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Showing posts with label Chicken Recipes. Show all posts
Showing posts with label Chicken Recipes. Show all posts

Pressure cooker chicken Piccata with lemon and capers

Pressure cooker chicken Piccata with lemon and capers. Chicken thighs with delicious homemade sauce cooked in a pressure cooker. Very easy chicken recipe!

food recipes

Chicken Piccata with Lemon and Capers

Prep Time: 10 MinsTotal Time: 20 Mins
Cook Time: 10 MinsYield: 4 Servings

In a mixing bowl, combine 2 tablespoons olive oil, lemon juice, salt and black pepper. Mix well. Add chicken, turning to coat all sides. Cover and refrigerate for 2 hours.
Remove marinated chicken from marinade, reserving liquid. Pat dry with paper towel. Season marinated chicken thighs with salt and black pepper.
Heat remaining olive oil and butter in pressure cooker over medium-high heat. Working in the batches, lightly brown marinated chicken for about 3 minutes per side. Remove cooked chicken from the pressure cooker and transfer to a plate.
Add the shallots to pot and cook, stirring, until softened. Pour reserved liquid into the pot along with chicken broth and scrape any browned bits from the bottom. Return chicken to pressure cooker. Sprinkle in drained capers.
Close pressure cooker and lock the lid. Set the burner heat to high pressure. When cooker reaches high pressure.reduce heat to low. Set timer to cook for 8 minutes.
Remove pot from the heat. Open the pressure cooker and stir in lemon zest. Season with salt and black pepper, if need it.
Transfer cooked chicken to a serving platter. Pour sauce over and serve immediately.
4 tablespoons olive oil
1/2 cup (125 ml) freshly squeezed lemon juice
8 boneless and skinless chicken thighs
2 tablespoons unsalted butter
2 tablespoons minced shallot
3/4 cup (180 ml) chicken broth
3 tablespoons capers,rinsed
grated zest of 1 lemon
salt and freshly ground black pepper
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main dishes chicken recipes

TAGS: Instant pot Chicken
Keyword: instant pot, chicken, recipes, main dish, easy recipes

Instant Pot Garlic Parmesan Chicken Recipe

Instant Pot Garlic Parmesan Chicken – a fast and easy chicken dinner with a creamy garlic parmesan sauce with chopped spinach. We like to eat this chicken and sauce with fettuccine noodles or with mashed potatoes.

chicken recipes

Instant Pot Garlic Parmesan Chicken

Prep Time: 15 MinsTotal Time:31 Mins
Cook Time: 16 MinsYield: 6 Servings

Turn your Instant Pot to the saute setting (more). When the display reads HOT add in the butter. Once the butter is melted add in the onions and saute for about 3-4 minutes. Add in the garlic and saute for 30 seconds. Add in the chicken broth, garlic powder, pepper and salt. Stir. Add in the mushrooms (if using) and chicken.
Optional: If you want to cook pasta at the same time and in the same pot you can. Just get a pan that will fit inside your Instant Pot* and fill it with 3 cups or water and then break 10 ounces of fettuccine or linguine noodles to fit inside the pan (see my note below). Carefully place the pan on top of the chicken. I use a homemade silicone sling that I cut from a silicone baking mat* to lower my pan down onto the chicken. You can also make a foil sling.
Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 6 minutes (this is the cooking time for the 1/2 inch pieces of chicken breast, if they are thicker than that you may need more time). Let the pressure release naturally for 10 minutes and then move the valve to “venting.”
Remove the lid. If you are cooking pasta, carefully remove the pan of pasta and set aside. Use tongs to place the chicken on a platter. Loosely cover with foil. Turn the Instant Pot to the saute setting. Warm the half and half up in a pyrex measuring cup for 45 seconds in the microwave. Whisk the flour into the half and half until it’s smooth. Whisk the mixture into the Instant Pot. This will thicken up the sauce in a few minutes. Add in the parmesan cheese. Add in the spinach. Salt and pepper to taste. If using pasta, drain any water off of the pasta and stir into the pot.
Serve sauce (and optional pasta) with the chicken.
2 Tbsp butter
1 small yellow onion, diced
4 large garlic cloves, minced
1/2 cup chicken broth
1/2 tsp garlic powder
1/4 tsp pepper
1/2 tsp salt
8 oz sliced mushrooms (optional)
2 Tbsp flour
1 cup half and half
1/2 cup parmesan cheese
3 oz coarsely chopped spinach
Salt and freshly ground pepper
1 1/2 lbs boneless skinless breasts sliced into 1/2 inch filets

