Chicken Archives

Category: Chicken

30
Sep
2024

TexMex Chicken Strips

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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:

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

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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!

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

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

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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.

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23
Jul
2024

Garlic Herb Chicken Thighs (Air Fryer)

categories: Air Fryer Recipes, Chicken, Main Dishes

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Make Garlic Herb Chicken Thighs in an air fryer! Chicken marinates in olive oil and spices before cooking. Crispy outside, juicy inside!

If you’re looking for a delicious air fryer recipe using chicken, may I suggest this one for garlic herb chicken thighs? It is a simple recipe to prepare with very minimal prep and the chicken comes out fantastic every time I’ve made it.

You will use 4 large bone in, skin on chicken thighs. They are coated with a seasoning marinade for 30 minutes before cooking. Pop them in the air fryer and cook for 20 minutes, and the result is a delicious, flavorful main dish!

It’s such a simple recipe, and it’s so good. Here’s how to make garlic herb chicken thighs in an air fryer.

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

Prepare The Chicken Thighs

Pat the chicken thighs dry using paper towels. The skin is left on for this recipe, because it adds to the crispiness of the finished garlic herb chicken thighs.

Once patted dry, place the chicken thighs in a large bowl, and set it aside while you prepare a simple seasoning mix.

Make The Seasoning Mix

The spice mix is a cinch to make! Simply mix garlic powder, onion powder, salt, black pepper, dried thyme, rosemary and tarragon in a small bowl until they’re combined.

That’s it… see how easy that was? You will use ALL of this mixture for the four chicken thighs.

Drizzle olive oil over the chicken thighs, then add the seasoning mix on top. Use your hands to rub and coat the chicken with oil and the spices.

Continue until all the chicken thighs are coated on all sides with oil and spices. Rub the mixture into the surface of the chicken so it adheres.

Let the spice/oil-coated chicken marinate for 30 minutes. This allows the spices (and oil, for crispiness) to help give flavor to the chicken skin and meat, before they are cooked.

Now It’s Time For The Air Fryer!

Preheat the air fryer to 380°F. NOTE: My air fryer preheats at a default temp. of 400°F, so I preheat it at this temperature, then adjust it down to cook the chicken thighs.

Once the air fryer has preheated, adjust the temperature to 380°F. Place the marinated chicken thighs in the inner basket, leaving a small amount of space between each one.

TIP: If you are cooking more than 4 thighs, be sure to not overcrowd the basket, to ensure each piece of chicken cooks evenly and becomes crisp on the outside.

Select the CHICKEN button if your air fryer has that feature. If not, set the timer for 20 minutes (at 380°F.) . Press START, and air fry the chicken for 10 minutes.

After 10 minutes, press PAUSE, and flip the chicken thighs over to the other side. They should already be nicely browned at this point.

Continue cooking the other side for the remaining 10 minutes OR until the garlic herb chicken thighs reach a “safe” internal temperature of 165°F.

Serve The Garlic Herb Chicken Thighs

The garlic herb chicken thighs should be fully cooked at this point and can now be served. We let them rest for 1-2 minutes to let the internal juices redistribute through the meat before serving.

The chicken thighs taste great, thanks to the marinade! They also are juicy on the inside and crispy on the outside. Serve with your favorite sides, and enjoy this simple meat dish!

I hope you have the opportunity to make these delicious garlic herb chicken thighs, and trust you’ll like them as much as we do.

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Garlic Herb Chicken Thighs (Instant Pot)

Prep Time

5 mins

Cook Time

20 mins

Inactive Prep: Marinating Time

30 mins

Total Time

55 mins

Make Garlic Herb Chicken Thighs in an air fryer! Chicken marinates in olive oil and spices before cooking. Crispy outside, juicy inside!

Category: Main Dish

Cuisine: All Cuisines

Keyword: garlic herb chicken thighs

Servings: 4

Calories Per Serving: 374 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 large chicken thighs (bone in, skin on)
1½ Tablespoons olive oil

For Spice Mix:

1½ Tablespoons garlic powder
¾ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon onion powder
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
¼ teaspoon dried tarragon

US Customary - Metric

Instructions

Pat chicken thighs dry using paper towels. Place chicken in a large bowl; set aside.
In a separate small bowl, combine garlic powder, salt, black pepper, thyme, rosemary and tarragon.
Drizzle olive oil over the chicken, then add spice mix. Use your hands to rub and coat chicken with oil and spices until they adhere. Continue until chicken is coated on all sides with oil/spices. Let chicken marinate for 30 minutes.
Preheat air fryer according to manufacturer directions. Once preheated, adjust temperature to 380°F. Place chicken thighs in the inner basket, leaving space between each one. TIP: If cooking more than 4 thighs, don't overcrowd the basket, to ensure each piece cooks evenly and becomes crisp on the outside.
Select the CHICKEN button if the air fryer has that feature. If not, set the timer for 20 minutes (at 380°F). Press START; cook chicken for 10 minutes. After 10 minutes, press PAUSE; flip chicken over to the other side. Continue cooking the other side the remaining 10 minutes OR until the garlic herb chicken thighs reach an internal temperature of 165°F.
When done, let chicken rest 1-2 minutes to let internal juices redistribute in the meat. Serve with favorite side dishes and enjoy!

