This quick and easy high-protein Coconut Chicken Rice Bowl is perfect for lunch or dinner for my gluten-free, dairy-free friends! Coconut Chicken Rice Bowl I whipped up this healthy Coconut Chicken Rice Bowl for dinner the other night, and my family lo…
This quick and easy high-protein Coconut Chicken Rice Bowl is perfect for lunch or dinner for my gluten-free, dairy-free friends! Coconut Chicken Rice Bowl I whipped up this healthy Coconut Chicken Rice Bowl for dinner the other night, and my family loved them, so I had to share. They’re like coconut curry chicken but without […]
This easy chicken tacos recipe is packed with flavor and ready in 30 minutes! It’s a fun dinner idea starring…
This easy chicken tacos recipe is packed with flavor and ready in 30 minutes! It’s a fun dinner idea starring juicy chicken and fresh toppings: a simple recipe everyone will love.
Need an easy flavor-packed dinner that’s ready in 30 minutes? We’ve found it’s deceptively tricky to find dinnertime hits, but this one seems to please everyone every time we serve it! The juicy chicken strips are seasoned to perfection, nestled into a tortilla with guacamole, cheese crumbles and topped with a zingy lime crema.
Why we love this recipe: We could (and do!) eat this over and over. The chicken works on the stovetop or grilled, and it comes together simply. We just made it for a dinner party with ranch water and black bean and corn salad, and everyone raved. You can also make it as a taco bowl for gluten-free eaters. It’s totally versatile!
Featured reader comment
“Made the chicken tacos for dinner tonight. These are so so good! Great flavor and they come together so quickly. I appreciate how simple yet tasty the lime crema is. The kids had the chicken inside quesadillas and loved them. These are definitely going into the monthly rotation!” -Tanvee
Key ingredients for chicken tacos
Tacos are where it’s at for weeknight dinners over here (especially with kids!), and we love how this version can be either pan fried or grilled so you can make it in any season. Here are the key ingredients you’ll need:
Boneless skinless chicken breasts: Try to find organic chicken if at all possible, for the best flavor and most sustainable option. You can buy either chicken breasts and butterfly your own, or cutlets.
Seasonings: Our homemade seasoning blend includes smoked paprika, oregano, garlic powder, onion powder, cumin, black pepper, celery seed and cayenne. You can substitute sweet paprika for the smoked, but it’s well worth the purchase for the smoky flavor it infuses (you might also find it labeled pimentón).
Lime crema: Mix up your own lime crema using sour cream, lime juice and zest, garlic and salt.
Taco toppings: We like using guacamole for a base for the chicken strips, then topping with fresh cilantro, queso fresco or feta cheese, and minced red onion. If you have time to make them, pickled red onions take the flavor over the top.
Tortillas: We like flour tortillas, but corn works too. You can also use any type of grain free tortilla.
Pro tip
We like using mini tortillas (4.5 inch) if we can find them! They are often easier to eat and bonus: you can eat more tacos.
How to make chicken tacos: step by step
These chicken tacos come together simply: you’ll season the chicken, pan sear it on the stovetop, then slice it into strips for the tacos. Here’s the basic outline of steps:
Step 1:Butterfly the chicken (if not in cutlets) by slicing in half horizontally, then opening it up and cutting along the fold to separate the two halves. Pat it dry and season with salt. In a small bowl, mix the seasonings, then sprinkle on both sides of the chicken.
Step 2: Add olive oil to a large skillet and heat over medium heat. Add the chicken and cook until browned on both sides, 4 to 5 minutes per side. When the internal temperature is 165°F, remove to a plate and rest for 3 minutes. Then slice into strips.
Step 3: Make the lime crema by stirring together the sour cream, lime juice and zest, garlic and salt in a small bowl.
Step 4: Warm the tortillas. To make the tacos, spread guacamole onto a warm tortilla, then top with chicken strips, red onion, cilantro, cheese, and lime crema.
Alternate method: grilled chicken tacos
This chicken tacos recipe works grilled, too! We’ve made it both ways and it comes out fantastic.
For grilled chicken tacos, preheat a grill to high heat (450 to 550°F). Grill the chicken until grill marks appear and it releases from the grates, 2 to 4 minutes. Flip and cook another 2 to 4 minutes until the internal temperature is 165°F. Remove to a platter and cover with foil. Allow to rest for 5 minutes for maximum juiciness, then slice.
