Tag Archives: chicken breast

Lazy One-Pan 30-Minute Chicken Parmigiana Your Weeknight Needs

Breaded chicken parmigiana is quickly regaining its nostalgic magic and has stirred up real excitement as a sexy date-night option. Whether you’re whipping up this easy and soul-satisfying dish for a family or planning for an intimate weeknight meal, the main course’s classic old-world Italian flavours and simplicity will quickly make its way into your dinner rotation.

One-Pan 30-Minute Chicken Parmigiana

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

½ cup all-purpose flour
2 eggs, beaten
1 cup panko or seasoned breadcrumbs
¾ cup finely grated Parmesan cheese, divided
½ tsp each salt and pepper
2 skinless, boneless chicken breasts, halved lengthwise and pounded to ¼-inch thickness (see tip) or 4 chicken cutlets
½ cup olive oil, divided
2 cups passata or Marinara sauce
1 clove garlic, minced
Pinch hot pepper flakes (optional)
⅓ cup basil leaves, divided (optional)
Half 340g mozzarella ball cut in 8 thin slices
Salt and pepper
300g spaghetti (optional)

Directions:

1. Preheat oven to 400°F. Arrange three plates or pie plates on work surface. Fill one with flour and season with salt and pepper. Fill other plate with egg whisked with 2 tsp water and season with salt and pepper, and the last plate with panko and ½ cup of the Parmesan cheese.

2. Dip chicken cutlet into flour mixture, turning to coat; shake off excess. Dip into egg mixture, shaking off excess then into panko mixture, turning and pressing to coat. Place on a parchment paper-lined baking sheet and repeat with remaining chicken.

Tip: To make your chicken cutlets, arrange halved skinless, boneless chicken breasts between plastic wrap and pound to ¼-inch thickness with a mallet,  bottom of a small skillet or even a rolling pin.

3. Heat 2 Tbsp of the oil in large heat-proof skillet over medium heat; cook two pieces chicken, turning once, until browned, about four minutes. Transfer to baking sheet. Wipe skillet clean with paper towel and repeat with 2 Tbsp oil and remaining chicken pieces. Wipe skillet.

4. Heat remaining 2 Tbsp oil in skillet over medium heat; add garlic and hot pepper flakes and cook for 30 seconds. Add passata, ⅓ cup water, 6 basil leaves and cook for 2 minutes. Nestle in chicken pieces to fit and spoon some of the sauce over chicken. Sprinkle with remaining ¼ cup Parmesan and top with mozzarella.

Tip: Passata or tomato passata is uncooked strained tomatoes. Free from seeds and skin, it’s fresh and packed with pure tomato flavour and is an ideal solution for quick weeknight sauces, soups or stews.

5. Bake in oven until cheese is melted and bubbling and chicken is no longer pink inside, 6 to 8 minutes. Garnish with remaining basil (if desired).

Tip: Meanwhile, in saucepan of boiling salted water, cook pasta according to package instructions. Drain and return to pot. Drizzle with olive oil, salt and pepper and serve with chicken if desired. Alternatively, you can enjoy on a toasted sub roll or Kaiser bun topped with hot pickled peppers.

Stomach still growling? We’ve rounded up 20 healthy one-pot dinners to make on a budget, cheap dinner ideas for two and our most popular chicken recipes ever.

The Keto Kung Pao Chicken Recipe That is Better Than Takeout

Whether you’re a keto follower or not, this weeknight chicken dish will satisfy protein lovers and healthy veggie seekers alike. At first glance, the ingredient list may seem daunting, but you’re really just re-using the same pantry staples with a few extra options. Better than takeout, you won’t need to invest in a wok, we’ve made this delicious meal in a large cast-iron pan, and no one was the wiser.

30-Minute Keto Kung Pao Chicken Recipe

Prep Time: 20 minutes (this includes marinating. While the chicken is marinating, prep the vegetables and sauce).
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:
450g boneless skinless chicken breasts, cut in 1-inch chunks
2 tsp soy sauce
2 tsp Chinese rice wine or dry sherry
2 tsp cornstarch
3 Tbsp olive oil or sunflower oil, divided
4-6 dried red chilies
4 green onions, cut in 1-inch pieces
1 red finger chili (optional)
1 bunch asparagus, cut in large pieces
1 sweet bell pepper, halved, cored and cut into cubes
4 tsp each minced garlic and ginger
2 mini cucumber, cut in small cubes
1/3 cup roasted salted peanuts or cashews
1 tsp toasted sesame seeds

Sauce:
3 Tbsp cold water
1 Tbsp Chinese rice wine or dry sherry
2 Tbsp each soy sauce and white vinegar
2 tsp cornstarch
1/2 tsp salt
1 Tbsp Asian chili-garlic sauce (optional)

Directions:
1. In a bowl, combine chicken, 2 tsp soy sauce, 2 tsp rice wine and 2 tsp cornstarch; stir to combine. Let stand to marinate 15 minutes.

