CREAMY PARMESAN GARLIC MUSHROOM CHICKEN

CREAMY PARMESAN GARLIC MUSHROOM CHICKEN

Creamy Parmesan Garlic Mushroom Chicken is ready in just 30 minutes and the parmesan garlic sauce will wow the entire family! This will become a new favorite!

Ingredients

1. 4 boneless, skinless chicken breasts, thinly sliced
2. 2 Tablespoons Olive oil
3. Salt Pepper
4. 8 ounces sliced mushrooms
5. Creamy Parmesan Garlic Sauce:
6. ¼ cup butter
7. 2 garlic cloves, minced
8. 1 tablespoon flour
9. ½ cup chicken broth
10. 1 cup heavy cream or half and half
11. ½ cup grated parmesan cheese
12. ½ teaspoon garlic powder
13. ¼ teaspoon pepper
14. ½ teaspoon salt
15. 1 cup spinach, chopped

Instructions

1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
2. To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

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Lemon Garlic Chicken

Lemon Garlic Chicken

INGREDIENTS

1. 4 boneless, skinless chicken breasts (about 2 pounds total), pounded to 1/2-inch thickness
2. 1/2 teaspoon kosher salt, plus more for seasoning
3. 1/4 teaspoon freshly ground black pepper, plus more for seasoning
4. 1 tablespoon olive oil
5. 3 tablespoons unsalted butter
6. 1 small shallot, finely chopped
7. 4 cloves garlic, minced
8. 2 tablespoons all-purpose flour
9. 1 cup half-and-half or whole milk
10. 1/2 cup low-sodium chicken broth
11. Juice of 1 medium lemon (about 3 tablespoons)
12. 2 tablespoons chopped fresh parsley leaves
13. 1 small lemon, thinly sliced

INSTRUCTIONS

1. Thoroughly dry the chicken with paper towels. Generously season all over with salt and pepper.
2. Heat the oil in a 10-inch or larger skillet over medium-high until shimmering. Working in batches if needed, add the chicken and sear until deeply browned on the bottom, 6 to 7 minutes. Flip with tongs and sear the other side until browned, 6 to 7 minutes. Transfer the chicken to a plate; set aside.
3. Reduce the heat to medium and add the butter. When melted, add the shallot, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until just starting to soften, about 1 minute. Add the flour, stir to evenly coat the shallots and garlic, and cook for 1 minute more.
4. Stir in the half-and-half or milk and broth until no lumps from the flour remain, making sure to scrape up any browned bits from the bottom of the pan. Bring to a boil. Reduce the heat to a simmer. Return the chicken to the pan and simmer until the sauce is thickened enough that it coats the back of a spoon and the chicken is cooked through, 3 to 4 minutes. Stir the lemon juice into the sauce. Garnish with the parsley and lemon slices and serve immediately.

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CREAMY TUSCAN GARLIC CHICKEN

CREAMY TUSCAN GARLIC CHICKEN

Creamy Tuscan Garlic Chicken has the most amazing creamy garlic sauce with spinach and sun dried tomatoes. This meal is a restaurant quality meal ready in 30 minutes!

Ingredients

1. 1½ pounds boneless skinless chicken breasts, thinly sliced
2. 2 Tablespoons olive oil
3. 1 cup heavy cream
4. ½ cup chicken broth
5. 1 teaspoon garlic powder
6. 1 teaspoon italian seasoning
7. ½ cup parmesan cheese
8. 1 cup spinach, chopped
9. ½ cup sun dried tomatoes

Instructions

1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
2. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.

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Creamy French Mustard Chicken

Skillet Creamy French Mustard Chicken

INGREDIENTS

1. 1 tablespoon olive oil
2. 2 pounds bone-in chicken thighs
3. Kosher salt
4. Freshly ground black pepper
5. 1/2 cup diced shallots (2 medium shallots)
6. 1/2 cup dry white wine
7. 1 cup low-sodium chicken broth
8. 2 tablespoons whole-grain Dijon mustard
9. 2 tablespoons Dijon mustard
10. 2 tablespoons heavy cream
11. Coarsely chopped fresh parsley, for serving (optional)

