Tag: chicken

Garlic Butter Chicken Bites

 

Garlic Butter Chicken

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 5 people
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs chicken cut to 1-2 inch pieces
  • 2 tbsp flour
  • 1.5 tsp Italian seasoning
  • 1 pinch salt optional
  • 1 pinch black pepper optional
  • 1 tbsp olive oil
  • 3 tbsp butter unsalted
  • 4 cloves garlic minced
  • 2 tbsp parsley finely chopped

Equipment

  • 1 Skillet
  • 1 bowl, medium sized or use a 1-gallon ziploc bag
  • 1 wooden spoon or spatula

Method
 

  1. Preheat skillet over medium-high heat
  2. Mix flour, Italian seasoning, salt, pepper, and chicken into bowl.
    Toss until chicken is completely coated and there's no flour left.
    Do this right before you're ready to move the chicken to the pan. Don't do this too far in advance or the chicken bits will start sticking to each other again.
  3. Add olive oil and 1 tbsp butter to pan, ensure bottom has an even coat
  4. Add chicken to pan. Spread to an even layer with a little bit of space between pieces.
    You want to brown the chicken, not steam it.
  5. Cook until bottom starts to turn golden brown, 3-4 minutes, then flip and cook another 2 minutes
  6. Add remaining butter, garlic, and parsley. Cook 1 minute longer.
  7. Serve while still hot

Notes

This pairs excellently with buttered egg noodles or rice for that pleasant "hardened arteries" feeling.

Originally found at https://www.cookingclassy.com/garlic-butter-chicken-bites/

Creamy Tuscan Garlic Chicken

 

Creamy Tuscan Garlic Chicken

Very fast chicken in a delicious cream sauce
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 1/2 lbs chicken breasts boneless, skinless, thin sliced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/2 cup Parmesan cheese grated
  • 1 cup baby spinach
  • 1/2 cup sun dried tomatoes julienned, packed in oil, drained

Equipment

  • 1 Skillet
  • 1 whisk optional, a wooden spoon is ok too

Method
 

  1. Add oil to pan over medium heat
  2. Cook chicken, 3-4 minutes per side, until cooked through. Sides should be a little browned.
    Remove from pan, set aside on a plate
  3. Add cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese to skillet.
    Whisk or stir over medium-high heat until it starts to thicken (4-5 minutes)
  4. Add spinach and sun dried tomatoes, cook until spinach starts to wilt (1-2 minutes)
  5. Add chicken back to pan, until warmed back up.
    Spoon sauce over chicken before serving.

Notes

You can use full-sized chicken breasts, but your cook times will be much longer.
This pairs well with egg noodles and glazed carrots.
Originally taken from https://therecipecritic.com/creamy-tuscan-garlic-chicken/

Indian Butter Chicken

 

Indian Butter Chicken

Delicious chicken and cauliflower. Pairs well with rice and/or naan bread.
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • Olive oil
  • Onion, yellow, small diced
  • 4 cloves Garlic
  • 2 tbsp Ginger, fresh
  • 2 tbsp Butter
  • 3/4 cup Chicken Stock
  • 6 oz Tomato Paste
  • 2 tsp Cinnamon
  • 2 tsp Cumin
  • 2 tsp Garam masala
  • 1 tsp Tumeric
  • 1 tsp Salt
  • 1.5 pounds Chicken diced to bite-sized pieces
  • 1 head Cauliflower chopped into bite-sized pieces
  • 2 tbsp Lemon juice
  • 1 cup Heavy cream

Equipment

  • 14+ inch skillet w/ lid

Method
 

  1. Heat a tablespoon of olive oil in the skillet until it shimmers
  2. Add onions, garlic, and ginger, and sauté for a couple of minutes, until the onions begin to soften
  3. Stir in, and bring to a simmer:
    butter
    chicken stock
    tomato paste
    cinnamon
    cumin
    garam masala
    tumeric
    salt
  4. Add chicken and cauliflower, and stir until coated
    Don’t be alarmed: the previous steps leave you with a paste, not a sauce, and the chicken and cauliflower might seem a little dry.
  5. Cover, and simmer for about 15 minutes (or until the chicken is cooked through)
  6. Stir in lemon juice and cream, and bring back to a simmer
  7. Simmer, uncovered, for a couple of minutes

Notes

A variation of a traditional Indian dish, my recipe is adapted from The Modern Proper.
This is one of those recipes where your significant other may saunter through the kitchen and compliment the fragrance; children might run away in fear and loathing.  The final product is smooth, tasty, and not nearly as strong as it seemed while you were cooking.

Last-Minute Chicken

This recipe is shamelessly copied from https://iwashyoudry.com/last-minute-chicken-recipe, which itself copied the recipe from “The Weekday Lunches & Breakfasts Cookbook.”

Ingredients

 

  • 2 teaspoons garlic powder
  • 1 ½ teaspoons onion powder
  • 2 teaspoons paprika OR smoked paprika
  • 2 teaspoons dried oregano
  • 1 ½ teaspoons black pepper
  • 1 teaspoon kosher salt
  • 3 pounds boneless skinless chicken thighs
  • Enough olive oil to coat chicken
  • 2 tablespoons fresh cilantro, chopped (optional)

Directions

  1. Combine the garlic, onion, paprika, oregano, pepper, salt, and olive oil into a freezer bag
  2. Toss in the chicken
    • Most pre-packaged chicken thighs get folded into themselves, so be sure to spread them out as you put them into the bag so they get evenly coated
  3. Seal up the bag and mix everything thoroughly
  4. Heat up a grill pan over medium-high heat, or a grill, while the chicken steeps in it’s spices
    • If using a grill pan, add some olive oil to coat the bottom of the pan – but be sure to use a splatter guard
  5. Cook the chicken until not pink throughout, about 5 minutes on the first side and three or four minutes on the other side

Tuscan Chicken

I took a risk and made this for the first time to serve to my mother-in-law. (hi Joan!)  It came out awesome with a half-hour’s worth of work, including prep.

tuscan chicken as served
I messed up and failed to notice that the peacock design was upside-down. Otherwise, this is one of the best presentations I’ve made for a completed recipe.

