My kids are big fans of meatballs, so I’m always looking for new meatball recipes to get them excited. These chicken piccata meatballs are my latest and greatest experiment, and I truly think they’re such a success. It’s everything I love about chicken piccata wrapped up into bite-sized meatballs.

Tips for Beginners

• Meatballs can be tough for a number of reasons. Meat shrinks as it cooks, so I use binders (egg and breadcrumbs) to add mass and moisture. Be sure to add and incorporate the binders thoroughly.
• Meatballs can also get tough from being packed too tightly. When forming the meatballs, do not compress them. Instead, form them gently using as little pressure as possible. As a general rule, try to handle the meatball mixture as little as possible.

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Chicken Piccata Meatballs Recipe

These easy chicken meatballs are made with lemon, garlic, breadcrumbs, and capers for a zesty and flavor-packed dish!

Step-by-step photos can be seen below the recipe card.

Course Dinner

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 449kcal

Author Becky Hardin

Equipment

• Cookie Portion Scoop

Ingredients

For the Meatballs

• 1½ pounds ground chicken
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 2 tablespoons chopped fresh parsley plus more for garnish
• ½ cup Panko breadcrumbs
• 1 large egg
• ½ tablespoon lemon zest from ½ lemon
• 1 tablespoon olive oil for cooking

For the Sauce

• 4 tablespoons unsalted butter divided (½ stick)
• 3 cloves garlic minced
• 1 tablespoon all-purpose flour
• 1 cup low-sodium chicken broth
• 2 tablespoons capers drained
• 2 tablespoons lemon juice from 1 lemon
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon crushed red pepper flakes optional

Instructions

• In a large bowl, mix the ground chicken, kosher salt, black pepper, garlic powder, parsley, Panko, egg, and lemon zest together.
  1½ pounds ground chicken, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 2 tablespoons chopped fresh parsley, ½ cup Panko breadcrumbs, 1 large egg, ½ tablespoon lemon zest
  
• Using a 1½-tablespoon-sized cookie scoop, roll the mixture into 12 meatballs. Try to keep them relatively the same size.
  
• Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil.
  1 tablespoon olive oil
• Once hot, add the meatballs in batches, do not overcrowd the pan. Brown for 4-5 minutes. Remove all of the meatballs to a plate.
  
• Melt 1 tablespoon of butter in the same skillet. Add garlic and cook for 30 seconds or until fragrant. Add the flour and whisk for 1 minute.
  4 tablespoons unsalted butter, 3 cloves garlic, 1 tablespoon all-purpose flour
• Slowly whisk in the chicken broth.
  1 cup low-sodium chicken broth
• Add the capers, lemon juice, salt, black pepper, and red pepper flakes.
  2 tablespoons capers, 2 tablespoons lemon juice, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, ½ teaspoon crushed red pepper flakes
• Add the meatballs to the skillet, reduce the heat to medium and cook for 5 minutes.
• Add the remaining 3 tablespoons of cold butter and allow them to melt into the sauce.
  
• Garnish with chopped parsley.

Notes

• To make gluten-free chicken meatballs, simply use gluten-free breadcrumbs and gluten-free 1:1 baking flour.
• Properly cooked ground chicken should read 165°F on an instant-read thermometer.

Storage: Store chicken piccata meatballs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 3meatballs | Calories: 449kcal | Carbohydrates: 10g | Protein: 34g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 223mg | Sodium: 1183mg | Potassium: 1026mg | Fiber: 1g | Sugar: 1g | Vitamin A: 669IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 3mg

How to Make Chicken Piccata Meatballs Step by Step

Make the Meatballs: In a large bowl, mix 1½ pounds of ground chicken, 1 teaspoon of kosher salt, ½ teaspoon of freshly ground black pepper, 1 teaspoon of garlic powder, 2 tablespoons of chopped fresh parsley, ½ cup of Panko breadcrumbs, 1 large egg, and ½ tablespoon of lemon zest together.

Shape the Meatballs: Using a 1½-tablespoon-sized cookie scoop, roll the mixture into 12 meatballs. Try to keep them relatively the same size.

Brown the Meatballs: Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil. Once hot, add the meatballs in batches, do not overcrowd the pan. Brown for 4-5 minutes. Remove all of the meatballs to a plate.

Make the Sauce: Melt 1 tablespoon of butter in the same skillet. Add 3 minced cloves of garlic and cook for 30 seconds or until fragrant. Add 1 tablespoon of all-purpose flour and whisk for 1 minute. Slowly whisk in 1 cup of low-sodium chicken broth. Add 2 tablespoons of capers, 2 tablespoons of lemon juice, ½ teaspoon of kosher salt, ¼ teaspoon of freshly ground black pepper, and ½ teaspoon of crushed red pepper flakes. Then, add the meatballs back to the skillet, reduce the heat to medium, and cook for 5 minutes. Add the remaining 3 tablespoons of cold unsalted butter and allow them to melt into the sauce.

Garnish with chopped parsley and enjoy!

How to Store and Reheat

Store leftover chicken piccata meatballs in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second increments until warmed through.

Freeze chicken piccata meatballs in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

These lemon and garlic chicken meatballs are delicious served over pasta, zoodles, rice, cauliflower rice, or mashed potatoes. Add a side of lemon parmesan roasted broccoli or sautéed green beans for a complete meal that’s packed full of mouth-puckering lemon flavor!

more chicken meatballs to try

Appetizers

Buffalo Chicken Meatballs

Dinners

Chicken Parmesan Meatballs

Appetizers

Peruvian Chicken Meatballs with Green Sauce (Drop Meatballs)

Appetizers

Baked Chicken Cordon Bleu Dip

The post Chicken Piccata Meatballs appeared first on The Cookie Rookie®.

I love the savory, umami flavor that mushrooms add to any dish. This chicken and mushroom pasta enhances that savory flavor with a rich and creamy sauce dappled with Parmesan cheese!

Tips for Success

• I like the sauce in this dish not too thick but not too thin. If you prefer a thicker sauce, simmer the sauce for a bit longer to allow it to reduce. Conversely, if you want a thinner sauce, add a bit more chicken broth or pasta cooking water.

