Category Archives: Chicken

Clean Eating Fajitas

I came across this site recently and fell in love with so many of their recipes. This is the first one I have tried; I just tweaked it a bit to fit our family.

1 tsp. olive oil
1 large bell pepper, sliced thin lengthwise
1 lb.boneless, skinless chicken breasts, sliced thin lengthwise
1/2 large red onion, slice thin
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
1 tsp. ground cumin
Flour tortillas
Garnish with shredded cheese, guacamole, sour cream, salsa, etc.

Heat olive oil over medium high heat and add chicken. When chicken is almost cooked through add peppers, onions and spices.

Serve on tortillas with garnishes.

What did the family think? Hubby and I liked these. The boys usually have cheese quesadillas when we have fajitas.

Did I change anything? The recipe above is how I made it. I wish I would have added the juice of a lime to it though. Next time…

Where did this recipe come from? The Gracious Pantry

photo from Mexican Food Recipes

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Filed under Chicken, Definitely Making it Again, Easy, Mexican

Slow Cooker Tikka Masala

We love Indian food in our house, even the kids, so I knew this would be a hit. I think my favorite thing about this whole recipe though (besides the awesome aroma that fills your house as it cooks) was the crunchy cool contrast of the cucumbers. Yum!

1 15-ounce can crushed tomatoes
1 medium onion, chopped
2 cloves garlic chopped
2 T tomato paste
2 teaspoons garam masala (or you can make your own by combining 1/2 teaspoon cumin, 1/4 teaspoon cinnamon, 1/4 teaspoon coriander, 1/4 teaspoon black pepper, 1/8 teaspoon ground cloves, 1/8 teaspoon nutmeg, and a dash of cayenne)
1-1/2 pounds boneless, skinless chicken thighs
1/2 English cucumber, halved and thinly sliced
1/4 cup fresh cilantro leaves
1 Tablespoon fresh lemon juice
1 cup basmati rice (or other long-grain white rice-I used arborio)
Salt and pepper
1/2 cup heavy cream (optional)

Combine tomatoes, onion, garlic, tomato paste, garam masala, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a 4- to 6-quart slow cooker. Place the chicken on top of the veggies, cover and cook until the chicken is tender (low for 7 to 8 hours or high 3 to 4 hours).

In a small bowl, toss the cucumber and cilantro with lemon juice and 1/4 teaspoon each salt and pepper. Cover and refrigerate.

Twenty minutes before serving, cook the rice according to package directions.

Just before serving, stir the cream (if using) into the chicken tikka masala. Serve over rice with the cucumber relish on the side.

What did the family think? I would have liked for it to have been a little more spicy. Hubby and I liked it though, we just wanted it to have more vavoom. Our oldest tried it, but he’s not a big fan of dark meat.

Where did this recipe come from? I got it from Half-Assed Kitchen and they got it from Real Simple

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Filed under Chicken, Make Ahead of Time, Super Easy to Make

Easy Chicken Cordon Bleu

My husband described this dish as “awesome” and wanted to know if there was enough for seconds before he even had a bite.

4 small boneless, skinless chicken breasts*
1/2 teaspoon freshly ground pepper, divided
1/4 teaspoon salt
1/3 cup shredded Swiss cheese
2 tablespoons cream cheese
1/4 cup coarse breadcrumbs
1 tablespoon chopped fresh parsley or thyme
2 teaspoons extra-virgin olive oil
1/4 cup chopped ham (about 1 ounce)

* If you can’t find small ones, then just buy two large ones and cut them in half.

Preheat oven to 400°F.

Sprinkle chicken with 1/4 teaspoon pepper and salt.

Combine Swiss cheese and cream cheese in a bowl.

Combine the remaining 1/4 teaspoon pepper with breadcrumbs and parsley (or thyme) in another bowl.

Heat 2 teaspoons oil in a large, ovenproof nonstick skillet over medium heat. Cook the chicken until browned on both sides, about 2 minutes per side. Move the chicken to the center so all pieces are touching. Spread with the cheese mixture, sprinkle with ham, then top with the breadcrumb mixture.

Bake until the chicken is no longer pink in the center and an instant-read thermometer registers 165°F, 5 to 7 minutes.

We had this with mac and cheese and broccoli.

What did the family think? Hubby and I loved it. Kids were not impressed, but our oldest did eat it. Our kids just aren’t huge chicken eaters…that would be an understatement for the youngest one.

Where did this recipe come from? Eating Well

photo from Eating Well

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Filed under Chicken, Definitely Making it Again

Slow Roasted CrockPot Chicken

I have several roasted chicken recipes on this blog, but this one is a little different. First of all, anything with butter rubbed all over the top is going to be good and I love how it comes out all crispy and golden after being broiled in the oven for just a few minutes at the end.