Chicken tacos toppings
The best part of any tacos recipe is the toppings, of course! For these chicken tacos, we like to make sure there is a good mix of soft and creamy textures to offset the texture of the chicken. We like the chicken strips on a bed of guacamole, but you can mix and match toppings here. Here are a few more chicken tacos toppings we love:
Chicken tacos are a fun easy dinner idea to serve any time of year! We like them especially in the summer as a patio party meal, but they work in any season. (Of course, they’re always great with a margarita, too!) Here are a few sides we like to serve alongside:
Leftovers of this meal keep on giving! Leftover cooked chicken lasts up to 3 days refrigerated. Leftover lime crema stores up to 2 weeks refrigerated.
A few more chicken recipes
We hope you love these chicken tacos as much as our family! Our kids especially gobble this one up. Let us know in the comments what you think. Here are a few more chicken dinners you might enjoy:
This chicken tacos recipe is gluten-free with corn tortillas (or serve it in a bowl for a chicken taco bowl), and dairy-free with cilantro sauce, omitting the cheese.
Frequently asked questions
What are some other ways to season the chicken?
Here are some ideas: Taco seasoning: A quick and easy option with a blend of chili powder, cumin, paprika, and other spices. Fajita seasoning: Similar to taco seasoning, but often with a smokier flavor profile. Adobo sauce: For a Latin twist, marinate the chicken in adobo sauce for bold and flavorful tacos. DIY spice rub: Get creative with your own blend of spices like chili powder, cumin, paprika, garlic powder, onion powder, smoked paprika, or cayenne pepper.
What toppings go well with sliced chicken breast tacos?
All the classic taco toppings work great! Here are some ideas: Shredded cheese: Cheddar, Monterey Jack, or a Mexican cheese blend. Salsa: Choose your favorite, from mild to spicy. Lettuce and pico de gallo: Add freshness and crunch. Sour cream and guacamole: Creamy toppings for extra richness. Cilantro and lime wedges: A squeeze of fresh lime and a sprinkle of cilantro brighten up the flavors.
Can I make chicken tacos low-carb?
Absolutely! You can use lettuce wraps instead of tortillas, or try cauliflower rice tortillas for a lower-carb option.
What are some good side dishes for chicken tacos?
Here are some ideas: Cilantro lime rice: A refreshing and classic pairing. Mexican corn: Sweet corn with a kick of spice. Refried beans: A hearty and filling side dish. Guacamole and chips: A crowd-pleasing appetizer or side. Chopped salad: A light and healthy option.
Do you have any tips for leftover chicken taco meat?
You can use leftover chicken taco meat in many ways! Here are a few ideas:
Taco salad: Toss the chicken with lettuce, tomatoes, beans, cheese, and your favorite dressing. Burrito bowls: Serve the chicken over rice or quinoa with your favorite toppings. Quesadillas: Fill tortillas with cheese and leftover chicken, then cook on a griddle until golden brown. Nachos: Top nachos with leftover chicken, cheese, beans, and your favorite toppings.
These easy chicken tacos are packed with flavor and ready in 30 minutes! It’s a fun dinner idea starring juicy chicken and fresh toppings: a simple recipe everyone will love.
Ingredients
For the chicken
2 boneless skinless chicken breasts or 4 cutlets (1 to 1 ½ pounds, organic if possible)*
Cotija, queso fresco, or feta cheese, crumbled (optional)
8 small flour or corn tortillas
Instructions
Pat the chicken dry with a paper towel.Season the chicken with the salt (if you’re using 1 ½ pounds, use 1 ¼ teaspoons salt). In a small bowl, mix the seasonings together. Sprinkle both sides of the chicken with the seasoning mix. (If desired, you can do this up to 12 hours in advance and allow the chicken to sit marinate before cooking.)
Stovetop instructions:** Add the olive oil to a large skillet and heat over medium heat. Add the chicken and cook until browned (and seasoning is starting to blacken), on both sides, about 4 to 5 minutes per side. When the internal temperature is 165°F or the center is no longer pink, remove to a plate and rest for 3 minutes. Then slice the chicken into strips.
Make the lime crema by stirring all ingredients together in a small bowl. Refrigerate for up to 2 weeks.
If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. Or warm them in a skillet or in the oven (see How to Warm Tortillas).
