all things food
Enjoy bruschetta chicken pasta with juicy chicken and fresh tomatoes in a basil sauce over pasta. Easy, and perfect for busy weeknights or casual dinners.
Take dinner to the next level with this Creamy Dijon Chicken recipe! Made with an insanely delicious sauce and simple ingredients!
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Get ready friends, because Dijon is having a moment! This Creamy Dijon Chicken starts with quick pan-seared chicken breasts that get covered with a creamy, luscious, Dijon mustard sauce. It’s one of those recipes that feels luxurious and expensive, but is really made with simple inexpensive ingredients. And my secret ingredient to making it extra special…just a hint of Worcestershire sauce. This Dijon chicken recipe is so delicious and guaranteed to be one the whole family enjoys!
This recipe uses one of my favorite ingredient combinations: Dijon mustard and Worcestershire sauce. And when they’re combined with a little bit of heavy cream and parmesan cheese, it creates the most delicious sauce! So here’s everything that you’ll need:
I don’t recommend substituting Dijon mustard with yellow mustard. Dijon mustard has a more intense, sharp flavor that goes well with sauces compared to yellow mustard that has a milder, less complex flavor.
I get it. But trust me this recipe is not super mustard-y and the flavors are balanced nicely. I tested this recipe a few times with different amounts of Dijon mustard. And I ended up with what I feel is the perfect combination. It’s just enough to taste the tangy, warm flavors of the Dijon, but not too much to where it overpowers the dish. You can always taste the sauce and add a little more mustard if you want a stronger Dijon taste.
We served this creamy dijon chicken over some fluffy mashed potatoes to soak up all of that delicious sauce. But you can also serve it with some buttered noodles, pasta, or over rice. A simple side salad or Caesar salad would also taste great. And you can never go wrong with a side of quick sautéed vegetables like this easy sautéed asparagus recipe.
See how we calculate recipe costs here.
In a small bowl mix together 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt and 1/2 tsp freshly cracked black pepper.
Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets. Season each breast with the seasoning mix on both sides.
Heat a large skillet over medium heat and add 2 Tbsp olive oil. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 4 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.
To the same skillet add 2 Tbsp butter and 2 minced garlic cloves. Turn the heat down to medium-low and sauté the garlic for one minute until fragrant.
Next pour 1 cup chicken broth into the skillet and add 1 Tbsp Dijon mustard and 1 tsp Worcestershire sauce. Stir together and scrape up any brown bits that may be stuck to the bottom of the pan.
Now add in 1/3 cup heavy cream and 2 Tbsp parmesan cheese and stir well. Allow the sauce to simmer in the skillet for 5 minutes. Taste the sauce at this point and add a pinch of salt and pepper if desired.
Add in 2 cups of fresh spinach and stir it into the sauce allowing the heat to wilt the spinach.
Finally, return the cooked chicken breasts to the skillet and spoon the Dijon sauce over top. Allow the chicken to heat through.
Now all that’s left to do is serve this delicious Dijon chicken with some creamy mashed potatoes, pasta, or your favorite side. And don’t forget to spoon some of that yummy sauce over the top! ;)
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This simple homemade creamy chicken and dumplings recipe is a classic family favorite that is ready in minutes.
This saucy Honey Garlic Chicken is a quick & easy recipe with lots of chicken and an irresistible sweet & tangy honey garlic sauce.
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After a busy day I love being able to whip up a quick dinner meal like this Honey Garlic Chicken recipe. I almost always have all of the ingredients at home and saucy chicken recipes happen to be my family’s favorite! This dish includes lots of tender chicken that gets covered in a super delicious sweet & tangy honey garlic sauce. It’s simple enough to make for lunch or dinner, and is so good you might get a special request to make it every week!
It doesn’t take much to make this easy honey garlic chicken recipe. Here’s what you’ll need:
I served this honey garlic chicken with a side of white rice and some sliced green onions on top. But you can also enjoy it with brown rice, vegetable fried rice or even cauliflower rice. Sautéed green beans or a side of this sesame cucumber salad would also taste great!
See how we calculate recipe costs here.
Start by making the sauce. Combine the 1/3 cup honey, 2 Tbsp soy sauce, 1 Tbsp rice vinegar, 1 tsp sriracha, 2 tsp toasted sesame oil, and 1 Tbsp cornstarch together in a small bowl. Set the sauce aside.
Cut 2 boneless, skinless chicken breasts into 1/2 inch sized pieces. Season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. Then toss the chicken pieces in 2 Tbsp all-purpose flour until each piece is evenly coated.