Nutrition Facts

Garlic Herb Chicken Thighs (Instant Pot)

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

Calories 374 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 7g44%

Trans Fat 0.1g

Polyunsaturated Fat 6g

Monounsaturated Fat 14g

Cholesterol 142mg47%

Sodium 549mg24%

Potassium 338mg10%

Carbohydrates 3g1%

Fiber 0.3g1%

Sugar 0.1g0%

Protein 24g48%

Vitamin A 121IU2%

Vitamin C 0.1mg0%

Calcium 17mg2%

Iron 1mg6%

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

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04
Jun
2024

Chicken Ricotta Meatballs For 2

categories: Chicken, Main Dishes

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Chicken Ricotta Meatballs For 2 is an easy dish! Recipe yields 8 baked meatballs with Ricotta, Parmesan, spinach, red pepper and Italian spices.

Today I want to share a recipe I came up with a recipe I came up with for CHICKEN meatballs that taste great. I’ve been making a variety of meatballs for years and years using beef, turkey and chicken.

This time I played with different ingredients and came up with a small batch recipe, perfect for two people OR enough for one person to enjoy (with leftovers)!

It is so easy to make these meatballs! Simply combine ingredients, shape into meatballs, then bake. That’s the basics of how truly easy the meatballs are to make. If you can do that… you’ve got this!

Even though the meatballs themselves have great flavor, I like to serve them on a bed of marinara sauce for even more taste and color. You may also like to serve them with pasta, which is another wonderful option, as well.

I hope you enjoy these cheese, veggie and spice-filled chicken meatballs because they taste great! Here’s how to make them.

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

Make The Meatballs

Place ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, an egg, diced bell pepper and baby spinach in a medium bowl.

Add minced garlic, dried oregano, basil, and salt and pepper, and then stir well, to fully combine these ingredients.

Now it’s time to shape that mixture into meatballs! This recipe will yield about 8 meatballs in total, unless you are doubling or tripling the ingredients to serve more people.

Shape the mixture into meatballs about 1½” wide. Roll the mixture one at a time into a ball, and then place the meatball on a parchment paper lined baking sheet. Continue until you have eight chicken ricotta meatballs of equal size.

Bake The Meatballs

Bake the meatballs in a preheated 400°F (or 204.4°C) oven for 23-25 minutes. You do not need to turn them while they are baking.

When done, they should be cooked through, and golden brown on the outside. Transfer baking sheet to a wire rack to cool slightly before serving.

Serve The Chicken Ricotta Meatballs For 2

To serve the chicken ricotta meatballs for 2, spoon warm marinara sauce (purchased or homemade) in the bottom of a 2 quart bowl or baking dish.

Add enough sauce to cover the bottom with about 1/2″ of sauce. Set the hot meatballs on top of the sauce. Sprinkle the meatballs with additional finely grated Parmesan cheese, and serve immediately.

The meatballs are wonderful served “as is”, with that little bit of sauce. Of course if you want to, serve the meatballs on top of cooked spaghetti noodles.

I really hope you enjoy these tasty chicken ricotta meatballs, and trust you’ll like them as much as we do! These meatballs are a great option for a meal that doesn’t take much effort to make… and they taste good, too!

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

Looking For More MEATBALL Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes featuring meatballs, including:

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Chicken Ricotta Meatballs For 2

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

Chicken Ricotta Meatballs For 2 is an easy dish! Recipe yields 8 baked meatballs with Ricotta, Parmesan, spinach, red pepper and Italian spices.

Category: Main Dish

Cuisine: All Cuisines

Keyword: chicken ricotta meatballs

Servings: 2

Calories Per Serving: 333 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ pound ground chicken
¼ cup ricotta cheese
3 Tablespoons grated Parmesan cheese
2 Tablespoons plain dried breadcrumbs
2 Tablespoons chopped fresh baby spinach **finely chopped- stems removed
2 Tablespoons chopped red bell pepper **finely chopped- seeds removed
1 large egg
1 teaspoon minced garlic
½ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon salt and pepper ( ¼ t. each)

For Serving: (optional, but recommend!): more Parmesan cheese to garnish meatballs, and marinara sauce of choice

US Customary - Metric

Instructions

Preheat oven to 400℉ or 204.4℃. Line a rimmed baking sheet with parchment paper or silpat mat.
Place all ingredients (except optional garnish) in a medium bowl. Stir well, to fully combine.
Shape and roll mixture into 8 meatballs, each about 1½" wide. Place meatballs on the parchment (or silpat)-lined baking sheet in a single layer.
Bake meatballs at 400°F (or 204.4°C) for 23-25 minutes without disturbing. When done, they should be cooked through, and golden brown on the outside. Let meatballs cool 1 minute before transferring them to the sauce (using a spatula).
To serve, spoon warm marinara sauce (purchased or homemade) in the bottom of a 2 quart bowl or baking dish. Add enough sauce to cover the bottom with about 1/2" of sauce. Set the hot meatballs in a single layer on top of the sauce. Sprinkle meatballs with additional grated Parmesan cheese, if desired. Serve immediately.

Recipe Notes

NOTE: Optional Parmesan garnish and marinara sauce were not included in the caloric calculation as quantities used and varieties may differ widely.

