General Recipes

YIELD: 4-6 servings

Mouthwatering, sticky, tender, and absolutely incredible! You’d want to make these easy Homemade Instant Pot Ribs all year round!

INGREDIENTS

2 racks of baby back ribs (about 4 lbs total)

1 tbsp packed brown sugar

1 tbsp paprika

1 tsp garlic powder

1 tbsp dry mustard

1 tsp onion powder

1/2 tsp cayenne pepper

1 c. barbecue sauce

1 tsp smoked salt, such as this one from Spice House

1 tsp coarsely ground black pepper

How To Make Ribs in the Instant Pot

Step 1: In a small bowl, place the brown sugar, mustard, paprika, garlic powder, onion powder, smoked salt, black pepper, and cayenne. Mix well to make the spice rub and set aside.

Step 2: Take the membrane off the underside of the ribs that covers the bone for super-tender ribs. Lay the ribs, meat-side down. In between the ribs and the thin membrane of the first rack, slide a butter knife. Begin in the middle of the rack and pull up a couple of inches. Then, gently pull the membrane up using your hands and completely off the bones. Do the same for the rest of the rack.

Step 3: Over the ribs on each side and the ends, evenly sprinkle the ribs. Then, gently rub into the ribs.

Step 4: Inside a 6-quart or larger electric pressure cooker, set a steamer or trivet. Pour in 1 c water. On the steamer, place the ribs standing up, gently coiling them in the cooker. Make sure, to begin with, the first rack of ribs on the outside closest to the pot, making a tighter coil inside with the second rack.

Step 5: Secure the pressure cooker and seal the valve. Cook the ribs for 20 minutes on the High manual. Do a quick release of pressure after the timer is up. To a baking sheet, transfer the ribs meaty-side up using tongs.

Step 6: Brush all sides of the ribs with the sauce. Grill or broil the ribs for about 3 to 4 minutes on medium-high heat until some of the sauce is browned and sticky.

Step 7: On a cutting board, transfer the ribs. Into your desired sections, slice between the ribs. Serve right away. Enjoy!

NOTES:

If making ahead, coat the ribs with the dry rub and store them in the fridge overnight. You can also keep the cooked ribs in the fridge for up to 2 days. Make sure to completely cool it first. To reheat, place the ribs in a warm oven or grill on medium-high heat. Then, finish with the sauce.

Place any leftovers in an airtight container, and store them in the fridge for up to 4 days.

Nutrition Facts:

Per serving, based on 6 servings. (% daily value)
Calories 903, Fat 59.2 g (91.0%), Saturated 20.7 g (103.6%), Carbs 23.6 g (7.9%), Fiber 1.2 g (4.8%), Sugars 18.3 g, Protein 69.1 g (138.2%), Sodium 954.8 mg (39.8%)

Ribs in the Instant Pot

Rebecca YIELD: 4-6 servings Mouthwatering, sticky, tender, and absolutely incredible! You’d want to make these easy Homemade Instant Pot Ribs all year round! INGREDIENTS 2 racks of baby back ribs (about… General Recipes Ribs in the Instant Pot European Print This

Serves: 4-6

Nutrition facts: 903 calories 59.2 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 racks of baby back ribs (about 4 lbs total)
• 1 tbsp packed brown sugar
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tbsp dry mustard
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1 c. barbecue sauce
• 1 tsp smoked salt, such as this one from Spice House
• 1 tsp coarsely ground black pepper

Instructions

Step 1: In a small bowl, place the brown sugar, mustard, paprika, garlic powder, onion powder, smoked salt, black pepper, and cayenne. Mix well to make the spice rub and set aside.

Step 2: Take the membrane off the underside of the ribs that covers the bone for super-tender ribs. Lay the ribs, meat-side down. In between the ribs and the thin membrane of the first rack, slide a butter knife. Begin in the middle of the rack and pull up a couple of inches. Then, gently pull the membrane up using your hands and completely off the bones. Do the same for the rest of the rack.

Step 3: Over the ribs on each side and the ends, evenly sprinkle the ribs. Then, gently rub into the ribs.

Step 4: Inside a 6-quart or larger electric pressure cooker, set a steamer or trivet. Pour in 1 c water. On the steamer, place the ribs standing up, gently coiling them in the cooker. Make sure, to begin with, the first rack of ribs on the outside closest to the pot, making a tighter coil inside with the second rack.

Step 5: Secure the pressure cooker and seal the valve. Cook the ribs for 20 minutes on the High manual. Do a quick release of pressure after the timer is up. To a baking sheet, transfer the ribs meaty-side up using tongs.

Step 6: Brush all sides of the ribs with the sauce. Grill or broil the ribs for about 3 to 4 minutes on medium-high heat until some of the sauce is browned and sticky.

Step 7: On a cutting board, transfer the ribs. Into your desired sections, slice between the ribs. Serve right away. Enjoy!

Notes

If making ahead, coat the ribs with the dry rub and store them in the fridge overnight. You can also keep the cooked ribs in the fridge for up to 2 days. Make sure to completely cool it first. To reheat, place the ribs in a warm oven or grill on medium-high heat. Then, finish with the sauce. Place any leftovers in an airtight container, and store them in the fridge for up to 4 days.

Prep Time: 4 mins | Cook Time: 25 mins | Total Time: 29 mins | Servings: 4

This Instant Pot Mississippi Pot Roast is an easy pot roast recipe. The best pot roast I’ve tried! It is made with just a few simple ingredients. Have this ready for dinner in under thirty minutes and serve this mouthwatering Mississippi Pot Roast with rice or mashed potatoes for a filling, complete meal.