To make with pasta:
3 cups water
10 ounces uncooked fettuccine noodles or linguine noodles
Calories265
Sugar2g
Sodium292mg
Fat12g
Carbohydrates7g
Protein31g
I used my 6 quart Instant Pot Duo 60 7 in 1*.
When cooking with pot in pot pasta: When I cook the pasta at the same time in the same pot I like to bump up the seasonings a bunch. I like to add in twice as much salt, pepper, garlic powder, garlic and parmesan cheese. If not, the dish will be pretty bland. Always season to taste at the end of the cooking time as well!
Chicken: I used chicken breasts but you can also use chicken thighs or bone-in chicken. If using bone-in chicken, remove the skin first or you can crisp it up under the broiler in your oven (after it has cooked in the Instant Pot). Cook bone-in chicken for 15 minutes. If you use boneless, skinless chicken thighs cook for 10 minutes.
Half and half: if you don’t have any half and half you can use half milk and half cream or you can use evaporated milk.
Flour: I used flour to thicken my sauce but if you want to make this recipe gluten free you can also use a cornstarch slurry.
Parmesan cheese: I use parmesan cheese that I buy in a big bag from Costco, it’s pre-grated. It worked well for this garlic parmesan chicken. You can use parmesan cheese off the block and if you’re in a pinch you can even use the stuff from the green can.
fast and easy chicken dinner

TAGS: Chicken recipes
Keyword: chicken, one pot meal, dinner recipes

Crazy Mix Instant Pot Tuscan Chicken

Make this Italian-inspired Creamy Instant Pot Tuscan Chicken Recipe (Pressure Cooker Tuscan Garlic Chicken). Tender chicken immersed in simple yet richly balanced creamy garlic sauce with caramelized mushrooms and sweet sun-dried tomatoes. Crazy satisfying easy weeknight meal!

chicken recipes

Instant Pot Tuscan Chicken

Prep Time: 10 MinsTotal Time: 50 Mins
Cook Time: 40 MinsYield: 4-6 Servings

Brown Chicken Thighs or Chicken Breasts: Heat up Instant Pot using Sauté More function. Wait until it says HOT. This prevents chicken from sticking to the pot.

Pat dry chicken and season one side gently with salt + black pepper. Add in 2 tbsp (28g) unsalted butter or olive oil. Quickly add in the chicken to prevent butter from burning. While one side is browning, season the other side with more salt + black pepper. Brown first side for 3.5 minutes, then the other side for 2 minutes. Set the chicken aside.

