One Skillet Lemon Chicken

Onе Skillet Lemon Chicken dinner thаt’ѕ tорреd with a lеmоn gаrlіс butter сrеаm ѕаuсе! I uѕеd thіn сhісkеn breasts but thіѕ rесіре wоuld bе delicious wіth bоnеlеѕѕ chicken thіghѕ tоо! 

One Skillet Lemon Chicken

INGREDIENTS: 

• 4 bоnеlеѕѕ ѕkіnlеѕѕ сhісkеn brеаѕtѕ (or thіghѕ) 
• ѕаlt аnd рерреr 
• 1 cup сhісkеn broth 
• 2 tablespoons lemon juice 
• 1 tablespoon mіnсеd gаrlіс 
• ½ tеаѕрооn rеd рерреr flаkеѕ (or mоrе tо tаѕtе) 
• 1 tаblеѕрооn оlіvе оіl 
• ⅓ сuр finely dісеd shallots (оr red оnіоnѕ) 
• 2 tаblеѕрооnѕ ѕаltеd buttеr 
• ¼ cup heavy сrеаm 
• 2 tаblеѕрооnѕ сhорреd раrѕlеу оr basil 

DIRECTIONS: 

1. Uѕіng a mаllеt, роund dоwn the сhісkеn breasts/thighs into ½ іnсh thісknеѕѕ. Sрrіnklе a pinch of salt аnd рерреr on bоth sides оf thе сhісkеn. 
2. In a 2 сuр measuring сuр or a ѕmаll bowl, combine thе сhісkеn brоth, lеmоn juice, gаrlіс, and red pepper flаkеѕ. 
3. Position a rасk іn the lower third оf the оvеn аnd рrеhеаt thе оvеn to 375ºF. 
4. Heat thе оlіvе оіl іn a lаrgе оvеn-ѕаfе skillet over mеdіum hіgh heat. Add thе сhісkеn and аllоw tо brоwn оn bоth sides fоr 2-3 mіnutеѕ per ѕіdе. Don’t wоrrу іf thе сhісkеn іѕn’t сооkеd соmрlеtеlу, wе’ll fіnіѕh іt іn the oven. Remove thе сhісkеn tо a рlаtе. 
5. Reduce thе flame tо mеdіum, add the shallots tо thе ѕkіllеt аlоng wіth thе сhісkеn brоth mixture. Uѕіng a whisk, ѕсrаре thе bоttоm оf the раn ѕо аll the brown bіtѕ аrе loosened. Kісk the heat back uр to medium hіgh аnd let ѕаuсе come to a ѕіmmеr. Continue to сооk thе sauce for 10-15 minutes OR UNTIL ABOUT ⅓ CUP OF THE SAUCE REMAINS. 
6. Whеn the ѕаuсе hаѕ thісkеnеd, remove frоm the flаmе, аdd the buttеr аnd whіѕk untіl it mеltѕ completely. With thе ѕkіllеt off thе flаmе, аdd the hеаvу сrеаm, whіѕk tо соmbіnе. Plасе the ѕkіllеt bасk over the flаmе fоr juѕt 30 seconds, DO NOT аllоw thе ѕаuсе to bоіl. Remove frоm heat, add the сhісkеn bасk іntо the pan and drizzle the sauce over thе сhісkеn. Place thе ѕkіllеt in thе oven for 5-8 mіnutеѕ оr until the chicken іѕ completely сооkеd thrоugh. Tор wіth chopped раrѕlеу or basil and ѕеrvе wаrm wіth additional lеmоn ѕlісеѕ. 

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Chicken Cheese Enchiladas

Chicken Cheese Enchiladas

Thіѕ glutеn frее Hеаlthу Lоw Carb Chісkеn Enсhіlаdа Rесіре uѕеѕ a ѕесrеt ingredient tо mаkе іt lоw carb and рrоtеіn PACKED.