To make the tacos, spread guacamole onto a warm tortilla, then top with chicken strips, red onion, cilantro, cheese, and lime crema. Leftover chicken stores up to 3 days refrigerated.
Notes
*If you buy the chicken as breasts that are not already butterflied or cutlets, butterfly the chicken: Place your hand over the top of each 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 breast like a book, then cut along the fold to separate the two halves.
**For grilled chicken tacos, preheat a grill to high heat (450 to 550°F). Grill the chicken breasts until grill marks appear and it releases from the grates, 2 to 4 minutes. Flip and cook until no longer pink in the center and the internal temperature is 165°F, 2 to 4 minutes. Remove to a platter and cover with foil. Allow to rest for 5 minutes for maximum juiciness, then slice.
Thai fried rice gets it’s unique flavor from jasmine rice, fish sauce, soy sauce and chili peppers. Use your favorite protein like chicken, shrimp, or tofu. Thai Fried Rice Making Thai fried rice is a flavorful way to use up leftover rice and inc…
Thai fried rice gets it’s unique flavor from jasmine rice, fish sauce, soy sauce and chili peppers. Use your favorite protein like chicken, shrimp, or tofu. Thai Fried Rice Making Thai fried rice is a flavorful way to use up leftover rice and incorporate a mix of protein and savory ingredients. There’s a great Thai […]
Here’s a collection of our most popular Mexican recipes! Whether you are looking for Cinco de Mayo recipes, easy vegetarian meals, tasty Mexican appetizers, authentic Mexican classics, or fresh and tasty side dishes, you’ll find inspiration here.
Here's a collection of our most popular Mexican recipes! Whether you are looking for Cinco de Mayo recipes, easy vegetarian meals, tasty Mexican appetizers, authentic Mexican classics, or fresh and tasty side dishes, you'll find inspiration here.
I have a major weakness for Southwestern flavors, and this Santa Fe salad is the ultimate combination. It’s loaded with tender, juicy chicken, fresh veggies, and creamy black beans. I love it tossed in our creamy avocado dressing. It’s a great hearty entrée-sized salad that’ll keep you full for hours. If you are plant-baseed, this flavor bomb of a salad still packs the same punch without the chicken. This salad is a true crowd pleaser.
What Is A Santa Fe Salad?
This tasty Santa Fe salad recipe starts with a bed of romaine lettuce topped with Southwestern favorites, like corn, black beans, bell pepper, cheese, and tortilla chips. Top it off with our favorite creamy avocado dressing, some fresh pico de gallo, and a dollop of homemade guacamole for a filling salad that’s bursting with flavor!
Ingredients
Here’s what you’ll need to make a Santa Fe salad:
Chicken Breasts: Tender, juicy chicken breasts are a great source of protein on this hearty salad. For a budget-saving option, chicken thighs work well. If you’re vegetarian or vegan, substitute the chicken with extra-firm tofu (seasonings and all) or go heavier on the black beans. Mmm!
Olive Oil: Helps the spices stick to the chicken and helps the chicken sear in the pan.
Seasonings: Chili powder, paprika, cayenne pepper, ground cumin, garlic powder, onion powder, salt, and pepper add Southwestern flair to the chicken.
Romaine Lettuce: The perfect crunchy base for this salad. Buy whole heads rather than the pre-chopped bagged stuff to save money.
Bell Pepper: I like to use a green bell pepper, but any color works well to add some crunch!
Frozen Corn: You can also use fresh or canned corn– just be sure to drain and rinse first if you use canned.
Canned Black Beans: Add creaminess and extra protein to this salad.
Cheddar Cheese: Adds a hint of saltiness. Mexican blend also works well.
Tortilla Chips: I like to crumble some on top for extra crunch.
Creamy Avocado Dressing: Pulls the whole salad together. If you’re short on time, use a store-bought chipotle or Southwest ranch dressing.
As with most salads, I recommend storing the veggie components separately from the chicken and dressing and tossing everything together just before serving. This helps protect the lettuce from wilting. Stored correctly, this salad should keep well in the refrigerator for up to 3 days, making it great for meal prep!
Add the avocado, sour cream, minced garlic, salt, lime juice, and cilantro to a food processor or blender. Puré until smooth. Cover and set aside in the refrigerator.
Chop romaine lettuce into bite-sized pieces and transfer to a large salad bowl.
