General Recipes

Hands-On: 15 mins | Total time: 1 hr 15 mins | Yield: Serves 4

If you adore one-skillet meals, this is another great recipe to try. Juicy and tender pan-roasted chicken breasts, tender potatoes, and green beans in an amazing garlic-citrus sauce. The first time I laid my eyes on this dish, I knew it’ll be excellent and it did not disappoint!

Ingredients

6 tbsp olive oil

2 lemons, 1 thinly sliced, 1 juiced

4 cloves garlic, minced

1 tsp kosher salt

½ tsp freshly ground black pepper

¾ lb trimmed green beans

8 small red potatoes, quartered

4 chicken breasts (bones left in, with skin, about 3¼ lbs)

How to make Pan-Roasted Chicken With Lemon-Garlic Green Beans

Step 1: Prepare the oven. Preheat it to 450 degrees F. And using a tbsp olive oil, grease a large baking dish or cast-iron skillet.

Step 2: Into the bottom of the prepared dish or skillet, arrange the slices of lemon in one layer.

Step 3: Place the rest of the oil, lemon juice, garlic, salt, and pepper in a large bowl. Mix well, then add in the green beans and toss to coat. Transfer the coated green beans over the lemon slices using a slotted spoon or tongs.

Step 4: To the same olive oil mixture, toss the potatoes to coat. Then, along the inside edge of the dish or skillet over the green beans, arrange the potatoes with a slotted spoon or tongs.

Step 5: Now for the chicken, thoroughly coat it in the same olive oil mixture. Then, transfer in the dish or skillet skin-side up. Over the chicken, pour the rest of the olive oil mixture.

Step 6: Place in the oven and roast for about 50 minutes. Take the chicken out of the skillet or dish and set it aside for now. Then, return the dish to the oven for another 10 minutes until the potatoes are tender.

Step 7: On 4 servings plates, divide the chicken breasts and the green beans and potatoes equally. Serve and enjoy warm.

Nutrition Facts:

Per Serving: Calcium 86mg | 687 Calories | Carbohydrates 20g | Cholesterol 181mg | Fat 37g | Fiber 4g | Iron 4mg | Protein 67mg | Saturated fat 8g | Sodium 735mg.

Prep time: 10 mins | Cook time: 1 hr 5 mins | Total time: 1 hr 15 mins | Yield: 15-18 servings

I was sceptical at first because I am not in truth a huge fan of cornbread but once I tasted this, my mind was blown! This Navajo Cornbread is super easy and quick to prep, the ingredients are mostly pantry staple, and I can easily make this a little spicy by simply not seeding the pepper. No need for any fancy ingredients or extras.

INGREDIENTS

1 1/2 c. plain yellow cornmeal

1/2 c. plain flour

1 tbsp baking powder

2 tsp salt

2 Eggs

1 14-ounces can creamed corn

1/2 c. sour cream

1 c. milk

1/3 c. vegetable oil

1 jalapeno pepper, seeded and finely diced

1 bunch green onions, chopped (about 1 c.)

8 ounces Colby Jack cheese, shredded

How to make Navajo Cornbread

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: In a mixing bowl, place the cornmeal, flour, baking powder, and salt. Mix well and set aside.

Step 3: In a large bowl, whisk the eggs, creamed corn, sour cream, milk, and vegetable oil. Add in the cornmeal mixture, jalapenos, onions, and cheese. Mix well until everything is well combined.

Step 4: Using cooking spray, grease a 13 x 9-inch baking dish or cast-iron skillet. If you’d like, you can bacon grease the pan. Then, pour in the cornbread mixture, place in the preheated oven, and bake for about 1 hour and 5 minutes until golden brown and the centre is set.

Step 5: Remove from the oven when done and allow the cornbread to rest for at least 15 minutes in the pan, then serve. Enjoy!

Notes:

I have not tried making this with self-rising cornmeal but I imagine that it’ll work. Use 2 cups of self-rising cornmeal, skip the plain cornmeal and flour and decrease the salt and baking powder by half.

Seeding the jalapenos makes this recipe not spicy but if you prefer some heat, simply keep the pepper seeds.

