Category: chicken dishes

I live in Texas and we have been voluntarily sheltered-in-place since March 8th! This time at home has got me cranking out three meals a day and I am also wanting to be conscious to stretch these meals and much as I can seeing as meat proteins are becoming hard to come by. But with a family of 5, all with healthy appetites, I sometimes have to get creative.

I also need to be able to make these meals in a hurry because we all seem to need food ASAP. This meal comes together very quickly and is also a great way to get my 3 kiddos to eat their veggies. Here’s how I made it.

chicken, broccoli and rice dinner

makes 5 servings

• 1 lb boneless and skinless chicken breasts, cubed
• 1 cup rice, any kind will do
• 1 1/2 cups fresh broccoli, I had to use up a large bag before it went bad, but you can use more or less
• 1/2 cup shredded cheese
• 1/2 cup chicken broth
• salt and pepper to taste
• 2 teaspoon oil
• 1/4 cup water
• optional: diced green onion

1. In a small pot, cook up your rice and set aside. You can also use already cooked rice in the pouch. Just heat up per directions.
2. In a large pan, one with a lid, add 1 teaspoon of oil and chicken. Season with salt and pepper and cook until golden brown. Remove chicken and set aside.
3. In the same pan you cooked the chicken in, add the other teaspoon of oil and your broccoli. Season with salt and pepper and add 1/4 cup of water. Top with the lid, and allow it to steam for 5 minutes over medium heat.
4. Next add the rice and chicken back into the pan and stir together.
5. Drizzle the chicken broth over and stir to combine.
6. Lastly, sprinkle the cheese liberally over the entire dish and top with the lid to melt the cheese for just a few minutes.

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It’s Sunday night and apparently Oscar night as well. I’m not one who needs an excuse to cook a meal that gathers you around the TV, but it just so happens that this chicken chili I created on the spot, would be PERFECT to eat on the couch. Let me tell you how I made it!

chicken chili

makes 4-6 servings

• 2 large boneless and skinless chicken breasts
• 1/4 cup of water
• 1 teaspoon olive oil
• Salt & pepper
• 1/2 a red onion, diced
• 1 tablespoon chili powder
• 1 teaspoon cumin powder
• 1/2 teaspoon granulated garlic powder
• 1 15 oz. can of diced tomatoes
• 1 15 oz. can of red kidney beans
• 1 small can of green chilies
• Juice of one lime

• Toppings: optional
• Shredded cheese
• Sour cream
• Guacamole or avocado
• Pickled jalapenos
• Corn chips

• Drizzle olive oil into pot and set over medium-high heat.
• Season the chicken breasts with salt, pepper and a pinch of garlic powder.
• Place chicken seasoned-side down into the pot and allow to sear on one side for about 7 minutes. Season the other side.
• Flip the chicken and cook on the other side about 5 minutes or until cooked through. Remove chicken onto cutting board.
• Add the water to the pot and deglaze. Add the diced onions and sauté.
• To the pot add the tomatoes, kidney beans and green chilies. Stir.
• Next, also add the seasonings: chili powder, cumin and remaining garlic powder. Stir to combine.
• Add the chicken back to the pot and simmer on low for about 5 minutes.
• Serve with your favorite toppings!

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Oh what a manic-Monday! These days, although very busy, go so quickly for me. I will suddenly look up and realize that I only have about 45 minutes to get dinner ready before night fall and then the evening really speeds up.

Tonight, I remembered that I had two pie crusts in the freezer, some already cooked chicken and knew that meant I needed to make a chicken pot pie!

You can watch my crazy shenanigans as I get dinner ready in my Instagram highlights here: https://www.instagram.com/stories/highlights/17853114631614889/

chicken pot pie

makes 5-6 servings

• 2 frozen pie crusts
• 1 cup already cooked chicken breast, shredded
• 1 cup diced carrots
• 1 tablespoon of garlic, crushed
• 1 small onion, diced
• 1 cup frozen peas
• 1-2 sprigs of fresh thyme
• 1 tablespoon of oil
• 1 tablespoon of butter
• 2 tablespoons of flour, I used gluten free
• 1 cup of chicken broth
• Optional: a drizzle of heavy cream

1. Preheat your oven to 350 degrees.
2. Place one pie crust in a glass pie dish. Pierce the bottom with a fork to prevent it from bubbling. Par-bake according to the package instructions. Remove and set aside.
3. In a medium pot, add 1 tablespoon of oil and butter.
4. Add the carrots, onions and garlic and saute until tender.
5. Add a good pinch of salt and fresh thyme, stir and then add the chicken.
6. Once the veggies are tender, add the flour and stir around letting the flour to cook for a minute or so.
7. Next, add the broth stirring until the mixture combines and becomes bubbly. Add the frozen peas and allow them to thaw.
8. Lastly, drizzle in the heavy cream and stir to combine. Take off the heat.
9. Grab the pie dish and place filling inside.
10. Use the egg wash to brush the rim on the pie dish.
11. Lay the other pie crust over and crimp the edges.
12. Cut four slits and a hole in the middle to let the pie breath while baking.
13. Bake at 350 degrees for about 15 – 20 minutes or until the top crust is golden brown.

