Sheet Pan Buffalo Chicken Meatballs & Broccoli.

These buffalo chicken meatballs are baked on a sheet pan with broccoli florets for the perfect meal! Drizzle with wing sauce and my greek yogurt blue cheese dressing for an extra pop of flavor! Easy meals are the name of the game right now! These buffalo chicken meatballs are filled with flavor and roasted on […]

The post Sheet Pan Buffalo Chicken Meatballs & Broccoli. appeared first on How Sweet Eats.

These buffalo chicken meatballs are baked on a sheet pan with broccoli florets for the perfect meal! Drizzle with wing sauce and my greek yogurt blue cheese dressing for an extra pop of flavor!

Easy meals are the name of the game right now!

sheet pan buffalo chicken meatballs & broccoli

These buffalo chicken meatballs are filled with flavor and roasted on a sheet pan with broccoli florets. Once finished, they are drizzled with buffalo wing sauce and my greek yogurt blue cheese dressing, then topped with a big shower of green onions. 

sheet pan buffalo chicken meatballs & broccoli

The combination is fabulous! Juicy meatballs with savory flavor, refreshing bites from the herbs, a little bit of heat from the wing sauce and a cooling drizzle of yogurt blue cheese to cut the spice. 

Talk about a major crowd pleaser. 

sheet pan buffalo chicken meatballs & broccoli

I already have a slow cooker buffalo chicken meatball recipe. But this is a flavor we enjoy so much that I wanted a quick and easy weeknight version. One that I can throw together for sandwiches or right on a plate with vegetables.

See, my family goes CRAZY for meatballs – any and all kinds. The kids love them, Eddie and I love them and they are such a perfect dish for busy weeknights. Plus, they reheat super well. Put them in a wrap, eat them for a snack. The options are endless! 

Our most loved vegetable is roasted broccoli, so it just made sense to combine these two favorites. It’s such a  winning meal. This is something that everyone in our house will eat!

sheet pan buffalo chicken meatballs & broccoli

The meatballs are filled with so many ingredients that I love to serve with buffalo chicken. Things like shredded carrots, cilantro, green onions and even gorgonzola. The gorgonzola is the perfect cheese to add to meatballs because it’s so crumbly. It allows a few tiny pockets of melty cheese to sneak into each meatball! 

I add a quick drizzle of wing sauce to the meatball mix too to up the flavor too.

sheet pan buffalo chicken meatballs & broccoli

Now I have two different methods for making the meatballs. The first includes searing them in a skillet. Once the meatballs are formed, I like to do a quick sear in a pan just to get that golden brown color. This also helps the meatballs retain some moisture! 

Then, I throw them on the pan with the broccoli florets. Both the meatballs and broccoli are finished in 15 to 20 minutes. A drizzle of wing sauce, another drizzle of greek yogurt blue cheese and the dish is perfect. 

This extra step takes just a few minutes and makes a big difference in my opinion.

sheet pan buffalo chicken meatballs & broccoli

However! If you don’t feel like browning the meatballs, you can place them right on the baking sheet to bake. They will need a bit longer in the oven, so in this case I bake them for about 10 minutes, then add the broccoli to the sheet pan and finish for another 15 to 20 minutes. 

Both are easy methods.

Both are incredibly delicious! 

sheet pan buffalo chicken meatballs & broccoli

You can serve both of these alongside rice or potatoes if you want an additional side dish. I love making this meal ahead of time to prep for lunches – the leftovers are delicious.  (more…)

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Chicken Piccata

This chicken piccata recipe is an classic Italian American dish that’s simple and bursting with flavor! Tender chicken cutlets are…

A Couple Cooks – Recipes worth repeating.

This chicken piccata recipe is an classic Italian American dish that’s simple and bursting with flavor! Tender chicken cutlets are pan-fried to golden perfection, then bathed in a vibrant lemon butter sauce.

Chicken Piccata recipe in pan with capers and lemon butter sauce

Here’s a classic dish that impresses every time: chicken piccata! Tender, golden-brown chicken cutlets are bathed in a vibrant lemon-butter sauce with pops of briny capers. This classic Italian American dish has captured hearts and stomachs around the world, and it’s a huge favorite over here. Don’t be intimidated by its fancy name; this chicken piccata recipe is surprisingly simple to make at home! In this post, you’ll discover:

  • Tips and tricks: Learn how to achieve perfectly cooked chicken and a flavorful sauce with our easy-to-follow instructions.
  • Side dish ideas: Find the perfect side dishes to complement your chicken piccata, from fluffy rice to flavorful pasta.
  • Variations: Explore delicious twists on the classic recipe, like using different types of meat or adding unique ingredients to the sauce.
  • Recipe: Jump right to the recipe to get started!

What is chicken piccata, anyway?

Chicken piccata is a dish where chicken cutlets are pounded, dredged in flour, pan fried and served with a lemon butter sauce. You might think the dish is Italian in origin, but it turns out it’s not a well-known traditional dish in Italy! It’s more likely a creation by Italian immigrants that moved to America in the 1930’s and it was originally made with veal, a cheaper protein in those days.

Piccata is a go-to dinner because it’s so versatile: it comes together in about 20 minutes and you can vary the protein based on what you like or have on hand. It works with many types of meat and fish, like chicken, veal, salmon, swordfish, scallops or shrimp.

