Pollo Guisado or Latin Chicken Stew is a hearty braised chicken stew popular in Caribbean, Central and South American cuisines, with loads of flavor and so easy to make! Pollo Guisado (Latin Chicken Stew with Olives) This pollo guisado recipe my favorite comfort food dish, especially when the weather is cold. This is my go-to […]
Pollo Guisado or Latin Chicken Stew is a hearty braised chicken stew popular in Caribbean, Central and South American cuisines, with loads of flavor and so easy to make!
Pollo Guisado (Latin Chicken Stew with Olives)
This pollo guisado recipe my favorite comfort food dish, especially when the weather is cold. This is my go-to chicken stew recipe that is huge on flavor and my family loves it. I probably make this as often as I make picadillo, and if you’ve been following for a while, then you know how much we love picadillo! I have many variations of this recipe, like my Instant Pot Latin Chicken Stew with Corn and Sofrito Chicken Stew. Another chicken stew we love is this Paprika Chicken Stew.
Chicken Piccata is an Italian chicken dish made with pounded chicken breast in a lemon-wine butter sauce with capers and parsley. Chicken Piccata If you’re looking for more ways to make chicken breast exciting, you’ll love this Chicken Piccata recipe. Rather than using a ton of butter and oil, my dish uses much less oil […]
Chicken Piccata is an Italian chicken dish made with pounded chicken breast in a lemon-wine butter sauce with capers and parsley.
Chicken Piccata
If you’re looking for more ways to make chicken breast exciting, you’ll love this Chicken Piccata recipe. Rather than using a ton of butter and oil, my dish uses much less oil and just a touch of butter. The flavor is so good that you won’t miss it! My daughter, who loves anything with lemon, really loves this dish. If you want to try this chicken piccata recipe with fish, try Flounder Picatta.
Sancocho de Pollo, a hearty soup almost like a stew, is a traditional dish in the Antioquia region of Colombia that combines potatoes, yuca, corn, plantains, and chicken. Colombian Chicken Sancocho Colombian Chicken Sancocho is the ultimate comfort food for my family and me when we’re craving chicken soup. In Colombia, “el almuerzo” is the […]
Sancocho de Pollo, a hearty soup almost like a stew, is a traditional dish in the Antioquia region of Colombia that combines potatoes, yuca, corn, plantains, and chicken.
Colombian Chicken Sancocho
Colombian Chicken Sancocho is the ultimate comfort food for my family and me when we’re craving chicken soup. In Colombia, “el almuerzo” is the main meal eaten in the afternoon, and this soup is commonly eaten then. I hope you enjoy it as much as we do! More of my favorite Colombian recipes are Carne en Bistec (Steak with Onions and Tomatoes), Huevos Pericos (Scrambled Eggs), and Aji Picante.
It’s January again and this time of year there are a LOT of people experimenting with meal prep, whether it be for budget reasons, health reasons, or maybe you’re just trying to work on organization and time management. Well, this blog post is simply to remind you that meal prep doesn’t have to be complicated. This Easy Chicken and Vegetable Meal Prep is what I make when I don’t want to think too hard. It’s easy, always satisfying, and there is plenty of room for customization.
The Meal Prep Formula
The easiest way to meal prep is to use a simple formula and just plug ingredients into the formula. So for this meal prep, I used the protein + veg + veg formula. Sometimes I do a protein + veg + grain. Either way, I keep the cooking method and seasonings simple to reduce effort.
A third formula that I use sometimes is refrigerator salad + protein. This formula is a little more involved, in my opinion, because salads tend to take a little more prep work than a simple roasted vegetable.
Other Vegetable Options
As mentioned above, one of the reasons I love this simple meal prep is that it’s super customizable. If you’re not a fan of the vegetables I used, you can swap them out with just about anything. Here are some options:
One of the keys to keeping this meal prep fast and easy is to not overthink the seasonings. This is one time when I usually lean heavily on pre-made seasoning blends. I don’t want to pull out ten bottles of herbs and spices, I just want to add a sprinkle-sprinkle of one thing and that and be done with it. Some great seasoning options are steak seasoning, cajun seasoning, taco seasoning, chili seasoning, za’atar, curry powder, garlic herb seasoning, lemon pepper, or Greek seasoning.