Nutrition Facts

Chicken Ricotta Meatballs For 2

Amount Per Serving (1 (4 meatballs))

Calories 333 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 7g44%

Trans Fat 0.1g

Polyunsaturated Fat 3g

Monounsaturated Fat 7g

Cholesterol 213mg71%

Sodium 637mg28%

Potassium 810mg23%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 1g1%

Protein 31g62%

Vitamin A 2025IU41%

Vitamin C 17mg21%

Calcium 199mg20%

Iron 3mg17%

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

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10
May
2024

Chicken Suizas Hand Pies

categories: Chicken, Main Dishes, Mexican / Southwestern

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Chicken Suizas Hand Pies are delicious, baked, hand-held pastries filled with chicken, cream cheese, green chiles, jack and cheddar cheeses.

Hand-held filled pastries filled with meat, vegetables or fruit are known and loved around the world. They are called by many titles such as empanadas, hand-pies, turnovers, pasties, pirozhki, calzones, etc., depending on which country they are from.

The recipe I am sharing today is a hand-held pastry, filled with shredded chicken, green chiles, 3 cheeses, and spices. You can make them using homemade pie crust OR a box of store-bought pastry dough, enough for a double crust pie.

I found this recipe online several years ago and made several changes to the original recipe, to suit our taste. The end result is 12 cute, filled hand pies (similar in taste to suizas enchiladas) that can be enjoyed as a hand-held snack or meal.

They are fairly small in size (around 5″ wide), and are low in calories, so go ahead and eat a couple of them if you want! Here’s how to make chicken suizas hand pies.

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

Make The Chicken Filling

Place cooked shredded chicken, soft cream cheese, chopped green chiles, grated cheddar and Monterey jack cheeses and spices in a large bowl.

Stir well to fully incorporate these ingredients. Be sure to use room temperature cream cheese to make this step MUCH easier!

Cut Out Pastry Circles

Lightly flour a work surface. Whether you’re using purchased or homemade pie dough, lay one crust at a time on the floured surface. Cut 5″ circles out of the dough. I use the top of a 5″ jar to do this!

NOTE: You don’t want to buy pie crusts pre-formed in aluminum pie tins. The dough needs to be flat and round. If purchasing, buy a box of ready made pie pastry (for a double crust pie, like Pillsbury).

Try to get as many 5″ circles out of the two crusts as possible (re-rolling the scraps as necessary). Typically I end up with 12 circles, using the dough from 2 homemade pie crusts.

Fill The Hand Pies

Once the pastry dough has been cut into 5″ circles, place them on an ungreased large cookie sheet (or sheets), leaving space between each one.

Place a couple Tablespoonfuls of the chicken filling on one half of the circle, being careful to NOT add too much filling. Leave the edge free of filling (as shown below).

Carefully fold the empty half of the pastry dough up and over the filling until it meets the opposite edge. Use a fork (or your fingers) to crimp the edges of the hand pie together to seal.

Try your best to make sure the pies are sealed tightly, so the filling doesn’t run out of them while they bake.

Brush the pastry dough with a lightly beaten egg. This step will help the pastry dough to brown slightly while baking.

Bake The Chicken Suizas Hand Pies

Bake the Chicken Suizas Hand Pies on an ungreased, large baking sheet (or 2 sheets) at 425°F. for 15-17 minutes. TIP: Oven temperatures can vary slightly, so I recommend checking on them after 14 minutes.

When done, the crust should be lightly crisp/flaky on the outside and golden brown in color. Remove the baking sheet(s) from the oven and transfer the hand pies to a wire rack using a spatula.

Serve The Chicken Suizas Hand Pies

Let them cool 1-2 minutes, then serve. I’m confident you’ll enjoy the creamy seasoned chicken and cheese filling, and the flaky, golden crust on the outside!

These hand pies are at their best eaten on the same day they are baked, but you can reheat them in a microwave oven the next day, if necessary.

I hope you have the opportunity to make these absolutely delicious Chicken Suizas Hand Pies, because they’re so GOOD!

Thanks for taking time out of your busy day to stop by. I invite you to come back again soon for more family-friendly recipes. Take care, and 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 many delicious recipes featuring chicken, 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..
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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 (and with thanks to) Rebekah at: https://www.kitchengidget.com/2016/03/09/green-chile-chicken-enchilada-hand-pies/

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0 from 0 votes

Chicken Suizas Hand Pies

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

Chicken Suizas Hand Pies are delicious, baked, hand-held pastries filled with chicken, cream cheese, green chiles, jack and cheddar cheeses.

Category: Lunch, Main Dish

Cuisine: American

Keyword: chicken suizas hand pies

Servings: 12

Calories Per Serving: 109 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1¾ cups cooked, shredded chicken breast approx. 2 small breasts
8 ounces cream cheese softened (room temp.)
½ cup shredded cheddar cheese
½ cup shredded jack cheese
4.5 ounces chopped green chiles (canned) = 1 can
¼ teaspoon salt and pepper (each)
¼ teaspoon ground cumin
¼ teaspoon garlic powder
¼ teaspoon onion powder
2 unbaked pie crusts purchased pastry dough or homemade
1 large egg lightly beaten