PREP TIME: 10 mins | COOK TIME: 30 mins | TOTAL TIME: 40 mins | SERVINGS: 4 – 6

This sensational recipe will give you the creamiest, cheesiest chicken enchilada. A crowd favourite, even your pickiest eaters will go crazy! The perfect weeknight dinner rotation that you can whip up easily and quickly.

Enjoy a scrumptious and savoury White Chicken Enchiladas for a filling, unforgettable meal with your family at any time!

INGREDIENTS

8-10 small flour tortillas

3 c. cooked chicken shredded or chopped

3 c. Monterey jack cheese shredded-divided

3 tbsp unsalted butter

3 tbsp flour

2 c. chicken broth

1 c. sour cream

1 (4-oz. can) diced green chillies mild

2-3 tbsp green onions sliced

HOW TO MAKE WHITE CHICKEN ENCHILADAS

Step 1: Using cooking spray, grease a 9 x 13-inch baking dish. Set aside.

Step 2: Ready the oven and preheat it to 350 degrees.

Step 3: Combine the chicken and a cup of Monterey Jack cheese in a small bowl. With this mixture, fill the tortillas, then roll and place in the prepared pan seam-side down.

Step 4: In a skillet, melt the butter. Once melted, sprinkle in the flour, whisk to combine, and cook for about a minute. Take the skillet away from the heat before whisking in the broth. Return the skillet to the heat and resume cooking until the mixture is bubbly and thick. Before adding in the sour cream and chillies, make sure to cool the sauce first for at least 3 to 5 minutes, then stir until the sauce is smooth and the sour cream is entirely dissolved. You have to make sure to cool the sauce first or your sauce will curdle.

Step 5: Over the enchiladas, pour the sauce and top with the rest of the cheese. Place in the preheated oven and bake for about 20 to 25 minutes until the enchiladas are thoroughly heated and the sauce is bubbly. For a nice golden brown top, broil the enchiladas for a few minutes.

Step 6: Before serving, garnish with chopped green onions. Enjoy!

NUTRITION FACTS:

Serving: 1/4 of the recipe | Calories: 897kcal | Carbohydrates: 39g | Protein: 45g | Fat: 63g | Saturated Fat: 33g | Cholesterol: 191mg | Sodium: 1472mg | Potassium: 495mg | Fiber: 1.5g | Sugar: 5.5g | Vitamin A: 1400IU | Vitamin C: 10.7mg | Calcium: 780mg | Iron: 4mg

Prep Time: 40 mins | Cook Time: 20 mins | Total Time: 1 hr | Servings: 4 people

This is an amazing Italian garlic-flavoured chicken classic that is perfect for entertaining. A fancy dinner that you can make with just a few ingredients and ready in under an hour!

Ingredients

3 chicken breasts halved

1/3 c. flour

2 tbsp butter

1 head of garlic roasted

1/2 c. capers drained from juice

2/3 c. wine

2/3 c. chicken stock

2 tbsp lemon

salt and pepper to taste

fresh parsley minced

How to make Garlic Chicken Piccata

Step 1: Prepare the oven. Preheat it to 400 degrees.

Step 2: After slicing the garlic bulb off at the top, wrap it in aluminium foil, drizzle with oil on top, and roast for about 40 minutes in the oven.

Step 3: In the meantime, slice in half the chicken breasts and sprinkle with a generous amount of salt and pepper.

Step 4: Into a shallow bowl, add the flour, then coat the chicken breasts in it. Set the coated chicken breasts aside for now.

Step 5: In a large saute pan, melt the butter over medium-high heat. Do this in the last 5 minutes of roasting the garlic. Add the chicken to the melted butter and cook for about 3 to 4 minutes. Turn on the other side and continue to cook for 3 to 4 minutes more. Set the chicken aside when done.

Step 6: Take the garlic out of the oven when done and open the foil. Then, pull the roasted garlic cloves out of the bulb using a fork and add to the hot pan.

Step 7: Pour the stock and wine into the pan and cook for about 5 minutes. Add in the capers and lemon juice and continue to cook for 3 an additional 3 minutes. Add the chicken back to the pan and baste with the sauce.

Step 8: To serve, garnish with parsley and enjoy over pasta, rice, mashed potatoes, or steamed vegetables.

Notes:

Before cooking the chicken, slice them in half and thinly pound using a mallet. The chicken is done once the internal temperature reached 165 degrees.