Chicken Piccata recipe in pan with capers and lemon butter sauce

Tips for butterflying the chicken

The most important part of chicken piccata is using chicken cutlets, or you can butterfly the breasts yourself. Chicken breasts are often very thick, making them tricky to cook evenly. Slicing the chicken breast in half horizontally (butterflying it) makes thinner pieces that cook quicker and more evenly, are easier to eat, and are better seasoned.

You can buy a chicken breast already butterflied, which is marked on the package as butterflied or “cutlets”. If you buy regular chicken breasts, you can butterfly them yourself:

  • Place your hand over the top of the chicken breast. Use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book.
  • Unfold the chicken breast, then cut along the fold to separate the two halves (each half is a cutlet).
  • For chicken piccata, cover the chicken with plastic wrap and lightly pound the chicken with a mallet or heavy pan to make it an even 1/4-inch thickness.
Chicken piccata recipe

How to make chicken piccata: an overview

This chicken piccata recipe is quick and simple to make. Because the chicken is pounded to an even thickness, it cooks extremely quickly. Here’s an overview of the process (or jump to the recipe below):

  1. Prepare the chicken: Make chicken cutlets (breasts sliced in half horizontally) and use a mallet or heavy skillet to pound them to an even 1/4” thickness.
  2. Season the chicken: Sprinkle the chicken on all sides with the kosher salt, black pepper and garlic powder. Dredge the chicken breasts in flour spread on a plate, shaking off the excess.
  3. Pan fry: Add the olive oil to a large skillet and heat over medium heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides.
  4. Make the sauce: In the same skillet, reduce the heat to low and add minced garlic and capers. Cook about 1 minute, then stir in lemon zest, lemon juice, and white wine or chicken stock. Bring to a boil, then reduce to a simmer and add the butter and cream (if using). Simmer 1 minute, then return the chicken to the pan and simmer for 2 minutes.
  5. Serve: Remove the chicken to a serving plate and top with sauce and chopped parsley.
Chicken Piccata recipe in pan with capers and lemon butter sauce

Notes on the piccata sauce

Every home cook or chef makes their piccata sauce slightly differently. Here are a few notes about this sauce and a few substitutes you can make if desired:

  • White wine vs chicken broth: We like this sauce with white wine base, which adds tangy, crisp notes to the sauce. If you don’t want to open a bottle, chicken broth or vegetable broth work too.
  • Heavy cream: The traditional chicken piccata sauce typically doesn’t use heavy cream. However, adding a hint gives the sauce a creamier body (otherwise the sauce is clear). We like adding the cream, but it’s not necessary for flavor.
  • Capers: Do not, we repeat, do not omit the capers in this recipe! They add briny, salty pops that make this a standout recipe.

Sides to accompany this recipe

What to serve with chicken piccata? This classic Italian American dish goes well with many different sides, like rice, pasta, green beans or a crisp salad. Here are a few ideas:

Variations on chicken piccata

The piccata concept is incredibly versatile! You can make piccata sauce to go with many different proteins. Here are a few ideas:

  • Salmon: Lightly season and coat salmon in flour, then make pan seared salmon. Remove it from the pan and make the piccata sauce in the recipe below.
  • Scallops: Make pan seared scallops, then remove from the pan and make the piccata sauce.
  • Swordfish: This is a classic Italian variation! Make pan fried swordfish then make the piccata sauce.
  • Tilapia: Make pan fried tilapia, then remove and make the piccata sauce.

More great chicken recipes

There are so many great chicken dinners to try! Here are a few more ideas:

This chicken piccata recipe is…

Gluten-free with gluten-free 1 for 1 flour.

Print
Chicken piccata

Chicken Piccata


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4

Description

This chicken piccata recipe is an classic Italian American dish that’s simple and bursting with flavor! Tender chicken cutlets are pan-fried to golden perfection, then bathed in a vibrant lemon butter sauce.


Ingredients

  • 2 boneless skinless chicken breasts or 4 cutlets (about 1 ½ pounds, organic if possible)*
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • ½ teaspoon garlic powder
  • ¾ cup all-purpose flour (or gluten-free 1-for-1 flour)
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • ¼ cup capers, drained
  • 2 tablespoons fresh lemon juice, plus zest of ½ lemon
  • ½ cup dry white wine or chicken stock
  • 2 tablespoons salted butter
  • 1 tablespoon heavy cream, optional
  • ¼ cup finely chopped fresh parsley

Instructions

  1. Pat the chicken dry with a paper towel. If using breasts, slice them in half horizontally (if you bought cutlets, skip this step). Place chicken cutlets between two pieces of plastic wrap and place them on a cutting board. Using a mallet or heavy skillet, pound them to an even 1/4” thickness.
  2. Sprinkle the chicken on all sides with the kosher salt, black pepper and garlic powder.
  3. Spread the flour in a shallow plate. Dredge the chicken breasts in flour, shaking off the excess.
  4. Add the olive oil to a large skillet and heat over medium heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides. When the internal temperature is 165°F, or the center is no longer pink, remove to a plate.
  5. In the same skillet, reduce the heat to low and add minced garlic and capers. Cook about 1 minute, until garlic is fragrant, then stir in the lemon zest, lemon juice, and white wine (or chicken stock). Bring to a boil, scraping up the brown bits from the pan for extra flavor.
  6. Reduce to a simmer, then add the butter (and optional heavy cream). Simmer until thickened slightly, about 1 minute, then return the chicken to the pan and simmer for 2 minutes, allowing the chicken to soak up the sauce.
  7. Remove the chicken to a serving plate and top with a drizzle of the sauce and chopped parsley to garnish.

