10. WingStreet/Pizza Hut

While Pizza Hut is known for its pizza and breadsticks, the chain has teamed up with another franchise called WingStreet, and often you will see locations with both names on the sign. This allows the restaurants to expand their menu offerings.

Here you can buy both traditional and boneless wings with dry rub options including lemon pepper and Cajun style, or sauce options including garlic Parmesan, honey barbecue, buffalo mild, spicy garlic, sweet chili, buffalo medium and buffalo burnin’ hot. For this taste test, I went with the middle of the road option and ordered the buffalo medium.

Unfortunately, these wings ranked the lowest on our list. The buffalo sauce had a distinct tomato flavor and almost came across like a spicy pizza sauce. The wings themselves were decently crispy, but without any sort of breading. The sauce wasn’t what we were looking for, and the wings were almost drowning in it, so it was a bit too much.

Bottom Line: It’s nice that customers can pick up pizza and wings in one convenient location, but next time we might just stick with our favorite pizza order instead.

The post We Visited 10 Chicken Wing Restaurants to Find the Best Fast-Food Wings appeared first on Taste of Home.

This is a quick recipe (just 30 minutes!) with little cleanup. Pick out your favorite French fry dip and let’s go!

Air-Fryer Chicken Tenders Ingredients

• Chicken tenderloins: Using only the most tender part of the breast (sometimes called “the nugget”), you have a perfectly sized, moist piece of meat that requires no prep. If you buy extras and freeze them, use ’em up in these other chicken tenderloin recipes.
• Panko bread crumbs: The gold standard of breadcrumbs, panko is made from crustless bread, resulting in large crisp flakes that fry beautifully.
• Garlic powder: For a more evenly flavored coating, use garlic powder instead of minced garlic cloves.

Air-Fryer Chicken Tenders Recipe

Ingredients

• 1 pound chicken tenderloins
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup panko bread crumbs
• 1/2 cup seasoned bread crumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 2 large eggs, room temperature

Directions

Step 1: Prepare the air fryer

Set the air fryer to 400F and allow it to preheat as you prepare the chicken.

Step 2: Prepare the chicken

Sprinkle the chicken with salt and pepper, set aside.

Set up three bowls. In the first bowl, combine the bread crumbs, garlic powder and paprika. In the second bowl, whisk the eggs really well until completely incorporated. Leave the third bowl empty.

Using your less dominant hand, dip a chicken tender into the egg wash, shake it off and then place into the bowl with the bread crumbs. Use your dominant hand to toss additional breadcrumbs from the bowl on top of the tender, and then lightly press them onto the chicken so they adhere. Place the chicken in the empty dish at the end and start again.

Editor’s Tip: By only using one hand to handle the raw chicken and egg, the other remains clean and able to toss the breadcrumbs easily.

Step 3: Fry the chicken

Place the chicken in a single layer on a greased tray in the air-fryer basket. Spray the top of the chicken with cooking spray. Cook seven to eight minutes before flipping the tenders over and repeating on the other side. The goal is a golden brown coating and no pinkness left in the chicken. If you test a tender and find pinkness, return the tenders to the fryer for another one to two minutes per side.

Recipe Variations

• Add cheese: Add Parmesan to the chicken breading for a cheesy, umami-rich way to elevate a simple tender.
• Spice things up: Cajun chicken tenders give the nuggets a kick of heat when you’re looking for a little something extra. Simply add homemade cajun seasoning to the bread crumb mixture.
• Get saucy: Finger-licking good tenders could always use some hot sauce to heat things up (these are our favorite hot sauce brands to stock up on). Air fry the chicken tenders as normal and then coat them in sauce. Serve with plenty of napkins!

How to Store Air-Fryer Chicken Tenders

To keep your chicken tenders crispy and fresh, layer them in airtight containers with paper towels between the layers. They’ll last four to five days in the refrigerator. When ready to eat, simply reheat them in the air fryer for two to three minutes per side to recrisp the breading.

How to Freeze Air-Fryer Chicken Tenders

Making a big batch of tenders makes the most sense, so you can always have them on hand for a snack or when a surprise guest shows up. To freeze, lay your tenders on a cookie sheet lined with parchment, uncovered, and then place in the freezer. When the tenders are completely frozen, which should take five to six hours, place them in a large resealable bag. Remove as much air as possible from the bag.

You don’t need to defrost your tenders when you’re ready to heat them up; simply turn your air fryer to 400, and once ready, place your tenders back into the air fryer in a single layer and cook for eight minutes. You don’t even need to flip them! Do not remove the tenders once the time expires; leave them in the basket for an additional five minutes to heat through.

Tips for Making Air-Fryer Chicken Tenders

How can you make sure the air-fryer chicken tenders are crispy?

The key to crispy tenders is removing all moisture. The chicken should be dry before it goes into the egg, and your panko should also be dry. You can let the tenders dry out further by placing the plate with the raw, breaded tenders in front of a fan for five minutes. As long as the air-fryer is set to the right temperature, and you spray the basket and top of the tenders with cooking spray, they should get crispy.

What can you serve with air-fryer chicken tenders?

With chicken tenders, the name of the game is dipping sauce. You can lean into a homemade ranch dressing or barbecue sauce of any variety. And you could always try something different like a peanut butter dipping sauce. While it may sound simple, a really delicious homemade ketchup can be a surprisingly comforting choice too. Besides sauces, a crudits platter, air fried vegetables or even a french fry charcuterie board are great things to serve with chicken tenders.

The post How to Make Air-Fryer Chicken Tenders Just as Crispy as Your Favorite Fast Food Joint appeared first on Taste of Home.

What is honey garlic chicken?

Honey garlic chicken is exactly what you want to make when you’ve grown tired of boring, plain chicken. This recipe turns regular chicken breasts into a saucy, piquant dish using only the simplest ingredients. You get the sweetness from the honey and the minced garlic gives a nutty aftertaste.

Ingredients for Honey Garlic Chicken

• Chicken breasts: When cooked right, these tender, moist portions of the chicken provide a low-fat and flavorful protein.
• Honey: Honey is just as good in savory applications as it is in sweets. Thick and full of flavor, it also provides some of the stickiness needed for the breading to hold on to the chicken. Here are the best honey brands to keep stocked in your pantry.
• Soy sauce: A sweet and salty umami bomb in liquid form, soy sauce is a fermented garum made of soy beans. It gives dishes a salty, rich undertone.
• Garlic: Fresh garlic gives bite and sweet heat to the chicken.

How to Make Honey Garlic Chicken

This recipe makes enough lip-smacking chicken for four people.

Ingredients

• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 tablespoons butter
• 1/3 cup honey
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
  
• 1 tablespoon minced garlic

Directions

Step 1: Mix your dry ingredients

Start with a large, shallow dish at least the size of a dinner plate. To the bowl, add the flour, salt and pepper and then use a fork or whisk to blend it together.

Step 2: Prepare the chicken

Lay a piece of plastic wrap or parchment on a cutting board. Place each breast on the board in an even layer, and then top with another sheet of plastic wrap. Using a mallet, gently pound the chicken, starting from the middle and working your way to the outside. Continue until the breast is 1/2-inch thick.

Step 3: Flour the chicken

Gently lay the chicken breasts in the flour mixture. Use your fingers to gently pat the chicken to allow the flour to adhere better.

Now flip the breasts over and repeat so that flour coats both sides. Lightly shake them to remove excess flour.

Step 4: Mix liquid ingredients

In a small bowl, combine the honey, soy sauce, rice vinegar and garlic. Mix well with a fork or whisk.

Step 5: Sear the chicken

In a large skillet, melt the butter over medium heat. Once the butter starts to bubble and smells slightly nutty, add the chicken (you may need to do this in two batches depending on the size of your skillet). Cook the chicken until the skin turns brown, which you can check with a pair of tongs by just pulling up a corner of the chicken to check. Once it has browned, flip the chicken over and allow the second side to brown.

Step 6: Add the sauce and simmer

Reduce the heat to medium low, and pour the sauce over the chicken, making sure to scrape all of it out of the bowl. Flip the chicken over, so the sauced side is now on the bottom, and then leave the chicken to simmer, uncovered, until no longer pink. This should take six to 10 minutes. Keep checking the chicken so it doesn’t overcook, and don’t allow the sauce to go over a simmer. Serve immediately.

Honey Garlic Chicken Recipe Variations

• Make it a stir-fry: Honey chicken stir-fry takes the recipe above and adds vegetables to it, resulting in a delicious one-bowl meal.
• Swap the meat: If you want to mix things up, change out the chicken for pork and try honey garlic ribs.
• Use the sauce to dress a salad or slaw: Use any leftover sauce in a salad or slaw you pair with the chicken. The flavors will blend well with crisp leafy greens.

How to Store Honey Garlic Chicken

Honey garlic chicken stores beautifully in the refrigerator. To save servings for the next day or two, you can add leftovers to an air-tight container or zip-top bag. When ready to serve again, reheat in the microwave in 30-second bursts at a time, until heated all the way through.

Honey Garlic Chicken Tips

How do I prevent the chicken from being dry or overcooked?

Flattening the chicken to an even thickness will ensure even cooking without it getting tough or dry.The sauce infuses the meat with moisture. The key is to keep the skillet at medium heat, not high, and to ensure that as soon as the meat is no longer pink, you pull it off the stove.

Can I use thighs to make honey garlic chicken?

While you can use skinless, boneless thighs to make this recipe, the texture of the finished product will be slightly different (but still delicious). Dark meat is often more moist than white meat, but takes slightly longer to cook. Still, it should only take a minute or two longer, so keep an eye on the progress of the dish as it simmers.

What sides work well with honey garlic chicken?

Consider grains like rice, quinoa or couscous. Fluffy grains will soak up all the sauce and turn this dish into a warm, comforting meal. The addition of roasted vegetables will take this from a simple dish to a colorful, complete meal. Steamed or roasted broccoli or sauteed carrots or asparagus will all go magnificently with this chicken bowl. For a healthier version, consider spaghetti squash for a slightly sweet, earthy bite that will pair well with your honey garlic sauce.

The post How to Make Honey Garlic Chicken appeared first on Taste of Home.

Like our other unique chili recipes, this one veers from the typical kidney beans and ground beef. Instead, Ina’s version is loaded with tender roasted chicken, studded with bountiful amounts of red and yellow bell peppers and bathed in a rich tomato base. This chili is perfect for those wanting to cut back on red meat and are on team “no beans” when it comes to making chili from scratch.

With Ina Garten’s track record for delicious recipes (hello, beef bourguignon), we couldn’t resist putting her recipe to the test.

Ina Garten’s Chicken Chili Recipe

This recipe makes six servings.

Ingredients

• 4 cups chopped yellow onions (about 3 medium onions)
• 1/8 cup good olive oil, plus extra for chicken
• 2 cloves garlic, minced
• 2 red bell peppers, cored, seeded and large-diced
• 2 yellow bell peppers, cored, seeded and large-diced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon dried red pepper flakes, or to taste
• 1/4 teaspoon cayenne pepper, or to taste
• 2 teaspoons kosher salt, plus more for chicken
• 2 (28-ounce) cans whole peeled plum tomatoes, undrained
• 1/4 cup minced fresh basil leaves
• 4 split chicken breasts, bone-in, skin on
• Freshly ground black pepper
• For serving: chopped onions, tortilla chips, grated cheddar or sour cream

Directions

Step 1: Saute and season

In a Dutch oven or large pot over medium-low heat, cook the onions for 10 to 15 minutes until translucent. Add the garlic and cook for one additional minute, then toss in the bell peppers, chili powder, cumin, red pepper flakes, cayenne and salt. Stir to combine.

Step 2: Add the tomatoes

Next, in a food processor fitted with a steel blade, pulse the tomatoes six to eight times, so a few chunks remain (you may also crush the tomatoes by hand). Add them to the pot along with the basil. Bring the mixture to a boil, then reduce the heat and simmer. Cook, uncovered, for 30 minutes, stirring occasionally.

Editor’s Tip: Believe it or not, not all canned tomatoes are created equal. For the best Ina Garten chicken chili ever (and the best Ina Garten lasagna), splurge on some high-quality canned tomatoes. The chili will turn out richer, thicker and more flavorful.

Step 3: Roast the chicken

Preheat the oven to 350F.

Drizzle the chicken breasts with olive oil and place them on a sheet pan. Season generously with salt and pepper, then roast the chicken breasts until just cooked (about 35 to 40 minutes). Remove from the oven and let cool slightly.

Editor’s Tip: This is one instance where you don’t have to cook the chicken completely to 165since it will finish cooking in the soup.

Step 4: Chop and combine

Remove the chicken meat from the bones and skin and roughly cut it into bite-sized chunks. Stir the chicken into the chili and continue to simmer, uncovered, for an additional 20 minutes. Serve hot with the toppings of your choice, and enjoy!

Here’s What We Thought

What a crowd-pleasing recipe! Ina Garten chicken chili is hearty without being heavy and subtly spiced, so it will even please those at your table who prefer a mild chili recipe. While it may not be traditional chili, this recipe will have its own spot in our recipe rotation all season long.

Tips for Making the Ina Garten Chicken Chili Recipe

While this Ina Garten chicken chili recipe is delicious as is,it is also super adaptable to modifications. Here are just a few options for substitutions:

• Quicker chicken: If you’re in a pinch for time, you can prepare the chicken in a few different ways that are both faster and equally flavorful. One option is to poach boneless skinless chicken breasts, which only take around 15 minutes to cook. Alternatively, you could opt for a store-bought rotisserie chicken and shred the light and dark meat into the soup during the final step.
• Spicier chili: If you’re someone who wants a little fire in their bowl of chili, you can play around with the spiciness of this recipe very easily. Try swapping two of the bell peppers for poblano peppers, or amp up the heat further by tossing in a diced jalapeno pepper or chopped chipotle chili in adobo sauce to the pot. A few extra teaspoons of chili pepper or cayenne pepper is also a great way to add some additional kick.
• Add beans: While this recipe leans toward a Texas-style chili without beans, if you prefer a chicken chili with beans, you could certainly add them to this recipe. Pinto, kidney or black beans would all be fantastic in this recipe.

The post We Tried Ina Garten’s Chicken Chili, and We May Never Go Back to Beef appeared first on Taste of Home.

What makes bread crumbs stick to chicken?

Crispy chicken is often relegated to restaurant fare for one reason: It can be tricky to keep those bread crumbs on, and thus getting the full crunch experience. The trick to breading chicken at home? First, start with dry chicken; pat the cutlets dry with paper towels if necessary. Then, coat the chicken with eggs before dredging with the crumbs. This protein-rich coating forms a kind of gel that helps the crumbs adhere.

Ingredients for Panko Chicken Tenders

• Panko: Panko are Japanese-style bread crumbs made from steamed, crustless bread. Panko are flaky and fluffy. They absorb less oil than classic bread crumbs, resulting in lighter, crispier fried foods.
• Egg: As explained above, coating the chicken with egg encourages the bread crumbs to stick to (and stay on) the chicken during cooking.
• Chicken tenders: Chicken tenders (also known as chicken cutlets) are pre-sliced boneless chicken breasts. The thinness of the cut is key; you want the chicken to cook through in the time it takes for the breadcrumbs to crisp and brown. Too-thick chicken cuts (like whole breasts) will be raw inside when the crumbs are done. If you can’t find tenders at the store, you may slice boneless chicken breasts yourself.

Panko Chicken Tenders Recipe

This quick and easy dinner recipe comes to us courtesy of Taste of Home staffer Maggie Knoebel. It yields four servings; scale up if needed.

Ingredients

• 3/4 cup panko bread crumbs
• 2 large eggs
• 1 tablespoon prepared mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound chicken tenderloins

Directions

Step 1: Toast the panko crumbs

In a small skillet, heat the panko over medium heat. Stir consistently, so no crumbs scorch. Toast until the panko is golden brown and crisp, about three minutes. Remove from the pan and set aside to cool completely.

Step 2: Stir together the egg binder

Preheat the oven to 400F, and spray a baking sheet with cooking spray. Set aside.

In a shallow bowl, whisk together eggs and mustard. You’ll be dipping the chicken into this bowl, so choose one that’s wide enough to fit the biggest pieces.

Step 3: Season the panko

In another shallow bowl, toss the toasted and cooled panko with seasonings.

Test Kitchen Tip: Using warm panko crumbs will spoil the adhesion of the crumbs to the chicken, yielding less-crispy tenders.

Step 4: Dredge the chicken

Set up your dipping station: first the chicken, then the egg bowl and finally the panko bowl. One tender at a time, dip the chicken in the egg mixture, flipping it over to coat. Then dredge through the crumb mix. Place on the prepared baking sheet.

Repeat with the remaining chicken strips, being careful not to crowd the chicken strips on the pan. If the chicken pieces are touching, the crumb coating will not brown and crisp! Use a second baking sheet if necessary.

Step 5: Bake

Bake the chicken until the crust is golden brown and the chicken is no longer pink inside, about 10 to 13 minutes.

Test Kitchen Tip: If the crumbs are getting too dark before the chicken cooks, tent the pan with foil. Remove for the final moments of cooking to allow the crumbs to crisp back up.

Recipe Variations

• Seasoned panko chicken: Add your favorite spices and dried herbs to the bread crumbs. Slant toward Indian flavorings with curry powder or garam masala. Make it Middle Eastern with ras el hanout. For Italian-style, try an herb mix. You truly can’t go wrong!
• Air-fryer chicken: Panko chicken is deliciously crisp in the air fryer. Follow the recipe through Step 4, then cook in an air fryer at 400 for seven to eight minutes.
• Gluten-free breaded chicken: While gluten-free panko may be available in some specialty stores, they’re not essential. Swap standard gluten-free bread crumbs, store-bought or homemade.

How to Store Panko Chicken Tenders

Store chicken tenders tightly sealed in an airtight container in the fridge for three or four days. The real trick is how to reheat them so the panko crust becomes crisp again. We suggest heating in the toaster oven or on a hot cast iron panthe dry heat will refresh the breading.

How to Freeze Panko Chicken Tenders

Panko chicken tenders freeze well! Lay the tenders on a sheet pan and freeze until solid, then pop them into a resealable freezer bag. When ready to eat, remove as many as needed and thaw gently in the fridge.

You may also freeze uncooked tenders using the same method. Follow the recipe through Step 4, and then freeze the tenders on a sheet pan before transferring to a freezer bag; you’ll likely lose a few crumbs, but that’s OK. Thaw completely before baking.

Chicken tenders will keep up to six months in the freezer.

Panko Chicken Tenders Tips

What do you serve with panko chicken tenders?

With panko chicken tenders, the sky is the limit! Serve the crispy chicken with potatoes and your favorite vegetable side dish. Serve as a tasty protein on a big salad. Serve with fries and ketchup for a cafeteria throwback recipe. Serve with green beans and corn in the summer, and with polenta and braised broccoli rabe in winter. Eat hot chicken tenders on a hoagie roll with some tomato sauce and peppery arugula, or serve cold with ranch dressing and plenty of crispy iceberg.

How can you make sure the chicken tenders are crispy?

First, make sure to start with dry chicken before proceeding through the egg and bread crumb steps (3 and 4, above). Don’t skimp on the egg coating, and pat the bread crumbs on if needed to help them adhere. Use a large enough baking sheet (or two) that the tenders will not be crowded together during cooking (which can cause steam, the enemy of crisp!). Finally, be sure to let the oven completely preheat before baking.

What if I don’t have panko?

When it comes to crispy vs. crunchy tenders, you want to aim for a good crisp coating. You can use regular bread crumbs to achieve this, though they may be denser and crunchier.

The post How to Make Baked Panko Chicken Tenders appeared first on Taste of Home.

What is sesame chicken?

Sesame chicken is a simple chicken dish made of cubed chicken breasts cooked in a sweet sauce and topped with sesame seeds. It’s most similar to General Tso’s chicken. The difference is that General Tso’s has a bit more heat from hoisin sauce and red pepper flakes, and it’s often made with chicken thighs rather than chicken breast.

How to Make Sesame Chicken

This recipe from Taste of Home Community Cook Cori Cooper makes four servings.

Ingredients

• 1/2 cup rice vinegar
• 1/4 cup ketchup
• 3 tablespoons brown sugar
• 3 tablespoons honey
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 1 garlic clove, minced
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1 cup cornstarch
• 2 large eggs, beaten
• 1/4 cup canola oil, divided
• 2 teaspoons sesame seeds
• Hot cooked rice
• Thinly sliced green onions, optional

Directions

Step 1: Create the sauce

In a small bowl, combine the first seven ingredients until blended. Set aside.

Step 2: Coat the chicken

Place the eggs and cornstarch in separate, shallow bowls. Dip the chicken in the eggs, a few pieces at a time. Then dredge through the cornstarch. Toss to coat, and shake off the excess.

Step 3: Stir fry

In a wok (or a large skillet), heat two tablespoons canola oil over medium-high heat. Add half of the chicken; stir-fry until no longer pink, 4 to 5 minutes. Remove from the pan. Repeat with the remaining two tablespoons oil and final batch of chicken.

