chicken

One-Pot Creamy Chicken and Rice

This creamy chicken and rice casserole is a fast and healthy 30-minute meal made right on the stove top, making it a favorite one-pot dinner that feeds a family of four for under $10.

This recipe is brought to you by Kroger

Easy Chicken and Rice Casserole

September is Hunger Action Month. As someone who has the access and the means to buy/grow/order food at my fingertips (or within a short walk or drive) every day of the week, this public initiative is a reminder that it isn’t nearly as easy for far too many. Helping others cure food scarcity is near and dear to my heart. And I hope to yours too.

So when Kroger asked me to participate in their #ZeroHungerZeroWaste donation challenge, I immediately said count me in. And now I’m challenging you to join too.

It’s one thing to donate that stray can of beans at the back of your pantry or the expired box of crackers. But it’s so much more to make healthful eating approachable and economical, showing families that there are better choices to easily cook and eat at home.

That’s why I’ve created this easy one-pot chicken and rice casserole to show you and those I’m donating it to that fast and easy dinners don’t have to come from a cardboard box, or sodium-loaded freezer meal, or be expensive. They can just as easily come from real good, real food. And for many who are food challenged, most of the ingredients can be kept on hand in the pantry with little waste to be had.

Since my daughter was little, I’ve been a huge advocate in teaching her that there are too many kids in our local community (not to mention the world) who aren’t as fortunate as she is. That giving back is even better than getting. That sharing is caring.

That’s why my daughter and I are now part of the National Charity League, a mother/daughter volunteer organization that focuses on philanthropy. My daughter’s grade’s partnered charity is our local YWCA, an amazing organization that supports women and their children during times of transition until they get back on their feet.

Because some of these women have literally escaped situations with only the clothes on their backs and their children in tow, the YWCA supplies clothing, child care, job opportunities and educational skills, legal services, and offers housing for them and their children.

And of course, they help with food. And that’s why so am I.

see more: 30 Comfort Food Casseroles to Make Now

continue to the recipe… about One-Pot Creamy Chicken and Rice

30 Easy Healthy Chicken Dinners Ideas

It’s the weeknight riddle that becomes less and less funny: What to make for dinner tonight? This list of 30 easy healthy chicken dinner recipes is the answer.

This time of year is ultra-busy for everyone – getting back in the swing of back-to-school, treasuring the memories of the last long weekend for a while, and soaking up those warm sunshiny days before Fall’s chill hits – so quick, easy dinner options are a must.

This list of 30 easy chicken dinner recipes makes cooking good healthy meals at home just as easy as picking up or ordering in. From whole roasted chickens better than any you’ll find at the grocery store check out, to the easiest ways to cook chicken breasts, this list of 30 dinner recipe ideas will satisfy every member of your family no matter how picky they may seem to be.

So break out your love of chicken and visit these chicken dinner ideas for tonight, starting now and lasting all year long. continue to the recipe… about 30 Easy Healthy Chicken Dinners Ideas

Slow Cooker Buffalo Chicken Cheese Dip

All of the flavors of buffalo chicken wings are packed into this easy, super creamy, ultra cheesy Crockpot buffalo chicken dip that’s always a buffet or game day hit!

I asked. You replied. And now here I am, delivering.

When I asked you on Facebook if you’re craving a new recipe with chicken or one with cheese, some said one, the rest said the other. But most of you said, “BOTH!”

Yesterday I fulfilled your request for chicken when I delivered these chicken wings. Today I’m passing out the chips (or veggies, if you please) to dig yourself deep into some serious dipping of chicken AND two kinds of cheese. In buffalo sauce. And even more cheese of the blue veined variety.

Because that’s just the kind of gal in the kitchen that I am.

As an appetizer, is there anything more popular than buffalo wings? I’d dare say, most likely not. Unless we break out the chips, salsa and guacamole.

But I owe you a recipe that’s a bit more enticing than that, but something that is just as easy to pull together.

This Crockpot dip recipe…could it get any easier? I’d dare say, not.

continue to the recipe… about Slow Cooker Buffalo Chicken Cheese Dip

How to Cook Instant Pot Chicken Breasts (from Fresh or Frozen)

Healthy boneless chicken breasts can be shredded, sliced, or diced, and used as the base for countless healthy recipes, and when you cook them in the Instant Pot pressure cooker they can go from frozen OR fresh chicken breasts to fully cooked with just 10 minutes cooking time.