Notes

*This recipe makes 4 modest servings, so if you’ve got very hungry eaters or more people to food, consider making 1.5 times or double the recipe. If so, use a very large skillet and pan-fry the chicken in batches.

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Chicken piccata, chicken piccata recipe

A Couple Cooks - Recipes worth repeating.

Winter Hummus Bowls.

These winter hummus bowls are so delicious and satisfying! Seared chicken, massage kale, roasted broccoli and farro come together to make the most filling meal. Add your favorite toppings and go! This is my kind of winter bowl. This winter hummus bowl is filled with massaged kale, farro, seared chicken, radish matchsticks, roasted broccoli, a […]

The post Winter Hummus Bowls. appeared first on How Sweet Eats.

These winter hummus bowls are so delicious and satisfying! Seared chicken, massage kale, roasted broccoli and farro come together to make the most filling meal. Add your favorite toppings and go!

This is my kind of winter bowl.

winter hummus bowls

This winter hummus bowl is filled with massaged kale, farro, seared chicken, radish matchsticks, roasted broccoli, a sprinkle of feta and pepitas. It’s super filling and so delicious!

Oh, and did I mention the hummus?!

Of course there is hummus! 

seared chicken

I’ve got some real, non-holiday food for us today.

I love meals like these. Throw everything in the bowl and go. The hummus acts like one big dip. And we are huge condiment people over here. Emilia and Jordan can barely start a meal without multiple dips by their side.

hummus, grains, kale

This is also one of those meals that comes together great if you have a lot of leftovers in the fridge. Because here’s what we’ve got going on!

A spiced seared chicken. But any leftover chicken would work!

Massaged kale salad.

Roasted broccoli. 

Farro, or any cooked grain you enjoy. Or have left! 

Radishes. For that spicy crisp. 

Pepitas. More crunch!

And feta. All crumbly and delicious. 

winter hummus bowls

This is how it comes together:

Roasted broccoli is my go-to, because I almost always have it on hand! It’s also something that I don’t mind preparing ahead of time. However, if I don’t, it only takes about 20 minutes. 

I like to sear this chicken with smoked paprika, oregano, garlic and dill. Lots of salt and pepper too. I finish that off in the oven too. 

While the chicken is cooking, I massage the kale. Letting it sit for a bit removes the bitterness and chew. This is key. 

I almost exclusively use leftover grains here, or something I prepare ahead of time. Because it’s too many moving parts to roast, massage, grill, cook on the stovetop – you get it. So while I’m on a farro kick right now, it’s not the only option. I also like quinoa here. And even orzo. 

winter hummus bowls

Then I start piling things on in the bowl. I start with a big spoonful of hummus. Next, I add on the massaged kale and the farro. 

Then, it’s time for the chicken and roasted broccoli. I throw the radish sticks on here too!

Finally, some toppings. Crumbled feta is perfect because, well, CHEESE. And roasted pepitas for some crunch.  (more…)

The post Winter Hummus Bowls. appeared first on How Sweet Eats.

Creamy Chicken and Broccoli Soup.

This creamy chicken and broccoli soup is delicious and easy, perfect for a busy weeknight! It’s satisfying, loaded with vegetables and full of flavor! It’s a soup day! This creamy chicken and broccoli soup is a hug in a bowl. Creamy soup with lots of vegetables, broccoli florets, shredded chicken and a hit of both […]

The post Creamy Chicken and Broccoli Soup. appeared first on How Sweet Eats.

This creamy chicken and broccoli soup is delicious and easy, perfect for a busy weeknight! It’s satisfying, loaded with vegetables and full of flavor!

It’s a soup day!

creamy chicken and broccoli soup

This creamy chicken and broccoli soup is a hug in a bowl. Creamy soup with lots of vegetables, broccoli florets, shredded chicken and a hit of both parmesan and lemon. So delicious for the chilly season!

creamy chicken and broccoli soup

This is the soup recipe that made my entire family fall in love with soup.

Sure, they like soup. They don’t LIKE like it like I do. There is no infatuation with soup on their end. That’s for me alone. I could live on soup!

But this soup broke the mold. 

creamy chicken and broccoli soup

Think of it as a cross between chicken noodle soup (without the noodles) and broccoli cheddar soup (without the cheddar).  

I know. It sounds weird.

It doesn’t even sound that good. 

But when the whole thing comes together, it’s perfect. Creamy, cozy and everything you want in a soup. The parmesan rind adds a wonderful depth of flavor – a rich nuttiness that only parmesan can. The spritz of lemon adds a fresh brightness. The soup is soft but textured, easy and comes together fast. 

creamy chicken and broccoli soup

The kids and Eddie adore this soup. They have multiple servings when I make it, and this is definitely the first soup that Jordan (who is two!) enjoyed. Now he does a happy soup dance every time I even mention soup, because he loves this so much.

You can’t beat how easy this is. I almost always use a rotisserie chicken because it’s simple and tastes great. If I’m going to make this later in the week, I will also chop my onions, celery and carrots and keep them in a sealed jar in the fridge.

