Category: Chicken


Jul
2026

Chicken Strawberry Delight Salad

categories: Chicken, Main Dish Salads
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Chicken Strawberry Delight Salad is absolutely delicious with mixed greens, candied pecans, feta, mandarin oranges and balsamic dressing!
Chicken Strawberry Delight Salad is absolutely delicious with mixed greens, candied pecans, feta, mandarin oranges and balsamic dressing!

One of my favorite salads is one I order at a local restaurant, and it is amazing! A few months ago, after having it there once again, I decided to make the salad at home so my husband and I could have it any time we want!

I did a quick check of the menu description from the restaurant, then set about to create this absolutely delicious salad on my own (without a recipe).

This delicious chicken strawberry delight salad is the result, and it is scrumptious (if I do say so myself). Today I want to share the “how-to’s” so you can make this great salad, too!

You can use either grilled chicken OR you can use a rotisserie chicken breast when you want to shave off a lot of prep time. The photos below show what it looks like using a rotisserie chicken breast.

Here’s how to make a chicken delight strawberry salad, which will yield enough for two large main dish servings.

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

Make The Candied Pecans

For this salad I use a very quick skillet method to lightly “candy” the pecans. If you don’t have pecans, substitute walnuts!

Place butter, water, a pinch of salt and some granulated sugar in a large skillet on medium heat. Stir well to combine as the butter begins to melt.

Once the butter is almost melted and the sugar has dissolved, stir in the pecan halves. Cook the pecans for about 5 minutes, stirring often so they don’t stick and burn.

The pecans are done (and “candied”) when the liquid becomes syrupy, glossy and thickened. The pecans should be fully coated with the sweet buttery glaze. 

Pecans are candied in butter, sugar, water and a pinch of salt.The buttery, sugary glaze coats the pecans while they cook.

Immediately remove the skillet from the heat and transfer the candied pecans to parchment paper. Spread them out in a single layer so they are not touching each other.

Candied pecans rest on parchment paper while they dry.

Let the pecans cool completely. The sweet glaze on them will harden in about 5-7 minutes. After they harden, separate them from the parchment paper and chop them into smaller pieces.

Set the candied chopped pecans aside until you are ready to make the salad later.

The dried candied pecans are finely chopped before adding to the salad.

Build The Salad

Place cold mixed salad greens in a LARGE bowl. Top the salad greens with chopped red onions, roasted red peppers (from a jar) and fresh mandarin orange wedges.

Sprinkle the salad with the cooled, chopped candied pecan pieces. Now we’re ready to finish making this yummy salad!

Mandarin oranges, roasted red peppers and red onions are added to salad.Chopped candied pecans are added to the salad.

Place strawberry slices all over the top of the salad. NOTE: Set aside 8-10 slices to use as garnish on the finished salads. Now doesn’t the salad look colorful and gorgeous?

Sliced strawberries are added to the salad.

Prepare Salad Dressing And Remaining Ingredients

Right before serving the salad, prepare a quick and easy balsamic dressing. Combine olive oil, balsamic vinegar, lemon juice, garlic, dried basil, sugar, salt and pepper in a small bowl.

Whisk these dressing ingredients well using a small whisk or fork until they are fully combined. Set the dressing aside.

Cut pre-cooked chicken breast into small slices and crumble feta cheese (or bleu cheese) into small pieces. You will want them ready to go right after adding the salad dressing to the salad.

NOTE: Sometimes I pre-cook the chicken on a BBQ grill, but other times I simply use rotisserie chicken to make the prep much quicker! This time I am using rotisserie chicken.

Feta is crumbled, chicken is sliced and vinaigrette is mixed in a small bowl.

Sprinkle the salad with about ½ of the feta (or bleu cheese) crumbles. NOTE: You will need to reserve the remaining half of the cheese crumbles to garnish each individual salad before serving!

Drizzle the salad with the balsamic dressing (use all of it). Gently toss the salad to coat everything with the dressing.

Salad dressing is poured over the salad.The salad is tossed with tongs after the vinaigrette has been added.

Serve The Chicken Strawberry Delight Salad

Divide the salad evenly between two serving bowls (shown below). Now it’s time to “garnish” each salad with the remaining cheese crumbles, sliced chicken breast and reserved sliced strawberries.

For a pretty presentation I place the chicken slices on one side of each salad and then place some of the sliced strawberries next to the chicken

Sprinkle the top of each Chicken Strawberry Delight Salad with the remaining feta (or bleu cheese) crumbles and then this delicious salad is ready to be enjoyed.

Two bowls of salad ready to be finished and served.Chicken Strawberry Delight Salad for two, ready to be enjoyed.

Doesn’t it look GOOD? I love this Chicken Strawberry Delight Salad because there are so many colors, flavor and textures! Every bite is amazing and I am confident you are going to love it, too!

Chicken slices, strawberries and feta garnish the finished salad.

I trust you will have an opportunity to make this salad for yourself and someone you love. Hopefully you will enjoy it as much as we do (I’m confident you will).

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 wonderful day.

Looking For More MAIN DISH SALAD 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 main dish salad recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) 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

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Chicken Strawberry Delight Salad
Prep Time
20 mins
Cook Time
0 mins
Total Time
20 mins
 

Chicken Strawberry Delight Salad is absolutely delicious with mixed greens, candied pecans, feta, mandarin oranges and balsamic dressing!

