Chicken Dishes
Chicken Piccata
Chicken Piccata is a classic Mediterranean dish that is an easy delicious restaurant-quality dish you can make at home that will impress your family and friends.
Chicken Piccata
4 servings
2 Chicken Breasts, skinless, boneless, or Chicken Tenders
½ Cup Flour
Olive Oil
Salt And Pepper
4 Garlic Cloves, minced
4 Tablespoon. Butter, cut into pieces
⅓ Cup White Wine, dry
2 Tablespoon Fresh Lemon Juice
1 Tablespoon Capers, drained
Garnish
Parsley, finely chopped
Lemon Wedges
- Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½” thick or less). Season lightly with salt and pepper.
- Place a sauté pan over medium-high heat with a few tablespoons of olive oil.
- While the oil is heating, place flour on a plate and add a few pinches of salt and pepper and lightly mix to incorporate.
- Place each chicken cutlet in the flour and toss to coat both sides. Shake off any excess flour and transfer to the hot sauté pan. Continue to do this until all four pieces of chicken are in the pan.
- Continue to cook the chicken cutlets, without moving them, until golden browned underneath. Turn over and cook on the other side just until the chicken is golden brown. Transfer to a paper-lined plate and set aside.
- In the sauté pan, add garlic and butter to the sauté pan and continue to cook for about 2 minutes, stirring often and reducing heat if needed to keep the garlic from burning.
- Once the butter is melted, add the wine and lemon juice. Stir to evenly incorporate the butter mixture. If you prefer more sauce and or thicker sauce, add about 1 tablespoon of the leftover flour mixture as well as about ½ cup water. Continue to stir to help create a creamy thick sauce.
- Once all the ingredients are evenly incorporated, return the chicken to the sauté pan and cover. Continue to cook until the chicken reaches an internal temperature of 165 degrees.
- When the chicken is cooked, remove the sauté pan from heat, stir in parsley and capers into the sauce, and taste for salt.
- Transfer chicken and sauce to a platter and top with parsley and a lemon wedge.
Note: Chicken piccata is a flavorful dish, so it should be accompanied by side dishes that will contrast and balance the flavors. This could include a light green salad and a mild rice or pasta dish.
Sheet Pan Chicken
I love it when an easy dinner comes together with very little mess. I also love it when you can repurpose a sheet pan dinner to be a completely new dinner with next night with even less cook time!
Sheet Pan Chicken
Serves 4
Dressing
¼ Cup Olive Oil
¼ Cup Balsamic Vinegar
2 Teaspoons Italian Seasoning
1 Teaspoon Paprika
1 Teaspoon Salt
½ Teaspoon Pepper (I Said 2 Teaspoons But I Meant ½ Teaspoon)
- Add all the ingredients to a bowl and mix to fully incorporate.
- Set aside until ready to use.
1 Purple Onion, Sliced
2 Bell Peppers, Sliced
4 Chicken Thighs
Preheat the oven to 425 degrees.
- In a bowl add sliced vegetables and drizzle about ½ of the dressing and coat.
- Place on a sheet pan. Evenly spread not to overcrowd the pan.
- In the same bowl, add the chicken and coat it with the remaining dressing.
- Place the chicken on the sheet pan.
- Place the sheet pan in the oven and cook for 40 minutes. Turn chicken over and mix vegetables about halfway through.
Cheesy Artichoke and Chicken Tart
Serves 4 – 6
1 sheet Puff pastry, thawed
1 Egg, beaten (use some for puff pastry and use the rest for filling)
½ cup Ricotta cheese
4 oz Mozzarella, shredded
¼ cup Sour Cream
1 Tablespoon Fresh Herbs of choice, Parsley, Thyme, Oregano, Chives, chopped, plus garnish
1 teaspoon Salt
½ teaspoon Pepper
½ cup – 1 Cup Chicken, shredded or cubed
1 – 14 oz can Artichoke hearts, canned, quartered
1 Tablespoon Capers, drained
Parmesan, finely grated (optional)
Preheat the oven to 425 degrees
- Place a sheet of puff pastry on a piece parchment paper, each about the same size. With a rolling pin, lightly press the puff pastry to even the dough out. Using a paring knife, gently score a 2-inch border around edges of the puff pastry. Brush the outside border of the puff pastry with the egg wash. Transfer the puff pastry to the baking sheet pan.
