Chicken Archives

Category: Chicken

24
May
2025

Lemon Garlic Baked Chicken

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Lemon Garlic Baked Chicken is a one-skillet meal for 2 that’s delicious and easy to make! Chicken cooks in a simple lemon garlic wine sauce.

I don’t know about you, but I LOVE chicken and constantly keep my eyes open to find and try “new” chicken recipes. My husband is my willing guinea pig and has taste-tested way too many chicken recipes I’ve made over the years to count!

Today I want to share a recipe that I’m pretty sure originated with Ina Garten. Somewhere along the way I forgot how, where, or from who I got the original recipe (handwritten on paper) but do know I made a few slight changes to it, to suit our tastes. If you like garlic, then you’ll be happy with this dish!

This is a one skillet recipe, so there’s not a lot of cleaning up to do, which always makes me deliriously happy (wink, wink)! The finished chicken breasts have a LOT of lemony garlic flavor which we love, and I’m confident you’ll enjoy it, as well. Here’s how to make lemon garlic baked chicken.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Lemon Garlic Sauce

In a medium-sized oven-safe skillet, heat extra virgin olive oil on low heat. Once the oil is WARM, add minced garlic and cook it, stirring often, for about 1 minute. Be careful to not let the garlic burn or it can become bitter.

Add white wine, lemon juice, lemon zest, dried oregano, thyme, and a pinch of salt and pepper to the garlic mixture. Stir to combine these ingredients and you’ll have the flavorful sauce for the chicken ready to go!

Pat two boneless, skinless chicken breasts dry using paper towels, then season lightly with salt and black pepper on both sides. Lay the seasoned breasts in the lemon garlic sauce in the skillet.

Spoon some of the lemon garlic sauce on top of each piece of chicken. Now the chicken is ready for the oven.

Bake The Chicken

Place the skillet (uncovered) on a middle rack in a preheated 400°F. oven and let it cook for about 15 minutes, then remove the skillet from the oven.

Quickly place thinly slices of a fresh lemon around the edges of the chicken breasts and put the skillet right back in the oven again.

Continue baking the chicken for another 15-25 minutes until it is cooked all the way through or until the internal temperature of the chicken reaches 165°F.

Turn the oven to BROIL and let the chicken sit under the broiler (about 6″ away from the heat source) for 2-3 minutes to lightly brown it. Keep an eye on it while broiling!

When done, remove the skillet from the oven, spoon some of the remaining sauce over each piece of chicken, and let the chicken “rest” for 2-3 minutes so the internal juices can redistribute through the meat.

Garnish And Serve The Lemon Garlic Baked Chicken

When the chicken has “rested” for 2-3 minutes it is ready to be served. Place the lemon garlic baked chicken on individual plates and drizzle the sauce over the top. Garnish each serving with 1-2 baked lemon slices and fresh chopped parsley, if desired.

We enjoyed this dish served with a baked stuffed sweet potato and a small portion of spinach apple quinoa salad on the side. Everything was so delicious and flavorful!

I hope you have the opportunity to try this recipe for lemon garlic baked chicken, and trust you’ll enjoy it, too! Thanks for stopping by, and please come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of fantastic chicken recipes to choose from, including:

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Recipe adapted from: Ina Garten (at least I think that’s where it originated)

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0 from 0 votes

Lemon Garlic Baked Chicken

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Lemon Garlic Baked Chicken is a one-skillet meal for 2 that's delicious and easy to make! Chicken cooks in a simple lemon garlic wine sauce.

Category: Main Dish

Cuisine: All Cuisines

Keyword: lemon garlic baked chicken

Servings: 2

Calories Per Serving: 340 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons extra virgin olive oil
2 Tablespoons minced garlic
¼ cup dry white wine
1 lemon ZEST from 1 lemon (yellow peel only for zest)
2 Tablespoons fresh lemon juice
¾ teaspoon dried oregano
½ teaspoon dried thyme
10 ounces boneless skinless chicken breasts (2) =2 breasts (approx. 5 oz. each)
salt and black pepper enough to lightly season chicken
¾ medium lemon cut in thin rounds
2 teaspoons chopped fresh parsley, for garnish OPTIONAL

US Customary - Metric

Instructions

Preheat oven to 400℉.
In a medium oven-safe skillet, heat olive oil on low heat. Once the oil is WARM, add minced garlic and cook it, stirring often for about 1 minute.
Add white wine, lemon juice, lemon zest, dried oregano, thyme and a pinch of salt and pepper to the garlic in skillet. Stir to combine.
Pat chicken dry with paper towels; season with salt and pepper (both sides). Lay chicken breasts in the lemon garlic sauce. Spoon sauce on top of each piece.
Place skillet (uncovered) on middle rack in oven. Bake at 400℉. for 15 minutes, then remove skillet from oven. Place lemon slices around edges of the chicken and put the skillet quickly back in the oven. Continue baking for 15-25 minutes until cooked through or until internal temperature of the chicken reaches 165°F.
Turn oven setting to BROIL; leave chicken under the broiler (about 6" away from the heat source) for 2-3 minutes to lightly brown it. Keep an eye on it! When lightly browned, remove skillet from the oven. Spoon sauce over each piece of chicken; let chicken "rest" in skillet 2-3 minutes before serving. Place on plates, drizzle with more sauce, garnish with chopped parsley and baked lemon slices.

Nutrition Facts

Lemon Garlic Baked Chicken

Amount Per Serving (1 g)

Calories 340 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 3g19%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 91mg30%

Sodium 169mg7%

Potassium 662mg19%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 2g2%

Protein 31g62%

Vitamin A 84IU2%

Vitamin C 32mg39%

Calcium 53mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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13
May
2025

Greek Chicken Salad Wrap

categories: Chicken, Sandwiches

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Make an easy Greek Chicken Salad Wrap with chicken, feta cheese, cucumber, onion, tomato, spices and salad dressing in under 10 minutes!

Today I want to share a recipe for a quick and easy lunch wrap I originally found online about 9 years ago. I only made a few slight tweaks to the original recipe and really enjoy this yummy wrap for a quick lunch occasionally.

It’s a Greek chicken salad wrap that is delicious and filling and best of all it is made in under 10 minutes! Whoo Hoo! The recipe is simple and if you can chop, stir, and roll up a filled tortilla (or flatbread) you can make this dish, too! Here’s how to make a Greek Chicken Salad Wrap!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Ingredients

The ingredients for one Greek salad wrap are pre-cooked chicken breast, onions (green or red), feta cheese, tomatoes, and cucumbers (unpeeled). Using a rotisserie chicken is extremely quick and yummy, so that is what I used this time!

You can use either red onion or green onion, to suit your personal taste. Red onion would be the more traditional “Greek” ingredient, but I enjoy green onions, too, so that is what I used when I photographed this recipe.

Chop the chicken into bite-sized pieces, then finely chop the onions, tomatoes and cucumbers. Crumble feta cheese (regular or low-fat) into small pieces. This will only take a couple of minutes, so you can see how quick and easy this dish is to make!

Place these “salad” ingredients in a small bowl, then set it aside while you whip up the salad dressing.

Make The Salad Dressing

In a small bowl, whisk together extra virgin olive oil, red wine vinegar, dried oregano and garlic powder until they are fully combined, then season the dressing to taste with salt and black pepper.

After all the salad dressing is fully combined, pour it over the chicken salad mixture in the bowl.

Toss the salad really well, until all the ingredients are nicely covered with the Greek salad dressing. This mixture is the filling for the tortilla or flatbread you are using.

Fill And Roll The Tortilla Or Flatbread

Lay an 8″ flour tortilla (or flatbread, if using) on a flat surface. Spoon the chicken salad filling evenly down the middle of the tortilla stopping about 1″ from each end.

Wrap the tortilla tightly like a burrito by pulling one side of the tortilla up and over the filling and tucking it in tightly against the mixture. Next, fold both sides in securely and finish tightly rolling the tortilla until it resembles a burrito. Place the wrap seam-side down on a cutting surface.