Category: Main Dish, Salad
Cuisine: All Cuisines
Keyword: chicken strawberry delight salad
Servings: 2 salads
Calories Per Serving: 750 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Candied Pecans:
  • 2 teaspoons butter
  • ⅓ cup pecan halves* *Can substitute walnuts
  • 2 Tablespoons granulated sugar
  • 2 teaspoons water
  • 1 tiny pinch salt
For Salad (makes enough for two main dish salads):
  • 5 cups mixed salad greens chilled
  • 10 wedges mandarin oranges peeled, white pith removed
  • 3 Tablespoons roasted red peppers (from jar) chopped
  • 2 Tablespoons red onion (finely chopped)
  • 10 large fresh strawberries* *DIVIDED USE, sliced thin
  • ⅓ cup low-fat feta cheese (crumbled)* *DIVIDED USE
  • 6 ounce pre-cooked chicken breast* * DIVIDED USE, thinly sliced
For Balsamic Salad Dressing:
  • ⅓ cup extra virgin olive oil
  • 1½ Tablespoons balsamic vinegar
  • 1½ teaspoons fresh lemon juice
  • ½ teaspoon minced garlic
  • ¼ teaspoon granulated sugar
  • ¼ teaspoon salt
  • 1 pinch black pepper
  • 1 pinch dried basil
US Customary - Metric
Instructions
Make Candied Pecans:

  1. Place butter, sugar, water, and salt in a large skillet on medium heat. Stir well to combine. Once butter is almost melted and sugar has dissolved, stir in pecans. Cook for about 5 minutes, stirring often. Pecans are "candied" when liquid is syrupy, glossy, thickened and pecans are coated with glaze. Immediately remove skillet from heat; transfer pecans to parchment paper. Spread in a single layer, not touching each other. Let pecans cool completely (glaze hardens in 5-7 minutes). Separate pecans from parchment paper; chop into smaller pieces. Set aside.

Build Salad:

  1. Place cold salad greens in a LARGE bowl. Add mandarin orange slices, roasted red peppers and red onions. Sprinkle with chopped candied pecans, then add strawberry slices (reserve 4-5 slices to garnish each finished salad). Set aside.

  2. Cut pre-cooked chicken breast into small slices; crumble feta cheese into small pieces. Sprinkle salad with ½ of the feta (or bleu cheese) crumbles. Reserve the chicken and remaining cheese crumbles to garnish each salad before serving!

Make Balsamic Dressing:

  1. Whisk olive oil, balsamic vinegar, lemon juice, garlic, dried basil, sugar, salt and pepper together until fully combined in a small bowl. Drizzle salad with dressing right before serving (use all of it). Gently toss salad to disperse the dressing.

To Serve Salad:

  1. Divide salad between two bowls. Garnish each salad with remaining feta cheese crumbles, sliced chicken breast and remaining strawberries. Serve and enjoy!

Nutrition Facts
Chicken Strawberry Delight Salad
Amount Per Serving (1 salad)
Calories 750 Calories from Fat 522
% Daily Value*
Fat 58g89%
Saturated Fat 11g69%
Trans Fat 0.2g
Polyunsaturated Fat 8g
Monounsaturated Fat 35g
Cholesterol 79mg26%
Sodium 1174mg51%
Potassium 852mg24%
Carbohydrates 35g12%
Fiber 5g21%
Sugar 23g26%
Protein 28g56%
Vitamin A 1466IU29%
Vitamin C 118mg143%
Calcium 82mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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

Chicken Strawberry Delight Salad is absolutely delicious with mixed greens, candied pecans, feta, mandarin oranges and balsamic dressing!

 

 


Jan
2026

Asian Chicken Pasta Stir-Fry

categories: Asian, Chicken, Main Dishes
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Asian Chicken Pasta Stir-Fry features lots of fresh veggies and noodles cooked in an Asian-inspired sauce. It’s an easy and delicious meal! 
Asian Chicken Pasta Stir-Fry features lots of fresh veggies and noodles cooked in an Asian-inspired sauce. It's an easy and delicious meal!

Today I want to share an “all-in-one dish” recipe that is a great meal to enjoy, because it has meat, veggies, pasta and sauce all together in one delicious dish!

I came up with this recipe by using some ingredients from a sauce I’ve used before, then included lots of vegetables we enjoy, along with a cooked boneless, skinless chicken breast.

My husband and I really love this meal! It has GREAT flavor (thanks to that yummy sauce) and is very filling. We usually have one serving leftover for another meal. Here’s how to make Asian Chicken Pasta Stir-Fry:

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

Sauté The Chicken First

Cut a large (6-7 oz.) boneless, skinless chicken breast into bite-sized pieces. Heat a teaspoon of vegetable oil in a large skillet on medium heat.

Once the oil is hot (but not smoking), sauté the chicken until it’s fully cooked through and lightly browned on all sides. When done, transfer the chicken to a plate and keep it warm.

A large chicken breast is cut in chunks and sautéed in a skillet.

Prep And Stir-Fry Vegetables

For this recipe I use chopped broccoli and cauliflower, thinly sliced carrots, green beans and celery, chopped red bell pepper, and sugar snap peas. 

I also thinly slice 3 stalks of green onions (the green stem and the white bulb) but set them aside to add after the other veggies are mostly cooked.

The sugar snap peas and red bell pepper, as seen below (from our garden) were frozen, but I added them to the skillet even though they were still slightly frozen.

Fresh (and frozen) veggies are cut into bite-sized pieces for the stir-fry.

Heat vegetable oil in a large skillet on medium heat until the oil is hot (but not smoking). Add all the prepped veggies (except for the green onions). Sauté the vegetables for 3-4 minutes, stirring often as they cook.

The chopped veggies are stir-fried in hot oil in a large skillet.

Now add the sliced green onions and stir well in order to fully combine the vegetables. Continue to cook the combined vegetables for one more minute.

Chopped green onions are added to the stir-fried vegetables for the last minute of cooking.

Make The Asian-Inspired Sauce

At this point you will add the ingredients for Asian-inspired sauce directly into the skillet with the vegetables. The sauce will come together quickly and add lots of flavor to the veggies!

Stir in soy sauce, ketchup, apple cider vinegar, honey, sesame oil, Tabasco sauce and red pepper flakes. Add chopped, dry roasted peanuts and white sesame seeds to the veggies.

Stir well, until the vegetables and sauce ingredients are fully combined. Cook, stirring often for about 1-2 minutes, then turn off the heat under the skillet.

Sesame seeds and other ingredients for an Asian sauce are added to the skillet.The veggies cook in the Asian-inspired sauce.

Cook Pasta While Veggies Cook!

While the veggies and then the sauce are being cooked, you can cook the pasta, in order to save a bit of time. This is optional, of course, but it does make the recipe take less time to make.

When done cooking the noodles according to package instructions, drain the pasta.

Pasta is cooked (while veggies cook) then drained once done.

Add Chicken To The Stir-Fry

Add the reserved, cooked chicken pieces to the stir-fry in the skillet and stir well, until the chicken is combined with the veggies and coated with sauce.

Cooked chicken is added to the stir-fried veggies and sauce and combined.

