Category: Chicken


Mar
2025

Honey Dijon Chicken

categories: Chicken, Main Dishes
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Make easy Honey Dijon Chicken for two, featuring pan-seared chicken breasts, coated in seasoned breadcrumbs and honey mustard sauce.
Make easy Honey Dijon Chicken for two, featuring pan-seared chicken breasts, coated in seasoned breadcrumbs and honey mustard sauce.

If you’re looking for a quick and easy chicken dish, may I suggest checking out this one for Honey Dijon Chicken? Boneless skinless chicken breasts are coated in honey mustard sauce, then coated with seasoned breadcrumbs. The chicken breasts are then pan-seared for about 4 minutes per side until they are done!

The recipe comes from simple honey mustard sauce I’ve made in the past, and from a simply spiced breadcrumb topping I have also used in the past. I’ve cooked the chicken in oil before but found I liked the browning and added flavor a small amount of butter provides instead.

This main dish (that serves two) can be made in under 20 minutes, which is awesome! The chicken has great flavor and is juicy on the inside and browned and crunchy on the outside.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Chicken Breasts

Lay one chicken breast on a piece of plastic wrap on a cutting board. Cover it with a second piece of plastic wrap and then use the flat side of a meat mallet to pound the chicken. The plastic wrap helps keep the chicken from splattering.

Continue to pound the chicken until it has flattened to a thickness of about ¼”. Transfer the chicken breast to paper towels, pat dry, and repeat this process with the other chicken breast. Discard the plastic wrap when finished.

Lightly season the chicken breasts (on both sides) with salt, black pepper and garlic powder. Divide the spices evenly between both chicken breasts and make sure to season both sides lightly. Set the chicken aside while you prepare the breadcrumb topping.

Boneless skinless chicken breasts are pounded thin, using the flat side of a meat mallet.Lightly seasoned chicken breasts patted dry on paper towels.

Make The Seasoned Breadcrumb Topping

Place dried breadcrumbs, dried parsley and ½ teaspoon of Dijon mustard on a large dinner plate and stir well. Continue mixing these ingredients together until the Dijon has been dispersed throughout the breadcrumbs and the ingredients are well-combined.

NOTE: Use a large plate (or cutting board) for this because you will spread out the breadcrumbs and lay the chicken breasts on this topping later, to completely cover the chicken.

Breadcrumbs are seasoned with Dijon mustard and dried parsley.Seasoned breadcrumbs are spread on a plate, ready to coat the chicken.

Prepare The Honey Mustard Sauce

 Measure honey and Dijon mustard into a small bowl and stir them well, until they’re fully combined. Set the honey mustard sauce aside. See how easy it is to make the honey mustard sauce?

Now we will cover the chicken breasts with the sauce and the seasoned breadcrumb mixture, then cook the honey Dijon chicken. We’re almost done!

Dijon mustard and honey are combined in a small bowl to make a sauce.The combined honey mustard sauce will be brushed on chicken breasts.

Coat And Cover The Seasoned Chicken Breasts

Brush the honey mustard sauce on BOTH sides of the chicken breasts using a pastry brush. It’s easier to do only one chicken breast at a time!

Once the sauce is on both sides of the chicken, dredge it through the seasoned bread crumb topping (on the plate) until both sides are covered. Use your hands to lightly press the seasoned breadcrumbs into the sauce/chicken, so they adhere.

Transfer the coated, covered chicken breast to a platter and repeat this process with remaining chicken breasts. Once they are fully covered, it’s time to cook the chicken!

A pastry brush is used to coat both sides of each lightly seasoned chicken breast.Honey mustard coated chicken is dredged in seasoned breadcrumbs on both sides.

Cook The Chicken Breasts

Melt 1 Tablespoon of butter in a large skillet on medium heat. After the butter melts and the skillet is HOT, carefully add the seasoned chicken breasts to the skillet. They should sizzle when they hit the hot skillet.

Let the chicken cook (undisturbed) for 4 minutes, then carefully turn the pieces to the other side. The side that was facing down (now on top) should be brown and crispy. Cook the other side of the honey Dijon chicken breasts another 3-4 minutes, or until they are fully cooked through.

The honey Dijon chicken breasts are cooked in melted butter in a large skillet.Chicken breasts are turned halfway through cooking to reveal browned crispy exterior.

Serve The Honey Dijon Chicken

Transfer the chicken breasts out of the skillet and onto individual plates once they’re finished cooking. We served the honey Dijon chicken with home-grown, canned green beans and roasted butternut squash on the side.

Butternut squash and green beans, served on a plate with honey Dijon chicken.

The chicken is juicy inside and has great flavor from its simple honey mustard sauce and crispy crumb coating! We really enjoy this simple dish and I’m confident you will too!

Honey Dijon Chicken is sliced in half to show the juicy chicken inside.

I hope you have the opportunity to make honey Dijon chicken for yourself and/or those you love. I really am confident you’ll enjoy this simple recipe!

This is an easy recipe to “keep in your recipe tool bag”, because it’s made without a lot of fuss! Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of fantastic chicken recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Author's signature

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Honey Dijon Chicken
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 

Make easy Honey Dijon Chicken for two, featuring pan-seared chicken breasts, coated in seasoned breadcrumbs and honey mustard sauce.

Category: Main Dish
Cuisine: All Cuisines
Keyword: honey Dijon chicken
Servings: 2
Calories Per Serving: 389 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Chicken:
  • 2 4-oz. boneless, skinless chicken breasts pounded to ¼" thickness
  • ¼ teaspoon salt evenly divided between chicken breasts
  • ¼ teaspoon black pepper evenly divided between chicken breasts
  • ¼ teaspoon garlic powder evenly divided between chicken breasts
  • 1 Tablespoon butter melted (used to cook chicken)
For Breadcrumb Topping:
  • ½ cup dried breadcrumbs (plain)
  • 1 teaspoon dried chopped parsley
  • ½ teaspoon Dijon mustard
For Honey Mustard Sauce:
  • 3 Tablespoons honey
  • 1 Tablespoon Dijon mustard
US Customary - Metric
Instructions

  1. Lay 1 chicken breast on plastic wrap on a cutting board. Cover with 2nd piece of plastic wrap (to prevent splatters). Use flat side of a meat mallet to pound the chicken until it's flattened to ¼" thickness. Transfer chicken to paper towels; pat dry. Repeat with remaining chicken breast. Discard plastic wrap when finished.

  2. Lightly season chicken (on both sides) with salt, pepper and garlic powder, dividing spices evenly between the chicken breasts.

  3. Season Breadcrumbs: Place breadcrumbs, parsley and ½ teaspoon of Dijon mustard on a large dinner plate; stir until Dijon is blended, and ingredients are well-combined. Set aside. NOTE: A large plate is recommended because you will spread out the breadcrumbs and lay the chicken on them later, to cover.

  4. Make sauce: Put honey and 1 Tablespoon Dijon in a small bowl; stir to combine. Use pastry brush to apply sauce to BOTH sides of chicken (1 piece at a time). Lay chicken on the bread crumb topping. Dredge until both sides are covered. Press breadcrumbs into the sauce to adhere. Transfer chicken to a platter; repeat with remaining chicken.