2. In large cast-iron pan, heat 1 Tbsp oil over medium-high heat. Add dried chilies, green onions and finger chili (if using) and cook, stirring until green onions are slightly charred, about 1 minute. Transfer to a baking sheet or large plate.
3. Heat 1 Tbsp of remaining oil in the pan. Add asparagus and bell pepper and cook, stirring until slightly charred, 2 to 3 minutes.
4. Transfer to baking sheet. Add remaining 11/2 tsp oil to pan; working in 2 batches, stir-fry chicken until browned, 3 to 4 minutes per batch, repeating with remaining oil.

5. Sauce: In small bowl, stir together water, rice wine, soy sauce and cornstarch until smooth. Return the chicken, vegetables and chilies to the pan. Sprinkle with salt; stir in the sauce and cook until liquid is bubbling and thickened, 30-45 seconds. Stir in cucumbers, peanuts and chili-garlic sauce (if using); sprinkle with sesame seeds.

Tip: For evenly browned chicken, avoid crowding in the pan, and don’t stir immediately. Check one piece before turning the remaining with a spatula.

Looking for more healthy recipe inspo? We’ve rounded up 20 Easy Keto Dinners to Make This Week, plus 15 Recipes Packed with Healthy Fats to Keep You Full

The Best Slow Cooker Chicken Breast Recipe has a Tasty Moroccan Twist

Do you feel like chicken tonight? We hope so, because we have the best slow cooker chicken recipe to share. Chicken for dinner is a staple in most households, including our own.  And, although there are many, many ways to cook chicken, often times it can end up dry and unappetizing. No one wants to sit down to a meal with an ill-seasoned, rubbery chicken breast staring back up at them. Here we’re going to teach you the ins and outs of juicy slow cooker chicken breasts that are perfect for salads, meal prepping for the week ahead or even for dinner tonight.

slow-cooker-chicken-breast

Go Skinless

Remove the skin from the chicken breasts before placing in the slow cooker. When cooked too long the skin will become rubbery and dry – think shoe leather. If you are planning to shred the chicken at all, this is a step you must follow.

No Need to Sear

Although searing adds major flavour, if your plan is to use the chicken shredded for chicken salad or tacos, there is no need to sear the breasts. Skip the step and save yourself time.

Set it to High

Chicken breasts don’t have very much connective tissues or fat, so cooking them for hours and hours in the slow cooker won’t get you the result you want. Really tough cuts of meat, with lots of connective tissue are perfect for slow cooking because they break down over time and become oh-so tender. When slow cooking chicken breasts, set to high for 2-2.5 hours, you don’t need to go beyond that. Of course, you can use your meat thermometer to check when the chicken is fully cooked on the inside when it reads 165°F.

Make it Easy and Saucy

The whole idea behind the slow cooker is to make things easy. If you have any sauces or marinades on hand like salsa, tomato sauce, pesto or BBQ sauce you can easily toss them in with the chicken breasts and voila you’re done. Remember to season the chicken breasts separately with salt and pepper before you start cooking to enhance flavours.

chicken-breast-in-slow-cooker

Go Light on Liquids

Chicken breasts will release quite a bit of liquid as they cook so go easy on adding liquids like broth or sauces.  You don’t want the chicken to be drowning.

Prep Ahead

Slow cooking chicken on a Sunday (or any day) is a great way to have your protein ready to go for lunches and dinners all week. You can make what we like to call “blank slate” chicken, which is chicken breasts seasoned with salt and pepper and slow cooked with broth. You then have tender chicken breasts that can be sliced, shredded or cubed and used for any dish like salads, tacos, pastas, sandwiches, wraps, and quinoa or rice pilafs. Simply add a marinade or sauce on top after and you’ve got yourself a meal.

