Chicken Bacon Ranch Chili

Chicken Bacon Ranch Chili

This was a delicious, simple chili made in the crockpot. I love the addition of bacon and the ranch seasoning, adds extra depth of flavor.

Ingredients:
4 boneless, skinless chicken breasts
2 cups chicken broth
1 can tomato paste
1 can great northern beans, drained
2 tablespoons garlic powder
2 tablespoons chili powder
1 teaspoon ground cumin
1 packet ranch dressing mix
1/2 cup crumbled cooked bacon
ranch dressing, to serve with
tortilla chips or strips, to serve with (my favorite with chili is Fritos)
shredded cheese, optional, to serve with

Directions:
Arrange chicken in the bottom of your crockpot. Season the chicken with chili powder, garlic, cumin, and ranch seasoning packet. add chicken broth, tomato paste, and beans. Stir. Cook on low 4-6 hours or on high 2-4 hours. During the last 30 minutes of cooking, remove the chicken and shred. Return to crockpot with crumbled bacon. Spoon chili into bowl and garnish with tortilla chips, cheese and drizzle with ranch dressing.

By: What's Cooking in the 'Burbs

Buffalo Chicken Dip

Buffalo Chicken Dip

I made this awesome dip for a holiday open house. It is so good! Tastes like buffalo wings without the mess. Delicious served with corn tortilla chips. It is super simple to put together too.

Ingredients:
1 (8 oz) package cream cheese, softened
1 cup hot sauce (I use Franks Red Hot Buffalo Wings Sauce)
1 cup ranch or bleu cheese dressing
2 cups shredded cooked chicken
1 cup shredded cheese

Directions:
Preheat oven to 350*. Combine all ingredients in a 1-quart baking dish and mix well. Bake 20 minutes or until mixture is heated through. Serve with crackers, chips, or veggies.

By: Frank's Red Hot

Baked Fried Chicken Drumsticks

Baked Fried Chicken Drumsticks

I have two versions of this yummy, simple chicken recipe.  The first one is super easy, and uses melted butter and corn flakes.  The second recipe uses buttermilk.  I use the first one when I don't have buttermilk and it tastes great!  But, I think the second one is better :)

Ingredients:
2 cups corn flakes
1/2 cup butter
1/2 teaspoon salt
1/4 teaspoon pepper
6 chicken drumsticks

Directions:
Preheat oven to 375*F.  Put corn flakes in plastic bag and close tightly.  Crush corn flakes and put into shallow bowl or pie plate.  Melt butter and place in another shallow bowl, combined with salt and pepper.  Brush chicken with melted butter on all sides, or dip in melted butter.  Roll each piece in corn flake crumbs until coated.  Put drumsticks in baking pan, and make sure pieces don't touch each other.  If any butter is left, pour it over the chicken.  Bake for 50 minutes until chicken is cooked through. 

By:  cooks.com

Ingredients:
1 teaspoon extra virgin olive oil
6 chicken drumsticks
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup corn flakes, crushed
1/4 cup buttermilk
1/2 teaspoon paprika
1/2 teaspoon dried parsley
1/4 cup panko breadcrumbs

Directions:
Preheat oven to 425*F.  Pour olive oil into a baking dish large enough to hold chicken pieces in a single layer without crowding.  With your fingers, rub oil over dish so it's completely but lightly coated.  Rinse chicken and pat dry.  In a shallow bowl, combine flour, salt, and pepper.  In another bowl, mix buttermilk with paprika and parsley.  And in a third bowl, pour crushed corn flakes and breadcrumbs and combine.  Dredge each piece of chicken in flour mixture until complete coated, tapping off excess flour.  Dip in buttermilk and then roll in corn flake mixture.  Arrange chicken in the baking pan.  Bake for 15-20 minutes, lower heat to 375*F and bake for another 25-30 minutes, until chicken is cooked through and crust is crispy. 

Chicken Parmesan

One of our favorite dishes! Easy to make and delicious!  There are two versions here, a quick pan-fried version and a baked version. They taste pretty similar and are both simple and yummy!

