One Skillet Chicken with Garlicky Mushroom Cream Sauce

One Skillet Chicken with Garlicky Mushroom Cream Sauce

Chicken Recipes Dinner Recipes

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 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.

TAGS: Easy chicken recipes
Keyword: chicken breasts, mushroom, cream sauce

Quick And Easy Beff Stroganoff

Quick And Easy Beff Stroganoff

Beef Dinner Recipes

Juicy beef smothered in a creamy mushroom and onion gravy. Beef Stroganoff is a crowd favourite that tastes like a slow cooked stew but is on the table in 30 minutes.

Beef Stroganoff

Prep Time: 15 minsTotal Time: 30 mins
Cook Time: 15 minsYield: 4-5 Servings

Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3" thick. Slice into 5mm / 1/5" strips (cut long ones in half), discarding excess fat.

Sprinkle with a pinch of salt and pepper.

Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don't worry about pink bits and that it will be raw inside.

Add remaining 1 tbsp oil and repeat with remaining beef.

Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.

Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).

Add flour, cook, stirring, for 1 minute.

Add half the broth while stirring. Once incorporated, add remaining broth.

Stir, then add sour cream and mustard. Stir until incorporated (don't worry if it looks split, sour cream will "melt" as it heats).

Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 - 5 minutes), adjust salt and pepper to taste.

Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately.

Serve over pasta or egg noodles, sprinkled with chives if desired.

600 g / 1.2 lb scotch fillet steak (boneless ribeye)
2 tbsp vegetable oil , divided
1 large onion (or 2 small onions), sliced
300 g / 10 oz mushrooms , sliced (not too thin)
40 g / 3 tbsp butter
2 tbsp flour
2 cups / 500 ml beef broth , preferably salt reduced
1 tbsp Dijon mustard
150 ml / 2/3 cup sour cream
Salt and pepper
Chopped chives , for garnish (optional)
250 - 300 g / 8 - 10 oz pasta or egg noodles of choice

Stroganoff is best made with a decent to good quality quick cooking cut of beef because the dish is cooked quickly. I used 2 x beef scotch fillets (aka boneless rib eye) which is pretty well marbled with fat and you can find reasonably priced ones at butchers and supermarkets. Sirloin, rump and any other steak for BBQ-ing is suitable, except I don't recommend skirt, flat iron and cuts like that which need to be virtually rare to be juicy and usually work best when marinated. Tenderloin is also suitable BUT it is leaner.

Any wheat flour is fine here, I use plain white flour (all purpose). Or use 1 tbsp cornstarch / cornflour (makes it Gluten Free).

I like serving this with short, curly pasta. I like it best with short pastas, rather than long pastas. It's also great with mashed potato, rice, polenta - anything that's suitable to slop up all that gravy!

Sauce thickness: You can make sauce thinner with touch of water if you want, but DO NOT keep simmering to thicken once the beef is added, it will overcook the beef.

KEY STEPS in this recipe: brown very quickly so the beef is still raw inside, then finish cooking through in the gravy. The more colour you can get on the beef in 30 seconds on each side = more flavour in the end result. Do not worry about pink bits remaining on some of the beef after the sear and that it's raw inside - it is more important to get the beef out of the skillet after 60 seconds! The other key steps is to use a LARGE SKILLET. Key for beef browning / fast sauce reduction.

Nutrition per serving, assuming 5 servings (serves 4 hearty servings or 5 sensible servings), excludes pasta.

TAGS: Easy beef recipe
Keyword: Beef, stroganoff, steak, pasta, vegetable oil

Slow-Cooker Stuffed Peppers

Slow-Cooker Stuffed Peppers

Crock-pot Recipes Dinner Recipes

Classic beef- and rice-stuffed peppers are now easier to make than ever with some help from your slow cooker.

Slow-Cooker Stuffed Peppers

Prep Time: 15 MIN
Cook Time: 6 HRServings: 6
Total Time: 6HR 15MINkeyword: slow cooker

Trim tops off bell peppers; remove ribs and seeds. Set aside.

Place beef in large bowl; set aside.

In 6-inch skillet, heat olive oil over medium-high heat; add chopped onion. Cook until onion softens, stirring every few minutes. Add garlic; cook 60 seconds. Remove from the heat; cool slightly.

Add rice, salt and pepper to beef. Add cooked onion and garlic; mix to combine. Stuff peppers with beef mixture; arrange in slow cooker. Pour tomato sauce over peppers.

Cook on Low heat setting 6 hours; last 30 minutes of cooking, top peppers with cheese.