Heat a large skillet over medium-high heat and add 2 Tbsp of oil. Swirl to coat the surface of the skillet. Once the skillet is hot, add half of the chicken and cook until browned on all sides and cooked through. Remove the chicken from the skillet onto a separate plate and set aside. Add the remaining 1 Tbsp of oil and repeat with cooking the 2nd batch of chicken until cooked through. Set all of the chicken aside.
In the same skillet add 2 Tbsp of butter and lower the heat down to medium-low heat. Add four minced garlic cloves and sauté for 30-60 seconds until fragrant.
Next give the sauce another brief stir, then pour the sauce into the skillet with the garlic. Stir the sauce and scrape up any browned bits that are stuck at the bottom of the skillet.
Let the sauce simmer for about 2 minutes to allow the cornstarch to activate and thicken the sauce.
Now add the cooked chicken back to the skillet and stir with the honey garlic sauce until all of the pieces are evenly coated. Continue to cook for 1-2 more minutes to allow the chicken to heat through.
Remove the skillet from the heat and top with sliced green onions. Enjoy with fluffy white or brown rice!
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Delicious and simple, these pineapple chicken kabobs will add a tropical flavor to your grilling menu this summer.
Say NO to boring salads and hello to this Grilled Caesar with creamy dressing. Smoky char meets cool tang. The salad that’ll steal the show!
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Say NO to boring salads and hello to this Grilled Caesar with creamy dressing. Smoky char meets cool tang. The salad that'll steal the show!
The post Grilled Chicken Caesar Salad appeared first on Girl Carnivore.
This perfectly charred grilled BBQ chicken breast, fresh off the grill, glistening with sauce is sure to be the star of any cookout!
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I’m no scientist, but I’m sure there must be data about the gravitational pull at cookouts that brings everyone to the hot plate of juicy BBQ chicken breasts, sizzling and saucy straight from the grill. My grilled BBQ chicken is always the first protein to disappear! I’ve compiled all the best tips and tricks for how to make BBQ Chicken the star of any Summer get together.
I’m trying to make your life easier with this super simple recipe, but I fear I’m making the grill master at your house put in overtime because, I promise you, this chicken is going to disappear immediately. Look for a value pack and scale this recipe up, because it’s summer and that means it’s grillin’ time!
Here’s what you’ll need to make grilled BBQ chicken:
I like to serve this grilled BBQ chicken with extra BBQ sauce for dipping, some fresh okra, grilled cabbage, and a side of pasta salad!
I recommend storing leftover grilled BBQ chicken in an airtight container in the refrigerator for up to 3 days. To freeze, wrap individual chicken breasts in plastic wrap or aluminum foil and place them in a Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave or on the stovetop over medium-low heat.
See how we calculate recipe costs here.
Preheat the grill to 450°F. Place 2 boneless, skinless chicken breasts into a heavy-duty baggie and tenderize with a meat mallet or rolling pin, flattening the meat to 1/2-3/4 inch thickness.
Rub 2 Tbsp olive oil over each chicken breast, covering the entire surface area. Rub 1/2 tsp salt, 1/2 tsp black pepper, 2 tsp brown sugar, and 1 tsp smoked paprika all over each and set aside. Allow chicken to come to room temperature.
Place each chicken breast on the hot grill, preheated to 450°F, and grill on each side for 6 minutes, until they easily move and do not stick to the grates.
Baste each breast with 1/4 cup BBQ sauce after the first flip. Cook an additional 2 minutes on each side, or until the internal temperature of the chicken reaches 155-160°F.
Remove the chicken breasts from the grill and allow to rest for 5 minutes, covered with aluminum foil. The breasts will continue to cook in their own juices and reach the safe, mandatory temperature of 165°F.
Tender and juicy grilled BBQ chicken is sure to be the star of any cookout!
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I brine large chicken breasts, then coat them in a sweet and savory spice rub to create the juiciest grilled chicken you’ve ever tasted!
The post Grilled Chicken appeared first on Budget Bytes.
During grilling season, I make this Grilled Chicken for my family at least once a week. It’s one of those simple recipes that works for even the pickiest eaters! I brine large chicken breasts, then coat them in a sweet and savory spice rub to create the juiciest grilled chicken you’ve ever tasted! Everyone at my house loves this chicken, and the delicious char from grilling takes the flavor to the next level.