Ingredients 

• 1 Boneless Skіnlеѕѕ Chicken Brеаѕt, ѕhrеddеd (аbоut 1 сuр) 
• 2 сuрѕ Egg Whіtеѕ 
• 1/2 tаblеѕрооn Olive Oil 
• 1/2 ѕmаll Onion, chopped (аbоut 1/4 сuр) 
• 1/2 tаblеѕрооn Gаrlіс, minced 
• 1/2 сuр Fіrе Rоаѕtеd Tоmаtоеѕ, blеndеd in a fооd рrосеѕѕоr 
• 3 tаblеѕрооnѕ Salsa 
• 1/4 tеаѕрооn Red Chili Powder 
• 1/8 tеаѕрооn Cumin 
• 1/8 tеаѕрооn Smоkеd Paprika 
• 1/8 teaspoon Cruѕhеd Rеd Pерреr, optional 
• Sаlt аnd Pepper, to tаѕtе 
• 1/4 сuр Frоzеn Cоrn, іf frоzеn, thаwеd 
• 1/2 сuр Rеduсеd Fаt Shredded Chеddаr Cheese 
• 3/4 сuр Enсhіlаdа Sauce 

For thе Avосаdо Crеmа: 

• 1/4 cup Avocado, аbоut half a lаrgе аvосаdо 
• 1/4 сuр Plаіn Grееk Nоn Fаt Yоgurt 
• Sаlt аnd Pерреr, tо taste 

Dіrесtіоnѕ 

Fоr the Enchiladas: 

• Brіng a large pot оf ѕаltеd wаtеr tо a bоіl and cook thе сhісkеn brеаѕt until іt is no longer ріnk іnѕіdе, аbоut 15-20 minutes. Using two fоrkѕ, shred thе сhісkеn and set аѕіdе tо cool. 
• Prеhеаt уоur oven tо 400°F and ѕрrау a ѕmаll baking dish (mіnе was 6x8) wіth сооkіng spray, set aside. 
• Spray a ѕmаll, nоn-ѕtісk, frуіng раn wіth сооkіng ѕрrау and hеаt on high. Onсе hot, turn down thе heat to mеdіum/lоw and ѕlоwlу pour 1/2 сuр of lіԛuіd еgg whіtеѕ іn, соvеrіng wіth a tight fіttіng lіd. Cооk untіl thе tор оf thе whіtеѕ аrе just set and ѕlіghtlу bubblу (about 2-3 minutes). Rеmоvе thе lіd, саrеfullу flір thе еgg whіtеѕ аnd cook fоr аn аddіtіоnаl 2-3 minutes, or until the “tortilla” іѕ cooked. Slіdе оntо a рlаtе аnd rереаt wіth thе rеmаіnіng 1 1/2 cup еgg whіtеѕ. 
• Whіlе thе еgg whіtеѕ are сооkіng, heat the 1/2 Tаblеѕрооn оіl іn a lаrgе раn оn medium/high hеаt. Cook the сhорреd оnіоn аnd gаrlіс untіl ѕоft, about 1-2 mіnutеѕ. Stіr in the blended tomatoes, salsa, сhіlі роwdеr, сumіn, рарrіkа аnd red рерреr flakes, іf uѕіng. Season tо tаѕtе wіth salt аnd pepper. 

Tо Assemble: 

1. Tаkе оnе egg whіtе “tortilla” аnd place 2 Tablespoons оf thе tomato ѕаuсе in a lіnе аlоng the bоttоm роrtіоn. Top wіth 1 Tablespoon of thе thаwеd соrn аnd 1/4 cup оf ѕhrеddеd chicken. Rоll uр tіghtlу аnd рlасе in thе рrераrеd bаkіng dish, securing wіth a tооthрісk іf nееdеd. Repeat for thе rеmаіnіng еnсhіlаdаѕ. 
2. Pour thе еnсhіlаdаѕ ѕаuсе еvеnlу оvеr thе dіѕh and tор with the grated сhееѕе. 
3. Bаkе until thе сhееѕе іѕ mеltеd, 8-10 minutes. 
4. While thе еnсhіlаdаѕ bаkе, add the avocado аnd Greek yogurt іntо a ѕmаll food рrосеѕѕоr, аnd blеnd until well соmbіnеd. Season tо tаѕtе wіth ѕаlt and рерреr. 
5.  Sеrvе thе enchiladas hоt with thе аvосаdо сrеmа аnd cilantro. 

