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Honey Lemon Sheet-pan Chicken

1.5 lbs Chicken tenders
Flour
1 cup Plain breadcrumbs (Panko)
1/2 cup Parmesan, grated + more for sprinkling
1 tsp Dried Parsley
1/2 tsp Garlic Powder
3 Lemons, juiced (split 5 TBSP and 6 TBSP)
2 tsp Lemon zest (split half and half)
11 TBSP Butter, melted (split 5 TBSP and 6 TBSP)
Asparagus
Broccoli
6 TBSP Olive Oil
6 TBSP Honey

Instructions:

  • Dredge the chicken in flour then chill in the fridge for 20 mins
  • Preheat oven to 400 F
  • Breadcrumb mixture: In a bowl, combine 1 cup Breadcrumbs, 1/2 cup Parmesan, 1 tsp Dried Parsley, and  1/2 tsp Garlic Powder.
  • Lemon Butter mixture: In a separate bowl, combine 5 TBSP lemon juice, 1 tsp Lemon Zest, and 5 TBSP Melted Butter. Reserve 4 TBSP of this mixture in a separate bowl for the vegetables.
  • Dip the floured chicken into the Lemon Butter mixture, then into the Breadcrumb mixture. Arrange chicken tenders down the center of a baking sheet so they are close, but not touching.
  • Bake in the oven for 10 minutes.
  • Remove from the oven and flip the chicken. Add Asparagus and Broccoli to the sides of the baking sheet. Spoon the reserved Lemon Butter over the vegetables then toss them in the mixture. Top veggies with Parmesan cheese.
  • Bake in the oven for another 10-15 minutes until chicken is cooked through and veggies are done.
  • Sauce: Meanwhile, mix together remaining 6 TBSP Lemon juice, 1 tsp Lemon zest, 6 TBSP Melted Butter, 6 TBSP Olive Oil and 6 TBSP Honey.
  • Spoon sauce over chicken, vegetables, and sides when serving. Serve with rice or roasted potatoes

Pressure Cooker Cheesy Chicken Rice

Ingredients

  • Skinless, boneless chicken thighs cut into small pieces
  • 2-3 TBSP butter
  • Salt and pepper
  • Onion, chopped
  • Garlic
  • 2 cups rice
  • Chicken bullion cube
  • 3 cups chicken broth
  • Fresh broccoli
  • Ground thyme (to taste)
  • 1 can cream of chicken soup
  • 2 cups shredded cheddar cheese

Method

  1. Set Instant Pot to saute. Melt better. Salt and pepper chicken, then brown.
  2. Add onion and garlic, saute until soft. Add rice and coat in butter.
  3. Add rice, bullion cube, chicken broth, ground thyme, and broccoli. High pressure, 8 minutes. Quick release pressure.
  4. Add cream of chicken soup, mix thoroughly. Add cheese, mix until melted and incorporated.

Rosemary Chicken Pressure Cooker

Rob does something with chicken, rosemary, chicken broth, potatoes, and broccoli in the pressure cooker. It’s yummy.

Thai Satay Chicken

This is a nice easy recipe. It didn’t take long to cook at all. I was skeptical during the cooking process, but when it was done it was awesome! Recipe courtesy of Cafe Delites.

Marinating time – 1hr+
Total cooking time 45 mins

 

Ingredients – shopping list:

  • 400ml can Coconut milk (beware of separation stir well and or gently heat up to reincorporate full prior to using)
  • ~1/3 cup Natural creamy peanut butter
  • 2 1/4 TBSP brown sugar
  • 2 1/4 TBSP Thai red curry paste
  • 2 TBSP Kecap Manis (sweet soy sauce – had to order ours from Amazon. You can substitute regular soy sauce too)
  • 2 TBSP Fish sauce
  • 1 1/2 tsp Tamarind concentrate
  • 2 tsp lime juice
  • 1 tsp minced garlic
  • 4 boneless skinless chicken thighs
  • salt
  • rice for serving

To cook:

For The Chicken Marinade:
  • 4 tablespoons coconut milk
  • 1 1/2 TBSP creamy peanut butter
  • 1 1/4 TBSP packed light brown sugar
  • 1 1/4 TBSP Thai red curry paste
  • 1 TBSP Kecap Manis
  • 1 TBSP fish sauce
  • Pinch of salt
  • 4 skinless chicken thighs
  • 2 tsp Peanut oil for frying
For the Peanut Sauce:
  • 1 1/3 cup coconut milk (all remaining milk from the can)
  • 1/4 cup creamy peanut butter
  • 1 TBSPfish sauce
  • 1 TBSP Kecap manis
  • 1 TBSPpacked brown sugar
  • 1 TBSPThai red curry paste
  • 1 1/2 tsp Tamarind concentrate
  • Pinch of salt
  • 1 tsp minced garlic
  • 2 TBSP freshly squeezed lime juice
  • Rice for serving

Directions:

Marinate the chicken

  1. Make the marinade: in a bowl mix together marinade ingredients (except chicken and peanut oil).
  2. Add the chicken to the marinade and stir to coat it completely. Cover and put in the refrigerator for at least 30 mins or until ready to cook.

Cook everything

  1. Preheat the oven to 400 F
  2. In an oven safe skillet, heat up the peanut oil on medium high heat.
  3. Add the chicken and sear until browned on both sides – around 10 minutes.
  4. Transfer pan directly into the oven and bake for 20-30 minutes, until chicken is cooked through.
  5. Meanwhile, in a medium saucepan add all sauce ingredients EXCEPT the lime juice.
  6. Bring to a boil, then reduce heat and simmer until well mixed and thickened. About 5-6 minutes.
  7. Once thick, take off the heat and add lime juice.
  8. Serve with rice.

Chicken Pot Pie

Well, this one won’t be for Rob, but sometimes I need to make something for just little man and myself. Or something that has leftovers. So Chicken Pot Pie!

Ingredients:

  • 1 lb Boneless Skinless Chicken Thighs, cubed
  • 2 Carrots, sliced
  • 2 Celery stalks, sliced
  • 3/4 cup Frozen Peas
  • 3/4 cup Frozen Corn
  • 1/2 Onion, finely chopped
  • 6 TBSP Butter
  • 1/3 cup Flour
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Poultry Seasoning
  • 32 oz Chicken Broth (split off 2 1/4 cup and set aside)
  • 1 cup Milk
  • 9 in round Pie Crusts (top and bottom)
  • 1 Egg white

Instructions:

Preheat the oven to 375 F.

  1. In a large pan, combine Chicken, Carrots, Celery, Peas, and Corn.
  2. Cover with Chicken broth (add a little water if needed to cover fully), and bring to a boil for 15 minutes. Drain and set aside.
  3. In the same pan, melt butter, then saute onions until translucent.
  4. Add in the Flour and Spices, then slowly stir in the reserved (2 1/4 cup) Chicken Broth, and Milk
  5. Heat sauce until thickened.
  6. Meanwhile, Place the bottom pie crust in pie pan, and brush with egg white. Place in the preheated oven for 6 minutes
  7. Pour the Chicken and Vegetable mixture into the Sauce mixture and mix together
  8. Pour the entire mixture into your pre-warmed pie pan.
  9. Cover with the top pie crust and cut several slits in the top. Brush the top with egg whites.
  10. Bake in the oven for 40-45 minutes, until the top is golden, and the mixture is bubbly .

Chicken Parm

Not a recipe so much as an ingredient list.

  • Chicken thighs
  • Pasta sauce
  • Italian sausage (optional, only if you have time to let them stew in the sauce all day)
  • Italian bread crumbs
  • Eggs
  • Flour
  • Spaghetti
  • Parmesan cheese
  • Sliced mozzarella
  • Olive oil

Pressure Cooker Asian Chicken

Ingredients

  • 3/4 cup brown sugar
  • 3/4 cup soy sauce
  • 1/4 cup cider vinegar
  • 2 tablespoons ginger
  • 2 tablespoons garlic
  • 1 teaspoon ground black pepper
  • 1 (20 ounce) can crushed pineapple
  • 1 cup chicken stock
  • 2 tablespoons sesame oil
  • 3 lbs boneless, skinless chicken thighs
  • Cornstarch slurry to thicken sauce

Method

  1. Combine brown sugar, soy sauce, cider vinegar, ginger, garlic, pepper, crushed pineapple with juice, chicken stock, and sesame oil in a bowl and stir until brown sugar is dissolved.
  2. Place chicken thighs in the pressure cooker and pour in the sauce. Stir gently to coat.
  3. Cook for 20 minutes. Release pressure immediately.
  4. Using a slotted spoon, remove chicken and pineapple. Boil sauce in pressure cooker, adding slurry until desired thickness.