- In a bowl, add the remaining Egg, Ricotta Cheese, Mozzarella Cheese, Sour Cream, Chopped Herbs, Lemon Zest, Salt And Pepper and thoroughly mix to incorporate.
- Place all the cheese filling in the center of the puff pastry. Using an off-set spatula, evenly spread the cheese filling inside the border. Ensure that the outside border has only the egg wash on it.
- On top of the cheese filling, add the artichokes, chicken and capers.
- Place in the oven and cook for until the bottom and top of pastry is golden brown, about 30 minutes.
- Remove from the oven and let cool for about 5 minutes.
- To finish off the Cheesy Tart, garnish with Parmesan Cheese, Fresh Parsley, Drizzle of Olive Oil, and Finishing Salt.
- Transfer to a cutting board, cut into pieces, and serve.
Chicken Puttanesca
The famous Neapolitan tomato sauce—packed with olives, garlic, capers, and anchovies—is traditionally paired with long pasta. In our version, chicken legs are gently oven-braised in the puttanesca until it’s nearly falling off the bone. It’s a low-maintenance, one-skillet dish that is easy to pull off on a weeknight.
A one-pot, quick, and easy Puttanesca dish that is perfect for a hearty family dinner. This puttanesca is low carb as chickpeas are used in place of pasta. It is a filling Chickpea Puttanesca dish that is loaded with protein and fiber. This dish makes for perfect leftovers. Chickpea Puttanesca also makes for the perfect side dish to chicken breast.
Chicken Puttanesca
Serves 4 – 6
Olive Oil, as needed
4 chicken breasts, seasoned with salt and pepper (or chicken of choice)
1 Onion, sliced
2 Garlic Cloves, Minced
4 – 5 Anchovy Fillets
1 Tablespoon Tomato Paste
1-28-Oz Can Tomatoes, Diced
1-16 oz Jar of Marinated Artichoke Hearts, drained
½ Cup Kalamata Olives
½ Cup Sun Dried Tomatoes
4 Tablespoons Capers
¼ cup Fresh Parsley, Chopped
1 teaspoon Thyme, fresh
1 teaspoon Oregano, fresh
½ teaspoon Red Pepper Flakes
Salt And Pepper to Taste
1 Lemon, plus extra lemons for garnish
- In a sauté pan, add olive oil. Once the oil is hot, add chicken breasts. Continue to cook until each side is golden brown. Don’t worry if the chicken is not cooked through. Once golden brown, remove from the sauté pan and set aside.
- Add a little more olive oil to the sauté pan. Add Onions, Garlic, and Salt. Sauté until onions are translucent.
- Add Tomato Paste and Anchovies and evenly incorporate with onions.
- Add the can of diced Tomatoes, Kalamata Olive, Sun-Dried Tomatoes, Artichokes, Capers, and Red Pepper Flakes.
- Return the Chicken Breast to the Tomato sauce. Cover and continue to cook until the Chicken is thoroughly cooked about 20 minutes. This can also be placed in the oven to finish cooking.
- When ready to serve, add fresh herbs, and lemon juice. season with salt and pepper to taste.
- Place Orzo on a plate and add Chicken Puttanesca on top. Add a lemon wedge on the side.
Directions for Orzo
2 ½ cups orzo
1 quart of broth
1 cup water
2 tablespoon salt or desired amount
- Add all ingredients to the rice cooker and follow the manufacturer’s directions.
EASY Mushroom Chicken with Herb Cream Sauce
If you are looking for a QUICK meal and EASY clean-up, then this is the dish you want to make! Guaranteed TENDER and MOIST EVERY TIME you make this dish.
EASY Mushroom Chicken
Serves 2 – 4
For The Chicken:
¼ cup olive oil
4 Boneless and Skinless Chicken Breasts
4 Tablespoons Flour
2 Teaspoon Salt
1 Teaspoon Black Pepper
For The Sauce:
2 Tablespoons Butter
1 Small Onion. Finely Chopped
2 Garlic Cloves, Minced
1 Pound Mushrooms, Thickly Sliced
2 Tablespoons Reserved Flour
¼ Cup White Wine
1 Cup Chicken or Vegetable Broth
1 Cup Heavy Cream
2 Tablespoons Fresh Parsley, Thyme, Chives, and Oregano
Salt And Pepper, to Taste
1. In a shallow pan or plate, add flour, salt, and pepper and evenly combine.
2. Coat each of the chicken breasts with the flour mixture and dust off any excess flour. Set aside. Save any extra flour for the sauce.
