chicken recipe – FoodWatcher

Curry Chicken Salad Recipe with Pasta

Add a burst of deep, bold flavor to your classic chicken salad with our delicious Curry Chicken Salad with Pasta. Tender chunks of chicken, short pasta, crunchy celery, green onion, tart green apple, toasted almonds, and sweet raisins are perfectly complemented by an earthy, peppery, warm curry dressing. Whether you’re looking for a new family…

The post Curry Chicken Salad Recipe with Pasta appeared first on A Well Seasoned Kitchen.

Add a burst of deep, bold flavor to your classic chicken salad with our delicious Curry Chicken Salad with Pasta. Tender chunks of chicken, short pasta, crunchy celery, green onion, tart green apple, toasted almonds, and sweet raisins are perfectly complemented by an earthy, peppery, warm curry dressing. Whether you’re looking for a new family favorite or a crowd-pleasing potluck dish, this Curried Chicken Pasta Salad is a winner!

bowl lined with spinach leaves holding Curry Chicken Pasta Salad with a small bowl of almonds to the side, and a stack of plates in the background

Why This Curry Chicken Salad Recipe Works

This Curry Chicken Pasta Salad recipe isn’t just delicious, it’s a testament to the power of family tradition. It comes straight from my mom’s collection of portable main dish salads perfect for summer gatherings. Like her, I’ve enjoyed bringing these dishes to the Denver Botanic Gardens‘ concerts, and this Curried Chicken Pasta Salad is a guaranteed crowd-pleaser.

Here’s what sets this recipe apart and why it’s a personal favorite:

Bold flavors. Curry powder brings a warm, earthy depth, while the mango chutney adds a touch of sweet, tangy complexity to the creamy dressing. They both perfectly complement the other ingredients.
Easy to prepare. This salad comes together effortlessly with readily available ingredients and straightforward steps.
Make ahead. This recipe is perfect for meal prep, as it can be prepared up to 4 days in advance, reducing stress and allowing for an easy weekday meal.
Portable. Concerts, potlucks, picnics – this salad is a great option for all three as it travels well and holds its shape.
Versatile. Feel free to customize! Don’t have mango chutney? Try chopped dried apricots or a drizzle of honey. Swap the almonds for cashews or peanuts.

CLose up of white bowl, lined with spinach leaved and filled with Curry Chicken Pasta Salad

Ingredients for Curry Chicken Salad with Pasta

Here’s what you’ll need to create this impressive salad, all of which should be available at your local grocery store:

Curry Dressing

Mayonnaise
Sour cream or nonfat Greek yogurt – I use a mix of the two, around half of each
Curry powder – Madras is my personal preference
Tumeric
Ground cinnamon
Cayenne pepper – for just a bit of heat!
Mango chutney – often sold under the brand Major Grey’s

Chicken Pasta Salad

Short pasta – orecchiette (in my photos), farfalle (bow ties), or medium shells all work well.
Cooked chicken – use leftover chicken, store-bought rotisserie chicken, or quickly sauté some boneless chicken breasts
Raisins
Green onions
Celery – try to find stalks with some leaves as they layer in a bit more subtle flavor.
Green apple – Granny Smith is my recommendation.
Kosher salt
Ground black pepper
Toasted slivered almonds

Curry Chicken Salad with Pasta ingredients in a large bowl

Step-by-Step Instructions for Making Curry Chicken Salad with Pasta

Here’s all you have to do to create this easy recipe. No special equipment required!

Curry Dressing

Combine mayo and sour cream.
In a medium bowl, whisk together mayonnaise and sour cream (and/or yogurt).
Add spices.
Whisk in curry powder, turmeric, cinnamon, and cayenne pepper.
Add chutney.
Cut up any large pieces of mango in the chutney and add to the mayonnaise mixture. Mix well.
Refrigerate.
Cover and refrigerate while you prepare the salad.

Chicken Pasta Salad

Cook pasta; drain, and pat dry.
Cook pasta according to package instructions until al dente. Drain, rinse under cool running water, and gently pat dry.
Toss together salad ingredients.
In a large bowl, toss together cooled pasta, shredded chicken, raisins, chopped green onion, celery, and apple (I like to use my hands).
Add dressing.
Add half of the dressing and (using spoons this time!) toss to coat. Add more dressing to your taste (I usually use all of it).
Refrigerate.
Cover and refrigerate for at least 30 minutes, up to 24 hours before serving.
Add almonds; adjust seasonings.
Around 20 to 30 minutes before serving, remove the salad from the refrigerator and stir in almonds. Taste and adjust seasonings with salt, pepper, and cayenne pepper.

