Category: Chicken

Traeger Roasted Chicken

Traeger Roasted Chicken, well seasoned with a dry rub spice mix, is a great meal! Cooking whole chickens on a smoker/pellet grill couldn’t be easier!
Traeger Roasted Chicken, well seasoned with a dry rub spice mix, is a great meal! Cooking whole chickens on a smoker/pellet grill couldn't be easier!

My husband and I have enjoyed “getting to know” the Traeger grill he got for his birthday this past summer. We’ve made several items on it, including a smoked Pork Loin Roast, and a delicious dessert of Berry Cobbler. Both recipes were both amazing!

One of our favorite things we make often is Traeger roasted chicken. Whole chickens are covered with a dry spice rub mix, then the chickens roast, quite happily I might add, in the Traeger grill for about an hour, until done! It’s so easy to make chicken this way!

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

Making The Spice Rub For Traeger Roasted Chicken

The dry rub mix for Traeger roasted chicken is ridiculously easy to prepare. The spices are combined in a small bowl. Spices are mixed well, until all spices are fully incorporated. The spice rub recipe makes approximately 2 cups. You will only have to use a small PART of this to coat one chicken.

My recommendation is to go ahead and make up the whole batch, as written. After seasoning chicken(s), place remaining dry rub mix into an airtight bottle, and store in pantry. The spices will keep for at least 6 months, so you will have it handy, to use over and over! Guess what? This spice rub tastes fantastic on PORK, too!

Spices for dry rub mix to season Traeger roasted chicken.

Dry rub spice mix for Traeger roasted chicken.

Applying Spice Rub On The Traeger Roasted Chicken

Rinse and pat dry (with a paper towel) one or more whole chickens. Remove any giblets that may be inside the chicken cavity, and discard.

Whole roasting chicken, ready to apply the dry rub spice mix, then roast on Traeger grill.

Cover the entire chicken generously with dry rub mixture, patting it into chicken to adhere. Sprinkle some into the cavity of the chicken, also. NOTE: You will definitely have some of the spice rub left over, which can be used for other recipes, or to coat about 4 more chickens).

Whole chicken with spice rub mixture, ready to be roasted on Traeger grill.

Prepare Chicken To Roast Evenly

Tuck the tips of the chicken wings under the chicken, to hold in place. Tie the front legs of chicken together with cooking twine. NOTE: I didn’t have cooking twine available, so used some of my raffia, from crafting, to tie legs together. It worked perfectly!

The reason it is a good idea to tuck wings under chicken, and tie legs together, is that it helps the chicken cook more evenly. You can see in the photo below how the legs were tied. As always, when working with fresh poultry, wash your hands thoroughly with soap and water after handling chicken.

Two whole chickens with spice rub and legs tied , ready to be roasted on Traeger grill.

How To Roast Chicken On A Traeger Grill

When ready to begin, start the Traeger grill on SMOKE setting, with the lid OPEN, until the fire has ignited and is smoking (about 4-5 minutes). Set the temperature gauge to 375°. Close the lid. Let the Traeger preheat for 10-15 minutes. Add a small pan of apple juice (or cider) to the top rack of the grill. This helps to keep some flavorful steam circulating while roasting the chicken.

After grill has preheated, place the chicken directly on the grill grate.  Cook at 375°F (with the lid closed) for approximately 60 minutes, or until the internal temperature reaches 165°F.

How To Test For Correct Temperature Of Traeger Roasted Chicken

To test for internal temperature, insert the temperature probe into the chicken in between the leg and the thigh joint.  You will need to also check the internal temperature of a chicken breast, to ensure it also reaches an internal temp of 165°F once done. NOTE: If it looks like the chicken is starting to get blackened on top when near the end of the roasting time, lightly cover the chicken with aluminum foil, and continue cooking until done.

Remember, due to varying weights of chicken used, fluctuating temps on your grill, and how chilled the chicken is before adding it to the grill, your cooking time may be shorter or longer.

Traeger roasted chicken, on the grill cooking.

Okay, The Chicken Is Ready, Now What?

Once Traeger roasted chicken has reached an internal temp of 165°, remove them from the grill and place on cutting board or tray with rimmed edges (to catch any juices). Untie the chicken legs by slicing through and removing the cooking twine.

Traeger roasted chicken is done cooking, resting on cookie sheet before slicing.

Let the chicken rest for about 10-15 minutes, before attempting to slice. This will allow the juices inside the meat time to redistribute throughout the chicken. Trust me, you WANT juicy chicken!

The skin on a Traeger roasted chicken gets nice and crispy!

After your Traeger roasted chicken has rested for 10-15 minutes, it is time to slice, and serve!

Slicing into the Traeger roasted chicken. The meat is cooked perfectly!

And that is how easy it is to make Traeger Roasted Chicken!  The meat turns out perfectly juicy and flavorful.  You can eat it, as is, or use it in a variety of other recipes! Sure hope you will consider trying this easy recipe for Traeger roasted chicken! You’re gonna love it!

Looking For More TRAEGER Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a nice variety of Traeger recipes you might be interested in, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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!
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:

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

Author's signature

Recipe Source: The recipe booklet that came with the purchase of our Traeger grill.
Dry Rub Source: https://www.thegratefulgirlcooks.com/dry-rub-spice-mix/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Traeger Roasted Chicken
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
Traeger Roasted Chicken, well seasoned with a dry rub spice mix, is a great meal! Cooking whole chickens on a smoker/pellet grill couldn't be easier!
Category: Dinner
Cuisine: American
Keyword: roasted chicken
Servings: 1 whole chicken
Calories Per Serving: 1987 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 pound fresh young chicken (1 whole) (between 3-4 pounds total)
For Dry Rub Mix:
  • 1/3 cup dark brown sugar
  • 1/2 cup smoked paprika
  • 1/4 cup garlic powder
  • 1/4 cup salt
  • 2 Tablespoons black pepper
  • 2 Tablespoons onion powder
  • 1 Tablespoon cayenne pepper
  • 1 Tablespoon ground cumin
  • 1 Tablespoon dry mustard
Instructions
Prepare Dry Rub Mix and Chicken
  1. Make dry rub mix by combining all spices in small bowl. Stir or whisk well, to fully blend ingredients. Set aside.

  2. Rinse and pat dry (with a paper towel) one or more whole chickens. Remove any giblets that may be inside the chicken cavity, and discard. Cover the entire chicken generously with dry rub mixture, patting it into chicken to adhere. Sprinkle some dry rub mix into the cavity of the chicken, also.  Tuck the tips of the chicken wings under the chicken, to hold in place. Tie the front legs of chicken together with cooking twine. It's a good idea to do this, because it helps the chicken cook more evenly.

To Roast Chicken(s)
  1. Start the Traeger grill on SMOKE setting, with the lid OPEN, until fire has ignited and is smoking (about 4-5 minutes). Set temperature gauge to 375°. CLOSE LID. Let grill preheat for 10-15 minutes. Add a small aluminum pan of apple juice (or cider) to the top rack of grill (this helps keep flavorful steam circulating while roasting). After grill has preheated, place chicken directly on the grill grate.  Cook at 375°F (with lid closed) for about 60 minutes, or until internal temperature reaches 165°F.

  2. To test for internal temperature, insert the temperature probe into the chicken in between the leg and the thigh joint.  You will need to also check the internal temperature of a chicken breast, to ensure it also has reached 165° temp. NOTE: If it looks like chicken is starting to blacken on top near the end of roasting time, lightly cover chicken with aluminum foil; continue cooking until done.

  3. Once chicken has reached an internal temp of 165°, remove from grill and place on cutting board or tray with rimmed edges (to catch any juices). Untie chicken legs by slicing through and removing cooking twine. Let chicken rest for 15 minutes (to let juices inside redistribute throughout meat). Slice and serve!

Recipe Notes

NOTE: Caloric calculation is an estimate for a WHOLE 3 pound chicken. Calorie counts will vary, due to pieces of chicken eaten, OR the total starting weight of the chicken.

Nutrition Facts
Traeger Roasted Chicken
Amount Per Serving (1 whole chicken)
Calories 1987 Calories from Fat 990
% Daily Value*
Fat 110g169%
Saturated Fat 29g181%
Cholesterol 489mg163%
Sodium 28832mg1254%
Potassium 3120mg89%
Carbohydrates 127g42%
Fiber 26g108%
Sugar 78g87%
Protein 135g270%
Vitamin A 29735IU595%
Vitamin C 17.6mg21%
Calcium 455mg46%
Iron 24.8mg138%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Traeger Roasted Chicken, well seasoned with a dry rub spice mix, is a great meal! Cooking whole chickens on a smoker/pellet grill couldn't be easier!

Kung Pao Zoodles

Kung Pao Zoodles is a low calorie (under 300), low carb dish using spiralized zucchini noodles, cooked in a sweet/spicy Asian sauce, and it can be made with or without chicken.
Kung Pao Zoodles is a low calorie (under 300), low carb dish using spiralized zucchini noodles, cooked in a sweet/spicy Asian sauce, w/or without chicken.