I usually season the protein heavily, and then keep the seasonings for the vegetables quite simple (salt, pepper, maybe garlic powder) so they aren’t competing too much.
Bulk it Up
A great way to bulk this meal up a bit without adding too much to the cost is to add a grain. Try rice, quinoa, bulgur, farro, or barley are all great options. Try cooking your grain in broth instead of water for an easy extra dose of flavor.
Chicken and Vegetable Meal Prep
This simple chicken and vegetable meal prep is an easy way to prepare meals ahead to save time and money, plus it's customizable!
Preheat the oven to 400ºF. Rinse the Brussels sprouts and slice them in half. Place them on a parchment-lined baking sheet, drizzle with 1 Tbsp oil, and add a pinch of salt and pepper. Toss to coat.
Wash the sweet potato then slice it in half lengthwise. Prick the outside surface with a fork. Rub 1 Tbsp oil over all surfaces of the sweet potato. Place the sweet potato, cut sides down, on the baking sheet with the Brussels sprouts.
Transfer the baking sheet to the oven and roast for 20 minutes. After 20 minutes, stir the Brussels sprouts, then return the baking sheet to the oven for 10-15 minutes, or until the Brussels sprouts have reached your desired level of browning. If the sweet potato is not softened all the way through at this point, just remove the sprouts and return the sweet potato to the oven.
While the vegetables are roasting, prepare the chicken breast. Combine the steak seasoning, smoked paprika, and sweet paprika in a bowl. Coat the chicken breasts in the seasoning mixture.
Heat the remaining tablespoon of oil in a large skillet over medium-low heat. Once hot, add the chicken breasts.
Cook the chicken breasts, without flipping, for about 8 minutes, or until well browned on the bottom. Flip the breasts and cook on the second side until well browned and cooked through (internal temperature 165ºF). Cooking time will vary with the thickness of the chicken.
Transfer the cooked chicken breast to a clean cutting board to rest for five minutes before slicing.
Cut the sweet potato halves in half once again to create four portions. Divide the sweet potatoes, Brussels sprouts, and sliced chicken between four containers. Add a pat of butter to each piece of sweet potato. Refrigerate up to four days.
Notes
*I had one very large sweet potato and used ¼ of the potato per portion. You could also use two smaller sweet potatoes and use ½ of each per meal prep.
How to Make Chicken and Vegetable Meal Prep – Step by Step Photos
Preheat the oven to 400ºF. Rinse one pound of Brussels sprouts and slice them in half. Place them on a parchment lined baking sheet, drizzle with 1 Tbsp cooking oil, and add a pinch of salt and pepper. Toss to coat the Brussels sprouts.
Wash a sweet potato (or two) and slice it in half length-wise. Use a fork to prick the outer skin. Rub a tablespoon of cooking oil over all surfaces of the sweet potato. Place the sweet potato, cut sides down, on the baking sheet with the Brussels sprouts.
Roast the vegetables for 20 minutes, then stir the Brussels sprouts and return everything to the oven for another 10-15 minutes, or until the Brussels have browned to your liking. If the sweet potatoes are not softened all the way through, simply remove the Brussels and return the sweet potato to the oven until tender.
While the vegetables are in the oven, prepare the chicken. Coat the outside of two boneless, skinless chicken breasts with a mix of 2 tsp steak seasoning, ½ tsp smoked paprika, and ½ tsp sweet paprika.
Add 1 Tbsp cooking oil to a large skillet and heat over medium-low.
Once the skillet and oil are hot, add the seasoned chicken breasts. Cook on one side, without flipping, for about 8 minutes or until well browned on the bottom. Flip the chicken breasts and cook on the second side until well browned and cooked through (internal temperature of 165º).
Transfer the chicken breast to a clean cutting board and let it rest for 5 minutes before slicing.