It comes together so quickly if you do that.

creamy chicken and broccoli soup

It’s also a great clean-out-the-fridge soup! I use those classic chicken soup vegetables, the onions, carrots and celery. And of course, broccoli is the star of the show here. But if you have any other veggies hanging out in the fridge, you can toss them in too. 

creamy chicken and broccoli soup

And!

I love to thicken this soup using a slurry instead of making a roux. I find that a slurry thickens soups so nicely and evenly. And also, quickly. 

This is one of my favorites because of how reminiscent it is of broccoli cheddar. That’s one of my greatest soup loves. And this recipe reminds me so much of that – the texture, even a little bit of the flavor. But it’s lighter and even a little more satisfying with the chicken.  (more…)

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Greek Chicken

This Greek chicken recipe is an easy Mediterranean-style dinner with big flavor! Bake the chicken with tomatoes, lemon, and feta.…

A Couple Cooks – Recipes worth repeating.

This Greek chicken recipe is an easy Mediterranean-style dinner with big flavor! Bake the chicken with tomatoes, lemon, and feta.

Greek Chicken

Here’s a recipe that’s a total winner every night of the week: Greek chicken! We’re suckers for impressive-looking one pan meals, and this Mediterranean-style meal has charisma in spades. Bake the chicken with tomatoes, olives, garlic, lemon, and feta cheese, and it comes out with beautiful bold flavors. It’s easy to put together and works for quick weeknight dinners or for parties, making it one of those healthy dinners that’s got everything to offer.

Ingredients for Greek chicken

This Greek chicken recipe is inspired by the Mediterranean flavors of Greece, using lemon, garlic, oregano, and olives to make a satisfying dish. (If you’re looking for something authentically Greek, try this Chicken Souvlaki.) It’s a baked chicken recipe where you place the chicken on top of tomatoes and olives and bake until juicy and tender. In fact, it’s inspired by our Baked Fish recipe that uses the same concept!

This method for baked chicken results in juicy, seasoned meat and the tomatoes, lemons and olives provide a tangy, garlicky counterpoint that you can eat alongside it. We could eat this every day of the week! Here’s what you’ll need:

  • Protein: Boneless skinless chicken cutlets or breasts
  • Spices: Oregano, salt, and pepper
  • Pantry: Castelvetrano or Kalamata olives, olive oil
  • Dairy: Feta cheese
  • Fresh ingredients: Cherry tomatoes, lemon, garlic, parsley (for garnish)
  • Equipment: Baking dish
Greek Chicken Recipe

Castelvetrano olives vs Kalamata

Castelvetrano olives are a green olive variety grown in Sicily with a signature rich, buttery flavor and crisp texture. They have a mild and fruity flavor, making them suitable for people who shy away from very strong and briny varieties. Unlike other olives, they’re not cured: they’re washed in lye and water for a few weeks until the bitter flavor is removed.

This is our favorite type of olive and it works perfectly in this Greek chicken recipe! You can also use Kalamata olives, but they’re much stronger and saltier. We prefer the buttery, rich flavor of Castelvetrano olives if you can find them.

How to butterfly chicken

Like many of our chicken recipes, this Greek chicken recipe uses butterflied chicken breasts. Chicken breasts are often very thick, making them tricky to cook evenly. Slicing the chicken breast in half horizontally makes thinner pieces that cook more evenly, are easier to eat, and are better seasoned. You can buy a chicken breast already butterflied (marked as butterflied or “cutlets”). Or, you can butterfly chicken breasts at home by doing the following:

  • Place your hand over the top of the chicken breast.
  • Use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book (or butterfly!).
  • Unfold the chicken breast like a book, then for cutlets, cut along the fold to separate the two halves (each half is a cutlet). To make evenly thick chicken, you can cover the chicken with plastic wrap and lightly pound the chicken with a mallet or heavy pan to make it even (we did not do that for this recipe).
Greek Chicken

Buy organic chicken if possible

For this Greek chicken recipe, try to buy organic chicken if possible. Organic is the highest quality meat that was raised sustainably. It is also free of chemicals and additives so it’s the healthiest option for eating: and, it tastes better! Per the USDA, organic chicken must be raised in living conditions that accommodate their natural behavior, be fed 100% organic feed and forage, and not be given antibiotics or hormones.

Side dishes for Greek chicken

This Greek chicken recipe is the perfect weeknight dinner idea or impressive recipe for parties. Add just a few simple side dishes to make it into a hearty meal, like rice, orzo or a simple salad. Here are a few side dish ideas for Greek chicken:

Greek Chicken Recipe

More chicken recipes

Love chicken dinners? Here are a few tasty chicken recipes you’ll love:

This Greek chicken recipe is…

Gluten-free. For dairy-free, omit the feta and add a few pinches more salt.

Print
Greek Chicken

Greek Chicken


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4

Description

This Greek chicken recipe is an easy Mediterranean-style dinner with big flavor! Bake the chicken with tomatoes, lemon, and feta.