Please follow me @aimeesapron on Instagram for more recipe ideas daily! https://www.instagram.com/aimeesapron/

We eat a lot of chicken in our house and it can get boring eating the same thing over and over. Lucky for us, chicken is a protein that can take on the taste and flavor of almost anything. Here’s a little Italian spin on a winner-winner chicken dinner!

balsamic chicken

makes 6 servings

• 3 thick, boneless & skinless chicken breasts, cut in half length-wise
• 1 teaspoon oil
• 2 teaspoons Italian seasoning
• Salt & pepper to taste
• 1 beef steak tomato, thinly sliced into 6 slices
• A ball of fresh mozzarella, sliced into 6 slices
• Balsamic glaze to drizzle over
• Optional: chopped fresh basil or parsley

1. Heat a large skillet over medium-high heat.
2. Season the chicken on both sides with salt, pepper and Italian seasoning.
3. Cook on one side, and then flip to cook on the other side.
4. Once the chicken is almost cooked through, turn the heat on low and top each chicken breast with a slice of mozzarella and then a slice on tomato on top of that. Place the lid over skillet and allow the mozzarella cheese to melt.
5. Plate the chicken and top with fresh basil or parsley and a drizzle of balsamic glaze.

Please follow me @aimeesapron on Instagram for more recipe ideas daily! https://www.instagram.com/aimeesapron/

When my family has rice as a side, we ALWAYS have way too much rice left over. This recipe would be a great dinner to make when you have an abundance of leftover rice you need to use up.

It’s really quick to make, and is a kid-favorite.

Want a healthier option? You can swap out the white rice with brown rice or even cauliflower rice. You can even increase the veggies by adding shredded cabbage or broccoli. I use low-sodium soy sauce but coconut aminos is also a great option. This dish is so versatile!

Watch me make it here: https://www.instagram.com/stories/highlights/18070494277087557/

chicken fried rice

makes 4-6 servings

• 2 lbs boneless & skinless chicken thighs, cut into bite size pieces
• 1 cup chopped carrots
• 1 cup frozen peas – can be frozen or thawed
• 3 cups cooked white rice
• 2 eggs, scrambled
• 1 teaspoon crushed garlic
• 1-2 tablespoons oil
• 1/2 teaspoon sesame oil
• 2 1/2 tablespoons soy sauce – I use low sodium
• Salt & pepper to taste

1. In a large skillet or wok, add 1 tablespoon of oil over medium-high heat.
2. Season the chicken with salt and pepper and add to the skillet along with the garlic to brown and cook through.
3. Once the chicken is almost cooked through, add the peas and carrots and put the lid on and let it simmer for about 5 minutes over medium heat.
4. Drain the chicken and veggie mixture. You can reserve the cooking liquid in case the dish gets dry.
5. In the same skillet, add the scrambled eggs and break them apart as they cook.
6. Next add the sesame oil and the rice. Allow the rice to pan fry for 2-3 minutes and then add 1 tablespoon of soy sauce.
7. Add the chicken and veggie mixture back in with the other tablespoon of soy sauce and stir to combine.

Please follow me @aimeesapron on Instagram for more recipe ideas daily! https://www.instagram.com/aimeesapron/

I have to confess…tonight’s meal inspiration was all about…the dish! I found this gorgeous terra cotta dish at Sur La Table and instantly saw flashes of Mediterranean and Moroccan dishes. While I still need to brush up on my technique making those types of dishes, I though paprika chicken would serve well family style.

