Chicken Archives

Category: Chicken

17
Aug
2015

Cobb Salad

categories: Bacon, Chicken, Main Dish Salads, Main Dishes, Salads

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Cobb Salad is a delicious “all in one” meal, with chicken breast, chilled salad greens, bacon, avocado, bleu cheese crumbles, and crunchy veggies!
This past week I made a Cobb Salad for my husband and I for dinner. Cobb Salads are one of my favorite meals, because of all the chopped veggies, chicken, bacon, etc. that go into it. It’s an entire meal… we are always full when done eating, that’s for sure!

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

Making A Cobb Salad

The majority of work involved in making this chopped Cobb Salad is simply that… chopping! Chopping up cooked, crisp bacon, grilled chicken breasts, tomatoes, hard boiled eggs, tomatoes, cucumber and avocados.

The prep work is not so bad… it’s easy! Once you have THAT done, all that is involved is layering the ingredients onto the cold crisp salad greens, adding your favorite dressing and enjoying this great salad!

If you have already have cooked chicken (I used leftover grilled chicken breasts!) and hard-boiled eggs, then this salad comes together very quickly!

The recipe makes enough for two meal sized salads. It could easily be adapted to make 4 smaller salads as a side dish. You know what else I like about this yummy salad? It not only TASTES good, it LOOKS good!

Once you’ve “assembled” this cobb salad, all that is left to do is add your favorite salad dressing, grab a fork, and dig in!!! Sure hope you will give this salad a try. I really think you will LOVE it!

I hope you have the chance to make and enjoy this delicious Cobb Salad. Have a fantastic week, friends. May God bless the work of your hands as you journey through each day you are given!

Looking For More SALAD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some wonderful salad recipes that include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Cobb Salad

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

Cobb Salad is a delicious "all in one" meal, featuring chicken breast, chilled salad greens, bacon, avocado, bleu cheese crumbles, and crunchy veggies!

Category: Entree Salad

Cuisine: American

Keyword: cobb salad

Servings: 2 entree salads

Calories Per Serving: 701 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

Iceberg Lettuce and assorted Spring Greens
4 slices bacon , cooked until crispy, then crumbled
2 grilled or cooked skinless , boneless chicken breasts, cut into 1 inch cubes
1/2 cup bleu cheese crumbles
1 medium tomato , chopped
2 hard boiled eggs , chopped
1 medium cucumber , peeled and cubed
1 avocado , cubed
Salt and pepper to taste

US Customary - Metric

Instructions

Place mixed chilled salad greens on serving plate.
Place layers (lines) of remaining ingredients on top of salad greens in any order you wish, remembering to divide all ingredients in half (half for each salad).
Top with your favorite salad dressing; serve and enjoy!

Recipe Notes

FYI-The prep time does not include time for boiling the eggs or cooking the chicken. It's really quick and easy to throw this salad together when those are already pre-cooked.

Caloric calculation is based on TWO salads. If recipe is divided into 4 servings, the calorie count will be cut in half.

Nutrition Facts

Cobb Salad

Amount Per Serving (1 main course salad)

Calories 701 Calories from Fat 450

% Daily Value*

Fat 50g77%

Saturated Fat 16g100%

Cholesterol 313mg104%

Sodium 969mg42%

Potassium 1514mg43%

Carbohydrates 16g5%

Fiber 8g33%

Sugar 5g6%

Protein 46g92%

Vitamin A 1400IU28%

Vitamin C 25.1mg30%

Calcium 248mg25%

Iron 2.3mg13%

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

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22
Jul
2015

Easy Grilled Chicken with Jerk Seasoning

categories: Chicken, For The BBQ Grill, Main Dishes

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I found a new recipe for seasoning grilled chicken. It’s called EASY Grilled Chicken With Jerk Seasoning, and the jerk seasoning is made from scratch! The recipe is really, really simple… and there are layers of flavors to the jerk spiced chicken that completely surprised me.
Wanna know a little secret? Until I made this easy recipe, I had NEVER used Jerk seasoning before on anything. ANYTHING. I’d heard of chicken with jerk seasoning, but never had madeany meals that included this spice mix. Hmmm. What about you? Have you ever tried Jerk Seasoning? Well, here’s a simple recipe to give it a try!

All I had heard before trying this spice was that it is filled with layers of amazing flavors, was a dry rub for pork or chicken, and that it is thought to be native to Jamaica. So I decided to give it a try with this super easy recipe for mixing up the Jerk seasoning, and then grilling chicken with the spices on it. How hard can THAT be, right? NOT. This is ridiculously EASY.

To make the Jerk spice rub, here’s what ya do… First you mix the spices in a small bowl. (Easy, right?)

Add a tablespoon of oil to the spices.

Give it a good stir to fully blend it all together. It will look like this (and it only took a second to make!)

Now use your hands and rub the spices onto both sides of the chicken. Coat it as thin or as thick as you like. I did a fairly thin layer, and the flavors were wonderful!

Time To Cook The Chicken With Jerk Seasoning!

Put the chicken onto your hot BBQ grill (or you can also make this in a hot skillet in the kitchen). Note: Recipe makes enough spice for 4 chicken breasts; I only cooked 3 (FYI).

Cook the chicken (time will vary depending on size of pieces) until done, turning to cook both sides. (We cooked ours for about 10 minutes per side).

When the chicken is done, the outside will be a very deep brown color, and the insides will not be pink.

I served the chicken with a side of white rice (nice and bland went well with the flavorful and full of taste chicken, and a green salad. That’s it! See how easy that was?

The chicken with jerk seasoning was delicious. It’s hard to describe, but each bite had many levels of flavor… at times a tiny bit spicy, other bites I got the sweet flavor of the brown sugar, and various spices that complimented the chicken well. I would definitely make this recipe again!

Hope you will give this recipe a try. Next time I’ll try this seasoning rub on pork, and see how that tastes, as well! Have a great day!

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://pinchofyum.com/super-simple-jerk-chicken

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Easy Grilled Chicken with Jerk Seasoning

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

Enjoy the many levels of flavor of Jamaican Jerk Seasoning in this easy grilled chicken dish.

Category: Entree

Cuisine: Jamaican

Keyword: chicken with jerk seasoning

Servings: 4 servings

Calories Per Serving: 187 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Jerk Seasoning:

2 teaspoons allspice
2 Tablespoons brown sugar
1/2 teaspoon cumin
1/4 teaspoon cloves
1/4 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 Tablespoon canola oil (or vegetable oil)
4 boneless, skinless chicken breasts , (4 oz. each)

US Customary - Metric

Instructions

Mix all the spices and oil in a small bowl.
Using your hands, rub the spice mixture over both sides of each chicken breast to fully coat (spread spices thin or thick-your choice!).
Preheat your BBQ grill or a skillet. You want both of them to be really hot when you add the chicken.
Cook chicken on both sides until done (dark brown on outside, not pink on inside). Our chicken breasts which were fairly large, cooked for about 8-10 minutes on each side. Yours may take less time or more time, depending on how large or small the pieces of chicken are.
Once chicken is done, remove it from heat, cover with foil and let it "rest" for about 5 minutes before serving. This will help the juices to stay in and soak in to the meat.
Serve, and enjoy!