  5. Melt butter in large skillet on medium heat. When skillet is HOT (but not smoking), carefully add chicken breasts. Let chicken cook undisturbed for 4 minutes; carefully turn chicken to the other side. The top should be browned and crispy. Continue to cook the other side of the chicken for 3-4 minutes, or until fully cooked through. When done, remove chicken from skillet; serve and enjoy!

Nutrition Facts
Honey Dijon Chicken
Amount Per Serving (1 chicken breast)
Calories 389 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 88mg29%
Sodium 763mg33%
Potassium 513mg15%
Carbohydrates 46g15%
Fiber 2g8%
Sugar 28g31%
Protein 28g56%
Vitamin A 217IU4%
Vitamin C 2mg2%
Calcium 66mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make easy Honey Dijon Chicken for two, featuring pan-seared chicken breasts, coated in seasoned breadcrumbs and honey mustard sauce.


Feb
2025

BBQ Chicken Legs (Instant Pot)

categories: Chicken, Instant Pot Recipes, Main Dishes
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Make BBQ Chicken Legs in about 30 minutes using an Instant Pot! Seasoned drumsticks are cooked, coated with BBQ sauce, & broiled until crisp.
Make BBQ Chicken Legs in about 30 minutes using an Instant Pot! Seasoned drumsticks are cooked, coated with BBQ sauce, & broiled until crisp.

Today I want to share a tasty (and simple) recipe for BBQ Chicken Legs, made in an Instant Pot. I found the original recipe online and have really enjoyed the simplicity of this lip-smackin’ dish.

Chicken legs are well seasoned with a homemade spice mix that takes all of a couple minutes to combine. They are cooked in the Instant Pot, then removed, basted with BBQ sauce and broiled or air-fried until nicely browned and crispy on the outside.

The chicken legs are delicious, juicy, and this really is a pretty simple meal to prepare. Here’s how to make BBQ Chicken Legs in an Instant Pot.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Seasoning Mix

The first thing you will need to do is whip up an easy, flavorful seasoning mix! Measure smoked paprika, garlic powder, onion powder, chili powder, black pepper and salt in a small bowl.

Stir these ingredients well, until fully combined. This is the seasoning mix for the chicken legs. Set the bowl aside for a minute while you get the drumsticks ready for the spices.

Prepare The Chicken Legs

Lightly pat the chicken legs dry on all sides using paper towels. Be sure to leave the skin on the legs for best results.

Use all of the prepared seasoning mix to sprinkle and cover the chicken legs on all sides. Press the seasoning mix into the skin of the chicken so it adheres very well.

Pour low sodium chicken broth into the bottom of the Instant Pot’s inner pot. Place a trivet on the bottom, then arrange the pieces of seasoned chicken on top of the trivet.

Cook The BBQ Chicken Legs

Lock the lid in place and then flip the steam release valve on top to SEALING. Program the Manual button to cook for 15 minutes at HIGH pressure.

The instant pot will begin coming to pressure, and when it has reached full pressure, the timer for the cooking program will begin automatically (and the pressure valve on top will pop up).

When the 15 minute programmed cooking time has finished, perform a QUICK RELEASE of steam by flipping the steam release valve to VENTING.

When all the steam has been released, the pressure valve on top will also drop back down, indicating all pressure is released and it is safe to open the lid. Unlock and remove the lid of the Instant Pot.

Two Ways To Crisp And Brown The Chicken, If Desired

After you remove the chicken legs from the Instant Pot, lay them on parchment paper. Brush them on all sides with a favorite BBQ sauce until each piece is fully covered.

At this point, the BBQ chicken is now fully cooked and can be served, however I highly recommend taking one more step to take these drumsticks up a notch! It only takes a few more minutes, but it is well worth it, in my opinion.

You have two options for crisping/browning the chicken legs and cooking the sauce onto the chicken. You can put them under a broiler OR you can use an air fryer to do this. It’s your choice. Here are the instructions for both methods.

BROILER – Method #1: 

Remove the chicken legs out of the Instant Pot, and place them in a single layer on an oven proof baking sheet. Place the chicken under an oven broiler (several inches away from the heat source) and broil until the drumsticks become browned and crispy.

IMPORTANT: Keep a very close eye on the chicken when using the broiler. Remember, the chicken is already cooked through. Your chicken can go from nicely browned to burnt very quickly, and you DO NOT want to burn your dinner, right?

AIR FRYER – Method #2:

Place the chicken legs in the basket of your air fryer in a single layer. Cook them at 400° for 6-8 minutes, turning them over halfway though this cooking time.

I typically only cook them for about 6 minutes, because they are already fully cooked through. The purpose is simply to crisp up the outer skin, and brown the chicken legs a bit more.

The skin of the chicken drumsticks should become crispy and browned using this method. Transfer the chicken legs out of the basket once done.

Enjoy The BBQ Chicken Legs (Instant Pot)!

Serve the chicken immediately after transferring them from the broiler or the air fryer. Serve with a favorite side dish or two, and enjoy these delicious BBQ chicken legs.

This recipe, as written, will yield three servings of two chicken legs per serving. The chicken legs are well-seasoned, and taste great. Hope you enjoy them and appreciate how easy they are to make!

I hope you get the chance to make these delicious, juicy BBQ Chicken Legs, and trust you’ll enjoy this simple, tasty dish as much as we do!

Thanks for stopping by, and please come back again soon for more family-friendly recipes. Take care, may God bless you, and have a great day.

Looking For More INSTANT POT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have other delicious Instant Pot Recipes you may want to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe adapted from Nicole Morissey at: preventionrd.com/instant-pot-bbq-chicken-drumsticks/

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BBQ Chicken Legs (Instant Pot)
Prep Time
5 mins
Cook Time
15 mins
Pressurization time + Broiling time
15 mins
Total Time
35 mins
 

Make BBQ Chicken Legs in about 30 minutes using an Instant Pot! Seasoned drumsticks are cooked, coated with BBQ sauce, & broiled until crisp.

Category: Main Dish
Cuisine: All Cuisines
Keyword: BBQ Chicken Legs, Instant pot
Servings: 3 (2 legs per serving)
Calories Per Serving: 380 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Seasoning Mix:
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
Rest of Ingredients Needed:
  • 6 chicken drumsticks skin on, patted dry
  • 1 cup low sodium chicken broth
  • ¾ cup BBQ sauce
US Customary - Metric
Instructions

  1. Stir smoked paprika, garlic powder, onion powder, chili powder, pepper and salt together in a small bowl, until combined. Set aside.

  2. Lightly pat chicken legs dry on all sides using paper towels. Be sure to leave the skin on the legs for best results. Sprinkle and cover the chicken legs on all sides with spice mix, using it all. Press spices into the chicken skin so it adheres well.

Instant Pot Directions:

  1. Pour chicken broth into the inner pot. Place a trivet on the bottom; arrange pieces of seasoned chicken on top of the trivet.