Ingredients

  • 2 boneless skinless chicken breasts (about 1 pound, organic if possible), butterflied into 4 cutlets
  • 1 pint cherry tomatoes, sliced in half
  • ¼ cup Castelvetrano or Kalamata olives, halved
  • 3 garlic cloves, minced
  • 1 small lemon, thinly sliced into rings
  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided
  • Fresh ground black pepper
  • 4 ounce block feta cheese
  • 2 teaspoons dried oregano
  • Finely chopped fresh parsley or basil, for garnish

Instructions

  1. Preheat the oven to 425°F.
  2. Place the chopped vegetables and lemon slices in the bottom of a 9 x 13″ baking dish and mix with 1 tablespoon olive oil, ¼ teaspoon salt, and fresh ground black pepper. Crumble the feta cheese into rough chunks and add it to to the pan, tossing gently to combine.
  3. Pat the chicken dry. If using breasts, slice them in half horizontally to make 4 thin cutlets (if you bought the chicken in cutlets, skip this step). Rub it with 1 tablespoon olive oil and ¾ teaspoon kosher salt, oregano and a few grinds fresh ground black pepper. Place it on top of the vegetables.
  4. Place the pan in the oven and bake for 25 to 30 minutes until no longer pink in the center and the internal temperature is 165°F. Remove from oven and rest 5 minutes.
  5. Spoon the vegetables over the chicken and garnish with chopped parsley. If desired, remove the lemon slices when serving (or you can eat them if you like!).
  • Category: Main dish
  • Method: Baked
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Keywords: Greek chicken, Greek chicken recipe

A Couple Cooks - Recipes worth repeating.

Ginger Lime Chicken and Rice Soup.

This ginger lime chicken soup is a bright and citrusy way to make dinner delicious! Served over cilantro lime rice, this is a cozy bowl that warms you right up. Chicken soup season is in full effect.  This ginger lime chicken soup is cozy, comforting, bright and citrusy with a ginger zing. It’s served over […]

The post Ginger Lime Chicken and Rice Soup. appeared first on How Sweet Eats.

This ginger lime chicken soup is a bright and citrusy way to make dinner delicious! Served over cilantro lime rice, this is a cozy bowl that warms you right up.

Chicken soup season is in full effect. 

ginger lime chicken soup with cilantro rice

This ginger lime chicken soup is cozy, comforting, bright and citrusy with a ginger zing. It’s served over cilantro lime rice to make a perfectly satisfying bowl. One that tastes delicious, fills you up and can work for dinner or lunch. 

After all, leftovers are the best part! 

ginger lime chicken soup with cilantro rice

I also love to make a chicken soup that feels like it can bust through any cold during this crazy fall season. Our house has been sick off and on for the last few weeks and making a citrusy soup is comforting and soul warming. 

Takes some of the worst out of those colds! 

ginger lime chicken soup with cilantro rice

Also, we have to note that this is an excellent recipe to use for leftover turkey! Replace the chicken with turkey and you have a delightful soup that can last through the weekend and keep you full. 

And! Since it doesn’t have noodles in it, you don’t have to worry about them soaking up all the broth. Making this a truly ideal leftover soup. 

ginger lime chicken soup with cilantro rice

Here’s how I make it!

This soup is incredibly easy. At the same time, it’s loaded with flavor. Thanks to the garlic and ginger powerhouse, the broth is rich and tangy and has a lovely bite to it. 

The base is made with onions, garlic and fresh ginger – like, a lot of it. I like to use at least three or four tablespoons of fresh minced ginger. This can change based on your preferences. Add a little more or less.

I like to use a good quality chicken stock or even a chicken bone broth too. Something that has an excellent depth of flavor to it. 

ginger lime chicken soup with cilantro rice

The chicken can be shredded for a rotisserie chicken or it can be leftover chicken from your dinner the night before. I use at least a cup of chicken, maybe two. Again, this just depends on your own preferences! Don’t be afraid to add a little something more or less based on what you and your family love. 

While the soup is cooking, I make a batch of cilantro lime rice. I LOVE serving the soup over this. It makes it feel super hearty and the flavored rice tastes fancy and special. It gives it a little something extra than just regular old white or brown rice. 

ginger lime chicken soup with cilantro rice

I store these separately and I serve them separately! I like to allow everyone to take a scoop of rice for their bowl. Then, ladle the chicken soup over the rice. 

Finally, the toppings. Some extra cilantro. Another spritz of lime. 

It’s the best!  (more…)

The post Ginger Lime Chicken and Rice Soup. appeared first on How Sweet Eats.

Lemon Garlic Chicken

This lemon garlic chicken recipe is creamy, dreamy and the perfect dish to impress anyone! You’ll want to lick your…

A Couple Cooks – Recipes worth repeating.

This lemon garlic chicken recipe is creamy, dreamy and the perfect dish to impress anyone! You’ll want to lick your plate clean.

Lemon Garlic Chicken

If there’s one recipe that’s a sure hit in our house, it’s creamy chicken. And this one is an absolute family favorite: try this creamy lemon garlic chicken! The chicken is coated in spices and pan fried until tender and juicy, then topped with a quick pan sauce made with lemon, garlic and a little cream. It wows everyone, whether you’re cooking to impress or just whipping up a weeknight meal. (This one is on repeat in our house!)

What you need for lemon garlic chicken

This creamy lemon garlic chicken recipe is simple to put together in a skillet. The basic idea is to take chicken cutlets, season them and pan fry them for a few minutes, then make a simple creamy sauce with lemon and garlic.