Chicken Parmesan - Baked

Ingredients:
4 large chicken breasts, sliced in half to make 8 thin breasts
1/4 cup Italian bread crumbs
1/2 cup panko bread crumbs
1/4 cup grated parmesan
4 tablespoons butter, melted
Spaghetti Sauce (1 cup)
3/4 cup shredded mozzarella cheese

Directions:
Preheat oven to 450*F.  Combine bread crumbs, panko, salt and pepper, and parmesan cheese in a shallow bowl.  Melt butter in another bowl.  Dip chicken breast in butter, then dredge in bread crumb mixture.  Place chicken on greased baking sheet.  Spray tops of chicken with cooking spray.  Cook for 10 minutes in oven, then flip, bake another 5 minutes.  Add 1-2 tablespoons of spaghetti sauce to top of chicken and add mozzarella cheese.  Return to oven for 5 more minutes.  Serve with salad or pasta. 

By: Real Housemoms


Chicken Parmesan - Pan Fried

Ingredients:
2 Boneless, Skinless, Chicken breasts
1/2 cups flour
1 egg
1/2 cup panko
2 Tablespoons Italian bread crumbs
1/4 cups parmesan cheese
Salt and pepper
Spaghetti sauce
Italian Cheese

Directions:
Pound chicken breasts to 1/4" thick. Combine bread crumbs, parmesan cheese, salt and pepper. Dip chicken breasts in flour, egg, then bread crumbs. Heat olive oil in skillet over medium low heat. Cook chicken breasts on medium low heat for 4 minutes on each side or until cooked thru. Spoon sauce on chicken, sprinkle with Italian cheese.
Serve with spaghetti and/or salad.

Mushroom Asiago Chicken

Mushroom Asiago Chicken

I love mushrooms and they are so good with this chicken!  They are in a rich, creamy, flavorful sauce, accented with the Asiago cheese.  This is delicious!

Ingredients:
1 lb boneless skinless chicken breast
2 cups mushrooms, cut in half
1 clove garlic, minced
3 sprigs fresh thyme
1 1/2 cups dry white wine
1/2 cup seasoned flour (add 1 teaspoon salt, 1/2 teaspoon black pepper)
2 tablespoons butter
2 tablespoons olive oil
1/2 cup heavy cream
1/4-1/2 cup shredded Asiago cheese
1/2 teaspoon salt, to taste
1/4 teaspoon pepper, to taste

Directions:
Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness, about 1/4 inch.  Cut into serving sized pieces.  Heat the butter with 1 tablespoon of olive oil in deep, heavy skillet.  Dredge chicken in seasoned flour.  Add to hot oil/butter in skillet.  Saute until golden on each side, about 5 minutes per side.  Remove from pan.  Add remaining oil to hot skillet.  Saute mushrooms and garlic until mushrooms begin to brown.  Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan (this is called "deglazing").  Add thyme to mushroom/wine mixture in pan.  Add the chicken back to the pan.  Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.  Remove chicken from pan again.  Add the cream and heat through.  Add the Asiago cheese (Asiago has a strong flavor so use 1/2 cup if you want it strong, use 1/4 cup if you want less of that flavor).  Cook, stirring constantly, over low heat until cheese melts.  Continue cooking until sauce is reduced by about 1/2.  Add the chicken back to pan and heat through.  May be served over any pasta.


By:  Best Healthy Recipes

Chicken Saag

Chicken Saag

I love Indian food and my favorite thing to order is Saag, an Indian spinach dish.  I decided to make homemade Indian food one day and made this delicious Chicken Saag recipe.  It is rich and creamy and flavorful.  Definitely a keeper for when those Indian food cravings strike!