Juicy grilled chicken is a staple at my house this time of year. I never have to worry if my picky toddler will finish her dinner or if my husband will go back for seconds. It’s one of the magical recipes that’s a winner every time. The best part is, the leftovers are great to use in just about every Budget Bytes chicken salad recipe we have on the blog which makes lunches the rest of the week a no-brainer. To top it all off, using the grill means my house isn’t sweltering hot in the middle of the summer! Need I say more?
Here’s what you’ll need to make grilled chicken:
I love serving this grilled chicken sliced over a fresh green salad, but it’s truly so versatile! Lemon butter green beans, cheesy broccoli rice, or grilled vegetable pasta salad would all be delicious with this tasty chicken recipe. A light drizzle of Homemade Balsamic Glaze can take your grilled chicken to the next level!
I recommend storing leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. To freeze, wrap individual chicken breasts in plastic wrap or aluminum foil and place them in a Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave or on the stovetop over medium-low heat.
When I was looking for a grill for us to use in the Budget Bytes kitchen, I wanted one that was easy to find, simple to set up, easy to clean, and didn’t make me miss my charcoal grill. I went with the Ninja Sizzle Smokeless Grill after contemplating a few different ones that would be widely available at Walmart, Target, and Amazon.
The cheapest grill option I found was a simple and small camping charcoal grill. That’s also a great option if you want to grill outside, get that smokier grill flavor, and don’t mind keeping charcoal on hand.
The Ninja Sizzle Smokeless Grill we ended up deciding on comes with a grill top and a flat top, so it’s perfect as a quick, clean option for grilling at home or even in an RV/camper. (I have since bought one for my chef kit and my in-laws bought one for their camper!)
See how we calculate recipe costs here.
Create your wet brine: Combine 1/4 cup kosher salt and 1/4 cup granulated sugar in 2 quarts of cold water. Whisk to combine.
With a fork, poke holes all over 2 large boneless skinless chicken breasts and then transfer to a Ziplock bag. Pound chicken breasts to 1/2 inch to 3/4 inch with a tenderizing mallet or rolling pin inside a Ziplock bag.
Pour the wet brine into the Ziplock bag with the tenderized chicken breasts. Close the bag and allow it to brine at room temperature for 30 minutes, or in the refrigerator for up to 24 hours.
Make the seasoning blend by combining 1 tsp salt, 1/4 tsp pepper, 1/4 tsp cayenne, 1 tsp garlic powder, 2 tsp smoked paprika, 1/2 tsp onion powder, and 1 tsp brown sugar in a bowl.
Remove the chicken breasts from the brine, pat dry on both sides with paper towels, drizzle with olive oil, and rub with the seasoning blend on both sides.
Preheat grill to 475°F. Note: If you are using an indoor grill, we found putting the chicken on the grill while it’s preheating helps get the middle of the breast to temperature in a timely manner and keeps the outside from overcooking and burning. If your chicken has been in the refrigerator, allow it to come to room temperature for at least 10 minutes before starting the grilling process.
Cook the chicken for 5-7 minutes on each side, or until the internal temp reads between 155-160°F. The chicken will continue to cook while it’s resting (because it’s so hot and juicy!) so you can remove it a little early, just make sure it reaches the internal temperature of 165°F while resting, or you may need to throw it back on the grill for a couple more minutes.
Juicy, tender, and full of flavor, this grilled chicken is a winner every time!
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These Air Fryer Chicken Tenders are crispy on the outside, juicy on the inside, and perfect for a quick & easy lunch or dinner meal.
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I’m on a roll with these air fryer recipes y’all! And since I loved how well my air fryer chicken nuggets turned out, I wanted to try some air fryer chicken tenders next. This time I combined panko and regular breadcrumbs for the perfect texture and I used chicken breast tenderloins to make things super easy. They’re perfectly golden and crispy on the outside, juicy on the inside, and a lot fresher than frozen chicken tenders! So get your favorite dipping sauce ready, because these air fryer chicken tenders are perfect for a quick & easy lunch or dinner meal.
Here’s everything you need to make these crispy air fryer chicken tenders:
Wanna make your own dipping sauce for these chicken tenders? Well here are some of our favorites:
Enjoy these easy chicken tenders with a side of roasted broccoli, air fryer french fries, or a simple Caesar salad. These tenders would also taste great with a side of oven baked steak fries or a simple pasta salad. And of course you can never go wrong with classic homemade mashed potatoes or homemade applesauce.
See how we calculate recipe costs here.
Place 8 boneless, skinless chicken breast tenders on a cutting board. Season them on both sides with 1/2 tsp salt and 1/2 tsp black pepper.