  2. Lock lid in place; flip steam release valve on top to SEALING. Program Manual button to cook for 15 minutes at HIGH pressure. Instant pot will begin coming to pressure; when it's reached full pressure, timer for the cooking program will begin automatically (pressure valve on top will pop up). When 15 minute programmed cooking time is complete, perform a QUICK RELEASE of steam by flipping the steam release valve to VENTING. When all steam is released, pressure valve on top will drop back down, indicating it is safe to unlock and open the lid.

Add BBQ Sauce:

  1. Remove chicken legs from Instant Pot. Lay them on parchment paper; brush BBQ sauce on all sides until fully covered. At this point, BBQ chicken is fully cooked and can be served, however I highly recommend one more step: You have 2 options for crisping/browning the chicken legs. Here are the two options.

Final Step For Browning/Crispness:

  1. Method #1-Broiler: Place chicken legs in a single layer on baking sheet. Place chicken under an oven broiler (several inches away from heat source). Broil until drumsticks are nicely browned and crispy. IMPORTANT: Keep a close eye on the chicken when using broiler. Your chicken can go from nicely browned to burnt very quickly!

    Method #2 - Air Fryer: Place chicken legs in single layer in air fryer basket. Cook at 400° for 6-8 minutes, turning them over halfway though cooking time. The skin of the chicken should become crispy and browned. Transfer chicken out of the basket once done.

  2. Serve with a favorite side dish (or two), and enjoy!

Nutrition Facts
BBQ Chicken Legs (Instant Pot)
Amount Per Serving (1 (2 legs))
Calories 380 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g25%
Trans Fat 0.1g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 139mg46%
Sodium 1117mg49%
Potassium 594mg17%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 24g27%
Protein 29g58%
Vitamin A 758IU15%
Vitamin C 1mg1%
Calcium 49mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make BBQ Chicken Legs in about 30 minutes using an Instant Pot! Seasoned drumsticks are cooked, coated with BBQ sauce, & broiled until crisp.

 


Jan
2025

Air Fryer Chicken Breast Strips

categories: Air Fryer Recipes, Chicken
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Make Air Fryer Chicken Breast Strips to eat as is, or add to soups, salads, burritos or tacos! This well-seasoned chicken is very versatile!
Make Air Fryer Chicken Breast Strips to eat as is, or add to soups, salads, burritos or tacos! This well-seasoned chicken is very versatile!

Looking for a quick and delicious air fryer recipe for chicken breasts? Well this one is pretty amazing, and it’s incredibly versatile!

Chicken breasts are well seasoned, then cooked in an air fryer for about 10 minutes. After that they are sliced into strips which can be eaten as is, or added to soups, salads, casseroles, taco shells, quesadillas, burritos, pasta, etc.

How’s that for versatile? This recipe comes together so fast, it is a perfect choice for a crazy busy day… and the chicken tastes so good! Here’s how to make air fryer chicken breast strips. I think you’re going to love them!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Ingredients Will I Need?

When making this dish, you will need 1¼ pounds of boneless and skinless chicken breasts (about 3), olive oil, and seasoning mix. To make the seasoning mix you need paprika, garlic powder, onion powder, smoked paprika, salt, brown sugar and cornstarch.

Spices used to make seasoning mix for the chicken strips.

Mix the spices in a small bowl until they’re fully combined. It takes about a minute to whip this spice mix together. That’s it. So easy, right?

A variety of 7 spices are used to make the seasoning mix.Once fully combined, the seasoning mix is ready to apply to the chicken.

Prepare And Season The Chicken

Pat the chicken breasts dry using paper towels, then slice each chicken breast into 3 pieces. Place each piece (one at a time) between layers of plastic wrap, and pound them thin, using a meat mallet.

Season the chicken (on one side) with HALF of the seasoning mix, then drizzle with HALF of the olive oil. Rub the oil and spices together to cover the chicken.

Chicken breast pieces are dried with paper towel, then pounded with a mallet.Spice mixture is sprinkled over each chicken breast piece, then drizzled with oil.

Turn the chicken pieces to the other side and repeat the process with the seasoning and olive oil. Now both sides of the chicken should be well-coated with spices and oil.

Chicken is well seasoned and ready for the air fryer.

Cook Chicken Breasts In The Air Fryer

Preheat the air fryer to 400°F. Lay the seasoned chicken pieces (in a single layer) in the basket of the air fryer. Try not to crowd them, so the hot air circulates better.

Cook the chicken at 400°F. for 5 minutes, then pause the cooking, and carefully turn the pieces over to the other side. 

Seasoned chicken pieces in air fryer in single layer for cooking.The chicken is flipped over halfway through cooking time.

Put the basket back into the air fryer and continue cooking the other side of the chicken for an additional 3-5 minutes.

Keep an eye on the internal temperature using a digital thermometer. When done, the chicken should register an internal temperature of 165°F.

Chicken should have an internal temperature of 165°F. when done.

Time To Enjoy Air Fryer Chicken Breast Strips!

Now it’s time to enjoy air fryer chicken breast strips! Transfer the chicken from the air fryer onto a cutting board. Let rest for 2-3 minutes.

Slice each piece of chicken into thin strips, and then they are ready to be eaten. There are so many different ways you can enjoy these chicken strips!

Serve them on rice, pasta, in tacos, on mixed green salads, make chicken quesadillas, add to a casserole, or use them in soup. There really is no limit to what you can use air fryer chicken breast strips for… use your imagination!

Air fryer chicken breast strips are cut into thin slices and served.

I love that there are so many ways to use this deliciously seasoned chicken, and trust you will find this chicken recipe convenient and tasty, too!

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day!

Looking For More AIR FRYER Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of Air Fryer recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Original recipe source: Lindsay, at: https://pinchofyum.com/ridiculously-good-air-fryer-chicken-breast

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Air Fryer Chicken Breast Strips
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Make Air Fryer Chicken Breast Strips to eat as is, or add to soups, salads, burritos or tacos! This well-seasoned chicken is very versatile!

Category: Main Dish
Cuisine: All Cuisines
Keyword: air fryer, chicken breast strips
Servings: 4
Calories Per Serving: 190 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Seasoning Mix:
  • 1½ teaspoons brown sugar
  • 1 teaspoon cornstarch
  • ¾ teaspoon paprika
  • ¾ teaspoon salt fine grind-not coarse
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon smoked paprika
Chicken:
  • 1¼ pound boneless, skinless chicken breasts (approx. 3 large)
  • 2 teaspoons extra virgin olive oil
US Customary - Metric
Instructions

  1. Mix brown sugar, cornstarch, paprika, salt, garlic powder, onion powder, and smoked paprika in a small bowl until combined.

  2. Pat chicken breasts dry with paper towels; slice each chicken breast into 3 pieces. Place pieces (one at a time) between layers of plastic wrap, and pound them thin, using a meat mallet. Lay in single layer on cookie sheet.

  3. Season chicken (top side) with HALF the seasoning mix, then drizzle with HALF the olive oil. Rub oil/ spices together to cover chicken. Turn chicken over; repeat with remaining seasoning/ oil.