Ingredients:
2 tablespoons oil
1.5 lbs of boneless, skinless chicken breast cut into chunks
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon ground ginger
3/4 teaspoon cayenne pepper
1/2 teaspoon turmeric powder
1 teaspoon ground cloves
1 15 ounce can tomato sauce
1/4 cup heavy cream
16 ounces fresh spinach
1 teaspoon garam masala
10 ounces frozen spinach
2 tablespoons butter
1/2 teaspoon salt

Directions:
Steam the spinach in a large pan on medium heat with 1/4 cup water.  When wilted, remove from the heat and allow to cool.  When cool, drain the pooling water and puree the spinach in a blender or mini food processor set aside. 
Fry the chicken in a small amount of oil until cooked through.  Drain the juices, put the chicken back in and add the spices.  Cook for 1 minute.  Add the tomato sauce and simmer for 15-20 minutes.  Add the heavy cream, garam masala and the spinach puree.  Simmer for an additional 5 minutes.  Add the frozen spinach and butter and cook for at least 10 more minutes.  Salt to taste.
Serve with rice and naan bread. 


By: Simple, Clean, & Homemade

Loaded Chicken and Potatoes

Loaded Chicken and Potatoes

I think I've mentioned that we love potatoes, bacon, and cheese.  Add chicken to the casserole and you've got a simple, delicious meal!

Ingredients:
1 pound boneless chicken breasts, cubed
2 russet potatoes, cut in 1" chunks
1/3 cup olive oil
1 1/2 teaspoon salt
1 teaspoon black pepper
1 tablespoon paprika
2 tablespoons garlic powder
2 cups Colby jack cheese, shredded
1 cup crumbled bacon
Optional: hot sauce and green onion

Directions:
Preheat oven to 400*F.  Spray a 9x13 baking dish with cooking spray.  Mix together chicken, potatoes, olive oil, salt, pepper, paprika, and garlic powder.  Stir to coat.  Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside.  While the potatoes are cooking, cook the bacon (we cook it in the oven at 375*F for 25 minutes).  Once the potatoes and chicken are fully cooked, remove from the oven.  Top with cheese and bacon.  Return the casserole to the oven and bake for 5 minutes or until cheese is melted.
Serve with hot sauce, ranch dressing and/or sour cream


By: Singing Through the Rain

Crockpot Italian Chicken

Crockpot Italian Chicken

This meal is super simple to put together and really tasty!  Comfort food at it's best!

Ingredients:
2-4 boneless, skinless chicken breasts
1 package cream cheese, softened (I actually use 1/2 a package as hubby doesn't love cream cheese)
1 can cream of chicken soup
1 package Italian dressing seasoning (in a packet, I actually made my own, will add link later)
rice or noodles

Directions:
Stir the cream cheese, cream of chicken and seasoning together in the crockpot.  Put the chicken in and cover with the mix.  Cook on high for 4-6 hours or until the chicken is cooked and fall apart tender.  Shred chicken and mix in sauce.  Cook rice or noodles and serve with chicken mixture.


By:  ForkInIt

Sesame Chicken

Sesame Chicken

This sesame chicken is delicious!  It is really easy and very flavorful! 

Ingredients:
1.5 pounds boneless, skinless chicken breasts, cut into pieces
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon whole wheat flour
1 tablespoon toasted sesame oil
1/2 tablespoon olive oil
2 teaspoons garlic powder
1 tablespoon low sodium soy sauce
1 tablespoon brown sugar
1 tablespoon white vinegar
1/2 cup low sodium chicken broth
1 tablespoon sesame seeds

Directions:
Preheat oven to 400*F.  In a small bowl, whisk the chicken stock, brown sugar, sesame oil, garlic, soy sauce, and white vinegar together.  Set aside.  In another bowl, toss the chicken with salt, pepper, and flour.  In a large pan (make sure it's oven safe), heat the olive oil over medium heat.  Once hot, add the chicken in one layer.  Cook for three minutes on one side until seared and then flip and cook for another three minutes on the other side.  Turn off the heat and pour the chicken stock mixture over the chicken, stirring to combine.  Place the entire pan in the oven and cook for 20 minutes.  Then toss the chicken with sesame seeds and serve. 


