One-Pot Garlic Butter Chicken and Rice is what happens when three simple ingredients—garlic, butter, and chicken—do all the heavy lifting to create something ridiculously flavorful. Juicy, golden-browned chicken, fragrant garlic butter, and perfectly cooked rice all come together in one pan, soaking up every last drop of savory, garlicky goodness. And the best part? It’s done in 40 minutes with minimal effort and only ONE dish to wash.

One-Pot Garlic Butter Chicken and Rice – The Ultimate Weeknight Hero

This dish works because it nails the basics. The chicken is properly seared for maximum flavor, the garlic butter infuses every bite with rich, aromatic depth, and the rice absorbs all those golden, buttery drippings for a perfectly tender, flavorful finish. It’s simple, foolproof, and absolutely packed with flavor—the kind of recipe you’ll find yourself making again and again.

Before You Start – Pro Tips for the Best Chicken & Rice

This dish may be easy, but a few small tweaks will make it next-level good. Follow these tips, and you’ll get juicy, flavorful chicken, fluffy rice, and a garlic butter infusion in every bite.

The Chicken – Flavor Starts Here

• Chicken thighs = more flavor, more juiciness. Don’t swap for chicken breast unless you love dry, sad chicken.
• Brown it properly! Let the chicken sear in the butter before adding anything else—this builds the best flavor.
• Shortcut: If you only have chicken breast, cut it into small pieces and cook it quickly to avoid dryness.

The Rice – Perfectly Fluffy, Never Mushy

• Use long-grain white rice—it stays separate and fluffy. Short-grain gets too sticky, and brown rice takes too long.
• Once the rice is in, DON’T stir. Stirring releases starch and makes it mushy—just let it cook undisturbed.
• Pro Tip: If your rice is too wet at the end, leave the lid off for a few minutes to let steam escape.

The Garlic Butter – The Star of the Show

• Garlic burns fast! Only cook it for 30 seconds before adding the rice and broth—any longer, and it turns bitter.
• Use fresh garlic. Pre-minced garlic from a jar won’t give you the same punchy, rich flavor.
• Extra Flavor Hack: Want a little heat? Add a pinch of red pepper flakes with the garlic!

Melt the butter in a large skillet over medium heat. Let’s be real—anything that starts with butter is already headed in the right direction. Season the chicken with salt, pepper, and paprika. This simple seasoning combo does all the heavy lifting for flavor.

Add the chicken to the pan and DON’T TOUCH IT. Let it sear for about 5 minutes until it develops a deep golden crust (color = flavor!). If you start flipping it too soon, you’re missing out on all that delicious browning.

Pro Tip: If your pan is too crowded, cook the chicken in batches. Overcrowding = steaming instead of searing, and we are NOT here for sad, pale chicken.

Stir in the minced garlic and cook for 30 seconds. That’s just enough time for it to become fragrant without burning (burnt garlic = bitter disaster). Immediately add the rice, broth, thyme, and dried parsley. The garlic flavors will infuse into the broth, giving the rice that deep, savory, buttery taste.

Extra Flavor Hack: Want even more garlicky goodness? Stir in a clove of roasted garlic at the end. It’s a game-changer.

Give everything a good stir, then bring the mixture to a simmer. This ensures the rice is evenly coated in all that garlicky, buttery goodness. Cover, reduce the heat to LOW, and walk away for 20 minutes. No peeking, no stirring—just trust the process.

Why No Stirring? Stirring releases starch, which turns the rice gloopy instead of fluffy. Just leave it alone, and it will cook to perfection.

Once the rice is tender, stir in the Parmesan cheese. This is where the magic happens—the cheese melts into the rice, making it extra creamy and flavorful. Garnish with fresh parsley. It adds a pop of color and balances out the richness of the butter and cheese.

Final Pro Tip: Want even more richness? Stir in an extra tablespoon of butter at the end. Because, let’s be honest—butter makes everything better.

How To Serve

Serve straight from the pan. Less cleanup, more time to enjoy your masterpiece. Want to take it up a notch? Add a squeeze of lemon for a little brightness. Here are a few sides and extras that pair perfectly.

Cucumber Tomato Salad

Roasted Green Beans

Breadsticks Recipe

Amish White Bread

More Delicious Chicken And Rice Dishes

• Chicken Rice Soup
• No Peek Chicken Rice Casserole
• Skillet Cajun Chicken and Rice
• Southwest Chicken And Rice Skillet
• Chicken Enchilada Rice Casserole

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One-Pot Garlic Butter Chicken and Rice

This One-Pot Garlic Butter Chicken and Rice is the ultimate easy comfort food! Juicy, garlicky chicken, buttery fluffy rice, and a hint of Parmesan all come together in one pan for a no-fuss, flavor-packed meal. Ready in 40 minutes with minimal cleanup!

Course Dinner, Lunch

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 403kcal

Author Joanna Cismaru

Ingredients

• 1 tablespoon butter
• 1 pound boneless skinless chicken thighs cut into bite-sized pieces
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 3 cloves garlic minced
• 1 cup long-grain white rice uncooked
• 2 cups chicken broth low sodium
• ½ teaspoon dried thyme
• ½ teaspoon dried parsley
• ½ cup Parmesan cheese grated
• fresh parsley for garnish

US Customary – Metric

Instructions

• In a large skillet over medium heat, melt butter. Season the chicken with salt, pepper, and paprika. Add to the skillet and cook until browned, about 5 minutes.
• Stir in garlic and cook for 30 seconds. Add rice, chicken broth, thyme, and parsley. Stir well and bring to a simmer.
• Cover and cook on low heat for 20 minutes until rice is tender.
• Stir in Parmesan cheese, garnish with fresh parsley, and serve.

Notes

1. Chicken thighs = best choice! They stay juicy and flavorful while cooking with the rice. If using chicken breast, cut it into small pieces and add it back in at the end to prevent dryness.
2. Long-grain white rice is key. Short-grain will turn sticky, and brown rice takes too long (if using, add extra broth & time).
3. No stirring while the rice cooks! Let it steam undisturbed—stirring releases starch, making it mushy instead of fluffy.
4. Garlic burns fast! Cook it for just 30 seconds before adding the broth—any longer, and it turns bitter.
5. Too much liquid at the end? Remove the lid and let it sit for a few minutes to allow excess moisture to evaporate.
6. Want even more richness? Stir in an extra tablespoon of butter at the end. Because butter makes everything better.
7. Make it ahead! This stores & reheats well—just add a splash of broth when reheating to bring the rice back to life.

Nutrition

Serving: 1serving | Calories: 403kcal | Carbohydrates: 40g | Protein: 32g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 124mg | Sodium: 944mg | Potassium: 470mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 465IU | Vitamin C: 1mg | Calcium: 186mg | Iron: 2mg

The post One-Pot Garlic Butter Chicken and Rice appeared first on Craving Home Cooked.

There’s nothing like a big bowl of Chicken and Leek Soup to warm you up from the inside out. The delicate sweetness of leeks, tender rotisserie chicken, and a splash of lemon to brighten everything up—this is the kind of cozy meal that feels like a hug in a bowl.

This Chicken and Leek Soup is packed with flavor, comes together in under an hour, and is as nourishing as it is satisfying. Whether you’re looking for an easy weeknight dinner or something soothing for a chilly day, this soup has you covered.