Next sprinkle 2 Tbsp all-purpose flour over the chicken tenders and toss to coat evenly.
In a shallow bowl, add 2 large eggs and whisk them together. In another shallow bowl, add 1/2 cup regular breadcrumbs, 1/2 cup panko breadcrumbs, 1 tsp salt, 1/2 tsp cracked black pepper, 1 tsp Italian seasoning, 1 1/4 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp smoked paprika. Mix the seasoning into the breadcrumbs.
Now line up the chicken tenders, beaten eggs, and breadcrumb mixture. Using tongs or your hands, begin to coat the chicken tenders by first dipping them on both sides in the egg mixture, then transfer them to the breadcrumbs. Pat the breadcrumbs into the tenders and coat them evenly on both sides. Set the coated chicken pieces to the side on a clean plate or cutting board.
Preheat the air fryer to 400°F. Place the chicken tenders in the basket in a single layer, making sure no pieces overlap. About 4 tenders at a time. Spray the tops of the chicken tenders with cooking spray.
Air fry for 7 minutes then flip the chicken tenders over. Spray the tops of the chicken again with cooking spray and air fry for another 6 minutes until golden brown.
Remove the chicken tenders from the air fryer basket and repeat with the second batch of tenders.
Let the chicken tenders cool for 3-5 minutes, then serve with your favorite dipping sauce and enjoy!
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This Santa Fe salad is the ultimate Southwestern salad. It’s loaded with tender, juicy chicken, fresh veggies, and creamy black beans.
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I have a major weakness for Southwestern flavors, and this Santa Fe salad is the ultimate combination. It’s loaded with tender, juicy chicken, fresh veggies, and creamy black beans. I love it tossed in our creamy avocado dressing. It’s a great hearty entrée-sized salad that’ll keep you full for hours. If you are plant-baseed, this flavor bomb of a salad still packs the same punch without the chicken. This salad is a true crowd pleaser.
This tasty Santa Fe salad recipe starts with a bed of romaine lettuce topped with Southwestern favorites, like corn, black beans, bell pepper, cheese, and tortilla chips. Top it off with our favorite creamy avocado dressing, some fresh pico de gallo, and a dollop of homemade guacamole for a filling salad that’s bursting with flavor!
Here’s what you’ll need to make a Santa Fe salad:
This Southwestern salad is a great fridge clean-out recipe. Here are some other things I love to add when I have them on hand:
As with most salads, I recommend storing the veggie components separately from the chicken and dressing and tossing everything together just before serving. This helps protect the lettuce from wilting. Stored correctly, this salad should keep well in the refrigerator for up to 3 days, making it great for meal prep!
See how we calculate recipe costs here.
Add 1 avocado, ½ cup sour cream, 1 clove of garlic (minced), ¼ tsp salt, 2 Tbsp lime juice, and ¼ bunch cilantro to a food processor or blender.
Puré until smooth. Cover and set aside in the refrigerator.
Chop 2 heads of romaine lettuce into bite-sized pieces and transfer to a large salad bowl.
Dice 1 bell pepper, slice 5 radishes, thaw 1 cup frozen corn, and rinse and strain 1 can of black beans. Add this and 1/2 cup of pico de gallo to the large salad bowl on top of chopped romaine lettuce. Cover and keep in the refrigerator while you prepare the chicken.
Place the chicken breasts inside a heavy duty food storage bag and flatten with a rolling pin or a tenderizing mallet until the breasts are consistently about 3/4 inch thick. Start in the middle at the thickest part of each breast for more even cooking. This step helps the chicken cook more evenly.
Prepare the Santa Fe Chicken seasoning blend by combining 1 Tbsp chili, 2 tsp paprika, 1/2 tsp cayenne, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt and 1 tsp black pepper together.
Rub chicken breasts with 1 Tbsp olive oil and divide the seasoning blend between the them, making sure to thoroughly coat the entire surface of each chicken breast with seasoning.
In a large skillet, add 1 Tbsp olive oil over medium-high heat. When the oil is glistening and hot, add the chicken breasts. Cook your chicken for a total of 10-12 minutes, flipping halfway. While the chicken cooks, do not wiggle or disturb it except for flipping. Remove the chicken from the heat when it reaches an internal temperature of 160°F. Allow chicken to rest on a cutting board for 5-10 minutes before slicing into strips. After resting, the chicken should reach an internal temperature of 165°F.
Fan out the sliced chicken on top of the salad and drizzle Creamy Avocado Dressing over the top. Toss and serve!
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