Dice bell peppers, slice radishes, thaw frozen corn, and rinse and strain canned black beans. Add this and 1/2 cup of pico de gallo to the large salad bowl on top of chopped romaine lettuce. Cover and keep in the refrigerator while you prepare the chicken.
Place the chicken breasts inside a heavy duty food storage bag and flatten with a rolling pin or a tenderizing mallet until the breasts are consistently about 3/4 inch thick. Start in the middle at the thickest part of each breast for more even cooking. This step helps the chicken cook more evenly.
Prepare the Santa Fe Chicken seasoning blend by combining chili, paprika, cayenne, cumin, garlic powder, onion powder, salt, and black pepper.
Rub chicken breasts with 1 Tbsp olive oil and divide the seasoning blend between the them, making sure to thoroughly coat the entire surface of each chicken breast with seasoning.
In a large skillet, add 1 Tbsp olive oil over medium-high heat. When the oil is glistening and hot, add the chicken breasts. Cook your chicken for a total of 10-12 minutes, flipping halfway. While the chicken cooks, do not wiggle or disturb it except for flipping. Remove the chicken from the heat when it reaches an internal temperature of 160°F. Allow chicken to rest on a cutting board for 5-10 minutes before slicing into strips. After resting, the chicken should reach an internal temperature of 165°F.
Fan out the sliced chicken on top of the salad and drizzle creamy avocado dressing over the top. Toss and serve!
how to make a Santa Fe Salad – step by step photos
Add 1 avocado, ½ cup sour cream, 1 clove of garlic (minced), ¼ tsp salt, 2 Tbsp lime juice, and ¼ bunch cilantro to a food processor or blender.
Puré until smooth. Cover and set aside in the refrigerator.
Chop 2 heads of romaine lettuce into bite-sized pieces and transfer to a large salad bowl.
Dice 1 bell pepper, slice 5 radishes, thaw 1 cup frozen corn, and rinse and strain 1 can of black beans. Add this and 1/2 cup of pico de gallo to the large salad bowl on top of chopped romaine lettuce. Cover and keep in the refrigerator while you prepare the chicken.
Place the chicken breasts inside a heavy duty food storage bag and flatten with a rolling pin or a tenderizing mallet until the breasts are consistently about 3/4 inch thick. Start in the middle at the thickest part of each breast for more even cooking. This step helps the chicken cook more evenly.
Prepare the Santa Fe Chicken seasoning blend by combining 1 Tbsp chili, 2 tsp paprika, 1/2 tsp cayenne, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt and 1 tsp black pepper together.
Rub chicken breasts with 1 Tbsp olive oil and divide the seasoning blend between the them, making sure to thoroughly coat the entire surface of each chicken breast with seasoning.
In a large skillet, add 1 Tbsp olive oil over medium-high heat. When the oil is glistening and hot, add the chicken breasts. Cook your chicken for a total of 10-12 minutes, flipping halfway. While the chicken cooks, do not wiggle or disturb it except for flipping. Remove the chicken from the heat when it reaches an internal temperature of 160°F. Allow chicken to rest on a cutting board for 5-10 minutes before slicing into strips. After resting, the chicken should reach an internal temperature of 165°F.
Fan out the sliced chicken on top of the salad and drizzle Creamy Avocado Dressing over the top. Toss and serve!
This Parmesan crusted chicken recipe is our family favorite weeknight dinner! It’s easy, crispy, and guaranteed to satisfy everyone, made…
This Parmesan crusted chicken recipe is our family favorite weeknight dinner! It’s easy, crispy, and guaranteed to satisfy everyone, made in under 30 minutes.
The first time Alex made this Parmesan crusted chicken for me, it was one of those “whoa” moments where I look at him with adoring eyes. The exterior was so golden and crispy, and the interior so juicy and seasoned, I visibly melted.
Why we love this recipe: This chicken recipe has become one of those back-pocket concepts we keep on hand for guests or for an easy dinner on a weeknight. It’s great on its own, or you can slice it to top a Caesar salad or rice bowl. Long live Parmesan crusted chicken!
Key ingredients for Parmesan crusted chicken
Dinners built on just a few ingredients are where it’s at for us, and this chicken recipe fits the bill with pantry staples (aside from the chicken, of course!). Here’s what you’ll need for this recipe:
Boneless skinless chicken breasts: You’ll need to butterfly the chicken breast for this recipe. You can buy it precut, in which case it’s often marked as cutlets. Buy organic chicken if possible!