You can eat the wrap just as it is OR you can slice it (that’s what I do!) Place the filled wrap seam side down. Use a sharp, serrated knife to slice the Greek Chicken Salad Wrap in half when you’re ready to enjoy this meal.

Sorry you can’t see those beautiful red tomato chunks in this photo below, but trust me, they’re in there! REALLY!

Serve And Enjoy The Greek Chicken Salad Wrap

Serve the Greek Chicken Salad Wrap with your favorite sandwich sides. I enjoyed the wrap with some apple slices and a few cheddar sun chips and was very full and satisfied once I was done!

The sandwich has really good flavor thanks to the combination of fresh ingredients and the tasty salad dressing on everything! Those creamy soft feta cheese crumbles in the wrap provide a tang and creaminess which pair very well with the crunchy cucumbers!

See? There really ARE tomatoes in the chicken salad wrap…ha ha! I guess they were hiding, so all I had to do was take a bite and lo and behold, there they were!

Perhaps you will have the chance to make this delicious chicken wrap for yourself or for someone you love. I am confident you’ll enjoy this quick meal.

The recipe as written below makes ONE wrap (or two very small halves), but it is ridiculously easy to double or triple the amount of ingredients to meet your needs.

Thank you for stopping by today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More SANDWICH or WRAP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of sandwich or wrap recipes to check out, including:

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Recipe adapted from: Lisa Huff at http://snappygourmet.com/easy-chicken-greek-salad-wrap-sandwich/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Greek Chicken Salad Wrap

Prep Time

7 mins

Cook Time

0 mins

Total Time

7 mins

Make an easy Greek Chicken Salad Wrap with chicken, feta cheese, cucumber, onion, tomato, spices and salad dressing in under 10 minutes!

Category: Lunch, Main Dish, Sandwich

Cuisine: Greek

Keyword: Greek Chicken Salad Wrap

Servings: 1 wrap

Calories Per Serving: 264 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ cup precooked chicken breast chopped
⅓ cup cucumber chopped
⅓ cup fresh tomato chopped
2 Tablespoons feta cheese crumbles regular or low-fat
2 teaspoons green or red onion finely chopped
1 teaspoon extra virgin olive oil
¾ teaspoon red wine vinegar
¼ teaspoon dried oregano
¼ teaspoon garlic powder
salt and pepper, to taste
1 8" flour tortilla or flatbread

US Customary - Metric

Instructions

Chop chicken into small pieces. Finely chop onion, tomato and cucumber. Crumble feta cheese into small pieces. Combine in a small bowl, then set aside.
In separate small bowl, whisk olive oil, red wine vinegar, oregano and garlic powder until fully combined; season to taste with salt and black pepper. Pour it over chicken mixture and toss until well-combined.
Lay tortilla (or flatbread) on a flat surface. Spoon chicken mixture evenly down the middle of the tortilla, stopping about 1" from each end. Wrap the tortilla tightly like a burrito by pulling one side of the tortilla up and over the filling and tucking it in tightly against the mixture. Next, fold both sides in securely and finish tightly rolling the tortilla until it resembles a burrito.
Place seam-side down on a cutting surface. Use a serrated knife to slice the Greek Chicken Salad Wrap in half. Serve and enjoy.

Nutrition Facts

Greek Chicken Salad Wrap

Amount Per Serving (1 wrap)

Calories 264 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 6g38%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 90mg30%

Sodium 1226mg53%

Potassium 416mg12%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 2g2%

Protein 27g54%

Vitamin A 691IU14%

Vitamin C 10mg12%

Calcium 201mg20%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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21
Apr
2025

Asian BBQ-Glazed Chicken

categories: Chicken, Main Dishes

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You’ll enjoy Asian BBQ-Glazed Chicken, a delicious, easy dish featuring chicken thighs and legs coated in Asian-style BBQ sauce and baked!

Today I’m sharing a simple recipe for delicious BBQ chicken (with an Asian twist) and hope you will find it interesting enough to make it and enjoy with those you love.

The chicken’s flavor is enhanced by a very easy to make Asian-inspired barbeque sauce which is added to the chicken in two stages while baking. The chicken itself is simply seasoned with a few common spices (salt, pepper, garlic and onion powders) and the finished dish is garnished with sesame seeds and sliced green onions.

All in all, this dish is easy to prepare and tastes great, especially when served with steamed rice on the side. I think you’re going to like it, so here’s how to make Asian BBQ-Glazed Chicken.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Asian BBQ Sauce

The ingredients you’ll need to make the Asian-Style BBQ sauce are ketchup, soy sauce (regular or low-sodium), hoisin sauce, rice vinegar, red chili flakes, fresh ginger, and toasted sesame oil.

All of these ingredients for the sauce can easily be found in most grocery stores. Hoisin sauce, sesame sauce, and sesame oil can typically be located in the Asian food section.

Measure all the sauce ingredients into a small saucepan and stir very well to combine them. Turn the heat to LOW, and simmer the sauce, for 3-4 minutes.

Stir occasionally as the sauce simmers. After 3-4 minutes, the sauce will thicken slightly. Remove the saucepan from the heat source and set aside.

Prepare The Chicken

Pat the pieces of chicken dry using paper towels, then place each piece on a parchment paper-lined rimmed baking sheet. Leave a small amount of space between each piece of chicken.

Lightly season both sides of each piece of chicken with salt, pepper, garlic powder and onion powder. NOTE: The recipe (as written below) calls for 4 thighs and 4 legs (to serve 4 people), however when I photographed this, I only used 3 thighs and 3 legs (just an FYI).

Use a pastry brush to THINLY brush some of the BBQ sauce on both sides of each piece of chicken. Add only enough sauce to barely cover the chicken pieces on all sides for the first half of the baking time.

You should have plenty of sauce left over for later when you will thickly apply it halfway through the baking time!

Bake The Chicken

Place the Asian BBQ-Glazed chicken on a middle rack in your preheated oven. Bake it at 400°F. for 20 minutes, then carefully remove the pan of chicken from the oven.

Using your pastry brush, apply a THICK coating of BBQ sauce to each piece of chicken, using up the remaining BBQ sauce to do this. Now the chicken is ready to finish baking!

Put the chicken back into the oven and continue to bake it for 20 more minutes OR until the chicken reaches a safe internal temperature of 165°F. You can check the inner temperature of the chicken by inserting a meat thermometer into the thickest part.

Once the chicken is done, remove it from the oven and let it rest for a minute, then transfer the chicken pieces to a serving plate. Garnish the Asian BBQ-Glazed Chicken with sliced green onions and sesame seeds, if desired.

Serve The Asian BBQ-Glazed Chicken

When the chicken has been garnished, it is ready to be served and enjoyed! The outside of the chicken will be really darkened and browned, and the skin should be moderately crispy.

We always enjoy having steamed rice served with the chicken and I added steamed broccoli this time to go along with it. The chicken tastes amazing and is juicy on the inside and a bit crisp on the outside.

I hope you have the chance to try this delicious Asian-inspired chicken, and trust you’ll enjoy it, too! It’s a simple meal to prepare without a lot of work which makes it a “good choice” in my book.

Thank you for taking time to visit here today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of fabulous chicken recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Asian BBQ-Glazed Chicken

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

You'll enjoy Asian BBQ-Glazed Chicken, a delicious, easy dish featuring chicken thighs and legs coated in Asian-style BBQ sauce and baked!