There are familiar flavors in this dish with a chicken and tomato base, but the complexity comes through with the exotic taste of paprika and dill. These are two ingredients readily available in stores, but just a hint of each, sends your dish from cool to warm. I suggest serving family style over rice with good company.

paprika chicken

makes 6 servings

• 6 boneless and skinless chicken thighs
• 1/2 cup of flour, I used gluten free
• 1 tablespoon smoked paprika
• Salt and pepper to taste
• 1 small can of crushed tomatoes, no more than 8 oz.
• 1 tablespoon of garlic, crushed
• 2 tablespoons of tomato paste
• 1 1/2 cup chicken stock
• 1 small red onion, diced
• 2 tablespoons of oil
• 1 teaspoon sugar
• 1/4 cup of sour cream
• 1 bunch of fresh dill, chopped

1. Heat a skillet with 1 tablespoon of oil over medium heat.
2. Add the flour, pepper to taste and paprika to a shallow dish.
3. Season the chicken with salt and dredge in the flour mixture. Coat on both sides.
4. Add chicken to the skillet and brown on both sides, no need to cook through just yet.
5. Once brown, set aside.
6. Add a little more oil to the pan and add the onion, garlic and sugar. Stir to combine.
7. Next add the tomato paste, crushed tomatoes and chicken stock, stir to combine and allow to simmer.
8. To the sauce mixture add the sour cream and dill and stir until combined well.
9. Add the chicken back in, nesting in within the sauce. Cook another 5-10 minutes until chicken is cooked through.
10. Serve over white rice and with olives.

Please follow me @aimeesapron on Instagram for more recipe ideas daily! https://www.instagram.com/aimeesapron/

I make A LOT of chicken for dinner. BBQ chicken thighs, chicken Alfredo, chicken quesadillas…I could keep on going. It is also very easy to get stuck in a chicken rut.

Today, I decided to make a spice rub and take a culinary field trip into a flavor town. If you like spicy – not hot – you’ll want to try this new chicken recipe. The yogurt dip just takes it over the top! Check out my Instagram stories for the step-by-step process: https://www.instagram.com/stories/highlights/17977071184302087/

spiced chicken

makes 5-6 servings

• 3 large boneless and skinless chicken breasts, cut in half lengthwise
• A teaspoon of each of the following powder spices: smoked paprika, lemon pepper, turmeric, curry, cumin & ginger
• Salt to taste
• 1 teaspoon oil, I used avocado oil
• Yogurt mix: 2 tablespoons plain Greek yogurt, 1 tablespoon of Feta cheese and 1 adobo pepper; chopped

1. Heat your skillet over medium-high heat and add the oil.
2. Season your chicken with salt on each side and then the six spice blend.
3. Add the chicken to the pan and allow to cook on one side about 5 minutes before turning. Allow to cook on the other side.
4. While the chicken is cooking, in a small bowl combine Greek yogurt, feta cheese and the optional chopped adobe pepper.
5. Plate the spiced chicken and top with yogurt. Add fresh grape tomatoes for additional flavor.

Please follow me @aimeesapron on Instagram for more recipe ideas daily! https://www.instagram.com/aimeesapron/

It had to be Mexican food. The Monday after a weekend with not enough sleep ALWAYS REQUIRES Mexican food!

Sour cream chicken enchiladas to be exact. Trouble is, I do not enjoy the long process it takes to make traditional sour cream enchiladas. The frying of tortillas to make them pliable. The stuffing of chicken and cheese. The rolling of enchiladas. It’s just TOO much on a Monday.

Instead of that, I cheat and make what I call, Mexican lasagna. It will cut your time in half and give you that savory-tangy casserole vibe you’re looking for. Check out the recipe below:

mexican lasagna

makes 9 servings

• 16 corn tortillas
• 1 cup cooked and shredded chicken
• 1 teaspoon oil
• 1 1/2 – 2 cups cheese
• 16 oz. tub of sour cream
• 16 oz. jar of salsa verde
• 1 small can of green chiles
• 1/2 a red onion diced
• 4 mini bell peppers, diced
• 2 tablespoons of cilantro
• Optional: 1/4 chopped cherry tomatoes

1. In a skillet add the oil, onions and bell peppers and cook over medium heat until golden brown, set aside.
2. Preheat your oven to 350 degrees and grease a 20×20 casserole dish.
3. In a medium bowl, combine the sour cream, salsa verde, green chiles, cilantro, onions and peppers. This will be your sauce.
4. Start by adding about a 1/4 cup of sauce at the bottom on the casserole, then layer 4 corn tortillas to cover the entire bottom. Add a 1/4 cup of chicken, spoonfuls of the sauce enough to cover the chicken and then sprinkle with cheese. Repeat 4 times, making sure to lightly press each layer down. You will want to end with a final layer of tortillas, sauce to cover and then cheese.
5. Bake covered with foil for 30-45 minutes until casserole is bubbly.
6. Let sit for 15 minutes so you can cut portions without them crumbling. I always love to finish with a fresh element so sprinkle chopped cherry tomatoes and cilantro on top!

Please follow me @aimeesapron on Instagram for more recipe ideas daily! https://www.instagram.com/aimeesapron/