This Instant Pot Mississippi Pot Roast is also freezer great, making this an amazing make-ahead meal! If meal prepping, place the Mississippi Pot Roast in individual-sized containers and freeze for up to 3 months. Or store in the fridge for up to 3 days.

To serve this Mississippi Pot Roast, enjoy this with mashed carrots or mashed potatoes. You can even use any leftover meat on sandwiches or serve it over rice. Either way, this Mississippi Pot Roast is going to be amazing!

Make sure to give this Instant Pot Mississippi Pot Roast a try very soon. It’s super easy, quick, and a no-fuss!

Ingredients

2 pounds chuck roast

3 tbsp olive oil

1 c. beef broth

4 pepperoncini

1 packet of dry onion soup

3 tbsp butter optional

salt and pepper to taste

How to make Instant Pot Mississippi Pot Roast

Step 1: Into the Instant Pot, pour the olive oil, and set to “Saute”. Then, add the meat and cook for about 5 minutes until all sides are brown.

Step 2: Over the meat, pour the beef broth and add the dry onion mix. Next, add the pepperoncini. To taste, season with salt and pepper. Add the butter and stir the ingredients well.

Step 3: Secure the lid and set it for 18 minutes under high pressure. Do a quick pressure release once the cooking time is complete.

Step 4: Remove the beef from the pot and shred.

Note:

Depending on your preferred spice lever, pick a variety of pepperoncini. If you want to just enough spice, choose mild pepperoncini.

Nutrition Facts:

Calories: 752 kcal Carbohydrates: 39g Protein: 48g Fat: 45g Saturated Fat: 18g Polyunsaturated Fat: 4g Monounsaturated Fat: 23g Trans Fat: 2g Cholesterol: 179mg Sodium: 5010mg Potassium: 1208mg Fiber: 4g Sugar: 3g Vitamin A: 335IU Vitamin C: 10mg Calcium: 127mg Iron: 6mg

Instant Pot Mississippi Pot Roast

Rebecca Prep Time: 4 mins | Cook Time: 25 mins | Total Time: 29 mins | Servings: 4 This Instant Pot Mississippi Pot Roast is an easy pot roast recipe. The… General Recipes Instant Pot Mississippi Pot Roast European Print This

Serves: 4 Prep Time: 4 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 752 calories 45 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 pounds chuck roast
• 3 tbsp olive oil
• 1 c. beef broth
• 4 pepperoncini
• 1 packet of dry onion soup
• 3 tbsp butter optional
• salt and pepper to taste

Instructions

Step 1: Into the Instant Pot, pour the olive oil, and set to “Saute”. Then, add the meat and cook for about 5 minutes until all sides are brown.

Step 2: Over the meat, pour the beef broth and add the dry onion mix. Next, add the pepperoncini. To taste, season with salt and pepper. Add the butter and stir the ingredients well.

Step 3: Secure the lid and set it for 18 minutes under high pressure. Do a quick pressure release once the cooking time is complete.

Step 4: Remove the beef from the pot and shred.

Notes

Depending on your preferred spice lever, pick a variety of pepperoncini. If you want to just enough spice, choose mild pepperoncini.

PREP TIME: 5 mins | COOK TIME: 10 mins | TOTAL TIME: 15 mins | YIELD: 6 pieces

These crispy chicken fritters are a favorite at home. They are easily made using five simple ingredients, and then shape into smaller portions. These super crispy and delicious fritters are inexpensive, incredibly easy and quick to make, and kid-friendly.

INGREDIENTS

Vegetable oil

1 egg

2 12.5-ounce cans of white premium chunk chicken breast

1 tsp Dijon mustard

1/4 c. plain dried bread crumbs

1/4 tsp garlic powder

1/4 tsp black pepper

1/4 tsp onion powder

1/8 tsp dried thyme

Additional bread crumbs

1/2 tsp salt

How to make Crispy Chicken Fritters

Step 1: Start by draining the chicken well. To do this, place the chicken in a colander and drain for a few minutes before pressing a heavy bowl down on the chicken.

Step 2: Then, roughly chop the chicken. For consistent texture, I chop the chicken into about 1/4-inch pieces.

Step 3: Into a mixing bowl, place the chicken, egg, Dijon mustard, salt, and spices. Using a fork, mix the ingredients well before stirring in 1/4 c. bread crumbs.

Step 4: Into a shallow bowl or pie plate, place extra bread crumbs. Into six fritters, portion the chicken mixture and form each into a tight tiny hockey puck. Coat each fritter with additional bread crumbs.

Step 5: In a large skillet, heat about 1/4-inch oil over medium-high heat. Add the fritters to the hot oil and pan-fry until all sides are crispy and golden brown.

Step 6: Serve the crispy chicken fritters right away garnished with some fresh parsley. Enjoy!

NOTES:

I recommend adding a little salt (about 1/4 tsp) at the beginning and adjusting it to suit your taste.

For homemade chicken nuggets or wider, flatter patties, form the mixture into smaller portions.

For this recipe, I use Swanson White Premium Chunk Chicken Breast.

You can swap bread crumbs with panko.

Substitute Dijon with regular mustard.

I have not tried making these fritters in the air fryer. Using cooking spray, spray both sides of the fritters and bake at 400 degrees until golden brown.