You can skip the roasting of the garlic. Instead, mince about 6 garlic cloves, add to the pan after taking the chicken out, and saute for about 30 to 60 seconds. After this, you can now pour in the wine and stock.

Nutrition Facts:

Calories: 347kcal | Carbohydrates: 15g | Protein: 39g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 913mg | Potassium: 769mg | Fiber: 1g | Sugar: 1g | Vitamin A: 259IU | Vitamin C: 9mg | Calcium: 39mg | Iron: 2mg

This Creamy Asiago Chicken is my top pick whenever I want a filling chicken dinner. I serve this over rice, most of the time mashed potatoes, pasta, or even quinoa. An astounding one-skillet meal with juicy chicken nestled in the most luscious, incredibly flavorful sauce!

Ingredients

1 pound boneless skinless chicken breasts

1 teaspoon onion powder

1 teaspoon parsley

1 1/2 c. dry white wine

2 c. mushrooms, cut in half

2 tablespoons olive oil

1/2 c. heavy cream

2 cloves garlic, minced

1/2 c. flour

3 tablespoons butter

1/2 c. shredded Asiago cheese

1 teaspoon salt

1 teaspoon pepper

How to make Creamy Asiago Chicken

Step 1: Place the chicken between the plastic wrap and pound to about 1/4 thickness using a meat mallet. Then, slice each breast into three tender sizes and coat the pieces of chicken in flour. Set aside.

Step 2: Heat the butter and a tbsp olive oil in a large deep skillet. Once the butter has melted and the oil is hot, add the chicken to the skillet and saute for about 4 minutes until both sides are golden brown. Set the chicken aside when done.

Step 3: Heat the olive oil in the same skillet, then saute the onion powder, mushrooms, and garlic until the mushrooms start to brown. Pour in the wine, scraping any browned bits from the bottom of the pan. Return the chicken to the pan and sprinkle with parsley. Bring the mixture to a boil, then decrease the heat. Cover the pan with the lid and let the sauce simmer for approximately 15 minutes.

Step 4: Take the chicken out of the pan and set it aside for now.

Step 5: To the skillet, add the cream and heat through while mixing. Add in the Asiago cheese and allow it to melt completely over low heat, stirring continuously until the sauce has thickened.

Step 6: Nestle the chicken to the sauce and continue to cook until heated through.

PREP TIME: 10 MINS | COOK TIME: 16 MINS | SERVINGS: 4

You will be tempted to lick your plate clean with this mouthwatering Bourbon Pecan Chicken. An easy and quick dish to throw together with a fantastic combination of flavours from bourbon, pecans, Dijon mustard, and honey.

INGREDIENTS

1/2 c. finely chopped pecans

1/2 c. bread crumbs

2 tbsp honey, divided

2 tbsp Dijon mustard, divided

2 boneless, skinless chicken breasts, cut in half horizontally into 2 thinner pieces

salt and pepper

1 tbsp olive oil or vegetable oil

1 tbsp butter

3 tbsp bourbon

1/4 c. heavy cream

1/4 tsp cayenne pepper

1/3 c. chopped pecans

1 tbsp butter

HOW TO MAKE BOURBON PECAN CHICKEN

Step 1: In a large ziptop bag, add the finely chopped pecans and bread crumbs. Shake well to combine and set aside.

Step 2: Whisk a tbsp honey with a tbsp Dijon mustard in a small bowl.

Step 3: With salt and pepper, season the chicken breasts, then coat both sides with the honey/Dijon mixture.

Step 4: To the pecan/bread crumb mixture, add the chicken a piece at a time and shake until well coated.

Step 5: Prepare the oven. Preheat it to 375 degrees.

Step 6: In a large pan, melt the butter over medium heat. Once the butter has melted, add the chicken to the pan and cook both sides until golden brown. To a casserole dish, transfer the cooked chicken and bake in the preheated oven for about 10 to 12 minutes.

Step 7: Clean the pan before adding in the bourbon along with the 1 tbsp of each honey and Dijon mustard, heavy cream, cayenne pepper, and pecans. Let it simmer for approximately 2 to 3 minutes, then take away from the heat. Add in the butter and stir until melted. To taste, season the sauce with salt and pepper.

NOTE:

I suggest slicing the chicken horizontally into 2 thinner pieces if using large chicken breasts. Or you can leave the chicken breasts uncut and just cook them longer.