  4. Preheat air fryer to 400°F. Lay chicken (in single layer) in air fryer basket. Cook at 400°F. for 5 minutes; pause cooking; turn pieces over. Continue cooking chicken an additional 3-5 minutes. Keep an eye on internal temp. using a digital thermometer. When done, chicken should have an internal temperature of 165°F.

  5. Transfer chicken to a cutting board. Let rest 2-3 minutes. Slice into thin strips, and serve as is, or added to a favorite salad, soup, etc.. Enjoy!

Nutrition Facts
Air Fryer Chicken Breast Strips
Amount Per Serving (1 (1/4 of total))
Calories 190 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Trans Fat 0.02g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 91mg30%
Sodium 602mg26%
Potassium 545mg16%
Carbohydrates 3g1%
Fiber 0.3g1%
Sugar 2g2%
Protein 30g60%
Vitamin A 289IU6%
Vitamin C 2mg2%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make Air Fryer Chicken Breast Strips to eat as is, or add to soups, salads, burritos or tacos! This well-seasoned chicken is very versatile!

 


Sep
2024

TexMex Chicken Strips

categories: Chicken, Main Dishes
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Make TexMex Chicken Strips for an easy meal! Recipe includes instructions and ingredient list for 2 prep options: regular OR gluten-free!
Make TexMex Chicken Strips for an easy meal! Recipe includes instructions and ingredient list for 2 prep options: regular OR gluten-free!

Do you like chicken strips? We do, so today I want to share an easy recipe for making TexMex seasoned chicken strips! I also share how to make a “regular” version AND a “gluten-free” version, so everyone can be satisfied.

This truly is a simple dish to prepare… slice chicken breasts, coat chicken with egg and a Southwestern spice mix (really simple), then bake until done! TexMex chicken strips have wonderful flavor, and kids of all ages can enjoy them. Here’s how to make them.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Slice And Season The Chicken

Lightly pat one pound of chicken breasts dry (approximately 2 large chicken breasts). Slice the chicken breasts into 1-2″ wide, long strips, then set them aside. NOTE: If you already have chicken breast tenderloins, by all means use them instead!

Prepare The Seasoning Mix For Gluten-Free Option

If you’re making the TexMex Chicken Strips gluten-free, place almond flour, cornmeal, paprika, cumin, garlic powder, cayenne pepper, chili powder, salt and pepper in a bowl. Stir to combine.

Lightly beat two eggs, and place them in a separate bowl. Place the egg bowl next to the spice mix bowl, for dipping the chicken easily.

Dip the chicken strips, one at a time, into the beaten egg mixture, coating all sides. Let excess liquid drip back into the bowl.

Lay the coated chicken strip into the spice mix, and drag and turn it until all sides are covered. Place the seasoned strip onto a baking sheet (ungreased or lined with parchment paper).

Repeat this process until all the chicken strips are coated and on the baking sheet. Bake at 375°F for 20-25 minutes, or until the chicken strips reach an internal temperature of 165°F.

Making Seasoning Mix (For Regular Version)

For the regular version of the seasoning mix, substitute all purpose flour for the almond flour. Use all other spice ingredients as written. The only change needed is to swap out the flour!

Follow all other instructions (as written above): dip chicken in egg mixture, then fully coat in spice mix. Place chicken strips on a baking sheet (ungreased or parchment-paper lined). Bake at 375°F. for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.

Time To Enjoy Some TexMex Chicken Strips!

When the TexMex Chicken Strips are fully cooked, transfer them to a wire rack to cool for one minute. This helps the internal juices re-distribute in the meat.

Serve the chicken strips hot, just the way they are OR with a favorite dipping sauce! We also like them served with roasted sweet potato fries or French fries on the side.

Whether you make your the chicken regular or gluten-free, I’m pretty sure you’ll enjoy these tasty TexMex Chicken Strips!

I hope you have the chance to try this recipe, and trust you’ll enjoy it! Thanks for stopping by, and please come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day!

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a LOT of recipes featuring chicken for you to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe adapted from: The digital magazine “LiveSmart”, volume 1, page 36 via: isabeldprice.com

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TexMex Chicken Strips
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Make TexMex Chicken Strips for an easy meal! Recipe includes instructions and ingredient list for 2 prep options: regular OR gluten-free!

Category: Dinner, Lunch
Cuisine: American
Keyword: TexMex chicken strips
Servings: 4
Calories Per Serving: 349 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound boneless, skinless chicken breasts approx. 2 large
  • 1 cup almond flour (for gluten-free version) **use all purpose flour for regular version**
  • 2 Tablespoons yellow cornmeal
  • 1½ teaspoons paprika
  • ¾ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon onion powder
  • ¼ teaspoon black pepper
  • 2 large eggs lightly beaten
US Customary - Metric
Instructions

  1. Preheat oven to 375℉.

  2. Lightly pat chicken breasts dry. Slice chicken into 1-2" wide, long strips; set aside.

Make Seasoning Mix:

  1. Gluten-free?: Place almond flour, cornmeal, paprika, cumin, garlic powder, cayenne pepper, chili powder, salt and pepper in a bowl. Stir to combine.

    Regular version?: Use all purpose flour instead of almond flour.

  2. Lightly beat two eggs, and place them in a separate bowl. Place the egg bowl next to the spice mix bowl, for dipping the chicken easily.

Coat The Chicken And Then Bake:

  1. Lightly beat eggs in a separate bowl. Place egg bowl next to the spice mix bowl, for dipping chicken easily.

  2. Dip chicken strips, one at a time, into egg mixture, coating all sides. Let excess liquid drip back into the bowl. Lay coated chicken strip in the spice mix, turning it until all sides are covered. Place seasoned strip on a baking sheet (ungreased or lined with parchment paper). Repeat until all chicken strips are done.

  3. Bake at 375°F for 20-25 minutes, or until chicken reaches an internal temperature of 165°F.

  4. Transfer chicken to a wire rack to cool for one minute (helps the internal juices re-distribute in the meat). Serve the chicken strips hot, just the way they are, OR with a favorite dipping sauce! Enjoy!

Recipe Notes

Note: The caloric calculation shown was made using almond flour. The caloric calculation if using all purpose flour averages out to 305 calories per serving (¼ of the total amount of chicken strips).

Nutrition Facts
TexMex Chicken Strips
Amount Per Serving (1 (1/4 of total))
Calories 349 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 2g13%
Trans Fat 0.02g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 166mg55%
Sodium 464mg20%
Potassium 509mg15%
Carbohydrates 11g4%
Fiber 4g17%
Sugar 1g1%
Protein 34g68%
Vitamin A 670IU13%
Vitamin C 2mg2%
Calcium 86mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make TexMex Chicken Strips for an easy meal! Recipe includes instructions and ingredient list for 2 prep options: regular OR gluten-free!


Sep
2024

Maple Glazed Baked Chicken

categories: Chicken, Main Dishes
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Maple Glazed Baked Chicken is an EASY, tasty dish to make! Chicken breasts are covered in a maple syrup, lemon and butter sauce, and baked!
Maple Glazed Baked Chicken is an EASY, tasty dish to make! Chicken breasts are covered in a maple syrup, lemon and butter sauce, and baked!