  • Protein: Boneless skinless chicken cutlets or breasts
  • Spices: Oregano, onion powder, garlic powder, salt and pepper
  • Pantry: Olive oil, garlic
  • Dairy: Butter, milk, heavy cream
  • Fresh ingredients: Lemon, parsley (for garnish)
  • Equipment: Large skillet
  • Time: 25 minutes
Lemon Garlic chicken

A note on serving size

This recipe makes 4 modest servings, so if you’ve got very hungry eaters or more people to food, consider making 1.5 times or double the recipe. If so, use a very large skillet and pan-fry the chicken in batches.

How to butterfly chicken

For this lemon garlic chicken, you’ll want to buy chicken breasts that are already butterflied into cutlets or butterfly it yourself. Why? Chicken breasts are often very thick, making them tricky to cook evenly. Slicing the chicken breast in half horizontally (butterflying it) makes thinner pieces that cook more evenly, are easier to eat, and are better seasoned.

You can buy a chicken breast already butterflied, which is marked on the package as butterflied or “cutlets”. If you buy regular chicken breasts, you can butterfly them yourself! Here’s what to do:

  • Place your hand over the top of the chicken breast.
  • Use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book (or butterfly!).
  • Unfold the chicken breast like a book, then for cutlets, cut along the fold to separate the two halves (each half is a cutlet). To make evenly thick chicken, you can cover the chicken with plastic wrap and lightly pound the chicken with a mallet or heavy pan to make it even (we did not do that for this recipe).
Lemon Garlic Chicken

Buy organic chicken if possible

The best chicken to buy is organic chicken. Per the USDA, organic chicken is raise in living conditions accommodating their natural behaviors (like the ability to graze on pasture), fed 100% organic feed and forage, and not administered antibiotics or hormones.

Buying organic chicken makes sure that it is the highest quality meat that was raised sustainably, and it is also free of chemicals and additives! It’s both the healthiest and tastiest option for eating.

Sides to make it a meal

This lemon garlic chicken makes a fast and easy dinner, paired with some easy side dish recipes! Here are some tasty side dishes that are simple to whip up alongside this chicken:

Lemon Garlic Chicken

More easy chicken recipes

Let us know in the comments below what you think of this chicken recipe. Our kids love it, and it always impresses at a dinner party! Here are a few more easy chicken recipes you’ll love:

This lemon garlic chicken recipe is…

Gluten-free.

Print
Lemon Garlic Chicken

Lemon Garlic Chicken


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4

Description

This lemon garlic chicken recipe is creamy, dreamy and the perfect dish to impress anyone! You’ll want to lick your plate clean.


Ingredients

  • 2 boneless skinless chicken breasts or 4 cutlets (about 1 pound, organic if possible)*
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 4 garlic cloves, minced
  • ¾ cup heavy cream
  • ¼ cup milk
  • Zest of 1/2 lemon plus 1 tablespoon fresh lemon juice, plus lemon slices for garnish
  • Fresh parsley, finely chopped, for garnish

Instructions

  1. Pat the chicken dry with a paper towel. If using breasts, slice them in half horizontally (if you bought cutlets, skip this step). Sprinkle the chicken on both sides with the salt, pepper, garlic powder, onion powder, and oregano.
  2. Add the olive oil to a large skillet and heat over medium heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides. When the internal temperature is 165°F, or the center is no longer pink, remove to a plate.
  3. Melt the butter in the same pan over medium low heat. Add the garlic and cook for 30 seconds to 1 minute until the garlic is lightly browned and fragrant. Add the cream, milk, lemon zest, and lemon juice and simmer for 2 to 3 minutes, stirring and scraping, until thickened slightly. Return the chicken to the pan and warm each side for 1 minute. Serve immediately, with sauce spooned over. If desired, garnish with finely chopped fresh parsley and lemon slices.

Notes

*This recipe makes 4 modest servings, so if you’ve got very hungry eaters or more people to food, consider making 1.5 times or double the recipe. If so, use a very large skillet and pan-fry the chicken in batches. 

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Chicken
  • Diet: Gluten Free

Keywords: Lemon garlic chicken, garlic lemon chicken

A Couple Cooks - Recipes worth repeating.

Easy Roasted Turkey Breast with Perfect-Every-Time Gravy.

This easy roasted turkey breast can be the star of the show on Thanksgiving. It’s also simple enough to make any night of the week! Slathered with a spiced butter rub, it’s roasted to perfection and served with the best gravy ever. It’s the official howsweeteats Thanksgiving kickoff!!  This is my favorite month of the […]

The post Easy Roasted Turkey Breast with Perfect-Every-Time Gravy. appeared first on How Sweet Eats.

This easy roasted turkey breast can be the star of the show on Thanksgiving. It’s also simple enough to make any night of the week! Slathered with a spiced butter rub, it’s roasted to perfection and served with the best gravy ever.

It’s the official howsweeteats Thanksgiving kickoff!! 

easy roasted turkey breast

This is my favorite month of the year. Thanksgiving is my favorite holiday and I pride myself on being ridiculously prepared! We’re talking great tried and true recipes, a beautiful table set up, little favors for guests, desserts and more. The whole shebang!

I love eating the meal and preparing the meal. I don’t even mind cleaning up from the meal.

easy roasted turkey breast

Because I’ve been doing this for so long, I don’t find Thanksgiving to be stressful. It’s an incredible added bonus of my job this time of year. There have been many days where I’ve made and photographed 15 recipes at one time (hello, cookbook shoots!). So making a Thanksgiving dinner for loved ones is enjoyable for me – I find it relaxing and fun. Plus, I know most of the recipes by heart. 

turkey rub

When I make Thanksgiving dinner for my family, I rarely stray from the traditional meal. That is what we all want and crave: classic, traditional dishes. Over the years I’ve shared a slew of recipes that have modern twists, and this year I’ll do the same. I like to look at these as my “friendsgiving” dishes. I make them if we’re going to a special friendsgiving, or if I really want to introduce everyone to one dish. Just one!