I’ve got to be honest here… this recipe totally surprised me! I purchased a spiralizer recently, to essentially make “noodles” out of a lot of different vegetables. I’d been wanting one for a while, and finally bought a fairly inexpensive one ($29).

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

What If I Do Not Have A Spiralizer?

If you do not have access to a Spiralizer, it IS possible to make zucchini noodles by hand. The best video I’ve seen to describe how to do this is on YouTube, which demonstrates three easy ways to make your own “zoodles” (with box grater, vegetable peeler, or mandoline). I recommend watching it! Here’s the link to the short video, from Kelly Senyei at “Just A Taste”: https://www.youtube.com/watch?v=ETgPaDQh9S4 This was the first recipe I made using it, and my expectations were fairly low for what Kung Pao Zoodles would taste like. Zoodles is a word commonly used to describe Zucchini Noodles!

Whoa! I’m NOT KIDDING… I totally LOVED this dish!  This dish can also be a healthy/delicious meatless meal, by simply omitting the chicken breast.  It only took a couple minutes to turn two medium sized zucchini into gorgeous pasta like strands of veggie goodness!  Once cooked with the amazingly easy Asian inspired sauce, this dish made me GIDDY with excitement with my first bite!

This recipe for Kung Pao Zoodles is very easy to prepare. If there is one tip I can give you, it is to HAVE EVERYTHING PREPPED AND READY TO GO BEFORE BEGINNING COOKING! The dish comes together very quickly once started, so be prepared!

How Do I Make Kung Pao Zoodles?

Cut ends off both zucchini, then spiralize them into spaghetti-like noodles, catching them as they come out into a medium sized bowl. If using a Spiralizer, cut the noodles with kitchen shears into 7 or 8 inch strips (cut long zoodles right in the bowl a couple of times- snip, snip!). Set aside.

Zucchini being spiralized into noodles to make Kung Pao zoodles.

Stir or whisk Asian sauce ingredients together in a small bowl (soy or tamari sauce, balsamic vinegar, hoisin sauce, water, sriracha, sugar and cornstarch). Set sauce aside.

Asian sauce is mixed in bowl for Kung Pao Zoodles.

If You Are Preparing Kung Pao Zoodles WITH Chicken:

If adding chicken to this dish, season lightly with salt and black pepper. Heat vegetable oil over medium high heat. Place chicken cubes into large skillet; cook until lightly browned on all sides and cooked through. Remove chicken from skillet and set aside (or drain on paper towel).

Chicken breast cubes are cooked for Kung Pao Zoodle dish.

Prepare The Rest of This Dish

Turn the heat down to medium and add sesame oil, minced garlic and grated fresh ginger to skillet. Stir and cook for 30-45 seconds, being careful to not let the garlic burn.

Sesame oil, garlic and ginger cooking for kung pao zoodles.

Add chopped red peppers, then stir in the Asian sauce. Bring sauce to a quick boil, then turn heat down to LOW, and cook for a minute or so until sauce is bubbling and has thickened.

Asian sauce and red bell peppers are added to skillet for kung pao sauce.

Add zucchini noodles (zoodles) to skillet.  Stir while cooking until the zoodles are coated with sauce.  Cook for two minutes, stirring often. As the zucchini noodles cook, they will release water, which will help to blend the sauce together with the noodles.

Zucchini noodles (zoodles) are added to skillet.

Zoodles (zucchini noodles) are cooked in the Kung Pao sauce.

Time To Eat Some Kung Pao Zoodles!

When done, add the cooked chicken pieces (if using) to the skillet, and stir to combine. I found using tongs worked great at getting everything mixed together. Divide Kung Pao zoodles between two serving bowls, and garnish each with chopped dry roasted peanuts and sliced green onions.

Bowl of Kung Pao Zoodles garnished with chopped peanuts and green onions.

Serve these delicious Kung Pao zoodles and enjoy! I absolutely LOVED this dish…there is so much yummy flavor! This meal is filling (as each serving is about 2 cups), it tastes amazing, and it so low in calories! Winner, winner… ZOODLE dinner!

Kung Pao Zoodles with a pair of chopsticks... ready to serve!

Chopsticks lifting up a bite of Kung Pao Zoodles!

I really hope you will try making these Kung Pao Zoodles!  If you prefer the more traditional version of Kung Pao Chicken, I hope you will check out that recipe, as well.

Looking For More SPIRALIZED FOOD Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a few delicious zoodle recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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!
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:

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

Author's signature

Recipe Source: http://recipestotry.ca/kung-pao-chicken-with-zucchini/

0 from 0 votes
Kung Pao Zoodles
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Kung Pao Zoodles is a low calorie (under 300), low carb dish using spiralized zucchini noodles, cooked in a sweet/spicy Asian sauce, w/or without chicken.
Category: Dinner
Cuisine: Asian
Keyword: kung pao zoodles
Servings: 2 (approx. 2 cups per serving)
Calories Per Serving: 281 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Zoodles:
  • 2 medium zucchini , ends trimmed
  • 1 teaspoon vegetable or canola oil **if adding chicken
  • 6 ounces boneless, skinless chicken breast **cut in 1/2 inch cubes (if adding chicken)
  • 1 pinch salt and pepper , to taste
  • 1/2 medium red bell pepper , cut into 1/2" pieces
  • 1 teaspoon sesame oil
  • 1 teaspoon freshly ground ginger
  • 2 cloves garlic , minced
  • 2 Tablespoons finely chopped dry roasted peanuts (for garnish)
  • 2 Tablespoons thinly sliced green onions (for garnish)
For Asian Sauce:
  • Tablespoons reduced sodium soy sauce (tamari for gluten free)
  • 1 teaspoon hoisin sauce
  • 1 Tablespoon balsamic vinegar
  • Tablespoons water
  • 1/2 Tablespoon Sriracha sauce
  • 2 teaspoons granulated sugar
  • 2 teaspoons cornstarch
Instructions
  1. Cut ends off both zucchini, then spiralize them into spaghetti-like noodles,. Cut noodles with kitchen shears into 8 inch strips. Set aside.

  2. Stir or whisk Asian sauce ingredients together in a small bowl (soy or tamari sauce, balsamic vinegar, hoisin sauce, water, sriracha, sugar and cornstarch). Set sauce aside.
  3. If adding chicken to this dish, season lightly with salt and black pepper. Heat vegetable oil over medium high heat. Place chicken cubes into large skillet; cook until lightly browned on all sides and cooked through. Remove chicken from skillet and set aside (drain on paper towel).

  4. Turn heat down to medium and add sesame oil, minced garlic and grated fresh ginger to skillet. Stir and cook for 30-45 seconds, being careful to not let garlic burn. Add chopped red peppers, then stir in Asian sauce. Bring sauce to a boil, then turn heat to LOW, and cook for a minute or so until sauce is bubbling and has thickened.  Add zucchini noodles to skillet.  Stir while cooking until zoodles are coated with sauce.  Cook for two minutes, stirring often. As the zucchini noodles cook, they will release water, which will help to blend the sauce together with the noodles. When done, add cooked chicken pieces (if using), and stir to combine. I found using tongs worked great at getting everything mixed together.

  5. To serve, divide Kung Pao zoodles between two serving bowls, and garnish with chopped peanuts and sliced green onions. Serve hot, and enjoy!

Recipe Notes

NOTE: Caloric calculation of 281 per serving includes chicken and vegetable oil to cook it in.  If preparing this recipe as a MEATLESS meal, the calorie count would be approximately 167 calories per (2 cup) serving.

**Weight Watchers - Points+ = 7 points (with chicken).

Nutrition Facts
Kung Pao Zoodles
Amount Per Serving (1 g)
Calories 281 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Cholesterol 54mg18%
Sodium 724mg31%
Potassium 976mg28%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 12g13%
Protein 24g48%
Vitamin A 1410IU28%
Vitamin C 78.6mg95%
Calcium 42mg4%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Kung Pao Zoodles is a low calorie (under 300), low carb dish using spiralized zucchini noodles, cooked in a sweet/spicy Asian sauce, w/or without chicken.

Easy Chicken Caesar Salad

Easy Chicken Caesar Salad is a light, yet filling entree, with grilled chicken breast on crisp romaine lettuce, with Parmesan cheese, croutons, and bottled dressing!Easy Chicken Caesar Salad is a light, yet filling entree, with grilled chicken breast on romaine lettuce, Parmesan cheese, croutons, and bottled dressing!

Do you enjoy Chicken Caesar Salad?  We sure do, in our home!  We have one for dinner every couple of weeks (especially in the summer), and it continues to be a family favorite meal.

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

How Do You Season The Chicken For The Caesar Salad?

Whenever we grill chicken and use my Mom’s trusty chicken basting sauce (been using her recipe for over 40 years), I always try to grill two extra breasts to put aside for this salad! That way, the chicken is ready to go, any time we want to have this salad for dinner!

Basting sauce used for grilling chicken for caesar salad.

Having the chicken already grilled makes this a very quick meal to make… BUT… whether you use leftover chicken breasts, or grill them on an indoor grill, in the skillet, or on your BBQ, simply make sure you have a cooked, lightly seasoned chicken breast for each salad!

Many ways to cook chicken for a caesar salad.