NUTRITION FACTS:

Calories 117.30, Fat (grams) 4.38, Sat. Fat (grams) 0.69, Carbs (grams) 3.59, Fiber (grams) 0.29, Net carbs 3.30, Sugar (grams) 0.33, Protein (grams) 14.59, Sodium (milligrams) 258.50, Cholesterol (grams) 48.00

Crispy Chicken Fritters

Rebecca PREP TIME: 5 mins | COOK TIME: 10 mins | TOTAL TIME: 15 mins | YIELD: 6 pieces These crispy chicken fritters are a favorite at home. They are easily… General Recipes Crispy Chicken Fritters European Print This

Serves: 6 Prep Time: 5 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 117.30 calories 4.38 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Vegetable oil
• 1 egg
• 2 12.5-ounce cans of white premium chunk chicken breast
• 1 tsp Dijon mustard
• 1/4 c. plain dried bread crumbs
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp onion powder
• 1/8 tsp dried thyme
• Additional bread crumbs
• 1/2 tsp salt

Instructions

Step 1: Start by draining the chicken well. To do this, place the chicken in a colander and drain for a few minutes before pressing a heavy bowl down on the chicken.

Step 2: Then, roughly chop the chicken. For consistent texture, I chop the chicken into about 1/4-inch pieces.

Step 3: Into a mixing bowl, place the chicken, egg, Dijon mustard, salt, and spices. Using a fork, mix the ingredients well before stirring in 1/4 c. bread crumbs.

Step 4: Into a shallow bowl or pie plate, place extra bread crumbs. Into six fritters, portion the chicken mixture and form each into a tight tiny hockey puck. Coat each fritter with additional bread crumbs.

Step 5: In a large skillet, heat about 1/4-inch oil over medium-high heat. Add the fritters to the hot oil and pan-fry until all sides are crispy and golden brown.

Step 6: Serve the crispy chicken fritters right away garnished with some fresh parsley. Enjoy!

Notes

I recommend adding a little salt (about 1/4 tsp) at the beginning and adjusting it to suit your taste. For homemade chicken nuggets or wider, flatter patties, form the mixture into smaller portions. For this recipe, I use Swanson White Premium Chunk Chicken Breast. You can swap bread crumbs with panko. Substitute Dijon with regular mustard. I have not tried making these fritters in the air fryer. Using cooking spray, spray both sides of the fritters and bake at 400 degrees until golden brown.

Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 4

Chicken is a staple at home. We can never survive a week without our favorite chicken dishes! We have a new addition to our regular rotation. This Baked Firecracker Chicken is sweet, spicy, and bursting with amazing flavor! Incredibly easy to make using just simple pantry ingredients. It is a no-fuss recipe that you can make in less than thirty minutes. I love to serve this Baked Firecracker Chicken over rice, pasta, or quinoa. But, this is also great by itself.

This Baked Firecracker Chicken recipe is a must! If you are searching for another chicken recipe to try, then this recipe is a perfect choice. Tender and juicy chicken basted in a simple sweet, spicy, and tangy firecracker sauce. Simply mouthwatering!

Ingredients

1 tbsp oil

1 lb boneless and skinless chicken breasts

1/2 c. brown sugar or honey

1/2 c. hot/chili sauce (like Frank’s Red Hot or Sriracha)

1 tbsp apple cider vinegar

1 pinch of red pepper flakes

1 tbsp soy sauce (use gluten-free for gluten-free version)

salt and pepper to taste

2 cloves garlic, grated

How to make Baked Firecracker Chicken

Step 1: In a small saucepan, place the hot sauce, sugar, soy sauce, vinegar, garlic, and chili pepper flakes. Heat for a few minutes until the sugar has melted into the sauce.

Step 2: In a large oven-safe skillet, heat the oil over medium-high heat. In the meantime, season the chicken with salt and pepper. Once the oil is hot, add the chicken to the pan and sear for about 3 to 5 minutes on each side until brown.

Step 3: Place the skillet into a preheated 400 degrees or 200 degrees C oven and bake for about 10 to 15 minutes or until the chicken is completely cooked. Make sure to baste the chicken with the sauce as it bakes every 5 minutes.

Step 4: Remove from the oven when done and serve the Baked Firecracker Chicken immediately with the rest of the sauce. Enjoy!

Nutrition Facts:

Calories 244, Fat 6g (Saturated 0.8g, Trans 0), Cholesterol 82mg, Sodium 1011mg, Carbs 19g (Fiber 0, Sugars 17g), Protein 26g

Baked Firecracker Chicken

Rebecca Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 4 Chicken is a staple at home. We can never survive a week without… General Recipes Baked Firecracker Chicken European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 244 calories 6 fat

Rating: 4.0/5

( 2 voted )

Ingredients

• 1 tbsp oil
• 1 lb boneless and skinless chicken breasts
• 1/2 c. brown sugar or honey
• 1/2 c. hot/chili sauce (like Frank’s Red Hot or Sriracha)
• 1 tbsp apple cider vinegar
• 1 pinch of red pepper flakes
• 1 tbsp soy sauce (use gluten-free for gluten-free version)
• salt and pepper to taste
• 2 cloves garlic, grated

Instructions

Step 1: In a small saucepan, place the hot sauce, sugar, soy sauce, vinegar, garlic, and chili pepper flakes. Heat for a few minutes until the sugar has melted into the sauce.

Step 2: In a large oven-safe skillet, heat the oil over medium-high heat. In the meantime, season the chicken with salt and pepper. Once the oil is hot, add the chicken to the pan and sear for about 3 to 5 minutes on each side until brown.

Step 3: Place the skillet into a preheated 400 degrees or 200 degrees C oven and bake for about 10 to 15 minutes or until the chicken is completely cooked. Make sure to baste the chicken with the sauce as it bakes every 5 minutes.

Step 4: Remove from the oven when done and serve the Baked Firecracker Chicken immediately with the rest of the sauce. Enjoy!