3. In a sauté pan over medium-high heat, add olive oil. Once the oil is hot, add the chicken breasts. Cook until golden brown on each side. Set chicken aside on a plate with a paper towel to absorb any excess oil.
4. In the sauté pan, add butter. Onions and garlic. Cook until onions are translucent.
5. Add mushrooms and continue to cook until mushrooms are soft, about 3-4 minutes.
6. Add 2 tablespoons of reserved flour and mix well to evenly incorporate throughout mushrooms.
7. Add the liquids to the pan of white wine, broth, and heavy cream.
8. Return chicken to pan. Continue cooking for 5 minutes or until the chicken reaches an internal temperature of 165 degrees.
9. When cooked, remove from heat and add chopped herbs to the sauce.
10. When ready to serve, garnish with chopped herbs.
Serve with pasta, vegetables, rice, or mashed potatoes.
EASY Crockpot Lemon Chicken
Slow-Cooked Lemon Chicken in a crockpot is the perfect meal to make in the morning and have it ready when you come home after a long day’s work. This Slow Cook makes the Chicken tender, and the lemon gives the chicken a great flavor. Add Couscous for a simple and tasty side dish.
4 – 6 Chicken Breast or Chicken Thighs
1 small Onion, sliced
2 cloves Garlic, minced
1 Lemon, Juice
2 Tablespoons Olive Oil
1 teaspoon Italian Herbs
1 teaspoon Salt
½ teaspoon Pepper
½ cup Couscous
¼ Water or Chicken Broth
2 Tablespoons Butter Parsley, garnish Lemon Slices, garnish
1. Place all the ingredients into the slow cooker and mix to thoroughly combine the seasoning.
2. Cover and cook on low for 5-6 hours or set to the appropriate cook time.
3. Optional, when chicken is cooked, put the chicken on a baking sheet and place in the oven on broil to brown the chicken for about 5 minutes depending on your oven.
4. In the crockpot, add Couscous, Water, and Butter. Mix to combine and cover and let sit until chicken is golden brown.
5. At this point, the chicken can rest in the crockpot to keep warm or serve immediately.
6. Garnish with Parsley and Lemons. Note: This recipe can be easily adapted to Instant Pot or Stock Pot over low heat on the stove.
3 EASY Ways To Use Leftover Chicken | QUICK Dinners
Repurposing leftovers to create a new dinner is a great way to use what you have and turn it into a new meal with little effort and it changes up your meal routine.
Easy Chicken Roll-Ups
2 cups Chicken, shredded
6 lasagna noodles, cooked according to package directions
4 Tablespoons Butter
4 Tablespoons Flour
2 cups Milk
2 garlic cloves, minced
¼ cup Mascarpone cheese
½ cup Parmesan Cheese
1 Lemon, Zest and Juice
1 Tablespoon Freshly Parsley, chopped plus more for garnish Salt and Pepper to taste
Preheat oven to 350°
1. In a large skillet over medium heat, melt butter. Whisk in flour and cook for 1 minute.
2. Add garlic and cook until fragrant.
3. Add milk and whisking constantly to avoid lumps. Once the roux has thickened, reduce to a low simmer.
4. Stir in Mascarpone and Parmesan cheese. Continue to cook on low simmer until sauce thickens again.
5. Remove from heat and add lemon zest, juice and parsley.
6. Season with salt and pepper.
7. In a bowl, add shredded chicken and ½ of the cheese sauce. Mix until chicken is completely coated with cheese sauce.
8. In a baking dish, spoon a thin layer of sauce on the bottom. Set aside.
9. Place all the cooked lasagna noodles on the work surface. Evenly spread the chicken on each of the noodles leaving 2 inches free from chicken.
