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 […]

The post Creamy Mushroom Chicken with Crispy Onions appeared first on Budget Bytes.

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.

The post Creamy Mushroom Chicken with Crispy Onions appeared first on Budget Bytes.

Brown Butter Chicken & Other Recipes That Inspire Ina Garten

Ina Garten’s 12th cookbook, Modern Comfort Food, comes out in less than one week, and to say we’re giddy about it would be an enormous understatement. It’s full of flavor-forward, feel-good food (think: tuna melts, beef stew, truffled mac and cheese), …

Ina Garten's 12th cookbook, Modern Comfort Food, comes out in less than one week, and to say we're giddy about it would be an enormous understatement. It's full of flavor-forward, feel-good food (think: tuna melts, beef stew, truffled mac and cheese), which, considering the year thus far, is exactly what all of us need right now. In the excerpt below, Ina talks about how she stays inspired. Also included: three must-make recipes from the book—the only question is, which will you make first?


People ask me all the time how I get inspired. The truth is, after writing twelve cookbooks, it’s not always easy to think of new ideas, so I look for inspiration everywhere. A dish I order in a restaurant or specialty food store might intrigue me. I love to cruise grocery stores and farmers’ markets looking for new ingredients like shishito peppers, fig spread, or truffle butter. In the past few years, social media has also become one of my biggest sources of inspiration; it’s not uncommon for me to see something on Instagram that gets me running to the kitchen.

Read More >>

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 […]

The post Creamy Pesto Pasta with Chicken and Broccoli appeared first on Budget Bytes.

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!

The post Creamy Pesto Pasta with Chicken and Broccoli appeared first on Budget Bytes.

19 Cozy Chicken Recipes We Can’t Wait to Cook This Fall

With temperatures currently breaking the 90-degree mark, it’s no wonder that we’re already dreaming of all the cozy, comforting dishes we’re going to cook once it’s finally cool enough to turn on the oven without overheating the whole house.

One of ou…

With temperatures currently breaking the 90-degree mark, it's no wonder that we're already dreaming of all the cozy, comforting dishes we're going to cook once it's finally cool enough to turn on the oven without overheating the whole house.

One of our favorite dinner staples during the brisk autumn months is chicken. This highly versatile protein happily cozies up to some of the season's favorite flavors (think: apple cider, warming spices, and more), and welcomes preparations like braising and roasting.

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The Crispiest Chicken Cutlets—With a One-Ingredient Crust

A Big Little Recipe has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don’t count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butte…

A Big Little Recipe has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered. Today, we’re breading chicken, but not with bread crumbs.


When I don’t know what to make for dinner—or, let’s be real, when I don’t want to make dinner at all—chicken cutlet plus giant salad is a template that never lets me down.

Read More >>

A Single-Serving Chicken Parmesan, Because You Deserve a Proper Dinner

Table for One is a column by Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.

Originating in the United States, chicken parmigiana is a beloved Italian-American staple any way …

Table for One is a column by Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.


Originating in the United States, chicken parmigiana is a beloved Italian-American staple any way you fry it. What many people might not know is that earlier echoes of the dish in Italy were lighter and more vegetal: Think eggplant, zucchini, and artichoke. Lightly fried (sometimes breaded, sometimes not), then served with a fresh tomato sauce and a little Parmesan, these vegetables were a celebration of summer produce.

Read More >>

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!

The post Quick BBQ Chicken appeared first on Budget Bytes.

Green Chile Chicken Enchiladas

Creamy, tangy, and filling, these Green Chile Chicken Enchiladas are an awesome comforting weeknight dinner. Whether you cook a couple of chicken breasts up quickly in a skillet, or use pre-cooked chicken like rotisserie chicken or canned chicken breast, this recipe comes together easily. I smothered these chicken enchiladas with a really quick homemade green […]

The post Green Chile Chicken Enchiladas appeared first on Budget Bytes.