The thing that almost always remains the same is my turkey. You just can’t beat the butter and herb roasted turkey (originally based on Martha Stewart’s recipe) – crispy skin, juicy, tender turkey and meat that is flavorful and never dry.  (more…)

The post Easy Roasted Turkey Breast with Perfect-Every-Time Gravy. appeared first on How Sweet Eats.

Chicken Enchiladas

This chicken enchiladas recipe is packed with flavor, with shredded meat, cheese, and a zingy red enchilada sauce. The perfect…

A Couple Cooks – Recipes worth repeating.

This chicken enchiladas recipe is packed with flavor, with shredded meat, cheese, and a zingy red enchilada sauce. The perfect easy dinner!

Chicken enchiladas

Here’s a crowd-pleasing dinner recipe to put in your rotation: chicken enchiladas recipe! It’s hard to find someone who will turn down this Tex Mex favorite. Each enchilada is stuffed with shredded chicken and cheese, then drowned in a zingy red sauce and baked until warm and gooey. It’s also extremely versatile for various diets: you can easily make half the pan vegetarian or use corn tortillas for gluten-free. Everyone wins here, and whipping up a big pan makes dinnertime magic.

Ingredients in chicken enchiladas

This chicken enchiladas recipe is a play on the Tex Mex dish, which is in turn a riff on the classic Mexican enchilada. The first reference to the modern enchilada dates back to 1885 in Mexico, but the tradition of rolling a tortilla around fillings has been around since the Aztec times.

There are a few differences between Mexican enchiladas and Tex Mex style; often Mexican enchiladas use corn tortillas and are fried vs Tex Mex which use flour tortillas and are baked. This rendition is Tex Mex in style, and we honor the great tradition of Mexican cooks and chefs who brought us the mighty enchilada. Here’s what you’ll need for this chicken enchiladas recipe:

  • Shredded chicken: Make homemade shredded chicken for best flavor, or go quick and easy with store-bought.
  • Red enchilada sauce: For fast enchiladas, we recommend finding a great store-bought sauce, but you can also make homemade enchilada sauce.
  • Onion and green chiles: These veggies add nuance to the flavor.
  • Cumin, oregano, garlic powder, chili powder, salt and pepper: This blend of spices makes well-seasoned chicken.
  • Colby jack cheese: We like Colby jack for flavor, but you can also use Mexican blend cheese or cheddar.
  • Tortillas: We use flour tortillas for this Tex Mex variation, but you can use corn tortillas as well, which are more traditional in Mexican-style enchiladas and a gluten free option.
Chicken Enchiladas Recipe

How to shred chicken

The quickest way to chicken enchiladas is with purchased shredded chicken, but it’s got the best flavor when you make it homemade! It takes about 10 minutes to boil. The best way we’ve found to make shredded chicken is to butterfly it, boil it, and then pull it into strips using your hands. Here’s how to make shredded chicken (or click the link):

  1. Butterfly the chicken so that it cooks evenly. Place your hand over the top of each chicken breast and use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book. Open up the breast then cut along the fold to separate the two halves.
  2. Boil for 7 to 10 minutes. Place 1 pound chicken in a pot with 6 cups water, 2 teaspoons kosher salt, and seasonings (or use chicken broth and half the salt). Boil for 7 to 10 minutes until the center is no longer pink and the internal temperature is 160°F.
  3. Tear the chicken into shreds. Once the chicken is cool enough to touch, use your fingers to tear the chicken into shreds.
How to make shredded chicken

Use a great red enchilada sauce

This might be a hot take, but for chicken enchiladas we like to buy the enchilada sauce. Many people swear by homemade, but it can take a bit of time and leave you with some mess. If you’re going to make homemade, it’s easiest to make it in advance. But we love a great purchased red enchilada sauce! Here are some options:

  • Purchased red enchilada sauce: There are lots of fantastic enchilada sauce brands at the store, and many of them are minimally processed. Every brand is different, so experiment to find one you love. We like Siete Foods enchilada sauce.
  • Homemade, made in advance: Or, make a batch of our Homemade Red Enchilada sauce! It’s easiest to make it in advance to ensure quick prep.

Flour tortillas vs corn tortillas

What are the best tortillas for chicken enchiladas? Corn tortillas are traditional in Mexican-style enchiladas, and flour tortillas are used in Tex Mex enchiladas. Here’s what to know about the differences:

  • Corn tortillas are gluten-free. Some brands tend to split when you go to roll them! To combat this, find the best quality corn tortilla brand you can. Then brush it with oil and cook it 15 seconds per side before assembling. This makes it easier to roll.
  • Flour tortillas are not gluten-free, but they are much easier to roll and more durable in general. They also get nice and gooey from the enchilada sauce.
  • What about grain free tortillas? There are are other types of grain-free tortillas available at many grocery stores: almond flour, cassava flour, or chickpea flour (try Siete brand). We haven’t tested these, so let us know in the comments below if you try them!
Chicken Enchiladas

How to assemble chicken enchiladas: a few tips!