6 large bell peppers
1 1/2 lb lean (at least 80%) ground beef
2teaspoons olive oil
1/4 cup finely chopped onion
2 cloves finely chopped garlic
1 1/2 cups cooked white rice
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 can (15 oz) tomato sauce
1 1/4 cups shredded Cheddar cheese (5 oz)

Serving size: 1 serving

Calories 420Calories from Fat 200

Total Fat23g

Cholesterol95mg

Sodium1120mg

Potassium780mg

Total Carbohydrate24g

Protein29g

Using lean ground beef makes for a less greasy finished dish.

Use any good melting cheese you like! Mozzarella, Jack or even pepper Jack would all be delicious substitutes.

TAGS: dinner recipes | healthy recipes
Peppers, tomato sauce, white rice

Zucchini Noodles with Avocado Pesto and Shrimp

Zucchini Noodles with Avocado Pesto and Shrimp

Dinner Recipes Noodle Recipe

Cut some carbs and use spiralized zucchini in place of noodles in this zesty pesto pasta dish recipe. Top with Cajun-seasoned shrimp to complete this quick and easy dinner.

Zucchini Noodles with Avocado Pesto & Shrimp

Prep Time: 35 minsReady in: 35 mins
Serving: 4keyword: Pesto pasta dish

Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Stop when you reach the seeds in the middle (seeds make the noodles fall apart). Place the zucchini "noodles" in a colander and toss with ½ teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water.

Meanwhile, combine avocado, basil, pistachios, lemon juice, pepper and the remaining ¼ teaspoon salt in a food processor. Pulse until finely chopped. Add ¼ cup oil and process until smooth.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add shrimp and sprinkle with Old Bay; cook, stirring occasionally, until the shrimp is almost cooked through, 3 to 4 minutes. Transfer to a large bowl.

Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and gently toss until hot, about 3 minutes. Transfer to the bowl, add the pesto and gently toss to combine.

5-6 medium zucchini (2¼-2½ pounds total), trimmed
¾ teaspoon salt, divided
1 ripe avocado
1 cup packed fresh basil leaves
¼ cup unsalted shelled pistachios
2 tablespoons lemon juice
¼ teaspoon ground pepper
¼ cup extra-virgin olive oil plus 2 tablespoons, divided
3 cloves garlic, minced
1 pound raw shrimp (21-25 count), peeled and deveined, tails left on if desired
1-2 teaspoons Old Bay seasoning

Serving size: 1¾ cups each

Caories446

Fat33g

Fiber7g

carbohydrates16g

Protein26g

mcg Folate112

cholesterol159mg

Sugar7g

Vitamin A 1,144 IU

Vitamin C55mg

Calcium141mg

Iron2mg

Sodium713mg

Potassium1,271mg

NOT AVAILABLE

TAGS: dinner recipes | pasta for dinner
Noodle, pesto, pasta, for dinner, gluten-free, soy-free

Crock pot Philly Cheese Steaks

Crock pot Philly Cheese Steaks

Crock-pot Recipes Dinner Recipes

I’ve never been to Philadelphia. But you guys have to try these Crockpot Philly Cheesesteaks.

Crock pot Philly Cheese Steaks

Prep Time: 15 minsCourse: Main Course
Cook Time: 6 hoursCuisine: American
Total Time: 6 hours 15 minskeyword: Crockpot

In the bowl of a crockpot, toss together the onions, brown sugar and worchestire sauce. Add the butter and steak. Sprinkle the steak with garlic powder and then generously sprinkle with salt and pepper. Nest add the mushrooms and bell peppers and then pour in 2 1/2 cups of beef broth + the soy sauce. Cover and cook on low for 6-8 hour or on high for 5-6 hours, stirring once or twice throughout cooking if possible. If the liquid get too low (if the steak is not mostly submerged in beef broth), add the remaining 1/2 cup of beef broth.

Once the steak is finished cooking, stir in the cilantro. Taste and adjust salt + pepper to your liking.

Preheat the oven to 400 degrees F. Spread a little mayo on each hoagie (if using) and then stuff equal amounts of the steak mixture into each hoagie roll and then generously top with provolone cheese. Wrap each hoagie in foil and place in the oven for 5-10 minutes or until the cheese has melted. Serve warm with jalapeños + french fries if desired.

To Make these Cheesesteak on the Stove:

Preheat the oven to 400 degrees F.

Heat a a large skillet over medium high heat. Add 2 tablespoons butter and the onion. Sprinkle the onion with brown sugar, cook for about 5 minutes or until the onion is soft. Add the green pepper, mushrooms and a pinch of salt and pepper. Cook 5-8 minutes or until the veggies are soft. Remove from the skillet and place in a bowl.