Before You Start – Everything You Need to Know

This Chicken and Leek Soup is simple, comforting, and incredibly flavorful. But before we dive in, here’s what you need to know to make it foolproof and flexible!

Leeks – The Right Way To Prep

Leeks add a delicate, slightly sweet onion flavor that makes this soup unique. The trick? They trap dirt between their layers, so you must rinse them well. Slice them in half lengthwise, then fan out the layers under running water to remove any grit. I always do this before chopping!

Tip: If you’re in a hurry, swap leeks for a mix of sweet onion and green onions—it’s not exactly the same, but it works!

Use Rotisserie Chicken for Convenience

This is my go-to shortcut for soups. It saves time, adds great flavor, and makes this a quick meal. If you have leftover roasted chicken or turkey, that works too!

Tip: If cooking raw chicken, simmer whole breasts or thighs in the broth for 20 minutes, then shred before adding the pasta.

Pasta – Cook It Just Right

Ditalini pasta is perfect because it’s small but hearty. It soaks up some of the broth while still holding its shape.

Tip: If you plan to store leftovers, cook the pasta separately and add it to individual bowls when serving. Otherwise, it’ll keep soaking up liquid and become mushy.

Lemon Juice – The Secret to Bright Flavor

The fresh lemon juice at the end is everything! It balances the richness and gives the soup a fresh, zesty finish. I always start with one lemon and add more if needed.

Tip: Taste before adding extra lemon—it’s easy to go overboard!

This soup comes together in just a few simple steps, but each one adds layers of flavor. Here’s exactly how I do it to get the best results every time!

Start by heating butter and olive oil in a large pot over medium heat. The mix of both gives you flavor from the butter and a higher smoking point from the oil. Toss in the leeks, carrots, and celery and sauté for about 5-7 minutes until softened. This step builds the foundation of the soup’s flavor, so don’t rush it!

Now, add the garlic, Italian seasoning, salt, and pepper. Stir and cook for another 30 seconds to 1 minute—this brings out the best in the spices and makes the garlic fragrant.

Pour in the chicken broth (or broth + water) and add the chicken bouillon seasoning for extra depth. Bring it to a gentle boil, which helps all those flavors meld together.

Stir in the ditalini pasta and let it simmer for 8-10 minutes until al dente. This small pasta is perfect because it holds its shape without overwhelming the broth.

Tip: If you’re making this soup ahead, cook the pasta separately and add it when serving so it doesn’t get too soft.

Stir in the shredded rotisserie chicken, fresh spinach, and a squeeze of lemon juice. The lemon brightens up the broth and balances everything out. Let the soup simmer for another 2-3 minutes until the spinach wilts and the flavors fully develop.

Tip: Always taste before adding extra lemon—you want a fresh zing, but not too much tang.

Finally, stir in freshly shredded Parmesan cheese and chopped dill. This step takes the soup from great to restaurant-quality! The cheese melts into the broth for an almost creamy texture, and the dill adds a fresh, herby contrast.

Ladle the soup into bowls, garnish with extra Parmesan and dill, and serve hot.

How To Serve

This soup is comforting and satisfying on its own, but if you want to round out the meal, here are some of my favorite serving ideas:

No Knead Olive Bread

Mushroom Arugula Warm Salad

Greek Salad

Fluffy Dinner Rolls

More Delicious Soup Recipes

• Chicken Potato Soup
• Cream of Cauliflower Soup
• Lasagna Soup
• Creamy Chicken Wild Rice Soup
• Taco Soup

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Chicken and Leek Soup

This Chicken and Leek Soup is a comforting, flavor-packed bowl of goodness! Made with tender rotisserie chicken, sautéed leeks, carrots, celery, and a touch of lemon for brightness, this soup is the perfect balance of hearty and refreshing. Parmesan adds a rich, savory finish, while fresh dill brings a pop of freshness. Ready in just 45 minutes, it’s a cozy, nourishing meal that’s perfect for any night of the week!

Course Brunch, Lunch, Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 359kcal

Author Joanna Cismaru

Equipment

• 6 Quart Dutch Oven

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil use rosemary-infused olive oil if desired
• 2 large leeks cleaned, halved, and sliced
• 2 medium carrots diced
• 2 stalks celery diced
• 6 cloves garlic minced (adjust to taste)
• 1 tablespoon Italian seasoning
• salt and black pepper to taste
• 8 cups chicken broth or 6 cups broth + 2 cups water
• 1 teaspoon chicken bouillon seasoning
• 1 cup ditalini pasta
• juice from 1-2 lemons to taste
• 1 rotisserie chicken shredded
• 2 cups fresh spinach
• 1 cup Parmesan cheese freshly shredded
• Fresh dill to taste

US Customary – Metric

Instructions

• In a large pot, heat the butter and olive oil over medium heat. Add the leeks, carrots, and celery. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
• Stir in the Italian seasoning, salt, and black pepper. Cook for 30 seconds to 1 minute.
• Add the chicken broth (or broth + water), and chicken bouillon seasoning. Bring the soup to a boil.
• Stir in the ditalini pasta. Reduce the heat to a simmer and cook for 8-10 minutes, or until the pasta is al dente.
• Stir the lemon juice, shredded rotisserie chicken, and spinach into the soup. Let it simmer for 2-3 minutes until the spinach is wilted and the soup is slightly thickened.
• Stir in freshly shredded Parmesan cheese, and fresh dill. Adjust seasoning with salt, black pepper, and additional lemon juice if needed.
• Ladle the soup into bowls and garnish with extra Parmesan, or dill if desired.

Notes

1. Leeks – Clean them well! Leeks can trap a lot of dirt, so slice them first and rinse in a bowl of water to remove any grit.
2. Pasta absorbs liquid! If making ahead, cook the pasta separately and add it when serving to keep it from getting too soft.
3. Rotisserie Chicken Shortcut – This recipe is all about simplicity! Using rotisserie chicken saves time, but you can also cook fresh chicken breasts or thighs in the broth before shredding.
4. Make it creamier – Stir in a splash of heavy cream or a dollop of Greek yogurt for extra richness.
5. More greens? Yes, please! Swap spinach for kale or Swiss chard for a heartier bite.
6. Storage & Freezing – This soup keeps well in the fridge for up to 4 days. If freezing, leave out the pasta and add fresh when reheating to avoid it turning mushy.
7. Lemon Brightens Everything! Start with juice from one lemon and taste before adding more—you want the perfect balance of fresh acidity without overpowering the soup.

Nutrition

Calories: 359kcal | Carbohydrates: 25g | Protein: 34g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 576mg | Potassium: 435mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3819IU | Vitamin C: 7mg | Calcium: 206mg | Iron: 2mg

The post Chicken and Leek Soup appeared first on Craving Home Cooked.

There’s nothing quite like a big, warm bowl of creamy chicken wild rice soup on a chilly day. Thick, rich, and loaded with tender chicken, hearty wild rice, and a velvety, herb-infused broth, this is the kind of comfort food that feels like a hug in a bowl. If you love Panera’s version, just wait until you taste this homemade upgrade!