10. Roll each of the noodles and place seam side down in the baking dish.
11. Spoon the remaining sauce over each of the noodles.
12. Cover baking dish with foil and bake for 15 minutes. Uncover so that the top can brown and cook for an additional 10 minutes or until the center is heated.
13. Before serving, garnish with additional parmesan cheese and parsley.
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Chicken Soup with Ricotta Dumplings
2 Tablespoons Olive oil
1 Onion, chopped
2 Garlic Cloves, chopped
2 cups Carrots, diced
2 cups Celery stalks, thinly sliced
4 cups Broth of your choice (Beef, Chicken, or Vegetable) Ricotta Dumplings
½ cup Ricotta Cheese
1 Egg Yolk
2 Tablespoons Parmesan Cheese
¼ cup Flour
1 teaspoon Parsley, finely chopped
½ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Baking Powder
2 cups Chicken, Shredded Garnish Parsley, chopped Lemon wedge
1. In a stockpot, add olive oil, onions, garlic and teaspoon salt. Sautee while prepping other vegetables.
2. Once chopped, add carrots, and celery. Sauté for about 5 minutes.
3. Add broth and bring to a low boil. While waiting for the soup to come to a boil, prepare the Ricotta Dumpling mixture.
4. To make the Ricotta Dumpling, place all the ingredients in a bowl and mix until well combined. Set aside until ready.
5. Add shredded chicken so that it can begin to warm up.
6. Using a spring-loaded scoop, scoop out ricotta mixture and add to the hot broth. Make sure it is not a roaring boil or it will break up the dumplings.
7. As the Ricotta dumplings are ready, they will float to the top.
8. When ready to serve, scoop soup into a bowl and garnish with fresh parsley and a lemon wedge.
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Chicken and Dumplings
2 Tablespoons Olive oil
1 Onion, chopped
2 Garlic Cloves, chopped
2 cups Carrots, diced
2 cups Celery stalks, thinly sliced
1 cup Mushrooms, finely diced
1 cup Peas
2 cups Chicken, shredded
¼ cup Parsley, finely chopped Sauce
3 cups Broth of your choice (Beef, Chicken, or Vegetable)
4 Tablespoons Butter
4 Tablespoons Flour
½ teaspoon Salt
2 cups Milk Ricotta Dumplings
1 cup Ricotta Cheese
1 Egg
¼ cup Parmesan Cheese
½ cup Flour
2 teaspoon Parsley, finely chopped
1 teaspoon Salt
½ teaspoon Pepper
½ teaspoon Baking Powder
Preheat oven 350 degrees.
1. In a sauté pan, add olive oil, onions, and garlic. Sautee while prepping other vegetables.
2. Once chopped, add carrots, celery, and mushrooms. Sauté for about 5 minutes.
3. Add chicken, peas and parsley. Stir until well combined.
4. Place mixture in a baking dish.
5. To prepare the sauce, in a pot over medium heat, add butter and once melted add flour and cook for 1 minute.
6. Add broth and whisking constantly to avoid lumps. Once the roux has thickened remove from heat and pour over chicken and vegetables in the baking dish.
7. To make the Ricotta Dumpling, place all the ingredients in a bowl and mix until well combined.
8. Using a spring-loaded scoop, scoop out ricotta mixture on top of the chicken and vegetables in the baking dish. Evenly dollop the dumplings until all the mixture is used.
9. Place in oven and cook for 30 minutes or until the mixture is bubbling and dumplings are golden brown.
10. When ready to serve, garnish with fresh parsley.
Quarantine EASY Chicken And Orzo
EASY Chicken And Orzo is a great meal when you want to get dinner on the table in 30 minutes. Most of the ingredients are PANTRY and FRIDGE STAPLES. You are going to LOVE how QUICK and EASY this dish comes together. Very Healthy and Hearty and Perfectly Paired with a CUCUMBER SALAD.
EASY Mediterranean Creamy Chicken and Orzo
Serves 4-6
4-6 Chicken Thighs
1 medium Onion, diced
4 cloves of Garlic, Minced
2 Bell Pepper, Diced
1 14oz can Artichoke Hearted, drained
½ cup Kalamata Olives, chopped
1 Tablespoons Capers
1 cup Orzo, uncooked
2 ½ Cups Broth
1/3 cup Mascarpone Salt and Pepper, to taste Parsley, for garnish
1. In a deep sauté pan, add a few tablespoons of olive oil
2. Once the pan is hot, add seasoned chicken cook and cook until golden brown on both sides. Then set aside. Do not worry if not completely cooked as we will add it back to the pan later.
