Comforting Chicken and Cauliflower Rice Casserole is an easy delicious meal made in one pan. It’s filled with veggies, protein, taco seasoning, and plenty of…
Comforting Chicken and Cauliflower Rice Casserole is an easy delicious meal made in one pan. It’s filled with veggies, protein, taco seasoning, and plenty of…
This Greek chicken recipe is an easy Mediterranean-style dinner with big flavor! Bake the chicken with tomatoes, lemon, and feta.
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
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).
Buy organic chicken if possible
For this Greek chicken recipe, try to buyorganic 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:
Finely chopped fresh parsley or basil, for garnish
Instructions
Preheat the oven to 425°F.
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.
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.
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.
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!).
Inside: Experience the delightful symphony of flavors and simplicity with our enticing Chicken Sheet Pan recipe. Learn what veggies and seasonings to use together to create a deicous, easy one …
Inside: Experience the delightful symphony of flavors and simplicity with our enticing Chicken Sheet Pan recipe. Learn what veggies and seasonings to use together to create a deicous, easy one pan meal that everyone will love!
This one-pan wonder not only promises a mouthwatering feast but also streamlines the cooking process, making it a perfect choice for busy weeknights or lazy Sundays.
The harmonious blend of tender chicken, roasted vegetables, and aromatic herbs creates a dish that is as visually appealing as it is delicious.
What is a chicken sheet pan meal?
A chicken sheet pan recipe typically involves cooking chicken and an assortment of vegetables on a single sheet pan in the oven. It’s a convenient and efficient cooking method that allows for easy preparation and cleanup.
To create a chicken sheet pan dish, you would season chicken pieces with herbs and spices, arrange them on a baking sheet alongside a variety of vegetables, and then roast everything in the oven.
The result is a flavorful and well-balanced meal with juicy chicken and perfectly roasted vegetables.
This approach not only simplifies the cooking process but also enhances the overall taste as the ingredients cook together, allowing their flavors to meld. The versatility of sheet pan recipes makes them a popular choice for home cooks looking for a fuss-free way to create delicious and wholesome meals.
How to cut vegetables for a sheet pan meal
Dicing vegetables for a sheet pan meal is a straightforward process that helps ensure even cooking and a visually appealing presentation. Here’s a simple guide on how to dice veggies for a sheet pan meal:
Wash and Prepare Vegetables
Start by washing your vegetables thoroughly. Peel and trim them as needed. For vegetables like carrots, peel and then trim the ends. For bell peppers, cut around the stem and remove the seeds.
Choose a Uniform Size
Consistency in size is crucial for even cooking. Choose a dice size that suits your preference, but aim for uniformity to ensure that all pieces cook at the same rate. A medium dice (around 1/2 to 3/4 inch) is often a good choice for sheet pan meals.
Cutting Techniques
Bell Peppers: Cut the peppers in half, remove the seeds and membrane, and then slice into strips. Finally, cross-cut the strips into bite-sized pieces.
Zucchini: Slice off the ends and then cut the zucchini into rounds or half-moons.
Carrots: Peel and then cut into coins or sticks. If the carrots are thick, consider halving or quartering them lengthwise before cutting into smaller pieces.
Onions: Peel the onion and cut it in half. Slice each half into thin wedges.
Broccoli: Cut the broccoli into florets, keeping them relatively uniform in size.
Chicken Sheet Pan Recipe
Ingredients:
Veggies of your choice. I used potatoes, zucchini, carrots, Broccoli, peppers, cherry tomatoes. No measurement required.
1 1/2 pound of chicken thighs without bones or skin
Marinade for the chicken:
1/4 tbsp of ground cumin
1/2 tbsp of paprika
1 Dry Guajillo pepper boiled without seeds.
1 Dry Poblano pepper boiled without seeds.
1/4 white onion roasted
3 garlic cloves roasted
1 cup of cherry tomatoes or 2 Roma tomates roasted
The juice of two orange juice
1 tbsp of apple cider vinegar
2 steams of fresh oregano
3 tbsp of olive oil
Salt and pepper to taste.
Instructions:
Cut veggies into bite sized pieces
Season the veggies with salt, pepper and dry oregano- to taste- in a bowl.
Pour in 3 tbsp of olive oil and 2 tbsp of white wine (optional)
Blend all the ingredients for the chicken marinade
Place chicken in a bowl and pour the marinade over it
Mix well and let marinade at least two hours or more.
Place the veggies on a cookie sheet with aluminum foil and sprayed with oil to prevent them from sticking
Place the chicken over the veggies and cover with aluminum
Bake at 375 for 30 minutes.
Broil for the last 10 minutes in broil to add color to the chicken
Experience the delightful symphony of flavors and simplicity with our enticing Chicken Sheet Pan recipe. Learn what veggies and seasonings to use together to create a deicous, easy one pan meal that everyone will love!
This chicken enchiladas recipe is packed with flavor, with shredded meat, cheese, and a zingy red enchilada sauce. The perfect easy dinner!
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.
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):
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.
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.
Tear the chicken into shreds. Once the chicken is cool enough to touch, use your fingers to tear the chicken into shreds.
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!
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:
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:
Make the shredded chicken (prep in advance and refrigerate if desired).
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.
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.
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.
Top the enchiladas with the remaining 1 cup enchilada sauce and the remaining cheese.
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.
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 […]
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!)
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.
Dive into a no-egg delight with our hearty chicken hash brown casserole! Featuring frozen hashbrowns, shredded cheese, and savory seasonings, this no-egg
The post Chicken Hash Brown Casserole appeared first on Salty Side Dish.
Dive into a no-egg delight with our hearty chicken hash brown casserole! Featuring frozen hashbrowns, shredded cheese, and savory seasonings, this no-egg
Craving a crockpot meal that effortlessly combines flavor and convenience? This cheesy garlic parmesan chicken potato recipe is the answer you’ve been
The post Garlic parmesan chicken potatoes appeared first on Salty Side Dish.
Craving a crockpot meal that effortlessly combines flavor and convenience? This cheesy garlic parmesan chicken potato recipe is the answer you’ve been
We’ve teamed up with Le Creuset to share our favorite no-fuss, one-pot technique for the crispiest, juiciest roast chicken. Psst: We’ve got other ideas for cooking in their signature Dutch oven, too.
There are two things we look for in a roast chick…
We've teamed up with Le Creuset to share our favorite no-fuss, one-pot technique for the crispiest, juiciest roast chicken. Psst: We’ve got other ideas for cooking in their signature Dutch oven, too.
There are two things we look for in a roast chicken—a burnished, golden exterior and meat that’s juicy and thoroughly seasoned. It sounds relatively simple, but achieving both of these benchmarks can be a challenge, especially if you’re relying on conventional roasting techniques.
Are you ready to simplify your weeknight dinner routine with a mouthwatering, one-pot meal? Look no further than our recipe for Crockpot
The post Crockpot Rice and Chicken appeared first on Salty Side Dish.
Are you ready to simplify your weeknight dinner routine with a mouthwatering, one-pot meal? Look no further than our recipe for Crockpot
Comforting Chicken and Cauliflower Rice Casserole is an easy delicious meal made in one pan. It’s filled with veggies, protein, taco seasoning, and plenty of… 
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Baked Balsamic Cranberry Chicken is a festive and delicious dish that’s perfect this time of year! With hints of bright orange juice and zest, tart… 