PREP TIME: 10 mins | COOK TIME: 20 mins | THAWING TIME: 12 hrs | TOTAL TIME: 30 mins | SERVINGS: 4

This Chicken Florentine is undeniably a savoury dish with juicy chicken breasts laying on a couch of spinach with fantastic creamy white sauce. A crazy impressive dish perfect for welcoming guests.

INGREDIENTS

4 boneless skinless chicken breasts

Salt and freshly ground black pepper to taste

1/2 c. all-purpose flour, for dredging

6 tablespoons 3/4 stick unsalted butter, divided

2 tablespoons onion, finely diced

1 tablespoon finely chopped garlic

1 1/2 c. dry white wine

1 c. heavy whipping cream

2 10-oz. packages frozen cut-leaf spinach, thawed, drained

1 tablespoon chopped fresh parsley

How to make Chicken Florentine

Step 1: Season the chicken with salt and pepper, then lightly coat in the flour, shaking the excess off.

Step 2: Melt 2 tbsp butter in a large skillet over medium heat. Once the butter has melted, add the chicken to the skillet and cook for about 5 minutes on each side until brown. Transfer the chicken to a plate and tent with foil to keep it warm.

Step 3: In the same skillet, melt another 2 tbsp butter over medium heat. No need to clean the skillet after the chicken. Add the onions and garlic to the melted butter and saute for about a minute until the onions are translucent. Turn the heat off, then very carefully pour in the wine.

Step 4: On medium-high heat, bring the mixture to a boil for approximately 3 minutes until it is reduced by half. Add in the cream and bring to a boil while stirring often until sauce has reduced by half. This takes about 3 minutes more. Then, sprinkle in the parsley and season with salt and pepper according to taste.

Step 5: To the sauce, add the chicken with the juices and heat to low/warming. Alternately, you can simply pour the sauce over the chicken when serving.

Step 6: In the meantime, in a different large skillet, melt the rest of the 2 tbsp butter over medium heat. Then, saute the spinach to the melted butter until heated through. To taste, season the spinach with salt and pepper.

Step 7: Over a platter, arrange the spinach, place the chicken on top, and pour the sauce over. Serve and enjoy!

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4

This Chicken and Asparagus Stir Fry is one of the best in town. It’s easy and quick to make with simple ingredients that you might already have on your cupboard. The sweet and savoury sauce plus the protein, vitamins, and minerals that this stir fry offers is indisputable. Everything about this dish is what makes this one heck of a meal! And if you are planning a meal, this amazing recipe should be in your top ten!

Ingredients

3-4 boneless skinless chicken breasts – cut into 1.5” pieces

2 tbsp oil

1 lb asparagus – ends trimmed and cut into 2” pieces

½ c. sliced mushrooms

⅓ c. reduced-sodium soy sauce (use a little less if you are using regular)

1 c. chicken broth

2 tbsp hoisin sauce

3 tsp minced garlic

¼ c. brown sugar

1 tsp sesame oil

¼ tsp ground ginger

2 tbsp corn starch + 3 tbsp cold water (whisked until dissolved)

chopped green onions and sesame seeds, for garnish

How to make Chicken and Asparagus Stir Fry

Step 1: Heat oil in a large skillet. Once hot, add the chicken and saute for about 3 to 4 minutes until they brown. Add in the asparagus and mushrooms. Saute for another 3 to 4 minutes until the chicken is completely cooked and the asparagus and mushrooms are tender.

Step 2: In the meantime, mix the soy sauce, chicken broth, hoisin, garlic, brown sugar, sesame oil, and ginger. Pour this into the pan and allow the sauce to bubble. Once it starts to bubble, stir in the cornstarch and water mixture for about a minute until the sauce has thickened.

Step 3: Before serving, garnish with some sesame seeds and green onions.

Note:

If you want a bit of kick, add about 1/4-1/2 tsp crushed red pepper flakes or 1-2 tsp sriracha to the sauce.

Nutrition Facts:

Calories: 280kcal | Carbohydrates: 25g | Protein: 23g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 1158mg | Potassium: 703mg | Fiber: 3g | Sugar: 18g | Vitamin A: 883IU | Vitamin C: 12mg | Calcium: 57mg | Iron: 4mg

This is an amazing casserole that is excellent for feeding the crowd. A delicious, budget-friendly dish that you can throw together in a breeze. If you are looking for a simple dish to wrap up winter, this Chicken Crescent Roll Casserole is the perfect candidate!