Step 4: Mix in the sauce

Stir the sauce mixture and add it to the pan. Bring to a boil, cook and stir until thickened, 1 to 2 minutes. Return the chicken to the pan and heat through. Sprinkle with sesame seeds. Serve with rice and garnish with green onions, if desired.

Tips for Making Sesame Chicken

How to tell when the chicken is done

Because cubed chicken is much smaller than whole chicken breasts, it will not take as long to cook. After cooking for 4 to 5 minutes, you can cut into one of the cubes to see if it is no longer pink inside. The juices should run clear rather than red or pink. If there is still a pink tint or pink juices, continue cooking.

How do you make sesame chicken spicier?

Chili oil or chili sauce are two Asian sauces that will add heat to your sesame chicken recipe. You can add the oil as you cook the chicken or top the sesame chicken with chili sauce after plating over a bed of rice.

Can you make sesame chicken without a wok?

You can absolutely make sesame chicken without a wok. The rounded bowl-shape of a wok makes stir-frying a bit easier because you can toss meat or veggies without fear that they’ll land all over the stovetop. If you don’t have a wok, use a large skillet with a high lip, if possible. Cook as normal.

How to store sesame chicken

Store sesame chicken in an airtight container for up to four days. To reheat, place back in a skillet and heat through. If needed, make a little extra sauce to toss with the chicken while it reheats.

The post How to Make Sesame Chicken Just Like Your Favorite Take-Out Order appeared first on Taste of Home.

Key Ingredients

Here are the key ingredients for these tasty snacks.

• Cooked chicken: This recipe is made even simpler by using cooked chicken. Buy a rotisserie chicken from your local grocery, or use your leftovers from earlier in the week.
• Monterey Jack cheese: This is my personal favorite cheese to use for taquitos, though the pre-shredded Mexican blend also works well.
• Green chiles: Green chiles are beloved for a reasonso don’t skip out on this key ingredient! Buy a jar from the store to have on hand for anything from egg bake to taco night.
• Corn tortillas: 6-inch corn tortillas work best for taquitos. Warm them up ahead of time to prevent cracking when you roll them up.

Chicken Taquitos Recipe

Ingredients

• 1 medium onion, finely chopped
• 1 tablespoon canola oil
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 2 cups shredded cooked chicken
• 1 cup shredded Monterey Jack cheese
• 1 can (4 ounces) chopped green chiles
• 12 corn tortillas (6 inches), warmed
• Optional: Lettuce, sour cream, guacamole and salsa

Directions

Step 1: Make filling

Preheat the oven to 400F. In a large skillet over medium heat, warm the canola oil, then add the chopped onion. Stir for a couple of minutes until tender. Add garlic, cumin, oregano, chili powder and cayenne, and continue to cook a minute longer, letting the spices bloom.

Add the shredded chicken, cheese and chiles. Mix everything together until the cheese is almost melted.

Step 2: Fill taquitos

Set aside the chicken filling and wipe your skillet clean. Over medium heat, use a small splash of oil and heat tortillas one at a time for about 5 seconds per side.

Set up a rolling station with your warmed tortillas, filling, toothpicks and a greased baking sheet. Place 2 tablespoons of chicken filling over the lower third of each tortilla. Roll up tightly and secure with toothpicks, then place them on the baking sheet seam side down.

Step 3: Bake and serve

Bake until lightly browned, 7-9 minutes. Discard toothpicks. Serve with optional toppings: shredded lettuce, sour cream, salsa, guacamole or additional cheese.

Recipe Variations for Chicken Taquitos

• If chicken isn’t your thing, try it with shredded pork or beef.
• Taquitos are a great way to use leftover meat. Shred your leftover roast chicken, ribsor tender pressure-cooker beef.
• Looking for a vegetarian option? Switch up the chicken for beans, roasted potatoes or vegetables.
• Bake your taquitos in the air fryer for an option that’s just as crispy and tasty!

How to Store Chicken Taquitos

Store taquitos in the fridge for up to 5 days, and reheat by crisping up in the oven or toaster oven.

You can also freeze them for an easy dinner! Cook them off then let them cool down completely. Store in an air-tight ziplock bag. When you’re ready to use them, reheat directly from frozen in the oven or toaster oven.

Tips for Making Chicken Taquitos

Can you deep-fry taquitos?

You can definitely deep-fry taquitos! Preheat your oil to 375. Fry in batches until golden brown, about 1-2 minutes, turning often. Drain them on paper towels and enjoy immediately.

How can you keep chicken taquitos from falling apart?

The best way to keep taquitos from falling apart is to warm your tortillas before rolling them. Then work with them immediately while still warm. If cold, the tortillas will likely crack when you try to roll them.

What do you serve with chicken taquitos?

Serve your taquitos with toppings like shredded lettuce, sour cream, avocado, salsa and cheese. You can also make it a full meal by serving them with refried beans and rice.

The post How to Make Chicken Taquitos appeared first on Taste of Home.

Giada De Laurentiis is the queen of easy, everyday Italian cooking. From comfort food favorites like her crispy sheet pan lasagna to her dreamy, soft-baked lemon ricotta cookies, we’ve never tried a recipe from her we didn’t like. Which is why we knew we had to put her 5-star chicken piccata recipe to the test.

Made in a single skillet, ready in around 30 minutes (like this one-pot sausage and basil pasta), and dripping in a beautifully indulgent lemon butter sauce with capers, it’s hard to imagine this dish will be anything less than delicious.

What does piccata mean?

The origin of the word piccata is debated. Some sources claim it is derived from the French word piquant or piquancy, meaning tart or zesty. Meanwhile, other sources attribute the term to the Italian adjective piccato, which means “pounded until flat.” Both accurately describe this beloved dishin which thin, butterflied chicken breasts are dredged in flour, pan-fried, and finished in a delectable lemon butter sauce.

Don’t miss all of our piccata-inspired recipes.

What do you serve with chicken piccata?

Chicken piccata can be served with an array of side dishes. Popular choices include buttery mashed potatoes, angel hair pasta or crisp salad with Italian vinaigrette.

Giada De Laurentiis’ Chicken Piccata Recipe

Ingredients

• 2 boneless skinless chicken breasts, butterflied and cut in half
• Sea salt and freshly ground black pepper
• All-purpose flour, for dredging
• 6 tablespoons unsalted butter
• 5 tablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup brined capers, rinsed
• 1/3 cup fresh parsley, chopped

Directions

Step 1: Dredge

Season both sides of the chicken breasts generously with salt and pepper. Then, dredge the chicken lightly in flour and shake off any excess. Set aside.

Step 2: Cook

Heat a skillet over medium-high heat. When hot, add 3 tablespoons of olive oil and 2 tablespoons of butter. Once the butter has melted and the oil starts to sizzle, add 2 pieces of chicken to the skillet. Cook for 3 minutes per side, then remove and transfer to a plate once deeply golden on both sides.

Add an additional 2 tablespoons of butter to the skillet with 2 tablespoons of olive oil. Once hot and melted, cook the remaining 2 pieces of chicken in the same way. Remove promptly to the plate with the other browned chicken.

Step 3: Finish the sauce

Add the lemon juice, chicken stock and capers to the skillet and bring the mixture to a boil, scraping up any cooked-on bits (the fond) from the bottom of the pan. Taste the sauce and season with additional salt and pepper, if desired, then return the chicken (with its juices) to the pan.

Reduce the heat and simmer for 5 minutes, spooning the sauce over the chicken as it finishes cooking. Remove chicken to a serving platter. Then finish by melting the final 2 tablespoons of butter into the sauce and whisk vigorously until the sauce looks glossy and velvety.

Step 4: Serve

Pour the finished sauce over the chicken and garnish with fresh parsley.

Here’s What I Thought

Holy yum! If you’re looking for a restaurant-style chicken piccata recipe that can be on your table quickly with minimal effort, look no further. We followed Giada De Laurentiis’ chicken piccata recipe to a T, and the resulting dish was absolute perfection. The chicken was tender and juicy, and the satisfyingly rich butter sauce was perfectly balanced with just the right amount of bright lemon flavor. Buensimo!

The post I Made Giada De Laurentiis’ Chicken Piccata, and I’ll Never Make It Another Way Again appeared first on Taste of Home.

One of my favorite things to do on the weekend is experiment with different cuisines. If you too like to take culinary journeys right from your kitchen, dive into this chicken satay recipe complete with a creamy, peppery peanut sauce for dipping.

Satay is considered one of the national dishes of Indonesia, and it’s also popular in Thai cuisine. It usually consists of skewered, marinated meat that is served with a side of peanut sauce. Though it has many ingredients, the recipe is surprisingly easy to make. Make sure you check your pantry for skewers before you fire up your grill!

Also try these quick and easy to make traditional Thai recipes, perfect for your dinner meals.

Chicken Satay Recipe

This recipe from Taste of Home contributor Sue Gronholz of Beaver Dam, Wisconsin makes eight servings. Allow 15 minutes of prep time, plus marinating, then about five minutes of cook time.

Ingredients

• 2 pounds boneless skinless chicken breasts
• 1/2 cup canned coconut milk
• 6 garlic cloves, minced
• 1 tablespoon brown sugar
• 1 tablespoon ground coriander
• 1 tablespoon ground turmeric
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1 teaspoon white pepper

Peanut butter sauce:

• 1/3 cup creamy peanut butter
• 1/3 cup canned coconut milk
• 2 green onions, chopped
• 1 small jalapeno pepper, seeded and finely chopped
• 2 to 3 tablespoons lime juice
• 2 tablespoons reduced-sodium soy sauce
• 1 garlic clove, minced
• 1 teaspoon sugar
• 1 teaspoon minced fresh cilantro
• 1 teaspoon minced fresh ginger root

Directions

Step 1: Prepare chicken

Start by flattening the chicken breast, ideally to 1/4-inch thick, with a meat tenderizer. Then, cut the chicken into 1-inch wide strips, lengthwise.

Step 2: Make the marinade

In a large shallow, dish combine the coconut milk, garlic, brown sugar, coriander, turmeric, cumin, salt and white pepper.

Step 3: Marinate the chicken

Once the marinade ingredients are mixed, add the chicken to the bowl, coating the breasts on both sides. Then, refrigerate the chicken for at least eight hours or overnight.

Step 4: Prepare the sauce

Using a small bowl, whisk all the sauce ingredients together until everything is evenly blended. Cover the bowl and refrigerate until ready to serve.

Step 5: Soak wooden skewers

If you’re sticking to traditional wooden skewers (not metal) for your satay, soak them in water for thirty minutes before using them. This minimizes any fire risks.

Step 6: Cook the chicken

Remove the chicken from the marinade, and discard the marinade. Then, thread two chicken strips on a skewer. Grill the prepared skewers on an uncovered grill over medium-hot heat until the chicken juices run clear. This should take about two to three minutes for each side.

Step 7: Serve the chicken satay

Plate your cooked chicken skewers and serve the peanut sauce on the side. If you’re feeling fancy, you can use your favorite greens as a base for your skewers before you plate them.

Tips for Making Chicken Satay

How else can you cook chicken satay?

You can also make chicken satay on your stovetop or in the oven. For the stovetop, you’ll want to use one to two tablespoons of oil and cook your skewers on medium-hot heat in a large nonstick skillet. Do this in batches so your skewers cook evenly.

For the oven, preheat to 350F, and place the marinated skewers on a baking sheet. Allow them to bake for about 15 to 20 minutes. The best way to tell if your chicken is cooked for both methods is to make sure your chicken has an internal temp of 165use a meat thermometer for accuracy.

What do you serve with chicken satay?

You can serve chicken satay with just the peanut sauce or add a couple of quick side dishes. I personally like to add a fresh cucumber salad for a little crunch in my meal. You can also add a side of sticky rice or coconut rice to go along with your satay.

How should you store leftover chicken satay?

You may be able to store your chicken satay for up to four days in the fridge. Keep the satay and peanut sauce in separate airtight containers to ensure they stay fresher longer and so the strong peanut sauce doesn’t seep into the light chicken. I suggest reheating your chicken satay in an oven at 350. Keep an eye on it and serve when warm. If you heat it for too long, you risk the satay drying out. As for the sauce, you can heat it in a saucepan, stirring as you go to prevent any lumps.

The post How to Make Chicken Satay with Peanut Sauce appeared first on Taste of Home.

Here’s how to make a homemade version of General Tso’s chicken with chicken thighs and a flavorful sauce.

What Is General Tso’s Chicken?

Less tangy than orange chicken and less spicy than kung pao chicken, General Tso’s chicken is a sweet and lightly spicy dish made of fried chicken pieces coated in a sticky sauce. It falls somewhere between the tangy, caramelized, thick sauce of orange chicken and the peanut-y, peppery heat of kung pao.

Our General Tso’s chicken recipe uses reduced-sodium soy sauce and reduced-sodium chicken broth to make the sauce. If you want a saltier dish, swap for regular chicken broth and soy sauce. For less salt, use unsalted chicken broth.

General Tso’s Chicken Recipe

This recipe from our Taste of Home Test Kitchen makes three servings.

Ingredients

• 1 tablespoon, plus 1/4 cup cornstarch, divided
• 3/4 cup reduced-sodium chicken broth
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 2 teaspoons sugar
• 2 teaspoons sesame oil
• Oil for deep-fat frying
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon canola oil
• 1 tablespoon minced fresh gingerroot
• 2 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 2 green onions, sliced
• 1 teaspoon sesame seeds

Directions

Step 1: Make the sauce

In a small bowl, whisk the chicken broth and 1 tablespoon of the cornstarch until smooth. Stir in the soy sauce, rice vinegar, hoisin sauce, sugar and sesame oil. Set the sauce aside.

Step 2: Fry the chicken

In an electric skillet or deep fryer, heat the oil to 375F. Place 1/4 cup of cornstarch in a shallow bowl. Add the chicken, a few pieces at a time, and toss to coat. Shake off the excess cornstarch.

Fry the chicken pieces, a few at a time, until golden brown, two to three minutes on each side. Drain the chicken on paper towels and cover to keep warm.

Step 3: Cook the aromatics

In a large skillet, heat canola oil over medium-high heat. Add the ginger, garlic and red pepper flakes. Stir-fry until fragrant, about 30 seconds.

Give the broth mixture from step one a quick stir, and then add it to the skillet. Bring to a boil. Cook and stir until the sauce thickens, about two minutes.

Step 4: Combine the chicken and sauce

Add the chicken to the skillet and toss it gently in the sauce until it’s coated.

Remove the chicken from the skillet and sprinkle with sliced green onions and sesame seeds.

Tips for Making General Tso’s Chicken

What’s the best chicken to use for General Tso’s chicken?

We use chicken thighs in our General Tso’s chicken recipe. Chicken thighs have a higher fat content than chicken breasts, so they’re juicer and more flavorful. If you only have chicken breasts on hand, you can use them for General’s Tso’s chicken, but the dish might be drier.

How do you make the chicken crispy for General Tso’s chicken?

General Tso’s chicken should be crispy rather than crunchy, and never soggy. To help keep it crispy, make sure you don’t overcrowd the skillet. And serve the chicken right awayif it sits, the coating can make it soggy.

What should you serve with General Tso’s chicken?

Like many Chinese chicken recipes, General Tso’s chicken goes well with a scoop of white rice that can soak up some of the sauce. We also like it with a side of stir-fried vegetables, such as broccoli, baby corn, water chestnuts and carrots.

How do you store General Tso’s chicken?

To store General Tso’s chicken, let the chicken cool and then transfer it to an airtight container. If you plated it with vegetables and rice, store the veggies and rice separately.

Reheat General Tso’s chicken in the oven instead of the microwave, which can make it mushy.

The post How to Make General Tso’s Chicken appeared first on Taste of Home.

Ingredients for Creamy Pesto Chicken

• Pesto: Use your favorite store-bought pesto for this chicken dish, or prepare our go-to homemade pesto recipe.
• Chicken breasts: We pound our chicken breasts down to a uniform 1/2-inch thickness so they cook evenly.
• Heavy whipping cream: This recipe wouldn’t be creamy without the heavy whipping cream! It cooks with the pesto for a creamy sauce and helps soften the tomatoes.
• Grape tomatoes: Tomatoes add little bursts of bright flavor and color.
• Parmesan cheese: Shredded Parm is the perfect salty finishing touch for pesto chicken. We recommend 1/8 cup per serving, though in practice we often don’t measure it out exactly.

Pesto Chicken Recipe

This recipe from our Taste of Home Test Kitchen takes 30 minutes and makes four servings.

Ingredients

• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 cups grape tomatoes, halved
• 3/4 cup heavy whipping cream
• 1/2 cup prepared pesto
• 1/2 cup shredded Parmesan cheese

Directions

Step 1: Prepare the chicken

Cover the chicken breasts with plastic wrap and pound them with a meat mallet until they are 1/2-inch thick. Sprinkle with salt and pepper.

Step 2: Brown the chicken

In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts to the skillet. Brown the chicken breasts on both sides, then remove them from the pan and keep them warm.

Step 3: Make the pesto cream sauce

In the same skillet, add the minced garlic. Cook and stir until fragrant, about one minute. Stir in the halved grape tomatoes, heavy whipping cream and pesto. Bring the sauce to a boil, and then reduce the heat.

Step 4: Finish cooking the chicken

Return the browned chicken to the pan. Cover, and cook until a thermometer inserted into the chicken reads 165F, about 15 minutes.

Step 5: Add the cheese

When the chicken is cooked, sprinkle Parmesan on top of each piece. Serve the dish hot.

Pesto Chicken Recipe Variations

• Vegetables: Add vegetables to your creamy pesto chicken. Broccoli florets, red pepper strips or zucchini slices go well with the flavors of the dish.
• More cheese: Combine the shredded Parmesan with shredded mozzarella, or layer a thin slice of fresh mozzarella on top of the finished chicken breasts.
• Add crunch: After adding the cheese, sprinkle on crispy prosciutto for a salty crunch.

How to Store Creamy Pesto Chicken

Keep leftover pesto chicken in an airtight container in the fridge and eat it within two days. Reheat the chicken slowly on the stovetop. You can use the microwave, but we prefer reheating pesto dishes on the stovetop for more controlyou don’t want to overheat pesto.

If you want to make this pesto chicken recipe for a future dinner, wrap it and then freeze it for up to four months.

What Do You Serve with Pesto Chicken?

This creamy pesto chicken is a saucy dish, so it goes well with pasta or bread. We like it with long, wide noodles like pappardelle or fettuccine, or a basket of fresh garlic bread. Orzo or rice work, too. Put more vegetables on the table with aside salad or roasted veggie.

The post How to Make Creamy Pesto Chicken appeared first on Taste of Home.

We have generations of talented Black chefs and cooks to thank for this cuisine. Soul food was borne of the ingenuity and skill of enslaved peoples brought to the United States from across Africa. Despite finding themselves in unforgiving surroundings with unfamiliar ingredients, these folks took inspiration from their own heirloom recipes and blended it with what foods were available.

Smothered Chicken Recipe

This recipe makes four servings.

Ingredients

For the chicken:

• 4 bone-in chicken thighs (about 1-1/2 pounds)
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup canola oil

For the gravy:

• 2-1/2 cups chicken broth
• 1 teaspoon beef bouillon granules
• 1 teaspoon Worcestershire sauce
• 3/4 teaspoon onion powder
• 3/4 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried crushed rosemary
• 1/4 teaspoon rubbed sage
• 1/3 cup half-and-half

Directions

Step 1: Coat the chicken

In a shallow bowl, combine the flour, salt and pepper. Reserve 4 tablespoons of this mixture for the gravy.

Coat the chicken a piece or two at a time in the flour mixture. Shake off any excess.

Step 2: Brown the chicken

Next, heat oil in a large skillet over medium-high heat. For this recipe, our Test Kitchen recommends canola oil, but you can also use these other oils with a high smoke point.

Once the oil is hot, add the chicken to the pan and brown on both sides. Once browned, remove the chicken from the pan and set it aside.

Step 3: Make the gravy

Reserve 3 tablespoons of the drippings from the pan (you can discard the rest). This will form the base of the gravy.

In the pan, whisk together the drippings and reserved flour mixture until blended. Then gradually whisk in the broth and bouillon. As you stir, loosen up any browned bits on the bottom of the pan. These bits are called fond and are full of flavor that will make your gravy taste ultra-rich.

Whisk in the seasonings and Worcestershire sauce.

Step 4: Finish cooking the chicken

Next, return the chicken to the pan and heat until the gravy begins to boil. Then reduce the heat and simmer. Cover the pan and cook for 13 to 15 minutes or until a thermometer inserted into the chicken reads 165F.

The last step is to stir in the half-and-half to make the sauce velvety. All that’s left is to serve! Don’t feel like cooking? Visit these soul food restaurants to soothe your soul.