Instant Pot Chicken Breast Recipe

How many times have you come home and realized you’ve forgotten to pull the chicken from the freezer for tonight’s dinner? If you’re like me, it’s way too many.

But since I discovered how to cook both frozen chicken breasts and/or fresh chicken breasts in the Instant Pot, those days are over.

It seems like all too often us recipe creators, aka food bloggers, get caught up in creating that totally unique recipe.

The recipe that intrigues.

The recipe that nobody’s ever thought of before.

But the reality is, while those recipes are fun to bookmark and make every so often, it’s the basics for daily cooking that we really need. Like how to cook the basic boneless chicken breast, and how to cook it fast.

I’ve shared my recipes for the Best Grilled Chicken Breast and the Best Baked Chicken Breasts and you guys love them. So when I received requests for an Instant Pot version, how could I not oblige?

And once I started cooking chicken breasts STRAIGHT FROM THE FREEZER in my Instant Pot, I realized I needed to share with you how you can do the same.

So let’s talk basics.continue to the recipe… about How to Cook Instant Pot Chicken Breasts (from Fresh or Frozen)

Instant Pot Creamy Chicken and Wild Rice Soup

Thanks to the Instant Pot pressure cooker, this easy chicken with wild rice soup is rich, creamy (without any added cream), and fast to make, and it tastes even better the next day, making it a great addition to your meal prep plans. If you don’t have a pressure cooker, not to worry, I’m sharing my stove top directions as well.

It’s soup week!

This week I’m sharing a few of my favorite soups, old and new. And a good thing too, because when my daughter came home from school and looked at me with a red-ringed nose and her eyes at half-staff and announced her “throat was sooooooo sore”, as she breezed past me and coughed, wheezed, and hacked her way down the hall and into her room to flop onto her bed like a left-behind Raggedy Ann doll, I knew we were in for the night.

Good thing I had this soup prepped and ready for cookin’.

Creamy chicken and rice soup. Pure comfort and totally right for all that feels wrong.continue to the recipe… about Instant Pot Creamy Chicken and Wild Rice Soup

Thai Basil Chicken (Pad Krapow Gai)

This easy spicy Thai Basil Chicken recipe infuses authentic Thai flavors into a coconut sauce that’s dynamite over rice or noodles for a fast dinner you will literally find yourself craving.

When my stock of summer’s sweet basil is ready for harvest, I make a mad dash for caprese salads and homemade pesto. But my love of basil roots don’t stop there.

Each spring I go beyond the bounds of planting traditional sweet basil. In my garden, I always make room for at least 3-4 Thai basil plants, just so I can have them to make this Thai basil chicken recipe. It’s creamy, spicy, and when using rice noodles, it’s gluten-free.

In high school, my sister Holly spent a year in Thailand as a foreign exchange student, and our family’s taste buds haven’t been the same since. Holly originally introduced me to the traditional recipe of Pad Krapow Ga. Then my mom found a variation to this Thai Basil Chicken recipe in an old issue of Sunset magazine.

Over the years I’ve added this and that to make the recipe my own, and come late summer, it shows up nearly every week on our dinner table, taking full advantage of that sweet but savory, homegrown Thai basil.

continue to the recipe… about Thai Basil Chicken (Pad Krapow Gai)

The Best BBQ Chicken

The best BBQ chicken breast recipe doesn’t call for complicated marinades or rubs. It’s all about this easy on-the-grill or in-the-oven cooking method sweetened with BBQ sauce for moist and juicy barbecue chicken breasts every time.

BBQ chicken, whether cooked on the grill or baked in the oven, is one of those dinners nobody at the table will complain about. Unless it’s dry and overcooked. But that is NOT this recipe. It’s a basic anyone can easily master, so that they too can claim their BBQ chicken is the best on the block.

This recipe is simple and it’s ready quick. There’s no extra time needed for marinades or fancy rubs. All you need is good quality chicken breasts, a hot grill or oven, and your favorite BBQ sauce to slather.

Grab the napkins my friends. Let’s cook us some barbecue chicken.continue to the recipe… about The Best BBQ Chicken

31 Quick Dinner Ideas for Easy Summer Nights

This list of 31 quick dinner ideas will have you in and out of the kitchen (or manning the grill) with plenty of time left to chill out on any hot summer night of the week.

Hello August = Hello end of summer. Please! Say it isn’t so!