By: Slender Kitchen

Baked Brown Sugar Chicken Drumsticks

Baked Brown Sugar Chicken Drumsticks

I love this sweet and savory drumstick recipe.  It is delicious!  And super simple. 

Ingredients:
2 teaspoons brown sugar
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons smoked paprika
1 teaspoon black pepper
2 tablespoons olive oil
6 chicken drumsticks
*you can add 1 teaspoon chili powder too, I don't because hubby doesn't like things too spicy :)

Directions:
Preheat oven to 425*F.  In a plastic bag or bowl, combine the seasonings.  Drizzle the chicken with olive oil and rub to coat.  Add the chicken to the bag or bowl and toss or shake bag until well coated.  Place on a baking sheet and bake for 12 minutes, turn the chicken over, and continue to bake until cooked through, about 10-15 additional minutes. 


By: DomesticFits

Baked Fried Chicken Tenders

Baked Fried Chicken Tenders

I love fried chicken but I don't like to fry foods at home. I don't like the mess and I like to make them a little healthier.  These are fantastic!  Pretty simple, they make a great crunchy chicken strip. 

Ingredients:
boneless, skinless chicken tenders
milk
1/2 teaspoon salt
1 tablespoon seasoning salt
3/4 teaspoon pepper
1 cup flour
2 teaspoons paprika
1/4 cup butter (1/2 stick)

Directions:
Place thawed chicken tenders in a bowl of milk.  Let soak for 20-30 minutes.  Preheat oven to 400*F.  Cut butter into chunks and place in a 9x13 pan.  Melt butter in preheated oven (DO NOT skip this step!).  Spread melted butter around the bottom of the pan.  Lightly spray the pan if needed to make sure there are no dry spots.  Mix seasonings and flour in a large Ziploc bag or large bowl.  Shake excess milk off of chicken and completely coat each piece with the seasoning mix.  Shake the chicken in the bag until coated or dip each piece in the bowl until coated.  Place each piece of chicken in the pan.  Cook for 20 minutes.  Turn each piece of chicken over and continue cooking for 20 more minutes or until cooked through. 


By:  Our Life Uncommon

Green Beans, Potatoes & Chicken

Green Beans, Potatoes, & Chicken

This dinner is super simple and quite tasty!  It is also a great dinner to take to new moms. 

Ingredients:
green beans
chicken breast
potatoes
butter
Italian seasoning

Directions:
Preheat oven to 350*F.  Spray 9x13 casserole dish with cooking spray.  Place green beans, chicken breast and potatoes in dish.  Put pats of butter on top.  Sprinkle with Italian seasoning.  Bake for 1 hour. 


By:  FoodPinsNow

Oven Fried Chicken

Oven Fried Chicken

I love this recipe!  I try not to fry anything at home for health reasons and because of the mess it creates!  But I still love the flavor of fried foods!  This chicken is perfect!  So crunchy outside, nice and moist inside. 

Ingredients:
1/2 cup buttermilk
1/4 cup lemon juice
1/4 cup olive oil
sprinkle of dried thyme
1 1/2 teaspoons salt, divided
1/8 teaspoon paprika
4 skinless, boneless chicken breasts (around 2 pounds)
1/2 cup cornmeal
1/2 cup fine dry bread crumbs
1/4 cup freshly grated parmesan
1/2 teaspoon paprika
1 large egg beaten with 1 tablespoon cold water
3 tablespoons unsalted butter, melted

Directions:
In a large Ziploc bag, mix together the buttermilk, lemon juice, olive oil, thyme, 1/8 teaspoon paprika, and 1 teaspoon of the salt.  Then add the chicken and let it marinate in the refrigerator for 3-12 hours.
Heat the oven to 350*F.  In a pie plate, combine the cornmeal, bread crumbs, parmesan, remaining paprika, and remaining salt.  Remove the chicken from the marinade, dip it in the egg, and dredge it in the cornmeal mixture, shaking off the excess.
Arrange the chicken on a lightly oiled baking pan, drizzle the butter over it and bake it in the middle of the oven for 35 minutes, or until it is crisp and golden. 