Smothered Chicken FAQs

How do you thicken (or thin) gravy?

If you find that your gravy isn’t quite as thick as you’d like, you can add flour or cornstarch to give it more body. Thicken gravy with cornstarch by combining the starch with a bit of water. Then whisk in this slurry. You can thicken gravy by whisking in flour on its own. Be sure to whisk well to break up any lumps.

If the gravy is too thick, add a splash of broth. This will help loosen the sauce up.

And if you encounter any other issues, here are all our best ways to fix gravy.

What should you serve with smothered chicken?

You’ll definitely want to enjoy plenty of the creamy gravy that accompanies this chicken. To make the most of it, serve smothered chicken over a bed of rice or mashed potatoes. You can also serve smothered chicken with biscuitsbe sure to sop up every bit of that sauce!

Complete the meal with some green veggies like broccoli, green beans or collard greens.

Can you use other cuts of chicken?

You can certainly use other cuts of chicken to make this recipe. Bone-in chicken breasts or drumsticks could also be used. You could even opt for boneless chicken thighs or breasts.

When you opt for a different cut of chicken, cooking times will vary. Be sure to cook until the internal temperature hits 165F.

More Smothered Chicken Recipes

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Smothered Chicken BreastsAfter trying a similar chicken dish in a restaurant, I decided to re-create it at home. Topped with bacon, caramelized onions and shredded cheese, this savory dish comes together in no time, and uses ingredients that I usually have on hand. And since it cooks in one skillet, its a cinch to clean up! Brenda Carpenter, Warrensburg, MissouriGo to Recipe

Spinach and Mushroom Smothered ChickenChicken breasts stay nice and moist tucked under a blanket of melted cheese. It's extra special to serve but is not tricky to make. Katrina Wagner, Grain Valley, Missouri

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Asian Chicken ThighsThe thick, tangy sauce makes this dish one of my favorite Chinese chicken recipes. Serve the chicken over long grain rice or with ramen noodle slaw. Dave Farrington, Midwest City, Oklahoma

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Almond Chicken & Strawberry-Balsamic SauceCrispy chicken with a sweet-tart sauce is served alongside wilted spinach for this special meal. I created the recipe many years ago for a contest, and it won the grand prize! Its easy to make and comes off as very elegant. Virginia Anthony, Jacksonville, Florida

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Saucy Chicken ThighsEveryone raves about how sweet the sauce is for these slow-cooked chicken thighs. Theyre such a breeze because they simmer away while you do other things. Theyre ideal appetizers, but you can also add your favorite side for a nice meal. Kim Puckett, Reagan, Tennessee

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Creamy Braised ChickenA smooth, delicate cream sauce gives a special taste to these tender chicken breasts accompanied by pearl onions and sauteed mushrooms. This dish is so rich-tasting, you'll want to serve it to company. Margaret Haugh Heilman, Houston, Texas. Looking for more? Check out our collection of smothered chicken recipes.

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Oven Barbecued ChickenChicken and Sunday dinner belong together. During my married life on a dairy farm, I'd make this baked bbq chicken before church. Esther Shank, Harrisonburg, Virginia

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Saucy Garlic ChickenRoasted garlic lends a rich flavor to this appetizing chicken entree, and it complements the spinach nicely. Ideal for entertaining, the recipe can be assembled in advance and popped in the oven when guests arrive. Joanna Johnson, Flower Mound, Texas

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Contest-Winning Chicken CacciatoreMy husband and I own and operate a busy farm. There are days when there's just no time left for cooking! It's really nice to be able to come into the house at night and smell this wonderful slow cooker chicken cacciatore. Aggie Arnold-Norman, Liberty, Pennsylvania

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Lemon Cream ChickenIf you want an entree that's quick, easy and elegant, you can't beat this one. The lemon cream sauce is what makes it irresistible. It goes so nicely with the chicken and mushrooms. Mary Anne McWhirter, Pearland, Texas

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Cheesy Smothered Mushroom ChickenYou can't go wrong when serving this speedy skillet creation. Top tender chicken breasts with mushrooms, bacon, green onions and cheese for a swift and savory sensation that's sure to become a family favorite. Penny Walton, Westerville, Ohio

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Chicken with PineappleI'm always on the lookout for low-fat recipes that are scrumptious, too, like this pineapple chicken recipe. Quick-cooking chicken breasts get wonderful, sweet flavor from pineapple, honey and teriyaki sauce. Jenny Reece, Lowry, Minnesota

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Chicken in Sour Cream SauceTender chicken is deliciously dressed up in a flavorful cream sauce with fresh mushrooms. This is an excellent entree for your family or guests. Jane Carlovsky, Sebring, Florida

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Flavorful Lemon ChickenThis easy and delectable meal is bound to become a staple with your family. It's made with everyday ingredients, there's nothing complicated or fancy about this delicious recipe. Elizabeth Hokanson, Arborg, Manitoba

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Bruschetta-Topped Chicken & SpaghettiI'm always on the lookout for healthy recipes for my family. If you find yourself craving Italian food, this delicious 30-minute meal hits the spot. Susan Wholley, Fairfield, Connecticut

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Slow-Cooked Curry ChickenOur three children love the spicy flavors found in this Crock-Pot chicken curry. Add more or less curry depending on your taste preferences. Helen Toulantis, Wantagh, New York

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Garden Chicken CacciatoreTreat company to this perfect Italian meal. You will have time to visit with your guests while it simmers, and it often earns rave reviews. I serve it with couscous, green beans and a dry red wine. Mangia! Martha Schirmacher, Sterling Heights, Michigan

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Apple Balsamic ChickenI just love the sweet and tart flavor that balsamic vinegar gives to this dish. It's easy to prepare and after cooking in the slow cooker, the chicken thighs are tender and flavorful. Juli Snaer, Enid, Oklahoma

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Chicken with Tarragon SauceThis is comfort food at its finest. I cook it at least once a week and usually serve it with homemade mashed potatoes and sauted fresh green beans. Cher Schwartz, Ellisville, Missouri

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Tex-Mex Chicken with Black Beans & RiceI came up with this Tex-Mex recipe for my sister who just got her first slow cooker. Its a delicious go-to recipe for busy days. Elizabeth Dumont, Boulder, Colorado

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Tart Cranberry ChickenMy husband loves chicken when its nice and moist, as in this autumn recipe. I serve it over hot rice with a salad and warm rolls. The ruby red sauce has a wonderful sweet-tart flavor. Dorothy Bateman, Carver, Massachusetts

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Mexican Smothered Chicken ThighsChicken thighs are a juicier, less expensive alternative to boneless, skinless chicken breasts. They're used to perfection in this Mexican-inspired dish. Jeanne Trudell, Del Norte, Colorado

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Chiles Rellenos ChickenTheres a little math and a lot of mouthwatering flavor in this simple dinner recipe. The creamy cilantro and lime sauce would taste terrific with rice or egg noodles. Julie De Matteo, Clementon, New Jersey

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Saucy BBQ Chicken ThighsBarbecued chicken gets a makeover in this recipe. The combination of ingredients makes for a mellow flavor that tastes more grown up than the original. It's fantastic over rice, pasta or potatoes. Sharon Fritz, Morristown, Tennessee

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Chicken and Broccoli with Dill SauceI've had this chicken and broccoli recipe for so many years, I don't remember when I first made it. Serve it with a side of couscous or rice for a complete meal, or add some sliced mushrooms or carrots for extra veggies. Kallee Krong-Mccreery, Escondido, California

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Pressure-Cooker Chicken Thighs in Wine SauceI love this recipe for its incredible flavorand it seems everyone who tries it does, too. For an easy pairing, try mashed potatoes and peas.Heike Annucci, Hudson, North Carolina

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Chicken with Cherry Wine SauceMy dad's a chef, so I learned to cook at an early age. This saucy chicken was the first dish I made by myself. Ben Diaz, Azusa, California

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Chicken Thighs with Tomato-Vodka SauceI originally invented this scrumptious dish to celebrate a friend's 21st birthday, and it has since become a quick and easy family favorite. Karen Kuebler, Dallas, Texas

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The post How to Make Smothered Chicken appeared first on Taste of Home.

No matter what the cut, cook chicken the right way with our in-depth guideon how to cook chicken.

Key Ingredients for Oven-Fried Chicken Breasts

Chicken

Our favorite cut for oven-fried chicken is boneless, skinless chicken breast, sliced into thin cutlets. They bake through in no time with a generous ratio of crispy coating to meat. The breading technique can also be used for other cuts like thighs or bone-in breastsjust adjust the baking time accordingly as these cuts will take longer to cook through.

Avoid raw chicken cross-contamination during prep.

Flour

Flour is a crucial ingredient for breaded, oven-fried chicken. As the first ingredient to coat the raw chicken, flour absorbs excess moisture on the exterior of the meat while creating the best surface for the liquid breading step that comes next. All-purpose flour blended with cornstarch is our choice here, but other flours like rice, chickpea, quinoa and semolina can be substituted.

Buttermilk

Thick and tangy buttermilk is a favorite for marinating bone-in chicken pieces, but in this recipe it’s a flavorful part of the breading. A blend of buttermilk and egg coats and clings to the chicken after flouring; when the bread crumbs are added, that buttermilk mixture holds them in place.

Bread Crumbs

For the best texture on oven-fried chicken, go with panko bread crumbs which are more widely available in grocery stores now than they were a decade ago. They’re lighter than traditional varieties, with large, flaky crumbs that stay crunchy after baking.

Oven-Fried Chicken Breasts Recipe

The recipe makes 4-6 servings.

Ingredients

• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 2 pounds boneless chicken breast
• 1/2 teaspoon salt
• 1/2 teaspoon curry powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• 1/3 cup all-purpose flour
• 1/3 cup cornstarch
• 1/2 cup buttermilk
• 1 large egg
• 2 cups panko bread crumbs

Directions

Step 1: Prepare the chicken

Preheat the oven to 425F. Line a large baking sheet with foil or parchment paper. Melt the butter together with the oil (in the microwave or in a small saucepan on the stove.) Use a brush to spread the butter-oil over the foil or parchment paper.

Slice each chicken breast into two thinner cutlets: place your hand on top of the flat piece of chicken on a cutting board, and position the knife blade parallel to your hand. Slice carefully through the chicken breast to create two halves of equal thickness (or as close as you can!). Thinner cutlets that have a relatively uniform thickness will cook through more evenly and at the same rate. If there are any areas of the chicken that seem too thick, use a rolling pin or other heavy object to pound the meat and make it thinner.

Step 2: Season the chicken

Stir together the salt, curry powder, onion powder, garlic powder, black pepper and smoked paprika in a small dish. Sprinkle some of the spice mixture over each chicken breast cutlet, and then rub the spices into the meat with your fingers. Flip the cutlets over and repeat on the other side with the rest of the seasoning.

Step 3: Coat the chicken

Get the three coatings ready: Pour the flour and cornstarch onto a large plate and stir them together with a fork. Hold this aside. Combine the buttermilk and egg in a large, shallow bowl, whisking them well until the mixture is smooth. Hold it aside. Finally, pour the panko bread crumbs onto another large plate. Have these three dishes ready in a work area next to the seasoned chicken breasts and the prepared baking sheet.

First dredge a chicken cutlet with the flour-cornstarch mixture on both sides, tapping off the excess. Next, dip the chicken into the buttermilk-egg mixture to coat both sides. Finally, press the chicken into the panko bread crumbs until the whole surface is coated; press them firmly to make sure they stick. Place the breaded cutlet on the baking sheet. Repeat these steps with the rest of the cutlets.

Arrange the chicken on the baking sheet with space between each piece: this is important because crowding the chicken will create steam and prevent the breading from crisping up. You can always use two baking sheets if necessary.

Step 4: Bake

Place the baking sheet in the heated oven and bake the chicken for 15 minutes. Carefully flip the chicken breasts over using tongs or two forksmove them carefully so that you don’t accidentally tear off the breading. Bake the chicken for another 5-10 minutes until the chicken is baked through (to an internal temperature of 165) and the breading is crispy and browned. The time it takes for the chicken to cook through will depend on how thick the cutlets are, with thinner cutlets finishing more quickly.

Let the chicken rest on the baking sheet for about five minutes. (This makes it easier to move the chicken without the breading falling off.) Serve the oven-fried chicken breasts right away while they’re warm.

Editor’s Tip: Whisk together 1/2 cup mayonnaise with 1/2 cup ketchup and a pinch of cayenne pepper to make a simple, homemade version of Mayochupto serve with these oven-baked chicken breasts.

How to Store Oven-Fried Chicken Breasts

Have these oven-fried cutlets waiting in the fridge or freezer for an easy meal down the road. After baking, allow the chicken to cool completely. Stack the breaded cutlets with pieces of wax paper (or butter wrappers!) between each one in a resealable bag or storage dish. Keep them in the fridge for up to five days. For longer storage, freeze them for up to three months.

To reheat the oven-fried chicken, first allow frozen cutlets to thaw in the fridge. Place the chicken on a lined baking sheet brushed with melted butter or coated with nonstick spray. Bake the cutlets at 350 for about 10 minutes, flipping them over once during baking, until they’re heated through.

You can also reheat the chicken in an air fryer: choose the reheat setting and air-fry the cutlets at 350 for 5-10 minutes. Check them every few minutes to make sure they don’t burn.

What to Serve with Oven-Fried Chicken Breasts

It’s hard to think of a side dish that wouldn’t go well with these crispy chicken breasts! Some of our favorites include veggie sides like coleslaw, collard greens and steamed broccoli. This fried chicken also pairs well with mac and cheese, cooked rice and fluffy biscuits served with butter. And don’t forget the saucy sides, like the homemade Mayochup in the recipe above. Ranch dressing, a spoonful of bottled chili crisp, barbecue sauce or a few drops of hot sauce are natural choices, too.

The post How to Make Oven-Fried Chicken Breasts appeared first on Taste of Home.

How to Make Buttermilk Chicken Tenders

This recipe from Genise Krause from Sturgeon Bay, Wisconsin serves 6 and takes 35 minutes to make from start to finish.

Ingredients

• 1 large egg
• 1/2 cup buttermilk
• 1 cup all-purpose flour
• 1-1/2 teaspoons garlic powder
• 1-1/2 teaspoons pepper
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 2 pounds chicken tenderloins
• Oil for deep-fat frying
• 2 tablespoons grated Parmesan cheese

Directions

Step 1: Whisk the egg and buttermilk

In a shallow bowl, whisk the egg and buttermilk.

Editor’s Tip: If you don’t have buttermilk on hand, it might be worth a trip to the store. However, if you’re really in a pinch, you could make homemade buttermilk with milk and vinegar, lemon juice or cream of tartar.

Step 2: Prepare the breading

In a separate bowl, combine the flour, garlic powder, pepper, salt and paprika.

Step 3: Bread the chicken tenderloins

Dip each piece of chicken in the egg mixture, and then the flour mixture.

Editor’s Tip: If you’re having troubles, here are some reasons why the breading keeps falling off your chicken.

Step 4: Fry the chicken tenders

In an electric skillet, heat the oil to 375F. Fry the chicken, a few pieces at a time, for 2 to 3 minutes on each side or until no longer pink. Drain on paper towels and sprinkle with Parmesan cheese.

Don’t fry too many tenders at once, and make sure you let the oil come back to temperature after you’ve been frying for a little bit. If the temperature of the oil is any lower, it could result in oily chicken tenders.

Editor’s Tip: Keep the fried buttermilk chicken tenders in a 250 oven to keep them warm while you finish frying the rest of them.

Tips for Making Buttermilk Chicken Tenders

Can you use different cuts of chicken to make buttermilk chicken tenders?

The reason they’re called chicken “tenders” is because they’re made with the tenderloin, which is a muscle found underneath each chicken breast. If you can’t find chicken tenderloins at the store, you can use cut up chicken breast to make chicken strips instead.

What are some variations of this buttermilk fried chicken recipe?

Instead of mixing the buttermilk with the egg, you can marinate the chicken tenderloins in the buttermilk for a few hours. The acid in the buttermilk will help break down the proteins in the chicken, resulting in juicy and tender meat. If you go this route, you can also add a little hot sauce to the buttermilk to add some heat to each tender.

Another way to make this recipe your own is to add more spices to the breading. Try smoked paprika instead of regular paprikait’ll make a world of difference. Or find your favorite combination of spices, using anything from onion powder and oregano to white pepper and mustard powder. Cayenne pepper would also work nicely for those who like a little spice.

What can you serve with buttermilk chicken tenders?

Serve your buttermilk chicken tenders with your favorite dipping sauce, whether it’s honey mustard, barbecue sauce, buffalo sauce, ranch or even copycat Chick-fil-A sauce.

Round out the meal with side dishes for fried chicken such as coleslaw, french fries, potato salad, macaroni salad or steamed veggies.

How do you store buttermilk chicken tenders?

They’ll last in the fridge for three to four days in an airtight container in the fridge. You can freeze them toojust make sure you know how to reheat fried chicken properly to maximize crunch and juiciness just as much the second time around.

The post The Best Buttermilk Chicken Tenders appeared first on Taste of Home.

Among all the Japanese chicken recipes we’ve tried, this might be our very favorite.

What Is Karaage?

Japanese fried chicken is also known as chicken karaagethis is the name of the cooking technique in which chicken, meat or fish is coated and then deep-fried in oil. While traditional fried chicken uses flour, karaage uses cornstarch. Karaage often involves a two-step deep-frying method, which helps get the skin crispy and brown quickly without risking overcooking the meat inside (read: it’ll still be tender and juicy when you bite in).

While this might remind you of chicken katsu, there are a couple of differences: Katsu is coated in panko bread crumbs instead of cornstarch and the cut of chicken typically used is boneless, skinless chicken breasts vs. skin-on thighs.

Japanese Fried Chicken Recipe

Ingredients

• 1-1/2 pounds bone-in chicken thighs
• 1 tablespoon sake
• 1 tablespoon soy sauce
• 2 teaspoons mirin (sweet rice wine)
• 1 teaspoon grated fresh ginger root
• 1/3 cup cornstarch
• Oil for deep-fat frying
• Kewpie mayonnaise, optional

Directions

Step 1: Debone and prepare chicken

Remove bones from chicken, leaving the skin on. Cut chicken into 1-1/2-inch pieces. In a shallow dish, combine sake, soy sauce, mirin and ginger. Add chicken and turn to coat. Cover and refrigerate for 30 minutes. Drain chicken, discarding the marinade.

Step 2: Fry the thighs

In a deep fryer or electric skillet, heat 2 in. oil to 325F. Place cornstarch in a shallow dish. Add chicken, a few pieces at a time, and toss to coat; shake off excess. Fry chicken, a few pieces at a time, just until golden brown, about 1-1/2 minutes. Drain on paper towels. Learn how to make the best fried chicken thighs.

Step 3: Fry them again

Increase the heat of the oil to 350. Use a metal fine mesh strainer to remove any fried bits from oil. Fry the chicken thighs again, a few pieces at a time, until dark golden brown, about 1 minute. Drain on paper towels. If desired, serve with mayonnaise.

Tips for Making Japanese Fried Chicken

What kind of oil is best for making Japanese fried chicken?

Always use oils with a high smoke pointthe temperature at which oil will burn and produce smoke, negatively impacting the flavorwhen frying. Your best bets include vegetable, sunflower or peanut oil.

What can you use instead of cornstarch?

Pure cornstarch is naturally gluten-free, so most everyone should be able to cook with this ingredient. However, if you don’t have cornstarch on-hand and are craving Japanese fried chicken, you can substitute it with potato starch, rice flour or even all-purpose flour.

How can you replace mirin in this karaage recipe?

Mirin is a sweetened Japanese rice wine that’s similar to sake but has more sugar and a lower alcohol content. If you can’t find it or have run out, try substituting with sake, a dry sherry, rice vinegar or a dry white wine instead.

How can you make sure the Japanese fried chicken is juicy?

The simple act of frying it twice should do the trick, but it’s also important to keep an eye on the temperate of your fry oil. If the temperature is too high, your chicken thighs will burn on the outside before the meat inside is cooked through. During your first fry, the goal is to cook the chicken most of the way through; the second fry is just to crisp up the skin. Finally, make sure the chicken pieces are cut into equal sizes, so they cook evenly.

How can you keep the chicken warm while you double fry?

While the chicken thighs rest between the two frys, they will continue to cook all the way through. There’s nothing special you need to do to protect them in between steps.

What do you serve with Japanese fried chicken?

Serve karaage with a bowl of rice and fresh-sliced cucumber for a little brightness, then garnish with Kewpie mayo. If you can’t find Kewpie mayo in the grocery store, it’s easy enough to make your own Japanese mayo, which is creamier, richer and slightly more sweet in flavor than regular mayonnaise.

The post How to Make Japanese Fried Chicken (aka Karaage Chicken) appeared first on Taste of Home.