Category: Main Dish

Cuisine: Asian

Keyword: Asian BBQ-glazed Chicken

Servings: 4 (one thigh + one leg per serving)

Calories Per Serving: 684 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

Asian-Style BBQ Sauce:

¼ cup ketchup
¼ cup Hoisin sauce
2 Tbsp. rice vinegar
1 Tbsp. toasted sesame oil
1 Tbsp. soy sauce
1 Tbsp. finely grated fresh ginger
2 teaspoons water
1 pinch red chili flakes

Chicken: Season chicken lightly (both sides) with salt, pepper, garlic powder and onion powder

4 medium chicken thighs (bone in-skin on)
4 medium chicken legs (bone in-skin on)

For Garnish: Sesame seeds and/or sliced green onions (optional)

US Customary - Metric

Instructions

Preheat oven to 400℉ (or 204.44℃). Line a baking sheet with parchment paper.
Measure sauce ingredients into a small saucepan; stir well to combine. Simmer on LOW heat for 3-4 minutes, stirring occasionally. After 3-4 minutes, sauce will thicken slightly. Remove pan from heat source; set aside.
Pat chicken dry with paper towels; place each piece on prepared baking sheet, leaving space between each piece. Lightly season both sides of chicken pieces with salt, pepper, garlic powder and onion powder.
Use a pastry brush to THINLY brush BBQ sauce to chicken on both sides, adding only enough sauce to barely cover the chicken (remaining sauce is for later).
Bake chicken (on a middle rack) at 400°F. for 20 minutes, then remove pan from oven. Brush a THICK coating of BBQ sauce on each piece of chicken, using all the remaining BBQ sauce. Put chicken back in oven; bake it for 15-20 more minutes (time will depend on size of chicken pieces) OR until chicken reaches a safe internal temp. of 165°F. Insert meat thermometer into thickest part to check.
When chicken is done, let it rest a minute, then transfer pieces to a serving plate. Garnish chicken with sliced green onions and sesame seeds. Serve and enjoy!

Recipe Notes

NOTE: The caloric calculation for the chicken is an estimate only using a software tracker, because the weight/size of the chicken pieces will vary per user. It is also based on each person consuming one chicken thigh AND one chicken leg (this amount or combination of pieces eaten may also vary per your needs). The ingredients used for the sauce may vary calorically as well, depending on the brands used.

Nutrition Facts

Asian BBQ-Glazed Chicken

Amount Per Serving (1 (leg + thigh))

Calories 684 Calories from Fat 441

% Daily Value*

Fat 49g75%

Saturated Fat 13g81%

Trans Fat 0.2g

Polyunsaturated Fat 11g

Monounsaturated Fat 20g

Cholesterol 262mg87%

Sodium 768mg33%

Potassium 649mg19%

Carbohydrates 13g4%

Fiber 1g4%

Sugar 8g9%

Protein 46g92%

Vitamin A 317IU6%

Vitamin C 1mg1%

Calcium 33mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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12
Apr
2025

Cheesy Chicken Rice Casserole (Instant Pot)

categories: Casseroles, Chicken, Instant Pot Recipes, Main Dishes

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Use an Instant Pot to make a delicious Cheesy Chicken Rice Casserole! Filled with chicken, cheese, rice and broccoli, this meal serves 6.

About a year and a half ago our oldest son moved to Portugal after getting married (his wife is Portuguese). He gifted me with the Instant Pot that he purchased while living in his own apartment here in Oregon. On a trip back home to visit last year, he stayed with us, and I made this cheesy chicken rice casserole for dinner one night.

We all really liked it, and it was fun to show him I had learned how to use my Instant Pot because he’d given it to me without any instructions, recipes or instruction manual! Ha Ha!

Since that time, I’ve made quite a variety of Instant Pot recipes (Butter Chicken, Rice Pudding, Ground Beef Stroganoff , Macaroni and Cheese and others) using this convenient appliance. These and all of my recipes can be found in the Recipe Index, located at the top of each blog post.

I adapted this recipe slightly from an original recipe I found on YouTube from “Six Sisters Stuff”. It’s easy to make and is a delicious casserole (with chicken, veggies and rice) that yields about 6 servings! Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Chicken

Pat 1½ pounds of boneless, skinless chicken breasts dry with paper towels. Cut the chicken into bite-sized chunks, then set them aside.

Press the Sauté button on the Instant Pot, and heat 2 Tablespoon of extra virgin olive oil in it. Once the oil is heated (but not smoking), add the chicken pieces to the Instant Pot.

Stir in chopped onion, curry powder, salt, pepper and minced garlic. Continue to stir as it cooks in the hot oil, so the garlic doesn’t burn, because it will become bitter if burnt.

Cook, stirring often until the chicken is no longer pink and is mostly cooked through. It will finish cooking once pressure-cooked later. Press the CANCEL button to stop sautéing.

Time To Add More Ingredients

Add rice, cream of chicken soup, low-sodium chicken broth, water, and raw broccoli florets to the Instant Pot. The broccoli will break apart a little as it is pressure-canned, so don’t make the pieces too small.

Once all these ingredients have been added, stir the mixture until they are all incorporated and fully combined. Now it’s time to cook it all together in your Instant Pot.

Ready To COOK!

Lock the lid of your Instant Pot in place. Flip the steam release valve to SEALING. Press the MANUAL button and set the timer for 6 minutes. The Instant Pot will take about 10 minutes or so to come to full internal pressure (the pressure button will pop up indicating full pressure), and the cooking program/timer will begin.

When the 6-minute cooking program ends and timer indicates it’s done, flip the steam release valve to VENTING to allow a quick release of the steam inside. Once all the steam pressure has been released the pressure valve will drop back down, indicating it is safe to open the lid.

Carefully unlock and remove the lid of the Instant Pot and give the mixture inside a very quick stir.

Sprinkle a cup of grated cheddar cheese on top of the casserole and stir it in well, until the cheese has melted and is fully mixed in.

Serve The Cheesy Chicken Rice Casserole

To serve the cheesy chicken rice casserole, transfer the mixture out of the inner pot and spread it out evenly in a 2-quart baking dish. If desired, add a bit more grated cheddar cheese on top (optional, but GOOD!).

TIP: If adding cheese on top, put the casserole in a microwave; heat 30-45 seconds to fully melt the cheese. You do not have to do this because the heat of the casserole will slightly melt the cheese. However, if you want the cheese fully melted, use your microwave to help it along!

Serve the casserole immediately, and enjoy this delicious, filling one dish meal, full of chicken, rice and broccoli! There’s enough for 6 servings, and leftovers can be reheated in a microwave. Store any leftovers in an airtight container in the refrigerator.

I hope you enjoy Instant Pot Cheesy Chicken Rice Casserole because it’s a very satisfying meal that’s simple and budget friendly to make. I am confident your friends and family will enjoy it, too!

Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More CHICKEN CASSEROLE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of chicken casseroles (not Instant Pot) you might enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from a: “Six Sisters Stuff” Instant Pot video I saw on YouTube

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Cheesy Chicken Rice Casserole (Instant Pot)

Prep Time

20 mins

Cook Time

6 mins

Includes Pressurization time (Instant Pot)

10 mins

Total Time

36 mins

Use an Instant Pot to make a delicious Cheesy Chicken Rice Casserole! Filled with chicken, cheese, rice and broccoli, this meal serves 6.

Category: Casserole

Cuisine: All Cuisines

Keyword: cheesy chicken rice casserole, Instant pot

Servings: 6

Calories Per Serving: 548 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ pounds boneless skinless chicken breast
2 Tablespoons extra virgin olive oil
1 medium yellow onion peeled, diced
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon curry powder
2 cups long grain white rice
2 cups low-sodium chicken broth
10.5 ounces cream of chicken soup = 1 regular sized can
½ cup water
1½ cups raw broccoli florets
1 cup grated cheddar cheese + more for topping casserole, if desired

US Customary - Metric

Instructions

Pat chicken dry with paper towels. Cut into bite-sized chunks; set aside.
Press SAUTÉ button on Instant Pot; heat olive oil in inner pot. Once oil is hot, add chicken. Stir in onion, curry powder, salt, pepper and garlic. Continue to stir so garlic doesn't burn. Cook until chicken is no longer pink (mostly cooked) It will finish cooking later. Press CANCEL button to stop sautéing.
Add rice, cream of chicken soup, chicken broth, water, and broccoli florets. Stir the mixture until ingredients are fully combined.
Lock the lid of the Instant Pot. Flip the steam release valve to SEALING. Press the MANUAL button; set the timer for 6 minutes. The Instant Pot will take about 10 minutes to come to full pressure (pressure button will pop up indicating full pressure), then cooking program begins. When cooking program ends and timer indicates it's done, flip the steam release valve to VENTING to allow a quick release of the steam inside. When all pressure has been released, pressure button will drop back down, indicating it is safe to open the lid.
Carefully remove Instant Pot lid; give mixture inside a quick stir. Sprinkle 1 cup of grated cheddar on top; stir well, until cheese melts and is mixed in.
Transfer mixture to a 2-quart baking dish and spread evenly in dish. OPTIONAL: Add more grated cheese on top. TIP: If adding cheese on top, put casserole in microwave; heat 30-45 seconds to melt cheese. This is not a must, but if you'd prefer the cheese fully melted, use a microwave to help it along! Serve and enjoy!