PREP TIME: 15 mins | COOK TIME: 15 mins | TOTAL TIME: 30 mins | SERVINGS: 4

Made in one pot and packed with flavors. This coconut curry chicken is a filling, mouthwatering weeknight dinner option best paired with naan or serve over rice.

INGREDIENTS

3 cloves minced garlic

1 pound boneless, skinless chicken breast or thighs, cut into 1” pieces

2 tablespoons finely minced ginger

2 teaspoons ground-coriander

3 tablespoons red curry paste (I use Thai Kitchen; reduce or increase for your desired spice levels)

1 can full-fat coconut milk NOT lite

2 teaspoons yellow-curry-powder

1 tablespoon lime juice

1 large red-bell-pepper

½ medium yellow-onion

1-2 tablespoons brown sugar

¼ c. cilantro and/or basil, diced

fine sea salt and freshly cracked pepper

3 tablespoons of coconut oil separated

Optional: chopped peanuts or cashews

2 teaspoons fish sauce (optional)

Serve over/with: cooked basmati rice and naan bread with additional lime wedges

How to make Coconut Curry Chicken

Step 1: Prep the ingredients. Start by mincing the garlic and ginger. Then, dice the onion. In long vertical strips, thinly slice the red bell pepper and cut the strips horizontally.

Step 2: In a large, deep skillet, heat 2 tbsp coconut oil over medium-high heat. Once the oil is hot, add the onion to the skillet and saute for about 3 to 5 minutes or until the onions are beginning to turn golden. Then, add the ginger and garlic. Stir well. Adjust the heat to low and add the red curry pasta along with the curry powder and coriander. Continue to cook for an additional 2 to 3 minutes, stirring often, until aromatic and lightly roasted.

Step 3: Adjust the heat to medium-high. To the skillet, add the rest of the 1 tbsp coconut oil. Stir for a couple of minutes before adding the bite-sized chicken. To taste, season with salt and pepper. Continue to cook for another 4 to 5 minutes, stirring often, until both sides of the chicken have browned, but are not cooked.

Step 4: Into the skillet, add the brown sugar, coconut milk, and lime juice. Stir well and cook further until the juices of the chicken run clear (internal temperature reaches 165 degrees F) and the curry has slightly thickened. At this point, you can stir in the fish sauce if desired.
Step 5: Remove from the heat when done and serve the coconut curry chicken right away over rice or/with naan bread garnished with basil, cilantro, or crushed cashews/peanuts. If desired, you can serve extra lime wedges on the side. Enjoy!

NOTE:

For a thicker sauce, whisk 1 to 2 tbsp of the sauce with 1 tbsp cornstarch in a small bowl until smooth. Then, stir this into the curry.

Coconut Curry Chicken

Rebecca PREP TIME: 15 mins | COOK TIME: 15 mins | TOTAL TIME: 30 mins | SERVINGS: 4 Made in one pot and packed with flavors. This coconut curry chicken is… General Recipes Coconut Curry Chicken European Print This

Serves: 4 Prep Time: 15 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 cloves minced garlic
• 1 pound boneless, skinless chicken breast or thighs, cut into 1” pieces
• 2 tablespoons finely minced ginger
• 2 teaspoons ground-coriander
• 3 tablespoons red curry paste (I use Thai Kitchen; reduce or increase for your desired spice levels)
• 1 can full-fat coconut milk NOT lite
• 2 teaspoons yellow-curry-powder
• 1 tablespoon lime juice
• 1 large red-bell-pepper
• ½ medium yellow-onion
• 1-2 tablespoons brown sugar
• ¼ c. cilantro and/or basil, diced
• fine sea salt and freshly cracked pepper
• 3 tablespoons of coconut oil separated
• Optional: chopped peanuts or cashews
• 2 teaspoons fish sauce (optional)
• Serve over/with: cooked basmati rice and naan bread with additional lime wedges

Instructions

Step 1: Prep the ingredients. Start by mincing the garlic and ginger. Then, dice the onion. In long vertical strips, thinly slice the red bell pepper and cut the strips horizontally.

Step 2: In a large, deep skillet, heat 2 tbsp coconut oil over medium-high heat. Once the oil is hot, add the onion to the skillet and saute for about 3 to 5 minutes or until the onions are beginning to turn golden. Then, add the ginger and garlic. Stir well. Adjust the heat to low and add the red curry pasta along with the curry powder and coriander. Continue to cook for an additional 2 to 3 minutes, stirring often, until aromatic and lightly roasted.

Step 3: Adjust the heat to medium-high. To the skillet, add the rest of the 1 tbsp coconut oil. Stir for a couple of minutes before adding the bite-sized chicken. To taste, season with salt and pepper. Continue to cook for another 4 to 5 minutes, stirring often, until both sides of the chicken have browned, but are not cooked.

Step 4: Into the skillet, add the brown sugar, coconut milk, and lime juice. Stir well and cook further until the juices of the chicken run clear (internal temperature reaches 165 degrees F) and the curry has slightly thickened. At this point, you can stir in the fish sauce if desired.
Step 5: Remove from the heat when done and serve the coconut curry chicken right away over rice or/with naan bread garnished with basil, cilantro, or crushed cashews/peanuts. If desired, you can serve extra lime wedges on the side. Enjoy!

Notes

For a thicker sauce, whisk 1 to 2 tbsp of the sauce with 1 tbsp cornstarch in a small bowl until smooth. Then, stir this into the curry.

Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Servings: 4

This Creamy Garlic Parmesan Chicken is a delightful one-skillet meal that you can easily and quickly make at any time. Tender and juicy chicken breasts smothered in a luscious, creamy garlic Parmesan cream sauce. Pair this up with pasta or veggies for a simple, filling meal that your entire family will love!