If you’ve ever carved a chicken, you may have noticed that the chicken breast doesn’t come off in a single piece. Nestled underneath the breast is a small strip of meat that some say tastes juicier and more flavorful than the rest of the white meat. You can enjoy both when working with a whole chicken, but you won’t get the option when shopping for chicken parts at the grocery store. So which is best for your favorite chicken recipe, chicken tenderloin vs. breast?

What Are Chicken Breasts?

The chicken breast is a large cut of lean meat from the underside of a chicken. Each chicken yields two boneless skinless chicken breasts, and the average chicken breast weighs between six and ten ounces. If you can find it, the whole bone-in, skin-on chicken breast features both breasts in one large roast, with the meat being separated by the breastbone (just like on a whole chicken).

What Are Chicken Tenderloins?

Chicken tenderloins are small strips of meat about two inches wide and six inches long. The tenderloins are located underneath the chicken breast along the breastbone, andlike the breasteach chicken contains two tenderloins. The tenderloin is significantly smaller and weighs only two ounces on average. It’s also thinner than the chicken breast, so it tends to cook more quickly.

When shopping for chicken tenderloins, be sure the package actually contains the word “tenderloin.” Packaging labeled as chicken “strips” or “tenders” may be chicken breasts cut down into smaller sizes.

Differences Between Chicken Breasts and Tenderloins

Nutrition

There’s a lot of misinformation out there about the nutritional differences between chicken breasts and tenderloins. Some sources say that the tenderloins have more fat and calories than the breasts, which have more protein. However, when we compared two Tyson Chicken nutrition labels, we found the variance negligible. Each 112-gram (approximately 4-ounce) serving of chicken breasts contains 110 calories, 2.5 grams of fat, 0 grams of carbohydrates, 65 milligrams of cholesterol and 23 grams of protein. The same serving of chicken breast tenderloins contains the same calorie and carbohydrate content, along with 0.5 grams of fat, 55 milligrams of cholesterol and 26 grams of protein.

The amount of sodium in chicken breasts and chicken tenderloins depends largely on the brand. Some chicken is injected with a saltwater solution during processing, so it’s best to compare the nutrition labels when you’re at the grocery store if you have concerns about sodium intake.

Price

The price of chicken depends on menu factors, such as market supply, demand and one’s region within the United States. According to USDA National Retail Report on Chicken, boneless skinless chicken breasts can range from $3.33 to $7.99 per pound, with organic options available between $5.99 to $10.99 per pound. Chicken breast tenders range from $3.99 to $6.99, with organic options between $8.49 to $9.99.

In our experience, chicken tenderloins typically cost more than chicken breasts, likely because each chicken only contains two small tenderloin pieces compared to the larger, more substantial breast meat. Depending on your recipe, the added cost may be worth it when it comes to the convenience factor, though. The tenderloins are already sized into bite-sized strips, whereas the chicken breast requires more effort to slice into smaller pieces.

Flavor and Texture

Chicken breasts and tenderloins are white meat chicken, so they both have a lean profile and a mild flavor that pairs well with several cuisines and spice profiles. We find that chicken tenderloin tastes slightly richer and has a more tender texture that doesn’t eat as dense or chewy as a chicken breast. Both cuts can lead to drying out when overcooked, but the tenderloin muscle’s anatomical position means it doesn’t receive as much work as the breast, so it retains more moisture as it cooks.

Cooking Methods & Recipes

In general, you can cook chicken breasts and tenderloins using similar methods. Like all poultry, cook each cut to a minimum internal temperature of 165F.

Chicken breasts are fantastic for baking, grilling, sauteing and poaching (our favorite way to prepare breasts for shredded chicken recipes). They’re also a fantastic choice for low-and-slow cooking methods like the slow cooker or for simmering in soups, stews and braised dishes. Because the breasts are larger than chicken tenderloins, they take longer to cook and they can benefit from a brine or marinade to keep the meat juicy as it cooks.

Chicken Breast Recipes

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Honey Chicken Stir-FryEstimated Cooking Time: 30 MinutesMain Ingredients: Boneless chicken breasts, honey, soy sauce, frozen broccoli stir-fryComplexity: Beginner-FriendlyThis one-pot meal is one of our favorite chicken breast recipes for busy weeknights. The chicken and vegetables cook together in a singlenonstick skillet and the flavors of honey, garlic and soy sauce create an incredible sauce. Serve it over rice to create a complete meal. Next, learn how to make honey garlic chicken.Also try this simple, versatile and healthychicken stir fry recipethat can be made with almost whatever you have on hand."I'm a new mom, and my schedule is very dependent upon our young son, so I like meals that can be ready in as little time as possible. This all-in-one chicken stir fry recipe with a hint of sweetness from honey is a big time-saver." Caroline Sperry, Allentown, MichiganGo to RecipeHere are the biggest mistakes people make with chicken (and how to fix them).

Puff Pastry Chicken PotpieEstimated Cooking Time: 1 Hour and 30 MinutesMain Ingredients: 2 pounds of boneless chicken breast, frozen puff pastry, half-and-half cream, frozen mixed vegetablesComplexity: IntermediateThis twist on the classic chicken potpie uses puff pastry instead of pie crust to create a satisfying, crispy exterior. The recipe calls for cutting the pastry sheets and layering them to make a visually appealing lattice pattern, but you can place the whole sheet directly on the baking dish if you're running short on time.

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Editor's Tip: There are so many good reasons to buy chicken online, but which poultry is worth the premium price? We tested 10 services to find the best-of-the-best chicken delivery."When my wife is craving comfort food, I whip up this chicken pot pie with puff pastry. It's easy to make, sticks to your ribs and delivers soul-satisfying flavor" Nick Iverson, Denver, Colorado

Quick Chicken PiccataEstimated Cooking Time: 30 MinutesMain Ingredients: 4 boneless skinless chicken breasts, white wine or chicken broth, lemon juiceComplexity: Beginner-FriendlyChicken piccata is a delightful dish featuring pan-fried chicken served in a bright lemon-butter sauce. You have a choice when it comes to preparation: Pound the chicken breasts to 1/2-in. thick or cut the breasts in half to make chicken cutlets.

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"Laced with lemon and simmered in white wine, this stovetop entree is super easy and elegant. Just add a side of veggies and bread to make it into a wonderful meal" Cynthia Heil, Augusta, Georgia

Chicken Burrito SkilletEstimated Cooking Time: 45 MinutesMain Ingredients: 1 pound bonless skinless chicken breasts, long grain rice, canned black beans, reduced-sodium chicken broth, shredded Mexican cheeseComplexity: Beginner-FriendlyThis chicken burrito skillet is packed full of chicken, tomatoes, green onions, rice and beanslike your favorite burrito! It's a fantastic chicken breast recipe, but it's also a good way to use up leftover rotisserie chicken. If you don't have a can of black beans handy, substitute any beans you have in the pantry. Next, try this delicious marry me chicken recipe.

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"We love Mexican night at our house, and I love to re-create dishes from our favorite restaurants. This burrito-inspired dish is ready for the table in almost no time!" Krista Marshall, Fort Wayne, Indiana

Cheesy Chicken ParmigianaEstimated Cooking Time: 40 MinutesMain Ingredients: 2 boneless skinless chicken breasts, tomato sauce, mozzarella cheeseComplexity: Beginner-FriendlyIf you've never made this dish before, you'll be amazed at how easy it is to make chicken Parmesan at home. Simply coat the chicken with seasoned bread crumbs and cook in oil for about 5 minutes a side. Melt a little mozzarella cheese on top and serve with tomato sauce. Pasta is the classic choice here, but zucchini noodles or spaghetti squash work well, too.

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"My husband used to order chicken parmigiana at restaurants. Then I found this recipe in our local newspaper, adjusted it for two and began making the beloved dish at home. After more than 50 years of marriage, I still enjoy preparing his favorite recipes." Iola Butler, Sun City, CaliforniaIf you like this dish, you'll love these other copycat chicken recipes, too. 

Breaded Ranch ChickenEstimated Cooking Time: 55 MinutesMain Ingredients: 8 boneless skinless chicken breasts, cornflakes, ranch salad dressing mixComplexity: Beginner-FriendlyA 5-ingredient chicken breast recipe that's ready in less than an hour? Yes, please! The chicken breasts stay juicy and moist as they bake, and the cornflake crust is irresistibly crunchy. Use a store-bought ranch seasoning packet, or make your own with this ranch dressing and dip mix recipe.

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"A crunchy coating of cornflakes and Parmesan cheese adds delectable flavor to this zesty ranch chicken. The golden, crispy chicken is a mainstay dish I can always count on." Launa Shoemaker, Landrum, South Carolina 

Broccoli-Stuffed ChickenEstimated Cooking Time: 55 MinutesMain Ingredients: 2 boneless skinless chicken breasts, fresh broccoli, shredded cheddar cheese, chicken brothComplexity: IntermediateUse a meat mallet for this recipe, pounding the chicken until it's 1/4-in. thick. If you don't have one, use a rolling pin or the bottom of a skillet. After the chicken is finished cooking, we highly recommend thickening the pan juices with a cornstarch slurry to make a flavorful gravy that takes this dish to the next level.

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"I was born in 1936 to a family of eight. Much of our food came from our garden and the henhouse. Mother served fried chicken every Sunday, but sometimes she surprised us with this broccoli-stuffed chicken. No arguments then as to who got what piece of chicken!" Donald Laugherty, Connellsville, Pennsylvania

Coconut Curry ChickenEstimated Cooking Time: 5 Hours and 20 MinutesMain Ingredients: 1 pound boneless chicken breasts, medium potatoes, coconut milk, chicken bouillon granules, cooked riceComplexity: IntermediateSlow-cooker chicken recipes are the best, and this one is no exception. The curry spices and coconut milk combine to create a delicious sauce, and you can customize the spice level by making your own curry powder at home. Be sure to use a can of coconut milk instead of the cartons found in the refrigerated section. The latter has a higher water content, so it won't create a luscious, thick sauce.

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"My husband and I love this coconut curry chicken recipe! It's a breeze to prepare in the slow cooker, and it tastes just like a meal you'd have at your favorite Indian restaurant." Andi Kauffman, Beavercreek, Oregon 

Teriyaki Grilled ChickenEstimated Cooking Time: 50 MinutesMain Ingredients: 6 bone-in chicken breasts, soy sauce, green onions, chicken broth or sherryComplexity: IntermediateWe highly recommend picking up bone-in chicken breasts for this grilled chicken recipe. The bones conduct heat throughout the chicken, helping the meat cook evenly on the grill. Meanwhile, marinating the chicken overnight infuses it with rich flavor while also keeping the chicken from drying out. That ensures your meal will be both juicy and flavorful.

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"Plan ahead to marinate chicken overnight for wonderful flavor. Leftovers of this teriyaki grilled chicken breast are fabulous the next day in a salad." Jennifer Nichols, Tuscon, Arizona

Herbed Chicken Caesar SaladEstimated Cooking Time: 25 MinutesMain Ingredients: 2 boneless skinless chicken breasts, romaine lettuce, tomato, Caesar salad dressingComplexity: Beginner-FriendlyThis chicken breast recipe is perfect for a light lunch or a healthy dinner. The chicken is spiced with an aromatic blend of basil, oregano, paprika, garlic salt and black pepper, and the grill adds an extra layer of smoky flavor. The chicken is fantastic when served hot off the grill, but also tasty when chilled and served cold.

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 "This chicken Caesar salad looks and tastes fancy but couldn't be easier to make. It's my husband's favorite dinner." Kay Andersen, Bear, DelawareLove grilled chicken? Here's our Test Kitchen's secret to grilling chicken breast.

Baked Lemon ChickenEstimated Cooking Time: 50 MinutesMain Ingredients: 4 boneless skinless chicken breasts, all-purpose flour, chicken broth, lemon juice, cooked riceComplexity: Beginner-FriendlyThe combination of lemon juice, chicken broth, butter and herbs comes together to create an out-of-this-world sauce that pairs perfectly with chicken. We often serve this dish over white rice, but cauliflower rice is an excellent choice for those looking for low-carb options.

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"I found this baked lemon chicken recipe many years ago when my children were toddlers. I've changed it a little over the years to make it my own. Everyone in my family just loves it!"

Peanut Butter Chicken SkewersEstimated Cooking Time: 30 MinutesMain Ingredients: 1.5 pounds boneless skinless chicken breasts, creamy peanut butter, soy sauce, brown sugar, red cabbageComplexity: Beginner-FriendlyThe idea of slathering peanut butter onto chicken might sound oddbut bear with us. Mixing peanut butter with soy sauce, ginger, chiles, sugar and lemon juice creates a sauce that's simultaneously savory, sweet and spicy. We baste the chicken skewers with the sauce as it cooks, but make extra so you can serve the cooked chicken with dipping sauce on the side.

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"Most people associate peanut butter with snacks or desserts. This fantastic chicken skewers with peanut sauce recipe proves it also makes a mouthwatering sauce for chicken." Jeanne Bennett, North Richland Hills, Texas

Kentucky Grilled ChickenEstimated Cooking Time: 45 MinutesMain Ingredients: 10 bone-in chicken breasts, Worcestershire sauce, hot pepper sauceComplexity: Beginner-FriendlyKFC makes its grilled chicken with a blend of herbs and spices, but we keep the marinade simple for our version (which we think tastes better than the original). You only need 5 ingredientscider vinegar, canola oil, Worcestershire sauce, hot sauce and saltand 4 hours to let the marinade do its magic. It's fantastic for grilling chicken, but the marinade is amazing for roasted or sauteed chicken, too.

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"This Kentucky grilled chicken is perfect for an outdoor summer meal, and my family thinks it's fantastic. It takes about an hour on the grill but is worth the wait. I use a new paintbrush to mop on the basting sauce." Jill Evely, Wilmore, Kentucky

Chicken Stuffing BakeEstimated Cooking Time: 50 MinutesMain Ingredients: 6 boneless skinless chicken breasts, Swiss cheese, condensed cream of chicken soup, white wine or chicken broth, seasoned stuffing cubesComplexity: Beginner-FriendlyThis chicken breast recipe has some serious Thanksgiving vibes, but it's easy enough to make as a weeknight dinner. We use seasoned bread cubes, but you could choose leftover stuffing if you happen to have it on hand. Feel free to add vegetables like broccoli, cauliflower or sweet potatoes to make a complete meal.

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"At my bridal shower a few years ago, each guest brought a recipe card with their best dish. We've tried everyone's recipe, but this chicken stuffing bake is a favorite." Nicole Vogl Harding, Spokane, Washington

Mongolian ChickenEstimated Cooking Time: 35 MinutesMain Ingredients: 1.5 pounds boneless skinless chicken breasts, soy sauce, brown sugar, hoisin sauce, Mongolian Fire oil or sesame oilComplexity: Beginner-FriendlyDon't let the number of ingredients dissuade you from making this incredible chicken. The chicken, vegetables and sauce stir-fry in a single pan, and it cooks in only 15 minutes. The leftovers almost taste better the next day, so don't be afraid to double this recipe!

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"This is a fun way to make chicken. Mongolian chicken has a lot of flavor and a bit of heat for good measure." Mary Ann Lee, Clifton Park, New York

Chicken ScampiEstimated Cooking Time: 25 MinutesMain Ingredients: 2 boneless skinless chicken breasts, linguine, green onions, garlicComplexity: Beginner-FriendlyScampi generally refers to shrimp, which is cooked in a rich garlic butter sauce and served over pasta. The sauce is so good, we figured we'd pair it with chicken and see what happened. The result is just as tasty as the seafood version, and it's a great dinner choice for anyone with picky eaters in the family.

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"This chicken scampi recipe is so delectable that I'm often asked to double it when family members visit over the holidays. I also suggest preparing it with shrimp for a quick, convenient alternative that's also delicious." Janet Lebar, Centennial, Colorado 

Applesauce Barbecue ChickenEstimated Cooking Time: 20 MinutesMain Ingredients: 4 boneless skinless chicken breasts, applesauce, barbecue sauce, brown sugarComplexity: Beginner-FriendlyWe love barbecue sauce on its own, but it gets even better when combined with applesauce, olive oil, brown sugar and chili powder. It's a brilliant way to celebrate barbecue flavors without having to fire up the grill. Serve this roasted chicken with side dishes like baked beans, cornbread, corn or coleslaw.

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"You only need a few ingredients to create this sweet and peppery chicken. The subtle flavor of apple makes this tender barbecue dish stand out from the rest." Darla Andrews, Farmers Branch, Texas

Southwest Smothered ChickenEstimated Cooking Time: 30 MinutesMain Ingredients: 4 boneless skinless chicken breasts, corn, salsa, shredded pepper Jack cheeseComplexity: Beginner-FriendlyCapture the flavors of the Southwest with this smothered chicken breast recipe. The corn, salsa and pepper jack cheese come together to create the perfect seasoning for chicken, but the pickled jalapenos really make this dish shine. It tastes fantastic over rice, but we also love shredding the chicken and turning it into tacos.

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"There's a party in every bite of this fiesta chicken dish. Let it spice up dinner tonight! If you're worried about the heat, simply reduce the amount of jalapenos." Debbie Schaefer, Durand, Michigan 

Buffalo Chicken Egg RollsEstimated Cooking Time: 3 Hours and 35 MinutesMain Ingredients: 1.5 pounds boneless skinless chicken breasts, ranch salad dressing mix, Buffalo wing sauce, egg roll wrappersComplexity: IntermediateThis game-day appetizer of Buffalo Chicken Egg Rolls has everything we love about chicken wings, all wrapped up in a crispy egg roll wrapper. You start by making the Buffalo chicken in the slow cooker, so you could easily turn this starter into a main meal by serving the cooked chicken as a healthier egg roll in a bowl.

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"One of my favorite slow-cooker recipes is this impressive buffalo chicken egg rolls appetizer. You can wrap the filling in egg roll wrappers and bake, or, for a bite-size version, use smaller wonton wraps." Tara Odegaard, Omaha, NebraskaFind dozens of new spins on your Chinese takeout favorites.

Sheet-Pan Chicken ParmesanEstimated Cooking Time: 40 MinutesMain Ingredients: 4 boneless skinless chicken breasts, panko bread crumbs, frozen broccoli florets, marinara sauceComplexity: Beginner-FriendlyIf you don't want to mess with pan-frying chicken for chicken Parmesan, this recipe is for you. It has all the flavors of the original, but we lighten it up by baking the chicken instead of frying it. You could easily make this dish in your air fryer, too.

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"Saucy chicken, melty mozzarella and crisp-tender broccoliall in one pan. What could be better?" Becky Hardin, St. Peters, Missouri

Chicken and Broccoli with Dill SauceEstimated Cooking Time: 30 MinutesMain Ingredients: 4 boneless skinless chicken breasts, broccoli florets, chicken brothComplexity: Beginner-FriendlyChicken and broccoli is a classic pairing, and it gets even better when smothered in a zippy dill sauce. You'll only need the broccoli florets for this recipe, but that doesn't mean you should throw away the broccoli stems. Peel them and add the centers to cheesy broccoli soup or add the chopped stems to stir-fries or slaw recipes.

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"I've had this chicken and broccoli recipe for so many years, I don't remember when I first made it. Serve it with a side of couscous or rice for a complete meal, or add some sliced mushrooms or carrots for extra veggies." Kallee Krong-Mccreery, Escondido, California 

Slow-Cooker Pad ThaiEstimated Cooking Time: 4 Hours and 20 MinutesMain Ingredients: 3 boneless skinless chicken breasts, brown sugar, soy sauce, Asian lo mein noodles, salted peanutsComplexity: IntermediateTraditional pad thai recipes call for tamarind paste made from a tangy fruit that gives the dish its characteristic sweet and sour flavor. Our slow cooker recipe uses lime juice instead, saving you from having to buy a jar if you don't often cook with this ingredient. You can serve the chicken over cooked lo mein noodles or soak a package of rice noodles to make a gluten-free version.

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"I love pad thai, but I hate standing over a hot stir-fryespecially in summer. This slow-cooker version lets me keep my cool and enjoy pad thai too." Shawn Barto, Winter Garden, Florida

Spicy Air-Fryer Chicken BreastsEstimated Cooking Time: 45 MinutesMain Ingredients: 8 bone-in chicken breasts, buttermilk, bread crumbs, cornmeal, hot pepper sauceComplexity: Beginner-FriendlyThis list wouldn't be complete without at least one air-fryer chicken recipe! The chicken stays juicy and tender thanks to a buttermilk marinade, and you can make it as spicy (or mild) as you like by adjusting the amount of hot sauce and cayenne pepper.

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"My family adores this chicken recipe. Marinating enhances the taste, and the coating keeps the chicken nice and moist. The result is delicious." Stephanie Otten, Byron Center, Michigan 

Chicken Caesar PizzaEstimated Cooking Time: 30 MinutesMain Ingredients: 1 pound boneless skinless chicken breasts, pizza crust, Caesar salad dressing, romaine salad mixComplexity: Beginner-FriendlyTransform refrigerated pizza crust into a unique meal with this recipe, which takes everything you love about Caesar salad and turns it into a pizza-eating experience. The Caesar dressing is used instead of tomato sauce, infusing the chicken and the dough with a fun and different seasoning.