There’s no time in what’s left of the quickly dissipating summer schedule for cooking all day in the kitchen. Suntans still need to be worked on. Outdoor activities must be conquered. So with summer readying to sing it’s swan song, laid back summer eats are what’s called for now.

But what should you make for dinner on a hot summer night? Make it real, make it good, and make it happen fast.

This list of 31 favorite summer dinner recipe ideas will put the savor in your last days of summer. So sit back, relax, and chill out with these easy seasonal summer eats.

continue to the recipe… about 31 Quick Dinner Ideas for Easy Summer Nights

Easy Chicken Gyros with Tzatziki Sauce

This easy and flavorful healthy chicken gyro recipe starts with a simple 5-ingredient yogurt lemon marinated chicken that can be pan-fried, baked, or grilled, and is topped with a simple cucumber and dill tzatziki sauce. It’s as easy as that.

Creating This Chicken Gyro Recipe

I’d have to say I’m just like 97.99% of the rest of the home cooks out there. We’re busy. Our days are full. And that makes our nights even fuller. It’s the reason why one of my most often heard of requests is for more meals that are easy to make, don’t take a whole lot of time or a laundry list of ingredients, but still have that from-scratch, seasonal-eats quality.

Well here is one recipe 97.99% of you and more are going to love. It’s simple. It’s fast. It’s practical with just a few simple ingredients. And it’s totally flavorful thanks to its Mediterranean roots. continue to the recipe… about Easy Chicken Gyros with Tzatziki Sauce

The Best Grilled Chicken Breast Recipe

The secret to juicy grilled chicken isn’t always in the seasonings or complicated marinades. It’s all about HOW you grill the chicken. Here’s how to grill chicken breasts perfectly every single time.

Sometimes I get all wrapped up in outdoing / improving / out-creating some of my most favorite / simple / craveable recipes.

It’s easy to get caught up in the complicated when I see all sorts of crazy inspiration and crazy mash-ups on the big, ol’ www. Totally inventive concoctions that take humble and mundane basic recipes I’ve always known and loved, then stuffed them into a firecracker with whatever’s trending at the moment, lit the wick, and ka-boom-er-ama!

That’s not this recipe.

This grilled chicken recipe is right back to the basics. The very basic. The elemental and absolutely essential. The simplest, juiciest chicken breast recipe you might ever make / grill /eat that will be the base to every chicken recipe you throw on the griiiiiilllll. And it just might possibly lead you to lick that wick and send you over the moon.continue to the recipe… about The Best Grilled Chicken Breast Recipe

Greek Salad with Chicken

Crisp, crunchy, and fresh with tangy Mediterranean flavor, this Greek salad topped with chicken can be meal prepped ahead for weekday lunches or a light and healthy dinner too.

Lunch. It’s the meal that we all have the best of intentions in planning ahead for, and too often, don’t. Our lack of prep leads to over indulging on more expensive than we budgeted for co-worker lunches, or poor choices at the fast food drive-thru (ummm, suuuuure, I’ll take fries with that.) Or worse, we skip the mid-day meal all together leading to a snack attack of epic proportions as we walk through the after work door.

One thing that’s gotten me through the what-to-eat-for-lunch dilemma is prepping a few fave ingredients for a filling and healthy lunch salad (that works for dinner, too) I know will hold in the fridge the whole week through.

This recipe is a riff on the classic Greek salad and is topped with grilled chicken. The typical Greek and Mediterranean flavors of kalamata olives, tangy feta cheese with crunchy cucumbers are ingredients I crave on a daily basis, with two easy to meal-prep recipes I’ve added in.continue to the recipe… about Greek Salad with Chicken

How to Make Homemade Chicken Parmesan

This surprisingly easy, 30-minute Chicken Parmesan recipe is a far cry from the over-floured and fat-fried version of the past. Instead, I’m sharing my tips to deliver juicy chicken breasts with a delicious bite nestled in a flavorful tomato sauce with a mozzarella cheese-pull that’ll stun even the cheesiest eater, with every single bite.

This recipe is brought to you by Kroger

So why do they call it Chicken Parmesan? Probably because someone in the family didn’t like eggplant. Go figure!

Italians on the island of Sicily (who we lovingly thank for introducing us all to the Mediterranean flavor-ed influences we love about Southern Italian cooking #bowdown) would dip slices of eggplant in egg and ground bread crusts, fry them up, and then top them with slices of homemade tomato sauce and Parmesan cheese then pop the whole shebang in the oven.