When you are ready to make the chicken caesar salad, slice a head of romaine lettuce into thin strips. I typically buy romaine hearts (these have a lot of the darker outside leaves taken off) for this salad, but it really doesn’t matter.

Okay… So How Do I Make The Chicken Caesar Salad?

If using romaine hearts, one whole one should be enough for two entree salads. Place thinly sliced romaine into large bowl. Squeeze the juice of half a lemon over lettuce, catching any seeds that try to jump in!

Slicing romaine lettuce for chicken caesar salad.

Fresh lemon juice brings out the flavor in a chicken caesar salad.

Now, I have seen so many recipes to make homemade Caesar dressing, with anchovies, etc. in it, but when you want a quick dinner, what I use is bottled salad dressing!

We have used Cardini’s Caesar dressing for many many years. Caesar Cardini is the man who is known for creating Caesar salads, and we have found this dressing to be the very best tasting one on the market! Obviously you can use whatever Caesar dressing you wish, but we give this one, found in most grocery stores (or Amazon) a thumbs up, for sure!

Add the Caesar Salad Dressing

Pour the desired amount of salad dressing over the lettuce in the bowl, then mix it, to combine.

Romaine lettuce is topped with Caesar dressing.

I use the original Caesar Cardini dressing on this salad.

TIP: After the lettuce has the salad dressing on it, THEN add grated Parmesan cheese!  Because the lettuce has salad dressing on it, the cheese will stick to the romaine and not fall to the bottom of the bowl. Best tip I’ve ever found for a caesar salad! Mix to fully combine ingredients.

Shredded Parmesan cheese is added to caesar salad.

Serving The Salad

Portion salad into 2 serving bowls or plates.  Place croutons on top, and add a couple thin slices of lemon to dish as a garnish. Adding lemon slices looks good, and each person can squeeze additional lemon juice on their salad, if desired.

Croutons and lemon slices are added to caesar salad.

Slice the precooked grilled chicken breasts into thin slices.  Place the sliced chicken on top of the salad, slightly fanning out the slices across the salad. The chicken can be hot or chilled… we serve it both ways.

Garnish your chicken Caesar salad with additional Parmesan cheese, if desired. Serve, and enjoy this absolutely YUMMY entree salad!

Grilled chicken breast is sliced, then fanned out on top of caesar salad before serving.

I really hope you enjoy this classic grilled chicken Caesar salad, and trust you will enjoy it as much as we do! If you enjoy this salad, chances are you will also enjoy my recipes for Grilled Chili & Lime Chicken Fajita Salad or Strawberry Avocado Spinach Salad with Grilled Chicken (YUM). Don’t forget to check out ALL my recipes in the Recipe Index, located at the top of the page. Have a wonderful day.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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!
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:

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

Author's signature

0 from 0 votes
Easy Chicken Caesar Salad
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 
Easy Chicken Caesar Salad is a light, yet filling entree, with grilled chicken breast on romaine lettuce, Parmesan cheese, croutons, and bottled dressing!
Category: Entree Salad
Cuisine: American
Keyword: chicken caesar salad
Servings: 2 main course salads
Calories Per Serving: 530 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 small boneless, skinless chicken breasts , pre-grilled or baked
  • 1 head romaine lettuce (I use romaine hearts)
  • 1/2 large lemon
  • 1/4 cup Caesar salad dressing
  • 1/2 cup Parmesan Cheese
  • 3 Tablespoons croutons , for garnish
  • 4 thin slices lemon , for garnish
Instructions
  1. NOTE: Having the chicken already grilled makes this a very quick meal to make... BUT... whether you use leftover chicken breasts, or grill them on an indoor grill, in the skillet, or on your BBQ, simply make sure you have a small, cooked, lightly seasoned boneless chicken breast for each salad!

  2. Place thinly sliced romaine into large bowl. Squeeze the juice of half a lemon over lettuce, catching any seeds that try to jump in!  Pour desired amount of salad dressing over lettuce, then mix to combine.

  3. After the lettuce has the salad dressing on it, THEN add grated Parmesan cheese!  Because the lettuce has salad dressing on it, the cheese will stick to it, and not fall to the bottom of the bowl. Mix to fully combine ingredients.

  4. Portion salad into 2 serving bowls or plates.  Place croutons on top, and add a couple thin slices of lemon to dish as a garnish.

  5. Slice precooked grilled chicken breasts into thin slices.  Place chicken slices on top of salad, fanning out the slices across the salad. The chicken can be hot or chilled... we serve it both ways.  Garnish salad with additional grated Parmesan cheese, if desired. Serve, and enjoy this absolutely YUMMY entree salad!

Recipe Notes

NOTE: Caloric calculation is approximate, based on a 4 ounce chicken breast per serving. Caloric count will vary, due to weight of chicken and amount / type of salad dressing used.

Nutrition Facts
Easy Chicken Caesar Salad
Amount Per Serving (1 g)
Calories 530 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 7g44%
Cholesterol 101mg34%
Sodium 1067mg46%
Potassium 1243mg36%
Carbohydrates 28g9%
Fiber 7g29%
Sugar 4g4%
Protein 40g80%
Vitamin A 27490IU550%
Vitamin C 14.9mg18%
Calcium 436mg44%
Iron 4.9mg27%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Easy Chicken Caesar Salad is a light, yet filling entree, with grilled chicken breast on romaine lettuce, Parmesan cheese, croutons, and bottled dressing!

Coconut Milk Braised Chicken

Easy Coconut Milk Braised Chicken – big in flavor, low in calories (under 300)! Pan seared seasoned chicken breasts are cooked in, and topped with a spiced coconut milk sauce. You’re gonna LOVE this dish! YUM!
Easy Coconut Milk Braised Chicken - big flavor, low calorie (under 300)! Pan seared seasoned breasts are cooked in/topped with a spiced coconut milk sauce. YUM!

We just returned from our annual summer vacation to Whidbey Island, WA. One of my traditions while there is to visit a local community thrift store and browse for cookbooks to add to my collection. I LOVE to look at recipes in cookbooks… it’s been a crazy “down time” hobby of mine for years, even before I started blogging. I love the “thrill of the hunt” for great recipes to make for my family.

This year I found several (8) “new to me” used cookbooks, including the one I found this recipe for coconut milk braised chicken in, for a tiny fraction of their original retail price. I paid $17.35 for 8 cookbooks, but their original retail value was over $150! Now that’s what I call a DEAL!!!! This recipe, for coconut milk braised chicken sounded really interesting to me, so I gave it a try…wowzer!  This is a FANTASTIC recipe! Seriously GOOD!  It’s also very easy to prepare, so it’s a WIN-WIN in my book!

The chicken is seasoned nicely (it only has a tiny “kick” to it), and the coconut milk sauce tastes amazing! I “might” have taste-tested the sauce several times as it cooked…yum.  Who knew coconut milk braised chicken could taste so good? Let me show you how easy this dish is to make!

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

How To Prepare Coconut Milk Braised Chicken

Mix spices for the chicken in a small bowl (coriander, cumin, turmeric, cayenne pepper).  Add white wine vinegar, and stir to combine ingredients fully.

(SIDE NOTE: I was able to hand grind coriander seeds I had dried from our garden a year or two ago… YAY for homegrown! If you use store bought ground coriander, it will be more powdery, so your sauce will be smoother… mine has “bumps” from hand-grinding coriander seeds).

Mixing spices for braised chicken seasoning

Give the chicken breasts a rinse, then place them on a paper towel, and pat them dry.  Rub or brush on the seasoning mixture, covering both sides of chicken.

Chicken breasts are patted dry, then covered with seasoning mix.

Cook The Chicken

Heat oil in a large (10-12 inch) non-stick skillet on high heat.  Once the oil gets really hot (but not smoking), add the seasoned chicken breasts. Cook chicken for 2-3 minutes (without moving), then carefully flip chicken over and cook the other side 2-3 minutes.

Both sides should be a nice golden brown color. Transfer the chicken to a rimmed plate (a rimmed plate will catch any juices from chicken as it sits). Do NOT clean out skillet.

Seasoned chicken breasts are pan-seared in skillet, until golden brown in color.

Create The Sauce For The Chicken

Place onion slices and minced ginger into the same skillet.  Cook, stirring often for 2-3 minutes while the onions turn a golden color. Add the garlic, and stir well while it cooks for 1 more minute. Stir the coconut milk well with a fork or spoon while still in can (it’s thick). Pour entire can of coconut milk into the onion mixture in the skillet. Add salt. Stir well, to combine ingredients.

(Note: this recipe (as written) calls for LIGHT canned coconut milk, which has far less calories than regular. I only had regular coconut milk in our pantry, so that is what I used, and what you see in photo below).Onions, ginger and garlic are cooked, then coconut milk is added to make sauce.

Finish The Coconut Milk Braised Chicken

Cook on medium heat until the sauce comes to a boil. Transfer the chicken breasts back into the sauce. Pour any accumulated juices into the skillet, as well. Reduce heat, and cook chicken (turning once) for 10-12 minutes total, and the chicken is cooked through and no longer pink in the thickest part. I also spoon sauce over the top of chicken occasionally as it cooks.

