Slow Cooker Chicken Enchilada Stuffed Sweet Potatoes

These Slow Cooker Chicken Enchilada Stuffed Sweet Potatoes made with chicken breast, cheese and enchiladas sauce are an easy one-pot meal! Slow Cooker Chicken Enchilada Sweet Potatoes If you’re an enchilada chicken fan, you’ll love these easy loaded sweet potatoes. The combination of spicy enchilada sauce with sweet potatoes is addictive! I love to top […]

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These Slow Cooker Chicken Enchilada Stuffed Sweet Potatoes made with chicken breast, cheese and enchiladas sauce are an easy one-pot meal!

Slow Cooker Chicken Enchilada Stuffed Sweet Potatoes
Slow Cooker Chicken Enchilada Sweet Potatoes

If you’re an enchilada chicken fan, you’ll love these easy loaded sweet potatoes. The combination of spicy enchilada sauce with sweet potatoes is addictive! I love to top mine with cheddar cheese, sour cream, scallions, and cilantro. And if you haven’t made sweet potatoes in the slow cooker yet, you’ll never make them any other way – it’s my favorite way to cook them. They turn out so tender and delicious! For some more loaded sweet potato recipes, try my sloppy joe sweet potatoes, loaded vegetarian sweet potatoes, and Italian-style stuffed sweet potatoes.

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Creamy Mushroom Chicken with Crispy Onions

Creamy mushroom sauces make me weak in the knees. Anyone else? The chicken here is purely a vehicle for the creamy, garlicky, heavenly mushroom sauce. And the crispy onions? Well that’s just icing on the cake! This Creamy Mushroom Chicken with Crispy Onions is a really simple and scrumptious dinner with plenty of customizable options […]

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Creamy mushroom sauces make me weak in the knees. Anyone else? The chicken here is purely a vehicle for the creamy, garlicky, heavenly mushroom sauce. And the crispy onions? Well that’s just icing on the cake! This Creamy Mushroom Chicken with Crispy Onions is a really simple and scrumptious dinner with plenty of customizable options that I’ll outline for you below. Tuck this one in your back pocket (browser bookmarks?) because I’m sure you’re going to be making it again and again. ;)

Overhead view of creamy mushroom chicken in the skillet

What Are “Crispy Onions”?

I’m not sure how popular crispy fried onions are outside the U.S. so I wanted to take a second to explain and link out to this product for those who are unfamiliar. They’re basically deep fried onions that you can buy in a carton and are often used to top the classic Thanksgiving recipe, Green Bean Casserole. The onions are super crispy, a little salty, and they just add a wonderful texture and flavor in contrast the to the creamy mushroom sauce. The only brand I know that makes them is French’s, but you might be able to find a generic version at some grocery stores. 

Can I Use Chicken Thighs?

Yes, boneless, skinless chicken thighs will work beautifully for this recipe and, because they are already thin and flat, will not require the pounding step that I show for the chicken breasts below. I do not suggest bone-in chicken thighs or breasts for this recipe because they require a much longer cooking time.

Can I Substitute the Mushrooms?

Not a mushroom lover? No problem. This recipe would also be great with spinach. Simply make the sauce without the mushrooms by adding the garlic to the skillet after removing the chicken, then proceeding to deglaze the skillet with broth as directed below. After adding the cream, simmer for a few minutes to thicken the sauce, then stir in fresh spinach until wilted. Finally, add the chicken and warm through.

Make it Dairy-Free

Full fat coconut milk will work well here in place of the heavy cream, just as it does in my Vegan Creamy Mushroom Ramen. Make sure to use full-fat coconut milk in a can, not the kind in a carton, which is thinner and meant to be a substitute for dairy milk. Shake up the can well before measuring, to distribute as much fat throughout the liquid as possible. Also, use coconut oil or your cooking oil of choice in place of butter.

Creamy mushroom chicken on a plate with mashed potatoes and green beans

Pictured with Steamed Green Beans and mashed potatoes.