So most likely, some husband said (sound familiar?), “I’m not going to eat EGGPLANT! Give me CHICKEN!” (Is that my husband I hear speaking up?)

And this is likely where Chicken Parm was born.

Chicken Parmesan may not be authentically Sicilian, or even red-blooded-Italian. But seriously…this version prepared with this year’s healthy-ish-but-still-comfort-food-in-30-minutes-goals in mind, ticks off so many of my meal planning check boxes I’m pretty sure nations of eaters are totally okay with looking past it’s family tree.continue to the recipe… about How to Make Homemade Chicken Parmesan

7 Spice Teriyaki Chicken Rice Bowls

Homemade Japanese 7 Spice (Shichimi Togarashi) infuses homemade teriyaki sauce to boost the flavors of this healthy teriyaki chicken bowl, featuring chicken thighs, edamame, and sushi rice.

There’s a trend afoot. A food trend you’re seeing right, left and center, and it starts with a capital F. No, we’re not talking french fries, fondue, or finger food. While I dig all of those and am especially partial to another F-word (I mean my my mom’s Fudge), they’re not on the scale for making major inroads into every cook’s kitchen.

So what F word is trending? It’s simple, really. The big F starts with flavor. Cooking these days is all about flavor. Trés trendy? Or just good, old fashioned recipe making? I’m betting it’s both.continue to the recipe… about 7 Spice Teriyaki Chicken Rice Bowls

Indian Butter Chicken and Friday Faves

Ready in under 45 minutes, this Indian butter chicken is an easy weeknight dinner recipe your family will gobble right up!

There is a glaring omission in the recipe repertoire of FoodieCrush which I am in the process of remedying as we speak. Chicken. Simple, easy and basic chicken.

While this recipe for Indian butter chicken tastes far from basic, it’s one I really can’t forget to share and is so simple to bring together that it works great as a weeknight meal. Even the picky kids will love its creamy, tomato flavor. Well, minus those pesky peas of course.

I’m such a fan of chicken thighs. I know, everyone boasts about the virtues of boneless chicken breast but where’s the flavor? It’s all in the thighs, people.

What other veggies I could throw into the butter chicken mix. Broccoli? Mmm, maybe. Carrots for sure. Mushrooms are an absolute yes, but I love mushrooms. Maybe even zucchini? Mmmm, I think so.

What is Butter Chicken?

If you’ve never tried Indian butter chicken before, I’m so sorry. Because you’ve been missing out your whole life!

Essentially, butter chicken is a creamy chicken dish that’s made with a spiced tomato sauce. As the name suggests, it’s made with a healthy amount of butter and heavy cream. It’s not super spicy, but you’re welcome to amp up the heat if desired.

What’s in This Butter Chicken?

Most of the ingredients needed for this easy butter chicken recipe are spices and other aromatics. You may have to buy a few for this recipe, but they can all be used in lots of other recipes too.

For this Indian butter chicken, you’ll need:

Vegetable oil
Butter
Onion
Spices
Tomato paste
Tomato sauce
Bay leaf
Cream
Chicken thighs
Salt and pepper
Frozen peas
Lime
Fresh cilantro

How to Make Butter Chicken

To make this Indian butter chicken, first cook the diced onion in a little olive oil and butter until translucent. Add the spices to the skillet and continue cooking until fragrant. Stir in the tomato paste and sauce, along with the bay leaf.

Slowly stir in the cream, then bring to a boil before turning down the heat and simmering for 5 minutes.

In a separate skillet, cook the diced chicken in a buttered and oiled skillet until it’s brown on all sides. Transfer the chicken to the tomato cream sauce and continue cooking until the chicken is no longer pink on the inside.

Add the peas and remaining butter to the sauce and continue cooking until the peas are heated through. Serve the butter chicken over basmati rice, then garnish with lime and cilantro.

Is There a Cream Substitute I Can Use?

If you’re trying to make this butter chicken recipe a little healthier, you may be able to use full fat plain Greek yogurt in place of all or part of the cream. I’ve never made this recipe as such, but you can give it a shot. Let me know if you make it this way!

Can I Prep This in Advance?

As with most recipes, Indian butter chicken is best the day it’s made, but leftovers reheat well thanks to the tomato cream sauce. If you have leftovers or want to meal prep this recipe, I recommend reheating it in a saucepan with the lid on to prevent the chicken from drying out.