1 whole roasting chicken (3 1/2 – 4 1/2 pounds)
1 large onion, chopped
1 pound baby Yukon Gold potatoes
4 whole peeled carrots, chopped
1 whole lemon (reserve zest)
4 Tablespoons room temperature butter
2 cloves minced garlic
2 teaspoons chopped fresh rosemary
2 teaspoons fresh thyme
2 teaspoons salt
1 teaspoon freshly ground pepper

Place onions, potatoes, and carrots in the bottom of the slow cooker. Season with salt and pepper.

Clean and dry chicken. Zest lemon and reserve. Quarter lemon, and place in the cavity. Place chicken on top of vegetables.

In a small bowl, combine butter, garlic, rosemary, thyme, and lemon zest. Season with salt and pepper.

Cover the chicken with the butter mixture. Season with salt and pepper.

Cook chicken on LOW for 4-8 hours. The cooking time depends on how large your chicken is. Cook until an internal temperature reaches 160 degrees in the leg and the juices run clear.

Take the chicken out of the slow cooker and place in an oven proof 9×13 pan. Brown the chicken under the broiler for 4 to 5 minutes or until the skin is brown and crispy.

What did the family think? 3/4 of us liked it. 1/4 of the family just doesn’t do chicken. Period. He tried it though (drowned in ketchup).

Did I change anything? I used dried herbs instead of fresh. It turned out great. I just didn’t use as much.

Where did this recipe come from?

photo from

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Filed under Chicken, Definitely Making it Again, Easy, Make Ahead of Time, Super Easy to Make

Jaime Oliver’s Chicken Fajitas

This is the last recipe I got to make from Jaime Oliver’s new cookbook before I had to take it back to the library. There were several more recipes that I had bookmarked, but I guess I will have to wait and see if I can check it back out again later. In the meantime, enjoy these scrumptious fajitas.

• 1 red pepper, deseeded and cut in thin strips
• 1 medium red onion, thinly sliced
• 1 skinless, boneless chicken breast, sliced
• 1 teaspoon smoked paprika
• a small pinch of ground cumin
• 2 limes
• olive oil
• freshly ground black pepper
• 4-6 flour tortillas
• good-quality low-fat natural yogurt, salsa, guacamole, cheddar cheese

Add peppers, onions and chicken to a medium bowl with the paprika and cumin. Squeeze over the juice of one lime, drizzle over a lug of olive oil, season with a good pinch of pepper and mix well.

Let marinate for five-ten minutes. Preheat skillet/pan.

Use a pair of tongs to put all the pieces of pepper, onion and chicken into your preheated pan to cook for 6 to 8 minutes, until the chicken is golden and cooked through.

As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don’t burn – you just want them to lightly chargrill to give you a lovely flavor.

Warm your tortillas up in a microwave.

Divide your warmed tortillas between your serving plates.

Halve your remaining lime and squeeze the juices over the sizzling pan.

Serve with yogurt, salsa, cheese and guacamole.

Did I change anything? The original recipe came with another recipe for homemade salsa which I did not make.

What did the family think? The kids just ate the chicken parts with their tortillas, cheese and yogurt…no onions and peppers. Hubby and I really like it and I was so happy to find a fajita recipe that I like, that has taste and doesn’t require a packet of fajita seasoning.

Where did this recipe come from? Jamie Oliver’s Food Revolution

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Brazilian Stroganoff

I love stroganoff, so when I saw this on a friend’s Facebook page I just had to try it out. I had never heard of this before though, so I did a little research (which means I Googled it) and found out that there are a lot of different ways to make this particular dish. This recipe makes a lot of food and as I discovered today as I was eating some of the leftovers, it tastes even better the second day.

1/2 cup olive oil
1/2 cup chopped onion
3 cups sliced mushrooms
56 oz. ground peeled tomatoes
3/4 cup dry red wine
3 T Dijon mustard
1/3 cup Worcestershire sauce
1 qt. heavy cream
1 1/2 lbs. cooked and shredded chicken
Salt and pepper, to taste

In a stockpot, sauté onions in oil until translucent. Add garlic and mushrooms. When mushrooms are halfway cooked, add tomatoes, red wine, mustard and Worcestershire sauce.

Let simmer 10 minutes; add cream and chicken. After 30 minutes, add salt and pepper to taste.

Serve over rice.

Did I change anything? The original recipe called for shallots and soy sauce. I didn’t have those, so I used onions in place of the shallots and just left out the soy sauce. Also, my hubby does not do mushrooms, so I only put in three cups of them. The original recipe called for five cups.

What did the family think? Well, hubby wasn’t feeling well, so he didn’t eat at all. We had a VERY late dinner and I really didn’t want to fight with the kids about eating this because I knew one of them would put up a Class A stink, so they had Subway instead. I, however, ate all of mine and went back for seconds.

Where did this recipe come from? I found this on my friend Erin’s FB page from her friend, Shannon.

photo from Mazzu’s

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Chicken Florentine Bowtie Pasta

It’s a good thing that this dish went over pretty well last night because it made a lot of pasta and we will be having it for dinner again tonight.