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Chicken Mushroom Pasta Recipe

I tossed tender chunks of chicken and savory mushrooms in a delicate cream sauce to create this rich and flavorful chicken mushroom pasta!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course, pasta

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 bowls

Calories 675kcal

Author Sabine Venier

Ingredients

• 12 ounces dry rigatoni pasta* (¾ box)
• 1 pound boneless, skinless chicken breasts**
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 tablespoons olive oil divided
• 8 ounces cremini mushrooms*** sliced
• 1 onion finely diced
• 4 cloves garlic minced
• ¼ cup dry white wine
• 1 cup reserved pasta cooking water
• ½ cup low-sodium chicken broth
• ½ cup heavy cream**** room temperature
• ¼ cup freshly grated Parmesan cheese plus more for garnish
• Chopped fresh parsley optional, for garnish

Instructions

• Cook the pasta according to the package instructions. Once cooked, drain the pasta and set it aside. Reserve 1 cup of the pasta cooking water before draining.
  12 ounces dry rigatoni pasta*
  
• Pat dry the chicken and cut it into bite-sized pieces. Season with salt and black pepper and set aside.
  1 pound boneless, skinless chicken breasts**, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
  
• In a large pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook until browned and fully cooked, about 5 minutes. Ensure the internal temperature reaches 165°F. Remove the chicken from the pan and set it aside.
  2 tablespoons olive oil
  
• In the same pan, add the remaining 1 tablespoon of olive oil. Add the sliced mushrooms and sauté until they become golden brown, about 5 minutes. Remove from the pan and set aside.
  8 ounces cremini mushrooms***
  
• Then add the onion and sauté for 2-3 minutes until golden. Add the minced garlic and sauté for an additional 1 minute until fragrant.
  1 onion, 4 cloves garlic
  
• Pour in the wine and allow it to simmer until much of it has evaporated, scraping any browned bits from the bottom of the pan. Pour in the pasta water and chicken broth and bring to a simmer.
  ¼ cup dry white wine, 1 cup reserved pasta cooking water, ½ cup low-sodium chicken broth
  
• Add the heavy cream to the pan and simmer for 3-5 minutes until thickened.
  ½ cup heavy cream****
  
• Add the cooked chicken and mushrooms. Stir until well combined and cook for 2 minutes until heated through.
  
• Mix in the grated Parmesan cheese.
  ¼ cup freshly grated Parmesan cheese
  
• Add the cooked pasta to the pan and toss everything together until the pasta is evenly coated. Divide the pasta among four plates or bowls. Garnish with additional fresh parsley and Parmesan if desired.
  Chopped fresh parsley

Notes

*I like rigatoni for this recipe, but any short pasta shape will work.

**I prefer boneless, skinless chicken breasts, but thighs also work well.

***I recommend using fresh mushrooms, but you can use frozen in a pinch. Keep in mind that frozen mushrooms release more moisture, so adjust the cooking time accordingly. Cremini/button mushrooms are commonly used, you can experiment with shiitake, oyster, or wild mushrooms. 

****You can use half-and-half, whole milk, or a non-dairy alternative like coconut milk for a lighter version. Keep in mind that it may alter the creaminess and flavor.

Nutrition

Serving: 1bowl | Calories: 675kcal | Carbohydrates: 71g | Protein: 40g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 562mg | Potassium: 978mg | Fiber: 3g | Sugar: 5g | Vitamin A: 527IU | Vitamin C: 4mg | Calcium: 123mg | Iron: 2mg

How to Make Chicken Mushroom Pasta Step by Step

Boil the Pasta: Cook 12 ounces of rigatoni pasta according to the package instructions. Once cooked, drain the pasta and set it aside. Reserve 1 cup of the pasta cooking water before draining.

Season the Chicken: Pat dry 1 pound of boneless, skinless chicken breasts and cut them into bite-sized pieces. Season with ½ teaspoon of salt and ¼ teaspoon of black pepper and set aside.

Cook the Chicken: In a large pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook until browned and fully cooked, about 5 minutes. Ensure the internal temperature reaches 165°F. Remove the chicken from the pan and set it aside.

Sauté the Mushrooms: In the same pan, add the remaining 1 tablespoon of olive oil. Add 8 ounces of sliced mushrooms and sauté until they become golden brown, about 5 minutes. Remove from the pan and set aside.

Cook the Onion and Garlic: Add the 1 finely diced onion and sauté for 2-3 minutes until golden. Add 4 cloves of minced garlic and sauté for an additional 1 minute until fragrant.

Deglaze the Pan: Pour in ¼ cup of dry white wine and allow it to simmer until much of it has evaporated, scraping any browned bits from the bottom of the pan. Pour in the 1 cup of reserved pasta water and ½ cup of chicken broth and bring to a simmer.

Add the Heavy Cream: Add ½ cup of heavy cream to the pan and simmer for 3-5 minutes until thickened.

Stir in the Chicken and Mushrooms: Add the cooked chicken and mushrooms. Stir until well combined and cook for 2 minutes until heated through.

Mix in the Cheese: Mix in ¼ cup of freshly grated Parmesan cheese. Add the cooked pasta to the pan and toss everything together until the pasta is evenly coated.

Divide the pasta among four plates or bowls. Garnish with additional fresh parsley and Parmesan if desired.

How to Store and Reheat

Store any leftover chicken mushroom pasta in an airtight container in the refrigerator for up to 2 days. Reheat the pasta in the microwave or on the stovetop with a splash of water to prevent it from drying out. Stir occasionally for even heating. 

You can freeze this mushroom chicken pasta for up to 2 months in airtight containers of Ziplock bags to prevent freezer burn. Before reheating, thaw the pasta in the fridge overnight.

Serving Suggestions

My favorite way to serve this creamy chicken and mushroom pasta is with a slice of homemade garlic bread. It’s also super yummy accompanied by a Caesar salad.

more pasta recipes to try

Dinners

Chicken Parmesan Pasta

Appetizers

Dill Pickle Pasta Salad

Appetizers

Tricolor Pasta Salad

Side Dishes

Mexican Street Corn Pasta Salad

The post Chicken Mushroom Pasta appeared first on The Cookie Rookie®.

The combo of textures and flavors in this torta is what really makes it shine. I use tender chicken breasts that have been marinated for extra depth, then pile it onto a toasted bolillo roll. I layer it up with creamy avocado slices, crisp lettuce, juicy tomato, and a generous smear of chipotle mayo for that smoky heat I can’t get enough of. It’s the kind of sandwich that feels like a treat but is easy enough to throw together on a busy weeknight.

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Chicken Tortas

I'm obsessed with spicy chicken sandwiches, so making these chicken tortas was an easy yes. This classic Mexican street food hits all the right notes—juicy marinated chicken, a fiery homemade chipotle mayo, and a stack of bold toppings all nestled in a soft, toasted bolillo roll.