Depending on how much sauce you have left over, you may need to add a splash of cream to the pan as well to loosen up the leftover chicken.

Tips for Making Indian Butter Chicken

If you only have chicken breasts on hand, go ahead and use them in this easy butter chicken recipe. Thighs have the most flavor though, I’m telling you!

If you prefer spicy Indian dishes, you can add a dash of cayenne to this recipe. A little goes a long way, so be careful.

Finally, you can add in lots of other veggies to this butter chicken, if desired. I kept things super simple with frozen peas, but pretty much any vegetable tastes divine in the tomato cream sauce.

More Easy Chicken Recipes You’ll Love

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats

5 from 5 votes

Indian Butter Chicken

Ready in under 45 minutes, this Indian butter chicken is an easy weeknight dinner recipe your family will gobble right up!

Course Main Course

Cuisine Indian

Keyword butter chicken

Prep Time 5 minutes

Cook Time 30 minutes

Servings 4 servings

Ingredients

2 tablespoons vegetable oil divided
4 tablespoons butter divided
1 onion diced
3 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon chili powder
1 6 ounce can tomato paste
1 cup tomato sauce
1 bay leaf
2 cups heavy cream
1 pound boneless chicken thighs cut into 1 inch pieces
Kosher salt and freshly ground black pepper
½ cup frozen peas defrosted
½ lime
Cilantro leaves for garnish

Instructions

In a large, high-sided skillet or 6-quart pan, heat 1 tablespoon oil over medium-high heat, add 1 tablespoon butter. Add onion and cook for 4-5 minutes or until translucent.
Add garam masala, ground ginger and chili powder and cook for 2 minutes, stirring often.
Stir in tomato paste, tomato sauce and bay leaf and cook for 2 minutes.
Add cream, bring to a boil, reduce to simmer and cook for 5 minutes.
Meanwhile, season chicken with kosher salt and pepper. Add remaining 1 tablespoon oil and 1 tablespoon butter to a large skillet over medium-high heat and add chicken. Cook for 4-5 minutes or until chicken is lightly browned on all sides.
Transfer chicken to tomato cream sauce and simmer for 10-15 minutes or until chicken is cooked through.
Add peas and remaining butter to sauce and cook until peas are warmed through and butter is melted. Garnish with lime and cilantro leaves and serve with basmati rice.

This week started off slightly off-kilter thanks to a flu bug that will keep me from enjoying Mexican food again for a good long while. Such a shame.

Thanks to this bug-imposed cleanse, I spent the entire day of Monday bed-bound which gave me the chance to catch up on all residual episodes of the new season of Real Housewives of OC plus reruns of BH and Atlanta. Sometimes you just need to let your mind not think. Which makes a perfect match with anything on Bravo. I heart Bravo.

After a full day mind-suck filled with 4-inch heels and plenty of contrived circumstances (shockingly placed hand to heart as my jaw drops at just the right banal beat) I balanced out the vixen-fest with my DVR’d episodes of Dr. Oz.

I find myself intrigued with his cheesy visuals of fat expanding in the body or how the liver detoxifies that circle the really good, solid health information he actually delivers. Even if my husband says it’s more like an informercial and some of it simply isn’t pretty. I on the other hand, can’t keep from perusing through each and every episode.

On Monday my husband was at my sick side as we watched Dr. Oz interview Joe Cross about his documentary Fat, Sick and Nearly Dead and witnessed his wicked juicing ways.

By Wednesday I figured I may as well keep the unscheduled cleanse going which resulted in this:

With a swift print of a 20% off coupon for Bed, Bath and Beyond and not much food yet in my stomach, the decision to buy the tricked out 900 Watt Breville Juice Fountain was easily made. My justification was food blogger research —aka tax write-off —and hey, it’s almost Mother’s Day. Plus, I WAS SICK!

We’ll see how long this juicing thing lasts. But with husband on board and his obsession with cucumber juice in full swing with a 7-iron in hand as we speak, this Very Green Juice with kiwi and cucumber is at the top of the weekend’s recipe list. After we get our tomatoes planted.

Friday Faves

If they would have taught music history like this I may have actually stayed awake because I would have been singing and along.

In for the save! An on-demand aka printable Mother’s Day card that’ll get you that extra piece of pie.

A future contender on The Voice and she’s only eleven years old. Proud to say she’s a Utahn too.

My mom and Oprah told me I should read this book about loss and healing through inner strength. And a lot of hiking boots.