Coconut milk sauce is used to braise chicken breasts in skillet.

When chicken is finished cooking, remove chicken breasts; transfer them back onto the rimmed plate. Cover with foil to keep warm. Turn the heat back up to high and bring sauce to a boil. Cook the coconut sauce for about 4 minutes, or until the sauce has thickened a bit, and reduced down to about 1½ cups.

Coconut milk sauce is reduced in volume before serving.

Toast Shredded Coconut While the Sauce Thickens

While the sauce is cooking, I quickly toast some shredded coconut in a small dry skillet. I use this toasted coconut as a garnish for the finished dish.

To toast coconut, simply place coconut in skillet, and cook on low heat, stirring often, until coconut turns a golden brown in color (only takes a couple minutes). Remove from heat; transfer coconut to a plate or paper towel to cool. This step can also be done ahead of time or while the chicken is cooking.

Shredded coconut is toasted for garnish for braised chicken

Serve Coconut Milk Braised Chicken

Place the coconut milk braised chicken breasts onto individual plates or a serving platter. Spoon the sauce evenly over the pieces. Garnish with chopped fresh parsley and toasted coconut, (if desired). Season with additional salt, if desired. I served the coconut milk braised chicken with white rice and peas. YUM!

Coconut Milk Braised Chicken is served with rice and peas.

Coconut Milk Braised Chicken is garnished with parsley and toasted coconut for serving.

I REALLY hope you will give this recipe for coconut milk braised chicken a try.  My husband and I really enjoyed it, and I will definitely be making this quick dish again! I sure got my money’s worth finding that old used cookbook!

Looking For More CHICKEN Recipes?

If you enjoy chicken dishes, be sure to check out my recipes for Coq au Vin, Chicken Broccoli Fettucine Alfredo, Chicken Fried Chicken, and many, many others, all of which are listed in the Recipe Index shown at the top of the page.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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!
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:

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

Have a WONDERFUL day!

Author's signature

Recipe Source: Sunset – Recipe Annual Cookbook (2002 Edition), page 14, Published November, 2001 by Sunset Publishing Corporation.

0 from 0 votes
Coconut Milk Braised Chicken
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Coconut Milk Braised Chicken - big flavor, low calorie (under 300)! Pan seared seasoned breasts are cooked in/topped with a spiced coconut milk sauce.
Category: Entree
Cuisine: American
Keyword: coconut milk braised chicken
Servings: 4
Calories Per Serving: 277 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Chicken Seasoning:
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground dried turmeric
  • 1/2 teaspoon cayenne pepper
  • 2 Tablespoons white wine vinegar
For Rest of Dish:
  • 4 chicken breasts (5-6 oz. each) (boneless, skinless)
  • 1 teaspoon vegetable oil
  • 1 cup thinly sliced onion
  • 2 Tablespoons minced garlic
  • 1 Tablespoon minced fresh ginger
  • 1 (14 oz.) canned coconut milk (reduced fat)
  • 1/2 teaspoon salt
  • 2 Tablespoons fresh parsley, chopped (optional garnish)
  • 3 Tablespoons shredded coconut
Instructions
  1. Mix seasonings for chicken in a small bowl (coriander, cumin, turmeric, cayenne pepper).  Add white wine vinegar; stir to combine ingredients fully.

  2. Rinse chicken, then place on paper towel, and pat dry.  Rub or brush on seasoning mixture, covering both sides of chicken. Heat oil in a large (10-12 inch) non-stick skillet on high heat.  Once oil gets hot (but not smoking), add chicken. Cook 2-3 minutes (without moving), then flip chicken over and cook other side 2-3 minutes.  Both sides should be golden brown. Transfer chicken to a rimmed plate (rimmed plate will catch juices from chicken). Do NOT clean out skillet.

  3. Place onion slices and minced ginger into the same skillet.  Cook, stirring often for 2-3 minutes until onions turn a golden color. Add garlic; stir well while it cooks for 1 minute.  Stir coconut milk with a fork or spoon while still in can (it's thick). Pour coconut milk into onion mixture. Add salt. Stir well to combine ingredients.  Cook on medium heat until it comes to a boil.

  4. Transfer chicken back into sauce. Pour any accumulated juices into skillet. Reduce heat; cook chicken for 10-12 minutes total (turning once), until chicken is no longer pink in the middle of thickest part. Spoon sauce over top of chicken often as it cooks. When chicken is done, remove chicken from skillet back onto rimmed plate. Cover chicken with foil to keep warm.

  5. Turn heat back up to high; bring sauce to a boil. Cook sauce for 4 minutes, or until the sauce has thickened a bit, and reduced down to about 1½ cups.

  6. While sauce is reducing, toast coconut (for garnish) by placing shredded coconut into a dry skillet; cook on low, stirring often, until it turns golden brown (takes a couple minutes). Remove from heat; transfer coconut to a paper towel to cool. **This step can also be done ahead of time or while the chicken is cooking.

  7. Place chicken breasts onto individual plates or serving platter. Spoon sauce evenly over chicken. Garnish with chopped fresh parsley and toasted coconut, (if desired), and season with additional salt, to taste. Serve, and enjoy!

Nutrition Facts
Coconut Milk Braised Chicken
Amount Per Serving (1 chicken breast + sauce)
Calories 277 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 9g56%
Cholesterol 72mg24%
Sodium 524mg23%
Potassium 531mg15%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 4g4%
Protein 25g50%
Vitamin A 305IU6%
Vitamin C 8.5mg10%
Calcium 30mg3%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Easy Coconut Milk Braised Chicken - big flavor, low calorie (under 300)! Pan seared seasoned breasts are cooked in/topped with a spiced coconut milk sauce. YUM! 

 

Simple Chicken Sausage Pasta

Simple chicken sausage pasta is an easy, quick and delicious meal to prepare. Pasta is tossed with Italian spices, olive oil, butter, Parmesan cheese and chicken sausage, then served in this flavor-filled, simple dish!
Simple chicken sausage pasta is an easy, delicious meal to prepare. Pasta is tossed with Italian spices, olive oil, butter, Parmesan cheese and chicken sausage!

We love pasta at our house… do you?  Years ago, I started experimenting with simple pasta dishes that were not drenched in Italian tomato sauce or alfredo sauce, and came up with this EASY, yet great tasting chicken sausage pasta!

We love those traditional sauces I mentioned above, but I was trying to create SIMPLE and QUICK new pasta dishes without using heavy sauces! This one is our favorite! I make this dish when I don’t want to mess with making a sauce, and just want something for dinner that is filling, tasty, and EASY to fix after a busy day.  Sometimes we have it without meat of any kind added, but other times we add it in.

We had two leftover grilled chicken sausages in our refrigerator, so when my husband asked if we could have pasta for dinner, it was so easy to pull this meal together in a matter of minutes!

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

How To Make Simple Chicken Sausage Pasta

This recipe uses two links of Italian flavored chicken sausage, and gives it a little extra protein and flavor! Here’s how to make this chicken sausage pasta:

Two COOKED chicken sausages are sliced, then each slice is cut into quarters. If you want, you can pan cook the sausages while the pasta is cooking (to save time). Set aside the chicken sausages until ready to add to pasta.

Cooked chicken Italian sausages are cut in slices, then into quarter sized pieces.

Prepare pasta according to package instructions. My preferred pasta is fettucine noodles, but regular spaghetti noodles work just as well for this simple meal (I speak from experience!). Once pasta is done cooking, drain noodles in a colander (but do not rinse), then put hot noodles immediately back into the pot you cooked them in (minus the water, of course).

Pasta is cooked according to package instructions.

Cooked pasta is drained, then placed back into pan.

Season The Cooked Pasta

Quickly stir in butter while the pasta is hot so it can melt. Add olive oil and Italian spices, and toss to coat the pasta with the ingredients. Tongs work wonderfully for this! Taste test the pasta. If desired, add additional salt and pepper, to suit your taste buds.

Italian spices, olive oil, butter and Parmesan are added to hot cooked pasta

Add warm chicken sausage to the pasta, and toss well, to combine. If necessary, turn heat on LOW while tossing pasta, just to keep pasta hot. Once mixed, divide pasta and sausage among serving bowls or plates.

Cooked chicken Italian sausage pieces are tossed into seasoned pasta.

Serve The Chicken Sausage Pasta

That’s it! See how simple it is to make this chicken sausage pasta?  To serve, grate additional fresh Parmesan cheese over the top of the hot pasta. Garnish with some chopped flat leaf Italian parsley. I was able to use some parsley that is growing in our little garden-yay!).

Chicken sausage pasta is garnished with parsley and Parmesan cheese.

You don’t have to have a thick sauce to serve up a flavor-filled pasta dish!  This is one of our favorite ways to have pasta… and it takes hardly any time at all to whip this up for dinner!

The finished simple chicken sausage pasta is garnished with Parmesan cheese and fresh parsley.

If you enjoy pasta, you might also want to try Florentine Manicotti, Pasta Carbonara, or Chicken Broccoli Fettucine Alfredo. I heartily recommend any of those recipes. You can find other yummy pasta recipes in my Recipe Index shown at the top of each blog post.