Course Dinner, Lunch

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Marinating Time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4 sandwiches

Calories 710kcal

Author Laurel Perry

Ingredients

For the Chicken

• 3 tablespoons oil for the marinade. Olive oil or avocado oil
• 1 tablespoon oil for the skillet. Olive oil or avocado oil
• juice of 1 lime
• zest of 1 lime
• 3 tablespoons taco seasoning
• 1½ pounds boneless skinless chicken breast

For the Chipotle Sauce

• ½ cup mayonnaise
• 2-4 teaspoons sauce from a can of Chipotle peppers in adobo*
• 1 ½ tablespoons lime juice
• 2 teaspoons agave
• pinch salt

For the Sandwich

• 4 bolio rolls
• ½ head iceberg finely shredded
• 1 tomato sliced
• ½ cup guacamole
• ½ cup cilantro leaves

Instructions

• In a medium bowl, whisk together 3 tablespoons oil, lime juice, lime zest, and taco seasoning.
  3 tablespoons oil, juice of 1 lime, zest of 1 lime, 3 tablespoons taco seasoning
  
• Add the chicken to the bowl. Toss to coat and set aside for 30 minutes at room temperature or 2 hours and up to overnight in the fridge. If you’ve got the time, I highly recommend giving it a full 2 hours (that’s my go-to!). The marinade comes together in just a few minutes, so I like to mix it up in the afternoon, toss the chicken in, and let it chill in the fridge until I’m ready to cook.
  1½ pounds boneless skinless chicken breast
  
• While the chicken marinates, stir together the sauce ingredients in a small bowl. Refrigerate until ready to use.
  ½ cup mayonnaise, 2-4 teaspoons sauce from a can of Chipotle peppers in adobo*, 1 ½ tablespoons lime juice, 2 teaspoons agave, pinch salt
  
• Heat the remaining tablespoon oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes. Flip the chicken, cover the skillet and cook for another 5-7 minutes until the chicken is cooked through.
  1 tablespoon oil
  
• Remove from the skillet and let rest for 5-7 minutes before slicing the chicken into thin strips against the grain.
  
• To assemble the sandwich, spread some sauce on the bottom of the roll. Top with lettuce, tomato, avocado, cilantro, sliced chicken, and more sauce. Repeat with remaining sandwiches. Serve immediately and enjoy.
  4 bolio rolls, ½ head iceberg, 1 tomato, ½ cup guacamole, ½ cup cilantro leaves
  

Video

Notes

*Add more or less chipotle sauce depending on how spicy you like it—start with a little, taste as you go, and adjust to your heat preference.

Nutrition

Serving: 1sandwich | Calories: 710kcal | Carbohydrates: 33g | Protein: 41g | Fat: 46g | Saturated Fat: 7g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 121mg | Sodium: 784mg | Potassium: 964mg | Fiber: 5g | Sugar: 6g | Vitamin A: 823IU | Vitamin C: 12mg | Calcium: 69mg | Iron: 3mg

How to Cook Chicken Tortas Step by Step

Gather the ingredients: Gather all the ingredients together.

Make the marinade: In a medium-sized bowl, whisk together 4 tbsp oil (like olive oil or avocado oil), the juice of 1 lime, the zest of 1 lime, and 3 tbsp taco seasoning. 

Marinate the chicken: Add 1 ½ lbs boneless skinless chicken breasts to the bowl and toss to coat fully. Cover the bowl and place it to the side to marinate at room temperature for 30 minutes or in the fridge to marinate for 2 hours. If you’ve got the time, I highly recommend giving it a full 2 hours (that’s my go-to!). The marinade comes together in just a few minutes, so I like to mix it up in the afternoon, toss the chicken in, and let it chill in the fridge until I’m ready to cook.

Make the chipotle mayo: In a small bowl, mix together ½ cup mayo, 2-4 tsp of sauce from a can of chipotle peppers in adobo, 1 ½ tbsp lime juice, 2 tsp agave, and a pinch of salt. Place the sauce in the fridge until you’re ready to use.

Cook the chicken: Take the chicken out of the fridge about 20–30 minutes before cooking to let it come to room temperature—this helps it cook more evenly and stay nice and juicy. Warm 1 tbsp of oil (like olive oil or avocado oil) in a large skillet over medium-high heat. Add the chicken to the preheated pan and cook for 5-7 minutes. Flip the chicken over and cover the skillet. Cook the other side for another 5-7 minutes until the chicken is cooked through and golden brown. The chicken should reach an internal temperature of 165°F.

Rest and slice the chicken: Transfer the chicken from the skillet to a plate and let it rest for 5–7 minutes. Then, slice it into thin strips, cutting against the grain for maximum tenderness.

Assemble and enjoy: To build your chicken tortas, start by spreading a generous layer of chipotle mayo on the bottom half of the 4 bolillo rolls. Evenly distribute 1/2 head shredded iceberg lettuce, slices from 1 tomato, 1/2 cup avocado, 1/2 cup fresh cilantro, and a good helping of the sliced chicken onto the rolls. Drizzle on a bit more sauce for extra flavor, then top it off with the other half of the roll. Repeat with the remaining sandwiches. Serve and enjoy!

How to Store and Reheat

If you’ve got leftovers, store the sliced chicken and toppings separately. Place them in airtight containers in the fridge for up to 3–4 days. I like to keep the rolls at room temperature so they don’t get soggy. 

When I’m ready for round two, I reheat the chicken in a skillet or microwave just until warmed through, then toast the rolls to bring back that soft-crisp texture. It comes together so quickly and you can even use any leftover chicken on top of a salad or rice bowl for lunch the next day.

Variations

There’s really no limit to how you can customize a torta—it’s one of the things I love most about it. Some of the most popular (and delicious) toppings include pickled jalapeños, Mexican crema, refried beans, grilled or sautéed peppers, queso fresco or melty Oaxaca cheese, and your favorite salsa—whether that’s smoky chipotle, street corn, or a classic pico de gallo. You can also add shredded lettuce, sliced avocado, tomatoes, or even a fried egg if you’re feeling extra indulgent.

Serving Suggestions

On top of the several toppings you could pair with these Mexican tortas, there are also endless sides to serve alongside them. For a full Mexican meal, I love grilling up some Mexican corn on the cob or a creamy, tangy bowl of elote-style street corn. Crispy tortilla chips with fresh pico de gallo are always a hit, and if I’m feeling extra festive, a side of Mexican rice or refried beans rounds out the meal perfectly. And I wouldn’t be myself if I didn’t suggest starting the meal off right with a white queso dip!

More Chicken sandwiches to try

Easy Burger and Sandwich Ideas

Crispy Chicken Sandwich

Dinners

Grilled Chicken Sandwich

Dinners

Hot Honey Chicken Sandwich

Dinners

Mexican Chicken Salad Sandwiches

The post Chicken Tortas appeared first on The Cookie Rookie®.

I’m always looking for new ways to get more greens in my life, and coating them in tangy honey mustard dressing makes me crave my veggies! This honey mustard chicken salad is so tasty—plus, it’s super simple to put together for a quick lunch. I like to cook the chicken, make the crumbled cooked bacon, and prep the veggies early in the week so all I have to do is toss everything together and go!

Tips for Beginners

• If you don’t have a grill or grill pan, it’s easy to pan-sear the chicken instead.
• When I’m looking to save time, I’ll skip prepping the chicken and just use a rotisserie chicken from the store. It’s a bit less flavorful, but it does the trick in a pinch.
• I recommend waiting to dress the salads until you’re ready to serve them. This will help prevent early wilting.

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Honey Mustard Chicken Salad

This honey mustard chicken salad is packed with tender greens, juicy tomatoes, creamy avocado, savory bacon, and more!

Step-by-step photos can be seen below the recipe card.