Divide the Brussels sprouts, sweet potato, and chicken between four meal prep containers. Add a pat of butter to each sweet potato. Refrigerate up to four days.
A perfect, juicy Baked Chicken Breast recipe topped with crispy panko-parmesan crumbs are flavorful and delicious! Baked Chicken Breasts The secret to making these Baked Chicken Breasts super juicy is brining the chicken in saltwater and spreading a little mayo on the chicken before baking (trust me!). It’s then topped with a little panko and […]
A perfect, juicy Baked Chicken Breast recipe topped with crispy panko-parmesan crumbs are flavorful and delicious!
Baked Chicken Breasts
The secret to making these Baked Chicken Breasts super juicy is brining the chicken in saltwater and spreading a little mayo on the chicken before baking (trust me!). It’s then topped with a little panko and parmesan for a tasty chicken dinner the whole family will love! If you want more healthy baked chicken breast recipes, try this Baked Chicken Parmesan or Chicken Rollatini.
The last two times I bought chicken breast at the grocery store, the cashiers asked me how to cook them (I had to wonder if they secretly knew what I did for a living 😅). While it can seem like a simple process, it can definitely go wrong if not done properly. And I’m not about to let you big $$$ dry, tasteless chicken breasts. So here is my full tutorial on how to cook chicken breast in a pan so that it stays juicy, flavorful, and tender.
Why I Love Pan Seared Chicken Breasts
This has become my go-to method for cooking chicken breasts. Not only is it super fast and easy, but you get a lot of delicious browning on the outside of the meat, which is something that doesn’t happen in the gentle heat of an oven. Plus, you can change the seasoning and make it taste like something new every time!
I’ve begun cooking a couple of chicken breasts at the beginning of each week, slicing them up, then storing them in the refrigerator to add to salads, pasta, sandwiches, and bowls over the next few days. It’s only a few minutes of prep and then I’ve got an easy protein ready to add to any meal. Here is a roundup of flexible recipes that are perfect for adding any protein, like pan-seared chicken breasts.
Cooking Boneless vs. Bone-in Chicken Breasts
The cooking technique below is for boneless chicken breasts (with or without skin). Bone-in chicken breasts take much longer to cook through, so you’ll want to utilize the oven to make sure the breast heats through completely without burning on the outside. For bone-in chicken breasts, I suggest using the method outlined in my Herb Roasted Chicken Breast recipe.
How Long to Cook Chicken Breasts in a Skillet
The amount of time needed to cook a chicken breast in a pan will vary depending on the thickness of the chicken breast, the amount of heat used, and the type of cookware used. To take the guesswork out of how long to cook the chicken breasts, I suggest using an instant-read meat thermometer to make sure the internal temperature of the chicken breast has reached 165ºF.
Thick Chicken Breasts
Thick chicken breasts take longer to cook through than thin chicken breasts, so I like to use lower heat (medium-low) and a longer cook time, which allows time for the meat to heat through without the outside burning. For a boneless chicken breast that is about one inch thick, I cook for about 8 minutes per side over medium-low heat.
Thin Chicken Breasts
If you buy thin cut breasts, fillet the chicken breasts yourself, or use a mallet to pound the chicken breasts to ½-inch thick, they will cook much faster. You’ll want to increase the heat to medium so you can still achieve some browning on the outside with a shorter cook time. For thinner breasts, I cook for about 4-5 minutes per side.
How to Season Chicken Breasts
I used a very classic smoky seasoning for the chicken breasts in the recipe below, but there are so many other delicious options. Here are some other ways you can season your pan-seared chicken breasts:
Combine the steak seasoning, smoked paprika, and sweet paprika in a bowl. Coat the chicken breasts liberally with the seasoning on all sides.
Add the cooking oil to a large skillet and heat over medium-low (or medium for thin-cut breasts). Once hot, swirl the oil to coat the skillet.
Add the chicken breasts to the skillet and cook for about 8 minutes without flipping (5 minutes for thin-cut breasts). Flip the chicken and then cook on the second side until well browned and cooked through (internal temperature of 165ºF).