 
Creamy mushroom chicken on a plate with mashed potatoes and green beans

Creamy Mushroom Chicken with Crispy Onions

Creamy Mushroom Chicken topped with delicious crispy onions is an easy weeknight dinner with plenty of options for customization!
Total Cost $8.70 recipe / $2.18 serving
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 369.8kcal
Author Beth - Budget Bytes

Ingredients

  • 8 oz. baby bella mushrooms $1.69
  • 2 boneless, skinless chicken breast (about 1.3 lbs. total) $5.63
  • 1 pinch salt $0.02
  • 1 pinch pepper $0.02
  • 2 Tbsp butter, divided $0.26
  • 4 cloves garlic $0.32
  • 1/2 cup chicken broth $0.07
  • 1/2 cup heavy cream $0.39
  • 1/4 cup crispy fried onions $0.37
  • 1 Tbsp chopped fresh parsley (optional garnish) $0.05

Instructions

  • Rinse and slice the mushrooms. Set the sliced mushrooms aside.
  • Place the chicken breasts on a cutting board and cover with plastic wrap. Use a mallet or rolling pin to gently pound the chicken until it is an even thickness, about ¾-inch thick. Cut each chicken breast into two pieces, and season with a pinch of salt and pepper.
  • Add one tablespoon of the butter to a large skillet and heat over medium. Once the butter is melted and the skillet is hot, add the chicken and cook until golden brown on both sides (about 5 minutes per side). Remove the chicken to a clean plate and cover with foil or an upside down plate to keep it warm.
  • Add the second tablespoon of butter and the sliced mushrooms to the skillet. Sauté the mushrooms until they release all their water and the skillet begins to dry up again. Add the minced garlic and sauté for about a minute more.
  • Pour the chicken broth into the skillet and stir to dissolve any browned bits off the bottom of the skillet. Add the heavy cream and stir to combine.
  • Return the chicken to the skillet and spoon mushroom cream sauce over each piece. Allow the chicken to simmer in the sauce for about 5 minutes more, or until the sauce is slightly reduced. Top the chicken with the crispy fried onions and serve.

Nutrition

Serving: 1serving | Calories: 369.8kcal | Carbohydrates: 5.25g | Protein: 36.13g | Fat: 22.4g | Sodium: 345.45mg | Fiber: 0.65g

How to Make Creamy Mushroom Chicken with Crispy Onions – Step by Step Photos

Sliced mushrooms

Wash and slice 8oz. baby bella mushrooms. Set the mushrooms aside.

Pounded chicken breasts on a cutting board with a rolling pin

Place two boneless, skinless chicken breasts (about 1.3 lbs. total) on a cutting board and cover with plastic wrap. Use a mallet or a rolling pin to gently pound the chicken until it is an even thickness, about ¾-inch. This helps the chicken cook quickly and evenly in the skillet.

Chicken portions seasoned with salt and pepper on the cutting board

Cut each chicken breast in half to create four portions, then season each with a pinch of salt and pepper.

Cooked chicken in the skillet

Add one tablespoon butter to a large skillet and heat over medium. When the butter is melted and the skillet is hot, add the chicken and cook until golden brown on each side (about 5 minutes per side). Remove the chicken to a clean plate and cover to keep it warm (either foil or another plate turned upside down).

Sautéed mushrooms and garlic in the skillet

Add another tablespoon of butter and the sliced mushrooms to the skillet. Sauté the mushrooms until they release all their water and the skillet dries up again. Add four cloves minced garlic and continue to sauté for about a minute more.

Cream being poured into the skillet with mushrooms

Add ½ cup chicken broth to the skillet and stir to dissolve any browned bits off the bottom. Add ½ cup heavy cream to the skillet and stir to combine.

Chicken in creamy mushroom sauce in the skillet

Add the cooked chicken back to the skillet and spoon the creamy mushroom sauce over the chicken. Let the chicken simmer in the sauce for about 5 minutes, or until warmed through and the sauce is slightly reduced.

Creamy mushroom chicken in the skillet, topped with crispy fried onions

Top the chicken with crispy fried onions (I used about ¼ cup total). 

Finished Creamy Mushroom Chicken with Crispy Onions, garnished with parsley

Garnish with chopped fresh parsley, if desired, then serve. This goes really well with mashed potatoes or pasta, so the creamy sauce can be spooned over top like a gravy.