*Pro Tip: For better browning results, brown chicken in 2 batches using the same cooking times.
Saute Garlic & Mushrooms: Add minced garlic, then saute for 30 seconds until fragrant. Add sliced mushroom, season with salt + black pepper, then saute for a minute. Add 2 tsp (2.4g) Italian seasonings, then saute for another minute.
Deglaze Instant Pot: Mix 1 tbsp (15ml) soy sauce + ¾ cup (188ml) unsalted chicken stock together, then pour in Instant Pot and deglaze (scrub all the flavorful brown bits off the bottom). Give it a quick mix.
Pressure Cook Chicken: Add in browned chicken + meat juice. With Venting Knob at Venting Position, close the lid and turn Venting Knob to Sealing Position.
- Chicken Thighs: Pressure Cook at High Pressure 5 minutes + Natural Release 10 minutes
- Chicken Breasts: Pressure Cook at High Pressure 4 minutes + Natural Release 10 minutes
After 10 minutes, release remaining pressure.
Create Tuscan Chicken Sauce: Set aside chicken, bring the liquid mixture back to a boil (Saute button). Add in 1 cup (40g) spinach and 60 - 80g sun-dried tomatoes, then cook for 30 seconds. Give them a quick stir. Mix in 1/2 cup (125ml) heavy cream and 1/4 - 1/2 cup (16 - 32g) freshly grated Parmesan cheese.
Thicken Tuscan Chicken Sauce & Seasoning: Mix 3.5 tbsp (32g) cornstarch + ¼ cup (63ml) cold water together in a small mixing bowl. Add the cornstarch mixture one third at a time to thicken the Tuscan Chicken sauce until desired thickness. Taste and season with more salt, cheese, soy sauce if necessary.
Serve Instant Pot Tuscan Chicken: Place chicken back in Instant Pot and give it a quick mix. Then, serve Creamy Tuscan Garlic Chicken!
2 tablespoons (28g) unsalted butter or olive oil
2 teaspoons (2.4g) Italian seasonings
8 (83g) cremini mushrooms , sliced
1 tablespoon (15ml) light or regular soy sauce (not low sodium)
¾ cup (188ml) unsalted chicken stock
4 (16g) garlic cloves , minced
60 - 80 grams sun-dried tomatoes
1 cup (40g) spinach
½ cup (125ml) heavy cream
¼ - ½ cup (16 - 32g) freshly grated Parmesan cheese
4 - 6 (955g) skinless chicken breasts or skinless chicken thighs

Thickener:
3.5 tablespoons (32g) cornstarch
¼ cup (63ml) cold water
Calories 343 Calories from Fat 135
Total Fat15g
Cholesterol139mg
Sodium139mg
Potassium1087mg
Total Carbohydrates13g
Protein37g
Vitamin A20.5%
Vitamin C9.8%
Calcium5.5%
Iron11.7%
VIDEO RECIPE *not available
instant pot chicken recipes
TAGS: Chicken recipes
Keyword: Dinner recipes, Lunch, Main course, meat, Quick meals, American, Italian

One Skillet Chicken with Garlicky Mushroom Cream Sauce

Another one skillet chicken recipe. This easy chicken dinner is made with sautéed garlic and mushrooms and topped with a creamy sauce. I used chicken breasts for this recipe, but chicken thighs would be delicious too!

chicken recipes

Chicken with Garlicky Mushroom Cream Sauce

Prep Time: 10 MinsTotal Time: 30 Mins
Cook Time: 20 MinsYield: 4 Servings

Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
In a 2 cup measuring cup or a small bowl, combine the chicken broth, minced garlic, red pepper flakes, and dried thyme.
Position a rack in the lower third of the oven and preheat the oven to 375ºF.
Heat 1 tablespoon of the olive oil in an oven-safe skillet over medium high heat. Add the mushrooms and allow to brown for 3-4 minutes stirring as required to brown both sides. Remove the mushrooms to a plate (use one large enough to remove chicken as well).
Heat the remaining 1 tablespoon of oil on medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don’t worry if the chicken isn’t cooked completely, we’ll finish it in the oven. Remove the chicken to plate.
Reduce the flame to medium, add the shallots to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Let sauce simmer and reduce for about 8-10 minutes or until about ⅓ cup of the sauce remains. <– if you do not do this step, your sauce will NOT thicken.
When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame add the heavy cream and mushrooms, and whisk to combine. Place the skillet back over the flame for just 30 seconds, do not allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped parsley or basil and serve warm.
4 boneless skinless chicken breasts (or thighs)
salt and pepper
1 cup chicken broth
1 tablespoon minced garlic
½ teaspoon red pepper flakes
½ teaspoon dried thyme
2 tablespoons olive oil
8 ounces baby bella (cremini) mushrooms, sliced
⅓ cup finely diced shallots (or red onions)
2 tablespoons butter
¼ cup heavy cream
2 tablespoons chopped parsley (or basil)
*VIDEO RECIPE (NOT AVAILABLE)
Use boneless skinless chicken breasts/thighs that about the same thickness. I pounded mine down to about ½ inch.
quick and easy chicken recipes
TAGS: Easy chicken recipes
Keyword: chicken breasts, mushroom, cream sauce