Moroccan Slow Cooker Chicken is one of our go-to recipes when we want a nourishing and delicious slow cooked meal that can be warming in the winter and refreshing in the summer. Add rice, quinoa or cauliflower rice for a hearty dish or place it on top of a slaw or enjoy as is.

slow-cooker-chicken-breast-on-cutting-board

Moroccan Slow Cooker Chicken Recipe

Ingredients:
1 lb. chicken breasts (3 to 4 chicken breasts)
1 tsp coriander
½ tsp ground ginger
½ tsp cinnamon
½ tsp garlic powder
½ tsp onion powder
½ tsp sea salt
Pinch of black pepper
¼ cup chicken stock
¼ cup pitted green olives, sliced
¼ cup currants
½ lemon, sliced into thin discs

Directions:
1. Mix the spices, except for the salt and pepper, together in a small bowl.
2. Season the chicken breasts with sea salt and pepper.
3. Place the chicken breasts in the bottom of the slow cooker so that they are flat and not overlapping and pour in the broth.
4. Sprinkle the spice mixture evenly over top of the chicken breasts.
5. Add the chopped olives and currants to the slow cooker, they can be spread over top of the chicken breasts and alongside.
6. Place thin slices of lemon over top of the chicken breasts.
7. Cook on high for 2.5 hours.
8. The chicken breasts will be tender. Carefully transfer out of the slow cooker and onto a cutting board. You can slice the chicken into pieces with a knife or shred the chicken with your hands, whichever you prefer.

Looking for more great recipes? Try these Popular Chicken Breast Recipes.

marinated-chicken-breast on a plate with salad

How to Cook Chicken Breasts Perfectly Every Time

Loaded with lean protein and low in calories and fat, boneless, skinless chicken breast have become synonymous with people looking to start or maintain a healthy diet. Baked in the oven, roasted with veggies, stuffed or slow cooked, there are countless chicken breast recipes to choose from. While the versatile protein has a magic ability to take on any flavour you apply to it, the lack of fat means it is easy to overcook, leaving you with dry, bland chicken. Not to worry, it doesn’t have to be that way!
Whether you are starting a healthier diet or simply looking to eat more chicken, learn how to cook chicken breast perfectly every time. These tips will add life and excitement to your baked chicken breasts and ensure maximum flavour.

sliced stuffed chicken breast on a plateGet the recipe for Rachael Ray’s Spinach and Mushroom Stuffed Chicken Breasts

Start with Quality Chicken Breast

The taste and texture of chicken starts with how it was raised. Chickens that are raised to free range on pastures are usually healthier and more nutritious. Look for organic chicken that has been humanely raised. The meat might be pricier, but the difference in flavour and texture is worth it.

Season Your Chicken Breast

Sprinkle salt on raw chicken before you even think about pre-heating the oven. This will ensure the meat has time to absorb the salt, flavouring the meat inside as well as out. The result is a more flavourful chicken breast than seasoning after it is cooked.

sliced chicken breast with salad and lemonGet the recipe for Marinated Chicken Breast

Marinate Your Chicken Breast

Chicken breasts are like sponges for flavour – so get creative! Place chicken in a freezer bag with the marinade of choice. Store it in the fridge for hours or overnight before cooking for maximum impact. Pesto makes an easy herby flavour-injection, or try yogurt with Indian inspired spices for a creamy texture.

Don’t Roast Chicken Alone

Chicken breasts are a blank slate for flavour, so consider roasting them with complementary vegetables and herbs. Aromatic vegetables, citrus and herbs help inject flavour into the meat and help give you a tasty side dish to serve alongside.

bowl of chicken phoGet the recipe for Anne Burrell’s Chicken Pho

Try Poaching Chicken for Maximum Moisture

If you are making chicken soup or stew, poaching is an easy way to cook chicken. Simmering it in water or broth will ensure your meat stays moist and helps add flavour to pot. Immerse chicken breasts in simmering stock for about 10 minutes, then shred or slice the chicken into your desired dish.

When in Doubt, Don’t Overcook

We’ve all been there, you’ve left your chicken breasts in the oven a few minutes too long and you’re left with dry, unpleasant meat. How do you know when chicken is done? An instant-read thermometer will help you know what temperature you should cook your chicken to, no more guessing! Inserted into the thickest part of the breast should read no higher than165°F when the chicken is done. Easy, peasy!

Let Your Chicken Rest

Once you’ve cooked your chicken to the perfect temperature, remove it from the oven and let it rest for about 10 minutes before you slice. This will allow time for the juices to redistribute throughout the meat and ensure maximum juiciness. Cut too soon and those juices will escape. Have patience.

Looking for chicken breast recipes?  Look no further than these Popular Chicken Breast Recipes You Need to Try.