Substitutions and Variations

I love this recipe just the way mom always made it, but it is very versatile so feel free to modify it to suit your tastes or the ingredients you have on hand. Here are a few ideas:

Use roasted peanuts or cashews instead of almonds
Substitute chopped red onion for the green onion
Substitute golden raisins for regular
Add chopped bacon
Add chopped fresh tomato
Add chopped jalapeno pepper

bowl lined with spinach leaves holding Curry Chicken Pasta Salad with salt, pepper, and a small bowl of almonds

Serving and Side Dish Suggestions

My favorite way to serve this colorful salad is to line the outer edge of a serving bowl or platter with lettuce or spinach leaves, then spoon the salad into the bowl or onto the platter.

Here are a few other ideas for serving:

In hulled-out large tomato halves
Create a chicken salad sandwich by placing the salad between two pieces of lightly toasted whole-wheat bread
As a lettuce wrap (inside large boston or romaine lettuce leaves)
Stuffed inside a pita half
In individual lettuce-lined bowls

In terms of sides, this salad is fairly rich and filling, so I usually just serve it with one of these chilled soups alongside:

Make Ahead and Storage for Curry Chicken Salad

Curried Chicken Salad can be prepared up to 4 days in advance, placed in an airtight container, and refrigerated. I recommend adding the slivered almonds just before serving, so they stay crunchy. And, I think this salad has the best flavor when served within 24 hours of preparation.

I don’t recommend freezing this dish as it will diminish the flavor and have a funky consistency.

Other Portable Main Dish Salads to Try

Curried Chicken Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

Print Recipe

Prep Time: 15 minutes
Refrigeration Time: 30 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Yield: 6 to 8 servings

Ingredients

Curry Dressing

1/2 cup mayonnaise
1/2 cup sour cream or nonfat Greek yogurt (or a mix)
1 tablespoon curry powder, or more to taste
1 teaspoon turmeric
1/4 teaspoon ground cinnamon
Pinch cayenne pepper
1/3 cup mango chutney – see Note below

Chicken Pasta Salad

4 ounces short pasta (orecchiette, farfalle or small shells will work)
2 cups chopped or shredded cooked chicken (around 1 1/4 pounds)
1/2 cup raisins
1/2 cup chopped green onions (white, light green and some dark green part)
1/2 cup chopped celery (including leaves)
1/2 cup (heaping) chopped green apple – around 1/2 large apple
Kosher salt, to taste
Fresh ground pepper, to taste
1/4 cup toasted slivered almonds

Cook Mode Prevent your screen from going dark

Instructions

Curry Dressing

In a medium mixing bowl, whisk together mayonnaise and sour cream (or yogurt). Whisk in curry powder, turmeric, cinnamon and cayenne pepper.
Cut up any large pieces of mango in the chutney and whisk in.
Cover and refrigerate while you prepare the salad.

Chicken Pasta Salad

Cook pasta according to package instructions until al dente. Drain, rinse under cool running water, and gently pat dry.
In a large mixing bowl, toss together cooled pasta, chicken, raisins, scallions, celery, and apple (I like to use my hands).
Add half of the dressing and (using spoons this time!) toss to coat. Add more dressing to your taste (I usually use all of it).
Cover and refrigerate for at least 30 minutes, up to 24 hours before serving.Around 20 to 30 minutes before serving, remove the salad from the refrigerator and stir in almonds. Taste and adjust seasonings with salt, pepper, and cayenne pepper.
Line the outer edge of a serving bowl or platter with lettuce or spinach leaves. Spoon salad into bowl or onto platter and serve.

Notes

Note on mango chutney: A widely available brand is “Major Grey’s Chutney”

Make ahead: Curried Chicken Salad can be prepared up to 4 days in advance, placed in an airtight container, and refrigerated. I recommend adding the slivered almonds just before serving, so they stay crunchy. And, I think this salad has the best flavor when served within 24 hours of preparation.

Author: Lee Clayton Roper
Category: main dish salads, make ahead
Method: Refrigerate
Cuisine: American

Note: this recipe was originally posted in July of 2013 and substantially updated in June of 2024 with more information and photos.