Creamy, tangy, and filling, these Green Chile Chicken Enchiladas are an awesome comforting weeknight dinner. Whether you cook a couple of chicken breasts up quickly in a skillet, or use pre-cooked chicken like rotisserie chicken or canned chicken breast, this recipe comes together easily. I smothered these chicken enchiladas with a really quick homemade green chile sauce that only takes about 10 minutes to make, and has a LOT more flavor than store bought canned enchilada sauce, so try not to skip it if you can!

A casserole dish with green chile chicken enchiladas next to a bowl of pico de gallo

Chicken Options

I cooked up a couple of chicken breasts in a skillet for these enchiladas (instructions included in the recipe below), but you can take a short cut by using rotisserie chicken or canned chicken breast, if you want to make this recipe even easier. You’ll need about 2 cups of chopped cooked and cooled chicken for the enchilada filling. 

Can I Add More Vegetables?

Yes, you can add more vegetables to the enchilada filling, if you’d like. Since you’ll be adding more volume, I suggest either making more enchiladas (maybe 16 enchiladas) or reducing the meat by half to make up for the added vegetables. Vegetables that would go good in these green chile chicken enchiladas include: zucchini (sautéed first to remove moisture), spinach (chopped and sautéed or frozen, thawed), or frozen corn (thawed). 

Or you can just add a bunch of vegetables as you side dish to get your balance. ;)

What to Serve with Green Chile Chicken Enchiladas

There are so many great side dishes that would go with these enchiladas. Try one of the following:

Are These Enchiladas Spicy?

I would consider these enchiladas “medium” spicy. I used pepper jack cheese, which has spicy peppers, as well as a little cayenne pepper in the filling. If your canned green chiles (used to make the enchilada sauce) are spicy as well, your enchiladas will be more on the spicy side.

If you want to make these enchiladas mild, simply swap out the pepper jack cheese for Monterey Jack, skip the cayenne pepper in the filling, and make sure you use mild canned green chiles.

Close up overhead view of green chile chicken enchiladas in a casserole dish

 
front view of green chile chicken enchiladas in the casserole dish

Green Chile Chicken Enchiladas

A creamy, cheesy chicken filling inside toasted corn tortillas, smothered with a homemade sauce makes these green chile chicken enchiladas to die for!
Total Cost $11.32 recipe / $1.89 serving
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6 2 enchiladas each
Calories 434.9kcal
Author Beth - Budget Bytes

Ingredients

Enchiladas

  • 12 6-inch corn tortillas $0.68
  • 1/2 Tbsp cooking oil $0.02
  • 1 lb. boneless, skinless chicken breast* $6.43
  • 1/2 cup sour cream $0.22
  • 8 oz. pepper jack cheese, shredded and divided $1.69
  • 2 green onions, sliced $0.20
  • 1/2 tsp garlic powder $0.05
  • 1/4 tsp cayenne pepper $0.03
  • 1/2 tsp ground cumin $0.05
  • ½ tsp salt $0.02

Green Chile Enchilada Sauce

  • 2 4oz. cans diced green chiles $1.58
  • 2 Tbsp cooking oil $0.16
  • 2 Tbsp all-purpose flour $0.02
  • 1 tsp ground cumin $0.10
  • 1/2 tsp garlic powder $0.03
  • 1/4 tsp onion powder $0.02
  • 1 cup water $0.00
  • 1/2 tsp salt $0.02