Sure do hope you will give this simple chicken sausage pasta a try! It tastes wonderful using regular (pork) Italian sausages, too. Next time you grill, throw a couple sausages on, then save them in your refrigerator or freezer until you make this dish. It’s a great timesaver!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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!
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:

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

Have a wonderful day, and may God bless you in all you do!

Author's signature

0 from 0 votes
Simple Chicken Sausage Pasta
Prep Time
10 mins
Cook Time
11 mins
Total Time
21 mins
 
Simple chicken sausage pasta is an easy, delicious meal to prepare. Pasta is tossed with Italian spices, olive oil, butter, Parmesan cheese and chicken sausage!
Category: Entree
Cuisine: Italian
Keyword: chicken sausage pasta
Servings: 4 servings
Calories Per Serving: 440 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 links Italian chicken sausage , cooked
  • 8 ounces fettucine pasta (1/2 pound)
  • 2 Tablespoons butter
  • 2 Tablespoons extra virgin olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon Italian seasoning
  • 1/8 teaspoon dried oregano
  • 1/4 cup Parmesan cheese , grated
  • 1-2 pinches salt/pepper ,to taste
  • 4 teaspoons Parmesan cheese , for garnish (optional)
  • 2 Tablespoons Flat leaf Italian parsley (fresh) , for garnish (optional)
Instructions
  1. Slice two COOKED chicken sausages into 1/2 inch slices, then cut each slice into quarters. You can pan cook the sausages while the pasta is cooking (to save time). Set aside cooked chicken sausage pieces until ready to add to cooked pasta.

  2. Prepare pasta according to package directions.  When pasta is done, drain noodles in a colander (do not rinse), then put them back into pot you cooked them in (minus the water, of course).

  3. Quickly stir in butter while the pasta is hot so it can melt. Add olive oil and Italian spices, and toss to coat the pasta with the butter, oil and spices.  Taste test pasta. If desired, add additional salt and pepper, to suit your taste buds. Add chicken sausage to pasta and toss, to combine. If necessary, turn heat on LOW while tossing pasta, just to keep pasta hot.

  4. To serve, divide pasta and sausage among serving bowls, grate additional fresh Parmesan cheese over the top of the hot pasta, then garnish with chopped flat leaf Italian parsley. Enjoy! 

Recipe Notes

Caloric calculation does not include optional garnish of additional Parmesan cheese and parsley.

Nutrition Facts
Simple Chicken Sausage Pasta
Amount Per Serving (1 (1/4 of total))
Calories 440 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 7g44%
Cholesterol 96mg32%
Sodium 606mg26%
Potassium 138mg4%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 1g1%
Protein 16g32%
Vitamin A 410IU8%
Vitamin C 0.6mg1%
Calcium 94mg9%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Simple chicken sausage pasta is an easy, delicious meal to prepare. Pasta is tossed with Italian spices, olive oil, butter, Parmesan cheese and chicken sausage! 

 

Chicken Broccoli Fettucine Alfredo

Chicken Broccoli Fettucine Alfredo- this classic Italian dish with a creamy butter Parmesan sauce is delicious, and can be on the table in about 30 minutes!
Chicken Broccoli Fettucine Alfredo- this classic Italian dish with a creamy butter Parmesan sauce is delicious, and can be on the table in about 30 minutes!

You know what? Right up front I have to tell you this “all in one” meal is fairly high in calories, but I gotta be honest here… sometimes you just have to enjoy yourself! This dish is Italian comfort food at it’s very best!!!

Chicken broccoli fettucine alfredo is one of my favorite Italian dishes, but I only make it occasionally, because it has more delicious calories than I need to routinely consume in one meal!

But… having said that, I cannot say enough GOOD things about this dish- the pasta is coated in a creamy Parmesan butter alfredo sauce packed with flavor, and features chicken breasts and broccoli… an all in one dinner! It tastes DELICIOUS! Oh boy… is it ever delicious!

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

SO HOW DO I MAKE CHICKEN BROCCOLI FETTUCINE ALFREDO?

The first thing you will need to do is make the alfredo sauce for the pasta. It’s EASY!  Melt butter in a large skillet. Once butter is melted, add heavy whipping cream, pepper, and garlic powder. Stir until combined. Cook this sauce for about 5 minutes on medium low. Try to NOT let it come to a boil.

Butter is melted for fettucine alfredo sauce

Heavy whipping cream is added to alfredo sauce in pan

Add grated fresh Parmesan cheese to the sauce, and stir to combine. Cook these ingredients on medium low until the cheese has melted and the sauce has thickened.

Grated Parmesan cheese is added to alfredo sauce in pan

Alfredo sauce has thickened to the perfect consistency

Prepare The “Add-Ins”

NOTE: (This step can be done ahead of time!) Cook broccoli florets (either fresh or frozen). I use fresh broccoli florets and steam them over boiling water until they are done. Set aside until you’re ready to add them to the sauce. Cut the cooked chicken breast into bite-sized pieces.

Broccoli florets are steamed before adding to alfredo sauce

Cooked chicken breasts are cut into cubes before adding to alfredo sauce.

Cook fettucine pasta according to the package directions.  When done, drain pasta well.

Fettucine noodles cooking in pan

Finishing The Chicken Broccoli Fettucine Alfredo

Add cooked and drained fettucine noodles to the alfredo sauce.  Next add cooked broccoli and chicken pieces.  Stir well, to combine ingredients and fully coat everything with the alfredo sauce. TIP: If the mixture seems too thick, simply add a bit more whipping cream to the pan, and stir to blend it in.

Taste test the pasta (it’s a hard job, but someone’s gotta do it). Season with salt and pepper, to suit your taste. Continue cooking on medium low for a minute or two to ensure everything is heated through before serving.

Fettucine noodles, chicken and broccoli are added to alfredo sauce

Time To Serve This Delicious Meal

To serve, transfer chicken broccoli fettucine alfredo to individual serving bowls or plates. Garnish each serving with chopped fresh parsley, if desired. If you don’t mind the extra calories, you can also grated a tiny bit of Parmesan cheese over the top, too.

Chicken broccoli fettucine, served in a white bowl

Serve this delicious pasta, and enjoy every single yummy, high calorie bite! If you enjoy this meal, you might also want to check out my recipe for Shrimp and Penne Pasta Alfredo.

Chicken fettucine is garnished with parsley before serving

While this may not be the “healthiest” dish you’ve ever had… it might be one of the most delicious dishes you’ve ever had!  The fettucine is so good… creamy, cheesy, and hey… since there is a vegetable (broccoli) and lean protein (chicken breast) in it, that’s gotta count for something, right?  It’s all about BALANCE in everything! Sure hope you enjoy this meal!

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 dishes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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!
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:

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

Hope you have a fantastic day!

Author's signature

0 from 0 votes
Chicken Broccoli Fettucine Alfredo
Prep Time
15 mins
Cook Time
11 mins
Total Time
26 mins
 
Chicken Broccoli Fettucine Alfredo- this classic Italian dish with a creamy butter Parmesan sauce is delicious, and can be on the table in about 30 minutes!
Category: Dinner
Cuisine: Italian
Keyword: chicken broccoli fettucine alfredo
Servings: 5 servings
Calories Per Serving: 934 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 12 ounces fettucine pasta
  • 3/4 cup butter
  • cups heavy whipping cream
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • cups Parmesan cheese , grated
  • 2 chicken breasts (boneless, skinless) , precooked
  • 2 cups broccoli , steamed
  • 2 teaspoons parsley (fresh) , for garnish (if desired)
Instructions
  1. Make the alfredo sauce for the pasta. Melt butter in a large skillet. Once butter is melted, add heavy whipping cream, pepper, and garlic powder. Stir until combined. Cook this sauce for about 5 minutes on medium low. Try to NOT let it come to a boil. Add grated fresh Parmesan cheese to the sauce, and stir to combine. Cook on medium low until the cheese has melted and the sauce has thickened.

  2. NOTE: To save time, these two steps can be done ahead of time: #1-Cook broccoli florets until done.  #2-Cut two pre-cooked boneless, skinless chicken breasts into bite sized pieces.  Set broccoli and chicken aside until ready to add to sauce.

  3. Cook fettucine pasta according to the package directions.  When done, drain pasta well.
  4. Add drained fettucine noodles to the alfredo sauce in pan, then add cooked broccoli and chicken pieces.  Stir well, to combine ingredients and fully coat everything with alfredo sauce. If the mixture seems too thick, simply add a bit more whipping cream to the pan, and stir to blend it in. Taste test the pasta. Season with additional salt and pepper, if desired. Continue cooking on low for a minute or two, to ensure everything is hot.

  5. To serve, transfer chicken broccoli fettucine alfredo to individual serving dishes. Garnish each serving with chopped fresh parsley, if desired. If you don't mind the extra calories, you can also grated a tiny bit of Parmesan cheese over the top, too. Serve hot, and enjoy!