For extra luscious chicken, add a tablespoon of butter to the skillet, allow it to melt, then flip the chicken a couple of times to coat in the melted butter.
Transfer the chicken to a clean cutting board and allow it to rest for five minutes before slicing and serving.
How to Make Cook Chicken Breasts in a Pan – Step by Step Photos
Begin by seasoning the chicken breast liberally on each side. I used a mix of 2 tsp steak seasoning, ½ tsp smoked paprika, and ½ tsp sweet paprika. The steak seasoning contains salt, so no extra salt was needed in my mix.
Add a tablespoon or so of your favorite cooking oil to a large skillet. Heat the skillet over medium-low (or medium heat for thin cut breasts).
Once hot, swirl the oil in the skillet to coat the surface, then add the chicken breasts. Let the chicken breasts cook for 8 minutes without flipping (or 5 minutes for thin cut breasts). Flip once and cook until well browned on the second side and cooked through.
To make the chicken breasts extra luscious, add a tablespoon of butter to the skillet, allow it to melt, then flip the chicken a couple of times to coat. The butter will help dissolve some of the flavor off the bottom of the skillet to further coat the chicken.
Transfer the cooked chicken to a clean cutting board and allow it to rest for five minutes before slicing and serving.
We’re smack dab in the middle of what I like to call “food season.” First, Thanksgiving, then Christmas, and now New Year’s Eve and FOOTBALL! You’ll no doubt need some tasty appetizers to nibble on while you anxiously watch your team play on game day, so I want to offer you some homemade snacks so you’re not tempted to order in. These Baked Chicken Wings are incredibly simple, delightfully crispy, and they can be enjoyed plain or drenched in your favorite sauce.
How to Make Baked Chicken Wings Crispy
Coating chicken wings with cornstarch helps make them extra crispy when baked. The fat from the chicken wing combines with the cornstarch to create extra-crispy skin. But lately, instead of just doing a dry dusting of cornstarch on the chicken wing, I’ve started adding both cornstarch and a small amount of oil. Adding a little bit of oil helps the chicken wings brown and crips up a lot more evenly, which is perfect if you plan to serve the chicken wings plain, without a coating of sauce. …And it’s still way less oil and a lot easier than deep frying. ;)
How to Season Chicken Wings
For the recipe below, I created a very basic seasoning that isn’t too heavy so that it is flexible enough to match with whatever sauce or dip you decided to serve with the wings. If you plan to serve the wings without a sauce or dip and want to punch up the seasoning a bit, you can double the spices listed in the recipe below. If you’d like to try a different seasoning all together, try using 1-2 Tbsp of any of the following seasonings:
I don’t know about you, but flavorful sauces are probably my favorite part about eating chicken wings. Whether you plan to coat the wings in the sauce or just serve it on the side for dipping, there are so many great options for wing sauce. Here are some sauces you can use for chicken wings:
It’s always nice to have some fresh vegetables alongside your chicken wings because their cold, crunchy, fresh texture is such a nice contrast to the crispy wings. Traditionally that would be fresh celery and carrots, but I think fresh broccoli, cauliflower, or grape tomatoes would also be nice. Plus, vegetables usually taste great dipped in the same sauces as your wings (ranch, honey mustard, etc.).
Preheat the oven to 400ºF. In a small bowl, combine the cornstarch, paprika, smoked paprika, garlic powder, onion powder, cayenne, pepper, and salt.
Pat the wings dry, then place them in a bowl. Drizzle the cooking oil over top, then toss until the wings are coated in oil. Add the cornstarch-seasoning mixture, then toss to coat again.
Line a baking sheet with parchment paper for easy cleanup, then place wire cooling racks on top. Place the seasoned chicken wings on the wire racks with space between each wing.
Bake the wings for 30 minutes, then flip and bake for 20-25 minutes, or until the wings have achieved the amount of browning desired (this will depend on the size of your wings).
