Tag Archives: Main Dish-chicken

Honey Garlic Instant Pot Chicken Breasts

Honey Garlic Instant Pot Chicken Breasts

Ingredients

1/3 C. water or vegetable broth or chicken broth

¼ C. low sodium soy sauce

¼ C. honey

2 cloves garlic minced

¼ tsp. black pepper

1 1/2 pounds boneless skinless chicken breasts

2 tsp. cornstarch

Directions

1. Combine water or broth, soy sauce, honey, garlic and pepper in Instant Pot. Stir. Next, add the chicken breasts to the Instant Pot. Close the lid and turn the steam valve to the sealing position. Set Instant Pot to pressure cook/manual, high pressure. Set the cook time according to the size of your chicken breasts. For fresh: 8 minutes for small (7-8 ounce) chicken breasts, 10 minutes for medium (10 ounce) chicken breasts, or 11 minutes for large (12 ounce) chicken breasts.

2. The Instant Pot will take about 10 minutes to come to pressure and then will start counting down the cook time. When it beeps to let you know the cook time has finished, carefully quick release the pressure by using the handle of a long spoon to turn the steam valve to venting. (If your chicken breasts were frozen, do a 10 minute natural release instead of a quick release. Just leave the Instant Pot alone for 10 minutes before turning the steam valve to the venting position.)

3. Wait for the steam to escape and the pin to drop down. Then, carefully remove the lid. Use an instant read thermometer to test the internal temperature of the chicken. It should be at least 165 degrees F. If the temperature is lower, finish cooking the chicken using the Instant Pot’s saute mode. Remove chicken to a clean plate or cutting board.

4. In a small bowl, stir together the two teaspoons cornstarch and one tablespoon of water. Turn the Instant Pot on saute mode and stir in the cornstarch mixture. Cook, stirring, until the liquid has thickened, 2-3 minutes. Turn off Instant Pot and remove the inner pot to stop the cooking process. Slice the chicken and stir it back into the sauce in the pot. Serve with rice and vegetables, or as desired.

**For frozen chicken breasts, add 3 minutes to the cooking times listed in step 4, and pressure cook (manual) at high pressure. Be sure that your chicken breasts are not stuck together as that will increase the pressure cook time.**

Notes

To Cook in a Slow Cooker:

1. Stir together water or broth, soy sauce, honey, garlic and pepper in slow cooker insert. Add the chicken.

2. Cover and cook on low for 3-4 hours or high for 2 hours, until chicken reaches an internal temperature of at least 165 degrees F.

3. Remove chicken to a clean plate or cutting board. Turn slow cooker to high setting.

4. In a small bowl, stir together 2 teaspoons cornstarch and 1 tablespoon water. Stir this into the liquid in the slow cooker and cook on high until thickened, about 20 minutes. Slice or shred the chicken and stir it into the sauce in the slow cooker. Serve with rice and vegetables, or as desired.

To Make as a Freezer Meal:

1. Add water or broth, soy sauce, honey, garlic, pepper and chicken to a heavy duty zip top freezer bag.

2. Freeze flat for up to 3 months.

3. When ready to cook, thaw in cool water just until sauce is thawed. Transfer to Instant Pot and cook as directed above.

Source Kristine’s Kitchen Blog

Instapot Chicken Fajitas

Chicken Fajitas

Marinade

• 1 lb – Chicken tenderloins

• 1 Tbsp – Canola oil

• 2 Tbsp – Lime juice

• 1 1/2 tsp – Kosher salt

• 1 1/2 tsp – Dried oregano

• 1 1/2 tsp – Ground cumin

• 1 tsp – Garlic powder

• 1/2 tsp – Chili powder

• 1/2 tsp – Smoked paprika

Cooking and Serving

• 1 Tbsp – Canola oil

• 1 – Red bell pepper

• 1 – Poblano pepper

• 1 – Medium yellow onion

• 6 – 6-inch flour tortillas

Optional

• Salsa

• Sour cream

• Guacamole

• Chopped fresh cilantro

• Lime wedges

• Tortillas

1. For the marinade: In a medium bowl, combine the chicken, one tablespoon of oil, lime juice, salt, Oregano, cumin, garlic powder, chili powder and paprika and stir well. Cover and marinate at room temperature for thirty minutes or refrigerate for four hours.

2. Pour one tablespoon of oil into your pressure cooker/instapot cooking insert. Press “START/STOP on the unit to begin the sear/sauté function. Heat the oil until very hot approximately five minutes.

3. Add chicken and cook on one side until dark golden brown about six minutes. Flip and cook for another two minutes Transfer chicken to a plate or platter and keep warm.

4. Add peppers and onion to pot and cook stirring occasionally, until tender and golden brown, about ten minutes. Transfer to a plate or platter. Serve chicken and peppers with tortillas and toppings.