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"Dressed greens on top of warm pizza may sound a little strange but trust me, it's fantastic." Tracy Youngman, Post Falls, Idaho 

BBQ Chicken Baked PotatoesEstimated Cooking Time: 6 Hours and 15 MinutesMain Ingredients: 4.5 pounds bone-in chicken breasts, honey barbecue sauce, Italian salad dressing, brown sugar, medium potatoesComplexity: IntermediateBaked potatoes are often served as a side dish, but stuffing them with well-seasoned shredded chicken definitely turns them into a filling main. The barbecue vibes add a fun twist to a classic baked potato, but this chicken also tastes fantastic when served on a sandwich bun or on pizza.

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"These baked potatoes are meals in themselves, with a smoky barbecue flavor that will make your mouth water. You can top them with your favorite cheese and garnishes" Amber Massey, Coppell, Texas 

Pizza Chicken Roll-UpsEstimated Cooking Time: 50 MinutesMain Ingredients: 4 boneless skinless chicken breasts, pepperoni slices, pizza sauceComplexity: Beginnger-FriendlyAnyone with picky eaters in the house knows it can be difficult to make a meal enjoyed by the entire family. That's not a problem when pizza chicken is on the menu! If rolling the chicken sounds like too much work, you can layer the pizza sauce, pepperoni and mozzarella on whole chicken breasts instead.

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"I love the chicken roll-ups my mom made for special occasions, filled with spinach and cream cheese. My own kids wouldn't eat those, so I came up with a pizza-flavored variety the whole family enjoys." Tanja Penquite, Oregon, Ohio

Slow-Cooker Chicken Taco SaladEstimated Cooking Time: 3 Hours and 10 MinutesMain Ingredients: 1.5 pounds boneless skinless chicken breasts, chicken broth, romaine lettuceComplexity: Beginner-FriendlyIf you're looking for a go-to shredded chicken recipe, this is the one to bookmark. The chicken is tossed with a ton of flavorful spices, and it's ready to shred after about 4 hours in the slow cooker. It's perfect for tacos, sandwiches, enchiladas, omelets or salads, so double the recipe and make enough for several meals.

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"We use this super-duper chicken across several meals, including it in tacos, sandwiches, omelets and enchiladas. My little guys love helping to measure the seasonings." Karie Houghton, Lynnwood, Washington

Bacon & Swiss Chicken SandwichesEstimated Cooking Time: 25 MinutesMain Ingredients: 4 boneless skinless chicken breasts, mayonnaise, Dijon mustard, swiss cheese, hamburger bunsComplexity: Beginner-FriendlyYou can never have too many sandwich recipes in your back pocket, and this one is definitely a keeper. The Swiss cheese brings a sweet and nutty character while the bacon adds crunch and a salty, savory flavor. The real winner here is the sauce, an easy mixture of mayonnaise, Dijon mustard and honey that's great for the sandwich, but also perfect for dipping fries.

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"I created this chicken sandwich recipe based on a meal my daughter ordered at a restaurant. She likes to dip her sandwich in the extra honey-mustard sauce." Marilyn Moberg, Papillion, Nebraska 

Country Chicken and GravyEstimated Cooking Time: 30 MinutesMain Ingredients: 4 boneless skinless chicken breasts, cornflakes, evaporated milk, chicken brothComplexity: IntermediatePlan a Southern-style meal by serving this country chicken and gravy with mashed potatoes, corn on the cob and buttermilk biscuits. The chicken turns out so juicy and delicious, and the homemade gravy only takes about 5 minutes to make.

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"Here's a lightened-up take on the classic southern comfort-food dish: chicken and gravy. This recipe has been a hit at our house since the first time we tried it!" Ruth Helmuth, Abbeville, South Carolina 

Simple Salsa ChickenEstimated Cooking Time: 35 MinutesMain Ingredients: 2 boneless skinless chicken breasts, salsa, taco sauce, Mexican cheese blendComplexity: Beginner-FriendlySometimes, simple is best, especially when you're running short on time. This recipe is as easy as combining taco sauce and salsa, pouring it over the chicken and topping it with cheese. We like serving this chicken with a side of rice and beans or a salad, but you can pair it with any vegetable side dish.

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"My husband and I prefer our food a little spicier than our children do, so I created this baked salsa chicken recipe just for the two of us. It's now a regular menu item at our house." Jan Cooper, Troy, Alabama

Chunky Creamy Chicken SoupEstimated Cooking Time: 4 Hours and 45 MinutesMain Ingredients: 1.5 pounds boneless skinless chicken, onion, carrots, condensed cream of potato soup, half-and-half creamComplexity: Beginner-FriendlyThis is one of those slow cooker recipes that's infinitely customizable. It tastes great as written, but feel free to make a few ingredient swaps to use up what you have instead of going to the store. It's made with cream of potato soup, but cream of mushroom, chicken or celery work, too. Swap in other frozen vegetables if you aren't in the mood for peas and corn.

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"I am a stay-at-home mom who relies on my slow cooker for fast, nutritious meals with minimal cleanup and prep time. I knew this recipe was a hit when I didn't have any leftovers and my husband asked me to make it again." Nancy Clow, Mallorytown, Ontario

Contest-Winning Chicken with Mushroom SauceEstimated Cooking Time: 25 MinutesMain Ingredients: 4 boneless skinless chicken breasts, cornstarch, chicken broth, mushroomsComplexity: Beginner-FriendlyIf you want to impress dinner guests with a fancy meal but don't want to spend all day prepping, pick up the ingredients for this chicken breast recipe. It only takes 25 minutes to make, but the mushroom sauce is fancy enough to be a restaurant dish.

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"It looks impressive, but this mouthwatering chicken and mushroom sauce comes together in no time. I think its flavor rivals that of many full-fat entrees found in fancy restaurants." Jennifer Pemberton, Muncie, Indiana

Cashew Chicken with GingerEstimated Cooking Time: 30 MinutesMain Ingredients: 1.5 pounds boneless skinless chicken breasts, chicken broth, soy sauce, cooked rice, cashews, water chestnutsComplexity: Beginner-FriendlyCashew chicken is a fantastic stir-fry dish featuring tender chicken swimming in a lightly sweet sauce. Between the tender-crisp vegetables and the chopped cashews, this dish has the perfect level of crunch. If you're making enough for leftovers, keep the cashews on the side until you're ready to serve to prevent them from getting soggy.

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"There are lots of recipes for cashew chicken, but my family thinks this one stands alone. We love the flavor from the fresh ginger and the crunch of the cashews. Another plus is it's easy to prepare." Oma Rollison, El Cajon, California

Zesty Chicken SoupEstimated Cooking Time: 1 HourMain Ingredients: 1.5 pounds boneless skinless chicken breasts, onion, celery ribs, diced tomatoes, tomato sauce, salsa, green chilis, white cornComplexity: Beginner-FriendlyMost soups are made with broth instead of water, but you'll find that you don't need it with this recipe. The tomato sauce and salsa come together to create a zesty foundation, and the vegetables soak up all that flavor as they cook. Top it off with tortilla chips and some shredded cheddar cheese for a meal that warms the heart and the belly.

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"This spicy chicken soup is chock full of chicken and vegetables. Best of all, it freezes nicely, making a second meal with little effort!" Gwen Nelson, Castro Valley, California 

Chicken Veggie PacketsEstimated Cooking Time: 30 MinutesMain Ingredients: 4 boneless skinless chicken breasts, mushrooms, carrots, red pepperComplexity: Beginner-FriendlyFoil packets are an excellent option for cooking chicken breasts because they lock the moisture inside as the chicken cooks. If you're changing up the vegetables inside the packet, make sure they're cut so they'll finish in the same time as the chicken. Large chunks of potatoes wouldn't cook through, for example, whereas thinly sliced potatoes would be just fine.

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"People think I went to a lot of trouble when I serve these packets. Individual aluminum foil pouches hold in the juices during baking to keep the herbed chicken moist and tender. The foil saves time and makes cleanup a breeze." Edna Shaffer, Beulah, Michigan

Shredded Barbecue Chicken over GritsEstimated Cooking Time: 45 MinutesMain Ingredients: 1 pound boneless skinless chicken breasts, chicken broth, barbecue sauce, canned pumpkin, quick-cooking gritsComplexity: Beginner-FriendlyThis recipe has a fun ingredient that we don't often see in classic chicken and grits recipes: canned pumpkin. The sweet addition balances perfectly against the rich grits and bold barbecue sauce, and the ancho chile pepper adds a welcome level of spice. This one is a keeper!

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"Theres nothing like juicy meat served over creamy grits. And the pumpkin in these grits makes them taste like a spicy, comforting bowl of fall flavors. Your family will come running to the table for this one." Erin Renouf Mylroie, Santa Clara, Utah

Chicken Soup with BeansEstimated Cooking Time: 6 Hours and 20 MinutesMain Ingredients: 1.5 pounds boneless skinless chicken, great northern beans, white corn, diced tomatoes and green chilesComplexity: Beginner-FriendlyThis soup should be renamed "comfort in a bowl," because it looks like a warm hug as soon as it reaches the table. The chicken and beans are soft and savory while the corn brings a welcome burst of sweetness with every bite. If you can find it, use shoepeg corn in this recipe. It's sweeter than most corn varieties and really makes each bite pop.

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"Loaded with classic southwestern flavors, this soup is so satisfying. If you like, crush lime-flavored tortilla chips into serving bowls before you ladle in the soup." Penny Peronia, West Memphis, Arkansas

Cornbread Chicken BakeEstimated Cooking Time: 1 HourMain Ingredients: 1.5 pounds boneless skinless chicken breasts, cubed cornbread, cream of chicken soup, chicken brothComplexity: Beginner-FriendlyWe don't always end up with leftover cornbreadit's usually gobbled up pretty quickly! But when we do, we make this chicken casserole. The flavors are reminiscent of stuffing, but the cornbread and cream of chicken soup create a fabulous texture that's hard to beat.

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"To make the most of leftover cornbread, try this hearty main dish casserole. It's moist, delicious and good on any occasion." Madge Britton, Afton, Tennessee

Chicken with Florentine SauceEstimated Cooking Time: 30 MinutesMain Ingredients: 6 boneless skinless chicken breasts, all purpose flour, chicken broth, whole milk, spinachComplexity: IntermediateFlorentine sauce refers to a classic French dish made with spinach and Mornay sauce (a cheesy version of the mother sauce bechamel). It's an elegant dish thatsurprisinglyonly takes 30 minutes to make. We use frozen spinach for ease, but you can easily swap in the fresh stuff. Just be sure to squeeze out the excess liquid after steaming it to prevent a watery sauce.

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"Here is my very favorite chicken Florentine recipe. A creamy topping and pretty presentation make it elegant enough for company, but its also fast to fix on busy weeknights!" Julie Fitzgerald, St Louis, Missouri 

Caribbean ChickenEstimated Cooking Time: 25 MinutesMain Ingredients: 6 boneless skinless chicken breasts, jalapeno peppers, onionsComplexity: Beginner-FriendlyCaribbean food is known for being bold and spicy, and this chicken breast recipe holds to that standard. It's made with a sweet and spicy marinade that contains 3 jalapeno peppers. You may want to adjust the number of peppers based on your family's tolerance for heat, keeping in mind that individual peppers tend to vary in pungency and spice level.

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"You'd be hard-pressed to find a marinade this flavorful at any store! Add or subtract the jalapenos to suit your crew's taste, and you'll be grilling a new family favorite before you know it." Rusty Collins, Orlando, Florida 

Creamy Chicken Lasagna Roll-UpsEstimated Cooking Time: 1 Hour and 20 MinutesMain Ingredients: 3/4 pound boneless chicken breasts, lasagna noodles, 2% milk, spaghetti sauce, fresh mozzarella cheeseComplexity: Beginner-FriendlyThis unique take on a chicken lasagna recipe is so much fun to make. Instead of layering pasta, sauce and cheese like a traditional lasagna, the filling ingredients are rolled up inside the noodles before being topped with cheese and sauce. It ensures everyone gets a perfect portion!

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"I love to experiment with new pasta dishes, and these chicken lasagna roll-ups are my favorite. Ingredients I had on hand and frozen sauce led to these tasty lasagna-flavored chicken roll-ups." Cyndy Gerken, Naples, Florida

Fontina Chicken & Pasta BakeEstimated Cooking Time: 40 MinutesMain Ingredients: 2 pounds boneless skinless chicken breasts, spiral pasta, mushrooms, cream of mushroom soup, fontina cheeseComplexity: Beginner-FriendlyFontina is one of our go-to melting cheeses because of its buttery, smoother texture and rich, creamy flavor. It pairs perfectly with chicken, especially when combined with mushrooms, spinach and tomato. This casserole can be frozen, but we recommend cutting it into individual portions first to make it easier to serve upon reheating.

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"Eat it tonight, or freeze it for later. This cheesy casserole is still awesome months after you make it" Taste of Home Test Kitchen

Forgotten JambalayaEstimated Cooking Time: 2 HoursMain Ingredients: 1 pound boneless chicken breasts, diced tomatoes, tomato paste, smoked sausage, uncooked shrimpComplexity: Beginner-FriendlyYou won't believe how easy this recipe is. Combine all the ingredients (except the shrimp) in a slow cooker and cook on low for 4 to 6 hours. About 15 minutes before serving, stir in the shrimp. The combination of juicy chicken, smoky sausage and sweet shrimp is absolutely perfect!

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"During chilly times of the year, I fix this slow-cooker jambalaya recipe at least once a month. Its so easyjust chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this easy jambalaya." Cindi Coss, Coppell, Texas 

Grilled Chicken Salad with Blueberry VinaigretteEstimated Cooking Time: 30 MinutesMain Ingredients: 2 boneless chicken breasts, blueberry vinaigrette, blueberry salad Complexity: Beginner-FriendlySome say that we eat with our eyes first. If that adage is true, this recipe starts to satisfy as soon as it reaches the table. This refreshing salad is chock-full of colorful ingredients that taste as good as they look.

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"We love adding grilled chicken to our salads in the summer, but the real star here is the vinaigrette made with blueberry preserves and maple syrup. This salad goes great with a fresh baguette and a frosty glass of minted lemonade" Susan Gauthier, Falmouth, Maine 

Chicken Artichoke SkilletEstimated Cooking Time: 25 MinutesMain Ingredients: 4 boneless chicken breasts, artichoke hearts, pimento-stuffed olives, Greek olives Complexity: Beginner-FriendlyThis chicken breast recipe is packed with Greek flavors, from briny olives to herbaceous oregano and bright lemon juice. And then, there are the artichokes. Artichokes contain an acid called cynarin that doesn't taste like much on its own, but it brings out sweetness in other ingredients. Put it together and this dish has it all.

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"My fast chicken entree featuring artichokes and olives has real Greek flair. Seasoned with lemon juice and oregano, the stovetop chicken turns out moist and tender." Carol Latimore, Arvada, Colorado 

Baked Chicken FajitasEstimated Cooking Time: 35 MinutesMain Ingredients: 1 pound boneless chicken breasts, flour tortillas, diced tomatoes, onions, and green peppers Complexity: Beginner-FriendlyWhen you're in the mood for a sizzling platter of fajitas but don't want to make a mess on the stovetop, bake your fajitas instead. The chicken, vegetables and spices are combined in a single casserole dish, so it's just as easy to cook as it is to clean up.

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"I can't remember when or where I found this oven-baked fajitas recipe, but I've used it nearly every week since. We like it with hot sauce for added spice." Amy Trinkle, Milwaukee, Wisconsin

Chicken Rice BowlEstimated Cooking Time: 10 MinutesMain Ingredients: 1 package grilled chicken breast strips, instant rice, chicken broth, frozen corn, frozen peas Complexity: Beginner-FriendlyIf you use a few ingredient shortcuts (like instant rice, precooked grilled chicken and frozen vegetables), this recipe takes only 10 minutes to come together. You could easily start by grilling fresh chicken breasts or swap in leftover rotisserie chicken, if you prefer. Either way, this quick meal is going to be delicious!

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"This chicken rice bowl recipe is so easy to toss together on a busy weeknight, and I usually have the ingredients already on hand. I start sauteing the onion and pepper first, then I prepare the instant rice. If you like, top it with some shredded sharp cheddar cheese." Tammy Daniels, Batavia, Ohio

Smothered ChickenEstimated Cooking Time: 20 MinutesMain Ingredients: 4 boneless chicken breasts, fresh mushrooms, Mexican cheese blend, bacon stripsComplexity: Beginner-FriendlyWe're not sure what we love most about this recipe: the moist chicken breasts, smoky bacon, savory mushrooms, melty cheese or the fact that it only takes 20 minutes to cook. This dish pairs well with any vegetable, but our favorites are roasted broccoli, sauteed kale or mashed potatoes.

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"You can't go wrong when serving this speedy skillet creation. Top tender chicken breasts with mushrooms, bacon, green onions and cheese for a swift and savory sensation that's sure to become a family favorite." Penny Walton, Westerville, Ohio

Baked ChimichangasEstimated Cooking Time: 30 MinutesMain Ingredients: 2.5 cups shredded chicken breast, salsa, flour tortillas, chicken bouillon granules, green chilesComplexity: Beginner-FriendlyTypically, chimichangas are deep-fried burritos, but our baked version is healthier and easier to make. After rolling the chicken mixture in flour tortillas, pop them into the oven for about 15 minutes to brown. Alternatively, you can spray the burritos with a little cooking spray and use the air fryer to crisp them up.

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"My baked chimichanga recipe is healthier than a deep-fried version, but it's just as delicious. You can omit the chiles for less heat." Angela Oelschlaeger, Tonganoxie, Kansas 

Golden Chicken Cordon BleuEstimated Cooking Time: 40 MinutesMain Ingredients: 2 boneless skinless chicken breasts, deli ham, Swiss cheeseComplexity: Beginner-FriendlyThis classic chicken dish is easy to make despite its elegant look. Ham and cheese are stuffed into the chicken breast before it's coated with breadcrumbs and baked, making it crunchy on the outside but soft and gooey on the inside. Swiss cheese is typically used, but Havarti or Fontina will work well here, too.

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"For an entree that's as elegant as it is easy, try this moist classic chicken recipe. It's a simple dish for two, but looks like you really fussed." Taste of Home Test Kitchen 

15-Minute Marinated ChickenEstimated Cooking Time: 30 MinutesMain Ingredients: 4 boneless skinless chicken breasts, Dijon mustard, Worcestershire sauceComplexity: Beginner-FriendlyMost chicken marinades call for anywhere from 4 hours to overnight to let the marinade tenderize the meat. That requires planning ahead, which isn't always in the cards. Luckily, this chicken breast recipe only takes 15 minutes to create full-flavored goodness.

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"Whenever I serve this grilled chicken to family and friends, which is quite often, I'm bound to be asked for the 15-minute marinade recipe. It's a fast and tasty meal that I'm happy to share with others." Pam Shinogle, Arlington, Texas 

Chicken CreoleThe major difference between Estimated Cooking Time: 35 MinutesMain Ingredients: 4 boneless chicken breasts, chopped onion, celery, and green pepper, diced tomatoes, hot cooked riceComplexity: Beginner-FriendlyCajun and Creole food is that the latter uses tomatoes, as seen in this fabulous spiced chicken and tomato dish. It tastes fantastic over rice, but we also love serving it with grits or buttermilk biscuits.

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"I like food that has a little zip to it, and this Creole chicken recipe hits the spot every time. Its especially good served over rice." Dolly Hall, Wheelwright, Kentucky 

Makeover Swiss Chicken SupremeEstimated Cooking Time: 45 MinutesMain Ingredients: 4 boneless chicken breasts, Swiss cheese, cream of chicken soup, Ritz crackersComplexity: Beginner-FriendlyChicken supreme doesn't have a well-defined history, but we know that it comes from traditional French cooking, where "supreme" referred to a boneless, skinless chicken breast. The sauce that tops the chicken was originally made from scratch, although most modern recipes use condensed cream of chicken soup.

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"Stephanie Bell asked our test kitchen to lighten her family-favorite recipe. Even though this makeover recipe is slimmed down, it is still supreme. It has 560 fewer calories, 81 percent less fat and nearly 75 percent less sodium." Taste of Home Test Kitchen 

Kabobless Chicken and VegetablesEstimated Cooking Time: 55 MinutesMain Ingredients: 2 pounds boneless chicken breasts, yellow summer squash, zucchini, carrotsComplexity: Beginner-FriendlyWe love chicken kabobs, but the idea of skewering all those ingredients on a weeknight is sometimes daunting. Luckily, this recipe has all the components of a good chicken and vegetable kabob with a fraction of the work. Serve with salad or rice, and you can't go wrong with a yogurt dipping sauce.