US Customary - Metric

Instructions

Preheat oven to 425℉.
Place chicken, cream cheese, green chiles, cheddar cheese, jack cheese and spices in a large bowl. Stir well until combined.
Roll out and/ or lay pie crust dough on a lightly floured surface. Cut 5" circles out of the dough, cutting 12 circles out (re-rolling scraps as necessary).
Place pastry rounds on ungreased cookie sheets, leaving space between each. Spoon 2 T. of filling on ½ of each circle; DO NOT over fill! Leave filled edge free of filling. Carefully fold the empty side of dough up and over filling until it meets the opposite edge. Use a fork (or fingers) to crimp edges of dough together to seal completely, so filling doesn't escape while baking. Brush dough with beaten egg.
Bake for 15-17 minutes. TIP: Oven temperatures can vary so I recommend checking on them after 14 minutes. When done, crust should be crisp/flaky on the outside and golden brown.
Remove pan(s) from oven; transfer hand pies to a wire rack. Let cool 1-2 minutes, then serve and enjoy.

Nutrition Facts

Chicken Suizas Hand Pies

Amount Per Serving (1 hand pie)

Calories 109 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Trans Fat 0.004g

Polyunsaturated Fat 0.4g

Monounsaturated Fat 2g

Cholesterol 49mg16%

Sodium 250mg11%

Potassium 155mg4%

Carbohydrates 2g1%

Fiber 0.2g1%

Sugar 1g1%

Protein 9g18%

Vitamin A 231IU5%

Vitamin C 4mg5%

Calcium 104mg10%

Iron 0.4mg2%

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

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01
Apr
2024

Lemon Pineapple Chicken Bites

categories: Asian, Chicken, Main Dishes

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Lemon Pineapple Chicken Bites is a delicious dish with chunks of fried chicken and pineapple coated in a sweet Asian lemon pineapple sauce.

Do you enjoy lemon chicken? I sure do! Today I want to share a recipe for lemon pineapple chicken bites that is really, really good!

I found the original recipe online, and added a couple ingredients (pineapple being one of them). Then I changed the measurements of a few ingredients, and slightly tweaked the cooking process for the sauce.

All that said, these lemon pineapple chicken bites ended up being absolutely delicious! My husband, son and I enjoyed it very much.

This dish is best when eaten the same day it’s made, but we did have enough leftovers for 2 more meals (easily reheated in our microwave). Here’s how to make lemon pineapple chicken bites.

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

Make The Lemon Pineapple Sauce

The first thing to do is make the lemon pineapple sauce. It’s really easy! Simply combine the sauce ingredients in a bowl, and stir it very well, until combined and brown sugar has dissolved.

The sauce ingredients are: sesame oil, ginger, garlic, soy sauce, chicken broth, honey, pineapple juice, brown sugar, pepper, white vinegar, lemon juice, and lemon zest.

Later, this Asian-inspired sauce will be cooked and thickened using cornstarch before adding the cooked chicken and pineapple. Set it aside for now.

Prepare The Chicken

Pat the boneless, skinless chicken breasts dry and then cut them into bite-sized pieces (in approximately 2″ cubes). Season the chicken lightly with salt and pepper.

The next step is battering the chicken pieces before they are fried. Here’s how to do that (and yes, it’s a bit messy).

In one bowl, combine flour, salt and pepper. In a separate bowl, place an egg and milk, and whisk to combine.
Fully cover the pieces of chicken in the flour mixture (coat several at a time)
Place the flour covered chicken pieces into the milk mixture and turn to coat (coat several at a time). Let excess egg drip back into the bowl.
Coat the pieces of chicken again in the flour mixture. Now they are ready to be cooked.

Cook The Chicken Bites

Heat oil on Medium heat in large skillet until very hot, but not smoking. Fry the coated chicken pieces in hot oil until all sides are browned and the chicken is cooked through. You may need to do this in batches, so you don’t overcrowd the pan.

Once fully cooked through, transfer the chicken pieces to paper towels to absorb excess oil. Repeat this process until all the chicken pieces are cooked.

Cook The Lemon Pineapple Sauce

Measure 3 Tablespoons of the reserved lemon pineapple sauce into a small bowl. Add 2½ Tablespoons of cornstarch and whisk or stir until this mixture is blended and lump-free.

Pour the remaining lemon pineapple sauce into a large skillet (big enough to hold all the chicken). Bring this mixture to a boil, stirring constantly. Cook for 1 minute, stirring often.

Add the cornstarch mixture, and whisk or stir it well to incorporate it fully into the sauce. The sauce will thicken very quickly!

Add Remaining Ingredients To The Sauce

Once the sauce thickens, immediately add the chicken pieces and the pineapple chunks. Stir well, to fully coat the chicken and pineapple with sauce.

Cook on MEDIUM-LOW, stirring constantly, only until everything is heated through, then remove the skillet from the heat. Now you’re ready to serve this dish!

Serve The Lemon Pineapple Chicken Bites

Garnish the lemon pineapple chicken bites with sliced green onions, sesame seeds, and a lemon slice, if desired. These are optional, of course, but add a pop of color and flavor to an already yummy main dish!

Serve immediately while the chicken is hot! I highly recommend serving this dish with rice or noodles on the side.

This time (while photographing the recipe steps) I served it with a twist on fried rice called Asian Orzo Veggie Skillet. It was a wonderful accompaniment to this meal.

Lemon Pineapple Chicken Bites taste wonderful, and I really believe you’ll enjoy them, too! The chicken is tender and has fantastic flavor, thanks to that delicious, lip-smackin’ Asian sauce!

