I absolutely love roasted chicken and this one is my family’s go-to recipe. I’ve been making it for years. However, I recently stumbled across a recipe that used two main things – chicken and cabbage, which I had and needed to use, so I put it on my menu. I’m not particularly fond of cabbage, but the way this is cooked completely transforms the cabbage!
In the south we love our fried chicken, but it’s not so healthy. However, there are recipes that give the taste of fried chicken but are much better for you and are equally as delicious. Chicken Piccata happens to be one of those dishes! This is an Ina Garten recipe that I fix a couple times a year to soothe the comfort food need – and also the fried chicken hunger!
Chicken Piccata is thin pieces of chicken breast fried lightly just to brown it, then finished off in the oven. While the chicken is baking, a quick lemon sauce is made as the “gravy.” Oh wow! This is so delicious and not only perfect on the chicken, but also on the mashed potatoes that I whip up when I make this dish.
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine – I use chicken broth
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
I love to serve mashed potatoes with this and also a green vegetable – either green beans or asparagus. I hope you’ll make this when you’re hungry for fried chicken. This definitely bumps regular fried chicken up a notch!
On a busy day before my recent trip to California, I needed a hearty dinner that didn’t take lots of time to prepare. These White Chicken Enchiladas were perfect! I roasted chicken breasts early in the day and cut them up and refrigerated them so that part of the meal would be ready. You could purchase a rotisserie chicken and simplify it even more!
The creamy white sauce in these enchiladas is simple to make and is so good! It’s a really nice change from the traditional red sauce! If you like Queso dip, I think the sauce tastes very similar. Mmm.
I served it with tomatoes and shredded lettuce.
10 (8-inch) flour tortillas
2 cups cooked, shredded chicken
2 cups Colby & Monterey jack cheese, shredded
3 tbsp butter
3 tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4oz) can of diced green chilies
1. Preheat oven to 350 degrees. Grease a 9×13 pan or any baking dish.
2. Mix chicken and 1 cup cheese. Roll up tortillas and place into the prepared pan.
3. In a saucepan, melt butter; stir in flour and cook for 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil. You don’t want to curdle the sour cream.
5. Pour over enchiladas and top with remaining cheese. Bake for 20 min; then under high broil for three additional minutes until the cheese browns slightly.
Chicken – we love it any way it comes, but I especially love it when it is grilled! All those charred bits of goodness on the edges….Mmmm!
My go-to grilled chicken has been just barbecued because I haven’t had much success with chicken marinades UNTIL I found this recipe!! This Greek yogurt marinade really sticks to and absorbs into the chicken. It all makes these kabobs so flavorful!
Greek Chicken Kabobs
For the marinade:
1/2cupplain Greek yogurt(use full fat yogurt for best results)
3-4boneless,skinless chicken breasts, cut into 2-inch pieces for skewers – You can use boneless thighs, if you prefer.
1large red bell pepper,seeded and cut into 1 1/2-inch cubes
1medium red onion,cut into 1 1/2-inch cubes
6-8skewers(if using wooden skewers soak in water for 30-minutes before grilling)
Combine all the marinade ingredients in a large ziplock bag. Seal and massage the bag to combine all the ingredients.
Add the chicken to the bag turning to coat. Marinate for 4-24 hours. Turn the bag a few times while marinating.
Preheat gas grill to 400F.
Pour the marinated chicken pieces into a large strainer to remove the excess marinade. Thread chicken pieces onto the skewers alternating with peppers and onions. Grill until the chicken is cooked through, about 4 minutes on each side or until juices run clear.
Note: You don’t have to make kabobs; you can marinade and grill larger pieces of chicken, just adjust your cooking time.
These are delicious served alongside this pita bread. We filled our pita bread with the kabob meat and veggies! Yum!!
Grilled chicken is unbelievably delicious! You will want this recipe on repeat, I promise!
Apples of Gold Week 2 took place this week! (In case you missed it, you can find out what this cooking ministry is and check out the first week here.)
Oh my goodness, we’re having such a great time together! This group of women really want to learn and they have such sweet spirits! For this round of AOG, I decided to focus on a different type of bread each week. This week we rolled out BISCUITS!! Continue reading “A Lesson In Biscuit-Making”→
Roasted chicken is one of my all-time favorite dishes. From the crispy skin to the savory and juicy meats, it’s just a perfect dinner in my eyes. Even better is when you roast chicken pieces. It’s super easy, and you can make just enough for your family without having to roast a whole bird. This is one of those great sheet-pan dinners. I added a salad and bread and it was perfect.
I took this recipe from Southern Living. and used one GIANT Chicken breast, and also reduced the amount of veggies. Friends, this is so good, I almost guarantee you will love it!! I roasted the Chicken with carrots and potatoes in the pan, too. You could change that out if your don’t care for one or the other. Butternut squash and red onions would be good, too!
BBQ Rub Roasted Chicken Breast
4 teaspoons dark brown sugar
1 tablespoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
5 teaspoons kosher salt, divided
2 1/2 teaspoons black pepper, divided
2 (4- to 5-lb.) whole chickens – I used one large bone-in chicken breast
3 tablespoons olive oil, divided
1 1/2 pounds small red potatoes, halved
1 (8 oz.) package baby carrots
1 tablespoon chopped fresh flat-leaf parsley
Preheat oven to 375°F. Stir together first 5 ingredients, 4 teaspoons of the salt, and 2 teaspoons of the pepper. Remove necks and giblets from chickens, and reserve for another use. Pat chickens dry.
Sprinkle 1 teaspoon brown sugar mixture inside cavity of each chicken. Rub 1 tablespoon olive oil into skin of each chicken. Sprinkle evenly with remaining brown sugar mixture; rub into skin. Tuck wing tips under.
Toss together potatoes, carrots, remaining 1 tablespoon olive oil, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper. Spread potato mixture in a single layer in a 17- x 12-inch rimmed baking sheet. Place chickens, breast side up, facing in opposite directions (for even browning), on top of potato mixture
Bake in preheated oven until a meat thermometer inserted in thickest portion of thigh registers 165°F, 1 hour to 1 hour and 15 minutes. Cover and let stand 10 minutes before slicing. Stir parsley into vegetables.
Chef’s Notes – I can’t wait to try this with my leftovers!
Toss together 2 heads chopped romaine lettuce; 1 cup thinly sliced cucumber; 2 cups halved cherry tomatoes; and 1 avocado, cut into wedges. Top with sliced leftover BBQ Rub Roasted Chicken. Serve with your favorite buttermilk dressing.
Prepare ahead tips: This would be an easy dish to prepare ahead of time. Prep the chicken with the oil and rub, then cover and refrigerate. Cut up the veggies and put in a bowl of water, but don’t add them until just before you put the chicken in the oven. You’ll have dinner in the oven in minutes by simply draining the vegetables and drying with paper towel, then adding the oil. Place the chicken on the pan and place into the oven! Bake. Enjoy!
This recipe will be on a regular rotation at our house! Hope you’ll try it!