INSTRUCTIONS

1. Arrange a rack in the middle of the oven and heat to 400°F. Meanwhile, sear the chicken.
2. Heat the oil in a large cast iron or oven-safe skillet over medium-high heat until shimmering. Meanwhile, pat the chicken dry with paper towels and season with salt and pepper. Add the chicken skin-side down and cook until the fat is rendered and the skin is crisp and golden-brown, 6 to 8 minutes. Transfer the chicken to a large plate. Remove all but 1 tablespoon of fat from the pan.
3. Add the shallots to the pan and cook over medium heat until softened, about 3 minutes. Add the wine, scrape up any browned bits at the bottom of the pan with a wooden spoon, and cook until evaporated, about 3 minutes. Stir in the broth and whole-grain mustard and bring to a simmer. Return the chicken skin-side up, and add any juices accumulated on the plate to the pan.
4. Braise in the oven uncovered until the chicken is cooked through and reaches an internal temperature of 165°F, about 15 minutes. Transfer the chicken with tongs to a platter. Place the pan over medium-high heat, whisk the smooth Dijon mustard into the sauce, and simmer until reduced slightly, about 2 minutes.
5. Remove from the heat and whisk in the cream. Taste and season the sauce with salt and pepper as needed. Serve the sauce with the chicken (we recommend serving it underneath the chicken to keep the skin crisp), and garnish with parsley if desired.

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BAKED CHICKEN TACOS RECIPE

OVEN BAKED CHICKEN TACOS RECIPE

This Easy Oven Baked Chicken Tacos Recipe is PERFECT for a quick weeknight dinner! OVEN BAKED chicken tacos have lots of flavor and none of the stress. This Easy Chicken Tacos Recipe is the most popular recipe on The Cookie Rookie and has been pinned over 2 million times. Have you tried it?

INGREDIENTS

1. 1 tablespoon olive oil
2. 1/2 pound cooked chicken shredded (I used cooked Rotisserie chicken)
3. 1 ounce Taco Seasoning click for homemade recipe!
4. 1/2 cup onion diced
5. 1 can diced tomato 14.5 ounce, fully drained
6. 1 can Chopped Green Chiles 4.5 ounce, fully drained
7. 10 Stand and Stuff Taco Shells I used Old El Paso
8. 8 ounces Refried Beans 1/2 can
9. 2 cups Mexican Blend Cheese shredded

INSTRUCTIONS

1. Preheat oven to 400F. Spray a 9x13 baking dish with nonstick spray.
2. Heat olive oil over medium heat in a medium skillet.
3. Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.
4. Stir in the chicken, taco seasoning, tomatoes (FULLY DRAINED), and green chiles (FULLY DRAINED) *see note. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
5. Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side.
6. Bake the taco shells for 5 minutes by themselves to allow them to crisp up. Remove from the oven.
7. Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
8. Sprinkle each shell generously with shredded cheese, the more the better!
9. Bake for 7-10 minutes or until cheese is fully melted and the edges of the shells are browned.
10. Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa.
11. Enjoy!

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Easy Peasy Cheesy Mayo Chicken

Easy Peasy Cheesy Mayo Chicken

Easy Peasy Cheesy Mayo Chicken is sure to become a family favorite. It's moist, flavorful and melt-in-your-mouth tender using one simple trick!

Ingredients

1. 4 (4-ounces each) boneless, skinless chicken breasts
2. pepper to taste
3. 1 cup mayonnaise
4. 1 cup shredded cheddar
5. 1 teaspoon Italian seasoning
6. 1/2 teaspoon garlic powder

Instructions

1. Place chicken between two sheets of plastic film. Starting from the thickest part, pound the chicken with a meat mallet to flatten. Season with pepper to taste. 
2. Arrange in a single layer on a lightly greased baking sheet or oven-safe baking dish.
3. In a small bowl, combine mayonnaise, cheese, Italian seasoning, and garlic powder.
4. Spoon the mixture over chicken fillets, spreading to cover the surface completely.
5. Bake in a 400 F oven on middle rack for about 20 minutes or until thermometer inserted reads 165 F. If topping is browning too much before chicken is cooked through, loosely tent with foil. 
6. Remove from heat and allow to rest for about 3 to 5 minutes before slicing. Serve hot.