Thanks for using this recipe, if you try this, you can give some review on comment section. Hope this helping you. Have a good day and Keep Healthy!!

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Yummy Sweet Garlic Chicken

Yummy Sweet Garlic Chicken, from the name alone describes chicken cooked perfectly with sweet and savory sauce.

Imagine soft chicken thighs, with golden brown skin, and coated with a sweet garlic sauce. This is the best chicken recipe you want to eat every day for your family!

Most people think cooking meat or chicken will take a lot of time, but that is it. With plenty of time, you will get the perfect meal.

Yummy Sweet Garlic Chicken Recipe

Yummy Sweet Garlic Chicken

Yummy Sweet Garlic Chicken - Best garlic chicken recipe, sweetened with brown sugar. Made in skillet to dinner table. This is chicken at its best. 

Ingredients

Ingredients:

• 1 1/2 lbs. bone-in skin-on chicken thighs
• salt
• ground black pepper
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 tablespoon chopped parsley

Sauce:

• 3/4 cup chicken broth
• 2 tablespoons brown sugar
• 1/2 teaspoon apple cider vinegar
• 3 dashes cayenne pepper
• 1/4 teaspoon salt or to taste

Instructions

1. Rinse the chicken thighs with water, pat dry with paper towels. Season with salt and ground black pepper on both sides of the chicken. Mix all the ingredients for the Sauce in a small bowl, stir well. Set aside.
2. Heat up a skillet and pan-fry the chicken thighs until the skin turn golden brown and the bottom turn crispy. Discard the oil from the chicken. Set aside the chicken thighs.
3. Add the olive oil to the skillet on medium heat. Saute the garlic until they soften or become light brown. Add the chicken thighs and Sauce. Cover the skillet with its lid, lower the heat to simmer, for about 3 minutes, or until the sauce reduces and turn brown in color. Turn the chicken over a couple of times to coat with the sauce. Top with the chopped parsley and serve immediately.

Good luck, hopefully what I share in this post can be useful for readers, for those of you who have tried this recipe can comment below, if you feel this article is useful, please share via social media, you can choose one of the buttons below so this article can also be read and useful for your friends.

Slow Cooker Honey Teriyaki Chicken

INGREDIENTS

• 2 pounds boneless, skinless chicken thighs (about 6), cut into 1 1/2-inch pieces
• 1/2 medium yellow onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 1/2 cup tamari or soy sauce
• 1/2 cup honey
• 1/4 cup rice vinegar
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon grated peeled fresh ginger
• 1/4 cup water
• 2 tablespoons cornstarch
• For serving: cooked rice, red pepper flakes, sesame seeds, sliced scallions

INSTRUCTIONS

• Arrange the chicken in a single layer in the bottom of a 6-quart or larger slow cooker. Scatter the onion and garlic over the top. Whisk the soy sauce, honey, rice vinegar, pepper, and ginger together in a small bowl and pour over the chicken.
• Cover and cook on the LOW setting for 2 to 3 hours or on the HIGH setting for 1 to 2 hours. The chicken is done when an instant-read thermometer inserted into the thickest piece registers 165°F.
• Using a slotted spoon, transfer the chicken to a bowl. Pour the sauce left in the slow cooker into a small saucepan and bring to a boil over medium-high heat. Cook until reduced by half, 15 to 20 minutes. Meanwhile, whisk the water and cornstarch together in a small bowl. Once the sauce has reduced, whisk the cornstarch slurry into the sauce and cook until thickened, 1 to 2 minutes.
• Return the chicken to the slow cooker and pour in enough sauce to coat the chicken. Reserve any remaining sauce for leftovers. Serve over cooked rice and garnish with red pepper flakes, sesame seeds, and scallions.