Nutrition Facts

Cheesy Chicken Rice Casserole (Instant Pot)

Amount Per Serving (1 (1/6 of total))

Calories 548 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 6g38%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 95mg32%

Sodium 1027mg45%

Potassium 707mg20%

Carbohydrates 58g19%

Fiber 2g8%

Sugar 2g2%

Protein 37g74%

Vitamin A 459IU9%

Vitamin C 23mg28%

Calcium 186mg19%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

04
Mar
2025

Honey Dijon Chicken

categories: Chicken, Main Dishes

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Make easy Honey Dijon Chicken for two, featuring pan-seared chicken breasts, coated in seasoned breadcrumbs and honey mustard sauce.

If you’re looking for a quick and easy chicken dish, may I suggest checking out this one for Honey Dijon Chicken? Boneless skinless chicken breasts are coated in honey mustard sauce, then coated with seasoned breadcrumbs. The chicken breasts are then pan-seared for about 4 minutes per side until they are done!

The recipe comes from simple honey mustard sauce I’ve made in the past, and from a simply spiced breadcrumb topping I have also used in the past. I’ve cooked the chicken in oil before but found I liked the browning and added flavor a small amount of butter provides instead.

This main dish (that serves two) can be made in under 20 minutes, which is awesome! The chicken has great flavor and is juicy on the inside and browned and crunchy on the outside.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Chicken Breasts

Lay one chicken breast on a piece of plastic wrap on a cutting board. Cover it with a second piece of plastic wrap and then use the flat side of a meat mallet to pound the chicken. The plastic wrap helps keep the chicken from splattering.

Continue to pound the chicken until it has flattened to a thickness of about ¼”. Transfer the chicken breast to paper towels, pat dry, and repeat this process with the other chicken breast. Discard the plastic wrap when finished.

Lightly season the chicken breasts (on both sides) with salt, black pepper and garlic powder. Divide the spices evenly between both chicken breasts and make sure to season both sides lightly. Set the chicken aside while you prepare the breadcrumb topping.

Make The Seasoned Breadcrumb Topping

Place dried breadcrumbs, dried parsley and ½ teaspoon of Dijon mustard on a large dinner plate and stir well. Continue mixing these ingredients together until the Dijon has been dispersed throughout the breadcrumbs and the ingredients are well-combined.

NOTE: Use a large plate (or cutting board) for this because you will spread out the breadcrumbs and lay the chicken breasts on this topping later, to completely cover the chicken.

Prepare The Honey Mustard Sauce

Measure honey and Dijon mustard into a small bowl and stir them well, until they’re fully combined. Set the honey mustard sauce aside. See how easy it is to make the honey mustard sauce?

Now we will cover the chicken breasts with the sauce and the seasoned breadcrumb mixture, then cook the honey Dijon chicken. We’re almost done!

Coat And Cover The Seasoned Chicken Breasts

Brush the honey mustard sauce on BOTH sides of the chicken breasts using a pastry brush. It’s easier to do only one chicken breast at a time!

Once the sauce is on both sides of the chicken, dredge it through the seasoned bread crumb topping (on the plate) until both sides are covered. Use your hands to lightly press the seasoned breadcrumbs into the sauce/chicken, so they adhere.

Transfer the coated, covered chicken breast to a platter and repeat this process with remaining chicken breasts. Once they are fully covered, it’s time to cook the chicken!

Cook The Chicken Breasts

Melt 1 Tablespoon of butter in a large skillet on medium heat. After the butter melts and the skillet is HOT, carefully add the seasoned chicken breasts to the skillet. They should sizzle when they hit the hot skillet.

Let the chicken cook (undisturbed) for 4 minutes, then carefully turn the pieces to the other side. The side that was facing down (now on top) should be brown and crispy. Cook the other side of the honey Dijon chicken breasts another 3-4 minutes, or until they are fully cooked through.

Serve The Honey Dijon Chicken

Transfer the chicken breasts out of the skillet and onto individual plates once they’re finished cooking. We served the honey Dijon chicken with home-grown, canned green beans and roasted butternut squash on the side.

The chicken is juicy inside and has great flavor from its simple honey mustard sauce and crispy crumb coating! We really enjoy this simple dish and I’m confident you will too!

I hope you have the opportunity to make honey Dijon chicken for yourself and/or those you love. I really am confident you’ll enjoy this simple recipe!

This is an easy recipe to “keep in your recipe tool bag”, because it’s made without a lot of fuss! Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of fantastic chicken recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Honey Dijon Chicken

Prep Time

10 mins

Cook Time

8 mins

Total Time

18 mins

Make easy Honey Dijon Chicken for two, featuring pan-seared chicken breasts, coated in seasoned breadcrumbs and honey mustard sauce.

Category: Main Dish

Cuisine: All Cuisines

Keyword: honey Dijon chicken

Servings: 2

Calories Per Serving: 389 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Chicken:

2 4-oz. boneless, skinless chicken breasts pounded to ¼" thickness
¼ teaspoon salt evenly divided between chicken breasts
¼ teaspoon black pepper evenly divided between chicken breasts
¼ teaspoon garlic powder evenly divided between chicken breasts
1 Tablespoon butter melted (used to cook chicken)

For Breadcrumb Topping:

½ cup dried breadcrumbs (plain)
1 teaspoon dried chopped parsley
½ teaspoon Dijon mustard

For Honey Mustard Sauce:

3 Tablespoons honey
1 Tablespoon Dijon mustard

US Customary - Metric

Instructions

Lay 1 chicken breast on plastic wrap on a cutting board. Cover with 2nd piece of plastic wrap (to prevent splatters). Use flat side of a meat mallet to pound the chicken until it's flattened to ¼" thickness. Transfer chicken to paper towels; pat dry. Repeat with remaining chicken breast. Discard plastic wrap when finished.
Lightly season chicken (on both sides) with salt, pepper and garlic powder, dividing spices evenly between the chicken breasts.
Season Breadcrumbs: Place breadcrumbs, parsley and ½ teaspoon of Dijon mustard on a large dinner plate; stir until Dijon is blended, and ingredients are well-combined. Set aside. NOTE: A large plate is recommended because you will spread out the breadcrumbs and lay the chicken on them later, to cover.
Make sauce: Put honey and 1 Tablespoon Dijon in a small bowl; stir to combine. Use pastry brush to apply sauce to BOTH sides of chicken (1 piece at a time). Lay chicken on the bread crumb topping. Dredge until both sides are covered. Press breadcrumbs into the sauce to adhere. Transfer chicken to a platter; repeat with remaining chicken.
Melt butter in large skillet on medium heat. When skillet is HOT (but not smoking), carefully add chicken breasts. Let chicken cook undisturbed for 4 minutes; carefully turn chicken to the other side. The top should be browned and crispy. Continue to cook the other side of the chicken for 3-4 minutes, or until fully cooked through. When done, remove chicken from skillet; serve and enjoy!

Nutrition Facts

Honey Dijon Chicken

Amount Per Serving (1 chicken breast)

Calories 389 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 5g31%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 88mg29%

Sodium 763mg33%

Potassium 513mg15%

Carbohydrates 46g15%

Fiber 2g8%

Sugar 28g31%

Protein 28g56%

Vitamin A 217IU4%

Vitamin C 2mg2%

Calcium 66mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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13
Feb
2025

BBQ Chicken Legs (Instant Pot)

categories: Chicken, Instant Pot Recipes, Main Dishes

3 Shares

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Make BBQ Chicken Legs in about 30 minutes using an Instant Pot! Seasoned drumsticks are cooked, coated with BBQ sauce, & broiled until crisp.