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Chicken Taco Poblano Rice Bowls

These quick and easy Chicken Taco Poblano Rice Bowls are perfect for dinner or to make ahead for meal prep! Made in a skillet, with diced chicken breast, poblano peppers, corn, pico de gallo and cheese. Chicken Taco Poblano Rice Bowls This healthy chicken taco rice bowl recipe takes boring chicken breast and makes it […]

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These quick and easy Chicken Taco Poblano Rice Bowls are perfect for dinner or to make ahead for meal prep! Made in a skillet, with diced chicken breast, poblano peppers, corn, pico de gallo and cheese.

Chicken Taco Poblano Rice Bowls in a glass meal prep container.
Chicken Taco Poblano Rice Bowls

This healthy chicken taco rice bowl recipe takes boring chicken breast and makes it exciting with taco spices and veggies. They are servedover brown rice instead of a tortillas. Great for dinner or to make ahead for meal prep. For more Mexican-inspired bowl recipes, try my Chipotle Chicken Bowls, Spicy Pork Brussels Bowls, Shrimp Fajita Bowls, and Quinoa Huevos Rancheros Bowls.

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Caprese Chicken Skillet

This caprese chicken skillet is topped with a honey balsamic reduction and fresh basil, the perfect way to use fresh summer tomatoes. Caprese Chicken Skillet The classic Italian combination of tomatoes, basil, and mozzarella is one of my favorites. This Caprese Chicken Skillet takes all the typical caprese salad ingredients and adds chicken, red onions, […]

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This caprese chicken skillet is topped with a honey balsamic reduction and fresh basil, the perfect way to use fresh summer tomatoes.

Caprese Chicken Skillet close up
Caprese Chicken Skillet

The classic Italian combination of tomatoes, basil, and mozzarella is one of my favorites. This Caprese Chicken Skillet takes all the typical caprese salad ingredients and adds chicken, red onions, garlic and thyme to make a delicious yet simple summer dinner. For more caprese-inspired recipes, try my Chicken and Spiralized Zucchini Caprese, and French Bread Pizza Caprese.

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One Pot Lemon Artichoke Chicken and Rice

As this unusual summer draws to a close, it’s time to start moving into new routines for fall. Having a routine dinnertime can be so helpful when the world feels like it has turned upside down. Connecting with your loved ones over a great meal on a regular basis can help provide a sense of […]

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As this unusual summer draws to a close, it’s time to start moving into new routines for fall. Having a routine dinnertime can be so helpful when the world feels like it has turned upside down. Connecting with your loved ones over a great meal on a regular basis can help provide a sense of stability, normalcy, and gratitude for the simple things in life. Easy recipes like this One Pot Lemon Artichoke Chicken and Rice will make getting back into a dinnertime routine a breeze. 30 minutes, one pot, and you’re done! And don’t forget to get your family or roommates involved—the cooking process can be just as fun and therapeutic as the meal itself!

This post is sponsored by ALDI. Ingredient prices and availability may vary. Find an ALDI store near you here, or visit ALDI on Facebook, Twitter, Pinterest, or Instagram.

One Pot Lemon Artichoke Chicken and Rice in the skillet with lemon and garlic on the side

Grocery shopping at ALDI has been crucial to helping me get back into a routine among all the chaos this year. The small size of the store makes it easy to just get in, get out, and on my way, all without sacrificing selection. They’ve got all my grocery basics, tons of fresh produce (organics, too), and plenty of fun specialty and seasonal ingredients that inspire me to make delicious and flavorful meals, like this Lemon Artichoke Chicken and Rice.

For this easy one pot meal I combined the briny flavor of artichokes with bright fresh lemon, a pinch of red pepper flakes for a little kick, and a light sprinkle of salty feta to give every bite a little pop. And yes, you can get all of these ingredients at ALDI, even the artichoke hearts and feta (their specialty cheese selection is top notch)! It’s the classic and comforting combination of chicken and rice dish with an elevated flavor twist. 

What Type of Pot Should I Use?

You will need a pot or skillet that has a tight fitting lid for this recipe. I used a 3 quart covered deep skillet, but a Dutch oven will also work well. You could even make this in a rice cooker, if your stove top rice cooking skills still need a little work! Just add everything to your rice cooker, give it a brief stir, and set it to the regular rice cooking cycle.