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"As the primary caregiver for my grandma, I am trying to cook healthier for her. I am fascinated with Mediterranean cuisine. It is much easier to have chicken and vegetables off the kabob, which inspired this sheet-pan dinner." Chelsea Madren, Fullerton, California

Skillet Chicken StewEstimated Cooking Time: 40 MinutesMain Ingredients: 1.5 pounds boneless chicken breasts, medium potatoes, chicken broth, ketchupComplexity: Beginner-FriendlyBeef or lamb stew usually get all the attention, but we love this version that uses chicken breasts instead. It's lighter but still has all the hearty characteristics of a good stew. The recipe turns out quite thick, so add a little extra chicken broth if you like your stew to be soupier.

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"It's been 20 years now since I adapted this from a recipe for beef stew. We like it so much that, in all that time, I have never changed any ingredients or amounts - unless it was to double them! Our home's on a river, and my husband, our three boys and I enjoy camping and boating." Valerie Jordan, Kingmont, West Virginia 

Air-Fryer Lemon Feta ChickenEstimated Cooking Time: 25 MinutesMain Ingredients: 2 boneless chicken breasts, feta cheeseComplexity: Beginner-FriendlyThis recipe requires only 5 ingredients, but they come together to create a burst of flavor. The feta brings a salty, briny character while the lemon has a nice tang to brighten the chicken. Add in some zippy black pepper and herbaceous oregano, and it's just perfect. As a bonus, it cooks in less than 25 minutes in the air fryer, so clean-up is a breeze.

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"This bright, Greek-inspired chicken has only five ingredientsit's a busy-day lifesaver! And popping it into the air fryer makes it even easier." Ann Cain, Morrill, Nebraska 

Amazing Slow Cooker Orange ChickenEstimated Cooking Time: 5 HoursMain Ingredients: 2 pounds boneless skinless chicken breasts, chicken stock, orange juice, Dijon mustard, brown sugar, soy sauce, hot cooked riceComplexity: Beginner-FriendlyWho needs takeout when a copycat recipe is just as easy to make at home? The sauce is made with orange marmalade, a fantastic fruit preserve made with citrus peels. The red pepper flakes bring quite a bit of heat, so scale the amount back if your guests aren't into spice.

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"I love Chinese takeout food, but I know that its very high in sodium and fat. So I got to work at home and created a healthier version. Now I have peace of mind knowing what ingredients are in this slow cooker orange chicken and that its better for my family." Barbara J. Miller, Oakdale, Minnesota

Flavorful Lemon ChickenEstimated Cooking Time: 5 HoursMain Ingredients: 6 boneless chicken breasts, chicken bouillon granules, sour cream Complexity: Beginner-FriendlyThere are quite a few lemon chicken breast recipes out there, and for a good reason. Lemon's acidic flavor has a way of brightening up chicken, turning bland meat into a welcome pop of flavor. What we love about this recipe is the fabulous sour cream sauce and parsley sauce, which is so easy to make but adds an elegant touch to this slow-cooker recipe.

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"This easy and delectable meal is bound to become a staple with your family. It's made with everyday ingredients, there's nothing complicated or fancy about this delicious recipe." Elizabeth Hokanson, Arborg, Manitoba

Chicken with PineappleEstimated Cooking Time: 20 MinutesMain Ingredients: 4 boneless skinless chicken breasts, pineapple chunks, honey, teriyaki sauce, hot cooked riceComplexity: Beginner-FriendlyThe flavors in this chicken breast recipe will transport you to a tropical island, with a thickened pineapple and teriyaki sauce coating perfectly crisped chicken breasts. If you're looking to make this recipe gluten-free, try swapping almond for all-purpose flour.

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"I'm always on the lookout for low-fat recipes that are scrumptious, too, like this pineapple chicken recipe. Quick-cooking chicken breasts get wonderful, sweet flavor from pineapple, honey and teriyaki sauce." Jenny Reece, Lowry, Minnesota

Chicken tenderloins cook quickly, so they’re fantastic on the grill or in stir-fry recipes. This is also the ideal cut to use when making breaded chicken like homemade chicken tenders, nuggets, tenders and strips. Because chicken tenderloins are smaller and thinner, they don’t need to be marinated as long as breasts. It’s also essential to pay close attention to cooking times so they don’t overcook and dry out.

Chicken Tenderloin Recipes

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Southern Fried Chicken StripsThere's no shortage of ways to cook chicken tenderloins, but the most popular has to be crispy, crunchy chicken fingers. Use 1-1/2 teaspoons of garlic powder to make these chicken strips supremely irresistible.

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Sheet-Pan Pineapple Chicken FajitasMaking fajitas in the oven instead of on the grill or stovetop helps you get dinner on the table in a flash, with a lot less mess. To make cleanup a breeze, line your sheet pans with heavy-duty aluminum foil first, or use truly nonstick cookware that needs little more than a quick rinse.

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Air-Fryer Nashville Hot ChickenNowhere near Nashville, but have a hankering for the city's famous hot chicken? This recipe will bring an authentic taste of Music City directly to your kitchen, wherever it may be.

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Buffalo Chicken TendersFor the best of Buffalo wings without the bones, make easy Buffalo chicken tenders instead. To keep your fingers clean, cut the chicken tenders into bite-size pieces before breading and frying. Then serve your Buffalo popcorn chicken with toothpicks.

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Dinner PoppersTurn jalapeno poppers from an appetizer into a proper entree with this recipe for cheese-stuffed dinner poppers. Poblanos or bell peppers work well for milder palates; use spicier peppers if you like feeling the burn.

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Air-Fryer Everything Bagel Chicken StripsYour Trader Joe's Everything But the Bagel Seasoning may not belong on everything, but it definitely belongs on these tasty chicken strips! If there isn't a TJ's nearby, you can find a similar seasoning at these stores.

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Chicken Piccata PocketsYou can enjoy chicken piccata just about anywhere you please when you make it portable! These are wonderful when hot out of the oven, but you can enjoy them cooled for a workplace lunch or in an elegant picnic basket.

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Baked Chicken with Bacon-Tomato RelishTry something different with breaded chicken tenderssmother them with a fresh tomato relish that's equal parts sweet, tart and smoky. You'll want to serve this sauce again on grilled fish, pork chops or sandwiches, so double the recipe! Next, learn how to make panko chicken tenders.

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Air-Fryer Sweet Potato-Crusted Chicken NuggetsTired of the usual chicken nuggets? Give this version a whirl. It uses pulverized sweet potato chips to make a salty-sweet coating. For dipping, make a batch of spiced maple mustard or spice up ranch dressing with a spoonful of adobo from a can of chipotles.

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Honey-Dijon Chicken SaladThis delightful main-dish salad has an easy dressing that lends a sweet-tangy flavor to the mix. You can follow the recipe as-is, or add in whatever healthy salad toppers you have on hand.Go to Recipe

Chicken and Shrimp SatayWhy choose between chicken or shrimp? You can have both! Marinated in a blend of garlic, green onions and citrus, and served with a tangy peanut sauce, this recipe packs an unbelievable amount of flavor onto every single skewer.

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Hoisin Chicken WrapsThis recipe is inspired by Vietnamese chicken banh mi, particularly the fresh carrot, cucumber and radish topping. With so much fresh flavor, color and crunch, this wrap is wonderful for a quick lunch or easy dinner.

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Grecian ChickenThe caper, tomato and olive flavors will whisk you away to the Greek isles in no time at all! Serve this with a big Greek salad on the side, plus plenty of salty feta cheese and a basket of homemade pita.

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Tex-Mex Chicken StripsThese chicken strips have serious crunch thanks to a coating make of crushed-up corn chips. If you like to dip chicken strips, use homemade guacamole, sour cream or ranch.

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Skillet Plum Chicken TendersFor a dinner that's deliciously different, saute chicken tenders with sliced fresh plums. The flavor explosion doesn't stop with fruitthere's sweet apple jelly, savory red onion, spicy gingerroot, soy sauce and a bright pop of acid from balsamic vinegar.

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Grilled Chicken Chopped SaladHave a trifle bowl that's gathering dust? Put it to with this chopped salad, which layers zesty chicken and crisp romaine lettuce with tender grilled vegetables. For extra texture, add a few layers of seasoned croutons.

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Spicy Chicken Lettuce WrapsThis recipe looks so stunning, it's hard to believe the wraps come together in less than 30 minutes! You'll love the spicy Asian flavors against the cool lettuce with the added crunch of peanuts and water chestnuts.

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Citrus-Honey ChickenOranges and chicken will always be a match made in heaven. In this easy recipe, chicken tenderloins are tossed in orange juice before being dredged in a breading spiked with orange zest. Add even more citrus flavor with a splash of freshly squeezed OJ in the warm honey butter sauce!

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Mango & Grilled Chicken SaladThis awesome fruity chicken salad is a weeknight standout, delivering a ton of big, bold flavor in a short amount of time. If you'd rather not use store-bought dressing, make your own raspberry vinaigrette at home.

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Crispy Sage Chicken TendersFor a more grown-up take on crispy chicken tenders (and for a fun way to use up the bounty of a kitchen herb garden), this recipe loads up the breading with plenty of aromatic sage. If you don't have fresh sage on hand, use dried or frozen herbs instead.

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Apricot Cranberry ChickenOutside of chicken, olive oil and salt, you'll only need five pantry ingredients to make this chicken dish. It simply explodes with autumn flavors, so serve with simple sides, like rice pilaf and an easy side salad.

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Crispy BBQ Chip TendersThese crunchy potato chip-crusted chicken tenders are a whole lot of fun. If you have extra time, roast a head of garlic and add it to the sauce.

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Apple-Mustard Chicken TendersHave an excess of apples from an apple-picking trip? This five-ingredient recipe is a great way to put them to work. Use Granny Smith apples for a bit of tartness, though any cooking apple will work wonderfully.

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Buffalo Chicken Wraps with BaconThis fuss-free meal combines tender chicken, tortillas, crunchy vegetables and spicy buffalo wing sauce. This 10 minute lunch can be served with chips, fries or even more veggies.

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Mexican Skillet RiceThis skillet dinner is colorful with just a bit of bite. The classic blend of Tex-Mex ingredients combined with the use of jarred salsas and peppers make it not only convenient but also a sure-fire hit.

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Basil-Lemon ChickenThis herby chicken sits on a bed of thin angel hair pasta for a light but satisfying dinner. The lemon-wine sauce can be doubled for a creamier dish.

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Chicken-Pepper AlfredoThis rich and creamy pasta uses jarred sauce for extra convenience. The roasted red pepper Alfredo sauce, bacon and mushrooms give the quick dinner a full flavor. The smokiness from the bacon really complements the seasoned chicken.

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Slow-Simmered Meat RaguAfter a day of simmering in the slow cooker, this ragu is not your typical spaghetti sauce. Full of pepperoni, sausage and tender braised chicken tenderloins, it's almost like a stew, so feel free to skip the pasta!

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Seasoned Chicken StripsThese savory strips are designed for kids, but tasty enough for company. The tender strips are moist and juicy and would be great on top of a Caesar or kale salad.

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Lime-Ginger Chicken TendersEven if you've never cooked a single thing in your life, you can make this ultra-flavorful chicken dish and be completely blown away. All you need to do is toss chicken tenderloins in a baking dish with bold, simple ingredients like lime juice, cilantro and cumin, bake for 20 to 25 minutes, and enjoy!

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Chicken Soba Noodle TossThis dish gets from the stove to the table faster than takeout gets to your front door. Using a bag of fresh broccoli stir-fry blend vegetables helps save time; if you're not big on broccoli, any package of stir-fry vegetables will do.

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Sausage Chicken JambalayaFor anyone who enjoys entertaining, this Creole jambalaya is the perfect one-pot meal to feed a crowd. It's comforting, spicy and easy to make. FYI: Here's the difference between Cajun and Creole food.

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Italian Chicken TenderloinsConsider this a slightly lighter take on chicken Parmigiana. Instead of being coated in bread crumbs and fried in oil, the chicken tenderloins are coated in a mixture of flour and ground Parmesan cheese, gently sauteed and topped with a light tomato-based sauce.

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The post Chicken Tenderloin vs. Breast: What’s the Difference? appeared first on Taste of Home.

What Is Sweet and Sour Chicken?

Sweet and sour chicken comes from China. The name comes from the combination of sugar and vinegar in the sauce. However, unlike the Westernized version of the dish that made it to the States, typically sweet and sour sauce is just used as a dip for various meats. While the sauce still has that same sweet and sour base, the food that has made its way into our hearts is a fried chicken and rice dish.

Here are more Asian recipes we love.

Sweet and Sour Chicken Recipe

This sweet and sour chicken recipe from Lori Burtenshaw of Terreton, Idaho makes 4 servings.

Ingredients

Chicken:

• 1 pound boneless skinless chicken breasts, cut into 1 inch chunks
• 1 tablespoon and 2 teaspoons reduced-sodium soy sauce
• 1 tablespoon sherry or reduced-sodium chicken broth
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 2 tablespoons plus 1/3 cup cornstarch, divided
• 2 tablespoons canola oil

Sauce:

• 1 can (20 ounces) unsweetened pineapple chunks
• 2 tablespoons sugar
• 1/4 cup cider vinegar
• 1/4 cup ketchup
• 1/2 teaspoon salt
• 3 cups hot cooked rice
• Optional: bell pepper

Directions

Step 1: Season the chicken

In a large shallow dish, combine 1 tablespoon soy sauce, sherry, salt, garlic powder and ginger. Add the chicken. Turn the chicken to coat. Cover and refrigerate for 30 minutes.

Step 2: Make the sauce

Drain the pineapple chunks, reserving the juice and setting the pineapple aside. Add enough water to the juice to measure 1 cup. In a small bowl, combine 2 tablespoons cornstarch, sugar and pineapple juice mixture until smooth. Stir in vinegar, ketchup and remaining soy sauce. Set aside.

Step 3: Cook the chicken

Drain the chicken, discarding the marinade. Place the remaining cornstarch in a large shallow dish. Add the chicken, a few pieces at a time, and turn to coat.

In a large skillet or wok, heat oil over medium-high heat. Add the chicken. Cook and stir until no longer pink. Remove and keep warm.

Step 4: Finish the sauce

Stir pineapple juice mixture and add it to the pan. Bring to a boil and cook and stir for 2 minutes or until thickened. Add the chicken and reserved pineapple and make sure it’s heated through. Serve with rice.

Tips for Making Sweet and Sour Chicken

How can you add heat to sweet and sour chicken?

Do you want a little less sweet in your sweet and sour sauce? You can add red pepper flakes for spice. Or you can even chop some red peppers into the dish.

How can you thicken the sauce?

The sauce thickens even more as it cools. But if your sauce is still watery, adding equal parts cornstarch and water will thicken the sauce. If the reverse problem occurs, and your sauce becomes too thick, add water to thin it out.

What else can you put in sweet and sour chicken?

The meal is already delicious on its own, but you can add veggies like green peppers and onion to your sweet and sour chicken. These enhance the flavor and add a bit of kick. Even more unconventional choices like mushrooms, carrots and baby corn can take well to the sauce.

How should you store leftover sweet and sour chicken?

Sweet and sour chicken is best served fresh, so it doesn’t lose any crispiness. But if you have leftovers, they should be stored in an airtight container. They’ll last 3-4 days in the refrigerator. You can freeze the chicken up to 3 months.

Reheat leftover sweet and sour chicken in the oven at 350 for 15-20 minutes or in the air fryer at 350 for 3-4 minutes.

More Chinese Chicken Recipes to Try

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Mongolian ChickenCut boneless, skinless chicken breasts into small and even pieces to ensure that the sauce coats every bite. You could also use a different cut of chicken if you prefer recipes with chicken thighs or chicken tenderloins.

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Sesame ChickenSesame chicken is similar to General Tsos chicken, but with less heat. If you do want to make it spicier, add chili oil or chili sauce as you cook the chicken, or drizzle the sauce on the chicken once plated.Go to Recipe

General Tso's ChickenThis takeout favorite requires breading and frying, so try it on a night when you have a bit of extra time to cook. If you like it extra spicy, add more red pepper flakes.

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Orange ChickenIf this sticky-sweet chicken is your go-to order, then you'll be excited to make it at home. It comes together in about 40 minutes and serves six. So invite a few friends or plan for leftovers.Go to Recipe

Chicken Pot StickersThe recipe makes four dozen pot stickers, and if you have leftovers, they're easy to freeze. Just cover and freeze the uncooked pot stickers in a single layer on waxed paper until firm, then transfer to freezer containers and store until you're ready for more.

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Kung Pao ChickenWarning: This dish is spicy. If you aren't that brave, go easy on the Sriracha chili sauce and serve with an extra scoop of rice. As a refresher, here's our guide on how to cook rice so you can master a restaurant-quality base for Kung Pao chicken.

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Chinese Chicken with Garlic SauceMake this garlicky chicken in the time it would have taken for your takeout order to arrive. Serve with white or jasmine rice, or even lo mein.Go to Recipe

Szechuan Skillet ChickenIf you don't own a cast-iron skillet, it might be time to invest in one. It heats evenly, it can go in the oven, and it will last pretty much forever. But even if you don't have this handy tool, you can still make Szechuan skillet chicken with a traditional frying pan.

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Black Pepper ChickenUse boneless, skinless chicken thighs for the juiciest results. When you slice the chicken, cut against the grain to shorten the muscle fibers and help the meat stay as tender as possible.

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General Tsos StewIf you love General Tso's chicken, this slow-cooker soup is about to be your new favorite weekday dinner. Thanks to shredded, pre-cooked chicken, you don't even have to brown it before you pop it in the slow cooker.

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Baked Egg RollsIf you thought you could never make restaurant-quality egg rolls at home, think again. Thanks to store-bought egg roll wrappers, this appetizer comes together in a flash.

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Pineapple-Ginger Chicken Stir-FryHere, boneless, skinless chicken breasts are cut into bite-sized cubes. If you've ever struggled with cutting raw chicken, here's a tip: The easiest way to cube chicken is to slice it while it's still slightly frozen.

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Stir-Fry Chicken Lo MeinWhile Chinese-style egg noodles are the traditional noodles used in lo mein, don't worry if you can't find them at the grocery store. You could also use Japanese yakisoba, udon noodles, rice noodles or even al dente spaghetti.

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Miso Butter Roasted ChickenWhile making this dish is time-consuming (25 minutes to prepare the ingredients and another 90 minutes to cook), it makes a complete meal that serves six. It's also a great option for batch cooking; the leftovers will keep for several days in the fridge.

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Cashew Chicken with Bok ChoyThis shortcut version of a takeout classic makes things simple with boneless, skinless chicken breasts and store-bought stir-fry sauce. Your dinner guests will never believe it all came together in just about half an hour.

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Asian Chicken DumplingsThese dumplings are fabulous for a special occasion, and thanks to a package of pot sticker or gyoza wrappers, this recipe is much easier than it looks. You can typically find Chinese five-spice powder at most Asian grocery stores, but if you don't see it, you can always make your own.

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Easy Fried RiceSure, you could buy the frozen, pre-made stuff. But when it's this easy to make from scratch, why would you? Add leftover chicken to make it a full meal.

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Garlic Chicken & BroccoliThis takeout staple uses cornstarch to thicken the sauce. But if you add too much and find it's too thick or lumpy, just add a small amount of chicken broth or water until it reaches the consistency you like.

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Slow-Cooker Sweet-and-Sour ChickenThis sweet-and-sour chicken is one of those easy slow cooker recipes you'll want to bookmark for a busy weeknight. After browning the chicken in a skillet, pop the ingredients in the slow cooker, which does most of the work for you.

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Instant Pot Sesame ChickenWe love a trusty Instant Pot recipe, and this sesame chicken takes only 10 minutes of prep time and another 10 minutes to cook. Serve it over a bed of rice or noodles to make it a complete meal.

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Asian Glazed Chicken ThighsCalling all healthy eaters: With less than 300 calories and less than 2 grams saturated fat per serving, this light and healthy dinner option also packs in a whopping 22 grams of protein. Serve with cauliflower rice or stir-fried veggies.

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Honey Chicken Stir-FryTake this meal from fridge to table in 30 minutes with a package of frozen stir-fry veggies and a simple sauce that's made with honey and reduced-sodium soy sauce. You might want to make some extra sauce to sop up the rice.

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Chinese Chicken SaladThis crunchy, flavorful salad combines Chinese and napa cabbage, chicken, ginger and chow mein noodles in a tangy sesame oil and rice vinegar dressing. Add veggies like carrots and green onions for extra crunch.

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Chinese Chicken and BroccoliThis copycat recipe tastes pretty much exactly like the takeout version, thanks to an irresistible sauce made from oyster sauce, Shaoxing rice wine, soy sauce, cornstarch and hoisin sauce. If you like the sauce a bit thicker, add extra cornstarch.

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Chicken Lo MeinYou might have most of these ingredients already sitting in your pantry. In this recipe, angel hair subs in for lo mein noodles. Just make the pasta and sauce, cook the chicken, stir-fry the veggies, mix in the noodles and enjoy.