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INSTANT POT GARLIC PARMESAN CHICKEN

INSTANT POT GARLIC PARMESAN CHICKEN

DESCRIPTION

A fast and easy chicken dinner with a creamy garlic parmesan sauce with chopped spinach. We like to eat this chicken and sauce with fettuccine noodles or with mashed potatoes. 

INGREDIENTS

1. 2 Tbsp butter
2. 1 small yellow onion, diced
3. 4 large garlic cloves, minced
4. 1/2 cup chicken broth
5. 1/2 tsp garlic powder
6. 1/4 tsp pepper
7. 1/2 tsp salt
8. 8 oz sliced mushrooms (optional)
9. 1 1/2 lbs boneless skinless breasts sliced into 1/2 inch filets 
10. 1 cup half and half
11. 2 Tbsp flour
12. 1/2 cup parmesan cheese
13. 3 oz coarsely chopped spinach
14. Salt and freshly ground pepper

To make with pasta:

1. 10 ounces uncooked fettuccine noodles or linguine noodles
2. 3 cups water

INSTRUCTIONS

1. Turn your Instant Pot to the saute setting (more). When the display reads HOT add in the butter. Once the butter is melted add in the onions and saute for about 3-4 minutes. Add in the garlic and saute for 30 seconds. Add in the chicken broth, garlic powder, pepper and salt. Stir. Add in the mushrooms (if using) and chicken.
2. Optional: If you want to cook pasta at the same time and in the same pot you can. Just get a pan that will fit inside your Instant Pot* and fill it with 3 cups or water and then break 10 ounces of fettuccine or linguine noodles to fit inside the pan (see my note below). Carefully place the pan on top of the chicken. I use a homemade silicone sling that I cut from a silicone baking mat* to lower my pan down onto the chicken. You can also make a foil sling.
3. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 6 minutes (this is the cooking time for the 1/2 inch pieces of chicken breast, if they are thicker than that you may need more time). Let the pressure release naturally for 10 minutes and then move the valve to “venting.”
4. Remove the lid. If you are cooking pasta, carefully remove the pan of pasta and set aside. Use tongs to place the chicken on a platter. Loosely cover with foil. Turn the Instant Pot to the saute setting. Warm the half and half up in a pyrex measuring cup for 45 seconds in the microwave. Whisk the flour into the half and half until it’s smooth. Whisk the mixture into the Instant Pot. This will thicken up the sauce in a few minutes. Add in the parmesan cheese. Add in the spinach. Salt and pepper to taste. If using pasta, drain any water off of the pasta and stir into the pot.
5. Serve sauce (and optional pasta) with the chicken.

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CREAMY TUSCAN GARLIC CHICKEN

CREAMY TUSCAN GARLIC CHICKEN

Creamy Tuscan Garlic Chicken has the most amazing creamy garlic sauce with spinach and sun dried tomatoes. This meal is a restaurant quality meal ready in 30 minutes!

Ingredients

1. 1½ pounds boneless skinless chicken breasts, thinly sliced
2. 2 Tablespoons olive oil
3. 1 cup heavy cream
4. ½ cup chicken broth
5. 1 teaspoon garlic powder
6. 1 teaspoon italian seasoning
7. ½ cup parmesan cheese
8. 1 cup spinach, chopped
9. ½ cup sun dried tomatoes

Instructions

1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
2. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.

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CREAMY GARLIC PARMESAN CHICKEN

Creamy Parmesan Garlic Chicken

Ingredients

1. 4 small-medium chicken breasts or 2 large halved
2. salt and pepper to taste
3. 2 tablespoons olive oil
4. 3-4 cloves garlic minced
5. 1 cup light cream or half & half, or heavy cream
6. 1 tablespoons Italian seasoning or oregano
7. 1/2 cup parmesan cheese grated
8. 1 cup spinach chopped (optional)
9. Get IngredientsPowered by Chicory

Instructions

1. Season chicken with salt and pepper. Heat olive oil in a large heavy skillet or pan. Add chicken to the pan and cook for 5-6 minute per side or until the outside is golden and the chicken is cooked through (cooking times will vary depending on the thickness of the chicken breasts).
2. Remove chicken from the pan, reduce heat to low-medium, and add garlic; stir for 30 seconds. Add the cream or half and half, Italian seasoning, and parmesan cheese. Stir to combine. Stir in 1 cup of chopped spinach if desired. Simmer for another 2-3 minutes.
3. Return chicken to the pan and simmer for another minute then turn off heat. Spoon sauce over chicken. Serve with pasta or veggies.