Cook the veggies, sauce and chicken on medium heat only until they’re heated through. 

Veggies, sauce and chicken pieces are stirred until fully combined.

Combine Veggies, Chicken and Hot Pasta

Add the cooked and well-drained pasta to the skillet and toss with tongs until the noodles are combined and covered with the sauce. Cook until heated through, then serve immediately.

Hot drained pasta is added to the skillet of veggies, chicken and sauce and combined.

Serve The Asian Chicken Pasta Stir-Fry

Once fully heated, serve the Asian Chicken Pasta Stir-Fry! Transfer each portion to a serving plate (or bowl). Garnish each serving with additional (reserved) sesame seeds and green onion slices. Serve hot and enjoy!

Asian Chicken Pasta Stir-Fry is served, garnished with green onions and sesame seeds.

I hope you have the opportunity to make this scrumptious meal. It has a little bit of everything all in one dish- pasta, chicken, a delicious sauce and lots of vegetables. YUM!

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 wonderful day.

Looking For More ASIAN-STYLE 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 wonderful variety of Asian-inspired recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) 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.

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

Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Asian Chicken Pasta Stir-Fry
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Asian Chicken Pasta Stir-Fry features lots of fresh veggies and noodles cooked in an Asian-inspired sauce. It's an easy and delicious meal!

Category: Dinner, Entree
Cuisine: Asian
Keyword: Asian chicken pasta stir-fry
Servings: 3
Calories Per Serving: 527 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 7 ounces boneless, skinless chicken breast cut into 1-inch pieces
  • 1 teaspoon vegetable oil for cooking chicken
  • 6 ounces spaghetti noodles cooked to pkg. directions, drained
For Veggie Stir-Fry:
  • 1 Tablespoon vegetable oil
  • 1 cup broccoli florets (bite-size) fresh, if possible
  • 1 cup cauliflower florets (bite-size) fresh, if possible
  • 1 medium carrot peeled, thinly sliced in rounds
  • 10 sugar snap peas fresh or frozen
  • 10 green beans fresh, if possible, cut in 2" pieces
  • ½ cup celery , thinly sliced
  • ¼ cup red bell pepper , chopped
  • 3 stems green onions (green and white parts)* *thinly sliced (reserve 1 Tbsp. for garnish)
For Sauce:
  • 6½ Tablespoons low-sodium soy sauce
  • 2½ Tablespoons ketchup
  • 1½ Tablespoons apple cider vinegar
  • 1 Tablespoon honey
  • ¼ teaspoon sesame oil
  • ⅛ teaspoon red pepper flakes
  • 2 shakes Tabasco sauce
  • 3 Tablespoons dry roasted peanuts (chopped)
  • 2 Tablespoons white sesame seeds* *reserve ½ tsp. for garnish
Additional:
    US Customary - Metric
    Instructions

    1. Pat chicken dry with paper towels. Cut chicken into 1" pieces. Heat 1 tsp. vegetable oil in large skillet on. When oil is hot (but not smoking), sauté chicken until cooked through. Transfer chicken to a plate; keep warm until added later.

    2. Heat 1 Tbsp. vegetable oil in large skillet on medium heat until oil is hot (but not smoking). Add veggies (except green onions). Sauté veggies 3-4 minutes, stirring often. Add green onions; stir well to combine. Cook vegetables 1 more minute.

    3. Stir in soy sauce, ketchup, apple cider vinegar, honey, sesame oil, Tabasco sauce and red pepper flakes. Add peanuts and sesame seeds. Stir until combined. Cook for 1-2 minutes, stirring often. Remove skillet from heat.

    4. OPTIONAL: Cook the pasta while cooking veggies/sauce to save time. When done cooking noodles according to package instructions, drain the pasta.

    5. Add cooked chicken to the stir-fry in the skillet; stir well, until combined. Cook the veggies, sauce and chicken on medium heat, only until heated through.

    6. Add cooked, drained pasta to the skillet; toss (or stir) until combined and pasta is covered with the sauce. Cook until hot. Serve immediately, garnished with reserved sesame seeds and green onions. Enjoy!

    Nutrition Facts
    Asian Chicken Pasta Stir-Fry
    Amount Per Serving (1 (1/3 of total))
    Calories 527 Calories from Fat 153
    % Daily Value*
    Fat 17g26%
    Saturated Fat 3g19%
    Trans Fat 0.05g
    Polyunsaturated Fat 7g
    Monounsaturated Fat 6g
    Cholesterol 42mg14%
    Sodium 1552mg67%
    Potassium 1007mg29%
    Carbohydrates 65g22%
    Fiber 7g29%
    Sugar 14g16%
    Protein 30g60%
    Vitamin A 4333IU87%
    Vitamin C 67mg81%
    Calcium 131mg13%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Asian Chicken Pasta Stir-Fry features lots of fresh veggies and noodles cooked in an Asian-inspired sauce. It's an easy and delicious meal!


    Dec
    2025

    Artichoke Chicken Bake For Two

    categories: Chicken, Main Dishes
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    Artichoke Chicken Bake For Two is easy and delicious! Chicken breasts are topped with artichoke hearts, red peppers, Parmesan and garlic! 
    Artichoke Chicken Bake For Two is easy and delicious! Chicken breasts are topped with artichoke hearts, red peppers, Parmesan and garlic!

    If you’re looking for a wonderfully delicious main dish that is EASY to prepare, then I hope you will check out this recipe for Artichoke Chicken Bake for Two. We love it, and since it is only my husband and I at home nowadays, a meal just for two is perfect!

    The prep time is about 10 minutes, and then this dish bakes in the oven until it is golden brown and done! You really can’t beat this simple recipe that not only looks good, but it also tastes good, too.

    A simple artichoke topping is stirred together, placed on lightly seasoned chicken breasts and then they’re baked! It’s so simple, anyone can prepare this absolutely YUMMY main dish! Here’s how to make it. 

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

    Prepare The Chicken Breasts

    Before beginning, preheat your oven to 375°F. and spray an 8″ x 8″ (or 9″ x 9″) baking dish with non-stick cooking spray. This dish doesn’t take too long to prepare, so you will want to have your oven preheated and ready to go, in order to save time!