Course Lunch, Main Course, Salad

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Marinade Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 4 salads

Calories 609kcal

Author Laurel Perry

Ingredients

For the Dressing and Marinade

• ½ cup Dijon mustard
• ½ cup mayonnaise
• ¼ cup honey
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil

For the Salad

• 2 boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper to taste
• 4 slices bacon chopped
• 6 cups mixed greens
• 1 cup cherry or grape tomatoes halved
• 1 avocado sliced
• ¼ cup sliced green onions
• ¼ cup thinly shaved radish

Instructions

• In a medium bowl, whisk the dressing ingredients together until combined.
  ½ cup Dijon mustard, ½ cup mayonnaise, ¼ cup honey, 2 tablespoons apple cider vinegar, 2 tablespoons olive oil
  
• Pat the chicken breasts dry and slice them in half into cutlets. You should have four in total. Season both sides with salt and pepper. Place them in a large Ziplock bag.
  2 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
  
• Add ⅓ of the mixture to the chicken and place the rest in the refrigerator for serving. Seal the top of the bag with the chicken and toss to coat in the marinade. Refrigerate for at least 30 minutes and up to 24 hours.
  
• Heat your grill or grill pan to medium-high.
• Grill the chicken on both sides until cooked through. Set aside to rest for 5 minutes.
  
• When the chicken is cool enough to handle, slice it into strips.
  
• While the chicken is cooking, cook the bacon in a skillet over medium-high heat until crispy. Remove from the pan with a slotted spoon and place on a paper towel-lined plate to drain off excess fat.
  4 slices bacon
  
• To assemble, divide the greens between bowls. Top with chicken, bacon, tomatoes, avocado, green onion, and radishes. Drizzle over the remaining dressing and serve.
  6 cups mixed greens, 1 cup cherry or grape tomatoes, 1 avocado, ¼ cup sliced green onions, ¼ cup thinly shaved radish
  

Video

Notes

Storage: Store honey mustard chicken salad in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1salad | Calories: 609kcal | Carbohydrates: 28g | Protein: 32g | Fat: 42g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 1399mg | Potassium: 1015mg | Fiber: 5g | Sugar: 20g | Vitamin A: 1207IU | Vitamin C: 28mg | Calcium: 55mg | Iron: 2mg

How to Make Honey Mustard Chicken Salad Step by Step

Whisk the Dressing: In a medium bowl, whisk ½ cup of Dijon mustard, ½ cup of mayonnaise, ¼ cup of honey, 2 tablespoons of apple cider vinegar, and 2 tablespoons of olive oil together until combined.

Season the Chicken: Pat 2 boneless, skinless chicken breasts dry and slice them in half into cutlets. You should have four in total. Season both sides with salt and pepper. Place them in a large Ziplock bag.

Marinate the Chicken: Add ⅓ of the dressing mixture to the chicken and place the rest in the refrigerator for serving. Seal the top of the bag with the chicken and toss to coat in the marinade. Refrigerate for at least 30 minutes and up to 24 hours.

Grill the Chicken: Heat your grill or grill pan to medium-high. Grill the chicken on both sides until cooked through. Set aside to rest for 5 minutes.

Slice the Chicken: When the chicken is cool enough to handle, slice it into strips.

Cook the Bacon: While the chicken is cooking, cook 4 slices of chopped bacon in a skillet over medium-high heat until crispy. Remove from the pan with a slotted spoon and place on a paper towel-lined plate to drain off excess fat.

Assemble the Salads: To assemble, divide 6 cups of mixed greens between 4 bowls. Top with chicken, bacon, 1 cup of halved tomatoes, 1 sliced avocado, ¼ cup of sliced green onion, and ¼ cup of thinly shaved radishes. Drizzle over the remaining dressing and serve.

How to Store and Reheat

As with any salad, I recommend storing the greens, meat, and dressing separately until ready to serve. Everything will keep for up to 3 days in the refrigerator. Gently toss together and top with the chicken just before serving.

more salad recipes to try!

More salad recipes

Salad

Caprese Salad Recipe

Side Dishes

Peruvian Chopped Salad Recipe

Healthy

Strawberry Bacon Salad with Honey Lime Balsamic Vinaigrette

Dinners

Spinach Salad Recipe with Bacon (Spinach Salad Dressing)

The post Honey Mustard Chicken Salad appeared first on The Cookie Rookie®.

I’m a big lover of spicy food, but my kids aren’t quite there yet. I only used 2 chili peppers in this jerk chicken recipe to keep it on the milder side while still having a bit of a kick. When I’m making it for adults only, I usually add a few more peppers, but it’s super delicious as is. There are so many other flavors at play that really create a wonderful taste experience!

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Jerk Chicken Recipe

Made with spicy scotch bonnet peppers and warming spices, this Jamaican jerk chicken really packs a punch!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine Jamaican

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Marinade Time 8 hours hours

Total Time 9 hours hours

Servings 6 leg quarters

Calories 551kcal

Author Laurel Perry

Equipment

• Food Processor
• Grill or Indoor Grill Pan

Ingredients

• 1 medium onion rough chopped
• 3 medium scallions rough chopped
• 2 scotch bonnet chili peppers rough chopped
• 2 cloves garlic rough chopped
• 4 teaspoons ground allspice
• 4 teaspoons ground cinnamon
• 4 teaspoons ground ginger
• 1 teaspoon dried thyme
• 1 teaspoon ground black pepper
• 1 teaspoon kosher salt
• ¼ cup low-sodium soy sauce
• ¼ cup apple cider vinegar
• 2 tablespoons brown sugar
• 2 tablespoons olive oil
• 5 pounds chicken leg quarters (or use your favorite cuts)
• Lime wedges optional, for serving

Instructions

• Add the onion, scallions, chiles, and garlic, to a food processor fitted with an “S” blade. Princess until finely chopped, scraping down the sides as needed.
  1 medium onion, 3 medium scallions, 2 scotch bonnet chili peppers, 2 cloves garlic
  
• Add in the allspice, cinnamon, ginger, thyme, pepper, and salt. Process until the spices are evenly distributed.
  4 teaspoons ground allspice, 4 teaspoons ground cinnamon, 4 teaspoons ground ginger, 1 teaspoon dried thyme, 1 teaspoon ground black pepper, 1 teaspoon kosher salt
  
• Pour in the soy sauce, vinegar, brown sugar, and olive oil. Process until a smooth paste forms.
  ¼ cup low-sodium soy sauce, ¼ cup apple cider vinegar, 2 tablespoons brown sugar, 2 tablespoons olive oil
  
• Place the chicken in a shallow baking dish. Pour over the marinade and toss to coat. Cover and refrigerate overnight.
  5 pounds chicken leg quarters
  
• Heat an outdoor grill or grill pan over medium heat. Once hot, grill for 40-50 minutes or until the chicken is cooked through. Baste occasionally during the first 20 minutes of cooking time.
  