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Easy Lemon Garlic Chicken

Lemon Garlic Chicken

INGREDIENTS

1. 4 boneless, skinless chicken breasts (about 2 pounds total), pounded to 1/2-inch thickness
2. 1/2 teaspoon kosher salt, plus more for seasoning
3. 1/4 teaspoon freshly ground black pepper, plus more for seasoning
4. 1 tablespoon olive oil
5. 3 tablespoons unsalted butter
6. 1 small shallot, finely chopped
7. 4 cloves garlic, minced
8. 2 tablespoons all-purpose flour
9. 1 cup half-and-half or whole milk
10. 1/2 cup low-sodium chicken broth
11. Juice of 1 medium lemon (about 3 tablespoons)
12. 2 tablespoons chopped fresh parsley leaves
13. 1 small lemon, thinly sliced

INSTRUCTIONS

1. Thoroughly dry the chicken with paper towels. Generously season all over with salt and pepper.
2. Heat the oil in a 10-inch or larger skillet over medium-high until shimmering. Working in batches if needed, add the chicken and sear until deeply browned on the bottom, 6 to 7 minutes. Flip with tongs and sear the other side until browned, 6 to 7 minutes. Transfer the chicken to a plate; set aside.
3. Reduce the heat to medium and add the butter. When melted, add the shallot, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until just starting to soften, about 1 minute. Add the flour, stir to evenly coat the shallots and garlic, and cook for 1 minute more.
4. Stir in the half-and-half or milk and broth until no lumps from the flour remain, making sure to scrape up any browned bits from the bottom of the pan. Bring to a boil. Reduce the heat to a simmer. Return the chicken to the pan and simmer until the sauce is thickened enough that it coats the back of a spoon and the chicken is cooked through, 3 to 4 minutes. Stir the lemon juice into the sauce. Garnish with the parsley and lemon slices and serve immediately.

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Asparagus Sweet Potato Chicken Skillet

Asparagus Sweet Potato Chicken Skillet

This Asparagus Sweet Potato Chicken Skillet recipe is a delicious, healthy, and easy-to-make meal that will be on your dinner table in less than 30 minutes. This is gluten-free, paleo, whole30, and perfect for your busy weeknight dinner.

Ingredients

1. 1 pound free-range organic boneless chicken breasts
2. 1 tablespoon extra virgin olive oil
3. Salt and ground fresh black pepper
4. 3 garlic cloves — minced
5. 1 medium sweet potato — peeled and diced
6. ½ cup chicken broth or water
7. ½ pound fresh asparagus — cut at a diagonal in 1 and 2-inch pieces
8. ½ teaspoon fine sea salt
9. ½ teaspoon freshly ground black pepper
10. ½ teaspoon crushed red pepper

Instructions

1. On a cutting board, cut the chicken into small pieces, and season with salt and pepper.
2. In a skillet over medium heat, add the olive oil, garlic, and chicken.
3. Sauté the chicken for about 7-10 minutes or until it is cooked through. Don’t forget to stir well. Set the chicken mixture aside.
4. In the same skillet, add the sweet potatoes and chicken broth.
5. Cook for about 7-10minutes or until the sweet potatoes are cooked.
6. Add the asparagus, and cook for about 4-5 minutes until tender.
7. Return the chicken to the pan, and stir to combine thoroughly.
8. Season with salt, pepper, and crushed red pepper.