FAQs about Curry Chicken Salad

Can I use a different type of pasta for this recipe?

Absolutely! Feel free to experiment with different pasta shapes like farfalle or shells to add variety to the dish.

Can I make this salad ahead of time for a party or gathering?

Yes, this salad tastes better when the flavors have had time to meld together, making it an ideal make-ahead dish for entertaining. While you can make it up to 4 days ahead, I recommend serving it withing 24 hours.

Is there a way to make this salad dairy-free?

Omit the sour cream and use just nonfat Greek yogurt.

The post Curry Chicken Salad Recipe with Pasta appeared first on A Well Seasoned Kitchen.

Grilled Chicken with Tomatoes and Goat Cheese

This Grilled Chicken with Tomatoes and Goat Cheese recipe bursts with freshness and is ready in just 45 minutes. Perfectly grilled chicken is topped with vibrant juicy tomatoes bathed in a creamy, tangy goat cheese sauce; the result is a colorful, light, and satisfying dish. With just six ingredients, you can effortlessly create a dish…

The post Grilled Chicken with Tomatoes and Goat Cheese appeared first on A Well Seasoned Kitchen.

Gold and white platter holding Grilled Chicken with Tomatoes and Goat Cheese — *Photo by Laurie Smith*

Why Chicken with Goat Cheese and Tomatoes is a Favorite

I’ve been making this delectable recipe for years. Six ingredients all of which I usually have on hand, combined with 45 minutes from beginning to end, and I have a light, elegant dish bursting with freshness. In this dish, fresh grape or cherry tomatoes are tossed with kosher salt and left to sit, to draw out some of their moisture. Instead of throwing out the tomato juices, you whisk them with goat cheese into a creamy, sauce full of tomato flavor.

Here’s more on why this dish is a family favorite:

Flavor explosion with minimal effort. This recipe packs a punch of fresh summer flavors with just six simple ingredients. It proves that delicious food doesn’t require a complicated ingredient list.
Effortless elegance. Ready in just 45 minutes with only six ingredients, it’s perfect for a weeknight meal but impressive enough for entertaining.
Guaranteed juicy chicken. Our grilling method ensures perfectly cooked, tender chicken breasts every single time, no more dry disappointments!
Light yet satisfying. This dish strikes the perfect balance – flavorful and filling without feeling heavy.
Simple yet versatile. With just a few tweaks, you can customize this recipe to your tastes – add fresh herbs, swap the tomatoes for another summer veggie, or experiment with different cheeses.

Chicken, Goat Cheese, and Tomatoes Ingredients

You only need 6 ingredients to create this colorful and delectable recipe:

Red and yellow grape or cherry tomatoes – These are my favorite type of tomato to use in this recipe due to their sweetness and size. You can substitute other types if you prefer (see section on Substitutions below).
Kosher salt
Mild goat cheese – a soft and creamy goat cheese log works best in this recipe because you whip a portion of it with liquid to form a delicious sauce. Don’t use pre-crumbled cheese! The anti-caking additives they contain reduce the flavor and make it difficult to make the sauce.
Extra virgin olive oil
Fresh ground pepper
Boneless, skinless chicken breast halves – you can substitute boneless, skinless thighs but they won’t look as elegant on the plate as a breast.

Close up of gold and white platter holding Grilled Chicken with Tomatoes and Goat Cheese — *Photo by Laurie Smith*

How to Make Grilled Chicken, Tomatoes, and Goat Cheese

You’re going to be amazed at how quick and easy this chicken dish is to put together:

Preheat grill to medium-high heat.
Season the tomatoes; let rest.
Put the tomatoes in a colander set over a medium mixing bowl. Toss tomatoes with the sea salt and let stand for at least 20 minutes to release the juices.
Add goat cheese and oil to tomato juice.
Remove and set aside the colander; into the collected juice from the tomatoes, whisk half the goat cheese and 2 tablespoons of the olive oil until smooth.
Mix in tomatoes and remaining cheese; season.
Fold in the tomatoes and remaining goat cheese. Season with freshly ground pepper.
Prep chicken.
Pat chicken breasts dry with paper towel. If breasts are large, butterfly and halve, or pound to an even thickness.
Grill chicken.
Brush the chicken breasts on both sides with the remaining 1 tablespoon of olive oil and season with salt and pepper. Brush the heated grill grates with oil. Place breasts in a single layer and grill for 4 to 5 minutes per side, or until they reach 165 degrees on an instant-read thermometer inserted in the thickest portion. (See Tips below.)
Let chicken rest.
Place cooked chicken breasts on a serving platter and cover with foil. Let rest for 5 minutes.
Serve.
Spoon the tomato-goat cheese mixture on top of the breasts and serve.