Today I want to share a totally SIMPLE recipe (4 servings) I found awhile ago in one of the cookbooks I own. It only takes about 5 minutes to get this dish ready, then into the oven it goes! How easy is that?

Maple Glazed Baked Chicken is lightly seasoned with salt and pepper, then covered with a sauce made from 3 common ingredients (butter, maple syrup and lemon juice). It is not overly seasoned, which means any leftover chicken you may have can be used in other dishes.

This is such an EASY recipe to make, especially when you’re really busy or your schedule is tight, and need to get a meal on the table! Serve the chicken with a favorite side dish and enjoy this easy meal. Here’s how to make Maple Glazed Baked Chicken.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prep The Chicken

Pat four boneless, skinless chicken breasts dry using paper towels to absorb the moisture. Season the chicken on both sides with salt and black pepper. NOTE: The chicken should be seasoned with enough salt and pepper to suit your taste.

Spray a baking dish with non-stick spray and place the seasoned chicken pieces in the dish in a single layer. Set the pan aside.

Boneless, skinless chicken breasts are blotted dry using paper towels.Seasoned chicken breasts in a single layer in greased baking dish.

Make The Maple Glaze

Melt butter in a medium saucepan, then add real maple syrup and fresh lemon juice. Stir these ingredients until combined.

Bring this simple, but tasty sauce to a low simmer, and continue cooking for 5 minutes, stirring occasionally as it simmers.

To make sauce, butter is first melted in a medium saucepan.Real maple syrup and lemon juice is added to butter and simmered 5 minutes.

When the sauce has finished cooking, it will be golden brown in color (will look like caramel). The sauce will have also thickened slightly.

Butter, maple syrup, and lemon sauce is ready to baste on the chicken.

Bake The Seasoned Chicken Breasts

Bake the seasoned chicken breasts (WITHOUT the sauce) at 450°F. for 10 minutes. TIP: To save time, put them in the oven while you make the maple/lemon/butter sauce!

AFTER the chicken has baked for 10 minutes, remove the pan from the oven. Spoon all of the sauce over the pieces of chicken, to cover.

Seasoned chicken breasts are baked 10 minutes, then removed from oven.The maple lemon and butter glaze is spooned on semi-baked chicken until covered.

Back In The Oven

Once all the sauce has been used to cover the chicken, put the pan back into the hot oven. Continue baking the chicken (uncovered) at 450°F. for an additional 15-20 minutes.

The time it takes to finish baking the chicken breasts will depend on the thickness of the pieces you use. Check on the chicken at the 15 minute mark is my recommendation.

The maple glazed baked chicken is done when it has an internal temperature of 165°F. or when the internal juices run clear from the chicken when pierced.

When finished cooking, the Maple Glazed Baked Chicken is removed from oven.

Let the chicken “rest” for 2-3 minutes to let the internal juices redistribute through the meat. Once it has rested, the maple glazed baked chicken is ready to be served.

As you serve the chicken, be sure to spoon some of the remaining sauce in the pan over each piece, to add additional flavor! Serve, and enjoy this simple dish with your favorite side dishes.

NOTE: The chicken will NOT be heavily browned once finished baking. If you absolutely have to have it browned more, place it under a broiler for a minute or two, but keep an eye on it, so it won’t burn!

Sauce is spooned over the Maple Glazed Baked Chicken, and then served.

I hope you enjoy this easy chicken recipe. Any leftover chicken you may have can be used to top salads or pasta, etc. because it’s not overly seasoned, so it is quite versatile.

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day.

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of fantastic chicken recipes you might enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Author's signature

Original recipe source: “Dining On A Dime Cookbook”, by Tawra Kellam and Jill Cooper, pg. 204, published in 2004 by T & L Group

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Maple Glazed Baked Chicken
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Maple Glazed Baked Chicken is an EASY, tasty dish to make! Chicken breasts are covered in a maple syrup, lemon and butter sauce, and baked!

Category: Main Dish
Cuisine: All Cuisines
Keyword: maple glazed baked chicken
Servings: 4
Calories Per Serving: 227 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 boneless, skinless chicken breasts about 5 ounces each
  • salt and black pepper (season to taste)
  • 1 Tablespoon butter
  • ⅓ cup real maple syrup
  • 4 teaspoons fresh lemon juice
US Customary - Metric
Instructions

  1. Preheat oven to 450℉. Lightly spray/grease a baking dish (big enough for 4 chicken breasts to bake in a single layer).

  2. Pat chicken dry, using paper towels to absorb moisture. Season chicken on both sides with salt and pepper (season to taste). Place seasoned chicken in prepared baking dish in a single layer. Set pan aside.

  3. Melt butter in a medium saucepan on Low heat. Add maple syrup and lemon juice; stir until combined. Bring sauce to a low simmer; continue cooking for 5 minutes, stirring occasionally. Set aside.

  4. Bake seasoned chicken breasts at 450°F. for 10 minutes. TIP: To save time, put them in the oven while you make the maple/lemon/butter sauce! AFTER 10 minutes, remove the pan from the oven. Spoon the sauce evenly over the pieces of chicken, to cover.

  5. Put sauce-covered chicken back into the oven. Continue baking the chicken (uncovered) at 450°F. for an additional 15-20 minutes.

    NOTE: The time it takes to finish baking the chicken depends on the thickness of the pieces used. Check the chicken at the 15 minute mark for doneness. Chicken is done when it has an internal temperature of 165°F. or when the internal juices run clear when chicken is pierced.

  6. When chicken is done, let it rest for 2-3 minutes so internal juices can redistribute through the meat. Transfer chicken to plates, then serve, remembering to spoon remaining pan sauce over the pieces of chicken. Enjoy!

Nutrition Facts
Maple Glazed Baked Chicken
Amount Per Serving (1 g)
Calories 227 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 80mg27%
Sodium 156mg7%
Potassium 484mg14%
Carbohydrates 18g6%
Fiber 0.01g0%
Sugar 16g18%
Protein 24g48%
Vitamin A 122IU2%
Vitamin C 3mg4%
Calcium 36mg4%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Maple Glazed Baked Chicken is an EASY, tasty dish to make! Chicken breasts are covered in a maple syrup, lemon and butter sauce, and baked!

 

 


Aug
2024

Butter Chicken (Instant Pot)

categories: Chicken, Instant Pot Recipes, Main Dishes
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Enjoy the amazing flavor of Butter Chicken (Instant Pot)! Tender chicken is cooked in a delicious sauce in this popular, classic Indian dish!
Enjoy the amazing flavor of Butter Chicken (Instant Pot)! Tender chicken is cooked in a delicious sauce in this popular, classic Indian dish!

The first time I ever ate Butter Chicken in an Indian restaurant I was HOOKED! I absolutely LOVE the tender chicken, swimming in an absolutely delectable butter sauce, flavored with traditional Indian spices.

I decided I couldn’t wait to make it myself (in my own kitchen), and that started my search for a great Butter Chicken (Instant Pot) recipe I could conveniently make and LOVE!