• Serve with lime wedges.
  Lime wedges

Video

Notes

• Make this marinade spicy! Scotch Bonnets are the traditional choice, but Habaneros also work well.
• I used bone-in, skin-on chicken leg quarters, but any cut of chicken will work with this recipe. You may need to adjust the grill time depending on the size of the chicken pieces and whether they are bone-in or boneless.

Nutrition

Serving: 1leg quarter | Calories: 551kcal | Carbohydrates: 11g | Protein: 37g | Fat: 39g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 200mg | Sodium: 957mg | Potassium: 593mg | Fiber: 2g | Sugar: 5g | Vitamin A: 325IU | Vitamin C: 9mg | Calcium: 67mg | Iron: 3mg

How to Make Jerk Chicken Step by Step

Gather all your ingredients.

Pulse the Veggies: Add 1 medium rough-chopped onion, 3 medium rough-chopped scallions, 2 rough-chopped scotch bonnet chiles, and 2 rough-chopped cloves of garlic, to a food processor fitted with an “S” blade. Princess until finely chopped, scraping down the sides as needed.

Add the Spices: Add in 4 teaspoons of ground allspice, 4 teaspoons of ground cinnamon, 4 teaspoons of ground ginger, 1 teaspoon of dried thyme, 1 teaspoon of ground black pepper, and 1 teaspoon of kosher salt. Process until the spices are evenly distributed.

Mix the Marinade: Pour in ¼ cup of low-sodium soy sauce, ¼ cup of apple cider vinegar, 2 tablespoons of brown sugar, and 2 tablespoons of olive oil. Process until a smooth paste forms.

Marinate the Chicken: Place 5 pounds of chicken leg quarters in a shallow baking dish. Pour over the marinade and toss to coat. Cover and refrigerate overnight.

Grill the Chicken: Heat an outdoor grill or grill pan over medium heat. Once hot, grill for 40-50 minutes or until the chicken is cooked through. Baste occasionally during the first 20 minutes of cooking time. Serve with lime wedges.

How to Store and Reheat

Store leftover jerk chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 10-15 minutes, or until warmed through.

Serving Suggestions

I usually serve jerk chicken with some Basmati rice or this spiced rice pilaf. I love to top it with my easy mango salsa and add a side of grilled corn on the cob. Yum!

More Grilled Chicken Recipes to Try!

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Appetizers

Grilled Chicken Nachos (BBQ Chicken Nachos & Mexican Nachos)

The post Jerk Chicken appeared first on The Cookie Rookie®.

I love pesto on just about everything, but especially chicken. This easy pesto chicken is so quick to make with jarred pesto, or you can upgrade it with homemade instead. It’s rich, creamy, and fresh– so delicious with pasta, rice, or potatoes. My whole family loves this recipe!

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Pesto Chicken Recipe

When I want something quick, easy, and super flavorful for dinner, I make this pesto chicken recipe. Just 6 ingredients and 30 minutes!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine American, Italian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 510kcal

Author Laurel Perry

Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons pesto
• 1 tablespoon olive oil

For the Sauce

• ¼ cup dry white wine
• ¾ cup heavy cream room temperature
• ½ cup pesto
• 1 pint cherry tomatoes halved
• 2 tablespoons freshly grated Parmesan cheese
• Chopped fresh basil optional, for serving

Instructions

• Pat the chicken breasts dry and slice them in half into cutlets. You should have four total. Season both sides with salt and pepper.
  2 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
  
• Place the chicken in a bowl and toss with the 2 tablespoons of pesto until well coated. Set aside.
  2 tablespoons pesto
  
• Heat the olive oil in a large skillet over medium heat. Once hot, sear the chicken on both sides until cooked through, about 4-5 minutes per side. Set the chicken aside.
  1 tablespoon olive oil
  
• Add the wine to the skillet and scrape off any browned bits from the bottom of the pan.
  ¼ cup dry white wine
• Stir in the heavy cream and pesto. Bring to a simmer and cook until slightly thickened, about 3-4 minutes.
  ¾ cup heavy cream, ½ cup pesto
• Add the tomatoes and cook until warmed through, 1-2 minutes.
  1 pint cherry tomatoes
  
• Return the chicken to the pan and spoon the sauce over to coat.
• Serve topped with Parmesan cheese and fresh basil.
  Chopped fresh basil, 2 tablespoons freshly grated Parmesan cheese
  

Video

Nutrition

Serving: 1serving | Calories: 510kcal | Carbohydrates: 10g | Protein: 30g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 131mg | Sodium: 1148mg | Potassium: 752mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2068IU | Vitamin C: 29mg | Calcium: 134mg | Iron: 2mg

How to Make Pesto Chicken Step by Step

Cut the Chicken: Pat 2 boneless, skinless chicken breasts dry and slice them in half into cutlets. You should have four total. Season both sides with salt and pepper.

Marinate the Chicken: Place the chicken in a bowl and toss with the 2 tablespoons of pesto until well coated. Set aside.

Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, sear the chicken on both sides until cooked through, about 4-5 minutes per side. Set the chicken aside.

Make the Pesto Sauce: Add ¼ cup of dry white wine to the skillet and scrape off any browned bits from the bottom of the pan. Stir in ¾ cup of room-temperature heavy cream and ½ cup of pesto. Bring to a simmer and cook until slightly thickened, about 3-4 minutes. Add 1 pint of halved cherry tomatoes and cook until warmed through, 1-2 minutes.

Warm and Serve: Return the chicken to the pan and spoon the sauce over to coat. Serve topped with 2 tablespoons of Parmesan cheese and fresh basil.

How to Store and Reheat

Store leftover pesto chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pan set over medium-low heat, stirring in a little extra cream to loosen the sauce.

Serving Suggestions

This pesto chicken is so saucy, making it perfect for serving over pasta or mashed potatoes. When I want something a little healthier, I like to serve it with garlic mashed cauliflower!

More Chicken Recipes To Try

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The post Pesto Chicken appeared first on The Cookie Rookie®.

Ever since my first visit to Nashville, I’ve been obsessed with Nashville hot chicken. It’s so crispy, juicy, and spicy! When I learned the secret to keeping the chicken crispy was brushing it with a mix of spices and hot frying oil, my mind was blown! How had I never thought of that before?!

I will caution you, this Nashville hot chicken recipe is authentically spicy. Make it at your own risk!