Today I want to share a tasty (and simple) recipe for BBQ Chicken Legs, made in an Instant Pot. I found the original recipe online and have really enjoyed the simplicity of this lip-smackin’ dish.

Chicken legs are well seasoned with a homemade spice mix that takes all of a couple minutes to combine. They are cooked in the Instant Pot, then removed, basted with BBQ sauce and broiled or air-fried until nicely browned and crispy on the outside.

The chicken legs are delicious, juicy, and this really is a pretty simple meal to prepare. Here’s how to make BBQ Chicken Legs in an Instant Pot.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Seasoning Mix

The first thing you will need to do is whip up an easy, flavorful seasoning mix! Measure smoked paprika, garlic powder, onion powder, chili powder, black pepper and salt in a small bowl.

Stir these ingredients well, until fully combined. This is the seasoning mix for the chicken legs. Set the bowl aside for a minute while you get the drumsticks ready for the spices.

Prepare The Chicken Legs

Lightly pat the chicken legs dry on all sides using paper towels. Be sure to leave the skin on the legs for best results.

Use all of the prepared seasoning mix to sprinkle and cover the chicken legs on all sides. Press the seasoning mix into the skin of the chicken so it adheres very well.

Pour low sodium chicken broth into the bottom of the Instant Pot’s inner pot. Place a trivet on the bottom, then arrange the pieces of seasoned chicken on top of the trivet.

Cook The BBQ Chicken Legs

Lock the lid in place and then flip the steam release valve on top to SEALING. Program the Manual button to cook for 15 minutes at HIGH pressure.

The instant pot will begin coming to pressure, and when it has reached full pressure, the timer for the cooking program will begin automatically (and the pressure valve on top will pop up).

When the 15 minute programmed cooking time has finished, perform a QUICK RELEASE of steam by flipping the steam release valve to VENTING.

When all the steam has been released, the pressure valve on top will also drop back down, indicating all pressure is released and it is safe to open the lid. Unlock and remove the lid of the Instant Pot.

Two Ways To Crisp And Brown The Chicken, If Desired

After you remove the chicken legs from the Instant Pot, lay them on parchment paper. Brush them on all sides with a favorite BBQ sauce until each piece is fully covered.

At this point, the BBQ chicken is now fully cooked and can be served, however I highly recommend taking one more step to take these drumsticks up a notch! It only takes a few more minutes, but it is well worth it, in my opinion.

You have two options for crisping/browning the chicken legs and cooking the sauce onto the chicken. You can put them under a broiler OR you can use an air fryer to do this. It’s your choice. Here are the instructions for both methods.

BROILER – Method #1:

Remove the chicken legs out of the Instant Pot, and place them in a single layer on an oven proof baking sheet. Place the chicken under an oven broiler (several inches away from the heat source) and broil until the drumsticks become browned and crispy.

IMPORTANT: Keep a very close eye on the chicken when using the broiler. Remember, the chicken is already cooked through. Your chicken can go from nicely browned to burnt very quickly, and you DO NOT want to burn your dinner, right?

AIR FRYER – Method #2:

Place the chicken legs in the basket of your air fryer in a single layer. Cook them at 400° for 6-8 minutes, turning them over halfway though this cooking time.

I typically only cook them for about 6 minutes, because they are already fully cooked through. The purpose is simply to crisp up the outer skin, and brown the chicken legs a bit more.

The skin of the chicken drumsticks should become crispy and browned using this method. Transfer the chicken legs out of the basket once done.

Enjoy The BBQ Chicken Legs (Instant Pot)!

Serve the chicken immediately after transferring them from the broiler or the air fryer. Serve with a favorite side dish or two, and enjoy these delicious BBQ chicken legs.

This recipe, as written, will yield three servings of two chicken legs per serving. The chicken legs are well-seasoned, and taste great. Hope you enjoy them and appreciate how easy they are to make!

I hope you get the chance to make these delicious, juicy BBQ Chicken Legs, and trust you’ll enjoy this simple, tasty dish as much as we do!

Thanks for stopping by, and please come back again soon for more family-friendly recipes. Take care, may God bless you, and have a great day.

Looking For More INSTANT POT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have other delicious Instant Pot Recipes you may want to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe adapted from Nicole Morissey at: preventionrd.com/instant-pot-bbq-chicken-drumsticks/

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0 from 0 votes

BBQ Chicken Legs (Instant Pot)

Prep Time

5 mins

Cook Time

15 mins

Pressurization time + Broiling time

15 mins

Total Time

35 mins

Make BBQ Chicken Legs in about 30 minutes using an Instant Pot! Seasoned drumsticks are cooked, coated with BBQ sauce, & broiled until crisp.

Category: Main Dish

Cuisine: All Cuisines

Keyword: BBQ Chicken Legs, Instant pot

Servings: 3 (2 legs per serving)

Calories Per Serving: 380 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Seasoning Mix:

1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
½ teaspoon black pepper
¼ teaspoon salt

Rest of Ingredients Needed:

6 chicken drumsticks skin on, patted dry
1 cup low sodium chicken broth
¾ cup BBQ sauce

US Customary - Metric

Instructions

Stir smoked paprika, garlic powder, onion powder, chili powder, pepper and salt together in a small bowl, until combined. Set aside.
Lightly pat chicken legs dry on all sides using paper towels. Be sure to leave the skin on the legs for best results. Sprinkle and cover the chicken legs on all sides with spice mix, using it all. Press spices into the chicken skin so it adheres well.

Instant Pot Directions:

Pour chicken broth into the inner pot. Place a trivet on the bottom; arrange pieces of seasoned chicken on top of the trivet.
Lock lid in place; flip steam release valve on top to SEALING. Program Manual button to cook for 15 minutes at HIGH pressure. Instant pot will begin coming to pressure; when it's reached full pressure, timer for the cooking program will begin automatically (pressure valve on top will pop up). When 15 minute programmed cooking time is complete, perform a QUICK RELEASE of steam by flipping the steam release valve to VENTING. When all steam is released, pressure valve on top will drop back down, indicating it is safe to unlock and open the lid.

Add BBQ Sauce:

Remove chicken legs from Instant Pot. Lay them on parchment paper; brush BBQ sauce on all sides until fully covered. At this point, BBQ chicken is fully cooked and can be served, however I highly recommend one more step: You have 2 options for crisping/browning the chicken legs. Here are the two options.

Final Step For Browning/Crispness:

Method #1-Broiler: Place chicken legs in a single layer on baking sheet. Place chicken under an oven broiler (several inches away from heat source). Broil until drumsticks are nicely browned and crispy. IMPORTANT: Keep a close eye on the chicken when using broiler. Your chicken can go from nicely browned to burnt very quickly!
Method #2 - Air Fryer: Place chicken legs in single layer in air fryer basket. Cook at 400° for 6-8 minutes, turning them over halfway though cooking time. The skin of the chicken should become crispy and browned. Transfer chicken out of the basket once done.
Serve with a favorite side dish (or two), and enjoy!

Nutrition Facts

BBQ Chicken Legs (Instant Pot)

Amount Per Serving (1 (2 legs))

Calories 380 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 4g25%

Trans Fat 0.1g

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Cholesterol 139mg46%

Sodium 1117mg49%

Potassium 594mg17%

Carbohydrates 31g10%

Fiber 1g4%

Sugar 24g27%

Protein 29g58%

Vitamin A 758IU15%

Vitamin C 1mg1%

Calcium 49mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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03
Jan
2025

Air Fryer Chicken Breast Strips

categories: Air Fryer Recipes, Chicken

6 Shares

Pin6

Yum

Make Air Fryer Chicken Breast Strips to eat as is, or add to soups, salads, burritos or tacos! This well-seasoned chicken is very versatile!

Looking for a quick and delicious air fryer recipe for chicken breasts? Well this one is pretty amazing, and it’s incredibly versatile!