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Sweet and Sour ChickenYou'll want to slather this amazing five-ingredient sauce on everything. Pineapple chunks, sugar, cider vinegar, salt andyesketchup are a winning combination.

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The post How to Make Sweet and Sour Chicken appeared first on Taste of Home.

Don’t miss all of our Chinese restaurant favorites that are delicious and homemade.

What Is Orange Chicken?

This staple of sit-down and takeout Chinese restaurant menus has tender pieces of fried chicken that are tossed in a sauce made with fresh orange juice, soy sauce, garlic, ginger and red pepper flakes for a little heat. The sauce also has brown sugar which makes it thick and sticky enough to cover every last bite of chicken. Diced scallions and sesame seeds add more flavor, color and crunchy texture to the dish.

It may surprise you to learn that orange chicken is actually not an authentic Chinese dish. The restaurant chain Panda Express takes credit for inventing this entree back in 1987. It’s adapted from another favorite, sticky-sweet Chinese restaurant itemGeneral Tso’s Chicken.

Orange Chicken Recipe

This recipe makes enough to feed about six people, and is ready in roughly 40 minutes once all the ingredients are prepared and gathered.

Ingredients

• 2 pounds boneless chicken breast, sliced into 1-1/2-in. pieces
• 1 egg
• 2 tablespoons water
• 3/4 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil for frying

Sauce:

• 1 cup orange juice
• Zest of 1 orange
• 3/4 cup packed brown sugar
• 1/4 cup soy sauce
• 3 tablespoons rice wine vinegar
• 3 tablespoons lemon juice
• 3 tablespoons diced scallions
• 2 medium cloves of garlic, minced
• 2 teaspoons sesame oil
• 2 teaspoons grated fresh ginger
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons cornstarch (blended with 2 tablespoons cold water)

Garnish:

• 1/2 cup diced scallions
• 2 tablespoons sesame seeds (white, black or a mixture)

Directions

Step 1: Coat the chicken

Have the boneless chicken pieces ready to go along with a plate to hold them once they’re coated. Whisk the egg together with 2 tablespoons of water in a small bowl. Whisk together the flour, cornstarch, salt and pepper in a medium bowl. Working in batches, coat the chicken pieces first in the egg mixture and then in the flour mixture. Transfer the coated chicken pieces to the plate.

Step 2: Heat the oil

Pour vegetable oil into a large frying pan or Dutch oven to a depth of 2-3 inches. Heat the oil over medium-high heat; use a thermometer to monitor the temperature and heat the oil to 350F.

Step 3: Fry the chicken

Line a tray or plate with paper towels. Add four to five pieces of chicken to the hot oil and fry them for 4-5 minutes, using tongs or a metal spatula or skimmer to turn the pieces. Once they’re lightly browned on the outside, remove them to the paper towel-lined tray. (Cut into one of the pieces to make sure they’ve cooked through.) Check the temperature of the oil between batches to make sure it stays at 350.

Continue until all of the chicken is fried; cover them with a kitchen towel and hold them aside.

Step 4: Make the sauce

Pour the orange juice, zest, brown sugar, soy sauce, rice wine vinegar, lemon juice, diced scallions, minced garlic, sesame oil, grated ginger, red pepper flakes, salt and pepper into a large skillet. Whisk everything together over medium-high heat until the sauce reaches a simmer. Continue simmering for about five minutes, stirring the sauce often. Pour in the cornstarch blended with cold water, and simmer for 2-3 minutes longer until the sauce has thickened.

Step 5: Combine the chicken and sauce

Add the fried chicken pieces to the sauce, and toss everything together to completely coat the meat. Simmer for 3-4 minutes until the sauce is thick and sticky.

Step 6: Serve

Spoon the hot orange chicken and sauce over white or fried rice in shallow bowls. Garnish each dish with diced scallions and a sprinkle of sesame seeds, and serve immediately.

Editor’s Tip: For a nuttier flavor and some crunch, the sesame seeds can first be briefly toasted in a dry skillet over medium heat, until they’re fragrant and just beginning to brown.

How to Store Orange Chicken

We highly doubt there’ll be any orange chicken left uneatenit’s just so good. However, if you do have some leftovers, seal them in an airtight container and store in the fridge for 3 to 4 days. The chicken will soak up the sauce and will still be delicious when gently reheated on the stove or in a microwave.

Tips for Making Orange Chicken

How can you tell when the chicken is done?

The easiest way to be sure is to fry a test piece of chicken; when it’s browned on the outside, remove it and cut it in half. There should be no pink left in the middle. Keep your oil at 350F, checking the temperature between each batch, to ensure that the chicken pieces cook through in the time they take to brown.

Can you make this orange chicken recipe gluten-free?

This orange chicken recipe can easily be made gluten-free. Just substitute a general-purpose, gluten-free flour blend for regular flour in the coating for the chicken. Soy sauce and rice wine vinegar often contain gluten, so look for those specifically labeled as gluten-free.

Can you bake orange chicken instead of frying it?

Yes: once the chicken pieces are coated in the flour-cornstarch mixture, arrange them on a parchment paper-lined baking sheet. Brush or spray the pieces with a little vegetable oil. Bake them at 375 for 15-20 minutes, flipping them over about halfway through the bake time, until they’re cooked through.

Can you make orange chicken ahead of time?

Orange chicken tastes the best when served immediately after cooking. However, the sauce can be made in advance to help save time making the final dish. Prepare the sauce ingredients, except for the cornstarch and water, and simmer them together as directed. Let the sauce cool, then store it in a sealed dish in the fridge for up to three days. When you’re ready to make the recipe, heat the sauce back up on the stovetop and add in the cornstarch-water mixture to thicken it.

The post How to Make Orange Chicken appeared first on Taste of Home.

Best Overall

Porter Road

Porter Road was founded by two chefs who found themselves aggravated by how difficult it was to source high-quality meat for their restaurant kitchens. The pair stepped out from behind the stove to open a butcher shop in Nashville in 2010, partnering with small, local farms raising the most flavorful meat and poultry in the region. A smashing success, Porter Road began selling its meat online in 2017 to make the best meat in the business available to everyone, no matter where they live. They offer the following cuts of chicken:

• Whole chicken
• Ground chicken
• Boneless skinless breasts
• Split breasts
• Drumsticks
• Bone-in thighs
• Wings

Sourced from farms in Kentucky and Tennessee, Porter Road’s poultry is pasture-raised, feeding on a diet of fresh grass and wild bugs. The difference in quality compared to factory-farmed chicken is immediately evident. In our testing, we found the chicken breasts are tender and juicy, with a flavor that supermarket chicken simply can’t touch. It would be a shame to cover up this chicken with overly potent marinades or robust sauceskeep things simple, and you shall be handsomely rewarded.

Pros

• Outstandingly flavorful
• Responsibly raised
• Supports a small American farm
• Pasture-raised
• Free of hormones and antibiotics

Cons

• Cost significantly more than conventional supermarket chicken

Shop Now

The post The Best Places to Order Chicken Online appeared first on Taste of Home.

Bacon-Wrapped Chicken Breast Recipe

Everyone knows you can’t go wrong with bacon-wrapped recipes; this one with chicken breasts is no different. Follow along with our recipe below!

Ingredients

• 1/4 cup packed brown sugar
• 1-1/2 teaspoons paprika
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 boneless skinless chicken breast halves (6 ounces each)
• 8 bacon strips

Directions

Step 1: Create spice rub

Preheat oven to 375F. In a small bowl, mix together the brown sugar, paprika, onion powder, salt and pepper.

Step 2: Prepare chicken

Place chicken on a cutting board, plate or sheet pan. Sprinkle half of the spice rub on top of the chicken and rub over evenly.

Editor’s Tip: Before adding spice mix, take a paper towel and blot each chicken so it’s dry. This helps the spice rub not clump together with the excess moisture. That being said, do not wash your chicken.

Step 3: Wrap chicken with bacon

Wrap each chicken with two strips of good quality bacon, tucking bacon ends under chicken. Take your time so it’s wrapped evenly to avoid unevenly cooked meat. Roll each bacon-wrapped chicken in remaining spice mix, pressing mixture into the meat to adhere.

Step 4: Bake and serve!

Fit a wire rack over an aluminum foil-lined baking sheet. Place bacon-wrapped chicken on the rack and put in the oven. Bake until a thermometer inserted into the thickest part of the chicken reads 165F and bacon is crisp, about 30-35 minutes.

Editor’s Tip: When you’re done cooking, save the leftover bacon grease to use as cooking oil (and extra flavoring!) for other recipes.

How to Serve Bacon-Wrapped Chicken

Bacon-wrapped chicken is an excellent entree, but it shouldn’t stand alone. Serve it over Garlic and Herb Mashed Potatoes and get some color on the plate with Roasted Green Beans with Lemon and Walnuts. This cozy meal will pair well with a hearty glass of pinot noir or floral Lambrusco.

How to Store and Reheat Leftover Bacon-Wrapped Chicken

Once the bacon-wrapped chicken is fully cooked and has come to room temperature, you can store it in the fridge for up to 3-4 days.

To reheat the chicken, we recommend using the stovetop. Simply place a pan over medium heat and add just enough water or chicken broth to cover the bottom. Slice the bacon-wrapped chicken into strips and add to the pan when the liquid starts to simmer. Lower the heat and stir the chicken until it’s warmed through.

Tips for Making Bacon-Wrapped Chicken

We want you to get this recipe right on the first try, even when substitutions are made! Here are a few tips to follow when making bacon-wrapped chicken.

Can you use different cuts of chicken in this recipe?

Yes, you can use different cuts of chicken to make bacon-wrapped chicken! Try using thighs, wings, tenderloins or drumsticks.

Can you use different types of bacon?

Yes, you can technically use different cuts of bacon; but keep in mind that thinner cuts of bacon should not be cooked as long as a chicken breast, and not all bacon can wrap around larger pieces of meat.

How can you tell when the chicken is done?

The chicken is done cooking when a thermometer inserted into the thickest part of the chicken reads 165. Try not to cook the chicken too far past that as you run the risk of drying it out. Another way to test the chicken’s doneness is by cutting into the thickest part of the chicken and ensuring the color is no longer pink.

The post How to Make Bacon-Wrapped Chicken Breasts appeared first on Taste of Home.

To make it a meal, whip up a side salad or a simple vegetable like green beans amandine. You’ll have dinner on the table in under an hour.

How to Make Chicken Spaghetti, Step by Step

Ingredients

• 12 ounces uncooked spaghetti, broken into 2-inch pieces
• 1/4 cup butter, cubed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 2 cups 2% milk
• 3 cups cubed cooked chicken breast
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 jar (4 ounces) diced pimentos, drained
• 4 ounces cream cheese, cubed
• 1-1/2 cups shredded cheddar cheese, divided
• 1/2 teaspoon pepper

Editor’s Tip: Experiment with other types of pasta, like bucatinia spaghetti-like noodle with a hole running through it.

Directions

Step 1: Cook the spaghetti

Preheat the oven to 350F. Cook the spaghetti according to the package directions. Drain the spaghetti, reserving about two cups of the pasta water so you can mix some into the sauce.

Step 2: Cook the aromatics

Meanwhile, in a Dutch oven, melt the butter over medium heat. Add the onion; cook and stir until the onion is translucent and beginning to soften, six to eight minutes. Add the garlic; cook and stir one minute longer.

Editor’s Tip: Love mushrooms? You can add some fresh sliced button or cremini mushrooms to the mix when you put the onions in the pan.

Step 3: Make a roux

Whisk the flour into the garlic and onion mixture until blended. Slowly add the milk, whisking as you go. Bring to a simmer and cook, stirring, until thickened, about two minutes.

Step 4: Build the casserole

Into your roux, stir the chicken soup, pimentos, cream cheese, 3/4 cup shredded cheese and pepper. Add the spaghetti and toss to coat. If needed, add a little of your reserved pasta water until the sauce has a creamy consistency.

Editor’s Tip: For extra zing, whisk in a squeeze of lemon juice or a couple teaspoons of tomato paste.

Step 5: Bake the chicken spaghetti casserole

Transfer the mixture to a greased 13×9-inch baking dish. Sprinkle with the remaining 3/4 cup shredded cheese.

Cover the casserole and bake for 20 minutes. Then, uncover and bake until the cheese is bubbly, 10 to 15 minutes.

If you have fresh herbs, sprinkle minced oregano, basil or sage over each portion before serving.

Editor’s Tip: You can bake the casserole in the Dutch oven. However, because it’s not greased like the baking dish would be, you might notice a little sticking.

What to Serve with Chicken Spaghetti

Because chicken spaghetti is super creamy, a light, refreshing side dish is a great move. Think cucumbers, tomatoes, crisp salads or lightly sauteed veggies. For more ideas, consult our full list of sides to go with casseroles.

How to Freeze Chicken Spaghetti

You can freeze leftover chicken spaghetti, but both the noodles and dairy products will undergo some textural changes in the cold.

For best results, plan ahead and freeze part of the casserole before baking. Just scoop your prepared casserole into a smaller baking dish than the one recommended in the recipe, and put the rest in a greased freezer-and-oven-safe container to cook later. Once tonight’s portion is in the oven, cover the remaining casserole tightly with plastic wrap and aluminum foil, and freeze.

Another option? Aluminum foil pans can be a great buy if you love having lots of frozen homemade dinner options available.

If you do freeze the casserole, it’s a good idea to let it thaw in the fridge before cooking so that everything heats evenly.

Easy Sides That Go with Any Meal

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Red Roasted PotatoesRoasting red potatoes is one of my favorite way to prepare them. Some fragrant rosemary, fresh or dried, gives these potatoes a distinctive but subtle taste. This dish is simple to prepare, yet elegant in color and flavor. It's a wonderful addition to any menu. Margie Wampler, Butler, PennsylvaniaGo to Recipe

Simple BiscuitsWhip up this buttery, simple biscuit recipe to serve with breakfast or dinner. The dough is very simple to work with, so there's no need to roll with a rolling pin; just pat to the right thickness. Taste of Home Test Kitchen

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Easy ColeslawYou won't have to fuss with a lot of seasonings to fix this easy coleslaw recipe. We've shared this old family favorite with many friends over the years.

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Jalapeno Corn MuffinsHoney butter tastes so yummy spread over these hot and snappy jalapeno cornbread muffins. They're delicious with soups, stews and chili. Mary Thomas, Hugo, Minnesota

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Cucumbers with DillSprinkling cucumber slices with salt and letting them stand in a colander draws out excess water so they stay crisp when set on a barbecue buffet. Try this cucumber dill salad alongside any grilled entree. Taste of Home Test Kitchen. Tired of boring side dishes? Check out our collection of fried chicken sides that perfectly complement your main dish.

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Chive Smashed PotatoesNo need to peel the potatoesin fact, this is the only way we make mashed potatoes anymore. Theyre chunky, tasty and attractive. And the flavored cream cheese is a delightful twist! Beverly Norris, Evanston, Wyoming

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Roasted AsparagusSince asparagus is so abundant here in spring, I like to put it to use with this tasty roasted asparagus recipe. Not only does it come together quickly, but it calls for just a handful of items. We all look forward to this side dish each year. Vikki Rebholz, West Chester, OH

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Glazed Ranch CarrotsWe love these tasty ranch carrots. The side dish relies on packages of baby carrots and ranch dressing mix, so there's no time-consuming prep. Marion Reed, Omak, Washington

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No-Fuss RollsWith only 4 ingredients, these delicious rolls are ready in no time. They're fantastic with herb butter or jam. Glenda Trail, Manchester, Tennessee

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Quick Macaroni SaladYou can't go wrong with this time-tested winner. Here it is pared down for two.Carma Blosser, Livermore, Colorado

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Special Fruit SaladDress up a sweet fruit salad with this drizzle of citrusy flavor. Alice Orton in Big Bear Lake, California.

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Microwaved Poultry DressingHomemade stuffing in 15 minutes? You bet! Thanks to your microwave oven and this easy recipe. It is lower in sodium than packaged mixes and has ingredients you can tailor to suit your own taste. Evelyn Clark, Sauk City, Wisconsin

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Hearty Spinach Salad with Hot Bacon DressingThis warm, hearty spinach and bacon salad offers comfort at any meal. The glossy dressing features a hint of celery seed for a special touch. Taste of Home Test Kitchen

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Spanish RiceYou'll find my easy Spanish rice is better than any boxed mix in grocery stores. Best of all, it can be prepared in the same amount of time as those so-called "quick and easy" boxes. Anne Yaeger, Washington, DC

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Orzo with Parmesan & BasilDried basil adds its rich herb flavor to this creamy and delicious skillet side dish that's table-ready in just minutes! Thanks to Anna Chaney of Antigo, Wisconsin for sharing her recipe.

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Garlic KnotsThese novel garlic knots are handy because they can be made ahead of time and reheated when needed. Jane Paschke, University Park, Florida

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Simple Maple Baked BeansI came up with this recipe in a pinch after running out of baked beans at our oldest daughter's birthday party. I dressed up canned beans with maple syrup and a few other ingredients to produce this sweet, saucy version that tastes like homemade. They're so easy to fix that I rarely make baked beans from scratch anymore.

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Fried Onions and ApplesSince a lot of delicious onions are grown in our state, they are always part of my menu. This tangy side dish is good with pork and beef. The inspiration for this unusual combination was a prolific apple tree!Janice Mitchell, Aurora, Colorado

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Vegan Quinoa SaladToasting the grain before it simmers isn't essential, but it does add a pleasant nuttiness to the flavor of this vegan quinoa salad. Mix and match whatever fresh herbs and veggies you have on hand. Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Cathead BiscuitsSoutherners are known for giving their recipes colorful names. This one got its name because each extra-large drop biscuit is as big as a cat's head. The treats are crisp and golden outside, soft and pillowy inside, and filled with scallions, cheddar cheese and just the right amount of black pepper. These cathead biscuits are quick to fix and simple to makeyou don't even have to roll out the dough. Cheryl Day, Back in the Day Bakery

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Oven-Roasted CarrotsMy seven children and 15 grandchildren really look forward to these oven-roasted carrots. As a cook at our local school, I serve two generations of my family, plus relatives and friends from all over our area. Marlene Schott, Devine, Texas

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Thyme Green Beans with AlmondsThyme is a lovely addition to this classic vegetable side dish. The recipe is a snap to make for family, yet special enough to serve guests. Kenna Baber, Rochester, Minnesota

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Parmesan Herbed NoodlesLooking for a quick, tasty side dish that goes well with all kinds of meats? Try my recipe for tender noodles. For a colorful variation, sometimes I add slightly cooked red and green peppers and a quarter cup of peas. Denise Elder, Hanover, Ontario Elder

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Strawberry Arugula Salad with FetaThe combination of peppery arugula, sweet strawberries and robust feta cheese may sound unusual, but one bite wins over taste buds.Carala Horne, Meridian, Mississippi

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Zesty Sugar Snap PeasLemon pepper and garlic make these crisp-tender sugar snap peas flavorful and a nice accompaniment to a variety of entrees. You'll come to rely on this six-ingredient recipe. Taste of Home Test Kitchen

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Seasoned Oven FriesThe next time youre craving fries, opt for these speedy, health-conscious wedges that bake in the oven. Theyre just as tasty as deep-fried versions and made with less mess. Pat Fredericks, Oak Creek, Wisconsin

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Mediterranean CauliflowerI adapted a recipe I received from a friend to make this deliciousand deliciously differentcauliflower dish. It's prepared quickly in a skillet and uses only a handful of ingredients. What a great way to take ordinary cauliflower to a whole new level! Valerie Smith, Aston, Pennsylvania

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Creamy Bow Tie PastaAdd a little zip to your meal with this saucy pasta dish. It's an excellent accompaniment with almost any meat or seafood. Kathy Kittell, Lenexa, Kansas

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Bacon Pea SaladMy husband absolutely loves peas. My middle son isn't the biggest fan, but he loves bacon. So I decided to combine the two, and it was perfect! This salad is an awesome side dish, especially for barbecues. Angela Lively, Conroe, Texas

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Sweet 'n' Tangy CarrotsWith an irresistible brown sugar-mustard sauce, these simple simmered carrots bring bright flavor and color to the table. Paula Zsiray, Logan, Utah

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Jalapeno Cheese BreadThis savory jalapeno cheese bread has a spicy Southwestern flair. It makes a great accompaniment to chilis and stews. Top it with sweet cream butter and watch it disappear. Julie Delisle, Ste-Sabine, Quebec

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Garlic-Roasted Brussels Sprouts with Mustard SauceDont be afraid to bring out the roasted Brussels sprouts. Mellowed with mustard sauce, they may just delight even the most skeptical folks. Becky Walch, Orland, California

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Cherry Tomato SaladThis recipe evolved from a need to use the bumper crops of delicious cherry tomatoes we grow. It's one of my favorite cherry tomato recipes, especially at cookouts. Sally Sibley, St. Augustine, Florida

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Honey-Thyme Butternut SquashThis golden, honey-sweetened squash is just as hearty and comforting as your favorite potato dish. With its bright color, it makes an attractive side for special autumn meals. Bianca Noiseux, Bristol, Connecticut

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Spaetzle DumplingsThese tender homemade spaetzle noodles take only minutes to make and are a natural accompaniment to chicken. You can serve them with chicken gravy or simply butter them and sprinkle with parsley. Pamela Eaton, Monclova, Ohio

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Maple-Glazed Green BeansAfter I picked my first green beans of the season one year, I wanted to make a savory side dish that was unique, quick and packed with flavor. I loved this so much I couldn't stop eating it. The next day I picked more beans and made this delicious side dish again. Merry Graham, Newhall, California

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Boiled PotatoesCook a big pot of red potatoes, and you'll not only have a fuss-free side dish, but a head start on other meals. Add butter and parsley to the portion of boiled potatoes you're serving immediately, then refrigerate the rest.