3. Add onions, garlic, bell peppers, and sauté.
4. Add orzo and toast for a minute
5. Add artichokes, olives, capers, and broth. Stir ingredients to evenly incorporate.
6. Place chicken on top of vegetables. Cover and cook for 15 minutes.
7. After 15 minutes, add mascarpone and stir to evenly spread mascarpone. Continue cooking uncovered until chicken has an internal temperature of 165 degrees.
8. When ready to serve, add parsley and Cucumber Salad from the video.
EASY Chicken Potatoes Tomatoes and Rice ONE POT EASY Dinner
EASY Chicken Potatoes Tomatoes and Rice ONE POT DINNER makes for an EASY MEAL. It is comfort food at its best! This EASY ONE POT MEAL makes for a hearty meal with the assortment of Chicken, Potatoes, Tomatoes, and Rice. A little bit of everything for everyone. Plus, for you, it is a time saver as everything goes into one dish which means easy cleanup. And this will simplify your weeknight dinners as this can be made ahead of time and popped in the oven when you get home.
Chicken with Rice-Stuffed Tomatoes and Potatoes
Serve 4
4 Chicken Thighs
4 Large Tomatoes
1 cup Rice
½ small Onion, finely diced
½ cup Parmesan Cheese
¼ cup Parsley, chopped
1 teaspoon Salt
½ teaspoon Pepper
4 Potatoes, diced
½ small Onion, diced
3 Clove Garlic, minced
2 Tablespoons Olive Oil
1 Tablespoon Italian Seasoning Salt & Pepper
Preheat oven 350 degrees
1. Prepare Tomatoes: Cut tops of tomatoes and set aside. Using a spoon, scoop out as much of the tomato flesh into a bowl without breaking the skin. Sprinkle salt inside all tomatoes.
2. Puree the tomato flesh until smooth. Add rice, onions, parmesan cheese parsley, salt, and pepper to taste. Let sit for 1 hour.
Note: If you don’t want to let the rice sit for 1 hour in tomato liquid, the rice can be placed immediately in the tomato cavity, but the total cooking time will take an extra 30 minutes.
3. In a 9” x 13” baking dish, add Chicken Thighs, Potatoes, Onions, Garlic, Olive Oil, Italian Seasoning, Salt and Pepper and toss to coat.
4. Place a hollowed-out tomato in each corner of the baking dish. Surround the potatoes around the tomatoes and place the chicken in the middle of the baking dish.
5. Take the rice soaked in tomato juice and fill each of the tomatoes until there is no more filling left. Place the tops of the tomatoes back on top of each tomato.
6. Place in oven and bake for 45 – 60 minutes or until rice is completely cooked.
EASY And Delicious CHEESE STUFFED Chicken Breast | EASY Dinner
EASY and Delicious Cheese Stuffed Chicken Breast makes for an EASY DINNER. This Stuffed Chicken elevates your typical dinner to the next level! This incredibly delicious EASY DINNER recipe is amazingly easy to prepare. It is prepared in ONE PAN and I added Butternut Squash as a side dish making this ONE PAN dish a COMPLETE MEAL. It is one of my family favorites.
Mushroom & Cheese Stuffed Chicken with Butternut Squash Side Dish
4 Chicken Breasts, with pocket slit
2 tbsp Olive Oil
½ medium Onion, finely diced
2 Garlic cloves, minced
2 cups Mushrooms, finely diced
4 Artichoke Hearts, finely diced
2 Tablespoons Sundried Tomatoes, finely diced
½ cup Mozzarella Cheese, grated
½ cup Feta Cheese, at room temperature Salt and pepper to taste
1 Butternut Squash, cubed
3 sprigs Fresh Thyme
1. In a skillet, add Olive Oil and sauté Onion and Garlic until onions are translucent.
2. Add Mushrooms, Artichokes Hearts, and Sundried Tomatoes and cook, stirring occasionally, until mushrooms release their moisture, about 5 minutes.