Instructions

  • heat a large skillet over medium-high. Once hot, toast the tortillas for 30-60 seconds on each side, or until browned on the edges (no oil needed). Stack the toasted tortillas on a plate and cover with foil or an upside down bowl to keep them from drying out.
  • Turn the heat under the skillet down to medium, add the cooking oil, and swirl to coat the surface. Add the chicken breast and cook for about 5-7 minutes on each side, or until cooked through (165ºF internal temperature). Transfer the chicken breast to a clean cutting board to cool.
  • While the chicken is cooking, begin the green chile enchilada sauce. Add both cans of diced green chiles (with liquid) to a blender and purée until smooth.
  • Add the cooking oil, flour, cumin, garlic powder, and onion powder to a small sauce pot. Stir and cook over medium, allowing the mixture to come up to a bubble. Once bubbling, continue to cook and stir for 1 minute.
  • Carefully add the water and puréed green chiles to the sauce pot and whisk to combine. Allow the sauce to come back up to a simmer, stirring often. Once simmering, turn off the heat, and season with salt (about ½ tsp). Set the sauce aside.
  • Begin preheating the oven to 350ºF. Add the sour cream, half of the shredded pepper jack, sliced green onions, garlic powder, cumin, cayenne and salt to a large bowl. Finely dice the chicken, then add it to the bowl with the other ingredients. Stir until everything is well combined.
  • Begin assembling the enchiladas. Add about ¼ cup of the prepared filling to the center of each tortilla and then roll it closed. Place the filled tortillas in a casserole dish, seam side down.
  • Pour the prepared green chile enchilada sauce over the enchiladas, then top with the remaining shredded pepper jack cheese. Bake in the preheated oven for 30 minutes, or until the sauce is bubbling around the edges. Serve hot.

Notes

*You can use pre-cooked chicken, if preferred. This price reflects organic chicken breasts.

Nutrition

Serving: 2enchiladas | Calories: 434.9kcal | Carbohydrates: 23.7g | Protein: 29.27g | Fat: 24.67g | Sodium: 958.02mg | Fiber: 4.08g

Scroll down for the step by step photos!

front view of green chile chicken enchiladas in the casserole dish

How to Make Green Chile Enchiladas – Step by Step Photos

two stacks of corn tortillas, one toasted, one untoasted

Heat a large skillet over medium-high. Once hot, add the tortillas and toast on each side for 30-60 seconds or until browned (no oil needed). Place the toasted tortillas on a plate and cover with foil or an upside down bowl to keep them from drying out.

Cooked Chicken in a skillet

Turn the heat under the skillet down to medium. Add ½ Tbsp cooking oil to the hot skillet and swirl to coat. Add two boneless, skinless chicken breasts and cook for about 5-7 minutes on each side or until cooked through (165ºF internal temperature). Transfer the cooked chicken to a clean cutting board to cool.

Pureed green chiles in the blender

While the chicken is cooking, begin the green chile enchilada sauce. Purée two 4oz. cans of diced green chiles (with the liquid from the can) in a blender.

Oil, flour, and spices in a sauce pot

Add 2 Tbsp cooking oil, 2 Tbsp all-purpose flour, 1 tsp ground cumin, ½ tsp garlic powder, and ½ tsp onion powder to a sauce pot. Cook and stir over medium until it begins to bubble. Once bubbling, continue to cook and stir for one minute.

A spoon dipping into the thickened enchilada sauce

Add 1 cup water and the puréed green chiles. Whisk to combine, then allow it to come back up to a simmer (stirring frequently). Once simmering it will thicken slightly. Season with salt (about ½ tsp), then set the sauce aside.

Chopped chicken on a cutting board

Finely chop the cooked chicken.

chicken enchilada filling ingredients in a bowl, not mixed.

Begin preheating the oven to 350ºF. Add ½ cup sour cream, 4oz. shredded pepper jack (1 cup), 2 sliced green onions, ½ tsp garlic powder, ¼ tsp cayenne, ½ tsp cumin, ¼ tsp salt, and the chopped chicken to a bowl. Stir to combine.

chicken filling in one tortilla, the bowl and casserole dish in the background

Begin assembling the chicken enchiladas. Add about ¼ cup filling to each toasted tortilla, then roll closed. Place the filled tortillas in a casserole dish, seam side down.

Green chile enchilada sauce being poured over enchiladas.

Pour the prepared green chile enchilada sauce over the enchiladas.