Chicken breasts are well seasoned, then cooked in an air fryer for about 10 minutes. After that they are sliced into strips which can be eaten as is, or added to soups, salads, casseroles, taco shells, quesadillas, burritos, pasta, etc.

How’s that for versatile? This recipe comes together so fast, it is a perfect choice for a crazy busy day… and the chicken tastes so good! Here’s how to make air fryer chicken breast strips. I think you’re going to love them!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Ingredients Will I Need?

When making this dish, you will need 1¼ pounds of boneless and skinless chicken breasts (about 3), olive oil, and seasoning mix. To make the seasoning mix you need paprika, garlic powder, onion powder, smoked paprika, salt, brown sugar and cornstarch.

Mix the spices in a small bowl until they’re fully combined. It takes about a minute to whip this spice mix together. That’s it. So easy, right?

Prepare And Season The Chicken

Pat the chicken breasts dry using paper towels, then slice each chicken breast into 3 pieces. Place each piece (one at a time) between layers of plastic wrap, and pound them thin, using a meat mallet.

Season the chicken (on one side) with HALF of the seasoning mix, then drizzle with HALF of the olive oil. Rub the oil and spices together to cover the chicken.

Turn the chicken pieces to the other side and repeat the process with the seasoning and olive oil. Now both sides of the chicken should be well-coated with spices and oil.

Cook Chicken Breasts In The Air Fryer

Preheat the air fryer to 400°F. Lay the seasoned chicken pieces (in a single layer) in the basket of the air fryer. Try not to crowd them, so the hot air circulates better.

Cook the chicken at 400°F. for 5 minutes, then pause the cooking, and carefully turn the pieces over to the other side.

Put the basket back into the air fryer and continue cooking the other side of the chicken for an additional 3-5 minutes.

Keep an eye on the internal temperature using a digital thermometer. When done, the chicken should register an internal temperature of 165°F.

Time To Enjoy Air Fryer Chicken Breast Strips!

Now it’s time to enjoy air fryer chicken breast strips! Transfer the chicken from the air fryer onto a cutting board. Let rest for 2-3 minutes.

Slice each piece of chicken into thin strips, and then they are ready to be eaten. There are so many different ways you can enjoy these chicken strips!

Serve them on rice, pasta, in tacos, on mixed green salads, make chicken quesadillas, add to a casserole, or use them in soup. There really is no limit to what you can use air fryer chicken breast strips for… use your imagination!

I love that there are so many ways to use this deliciously seasoned chicken, and trust you will find this chicken recipe convenient and tasty, too!

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day!

Looking For More AIR FRYER Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of Air Fryer recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Original recipe source: Lindsay, at: https://pinchofyum.com/ridiculously-good-air-fryer-chicken-breast

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Air Fryer Chicken Breast Strips

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Make Air Fryer Chicken Breast Strips to eat as is, or add to soups, salads, burritos or tacos! This well-seasoned chicken is very versatile!

Category: Main Dish

Cuisine: All Cuisines

Keyword: air fryer, chicken breast strips

Servings: 4

Calories Per Serving: 190 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Seasoning Mix:

1½ teaspoons brown sugar
1 teaspoon cornstarch
¾ teaspoon paprika
¾ teaspoon salt fine grind-not coarse
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon smoked paprika

Chicken:

1¼ pound boneless, skinless chicken breasts (approx. 3 large)
2 teaspoons extra virgin olive oil

US Customary - Metric

Instructions

Mix brown sugar, cornstarch, paprika, salt, garlic powder, onion powder, and smoked paprika in a small bowl until combined.
Pat chicken breasts dry with paper towels; slice each chicken breast into 3 pieces. Place pieces (one at a time) between layers of plastic wrap, and pound them thin, using a meat mallet. Lay in single layer on cookie sheet.
Season chicken (top side) with HALF the seasoning mix, then drizzle with HALF the olive oil. Rub oil/ spices together to cover chicken. Turn chicken over; repeat with remaining seasoning/ oil.
Preheat air fryer to 400°F. Lay chicken (in single layer) in air fryer basket. Cook at 400°F. for 5 minutes; pause cooking; turn pieces over. Continue cooking chicken an additional 3-5 minutes. Keep an eye on internal temp. using a digital thermometer. When done, chicken should have an internal temperature of 165°F.
Transfer chicken to a cutting board. Let rest 2-3 minutes. Slice into thin strips, and serve as is, or added to a favorite salad, soup, etc.. Enjoy!

Nutrition Facts

Air Fryer Chicken Breast Strips

Amount Per Serving (1 (1/4 of total))

Calories 190 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Trans Fat 0.02g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 91mg30%

Sodium 602mg26%

Potassium 545mg16%

Carbohydrates 3g1%

Fiber 0.3g1%

Sugar 2g2%

Protein 30g60%

Vitamin A 289IU6%

Vitamin C 2mg2%

Calcium 11mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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30
Sep
2024

TexMex Chicken Strips

categories: Chicken, Main Dishes

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Make TexMex Chicken Strips for an easy meal! Recipe includes instructions and ingredient list for 2 prep options: regular OR gluten-free!

Do you like chicken strips? We do, so today I want to share an easy recipe for making TexMex seasoned chicken strips! I also share how to make a “regular” version AND a “gluten-free” version, so everyone can be satisfied.

This truly is a simple dish to prepare… slice chicken breasts, coat chicken with egg and a Southwestern spice mix (really simple), then bake until done! TexMex chicken strips have wonderful flavor, and kids of all ages can enjoy them. Here’s how to make them.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Slice And Season The Chicken

Lightly pat one pound of chicken breasts dry (approximately 2 large chicken breasts). Slice the chicken breasts into 1-2″ wide, long strips, then set them aside. NOTE: If you already have chicken breast tenderloins, by all means use them instead!

Prepare The Seasoning Mix For Gluten-Free Option

If you’re making the TexMex Chicken Strips gluten-free, place almond flour, cornmeal, paprika, cumin, garlic powder, cayenne pepper, chili powder, salt and pepper in a bowl. Stir to combine.

Lightly beat two eggs, and place them in a separate bowl. Place the egg bowl next to the spice mix bowl, for dipping the chicken easily.

Dip the chicken strips, one at a time, into the beaten egg mixture, coating all sides. Let excess liquid drip back into the bowl.

Lay the coated chicken strip into the spice mix, and drag and turn it until all sides are covered. Place the seasoned strip onto a baking sheet (ungreased or lined with parchment paper).

Repeat this process until all the chicken strips are coated and on the baking sheet. Bake at 375°F for 20-25 minutes, or until the chicken strips reach an internal temperature of 165°F.

Making Seasoning Mix (For Regular Version)

For the regular version of the seasoning mix, substitute all purpose flour for the almond flour. Use all other spice ingredients as written. The only change needed is to swap out the flour!

Follow all other instructions (as written above): dip chicken in egg mixture, then fully coat in spice mix. Place chicken strips on a baking sheet (ungreased or parchment-paper lined). Bake at 375°F. for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.

Time To Enjoy Some TexMex Chicken Strips!

When the TexMex Chicken Strips are fully cooked, transfer them to a wire rack to cool for one minute. This helps the internal juices re-distribute in the meat.

Serve the chicken strips hot, just the way they are OR with a favorite dipping sauce! We also like them served with roasted sweet potato fries or French fries on the side.

Whether you make your the chicken regular or gluten-free, I’m pretty sure you’ll enjoy these tasty TexMex Chicken Strips!

I hope you have the chance to try this recipe, and trust you’ll enjoy it! Thanks for stopping by, and please come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day!

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a LOT of recipes featuring chicken for you to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from: The digital magazine “LiveSmart”, volume 1, page 36 via: isabeldprice.com

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

TexMex Chicken Strips

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Make TexMex Chicken Strips for an easy meal! Recipe includes instructions and ingredient list for 2 prep options: regular OR gluten-free!

