Tag Archive: Chicken Dishes

Jul 24

Tuscan Garlic Chicken

Tuscan Garlic ChickenLet me just say that when I pinned this recipe, I wanted to try it immediately! It was everything I love in a weeknight meal…pasta, cream sauce, and veggies. Perfection.

I didn’t follow the recipe exactly. I made this one night after work, so I needed it to be quick and easy. I’m sure the original recipe, with the breaded chicken and heavy cream, is divine but didn’t want to invest the time to bake it or buy extra ingredients. I opted to make the chicken on the skillet, which fit my dining timing (that rhymes!) perfectly.

Click here for the original recipe. My own rendition is below!


  • 4 boneless skinless chicken breasts
  • Italian seasoning
  • salt and pepper
  • 5 Tablespoons extra virgin olive oil, divided
  • 1 Tablespoon finely minced garlic
  • 1 red bell pepper, cut into thin strips or chopped
  • 1 cup low sodium chicken broth
  • 6 ounces fresh spinach
  • 1 container mushrooms
  • 4 Tablespoons cornstarch
  •  2 1/2 cup lowfat milk
  •  2 cups freshly grated parmesan cheese
  • 1 pound fettucini noodles
    1.  In a large skillet, heat 3 Tablespoons oil until hot.  Season chicken with salt, pepper, and Italian seasoning.
    Place the chicken in the oil until each side is golden brown and cooked all the way through.
    2.  While the chicken is cooking, in a large pot cook the fettucini noodles according to package directions.  Wipe the skillet with some paper towels and add the remaining 2 T olive oil.  Cook the chopped red pepper and garlic for about 2-3 minutes.  Stir in 1 T of flour and stir constantly for one minute.
    3.  Add the chicken broth and bring to a light simmer while whisking constantly until it is starting to thicken.  This takes about 3-4 minutes.
    4.  In a separate small bowl, whisk together the heavy cream and milk.  Add the spinach, mushrooms, and milk to the skillet.  Bring this to a simmer and continue to cook until spinach starts to wilt.  Stir in the parmesan cheese.
    5.  Add half of the sauce to the coating the cooked and drained fettucini noodles.  Top with chicken and spoon more of the sauce on top. 

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Jul 16

Baked Sweet and Sour Chicken

I found this recipe on pinterest (from the Recipe Critic) and thought I’d give it a try! Sweet and Sour Chicken is my go-to dish at Chinese restaurants, so I thought if I could make this at home and have the same taste, it’d be amazing. And sure enough, it was!Baked Sweet and Sour Chicken
Here’s how the counter looked as I was making the meal. Pleas ignore the giant watermelon….it has nothing to do with this recipe 🙂Ingredients
I used my cast iron grill skillet for the chicken and it worked well! You can use any type of skillet.Baked Chicken
Served over rice, and boom, you’ve got Chinese take-out for a fraction of the price and you know what went into it! Win-win indeed. Baked Sweet and Sour Chicken Baked Sweet and Sour Chicken

This delicious recipe came from The Recipe Critic! I modified it a bit to make it easier on myself (AKA I used store-bought sweet and sour sauce) since I made it on a weeknight and needed the process sped up.
  • 3-4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1½ cup cornstarch
  • 3 eggs, beaten
  • ¼ cup canola oil
  • 1 cup granulated sugar
  • 4 tablespoons ketchup
  • ¼ cup white vinegar
  • ¼ cup apple cider vinegar
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon garlic salt
  • (I used store-bought sweet and sour sauce instead of the above 6 ingredients. I did add some soy sauce and garlic powder to the sauce for a little extra kick!)
  1. Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
  2. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
  3. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
  4. In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic salt. (I omitted this step and just used the store-bought sauce). Pour over chicken and bake for 1 hour. (I only baked it for 40 minutes, stirring every 10 minutes to coat).
  5. I stirred the chicken every 15 minutes so that it coated them in the sauce.

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Jan 01

Crockpot Chicken Tikka Masala

I think everyone knows by now that one of my favorite cuisines is Indian food. I especially love chicken tikka masala. If you’ve never tried it, this is a foolproof recipe that will convince you to love the dish as much as we do. If you already love it, this crockpot recipe makes an indian meal on a weeknight a possibility! I was a little skeptical that the crockpot could do the trick because this recipe generally takes a while to prepare. But, I was pleasantly surprised at the results of the crockpot chicken tikka masala recipe!I prefer to make my own naan bread, mostly because stores in Sidney didn’t sell it. I’ve used this recipe for a few years now and have had great luck with it.I’m so glad I found this recipe on table for two blog- now I can get my Indian fix any day of the week! Pop in the ingredients in the morning and I have dinner ready when I get home.http://www.tablefortwoblog.com/2012/10/19/chicken-tikka-masala-crockpot/

Ingredients for Crockpot Chicken Tikka Masala: (From tablefortwoblog.com)

8 boneless, skinless chicken tenderloins, or about 5 boneless, skinless chicken breasts (about 3 lbs.)

1 large onion, diced

4 cloves of garlic, minced

2 tbsp. fresh ginger, minced

1 (29 oz.) can of tomato puree

1 1/2 cups plain yogurt

2 tbsp. olive oil

2 tbsp. Garam masala

1 tbsp. cumin

1/2 tbsp. paprika

2 tsp. salt, or to taste

3/4 tsp. cinnamon

3/4 tsp. fresh ground black pepper

1-3 tsp. cayenne pepper (depending on your heat preference)

2 bay leaves

1 cup heavy cream

3 tbsp. cornstarch

Chopped parsley or cilantro, for topping


  1. Place everything up to the bay leaves in a large bowl. With a spatula, stir to combine everything and make sure the chicken is coated well.
  2. Gently place the mixture in the insert of the crockpot and add the two bay leaves.
  3. Cover and cook for 8 hours on low (or 4 hours on high).
  4. When done, in a medium bowl, whisk together heavy cream and corn starch, then pour the mixture into the crockpot and gently stir. Let cook an additional 20 minutes to thicken up.
  5. Serve hot over a bed of white (or brown) rice.
  6. Store leftovers in an airtight container in the fridge for up to 5 days.

Aug 20

OMG Chicken and Roasted Squash

I just finished a wonderful, family-filled, relaxing weekend in KS. Eric just finished a crazy, action-packed, dare devil weekend in Colorado. We’re both pooped (AKA My Mom’s word for tired) and glad to be home sweet home. As I finish editing the pictures, I’ll fill you in on a yummy chicken recipe that I made last week! Check it out…

That’s oh my gawd chicken. I found it on pinterest and had to try it. Here’s how the pin read…
“OMG Chicken” Just mix Sour Cream or Yogurt (1/2 c) and parm cheese (1/4 c). Spread over chicken breast in a baking dish, sprinkle italian bread crumbs on top and bake for 20-30 minutes. SO moist and tasty!”

So I did just that! I added parsley and garlic powder for an extra kick.

I pounded out the chicken to make them equally sized.

I salt and peppered the chicken before applying the yummy sour cream mixture

Then for the roasted squash. I was given a couple squash for my coworker’s garden so I thought it’d be a great side for this dish. I wanted to try it roasted and Eric and I agreed it turned out very well. I just lined the baking sheet with foil. Then cut up the squash in cubes. Sprinkle on salt, pepper, parsley and garlic salt. Place in a 400 degree oven for approximately 40 minutes, or until very soft and roasted throughout. This is before roasting…And after! See how the color really pops and the seeds come out? Yum.I suggest you try this OMG chicken with roasted squash for a quick and easy weeknight dinner!

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