Schmooze or lose: a lesson in business that doesn’t have to be cheesy. Unless, like me, you love cheese.

After perusing blogs heavy on photos of cupcakes, chicken wings and barrels of pasta, I sometimes like to lose myself in these short stories that bring me along on the journey of two brothers in search of simple adventures.

Have you fallen victim to fellow diners who always want to split the meal but then stiff the tip? This free tip calculator app lets you leave the table still as friends and with your head held high.

I am such a bath whore, savoring my nightly ritual no matter what time I go to bed. These DIY bath salts will make my soak that much more stellar.

My dream Mother’s Day brunch if I wasn’t going out: Salmon Salad Sandwich with Avocado Mayo, Rhubarb Floats and finish it off with Lemon Pound Cake.

Craving more life balance, less stress, and better health? Check out my Nourished Planner, the daily planner to help create simplicity and under-schedule your life.

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As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.

Pulled Chicken Sandwich with Creamy Ranch Sauce

For this pulled chicken sandwich, pre-made crockpot chicken is shredded and then piled onto a soft ciabatta bread and drizzled with a creamy homemade ranch dressing and topped with sliced avocado and melted Monterey Jack cheese.

Earlier this week I posted a recipe for Slow Cooker Whole Chicken, a recipe I deemed far from sexy. It’s a very useful recipe, and makes having ready-to-use chicken for lunches and dinners super convenient and obviously tasty.

But sexy? Not so much.

But this pulled chicken sandwich? I’d say it’s looming on sexy. In fact, I’d say it’s already arrived to the party.

The inspiration for this sandwich comes from one that I had at one of my favorite Park City eateries, Sammy’s Bistro. It’s actually Smudge’s favorite spot to eat because of their Grilled Cheese and Tomato Basil Soup combo meal. She always pairs it with a caesar salad. The girl’s got taste, what can I say?

Sammy’s Bistro is a simple place with a decent bar to belly up to watch a Sunday football game, a friendly staff, and a surprisingly innovative menu. I usually order one of their salads (the Mahi Mahi Salad with Mango Salsa is a fave) but on my last visit I went for more basic fare and ordered their version of this sandwich, a pulled chicken on ciabatta sandwich, but served with a tomatillo aioli.

As I usually do, I asked our waitress how in the heck they make it so good. The slow cooked chicken is key, along with super soft ciabatta bread (I use buns from Stoneground, a local bakery), and a good slather of sauce. Instead of tomatillo flavors I went with a homemade ranch sauce.

And let me just say, this is one pulled chicken sandwich you’ll want to order again and again.

continue to the recipe… about Pulled Chicken Sandwich with Creamy Ranch Sauce

31 Spring Chicken Recipes to Make Now

Seasonal ingredients and fresh flavors have arrived on the spring scene to liven up any weeknight chicken dinner recipe situation.

It’s spring! With the warming sun begging for baskers to break out of the house and go to the park and play, who wants to be inside cooking all day? Cooking a full-blown, multi-course dinner can be a challenge to fit into spring’s busy days when soccer practices, kite flying, and garden-prepping take center stage.

If there’s one request I get time and time again, it’s for new recipe ideas using everyone’s favorite protein staple, the almighty chicken. Just like your favorite basic white t-shirts, you can never have too many simple-to-prep chicken dinner recipes on hand. continue to the recipe… about 31 Spring Chicken Recipes to Make Now

Oven Roasted Chicken with Lemon Rosemary Garlic Butter

This perfectly tender and juicy whole oven roasted chicken gets brushed with a fresh lemon rosemary garlic butter and stuffed with aromatics for extra flavor. It’s perfect for Sunday dinner, but easy enough for a weeknight!

Whole Roasted Chicken Recipe

Searching through cookbooks, leafing through food magazines and trolling through food blogs proves one fact over and over again: cooks love making recipes with chicken.

While the boneless chicken breast seems to be the star in most recipes, the whole bird cannot be ignored. There’s nothing quite like a juicy hen, perfuming the whole house, to get the salivating started.

This whole roasted chicken recipe is like a butter infused invitation to belly up to the Sunday dinner table. But it’s so easy you could totally make it any day of the week.

Chicken on the bone. Chicken with skin. Those two things give chicken a flavor all on its own.

But when you layer that baby bird with the soft, buttery mix of garlic, lemon, and rosemary a totally new flavor permeates our chicken-little under, and over, the skin.