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Nashville Hot Chicken Recipe

This Nashville hot chicken recipe is not for the faint of heart! It's mouth-numbingly spicy, but so crispy and delicious, too!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine American

Prep Time 1 hour hour 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 6

Calories 894kcal

Author Krista Teigen

Equipment

• Cast Iron Skillet
• Deep Frying Thermometer

Ingredients

For the Marinade and Chicken

• 2 cups buttermilk
• ½ cup pickle brine from a jar of pickles
• ¼ cup hot sauce
• 1½ pounds boneless, skinless chicken breasts
• 1½ pounds boneless, skinless chicken thighs

For the Breading

• 2 cups all-purpose flour
• 2 tablespoons ground paprika
• 1½ tablespoons seasoned salt such as Lawry's
• 1 teaspoon ground cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon ground black pepper
• 2 quarts canola oil for frying

For the Sauce

• ½ cup reserved frying oil from frying the chicken
• ½ cup unsalted butter (1 stick)
• 2 tablespoons ground cayenne pepper
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder

Instructions

• In a large bowl, whisk together the buttermilk, pickle brine, and hot sauce.
  2 cups buttermilk, ½ cup pickle brine, ¼ cup hot sauce
• Add the chicken to the bowl, fully submerging the pieces in the marinade. Marinate the chicken for at least 1 hour or up to 8 hours.
  1½ pounds boneless, skinless chicken breasts, 1½ pounds boneless, skinless chicken thighs
  
• Combine the flour and seasonings in a shallow dish.
  2 cups all-purpose flour, 2 tablespoons ground paprika, 1½ tablespoons seasoned salt, 1 teaspoon ground cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon ground black pepper
• Dredge the chicken in the flour mixture, pressing it firmly into the dish to ensure the piece is fully coated.
  
• Heat about 3-4 inches of oil in a large pot to 350°F.
  2 quarts canola oil
• Gently drop the chicken pieces, 2-3 at a time, into the oil and fry for 8-10 minutes until golden brown.
  
• Transfer the chicken to a plate or sheet pan lined with paper towel.
  
• Repeat for all of the chicken pieces.
• Once all of the chicken has been fried, make sure to reserve ½ cup of the hot frying oil for the sauce.
• In a bowl, whisk together the sauce ingredients. Brush the sauce over the chicken. Serve over bread with your favorite dipping sauce (we like chipotle ranch!) and pickles. Enjoy!
  ½ cup reserved frying oil, ½ cup unsalted butter, 2 tablespoons ground cayenne pepper, 2 tablespoons brown sugar, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chili powder
  

Video

Notes

• I like canola oil for its neutral flavor and high smoke point. Vegetable or avocado oil also work well.
• I like to use a mixture of boneless, skinless chicken breasts and thighs but you could use all one type if you prefer.
• Place the fried chicken on a wire rack set in a rimmed baking sheet in a 200°F oven to keep warm while you finish frying the rest.

Nutrition

Serving: 0.5pound | Calories: 894kcal | Carbohydrates: 46g | Protein: 54g | Fat: 55g | Saturated Fat: 15g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 230mg | Sodium: 2634mg | Potassium: 1022mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3338IU | Vitamin C: 11mg | Calcium: 140mg | Iron: 4mg

How to Make Nashville Hot Chicken Step by Step

Marinate the Chicken: In a large bowl, whisk together 2 cups of buttermilk, ½ cup of pickle brine (I like to use the leftovers from my favorite refrigerator pickles), and ¼ cup of hot sauce. Add 1½ pounds each of boneless, skinless chicken breasts and boneless, skinless chicken thighs to the bowl, fully submerging the pieces in the marinade. Marinate the chicken for at least 1 hour or up to 8 hours.

Bread the Chicken: Combine 2 cups of all-purpose flour, 2 tablespoons of ground paprika, 1½ tablespoons of seasoned salt, 1 teaspoon of ground cayenne pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and ½ teaspoon of ground black pepper shallow dish. Dredge the chicken in the flour mixture, pressing it firmly into the dish to ensure the piece is fully coated.

Fry the Chicken: Heat about 3-4 inches of canola oil in a large pot to 350°F. Gently drop the chicken pieces, 2-3 at a time, into the oil and fry for 8-10 minutes until golden brown.

Drain the Chicken: Transfer the chicken to a plate or sheet pan lined with paper towel. Repeat for all of the chicken pieces. Once all of the chicken has been fried, make sure to reserve ½ cup of the hot frying oil for the sauce.

Sauce the Chicken: In a bowl, whisk together the reserved ½ cup of frying oil, ½ cup of unsalted butter, 2 tablespoons of ground cayenne pepper, 2 tablespoons of brown sugar, 1 tablespoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of chili powder. Brush the sauce over the chicken.

How to Store and Reheat

Store leftover Nashville hot chicken in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven on a wire rack set in a rimmed baking sheet for 15-20 minutes, or until warmed through. Make sure to save some of the Sauce to brush on the hot chicken!

To freeze, I recommend spreading out the chicken pieces on a lined baking sheet and placing them in the freezer for 1-2 hours, or until solid. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

The classic accompaniments for Nashville hot chicken include soft slices of Texas toast and pickles. However, I’m personally partial to classic french fries and coleslaw to help cool the heat. For more of a Southern spin, some sweet cornbread really balances out all that savory and spicy flavor!

More Fried Chicken Recipes To Try

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Oven Fried Chicken Breast Recipe

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Kentucky Fried Chicken (Copycat Recipe)

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Copycat Raising Cane’s Chicken Fingers

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Fried Chicken Wings

The post Nashville Hot Chicken appeared first on The Cookie Rookie®.

It’s so much easier than I thought to make restaurant-style sesame chicken right at home. Sure, frying can be intimidating, but with the simple batter method, it’s not too messy, and it only takes a few minutes. The sauce is even easier—just mix, heat, and go! I love how flavorful this recipe is and that I know every ingredient that goes into it. I feel so much better serving this homemade sesame chicken to my family.

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Sesame Chicken Recipe

This homemade sesame chicken is crunchy, sticky, sweet, and just the right amount of spicy. It's so much better than takeout!

Course Dinner, Main Course

Cuisine asian

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 692kcal

Author Krista Teigen

Ingredients

For the Chicken

• ⅔ cup cornstarch
• ½ cup all-purpose flour
• ¾ teaspoon kosher salt
• 1 pinch ground black pepper
• 2 large eggs
• 1½ pounds boneless, skinless chicken breasts cut into bite-size pieces
• 1-2 cups vegetable oil for frying

For the Sauce

• ½ cup honey
• ⅓ cup low-sodium soy sauce
• 2 tablespoons sesame seeds
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• 2 teaspoons sriracha
• 2 teaspoons cornstarch
• 2 tablespoons minced onion
• 2 cloves garlic minced
• 1 (1-inch piece) fresh ginger minced
• Chopped green onion for serving

Instructions

• In a large shallow bowl, whisk together the cornstarch, flour, salt, and pepper.
  ⅔ cup cornstarch, ½ cup all-purpose flour, ¾ teaspoon kosher salt, 1 pinch ground black pepper
• In a separate shallow bowl, whisk the eggs together.
  2 large eggs
• Dredge the chicken pieces in the dry mixture. Then, add the pieces to the eggs. Let the excess egg drip off the chicken before dredging once again in flour mixture. Transfer the pieces to a large plate or sheet pan.
  1½ pounds boneless, skinless chicken breasts
  
• Heat the oil in a large skillet set over medium heat.
  1-2 cups vegetable oil
• Once heated, use a tongs to transfer the chicken to the skillet. Turn off heat.
• Working in batches, fry the chicken for 3-4 minutes per side until golden brown and crispy. Transfer the chicken to a sheet pan lined with paper towel.
  