    Pat the chicken breasts dry on both sides using paper towels and trim off any excess fat. Lightly season both sides of the chicken breasts with salt and black pepper. Place the two chicken breasts into the prepared baking dish in a single layer.

    Two chicken breasts patted dry and seasoned with salt and pepper, in baking dish.

    Chop The Marinated Artichokes

    Chop 6-7 ounces of drained, marinated artichoke halves into smaller pieces, using a sharp knife. I use marinated artichokes for extra flavor, but if you only have plain, water-packed artichoke hearts those are perfectly good to use, as well.

    Drained, marinated artichoke hearts, ready to be chopped.

    You can see in the photo below that the artichoke hearts have been cut much smaller. Now they are ready to go into the topping that’s used to season and garnish the chicken.

    The marinated artichoke hearts, after they are chopped into smaller pieces.

    Create The Artichoke Topping

    Place the chopped artichoke hearts, roasted red bell peppers (chopped), finely grated Parmesan cheese, mayonnaise and minced garlic in a medium bowl.

    Mayonnaise, roasted red peppers, artichoke hearts, minced garlic and Parmesan in a bowl.

    Gently stir these ingredients until they have been fully combined. This thick mixture will be used to cover the top of the chicken breasts while they bake.

    Topping mixture for the chicken is gently stirred to combine.

    Cover The Chicken

    Evenly divide the artichoke mixture between the chicken breasts, carefully spreading it to the edge, to fully cover the top of each piece.

    Now it’s time to bake the chicken… see how easy that was? Place the baking dish into a preheated 375°F. oven. 

    The artichoke topping is spread over the top of the chicken breasts in the baking dish.

    Cook The Artichoke Chicken Bake For Two

    Bake the chicken at 375°F. (uncovered) for 30-35 minutes OR until you see the juices run clear out of the chicken. Check its internal temperature at the 30-minute mark, so you don’t overcook the chicken (which will dry it out).

    It may take 2-3 more minutes more baking time to reach 165°F., depending on your oven’s temperature (oven temps can vary quite a bit). Insert a meat thermometer into the thickest part of the chicken breast to determine the internal temperature.

    When the chicken is done, the artichoke topping should be lightly browned, and the chicken breasts should be cooked through and have reached an internal temperature of 165°F.

    Once fully cooked, the artichoke chicken bake for two is golden brown and cooked through.

    Remove the artichoke chicken bake for two from the oven and let it rest in the baking dish (on a wire rack) for 2-3 minutes. This resting time will allow the internal juices to redistribute inside the chicken, keeping it moist.

    Once the chicken has rested, use a spatula to carefully transfer each piece to individual serving plates, then serve and enjoy with a favorite side dish!

    The baked chicken is delicious, moist (if not overcooked!), and the artichoke Parmesan topping brings lots of added flavor to each bite!

    Chicken rests 2-3 minutes after baking to let internal juices redistribute in the meat.

    I really hope you love this simple, yet absolutely delicious main dish as much as we do! We love to serve this beautiful chicken dish with fresh roasted veggies on the side… yum!

    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 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 delicious chicken recipes to choose from, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) 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

    Author's signature

    Recipe adapted from (and with thanks to) Kristy Denney at: Artichoke Chicken | The Girl Who Ate Everything

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    Artichoke Chicken Bake For Two
    Prep Time
    10 mins
    Cook Time
    30 mins
    Total Time
    40 mins
     

    Artichoke Chicken Bake For Two is easy and delicious! Chicken breasts are topped with artichoke hearts, red peppers, Parmesan and garlic!

    Category: Main Dish
    Cuisine: American
    Keyword: artichoke chicken bake for two
    Servings: 2
    Calories Per Serving: 584 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 12 ounces boneless, skinless chicken breasts* *Use two, 6 oz. breasts
    • salt and black pepper to lightly season chicken on both sides
    • 6 ounces marinated artichoke hearts drained/chopped
    • 5 Tablespoons finely grated Parmesan cheese fresh is best!
    • 5 Tablespoons mayonnaise
    • 2 Tablespoons roasted red peppers finely chopped
    • 1½ teaspoons minced garlic
    US Customary - Metric
    Instructions

    1. Preheat oven to 375°F. and spray an 8" x 8" (or 9" x 9") baking dish with non-stick cooking spray. This doesn't take too long to prepare, so you need to have your oven preheated and ready to go, to save time!

    2. Pat chicken breasts dry on both sides using paper towels. Trim off any excess fat. Lightly season both sides of the chicken with salt and pepper. Put the chicken breasts into the prepared baking dish in a single layer.

    3. Place chopped artichoke hearts, roasted red bell peppers (chopped), Parmesan cheese, mayonnaise and minced garlic in a medium bowl. Gently stir until they're fully combined. Spread the mixture on top of the chicken breasts (dividing evenly between the 2 pieces). Cover the top of the chicken by spreading it to the edges.

    4. Bake (uncovered) at 375℉. for 30-35 minutes OR until you see the juices running clear from the chicken. Check the internal temp. at 30-minutes, so you don't overcook the chicken. It may take 2-3 more minutes to reach 165°F., depending on oven temperature (oven temps can vary). Insert a meat thermometer into the thickest part of the chicken to check internal temp. When done, the topping should be lightly browned, chicken should be cooked through and have an internal temp. of 165°F.

    5. Transfer pan from oven to a wire rack. Let chicken rest 2-3 minutes (to let internal juices redistribute), then serve and enjoy!

    Nutrition Facts
    Artichoke Chicken Bake For Two
    Amount Per Serving (1 chicken breast)
    Calories 584 Calories from Fat 378
    % Daily Value*
    Fat 42g65%
    Saturated Fat 8g50%
    Trans Fat 0.1g
    Polyunsaturated Fat 17g
    Monounsaturated Fat 8g
    Cholesterol 134mg45%
    Sodium 1164mg51%
    Potassium 690mg20%
    Carbohydrates 7g2%
    Fiber 2g8%
    Sugar 1g1%
    Protein 41g82%
    Vitamin A 1109IU22%
    Vitamin C 27mg33%
    Calcium 149mg15%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards! Artichoke Chicken Bake For Two is easy and delicious! Chicken breasts are topped with artichoke hearts, red peppers, Parmesan and garlic!