Source CHEF iQ

Zesty Lemon Garlic Chicken

INSTANT POT/PRESSURE COOKER LEMON GARLIC CHICKEN

Ingredients


6-8 boneless chicken thighs skinless or with skin* *sea salt and pepper, to taste

1/2 tsp. garlic powder


2 Tbsp. olive oil

3 Tbsp. butter divided

1/2 small onion, chopped

4 garlic cloves, sliced or minced

1 1/2 Tbsp. Italian seasoning

Juice and zest of one lemon

1/3 C. homemade or low sodium chicken broth

Directions

1. Season chicken with salt, pepper and garlic powder. Press the Sauté function (Normal setting on the Instant Pot and add the olive oil to the pot.

2. Place the chicken in the Instant Pot and allow to sear on each side for two minutes, or until golden brown. This helps to seal in the juices and keep it tender. (You may have to work in batches depending on the size and amount of chicken you are using). Once browned, remove from Instant Pot and set aside.

3. Melt the butter in Instant Pot and stir in the onions and garlic. Add lemon juice to deglaze pan. Cook for one minute then add Italian seasoning, lemon zest, and chicken broth. Place the chicken back into the Instant Pot, lock the lid, and turn the valve to SEAL.

4. Select the Manual (older model or Pressure Cook (newer model button and adjust the timer to seven minutes. It will take about five-ten minutes to come to pressure and start counting down.

5. When done, allow to naturally release for two-three minutes then using a long spoon push the valve to RELEASE, then remove your Instant Pot lid.

7. Sprinkle with chopped parsley and serve hot with your favorite sides. Spoon sauce over chicken and garnish with lemon slices, if desired.

(**If you want to thicken the sauce – make a cornstarch slurry using 1 teaspoon of cornstarch whisked with 2 teaspoons cold water and stir in the Instant Pot. Press SAUTE and allow to bubble and thicken up. )

Source The Recipe Critic

Oven-Baked Split Chicken Breasts

Simple Oven Baked Split Chicken Breasts are a healthy choice for any dinner! These flavorful bone-in baked chicken breasts turn out beautifully with a crispy seasoned skin while retaining their juices for perfect, tender, moist chicken meat!

Oven-Baked Split Chicken Breasts (Bone-In)

Ingredients

2.5-3 lbs bone-in skin on split chicken breasts (brands will vary, but this will typically be 2-4 chicken breasts)

1 Tbsp. olive oil (extra virgin)

1/2 tsp. salt

1/4 tsp. ground pepper

1/4 tsp. onion powder

1/4 tsp. garlic powder

1/4 tsp. paprika

Directions

1. Preheat your oven to 400 degrees F (205 degrees C) Line a rimmed baking sheet with parchment paper or aluminum foil (or coat a baking dish with olive oil or non-stick cooking spray).

2. Rinse and pat dry your split chicken breasts. Coat with olive oil, rubbing the olive oil into the skin and breast surface side that will be facing upward during cooking.

3. Place the chicken breasts, skin side up, on your prepared baking sheet. Season each piece of chicken, sprinkling with combined spices: salt, pepper, onion powder, garlic powder, and paprika.

4. ”For extra crispy chicken skin, heat a skillet or frying pan to medium high heat. No need to add oil (it’s already on your split chicken breasts), place the seasoned chicken breasts skin side down and sear for three-four minutes or until nicely golden brown. Then place onto your baking sheet and continue with steps 5 & 6.

5. Bake for forty – forty-five minutes or until the internal temperature reaches a minimum of 165 degrees F (74 degrees C) when checked with a meat thermometer. *Check next to the bone at the deepest (thickest) point in the breast meat.

6. Remove the baked chicken from the oven and allow it to sit for three-five minutes before being served.

Source Bake it with Love

Satisfying your inner comfort food craving

Million Dollar Chicken Alfredo

Ingredients:

12- oz spaghetti

1 (8-oz ) block cream cheese, room temperature

1 C. cottage cheese

¼ C. sour cream

3 C. cooked chopped chicken

2 (15-oz) jar Alfredo sauce

¼ C. grated parmesan cheese

2 C. shredded mozzarella cheese

Directions

1. Preheat oven to 350ºF. Lightly spray a 9×13-inch baking dish with cooking spray. Set aside. Cook spaghetti according to package directions. Drain.

2. Combine cooked spaghetti, cottage cheese, cream cheese and sour cream. Spread into bottom of prepared pan. Spread chicken evenly on top of pasta mixture.

3. Top with Alfredo sauce. Sprinkle parmesan and mozzarella cheese on top of casserole. Bake, uncovered, for thirty five to forty five minutes.

Source Plain Chicken

Finger lickin Good BBQ Chicken Tenders

Baked BBQ Chicken Tenders

Ingredients

 2 lbs chicken tenders or wings

3 Tbsp. oil

 1 1/2 Tbsp. paprika

1 tsp. garlic powder

 1/2 tsp. salt

 1 C. bbq sauce

Directions 

Preheat oven to 375° F. 

1. Place the chicken tenders in a large plastic bag with oil and massage into the chicken. Add in paprika, garlic powder, and salt. Rub the chicken tenders again and dump everything into a casserole dish.