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

Looking For More ASIAN CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few Asian-Inspired 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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Recipe adapted from: Abeer Rizvi, at http://cakewhiz.com/chinese-lemon-chicken-recipe/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Lemon Pineapple Chicken Bites

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Lemon Pineapple Chicken Bites is a delicious dish with chunks of fried chicken and pineapple coated in a sweet Asian lemon pineapple sauce.

Category: Main Dish

Cuisine: Asian

Keyword: lemon pineapple chicken bites

Servings: 5

Calories Per Serving: 608 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Chicken:

1½ pounds boneless, skinless chicken breast cut in 2" cubes
1¼ cups all purpose flour
salt and pepper, to season chicken
1 cup low-fat milk (1%)
1 large egg
1 cup vegetable oil (for frying chicken)

For Sauce:

1 Tablespoon sesame oil
¼ teaspoon minced ginger
1½ teaspoons minced garlic
¼ cup low sodium soy sauce
¼ cup chicken broth (or water)
¼ cup honey
⅓ cup brown sugar dark or light
⅓ cup pineapple juice
½ teaspoon black pepper
1 Tablespoon white vinegar
2 large lemons (juice of) remove lemon zest before juicing
1½ teaspoons lemon zest
2½ Tablespoons cornstarch added at end of cooking

Remaining Ingredients:

1 cup pineapple chunks about ½ a 20 oz. can, drained
green onions (OPTIONAL GARNISH) thinly sliced
sesame seeds (OPTIONAL GARNISH) sprinkle as desired

US Customary - Metric

Instructions

Combine sauce ingredients (except cornstarch) in a bowl; stir well, until combined.
Pat chicken dry. Cut into about 2" cubes. Season lightly with salt and pepper.
Batter the chicken: In one bowl, combine flour, salt and pepper. In separate bowl, whisk egg and milk to combine. Roll chicken in flour mixture until covered (several at a time), then roll and cover them in milk/egg mixture, letting excess drip back into bowl. Coat chicken again in flour mixture. Repeat with remaining chicken.
Heat oil on Medium heat in large skillet until very hot, but not smoking. Fry battered chicken pieces (in small batches) in the hot oil until all sides have browned and chicken is cooked through. Once fully cooked, transfer chicken onto paper towels to absorb excess oil. Repeat process until all chicken is cooked.
Measure 3 Tablespoons of the reserved sauce into a small bowl. Add cornstarch; mix well, until combined/lump-free. Pour remaining sauce into a large skillet. Bring sauce to a boil, stirring often; cook for 1 minute. Add cornstarch mixture. Whisk to incorporate it into the sauce, which will thicken quickly!
Once sauce thickens, immediately add chicken and pineapple. Stir to fully coat them with sauce. Cook on MEDIUM-LOW, stirring constantly, only until everything is heated through; remove skillet from the heat.
Serve immediately. Garnish with sliced green onions, sesame seeds, and a lemon slice, if desired. Enjoy!

Nutrition Facts

Lemon Pineapple Chicken Bites

Amount Per Serving (1 (1/5 of total))

Calories 608 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 4g25%

Trans Fat 0.1g

Polyunsaturated Fat 8g

Monounsaturated Fat 5g

Cholesterol 127mg42%

Sodium 661mg29%

Potassium 856mg24%

Carbohydrates 73g24%

Fiber 3g13%

Sugar 40g44%

Protein 37g74%

Vitamin A 223IU4%

Vitamin C 32mg39%

Calcium 119mg12%

Iron 3mg17%

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

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09
Feb
2024

Chicken Green Chile Enchiladas

categories: Chicken, Main Dishes, Mexican / Southwestern

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Delicious Chicken Green Chile Enchiladas are filled with shredded chicken, 3 cheeses, green chiles, and are covered in green sauce (makes 8)!

Do you enjoy enchiladas? We LOVE them, and I make several kinds (cheese, pork, beef and chicken). This recipe is one I came up with many years ago, and continue to make for my husband and I.

The recipe is simple enough. Combine the filling ingredients, fill eight medium sized flour tortillas, place in pan, and cover with green enchilada sauce and more cheese. After baking them, the finished enchiladas taste wonderful!

I try to cook the chicken ahead of time, then the preparation of these yummy, cheesy chicken enchiladas goes really quickly. Here’s how to make chicken green chile enchiladas. I think you’re going to enjoy them!

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

Shred Cooked Chicken

This recipe for enchiladas requires 2 cups of shredded chicken. I simply boil boneless chicken breasts in water until fully cooked, and try to cook them ahead of time.

Once cooked, drain and then shred the chicken using two forks OR put them in a Kitchen Aid mixer, and let the machine do the work!

Have you ever tried shredding chicken with a Kitchen Aid mixer before? It’s so easy. Put the cooked chicken in the bowl, and turn it on from low progressing to medium speed and in a very short time, the chicken will be shredded!

Prepare The Enchilada Filling

Place the shredded chicken, softened cream cheese, diced green chiles, jack cheese, and cheddar cheese in a medium sized mixing bowl.

Add cumin, onion powder and garlic powder. Use a fork to mix these ingredients until fully combined. Take a tiny bite, then season with salt and pepper, to suit your taste.