By:  Spoonful

Chicken and Bacon Mac & Cheese

Chicken and Bacon Mac & Cheese

This is one of our new favorites!  How could you go wrong with grilled chicken, bacon, and mac & cheese! 

Ingredients: 
6 slices smoky bacon
salt & pepper
1 lb. whole wheat short cut pasta (such as penne or elbow noodles)
Vegetable oil
1/2 teaspoon paprika
4 tablespoons butter
3 rounded tablespoons flour
1/2 cup chicken broth
2 cups whole milk
2 teaspoons dried thyme
1 teaspoon nutmeg
2 cups shredded mozzarella
1/2 cup shredded provolone
1/2 cup Parmesan Cheese

Directions: 
Preheat oven to 375*.  Arrange the bacon on a slotted broiler pan or on a rack placed over a baking sheet and bake until crisp, about 15-25 minutes.  Chop and reserved.  Switch on the broiler.
Bring a pot of water to a boil, salt it, add the pasta and cook just shy of al dente.  Drain and return to the pot.
While the pasta is cooking, heat a grill pan or cast-iron griddle over medium-high heat.  Drizzle the chicken with vegetable oil, season with salt, pepper, and paprika.  Grill the chicken for about 10 minutes, turning once, until nicely browned.  Transfer to a cutting board and cut into one inch pieces.
While the chicken cooks, melt the butter in a medium saucepan over medium heat.  Add the flour and whisk for 1 minute.  Whisk in the cider, then the milk.  Bring to a boil and cook, whisking, until the sauce coats the back of a spoon, 3-4 minutes.  Add the thyme and season with salt, pepper, and nutmeg.  Stir in the cheeses until melted.
Add the chicken, bacon, and sauce to the pasta and transfer to a casserole dish.  Sprinkle with parmesan cheese.  Broil until bubbling and browned, about 5 minutes.
Garnish with parsley as desired.


**This recipe has several things going at once and uses about 5 pots/pans but it is soooo worth it!!  Jim wants it every time we have bacon in the house. 

From Rachel Ray Magazine

Slow Cooker Chicken

Ah, the ease of a dinner cooked in a crockpot. Turn it on before work and dinner is done when you get home! Love it! Here are two different recipes for slow cooker chicken.  The first is the super simple version; the second requires browning the chicken drumsticks before putting in the crockpot so it's more time intensive but the seasoning is more flavorful!

Slow Cooker Chicken

Ingredients:
6-8 drumsticks
seasonings of choice
2 potatoes (I only use 1 because hubby won't eat them)
1 large carrot

Directions:
Spray the inside of the crockpot with cooking spray.  Dice the potatoes and carrot and place in the bottom of the pot.  I toss them with some Italian seasoning, salt, and pepper.  Then set the chicken on top of the bed of potatoes/carrots and coat with Italian seasoning and/or Montreal chicken seasoning.  No broth or water needed, the juice from the chicken keeps it moist.  Cook on low for 6-8 hours.


Ingredients:
1/3 cup flour
1/4 cup all purpose spice rub (see below)
8 drumsticks
3 potatoes, quartered
2 tablespoons vegetable oil
1 cup carrots
1 cup green beans
1/2 cup dry white wine
2 cups chicken broth

All purpose Spice Rub
1 tablespoon light brown sugar
1 tablespoon salt
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon ground black pepper
1/2 teaspoon dried rosemary
1/2 teaspoon garlic powder

Directions:
Mix all ingredients for spice rub together in a small bowl. Mix with the flour. Turn chicken in flour mixture until thoroughly coated, pat off excess flour and reserve flour mixture. Boil potatoes in several quarts of lightly salted water for 5 minutes, drain and place in bottom of slow cooker. Heat 1 tablespoon vegetable oil in large skillet over medium-high heat. Brown chicken on all sides, about 4 minutes per side; transfer to plate and set aside. Add a little more oil to skillet, add veggies and saute until lightly browned, about 5 minutes. Add reserved seasoned flour and stir until vegetable are coated. Add wine and bring to a boil. Add chicken broth and simmer until slightly thickened; pour into slow cooker. Arrange chicken over vegetables. Cover cooker and cook for 3-4 hours on high or 6-8 hours on low. Remove to a serving platter.