How To Make Chicken Enchilada Casserole

This Chicken Enchilada Casserole recipe is everything you love about chicken enchiladas…stacked into delicious layers instead of rolled up. And made with the best homemade enchilada sauce recipe.

chicken enchilada

Chicken Enchilada Casserole

Prep Time: 20 MinsTotal Time: 50 Mins
Cook Time: 30 MinsYield: 8 Servings

Heat oven to 375°F. Mist a 9×13-inch baking dish with cooking spray; set aside.
Heat oil in a large sauté pan over medium-high heat. Add onion and bell pepper and sauté for 6-7 minutes, or until softened. Stir in the diced green chiles, beans, corn, chicken and 2 cups enchilada sauce, and stir to combine. Remove from heat and set aside.
Pour about 1/2 cup of the remaining enchilada sauce in the baking dish, and spread until the bottom of the dish is evenly coated. Top with a layer of about 8 tortilla halves, so that the entire dish is covered. Top evenly with 1/3 of the chicken mixture, followed by 1/3 of the cheese. Repeat with another layer of tortillas, chicken mixture, and cheese. Followed by a final layer of tortillas, chicken mixture, the remaining 1/2 cup of enchilada sauce, and cheese.
Cover the pan with aluminum foil, then bake for 20 minutes.
Remove pan and remove aluminum foil. Uncover and bake for 10 more minutes, until the cheese is thoroughly melted.
Remove from the oven and serve warm, garnished with your desired toppings.
1 tablespoon olive oil
1 medium white onion, peeled and diced
1 large red bell pepper, cored and diced
1 (4 ounce) can diced green chiles
1 (8 ounce) can whole kernel corn, drained
3 cups (about 1.5 pounds) shredded or diced cooked chicken
3 cups red enchilada sauce, homemade or store-bought, divided
12 corn tortillas, halved
3 cups shredded Monterrey Jack or Mexican blend cheese
2 (15 ounce) cans beans, rinsed and drained (I used one can pinto, one can black beans)
toppings: chopped fresh cilantro, diced red onion, thinly-sliced green onion and/or diced avocado
*NOT AVAILABLE
HOW TO MAKE STACKED CHICKEN ENCHLADAS:
Cook your filling: Sauté the onion and bell pepper until soft. Then stir in the green chiles, beans, corn, chicken and enchilada sauce until combined. This will be your main filling.
Stack your layers: In this order: enchilada sauce, tortillas, chicken filling, cheese, tortillas, chicken filling, cheese, tortillas, chicken, enchilada sauce and cheese.
Bake: Covered for 20 minutes, then uncovered for another 10 until the cheese is melted.
Garnish: Sprinkle on any of your desired toppings. (I vote the more, the merrier for sure.)
Serve warm: Or cover and refrigerate for up to 3 days. (The leftovers are fantastic!)
cooking chicken enchilada very easy recipes
TAGS: Gluten-free recipes | Enchilada recipes
Keyword: avocado, chicken, black beans, mexican blend cheese, red enchilada sauce

Crockpot Chicken Gnocchi Soup

Crockpot Chicken Gnocchi Soup – easy, comforting, lots of vegetables, no heavy cream. Perfect with crusty bread and a green salad.