The filling for this chicken enchiladas recipe features shredded chicken, onion and green chilies, with a mixture of savory spices. Once you’ve got it ready, it’s time to assemble! It’s helpful to have another person to help for assembly. Here are a few tips for a smooth and speedy process:

  • Don’t overfill the tortillas. It’s easy to want to put in way too much filling. All you need is ¼ cup chicken and 2 tablespoons cheese. Spread them in a line down the center.
  • Roll them tightly and place seam side down. Placing seam side down helps them stay rolled.
  • If using corn tortillas, use a durable brand and cook in oil prior to rolling. Corn tortillas can easily tear and split when rolling them. Before assembling, brush both sides of each tortilla lightly with olive oil. Heat a large griddle to medium-high heat, and cook the tortillas in batches for 15 seconds per side until lightly browned.

Favorite enchilada toppings

The best part of this easy chicken enchiladas recipe? Loading them up with all the best toppings! Here are a few enchilada topping ideas:

  • Sour cream
  • Guacamole
  • Feta or queso fresco crumbles
  • Red onion or green onion
  • Purchased pico de gallo
  • Cilantro
  • Pickled onions
Chicken Enchilada Recipe

Sides to serve with chicken enchiladas

Once we’ve whipped up a pan of chicken enchiladas, we use the bake time to pull together a few simple side dishes. Here are a few sides that go with enchiladas:

This chicken enchiladas recipe is…

Gluten-free with corn tortillas.

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Chicken enchiladas

Chicken Enchiladas Recipe


  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 10 enchiladas

Description

This chicken enchiladas recipe is packed with flavor, with shredded meat, cheese, and a zingy red enchilada sauce. The perfect easy dinner!


Ingredients

  • 1 pound shredded chicken, about 2 ½ cups
  • 1 tablespoon olive oil
  • 1/2 sweet yellow onion, finely diced
  • 4 ounces canned diced green chilies
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • ½ teaspoon kosher salt
  • Fresh ground black pepper
  • 2 cups (15 ounces) red enchilada sauce, purchased or homemade
  • 8 ounces (2 cups) Colby jack cheese, shredded
  • 10 8-inch flour tortillas (or corn tortillas*)
  • For the topping: sour cream, chopped cilantro, guacamole, pico de gallo, cotija or feta cheese crumbles, pickled red onions

Instructions

  1. Preheat the oven to 350°F.
  2. Make the shredded chicken (prep in advance and refrigerate if desired). 
  3. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until tender, stirring often, about 5 minutes. Add the shredded chicken, green chilies, cumin, oregano, garlic powder, chili powder and kosher salt. Taste and add a few more pinches of kosher salt if desired. 
  4. Warm the tortillas for a minute in the microwave, or in a pan for a few seconds per side, so that they are flexible*. In a large baking dish, spread 1 cup of the enchilada sauce.
  5. Fill each tortilla with a ¼ cup scoop of the filling, srpinkle with 2 tablespoons of the cheese, and roll it up. Place each enchilada seam-side down in the baking dish (there will be some leftover filling). Repeat for the remaining tortillas.
  6. Top the enchiladas with the remaining 1 cup enchilada sauce and the remaining cheese.
  7. Place in the oven and bake for 20 minutes, until the cheese is melted. Serve garnished with sour cream, chopped cilantro, and other garnishes as desired.

Notes

*If using corn tortillas, they can crack easily. Brush both sides of each tortilla lightly with olive oil. Heat a large griddle to medium-high heat. Cook the tortillas in batches for 15 seconds per side until lightly browned.

  • Category: Main dish
  • Method: Baked
  • Cuisine: Tex Mex
  • Diet: Vegetarian

Keywords: chicken enchilada recipe, chicken enchiladas recipe, easy chicken enchiladas recipe

A Couple Cooks - Recipes worth repeating.

Crispy Chicken, Rice, & Bean Burritos

No more boring burritos: these are filled with saucy shredded dark-meat chicken, tangy cilantro rice, refried beans and melty cheese all rolled up in a soft flour tortilla and then pan-fried for a crispy, flaky finish. These filling and flavorful chicken, rice, and bean burritos can be served right away or frozen for later (you’ll […]

The post Crispy Chicken, Rice, & Bean Burritos first appeared on Love and Olive Oil.

No more boring burritos: these are filled with saucy shredded dark-meat chicken, tangy cilantro rice, refried beans and melty cheese all rolled up in a soft flour tortilla and then pan-fried for a crispy, flaky finish.

These filling and flavorful chicken, rice, and bean burritos can be served right away or frozen for later (you’ll never be satisfied with a store-bought frozen burrito again!)

Stack of three cut halves of Crispy Chicken, Rice, & Bean Burritos on a green plate, cut to show a cross section of the filling inside.

Frozen burritos are a staple in our house: easy to pull out and heat up when you just can’t bear the thought of cooking (it happens to all of us).

But the problem with most store-bought frozen burritos is that they just aren’t very good. Dry, chewy tortillas and a measly amount of bland filling… they’re just not satisfying in the least.

So we set out to make our own, with an ultra flavorful shredded chicken filling along with cilantro rice, refried beans, and plenty of melty cheese to top it all off.

That alone would make for one satisfying burrito, but we took it one step further and toasted them, resulting in a flaky finish and an almost pastry-like crunch.

(more…)