Nutrition Facts

Easy Grilled Chicken with Jerk Seasoning

Amount Per Serving (1 breast)

Calories 187 Calories from Fat 54

% Daily Value*

Fat 6g9%

Cholesterol 72mg24%

Sodium 716mg31%

Potassium 430mg12%

Carbohydrates 7g2%

Sugar 5g6%

Protein 24g48%

Vitamin A 60IU1%

Vitamin C 1.7mg2%

Calcium 17mg2%

Iron 0.6mg3%

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

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17
Jun
2015

Chicken Salad

categories: Chicken, Main Dish Salads, Main Dishes, Salads

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This easy to prepare, delicious chicken salad, with cranberries, celery and pecans can be eaten as is, or served in pita bread or rolls for a great sandwich.
We’ve had lots of sunshine and hot weather the past several weeks in the Pacific Northwest. A few nights ago I decided to make my old standby recipe for Chicken Salad, serve it with some fresh pineapple, strawberries, and cantaloupe, and have dinner out on our back deck.

This was a perfect entree salad on a hot night! I was even able to use some of the red leaf lettuce from our garden to serve the salad on- whoo-hoo! I’ve been making chicken salad this way for over 25 years. I’ve never had a recipe that I’ve used, so I had to be deliberate about writing it down this time, so I could post the right quantities for this blog post.

We really enjoy the salad, with chunks of chicken breast, crisp celery, the sweet chewy raisins, dried cranberries, red onion and crunchy pecans! This salad is really easy to make, too! Quick and easy, it’s my idea of a perfect meal! Here’s how to make it:

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

Cook The Chicken Breasts

The first thing you need to do is cook the chicken. Put frozen chicken breasts (yep-right out of the freezer) into a large pan. Cover them with water, bring water to a boil, then cook on high heat for about 45-50 minutes (until fully cooked). *Note: I use 4 chicken breasts, but this picture shows 5 because I was cooking an extra one for another recipe.

When the chicken has finished cooking, remove the chicken breasts from the water and let the pieces cool a little. Once the chicken has cooled enough to handle, cut the pieces into 1 inch cubes and set aside.

Preparing The Chicken Salad

While the chicken is cooking, chop the pecans, celery and red onion, and place them into a medium sized bowl, along with the raisins and dried cranberries.

Place the chunks of cooked chicken breast into the bowl with the other ingredients.

Add the mayonnaise to the bowl, and then season the chicken salad with salt and pepper. Give it a good stir to mix it all together (making sure it is all coated). Give it a taste, then add more salt and pepper, if necessary to suit your taste preference.

Serving The Chicken Salad

Cover the chicken salad with plastic wrap and refrigerate it for about 2-3 hours. We feel this salad is at it’s best served nice and cold, plus the flavors have had time to develop. Once the salad has fully chilled, it’s ready to serve! By the way… it tastes GREAT on sandwiches, too. I love to stuff a pita full of this chicken salad! Yum.

Chicken salad can be served in pita bread for sandwiches. — Delicious, stuffed with chicken salad!

My absolute favorite way to serve this is… just as it is!!!!! When ready to serve, I place red lettuce leaves onto a serving plate, then arrange the chicken salad on top, for a nice presentation.

This chicken salad is a great quick bite for lunch OR for a light dinner! I sure hope you will try making this for yourself… it’s really delicious! Hope you have a wonderful day and enjoy each minute of life you are blessed with!

Looking For More Chicken Salad Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have a few chicken salad recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

0 from 0 votes

Chicken Salad

Prep Time

45 mins

Cook Time

0 mins

Total Time

45 mins

This easy to prepare, delicious chicken salad, with cranberries, celery and pecans can be eaten as is, or served in pita bread or rolls for a great sandwich.

Category: Entree Salad

Cuisine: American

Keyword: chicken salad

Servings: 8 small servings

Calories Per Serving: 467 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 boneless , skinless chicken breasts (frozen)
1 1/2 cups diced celery (I use 3 stalks-slice each stalk in thirds lengthwise, then chop)
1 cup chopped pecans (can also use walnuts)
3/4 cup raisins
1/4 cup dried cranberries
1/2 cup diced red onion
1 1/3 cups mayonnaise
salt and pepper , to taste (approx. 1/2 teaspoon salt, 1/4 teaspoon pepper-more, as needed)
Red leaf lettuce leaves (to serve salad on top of-this is optional, but it looks pretty!)

US Customary - Metric

Instructions

Place frozen chicken breasts into a large saucepan. Cover completely with water. Cook on HIGH for 45-50 minutes (until chicken is done). Remove from heat. Remove chicken to a cutting board and let cool.
In a large salad bowl, place the celery, pecans, raisins, dried cranberries, and red onion.
Once the chicken has cooled off (to the touch), cut it into 1 inch cubes. Add the chicken to the salad bowl.
Add the mayonnaise, salt and pepper. Mix well to combine all ingredients.
Taste salad. Add additional salt and pepper, to suit your taste. I usually have to add a bit more. When ready, cover salad with plastic wrap, and place in refrigerator to chill for 2-3 hours or more (the longer the flavors have time to come together, the better!)
When ready to serve, place a few red leaf lettuce leaves onto serving plate. Arrange salad into a mound in the center of the lettuce. Serve, and enjoy!
Keep leftovers covered and refrigerated. Will keep for several days!

Recipe Notes

Prep time includes time for cooking the chicken, but does not include refrigeration time.

Nutrition Facts

Chicken Salad

Amount Per Serving (1 serving)

Calories 467 Calories from Fat 351

% Daily Value*

Fat 39g60%

Saturated Fat 5g31%

Cholesterol 51mg17%

Sodium 321mg14%

Potassium 433mg12%

Carbohydrates 16g5%

Fiber 2g8%

Sugar 4g4%

Protein 14g28%

Vitamin A 210IU4%

Vitamin C 2.1mg3%

Calcium 27mg3%

Iron 1mg6%

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

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30
May
2015

Hawaiian “Huli Huli” Chicken

categories: Chicken, For The BBQ Grill, Main Dishes

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Hawaiian Huli Huli Chicken is absolutely delicious and SO EASY to make! Chicken is marinated in a simple Polynesian inspired sauce, then grilled on a BBQ.