    Aug
    2025

    Bowtie Pasta Alfredo and Chicken

    categories: Chicken, Italian, Main Dishes
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    Bowtie Pasta Alfredo and Chicken is a delicious 30-minute dish, with pasta, chicken and fresh spinach in a creamy butter Parmesan sauce.
    Bowtie Pasta Alfredo and Chicken is a delicious 30-minute dish, with pasta, chicken and fresh spinach in a creamy butter Parmesan sauce.

    The recipe I am sharing with you today is one I’ve made for years. I love this dish because it is so delicious and easy, thanks in part to using a leftover, already cooked chicken breast.

    Using a pre-cooked (baked or grilled) chicken breast saves so much preparation time, and then it’s simply a matter of heating the sauce and cooking the pasta! All in all, this is a scrumptiously satisfying meal.

    Honestly, this dish is really simple to make and I’m confident you’re going to love it! Here’s how to make Bowtie Pasta alfredo and Chicken.

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

    Make The Alfredo Sauce

    Melt 4 Tablespoons of butter (½ stick) on Low heat in a saucepan. Once the butter has melted, pour in 1 cup of heavy whipping cream and stir to combine.

    Continue to cook the butter and whipping cream on a low simmer for 3-4 minutes, stirring often, but do NOT let the mixture come to a boil.

    Heavy whipping cream is added to melted butter in a saucepan.

    Add 1 cup of finely grated Parmesan cheese (fresh is the absolute best and is recommended) but you can use “shaker can” cheese if necessary.

    Stir to combine, then stir gently until the cheese has melted and the sauce thickens slightly. Again, be careful to not let the sauce boil.

    Lightly season the sauce with garlic powder, salt and a small pinch of black pepper, then stir to combine.

    TIP: If necessary, you can make the sauce ahead of time, then you simply need to re-heat it a few minutes before the pasta is finished cooking.

    Finely grated Parmesan cheese is added to the butter and whipping cream sauce.As the Alfredo sauce cooks, it thickens slightly and then it's ready for the pasta.

    Prepare The Chicken And Fresh Spinach

    For this recipe I use pre-cooked (baked or grilled) chicken, which is a real time-saver. I use1 large, cooked chicken breast and cut it into small bite-sized cubes, then set the chicken aside.

    TIP: You can always use a cooked rotisserie chicken breast if that’s more convenient but remove (and discard) the skin before you cut it into cubes.

    A large, cooked chicken breast is cut into small cubes before it's added to hot pasta.

    Chop enough fresh spinach to measure 1½ heaping cups. Set the chopped spinach aside until the pasta has finished cooking.

    Fresh spinach is chopped into pieces before it is added to the pasta.

    Cook The Bowtie Pasta

    Bring a large saucepan of lightly salted water to a boil and cook the bowtie pasta according to the package directions. The cooking time is typically between 10-12 minutes.

    Once the pasta is fully cooked, drain off the water (but do NOT rinse the pasta), and then immediately add the drained pasta back into the large pan (while it is still hot).

    Bowtie pasta is cooked for 10-12 minutes in boiling water.

    Combine All Ingredients

    Once the drained bowtie pasta is back into the saucepan, immediately add warm, cubed chicken pieces and the chopped spinach.

    Chicken and chopped spinach are added to drained, hot bowtie pasta.

    Pour the creamy hot alfredo sauce over the top and then toss everything gently, until the bowtie pasta and all the other ingredients are combined and covered with sauce.

    If the sauce appears to be too thick, drizzle in a little bit more of the heavy whipping cream (or milk, if desired) and stir to combine.

    Hot alfredo sauce is added to the pasta, chicken and spinach in the saucepan.

    Once all the ingredients are combined (and still hot), take a quick bite of the pasta and add additional salt and pepper, to suit your taste. Now the bowtie pasta alfredo and chicken is ready to be served.

    After combining, the bowtie pasta alfredo and chicken is seasoned with salt and pepper.

    Serve The Bowtie Pasta Alfredo And Chicken

    Transfer the hot pasta into individual serving bowls (or plates). If you want to garnish this dish, add some more Parmesan cheese on top.

    I do this (along with a pinch of coarse black pepper) and it looks nice as a finishing touch AND adds even more flavor to this dish!

    This is a nice “all-in-one” main dish, with the pasta, chicken and spinach. We enjoy it, especially when served with a small mixed green salad on the side.

    The delicious pasta dish (with chicken) and a salad on the side becomes a filling and delicious meal!

    A bowl of bowtie pasta alfredo and chicken is served, topped with Parmesan cheese and pepper.

    I hope you have the opportunity to make this delicious bowtie pasta alfredo and chicken dish for yourself and those you love. It’s really delicious, and I’m confident you’ll enjoy it!

    Thanks so much 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 wonderful day!

    Looking For More PASTA 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 yummy pasta recipes to choose from, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) 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:

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    Author's signature

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    Bowtie Pasta Alfredo and Chicken
    Prep Time
    15 mins
    Cook Time
    12 mins
    Total Time
    27 mins
     

    Bowtie Pasta Alfredo and Chicken is a delicious 30-minute dish, with pasta, chicken and fresh spinach in a creamy butter Parmesan sauce.

    Category: Main Dish
    Cuisine: Italian
    Keyword: bowtie pasta alfredo and chicken
    Servings: 4
    Calories Per Serving: 670 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Alfredo Sauce:
    • 4 Tablespoons butter
    • 1 cups heavy whipping cream
    • ¼ teaspoon garlic powder
    • ⅛ teaspoon salt add more later if needed, to taste
    • 1 pinch ground black pepper a small pinch + more later, if needed
    • 1 cup finely grated Parmesan cheese fresh cheese is recommended
    For Pasta, etc.:
    • 8 ounces uncooked bowtie pasta
    • 6 ounces pre-cooked chicken breast 1 large chicken breast, cut in small cubes
    • 1½ cups fresh chopped spinach
    • additional salt and pepper as desired, to taste
    • additional grated Parmesan (optional-for garnish)
    US Customary - Metric
    Instructions

    1. Melt butter on Low heat in a saucepan. Once melted, add heavy whipping cream; stir to combine. Cook on a low simmer for 3-4 minutes, stirring often, but do NOT let the mixture come to a boil.