2. Bake for twenty minutes then remove chicken tenders. Brush with the bbq sauce and next place back into the oven for another ten-fifteen minutes or until the chicken is cooked through at a safe temperature. 

3. Remove from oven and let rest for five-ten minutes before eating . Serve with a salad. Enjoy!

Source The Diary of a Real Housewife

Healthy Buffalo Chicken Cauliflower Casserole

This Creamy Buffalo Chicken Cauliflower Casserole is cheesy, spicy, and crazy delicious! It’s low in carbs, suitable for those following a keto diet, and gluten free!

Creamy Buffalo Chicken Cauliflower Casserole

Ingredients

1.5 lbs cooked chicken *diced or shredded

5 C. riced cauliflower * from one large head

1/2 C. Frank’s Redhot buffalo sauce

8 oz cream cheese *at room temperature

8 oz sharp cheddar cheese *shredded from block

Directions

1. Preheat your oven to 375°F. In a large bowl, combine the chicken, riced cauliflower, buffalo sauce, cream cheese, and half of the cheddar cheese. The mixture will be thick. Spread into a medium casserole dish and top with the remaining cheddar cheese.

2. Cover loosely with aluminum foil and bake for twenty-five minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbling. Garnish with extra Buffalo sauce and fresh, minced parsley, if desired. Serve hot.

Delicious Little Bites

Melt In Your Mouth Chicken

The Pioneer Woman’s Best Chicken Dinner Recipe

INGREDIENTS:

1 C. sour cream 

2 tsp. garlic powder 

1 tsp. seasoned salt 

1/2 tsp. fresh ground black pepper 

1 1/2 C. freshly grated Parmesan cheese, divided 

3 lbs boneless chicken breasts, trimmed of excess fat 

Directions:

1. Preheat the oven to 375°F. Lightly grease a 9×13 baking dish with cooking spray and set aside. In a medium bowl, combine the sour cream, garlic powder, seasoned salt, pepper, and one cup of Parmesan cheese. 

2. Place the chicken breasts evenly into the pan. Spread the sour cream mixture on top of the chicken. Sprinkle with the remaining Parmesan cheese. Bake for twenty five-thirty minutes, or until the chicken is cooked through. 

Source My #Recipes

No oven required Rotisserie Chicken

This Slow Cooker Rotisserie Chicken recipe is an easy and healthy way to make homemade rotisserie-style chicken! Savory homemade rotisserie chicken can be served as the main course or shredded and used for another recipe.

Ingredients

1 whole chicken (about 4 lbs.)- neck and giblets removed

1 tsp. chili powder

3 tsps. smoked paprika

1 tsp. garlic powder

2 tsp. dried parsley

1 tsp. dried thyme

½ tsp. freshly ground black pepper

1 tsp. salt (more or less-to taste)

Directions

1. Grease your slow cooker with cooking spray. Roll four balls of aluminum foil and place on the bottom of greased slow cooker (to use as a rack for chicken so the juices will stay in the bottom of slow cooker under the chicken).

2. Remove neck and goblet from the chicken, rinse the chicken with cold water and pat dry with paper towels. In a small bowl, whisk together salt pepper and seasonings. Rub seasoning mix all over chicken skin.

3. Place the chicken on top of the aluminum foil. Cover with the lid and cook on low for seven -seven and half hours, or on high for four-four and a half hours or until the chicken is cooked through and reaches an internal temperature of 165 F.

4. Carefully remove the chicken from the slow cooker (it’s very tender and it could fall apart).Serve the chicken as desired. If you want crispier skin, place the chicken on a baking sheet and broil for three-five minutes.

Source OMG chocolate desserts

Low-carb Supreme Pizza Chicken bake

All the flavor of the pizza you enjoy, but in a low carb, no added sugar version. Chicken topped with an easy homemade sauce, and stacked high with cheese and vegetables, you will be getting rid of the take out and making this Supreme Pizza Chicken Bake Recipe on a regular basis!

Supreme Pizza Chicken bake

Ingredients

4 chicken breast cutlets*

1 6oz can tomato paste

1 tsp. olive oil

1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. garlic powder

1/2 tsp. oregano

1/2 tsp. parsley

1 C. shredded mozzarella cheese

1/2 large green bell pepper, sliced

1/4 C. sliced onion

1/4 C. sliced black olives

16 slices pepperoni

Directions

1. Preheat the oven to 400º F. Grease a 9X13 baking dish with cooking spray. Set aside.

2. To make the sauce, in a small bowl add tomato paste, olive oil, salt, pepper, garlic powder, oregano, and parsley. Stir to combine. Place chicken breasts in a single layer inside a 9×13 cooking dish. Divide the sauce between the four pieces of chicken and spread sauce to cover each chicken breast.

3. Sprinkle 1/4 cup of cheese on top of each chicken breast. Evenly distribute the remaining toppings over the chicken. Bake in the oven for thirty minutes or until the chicken is fully cooked. Let rest three – five minutes and then serve!

Source The Schmidty Wife

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