Tips for One Pot Rice Recipes

As with all “one pot” recipes, having good cookware is key. Using a good quality pot or pan that heats evenly will ensure that your rice cooks thoroughly and evenly without burning. Avoid thin or lightweight cookware as these can tend to cause hot and cold spots that don’t cook evenly.

Make sure to let the chicken and rice “rest” for about 5 minutes after turning off the heat. This allows the steam to redistribute throughout the rice, producing a more even texture and loosening any grains from the bottom of the pot.

Use a pot or pan that is close in size to your burner. Using a pot that is too wide for the burner may cause the outside edges to under cook.

What Can I Serve on the Side?

I consider this a “one pot meal” that is filling and diverse enough that it wouldn’t necessarily require a side dish, but if you want to up the vegetable content of your meal, a simple side salad of mixed greens, grape tomatoes, and a light vinaigrette would be a perfect light side. And yes, you can get all the ingredients for an awesome side salad like that at ALDI! ;)

A bowl of one pot lemon artichoke chicken and rice with a fork in the side

 
Finished one pot lemon artichoke chicken in the skillet

One Pot Lemon Artichoke Chicken and Rice

Get back into routines with this easy One Pot Lemon Artichoke Chicken and Rice dinner. 30 minutes, one pot, and you're done!
Total Cost $7.39 recipe / $1.85 serving
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 409.48kcal
Author Beth - Budget Bytes

Ingredients

  • 1 fresh lemon $0.43
  • 1 lb. Kirkwood Fresh Chicken Breasts (boneless, skinless) $2.49
  • 2 Tbsp Carlini Extra Virgin Olive Oil $0.23
  • 4 cloves garlic $0.16
  • 1 tsp Stonemill Dried Oregano $0.10
  • 1/4 tsp Stonemill Crushed Red Pepper $0.02
  • ¼ tsp salt $0.02
  • 1 12oz. jar Tuscan Garden Quartered Artichoke Hearts $2.59
  • 1 cup Earthly Grains Long Grain White Rice $0.25
  • 1.5 cups Chef's Cupboard Chicken Broth $0.45
  • 1 oz. Emporium Selection Feta Cheese Crumbles $0.55

Optional Garnish

  • 2 Tbsp chopped parsley $0.10

Instructions

  • Zest and juice the lemon. You'll need about 2 Tbsp lemon juice and ½ tsp lemon zest (plus some for garnish).
  • Drain and roughly chop the artichoke hearts. Mince the garlic. Cut the chicken breast into ½-inch pieces.
  • Add the olive oil to a deep skillet or Dutch oven and heat over medium. Once hot, add the chicken pieces and sauté over medium for about 2 minutes (it will not be fully cooked at this point).
  • Add the minced garlic, oregano, red pepper, and salt to the skillet with the chicken. Continue to sauté for about one minute more.
  • Finally, add the artichoke hearts, uncooked rice, chicken broth, 2 Tbsp lemon juice, and ½ tsp lemon zest to the skillet. Stir briefly to combine, place a lid on top, then turn the heat up to medium-high.
  • Allow the broth to come up to a full boil, then turn the heat down to low or just above low to reduce the broth to a simmer. Let the chicken and rice simmer for 15 minutes without lifting the lid or stirring. After 15 minutes, remove the skillet from the heat and let it rest, undisturbed, for five minutes more.
  • Finally, lift the lid, fluff the rice with a fork, and gently redistribute the chicken and artichoke hearts throughout the rice. Top the skillet with crumbled feta, another pinch of lemon zest, and chopped parsley (if desired). Serve hot and enjoy!

Notes

*Ingredient prices and availability may vary.

Nutrition

Serving: 1g | Calories: 409.48kcal | Carbohydrates: 43.65g | Protein: 31.73g | Fat: 11.65g | Sodium: 880mg | Fiber: 4.25g

Find more easy one pot recipes that you can make with ALDI ingredients in our One Pot Meals category.

How to Make One Pot Lemon Artichoke Chicken and Rice – Step by Step Photos

One Pot Lemon Artichoke Chicken and Rice Ingredients

Here is everything you need to make this super simple One Pot Lemon Artichoke Chicken and Rice (all purchased from ALDI!).

Zest and juice a lemon

Start by zesting and juicing a fresh lemon. You’ll need about 2 Tbsp lemon juice (that’s about half the lemon) and ½ tsp lemon zest, plus some for garnishing.