Tips for Grilling Chicken to Perfection

Here are my tips to follow in order to have tender, moist chicken breasts:

Ensure breasts are an even thickness. To ensure even cooking, either butterfly the breasts or pound them to an even thickness before grilling. This will prevent the thinner parts from drying out while waiting for the thicker parts to cook through.
Don’t oil grill rack until it’s preheated. If you oil the grill rack earlier, then the oil cooks off when the grill is preheating.
Also oil chicken. Brushing the breasts with oil enhances flavor, ensures they stay moist, and helps to promote nice grill marks.
Place chicken properly on grill rack. Place breasts at an angle to get the best-looking grill marks. And, leave space between the pieces so the heat can circulate and cook the chicken evenly.
Let cooked chicken rest before serving. Letting the chicken rest for 5 minutes allows the juices to redistribute throughout the meat.

Substitutions and Additions

While this recipe is delicious as is, it is also very flexible so feel free to adjust it to make it your own. Here are a few suggestions:

Substitutions

Use other kinds of fresh tomatoes instead of grape or cherry – chopped Roma works well.
Amp up the flavor by using a flavored goat cheese, such as sundried tomatoes or herb- flavored.
Substitute another type of cheese – feta or fresh mozzarella cheese. Just note that these won’t make a creamy sauce like the goat cheese.
Replace the chicken breasts with boneless, skinless chicken thighs.

Additions (to the toppings)

Chopped fresh herbs – fresh basil leaves, parsley, even cilantro.
Chopped artichoke hearts.
Sliced black or green olives.
Chopped sun-dried tomatoes.
Lemon zest.
Chopped red onions, green onions, or shallots.
Dijon mustard to the oil for brushing onto the chicken.
Balsamic vinegar or lemon juice.

Variations in Chicken Cooking Method

Don’t have a grill? No problem! Here are other ways to cook the chicken in this recipe:

Broil the chicken. Preheat broiler on high. Place the top oven rack around 5 inches from the heat source. Place oiled chicken breasts on a rimmed cookie sheet lined with foil or parchment paper. Broil 4 minutes, flip over and continue cooking an additional 4-5 minutes or until the internal temperature of the chicken reaches 165 degrees.
Roast the chicken. Preheat oven to 400 degrees. Place oiled chicken breasts on a rimmed cookie sheet lined with foil or parchment paper. Cook for 10 to 12 minutes or until internal temperature reaches 165 degrees.

How to Serve Grilled Chicken with Tomatoes and Goat Cheese

Here are various ways you can serve this chicken recipe:

On a serving platter. Arrange breasts in a single layer and spoon tomato and cheese mixture over the top.
On individual dinner plates. Place one breast on each plate and spoon tomato and cheese mixture over the top.
Atop pasta. Place cooked pasta noodles (I like to use fettuccini or linguini) on a serving platter and top with breasts; spoon tomato and cheese mixture over the top.

In addition, for a pop of contrasting color, you can garnish the top of the dish with fresh parsley.

Add an easy tossed salad of mixed greens and our Mustard Vinaigrette and a loaf of crusty bread, and dinner is complete!

How to Store and Reheat Chicken, Tomatoes, and Goat Cheese

If you have leftovers, place them in an airtight container and refrigerate. They will last for 3 to 4 days. I don’t recommend freezing as the tomato mixture can become watery

Other Grilled Chicken Recipes to Try

Grilled Chicken with Tomatoes and Goat Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Prep Time: 10 minutes
Resting Time: 25 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Yield: 4 servings
Diet: Gluten Free

Ingredients

2 cups red and yellow grape or cherry tomatoes, halved
1/4 teaspoon kosher or sea salt
2 ounces mild goat cheese (flavored works well), crumbled, divided use
3 tablespoons extra virgin olive oil, divided use
Fresh ground black pepper, to taste
4 boneless, skinless chicken breast halves