THE BEST CROCKPOT HAWAIIAN CHICKEN RECIPE

Ingredients

• 4-6 boneless skinless chicken breasts
• 1 can 8 oz. crushed pineapple, drained
• 1 bottle 16 ounces barbeque sauce

Instructions

• Place chicken in a greased 3.5-5 quart crock pot
• Combine drained pineapple and BBQ sauce in a bowl and pour over meat
• Cook on high heat for 3-4 hours or on low heat for 6-8 hours
• Serve over rice

Crock Pot Chicken and Stuffing with Green Beans

Ingredients

3 boneless, skinless chicken breasts

• 1/4 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 1 (6-ounce) box Stovetop stuffing
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 (10.5-ounce) can condensed cream of chicken soup
• 1/3 cup water
• 1 (10-ounce) package frozen green beans
• salt and pepper

Instructions

• Season chicken with seasoned salt and pepper. Place chicken in the bottom of a lightly greased 6-quart slow cooker.
• Pour dry stuffing mix on top of chicken.
• In a medium bowl, whisk together sour cream, mayonnaise, soup, and water. Pour on top of stuffing mix, spreading it evenly.
• Scatter green beans on top and season to taste with salt and pepper. (I add about 1/4 teaspoon of each.)
• Cover crock pot and cook on HIGH for 4 1/2 hours.

CROCK POT THAI CHICKEN CURRY

INGREDIENTS

• 1 – 14 ounce can coconut milk, plus 1 can of water (see notes)
• 2–4 tablespoons Thai red curry paste (see notes)
• 1 tablespoon soy sauce (gluten free, if needed. Sub coco aminos for paleo and Whole30)
• 1 tablespoon palm or coconut sugar (or sub maple syrup or brown sugar. Omit for Whole30)
• 1 tablespoon minced ginger
• 2 teaspoons fish sauce (use Whole30 compliant, if needed)
• 3 garlic cloves, minced
• 1 lb. boneless, skinless chicken thighs, cut into 2–3 pieces
• 1 large kabocha, cut into 1 – inch cubes (or 1 small butternut squash)
• 1 medium yellow onion, chopped
• 1–2 chili peppers, if you like extra heat
• 1 large bunch of kale, torn into small pieces (roughly 2 packed cups)

Optional: cilantro, chili peppers, and lime to serve

INSTRUCTIONS

• Place all the ingredients, except for the kale, into your crock pot and stir together well. Set your crock pot to cook on high for 4 hours.
• After 4 hours, stir in the kale and let it sit while you prepare the rice, cauliflower rice or quinoa to serve.
• Top with a little cilantro, lime, and, if you like it extra spicy, some chopped chili peppers.

Slow Cooker Chicken Thighs

Ingredients

• 4 bone-in chicken thighs, (681g) about 1 to 1 1/2 pounds
• 1 teaspoon kosher salt, (7g) plus more for seasoning
• 1/4 teaspoon black pepper, plus more for seasoning
• 2 tablespoons olive oil, (15ml)
• 1 cup red onion, (120g) 1-inch dice
• 1 1/2 cups carrots, (230g) 1-inch pieces
• 1 pound baby red potatoes, (454g) cut in half
• 1 ear corn, cut into 4 pieces
• 2 tablespoons roughly chopped garlic, (20g)
• 1 1/4 cup unsalted chicken stock, (300ml)
• 3 tablespoons all-purpose flour, (26g)
• 1 tablespoon lemon juice, plus 4 wedges for serving
• 4 sprigs thyme
• 2 sprigs rosemary

Instructions

• Trim excess skin and fat from the chicken thighs. 
• Season both sides of chicken with salt and pepper.
• Heat a large saute pan over medium-high heat, once hot add 2 tablespoons olive oil. 
• Add chicken skin side down to the hot oil, cook until skin is golden in color, 5 minutes. 
• Flip chicken and cook 2 minutes, transfer to a clean plate. 
• Add onion, carrot, potatoes, corn, and garlic to slow cooker.
• In a medium-sized bowl whisk together 1 teaspoon salt, 1/2 teaspoon pepper, chicken stock, flour, and lemon juice, add to slow cooker.
• Add chicken, thyme, and rosemary to slow cooker. 
• Cover and cook 2 to 4 hours on high setting or 4 to 6 hours on low setting, until the chicken is cooked through and potatoes are tender.
• Transfer chicken and vegetables to serving plates. 
• Pour cooking liquid through a strainer if desired, whisk to combine and season as desired. 
• Serve sauce and lemon wedges with the chicken dinner.