I’m finally adding this recipe to my website because it is the one I now use every time I make Butter Chicken using my Instant Pot. It has not failed me yet, so today I am sharing the recipe with YOU! Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare Sauce And Chicken For The Instant Pot

Place one 14.5 ounce can of diced tomatoes (including the juice) in the inner container of your Instant Pot. Add minced garlic, ginger, turmeric, cayenne pepper, paprika, garam masala, ground cumin and salt.

Stir these ingredients together until well-combined and the spices are incorporated into the sauce.

Spices and diced tomatoes are placed in the inner pot of a pressure cooker.Tomatoes and spices are stirred until fully combined in inner pot.

Pat chicken breasts dry using paper towels, then lay them right on top of the sauce mixture in the Instant Pot. Do not mix them into the sauce!

The amount of chicken you need is 1½ pounds (about 3 very large boneless, skinless chicken breasts). If you have a food scale, I recommend using it to accurately gauge the weight of the chicken.

NOTE: Boneless, skinless chicken thighs (in same quantity) may be substituted in this recipe, if you prefer.

Three chicken breasts are placed on top of the tomato mixture.

Cooking Butter Chicken In An Instant Pot

Lock the lid on the Instant Pot. Turn the pressure release knob to the “SEALING” position. Select the “MANUAL” button, and adjust to High pressure. Set the timer for 10 minutes.

The Instant Pot usually takes between 10-15 minutes to reach full pressure, then the 10 minute timer will begin. Once the 10 minute time has been reached, let the machine release it’s pressure NATURALLY. Do nothing during this time (this may take about 15 minutes or so).

As the pressure releases naturally, the timer will begin to count up and display the time in minutes. When all the pressure has been released, the pressure button (which is raised when the Instant Pot is at full pressure) will drop.

Instant Pot is used to cook the chicken breasts and tomato/spice mixture.

Remove And Slice The Cooked Chicken

After the pressure has fully released naturally, unlock the lid and remove. Transfer the chicken breasts out of the inner pot using a slotted spoon or spatula) and onto a cutting board. Set the chicken aside to cool for a few minutes.

After the chicken has cooled slightly, cut each piece into large chunks, about 1½” wide. Do not shred the chicken! Set aside while you finish making the butter sauce. 

Lid of Instant Pot is unlocked to reveal the cooked chicken breasts.Cooked chicken is removed from Instant Pot and cut into large cubes.

Finish Making The Butter Sauce

Use an immersion blender to fully puree the sauce in the inner pot. Insert the immersion blender directly into the pot to do this, then let the sauce cool for 2-3 minutes.

NOTE: If you don’t have access to an immersion blender, carefully transfer it in batches to a blender and process until smooth. Remember… it’s HOT! Once pureed, pour it carefully back into the inner pot.

Immersion blender is used to puree the tomato/spice mixture in the Instant Pot.

Add butter (in chunks), coconut milk, additional garam masala and fresh chopped cilantro to the sauce. Stir well, until the ingredients have been fully combined.

TIP: Stir the coconut milk very well while still in the can, to combine the liquid and solids before adding it to the sauce! 

NOTE: At this point, remove about ½ of the sauce (or a little less) and save it for another batch later. That’s right… you will not use ALL of the sauce! After it has cooled, you can freeze the removed sauce in an airtight container for another time (it freezes well). You can also store it in the refrigerator for 3-4 days and use it again, if desired.

Butter, coconut milk, garam masala and cilantro is added to the sauce.The sauce for the Butter Chicken is now ready.

Add The Chicken Back Into The Pot

Transfer all the chunks of chicken back into the remaining butter sauce and stir until they’re well-coated.  Hit the “CANCEL” button, then select the “SAUTÉ” button and set the pressure setting to “LESS” (low heat).

Continue to stir and cook the chicken (uncovered) only until it is fully heated through. Once heated through, the butter chicken is ready to be served and enjoyed.

Butter Chicken (Instant Pot) is re-heated in the inner pot of the Instant Pot.

Serve The Butter Chicken

Serve the butter chicken with hot basmati rice on the side. For each serving we put a portion of rice on one half of a serving bowl, then place the tender butter chicken (and sauce) on the other side.

Spoon more sauce over the chicken, for best flavor! Top each serving with a sprig or two of fresh cilantro, serve and enjoy!

We especially love this meal when it’s served with homemade Garlic Butter Naan Bread on the side. The Naan bread can be used to help mop up all that delicious sauce!

A bowl of butter chicken (Instant Pot), with rice and Naan bread on the side.Cubes of chicken are coated in the flavorful butter sauce.

I can’t say enough good things about this delicious recipe for Butter Chicken made in an Instant Pot. We absolutely LOVE it, and hope you’ll enjoy this classic Indian dish as much as we do!

If you have an Instant Pot, be sure to check out my recipes for Pork Carnitas, Broccoli Cheese Soup and Ground Beef Stroganoff, too!

Thanks for stopping by my website today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and I hope you have a GREAT day!

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of amazing chicken recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe adapted from: “Indian Instant Pot Cookbook” (Kindle Edition), by Urvashi Pitre, published by Rockridge Press in 2017

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Butter Chicken (Instant Pot)
Prep Time
10 mins
Cook Time
10 mins
Sauté Time + Natural Release Time
30 mins
Total Time
50 mins
 

Enjoy the amazing flavor of Butter Chicken (Instant Pot)! Tender chicken is cooked in a delicious sauce in this popular, classic Indian dish!

Category: Main Dish
Cuisine: Indian
Keyword: butter chicken, instant pot
Servings: 4
Calories Per Serving: 514 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 14.5 ounces diced tomatoes (canned) DO NOT DRAIN
  • 6 cloves garlic minced
  • 1 Tablespoon fresh ginger minced
  • 1 teaspoon paprika
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ¾ teaspoon cayenne pepper
  • 2 teaspoons garam masala** **DIVIDED USE
  • 1½ pounds boneless, skinless chicken breasts
  • 8 Tablespoons butter = 1 stick, cut into cubes
  • ¾ cup full fat coconut milk (canned) or ¾ cup heavy whipping cream
  • ¼ cup chopped, fresh cilantro
US Customary - Metric
Instructions

  1. Place tomatoes (including juice) in the inner pot. Add garlic, ginger, turmeric, cayenne pepper, paprika, 1 teaspoon garam masala, cumin and salt. Stir/whisk until combined.

  2. Pat chicken dry with paper towels, then lay them on top of the sauce. Do not mix them into the sauce!

  3. Lock lid on Instant Pot. Turn pressure release knob to "SEALING" position. Select "MANUAL"; or adjust to HIGH pressure. Set timer for 10 minutes. It takes 10-15 minutes to reach full pressure, then the 10 minute cooking time will start. Once finished cooking, let pressure release NATURALLY. Do nothing during this time (about 15 minutes). When all pressure is released, pressure button will drop, indicating it's safe to remove lid.

  4. Open lid. Transfer chicken out of the pot (use slotted spoon or spatula) and put it on a cutting board. Let cool a few minutes, then cut each piece into large chunks, about 1½" wide. Set aside.