Cook Mode Prevent your screen from going dark

Instructions

Preheat grill to medium-high heat.
Place tomatoes in a colander set over a medium mixing bowl. Toss with the sea salt and let stand for at least 20 minutes to release the juices.
Remove tomatoes and set aside the colander; into the collected juice from the tomatoes, whisk half the goat cheese and 2 tablespoons of the olive oil until smooth.
Fold in the tomatoes and remaining goat cheese. Season with freshly ground pepper.
Pat chicken breasts dry with paper towel. If breasts are large, butterfly and halve, or pound to an even thickness.
Brush the chicken breasts on both sides with the remaining 1 tablespoon of olive oil and season with salt and pepper. Brush the heated grill grates with oil. Place breasts in a single layer and grill for 4 to 5 minutes per side, or until they reach 165 degrees on an instant-read thermometer inserted in the thickest portion.
Place cooked chicken breasts on a serving platter and cover with foil. Let rest for 5 minutes.
Spoon the tomato-goat cheese mixture on top of the breasts and serve.

Author: From ” A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
Category: Poultry, main dish, quick and easy
Method: Grill
Cuisine: American

Nutrition

Serving Size: 1 breast plus topping
Calories: 277
Sugar: 2 g
Sodium: 265.1 mg
Fat: 16.6 g
Saturated Fat: 4.2 g
Carbohydrates: 2.9 g
Fiber: 0.9 g
Protein: 28.8 g
Cholesterol: 89.3 mg

Note: this recipe was originally posted in April of 2011 and significantly updated in May 2024 with edited photos and more information.

The post Grilled Chicken with Tomatoes and Goat Cheese appeared first on A Well Seasoned Kitchen.

Chili Crisp Chicken Bowls

Chili Crisp Chicken Bowl assembled with extra herbs around. These Chili Crisp Chicken Bowls were an Instagram creation that needed a place on the blog! Spicy, fresh, and all…

The post Chili Crisp Chicken Bowls appeared first on The Defined Dish.

These Chili Crisp Chicken Bowls were an Instagram creation that needed a place on the blog! Spicy, fresh, and all around a great weeknight meal.

I love a weeknight chicken bowl and these bowls could not be more simple! To start, you will make the cucumber salad, which is the star of the dish. The cucumbers and herbs add a delicious freshness to the bowls while the rice vinegar and Fly By Jing Sichuan Chili Crisp add a zing. It is the perfect pairing! Once your salad is assembled, you will sear your simply seasoned chicken then be ready to assemble.

Close up of Chili Crisp Chicken Bowl in black bowl.

Ingredients:

Persian or Mini Cucumbers
Geen Onions
Toasted Sesame Seeds
Salt
Freshly Ground Black Pepper
Fly By Jing Sichuan Chili Crisp
Rice Vinegar
Fresh Cilantro
Fresh Thai Basil
Fresh Mint
Boneless Skinless Chicken Thighs
Fly by Jing Mala Spice Mix
Avocado Oil
Prepared Brown Cice
Lime Wedges

Step-by-Step:

Step One: Prepare the Cucumber Salad

In a medium-sized bowl, add all of your cucumber salad ingredients and stir to combine. Set aside while you prepare the rest of the dish.

Cucumber salad assembled in large white bowl.

Step Two: Season the Chicken

Season each side of the chicken with the Mala Spice Mix and salt.

Step Three: Sear the Chicken

In a large skillet and the avocado oil and heat over medium-high. Once the oil is hot, add the chicken thighs and cook until golden brown and cooked through, about 3-4 minutes per side.

Step Four: Slice the Chicken

Transfer the cooked chicken to a cutting board and let rest for a few minutes then slice.

Step Five: Assemble the Bowls

Next, add your prepared brown rice to each bowl, then add the chicken and top with the cucumber salad. Add additional herbs and chili crisp, plus lime wedges. Serve and enjoy!

Chili Crisp Chicken Bowl assembled in black bowl.

I hope you love these Chili Crisp Chicken Bowls as much as I do! Comment below once you make them!