Chopped artichoke hearts

Drain one 12oz. jar of quartered artichoke hearts, then roughly chop them into smaller bite-sized pieces. Mince four cloves of garlic.

Chopped chicken breast

Cut one pound boneless, skinless chicken breast into ½-inch pieces.

Cooked chicken in the skillet with spices.

Add 2 Tbsp olive oil to a large skillet or Dutch oven and heat over medium. Once hot, add the chicken pieces and sauté for about 2 minutes (the chicken will not be fully cooked at this point). Add the minced garlic, 1 tsp dried oregano, ¼ tsp crushed red pepper, and ¼ tsp salt to the skillet with the chicken. Continue to sauté for one minute more.

Artichokes, rice, and broth added to the skillet

Add 1 cup uncooked long grain white rice, the chopped artichoke hearts, 1.5 cups chicken broth, 2 Tbsp lemon juice, and ½ tsp lemon zest to the skillet. 

Ingredients in the skillet stirred before cooking.

Stir the ingredients briefly to combine.

Cooked lemon artichoke chicken and rice in the skillet before fluffing

Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil. Once it reaches a boil, turn the heat down to low or just above low to lower the broth to a simmer. Allow it to simmer for 15 minutes without lifting the lid or stirring. After 15 minutes, remove the skillet from the heat and let it rest with the lid in place for 5 more minutes.

Finished and garnished lemon artichoke chicken and rice in the skillet

After allowing the chicken and rice to rest for five minutes, lift the lid, fluff the rice, and gently stir to redistribute the chicken and artichokes throughout the rice. Garnish with another pinch of lemon zest and some chopped parsley, if desired.

Finished one pot lemon artichoke chicken in the skillet

Serve hot and enjoy!

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Creamy Pesto Pasta with Chicken and Broccoli

I’m all about the quick skillet meals because, let’s face it, sometimes after a long day of work you don’t really want to cook anything… but you still gotta eat. This super quick Creamy Pesto Pasta with Chicken and Broccoli combines the vibrant flavors of basil pesto with tangy cream cheese to make a deliciously […]

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I’m all about the quick skillet meals because, let’s face it, sometimes after a long day of work you don’t really want to cook anything… but you still gotta eat. This super quick Creamy Pesto Pasta with Chicken and Broccoli combines the vibrant flavors of basil pesto with tangy cream cheese to make a deliciously rich sauce to smother the pasta, chicken, and broccoli. The pesto provides all the garlic and herbal flavor needed, so there’s no need to even dice an onion, mince garlic, or measure any herbs and spices—it’s already in the sauce! The whole dish cooks very quickly so you can have this one on the dinner table in about 30 minutes.

Originally posted 11-24-2013, updated 8-9-2020.

Creamy pesto pasta with chicken and broccoli in the skillet, viewed from above

Can I Use a Different Pasta Shape?

Yep! Any short shaped pasta, like penne, rotini, or even macaroni will work fine for this recipe. You can use a longer type pasta, like fettuccine or linguine, but it’s a little harder to stir chunky ingredients, like the chicken and broccoli, into long pasta. Sometimes breaking it in half before cooking can help.

What Kind of Pesto Do You Use?

I used basil pesto from ALDI for this recipe because it’s super affordable. If you don’t have an ALDI store near you, Classico brand pesto and Barilla brand pesto also tend to be very affordable. 

Can I Substitute the Cream Cheese?

If you’re not into cream cheese, you can make a similar creamy sauce by substituting the cream cheese with about a ½ cup heavy cream, or replace both the chicken broth and cream cheese with 1 cup half and half. The sauce will be nice and creamy, but it won’t have that tangy cream cheese flavor that some people are not a fan of. You may need to add a pinch or two of salt at the end if you’re skipping the chicken broth.

Make it a Vegetarian Creamy Pesto Pasta

This Creamy Pesto Pasta can easily be made vegetarian. Just use a little extra broccoli, substitute vegetable broth for the chicken broth, and you’re good to go!