• In a small bowl, whisk together the honey, soy sauce, sesame seeds, brown sugar, rice vinegar, sesame oil, sriracha, and cornstarch.
  ½ cup honey, ⅓ cup low-sodium soy sauce, 2 tablespoons sesame seeds, 1 tablespoon brown sugar, 1 tablespoon rice vinegar, 2 teaspoons sesame oil, 2 teaspoons sriracha, 2 teaspoons cornstarch
  
• Drain or wipe the excess oil from the skillet, leaving 1 tablespoon over medium heat.
• Add in the onion, garlic, and ginger, and stir, cooking for about 1 minute.
  2 tablespoons minced onion, 2 cloves garlic, 1 (1-inch piece) fresh ginger
• Stir in the sauce and let it sizzle for a minute until thickened.
• Turn off the heat, stir in the chicken pieces, and toss to coat them in the sauce.
  
• Serve the chicken over rice and sprinkled with chopped green onion, and sesame seeds.
  Chopped green onion

Video

Notes

• I prefer to use boneless, skinless chicken breasts but thighs will also work.
• I like to fry in vegetable oil since it has a neutral flavor and a high smoke point.

Nutrition

Serving: 1serving | Calories: 692kcal | Carbohydrates: 74g | Protein: 44g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 202mg | Sodium: 1493mg | Potassium: 825mg | Fiber: 1g | Sugar: 38g | Vitamin A: 190IU | Vitamin C: 5mg | Calcium: 81mg | Iron: 3mg

How to Make Sesame Chicken Step-by-Step

Dredge the Chicken: In a large shallow bowl, whisk together ⅔ cup of cornstarch, ½ cup of all-purpose flour, ¾ teaspoon of kosher salt, and 1 pinch of ground black pepper. In a separate shallow bowl, whisk 2 large eggs together. Dredge 1½ pounds of boneless, skinless chicken breast cut into bite-sized pieces in the dry mixture. Then, add the pieces to the eggs. Let the excess egg drip off the chicken before dredging once again in the flour mixture. Transfer the pieces to a large plate or sheet pan.

Fry the Chicken: Heat 1-2 cups of vegetable oil in a large skillet set over medium heat. Once heated, use tongs to transfer the chicken to the skillet. Turn off the heat. Working in batches, fry the chicken for 3-4 minutes per side until golden brown and crispy. Transfer the chicken to a sheet pan lined with paper towel.

Make the Sauce: In a small bowl, whisk together ½ cup of honey, ⅓ cup of low-sodium soy sauce, 2 tablespoons of sesame seeds, 1 tablespoon of brown sugar, 1 tablespoon of rice vinegar, 2 teaspoons of sesame oil, 2 teaspoons of sriracha, and 2 teaspoons of cornstarch.

Sauce the Chicken: Drain or wipe the excess oil from the skillet, leaving 1 tablespoon over medium heat. Add 2 tablespoons of minced onion, 2 minced cloves of garlic, and 1 (1-inch piece) of minced fresh ginger, and stir, cooking for about 1 minute. Stir in the sauce and let it sizzle for a minute until thickened. Turn off the heat, stir in the chicken pieces, and toss to coat them in the sauce. Serve the chicken over rice and sprinkled with chopped green onion, and sesame seeds.

How to Store and Reheat

Store leftover sesame chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave until warmed through. Note that the chicken will not be as crisp this way.

Serving Suggestions

This crispy sesame chicken is perfect served simply with some white rice, vegetable fried rice, or vegetable lo mein for that takeout at-home feel. I like to make some egg rolls when I have the extra time!

More Chicken Recipes To Try

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Hot Honey Chicken Wings

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The post Sesame Chicken appeared first on The Cookie Rookie®.

I love taking my favorite recipes and learning how to make them in the Instant Pot. Tuscan chicken is one of my absolute favorite recipes, so I knew it was due for an Instant Pot upgrade. Although the OG recipe is super quick, this one is much more hands-off, giving me extra time in the kitchen to attend to other things.

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Instant Pot Tuscan Chicken Recipe

Instant Pot Tuscan Chicken features golden brown chicken breasts that are perfectly juicy and served with the best creamy sauce that's speckled with sun-dried tomatoes!

Step-by-step photos can be seen below the recipe card.

Course Dinner

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 607kcal

Author Becky Hardin

Equipment

• Instant Pot (click for my favorite)

Ingredients

• 4 boneless, skinless chicken breasts
• 1 teaspoon Italian seasoning
• Kosher salt and freshly ground black pepper to taste
• 1 tablespoon unsalted butter (⅛ stick)
• 1 tablespoon olive oil
• 4 cloves garlic minced
• ½ cup low-sodium chicken broth
• 1 cup heavy cream
• 8.5 ounces sun-dried tomatoes drained and chopped (1 jar)
• ½ cup freshly grated Parmesan cheese
• 1 cup baby spinach chopped
• Fresh parsley or basil optional, for garnish

Instructions

• Pat the chicken dry and season both sides with Italian seasoning, salt, and pepper.
  4 boneless, skinless chicken breasts, 1 teaspoon Italian seasoning, Kosher salt and freshly ground black pepper
  
• Set your Instant Pot to Sauté. Once hot, add in the butter and olive oil. Add in the chicken, in batches if needed, and cook until both sides are browned, about 2-3 minutes per side. Remove from the Instant Pot and set aside.
  1 tablespoon unsalted butter, 1 tablespoon olive oil
  
• Add in the garlic and sauté for 30 seconds until fragrant. Pour in the chicken stock and scrape up any browned bits from the bottom of the pot. Turn off the Sauté function.
  4 cloves garlic, ½ cup low-sodium chicken broth
• Return the chicken to the pot, secure the lid and pressure cook for 4 minutes. Let natural release for 10 minutes before releasing any remaining pressure.
  
• Set the chicken aside and set the Instant Pot to Sauté. Stir in the heavy cream, sun dried tomatoes, Parmesan, and spinach. Cook, stirring, until the spinach is wilted and the parmesan is melted.
  1 cup heavy cream, 8.5 ounces sun-dried tomatoes, 1 cup baby spinach, ½ cup freshly grated Parmesan cheese
  
• Turn off the Instant Pot, return the chicken to the pot, and spoon over the sauce. Garnish with herbs and serve.
  Fresh parsley or basil
  

Video

Notes

• Use an equal amount of half-and-half for a lighter, thinner sauce.
• For extra flavor, use the oil the sun-dried tomatoes are packed in instead of the olive oil.
• You can use boneless, skinless chicken thighs instead of breasts without any changes to the recipe. If using bone-in chicken thighs, increase the pressure cooking time to 7 minutes.
• For a crockpot version, try my crockpot Tuscan chicken recipe.