crockpot chicken recipes

Crockpot Chicken Gnocchi Soup

Prep Time: 10 minsYield: 8-10
Cook Time: 6 hoursKeyword: crockpot chicken

Place the chicken, mirepoix, basil, Italian seasoning, poultry seasoning, salt, and broth in a crockpot or slow cooker. Cover and cook on high for 4-5 hours or low for 6-8 hours. Shred the chicken directly in the crockpot.
Add the cornstarch mixture, evaporated milk, and gnocchi. Stir and replace cover. Cook another 45 minutes – 1 hour until the soup has thickened and the gnocchi has softened.
While the soup is thickening, cut the bacon into small pieces and fry until crispy. Drain on paper towels and wipe most of the bacon grease out of the pan, leaving just a little bit for the spinach/garlic. Add the garlic and saute for one minute. Add the spinach and stir until wilted. Remove from heat. Add the bacon and spinach to the crockpot. Stir to combine.
Add any additional liquid as needed (I added about a cup of water once it started to thicken) and season again with salt and pepper as needed.
5 ounces fresh baby spinach
2-3 cloves garlic, minced
6 slices bacon
2 12 ounce cans evaporated milk
4 cups chicken broth
1 teaspoon salt
1 teaspoon poultry seasoning
1-2 teaspoon Italian seasoning
1-2 teaspoons dried basil
1 lb. boneless skinless chicken breasts
3 tablespoons cornstarch dissolved in 2 tablespoons water
2 1lb. packages DeLallo mini potato gnocchi (about 4 cups)
2 cups mirepoix (just a simple mixture of chopped onions, celery, and carrots)
Calories Per Serving: 280% Daily Value
Total Fat 5.3g8%
Cholesterol 39mg13%
Sodium 951.6mg40%
Total Carbohydrate 38.1g13%
Sugars 6.1g-%
Protein 19.6g39%
Vitamin A 164.9µg11%
Vitamin C 16.9mg28%
Be sure to taste and adjust with salt/pepper before serving. It may need more depending on the saltiness of your broth.
You can use something other than evaporated milk, but I found that evaporated milk has the creaminess of half and half or heavy whipping cream without actually needing to use up all my good half and half in the soup.
The leftovers do soak up a lot of the moisture, so you might need to add more evaporated milk depending on how soupy you want it and/or how long you’ll be keeping it around.
Crockpot Chicken Gnocchi Soup
TAGS: Crockpot | Chicken recipes
Sponsored: crockpot, chicken, soup, salad

Baked Parmesan Crusted Chicken Recipe

Baked Parmesan Crusted Chicken is perfect Friday night finger food. Covered in a perfect crust that is dip-able, you won’t be able to get enough of this crispy chicken recipe!

food recipes

Baked Parmesan Crusted Chicken Recipe


Preheat oven to 350 degrees.
Chop up your parsley and garlic.
Slice the chicken into "fingers" - cutting lengthwise and cutting thicker pieces in half again, for even thickness throughout.
Mix the bread crumbs, parmesan cheese, parsley, salt, and pepper together in a shallow dish.
In a second dish, mix the butter, lemon juice and garlic together.
Dip both sides of the chicken in the butter mixture, and then repeat with the crumb mixture until the chicken is fully breaded.
Place the chicken in a casserole dish or cookie sheet and repeat with all chicken fingers.
Bake for 20-25 minutes until an inserted thermometer reads 165F.
4 Chicken breasts boneless, skinless
1 cup panko bread crumbs
1/2 cup grated parmesan cheese
3 tablespoons minced parsley
Salt and pepper to taste
3 Tablespoons melted butter
3 Tablespoons fresh lemon juice
2 garlic cloves minced
NOT AVAILABLE0
Chicken is amazingly easy to make!
This is a twist on a classic chicken fingers but done in the oven instead.
The Parmesan helps the flavor and seals in a moist chicken.
Fried chicken is great, but you will not be disappointed with how your panko turns out
parmesan baked
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chicken, parmesan, baked, butter
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