And that skin, oh that lovely, golden skin. Butter baby. It does the trick.

continue to the recipe… about Oven Roasted Chicken with Lemon Rosemary Garlic Butter

Lemon Chicken Thighs with Artichokes

This lemon chicken recipe makes juicy, bone-in chicken thighs with the Mediterranean flavors of white wine and artichokes for an easy chicken dinner ready in 30 minutes.

30-Minute Lemon Chicken Thighs with Artichokes

Easy chicken dinners are always at the top of FoodieCrush readers most requested recipe list. Healthy, flavorful, and fast to make slides right along into that list too.

Guess what friends? I’m right there with you. And if a chicken dinner doesn’t make the flavor grade, what’s even the point?

I’m happy to report, this lemony chicken thighs with artichokes recipe ticks all those fill-in-the-blank boxes and then some.

While this skillet lemon chicken recipes is an easy one to make, there are definitely a couple of tips to follow for success every time.

Let’s skillet to it.continue to the recipe… about Lemon Chicken Thighs with Artichokes

Chicken Tortilla Soup Recipe

This easy chicken tortilla soup is truly chicken soup for the soul, with a warm broth filled with chunky bites of black beans, sweet corn, shredded chicken and tomatoes topped with its namesake tortilla strips and a surprise crispy jalapeño topper.

This recipe is brought to you by French’s

“Honey, what should we have for dinner?”

Gah. The question to end all questions, and the same one that comes up day after day, week after week. But over the years I’ve developed a strategy that serves the family’s cravings and makes dinner prep so much easier, just about every time.

I narrow the choices to get the answer I want.

“Well, I prepped a batch of chicken breasts for the week (even though he prefers steak, we gotta use those chicks up!) and I have our yummy chicken stock in the freezer (because I’m on a clean-out-the-freezer mission). So, are you craving comfort food flavors (we all love our Homemade Chicken Noodle Soup) or maybe something with Mexican flavor and spice? You love Mexican…”, I steer him, already knowing that spices and ethnic flavors win at our house every time.continue to the recipe… about Chicken Tortilla Soup Recipe

Thai Coconut Chicken and Rice

This easy Thai Coconut Chicken and Rice dinner has just the right amount of spice from jalapeño and ginger to flavor this creamy coconut sauce for a simple all-in-on meal.

Thai Comfort Food: Thai Coconut Chicken and Rice

“Make it with extra sauce!” my husband always says.

Those are the words I hear ringing in my ears every time I cook any of my Thai recipes made with coconut milk like Shrimp in Thai Coconut Sauce or Slow Cooker Thai Chicken Soup. He’s a saucy kind of guy and simply can’t get enough of the Thai flavor-infused coconut flavors. And since every month those two recipes are in the top 10 recipes readers make from my site, it’s obvious you love them too.

The sauce is one reason why this creamy ginger and coconut chicken recipe has been a favorite of ours literally for years. I originally tore it out of a 2006 issue of Real Simple magazine, and like any magazine addict who also has a penchant for ~~saving~~ hoarding, I’ve kept it all these years.

The recipe page is now a little kitchen war-torn and splattered so it was high time to add it to the blog so I could refer to it more easily. See, this blog isn’t just a place for me to make recipes for you, it’s a place for me to keep track of my many favorites.

And hopefully like this Thai chicken recipe, you’ll love ’em and make them all as much too.continue to the recipe… about Thai Coconut Chicken and Rice

Honey Mustard Chicken

This honey mustard chicken recipe is made with two types of mustard and a splash of soy sauce for added umami flavor. It’s such an easy dinner recipe!

Rituals. They come in every style and many colors. Some might call them superstitions, others call them routines. And most every pro sports player won’t go into a game without following theirs. All I know is I think I’m ready to add a few new ones to my day.

I was reading an article in this month’s Esquire about things to do in January, because it’s January. Number 2 on the list of items to improve life and have fun while doing it was the suggestion to engage in a daily ritual. A ritual, not a resolution. I like the sound of that much better. And just for one month.

Their suggestions sound pretty good:

Read a poem every night, walk around the block twice at noon, or drink a finger of Scotch after dinner. Does eating a finger of ice cream instead of Scotch count?

It can’t be that hard to come up with a new ritual. After all, I already have a few in the bag.

I take a tub every single night, I read the tabloids while I’m waiting in line at the grocery store, and I drink at least 8 glasses of ice water a day. And sometimes a finger of Scotch.