Fill the Enchiladas

Before filling the enchiladas, spoon enough of the green enchilada sauce into a rimmed baking pan to barely cover the bottom (approx. 3-4 Tablespoons). If using smaller baking dishes, you may have to use two pans for the enchiladas (see my 2nd photo below).

Fill eight medium sized flour tortillas with the chicken mixture by evenly dividing it between the tortillas. NOTE: This “typically” is about 3-4 Tablespoons of chicken filling per enchilada.

Spoon the chicken mixture in a strip down the middle of each tortilla. Roll the tortilla around the filling, and then place the filled tortillas, seam side down into the prepared baking pan.

Evenly divide the remaining green enchilada sauce over the top of each of the enchiladas, spreading it, to cover.

Bake The Chicken Green Chile Enchiladas

Sprinkle the chicken green chile enchiladas with the reserved jack and cheddar cheeses. Now it’s time to cook them.

Bake the enchiladas at 375°F (covered) for 20-22 minutes, removing the foil halfway through the baking time. When done, the cheese on top will be melted, and the sauce should be bubbly around the edges of the pan.

Serve The Chicken Green Chile Enchiladas

Transfer the baking pan(s) from the oven to a wire rack, and let the enchiladas cool for a couple minutes before removing them from the pan.

Use a spatulas (or two, if needed) to transfer the chicken green chile enchiladas onto individual plates. If desired, garnish the enchiladas with sour cream, guacamole, and/or cilantro.

The garnishes are your choice, of course. Honestly, these enchiladas are good just the way they are, so many times we don’t add a thing to them! Serve them while they are hot… and enjoy!

I hope you have the chance to make these enchiladas, and trust you will enjoy them as much as we do. They’re really tasty!

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

Looking For More Mexican/Southwestern Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious Mexican and Southwestern-style 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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chicken Green Chile Enchiladas

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Delicious Chicken Green Chile Enchiladas are filled with shredded chicken, 3 cheeses, green chiles, and are covered in green sauce (makes 8)!

Category: Main Dish

Cuisine: Mexican, Southwestern

Keyword: chicken green chile enchiladas

Servings: 8 enchiladas

Calories Per Serving: 320 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups cooked, shredded chicken breast
8 ounces light cream cheese softened
4.5 ounces chopped green chiles (canned)
1 cup grated cheddar cheese **DIVIDED USE
1 cup grated jack cheese **DIVIDED USE
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon ground cumin
salt and pepper, to taste
8 medium flour tortillas
10 ounces green enchilada sauce (canned)

US Customary - Metric

Instructions

Preheat oven to 375℉. Spoon enough enchilada sauce into a 9"x13" baking pan to barely cover the bottom (approx. 3-4 Tablespoons). Set aside.
Place shredded chicken, cream cheese, green chiles, ¾ cup of jack cheese, and ¾ cup of cheddar cheese in a medium sized mixing bowl. Add cumin, onion powder and garlic powder. Use a fork to mix until combined. Take bite; season with salt and pepper, as desired.
Fill tortillas with chicken mixture, evenly dividing it between 8 tortillas. NOTE: This "typically" is about 3-4 Tablespoons filling per enchilada. Spoon chicken mixture in a strip down the middle of each tortilla. Roll the tortilla around the filling; place seam side down in prepared baking pan.
Evenly divide remaining enchilada sauce over the top of the enchiladas, spreading to cover. Sprinkle with remaining ¼ cup jack cheese and ¼ cup cheddar cheese. Cover pan with aluminum foil.
Bake enchiladas at 375°F (covered) for 20-22 minutes, removing the foil halfway through baking time. When done, cheese should be melted, enchiladas are heated through, and sauce is bubbly around edges of the pan.
Transfer pan to a wire rack; let enchiladas cool 1-2 minutes before removing them from the pan. Use a spatula (or two) to transfer enchiladas onto plates. If desired, garnish with sour cream, guacamole, and/or cilantro. Serve and enjoy!

Nutrition Facts

Chicken Green Chile Enchiladas

Amount Per Serving (1 enchilada)

Calories 320 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 9g56%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 66mg22%

Sodium 1011mg44%

Potassium 289mg8%

Carbohydrates 21g7%

Fiber 2g8%

Sugar 5g6%

Protein 20g40%

Vitamin A 675IU14%

Vitamin C 7mg8%

Calcium 300mg30%

Iron 2mg11%

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

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22
Jan
2024

Baked Chicken Thighs and Legs

categories: Chicken, Main Dishes

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Baked Chicken Thighs And Legs is a SIMPLE recipe for juicy baked chicken! Covered in a dry seasoning mix, they have great flavor, too!

If you happen to be looking for a simple, delicious chicken recipe, I hope you will check this one out! Baked Chicken Thighs And Legs are really easy to prepare with very minimal prep time or effort, and the results are wonderfully delicious!

You can use chicken thighs (bone-in is preferred) OR any combination of chicken thighs AND legs, which is how I prefer to make this dish.

The end result (after baking) is juicy chicken that has a great combination of spices and brown sugar, bringing great flavor to a simple dish. Here’s how to make baked chicken thighs and legs.

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

Make The Spice Rub For The Chicken

Before making the spice rub, preheat your oven to 400°F. Line a 13″ x 9″ baking pan with parchment paper (or aluminum foil).