Healthy Chicken Nuggets

We LOVE chicken nuggets. Just about anywhere we go out to eat, Jim orders chicken nuggets if possible. However, they are expensive at the grocery store and I was sure I could find a better way to make them. I have tried three nugget recipes over the past three weeks and this one is the winner! I like that they are baked and not fried. The crust was still crunchy. The Italian bread crumbs add some flavor. And they make a great finger food for kids too!

Healthy Baked Chicken Nuggets
Ingredients:

16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
salt and pepper to taste
2 tsp olive oil
6 tbsp whole wheat Italian seasoned breadcrumbs
2 tbsp panko
2 tbsp grated parmesan cheese
olive oil spray

Directions: Preheat oven to 425°. Spray a baking sheet with olive oil spray. Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.
Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken. Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turnover then cook another 4 - 5 minutes or until cooked though.

By: Chef In Training

Broccoli and Cheese Stuffed Chicken

Jim and I love chicken cordon bleu! We used to buy those pre-packaged chicken cordon bleu and chicken stuffed with broccoli and cheese from the grocery store. I decided a few years ago that I could learn to make chicken cordon bleu and it was fantastic (I will upload that recipe later this week). I saw this recipe on Pinterest and had to try it. It's very good!

Broccoli and Cheese Stuffed Chicken

Ingredients:

2 chicken breasts
1 large egg
3/4 cup panko
1/4 Italian seasoned bread crumbs
2 cups broccoli floret, cooked, chopped small (I use frozen, already chopped)
3 slices provolone
salt
spray oil
toothpicks

Directions:

Preheat oven to 350°. In a small bowl, combine egg and a little salt. Beat with a fork to make an egg wash. Set aside. Fill a second bowl with breadcrumbs.
Pound chicken breasts to make cutlets (about 1/4" thick). Place a slice of cheese in the center of the chicken and top with a little broccoli. Wrap chicken around to completely cover cheese, using toothpicks to secure.
Dip chicken into egg wash, then breadcrumbs. Spray cookie sheet with oil and place chicken on cookie sheet. Lightly spray chicken with oil and bake about 25 minutes, until cooked. Top with 1/2 slice of provolone and put in oven until melted, about 2-3 minutes.

By: Skinny Taste

Creamy Chicken Broccoli Casserole

This dish is similar to a couple that I already make but it is quite good! I think next time, we will use cubed chicken instead of shredded chicken. The shredded chicken gets lost in all the sauce. Also, Jim wants to try it over noodles instead of rice.

Creamy Chicken Broccoli Casserole

Ingredients:

3 chicken breasts, cooked & shredded (or cubed)

2 cans of cream of chicken soup

1 cup of sour cream

2 cups shredded colby jack cheese

1 bag frozen broccoli and chopped

salt & pepper to taste

Directions:

Cook chicken and shred. Preheat oven to 375*. Mix all ingredients in a bowl. Transfer mixture to a lightly greased 2 qt. casserole dish. Cook for 30 minutes or until bubbly. Serve over rice or noodles.

By: Pearls, Handcuffs, and Happy Hour

Chicken Enchiladas with Sour Cream Sauce

I LOVE Mexican food, especially enchiladas. I made these for lunch yesterday and shared with my parents. They are sooo good! Jim doesn't like Mexican food but I'm going to see if he'll try these next time I make them. I'll make a convert of him yet :)

Chicken Enchiladas with Sour Cream Sauce

Ingredients:
12 soft taco shells

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chillies (optional)

Directions:
1. Preheat oven to 350 degrees. Grease a 9x13 pan

2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.

4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

By: Joyful Momma's Kitchen