Egg: This helps the Parmesan breading to adhere to the chicken.
All purpose flour: Flour makes for the perfect golden exterior. You can substitute almond flour for gluten-free.
Grated Parmesan cheese: This is the key ingredient! Make sure it is grated with a powdery texture, not shredded.
Italian seasoning and garlic powder: These spices add an intensely savory flavor. Olive oil, salt and pepper round out the ingredients.
Why buy organic chicken? We recommend buying organic since it’s the high-quality meat that is raised sustainably without chemicals. Organic standards require that the chickens have access to the outdoors and cannot be given antibiotics or growth hormones (happy chickens!).
How to make Parmesan crusted chicken: step by step
Step 1: Butterfly the chicken breasts (slice in half lengthwise). Then place between plastic wrap and use a mallet or heavy skillet to pound them to an even 1/4″ thickness. Sprinkle with salt and pepper.
Step 2: Whisk an egg in a bowl. Stir together the flour, Parmesan and seasonings in a baking dish. Dip each chicken breast in the egg, then flour mixture.
Step 3: Heat the olive oil in a large nonstick skillet over medium high heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides, until the internal temperature is 165°F, or the center is no longer pink. Rest 5 minutes, then serve warm.
Ways to serve it
When we make Parmesan crusted chicken, it’s one our family keeps returning to the kitchen for seconds. We often serve it with rice or over a salad to make a main dish salad. Here are a few of our top ideas:
This Parmesan crusted chicken recipe tastes best when it’s freshly made and crisp from the skillet! Store any leftovers refrigerated in a sealed container for up to 3 days. You can reheat them in a skillet to regain some of the crispy texture.
A few more easy chicken recipes
We eat loosely according to the Mediterranean diet, with loads of veggies, a bit of seafood, and occasional chicken. Here are some of the chicken recipes we love most:
This easy baked Greek chicken is simple to put together.
This Parmesan crusted chicken recipe is gluten-free with almond flour.
What can I use instead of Parmesan cheese?
You can substitute Parmesan with other hard cheeses like Asiago, Romano, or Pecorino Romano. Keep in mind, Pecorino is much saltier than Parmesan.
How do I keep the crust from falling off?
The key is a good breading process. Dredge the chicken in the egg, then the flour and Parmesan mixture, ensuring each step coats the chicken completely. Press gently to adhere the coating.
How can I add more flavor to the parmesan crusted chicken?
Add a pinch of red pepper flakes or smoked paprika to the breading mixture for a kick. Try adding fresh herbs like parsley, thyme, or oregano in the breading. Or, add a bit of lemon zest to the breading for a bright flavor.
Why do I need to let the chicken rest?
Resting allows the juices to redistribute throughout the chicken, resulting in a more tender, flavorful, and moist piece of meat. It also makes it easier to cut!
How do I know when the chicken is done?
Insert a digital instant-read thermometer into the thickest part of the chicken. The safe internal temperature for cooked chicken is 165°F (74°C).
This Parmesan crusted chicken recipe is our family favorite weeknight dinner! It’s easy, crispy, and guaranteed to satisfy everyone, made in under 30 minutes.
Ingredients
2 boneless skinless chicken breasts or 4 cutlets (about 1 ½ pounds, organic if possible)
Pat the chicken dry with a paper towel. If using breasts, slice them in half horizontally (if you bought cutlets, skip this step). If desired, 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.
Place the chicken on a cutting board and sprinkle on all sides with the kosher salt and black pepper.
Whisk the egg in a medium bowl. In a shallow baking dish, stir together the flour, Parmesan, Italian seasoning and garlic powder, then shake into an even layer.
Dip each chicken breast in the eggs, shake off excess, then dredge the chicken breasts in flour. Place back onto the cutting board. Discard the leftover flour mixture (you’ll use about half of it on the chicken, but the extra makes it easier to dredge.)
Heat the olive oil in a large nonstick or cast iron skillet over medium high heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides (cooking in batches as necessary), until the internal temperature is 165°F, or the center is no longer pink. Allow to rest for 5 minutes before serving. Serve warm, sliced if desired. Leftovers store up to 3 days, refrigerated.