Return the skillet to medium high heat and add another tablespoon butter. When the skillet is hot, add the steak and sprinkle it with the garlic powder. Cook for 2-3 minutes or until the steak is cooked to your liking. Remove from the heat and add the worchestire sauce and soy sauce. Spread a little mayo on each hoagie (if using) and then stuff equal amounts of the steak mixture into each hoagie roll and then generously top with provolone cheese. Wrap each hoagie in foil and place in the oven for 5-10 minutes or until the cheese has melted. Serve warm with jalapeños + french fries if desired.

1-2 slice sweet onions thinly (I used 1)
2 teaspoons brown sugar
1 tablespoon worchestire sauce
2 tablespoons butter
1 teaspoon garlic power
salt + pepper
8 ounces button mushrooms sliced
2 poblano peppers or green bell peppers sliced
1 tablespoon low sodium soy sauce
2 1/2 - 3 cups beef broth
1/3 cup fresh cilantro or parsley
4-6 hoagie rolls
chipotle or regular mayo optional
6 slices provolone cheese
2 pounds round sirloin steak or skirt steak, thinly sliced (use 1 1/2 pounds New York Strips or Ribeys for the Stove-Top version)

Calories301 kcal

TAGS: Crockpot recipes | Main course ideas
crockpot, cheese, steak, main course

Make-Ahead Meat-Lovers Lasagna Roll-Ups

Make-Ahead Meat-Lovers Lasagna Roll-Ups

Dinner Recipes Easy Recipes

Make a large batch of these meaty and cheesy lasagna rolls, and freeze them to help make quick dinners on busy days.

Lasagna Roll-Ups

In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.

Meanwhile, in 12-inch skillet, cook beef, sausage and onion over medium-high heat, stirring frequently, until meat is no longer pink; drain. Stir in 1 1/2 cups pasta sauce. Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally. Remove from heat.

In small bowl, mix ricotta cheese, spinach, basil and egg. Spread about 3 tablespoons ricotta mixture over each cooked lasagna noodle to within 1 inch of one short end. Spoon about 1/4 cup meat mixture over ricotta mixture on each. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups, seam side down, on pan; cover loosely with foil. Freeze about 30 minutes or until firm.

Place frozen rolls in airtight freezer container; label. Freeze up to 3 months.

To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.

Heat oven to 350°F. Pour 1 1/2 cups pasta sauce over and around roll-ups in each baking dish. Cover tightly with foil; bake 30 to 40 minutes or until hot and bubbly. Sprinkle each baking dish with 1 cup mozzarella cheese; bake uncovered 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Roll-Ups (to make ahead and freeze):

16 uncooked lasagna noodles
1 lb lean (at least 80%) ground beef
1/2lb bulk pork sausage
1/2 cup chopped onion
1 1/2 cups tomato pasta sauce
2 containers (15 oz each) ricotta cheese
1 box (9 oz) frozen spinach, thawed, drained and squeezed dry
2 teaspoons dried basil leaves or Italian seasoning
1 Egg

Sauce and cheese (for baking roll-ups):

3 cups tomato pasta sauce
2 cups shredded mozzarella cheese (8 oz)

Calories 320Calories from Fat 130

Total Fat14g

Cholesterol60mg

Sodium350mg

Potassium420mg

Protein21g

Total Carbohydrate27g

You can actually bake any number of these tasty lasagna roll-ups that you need, using about 3 tablespoons of your favorite pasta sauce and about 2 tablespoons shredded mozzarella cheese for each roll-up you are baking.

Save some time by using 4 cups frozen (thawed) Make-Ahead Seasoned Ground Beef and Sausage for the beef, sausage and onion in this recipe. Place the thawed mixture in skillet, and add the pasta sauce; continue as directed in recipe.

Since you won't use a whole jar of pasta sauce when preparing the roll-ups for the freezer, place remaining sauce in a freezer container; label and freeze. Thaw along with the roll-ups.

TAG: Easy recipes | Dinner recipes
lasagna, dinner, sauce, noodle, pasta

One-Pan Cheesy Chicken, Broccoli, and Rice

One-Pan Cheesy Chicken, Broccoli, and Rice

Chicken Recipes Dinner Recipes

One-Pan Cheesy Chicken, Broccoli, and Rice is a cheesy, easy dinner loaded with simple ingredients like chicken, rice, and broccoli.

This One-Pan Cheesy Chicken, Broccoli, and Rice dish is perfect for a busy weeknight when things are hectic. Only one dish to clean for this satisfying dinner.