Category: Dinner, Lunch

Cuisine: American

Keyword: TexMex chicken strips

Servings: 4

Calories Per Serving: 349 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound boneless, skinless chicken breasts approx. 2 large
1 cup almond flour (for gluten-free version) **use all purpose flour for regular version**
2 Tablespoons yellow cornmeal
1½ teaspoons paprika
¾ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon onion powder
¼ teaspoon black pepper
2 large eggs lightly beaten

US Customary - Metric

Instructions

Preheat oven to 375℉.
Lightly pat chicken breasts dry. Slice chicken into 1-2" wide, long strips; set aside.

Make Seasoning Mix:

Gluten-free?: Place almond flour, cornmeal, paprika, cumin, garlic powder, cayenne pepper, chili powder, salt and pepper in a bowl. Stir to combine.
Regular version?: Use all purpose flour instead of almond flour.
Lightly beat two eggs, and place them in a separate bowl. Place the egg bowl next to the spice mix bowl, for dipping the chicken easily.

Coat The Chicken And Then Bake:

Lightly beat eggs in a separate bowl. Place egg bowl next to the spice mix bowl, for dipping chicken easily.
Dip chicken strips, one at a time, into egg mixture, coating all sides. Let excess liquid drip back into the bowl. Lay coated chicken strip in the spice mix, turning it until all sides are covered. Place seasoned strip on a baking sheet (ungreased or lined with parchment paper). Repeat until all chicken strips are done.
Bake at 375°F for 20-25 minutes, or until chicken reaches an internal temperature of 165°F.
Transfer chicken to a wire rack to cool for one minute (helps the internal juices re-distribute in the meat). Serve the chicken strips hot, just the way they are, OR with a favorite dipping sauce! Enjoy!

Recipe Notes

Note: The caloric calculation shown was made using almond flour. The caloric calculation if using all purpose flour averages out to 305 calories per serving (¼ of the total amount of chicken strips).

Nutrition Facts

TexMex Chicken Strips

Amount Per Serving (1 (1/4 of total))

Calories 349 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 2g13%

Trans Fat 0.02g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 166mg55%

Sodium 464mg20%

Potassium 509mg15%

Carbohydrates 11g4%

Fiber 4g17%

Sugar 1g1%

Protein 34g68%

Vitamin A 670IU13%

Vitamin C 2mg2%

Calcium 86mg9%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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07
Sep
2024

Maple Glazed Baked Chicken

categories: Chicken, Main Dishes

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Maple Glazed Baked Chicken is an EASY, tasty dish to make! Chicken breasts are covered in a maple syrup, lemon and butter sauce, and baked!

Today I want to share a totally SIMPLE recipe (4 servings) I found awhile ago in one of the cookbooks I own. It only takes about 5 minutes to get this dish ready, then into the oven it goes! How easy is that?

Maple Glazed Baked Chicken is lightly seasoned with salt and pepper, then covered with a sauce made from 3 common ingredients (butter, maple syrup and lemon juice). It is not overly seasoned, which means any leftover chicken you may have can be used in other dishes.

This is such an EASY recipe to make, especially when you’re really busy or your schedule is tight, and need to get a meal on the table! Serve the chicken with a favorite side dish and enjoy this easy meal. Here’s how to make Maple Glazed Baked Chicken.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prep The Chicken

Pat four boneless, skinless chicken breasts dry using paper towels to absorb the moisture. Season the chicken on both sides with salt and black pepper. NOTE: The chicken should be seasoned with enough salt and pepper to suit your taste.

Spray a baking dish with non-stick spray and place the seasoned chicken pieces in the dish in a single layer. Set the pan aside.

Make The Maple Glaze

Melt butter in a medium saucepan, then add real maple syrup and fresh lemon juice. Stir these ingredients until combined.

Bring this simple, but tasty sauce to a low simmer, and continue cooking for 5 minutes, stirring occasionally as it simmers.

When the sauce has finished cooking, it will be golden brown in color (will look like caramel). The sauce will have also thickened slightly.

Bake The Seasoned Chicken Breasts

Bake the seasoned chicken breasts (WITHOUT the sauce) at 450°F. for 10 minutes. TIP: To save time, put them in the oven while you make the maple/lemon/butter sauce!

AFTER the chicken has baked for 10 minutes, remove the pan from the oven. Spoon all of the sauce over the pieces of chicken, to cover.

Back In The Oven

Once all the sauce has been used to cover the chicken, put the pan back into the hot oven. Continue baking the chicken (uncovered) at 450°F. for an additional 15-20 minutes.

The time it takes to finish baking the chicken breasts will depend on the thickness of the pieces you use. Check on the chicken at the 15 minute mark is my recommendation.

The maple glazed baked chicken is done when it has an internal temperature of 165°F. or when the internal juices run clear from the chicken when pierced.

Let the chicken “rest” for 2-3 minutes to let the internal juices redistribute through the meat. Once it has rested, the maple glazed baked chicken is ready to be served.

As you serve the chicken, be sure to spoon some of the remaining sauce in the pan over each piece, to add additional flavor! Serve, and enjoy this simple dish with your favorite side dishes.

NOTE: The chicken will NOT be heavily browned once finished baking. If you absolutely have to have it browned more, place it under a broiler for a minute or two, but keep an eye on it, so it won’t burn!

I hope you enjoy this easy chicken recipe. Any leftover chicken you may have can be used to top salads or pasta, etc. because it’s not overly seasoned, so it is quite versatile.

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day.

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of fantastic chicken recipes you might enjoy, including:

Want More Recipes? Get My FREE Newsletter!

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Original recipe source: “Dining On A Dime Cookbook”, by Tawra Kellam and Jill Cooper, pg. 204, published in 2004 by T & L Group

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Maple Glazed Baked Chicken

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

Maple Glazed Baked Chicken is an EASY, tasty dish to make! Chicken breasts are covered in a maple syrup, lemon and butter sauce, and baked!

Category: Main Dish

Cuisine: All Cuisines

Keyword: maple glazed baked chicken

Servings: 4

Calories Per Serving: 227 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 boneless, skinless chicken breasts about 5 ounces each
salt and black pepper (season to taste)
1 Tablespoon butter
⅓ cup real maple syrup
4 teaspoons fresh lemon juice

US Customary - Metric

Instructions

Preheat oven to 450℉. Lightly spray/grease a baking dish (big enough for 4 chicken breasts to bake in a single layer).
Pat chicken dry, using paper towels to absorb moisture. Season chicken on both sides with salt and pepper (season to taste). Place seasoned chicken in prepared baking dish in a single layer. Set pan aside.
Melt butter in a medium saucepan on Low heat. Add maple syrup and lemon juice; stir until combined. Bring sauce to a low simmer; continue cooking for 5 minutes, stirring occasionally. Set aside.
Bake seasoned chicken breasts at 450°F. for 10 minutes. TIP: To save time, put them in the oven while you make the maple/lemon/butter sauce! AFTER 10 minutes, remove the pan from the oven. Spoon the sauce evenly over the pieces of chicken, to cover.
Put sauce-covered chicken back into the oven. Continue baking the chicken (uncovered) at 450°F. for an additional 15-20 minutes.
NOTE: The time it takes to finish baking the chicken depends on the thickness of the pieces used. Check the chicken at the 15 minute mark for doneness. Chicken is done when it has an internal temperature of 165°F. or when the internal juices run clear when chicken is pierced.
When chicken is done, let it rest for 2-3 minutes so internal juices can redistribute through the meat. Transfer chicken to plates, then serve, remembering to spoon remaining pan sauce over the pieces of chicken. Enjoy!

Nutrition Facts

Maple Glazed Baked Chicken

Amount Per Serving (1 g)

Calories 227 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g13%

Trans Fat 0.1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 80mg27%

Sodium 156mg7%

Potassium 484mg14%

Carbohydrates 18g6%

Fiber 0.01g0%

Sugar 16g18%

Protein 24g48%

Vitamin A 122IU2%

Vitamin C 3mg4%

Calcium 36mg4%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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10
Aug
2024

Butter Chicken (Instant Pot)

categories: Chicken, Instant Pot Recipes, Main Dishes

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Enjoy the amazing flavor of Butter Chicken (Instant Pot)! Tender chicken is cooked in a delicious sauce in this popular, classic Indian dish!