Not only that this dish tastes super amazing, but this smells great, too! I love the aroma of garlic simmering in butter or olive oil. Throw in the Parmesan and you’ve got yourself a superb flavor combination that is a match made in heaven!

Ingredients

2 tbsp olive oil

4 small-medium chicken breasts or 2 large halved

3-4 cloves garlic, minced

1 c. light cream or heavy cream

1/2 c. Parmesan cheese, grated

1 tbsp Italian seasoning or oregano

1 c. spinach, chopped (optional)

salt and pepper to taste

How to make Creamy Garlic Parmesan Chicken

Step 1: Sprinkle the chicken with salt and pepper. In a large, heavy skillet/pan, heat the olive oil. Once the oil is hot, add the chicken to the skillet/pan and sear for about 5 to 6 minutes on each side or until golden and cooked through. Note that the cooking time varies depending on the thickness of the chicken breasts. Then, set the chicken aside when done.

Step 2: Adjust the heat to medium-low and add the garlic to the same pan. Stir and cook for about 30 seconds. Next, add the cream along with the Italian seasoning and Parmesan cheese. Stir well. If desired, add 1 c. of chopped spinach. Stir and simmer for 2 to 3 minutes more.

Step 3: Place the chicken back in the pan and let everything simmer for an additional minute. When done, turn the heat off.

Step 4: Over the chicken, spoon the sauce. Serve the creamy garlic, Parmesan cheese immediately with veggies or pasta. Enjoy!

Creamy Garlic Parmesan Chicken Is a Dinner Winner

Rebecca Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Servings: 4 This Creamy Garlic Parmesan Chicken is a delightful one-skillet meal that you can… General Recipes Creamy Garlic Parmesan Chicken Is a Dinner Winner European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp olive oil
• 4 small-medium chicken breasts or 2 large halved
• 3-4 cloves garlic, minced
• 1 c. light cream or heavy cream
• 1/2 c. Parmesan cheese, grated
• 1 tbsp Italian seasoning or oregano
• 1 c. spinach, chopped (optional)
• salt and pepper to taste

Instructions

Step 1: Sprinkle the chicken with salt and pepper. In a large, heavy skillet/pan, heat the olive oil. Once the oil is hot, add the chicken to the skillet/pan and sear for about 5 to 6 minutes on each side or until golden and cooked through. Note that the cooking time varies depending on the thickness of the chicken breasts. Then, set the chicken aside when done.

Step 2: Adjust the heat to medium-low and add the garlic to the same pan. Stir and cook for about 30 seconds. Next, add the cream along with the Italian seasoning and Parmesan cheese. Stir well. If desired, add 1 c. of chopped spinach. Stir and simmer for 2 to 3 minutes more.

Step 3: Place the chicken back in the pan and let everything simmer for an additional minute. When done, turn the heat off.

Step 4: Over the chicken, spoon the sauce. Serve the creamy garlic, Parmesan cheese immediately with veggies or pasta. Enjoy!

Prep time: 40 mins | Cook time: 40 mins | Total time: 1 hr 20 mins | Servings: 5

This Chicken Parmesan Casserole is a delicious casserole that you can easily make using either crispy chicken, frozen chicken tenders, or leftover rotisserie chicken. For an even easier and quicker meal, you can assemble this casserole up to 2 days in advance. When ready to serve, allow this casserole to sit for 30 minutes at room temperature, then bake for about 15 minutes at 375 degrees F, covered. Uncover and bake for additional 25 minutes. You can also keep any leftovers in the fridge for up to 3 days. Or freeze and reheat when ready to serve.

Ingredients

2 small boneless skinless chicken breasts

2 eggs

¾ lb rigatoni pasta

32 ounces marinara sauce

3 c. mozzarella cheese, shredded & separated

¾ c. flour

1/3 c. Parmesan cheese, finely grated

1 ½ c. Italian bread crumbs

¾ c. vegetable oil

2 tbsp butter

Fresh Parsley, to garnish

2 tsp seasoned salt

1/4 tsp pepper

How to make Chicken Parmesan Casserole

Step 1: Cook the rigatoni in a pot with boiling water for a minute less than al dente. Drain when done and return the pasta to the pot. Add 32 ounces of sauce, 1/3 of the Parmesan cheese, and 1 c mozzarella. Toss well and set aside.

Step 2: Using paper towels, pat the chicken dry. Slice the chicken into about half an inch thickness.

Step 3: Make an assembly line for the breading: Combine 3/4 c flour with 2 tsp seasoned salt and 1/4 tsp pepper in the first bowl. Whisk the eggs in the second bowl and place 1 1/2 c breadcrumbs in the third bowl.

Step 4: In the flour mixture, dredge the chicken. Then, dip in the whisked eggs and smother the chicken in the breadcrumb mixture, making sure the chicken is fully coated.

Step 5: In a pan, add 1/4 inch of oil and butter. Heat over medium-high heat. Into the hot oil, add the chicken strips in batches, and cook for about 4 minutes on each side until golden brown.

Step 6: On a paper towel-lined plate, transfer the cooked chicken strips. Then, into smaller bite-sized pieces, slice the strips.

Step 7: Prepare the oven. Preheat it to 375 degrees. Ready a 9 x 13-inch casserole dish. Lightly grease and set aside.

Step 8: Into the bottom of the prepared casserole dish, add half of the rigatoni/sauce mixture and top with half of the chicken strips followed by 1/3 Parmesan cheese and 1 c. mozzarella cheese. Next, add the rest of the rigatoni and top with the chicken strips and the rest of the Parmesan and mozzarella cheese.