    2. Add Parmesan cheese. Stir to combine until the cheese has melted and the sauce thickens slightly (don't let the sauce boil. Add garlic powder, salt and a small pinch of black pepper, then stir to combine. TIP: If necessary, make the sauce ahead of time, then re-heat it a few minutes before the pasta has finished cooking.

    3. Bring a large saucepan of lightly salted water to a boil; cook pasta according to package directions (cook time is usually 10-12 minutes). Once pasta is fully cooked, drain the water (don't rinse the pasta), then immediately put the hot, drained pasta back into the pan. Add warm, cubed chicken and chopped spinach.

    4. Pour hot alfredo sauce on top; toss gently until all ingredients are combined and covered with sauce. If sauce seems too thick, add a bit more cream (or milk); stir to combine. Taste pasta, add more salt and pepper, if desired.

    5. Serve immediately while hot. If desired (optional)-garnish pasta with additional Parmesan and/or clack pepper. Enjoy!

    Nutrition Facts
    Bowtie Pasta Alfredo and Chicken
    Amount Per Serving (1 (1/4 of total))
    Calories 670 Calories from Fat 378
    % Daily Value*
    Fat 42g65%
    Saturated Fat 25g156%
    Trans Fat 0.5g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 10g
    Cholesterol 146mg49%
    Sodium 678mg29%
    Potassium 455mg13%
    Carbohydrates 48g16%
    Fiber 2g8%
    Sugar 3g3%
    Protein 26g52%
    Vitamin A 2509IU50%
    Vitamin C 4mg5%
    Calcium 289mg29%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Bowtie Pasta Alfredo and Chicken is a delicious 30-minute dish, with pasta, chicken and fresh spinach in a creamy butter Parmesan sauce.


    Jun
    2025

    Skillet Chicken and Garbanzo Salad

    categories: Chicken, Main Dishes
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    Skillet Chicken and Garbanzo Salad is an easy meal, with a Mediterranean-inspired salad and dressing served with (and on) pan-seared chicken.
    Skillet Chicken and Garbanzo Salad is an easy meal, with a Mediterranean-inspired salad and dressing served with (and on) pan-seared chicken.

    If you’re looking for a quick-and-easy meal to prepare, I want to share this recipe for Skillet Chicken and Garbanzo Salad. I found the original recipe in one of the cookbooks I own and slightly adapted it for my husband and I.

    This is an all-in-one meal, because pan-seared chicken AND garbanzo salad (also known as chickpeas) are prepared separately but served together sharing a common flavorful salad dressing.

    The garbanzo salad takes a minute or two to make, because it only has 3 main ingredients: garbanzo beans, mint and red onion slices. This simple salad is then tossed with an easy to make salad dressing (with traditional Mediterranean flavors of olive oil, lemon juice, honey, mint and spices).

    The beauty of this yummy salad dressing is that part of it is reserved to drizzle (like sauce) over the pan-seared chicken once it’s done! This means the salad and the chicken share similar flavors making it a great combination of main dish and side dish!

    This recipe will serve two people (one chicken breast and half the salad per person), but it can EASILY be doubled or tripled to meet your needs! Here’s how to make skillet chicken and garbanzo salad. 

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

    Make The Dressing For The Salad And Chicken

    Measure 2 Tbsp. extra virgin olive oil and 2 Tbsp. of fresh lemon juice into a medium-sized bowl. Add honey, smoked paprika, ground cumin, salt and black pepper.

    Use a whisk to combine all these ingredients until they are fully incorporated. 

    Olive oil, lemon juice, honey and spices are combined to make a salad dressing.

    IMPORTANT: Divide the prepared salad dressing in half, reserving one half in a small separate bowl for later to drizzle on chicken when you serve it).

    Set the other half of the remaining dressing aside. You will use this half to add to the garbanzo salad.

    Salad dressing is divided into two portions for two different uses.

    Prepare The Garbanzo Bean Salad

    Drain and then rinse the garbanzo beans. Place the rinsed garbanzos in a bowl, then add thinly sliced red onion and chopped fresh mint leaves.

    Drained garbanzo beans are mixed with fresh chopped mint and thinly sliced red onions.

    Add the salad dressing (use one of the two portions set aside), and toss well, to fully combine the salad ingredients and dressing. Take a small bite of the salad and add additional salt and pepper, if desired, to suit your taste.

    Set the salad aside while you cook the chicken. There’s no need to refrigerate it because the chicken will cook very quickly!

    The garbanzo salad is tossed with homemade salad dressing until combined.

    Prepare The Chicken Breasts

    Trim any visible fat off two boneless, skinless chicken breasts. Pat the chicken dry using paper towels. Place each piece in between two sheets of plastic wrap (on a cutting board).

    Pound the chicken with the flat side of a meat mallet until the thicker parts of the chicken breast have flattened out slightly. This will help the chicken breast to cook faster, so don’t skip this step.

    A chicken breast (between plastic wrap) is pounded with flat side of meat mallet.

    Repeat this with the second piece of chicken, then lightly season each chicken breast with enough salt and black pepper to suit your taste.

    Chicken is flattened and then seasoned with ground pepper and salt.

    Place 3 heaping Tablespoons of flour on a dinner plate and spread it out slightly. Dredge chicken breasts in the flour (one at a time), turning until all the sides are coated.

    A chicken breast, coated in flour, seasoned with salt and pepper rests on a plate.

    Pan-Sear The Chicken Breasts

    Heat 1 Tablespoon of extra virgin olive oil in a medium-sized skillet on Medium-High heat. Heat the oil until it is very hot, but only BARELY smoking.

    Carefully add both of the seasoned, floured chicken breasts into the hot skillet. Once you add the chicken breasts, do not move them in the skillet, because you want to “sear” the underside of the meat well.

    Cook the chicken, undisturbed for 4-5 minutes. The bottom of the chicken should be nicely browned and have a slight “crust” on it. 

    A couple of seasoned, floured chicken breasts cooking in hot oil in skillet.

    Carefully turn the chicken to the other side with tongs and continue cooking the chicken breasts for 4-5 more minutes. When done, the chicken should be nicely browned on both sides and have an internal temperature of 160°F.

    NOTE: Typically, the chicken breasts take about 8-10 minutes total time to cook through, but this time may vary slightly, due to the thickness of the chicken breasts you use.