Top enchiladas with pepper jack cheese

Top with the remaining 4oz. (1 cup) shredded pepper jack cheese. 

Baked green chile chicken enchialdas topped with cilantro

Bake the enchiladas in the preheated 350ºF oven for 30 minutes, or until the sauce is bubbling around the edges. (I garnished with chopped cilantro, but it’s not really needed for flavor). 

Side view of the casserole dish full of green chile chicken enchiladas

Serve hot! Side dish recommendations in the blog post above the recipe! :)

The post Green Chile Chicken Enchiladas appeared first on Budget Bytes.

BBQ Chicken Pizza

It’s almost Friday, so I’m going to throw a quick little pizza recipe at ya! BBQ Chicken Pizza is such a classic with its sweet, tangy, and salty BBQ sauce, bits of juicy chicken, creamy cheese, and savory onions. But, after making pizzas for a living for a couple of years, I learned that there […]

The post BBQ Chicken Pizza appeared first on Budget Bytes.

It’s almost Friday, so I’m going to throw a quick little pizza recipe at ya! BBQ Chicken Pizza is such a classic with its sweet, tangy, and salty BBQ sauce, bits of juicy chicken, creamy cheese, and savory onions. But, after making pizzas for a living for a couple of years, I learned that there are a so many other fun things you can throw on top of a BBQ Chicken Pizza! So keep reading to grab the “classic” recipe below, plus some of my other “fun” toppings that go really well with these BBQ flavors.

Close up overhead view of a BBQ Chicken Pizza

What Kind of Pizza Dough Should I Use?

You can literally use any type of pizza dough or crust you like for BBQ Chicken Pizza. I used my classic Homemade Pizza Dough, but it would also go well on a Thin and Crispy Pizza Crust, on French Bread, a baked tortilla, or your favorite store bought gluten-free or cauliflower crust. The toppings listed below will be enough for a 14-16″ pizza crust.

Can I Substitute the Chicken?

Sure! If you’re not into chicken, you can substitute a can of black beans (mixed with the spices and sauce listed for the chicken), or even shrimp. 

If you like chicken, but don’t feel like cooking it from scratch, you can use pre-cooked chicken. If using a rotisserie chicken, simply chop it up and combine it with BBQ sauce. If you’re using canned chicken breast, just drain the chicken and gently fold with the BBQ sauce.

What is Your Favorite BBQ Sauce?

I’m not too picky with BBQ Sauce, but I do tend to like Sweet Baby Ray’s brand. Personally, I do prefer smoky BBQ sauces to some of the sweeter sauces. Today I had this Hickory Smoke BBQ Sauce from Kroger. I think it would be fun to try a spicier BBQ sauce, or even a pineapple flavored BBQ sauce. 

What Else Can You Put on a BBQ Chicken Pizza?

Here’s where it gets fun. Here are some of the other toppings I’ve enjoyed on my BBQ Chicken Pizzas over the years:

  • Bacon
  • Pineapple (don’t @ me)
  • Feta (surprisingly delicious against that sweet BBQ sauce)
  • Green onion
  • Cilantro
  • Cheddar cheese
  • Ranch dressing
  • Corn
  • Black Beans

Close up of one slice of BBQ Chicken Pizza being pulled away from the pie

 

 

Close up of one slice of BBQ Chicken Pizza being pulled away from the pie

BBQ Chicken Pizza

Get the classic BBQ Chicken Pizza recipe, plus other fun toppings you can add that pair well with BBQ and make your pizza even more flavorful.
Total Cost $5.43 recipe / $1.36 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 2 slices each
Calories 532.88kcal
Author Beth - Budget Bytes

Ingredients

Quick BBQ Chicken*

  • 1 boneless, skinless chicken breast (about ⅔ lb.) $3.22
  • ½ tsp smoked paprika $0.05
  • ¼ tsp garlic powder $0.02
  • tsp salt $0.02
  • tsp pepper $0.02
  • ½ Tbsp cooking oil $0.04
  • ¼ cup BBQ sauce $0.11