Chicken Saltimbocca is made with pounded chicken breasts stuffed with prosciutto and sage in a light white wine sauce. Lighter Chicken Saltimbocca Chicken Saltimbocca is a variation of the traditional Italian dish Saltimbocca, which typically features …
Chicken Saltimbocca is made with pounded chicken breasts stuffed with prosciutto and sage in a light white wine sauce. Lighter Chicken Saltimbocca Chicken Saltimbocca is a variation of the traditional Italian dish Saltimbocca, which typically features veal cutlets wrapped with prosciutto and sage. I order this dish all the time from my favorite Italian restaurant, […]
When I think of comfort food, I always think of chicken parmesan. It’s everything I want in a cozy meal– crispy, saucy chicken topped with melty cheese! This one-pan chicken parmesan recipe is so easy to make and guaranteed to be a hit. Served over spaghetti and topped with a healthy dose of parmesan cheese, it’s a recipe I come back to time and time again.
What Is Chicken Parmesan?
You’ll probably recognize Chicken Parmesan as a dish from every American-Italian restaurant menu. It is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, parmesan, or even provolone cheese.
Ingredients Needed
Here’s what you’ll need to make chicken parmesan:
Chicken Breasts: You’ll need 2 large chicken breasts for this recipe because each chicken breast will be sliced into 2 cutlets for 4 servings.
Breadcrumbs: We’re using plain breadcrumbs so we can season them to our liking and create a crispy breading on the chicken.
Grated Parmesan: You can use pre-grated or grate your own parmesan.
Seasonings: Garlic powder, Italian seasoning, salt, and freshly cracked black pepper season the chicken as well as the bread crumbs.
Egg: Egg helps adhere the breading to the chicken.
All-Purpose Flour: A bit of flour helps to thicken the sauce.
Cooking Oil: Any neutral oil that you like to cook with is fine.
Marinara Sauce: We like using our Homemade Marinara Sauce! But your favorite jarred sauce would work just fine.
Mozzarella Cheese: We used pre-shredded, but you’re welcome to shred your own! Low moisture, whole-milk mozzarella will work best here, as fresh mozzarella has a bit too much moisture. You can even use provolone cheese if you like.
Fresh Parsley: Totally optional, but it does add a lovely freshness at the end!
Most chicken parmesan recipes will have you crisp up the chicken in a pan and then transfer it to the oven to finish cooking and melt the cheese. In this recipe, everything is done in the skillet to save time and clean up!
Make sure your pan is big enough to accommodate all of the chicken pieces (we used a 12-inch skillet) and you’ll need a lid that will fit the pan in order to melt the cheese and warm the marinara.
If you don’t have a lid or something to tent the pan with (tin foil should work as well!) You can transfer to a baking sheet lined with a rack and bake at 375°F for 10 minutes until the cheese is melted.
You’re welcome to warm up your marinara sauce before adding it to the chicken, but I find that it warms up enough while the cheese is melting.
Use a sharp knife to carefully filet the chicken breasts lengthwise into two cutlets, making 4 cutlets total. You can also use pre-cut chicken cutlets.
Lightly season both sides of the chicken with a pinch of salt and pepper, Italian seasoning, and garlic powder.
In a wide shallow bowl or container, combine the bread crumbs, parmesan, garlic powder, Italian seasoning, salt, and some freshly cracked pepper.
In a separate wide shallow bowl or container, whisk the egg until smooth.
In a third shallow bowl, add the flour.
Dredge each piece of chicken into the flour, dusting off any excess. Then, dip in the egg mixture, making sure to fully coat the chicken and dripping off any excess. Finally, dip the chicken in the seasoned bread crumbs, again coating well on both sides.
Heat the cooking oil in a large skillet over medium-high heat. When the skillet and oil are very hot, add the chicken and cook on the first side until golden brown, about 5 minutes.
Flip the chicken and turn the heat down to medium. Top each cutlet with 2 tbsp of marinara sauce and ¼ cup shredded mozzarella cheese. Place a lid on the skillet to allow the cheese to fully melt, the marinara sauce to warm up, and the chicken to cook all the way through, about 5-7 more minutes.
Top the chicken with fresh chopped parsley (optional) and serve with spaghetti and additional marinara.
how to make Chicken Parmesan – step by step photos
Use a sharp knife to carefully filet 2 boneless, skinless chicken breasts lengthwise into two cutlets, making 4 cutlets total. You can also use pre-cut chicken cutlets. Lightly season both sides of the chicken with a pinch of salt, pepper, Italian seasoning, and garlic powder.