Front view of a bowl of creamy pesto pasta with chicken and broccoli, a fork lifting one bite

 
A bowl full of creamy pesto pasta with chicken and broccoli, a black fork on the side

Creamy Pesto Pasta with Chicken and Broccoli

A super fast creamy pesto sauce drenches tender pasta, chicken breast, and broccoli for an easy weeknight dinner.
Total Cost $5.48 recipe / $1.37 serving
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 606.33kcal
Author Beth - Budget Bytes

Ingredients

  • 8 oz. bow tie pasta $0.67
  • 8 oz. frozen broccoli florets $1.00
  • 1 Tbsp olive oil $0.12
  • 1 lb. boneless, skinless chicken breast $2.49
  • 1/3 cup basil pesto $0.73
  • 1/2 cup chicken broth $0.07
  • 4 oz. cream cheese $0.40

Instructions

  • Bring a large pot of water to boil for the pasta. Once it reaches a full boil, add the pasta and continue to boil just until the pasta is tender, but still slightly firm in the center (7-8 minutes). Once the pasta is tender, add the frozen broccoli florets to the water with the pasta and continue to cook for 2-3 more minutes, or until the broccoli is tender. Drain the pasta and broccoli in a colander.
  • While the pasta is cooking, cut the chicken breast into ½-inch pieces. Heat one tablespoon of olive oil in a large skillet over medium heat. Once hot, add the chicken and continue to cook until the outside of the chicken pieces are white, but they're still tender in the center (they will continue to cook as more ingredients are added).
  • Add the chicken broth to the skillet with the chicken and allow it to heat through. Once hot, add the cream cheese (cut into small pieces) and pesto. Continue to stir and cook until the cream cheese has melted and created a smooth, creamy sauce with the pesto and chicken broth.
  • Finally, add the cooked and drained pasta and broccoli to the skillet and stir to coat it in the cream sauce. If the sauce becomes too dry or thick, add another splash of chicken broth to loosen it up. Serve hot.

Nutrition

Serving: 1Serving | Calories: 606.33kcal | Carbohydrates: 53.58g | Protein: 37.18g | Fat: 28.33g | Sodium: 725.78mg | Fiber: 7.15g

How to Use Your Leftover Pesto

Not sure what to do with the rest of the jar of pesto? Try these recipes:

How to Make Creamy Pesto Pasta with Chicken and Broccoli – Step by Step Photos

Bring a pot of water to a boil for the pasta. Once boiling, add 8oz. bowtie pasta and continue to boil for 7-8 minutes, or just until it’s tender with a little firmness in the center. Add ½ lb. frozen broccoli florets and continue to cook for 2-3 minutes more or just until the broccoli is tender. Drain the pasta and broccoli in a colander.

Diced chicken breast on an orange cutting board

While the pasta and broccoli are cooking, cut one pound of boneless, skinless chicken breast into ½-inch chunks.

Broth being poured into a skillet with cooked chicken pieces.

Add 1 Tbsp olive oil to a large skillet and heat over medium. Once hot, add the diced chicken and cook for about 2-3 minutes, or until the chicken is white on the outside, but still slightly tender inside (it will continue to cook as more ingredients are added). Add ½ cup chicken broth to the skillet and allow it to heat through.

pesto and cream cheese added to the skillet with the chicken and broth

Add 4oz. cream cheese (cut into small chunks) and ⅓ cup basil pesto to the skillet. 

Smooth and creamy pesto sauce in the skillet

Stir and cook over medium heat until the cream cheese has melted and created a smooth sauce with the pesto and broth. The cream cheese might look a little chunky as it’s melting, but keep stirring and cooking, it will smooth out once fully melted.

Finished creamy pesto pasta with chicken and broccoli in the skillet with a spatula

Finally, add the cooked and drained pasta and broccoli to the skillet and stir until it is all coated in the creamy pesto sauce. If the sauce becomes too dry or too thick, add another splash of chicken broth to loosen it up.

A bowl full of creamy pesto pasta with chicken and broccoli, a black fork on the side

And that’s that! So easy! If you like ranch flavored foods, I think this tangy, garlicky sauce almost tastes ranch-like. So yum!

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Spaghetti with Sauteed Chicken and Grape Tomatoes

Spaghetti with Sauteed Chicken and Grape Tomatoes, a pasta inspired by the abundance of tomatoes and basil in my garden this year. Spaghetti with Chicken and Grape Tomatoes Each summer, I plant every variety of tomatoes, including grape tomatoes. Grape tomatoes are always the first to grow and ripen. Since I usually wind up with […]

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Spaghetti with Sauteed Chicken and Grape Tomatoes, a pasta inspired by the abundance of tomatoes and basil in my garden this year.

