Tag: chicken

#7/52 Tuscan Chicken

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A little late posting this, but I made a damn good Tuscan Chicken last week and I’m excited to share the recipe with you!

I decided to try the Creamy Tuscan Chicken recipe from downshiftology, and was so happy I did.

This recipe was very easy to prep, didn’t make a lot of dishes, and was ready to eat within 30 minutes. The flavors of sun-dried tomatoes are becoming a new favorite for me. I’m not sure why I haven’t cooked with them more to this point. We paired this delicious dish with rice and a vegetable mix of brussel sprouts, mushrooms, and broccoli.

Ingredients
● 4 (6-ounce) boneless skinless chicken breasts
● 1 teaspoon Italian seasoning or a mix of individual spices such as oregano, thyme, basil, and rosemary
● 1 teaspoon kosher salt
● ½ teaspoon freshly ground black pepper
● 3 tablespoons extra virgin olive oil
● 4 garlic cloves minced
● ¼ cup finely chopped yellow onion
● ½ cup sun-dried tomatoes thinly sliced
● 2 cups baby spinach
● 1 ½ cups heavy cream
● ¼ cup freshly grated parmesan

Instructions
1. Prep the chicken. Season both sides of each chicken breast in Italian seasoning, salt, and pepper.
2. Sear the chicken. Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the chicken and sear for 3 to 4 minutes on each side, until golden. Remove the chicken from the pan to a plate and set aside.
3. Cook the onions. In the same skillet, add another tablespoon of oil and the onion. Saute for 2 to 3 minutes, until the onion has softened.
4. Add the sun-dried tomatoes and garlic and saute another minute, until fragrant.
5. Add the spinach, and saute another minute, until just starting to wilt.
Add the heavy cream and parmesan cheese, stir together, and bring to a simmer.
6. Let it simmer. Place the chicken back in the skillet and cook until heated through, about 5 minutes.

#4/52 Marry Me Chicken Tortellini

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A friend shared this recipe from Luke Brown on Facebook, who has an awesome video you can watch here.

It turned out fabulous! I always think recipes never have enough red pepper flakes and I am happy to report this recipe is perfect as is 🤩

Recipe
• 2 large chicken breasts sliced into cubes
• 1/2 cup of flour
• 1/2 tsp each of salt, pepper, paprika, garlic powder
• 2 TBSP olive oil
• 2 TBSP butter
• 2 TBSP of minced garlic
• 1 cup of chicken broth
• 1 cup of heavy cream
• 1 cup of Parmesan cheese
• 1 tsp of red pepper flakes
• 1/2 tsp each of oregano and thyme
• 1/3 cup of chopped sun dried tomatoes
•1 19 oz bag of frozen tortellini

• mix together flour, salt, pepper, garlic, and paprika
• dredge chicken breasts into the flour/seasoning mixture(salt,pepper,paprika,garlic powder)
• in a skillet heat olive oil and butter on medium heat
• cook chicken 4-5 minutes on each side until golden brown and it reaches 165 degrees
• take the chicken out of the skillet and put aside
• add garlic, sun dried tomatoes, and chicken broth to the skillet
• lower heat and add heavy cream and Parmesan cheese
• add the red pepper flakes, oregano, and thyme
• stir together well and let simmer
•add one bag of frozen tortellini, cover, and let cook for a few minutes
•once tortellini is tender add chicken back to the skillet and serve

Enjoy!

#2 of 52 New recipes in 2023 White Chicken Chili

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This week was packed with snowy mountain adventures that called for dinner to be finished by time we got back home. In steps this White Chicken Chili Recipe from Iowa Girl Eats. It was so easy to put together my 3-year-old did most of it (huge win). We paired it with cornbread muffins, shredded cheese, tortilla chips, and fresh cilantro. This will definitely stay in the winter soup rotation at our home!

INGREDIENTS
(Serves 3 to 4)

  • 1lb chicken breasts (~2 large chicken breasts)
  • 15oz can great northern beans, drained and rinsed
  • 4oz can chopped green chiles
  • 1 – 2 fresh jalapenos, seeded then minced (use 1 made for a mild chili)
  • 1 shallot or 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1-1/2 teaspoons cumin
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • big pinch dried oregano
  • 2 cups chicken broth
  • juice of 1/2 small lime
  • 1/4 cup milk, any kind
  • 1 Tablespoon gluten free flour (or AP flour if you don’t need to eat GF)
  • Toppings: green Tabasco sauce, verde sauce, lime wedges, tortilla chips, shredded cheese, chopped cilantro, sour cream

DIRECTIONS


1. Add first 12 ingredients — chicken breasts through lime juice — into a 6-quart crock pot then stir to combine. Cover and cook on low for 4 hours or until chicken shreds easily.
2. Remove chicken then shred and place in the refrigerator. Whisk flour and milk together in a small dish then drizzle into chili and stir to combine. Cover then cook on high for 30 minutes. Stir shredded chicken back into chili then scoop into bowls and serve with toppings.