Nutrition Facts
Chicken Broccoli Fettucine Alfredo
Amount Per Serving (1 serving)
Calories 934 Calories from Fat 594
% Daily Value*
Fat 66g102%
Saturated Fat 39g244%
Cholesterol 277mg92%
Sodium 829mg36%
Potassium 537mg15%
Carbohydrates 54g18%
Fiber 3g13%
Sugar 2g2%
Protein 32g64%
Vitamin A 2415IU48%
Vitamin C 33.4mg40%
Calcium 453mg45%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chicken Broccoli Fettucine Alfredo- this classic Italian dish with a creamy butter Parmesan sauce is delicious, and can be on the table in about 30 minutes!

 

Chicken Enchilada Mole Casserole

Chicken Enchilada Mole Casserole is an easy to make dinner, with layers of corn tortillas, chicken breast strips, enchilada and mole sauce, onions and cheese, and is ready in 35 minutes!Chicken Enchilada Mole Casserole is an easy to make dinner, with layers of corn tortillas, chicken breast strips, enchilada and mole sauce, onions and cheese, and is ready in 35 minutes!

Ever have one of those days where you know you need to fix something for dinner, but don’t have a clue what that will be?  That is how I came up with this simple layered chicken enchilada casserole! I used my recipe for Layered Chicken Enchilada Casserole as inspiration (which uses a creamy green sauce). Then I started pulling things out of the refrigerator and pantry and then just started cooking!

I gathered two leftover grilled chicken breasts, some homemade red enchilada sauce (it was in our freezer, but I thawed it out!), a jar of mole sauce (check out this link to find out what is in this traditional Mexican sauce), onion, a few tortillas and some Mexican blend cheese and got busy creating this easy casserole dish that serves 6.

By the way… don’t worry about using homemade enchilada sauce… a large (28 oz.) can will do just fine… and mole sauce? You can pretty much find small 8.25 oz. jars of it in almost every grocery store in the Mexican Foods section. Mole sauce adds a rich depth of flavor to standard enchilada sauce and partners very well in this recipe.

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

So… How Do I Make This Chicken Enchilada Casserole?

It’s easy. You will just be creating a layer of ingredients, then repeating the layers, etc.  Start by thinly slicing two grilled chicken breasts (I used leftovers). A quick and easy substitution would be to use two rotisserie chicken breasts, lightly seasoned with salt and pepper.

Slicing chicken breast for enchilada casserole

Mix enchilada sauce and mole sauce in pan. Stir until blended, then cook on low heat for 5 minutes. This allows the flavors to come together a bit! (Note: I used homemade enchilada sauce, so your version may look slightly different)

Cooking enchilada and mole sauces for casserole

Spray an 8×8 inch pan with non-stick cooking spray. Rip two tortillas into large pieces and layer the bottom of the dish, trying to cover as much as possible.

Torn tortillas are layered into casserole dish

Spread 1/3 of the sauce over the tortilla pieces, spreading to cover.

Enchilada/mole sauce is spread over tortillas

Cover the sauce with 1/2 of the chicken slices, 1/2 of the chopped onions and top them with 1/3 of the grated Mexican cheese blend.

Chicken, onions and cheese layered onto enchilada casserole

Repeat Layers

Repeat another layer in the same order:  2 torn tortillas, 1/3 of the sauce, remaining 1/2 of the chicken and onions, then top this second layer with 1/3 of the grated Mexican blend cheese. For the final layer, simply add the remaining two torn tortilla pieces, top with remaining sauce, then top it all off with the remaining grated cheese.

Chicken enchilada mole casserole is ready to bake

Time To Bake The Chicken Enchilada Mole Casserole

Bake the casserole (uncovered) in a 350° F. preheated oven for 20-25 minutes (mine was done in 20). The cheese and sauce should be bubbly when done. Remove chicken enchilada casserole from oven to a wire rack.

Chicken enchilada casserole, hot from the oven

Let the casserole rest for a  minute or two to let the cheese firm up, so it will be easier to slice.

Melted cheese on top of chicken enchilada casserole

Slice the casserole into 6 pieces, and transfer to plates. Serve each piece with a dollop of sour cream and a cilantro leaf garnish, if desired.

Chicken Enchilada Mole Casserole on a plate, with sour cream and cilantro garnish

And that’s how this casserole came to be made and eaten at our house!  Hope you will give it a try! Since this yummy casserole can be on the table in about 35 minutes, it’s a great meal for busy weeknights!

Looking For More Mexican-Inspired Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few Mexican-inspired recipes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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!
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:

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

Author's signature

0 from 0 votes
Chicken Enchilada Mole Casserole
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Chicken Enchilada Mole Casserole is an easy to make dinner, with layers of corn tortillas, chicken breast strips, enchilada and mole sauce, onions and cheese, and is ready in 35 minutes!
Category: Dinner
Cuisine: Mexican
Keyword: chicken enchilada mole casserole
Servings: 6 servings
Calories Per Serving: 499 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 corn tortillas
  • 28 ounces Red enchilada sauce
  • 1/2 cup Mole sauce (found in Mexican food sections of grocery store)
  • 2 chicken breasts (cooked)
  • 1/2 cup white onion , finely chopped
  • 2 cups Mexican 4 blend cheese (or combo of cheddar/jack)
  • 4 Tablespoons sour cream
  • 4 cilantro leaves (optional)
Instructions
  1. Preheat oven to 350° F.

  2. Thinly slice two grilled chicken breasts for the casserole. A quick and easy substitution would be to use two rotisserie chicken breasts, lightly seasoned with salt and pepper.
  3. Mix enchilada sauce and mole sauce in pan. Stir until blended, then cook on low heat for 5 minutes.
  4. Spray an 8x8 inch baking dish with non-stick cooking spray. Rip two tortillas into large pieces and layer the bottom of the dish, trying to cover as much as possible. Spread 1/3 of sauce over the tortilla pieces. Cover sauce with 1/2 of the chicken, 1/2 of the onions and top them with 1/3 of the grated Mexican cheese blend. Repeat another layer in the same order:  2 torn tortillas, 1/3 of the sauce, remaining 1/2 of the chicken and onions, then top this second layer with 1/3 of the grated Mexican blend cheese. For the final layer, add remaining two torn tortilla pieces, cover with remaining sauce, then top it all off with the remaining grated cheese.

  5. Bake the casserole (uncovered) in a 350° F. preheated oven for 20-25 minutes (mine was done in 20). The cheese and sauce should be bubbly when done. Remove chicken enchilada casserole from oven to a wire rack. Let the casserole rest for a  minute or two to let the cheese firm up, so it will be easier to slice.

  6. Slice the casserole into 6 pieces, and transfer to plates. Serve each piece with a dollop of sour cream and a cilantro leaf garnish, if desired. Enjoy!

Nutrition Facts
Chicken Enchilada Mole Casserole
Amount Per Serving (1 serving)
Calories 499 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Cholesterol 68mg23%
Sodium 1474mg64%
Potassium 274mg8%
Carbohydrates 24g8%
Fiber 3g13%
Sugar 9g10%
Protein 22g44%
Vitamin A 1445IU29%
Vitamin C 3.8mg5%
Calcium 336mg34%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chicken Enchilada Mole Casserole is an easy to make dinner, with layers of corn tortillas, chicken breast strips, enchilada and mole sauce, onions and cheese, and is ready in 35 minutes!

Mediterranean Chicken Sandwich

Enjoy this flavorful Mediterranean chicken sandwich, with tomato, lettuce, red onion, and creamy sauce (feta cheese, yogurt, dill, garlic, & oregano)!Enjoy this flavorful Mediterranean chicken sandwich, with tomato, lettuce, red onion, and creamy sauce (feta cheese, yogurt, dill, garlic, & oregano)!

I ended up making this sandwich as a way to use a couple of thawed chicken breasts in our refrigerator. Ever have those moments when you look at raw chicken breasts, and wonder what on earth you are going to do with them?

Yeah. That was me… one day at lunch, so I put on my thinking cap, and came up with this sandwich. I chose to grill the chicken right then, but by ALL MEANS, if you’ve got it, use warmed leftover grilled chicken or a 1″ thick slice of store bought rotisserie chicken (per sandwich) and save even more time!

Guess what? This simple Mediterranean chicken sandwich ended up being fairly low in calories and very tasty, if I may say so myself!  I knew where I wanted to end up when trying to create this (i.e. a yummy chicken sandwich), and the rest was just figuring out WHAT to put ON that sandwich! Ha Ha. Decided to go the “Greek” route, as I love the flavor combinations.

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

Make The Mediterranean Sauce

The Mediterranean inspired sauce was easy to make. I racked my brain for inspiration, then picked out some traditional Greek seasonings from my spice rack, and added a couple other ingredients to make a simple, creamy “condiment” sauce to compliment the chicken on the sandwich.

I mixed together crumbled feta cheese, non-fat plain Greek yogurt, milk (just a bit to make it even creamier), dried dill (from my garden-yay!), garlic powder and oregano in a small bowl until fairly smooth, then seasoned it with a little salt and pepper, to taste.

Ingredients for Mediterranean inspired sauce for chicken sandwich

Once the sauce was done, I covered and refrigerated it for 30 minutes, to give the ingredients a chance to blend and incorporate their unique flavors. That is not completely necessary, if you’re in a hurry to eat, but I do recommend it, for best flavor!  Here’s what the sauce looks like.