By itself it’s very keto-friendly, but it screams to be served with a pasta side.

Ingredients

  • 2 pounds boneless skinless chicken breasts, thinly sliced
  • Olive oil
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • 1 cup Parmesan cheese
  • 2 cups spinach, chopped
  • 1 cup sun-dried tomatoes, chopped

We made this in a 14″ cast-iron skillet, which was the perfect size.

Steps

  1. In a large skillet add olive oil and cook the chicken on medium high heat until no longer pink, maybe 3-5 minutes per side.
  2. Set the chicken aside on a plate, wipe down excess oil from the skillet.
  3. Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and Parmesan cheese.
  4. Whisk or stir over medium high heat until it starts to thicken.  Keep the sauce in motion so it doesn’t caramelize and burn into the pan.
  5. Add the spinach and sun-dried tomatoes; let it simmer until the spinach starts to wilt.
  6. Add the chicken back to the pan and simmer for a couple of minutes.

Pairs very well with rotini or egg noodles.

Source: https://therecipecritic.com/creamy-tuscan-garlic-chicken/

Egg Roll in a Bowl

 

eggroll in a bowl

Egg Roll in a Bowl

The classic egg roll stuffing, without the deep-frying
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 5
Course: Side Dish
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Sesame oil
  • 1 pound Ground pork Ground chicken or turkey work well, too
  • 1 Onion, white, small Chopped or diced
  • 3 cloves Minced garlic
  • 1 tbsp Ginger Fresh minced or mashed
  • 14 oz Coleslaw mix, dry that's one bag of pre-made coleslaw cabbage
  • 3 tbsp Soy sauce Reduced sodium is fine
  • 1 tbsp Rice wine vinegar
  • 1 tsp Sesame seeds optional

Equipment

  • High-sided skillet

Method
 

  1. Heat a tablespoon of sesame oil in a large skillet over medium-high heat.  Add in the meat and onions.
  2. When the meat is nearly done and onion is soft and translucent, stir in garlic and ginger.  Cook for a few more minutes, stirring on occasion.
  3. Dump in soy sauce, rice wine vinegar, and slaw.  Stir frequently until everything is well-mixed, the soy sauce and rice wine vinegar reduce,and the slaw softens up.
  4. Season with salt and pepper to taste, and sprinkle with sesame seeds.

Notes

Egg roll in a bowl is a family favorite.  It tastes great while being reasonably healthy.
It’s a pretty low maintenance dish, so you can easily cook it alongside other things. Bagged slaw saves a ton of time.
This makes a pretty good meal by itself, or goes great as a side dish.
This recipe is adapted from http://theskinnyfork.com/blog/chicken-egg-roll-bowl

 

Super-Quick Teriyaki Chicken

Ingredients

Sauce

  • 1/3 c. soy sauce
  • 1/4 c. rice wine vinegar
  • 1 tsp. sesame oil
  • 1 1/2 tbsp. honey
  • 2 cloves garlic, minced
  • 2 tsp. finely minced fresh ginger
  • 2 tsp. cornstarch

Everything Else

  • Extra-virgin olive oil
  • 1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
  • Salt and pepper to taste
  • Sliced green onions, for garnish

Steps

  1. Mix the sauce
    1. In a medium bowl, combine:
      • soy sauce
      • vinegar
      • sesame oil
      • honey
      • garlic
      • ginger
      • cornstarch
    2. Whisk until smooth.
  2. Heat oil in a large skillet over medium heat
  3. Add chicken to skillet and season with salt and pepper. Cook until golden and almost cooked through, about 10 minutes.
  4. Pour sauce over chicken and simmer until sauce has thickened slightly and chicken is cooked through.

Goes really well with rice and a veggie.

Originally from https://www.delish.com/cooking/recipe-ideas/recipes/a54003/easy-teriyaki-chicken-recipe/

D-Angelo’s #9

I discovered the D’Angelo’s sandwich chain in my late teens and fell in love with their ‘Number 9’ grilled sandwich.  It’s very easy to make for yourself and it’s delicious!

This recipe makes enough to feed two or three people (or more, if they’re kids).

D-Angelo’s #9

meat, veggies, cheese, oh my!
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Servings: 2 people
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1/2 lb chicken breasts, diced
  • 1/2 cup bell pepper, diced
  • 1/2 cup onion, diced yellow or white
  • 1/2 cup mushrooms, sliced optional
  • 1 tbsp vegetable oil
  • 4 slices american cheese
  • 1 loaf french bread, sliced the long way (grinder style) softer breads or rolls are better, or substitute tortillas
  • salt and pepper to taste

Equipment

  • 1 Skillet
  • 1 spatula

Method
 

  1. Add vegetable oil to a hot pan on medium heat, add onions, peppers, and mushrooms. Cook to soften.
  2. sprinkle salt and pepper to taste
  3. Add chicken. Cook, flipping occasionally to prevent burning.
  4. When chicken is cooked, pile meats and veggies and top with cheese. Heat until cheese starts to collapse into meat and veggies.
  5. divide and scoop everything into sliced bread or tortillas