3. While the filling is cooking, prepare chicken. Using a knife to cut a slit into the thickest part of each chicken breast to create a small pocket. Season the chicken with salt and pepper outside and inside the cavity.
4. Once the filling is cooked, add cheeses and fill each of the chicken breasts with as much filling as possible. Use toothpicks to seal the pockets and hold the filling in.
5. In the same skillet, add a couple of Tablespoons of Olive Oil and place chicken breast in skillet to brown. Once the first side is golden brown, flip each of the breasts to brown the other side.
6. At this point, the butternut squash can be place all around the chicken, add thyme sprigs, ¼ cup of water and place a lid on skillet.
7. Continue to cook until the chicken reaches an internal temperature of 165ºF
8. Enjoy!
EASY Italian Chicken MEATBALLS with Zucchini Tomatoes
Easy Italian Chicken Meatballs with Zucchini Tomatoes is a quick and easy dinner to make. The Chicken Meatballs are moist and juicy pairing with the garden vegetables of zucchini and tomatoes. Finishing the dish off with a burst of freshness with fresh lemon juice and parsley. The bonus of easy clean up as it is all baked in the oven on a sheet pan.
EASY Chicken Meatballs
Meatball Ingredients 1 lb Chicken, ground
1 Egg
½ cup Parmesan cheese
½ cup Bread, cubed
¼ cup Water
¼ cup Parsley, chopped
1 Garlic clove, chopped
1 teaspoon Oregano, dried
½ teaspoon Salt
¼ teaspoon Pepper
Vegetable Ingredients
4 Zucchini
4 Tomatoes
1 Purple onion
1 Garlic clove, chopped
2 Tablespoons Olive Oil
1 teaspoon Oregano, dried
½ teaspoon Salt
¼ teaspoon Pepper
Garnish
Parsley, rough chop
Lemon, cut into wedges
Olive Oil
Preheat oven 350 degrees
1. In a large bowl, add cut up vegetables, seasoning, toss in olive oil and set aside.
2. In another large bowl add all the meatball ingredients and mix until incorporated.
3. Take a small amount of meat and shape into a ball and place on a rimmed baking sheet.
Note: If you find that the meat is sticking to your hand you can either wet your hands with water or coat your hands in olive oil.
4. Once all the meatballs are all rolled out onto the baking sheet, surround the vegetables around all the meatballs.
5. Place vegetables and meatballs in the oven for 30 – 40 minutes or until the meatball reach an internal temperature of 165 degrees.
6. Place cooked meatballs and vegetables on a platter. Drizzle with a bit of olive oil, squeeze of lemon juice, and garnish with fresh parsley.
Chicken and Chickpea Salad | Quick and Easy
This bright and flavorful Mediterranean inspired dish, Chicken and Chickpea Salad are perfect for a quick dinner or a hearty lunch. A quick and easy, protein-vegetable packed salad that is great to meal prep and customize throughout the week. Excellent for the days you don’t want to turn on the stove!
Chicken and Chickpea Salad
Serves 4 – 6
Lettuce of choice
4 Chicken Breasts, Cooked, cooled and sliced
2 cans Chickpeas, rinsed
1 English cucumber, cubed
Cherry Tomatoes
1 Jar of Roasted Peppers, sliced
Purple Onion, thinly sliced
4 Tablespoons Olive Oil
2 Garlic cloves, crushed
1 teaspoon Paprika
1 teaspoon Salt
½ teaspoon Pepper Feta Cheese, for garnish Parsley, for garnish
1. In a large bowl, add Olive Oil, Crushed Garlic, Paprika, Salt and Pepper. Whisk to incorporate.
2. Add chickpeas. Cucumber, Tomatoes Roasted Peppers and Purple Onion to large bowl and toss to fully coat the dressing over all the ingredients.
Build Salad
1. Place a Bed of Greens.
2. Spoon over Chickpea Vegetables.
3. Add sliced Chicken Breast.
4. Garnish with Feta Cheese and Parsley.
Chicken and Polenta
Chicken and Polenta Chicken and Polenta is one of the best dinners because chicken and polenta is an easy dinner to make. All in one pan therefore easy cleanup. Chicken and Polenta is also great for leftovers the next day. You will be amazed how simple and tasty Chicken and Polenta is to make. It will become a new favorite!