Mediterranean inspired sauce to go on chicken sandwich, in bowl

While the sauce was chilling in the fridge, I grilled thin chicken breasts on an indoor cast iron grill until done, using my Mom’s easy grilled chicken basting sauce.

NOTE: You can cook the chicken breast any way that is easiest that you prefer (or even use leftover grilled chicken or rotisserie chicken breast slices, if desired). Whatever is easiest and most convenient for you works… just make sure the chicken is seasoned well, at least with salt and pepper!

Prepare The Mediterranean Chicken Sandwich

When ready to make the sandwiches, get all the ingredients together. You need thinly sliced red onion, tomatoes, lettuce, chicken breasts and “toasted” kaiser rolls.

Lightly butter the rolls, then “toast”, cut sides down, in a hot skillet until golden brown. Remove sauce from the refrigerator, and then you’re ready to build your Mediterranean chicken sandwich!

Ingredients to make a grilled chicken sandwich, Mediterranean style

To assemble, spread Mediterranean sauce generously on both sides of the toasted bun.  A warm, grilled chicken breast goes on top of the sauce on the bottom half. Top it with a few thin red onion slices, a thin slice of tomato, and finish off with a great big lettuce leaf (I used romaine). Put the two halves together, and the sandwich is ready to eat!

Mediterranean sauce, with chicken, lettuce, tomatoes & onion on sandwich bun

Time to EAT!

I cut one of the sandwiches in half so you can see the inside.  The creamy, delicious Greek sauce oozes out from the top and bottom bun and coats the whole thing, bringing LOTS of traditional Mediterranean flavors to this simple sandwich. Take a big bite, then grab a napkin to wipe all that yummy sauce from your face! Ha Ha.

Chicken sandwich with sauce, cut in half, on plate
I hope you will consider making this yummy and flavorful sandwich.  It’s even easier (and more time-saving) to make if you already have leftover grilled chicken or rotisserie chicken to use. This recipe is a perfect way to use up that chicken for a quick lunch time treat! Have a wonderful day. thank you for stopping by, and I hope you will come back again soon.

Looking For More SANDWICH Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a nice variety of sandwich recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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!
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:

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

Author's signature

Recipe Source: My brain… in hungry mode.

0 from 0 votes
Mediterranean Chicken Sandwich
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Enjoy this flavorful Mediterranean chicken sandwich, with tomato, lettuce, red onion, and creamy sauce (feta cheese, yogurt, dill, garlic, & oregano)!
Category: Sandwich
Cuisine: Mediterranean
Keyword: Mediterranean chicken sandwich
Servings: 2 sandwiches
Calories Per Serving: 371 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Mediterranean Sauce
  • 1/4 cup feta cheese crumbles
  • 1/3 cup plain Greek yogurt , non-fat
  • 1 teaspoon milk
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon oregano
  • 1/4 teaspoon garlic powder
  • 1 pinch salt and pepper , to taste
For Sandwich
  • 2 Kaiser rolls (or hamburger buns)
  • 2 teaspoons butter , for toasting kaiser rolls
  • 2 thin chicken breasts (boneless, skinless) , grilled/pre-cooked (can use 1" thick slices rotisserie chicken breast)
  • 2 slices tomato
  • 2 slices red onion
  • 2 leaves romaine lettuce
Instructions
Make Sauce
  1. Combine all ingredients for sauce in medium bowl. Stir well, to fully blend ingredients into creamy sauce. Cover; refrigerate for 30 minutes.

Toast Buns
  1. Lightly butter kaiser roll halves. "Toast" them lightly by placing them cut side down, in a dry skillet on medium heat. Cook until golden brown and crispy. Remove from heat; set aside.

Assemble Sandwich
  1. Generously spread sauce on top/bottom halves of  the toasted sides of rolls or buns.  Place cooked chicken breast (or 1" thick slice of rotisserie chicken breast, if using) onto bottom half of bun.  Add red onion slices, tomato slice, and a large lettuce leaf.  Place top half of toasted bun onto sandwich (make sure it has sauce on it!). Repeat process for other sandwich. Serve, and enjoy.

Recipe Notes

TIP: If using previously cooked chicken breasts or rotisserie chicken, the time it takes to make this sandwich will be considerably shortened.

If using a LARGE, thick chicken breast, simply slice it in half horizontally and use the two halves (a total of one whole breast) for two sandwiches.

Nutrition Facts
Mediterranean Chicken Sandwich
Amount Per Serving (1 sandwich)
Calories 371 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Cholesterol 101mg34%
Sodium 628mg27%
Potassium 673mg19%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 6g7%
Protein 35g70%
Vitamin A 2900IU58%
Vitamin C 7.8mg9%
Calcium 218mg22%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy this flavorful Mediterranean chicken sandwich, with tomato, lettuce, red onion, and creamy sauce (feta cheese, yogurt, dill, garlic, & oregano)!

Chicken Fried Chicken with Country Gravy

If you enjoy comfort food meals, (or chicken fried steak, which is a staple breakfast menu item at many restaurants), then you’ll want to try this recipe for Chicken Fried CHICKEN with creamy Country Gravy for a tasty dinner! If you enjoy comfort food meals (or chicken fried steak), then you'll absolutely want to try Chicken Fried CHICKEN with creamy Country Gravy for a tasty dinner!

I learned how to make this easy dish, after watching my Mom cook fried chicken for many years (and seeing how chicken fried steak is served in restaurants). I adapted this recipe from both of those methods by trial and error.  Typically this dish is made using beef in cubesteak form, lightly breaded and fried, and is called chicken-fried steak.

I actually prefer to make it with chicken breasts, but still cover it with that signature delicious, creamy country gravy! It’s very easy to prepare, with a shortcut I use for making the gravy a nice time saver, too! If you enjoy fried chicken, you will enjoy this dish!

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

True Story!

One time, over 20 years ago, I made chicken fried chicken at dinnertime for our two young sons while my husband was out of state on business.  I flattened the chicken breasts out so much that when I put the finished, cooked piece of chicken on each of their plates, it nearly covered the entire plate.  You should have seen the look in their eyes when they first saw it and gasped!

To make it even more “perfect”, we watched the movie Jurassic Park while we ate our dinner. BIG crazy dinosaurs… BIG crazy-good chicken fried chicken. Our boys have never forgotten that dinner… ha ha!!!

While it definitely is not the “healthiest” dinner you could choose to eat, it sure tastes great every now and then!  It’s your typical “comfort food meal”, especially when served with creamy mashed potatoes.  Everything in moderation, right?  Here’s how easy it is to make:

How To Make Chicken Fried Chicken

Place a boneless, skinless chicken breast in between two pieces of plastic wrap, sealing the edges. Pound the chicken out with the flat side of a meat mallet, until it has flattened out considerably to about 1/2 inch thick, like a cutlet. Think of all that pounding as very inexpensive therapy…

Chicken covered in plastic wrap, with meat mallet

Mix flour and seasonings in a small bowl.  Place buttermilk in a separate bowl. Dredge the chicken breast in flour mixture until completely covered on all sides. Dip chicken in buttermilk, coating all sides.

Let excess liquid drip back into bowl, then place chicken back into flour mixture, turning to cover completely. Set chicken onto dry platter, and repeat process for all pieces of chicken, coating one at a time.

Dipping poultry in flour, buttermilk, and back in flour

Heat vegetable oil on medium high heat, in large skillet. I like to use a cast iron skillet for this, but any type of skillet will work. When oil is hot (but not smoking), add chicken.  It should sizzle when chicken hits pan. You might need to cook the chicken in batches, due to the size of the flattened chicken.

Cooking times will vary, due to different thicknesses of meat, but you will need to cook one side (without moving it around-that tends to pull the breading off) until deep golden brown on bottom, then carefully turn chicken over and cook other side. Cook until chicken is fully cooked through (total time between 12-18 minutes, depending on thickness of chicken). Remove from heat.

Chicken cooking in skillet and browned

Prepare The Country Gravy

While chicken is cooking, prepare the gravy.  Most of the time I make gravy from scratch, BUT for a quick and easy way to make this creamy gravy for this recipe, I start with a “cheap” package of country gravy mix.

Prepare according to package directions, but also add a small chicken bouillon cube, a teaspoon of butter, some black pepper, onion powder and garlic powder, and stir until completely blended in. I find this really helps the gravy to have more “homemade” flavor!

Country gravy mix envelope and gravy in saucepan

To serve this easy dish, I place the beautifully browned chicken cutlet onto each serving plate, then generously spoon some of the creamy country gravy over the top, and serve hot! See how big that one little chicken breast becomes when it’s flattened out… practically covers half the plate! P.S. The gravy is good on mashed potatoes, too!

Chicken fried chicken and gravy, on plate with vegetables

See how easy it is to make chicken fried chicken?  It really is a simple dish to prepare, and tastes delicious!  You might also want to check out my recipe for Crunchy Buttermilk Fried Chicken!  Hope you will consider trying this comfort food style recipe… and enjoy a little taste of the South!