Ingredients You’ll Need

• Chicken: You can use either chicken breasts or thighs, whatever you prefer.
• Wild Rice Blend: Not actually a true rice, wild rice is a grain that stays firm and chewy, adding great texture.
• Veggies: Classic onion, garlic, carrots, and celery create the base of the broth.
• Chicken Broth: Low-sodium is best so you can control the seasoning.
• Herbs & Spices: Thyme, rosemary, and bay leaves give this soup its signature cozy depth.
• Butter & Flour (for the Roux): This thickens the soup without making it too heavy.
• Heavy Cream: Adds that luxurious, creamy finish we all love.

Melt butter in a large Dutch oven over medium heat. Add onions, carrots, and celery and cook for 5-7 minutes until softened. Stir in garlic and cook for another 30 seconds until fragrant.

Why? Cooking the vegetables first brings out their natural sweetness and deepens the flavor of the soup.

Push the veggies to the side and add the bite-sized chicken pieces. Let them sear for 2 minutes on each side before stirring everything together.

Why? Searing the chicken locks in juicy flavor, making the soup even more delicious.

Stir in the wild rice blend, then pour in the chicken broth. Add thyme, rosemary, bay leaves, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 45-50 minutes until the rice is tender.

Why? Making the roux separately ensures a lump-free, creamy soup.

In a separate saucepan, melt butter and whisk in flour to create a golden roux. Slowly whisk in heavy cream until smooth and thickened.

Why? Making the roux separately ensures a lump-free, creamy soup.

Remove the bay leaves, then stir the cream mixture into the soup. Let it simmer for 5 more minutes to meld the flavors. Taste and adjust seasoning if needed.

Why? Letting it rest allows the flavors to fully develop before serving. Ladle into bowls, garnish with fresh parsley, and serve with crusty bread for dipping.

What to Serve with Creamy Chicken Wild Rice Soup

This soup is already hearty and filling, but if you want to round out the meal, try serving it with:

No Knead Olive Bread

Mushroom Arugula Warm Salad

Breadsticks Recipe

Cucumber Avocado Salad

Make This Tonight!

If you’re craving something warm, cozy, and ridiculously satisfying, this Creamy Chicken Wild Rice Soup needs to happen in your kitchen tonight. It’s the kind of meal that makes you want to curl up with a big bowl, a crusty slice of bread, and just forget about the cold.

It’s one pot, easy to make, and even better the next day. Plus, the creamy broth, tender chicken, and nutty wild rice? Pure comfort food magic. So grab your ingredients, let’s get cooking—you’ll be ladling up big bowls of this in no time!

More Delicious Soup Recipes

• Cajun Potato Soup
• French Onion Soup
• Greek Lemon Chicken Soup
• Creamy Chicken Noodle Soup
• Beef Stroganoff Soup

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Creamy Chicken Wild Rice Soup

This Creamy Chicken Wild Rice Soup is the ultimate cozy comfort food—thick, creamy, and packed with tender chicken, hearty wild rice, and a rich, herb-infused broth. Everything comes together in one pot, making it an easy but satisfying meal for chilly nights. Bonus? It tastes even better the next day!

Course Dinner, Lunch, Soup

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 6

Calories 429kcal

Author Joanna Cismaru

Equipment

• 6 Quart Dutch Oven

Ingredients

• 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 cup wild rice blend uncooked
• 2 tablespoons unsalted butter
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 2 medium carrots peeled and diced
• 2 stalks celery diced
• 8 cups chicken broth low sodium or no sodium added
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• salt and pepper to taste
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• fresh parsley chopped, for garnish (optional)

US Customary – Metric

Instructions

• In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes. Add the minced garlic and cook for an additional 1 minute.
• Push the vegetables to the sides of the pot and add the chicken pieces to the center. Cook the chicken until lightly browned on all sides, about 5 minutes.
• Stir in the wild rice blend, ensuring it is well mixed with the vegetables and chicken. Pour in the chicken broth. Add the dried thyme, dried rosemary, and bay leaves. Season with salt and freshly ground black pepper to taste. Bring the mixture to a boil over medium-high heat.
• Reduce the heat to low, cover the pot, and let it simmer for 45-50 minutes, or until the wild rice is tender.
• In a separate saucepan, melt the remaining 1 tablespoon of butter over medium heat. Whisk in the 2 tablespoons of all-purpose flour to create a roux. Cook the roux for about 2 minutes, stirring constantly until it turns a light golden color. Gradually whisk in the heavy cream until the mixture is smooth and begins to thicken, about 3-4 minutes.
• Remove the bay leaves from the soup pot. Stir the cream mixture into the soup, mixing thoroughly. Allow the soup to simmer for an additional 5 minutes to meld the flavors. Taste and adjust the seasoning with more salt and pepper if necessary.
• Garnish with chopped fresh parsley if desired. Serve hot alongside crusty bread or a fresh salad.

Notes

1. Wild Rice Substitute: If you can’t find wild rice, use a wild rice blend or brown rice. White rice is a no-go—it gets too soft and loses that amazing chewy bite.
2. Rinse the Rice! Wild rice has excess starch that can make the soup cloudy. A quick rinse under cold water fixes that!
3. Cream Alternative: Swap the heavy cream for coconut milk or cashew cream if you want a dairy-free version.
4. Cream Alternative: Swap the heavy cream for coconut milk or cashew cream if you want a dairy-free version. 
5. Short on Time? Use rotisserie chicken! Just shred it and stir it in during the last 10 minutes of cooking.
6. Want a Slow Cooker Version? Throw everything except the butter, flour, and cream into the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, then stir in the roux and cream at the end.
7. Leftovers? Lucky you! This soup keeps for 5 days in the fridge and 3 months in the freezer—just add a splash of broth when reheating to loosen it up.

Nutrition

Serving: 1serving | Calories: 429kcal | Carbohydrates: 31g | Protein: 28g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 103mg | Sodium: 221mg | Potassium: 838mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4194IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 2mg

The post Creamy Chicken Wild Rice Soup appeared first on Craving Home Cooked.

This Vietnamese Chicken Salad is the ultimate quick and fresh meal—it’s ready in just 20 minutes! With juicy shredded chicken, crunchy veggies, and a medley of fresh herbs, it’s a light yet flavorful dish. Toss it all in a tangy, slightly spicy dressing, and you’ve got a vibrant salad perfect for any time of the day.

Ingredients You’ll Need

• Cooked Chicken Breast: Shred or slice it thin so it blends well with the veggies and herbs. Rotisserie chicken is a great shortcut, or you can poach chicken breasts.
• Green Cabbage: Adds crunch and bulk to the salad. If you don’t have cabbage, you can swap it with Napa cabbage or even shredded iceberg lettuce.
• Veggie Trio (Carrots, Red Bell Pepper, Red Onion): These three work together to bring color, crunch, and a little sweetness to the salad. Use pre-shredded carrots if you want to save time, and feel free to swap the red bell pepper with yellow or orange for a similar flavor. If the raw onion feels too sharp, a quick soak in cold water will tone it down.
• Cilantro, Mint, and Basil: They bring brightness and balance to the salad. If you can’t find Thai basil, regular basil works fine, but don’t skip the mint and cilantro—they’re essential!
• Peanuts: Roasted, roughly chopped peanuts add crunch and a toasty, nutty flavor. If you’re avoiding nuts, toasted sunflower seeds or pumpkin seeds are a great alternative.
• Fish Sauce: This is the umami-packed backbone of the dressing. If you’re not a fan, soy sauce or tamari can work, but the flavor won’t be quite the same.
• Lime Juice: Adds a tangy, citrusy kick to the dressing. Fresh lime juice is best—don’t use the bottled stuff if you can help it.
• Rice Vinegar: A mild vinegar that balances the dressing. If you don’t have it, apple cider vinegar or even white wine vinegar works in a pinch.
• Thai Red Chilies: These add heat and bold flavor to the dressing. Adjust the amount to your spice level, or skip them if you prefer a mild salad.
• Sugar: Balances the tanginess of the dressing. You can use honey or maple syrup as a natural substitute.
• Garlic: Adds a little punch and warmth to the dressing. Freshly minced garlic is ideal, but garlic powder works if you’re in a pinch.