The last thing I wanted to do, or had time for this week, was blogging, OR cooking anything that required using my brain and a lot of energy! BUT… I tried this EASY recipe for Hawaiian “Huli Huli” Chicken (a Pinterest find) for dinner, and I’m sure glad I did! It was FANTASTIC!

Man oh man, it’s been crazy! My husband is working LONG hours and is also recovering from a back injury, so I spent a good part of the week tackling BIG home projects. My first project was pressure washing our brick patio and wood deck. UGH. Then I worked my tail off rolling 2 coats of paint onto our back (big) deck! DOUBLE UGH.

I needed something EASY to make at night for our dinner that didn’t require a lot of WORK. That’s where this delicious Hawaiian Huli Huli Chicken came in to the picture.

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

What Does “Huli Huli” Mean?

Huli Huli is a very popular marinade or sauce in Hawaii. It is both slightly sweet and slightly savory! The words “huli huli” mean “to turn” in Hawaiian, referring to the turning of pork or chicken on the BBQ grill as it cooks.

It’s SO EASY To Make Hawaiian Huli Huli Chicken

The marinade for the Hawaiian Huli Huli chicken only takes 5-10 minutes to make! Whisk the ingredients together, and it’s DONE! The only other prep step needed is to pour half of the marinade over some boneless, skinless chicken breasts and thighs. Once the chicken is covered with the marinade, it sits and bathes in it overnight (minimum of 4 hours for best flavor) in the fridge.

The other half of the marinade is refrigerated to baste the chicken with, as it grills. If you marinade the chicken ahead of time, this Hawaiian Huli Huli Chicken really is one quick dinner to make on a crazy, busy day!

Time To Cook The Hawaiian Huli Huli Chicken

When you’re ready to cook the chicken, remove the chicken from the refrigerator. I try to take it out of the fridge about half an hour before we cook it, to take the chill off. The marinade that the raw chicken has soaked in can be discarded so there is no cross contamination (nobody wants that bacteria in their meal).

My husband grilled the Hawaiian Huli Huli Chicken on our trusty Weber grill. He made sure to occasionally baste the chicken with the reserved “fresh” marinade and turn it, while it cooked. When the chicken was finished cooking, he brought it into the house so we could gobble it up!

That’s it! See how incredibly EASY Hawaiian Huli Huli Chicken is to make? When the chicken is done, garnish the pieces with sliced green onions before serving. I served the chicken with a side of steamed white rice, and a crisp green salad, and it was delicious!!!

My husband and I both think it tastes fantastic! The Hawaiian Huli Huli chicken has a great Polynesian/teriyaki flavor going on, with just a teensy bit of heat from the cayenne pepper!

Next time I make this dish, I will also grill some pineapple to serve alongside it. Don’t you think think grilled pineapple would be a perfect side dish for the chicken? YUM.

We absolutely loved this easy to prepare dish! Hawaiian Huli Huli Chicken was a perfect main course to serve on a very hot night. All you have to do is plan a little bit ahead to marinate the chicken. Make the marinade for the chicken at the beginning of the day (or before you leave for work). Then when you’re ready for dinner, throw the marinated chicken on the ol’ BBQ grill and keep your kitchen cool!

Sure hope you will try this recipe for Hawaiian Huli Huli Chicken. The original recipe calls for using all boneless chicken thighs, but I preferred the combo of chicken thighs and breasts! Have a great day!

Looking For More GRILLED CHICKEN Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. I have quite a few delicious grilled chicken recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Adapted From: http://cookinginstilettos.com/huli-huli-chicken/

0 from 0 votes

Hawaiian "Huli Huli" Chicken

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

Hawaiian Huli Huli Chicken is absolutely delicious and SO EASY to make! Chicken is marinated in a simple Polynesian inspired sauce, then grilled on a BBQ.

Category: Entree

Cuisine: Hawaiian

Keyword: Hawaiian huli huli chicken

Servings: 4 servings

Calories Per Serving: 287 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For tThe Marinade:

1/2 cup soy sauce
1/2 cup ketchup
1/2 cup brown sugar
1/4 cup chicken broth
1 1/4 teaspoons fresh minced ginger
1 1/4 teaspoons minced garlic
1/8 teaspoon cayenne pepper

For The Chicken:

4-5 boneless skinless chicken thighs and/or breasts
Olive oil (use to oil the grill before adding chicken)
1 stalk green onion , chopped (use the green part), for garnish

US Customary - Metric

Instructions

Whisk the marinade ingredients together in a large covered container, until fully combined. Set aside about half of the marinade in a separate container (cover and refrigerate the reserved marinade until ready to grill).
Add the thawed chicken pieces to the large container; turn to coat in the sauce. Make sure container is covered. Refrigerate chicken overnight, or at least 4-6 hours.
Prepare BBQ. Lightly oil the grill with the olive oil. When coals are hot and ready to go, add the chicken pieces. Discard the marinade that the raw chicken was in.
Grill the chicken until done (larger pieces of chicken will require longer cooking time). Use the reserved marinade (from step #1) to baste the chicken continually while it cooks. When chicken is fully cooked (approx. 20-25 minutes or so, depending on size), remove chicken from grill to a serving platter. Garnish chicken with sliced green onions. Serve and enjoy!

Recipe Notes

REMEMBER!!!! The PREP time as indicated, does NOT include the time to marinade the chicken! Prepare ahead, and this will go quick!

Caloric calculation was determined using boneless, skinless chicken breasts.

Nutrition Facts

Hawaiian "Huli Huli" Chicken

Amount Per Serving (1 breast)

Calories 287 Calories from Fat 27

% Daily Value*

Fat 3g5%

Cholesterol 72mg24%

Sodium 1527mg66%

Potassium 618mg18%

Carbohydrates 38g13%

Sugar 33g37%

Protein 26g52%

Vitamin A 245IU5%

Vitamin C 4.5mg5%

Calcium 39mg4%

Iron 1.4mg8%

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

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20
May
2015

Sticky Orange Chicken

categories: Chicken, Main Dishes

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Sticky orange chicken is pan-seared chicken breasts, cooked in an orange marmalade, chicken stock, and rosemary herb based sweet and sticky sauce!
Good morning! It’s going to be a great day in the Pacific Northwest. We’re headed into several days in a row of warm, sunny weather for Memorial Day weekend. With temps in the mid 70’s and higher, it could even get to be warm and “sticky” outside. Yes- that is my horrible line to transition over to this wonderful dinner I made last night called “Sticky Orange Chicken”.

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

About This Dish

I found this recipe from Rachael Ray (celebrity cook) on Pinterest a while back, but finally took the opportunity to make it last evening. This sticky orange chicken was so easy to make, and it really has a great fresh flavor!