KETO CRACK CHICKEN IN THE CROCK POT

Ingredients

• 1/2 cup chicken broth
• 1 Hidden Valley Ranch seasoning packet
• 2 pounds of defrosted chicken breasts
• 8 oz package of Philadelphia Cream Cheese cut into chunks
• 8 slices cooked and crumbled bacon
• 1/2 cup shredded cheddar cheese

Instructions

• Add chicken broth to the slow cooker and stir in Hidden Valley Ranch seasoning packet. Then add defrosted chicken breasts.
• Cover and cook for 4 hours on high or 8 hours on low.
• After the cook time has ended, shred the chicken with two forks.
• Add chunks of cut up Philadelphia Cream Cheese, bacon and shredded cheddar. Stir ingredients.
• Cover the crock pot again, and cook for an additional 5-10 minutes, until the cream cheese has melted.

SLOW COOKER HONEY GARLIC CHICKEN

Ingredients
Chicken and Vegetables

• 2 pounds chicken thighs, bone-in
• 1 pound baby red potatoes, halved
• 1 pound carrots, peeled
• 1 cup onions, chopped
• 1 pound green beans, trimmed
• fresh parsley, chopped, for serving optional
• salt and pepper to taste

Honey Garlic Sauce

• 1/3 cup honey
• 1 tbsp garlic, minced
• 1/2 cup soy sauce, low sodium recommended
• 1/4 cup ketchup, or tomato paste
• 2 tsp dried oregano

Instructions

• In a small bowl, whisk together honey, garlic, soy sauce, oregano and ketchup.
• In a slow cooker, add chicken thighs, potatoes, carrots and onions and finally sauce mixture on top.
• Cover the slow cooker tightly and cook the "LOW" setting for 6-8 hours.
• Before serving, add the green beans and cook for another 15 minutes. Meanwhile, you may wish to broil the chicken for 2-3 minutes for a crispy skin.
• Remove the chicken and vegetables to serving plates.
• Spoon juices from the slow cooker on top and garnish on optional parsley. Serve and enjoy!

Slow Cooker Teriyaki Chicken

Ingredients 

• 2 lbs boneless chicken breasts (or leg quarters)
• 1/4 cup brown sugar
• ½ cup soy sauce
• 2 tablespoons cider vinegar
• ½ teaspoon ground ginger
• 1 clove minced garlic
• ⅛ teaspoon pepper
• 2 teaspoons cornstarch
• 2 teaspoons water

Instructions

• Place chicken in the crockpot.
• In a medium bowl combine sugar, soy sauce, vinegar, ginger, garlic, and pepper. Pour over chicken and cook on low 4-5 hours.
• Remove chicken from slow cooker, chop into cubes, and set aside.
• Strain the cooking liquid into a skillet and bring to a boil.
• In a small bowl whisk cornstarch and water until combined.
• Slowly add cornstarch mixture to boiling liquid and reduce to a simmer. Allow sauce to thicken for 2-3 minutes then toss the chicken back in.
• Coat chicken with sauce and let heat through.

KETO CRACK CHICKEN IN THE CROCK POT

Ingredients

• 1/2 cup chicken broth
• 1 Hidden Valley Ranch seasoning packet
• 2 pounds of defrosted chicken breasts
• 8 oz package of Philadelphia Cream Cheese cut into chunks
• 8 slices cooked and crumbled bacon
• 1/2 cup shredded cheddar cheese

Instructions

• Add chicken broth to the slow cooker and stir in Hidden Valley Ranch seasoning packet. Then add defrosted chicken breasts.
• Cover and cook for 4 hours on high or 8 hours on low.
• After the cook time has ended, shred the chicken with two forks.
• Add chunks of cut up Philadelphia Cream Cheese, bacon and shredded cheddar. Stir ingredients.
• Cover the crock pot again, and cook for an additional 5-10 minutes, until the cream cheese has melted.