In a big mixing bowl, combine all your crunchy veggies—cabbage, carrots, red bell pepper, and red onion. Add the sliced green onions, and now for the magic touch: toss in the fresh cilantro, mint, and basil.

Now toss the shredded chicken into the bowl with your veggie and herb mix. Be gentle when mixing—it’s a salad, not a stir fry, so you want everything to stay light and fluffy. The chicken should soak up some of the fresh flavors from the herbs as it sits.

In a small bowl, whisk together the fish sauce, lime juice, rice vinegar, and sugar. The sugar needs to dissolve completely, so keep whisking until it’s smooth. Add the minced garlic and Thai chilies—how many chilies you use depends on how spicy you like it. Start with one if you’re unsure and taste as you go. Finally, whisk in the warm water to balance it all out and thin the dressing a little.

Pour the dressing over the salad and give it a good toss. Make sure everything is evenly coated—the dressing should lightly cling to the veggies and chicken without overpowering them. If you feel like it needs a little extra zing, squeeze in a touch more lime juice. Finish it off with a generous sprinkle of roasted peanuts for crunch. If you want, you can even add a little extra cilantro or mint on top for garnish.

How To Serve

This Vietnamese Chicken Salad is light, fresh, and full of flavor, so I like to pair it with dishes that keep things simple and complementary. Here are some great ideas to serve with it:

Easy Banh Mi Sandwich

Coconut Rice

Dragon Noodles

Fluffy Dinner Rolls

More Delicious Salad Recipes

• Avocado Chicken Salad
• Chinese Chicken Salad
• Easy Coleslaw Recipe
• Spring Pea Salad
• Niçoise Salad

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Vietnamese Chicken Salad

This Vietnamese Chicken Salad is light, refreshing, and packed with flavor. Tender chicken, crunchy veggies, and fresh herbs are tossed in a tangy, slightly spicy dressing for the perfect quick meal.

Course Lunch, Salad

Cuisine Vietnamese

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 470kcal

Author Joanna Cismaru

Ingredients

For the Salad:

• 1½ pounds cooked chicken breast shredded or thinly sliced
• 2 cups green cabbage shredded
• 1 cup carrots shredded
• 1 medium red bell pepper thinly sliced
• ½ cup red onion thinly sliced
• ½ cup fresh cilantro leaves
• ½ cup fresh mint leaves
• ½ cup fresh Thai basil leaves
• ½ cup peanuts roasted, roughly chopped
• 2 green onions sliced

For the Dressing:

• ¼ cup fish sauce
• ¼ cup fresh lime juice
• 3 tablespoons rice vinegar
• 2 tablespoons sugar
• 2 cloves garlic minced
• 1-2 Thai red chilies finely chopped (adjust to taste)
• ¼ cup warm water

US Customary – Metric

Instructions

• In a large mixing bowl, combine the shredded green cabbage, shredded carrots, sliced red bell peppers thinly sliced red onion, and sliced green onions. Gently fold in the fresh cilantro, mint, and Thai basil leaves to the vegetable mixture.
  
• Add the shredded or sliced chicken to the vegetable and herb mixture, tossing gently to combine all the ingredients.
  
• In a small bowl or measuring cup, whisk together the fish sauce, fresh lime juice, rice vinegar, and sugar until the sugar is fully dissolved. Add the minced garlic and finely chopped Thai red chilies to the dressing. Gradually whisk in the warm water to achieve a well-blended and slightly diluted dressing.
  
• Pour the prepared dressing over the salad mixture. Toss the salad thoroughly to ensure all ingredients are evenly coated with the dressing.
  
• Sprinkle with roasted peanuts and serve.

Notes

1. Use freshly cooked chicken or rotisserie chicken for convenience. Shred it finely so it blends well with the veggies.
2. Toast the peanuts for extra crunch and flavor—it makes a big difference.
3. Toss the salad just before serving to keep the veggies crisp and the herbs vibrant.
4. For a vegan option, swap the chicken for tofu and the fish sauce for soy sauce.

Nutrition

Serving: 1serving | Calories: 470kcal | Carbohydrates: 22g | Protein: 60g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 145mg | Sodium: 1305mg | Potassium: 995mg | Fiber: 5g | Sugar: 12g | Vitamin A: 7056IU | Vitamin C: 79mg | Calcium: 115mg | Iron: 4mg

The post Vietnamese Chicken Salad appeared first on Craving Home Cooked.

If fresh and flavorful is what you’re after, this Avocado Chicken Salad has your name all over it. Juicy chicken, creamy avocado, sweet cherry tomatoes, and zesty lime dressing—it’s simple, healthy, ready in just 15 minutes, and perfect for a quick meal. Plus, it’s a salad that actually fills you up!

Ingredients You’ll Need

• Cooked Chicken: A rotisserie chicken is perfect here or you can cook your own chicken, grill it, air fry it, or boil, it’s up to you. Shred or dice it into bite-sized pieces.
• Avocados: Use ripe avocados for the best texture.
• Cherry Tomatoes: Grape tomatoes or diced Roma tomatoes work just as well if needed.
• Red Onion: For a milder flavor, soak the chopped onion in cold water before adding it, or use green onions instead.
• Lime Juice: Lemon juice works as an alternative if needed.
• Olive Oil: Adds a light, silky coating to the salad, making it feel luxurious without being heavy. You can swap with avocado oil for a nuttier flavor.
• Salt and Pepper: Simple, yet essential for bringing out all the flavors in the salad. Season to taste and adjust as needed.

Alright, let’s make this Avocado Chicken Salad—it’s so quick and easy, you’ll have it ready before you know it. First, make sure your chicken is shredded or diced and ready to go. You’ll also want to make sure your other ingredients are chopped and ready to go.

First, grab a large bowl and add your chopped chicken, avocado, red onion and cherry tomatoes. Toss everything together well.

In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. It’s a simple, zesty dressing that really pulls the flavors together. Taste it before adding—this is your chance to adjust the salt and lime to suit your preference.

Pour the dressing over the chicken, avocado, and veggies. Toss everything gently to coat. Go easy here—avocado is delicate, and you don’t want to mash it into the salad. You’re aiming for a light, even coating of the dressing on all the ingredients.

How To Serve

This salad is best served fresh, so get it to the table right away. It’s also very versatile, so while you can serve all on its own for a nice refreshing lunch, you can also pair with something light and fresh, or a little crunch for contrast. Here are some ideas:

Beef Lentil Soup

Garlic Bread

Deviled Eggs

Breadsticks Recipe

More Delicious Salad Recipes

• Shrimp Avocado Salad
• Greek Salad
• Chinese Chicken Salad
• Cobb Salad
• Niçoise Salad
• Vietnamese Chicken Salad

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Avocado Chicken Salad

This Avocado Chicken Salad is fresh, creamy, and packed with flavor! Juicy chicken, ripe avocado, and a zesty lime dressing come together for a quick and healthy meal. Perfect for lunch or a light dinner, it’s ready in just 15 minutes!