Chicken and Polenta
Serves 4
Polenta, store-bought or leftover cut into cubes
4 Chicken Breast or 8 thighs
1 Onion, sliced
10-12 oz Cherry Tomatoes, or as much as preferred
¼ cup Chicken Broth, White Wine or Water
4 Tablespoons Olive Oil
2 Garlic cloves, crushed
1 teaspoon Salt
1 teaspoon Paprika
1 teaspoon Italian seasoning
½ teaspoon Pepper Parsley for garnish Parmesan cheese
Preheat oven 350 degrees
1. In a large bowl, add all the ingredients except polenta and set aside.
2. In a large baking dish, add cubed up polenta.
3. Place the bowl of ingredients over the polenta. Make sure the chicken breast is laying on top of all the ingredients.
4. Place in oven uncovered to cook for 40 – 50 minutes. The time will vary depending on how thick chicken breasts are. To test for doneness, meat should reach a temperature of 160 degrees.
5. Remove from oven and garnish with parsley and parmesan cheese.
Chicken Marsala with Mushrooms | 30-Minute Meal | Easy Weeknight Dinner
Classic Chicken Marsala is an Italian-American dish with tender chicken and mushrooms in a rich Marsala sauce. A classic irresistible restaurant-style dish, Italian Chicken Marsala with mushrooms is easy to make at home. This one-pan Classic Italian Chicken and Marsala with Mushroom dinner cooks up in less than 30 minutes. Classic Italian Chicken and Marsala with Mushrooms can be served alone, over fettuccine, polenta, or potatoes.
Classic Italian Chicken Marsala with Mushrooms
Yields 2-4 servings
1 lb Chicken Breast or Boneless Skinless Thighs
¼ cup Flour or Cornstarch or a gluten-free option
¼ cup Olive Oil
1 teaspoon Salt
½ teaspoon Pepper
½ lb Mushrooms
2 tbsp Butter
1 cup Chicken Broth
1/2 cup Marsala Wine, dry
2 cloves Garlic Parsley for garnish
Salt and Pepper
1. Combine flour, salt, and pepper on a large shallow plate. Coat both sides of each chicken breast in seasoned flour, tapping off excess flour and set aside. Save leftover flour for the sauce.
2. Place a large skillet over medium-high heat. Once the skillet is warm, add olive oil and wait for the oil to become shimmery.
3. Add chicken to hot skillet and cook until lightly browned on both sides. Remove chicken from skillet and set on a plate to keep warm.
4. Place butter in the same skillet. Once melted, add mushrooms, and cook, stirring occasionally, until mushrooms are golden brown.
5. Place finely chopped garlic and sauté until garlic is lightly brown and fragrant.
6. Remove skillet from heat to add wine and half of the chicken broth. Return skillet to heat. *This is a good safety measure to remove from a flame when cooking with alcohol.
7. Add 2 tablespoons of the leftover flour to the remaining half of chicken broth, mix well to incorporate, remove any lumps and add to skillet. If the sauce is too thin, add another tablespoon of flour to ¼ cup of liquid, of choice, at a time until desired thickness. If the sauce is too thick, add ¼ cup of liquid of choice until desired texture.
8. Place chicken back in the skillet to warm up and for the sauce to thicken. Add a few tablespoons of chopped parsley and taste for seasoning. Once the chicken is heated through and the sauce has thickened, remove from heat, plate and serve. Additional chopped parsley can be added for additional garnish.
Note: As an alternative way to serve this dish, you could cook the chicken breast whole and place it on top of fettuccini noodles. You will have to make double the amount of sauce for this.
Pesto Chicken Parmesan Salad That is Quick and Easy
This flavorful Pesto Chicken Parmesan Salad is loaded with lots of freshness with only a few simple ingredients. The pesto brings this salad to the next level in goodness. It is perfect for a hearty lunch or dinner meal. The possibilities of ingredients you can add to this salad are endless. It is one you will be making over and over.