    Remove the pan-seared chicken from the skillet. Cover the chicken loosely with foil to keep it hot, and let it rest for 3-4 minutes so the internal juices have a chance to redistribute in the meat. The internal temperature of the chicken will continue to slightly rise as it rests.

    Two pan-seared chicken breasts cooking in olive oil in a skillet.

    Serve The Skillet Chicken And Garbanzo Salad

    Now you’re ready to serve the skillet chicken and garbanzo salad! Place the chicken breasts onto two dinner plates and evenly divide the garbanzo salad next to each piece of chicken.

    Remember that reserved portion of salad dressing you set aside earlier? Grab that bowl and then spoon or drizzle that delicious dressing over the top of each piece of chicken.

    Garlic bread accompanies the skillet chicken and garbanzo salad on the plate.

    Pretty easy to make this simple Mediterranean-style dinner for two, right? Serve with other favorite side dishes or a piece of crusty garlic bread and you’ve got yourself a delicious meal!

    The garbanzo salad is simple yet delicious, and the chicken is tender and enhanced with the same yummy dressing flavor!

    Skillet chicken and garbanzo salad is served with garlic bread on a white plate.

    I hope you have the opportunity to make this delicious combination of skillet chicken and garbanzo salad, and trust you’ll enjoy it like we do! It’s such an easy recipe to pull together quickly after a busy day.

    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 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 delicious chicken recipes to choose from, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) 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:

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    Author's signature

    Recipe adapted from: “The Complete Mediterranean Cookbook”, page 293, published in 2016 by The Editors at America’s Test Kitchen

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    Skillet Chicken And Garbanzo Salad
    Prep Time
    10 mins
    Cook Time
    10 mins
    Total Time
    20 mins
     

    Skillet Chicken and Garbanzo Salad is an easy meal, with a Mediterranean-inspired salad and dressing served with (and on) pan-seared chicken.

    Category: Main Dish
    Cuisine: Mediterranean
    Keyword: garbanzo salad, skillet chicken
    Servings: 2
    Calories Per Serving: 563 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 3 Tablespoons extra virgin olive oil* *DIVIDED USE
    • 2 Tablespoons fresh lemon juice
    • ½ teaspoon honey
    • ½ teaspoon smoked paprika
    • ¼ teaspoon ground cumin
    • ⅛ teaspoon salt
    • ⅛ teaspoon ground pepper + more to taste, if desired
    • 15 ounces canned garbanzo beans (chickpeas) drained, rinsed
    • ¼ small red onion very thinly sliced
    • 2 Tablespoons fresh mint leaves, chopped
    • 8 ounces boneless skinless chicken breast* *2 breasts, about 4-6 oz. each
    • 3 Tablespoons all-purpose flour* *use heaping Tablespoons
    • salt and pepper, to season chicken as desired
    US Customary - Metric
    Instructions
    Salad Dressing:

    1. Measure 2 Tablespoons olive oil (not the entire amt. listed) and lemon juice into a small bowl. Add honey, smoked paprika, cumin, salt and pepper. Whisk these ingredients until fully incorporated. Divide salad dressing in half, reserving one half in a small separate bowl for later. Set remaining half of the dressing aside (this half is for the salad.

    Salad:

    1. Drain/rinse garbanzo beans. Place garbanzos, red onion and mint in a bowl. Add salad dressing one of the two portions set aside). Toss until combined. Taste; add more salt & pepper, if desired. Set salad aside while you cook the chicken.

    Chicken:

    1. Trim visible fat off chicken; pat chicken dry with paper towels. Place each piece in between two sheets of plastic wrap (on a cutting board). Pound chicken with flat side of a meat mallet until thicker parts are flattened (helps it cook faster, don't skip this). Lightly season chicken with salt and pepper to suit your taste. Measure flour onto a plate; spread it out. Dredge chicken breasts in flour (one at a time), turning until all sides are coated.

    2. Heat remaining 1 Tbsp. oil in a medium skillet on Medium-High heat. Heat until oil is very hot, but only BARELY smoking. Add chicken breasts, then don't move them in the skillet. Cook the chicken, undisturbed, for 4-5 minutes. The bottom of each piece should be nicely browned and develop a slight "crust". 

    3. Turn chicken over; continue cooking 4-5 more minutes. When done, chicken should be golden brown on both sides and have an internal temp. of 160°F. NOTE: The chicken typically takes about 8-10 minutes total to cook through, but time may vary slightly, due to the thickness of the chicken breasts you use. Remove chicken from skillet. Cover with foil loosely and let it rest 3-4 minutes to let internal juices redistribute in the chicken.

    4. To serve, place 1 chicken breast and half the garbanzo salad on each plate. Drizzle reserved dressing over each chicken breast, serve and enjoy!

    Recipe Notes

    NOTE: Caloric calculation was made using two, 4-ounce boneless, skinless chicken breasts.

    Nutrition Facts
    Skillet Chicken And Garbanzo Salad
    Amount Per Serving (1 piece chicken + salad)
    Calories 563 Calories from Fat 252
    % Daily Value*
    Fat 28g43%
    Saturated Fat 4g25%
    Trans Fat 0.01g
    Polyunsaturated Fat 5g
    Monounsaturated Fat 17g
    Cholesterol 73mg24%
    Sodium 872mg38%
    Potassium 820mg23%
    Carbohydrates 42g14%
    Fiber 11g46%
    Sugar 2g2%
    Protein 36g72%
    Vitamin A 530IU11%
    Vitamin C 10mg12%
    Calcium 102mg10%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards! Skillet Chicken and Garbanzo Salad is an easy meal, with a Mediterranean-inspired salad and dressing served with (and on) pan-seared chicken.

     


    May
    2025

    Lemon Garlic Baked Chicken

    categories: Chicken, Main Dishes
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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.
    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 (and you do NOT want that).

    Minced garlic cooks in warm olive oil until fragrant.

    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!

    White wine, lemon juice, lemon zest and spices are added to the garlic mixture.This is the lemon garlic wine sauce the chicken will bake in.

    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.

    Boneless skinless chicken breasts are seasoned then laid in skillet with lemon garlic sauce.

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

    The lemon garlic sauce is spooned over the top of the chicken before baking.

    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.