Ingredients

2 (8 oz.) cans Pillsbury Refrigerated Crescent Dinner Rolls

1 (10 3/4 oz.) can cream of chicken soup, undiluted

3/4 c. grated cheddar cheese or Swiss cheese (or any cheese of choice)

1/2 c. 18% table cream (or use whipping cream)

FILLING:

4 oz. cream cheese (very soft)

4 tbsp butter (very soft but not melted)

1/2 – 1 tsp garlic powder (optional)

1/3 c. onion, finely chopped (can use green onions)

2 large cooked chicken breasts, finely chopped (or use about 2 cups cooked turkey)

1/2 – 3/4 c. finely grated cheddar cheese

1/2 tsp seasoning salt (or use 1/2 tsp white salt to taste)

1/2 tsp ground black pepper (to taste)

2 – 4 tbsp mayonnaise or whipping cream

1 – 2 c. grated cheddar cheese (for topping)

How to make Chicken Crescent Roll Casserole

Step 1: Prepare the oven. Preheat it to 350 degrees F. And grease a casserole dish with butter or any large enough dish that can hold the crescent rolls.

Step 2: Combine the half and half cream, 3/4 cup grated cheese or more if desired, and undiluted chicken soup in a saucepan. If desired, season with black pepper. Heat the mixture until the cheese has just melted, making sure not to boil it.

Step 3: To make the filling, add the softened cream cheese with butter in a bowl. Mix until evenly combined, then add in the garlic powder if using. Add in the chopped chicken along with the onion and cheddar cheese and mix well. Now, add in 2 tbsp of whipping cream or mayonnaise, mixing until well combined. If the mixture turned out to be a little dry, add a bit more whipping cream or mayonnaise. To taste, season with seasoned salt or white or black pepper.

Step 4: On top of each crescent triangle, add a heaping tbsp of the chicken mixture or a little more if desired. Beginning at the thicker end, roll the crescent roll.

Step 5: Onto the bottom of the prepared dish, drizzle a small amount of the soup mixture. On top, place the crescent rolls seam-side down, then drizzle with the rest of the sauce and sprinkle with a cup or more grated cheese.

Step 6: Place in the preheated oven and bake for about 30 minutes until done.

Preparation time: 20 mins | Cooking time: 30 mins | Servings: 2

If you’ve been to a Chinese buffet lately, I am sure you are familiar with Chinese Jalapeno Chicken. A fusion of Chinese-American and Mexican cuisines with crispy chicken and jalapeno peppers smothered in a savoury sauce. Perfect to serve over brown rice for a delicious, filling meal.

The simple sauce is made with all pantry essentials (soy sauce, rice wine, and sugar) whisked together. There is nothing fancy about this dish but the good amount of heat from the jalapenos, the flavour from the sauce, and the extra crispy chicken combined is perfection! And feel free to double or triple the sauce so you’ll have extra sauce for the rice.

INGREDIENTS

1 lb chicken breasts, boneless skinless, cut into 1” cubes

1/4 c. cornstarch

4 c. vegetable oil + 2 tsp vegetable oil

1/2 tsp garlic, chopped

1 tsp rice wine

2 tbsp soy sauce

2 jalapeno peppers, sliced

2 tbsp sugar

How to make Chinese Jalapeno Chicken

Step 1: Place the chicken and cornstarch in a ziplock bag. Seal and shake to evenly coat the chicken. Let the chicken sit for at least 5 minutes.

Step 2: In the meantime, in a deep fryer, heat 4 cups of vegetable oil to 375 degrees F. Add the chicken to the fryer in batches and cook until crispy and the internal temperature of the chicken reached 165 degrees F. Transfer the cooked chicken on paper towels to drain when done.

Step 3: In a large skillet or wok, heat 2 tsp vegetable oil. Once hot, add the jalapenos to the skillet and stir-fry for about a minute. Set the cooked jalapenos aside when done. In the same skillet, stir-fry the chopped garlic, rice wine, soy sauce, jalapenos, and the chicken for a minute before adding in the sugar. Continue to cook until the mixture is heated through and the sauce has thickened.