For More Chicken Bowl Recipes:

Santa Fe Chicken Bowl

Harissa Avocado Chicken Bowls

Blackened Chicken and Sweet Potato Bowls

Chicken and Cilantro Rice Bowls with Tahini

Chili Crisp Chicken Bowls

Servings

Author Alex Snodgrass

Ingredients

For the Cucumber Salad:

3 Persian or mini cucumbers thinly sliced
3 green onions thinly sliced
2 tbsp toasted sesame seeds
Pinch of kosher salt
Pinch of black pepper
2 tablespoons Fly By Jing Sichuan Chili Crisp, plus more for serving
2 tablespoons rice vinegar
2 tablespoons loosely chopped cilantro plus more for serving
2 tablespoons loosely chopped Thai basil plus more for serving
1 tablespoon loosely chopped mint plus more for serving

For the Chicken:

1 lb boneless skinless chicken thighs trimmed of excess fat
2 tablespoons Fly by Jing Mala Spice Mix (see note)
1 teaspoon kosher salt
2 tablespoons avocado oil

For Serving:

Prepared brown rice
Lime wedges

Instructions

Prepare the Cucumber Salad:

In a medium-sized bowl, add all of your cucumber salad ingredients and stir to combine. Set aside while you prepare the rest of the dish.

Prepare the Chicken:

Season each side of the chicken with the Mala Spice Mix and salt.
In a large skillet and the avocado oil and heat over medium-high. Once the oil is hot, add the chicken thighs and cook until golden brown and cooked through, about 3-4 minutes per side.
Transfer the cooked chicken to a cutting board and let rest for a few minutes then slice.

Assemble:

Next, add your prepared brown rice to each bowl, then add the chicken and top with the cucumber salad. Add additional herbs and chili crisp, plus lime wedges. Serve and enjoy!

Notes

If you cannot get Fly by Jing Mala Spice Mix, salt and pepper works fine! You can do a total of 1 teaspoon of salt and 1/2 teaspoon of black pepper.

The post Chili Crisp Chicken Bowls appeared first on The Defined Dish.

Tie-Dye Chicken

Tie-Dye Chicken in white skillet. This Tie-Dye Chicken is an absolute hit around my family table and I know it will be around yours! All…

The post Tie-Dye Chicken appeared first on The Defined Dish.

This Tie-Dye Chicken is an absolute hit around my family table and I know it will be around yours! All the flavors of a delicious pesto pizza in a nourishing chicken skillet — what more could you want?

This recipe is the product of my kids requesting pizza on a Saturday night. We spent the day eating out for breakfast and lunch so I was determined to make a pizz or meal at home instead! Of course, I had all the things to make pizza, minus the dough so it was time to get creative with the chicken, pesto, marinara, and pepperonis I did have.

Inspired by a delicious tie-dye pizza, that I was originally introduced to at Rubirosa in NYC, this chicken skillet brought those delicious pizza elements into one fantastic dinner. Plus, the addition of pepperoni which is not usually on a tie-dye pizza but I love to add them!

I love how the flavor of this dinner turned out but love even more that you can use this simple method to recreate your favorite pizza recipe! You could even get the kids involved and set up a whole “pizza” bar for them to choose their own toppings. Try olives, bell pepper, onions, or my favorite… jalapenos!

Ingredients:

Boneless Skinless Chicken Breasts
Salt
Italian Seasoning
Freshly Ground Black Pepper
Cassava Flour: Sub All-Purpose Flour
Extra Virgin Olive Oil
Store-bought Marinara: I use Rao’s
Shredded Mozzarella Cheese
Sliced Pepperoni
Store-bought Basil Pesto: Or Homemade!
Fresh Basil

Step-by-Step:

Preheat the oven to 400℉.

Step One: Prep the Chicken

Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Pat dry with paper towels.

Step Two: Season and Coat the Chicken

Season both sides of the chicken with salt, pepper, and Italian seasoning. Place the cassava flour in a shallow bowl and dredge the chicken so that it is lightly coated on both sides in the flour, shaking off excess.

Raw chicken breasts in low bowl filled with flour.

Step Three: Brown the Chicken

Heat the olive oil in a large, deep oven-safe skillet over medium-high heat. Place the chicken in an even layer in the skillet and cook until a golden-brown crust forms on each side, about 3 minutes per side. The chicken doesn’t have to be fully cooked through, as it will continue to cook in the oven.

Step Four: Top the Chicken

Remove from the heat. Evenly distribute the marinara on top and around each of the chicken breasts. Then, sprinkle the mozzarella generously over each of the chicken breasts. Lastly, finish with some pepperoni slices.