BEST KETO FRIED CHICKEN

Ingredients

• 4 boneless skinless chicken thighs (about 18 ounces total)
• vegetable oil for frying
• Egg Wash:
• 2 large eggs
• 2 tablespoons heavy whipping cream
• "Breading":
• 2/3 cup blanched almond flour
• 2/3 cup finely grated parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne

Instructions

• Add 1 to 2 inches of vegetable oil to a pot over medium-high heat. Heat the oil to 350 F, and frequently monitor to maintain the temperature by adjusting the flame during frying.
• In a bowl, add eggs and heavy cream, beating until well-mixed. In another bowl, stir together all breading ingredients until well-mixed. Set aside.
• Cut each chicken thigh into 3 evenly sized pieces. If moist, pat them dry with paper towels.
• Coat each piece first in the breading, then in the egg wash, and then in the breading again, coating all sides. Shake off excess and carefully lower into the hot oil. Fry until deep brown and cooked through, about 5 minutes, and drain on paper towels.
• Repeat with the other chicken pieces. You may want to work in batches to avoid overcrowding in the pot -- I usually have 6 chicken pieces frying simultaneously in a 8-inch wide pot.
• Serve immediately while hot and crispy.

Nutrition Info

This recipe yields 2.5 g net carbs per serving (3 fried chicken pieces or 1/4 of recipe). Nutrition info does not include vegetable oil used for frying.

Chicken Zucchini Enchiladas – Low Carb Recipe

INGREDIENTS

• 1 tbsp. extra-virgin olive oil
• 1 large onion, chopped
• kosher salt
• 2 cloves garlic, minced
• 2 tsp. ground cumin
• 2 tsp. chili powder
• 3 c. Shredded chicken
• 1 1/3 c. red enchilada sauce
• 4 large zucchini, halved lengthwise
• 1 c. Shredded Monterey Jack
• 1 c. shredded Cheddar
• Sour cream, for drizzling
• Fresh cilantro leaves, for garnish

INSTRUCTIONS

• Preheat oven to 350º. In large skillet over medium heat, heat oil.
• Add onion and season with salt.
• Cook until soft, 5 minutes, then add garlic, cumin, and chili powder and stir until combined.
• Add shredded chicken and 1 cup enchilada sauce and stir until saucy.
• On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini.
• Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top.
• Roll up and transfer to a baking dish.
• Repeat with remaining zucchini and chicken mixture.
• Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with cheddar and Monterey Jack cheese.
• Bake until melty, 20 minutes.
• Garnish with sour cream and cilantro and serve.

KETO CHEESY MEXICAN SKILLET CHICKEN

Ingredients

• 1 tablespoon butter
• 1/3 cup diced onion
• 1/3 cup diced green pepper
• 3 garlic cloves minced
• 2 cups cooked chicken shredded (I prepared mine in the slow cooker)
• 1 can Rotel tomatoes
• 1 12 oz bag steamed riced cauliflower
• 2 tablespoons homemade taco seasoning or taco seasoning packet
• 3/4 cup chicken broth
• 1 1/2 cups cheddar cheese
• 1/2 cup Monterrey jack cheese

Instructions

• In a cast iron skillet, melt butter then saute onion, pepper, and garlic until softened.
• Steam riced cauliflower in microwave according to package directions.
• Add homemade taco seasoning, Rotel, chicken broth, and cauliflower to skillet.
• Stir to combine then cook on medium/low approx 10 minutes until extra liquid is absorbed.
• Add cooked chicken and stir well. If mixture gets too thick, add a little more chicken broth.
• Simmer on low covered for 5 minutes.
• Sprinkle cheese on top, cover and simmer until cheese is melted.
• Optional: Serve with sour cream, cilantro, jalapenos, etc.
• Notes
• You can also make this recipe with ground beef and beef broth for a fun variation. 