Step 9: Place in the preheated oven and bake for about 25 minutes, uncovered. For a crispier and browner top, adjust the oven temperature to 425 degrees and bake for another 5 minutes.

Step 10: Remove from the oven when done and serve the casserole garnished with fresh parsley. Enjoy this casserole with Garlic Bread with Cheese!

Nutrition Facts:

Calories: 740 kcal, Carbohydrates: 80g, Protein: 42g, Fat: 28g, Saturated Fat: 16g, Cholesterol: 122mg, Sodium: 2645mg, Potassium: 1025mg, Fiber: 6g, Sugar: 12g, Vitamin A: 1388IU, Vitamin C: 13mg, Calcium: 502mg, Iron: 5mg

Chicken Parmesan Casserole

Rebecca Prep time: 40 mins | Cook time: 40 mins | Total time: 1 hr 20 mins | Servings: 5 This Chicken Parmesan Casserole is a delicious casserole that you can… General Recipes Chicken Parmesan Casserole European Print This

Serves: 5 Prep Time: 40 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 740 calories 28 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 small boneless skinless chicken breasts
• 2 eggs
• ¾ lb rigatoni pasta
• 32 ounces marinara sauce
• 3 c. mozzarella cheese, shredded & separated
• ¾ c. flour
• 1/3 c. Parmesan cheese, finely grated
• 1 ½ c. Italian bread crumbs
• ¾ c. vegetable oil
• 2 tbsp butter
• Fresh Parsley, to garnish
• 2 tsp seasoned salt
• 1/4 tsp pepper

Instructions

Step 1: Cook the rigatoni in a pot with boiling water for a minute less than al dente. Drain when done and return the pasta to the pot. Add 32 ounces of sauce, 1/3 of the Parmesan cheese, and 1 c mozzarella. Toss well and set aside.

Step 2: Using paper towels, pat the chicken dry. Slice the chicken into about half an inch thickness.

Step 3: Make an assembly line for the breading: Combine 3/4 c flour with 2 tsp seasoned salt and 1/4 tsp pepper in the first bowl. Whisk the eggs in the second bowl and place 1 1/2 c breadcrumbs in the third bowl.

Step 4: In the flour mixture, dredge the chicken. Then, dip in the whisked eggs and smother the chicken in the breadcrumb mixture, making sure the chicken is fully coated.

Step 5: In a pan, add 1/4 inch of oil and butter. Heat over medium-high heat. Into the hot oil, add the chicken strips in batches, and cook for about 4 minutes on each side until golden brown.

Step 6: On a paper towel-lined plate, transfer the cooked chicken strips. Then, into smaller bite-sized pieces, slice the strips.

Step 7: Prepare the oven. Preheat it to 375 degrees. Ready a 9 x 13-inch casserole dish. Lightly grease and set aside.

Step 8: Into the bottom of the prepared casserole dish, add half of the rigatoni/sauce mixture and top with half of the chicken strips followed by 1/3 Parmesan cheese and 1 c. mozzarella cheese. Next, add the rest of the rigatoni and top with the chicken strips and the rest of the Parmesan and mozzarella cheese.

Step 9: Place in the preheated oven and bake for about 25 minutes, uncovered. For a crispier and browner top, adjust the oven temperature to 425 degrees and bake for another 5 minutes.

Step 10: Remove from the oven when done and serve the casserole garnished with fresh parsley. Enjoy this casserole with Garlic Bread with Cheese!

Prep time: 10 mins | Cook time: 50 mins | Total time: 1 hr | Yield: 1

This chicken dish is a real treat for all French Onion Soup lovers like me. The caramelized onions and the blend of two kinds of cheese will make you come back for more! This French Onion Chicken Bake is another easy and quick chicken recipe that is super hard to miss. Make sure to give this a try very soon. This will surely become your family’s newest favorite dinner!

Ingredients

4 Chicken Breasts, boneless, skinless

4 tablespoons Butter

4 Onions, peeled and sliced

4 cloves Garlic, minced

1 teaspoon Thyme

2 tablespoons Balsamic Vinegar

2/3 c. Low Sodium Beef Broth

1 c. Mozzarella Cheese, shredded

1/2 c. Parmesan Cheese, shredded

1/2 teaspoon Salt

1/2 teaspoon Pepper

How to make French Onion Chicken Bake

Step 1: Prepare the oven. Preheat it to 400 degrees. Using cooking spray, grease a baking dish.

Step 2: Into a large skillet, melt the butter over medium to high heat. Once the butter has melted, add the sliced onions to the skillet and cook for about 5 minutes, stirring often.

Step 3: Adjust the heat to medium, then add the garlic to the pan along with the pepper and thyme. Cook for an additional minute.

Step 4: Pour in the beef broth and balsamic vinegar. Stir well and continue to cook for another 10 minutes until the onions have a jam-like consistency.

Step 5: Into the bottom of the prepared baking dish, place about 1/3 of the onion mixture. On top, lay the chicken and season with salt. Add the rest of the onions on top and sprinkle with mozzarella and Parmesan.

Step 6: Place in the preheated oven and bake for about 30 minutes or until the internal temperature of the chicken reaches 165 degrees.

Step 7: Remove from the oven when done and serve the French Onion Chicken Bake immediately. Enjoy!

Notes:

If using thick chicken breasts, slice them in half diagonally, making sure they have the same sizes.

If desired, you can add more spices to the dish.