Browned chicken breasts in skillet with sauce. Cheese on top of chicken.

Step Five: Transfer the Chicken to the Oven

Transfer to the top rack of the oven and bake until the chicken is fully cooked through and the cheese is melty and lightly browned on the edges, 8 to 12 minutes (this will depend on how big your chicken breasts are. Smaller chicken breasts will take closer to 8 minutes, if they are larger closer to 12 minutes.

Step Six: Finish the Chicken

Let the chicken cool for about 3-5 minutes. To finish, you’re going to swirl the pesto on top of the chicken skillet. do this by scooping the pesto into a zip-top bag and then squeeze the air out of the bag and then seal it. Snip a very small portion of the corner of the bag with scissors (to make a homemade easy piping bag). Next, starting in the center of the skillet squeeze the pesto and go around and around the skillet, making a fun and festive swirl on top. Alternatively, you can dollop some of the pesto all over the breasts.

Tie-Dye Chicken in skillet, Pesto squeezed on top.

Step Seven: Garnish and Serve

Garnish with fresh basil leaves and serve!

Recipe FAQ:

wHAT IF i WANT TO MAKE MY OWN PESTO?

While a store-bought pesto works great, major bonus points if you make a homemade pesto! This is my favorite Basil Pesto recipe.

I don’t think my kids will like pesto, what else could i use?

You can omit the pesto if preferred! What I love about this recipe is that the method can be used with whatever toppings you prefer. Feel free to get creative here!

This Tie Dye Chicken was an immediate favorite around my table and I hope it is for you as well! I like to serve with roasted broccoli or a simple side salad for a low-carb weeknight dinner, but, of course, this is delicious with pasta, too!

For More Skillet Chicken Recipes:

Creamy Sun Dried Tomato Basil Chicken

Pan-Roasted Chicken with Cherry Tomatoes, Feta and Herbs

Spinach, Artichoke, and Chicken Orzo Skillet

Tie-Dye Chicken

Gluten-Free

Total Time 30

Servings

Author Alex Snodgrass

Ingredients

4 small boneless skinless chicken breasts
1 teaspoon Kosher salt
2 teaspoons Italian Seasoning
½ teaspoon freshly ground black pepper
2 tablespoons cassava flour (sub all-purpose flour)
3 tablespoons extra virgin olive oil
1 ½ cups store-bought marinara (I use Rao’s)
½ cup shredded mozzarella cheese
12 slices pepperoni
⅓ cup store-bought good basil pesto (or homemade if preferred!)
fresh basil, for serving

Instructions

Preheat the oven to 400℉.

Prep the Chicken:

Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Pat dry with paper towels.
Season both sides of the chicken with salt, pepper, and Italian seasoning.
Place the cassava flour in a shallow bowl and dredge the chicken so that it is lightly coated on both sides in the flour, shaking off excess.

Brown the Chicken:

Heat the olive oil in a large, deep oven-safe skillet over medium-high heat. Place the chicken in an even layer in the skillet and cook until a golden-brown crust forms on each side, about 3 minutes per side. The chicken doesn’t have to be fully cooked through, as it will continue to cook in the oven.

Top Chicken and Bake:

Remove from the heat. Evenly distribute the marinara on top and around each of the chicken breasts. Then, sprinkle the mozzarella generously over each of the chicken breasts. Lastly, finish with some pepperoni slices.
Transfer to the top rack of the oven and bake until the chicken is fully cooked through and the cheese is melty and lightly browned on the edges, 8 to 12 minutes (this will depend on how big your chicken breasts are. Smaller breasts will take closer to 8 minutes, if they are larger closer to 12 minutes.

Finish the Chicken:

Let the chicken cool for about 3-5 minutes. To finish, you’re going to swirl the pesto on top of the chicken skillet. do this by scooping the pesto into a zip-top bag then squeeze the air out of the bag then and seal it. Snip a very small portion of the corner of the bag with scissors (to make a homemade easy piping bag).
Next, starting in the center of the skillet squeeze the pesto and go around and around the skillet, making a fun and festive swirl on top. Alternatively, you can dollop some of the pesto all over the breasts.
Garnish with fresh basil leaves and serve!

Notes

If you want to make a homemade basil pesto, try this recipe!

Photography by Eat Love Eats.

The post Tie-Dye Chicken appeared first on The Defined Dish.