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How To Make Ribs in the Instant Pot

How To Make Ribs in the Instant Pot

INGREDIENTS

1. 1 tablespoon packed brown sugar
2. 1 tablespoon dry mustard
3. 1 tablespoon paprika
4. 1 teaspoon garlic powder
5. 1 teaspoon onion powder
6. 1 teaspoon smoked salt, such as this one from Spice House
7. 1 teaspoon coarsely ground black pepper
8. 1/2 teaspoon cayenne pepper
9. 2 racks baby back ribs (about 4 pounds total)
10. 1 cup barbecue sauce

EQUIPMENT

1. 6-quart or larger electric pressure cooker
2. Trivet or steamer basket
3. Measuring cups and spoons
4. Baking sheet
5. Basting brush

INSTRUCTIONS

1. Make the spice rub. Place the brown sugar, mustard, paprika, garlic powder, onion powder, smoked salt, black pepper, and cayenne in a small bowl and stir to combine; set aside.
2. Remove the membrane from the ribs. For super-tender ribs, remove the membrane that covers the bone on the underside of the ribs: Flip the ribs over so they're meat-side down, then slide a butter knife in between the ribs and the thin membrane of the first rack — start in the center of the rack, which tends to be easier than the ends. Once you’ve got a few inches pulled up, use your hands to gently pull the membrane up and completely off the bones (if your grip is slippery, grasp the membrane with a paper towel before pulling) off completely. Repeat for the remaining rack.
3. Season the ribs. Sprinkle the rub evenly over the ribs on both sides and on the ends. Gently rub the spice mixture into the ribs.
4. Prepare the electric pressure cooker and add the ribs. Set a steamer or trivet inside a 6-quart or larger electric pressure cooker. Add 1 cup of water. Place the ribs on the steamer by standing them up and gently coiling them in the cooker — start with the first rack of ribs on the outside closest to the pot, then make a tighter coil inside the first rack of ribs with the second rack.
5. Cook the ribs on manual pressure for 20 minutes. Cover the pressure cooker and make sure the pressure valve is sealed. Set to HIGH manual pressure for 20 minutes. The cooker should take about 15 minutes to come to pressure.
6. Quick release the ribs and transfer immediately to a baking sheet. When the 20 minutes is up, quickly release the pressure using the pressure cooker’s release valve. Using tongs, immediately transfer the ribs to a baking sheet; the ribs should gently bend but not break when lifted, and the meat should be just pulling away from the ribs.
7. Coat the ribs with sauce and broil or grill (optional). Brush the finished ribs with sauce on all sides. Broil or grill on medium-high heat until some of the sauce is browned and sticky, 3 to 4 minutes.
8. Slice and serve the ribs. Transfer the ribs to a cutting board and cut between the ribs into desired sections. Serve immediately.

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Oven Baked Chicken Breast

Oven Baked Chicken Breast

My tips for a truly juicy, Oven Baked Chicken Breast: a touch of brown sugar in the seasoning which makes the chicken sweat while it bakes so it creates a semi "sauce", and cooking fast on a high temp! Go by the colour of the crust to know when it's baked. 

Ingredients

1. 4 chicken breasts , 150 - 180g / 5 - 6 oz each (Note 1)
2. 2 tsp olive oil

SEASONING:

1. 1 1/2 tbsp brown sugar
2. 1 tsp paprika
3. 1 tsp dried oregano or thyme , or other herb of choice
4. 1/4 tsp garlic powder
5. 1/2 tsp each salt and pepper

GARNISH, OPTIONAL:

Finely chopped parsley

Instructions

1. Preheat oven to 425F/220C (standard) or 390F/200C (fan / convection).
2. Pound chicken to 1.5cm / 0.6" at the thickest part - using a rolling pin, meat mallet or even your fist (key tip for even cooking + tender chicken).
3. Mix Seasoning.
4. Line tray with foil and baking paper. Place chicken upside down on tray. Drizzle chicken with about 1 tsp oil. Rub over with fingers. Sprinkle with Seasoning.
5. Flip chicken. Drizzle with 1 tsp oil, rub with fingers, sprinkle with Seasoning, covering as much of the surface area as you can.
6. Bake 18 minutes, or until surface is golden per photos and video, or internal temperature is 165F/75C using a meat thermometer.
7. Remove from oven and immediately transfer chicken to serving plates.
8. Wait 3 - 5 minutes before serving, garnished with freshly chopped parsley if desired. Pictured with a side of Garlic Butter Rice with Kale.

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