Nutrition Facts:

YIELD: 4 SERVING SIZE: 1
Amount Per Serving: CALORIES: 492 | TOTAL FAT: 26g | SATURATED FAT: 14g | TRANS FAT: 1g | UNSATURATED FAT: 9g | CHOLESTEROL: 165mg | SODIUM: 960mg | CARBOHYDRATES: 15g | FIBER: 1g | SUGAR: 6g | PROTEIN: 49g

French Onion Chicken Bake

Rebecca Prep time: 10 mins | Cook time: 50 mins | Total time: 1 hr | Yield: 1 This chicken dish is a real treat for all French Onion Soup lovers… General Recipes French Onion Chicken Bake European Print This

Serves: 1 Prep Time: 10 mins1 Cooking Time: 50 mins 50 mins

Nutrition facts: 492 calories 26 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 Chicken Breasts, boneless, skinless
• 4 tablespoons Butter
• 4 Onions, peeled and sliced
• 4 cloves Garlic, minced
• 1 teaspoon Thyme
• 2 tablespoons Balsamic Vinegar
• 2/3 c. Low Sodium Beef Broth
• 1 c. Mozzarella Cheese, shredded
• 1/2 c. Parmesan Cheese, shredded
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees. Using cooking spray, grease a baking dish.

Step 2: Into a large skillet, melt the butter over medium to high heat. Once the butter has melted, add the sliced onions to the skillet and cook for about 5 minutes, stirring often.

Step 3: Adjust the heat to medium, then add the garlic to the pan along with the pepper and thyme. Cook for an additional minute.

Step 4: Pour in the beef broth and balsamic vinegar. Stir well and continue to cook for another 10 minutes until the onions have a jam-like consistency.

Step 5: Into the bottom of the prepared baking dish, place about 1/3 of the onion mixture. On top, lay the chicken and season with salt. Add the rest of the onions on top and sprinkle with mozzarella and Parmesan.

Step 6: Place in the preheated oven and bake for about 30 minutes or until the internal temperature of the chicken reaches 165 degrees.

Step 7: Remove from the oven when done and serve the French Onion Chicken Bake immediately. Enjoy!

Prep Time: 35 mins | Cook Time: 25 mins | Total Time: 1 hr | Yield: 6

This Skillet Chicken and Mushroom Wine Sauce is a very flavorful dish with fork-tender chicken smothered in a delightful mushroom wine sauce. This dish is super easy to whip up and a no-fuss. If you do not want to use wine, you can always swap it with white grape juice or additional chicken broth. Either way, this dish is going to be amazing!

Ingredients

1 tbsp olive oil

2 garlic cloves, minced

3 boneless, skinless chicken breasts, cut in half horizontally into cutlets

½ c. all-purpose flour

½ tsp garlic powder

4 tbsp unsalted butter, divided

2 large shallots, sliced thin

½ c. dry white wine

1 ½ c. chicken broth, low sodium

½ c. heavy cream

1 tsp Dijon mustard

2 tsp cornstarch dissolved in 2 tbsp water or broth

12 oz. mushrooms, cleaned and thickly sliced

2 large springs of fresh thyme

½ tsp salt

1 tsp pepper

How to make Skillet Chicken and Mushroom Wine Sauce

Step 1: Using paper towels, pat the chicken breasts dry. In half horizontally, cut each chicken into 2 thinner cutlets. Or you can lay the chicken between two sheets of plastic wrap and pound them to an even thickness.

Step 2: Place the flour, salt, pepper, and garlic powder in a shallow bowl. Mix well and set aside.

Step 3: Into a large skillet, heat 2 tbsp butter and 1 tbsp olive oil over medium heat. In the flour mixture, dredge the chicken cutlets, coating all sides. Shake the excess flour off and place the coated chicken into the skillet. Cook for about 5 minutes until well browned. Flip and continue to cook the other side for another 3 to 5 minutes. To a plate, transfer the cooked chicken. Tent to keep the chicken warm.

Step 4: In the same pan, add the rest of the 2 tbsp butter and let it melt. Then, add the sliced mushrooms and cook, undisturbed, until the first side is very dark. Stir the mushrooms and cook further until the moisture is released and evaporated and the mushrooms are well-browned.

Step 5: To the pan with the mushrooms, add the sliced shallots. Cook until tender and starting to brown. Then, add the minced garlic and saute for about 30 seconds until aromatic. Next, add the wine and deglaze before adding the thyme sprigs, chicken broth, mustard, and cream. Bring everything to a boil and continue to cook for additional 5 minutes. Whisk in the dissolved cornstarch and bring the sauce back to a light simmer. Return the chicken and simmer for 5 minutes more or until the sauce has thickened and the chicken is completely warmed. Discard the thyme sprigs. To taste, season with salt and pepper.

Step 6: Serve the Chicken and Mushroom Wine Sauce immediately, garnished with parsley or extra thyme. Enjoy with potatoes, rice, or noodles.

Nutrition Facts:

Calories: 309 kcal | Carbohydrates: 14g | Protein: 17g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 83mg | Sodium: 301mg | Potassium: 508mg | Fiber: 1g | Sugar: 2g | Vitamin A: 558IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg

Skillet Chicken and Mushroom Wine Sauce

Rebecca Prep Time: 35 mins | Cook Time: 25 mins | Total Time: 1 hr | Yield: 6 This Skillet Chicken and Mushroom Wine Sauce is a very flavorful dish with… General Recipes Skillet Chicken and Mushroom Wine Sauce European Print This

Serves: 6 Prep Time: 35 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 309 calories 19 fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 tbsp olive oil
• 2 garlic cloves, minced
• 3 boneless, skinless chicken breasts, cut in half horizontally into cutlets
• ½ c. all-purpose flour
• ½ tsp garlic powder
• 4 tbsp unsalted butter, divided
• 2 large shallots, sliced thin
• ½ c. dry white wine
• 1 ½ c. chicken broth, low sodium
• ½ c. heavy cream
• 1 tsp Dijon mustard
• 2 tsp cornstarch dissolved in 2 tbsp water or broth
• 12 oz. mushrooms, cleaned and thickly sliced
• 2 large springs of fresh thyme
• ½ tsp salt
• 1 tsp pepper

Instructions

Step 1: Using paper towels, pat the chicken breasts dry. In half horizontally, cut each chicken into 2 thinner cutlets. Or you can lay the chicken between two sheets of plastic wrap and pound them to an even thickness.