Lots of flavor is there, thanks in part to the orange marmalade sauce, which is infused with extra flavor from chicken stock, fresh rosemary and thyme. YUM! The whole dish took under 30 minutes to prepare, from start to finish, and was absolutely delicious! This would be a great meal to fix, at the end of a long and busy day!

Note: The recipe as written serves 4. My pictures only show 2 pieces of chicken. I only prepared 2 chicken breasts for my husband and myself, but kept the original quantity of sauce (just a little Public Service Announcement).

How To Make Sticky Orange Chicken

Here’s what you do to make this simple dish… first, gather the ingredients together. I’m fortunate enough to make my own orange marmalade, so that was easy!

I also grow rosemary and thyme in my garden, so gathering this part of the recipe was a cinch! Some apple cider vinegar, salt, and chicken stock from our pantry finished out the pile of ingredients.

Cook The Chicken Breasts

Heat olive oil in a skillet until very hot, but not smoking. Lightly salt the chicken, then add the chicken breasts to the hot skillet. The chicken breasts should sizzle as you put them into the hot skillet. Let them sear, untouched, for 5 minutes, then turn them to the other side and cook for another 5 minutes. The chicken breasts are cooked for 10 minutes total.

Once the chicken is seared and browned on BOTH sides, transfer the chicken to a plate, and keep them warm.

Make The Sauce For The Sticky Orange Chicken

Pour the apple cider vinegar into the hot skillet to de-glaze the pan. Add the orange marmalade, chicken stock, fresh chopped rosemary and thyme, and stir to combine.

Whisk the sticky orange chicken sauce together and continue cooking it for 2-3 minutes. The sauce will begin to thicken up just a bit as it cooks.

Add The Chicken Back Into The Sticky Orange Sauce

Once the sauce has thickened, add the chicken breasts back into the sauce. Continue to cook the chicken in the sauce for 5-6 additional minutes. While it cooks, spoon the sauce over the top of the chicken often.

Serve The Sticky Orange Chicken

Once the chicken is done cooking, remove it from the skillet and transfer the breasts to individual serving plates. Spoon a little of the sauce over the top of each chicken breast for even more great flavor. I served the sticky orange chicken with a side of rice, and some easy, steamed broccoli.

I sure hope you will give this recipe for sticky orange chicken a try. The recipe is really EASY, QUICK, and YUMMY! Have a great day!

Looking For More CHICKEN Recipes?

You can find all of my chicken recipes in the Recipe Index, located at the top of the page. I have a LOT of chicken recipes you will enjoy, including:

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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Recipe Source: http://www.rachaelrayshow.com/recipe/14441_Sticky_Orange_Chicken_with_Herbs_and_Sweet_Potatoes_with_Cider/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Sticky Orange Chicken

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Sticky orange chicken is pan-seared chicken breasts, cooked in an orange marmalade, chicken stock, and rosemary herb based sweet and sticky sauce!

Category: Entree

Cuisine: American

Keyword: sticky orange chicken

Servings: 4

Calories Per Serving: 283 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons Extra Virgin Olive Oil
4 boneless , skinless chicken breasts
Salt (just a pinch, to season each chicken breast lightly)
2 Tablespoons apple cider vinegar
1/3 cup (heaping) orange marmalade
1 cup chicken stock
1 Tablespoon fresh rosemary leaves , finely chopped
2 Tablespoons fresh thyme leaves , finely chopped

US Customary - Metric

Instructions

Coat a stainless steel skillet with the olive oil. Heat until very hot.
Lightly sprinkle each chicken breast with a tiny bit of salt. Add the chicken breasts to hot skillet. You should hear the oil sizzle when you add the chicken. Sear the chicken breasts, without moving them, for 5 minutes. Turn chicken over and continue to cook for 5 more minutes. Chicken should be golden brown on BOTH sides. When cooking time (total of 10 minutes) is done, remove chicken to a plate. Set aside.
Add the apple cider vinegar back into the skillet and de-glaze the pan.
Add the orange marmalade, chicken stock, chopped rosemary and thyme. Whisk these together to combine. Continue cooking on medium heat for 2-3 minutes. The sauce will slightly thicken just a bit.
Add the chicken breasts back into the sauce in the skillet. Continue to cook for 5-6 more minutes, spooning the sauce over the tops of each chicken breasts continuously, as they cook. Once chicken is done, remove chicken breasts to serving platter or individual plates. Spoon some of the sauce over each chicken breast.
Serve with a side of rice or potatoes, and a veggie... and ENJOY!

Nutrition Facts

Sticky Orange Chicken

Amount Per Serving (1 g)

Calories 283 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 1g6%

Cholesterol 74mg25%

Sodium 232mg10%

Potassium 512mg15%

Carbohydrates 20g7%

Sugar 16g18%

Protein 25g50%

Vitamin A 230IU5%

Vitamin C 8.3mg10%

Calcium 30mg3%

Iron 1.2mg7%

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

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27
Apr
2015

Crunchy Buttermilk Fried Chicken

categories: Chicken, Main Dishes

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Why pay for a bucket of chicken for dinner when it’s easy to make delicious, crunchy buttermilk fried chicken at home for a fraction of the cost? $Why pay for a bucket of chicken for dinner when it's easy to make delicious, crunchy buttermilk fried chicken at home for a fraction of the cost?$ Today I want to share with you the way I cook Crunchy Buttermilk Fried Chicken. It’s delicious! Really crispy/crunchy on the outside, and moist, tender, and flavorful on the inside!

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

Family Memories With Crunchy Buttermilk Fried Chicken

My Mom and Dad were raised in Texas, and both grew up eating fried chicken. As a result, I also grew up eating my Mom’s fried chicken. In fact, when we drove from Los Angeles to Texas each summer to visit my grandparents, my Mom ALWAYS made fried chicken before we left.

Our family of five didn’t have a lot of money to eat at restaurants back in those days. Mom lovingly packed her crunchy buttermilk fried chicken in an ice chest in the car so we could have it for dinner, along with cheese and crackers.

My husband’s parents were also from Texas, and he loves fried chicken, too. Guess you could say our mutual love of crunchy buttermilk fried chicken part of both of our family heritage!. I guess we both come by our love of Southern style buttermilk fried chicken honestly. I don’t make it too often, but when I do, it’s a delicious “old-school” treat.

How To Cook Buttermilk Fried Chicken

First, mix together a variety of spices with some all purpose flour in a bowl.

Pour cold buttermilk into a separate bowl. Now you should have a bowl of the flour/spice mixture, a bowl of buttermilk, and the chicken (skin on), ready to go.

Time To Batter the Chicken

Coat each piece of chicken on all sides with the flour mixture. I use my clean hands to do this. It will get a little messy, but I can live with that. You can also use tongs.

