken breasts

    Pound The chicken Breasts:

    Pat the chicken breasts with paper towel. Place 1 chicken breast at a time in a gallon size re-sealable bag or between to pieces of plastic wrap. Using the flat side of a meat tenderizer, pound the chicken to even thickness. This step is important as it will help cook your chicken evenly.

    pound thin chicken and season with salt and pepperpound thin chicken and season with salt and pepper

    Remove and place chicken on cutting board, repeating with the remaining chicken breasts. Season both sides of each breast with kosher salt and freshly ground black pepper.

    dredge in flourdredge in flour

    Dredge and cook the Chicken:

    Add 1/4 cup unbleached all-purpose flour into a shallow bowl. Dredge both sides of each chicken breast until coated, shaking off the excess flour.

    NOTE: If using chicken thighs you will want at least 2 thighs per person and you’ll maybe need to increase the flour to 1/3 cup.

    floured chickenfloured chicken

    Transfer to a clean plate and repeat with remaining chicken breasts.

    cook on both sides in butter and olive oilcook on both sides in butter and olive oil

    Preheat a skillet on medium-high heat. If using stainless steel, test with water, it should quickly dance across the pan. When hot, add in 1 tablespoon olive oil and 1 tablespoon butter. Once melted, work in batches add 2 breasts and cook 4 to 5 minutes a side – for a total of 8 to 10 minutes.

    cook chicken in butter and oilcook chicken in butter and oil

    Or until a nice golden crust forms and the chicken is fully cooked.

    transfer cooked chicken to plate and keep warm under foiltransfer cooked chicken to plate and keep warm under foil

    Transfer the chicken to a clean plate and keep warm under tented foil.

    add garlic, herbs and spices to panadd garlic, herbs and spices to pan

    Make The Cream sauce:

    Reduce the heat under the pan to medium to medium-low. Add in the 4 cloves of minced fresh garlic, 3/4 teaspoon red pepper flakes (this adds heat without it being too spicy –  in my opinion), 1/2 teaspoon each dried oregano and dried thyme.

    cook and then deglaze with brothcook and then deglaze with broth

    Stir and cook 1 minute before pouring in 3/4 cup low-sodium chicken broth. Use a wooden spatula to scrape up the browned bits stuck to the bottom of the pan. There’s SO much flavor in those bits!

    pour in heavy creampour in heavy cream

    Next pour in 3/4 cup heavy cream.

    stir and add in parmesan cheese.stir and add in parmesan cheese.

    Stir and add in 1/2 cup freshly grated parmesan cheese. Simmer on medium-low heat until thickened slightly. Taste and season with salt and pepper – for me it was about 1/2 to 3/4 teaspoon salt and 1/4 teaspoon (ish) freshly ground black pepper.

    add in chopped sun-dried tomatoes, lemon juice, salt and pepperadd in chopped sun-dried tomatoes, lemon juice, salt and pepper

    Lastly, stir in 1/4 cup finely chopped sun-dried tomatoes and squeeze in about 1 tablespoon fresh lemon juice.

    add chicken back in and simmeradd chicken back in and simmer

    Add the cooked chicken breasts back into the cream sauce and heat through.

    spoon sauce over chickenspoon sauce over chicken

    Once you’re ready to serve, spoon the sun-dried tomato cream sauce over top.

    Marry Me ChickenMarry Me Chicken

    And serve sprinkled with chopped fresh basil and extra parmesan cheese.

    Marry Me ChickenMarry Me Chicken

    What To Serve With Marry Me Chicken:

    Marry Me ChickenMarry Me Chicken

    Enjoy! And if you give this Marry Me Chicken recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Marry Me ChickenMarry Me Chicken

    Yield: 4 servings

    Marry Me Chicken

    Marry Me Chicken is a delicious yet simple chicken breast recipe consisting of fresh garlic and dried herbs in a parmesan cheese and sun-dried tomato cream sauce. Yields 4 servings.

    Prep Time: 15 minutes

    Cook Time: 35 minutes

    Total Time: 50 minutes

    • 4 medium chicken breasts, about 1½ to 1¾ pounds total weight
    • kosher salt
    • freshly ground black pepper
    • 1/4 cup unbleached all-purpose flour
    • 2 tablespoons unsalted butter
    • 2 tablespoons avocado oil, or oil safe for high-temp cooking
    • 4 cloves garlic, minced
    • 3/4 teaspoon red pepper flakes, or to taste
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dried oregano
    • 3/4 cup low-sodium chicken broth
    • 3/4 cup heavy cream
    • 1/2 cup parmesan cheese, freshly grated, plus more for serving
    • 1/4 cup finely chopped sun-dried tomatoes
    • 1 tablespoon lemon juice, freshly squeezed
    • 2 tablespoons chopped fresh basil leaves

    • Pat the chicken breasts with paper towel. Place 2 chicken breasts in a gallon size re-sealable bag or between to pieces of plastic wrap. Using the flat side of a meat tenderizer, pound the chicken to even thickness. This step is important as it will help cook your chicken evenly.

    • Remove and place chicken on cutting board, repeating with the remaining chicken breasts. Season both sides of each breast with kosher salt and freshly ground black pepper.

    • Add flour into a shallow bowl. Dredge both sides of each chicken breast until coated, shaking off the excess flour. Transfer to a clean plate and repeat with remaining chicken breasts.NOTE: If using chicken thighs you will want at least 2 thighs per person and you’ll maybe need to increase the flour to 1/3 cup.

    • Preheat a skillet on medium-high heat. If using stainless steel, test with water, it should quickly dance across the pan. When hot, add in 1 tablespoon olive oil and 1 tablespoon butter. Once melted, work in batches add 2 breasts and cook 4 to 5 minutes a side – for a total of 8 to 10 minutes or until a nice golden crust forms and the chicken is fully cooked.

    • Repeat with adding the second tablespoon of butter and oil and cooking the remaining 2 chicken breasts. Transfer the chicken to a clean plate and keep warm under tented foil.

    • Reduce the heat under the pan to medium to medium-low. Add in the garlic, red pepper flakes, oregano and dried thyme. Stir and cook 1 minute before pouring in the chicken broth. Use a wooden spatula to scrape up the browned bits stuck to the bottom of the pan.

    • Next pour in 3/4 cup heavy cream. Stir and add in parmesan cheese. Simmer on medium-low heat until thickened slightly.

    • Taste and season with salt and pepper – for me it was about 1/2 to 3/4 teaspoon salt and 1/4 teaspoon (ish) freshly ground black pepper.

    • Lastly, stir in the sun-dried tomatoes and squeeze in the lemon juice.

    • Add the cooked chicken breasts back into the cream sauce and heat through. Once you’re ready to serve, spoon the cream sauce over top and sprinkle with chopped fresh basil and extra parmesan (if desired).

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 1serving, Calories: 628kcal, Carbohydrates: 11g, Protein: 56g, Fat: 39g, Saturated Fat: 18g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 0.3g, Cholesterol: 219mg, Sodium: 514mg, Potassium: 1076mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1258IU, Vitamin C: 13mg, Calcium: 212mg, Iron: 2mg

    Author: Laurie McNamara

    Course: Mains & Entrees

    Cuisine: American

    This post may contain affiliate links.



    [ad_2]

    Laurie McNamara

    Source link