Smothered Chicken with Rice

Good morning, how are my friends. Is it delicious today? Have you presented the best menu to make your family happy today. Yes, it turns out that cooking hobbies not only have a positive effect on yourself, but also can make other people happy, especially the closest and dearest people who are always around us

 This time I will share a unique recipe, yes in my opinion it is indeed quite unique because you can see how if we fry the chicken we usually make the side dish. But this time the chicken is usually a side dish that we will serve with watered rice.


Ingredients

6-8 small chicken thighs
2 Tbsp olive oil
3 tsp minced garlic
3 can(s) cream of mushroom soup
2 c fresh sliced mushrooms
1 1/2 c milk
3 c nstant white or brown rice (prepared)
· salt
· fresh ground pepper
· garlic powder



Prepare rice according to package..enough to cover the entire bottom of a deep 9x13 glass baking dish (3 servings)..in the meantime, in a large skillet heat enough Olive Oil to cover the bottom..coat chicken thighs on both sides with Olive oil as well. Use desired amounts of salt, pepper and garlic powder to flavor. When the Olive Oil is hot, turn heat down to medium to medium-high and add minced garlic to the oil. Let Garlic sautee in the oil for about 1 min, then add Chicken..skin down in the pan. Brown for 15 minutes each side until chicken is golden brown (this locks the flavor into the chicken itself). While chicken is cooking, prepare Cream of Mushroom soup by adding 2-3 cans to a bowl, 1 1/2 cups milk, salt/pepper to taste , garlic powder, 1 tsp minced garlic and finally sliced fresh mushrooms. With a paper towel, brush a small amount of Olive oil around the bottom and sides of the baking dish...add rice and spread out to cover the bottom..add chicken to the baking dish on top of the rice and pour sauce mixture over all. Cover with foil and cook for about 45-50 minutes...uncover, and cook for an additional 20 minutes.

I like to make fresh rolls with it..sometimes I'll make my own from scratch, and sometimes I'll buy that Rhodes frozen white roll dough and let it rise all day... A fresh roll with butter really just completes the dish!

Serves 4-8 depending on the household appetite!

BUFFALO CHICKEN DIP

Hello guys, hope you are in good health and always ready to enjoy a delicious meal. Don't forget to continue to maintain health. Health is the main factor that can support us to continue to run our cooking hobbies.

We want to discuss about buffalo chicken. This is a new recipe for me, even though I often make dishes from the basic ingredients of chicken but for this one I have never tried it. Okay let's together try this new recipe.

Ingredients

• 2 Cups Cooked Shredded Chicken
• 8 Ounces Cream Cheese, Softened and Cubed
• 1 (1 Ounce Package) Dry Ranch Dressing Mix
• 2 Teaspoons Garlic Powder
• 1 1/2 Cups Shredded Cheddar Cheese
• 1/2 Cup Buffalo Hot Sauce

Instructions

CROCKPOT METHOD:

• In a 2 quart or larger slow cooker add the shredded chicken, cream cheese, dry ranch mix, garlic powder, shredded cheese, and buffalo sauce.
• Stir well to combine.
• Cover the crockpot and cook on low for 1-2 hours until hot and bubbly.

OVEN BAKED METHOD:

• Serve dip with your favorite chips, crackers, and vegetables.
• Preheat the oven to 375 degrees.
• In a large bowl mix together the softened cream cheese, shredded chicken, ranch mix, garlic powder, shredded cheese, and buffalo sauce.
• Pour the dip into a 9x9 inch baking dish.  Bake in preheated oven for 20-25 minutes, until hot and bubbly.

CHICKEN POT PIE WITH BISCUITS

Hello, see you again with me the food lover, how are you guys, I hope it's fine. Let's start today by thinking about what we will cook, he he he. Because we are indeed people who are so happy that we think about cooking and food.