Course Brunch, Lunch, Salad

Cuisine American

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 356kcal

Author Joanna Cismaru

Ingredients

• 2 cups cooked chicken shredded or diced
• 2 ripe avocados diced
• 1 cup cherry tomatoes halved
• ½ cup red onion finely chopped
• ¼ cup fresh cilantro chopped
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• salt and pepper to taste

US Customary – Metric

Instructions

• In a large bowl, combine the cooked chicken, diced avocados, cherry tomatoes, red onion, and fresh cilantro.
  
• In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
  
• Pour the dressing over the chicken and avocado mixture. Gently toss to combine, ensuring all ingredients are evenly coated.
  
• Serve the avocado chicken salad on its own or over a bed of lettuce leaves for a light and refreshing meal.

Notes

1. Use a rotisserie chicken for quick prep.
2. Add the avocado just before serving to keep it from browning.
3. Taste the dressing before tossing—adjust the lime and salt to suit your preference.
4. Serve it as a salad, in wraps, or on toast for versatility.

Nutrition

Serving: 1serving | Calories: 356kcal | Carbohydrates: 13g | Protein: 20g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 53mg | Sodium: 65mg | Potassium: 772mg | Fiber: 7g | Sugar: 3g | Vitamin A: 429IU | Vitamin C: 23mg | Calcium: 31mg | Iron: 2mg

The post Avocado Chicken Salad appeared first on Craving Home Cooked.

Making dinner doesn’t have to be stressful, and these Chicken Parmesan Meatballs prove it. With straightforward steps and simple ingredients, you can whip up a delicious meal in just 40 minutes. Perfect for cooks of any level, this recipe is both quick and foolproof.

These Chicken Parmesan Meatballs take me right back to my college days when time was always tight, but I still wanted something tasty and satisfying on the table. Back then, I loved how effortlessly these meatballs came together with just a few simple ingredients. Whether I was juggling classes or pulling an all-nighter, this recipe was my go-to because it didn’t require any fancy cooking skills—just a little prep and some oven time, and dinner was ready in no time.

Ingredients You’ll Need

• Ground Chicken: If you prefer, you can swap it out for ground turkey or lean ground beef.
• Italian-style Breadcrumbs: These help hold the meatballs together and add a nice texture. Regular breadcrumbs work just as well if you don’t have Italian-style.
• Parmesan Cheese, grated: Adds a rich, savory kick to the meatballs. If you’re out of Parmesan, Pecorino Romano is a great substitute.
• Egg: This helps bind all the ingredients together. No eggs? You can use a little extra breadcrumbs or a flax egg instead.
• Garlic: Use as much or as little as you like. If you don’t have fresh garlic, a sprinkle of garlic powder will do the trick.
• Dried Herbs: I used some dried oregano and dried basil, but feel free to use your favorite herbs.
• Onion Powder: Enhances the overall flavor. If you don’t have it, finely minced onions are a good alternative.
• Salt and Pepper: Season to taste. Don’t be shy—these are essential for bringing out all the flavors.
• Fresh Parsley, chopped (optional): Adds a fresh touch and a pop of color. You can skip it or use fresh basil instead.

• Marinara Sauce: Homemade or your favorite store-bought brand works great.
• Mozzarella Cheese, shredded: Melts beautifully over the meatballs, making everything nice and gooey. Feel free to use provolone or even cheddar if you like.
• Parmesan Cheese, grated: For lots more savory flavor. If you’re out of Parmesan, Pecorino Romano is a great substitute.
• Fresh Basil or Parsley: A little fresh basil or parsley for a vibrant finish.

Start by preheating your oven to 400°F (200°C). While it warms up, grease a cast iron skillet or any oven-safe skillet you have on hand.

In a large mixing bowl, combine 1 pound of ground chicken, ½ cup of Italian-style breadcrumbs, ½ cup of grated Parmesan cheese, 1 large egg, 2 cloves of minced garlic, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, ½ teaspoon of onion powder, and salt and pepper to taste. If you’re using fresh parsley, add 1 tablespoon chopped parsley as well. Mix everything together until well combined, but be careful not to overmix.

Using your hands or a cookie scoop, form the mixture into meatballs about 1½ inches in diameter. Place each meatball evenly on the prepared skillet.

Tip: Wetting your hands slightly can make shaping the meatballs easier and prevent sticking.

Transfer the skillet to your preheated oven and bake the meatballs for about 15 minutes. They should be cooked through and slightly browned on the outside.

Tip: Don’t overcrowd the skillet; giving the meatballs space helps them brown nicely.

Once the meatballs are baked, remove the skillet from the oven. Spoon 1 cup of marinara sauce over each meatball, making sure they’re generously coated. Then, sprinkle 1 cup of shredded mozzarella cheese and ½ cup of grated Parmesan cheese on top.

Return the skillet to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly. Take the skillet out of the oven and garnish the meatballs with freshly chopped basil or parsley for a burst of color and freshness.

How To Serve

Here are some of my favorite ideas to serve alongside these Chicken Parmesan Meatballs:

Buttered Noodles

Easy Bruschetta

Mashed Potatoes

Caprese Salad

More Delicious Meatball Recipes

• Swedish Meatballs (Ikea Meatballs)
• BBQ Meatballs
• Creamy Mushroom Chicken Meatballs
• Firecracker Chicken Meatballs
• Korean Meatballs

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Chicken Parmesan Meatballs

Chicken Parmesan Meatballs are a delicious twist on the classic favorite, combining juicy meatballs with rich marinara and melted mozzarella. Whether you're serving them over pasta, in a sandwich, or as appetizers, these meatballs are sure to impress!

Course Dinner, Lunch

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 435kcal

Author Joanna Cismaru

Equipment

• 12-inch Cast Iron Skillet

Ingredients

For the Meatballs:

• 1 pound ground chicken
• ½ cup breadcrumbs Italian-style preferred
• ½ cup Parmesan cheese grated
• 1 large egg
• 2 cloves garlic minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon onion powder
• salt and pepper to taste
• 1 tablespoon fresh parsley chopped (optional)

For the Coating and Topping:

• 1 cup marinara sauce homemade or store-bought
• 1 cup mozzarella cheese shredded
• ½ cup Parmesan cheese grated
• fresh basil or parsley, chopped (for garnish)

US Customary – Metric

Instructions

• Preheat your oven to 400°F (200°C). Grease a cast iron skillet or an oven safe skillet.
• In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan, egg, minced garlic, dried oregano, dried basil, onion powder, salt, pepper, and chopped parsley (if using). Mix until well combined, but do not overmix.
  
• Using your hands or a cookie scoop, form the mixture into meatballs about 1½ inches in diameter. Place the meatballs on the prepared cast iron skillet.
  
• Transfer the skillet to the oven and bake the meatballs in the preheated oven for 15 minutes, or until they are cooked through and slightly browned.
  
• Remove the meatballs from the oven. Spoon marinara sauce over each meatball, ensuring they are generously coated. Sprinkle shredded mozzarella and additional Parmesan cheese on top of the sauced meatballs.
  