Step 2: Place the flour, salt, pepper, and garlic powder in a shallow bowl. Mix well and set aside.

Step 3: Into a large skillet, heat 2 tbsp butter and 1 tbsp olive oil over medium heat. In the flour mixture, dredge the chicken cutlets, coating all sides. Shake the excess flour off and place the coated chicken into the skillet. Cook for about 5 minutes until well browned. Flip and continue to cook the other side for another 3 to 5 minutes. To a plate, transfer the cooked chicken. Tent to keep the chicken warm.

Step 4: In the same pan, add the rest of the 2 tbsp butter and let it melt. Then, add the sliced mushrooms and cook, undisturbed, until the first side is very dark. Stir the mushrooms and cook further until the moisture is released and evaporated and the mushrooms are well-browned.

Step 5: To the pan with the mushrooms, add the sliced shallots. Cook until tender and starting to brown. Then, add the minced garlic and saute for about 30 seconds until aromatic. Next, add the wine and deglaze before adding the thyme sprigs, chicken broth, mustard, and cream. Bring everything to a boil and continue to cook for additional 5 minutes. Whisk in the dissolved cornstarch and bring the sauce back to a light simmer. Return the chicken and simmer for 5 minutes more or until the sauce has thickened and the chicken is completely warmed. Discard the thyme sprigs. To taste, season with salt and pepper.

Step 6: Serve the Chicken and Mushroom Wine Sauce immediately, garnished with parsley or extra thyme. Enjoy with potatoes, rice, or noodles.

PREP TIME: 5 mins | COOK TIME: 30 mins | TOTAL TIME: 35 mins | SERVINGS: 4

This Baked Caesar Chicken is a four-ingredient dish that you can easily make in under thirty minutes. A simple dish that is creamy and packed with flavor! An outstanding chicken recipe that guarantees tender and moist chicken smothered in Caesar dressing and Parmesan cheese. Once done, you’ll get a cheesy creamy perfection result that is super hard to say no to!

Chicken is a staple at home and we have our fair share of favorite chicken recipes. This Baked Caesar Chicken is another chicken recipe that immediately caught our hearts. It is a must try and for keeps!

INGREDIENTS

1 c. Caesar salad dressing

4 chicken breasts-boneless, skinless

½ c. sour cream optional

1 ½ c. Parmesan cheese, grated

How to make Baked Caesar Chicken

Step 1: Prepare the oven. Preheat it to 375 degrees F. Using cooking spray, grease the inside of an 8 x 11-inch baking dish.

Step 2: Place the chicken breasts in a ziplock bag and onto a flat surface. Using a meat pounder, pound the chicken breasts into an even 3/4-1-inch thickness.

Step 3: With grated Parmesan cheese and freshly ground black pepper, sprinkle the chicken breasts, then place them in the prepared baking dish.

Step 4: In a small bowl, place the Caesar dressing and sour cream. Mix well until combined, then pour this over each chicken breast. On top, sprinkle the grated Parmesan cheese.

Step 5: Place in the preheated oven and bake for about 30 minutes. Set the oven to broil and broil the chicken breasts for 2 to 3 minutes or until golden brown. The chicken is done once its internal temperature reaches 165 degrees F.

Step 6: Take the chicken breasts out of the oven when done and loosely tent them with foil. Allow the chicken breasts to rest for about 5 to 10 minutes.

Step 7: Serve the baked Caesar chicken garnished with some chopped parsley. Enjoy!

Baked Caesar Chicken

Rebecca PREP TIME: 5 mins | COOK TIME: 30 mins | TOTAL TIME: 35 mins | SERVINGS: 4 This Baked Caesar Chicken is a four-ingredient dish that you can easily make… General Recipes Baked Caesar Chicken European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c. Caesar salad dressing
• 4 chicken breasts-boneless, skinless
• ½ c. sour cream optional
• 1 ½ c. Parmesan cheese, grated

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees F. Using cooking spray, grease the inside of an 8 x 11-inch baking dish.

Step 2: Place the chicken breasts in a ziplock bag and onto a flat surface. Using a meat pounder, pound the chicken breasts into an even 3/4-1-inch thickness.

Step 3: With grated Parmesan cheese and freshly ground black pepper, sprinkle the chicken breasts, then place them in the prepared baking dish.

Step 4: In a small bowl, place the Caesar dressing and sour cream. Mix well until combined, then pour this over each chicken breast. On top, sprinkle the grated Parmesan cheese.

Step 5: Place in the preheated oven and bake for about 30 minutes. Set the oven to broil and broil the chicken breasts for 2 to 3 minutes or until golden brown. The chicken is done once its internal temperature reaches 165 degrees F.

Step 6: Take the chicken breasts out of the oven when done and loosely tent them with foil. Allow the chicken breasts to rest for about 5 to 10 minutes.

Step 7: Serve the baked Caesar chicken garnished with some chopped parsley. Enjoy!