Next, completely coat each piece of chicken with buttermilk, letting the excess liquid drip back into the bowl.

Put each piece of chicken back into the flour and coat it completely, again. That’s right… this buttermilk fried chicken is double coated.

After the coating of flour/buttermilk/flour has been applied to each piece, I set the chicken on a platter to rest while I wash my flour-coated fingers, and heat up the pan of oil.

Time To Fry The Chicken!

It’s wonderful if you have a large skillet (or large Dutch oven) to cook the chicken in. I put about 3 inches of vegetable oil in the skillet (or pan), and heat it on high until it reaches 370 – 375 degrees. NOTE: It is very important to get the oil this hot to ensure a good crisp coating on the chicken. Be VERY careful… this oil is HOT!

Using tongs, carefully (and GENTLY) place each of the pieces of chicken into the hot oil. It will bubble, etc. The chicken should begin to brown on the bottom pretty quickly. After 4-5 minutes (once golden brown), turn the chicken carefully to the other side. I usually use a splatter screen on top of the skillet to help keep the “splatter” down to a minimum.

Continue to cook chicken, turning and browning for about 5 minutes. After chicken has cooked for about 10 minutes total (since adding the chicken), reduce the heat from high to medium/low and continue cooking an additional 10 minutes.

If you are using extra large pieces of chicken, adapt cooking time to ensure chicken is fully cooked. Chicken should be a wonderful brown color before removing. Place a wire rack on top of some paper towels. The paper towels will help absorb any oil that might drip off the hot chicken.

Hot And Delicious Crunchy Buttermilk Fried Chicken

When the crunchy buttermilk fried chicken is done cooking, carefully remove the pieces to wire rack to cool just a bit.

Serve the chicken with some good ol’ mashed potatoes and a veggie on the side, and you will have comfort food at it’s very best! Enjoy the crunch as you bite into this delicious Southern style crunchy buttermilk fried chicken!

It’s really not that hard at all to make good old Southern Style Crunchy Buttermilk Fried Chicken. Why pay someone else (KFC) to make it for you when you can make it yourself for a fraction of the cost?

Sure hope you will give it a try! This buttermilk fried chicken is DELICIOUS! Have a great day, and please come back soon.

Looking for More CHICKEN Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of chicken recipes you’ll enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

0 from 0 votes

Crunchy Buttermilk Fried Chicken

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Why pay for a bucket of chicken for dinner when it's easy to make delicious, crunchy buttermilk fried chicken at home for a fraction of the cost?

Category: Entree

Cuisine: American

Keyword: buttermilk fried chicken

Servings: 5 pieces

Calories Per Serving: 499 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

5 Chicken thighs and legs total of 5 pieces (see note)
1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon celery salt
1/4 teaspoon dried thyme
1/4 teaspoon seasoning salt
1 1/2 cups buttermilk
Vegetable oil (enough for about 3 inches in bottom of pan)

US Customary - Metric

Instructions

In a medium bowl, mix together the flour and spices.
Place the buttermilk in a separate medium bowl.
Dredge chicken pieces in flour to coat all sides.
Dredge chicken pieces in buttermilk to coat all sides.
Re-dredge chicken pieces in flour to coat all sides. Lay chicken pieces on platter to rest while oil is heating.
In a large skillet or large Dutch oven, pour enough vegetable oil to cover bottom with about 3 inches of oil. Turn heat to high, and heat until oil reaches 370 or 375 degrees F.
When oil temperature is at 370 degrees, carefully add chicken pieces to hot oil, using tongs. Let cook for 4-5 minutes (should start to turn golden brown on bottom), then carefully turn each piece of chicken over and cook for an additional 4-5 minutes.
After chicken has cooked for 10 minutes, reduce heat to medium/low and continue cooking (and turning) chicken for an additional 10 minutes. Chicken should be medium brown and cooked through when time is up. Remove chicken with tongs to a wire rack (which is on top of paper towels), to drain and cool down just a bit.
Serve chicken with side dishes of your choice, and enjoy the crunch!

Recipe Notes

If you are going to be cooking a large quantity of chicken, you will need to increase the amount of flour/spice mixture, and buttermilk slightly to adequately cover all the chicken.

Nutrition calculation is based on 5 chicken thighs (bone-in). Caloric count will be lower if using chicken legs and/or breasts. Oil that chicken is cooked in was not factored into caloric calculation (as almost all of oil is for cooking, and is not eaten)

Nutrition Facts

Crunchy Buttermilk Fried Chicken

Amount Per Serving (1 piece)

Calories 499 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 7g44%

Cholesterol 149mg50%

Sodium 652mg28%

Potassium 433mg12%

Carbohydrates 32g11%

Fiber 1g4%

Sugar 3g3%

Protein 29g58%

Vitamin A 230IU5%

Calcium 100mg10%

Iron 2.8mg16%

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

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31
Jan
2015

Baked Parmesan Chicken

categories: Chicken, Main Dishes

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Baked Parmesan Chicken – You’ll enjoy these easy to make, seasoned, baked chicken breasts with a creamy Parmesan cheese coating! Delicious, and 5 minute prep!

A couple of nights ago I made Baked Parmesan Chicken for dinner. I didn’t use a recipe, but just made it up as I went along. Sometimes experimenting is the way I find a recipe to keep. The chicken took only 5 minutes to prep, then it baked in the oven while I didn’t even give it another thought (how rude of me…). How easy is that? It was DELICIOUS.

It was one of those nights where we seriously considered “just having a bowl of cereal for dinner”. Earlier that day I thawed chicken breasts, but both my husband and I were so exhausted at dinner time after a long work day, we wanted something “simple”.

I ended up deciding to just throw the chicken breasts in the oven and let them bake… figured we needed the protein more than we needed a bowl of cereal… haha!

Anyways, the chicken turned out wonderful! I based the “recipe” (if you can call it that!) on an old recipe I have that uses mayonnaise as one of the ingredients in a wonderful dinner bread. Sounds weird, huh? But wait – it’s amazing! (Here’s the original recipe: Italian Biscuit Flat Bread).

So for this dish I went with what I thought would taste good on chicken, and poof… dinner was served, and we really liked it! Hope you will give it a try! Here’s how to make this dish:

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

How To Make Baked Parmesan Chicken

Boneless, skinless chicken breasts are lightly seasoned with salt, pepper, Italian seasoning, garlic powder, and thyme.

Believe it or not, mayonnaise is spread over the entire top surface of the chicken. this helps the Parmesan to adhere to the chicken AND keeps the chicken moist (trust me… it works!)

Bake The Parmesan Chicken

Cover the top of the chicken with grated Parmesan cheese, then sprinkle with paprika and parsley. Throw it in the ol’ oven at this point! SEE HOW EASY THE PREP WAS?