Cheesy Chicken, Broccoli, and Rice

Ingredients :

3 tablespoons extra virgin olive oil
1/2 medium yellow onion, diced finely
1 pound boneless skinless chicken breasts, cut into bite sized pieces
2 cloves of garlic, minced
1 teaspoon of kosher salt and freshly ground pepper to taste
1 cup uncooked extra long grain white rice
2 1/2 cups of low-sodium chicken broth (I like to use Better than Buillion Chicken base)
2 1/2 cups broccoli florets, cut into bite sized pieces
2 cups shredded extra sharp cheddar cheese

Instructions :

In a large skillet or pan, sauté onions in two tablespoons of olive oil over medium heat. Season chicken with salt and pepper.

Once onions soften, increase the heat to medium high and add chicken to the pan.

Brown the chicken pieces and add the garlic. Cook for about 1 more minute.

Push chicken to one side of the pan and add additional tablespoon of olive oil to other side.

Add the uncooked rice in the olive oil and saute it for a couple of minutes.

Add the chicken broth to the pan and bring the mixture to a boil. Lower the heat to a simmer and cover the pan with a lid.

Cook chicken and rice mixture covered for about 12 minutes.

Sprinkle the broccoli evenly over the chicken and rice mixture and stir to combine.

Continue to cook covered another 8 minutes on low, or until broccoli and rice are both tender.

Remove from heat and stir in half a cup of cheese.

Sprinkle remaining cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.

Recipe Notes:

If you're using rotisserie chicken add the chicken at the end with the cheese just to heat it through.

You need a large skillet or pan with a higher edge for this dish to hold everything. I used a 12-inch skillet that had a slightly raised edge and it worked great.

TAG: Dinner recipes | Chicken recipes
broccoli, chicken, one-pan, dinner, rice

15-Minute Chicken and Rice Dinner

15-Minute Chicken and Rice Dinner

Chicken Recipes Dinner Recipes Easy Recipes

We know you're busy, so we've created this family-friendly, 15-minute chicken and rice recipe, just for you. It's got chicken, broccoli and rice in a creamy sauce, and it's on the table in a snap.

15-Minute Chicken & Rice Dinner

Ingredients :

1 1/4 pounds skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 can Campbell's® Condensed Cream of Chicken Soup or Campbell's®, Condensed 98% Fat Free Cream of Chicken Soup
1 1/2 cups water
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
2 cups uncooked instant white rice
2 cups fresh or frozen broccoli florets

How to make it:

Season the chicken as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

Stir the soup, water, paprika and black pepper in the skillet and heat to a boil. Stir in the rice and broccoli. Reduce the heat to low. Return the chicken to the skillet. Sprinkle the chicken with additional paprika. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste.

Recipe Tips:

Recipe Note: For a creamier dish, decrease the rice to 1 1/2 cups.

Tag: chicken and rice | Dinner Recipes | Quick & Easy
dinner, chicken, rice, easy recipes, broccoli, creamy sauce

Rosemary and Garlic Roast Beef

Rosemary and Garlic Roast Beef

Beef Dinner Recipes

A delicious and fragrant Rosemary and Garlic Roast Beef to serve for the holidays or at your next dinner party.

Rosemary and Garlic Roast Beef

Ingredients :

3lbs boneless Rib Eye roast
¼ cup chopped Fresh rosemary, or other favorite herbs
¼ cup chopped garlic (about 20 cloves)
Salt and freshly ground pepper to taste
4 tablespoons olive oil, divided
4 tablespoons butter, divided
4 cups of a variety of Mushrooms, sliced to about the same size
1 cup of stock

Instructions :

Preheat oven to 350F.

Tie the roast and season generously with salt and pepper.

Mix together rosemary and garlic. Add 2 tablespoons of olive oil and stir to combine. Reserve.

In a cast iron skillet, over medium heat, heat 2 tablespoons of olive oil and, once smoking hot, sear all sides of the meat.

Remove skillet from heat. Brush the herb-garlic mixture all over the roast.

Bring the roast, in the cast iron skillet, to the preheated oven and cook for about 1 to 1.5 hours or until a meat thermometer reads 135F degrees (medium-rare). Let it rest for at least 10 minutes before serving (final temperature should be 145F for medium rare.)

While the roast is resting, sauté the mushrooms over medium heat with 2 tablespoons butter until cooked through and no liquid is left in the pan, about 5 minutes. Season with salt and pepper.

Remove roast from the cast iron skillet and bring the skillet to the stovetop. Add stock to the pan and deglaze the pan, scraping all the bits from the bottom. Allow to simmer until thick.

Add the mushrooms to the sauce, stir in the remaining 2 tablespoons of butter and stir until the sauce is silky. Then, place the roast back in the cast iron with the sauce and spoon some of the sauce over the roast.

Garnish serving platter with fresh rosemary if desired.

Tag: Dinner recipes | Roast beef
dinner, beef, garlic