Spaghetti with Sauteed Chicken and Grape Tomatoes in a skillet
Spaghetti with Chicken and Grape Tomatoes

Each summer, I plant every variety of tomatoes, including grape tomatoes. Grape tomatoes are always the first to grow and ripen. Since I usually wind up with more than I can eat in salads, I like to create new recipes with them. Adding them to pasta is one of my favorite ways to cook them. Some other recipes with grape tomatoes you make like are Spiralized Zucchini and Grape Tomatoes, Angel Hair Pasta with Zucchini and Tomatoes, and Sheet Pan Shrimp with Broccolini and Tomatoes.

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Grilled Chicken with Spinach and Melted Mozzarella

Grilled chicken topped with spinach, melted mozzarella and roasted peppers – a quick and easy chicken dish your family will love! Grilled Chicken with Spinach and Mozzarella This chicken breast recipe is made with satuteed garlicky spinach and melted mozzarella. Perfect for those hot days, no need to turn your oven on, you can do […]

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Grilled chicken topped with spinach, melted mozzarella and roasted peppers – a quick and easy chicken dish your family will love!

Grilled chicken topped with sauteed garlicky spinach, mozzarella and roasted peppersGrilled Chicken with Spinach and Mozzarella

This chicken breast recipe is made with satuteed garlicky spinach and melted mozzarella. Perfect for those hot days, no need to turn your oven on, you can do this all outside on the grill! A few more grilled chicken recipes I love are Grilled Chicken Shawarma, Korean Grilled Chicken and Honey Balsamic Grilled Chicken and Vegetables.

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Gnocchi with Grilled Chicken in Roasted Red Pepper Sauce

Gnocchi with Grilled Chicken in a creamy, light roasted red pepper sauce, baby spinach, and Pecorino Romano will make people think you’re a gourmet cook! Gnocchi in Roasted Red Pepper Sauce This gnocchi recipe uses DeLallo’s Gnocchi Kit to make some of the easiest homemade gnocchi – just add water. The results are light and […]

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Gnocchi with Grilled Chicken in a creamy, light roasted red pepper sauce, baby spinach, and Pecorino Romano will make people think you’re a gourmet cook!

Gnocchi with Grilled Chicken in Roasted Red Pepper Sauce
Gnocchi in Roasted Red Pepper Sauce

This gnocchi recipe uses DeLallo’s Gnocchi Kit to make some of the easiest homemade gnocchi – just add water. The results are light and airy with that signature savory potato flavor. It’s seriously the best gnocchi next to ordering from your favorite restaurant or making it completely from scratch. For more delicious recipes that use DeLallo pasta, try Instant Pot Spaghetti and Turkey Meatballs and Spaghetti Carbonara.

(more…)

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Quick BBQ Chicken

We get a lot of feedback from readers who are trying to cook for families who all have different dietary needs and preferences, especially families with both vegetarians and meat eaters. So I wanted to make a series of a la carte proteins that can be cooked quickly and separately from a meal and added […]

The post Quick BBQ Chicken appeared first on Budget Bytes.

We get a lot of feedback from readers who are trying to cook for families who all have different dietary needs and preferences, especially families with both vegetarians and meat eaters. So I wanted to make a series of a la carte proteins that can be cooked quickly and separately from a meal and added for those who want it. This Quick BBQ Chicken is an easy and tasty main dish that cooks up in under 30 minutes and is great for either serving as a main dish or topping several other dishes.

Overhead view of a plate with Quick BBQ Chicken, mac and cheese, and collard greens

What to Serve with Quick BBQ Chicken

BBQ Chicken is so versatile. I have it pictured above with mac and cheese and collard greens (recipe coming soon), but it also goes great with Cowboy Caviar, Potato Salad, Spicy Sweet Potato Fries, Creamy Coleslaw, or Roasted Broccoli. You can also slice it up and use it to make a BBQ chicken pizza, BBQ chicken quesadilla, use it to top a loaded mashed potato bowl, or a salad.