• Return the meatballs to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
  
• Remove the meatballs from the oven and garnish with fresh chopped basil or parsley. Serve hot with pasta, on a sub roll, or as an appetizer.

Notes

1. Customize Your Sauce: Whether you prefer homemade marinara or store-bought, choose a sauce that you love as it makes all the difference in taste.
2. Even Cooking: Make sure all your meatballs are the same size to ensure they cook evenly. This helps them stay juicy and prevents some from being overcooked while others are underdone.
3. Extra Flavor Boost: Add a pinch of red pepper flakes to the marinara sauce if you like a little heat. It adds a nice kick without overpowering the dish.
4. Serving Suggestions: These meatballs are versatile—serve them over spaghetti, in a sub roll for a hearty sandwich, or on their own as a tasty appetizer.

Nutrition

Serving: 1serving | Calories: 435kcal | Carbohydrates: 16g | Protein: 39g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 183mg | Sodium: 1052mg | Potassium: 889mg | Fiber: 2g | Sugar: 4g | Vitamin A: 812IU | Vitamin C: 6mg | Calcium: 503mg | Iron: 3mg

The post Chicken Parmesan Meatballs appeared first on Craving Home Cooked.

I love a good stir-fry, especially one that’s easy enough for a busy weeknight but still feels like a treat. This Stir Fried Chicken and Veggies in White Sauce is exactly that! It’s loaded with juicy chicken, vibrant veggies, and a luscious sauce that coats everything perfectly—plus, it’s on the table in just 40 minutes.

If you’re looking for a recipe that feels like it came straight from your favorite takeout spot but with a homemade twist, you’re going to love this Stir-Fried Chicken and Veggies in White Sauce. Imagine tender, juicy chicken coated in a savory, silky sauce that clings to every bite of crisp, colorful veggies. It’s quick, it’s fresh, and it’s the kind of dish that’ll have everyone at the table asking for seconds. Plus, you’re in control—no mystery ingredients or oily takeout boxes here!

Ingredients You’ll Need

• Chicken (breast or thighs): You’ll need thinly sliced chicken breast, but you can also substitute with chicken thighs if you prefer a bit more flavor.
• Cornstarch, Salt, Pepper, and Baking Soda: These ingredients go into the chicken marinade to tenderize it and lock in flavor.
• Green Cabbage, Broccoli, Bell Pepper, and Carrots: A mix of fresh veggies adds color and crunch. Don’t have these on hand? Use zucchini, snap peas, or even cauliflower instead.
• Garlic and Ginger: These aromatics give the dish its bold, signature flavor. Fresh works best, but jarred or paste versions can be a quick substitute.
• Chicken Broth: This is the base for the sauce. Vegetable broth or even water with a touch of soy sauce can work if you’re in a pinch.
• Shaoxing Wine (or Dry Sherry): Adds depth and a slight sweetness to the sauce. Rice vinegar or dry white wine will do if you don’t have it.
• Sugar, Salt, and Chicken Bouillon (or MSG): These bring balance and umami to the dish.
• Cornstarch Slurry (Cornstarch + Water): Thickens the sauce so it clings to the chicken and veggies.
• Cooking Oil and Sesame Oil: Cooking oil is for stir-frying, and sesame oil gets drizzled on at the end for a nutty finish.

In a small bowl, mix 1½ cups of low-sodium chicken broth, 2 tablespoons of Shaoxing wine (or dry sherry), 1 teaspoon of kosher salt, 1 teaspoon of sugar, and 1 teaspoon of chicken bouillon or MSG. Stir until everything is fully dissolved and set the sauce aside.

In a medium bowl, combine 1 pound of thinly sliced chicken breast or thighs with 1 teaspoon of cornstarch, ½ teaspoon of kosher salt, ⅛ teaspoon of black pepper, and ⅛ teaspoon of baking soda. Mix well to coat the chicken and let it marinate for about 10 minutes.

Tip: The baking soda tenderizes the chicken, keeping it juicy and soft when cooked.

Bring a large pot of water to a boil. Add 3 cups of green cabbage (cut into 2-3 inch pieces), 1 head of broccoli florets, 1 medium bell pepper (cut into 1-inch pieces), and 2 small carrots (sliced into half-moons). Blanch for 30-45 seconds until the veggies are bright and slightly tender. Immediately transfer them to an ice bath or rinse under cold water to stop the cooking process, then drain thoroughly.

Tip: Blanching keeps the veggies vibrant and crisp, so they don’t overcook when stir-fried.

Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add 5-6 minced garlic cloves and ½ teaspoon of grated fresh ginger, sautéing for 10-20 seconds until fragrant. Add the marinated chicken in a single layer and cook for 2-3 minutes until browned and fully cooked. Remove the chicken from the pan and set it aside.

In the same pan, heat another tablespoon of cooking oil and pour in the prepared sauce. Bring it to a boil, then mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Slowly stir the slurry into the sauce and cook for 1-2 minutes until it thickens.

Return the cooked chicken to the pan along with the blanched vegetables. Toss everything together, ensuring the sauce evenly coats the chicken and veggies. Drizzle 1 teaspoon of sesame oil over the stir-fry and cook for another 2-3 minutes to let the flavors meld.

Tip: The sesame oil adds a nutty aroma and is best added at the end for maximum flavor.

How To Serve

I love serving this stir-fry with simple sides. Here are some great ideas:

Instant Pot Rice

Egg Drop Soup

Asian Style Slaw

Roasted Green Beans

More Delicious Stir Fries

• Chicken Stir Fry
• Quick And Easy Beef Stir Fry
• Skillet Spicy Tofu Stir Fry
• Asian Style Chicken And Broccoli
• Beef Mushroom Stir Fry

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Stir Fried Chicken and Veggies in White Sauce

Stir-Fried Chicken and Veggies in White Sauce is a quick and flavorful dish with tender chicken, crisp veggies, and a savory, silky sauce. Ready in just 40 minutes, it’s perfect for weeknight dinners or meal prep.

Course Dinner, Lunch

Cuisine Asian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 328kcal

Author Joanna Cismaru

Equipment

• COOKLOVER Nonstick Wok

Ingredients

For Chicken:

• 1 pound chicken breast or thighs, peeled and thinly sliced
• 1 teaspoon cornstarch
• ½ teaspoon kosher salt
• ⅛ teaspoon black pepper
• ⅛ teaspoon baking soda

Vegetables:

• 3 cups green cabbage cut into 2-3 inch pieces
• 1 head broccoli cut into bite-sized florets
• 1 medium bell pepper 1 inch pieces
• 2 small carrots cut in half moons
• 5-6 cloves garlic finely minced
• ½ teaspoon fresh ginger grated or finely minced

Sauce:

• 1½ cups chicken broth low-sodium
• 2 tablespoons Shaoxing wine or dry sherry
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1 teaspoon chicken bouillon or MSG

Slurry:

• 1 tablespoon cornstarch
• 2 tablespoons water

Additional Ingredients:

• 2 tablespoons cooking oil such as vegetable or canola oil
• 1 teaspoon sesame oil

US Customary – Metric

Instructions

• Mix the Sauce Ingredients: In a small bowl, combine the low-sodium chicken broth, Shaoxing wine, kosher salt, sugar, and chicken bouillon or MSG. Stir well until the bouillon or MSG is fully dissolved. Set aside.
  