Baked Parmesan chicken is cooked, uncovered, at 350 degrees for 45 minutes. This is how it looks when it comes out of the oven. The chicken breasts should be lightly browned on top.

And that’s it!!! One of the easiest recipes I know of! The best part? It tastes GOOD… AND you can make the other side dishes while the chicken is baking. EASY PEASY!

We always enjoy this simple dish, especially when served with mashed potatoes and a small green salad on the side.

Hope you will give this recipe a try. It’s so easy and will save you LOTS of time fixing a yummy dinner your family will enjoy! Have a great day!

Looking For More CHICKEN Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of chicken recipes you’re gonna enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

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0 from 0 votes

Baked Parmesan Chicken

Prep Time

5 mins

Cook Time

45 mins

Total Time

50 mins

You'll enjoy these easy to make, seasoned, baked chicken breasts with a creamy Parmesan cheese coating for dinner! Delicious, and prep time is only 5 minutes!

Category: Entree

Cuisine: American

Keyword: parmesan chicken

Servings: 4 servings

Calories Per Serving: 211 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 chicken breasts , boneless, skinless
1 dash Salt and pepper (to season chicken)
1 dash Italian seasoning (to season chicken)
1 dash Garlic powder (to season chicken)
1 dash Thyme (dried - to season chicken)
4 teaspoons mayonnaise
1/2 cup Grated Parmesan cheese
1 dash Paprika (for garnish)
1 dash Dried Parsley (for garnish)

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Spray a baking pan with non-stick spray.
Sprinkle the chicken breasts with salt, pepper, Italian seasoning, and dried thyme. (Don't need to measure, just season the meat with a good sprinkling of each of the spices.)
Spread 1 teaspoon mayonnaise over the entire top surface of each chicken breast, to cover.
Sprinkle the top of each chicken breast with the Parmesan cheese shreds (to cover the mayonnaise). Press down the cheese if necessary, to adhere it to the mayo.
Place chicken breasts into a baking pan. Bake chicken, uncovered, at 350 degrees for 45 minutes. Remove from oven. Sprinkle top of each chicken breast with paprika and dried parsley. Serve, and enjoy!

Nutrition Facts

Baked Parmesan Chicken

Amount Per Serving (1 piece)

Calories 211 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Cholesterol 85mg28%

Sodium 358mg16%

Potassium 433mg12%

Protein 28g56%

Vitamin A 140IU3%

Vitamin C 2.1mg3%

Calcium 151mg15%

Iron 0.7mg4%

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

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27
Jan
2015

Teriyaki Chicken Rice Bowl

categories: Asian, Chicken, Main Dishes

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A teriyaki chicken rice bowl is a yummy one dish meal, with chicken, broccoli, cabbage and green onions, in a teriyaki glaze, served on a bed of rice.
Years ago I loved occasionally buying a teriyaki chicken rice bowl for lunch from a local Japanese restaurant near my office. It was always a delicious meal! I loved the simple goodness of the chicken, rice, veggies, and the delicious teriyaki glaze on top of the whole thing. Scrumptious!

Recently I decided to make a similar dish for dinner for my husband and I to (hopefully) enjoy. I steamed some rice and broccoli, sauteéd some green cabbage with green onion and a little bit of soy sauce, and pan-seared some lightly seasoned chicken strips. These were then coated with a teriyaki glaze, and layered in a bowl with extra teriyaki glaze on top, and presto! A filling, tasty, relatively inexpensive, and healthy Teriyaki Chicken Rice Bowl was cooked and devoured!

The “recipe” I came up with is so simple, I hardly can call it a “recipe”. But for purposes of this little blog, that is, in fact, what I will call it. Okey-dokey?

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

How To Make A Teriyaki Chicken Rice Bowl

Hope you will give this easy to fix dinner a try. I really think you’re gonna like it! Start by cooking shredded green cabbage with green onion.

Add a tiny bit of soy sauce, once the cabbage has cooked down.

Cook the broccoli, using whatever method you prefer. I steamed the broccoli florets on top of my rice cooker, which was easy-peasy!

Prepare The Chicken

Cut the boneless, skinless chicken breasts into strips. Season them lightly with salt, pepper, and garlic powder. Pan sear the chicken in hot oil on all sides until light brown and cooked through.

Once the chicken is fully cooked, add the teriyaki glaze to the skillet. Stir often and turn the chicken to coat the pieces with glaze on all sides. Continue cooking until the chicken is heated through.

Time To Build The Teriyaki Chicken Rice Bowl

Place steamed white rice on the bottom of the bowl. Divide the rice evenly between both bowls.

Top the rice with the cabbage and green onion mixture, and then follow that with steamed broccoli.

Lay the hot teriyaki chicken strips. I spooned a bit more of the glaze over the teriyaki chicken rice bowl. Sprinkle the chicken strips with sliced green onions and sesame seeds. Ready to eat!

Hope you enjoy this delicious, all in one teriyaki chicken rice bowl! Thank you for stopping by… I hope you come back soon. Have a great day!

Looking For More ASIAN-INSPIRED Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few family favorite Asian-inspired recipes include:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

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0 from 0 votes

Teriyaki Chicken Rice Bowl

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

A teriyaki chicken rice bowl is a yummy one dish meal, with chicken, broccoli, cabbage and green onions, in a teriyaki glaze, served on a bed of rice.

Category: Dinner, Entree

Cuisine: Asian

Keyword: teriyaki chicken rice bowl

Servings: 2 servings

Calories Per Serving: 651 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups cooked white rice
2 cups cooked broccoli
1 1/2 cups chopped green cabbage
1 stem green onion (white and green parts), sliced
2 Tablespoons olive oil (for cooking cabbage)
2 Tablespoons water
1 Tablespoon soy sauce
2 boneless , skinless, chicken breasts, sliced lengthwise into thin strips
Salt , Pepper, Garlic Powder (to season chicken breasts)
2 Tablespoons olive oil
1 teaspoon sesame oil (optional)
1/2 cup teriyaki glaze (NOT teriyaki sauce... make sure you buy the GLAZE)
Additional sliced green onion and sesame seeds , for garnish (optional)

US Customary - Metric

Instructions

Pre-cook the rice. Keep warm.
Steam or precook the broccoli. Keep warm.
In a large skillet, heat 2 Tablespoons olive oil until very hot. Add the chopped cabbage and the green onion. Stir fry the cabbage for several minutes. Add 2 Tablespoons water, some salt and pepper (for seasoning), and continue cooking for a total of about 5 minutes. Cabbage should have cooked down. Add 1 Tablespoon soy sauce to cabbage. Stir well, to combine, then remove skillet from heat.
In separate skillet, heat 2 Tablespoons olive oil and sesame oil until very hot. Lightly season the chicken pieces with salt, pepper, and a little garlic powder. Add chicken strips to the oil once skillet is very hot. Sear the strips for several minutes, then turn over and cook the other side for a few minutes, until chicken is fully cooked. Chicken should be light golden brown. Turn the heat down to low; add the teriyaki sauce to the skillet. Coat chicken with sauce (spoon it over the pieces), then turn each piece over, to fully coat. Heat fully. Once hot, remove pan from heat.
Reheat rice, cabbage or broccoli in microwave, if necessary.
In serving bowl, place 1 cup of cooked rice. Level it out. Place half of the cabbage on top of the rice. Layer half of the broccoli on top of the cabbage. Place half the chicken strips on top of the broccoli. Spoon additional teriyaki glaze over the chicken. Sprinkle with additional sliced green onions, and sesame seeds, if desired. Serve and enjoy!