In a wide shallow bowl or container, combine 1 cup breadcrumbs, 1/3 cup grated parmesan, 1 tsp garlic powder, 1 tsp Italian seasoning, 1 tsp salt, and some freshly cracked pepper. In a separate wide shallow bowl or container, whisk 1 egg until smooth. In a third shallow bowl, add 1/2 cup all-purpose flour.
Dredge each piece of chicken into the flour, dusting off any excess. Then, dip in the egg mixture, making sure to fully coat the chicken and dripping off any excess. Finally, dip the chicken in the seasoned bread crumbs, again coating well on both sides.
Heat 1/4 cup cooking oil in a large skillet over medium-high heat. When the skillet and oil are very hot, add the chicken and cook on the first side until golden brown, about 5 minutes.
Flip the chicken and turn the heat down to medium. Top each cutlet with 2 tbsp of marinara sauce and 1/4 cup shredded mozzarella cheese. Place a lid on the skillet to allow the cheese to fully melt, the marinara sauce to warm up, and the chicken to cook all the way through, about 5-7 more minutes.
Top the chicken with 1 Tbsp fresh chopped parsley (optional) and serve with spaghetti and additional marinara.
This chicken parmesan is the ultimate comfort meal!
One thing I’ve learned over the years is that most dips can also double as an amazing pasta sauce, and this Buffalo Chicken Pasta is a great example. I took all of the creamy, tangy, spicy goodness of buffalo chicken dip and made it into a deliciously cheesy one-pot pasta. So gather around all of my spicy food friends, you’re going to want to make this easy, creamy, and addictive Buffalo Chicken Pasta ASAP!
Ingredients for Buffalo Chicken Pasta
This cheesy buffalo chicken pasta starts with all of the same ingredients as buffalo chicken dip, then we add a few more to make it a little saucier and give the dish just a touch more flavor and texture. Here’s what you’ll need to make buffalo chicken pasta:
Chicken Breast: We use one boneless, skinless chicken breast for this recipe and stretch it across four servings to keep things budget-friendly. You can use diced boneless, skinless chicken thighs for an even less expensive option. Or, you can add leftover chopped or shredded cooked rotisserie chicken to the pasta at the end. If using pre-cooked rotisserie chicken, just add the remaining spices to the sauce.
Seasoning: We seasoned the chicken breast with garlic powder, onion powder, cayenne pepper, and salt for extra flavor.
Butter: Butter balances the heat and acidity of the hot sauce and helps give this dish that classic buffalo sauce flavor.
Chicken Broth: In true one-pot pasta style, the pasta is cooked in chicken broth for maximum flavor.
Pasta: We used a classic penne pasta for this dish, but you could also use bowtie, rotini, or any short pasta shape.
Cheese: A combination of cream cheese and Monterey jack cheese keeps the sauce extra creamy and smooth without the need for a flour and butter roux.
Hot Sauce: Franks Red Hot Sauce is the classic sauce used for any “Buffalo” flavored dish, but any vinegar-based cayenne hot sauce will also be delicious.
Worcestershire sauce: Worcestershire adds just the right of umami and sweetness to the buffalo sauce, preventing it from having a flat flavor.
Petite Diced Tomatoes: To give this pasta more texture and flavor, we added a can of petite diced tomatoes.
Green Onion: We topped this pasta with sliced green onion for a little dose of savory freshness at the end.
What Else Can I Add?
If you have a little extra wiggle room in your budget, you can add even more goodies to this buffalo chicken pasta to make it ✨extra✨. Try topping the pasta with crumbled blue cheese, or stirring in some bacon crumbles. If you love a crunchy topping, try crushing some butter crackers or tortilla chips and sprinkling them on top of the pasta just before serving. And while it is totally unconventional, I think some small broccoli florets would be awesome in this, kind of like broccoli mac and cheese!
What to Serve with Buffalo Chicken Pasta
This buffalo chicken pasta is pretty rich, so you’re going to want something light and refreshing to serve on the side. You can opt for a super Simple Side Salad, a classic Caesar Salad, or maybe a simple Cucumber Tomato Salad. Or just go with the theme and serve up some carrot and celery sticks with blue cheese dressing for dipping!