• In a medium bowl, combine the chicken with cornstarch, kosher salt, pepper, and baking soda. Mix well to ensure the chicken is evenly coated. Let the chicken marinate for about 10 minutes to enhance tenderness.
  
• In a large pot, bring enough water to a boil to fully submerge the vegetables. Add the green cabbage, broccoli florets, bell pepper strips, and carrot pieces to the boiling water. Blanch for 30 to 45 seconds until the vegetables are bright and slightly tender.
  
• Immediately transfer the blanched vegetables to an ice bath or rinse them under cold water to stop the cooking process. Drain the vegetables thoroughly to remove excess water. Set aside.
• In a large skillet or wok, heat a portion of the cooking oil over medium-high heat. Add the minced garlic and grated ginger to the pan. Sauté for 10-20 seconds until fragrant. Add the marinated chicken to the pan in a single layer. Sauté for 2-3 minutes until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.
  
• In the same pan, add the remaining cooking oil. Pour in the prepared sauce mixture and bring it to a boil. In a small bowl, mix cornstarch with water to create a slurry. Slowly stir the slurry into the boiling sauce to thicken it.
  
• Return the cooked chicken to the pan and add the blanched vegetables. Stir well to ensure everything is evenly coated with the sauce.
  
• Drizzle sesame oil over the stir-fry for an added layer of flavor. Gently toss all ingredients together and cook for an additional 2-3 minutes to allow the flavors to meld. Serve hot over steamed white rice, brown rice, or your favorite grain.

Notes

1. Use fresh garlic and ginger for the best flavor.
2. Blanch the veggies to keep them vibrant and slightly crisp before stir-frying.
3. Adjust the sauce thickness with more or less cornstarch slurry to suit your preference.
4. Add a teaspoon of chili oil or crushed red pepper for a spicy kick if you like heat.

Nutrition

Serving: 1serving | Calories: 328kcal | Carbohydrates: 23g | Protein: 32g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 73mg | Sodium: 1263mg | Potassium: 1229mg | Fiber: 7g | Sugar: 8g | Vitamin A: 6141IU | Vitamin C: 197mg | Calcium: 121mg | Iron: 2mg

The post Stir Fried Chicken and Veggies in White Sauce appeared first on Craving Home Cooked.

Here are my delicious Crispy Lemon Chicken Thighs, where juicy meat meets perfectly crispy skin in a tangy lemon-garlic sauce. Tender chicken thighs are seared to golden perfection and bathed in a zesty lemon-garlic sauce. Plus, it’s ready in under an hour, so you can enjoy a delicious meal without the fuss.

There’s something incredibly comforting about a home-cooked chicken dinner, especially when it’s as flavorful and easy to make as these Crispy Lemon Chicken Thighs. This recipe has become a staple in my household. The combination of crispy skin, tender meat, and a tangy lemon-garlic sauce makes it irresistible. Plus, it all comes together in one skillet, making cleanup a breeze!

Ingredients You’ll Need

• Chicken Thighs: Use bone-in, skin-on chicken thighs for the juiciest meat and crispiest skin. The bone adds flavor, and the skin crisps up beautifully during cooking. If you prefer, substitute with drumsticks or bone-in chicken breasts, but adjust the cooking time accordingly.
• Unsalted Butter: Use butter to add richness to the sauce and to sauté the garlic. Using unsalted butter allows you to control the saltiness of the dish. If you only have salted butter, adjust the added salt accordingly.
• Garlic: Minced garlic infuses the dish with aromatic flavor and pairs wonderfully with lemon. For a milder garlic flavor, consider using roasted garlic or garlic powder.
• Lemon Zest and Juice: Add lemon zest and juice for a bright, tangy flavor that complements the richness of the chicken and butter. Fresh lemons are best.
• Dried Oregano: Use dried oregano for some Mediterranean notes. If you prefer, substitute with dried thyme or Italian seasoning.
• Paprika: Use paprika to add a subtle smokiness to the chicken.
• Red Pepper Flakes: Add red pepper flakes for a hint of heat that balances the tanginess of the lemon.
• Low-Sodium Chicken Broth: Use chicken broth to deglaze the pan and form the base of our flavorful sauce. It absorbs the browned bits from searing, enriching the sauce. Vegetable broth or white wine are great substitutes.

Preheat your oven to 375°F (190°C). Take 6 bone-in, skin-on chicken thighs and pat them dry with paper towels. Drying the chicken helps achieve a crispy skin when searing. Season both sides generously with salt and freshly ground black pepper.

In a large oven-safe skillet, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium-high heat. Once the skillet is hot and the butter has melted, place the seasoned chicken thighs skin-side down into the skillet. Sear them for 7-10 minutes until the skin turns golden brown and crispy. After searing the skin side, flip the chicken thighs over and sear the other side for an additional 2-3 minutes.

Reduce the heat to medium. In the same skillet, add the remaining 1 tablespoon of unsalted butter. Once it melts, add 4 cloves of minced garlic and sauté for about 1 minute until fragrant.

Stir in the zest and juice of 1 lemon, 1 teaspoon of dried oregano, ½ teaspoon of paprika, and ½ teaspoon of red pepper flakes (optional, for a bit of heat). Pour in ½ cup of low-sodium chicken broth, stirring to combine. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the skillet.

Carefully place the seared chicken thighs back into the skillet, skin-side up. Arrange them in a single layer. Transfer the skillet to your preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

If you prefer extra crispy skin, switch the oven to broil for the last 2-3 minutes of cooking. Keep a close eye to prevent burning.

Remove the skillet from the oven using oven mitts (the handle will be hot). Sprinkle 2 tablespoons of chopped fresh parsley over the chicken and garnish with lemon slices.

How To Serve

To complement these Crispy Lemon Chicken Thighs, I like to serve sides that enhance their bright and savory flavors. Here are some ideas:

Mashed Potatoes

Roasted Brussels Sprouts

Oven Roasted Carrots

Buttered Noodles

More Delicious Chicken Recipes

• Chicken Thighs with Creamy Lemon Dill Sauce
• French Chicken Casserole
• Marry Me Chicken
• Baked Honey Mustard Chicken With Potatoes
• Lemon Pepper Chicken

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Crispy Lemon Chicken Thighs

Crispy Lemon Chicken Thighs bring together juicy, tender chicken with perfectly crispy skin, all coated in a bright lemon-garlic sauce. This easy, one-pan recipe makes a flavorful dinner that's ready in under an hour. Serve it with your favorite sides for a complete and satisfying meal.

Course Dinner, Lunch

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 568kcal

Author Joanna Cismaru

Equipment

• 12-inch Cast Iron Skillet

Ingredients

• 6 chicken thighs bone-in skin-on
• salt and pepper to taste
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter divided
• 4 cloves garlic minced
• zest and juice of 1 lemon
• 1 teaspoon dried oregano
• ½ teaspoon paprika
• ½ teaspoon red pepper flakes optional
• ½ cup chicken broth low sodium or no sodium added
• 2 tablespoons fresh parsley chopped (for garnish)
• lemon slices for garnish

US Customary – Metric

Instructions

• Pat the chicken thighs dry with paper towels, then season generously with salt and pepper on both sides.
  