Nutrition Facts

Teriyaki Chicken Rice Bowl

Amount Per Serving (1 serving)

Calories 651 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 4g25%

Cholesterol 72mg24%

Sodium 3455mg150%

Potassium 1031mg29%

Carbohydrates 65g22%

Fiber 4g17%

Sugar 13g14%

Protein 36g72%

Vitamin A 650IU13%

Vitamin C 101.7mg123%

Calcium 103mg10%

Iron 3.1mg17%

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

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05
Jan
2015

Coq au Vin

categories: Chicken, Main Dishes

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You will LOVE Coq au Vin, a classic French dish, featuring braised chicken, served in a creamy wine sauce filled with bacon, onions, mushrooms and garlic!

Well, the New Year has started, and the first NEW recipe I’ve tried in 2015 is this one for Coq au Vin (Chicken and Wine). And let me tell you, this was a fantastic dish! My husband is still raving about it (he studied French, so I had to ask HOW to pronounce the name of this dish)!

Coq au Vin (pronounced “kawk aw van”) is usually cooked in burgundy wine, but in one region of France (Alsace), it is typically cooked with Riesling (a white wine). This is THAT kind of recipe, and I love the color of this sauce, when paired with the browned chicken. The recipe is fairly easy… just a matter of following the steps in order, until you have this wonderful entree!

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

Coq au Vin Smells Amazing While It Cooks!

When I cooked this for dinner a couple of days ago, our house smelled absolutely incredible! I mean… how can you not love the smells of braising chicken, cooking away in a creamy wine sauce, complete with bacon, garlic, onions and mushrooms? Seriously ridiculous!

A few hours AFTER dinner, my husband went outside to get something out of our car, and when he came back into the house, he said, “Oh my gosh… the house smells soooo good! Yeah… trust me, it smells THAT good!

How To Make Coq au Vin

Here’s a few pics I took while making it: First you melt the butter and olive oil in a large skillet, and get the pan really hot.

Into the hot skillet go the chicken pieces (for this batch I used 4 thighs, 4 drumsticks). Let them sear (without moving them) for 3-4 minutes on each side, then remove from skillet.

The next thing to do is sauté the onions and bacon until the fat from the bacon has been rendered.

Cook the sliced mushrooms in the leftover bacon fat.

Add The Chicken Back Into The Skillet

Now add the chicken and the cooked onions, bacon, and garlic back into the skillet… you will begin to smell this dish right about now!

Add the white wine, then cover the skillet while the coq au vin continues cooking. The alcohol in the wine will dissipate as it cooks, but the flavor it adds to the dish is wonderful!

After 15 minutes of covered cooking, the whipping cream is added to the skillet and mixed in. Let the chicken continue to cook, uncovered for the remainder of the time. Now the coq au vin REALLY smells good, and looks good enough to eat!

Serve the Coq Au Vin

The coq au vin is finished by sprinkling the tops of the chicken pieces with a handful of chopped parsley. Now this amazing dish is ready to serve!

YUM! Serve this chicken and sauce (coq au vin) up with a side of rice or pasta… STAT! Be sure to spoon some of the amazing sauce over the dish, too!

I found this recipe on Pinterest a while back, and finally got around to trying it as my first “newbie” recipe of the New Year! I am positive I will be making this again. Not only does it taste wonderful, but it smells AMAZING, and looks rather elegant, also! Sure hope you will give this delicious recipe for coq au vin a try. I think you are gonna love it!

Looking For More CHICKEN Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of fantastic chicken recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe slightly adapted from: http://simply-delicious-food.com/2013/06/26/nigel-slaters-coq-au-riesling/

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0 from 0 votes

Coq au Vin

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

You will LOVE Coq au Vin, a classic French dish, featuring braised chicken served in a creamy wine sauce filled with bacon, onions, mushrooms and garlic!

Category: Entree

Cuisine: French

Keyword: coq au vin

Servings: 8 servings (or 4 if having 2 pieces each)

Calories Per Serving: 533 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/4 cup butter
2 Tablespoons olive oil
2 medium brown onions , finely chopped
3 slices bacon , sliced into thin strips about 2" long
4 garlic cloves , minced
8 chicken pieces (with bone in) (I use 4 thighs and 4 drumsticks)
1 1/2 cups thinly sliced mushrooms (white button or mini portabella)
2 cups dry white wine (I used a Riesling)
1 cup heavy whipping cream
salt & pepper (to season raw chicken with, and to taste, when chicken is complete)
handful of chopped parsley , for garnish, if desired

US Customary - Metric

Instructions

In a large skillet, melt the butter and the oil. Heat skillet to medium-high.
Lightly season pieces of chicken with salt and pepper. Place chicken pieces into a very hot skillet. Do not move the pieces once you first put them in skillet. Let them sear on each side until golden brown (about 3-4 minutes per side). Once chicken is browned on all sides, remove to a plate and set aside.
Add the finely chopped onions and the bacon pieces to the hot skillet. Let them both cook about 5 minutes or so, until onions become translucent and the bacon has rendered out it's fat. Add the garlic and cook for another 30 seconds, then remove & drain the mixture from the skillet, leaving the bacon grease in the pan.
Add the sliced mushrooms to the skillet and cook for 5 minutes.
Add the onion/bacon mixture and the browned chicken back into the skillet. Add the wine. Allow the liquid to come to a boil. Turn the heat down to a low simmer and cover the skillet. Let the chicken cook for 15 minutes.
After 15 minutes, remove the lid. Turn up the heat. Pour in the whipping cream. Stir, to combine. Let the chicken cook for another 10-12 minutes, uncovered, spooning up the sauce over the chicken pieces as they cook.
When chicken is cooked through and is ready to serve, add the chopped parsley to the tops of the chicken pieces, and serve (1-2 pieces per person). Enjoy!