Place Italian seasoning, brown sugar, garlic powder, paprika, onion powder, salt and pepper in a small bowl. Stir or whisk the dry spices together until they are fully mixed.

This mixture is the dry spice rub you will use to season the chicken the chicken thighs and legs. Once fully combined, set the bowl aside for a moment while you prepare the chicken.

A Note About The Chicken

NOTE: This recipe calls for 8 total pieces of chicken (only 7 shown in photo below). You can use any combination you wish, including 8 thighs (or 5 thighs and 3 legs, etc.), which is what I typically use.

The recipe will yield about 6 servings. I only eat one chicken thigh when I cook this dish, but my husband likes to eat two pieces… a thigh AND a leg.

If you need more chicken for a larger family (or more adults), simply adjust the amount of chicken and seasoning mix accordingly. It is easy to do, so make it your own!

The chicken used in the recipe is bone-in and skin-on. That being said, if you only have boneless, skinless chicken thighs, your cooking time will be about 10 minutes less to cook the chicken through to a safe internal temperature.

Prepare The Chicken For Baking

First, pat the chicken pieces dry, using paper towels to absorb the moisture. Once dried, place the chicken in the prepared baking dish, in a single layer.

Rub or brush the chicken pieces with olive oil (on BOTH sides). Next, sprinkle each side with the spice mix, making sure to rub the spices into the chicken.

Once the chicken pieces are oiled and seasoned on BOTH sides, re-position them in the prepared baking dish, with the skin side UP.

Time To Bake The Chicken

Place the chicken thighs and legs into a preheated oven. Bake at 400°F. for approximately 30-40 minutes. The baking time may vary slightly in that range, because of the different size chicken thighs that you may use.

When done the internal temperature of the chicken should register 165°F. You can check the temp. by inserting a digital meat thermometer into a thick piece of the chicken thigh.

Transfer the cooked chicken thighs and legs out of the baking dish and onto a large platter, and serve immediately.

Serve The Baked Chicken Thighs And Legs

This is such a nice comfort food type meal for us. My husband loves mashed potatoes and petite peas served with this chicken, when we have it for dinner.

Whether you like eating 1 thigh and 1 leg, 2 legs, 1 thigh, or 2 thighs on your plate (so many combos!), I am confident you will enjoy this simply prepared, yet tasty chicken!

I hope you have the chance to make this yummy dish. Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. 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 wonderful chicken recipes to choose from, including:

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Original recipe source (and with thanks to) Kristine, at: https://kristineskitchenblog.com/baked-chicken-thighs/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Baked Chicken Thighs and Legs

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

Baked Chicken Thighs And Legs is a SIMPLE recipe for juicy baked chicken! Covered in a dry seasoning mix, they have great flavor, too!

Category: Main Dish

Cuisine: All Cuisines

Keyword: baked chicken thighs and legs

Servings: 6

Calories Per Serving: 453 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Chicken: You will need approx. 3 pounds bone-in chicken legs and thighs in total (this is the combo I use)

6 bone-in chicken thighs
2 chicken legs
1½ Tablespoons extra virgin olive oil

To Make Seasoning Mix:

1 Tablespoon Italian seasoning
2 teaspoons garlic powder
2 teaspoons paprika
2 teaspoons brown sugar
1 teaspoon onion powder
½ teaspoon salt (table salt) (or use 1 t. coarse Kosher salt)
½ teaspoon black pepper

US Customary - Metric

Instructions

Preheat your oven to 400°F. Line a 13" x 9" baking pan with parchment paper (or aluminum foil).
Place Italian seasoning, garlic powder, paprika, brown sugar, onion powder, salt and pepper in a small bowl. Stir or whisk spices together until fully combined.
Pat chicken pieces dry, using paper towels to absorb moisture. Once dried, place chicken in prepared baking dish in a single layer. Rub or brush chicken pieces with olive oil (on BOTH sides). Next, sprinkle each side with spice mix, making sure to rub the spices into the chicken. Once chicken is oiled/seasoned on BOTH sides, re-position pieces in baking dish, skin side UP.
Bake chicken at 400°F. for 30-40 minutes. Do not turn the chicken during this time. Your total baking time may vary slightly, based on the size of chicken pieces used. When done, internal temp. of chicken should register 165°F. Check temp. by inserting a digital meat thermometer into a thick piece of a chicken thigh.
Transfer cooked chicken out of the baking dish and onto a large platter; serve immediately. Enjoy!

Nutrition Facts

Baked Chicken Thighs and Legs

Amount Per Serving (1 thigh)

Calories 453 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 9g56%

Trans Fat 0.1g

Polyunsaturated Fat 7g

Monounsaturated Fat 15g

Cholesterol 182mg61%

Sodium 343mg15%

Potassium 428mg12%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 1g1%

Protein 31g62%

Vitamin A 496IU10%

Vitamin C 0.2mg0%

Calcium 34mg3%

Iron 2mg11%

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

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

07
Nov
2023

Pecan-Crusted Chicken (4 ingredients!)

categories: Chicken, Main Dishes

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Pin12

Yum

Pecan-Crusted Chicken is a delicious entrée, with only 4 ingredients, 10 minutes prep, and in the oven it goes! A perfect dish for busy days!

If you’re like me, sometimes it’s hard to come up with a quick and easy dinner, especially when you’re tired from a long day!