How to Make Baked Chicken Wings – Step by Step Photos
Preheat the oven to 400ºF. In a small bowl, combine 1 Tbsp cornstarch, ½ tsp paprika, ½ tsp smoked paprika, ½ tsp garlic powder, ¼ tsp onion powder, ⅛ tsp cayenne pepper, ¼ tsp freshly cracked pepper, and ½ tsp salt.
Pat dry 2.5 lbs. chicken wings or drumettes. Place the dried chicken in a bowl, drizzle with 1 Tbsp cooking oil, and toss to coat. Add the cornstarch-seasoning mixture and toss to coat again. Add the cornstarch-seasoning mixture and toss to coat again.
The wings are now coated in a light mixture of oil, cornstarch, and seasoning which will create a flavorful and crispy exterior once baked.
Line a baking sheet with parchment paper for easy cleanup. Place two wire cooling racks on top. Add the seasoned chicken on top of the wire racks with some space between each wing (if they’re too close they won’t get as crispy).
Bake the chicken wings in the preheated 400ºF oven for 30 minutes, then flip each wing over. Bake for another 20-25 minutes, or until they achieve the amount of browning you like.
Serve hot with some fresh vegetables and your favorite sauces for dipping!
Chicken and Broccoli Noodle Casserole is sure to be a family crowd pleasure for weeknight dinner, even those with picky palates. Chicken and Broccoli Noodle Casserole This dish is total comfort food! Shredded chicken breast and broccoli baked in the oven with egg noodles in a light creamy sauce topped with toasted breadcrumbs. A simple […]
Chicken and Broccoli Noodle Casserole is sure to be a family crowd pleasure for weeknight dinner, even those with picky palates.
Chicken and Broccoli Noodle Casserole
This dish is total comfort food! Shredded chicken breast and broccoli baked in the oven with egg noodles in a light creamy sauce topped with toasted breadcrumbs. A simple dish the whole family will love, even the little ones!
Chicken Cassoulet with Sausage and Swiss Chard is a hearty meat and white bean stew made lighter than the classic. Chicken Cassoulet Traditionally made with rich pork sausage and duck confit, this chicken cassoulet is lightened up using chicken thighs but is still cozy, nourishing, and satisfying. A true one-pot recipe topped with garlic crumbs […]
Chicken Cassoulet with Sausage and Swiss Chard is a hearty meat and white bean stew made lighter than the classic.
Chicken Cassoulet
Traditionally made with rich pork sausage and duck confit, this chicken cassoulet is lightened up using chicken thighs but is still cozy, nourishing, and satisfying. A true one-pot recipe topped with garlic crumbs and packed with fiber. Swiss chard is an uncommon addition, but its sautéed stems add great texture, and the greens round out the dish. For more Swiss chard recipes, try this Swiss Chard Eggs Benedict and Asparagus and Swiss Cheese Frittata.
Okay guys, this chicken stew is definitely at the top of my list for my favorite recipe of 2021! It’s thicker and heartier than chicken soup, but lighter than a beef stew. The flavor is absolutely on point and it’s just one of those things that I could happily eat for three meals per day and still love it. In other words, you have to try this chicken stew!
What is Chicken Stew?
Chicken stew is like chicken soup‘s older cousin that is a little rough around the edges. It’s a little more rustic with a rich, thickened broth that has an almost gravy-like consistency. It’s packed full of vegetables and is a true meal in a bowl. Oh, and you’ll definitely want some crusty bread for sopping up all that delicious gravy!
For Best Results, Use Chicken Thighs
Look, I know some people really don’t like dark meat, but that those tender chicken thighs really take this dish to the next level. I strongly advise against using chicken breast, but if you must, opt for a bone-in chicken breast for a little more flavor, then just shred and remove the bones after the stew simmers.
Broth Matters
You really want to use a good quality, flavorful broth for this chicken stew. I used Better Than Bouillon because it’s my favorite and it tends to be very flavorful. I also used a combination of two types of broth, chicken and vegetable, which I really think adds to the complexity of the flavor and helps deepen the color of the broth.