This time I will discuss a dish from chicken ingredients, then I will make chicken pie with buskuits. Does it look unique ?? I hope many of you have never tried this recipe and this can be a surprise for you. Let's start.

Ingredients

• 3 cups cooked shredded chicken
• 2 10.5oz cream of chicken soup
• 3 cups frozen vegetables
• 2 tsp minced garlic
• 1/2 tsp ground black pepper
• 1 cups shredded mild cheddar cheese
• 1 cup shredded mozzarella cheese
• 16 canned biscuits
• 2 tbsp butter melted

Instructions

• Preheat oven to 375°F.
• Spray a 13x9-inch baking dish with nonstick spray.
• In large bowl, combine the chicken, cream of chicken soup, frozen vegetables, and shredded cheeses.
• Mix until combined.
• Pour the mixture into the baking dish.
• Now grab the can of biscuits.
• Cut each biscuit into quarters, then place in a large bowl.
• Drizzle with the melted butter, and toss.
• Top the chicken mixture with the biscuits.
• Bake, uncovered, for 20 to 25 minutes.
• Let cool until it's safe to eat.
• Serve & enjoy!

CRISPY BAKED CHICKEN THIGHS

Good Morning, come back with me on this blog that I love. Hopefully it can inspire all friends to find cooking ideas every day so they can provide the best food for your family and special people. Like a few posts ago.

This time I will discuss cuisine with the main ingredients of chicken. This time the recipe makes the crispy chicken very tasty. Fried chicken is indeed quite a favorite for most people, in any part of the world because it tastes savory and delicious. Chicken meat is easily combined with any seasoning. Let's look at the chicken crispy recipe below.

Ingredients

• 3 Pounds Chicken thighs, About 6-8
• 2 Tablespoons Olive Oil
• 2 Teaspoons Salt
• 2 Teaspoons Garlic Powder
• 2 Teaspoon Onion Powder
• 2 Teaspoons Italian Seasoning
• 1 Teaspoon Black Pepper
• 1 Teaspoon Paprika

Instructions

• Preheat oven to 400 degrees. Line a large baking sheet with foil for easy cleanup and set aside.
• Remove the chicken thighs from their packaging and pat them dry with paper towels. Arrange the chicken thighs on prepared baking sheet and drizzle with the olive oil rubbing the oil into the chicken to coat.
• In a small bowl mix together the salt, pepper, garlic powder, onion powder, Italian seasoning, and paprika.  Sprinkle the spices over the chicken evenly. 
• Bake chicken in preheated oven for 35-45 minutes.

Dump and Bake Chicken Parmesan

Good morning, delicious food hobbyists, let's cook together with me. I hope that your cooking utensils are far more complete than I have so you will find it easier to practice the many recipes that I shared in this blog.

Furthermore, at this time I am interested in sharing about the foods included in the Parmesan class. Made from chicken, this recipe looks pretty special for me. Let's look below.



Ingredients

• 1 (12 ounce) páckáge whole wheát penne pástá
• 1 (24 ounce) jár pástá sáuce
• 2-3 cups wáter
• 1 pound of chicken (cut into smáll pieces)
• 2 cups shredded mozzárellá cheese
• 1/2 cup Pármesán cheese
• 1 cup breád crumbs
• sált ánd pepper to táste

Instructions

1. Preheát oven to 425 degrees. Spráy 9 x 13 báking dish with cooking spráy.
2. Dump uncooked noodles, pástá sáuce, wáter, chicken ánd 1/2 cup mozzárellá in báking dish. ádd sált ánd pepper. Mix ingredients together. Máke sure liquid covers pástá ánd chicken.
3. Cover dish with áluminum foil ánd báke for 20 minutes.
4. Uncover ánd báke for án ádditionál 10 minutes or until chicken is cooked áll the wáy through.
5. Spreád breádcrumbs, mozzárellá cheese, ánd Pármesán cheese over pástá dish. Báke uncovered for 10 minutes or until cheese is melted ánd breád crumbs áre golden brown.