Nutrition

Serving: 1breast | Calories: 607kcal | Carbohydrates: 39g | Protein: 39g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 158mg | Sodium: 1028mg | Potassium: 2650mg | Fiber: 8g | Sugar: 25g | Vitamin A: 2343IU | Vitamin C: 28mg | Calcium: 245mg | Iron: 7mg

How to Make Instant Pot Tuscan Chicken Step by Step

Prep the Chicken: Pat 4 boneless, skinless chicken breasts dry and season both sides with 1 teaspoon of Italian seasoning, plus salt and pepper to taste.

Sear the Chicken: Set your Instant Pot to Sauté. Once hot, add in 1 tablespoon of unsalted butter and 1 tablespoon of olive oil. Add in the chicken, in batches if needed, and cook until both sides are browned, about 2-3 minutes per side. Remove from the Instant Pot and set aside.

Cook the Chicken: Add in 4 minced cloves of garlic and sauté for 30 seconds until fragrant. Pour in ½ cup of low-sodium chicken broth and scrape up any browned bits from the bottom of the pot. Turn off the Sauté function. Return the chicken to the pot, secure the lid, and pressure cook for 4 minutes. Let natural release for 10 minutes before releasing any remaining pressure.

Make the Sauce: Set the chicken aside and set the Instant Pot to Sauté. Stir in 1 cup of heavy cream, 8.5 ounces of sun dried tomatoes, ½ cup of grated Parmesan, and 1 cup of baby spinach. Cook, stirring, until the spinach is wilted and the parmesan is melted.

Garnish and Serve: Turn off the Instant Pot, return the chicken to the pot, and spoon over the sauce. Garnish with herbs and serve.

How to Store and Reheat

Store leftover instant pot Tuscan chicken in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing this dish, because the heavy cream in the sauce will change in texture.

Serving Suggestions

You’ll want to serve this creamy Tuscan chicken with something like pasta to make sure not a single drop of that sauce goes to waste! Plain pasta noodles of any variety work well with this recipe. Some veggie sides that I love with this chicken include crispy garlic roasted asparagus and lemon parmesan roasted broccoli.

More Tuscan Chicken Recipes To Try

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Tuscan Chicken

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Crockpot Tuscan Chicken Soup

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Tuscan Chicken Soup

The post Instant Pot Tuscan Chicken appeared first on The Cookie Rookie®.

This creamy, cheesy, bacon sandwich is made with simple ingredients that I almost always keep on hand. Ranch seasoning and ranch dressing are must-have staples in my kitchen!

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Chicken Bacon Ranch Sandwich Recipe

This flavorful chicken bacon ranch sandwich is chock full of juicy chicken, crispy bacon, creamy cheese, and tangy ranch dressing!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Lunch, Main Course, Sandwiches

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 sandwiches

Calories 674kcal

Author Sabine Venier

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1½ tablespoons ranch seasoning
• 8 slices bacon
• 4 hamburger buns or your favorite sandwich buns
• ½ cup ranch dressing
• 1 cup shredded lettuce
• 4 slices cheddar cheese

Instructions

• Pat the chicken breasts dry and pound them to an even thickness. In a small bowl, combine the olive oil and ranch seasoning, then rub this mixture over the chicken breasts. Set them aside.
  4 boneless, skinless chicken breasts, 2 tablespoons olive oil, 1½ tablespoons ranch seasoning
  
• Heat a skillet over medium heat and fry the bacon until crispy, approximately 3 minutes per side. Transfer the cooked bacon to a plate lined with paper towels, retaining the bacon fat in the skillet.
  8 slices bacon
  
• In the same skillet, cook the chicken over medium heat for 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let rest for a few minutes before slicing.
  
• Carefully wipe the pan clean using paper towels, then toast the burger buns in it for 1 minute or until they are golden brown.
  4 hamburger buns
  
• Spread ranch dressing on the bottom halves of the toasted buns, and then top them with lettuce.
  ½ cup ranch dressing, 1 cup shredded lettuce
  
• Slice the chicken and place the slices on top of the lettuce. Then, add the cheese and bacon on top. Spread additional ranch dressing on the inside of the top half of the burger bun, and then close the sandwich.
  4 slices cheddar cheese
  

Video

Notes

• For meal prep, I like to make the chicken ahead (you can do this up to 2 days ahead) and store it in the refrigerator so it’s ready to go. 
  If you’re not keen on the ranch flavor, you can substitute it with your favorite spread, like honey mustard, garlic aioli, or mayo.
• In the summer, I like to grill the chicken instead of pan-searing it, too.

Nutrition

Serving: 1sandwich | Calories: 674kcal | Carbohydrates: 27g | Protein: 60g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 176mg | Sodium: 1451mg | Potassium: 1050mg | Fiber: 1g | Sugar: 5g | Vitamin A: 189IU | Vitamin C: 4mg | Calcium: 93mg | Iron: 3mg

How to Make Chicken Bacon Ranch Sandwiches Step-by-Step

Season the Chicken: Pat 4 boneless, skinless chicken breasts dry and pound them to an even thickness. In a small bowl, combine 2 tablespoons of olive oil and 1½ tablespoons of ranch seasoning, then rub this mixture over the chicken breasts. Set them aside.

Fry the Bacon: Heat a skillet over medium heat and fry 8 slices of bacon until crispy, approximately 3 minutes per side. Transfer the cooked bacon to a plate lined with paper towels, retaining the bacon fat in the skillet.

Cook the Chicken: In the same skillet, cook the chicken over medium heat for 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let rest for a few minutes before slicing.

Toast the Buns: I like to use homemade hamburger buns, but any sandwich bun will work, so use whatever you have on hand. Carefully wipe the pan clean using paper towels, then toast 4 hamburger buns in it for 1 minute or until they are golden brown.

Spread with Ranch: Spread ½ cup of ranch dressing on the bottom halves of the toasted buns, and then top them with 1 cup of shredded lettuce.

Assemble the Sandwiches: Slice the chicken and place the slices on top of the lettuce. Then, add 4 slices of cheddar cheese and 8 slices of cooked bacon on top. Spread additional ranch dressing on the inside of the top half of the burger bun, and then close the sandwich.

How to Store and Reheat

To prep for lunch, wrap the sandwich tightly in parchment paper or aluminum foil, or place it in a sandwich container for up to 24 hours. If possible, keep the ranch dressing and other wet components separate until ready to eat to prevent the bread from becoming soggy. Assemble and reheat when ready to eat.

Serving Suggestions

This chicken bacon ranch sandwich is great with a green goddess salad, some creamy coleslaw, or a light bowl of cabbage soup. For a heartier meal, serve with fries or my favorite ranch potato salad.

More Chicken Sandwich Recipes To Try

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Chicken Salad Sandwich Recipe

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Chicken Alfredo Sandwich (Crockpot Recipe)

The post Chicken Bacon Ranch Sandwich appeared first on The Cookie Rookie®.