  5. Make Butter Sauce: Use immersion blender to puree sauce remaining in the inner pot (insert immersion blender directly in the pot to do this). Let sauce cool 2-3 minutes. NOTE: No immersion blender? Carefully transfer sauce in batches to a blender; process until smooth. Once pureed, pour sauce back into the inner pot.

  6. Add butter (in chunks), coconut milk, remaining teaspoon of garam masala and cilantro to the sauce. TIP: Stir coconut milk while still in the can, to combine liquid and solids before adding it! Stir well, until ingredients are fully combined.

    NOTE: At this point, remove about ½ of the sauce (or a little less) and save it for another batch. That's right... you won't use ALL the sauce! After it has cooled, freeze the removed sauce in an airtight container OR store it in the refrigerator for 3-4 days and use it again, if desired.

  7. Place chicken back into the sauce remaining in the inner pot; stir until coated.  Press "CANCEL", then select "SAUTÉ"; set pressure setting to "LESS" (low heat). Stir/cook butter chicken (uncovered) until heated through. Serve with rice. Enjoy!

Nutrition Facts
Butter Chicken (Instant Pot)
Amount Per Serving (1 (1/4 of total))
Calories 514 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 23g144%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 169mg56%
Sodium 1115mg48%
Potassium 994mg28%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 3g3%
Protein 39g78%
Vitamin A 1348IU27%
Vitamin C 14mg17%
Calcium 71mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy the amazing flavor of Butter Chicken (Instant Pot)! Tender chicken is cooked in a delicious sauce in this popular, classic Indian dish!


Jul
2024

Garlic Herb Chicken Thighs (Air Fryer)

categories: Air Fryer Recipes, Chicken, Main Dishes
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Make Garlic Herb Chicken Thighs in an air fryer! Chicken marinates in olive oil and spices before cooking. Crispy outside, juicy inside!
Make Garlic Herb Chicken Thighs in an air fryer! Chicken marinates in olive oil and spices before cooking. Crispy outside, juicy inside!

If you’re looking for a delicious air fryer recipe using chicken, may I suggest this one for garlic herb chicken thighs? It is a simple recipe to prepare with very minimal prep and the chicken comes out fantastic every time I’ve made it.

You will use 4 large bone in, skin on chicken thighs. They are coated with a seasoning marinade for 30 minutes before cooking. Pop them in the air fryer and cook for 20 minutes, and the result is a delicious, flavorful main dish!

It’s such a simple recipe, and it’s so good. Here’s how to make garlic herb chicken thighs in an air fryer.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Chicken Thighs

Pat the chicken thighs dry using paper towels. The skin is left on for this recipe, because it adds to the crispiness of the finished garlic herb chicken thighs.

Once patted dry, place the chicken thighs in a large bowl, and set it aside while you prepare a simple seasoning mix.

Four bone-in, skin on chicken thighs, ready to be marinated.

Make The Seasoning Mix

The spice mix is a cinch to make! Simply mix garlic powder, onion powder, salt, black pepper, dried thyme, rosemary and tarragon in a small bowl until they’re combined.

That’s it… see how easy that was? You will use ALL of this mixture for the four chicken thighs.

Dry spices are combined in bowl for the chicken marinade.Garlic powder, salt, pepper, thyme, rosemary and tarragon are mixed.

Drizzle olive oil over the chicken thighs, then add the seasoning mix on top. Use your hands to rub and coat the chicken with oil and the spices.

Continue until all the chicken thighs are coated on all sides with oil and spices. Rub the mixture into the surface of the chicken so it adheres.

Let the spice/oil-coated chicken marinate for 30 minutes. This allows the spices (and oil, for crispiness) to help give flavor to the chicken skin and meat, before they are cooked.

Chicken is covered with olive oil, then spices are added and combined.Chicken thighs marinate 30 minutes, covered in the spice and oil mixture.

Now It’s Time For The Air Fryer!

Preheat the air fryer to 380°F. NOTE: My air fryer preheats at a default temp. of 400°F, so I preheat it at this temperature, then adjust it down to cook the chicken thighs.

Once the air fryer has preheated, adjust the temperature to 380°F. Place the marinated chicken thighs in the inner basket, leaving a small amount of space between each one.

TIP: If you are cooking more than 4 thighs, be sure to not overcrowd the basket, to ensure each piece of chicken cooks evenly and becomes crisp on the outside.

marinated chicken thighs are place in air fryer basket for cooking.

Select the CHICKEN button if your air fryer has that feature. If not, set the timer for 20 minutes (at 380°F.) . Press START, and air fry the chicken for 10 minutes.

After 10 minutes, press PAUSE, and flip the chicken thighs over to the other side. They should already be nicely browned at this point.

Continue cooking the other side for the remaining 10 minutes OR until the garlic herb chicken thighs reach a “safe” internal temperature of 165°F.

Garlic Herb Chicken Thighs are flipped over halfway through air frying.

Serve The Garlic Herb Chicken Thighs

The garlic herb chicken thighs should be fully cooked at this point and can now be served. We let them rest for 1-2 minutes to let the internal juices redistribute through the meat before serving.

The chicken thighs taste great, thanks to the marinade! They also are juicy on the inside and crispy on the outside. Serve with your favorite sides, and enjoy this simple meat dish!

One of the chicken thighs, served with baked potato and green beans.Two garlic herb chicken thighs, served with green beans and baked potato.

I hope you have the opportunity to make these delicious garlic herb chicken thighs, and trust you’ll like them as much as we do.

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and make it a GREAT day!

Looking For More AIR FRYER Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of air fryer recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature 

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Garlic Herb Chicken Thighs (Instant Pot)
Prep Time
5 mins
Cook Time
20 mins
Inactive Prep: Marinating Time
30 mins
Total Time
55 mins
 

Make Garlic Herb Chicken Thighs in an air fryer! Chicken marinates in olive oil and spices before cooking. Crispy outside, juicy inside!

Category: Main Dish
Cuisine: All Cuisines
Keyword: garlic herb chicken thighs
Servings: 4
Calories Per Serving: 374 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 large chicken thighs (bone in, skin on)
  • 1½ Tablespoons olive oil
For Spice Mix:
  • 1½ Tablespoons garlic powder
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon onion powder
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon dried tarragon
US Customary - Metric
Instructions

  1. Pat chicken thighs dry using paper towels. Place chicken in a large bowl; set aside.

  2. In a separate small bowl, combine garlic powder, salt, black pepper, thyme, rosemary and tarragon.

  3. Drizzle olive oil over the chicken, then add spice mix. Use your hands to rub and coat chicken with oil and spices until they adhere. Continue until chicken is coated on all sides with oil/spices. Let chicken marinate for 30 minutes.

  4. Preheat air fryer according to manufacturer directions. Once preheated, adjust temperature to 380°F. Place chicken thighs in the inner basket, leaving space between each one. TIP: If cooking more than 4 thighs, don't overcrowd the basket, to ensure each piece cooks evenly and becomes crisp on the outside.

  5. Select the CHICKEN button if the air fryer has that feature. If not, set the timer for 20 minutes (at 380°F). Press START; cook chicken for 10 minutes. After 10 minutes, press PAUSE; flip chicken over to the other side. Continue cooking the other side the remaining 10 minutes OR until the garlic herb chicken thighs reach an internal temperature of 165°F.