• In a large oven-safe skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Place the chicken thighs in the skillet, skin-side down. Sear for about 7-10 minutes, or until the skin is golden brown and crispy. Flip the chicken and sear the other side for 2-3 minutes. Remove the chicken from the skillet and set aside.
  
• In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of butter. Add the minced garlic and sauté for about 1 minute until fragrant.
  
• Stir in the lemon zest, lemon juice, dried oregano, paprika, and crushed red pepper flakes (if using). Pour in the chicken broth, stirring to combine and scraping up any browned bits from the bottom of the skillet.
  
• Return the seared chicken thighs to the skillet, skin-side up, making sure they are in a single layer. Transfer the skillet to the oven and bake at 375°F (190°C) for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the skin is crispy.
  
• Remove the skillet from the oven. Garnish the chicken thighs with chopped fresh parsley and lemon slices. Serve hot with the pan sauce spooned over the top.

Notes

1. Even Searing: Space the chicken thighs evenly in the skillet to achieve uniform crispiness on all sides.
2. Adjust Seasonings: Customize the garlic and lemon levels to suit your taste preferences for a personalized flavor.
3. Use Fresh Herbs: Fresh parsley not only enhances the flavor but also adds a vibrant touch of color to the dish. Feel free to try thyme or basil for a different herbal twist.

Nutrition

Serving: 1serving | Calories: 568kcal | Carbohydrates: 3g | Protein: 36g | Fat: 45g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 0.4g | Cholesterol: 227mg | Sodium: 183mg | Potassium: 511mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 719IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 2mg

The post Crispy Lemon Chicken Thighs appeared first on Craving Home Cooked.

You know those nights when you’re craving something comforting yet a bit special? This Spinach and Artichoke Stuffed Chicken might just be the answer. Juicy chicken breasts filled with a creamy spinach-artichoke mix—it’s like your favorite dip met your main course.

Now, let’s talk about why this recipe has me so excited to share it with you. There’s something undeniably delightful about slicing into a golden-brown chicken breast to reveal a rich, creamy filling inside.

But here’s the thing—I promise it’s not as complicated as it might seem. In fact, it’s one of those dishes that looks and tastes like you spent hours in the kitchen, but comes together quite effortlessly

Ingredients You’ll Need

• Spinach: I used fresh spinach, but you could use frozen spinach—just thaw and squeeze out excess water.
• Artichoke Hearts: If you don’t have canned or jarred, you can use frozen ones.
• Cream Cheese: I prefer Philadelphia but Neufchâtel cheese is a lighter alternative if you prefer.
• Parmesan Cheese: Freshly grated. Pecorino Romano is a great substitute for a sharper taste.
• Garlic: Fresh is best but feel free to use garlic powder if that’s what you have.
• Dried Basil and Oregano: You can use fresh herbs instead—just double the amount.

• Boneless Skinless Chicken Breasts: These are best for stuffing.
• Olive Oil: Any neutral cooking oil can substitute in a pinch.
• Paprika: Adds color and a mild sweetness to the chicken’s seasoning.
• Garlic Powder and Onion Powder: For lots of flavor to the chicken.

First things first, preheat your oven to 375°F (190°C). In a medium bowl, combine 1 cup of chopped fresh spinach, ½ cup of drained and chopped artichoke hearts, ½ cup of softened cream cheese, ¼ cup of grated Parmesan cheese, 1 minced garlic clove, ½ teaspoon of dried basil, ½ teaspoon of dried oregano, and a pinch of salt and pepper. Mix everything together until it’s well combined and creamy.

Take your 4 boneless, skinless chicken breasts and, using a sharp knife, carefully slice a pocket into the side of each one. Be cautious not to cut all the way through. Spoon the spinach and artichoke mixture into each chicken breast pocket, dividing it evenly. If the filling tries to escape, feel free to secure the openings with toothpicks.

Now, season the outside of each stuffed chicken breast with a sprinkle of salt and pepper, 1 teaspoon of paprika, ½ teaspoon of garlic powder, and ½ teaspoon of onion powder.

In a large oven-safe skillet—cast iron works great—heat 1 tablespoon of olive oil over medium-high heat. Once the oil is shimmering, add the stuffed chicken breasts. Sear them for about 3-4 minutes per side, until they’re golden brown.

Carefully transfer the skillet to your preheated oven. Bake the chicken for 15-20 minutes, or until it’s cooked through and the internal temperature reaches 165°F (74°C). Once the chicken is cooked, remove it from the oven and let it rest for a few minutes. This allows the juices to redistribute, making each bite tender and juicy.

How To Serve

Spinach and Artichoke Stuffed Chicken is great with a light salad or some roasted veggies to balance it out. Here some more great ideas:

Mashed Potatoes

Buttered Noodles

Roasted Green Beans

Garlic Bread

More Delicious Chicken Recipes

• Mediterranean Chicken Bake
• Creamy Mustard Chicken
• Skillet Chicken Parmesan
• Pizza Stuffed Chicken Breast {Air Fryer}
• Cilantro Lime Chicken

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Spinach and Artichoke Stuffed Chicken

Spinach and Artichoke Stuffed Chicken is a flavorful dish where juicy chicken breasts are filled with a creamy mixture of spinach, artichokes, and cheeses. This recipe brings together comforting flavors in an easy-to-make meal that's perfect for any night of the week.

Course Dinner, Lunch

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 697kcal

Author Joanna Cismaru

Equipment

• 12-inch Cast Iron Skillet

Ingredients

For the Stuffing:

• 1 cup fresh spinach chopped
• ½ cup artichoke hearts canned or jarred, drained and chopped
• ½ cup cream cheese softened
• ¼ cup Parmesan cheese grated
• 1 clove garlic minced
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• salt and pepper to taste

For the Chicken:

• 4 boneless skinless chicken breasts
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

US Customary – Metric

Instructions

• Preheat the oven to 375°F (190°C).
• In a medium bowl, combine the chopped spinach, chopped artichoke hearts, cream cheese, grated Parmesan, minced garlic, dried basil, dried oregano, salt, and pepper. Mix until well combined.
  
• Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being careful not to cut all the way through. Spoon the spinach and artichoke mixture into each chicken breast pocket, dividing the mixture evenly among the four breasts. Secure the opening with toothpicks if necessary.
  
• Season the outside of the chicken breasts with salt, pepper, paprika, garlic powder, and onion powder.
  
• In a large oven-safe skillet, such as a cast iron skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the stuffed chicken breasts to the skillet and sear for about 3-4 minutes per side, until golden brown.
  
• Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  
• Remove the chicken from the oven and let it rest for a few minutes. Carefully remove the toothpicks if used, and serve hot.

Notes

1. You can add a handful of shredded mozzarella to the filling for extra cheesy goodness; it melts beautifully inside the chicken.
2. If you prefer a bit of heat, sprinkle some red pepper flakes into the filling or the seasoning mix.
3. Searing the chicken before baking not only locks in the juices but also gives a lovely golden crust—don’t skip this step!
4. For a smoky flavor, try using smoked paprika instead of regular paprika in the seasoning.
5. Serve the chicken sliced diagonally to showcase the delicious filling inside; it makes for an impressive presentation.

Nutrition

Serving: 1serving | Calories: 697kcal | Carbohydrates: 5g | Protein: 102g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 278mg | Sodium: 542mg | Potassium: 1775mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1419IU | Vitamin C: 8mg | Calcium: 172mg | Iron: 5mg

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