Tag: chicken dinner

#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!

Chicken Duo Meal

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Chicken Black Bean Sweet Potato Enchilada Skillet and Chicken Quesadillas is how we are going to use a 2 lb. package of chicken.

I’m not sure if we were extra hungry or not, but we finished the whole skillet at one dinner. We made 3 quesadillas and had left over, I’m thinking you could get 6 to 8, depending how you fill them.

you will use the following ingredients in both recipes

  • yellow onion
  • garlic
  • red bell pepper
  • yellow bell pepper
  • chicken
  • corn
  • black beans
  • cheese

Chicken Black Bean Sweet Potato Enchilada Skillet

Ingredients

  • 1/2 medium yellow onion, chopped
  • 1 clove garlic, minced
  • 1/2 red bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 1 tablespoon avocado oil or olive oil
  • 1/2 lb. chicken (breast or thigh), shredded
  • 1/2 medium sweet potato, peeled and diced into 1/2” chunks
  • 1 (8 ounce) can tomato sauce
  • 1 tablespoon tomato paste
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 cup low sodium chicken broth
  • 1/2 cup frozen corn
  • 1/2 (15 ounce) can black beans, drained and rinsed
  • 1/2 cup + 1/3 cup freshly grated cheese
  • salt and pepper

Instructions

  1. Preheat oven to 350℉. 
  2. Boil chicken for 15 to 20 minutes until cooked through.
  3. Heat a large cast iron or oven safe skillet to medium-high heat. Add avocado oil or olive oil. Add onion, garlic, and bell pepper and sauté for 5 to 7 minutes or until onions are translucent and peppers are tender. Season with a pinch of salt and pepper.
  4. Add the chili powder, cumin, smoked paprika, onion powder, garlic powder, the sweet potato, tomato sauce, tomato paste, and chicken broth and cook for another 10 minutes, stirring occasionally. 
  5. Add shredded chicken, cook 5 additional minutes
  6. Remove from heat and add corn, black beans, ½ cup grated cheese. Stir to combine.
  7. Top with the remaining 1/3 cup shredded cheese. Bake for 25-30 minutes, or until cheese is golden and bubbly and sweet potato is cooked through.
  8. Let sit for a few minutes to cool. Optional to top with Greek yogurt or sour cream, cilantro, scallions, and lime wedges!

Chicken Quesadillas

Ingredients

  • 1/2 medium yellow onion, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 1 tablespoon avocado oil or olive oil
  • 1/2 lb. chicken, shredded
  • 1/2 (15 ounce) can black beans, drained and rinsed 
  • 1/2 cup corn kernels 
  • 1/2 tsp each onion powder, dried oregano, salt
  • 1 tsp each cumin powder, paprika
  • a pinch each black pepper, cayenne pepper (optional)
  • 1 cup grated cheese
  • 3-4 flour tortillas

Instructions

  • Saute all ingredients (except cheese and tortillas) for 5 to 10 minutes until cooked through.
  • Spray tortilla with avocado oil, place tortilla on work surface, and rub around to evenly coat. Sprinkle bottom half of unoiled side with a bit of cheese, filling, more cheese, fold in half.
  • I prefer to use a panini press or George foreman grill, they take about 2 minutes inside.
  • You can also preheat non stick skillet over medium low heat (no oil, if pan is not non-stick use 2 tsp oil).
  • Place quesadilla in skillet, press down lightly, cover with lid. Cook for 3 minutes until underside is super golden brown and crispy.
  • Carefully flip over the folded edge. Press down lightly. Cook for 3 minutes until crispy (no lid).
  • Transfer to cutting board, cut in slices. Serve immediately!
  • Dipping Sauce options: Sour cream, salsa, Avocado Sauce 

Enjoy!