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 might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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!
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:

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

Author's signatureRecipe Source for chicken: My mom

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Chicken Fried Chicken With Country Gravy
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
If you enjoy comfort food meals (or chicken fried steak), then you'll absolutely want to try Chicken Fried CHICKEN with creamy Country Gravy for a tasty dinner!
Category: Chicken, Dinner
Cuisine: American
Keyword: chicken fried chicken
Servings: 2 servings
Calories Per Serving: 465 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Chicken:
  • 2 chicken breasts (boneless, skinless)
  • 1 cup all purpose flour
  • 1/2 cup buttermilk
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper, paprika, garlic powder, onion powder (1/8 teaspoon each)
  • 2 Tablespoons vegetable oil
For Country Gravy
  • 1 envelope Country Gravy Mix (+ water indicated on pkg.)
  • 1 cube chicken bouillon (small cube, crumbled)
  • 1 teaspoon butter
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon garlic powder and onion powder (1/8 teaspoon each)
Instructions
  1. Place a boneless, skinless chicken breast in between two pieces of plastic wrap, sealing the edges. Pound the chicken with the flat side of a meat mallet, until it has flattened out considerably to about 1/2 inch thick (like a cutlet).

  2. Mix flour and seasonings in a small bowl.  Put buttermilk in a separate bowl. Dredge the chicken breast in flour mixture until completely covered on all sides, and shake off excess flour. Dip floured chicken into buttermilk, coating all sides. Let excess liquid drip back into bowl, then place chicken back into flour mixture, turning to cover completely. Set chicken onto dry platter; repeat process for all pieces of chicken, one at a time.

  3. Heat vegetable oil on medium high heat, in large skillet. When oil is hot (but not smoking), add chicken.  It should sizzle when chicken hits pan. You might need to cook chicken in batches, due to the size of the flattened chicken. Cooking times will vary, due to different thicknesses of meat, but you will need to cook one side (without moving it around-that tends to pull the breading off) until deep golden brown on bottom, then carefully turn chicken over and cook other side. Cook until chicken is fully cooked through (total time estimated between 12-18 minutes, depending on thickness of chicken). Remove from heat.

  4. While chicken is cooking, prepare the gravy per pkg. instructions. Once thickened, add chicken bouillon cube (crumbled), butter, black pepper, onion powder and garlic powder. Stir and continue cooking until ingredients are completely blended into gravy.

  5. To serve, place a browned chicken cutlet onto each serving plate, then generously spoon some of the creamy country gravy over the top, and serve hot!

Nutrition Facts
Chicken Fried Chicken With Country Gravy
Amount Per Serving (1 piece (w/ gravy))
Calories 465
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!If you enjoy comfort food meals (or chicken fried steak), then you'll absolutely want to try Chicken Fried CHICKEN with creamy Country Gravy for a tasty dinner!

 

Balsamic Chicken with Asparagus and Mushrooms

Pan-seared balsamic chicken with grilled asparagus and mushrooms, topped with a flavorful pan sauce, is an easy, delicious, and healthy dinner!Pan-seared balsamic chicken with grilled asparagus and mushrooms, topped with a flavorful pan sauce, is an easy, delicious, and healthy dinner!

If you’re looking for a “new” chicken recipe that is healthy, packed with flavor and protein AND can be ready in about half an hour, check out this one for Balsamic Chicken with Asparagus and Mushrooms!

I found the recipe on Pinterest, and it sounded really good, was low in calories, but high in flavor! I made this for my husband and I a couple of weeks ago, and we really enjoyed it!  Boneless, skinless chicken breasts are pan-seared, asparagus is steamed in a balsamic glaze, and mushrooms are cooked then added to a creamy balsamic sauce which covers it all! YUM!

*NOTE: The recipe as posted serves 4, but I cut the recipe in half and only made two servings, so my photos reflect that. Here’s how to make this delicious dish:

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

How To Make Balsamic Chicken

Heat oil on medium-high heat in skillet until hot, but not smoking. Lightly season chicken breasts with salt and pepper. Place chicken in hot skillet. Cook each side for about 7 minutes (per side), until nicely browned.

Add 1/3 cup chicken broth to skillet (reserve the rest for later); cook on low for 3-4 minutes, or until chicken is fully cooked through. Remove from heat; set aside (and cover, to keep warm).

3 picture collage of raw chicken, then cooking and browning in skillet

While chicken was cooking, I made the asparagus.  Trim ends off fresh asparagus (discard). Place asparagus onto a grill pan (or in a large skillet with 2 T. water). Drizzle with balsamic glaze, and season lightly with salt and pepper.

Cook on medium heat, turning occasionally, until asparagus are crisp-tender. I put a lid on skillet to help steam the asparagus (you can place aluminum foil over grill pan to do same). When done, remove asparagus from skillet, but leave liquid IN the skillet.

3 picture collage of asparagus, raw, and with sauce, cooking in skillet

Once asparagus has been removed, add sliced mushrooms to balsamic sauce remaining in skillet.  Cook on medium-low to lightly brown mushrooms. Pour the reserved chicken broth into the skillet, and continue cooking.

In a small cup, mix together 1-2 Tablespoons cornstarch with 1-2 Tablespoons cold water until completely smooth. Pour this liquid into mushroom mixture, stirring as you add it. Cook for a couple of minutes to thicken the mushroom balsamic sauce.

3 picture collage of raw mushrooms, cooking with sauce added to skillet

Place the cooked chicken onto individual serving plates; top with some of the cooked asparagus spears; then spoon some mushroom balsamic sauce over the top of it all.

Serve, and enjoy this delicious balsamic chicken dinner!  The chicken is tender, the asparagus is delicious, and those mushrooms in the balsamic sauce… amazing!

Chicken, covered with mushrooms and asparagus in balsamic sauce on plate

Balsamic Chicken, asparagus and mushrooms in sauce with rice, on plate

This balsamic chicken recipe is pretty straightforward and easy to prepare… I hope you will consider making this healthy meal for you and your loved ones!

As I sit here typing this blog post, I am reminded once again how very grateful I feel to live in this country, and how blessed I am to have food to cook available 24 hours a day in our pantry! Others in this big old world are not as fortunate, so I remain incredibly thankful to God for this blessing in our lives. I do not take it lightly. Hope you have a really good day.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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!
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:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Source: http://fitnessfooddiva.com

0 from 0 votes
Balsamic Chicken with Asparagus and Mushrooms
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

Pan-seared balsamic chicken with grilled asparagus and mushrooms, topped with a flavorful pan sauce, is an easy, delicious, and healthy dinner!

Category: Entree
Cuisine: American
Keyword: balsamic chicken
Servings: 4 servings
Calories Per Serving: 226 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 chicken breasts , boneless and skinless
  • 1 Tablespoon olive oil
  • 14.5 ounces chicken broth , low sodium
  • 1 bunch asparagus , fresh (not frozen)
  • 2 Tablespoons balsamic glaze *see notes for substitute
  • 12 ounces button mushrooms , sliced
  • 1 Tablespoons corn starch , see Notes
  • Pinch salt and pepper , to taste
Instructions
  1. Heat oil on medium-high heat in skillet until hot, but not smoking. Lightly season chicken breasts with salt and pepper. Place chicken in hot skillet. Cook each side for about 7 minutes (per side), until nicely browned. Add 1/3 cup chicken broth to skillet (reserve the rest for later); cook on low for 3-4 minutes, or until chicken is fully cooked through. Remove from heat; set aside (and cover, to keep warm).
  2. While chicken is cooking, make asparagus.  Trim ends off asparagus (discard). Place asparagus onto a grill pan (or in a large skillet with 2 T. water). Drizzle with balsamic glaze; season lightly with salt and pepper. Cook on medium heat, turning occasionally, until asparagus are crisp-tender. Put a lid on skillet to help steam the asparagus (you can place aluminum foil over grill pan to do same). When done, remove asparagus from skillet, but leave liquid IN the skillet.

  3. Once asparagus has been removed, add sliced mushrooms to balsamic sauce remaining in skillet.  Cook on medium-low to lightly brown mushrooms. Pour  reserved chicken broth into the skillet, and continue cooking.  In a small cup, mix together 1-2 Tablespoons cornstarch with 1-2 Tablespoons cold water until completely smooth. Pour this liquid into mushroom mixture, stirring as you add it. Cook for a couple of minutes to thicken the mushroom balsamic sauce.

  4. Place the cooked chicken onto individual serving plates; top with some of the cooked asparagus spears; then spoon some mushroom balsamic sauce over the top of it all. Serve, and enjoy! 

Recipe Notes

Don't have access to balsamic glaze? Place 5 Tablespoons balsamic vinegar in saucepan. Heat over medium heat, stirring occasionally until sauce has reduced by half and has thickened slightly.

Nutrition Facts
Balsamic Chicken with Asparagus and Mushrooms
Amount Per Serving (1 serving)
Calories 226 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 72mg24%
Sodium 513mg22%
Potassium 998mg29%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 5g6%
Protein 29g58%
Vitamin A 885IU18%
Vitamin C 16.7mg20%
Calcium 41mg4%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Pan-seared balsamic chicken with grilled asparagus and mushrooms, topped with a flavorful pan sauce, is an easy, delicious, and healthy dinner!