My husband has a ritual he’s been suggesting I start for months, and it might be time for me to take it to heart. I freeze while I work at my computer during the day. Literally freeze. Even though the thermostat is set at 73 in my office, I sit in a sweatshirt and scarf, my lower half wrapped in a blanket as I type away. My interns can attest, it’s a realllly pretty sight.

So his suggestion is for me to do jumping jacks every hour to get my blood moving. It can’t hurt, and it just might help. And that finger of ice cream after dinner might not make as much of a difference any more either.

There’s really no segue to this recipe. Nothing very ironic, punny or clever, anyway. So, let’s just get to the honey mustard chicken recipe.

Honey Mustard Chicken Ingredients

For the honey mustard chicken marinade, you’ll need two types of mustard (grainy and Dijon), honey, soy sauce, fresh tarragon, and ginger. Why is there soy sauce in this recipe? Umami baby. Soy sauce lends a salty flavor and gives the sauce a bit of a hearty base.

I prefer making honey mustard chicken thighs, but you’re welcome to make this recipe using chicken breasts or tenders as well. See my notes below for the suggested cook time.

How to Make Honey Mustard Chicken

Trim any excess fat from the chicken thighs and rinse with cold water. Pat dry, then toss in the honey mustard chicken marinade.

Place the thighs (and all that flavorful sauce!) into a baking dish and bake until the thighs register 175 degrees F in the center, or the juices run clear. I like to spoon the extra sauce over the chicken before serving it, because who doesn’t want extra honey mustard sauce?

What to Serve with Honey Mustard Chicken

The beauty of baked honey mustard chicken is that it goes with pretty much anything. Think: potato salad, fresh zucchini salad, grilled veggies, and fruit salad. Honey mustard chicken is such a simple recipe, so don’t feel like you need to make a fancy side.

Can I Use Another Kind of Mustard?

German grainy mustards reign supreme in this recipe. If you don’t have a grainy mustard, double up on the Dijon. I don’t recommend using American yellow mustard here as it’s too sour and doesn’t have the same depth of flavor as Dijon.

Is There a Soy Sauce Substitute I Can Use?

If you’re looking for a gluten-free alternative to soy sauce, sub tamari in this recipe. And for a soy-free alternative, you can use coconut aminos. The flavor of the baked honey mustard chicken will differ slightly from my recipe, but it’ll still taste good!

Tips for Making Baked Honey Mustard Chicken

I’ve professed my love of chicken thighs before in recipes like my Lemon Chicken Stew, Slow Cooker Thai Chicken Soup and Slow Cooker Balsamic Chicken. The darker meat creates an almost always juicy bite. 45-50 minutes in a 350 degree oven was just right.

If you’re averse to dark meat, go ahead and do the old routine of chicken breasts. I would start checking the doneness of the meat at about 35-40 minutes since breast meat dries out quicker. Just note that when checking the doneness of the thighs you do NOT want to cut them open in the middle. This will cause the juices to spill out and will dry out the chicken.

I used tarragon in this recipe, but if you’re a fan of rosemary or thyme, those would be tasty as well.

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If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats.

3.34 from 6 votes

Honey Mustard Chicken

This honey mustard chicken recipe is made with two types of mustard and a splash of soy sauce for added umami flavor. It's such an easy dinner recipe!

Course Main Course

Cuisine American

Keyword Honey Mustard Chicken

Prep Time 5 minutes

Cook Time 45 minutes

Ingredients

¼ cup grainy mustard
¼ cup Dijon mustard
½ cup honey
1 teaspoon soy sauce
2 tablespoons tarragon leaves chopped
1 tablespoon fresh ginger minced finely
8 boneless skinless chicken thighs*

Instructions

Preheat the oven to 350 degrees F.
Trim any excess fat or skin from the chicken thighs, rinse with cold water and pat dry with paper towels then set aside.
Combine the grainy mustard, Dijon mustard, honey, soy sauce, tarragon and ginger in a large bowl. Add the chicken thighs and toss to coat.
Place the thighs and sauce in a roasting dish, spooning sauce over the thighs and top with more tarragon leaves if desired. Bake for 45 minutes or until the thighs register 175 degrees and the juices run clear. Spoon sauce over the thighs and serve.

Recipe Notes

*If you’re averse to dark meat, you can use chicken breasts instead. I would start checking the doneness of the meat at about 35-40 minutes since breast meat dries out quicker.

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