Tips for Making One Pot Pasta
One-pot pasta can be tricky for some because the pasta is cooked in a much smaller amount of liquid than traditional pasta cooking methods. Here are a few tips to make sure your one-pot pasta cooks evenly and to the right texture:
Use heavy, thick-bottomed cookware to help the ingredients heat evenly.
Use a burner that is close in diameter to the bottom of your pot to ensure even heating.
The broth does not need to fully cover the pasta for it to cook, so resist the urge to add more water or broth in the beginning. Steam will help the pasta above the water line to cook, and the pasta will be stirred to ensure it all has contact with the liquid.
Make sure the liquid is simmering the whole time the pasta is cooking. If the heat is too low, or the liquid is only simmering in the center of the pot, the pasta will cook unevenly and get gummy.
Stir the pot occasionally to prevent sticking and help everything cook evenly.
Use your judgment. If the pasta looks close to being cooked through, but there is too much liquid left in the skillet, let it finish simmering with the lid off. If the liquid is gone but your pasta is still not tender, add a splash of more water or broth and continue to simmer until tender.
Cut the chicken into ½-¾ inch pieces. Combine the garlic powder, onion powder, cayenne pepper, and salt, then sprinkle it over the chicken pieces. Toss the chicken in the spices until everything is well coated.
Heat the cooking oil in a large deep skillet over medium-high heat until very hot. Once hot, add the chicken and allow tge chicken to brown on all sides. The chicken does not need to be cooked through at this point.
Add the uncooked pasta, canned diced tomatoes (with the liquid), and the chicken broth to the skillet with the chicken. Stir to dissolve all of the browned bits off the bottom of the skillet.
Place a lid on the pot and allow the broth to come up to a strong simmer. The broth will not fully cover the pasta, but that is okay. Once the broth is simmering, briefly stir the pasta, replace the lid, then turn the heat down to medium-low.
Allow the pasta to simmer in the broth for 10-12 minutes or until the pasta is tender and most of the liquid has been absorbed, stirring once or twice throughout, and always replacing the lid after stirring.
Once the pasta is tender and only a small amount of thickened liquid remains in the skillet, cut the cream cheese into chunks and add it to the past along with the butter, hot sauce, and Worcestershire sauce. Stir and cook over medium-low heat until the cream cheese has fully melted into the pasta.
Add the shredded Monterey jack cheese and stir until melted into the sauce. Top with sliced green onions, then serve hot.
How to Make Buffalo Chicken Pasta – Step by Step Photos
Dice one boneless, skinless chicken breast (about ⅔ lb.) into small ½-¾ inch pieces. Combine ½ tsp garlic powder, 1/2 tsp onion powder, ½ tsp cayenne pepper, and ¼ tsp salt, then sprinkle it over the chicken. Toss the chicken until it is evenly coated in spices.
Heat 1 Tbsp of cooking oil in a large deep skillet over medium-high until very hot. Once hot, add the chicken and allow it to brown on all sides. The chicken does not need to cook through here, just let it brown on the outside.
Add 8 oz of uncooked pasta, one 15oz. can of petite diced tomatoes (with the liquid), and 1.5 cups of chicken broth to the skillet with the chicken.
Stir everything well, making sure to dissolve all the browned bits off the bottom of the skillet. The broth will not fully cover the pasta, but that’s okay. Do not add extra liquid at this point.
Place a lid on the pot and allow the broth to come up to a strong simmer. Once simmering, give the pasta a quick stir to loosen it from the bottom, replace the lid, then turn the heat down to medium-low. Let the pasta simmer over medium-low for 10-12 minutes, or until the pasta is tender and only a small amount of saucy liquid remains.
Once the pasta is tender and most of the liquid is absorbed, it’s time to make the buffalo sauce. Add 4oz. of cream cheese (cut into chunks), 2 Tbsp butter, ¼ cup hot sauce, and ½ tsp Worcestershire sauce. Continue to stir and cook over medium-low until the cream cheese is fully melted into the sauce.
Add ½ cup of shredded Monterey Jack cheese to the skillet and stir until it has melted into the sauce.
Top the buffalo chicken pasta with sliced green onions and serve hot!
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Why buy organic chicken? We recommend buying organic since it’s the high-quality meat that is raised sustainably without chemicals. 