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Herbed Rice PilafThis savory side dish has been a family favorite for years. Our daughter Jennifer became an expert at this recipe at age 12, which was a huge help for a busy working mom like me. We really enjoy this rice dish in the summer with a grilled entree. Jeri Dobrowski, Beach, North Dakota

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Skillet Sausage StuffingTo make this sausage stuffing, I dressed up a package of stuffing mix with pork sausage, mushrooms, celery and onion. It impressed my in-laws at a family gathering and has since become a popular side dish with my husband and children. Jennifer Lynn Cullen, Taylor, Michigan

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Stovetop Macaroni and CheeseWhen I was a girl, Mama used Texas longhorn cheese in this recipe. After it melted all over the macaroni, I loved to dig in and see how many strings of cheese would follow my spoonful. Imogene Hutton, Brownwood, Texas

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Mashed Cauliflower with ParmesanI couldnt shake my mashed potato habituntil I tried mashed cauliflower with a similar consistency. I started making my own, and my family loves it. Meredith Howard, Franklin, Kentucky

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Cheesy Zucchini SauteAlthough I no longer have a garden of my own, friends and neighbors keep me amply supplied with squash. As a thank-you, I tell them how to make this refreshing zucchini saute. It's quick, easy and oh, so tasty! Doris Biggs, Felton, Delaware

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Bacon Crescent RollsThe mouthwatering aroma of warm bacon from these three-ingredient rolls will draw folks to the table. These are fun for children to prepare and such a cinch to assemble with ready-cooked bacon. Jane Nearing, Indianapolis, Indiana

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Green Bean BundlesI found this recipe in a rural newspaper years ago and have made it often. The bean bundles are excellent with chicken or beef. Sometimes I'll arrange them around a mound of wild rice to make an appetizing side dish. Virginia Stadler, Nokesville, Virginia

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Tasty Marinated TomatoesMy niece introduced me to this colorful recipe some time ago. I make it when I have buffets or large gatherings because it can be prepared hours ahead. This is a wonderful way to use a bumper crop of tomatoes. Myrtle Matthews, Marietta, Georgia

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Easy Grilled Corn with Chipotle-Lime ButterGrilling corn in the husks is so easy. There's no need to remove the silk and tie the husk closed before grilling. Just soak, grill and add your favorite flavored butter. Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Southwestern RiceI created this colorful side dish after eating something similar at a restaurant. It complements any Tex-Mex meal wonderfully. Sometimes I add cubes of grilled chicken breast to the rice to make it a meal in itself. Michelle Dennis, Clarks Hill, Indiana

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Baked Onion Rings RecipeThese crispy, lightly browned rings from Della Stamp of Long Beach, California are a healthy alternative to the deep-fried version. Thyme and paprika enhance the flavor of the tender onions.

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Cajun RiceA variety of vegetables makes this delicious Cajun rice casserole a hit with everyone. I team up generous servings with garlic bread and a tossed salad.Rose Kostynuik, Calgary, Alberta

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Cornbread Sausage StuffingI made this cornbread sausage stuffing over 45 years ago as part of a special dinner I prepared to thank our wonderful family for all of their help when we bought our first home. It's a family favorite to this day. Ruth Seitz, Conesville, Iowa

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Mushroom CasseroleThis meatless mushroom casserole is one of my all-time favorites. Loaded with mushrooms and draped in a rich sauce, it's a home-style side dish that will have everyone scooping up seconds.Rosemary Janz, Concord, North Carolina

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The post How to Make Chicken Spaghetti appeared first on Taste of Home.

Creamy Tuscan Chicken Recipe

Ingredients

• 2 tablespoons olive oil
• 2 boneless skinless chicken breasts, halved
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup all-purpose flour, optional
• 1 tablespoon butter
• 1 small onion, halved & sliced
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 1 cup heavy whipping cream
• 1 cup grated Parmesan cheese, divided
• 3/4 teaspoons garlic powder
• 2 cups fresh baby spinach
• 1/3 cup julienned soft sun-dried tomatoes (not packed in oil)

Directions

Step 1: Season chicken

On a clean cutting board, use a sharp knife to halve your chicken breasts horizontally, so you have 4 thinner chicken breasts.

Sprinkle both sides of chicken with salt and pepper. If desired, dredge chicken in flour, shaking off any excess flour before searing.

Step 2: Sear chicken

Heat oil in a large skillet over medium heat. Sear chicken on one side, resisting the urge to move it around! Once you can move it easily and it’s browned, flip and sear the other side.

For the best sear, make sure your chicken has been out of the fridge for at least 1/2 hour before cooking.

Step 3: Make the creamy sauce

Remove chicken from the pan and set aside. In the same pan, melt butter. Add onion and cook for a few minutes until tender. Then add garlic and cook for one more minute.

Add broth, stirring to loosen browned bits from the pan. Bring to a boil, then stir in cream, 1/2 cup Parmesan cheese and garlic powder. Reduce to a simmer and cook over medium-low heat until the sauce begins to thicken, about 5 minutes.

Step 4: Finish & Serve

Return chicken to the pan. Add spinach, tomatoes and the remaining 1/2 cup Parmesan. Cover pan and cook around 15 minutes, until a thermometer inserted in the chicken reads 165F. Serve while still warm. If you enjoyed this recipe, then you must try delicious creamy garlic chicken.

Tips for Creamy Tuscan Chicken

What do you eat with creamy Tuscan chicken?

This goes great with all the delicious carbohydrates. Serve it over rice, any pasta shape or even mashed potatoes. You can also enjoy it with a green salad or slice of crusty bread.

What else can you put in creamy Tuscan chicken?

This dish is delicious as-is, but you can always change things up a bit. It would go great with extra vegetables, like seared mushrooms or fresh tomatoes. And you can always substitute a different leafy green for the spinach, such as kale or chard.

How do you store creamy Tuscan chicken?

Store leftovers in an airtight container in the fridge, and use it within a week. Freezing this dish is possible but it could affect the creamy texture, so eat it before you have to freeze it!

More Creamy Chicken Dinner Recipes

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Chicken Penne CasseroleThis is my familys favorite casserole recipe. I make it every week or two and we never tire of it. I like that I can clean my kitchen and then relax while it bakes. It wont disappoint! Carmen Vanosch, Vernon, British ColumbiaGo to Recipe

Chicken-Pepper AlfredoWhen I want a lighter dinner, I use lean turkey bacon in this recipe. It gives the pasta that richness you want without all the extra fat. Courtney Harris, Denton, Texas

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Chicken Broccoli ShellsThis cheesy entree is a make-ahead dream. Just assemble it ahead of time and put it in the oven when company arrives. I round out the meal with a tossed salad and warm bread. Karen Jagger, Columbia City, Indiana

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Chicken & Cheese Noodle BakeThis is the recipe my daughters and I often make for new parents when they come home from the hospital. With its creamy spaghetti filling and melted cheese topping, this casserole holds a nice cut and comforts hungry tummies. Fancheon Resler, Bluffton, Indiana. Looking for more? Learn how to make chicken spaghetti.

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Gnocchi Chicken SkilletStovetop chicken and gnocchi recipes like this one make for a homey dinner in a hurry. Personalize it with your own favorite sauce and seasonings. Taste of Home Test Kitchen

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Chicken and Shrimp with Lemon Cream SauceMy kids love this creamy pasta. Whenever I make it, I know that they will happily clean their plates. Joe Milholland, Smelterville, Idaho

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Chicken Parmesan Stuffed ShellsWhen chicken Parmesan meets stuffed shells, it's love at first bite. The texture of the chicken holds up in the deliciously creamy and cheesy mixture. Cynthia Gerken, Naples, Florida

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Whole Wheat Pasta BakeWith a casserole this rich and saucy, its tempting to skip the crunchy topping and dip a fork straight into the skillet. But as one taster noted: The bread crumbs on top make this one extra special. Taste of Home Test Kitchen

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Buffalo Chicken LasagnaThis recipe was inspired by my daughter's favorite foodBuffalo wings! It tastes as if it came from a restaurant. Melissa Millwood, Lyman, South Carolina

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Moms Chicken TetrazziniRotisserie chicken turns this baked spaghetti into a warm, cozy meal our family craves. If we have leftover turkey, we use that, too. Jennifer Petrino, Newnan, Georgia. Also, learn how to make this cheesy chicken spaghetti recipe.

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Cheesy Chicken & Broccoli OrzoBroccoli and rice casserole tops my family's comfort food list, but when we need something fast, this is the stuff. Chicken and veggie orzo cooked on the stovetop speeds everything up. Mary Shivers, Ada, Oklahoma

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Italian Shrimp 'n' PastaThis dish will remind you a bit of classic shrimp Creole, but it has a surprise Italian twist. Slow cooking gives it hands-off easeperfect for company. Karen Edwards, Sanford, Maine

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Slow-Cooker Cheesy White LasagnaHeres my best version of my favorite foodlasagna! The recipe is a winner, so its worth the extra prep. Youll have plenty of time to plan side dishes while the main dish is cooking. Suzanne Smith, Bluffton, Indiana

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Chicken Cordon Bleu PastaFacebook fans of my blog, Chef in Training, inspired me to make this creamy pasta casserole out of ingredients I had on hand. Success! I took the dish for another flavorful spin and added a bit of smoky bacon and toasted bread crumbs. Nikki Barton, Providence, Utah

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Saucy Chicken & TortelliniThis heartwarming dish is something I threw together years ago for my oldest daughter. When she's having a rough day, I put on the slow cooker and prepare this special recipe. Mary Morgan, Dallas, Texas

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Chicken Garden MedleyAfter my family sampled this dish at a friend's house, it quickly became a favoriteespecially with our teenage daughters, who request it at least once a week! Dohreen Winkler, Howell, Michigan

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Spicy Chicken and Bacon MacI've been working to perfect a creamy, spicy mac and cheese for years. After adding smoky bacon, chicken, jalapenos and spicy cheese, this is the ultimate! I use rotisserie chicken and precooked bacon when I'm pressed for time. Sarah Gilbert, Aloha, Oregon

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Paprika Chicken StroganoffStroganoff is such a comfort food. While traditionally a beef dish, it can easily be adapted for other proteins, and it is just as delicious. With this creamy chicken stroganoff, I get to enjoy all the lovely sauciness with the benefits of the lighter white meat. Leo Lo, Norfolk, Virginia

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Parmesan Bow Tie Pasta with ChickenOn lazy summer weekends, we like chicken and yellow squash tossed with bow tie pasta. Add extra fresh grated Parmesan for a Sunday touch. Sarah Smiley, Bangor, Maine

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Chicken Ranch Mac & CheesePrep once and feed the family twice when you double this chicken mac and cheese and freeze half of it. I created it for the people I love most, using ingredients they love most. Angela Spengler, Tampa, Florida

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Creamy Tarragon ChickenBreak out the slow cooker and start the week off on an easy note with this all-in-one recipe. A cup of chicken broth may be substituted for the water and chicken bouillon granules.

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Creamy Chicken FettuccineConvenient canned soup and process American cheese hurry along the assembly of this creamy sauce loaded with delicious chunks of chicken. Melissa Cowser, Greenville, Texas

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Contest-Winning Greek Pasta BakeWhen I take this dish to potlucks, there's never so much as a morsel left! Its a simple, healthy, hearty supper made with ingredients that are easy to find. Add a salad and a crusty loaf of bread for a quick meal solution. Anne Taglienti, Kennett Square, Pennsylvania

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Creamy Chicken Lasagna Roll-UpsI love to experiment with new pasta dishes, and these chicken lasagna roll-ups are my favorite. Ingredients I had on hand and frozen sauce led to these tasty lasagna-flavored chicken roll-ups. Cyndy Gerken, Naples, Florida

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Cheesy Chicken 'n' ShellsWhen our friend served us this entree, I asked her for the recipe right away. It was so good, I thought I would share it with others. I cut the recipe down for a meal or two, but it can easily be doubled or tripled. Jodee Harding, Mount Vernon, Ohio

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Four-Cheese Chicken FettuccineAs a cattle rancher, my husband's a big fan of beef. For him to comment on a poultry dish is rare. But he always tells me, "I love this casserole!" I first tasted it at a potluck; now, I fix it for my family (we have a 3-year-old daughter) once or twice a month, and I'm asked to take it to most every get-together. Rochelle Brownlee, Big Timber, Montana

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Buffalo Chicken Pasta BakeSure, 10-cent wing night at your local pub is a blast, but a night at home with a clever casserole cant be beat. Not fond of blue cheese? Use ranch salad dressing on this buffalo chicken pasta bake instead. Lindsay Sprunk, Noblesville, Indiana

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Cheesy Bow Tie ChickenHere's a super-simple dish that tastes like it's straight from a nice Italian restaurant. Spinach-artichoke dip is usually available in supermarket delis. It comes frozen, too. Just make sure to thaw it according to the package directions before dinnertime. Sally Sibthorpe, Shelby Township, Michigan

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Mexican-Style Chicken ManicottiCombining an Italian pasta and Mexican ingredients creates an exceptional dish. This recipe is well liked even in Cajun country. Larry Phillips, Shreveport, Louisiana

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Chunky Chicken CacciatoreThis healthy pasta recipe is so versatile! Look in your fridge for anything else you want to throw in, like red pepper, mushrooms, extra zucchiniyou name it. And if you're a vegetarian, go ahead and leave out the chicken. Stephanie Loaiza, Layton, Utah

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Quick Cajun Chicken PenneI used to work at a restaurant that served a variation of chicken with penne pasta. I didn't know how easy it would be to make until I gave it a shot at homenow it's always a requested meal around my house. Rusty Koll, Elmwood, Illinois

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The post How to Make One-Pan Creamy Tuscan Chicken appeared first on Taste of Home.

Now that Bounds has just published his southern-tinged cookbook, Come Fix You a Plate, the viral chicken cobbler recipe is making the rounds again in a big way. If you’ve never tried it beforeand are a fan of chicken pot pie or casseroles in generalyou’ll probably love this. Everyone else does!

Here’s What I Thought of the Chicken Cobbler

Matthew Bounds’ Chicken Cobbler recipe is a super easy, casserole-style, one-pan dish. It calls for low-lift ingredients such as rotisserie chicken, frozen vegetables,cream of chicken soup and biscuit mix, but the end result is more than the sum of its parts. This is definitely not light fare, but once you start eating it, it’s hard to stop.

The only somewhat tricky ingredient is the very specific call for Red Lobster Cheddar Bay biscuit mix, but it’s worth seeking out and definitely brings something to the recipe. Bounds calls for 45 minutes of baking, but with my oven, I found I needed to let it cook a little longer.

I like the way the original recipe turned out, but I would suggest adding more seasoning, such as sauteed garlic or garlic powder, to the chicken and vegetable layer. Additionally, I would serve this with a generous hit of cracked black pepper.

How to Make Chicken Cobbler

Ingredients

• 1 rotisserie chicken, shredded
• 12 ounce bag of frozen peas and carrots
• Salt and pepper
• Sauteed garlic or garlic powder (optional)
• 2 cups Red Lobster Cheddar Bay biscuit mix
• 2 cups milk
• 2 cups chicken stock
• 10.5 ounce can cream of chicken soup
• 1 stick salted butter

Directions

Step 1: Turn on the heat and melt

Heat oven to 350F. Place butter in a 9-by-13-inch pan and pop the pan in the oven to melt the butter as it heats.

Step 2: Layer the chicken and vegetables

Once butter is melted, add the chicken and spread into an even layer. Next, layer the frozen vegetables over the top. Season with salt and pepper, garlic if desired, and any other spices or herbs.

Step 3: Pour the liquids

Mix together the milk and biscuit mix along with the seasoning packet that comes with Red Lobster Cheddar Bay mix. Pour that milk-biscuit mix over the chicken and vegetables as a layerdo not mix together. Next, whisk together the chicken stock and cream of chicken soup, then pour over the top as another layer. Do not mix that either.

Step 4: Bake it, rest it and serve

Bake uncovered for 45-50 minutes. It is going to look runny, but let it sit for at least 10 to 15 minutes. The sauce will thicken to a gravy consistency. Serve with cracked black pepper.

Chicken Potpie Recipes You'll Love

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Favorite Chicken PotpieThis is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. Karen Johnson, Bakersfield, CaliforniaShop Now

Cheddar Chicken PotpieCheese soup is one of my favorites, but its a bit too rich for my husbands taste. Now I make a variation of potpie we both enjoy. If Im in a hurry, Ill skip the crust, add extra milk and serve it as a chowder. Sandra Cothran, Ridgeland, South Carolina

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Serve your chicken potpie with one of our favorite side salads.

Gluten-Free Chicken PotpieThis gluten-free chicken potpie variation is just as comforting as the classic! The filling is creamy and has a lovely warming flavor from the seasonings. Taste of Home Test Kitchen

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Chicken Potpie Galette with Cheddar-Thyme CrustThis gorgeous galette takes traditional chicken potpie and gives it a fun open-faced spin. The rich filling and flaky cheddar-flecked crust make it taste so homey. Elisabeth Larsen, Pleasant Grove, Utah

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Chicken Biscuit PotpieThis hearty meal in one takes just 10 minutes to assemble before popping it in the oven. Plus, a chicken potpie with biscuits combines two of my family's favorite dishes, making this recipe a slam dunk. Dorothy Smith, El Dorado, Arkansas

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For a Southern twist, try Reese Witherspoon's Chicken Pot Pie Casserole.

Puff Pastry Chicken PotpieWhen my wife is craving comfort food, I whip up this chicken pot pie with puff pastry. It's easy to make, sticks to your ribs and delivers soul-satisfying flavor. Nick Iverson, Denver, Colorado

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Chicken Potpie CasseroleI always have leftover chicken broth on hand and use it for many things, including this comforting and easy chicken pot pie variation. You can bake your own biscuits, like I do, or buy them at the store. I like to bake extra biscuits to eat with butter and jam. Liliane Jahnke, Cypress, Texas

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Classic Chicken PotpieOur neighbors and a friend from back home are always after me to make "those yummy potpies". That's all the encouragement I need, since we really like 'em, too! Ada May Smith, Citrus Springs, Florida.

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Mile-High Chicken PotpieClassic chicken potpie gets extra homey when it's loaded with a creamy filling and baked tall in a springform pan. This deep-dish marvel is perfect for Sunday dinners. Shannon Roum, Food Stylist, Taste of Home magazine

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Homemade Chicken PotpieWhy look for potpie in the frozen food aisle when this easy version tastes much better? The chicken pot pie's crust is so tender and flaky, and underneath you'll find the ultimate comfort food for kids and adults. Amy Briggs, Gove, Kansas

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Chicken Potpie SoupMy grandmother hand-wrote a cookbook; she created this amazing pie crust, and I added the delicious soup to create an amazing chicken pot pie variation. Karen LeMay, Seabrook, Texas

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Golden Chicken PotpieThe golden crust and creamy sauce make this veggie-packed pie a surefire hit. Mild and comforting, the family favorite has convenient freezer instructions for a night when there's no time for prep. Taste of Home Test Kitchen

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Easy Cheddar Chicken PotpieMy kids love chicken potpie, and I really like that this is so quick and easy to put together with frozen veggies and store-bought gravy. To make it even simpler, my friend and I decided to top it with a biscuit crust instead of homemade pastry. Its delicious! Linda Drees, Palestine, Texas

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Muffin-Tin Chicken PotpiesI made these personalized chicken pot pies in muffin tins for my kids, and they gobbled them up. For the record, the grown-ups did, too! Melissa Haines, Valparaiso, Indiana. Having a vegetarian over dinner? Learn how to make vegan pot pie.

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Chicken Deep Dish PotpieI adapted this recipe from a cookbook that I have had for many years. It's an excellent recipe for leftover chicken. Even though it takes a bit of time to prepare, everyone agrees it's well worth it. Bonnie Jean Lintick, Kathryn, Alberta

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The post We Tried the Viral Chicken Cobbler Recipe—and It’s Ridiculously Good appeared first on Taste of Home.