2 tablespoons extra virgin olive oil
1 cup finely chopped white onion
1 clove minced garlic
4 cups baby spinach leaves
2 cups cooked shredded chicken breast
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 Cups Philadelphia Cooking Creme
1 pound bowtie pasta or other small noodle
1 1/2 cups shredded mozzarella cheese

Preheat oven to 350 degrees F. and spray a 9×13 inch baking dish with non-stick cooking spray.

Cook pasta according to package directions, drain and run under cold water to stop cooking.

Place oil in Dutch oven or large pot over medium heat. Add onion and cook, stirring until tender, about 5 minutes. Add garlic and cook, stirring for 1 minute.

Stir in spinach leaves, cook, stirring until wilted about 2 minutes. Add chicken, salt, and pepper, and cook until heated through, about 3 minutes. Add cooking cream, stirring to combine.

Add pasta to chicken mixture stirring to combine. Transfer to prepared baking dish and top with cheese.

Bake for 20 to 30 minutes, until cheese is melted.

What did the family think? The only person who freaked out a little about the spinach was our youngest which is so funny because sitting on his plate, right next to the pasta, was a salad which he happily ate that had spinach in it. He also, of course, was not pleased that there was chicken in it. There was enough cheesy pasta to make up for all of the other offensive ingredients though, so he was fine.

Where did this recipe come from? Picky Palate

Photo from Cooking with Karyn

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Filed under Chicken, Everybody Ate It, Italian

Baked Penne with Chicken and Sun-Dried Tomatoes

This makes a lot of pasta. The family really liked this and I probably should have just baked it all at once so they could have had seconds, but instead I divided it into two casserole dishes. I baked one and froze the other for later.

6 tablespoons butter, plus more for baking dishes
Coarse salt and ground pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
4 garlic cloves, minced
6 cups whole milk
10 ounces white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone (6 ounces)
1 1/2 cups finely grated Parmesan (4 ounces)
Salt and pepper, for seasoning

Preheat oven to 400.

Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.

In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.

In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.

Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with 1/2 cup Parmesan.

Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Did I change anything? I boiled and shredded the chicken instead of cooking it the way the recipe states. I used 1% milk instead of whole and used cooking spray instead of butter on the casserole dishes.

What did the family think? Honestly, this was not my favorite dish, but everyone else LOVED it and there wasn’t enough for everyone to have seconds.

Where did this recipe come from? Martha Stewart

photo from Martha Stewart

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Rosemary Roasted Chicken

This is very easy and comes out looking like you’re a gourmet cook. It also makes your house smell incredible.

1 whole chicken (about 4-6 lbs)
1 lemon
1 T olive oil
1 tsp.salt
1-2 T dried rosemary

Preheat oven to 450 degrees.

Clean gizzards and neck out of chicken cavity, rinse and pat dry.

Place chicken on a cookie sheet that has sides.

Cut lemon into four parts and stick into cavity.

Rub chicken with olive oil and sprinkle with salt.

Sprinkle rosemary on the outside of the chicken.

Cook the chicken at 450 degrees for the first ten minutes to give the skin a crunchy finish, then lower the temperature to 375 degrees for the rest of the cooking time. You want to make sure you cook the chicken for about 20 minutes per pound. I had a six pound roaster, so I cooked it for about two hours.

Let it rest for about 15 minutes before carving.

What did the family think? Everyone liked it except the youngest. He doesn’t do chicken…unless we are at a restaurant and then he’s fine with it. Don’t ask. I have no idea.

Where did this recipe come from? This is just a variation of a recipe that I have been making for years.

photo from

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Filed under Chicken, Definitely Making it Again, Easy, Six Ingredients or Less, Super Easy to Make

Warm Tortellini and Chicken Pesto Salad

This was SO good, but it had pesto in it, so it’s really not a surprise. Pesto is good with just about anything.

1 small rotisserie chicken (about 2 cups of chicken)
1 pound tri-color tortellini
2 tablespoons olive oil
1/3 to 1/2 cup pesto
1 pre-packaged bag of baby spinach (optional)

Cut the chicken off the bone into small chunks and set aside.

In a large pot of salted water boil the tortellini for 15 minutes.

Meanwhile, heat oil in a large saute pan over medium-low heat. Add chicken and pesto and saute until warm.

When the tortelleni is done, drain and transfer to the saute pan and stir to combine. Turn the heat down to low and divide baby spinach among 6 bowls. Top each pile of spinach with tortellini and serve warm.

Did I change anything? I left out the spinach. I just wasn’t sure how it would go over with pasta even though my kids eat spinach all the times in salads and such.

What did the family think? It was a huge hit! Our oldest even asked if he could have the leftovers in his lunch the next day.

Where did this recipe come from? Cooking with My Kid

photo from Cooking with My Kid


Filed under Chicken, Definitely Making it Again, Easy, Everybody Ate It, Italian, Salad, Six Ingredients or Less, Super Easy to Make