Pizza

  • 1 prepared pizza dough $0.62
  • ½ cup BBQ sauce $0.22
  • 4 oz. Monterey jack cheese, shredded $0.85
  • 1 jalapeño (optional), sliced $0.15
  • ¼ cup sliced red onion $0.11

Instructions

  • In a small bowl, combine the smoked paprika, garlic powder, salt, and pepper. Season both sides of the chicken breast with the spices.
  • Heat a skillet over medium. Add the cooking oil and swirl to coat the surface of the skillet. Add the seasoned chicken breast and cook for about 5-7 minutes on each side, or until cooked through (internal temperature of 165ºF). Transfer the chicken to a clean cutting board.
  • Let the chicken rest for about 5 minutes, then chop into small pieces. Add ¼ cup BBQ sauce to the chopped chicken, and stir to coat the chicken in the sauce.
  • Preheat the oven to 450ºF. Place the prepared pizza dough or crust on a pizza pan, then spread about ½ cup BBQ sauce over the surface.
  • Add the cheese, BBQ chicken, sliced jalapeños, and sliced onion to the pizza.
  • Bake the pizza for 10-12 minutes, or until the crust and cheese are golden brown. Slice into 8 pieces and serve.

Notes

*Instead of cooking fresh chicken, you can simply season pre-cooked chicken like rotisserie chicken or canned chicken breast.

Nutrition

Serving: 2slices | Calories: 532.88kcal | Carbohydrates: 54.03g | Protein: 30.83g | Fat: 20g | Sodium: 2640.13mg | Fiber: 2.28g

A BBQ Chicken Pizza sliced into 8 pieces, one pulled slightly out.

How to Make BBQ Chicken Pizza – Step by Step Photos

Seasoned chicken breast

Combine ½ tsp smoked paprika, ¼ tsp garlic powder, ⅛ tsp salt, and ⅛ tsp pepper. Season both sides of one boneless, skinless chicken breast (about ⅔ lb.) with the spice mix.

Cooked Chicken Breast in a Skillet

Heat ½ Tbsp cooking oil in a skillet over medium. Once hot, add the seasoned chicken, and cook for about 5-7 minutes on each side, or until cooked through (internal temperature of 165ºF).

BBQ Sauce being added to chopped chicken

Transfer the cooked chicken to a clean cutting board. Let the chicken cool for a few minutes, then chop into small pieces. Add ¼ cup BBQ sauce and stir to coat the chicken in the sauce.

BBQ Sauce being spread on pizza dough

Preheat the oven to 450ºF. Place a prepared pizza dough/crust on a pizza pan, then spread ½ cup BBQ sauce over the surface of the dough.

Add chicken and cheese to pizza

Top the pizza with 4 oz. shredded Monterey jack cheese and the chopped BBQ chicken.

Add onion and jalapeño to pizza

Finally, add sliced red onion and one sliced jalapeño to the pizza.

Baked BBQ Chicken Pizza

Bake the BBQ Chicken Pizza in the preheated oven for 10-12 minutes, or until the crust and cheese are golden brown.

Close up side view of a BBQ Chicken Pizza

Slice into 8 pieces and enjoy!!

The post BBQ Chicken Pizza appeared first on Budget Bytes.

21 Chicken Recipes That Scream Summer

There are no hard and fast rules about what makes food wintry versus summery, but if you ask me, it’s all about brightness—fresh flavors, raw anything, and bonus points if you can prepare or eat the recipe outside.

These 21 summer-ready chicken recipe…

There are no hard and fast rules about what makes food wintry versus summery, but if you ask me, it’s all about brightness—fresh flavors, raw anything, and bonus points if you can prepare or eat the recipe outside.

These 21 summer-ready chicken recipes—from herby chicken burgers with a spicy condiment kick to a balsamic-marinated chicken sandwich with peach jam —fit the bill just right. Keep them on tab from now until fall.

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