What Kind of Chicken Can I Use?

This recipe is designed for boneless, skinless chicken breasts OR thighs. It works great with both, but thighs are definitely my favorite, since they are just so tender and crisp up nicely on the edges because of their extra fat. Since this recipe uses a quick skillet cooking method, it isn’t appropriate for bone-in chicken. Bone-in chicken takes much longer to cook, so it’s better for baking, braising, and slow cooking.

How Much Does This Recipe Make?

This recipe is good for about 1 lb. of chicken pieces, give or take a little. If you’d like to double the recipe, just make sure to cook the chicken in batches to prevent overcrowding the skillet, which will prevent the nice browning action that you want.

What Kind of BBQ Sauce Should I Use?

You can use whatever kind of BBQ sauce you prefer. I am not picky when it comes to BBQ sauce, so I just used a Kroger brand hickory smoke BBQ sauce that I happened to have on hand. Sweet Baby Ray’s tends to have pretty good BBQ sauces that are very affordable, too.

A Quick BBQ Chicken Breast on a cutting board with tongs, half sliced.

 
BBQ sauce being brushed onto chicken in a skillet

Quick BBQ Chicken

This Quick BBQ Chicken is an easy and tasty main dish that cooks up in under 30 minutes and can be paired with any number of sides. Perfect for weeknights!
Total Cost $4.98 recipe / $1.25 serving
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 ¼ lb. each
Calories 255kcal
Author Beth - Budget Bytes

Ingredients

  • 1 tsp smoked paprika $0.10
  • 1/2 tsp garlic powder $0.05
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.03
  • 1 lb. boneless, skinless chicken* $4.63
  • 1 Tbsp cooking oil $0.04
  • 1/4 cup BBQ sauce $0.11

Instructions

  • If using chicken breasts, pound them to an even thickness to ensure quick and even cooking. To pound the breast, place them on a cutting board and cover with a piece of plastic wrap. Use a mallet or rolling pin to pound the thicker areas to an even ½ to ¾-inch thickness. There is no need to pound chicken thighs.
  • Combine the smoked paprika, garlic powder, salt, and pepper in a small bowl. Season both sides of the chicken pieces with the spice blend.
  • Heat a large skillet over medium heat. Once hot, add the cooking oil and swirl to coat the surface of the skillet. Add the seasoned chicken and cook on each side until well browned and cooked through (an internal temperature of 165ºF), about 5-7 minutes on each side.
  • Turn the heat off and brush both sides of the chicken with BBQ sauce. Let the chicken rest five minutes before slicing and/or serving.

Notes

*You can use either chicken breast or thighs for this recipe. I used both in the step by step photos below, so you can see each type of chicken through the process.

Nutrition

Serving: 0.25lb. chicken | Calories: 255kcal | Carbohydrates: 1.08g | Protein: 27.25g | Fat: 15.65g | Sodium: 1165mg | Fiber: 0.23g

How to Make Quick BBQ Chicken – Step by Step Photos

Chicken breast on a cutting board covered with plastic, pounded with a rolling pin

This recipe can be made with one pound of boneless, skinless chicken breast, boneless, skinless chicken thighs, or a mix of both. If you are using chicken breasts, you’ll want to pound them to an even thickness of about 1/2 to 3/4-inch thick to make sure they cook quickly and evenly. To do this, place the chicken on a cutting board, cover with plastic to prevent splatter, then gently pound with a rolling pin or mallet until the thick end is even with the thinner end.

seasoning for bbq chicken in a small wooden bowl

Prepare the seasoning for the chicken by stirring together 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp pepper.

seasoned chicken pieces on a cutting board

Season both sides of the chicken with the prepared seasoning blend. 

Chicken cooked in the skillet

Heat a large skillet and heat over medium. Once hot, add 1 Tbsp cooking oil, swirl the oil to coat the surface of the skillet, then add the seasoned chicken pieces. Cook the chicken on each side until well browned and cooked through (internal temperature of 165ºF), about 5-7 minutes each side.

BBQ sauce being brushed onto chicken in a skillet

Turn the heat off and brush each side of the chicken with BBQ sauce.

BBQ chicken thigh on a plate with mac and cheese and collard greens

Let the chicken rest for about 5 minutes before serving, or slicing. Enjoy!

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