Recipe Notes

Serve this tasty chicken with rice, pasta, along with a nice loaf of crusty bread.
This recipe makes 4 adult servings; you will have more servings if children are only having one piece of chicken. Enjoy!

Nutrition Facts

Coq au Vin

Amount Per Serving (1 1 piece)

Calories 533 Calories from Fat 369

% Daily Value*

Fat 41g63%

Saturated Fat 17g106%

Cholesterol 148mg49%

Sodium 202mg9%

Potassium 403mg12%

Carbohydrates 6g2%

Sugar 2g2%

Protein 24g48%

Vitamin A 775IU16%

Vitamin C 5mg6%

Calcium 48mg5%

Iron 1.4mg8%

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

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17
Dec
2014

Layered Chicken Enchilada Casserole

categories: Casseroles, Chicken, Main Dishes, Mexican / Southwestern

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It’s easy to make this yummy layered chicken enchilada casserole, filled with chicken, corn tortillas, creamy sauce, onions, green chiles, and cheddar cheese.
I received this recipe for a Layered Chicken Enchilada Casserole from my Mom’s best friend over 35 years ago. It is a family favorite meal to this day. It’s a recipe I have made countless times over the years, and during my 30+ years of heading to work every day, really appreciated how quickly it can be assembled, cooked, and enjoyed!

I love Mexican food, and typically eat enchiladas with the traditional red sauce. However, this recipe has a white sauce, with onions and green chiles, so the very first time I made it years ago, I wasn’t sure I would enjoy it. I was wrong. This is a hearty casserole that can easily serve 8-10 people. It’s not too spicy, but has a wonderful flavor from the layers of chicken, corn tortillas, green chiles, onions, white sauce, and cheese. It is absolutely delicious (especially the second day, for leftovers!), and is a snap to prepare.

Since the baking time is only 30 minutes, it is easy to prepare early in the day, cover and refrigerate it until ready to cook, then slam it (such a nice verbal picture, huh?) in the oven, and enjoy it a short time later. Here’s a few pics to show you the “ho-to’s of making this easy casserole:

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

Preparing The Sauce

Cook the onions and green chiles in a large skillet to begin making the sauce for this casserole.

The remaining sauce ingredients are added to the skillet, and now the sauce is cooking happily.

Layered Chicken Enchilada Casserole Is Assembled, One Layer At A Time

3 layers are added, consisting of tortillas, chicken, sauce and cheddar cheese. Once fully layered, the casserole is ready to bake! This layering is easy to do, because you don’t have to fill and roll the tortillas, as you need to do with traditional enchiladas! You just have to tear the tortillas into pieces and LAYER them!

Here is the layered chicken enchilada casserole ready to eat, with a small salad on the side. Cheesy, chicken enchilada casserole… for the win!

Hope you will give this layered chicken enchilada casserole a try. It’s EASY and DELICIOUS. I REALLY think you will like it, and the leftovers can be EASILY reheated, too!

Looking For More CASSEROLE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have several casserole dishes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Have a wonderful day!

Original recipe source: Sandy Rohrbacher

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5 from 3 votes

Layered Chicken Enchilada Casserole

Prep Time

30 mins

Cook Time

30 mins

Total Time

1 hr

It's easy to make this yummy layered chicken enchilada casserole, filled with chicken, corn tortillas, creamy sauce, onions, green chiles, and cheddar cheese.

Category: Entree

Cuisine: Mexican, Southwestern

Keyword: chicken enchilada casserole

Servings: 10 servings

Calories Per Serving: 228 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 chicken breasts (boneless, skinless) , boiled and cubed (save the broth!)
12 corn tortillas
10.5 ounce can cream of mushroom soup
10.5 ounce can cream of chicken soup
4 ounce can diced green chiles
1 cup chicken broth
1 small brown onion , chopped
2 cups grated cheddar cheese
1 Tablespoon butter

US Customary - Metric

Instructions

Make the sauce:

Melt the tablespoon of butter in large skillet. Add the chopped onion and green chiles. Saute these for 3-4 minutes, or until onion is translucent and tender. Add the chicken broth and the contents of both cans of soup to the skillet. Mix well to combine. Simmer the sauce for 5 minutes.

Make the casserole:

Preheat oven to 350 degrees.
Lightly grease a 9x13 baking dish. Layer the ingredients in this order: 1) 4 tortillas, torn into small pieces, 2) 1/3 of the chicken pieces, 3) 1/3 of the sauce, 4) 1/3 of the grated cheese.
Repeat the layers 2 more times, ending with the grated cheese.
Bake casserole, uncovered for 30 minutes or until heated all the way through.
Remove casserole from oven. Let stand for approximately 5 minutes or so, to enable the cheese to firm up a bit (this will make cutting it and serving it up MUCH easier!)
Enjoy!

Recipe Notes

A whole rotisserie chicken can also be used as a substitute for the cooked chicken breasts, if you're pinched for time. Easy!

Nutrition Facts

Layered Chicken Enchilada Casserole

Amount Per Serving (1 (1/10 of total))

Calories 228 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 5g31%

Cholesterol 55mg18%

Sodium 349mg15%

Potassium 295mg8%

Carbohydrates 15g5%

Fiber 2g8%

Protein 17g34%

Vitamin A 290IU6%

Vitamin C 6.8mg8%

Calcium 199mg20%

Iron 0.9mg5%

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

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Category: Chicken

Making A Cobb Salad

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Time To Cook The Chicken With Jerk Seasoning!

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Cook The Chicken Breasts

Preparing The Chicken Salad

Serving The Chicken Salad

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What Does “Huli Huli” Mean?

It’s SO EASY To Make Hawaiian Huli Huli Chicken

Time To Cook The Hawaiian Huli Huli Chicken

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About This Dish

How To Make Sticky Orange Chicken

Cook The Chicken Breasts

Make The Sauce For The Sticky Orange Chicken

Add The Chicken Back Into The Sticky Orange Sauce

Serve The Sticky Orange Chicken

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Family Memories With Crunchy Buttermilk Fried Chicken

How To Cook Buttermilk Fried Chicken

Time To Batter the Chicken

Time To Fry The Chicken!

Hot And Delicious Crunchy Buttermilk Fried Chicken

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How To Make Baked Parmesan Chicken

Bake The Parmesan Chicken

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How To Make A Teriyaki Chicken Rice Bowl

Prepare The Chicken

Time To Build The Teriyaki Chicken Rice Bowl

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Coq au Vin Smells Amazing While It Cooks!

How To Make Coq au Vin

Add The Chicken Back Into The Skillet

Serve the Coq Au Vin

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Preparing The Sauce

Layered Chicken Enchilada Casserole Is Assembled, One Layer At A Time

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