The first time I ever ate Butter Chicken in an Indian restaurant I was HOOKED! I absolutely LOVE the tender chicken, swimming in an absolutely delectable butter sauce, flavored with traditional Indian spices.

I decided I couldn’t wait to make it myself (in my own kitchen), and that started my search for a great Butter Chicken (Instant Pot) recipe I could conveniently make and LOVE!

I’m finally adding this recipe to my website because it is the one I now use every time I make Butter Chicken using my Instant Pot. It has not failed me yet, so today I am sharing the recipe with YOU! Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare Sauce And Chicken For The Instant Pot

Place one 14.5 ounce can of diced tomatoes (including the juice) in the inner container of your Instant Pot. Add minced garlic, ginger, turmeric, cayenne pepper, paprika, garam masala, ground cumin and salt.

Stir these ingredients together until well-combined and the spices are incorporated into the sauce.

Pat chicken breasts dry using paper towels, then lay them right on top of the sauce mixture in the Instant Pot. Do not mix them into the sauce!

The amount of chicken you need is 1½ pounds (about 3 very large boneless, skinless chicken breasts). If you have a food scale, I recommend using it to accurately gauge the weight of the chicken.

NOTE: Boneless, skinless chicken thighs (in same quantity) may be substituted in this recipe, if you prefer.

Cooking Butter Chicken In An Instant Pot

Lock the lid on the Instant Pot. Turn the pressure release knob to the “SEALING” position. Select the “MANUAL” button, and adjust to High pressure. Set the timer for 10 minutes.

The Instant Pot usually takes between 10-15 minutes to reach full pressure, then the 10 minute timer will begin. Once the 10 minute time has been reached, let the machine release it’s pressure NATURALLY. Do nothing during this time (this may take about 15 minutes or so).

As the pressure releases naturally, the timer will begin to count up and display the time in minutes. When all the pressure has been released, the pressure button (which is raised when the Instant Pot is at full pressure) will drop.

Remove And Slice The Cooked Chicken

After the pressure has fully released naturally, unlock the lid and remove. Transfer the chicken breasts out of the inner pot using a slotted spoon or spatula) and onto a cutting board. Set the chicken aside to cool for a few minutes.

After the chicken has cooled slightly, cut each piece into large chunks, about 1½” wide. Do not shred the chicken! Set aside while you finish making the butter sauce.

Finish Making The Butter Sauce

Use an immersion blender to fully puree the sauce in the inner pot. Insert the immersion blender directly into the pot to do this, then let the sauce cool for 2-3 minutes.

NOTE: If you don’t have access to an immersion blender, carefully transfer it in batches to a blender and process until smooth. Remember… it’s HOT! Once pureed, pour it carefully back into the inner pot.

Add butter (in chunks), coconut milk, additional garam masala and fresh chopped cilantro to the sauce. Stir well, until the ingredients have been fully combined.

TIP: Stir the coconut milk very well while still in the can, to combine the liquid and solids before adding it to the sauce!

NOTE: At this point, remove about ½ of the sauce (or a little less) and save it for another batch later. That’s right… you will not use ALL of the sauce! After it has cooled, you can freeze the removed sauce in an airtight container for another time (it freezes well). You can also store it in the refrigerator for 3-4 days and use it again, if desired.

Add The Chicken Back Into The Pot

Transfer all the chunks of chicken back into the remaining butter sauce and stir until they’re well-coated. Hit the “CANCEL” button, then select the “SAUTÉ” button and set the pressure setting to “LESS” (low heat).

Continue to stir and cook the chicken (uncovered) only until it is fully heated through. Once heated through, the butter chicken is ready to be served and enjoyed.

Serve The Butter Chicken

Serve the butter chicken with hot basmati rice on the side. For each serving we put a portion of rice on one half of a serving bowl, then place the tender butter chicken (and sauce) on the other side.

Spoon more sauce over the chicken, for best flavor! Top each serving with a sprig or two of fresh cilantro, serve and enjoy!

We especially love this meal when it’s served with homemade Garlic Butter Naan Bread on the side. The Naan bread can be used to help mop up all that delicious sauce!

I can’t say enough good things about this delicious recipe for Butter Chicken made in an Instant Pot. We absolutely LOVE it, and hope you’ll enjoy this classic Indian dish as much as we do!

If you have an Instant Pot, be sure to check out my recipes for Pork Carnitas, Broccoli Cheese Soup and Ground Beef Stroganoff, too!

Thanks for stopping by my website today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and I hope you have a GREAT day!

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of amazing chicken recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from: “Indian Instant Pot Cookbook” (Kindle Edition), by Urvashi Pitre, published by Rockridge Press in 2017

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Butter Chicken (Instant Pot)

Prep Time

10 mins

Cook Time

10 mins

Sauté Time + Natural Release Time

30 mins

Total Time

50 mins

Enjoy the amazing flavor of Butter Chicken (Instant Pot)! Tender chicken is cooked in a delicious sauce in this popular, classic Indian dish!

Category: Main Dish

Cuisine: Indian

Keyword: butter chicken, instant pot

Servings: 4

Calories Per Serving: 514 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

14.5 ounces diced tomatoes (canned) DO NOT DRAIN
6 cloves garlic minced
1 Tablespoon fresh ginger minced
1 teaspoon paprika
1 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon salt
¾ teaspoon cayenne pepper
2 teaspoons garam masala** **DIVIDED USE
1½ pounds boneless, skinless chicken breasts
8 Tablespoons butter = 1 stick, cut into cubes
¾ cup full fat coconut milk (canned) or ¾ cup heavy whipping cream
¼ cup chopped, fresh cilantro

US Customary - Metric

Instructions

Place tomatoes (including juice) in the inner pot. Add garlic, ginger, turmeric, cayenne pepper, paprika, 1 teaspoon garam masala, cumin and salt. Stir/whisk until combined.
Pat chicken dry with paper towels, then lay them on top of the sauce. Do not mix them into the sauce!
Lock lid on Instant Pot. Turn pressure release knob to "SEALING" position. Select "MANUAL"; or adjust to HIGH pressure. Set timer for 10 minutes. It takes 10-15 minutes to reach full pressure, then the 10 minute cooking time will start. Once finished cooking, let pressure release NATURALLY. Do nothing during this time (about 15 minutes). When all pressure is released, pressure button will drop, indicating it's safe to remove lid.
Open lid. Transfer chicken out of the pot (use slotted spoon or spatula) and put it on a cutting board. Let cool a few minutes, then cut each piece into large chunks, about 1½" wide. Set aside.
Make Butter Sauce: Use immersion blender to puree sauce remaining in the inner pot (insert immersion blender directly in the pot to do this). Let sauce cool 2-3 minutes. NOTE: No immersion blender? Carefully transfer sauce in batches to a blender; process until smooth. Once pureed, pour sauce back into the inner pot.
Add butter (in chunks), coconut milk, remaining teaspoon of garam masala and cilantro to the sauce. TIP: Stir coconut milk while still in the can, to combine liquid and solids before adding it! Stir well, until ingredients are fully combined.
NOTE: At this point, remove about ½ of the sauce (or a little less) and save it for another batch. That's right... you won't use ALL the sauce! After it has cooled, freeze the removed sauce in an airtight container OR store it in the refrigerator for 3-4 days and use it again, if desired.
Place chicken back into the sauce remaining in the inner pot; stir until coated. Press "CANCEL", then select "SAUTÉ"; set pressure setting to "LESS" (low heat). Stir/cook butter chicken (uncovered) until heated through. Serve with rice. Enjoy!

Nutrition Facts

Butter Chicken (Instant Pot)

Amount Per Serving (1 (1/4 of total))

Calories 514 Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 23g144%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 169mg56%

Sodium 1115mg48%

Potassium 994mg28%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 3g3%

Protein 39g78%

Vitamin A 1348IU27%

Vitamin C 14mg17%

Calcium 71mg7%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!