    Lemon Garlic Baked Chicken cooks in an oven-safe skillet on the middle rack.

    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.

    Lemon slices are wedged around the chicken breasts during the baking time.

    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.

    Chicken (and lemons are finished by putting skillet under a broiler for a couple minutes.

    Garnish And Serve 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!

    Lemon garlic baked chicken is served with a sweet potato and a small salad on the side.

    I hope you have the opportunity to try this recipe for lemon garlic baked chicken and trust you and those you love will 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:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) 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

    Author's signature

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

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    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

    1. Preheat oven to 400℉.

    2. 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.

    3. 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.

    4. 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.

    5. 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.

    6. 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.

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


    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!
    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!

    Chopped chicken, onion, feta cheese, tomatoes and cucumber for the wrap.

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

    Wrap ingredients are combined in a small bowl.

    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. Season the dressing to taste with salt and black pepper.

    Ingredients for the Greek salad dressing are combined in a small dish.

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

    The salad dressing is poured over the chicken mixture and tossed to combine.

    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.

    Greek salad dressing is added to the chicken wrap filling.Chicken salad filling is covered with salad dressing and is ready for the tortilla wrap.

    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.

    the seasoned chicken filling is laid down the middle of the tortilla.One Greek Chicken Salad Wrap rolled up tightly like a burrito.

    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 on a cutting board or other surface.

    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!

    A serrated knife is used to slice the wrap in half before serving.

    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!

    A white plate with two chicken wrap halves, apple slices and cheddar chips on the side.

    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!

    A close look at the inside of the Greek Chicken Salad Wrap.

    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 really 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 choose from, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) 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:

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    Author's signature

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

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    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

    1. 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.

    2. 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.

    3. 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.

    4. 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.

    Here’s one more to pin on your Pinterest boards!Make an easy Greek Chicken Salad Wrap with chicken, feta cheese, cucumber, onion, tomato, spices and salad dressing in under 10 minutes!

     


    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!
    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.

    Each piece of chicken 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.

    The ingredients are ready to make the Asian-style BBQ sauce for the chicken.

    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.

    Asian-style BBQ sauce ingredients are measured into a saucepan, then stirred to combine.

    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.

    After simmering a few minutes, the Asian BBQ sauce is ready to be used on the chicken.

    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).

    chicken thighs and legs are seasoned with salt, pepper, garlic and onion powder.

    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!

    A THIN coating of the BBQ sauce is brushed on all sides of the chicken pieces.

    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!

    Chicken is baked for 20 minutes, then a THICK coating of Asian BBQ sauce is brushed on.Asian BBQ-Glazed Chicken goes back into the oven for 20 more minutes.

    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.

    Baked Asian BBQ-Glazed chicken is garnished with green onions and sesame seeds.

    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.

    A white platter with six pieces of Asian BBQ-Glazed chicken on it, ready to be enjoyed.

    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.

    Rice and broccoli are served along with 2 pieces of Asian BBQ-glazed chicken.

    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 (1st and 15th) 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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    Author's signature

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    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

      1. Preheat oven to 400℉ (or 204.44℃). Line a baking sheet with parchment paper.

      2. 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.

      3. 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.

      4. 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).

      5. 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.

      6. 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.

      Here’s one more to pin on your Pinterest boards!You'll enjoy Asian BBQ-Glazed Chicken, a delicious, easy dish featuring chicken thighs and legs coated in Asian-style BBQ sauce and baked!

       

       

       


      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.
      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.

      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.

      Boneless skinless chicken breast is patted dry, then cut into bite-sized cubes.

      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.

      Olive oil is heated in Instant Pot and chicken chunks are added.Chopped onion, garlic and spices are sautéed with the chicken in the Instant Pot.

      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.

      The chicken is cooked until almost done and will finish cooking later.

      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.

      Broccoli, chicken broth, water, rice and cream of chicken soup is added to 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.

      Instant Pot is set to Manual to cook the cheesy chicken rice casserole for 6 minutes.

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

      After cooking, the casserole is given a quick stir in the Instant Pot.

      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.

      Grated cheddar cheese is stirred into the chicken mixture.

      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.

      Cheesy chicken rice casserole is transferred to baking dish and topped with more cheese.The hot cheesy chicken rice casserole is ready to be served and enjoyed.

      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) to choose from including:

      Want More Recipes? Get My FREE Newsletter!

      I publish a newsletter 2 times per month (1st and 15th) 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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      Author's signature

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

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

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      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

      1. Pat chicken dry with paper towels. Cut into bite-sized chunks; set aside.

      2. 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.

      3. Add rice, cream of chicken soup, chicken broth, water, and broccoli florets. Stir the mixture until ingredients are fully combined.

      4. 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.

      5. 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.

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


      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.
      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!

      This recipe comes from simple honey mustard sauce I’ve made in the past, and a simply spiced breadcrumb topping I’ve 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.

      Boneless skinless chicken breasts are pounded thin, using the flat side of a meat mallet.Lightly seasoned chicken breasts patted dry on paper towels.

      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.

      Breadcrumbs are seasoned with Dijon mustard and dried parsley.Seasoned breadcrumbs are spread on a plate, ready to coat 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!

      Dijon mustard and honey are combined in a small bowl to make a sauce.The combined honey mustard sauce will be brushed on chicken breasts.

      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!

      A pastry brush is used to coat both sides of each lightly seasoned chicken breast.Honey mustard coated chicken is dredged in seasoned breadcrumbs on both sides.

      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.

      The honey Dijon chicken breasts are cooked in melted butter in a large skillet.Chicken breasts are turned halfway through cooking to reveal browned crispy exterior.

      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.

      Butternut squash and green beans, served on a plate with honey Dijon chicken.

      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!

      Honey Dijon Chicken is sliced in half to show the juicy chicken inside.

      I hope you have the opportunity to make honey Dijon chicken for yourself and/or those you love. It’s 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:

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      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

      1. 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.

      2. Lightly season chicken (on both sides) with salt, pepper and garlic powder, dividing spices evenly between the chicken breasts.

      3. 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.

      4. 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.

      5. 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.

      Here’s one more to pin on your Pinterest boards!  Make easy Honey Dijon Chicken for two, featuring pan-seared chicken breasts, coated in seasoned breadcrumbs and honey mustard sauce.