Potato Options
I used small baby potatoes for my chicken stew, but if those aren’t available you can substitute red potatoes or Yukon gold potatoes in their place. Just cut the potatoes into 1-inch cubes so they cook in about the same amount of time as my baby potatoes.
Chicken Stew
This chicken stew is a rich and hearty mix of tender chicken thighs, vegetables, and a light but flavorful herb-infused gravy.
Dice the onion and celery, mince the garlic, slice the carrots, and cut the baby potatoes in half before you begin.
Cut the chicken thighs into 1-inch pieces. Sprinkle 2 Tbsp of the flour over the chicken and toss until the chicken is evenly coated.
Add the butter and olive oil to a large pot. Heat the butter and oil over medium until they are hot and sizzling.
Add the flour-coated chicken to the pot with the butter and oil and allow the chicken to brown on all sides (avoid stirring until browned on the bottom). When the chicken is browned and there is a nice brown layer of flour on the bottom of the pot, remove the chicken to a clean bowl with a slotted spoon. The chicken does not need to be cooked through at this point, just browned on the outside.
Add the onion, celery, garlic, and carrots to the pot and continue to sauté until the onions are soft. Use the moisture released by the vegetables to dissolve and scrape the browned bits off the bottom of the pot.
Once the vegetables are slightly softened, add the remaining 2 Tbsp flour to the pot and continue to sauté over medium for about two minutes more. The flour will begin to coat the bottom of the pot again.
Return the browned chicken to the pot. Also add the potatoes, parsley, thyme, rosemary, sage, pepper, chicken broth, and vegetable broth. Stir to combine and dissolve any flour off the bottom of the pot.
Place a lid on the pot and allow it to come up to a boil. Once it reaches a boil, remove the lid and turn the heat down to medium-low. Allow the stew to simmer over medium-low, without a lid and stirring occasionally, for about 30 minutes or until the potatoes are tender and the broth has thickened.
Taste the stew and add salt if needed (I did not add any, but it will depend on the salt content of the broth you used). Add a tablespoon of fresh chopped parsley if desired, and serve hot.
Dice one yellow onion, slice ½ lb. carrots (3-4 carrots) and 3 ribs celery, and mince 4 cloves garlic.
Chop about 1.5 lbs. potatoes into 1-inch pieces. I used baby potatoes, so they only needed to be cut in half.
Chop about 3.75 lbs. boneless, skinless chicken thighs into 1-inch pieces. Sprinkle 2 Tbsp all-purpose flour over the chicken pieces and toss until they’re coated.
Add 2 Tbsp butter and 1 Tbsp olive oil to a large pot. Heat the butter and oil over medium until they are hot and sizzling. Add the chicken thigh pieces and let them cook until browned on all sides (the chicken does not need to be cooked through, just browned on the outside). Avoid stirring too often, as that will prevent browning. You want the flour to brown a bit on the bottom of the pot. Remove the browned chicken to a clean plate or bowl.
Add the onion, carrot, celery, and garlic to the pot after removing the chicken. Continue to sauté over medium for about 5 minutes, allowing the moisture released by the vegetables to dissolve some of the browned bits from the bottom of the pot.
Once the vegetables are slightly softened, add 2 more tablespoons of all-purpose flour. Continue to sauté for about 2 minutes more. The flour will again begin to coat the bottom of the pot.
Return the browned chicken to the pot along with the potatoes, 1 tsp dried parsley, ½ tsp dried thyme, ½ tsp dried rosemary, ½ tsp dried sage, about ¼ tsp freshly cracked pepper, 2 cups chicken broth, and 2 cups vegetable broth.
Stir everything to combine and dissolve any flour off the bottom of the pot.
Place a lid on the pot, turn the heat up to medium-high, and allow it to come up to a boil. Once boiling, remove the lid and turn the heat down to medium-low. Allow the stew to simmer over medium-low, stirring occasionally, for about 30 minutes, or until the potatoes are tender and the broth has thickened.
Give the stew a taste and add salt, if needed (I did not add any, but this will largely depend on the salt content of the broth you used). Add some freshly chopped parsley, if desired.