Today I want to share a recipe that solves that problem… and it is absolutely yummy! Pecan-crusted chicken takes only about 10 minutes to “get ready”, then you pop it in the oven for about 18 minutes to bake. That’s it!

I originally found the recipe in one of my old cookbooks, and made a few minor changes to suit our taste, and this is the result. Tender chicken breasts, flavored with a honey mustard glaze, then topped with chopped pecans and baked. Yum!

The recipe makes two servings but can be easily doubled or tripled, to suit your needs. Here’s how to make pecan-crusted chicken.

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

Make The Honey Dijon Glaze

Making the honey Dijon mustard glaze for the chicken is a cinch! Place 1¾ Tablespoons of honey in a small bowl.

Add 1 Tablespoon of Dijon mustard, then stir well, to fully blend it into the honey. This is the simple glaze for the chicken. Set the bowl aside.

Prepare The Chicken Breasts For Baking

Pat each of the chicken breasts dry between a couple layers of paper towels. Set a cutting board on the kitchen counter.

Lay a large piece of plastic wrap (bigger than the chicken) on the cutting board. Lay one chicken breast at a time in the center of the wrap.

Cover the chicken with a second large piece of plastic wrap and make sure the edges are sealed. Use the flat side of a meat mallet to pound the chicken all over, until it has been flattened to about ½” thick.

Time For the Glaze And Chopped Pecans

After flattening the chicken, place each piece on a baking sheet. Brush the top using HALF the total amount of honey mustard glaze, divided between the two pieces.

Now prepare one chicken breast at a time. Spread HALF the chopped pecans on a dinner plate, then lay one chicken breast, glazed side down, on top of the pecans.

Brush HALF the remaining glaze on the chicken (the side facing up, without pecans). Dredge the chicken in the chopped pecans to adhere them to the glaze.

Place the chicken breast, pecan side UP onto baking sheet. Repeat this process with the other piece of chicken, remaining glaze and pecans.

Bake The Pecan-Crusted Chicken

Place the chicken breasts (pecan side up) on a baking sheet. Press any remaining pecans on the plate into the chicken pieces so they adhere.

Bake the chicken at 350°F. for 16-18 minutes or until safely cooked through to an internal temperature of 165°F.

When done, the chicken should be golden brown on top, and fully cooked through. The chopped pecans on top will be lightly “toasted”, which adds additional flavor and texture!

Serve The Pecan-Crusted Chicken

Use a spatula to transfer the pecan-crusted chicken breasts to individual serving plates. Serve immediately, and enjoy!

The chicken has a wonderful flavor from the honey Dijon glaze and is very tender (thanks to the meat mallet pounding you gave it!).

I hope you enjoy this recipe for pecan-crusted chicken! It really is a super simple, delicious and satisfying main dish I am confident you’ll like.

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 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 a large variety of chicken recipes 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: “Southern Living 2009 Annual Recipes” cookbook, page 309, published in 2009 by Oxmoor House, Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote

Pecan-Crusted Chicken

Prep Time

10 mins

Cook Time

18 mins

Total Time

28 mins

Pecan-Crusted Chicken is a delicious entrée, with only 4 ingredients, 10 minutes prep, and in the oven it goes! A perfect dish for busy days!

Category: Main Dish

Cuisine: American

Keyword: pecan-crusted chicken

Servings: 2

Calories Per Serving: 429 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 boneless, skinless chicken breasts (5 ounces each)
1¾ Tablespoons honey
1 Tablespoons Dijon mustard
6 Tablespoons chopped pecans

US Customary - Metric

Instructions

Preheat oven to 350℉. Lightly grease baking dish or baking sheet.
Stir honey and Dijon in a small bowl until combined. Set aside.
Pat chicken dry with paper towels. Lay piece of plastic wrap (bigger than chicken) on a cutting board on kitchen counter. Lay one chicken breast in the center of the wrap. Cover chicken with more plastic wrap; make sure edges are sealed. Use flat side of a meat mallet to pound chicken, until flattened to about ½" thick.
Place each piece on baking sheet. Brush top of each piece with ¼ of the total amount of glaze (reserving the rest). Doing 1 chicken breast at a time, spread HALF the pecans on a plate; lay chicken breast, glazed side down, on top of pecans. Brush top with ¼ more of the remaining glaze (side facing up, w/out pecans). Dredge chicken in pecans to adhere them to the glaze. Place chicken, pecan side UP on baking sheet. Repeat with other piece, remaining glaze and pecans. Press any remaining pecans on plate into chicken, to adhere.
Bake chicken at 350°F. for 16-18 minutes or until golden brown and cooked through, to an internal temperature of 165°F.
Transfer to serving plates using a spatula, and serve immediately. Enjoy!

Nutrition Facts

Pecan-Crusted Chicken

Amount Per Serving (1 chicken breast)

Calories 429 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 3g19%

Trans Fat 0.01g

Polyunsaturated Fat 7g

Monounsaturated Fat 14g

Cholesterol 91mg30%

Sodium 248mg11%

Potassium 668mg19%

Carbohydrates 20g7%

Fiber 3g13%

Sugar 16g18%

Protein 33g66%

Vitamin A 65IU1%

Vitamin C 2mg2%

Calcium 34mg3%

Iron 1mg6%

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

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