Pesto Chicken Parmesan Salad
1 lb Chicken, Breast or Tenders
¼ cup Pesto (add olive oil if pesto is too thick)
4 cups of Lettuce of your choice
½ cup Feta Cheese
12 Baby Tomatoes, halved
1 Avocados, sliced or cubed
Shaved Parmesan Cheese
½ cup Pine Nuts, lightly toasted
Salt and pepper
1. In a bowl, place chicken and pesto. Evenly coat the pesto all over the chicken.
2. In a saute pan, over medium heat, place chicken to cook. Once cooked, remove, cool and slice into bite-size cubes.
3. In a large serving bowl, place salad greens evenly spread out.
4. Evenly place cooked pesto chicken, halved baby tomatoes, and sliced avocado all over the top of the lettuce.
5. Add shaved parmesan cheese and toasted pine nuts.
6. Randomly add small dollops of pesto sauce all over for a final touch.
Classic Italian Chicken Parmesan
Oven-baked Classic Italian Chicken Parmesan is tasty and simple to make. This authentic Italian Chicken Parmesan meal will definitely become a family favorite! This restaurant-style Classic Italian Chicken Parmesan is easy to make at home. Classic Italian Chicken Parmesean has a crispy crumb coating and oozing fresh mozzarella cheese that will make your mouth water! This is the best Italian Classic Chicken Parmesan you will ever make, especially when you add my secret ingredient and technique for a boost in flavor!
Classic Italian Chicken Parmesan Recipe
2 Chicken breasts halved horizontally to make 4 fillets
Flour Station
½ cup flour
1 teaspoon Salt
½ teaspoon Pepper
Egg wash Station
3 large eggs
1 Tablespoon Water
1 teaspoon Salt
Breading station
1 cup Panko breadcrumbs
¼ cup Parmesan Cheese, grated
1 teaspoon Paprika
1 teaspoon Oregano
1 teaspoon Garlic Powder
1 teaspoon Salt
½ teaspoon Pepper
1/2 cup olive oil for frying
Oregano, dried
Tomato Sauce, as much as you desire
Fresh Mozzarella Slices, one or two for each breast
Garnish
Fresh Parsley, chopped
Preheat oven 375°F
1. Prepare each station according to the ingredients in a shallow dish.
2. Take each chicken breast and first dip into the flour station, shaking off any excess flour.
3. Then the egg wash station, dripping as much of the egg wash off the chicken.
4. Then finally liberally coating the chicken into the breadcrumbs. Shake off any excess breadcrumb as to not get into the frying pan or it will burn.
5. In a sauté pan, add enough oil to coat the bottom of the pan. Once the oil is hot, cook chicken breast until golden brown on each side and internal temp of 165 degrees
6. Place cooked chicken breast on a baking sheet and evenly sprinkle with dried oregano.
7. Spoon on the desired amount of tomato sauce and place a piece of fresh mozzarella on top.
8. Place in oven and cook until mozzarella is melted.
9. Garnish with fresh parsley and serve.
How to Make Chicken Cacciatore
Chicken Cacciatore Recipe
Yields: 4-6 servings
Ingredients:
1 lb Mushrooms, sliced
6-8 Chicken Thighs, season with salt and pepper
1 large Bell Pepper, diced
1 large Onion, diced
1 large Fennel Bulb, fronds removed and cut into thin slices
3 cloves Garlic, minced
1 tablespoon Fresh Rosemary, finely chopped
1 tablespoon Fresh Thyme, finely chopped
1 cup Liquid (Broth, Water, or Dry White Wine)
2 tablespoon Tomato Paste
Salt & Pepper to taste
Preheat oven to 350 degrees F.
1. Heat oil in a large, high-sided, oven-safe skillet or Dutch oven over medium-high heat. Working in batches, brown chicken on all sides, turning occasionally, 4 to 5 minutes. Place the chicken on a plate and set aside.
2. Reduce heat to medium and add peppers, garlic and onion to the pan; cook, stirring often, until soft, about 3 minutes. At this point, add a little bit of broth if your pan needs to be deglazed.
3. Add mushrooms into the pan, along with rosemary, thyme and tomato paste.
4. Add remaining broth and taste for seasoning. Add more liquid if you it like juicier.
5. Add chicken and its juices back into the skillet.
6. Place skillet in the oven and cook for 20-30 minutes.
7. The last 10 minutes of cooking, add fennel.
8. Let stand for 10 minutes before serving. You can garnish with fronds from fennel just before serving.