  6. When done, let chicken rest 1-2 minutes to let internal juices redistribute in the meat. Serve with favorite side dishes and enjoy!

Nutrition Facts
Garlic Herb Chicken Thighs (Instant Pot)
Amount Per Serving (1 thigh (1/4 of total))
Calories 374 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 7g44%
Trans Fat 0.1g
Polyunsaturated Fat 6g
Monounsaturated Fat 14g
Cholesterol 142mg47%
Sodium 549mg24%
Potassium 338mg10%
Carbohydrates 3g1%
Fiber 0.3g1%
Sugar 0.1g0%
Protein 24g48%
Vitamin A 121IU2%
Vitamin C 0.1mg0%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make Garlic Herb Chicken Thighs in an air fryer! Chicken marinates in olive oil and spices before cooking. Crispy outside, juicy inside!


Jun
2024

Chicken Ricotta Meatballs For 2

categories: Chicken, Main Dishes
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Chicken Ricotta Meatballs For 2 is an easy dish! Recipe yields 8 baked meatballs with Ricotta, Parmesan, spinach, red pepper and Italian spices.
Chicken Ricotta Meatballs For 2 is an easy dish! Recipe yields 8 baked meatballs with Ricotta, Parmesan, spinach, red pepper & Italian spices.

Today I want to share a recipe I came up with a recipe I came up with for CHICKEN meatballs that taste great. I’ve been making a variety of meatballs for years and years using beef, turkey and chicken.

This time I played with different ingredients and came up with a small batch recipe, perfect for two people OR enough for one person to enjoy (with leftovers)!

It is so easy to make these meatballs! Simply combine ingredients, shape into meatballs, then bake. That’s the basics of how truly easy the meatballs are to make. If you can do that… you’ve got this!

Even though the meatballs themselves have great flavor, I like to serve them on a bed of marinara sauce for even more taste and color. You may also like to serve them with pasta, which is another wonderful option, as well.

I hope you enjoy these cheese, veggie and spice-filled chicken meatballs because they taste great! Here’s how to make them.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Meatballs

Place ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, an egg, diced bell pepper and baby spinach in a medium bowl.

Add minced garlic, dried oregano, basil, and salt and pepper, and then stir well, to fully combine these ingredients.

All ingredients for the chicken meatballs are put in a medium bowl.Ingredient for chicken ricotta meatballs are stirred until fully combined.

Now it’s time to shape that mixture into meatballs! This recipe will yield about 8 meatballs in total, unless you are doubling or tripling the ingredients to serve more people.

Shape the mixture into meatballs about 1½” wide. Roll the mixture one at a time into a ball, and then place the meatball on a parchment paper lined baking sheet. Continue until you have eight chicken ricotta meatballs of equal size.

Meatball mixture is shaped into eight, 1½" wide meatballs.Chicken Ricotta Meatballs For 2 (on parchment paper) are ready to be baked.

Bake The Meatballs

Bake the meatballs in a preheated 400°F (or 204.4°C) oven for 23-25 minutes. You do not need to turn them while they are baking.

When done, they should be cooked through, and golden brown on the outside. Transfer baking sheet to a wire rack to cool slightly before serving.

Eight chicken ricotta meatballs cool after baking on parchment paper.The meatballs are golden brown on the outside when finished baking.

Serve The Chicken Ricotta Meatballs For 2

To serve the chicken ricotta meatballs for 2, spoon warm marinara sauce (purchased or homemade) in the bottom of a 2 quart bowl or baking dish.

Add enough sauce to cover the bottom with about 1/2″ of sauce. Set the hot meatballs on top of the sauce. Sprinkle the meatballs with additional finely grated Parmesan cheese, and serve immediately.

The meatballs are wonderful served “as is”, with that little bit of sauce. Of course if you want to, serve the meatballs on top of cooked spaghetti noodles. 

Eight Chicken Ricotta Meatballs For 2 are served on top of marinara sauce.Finely grated Parmesan cheese garnishes the baked chicken ricotta meatballs.

I really hope you enjoy these tasty chicken ricotta meatballs, and trust you’ll like them as much as we do! These meatballs are a great option for a meal that doesn’t take much effort to make… and they taste good, too!

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. I hope you have a GREAT day today, and may God bless and keep you!

Looking For More MEATBALL Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes featuring meatballs, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Chicken Ricotta Meatballs For 2
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Chicken Ricotta Meatballs For 2 is an easy dish! Recipe yields 8 baked meatballs with Ricotta, Parmesan, spinach, red pepper and Italian spices.

Category: Main Dish
Cuisine: All Cuisines
Keyword: chicken ricotta meatballs
Servings: 2
Calories Per Serving: 333 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ½ pound ground chicken
  • ¼ cup ricotta cheese
  • 3 Tablespoons grated Parmesan cheese
  • 2 Tablespoons plain dried breadcrumbs
  • 2 Tablespoons chopped fresh baby spinach **finely chopped- stems removed
  • 2 Tablespoons chopped red bell pepper **finely chopped- seeds removed
  • 1 large egg
  • 1 teaspoon minced garlic
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • ¼ teaspoon salt and pepper ( ¼ t. each)
For Serving: (optional, but recommend!): more Parmesan cheese to garnish meatballs, and marinara sauce of choice
    US Customary - Metric
    Instructions

    1. Preheat oven to 400℉ or 204.4℃. Line a rimmed baking sheet with parchment paper or silpat mat.

    2. Place all ingredients (except optional garnish) in a medium bowl. Stir well, to fully combine.

    3. Shape and roll mixture into 8 meatballs, each about 1½" wide. Place meatballs on the parchment (or silpat)-lined baking sheet in a single layer.

    4. Bake meatballs at 400°F (or 204.4°C) for 23-25 minutes without disturbing. When done, they should be cooked through, and golden brown on the outside. Let meatballs cool 1 minute before transferring them to the sauce (using a spatula).

    5. To serve, spoon warm marinara sauce (purchased or homemade) in the bottom of a 2 quart bowl or baking dish. Add enough sauce to cover the bottom with about 1/2" of sauce. Set the hot meatballs in a single layer on top of the sauce. Sprinkle meatballs with additional grated Parmesan cheese, if desired. Serve immediately.

    Recipe Notes

    NOTE: Optional Parmesan garnish and marinara sauce were not included in the caloric calculation as quantities used and varieties may differ widely.

    Nutrition Facts
    Chicken Ricotta Meatballs For 2
    Amount Per Serving (1 (4 meatballs))
    Calories 333 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 7g44%
    Trans Fat 0.1g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 7g
    Cholesterol 213mg71%
    Sodium 637mg28%
    Potassium 810mg23%
    Carbohydrates 11g4%
    Fiber 1g4%
    Sugar 1g1%
    Protein 31g62%
    Vitamin A 2025IU41%
    Vitamin C 17mg21%
    Calcium 199mg20%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Chicken Ricotta Meatballs For 2 is an easy dish! Recipe yields 8 baked meatballs with Ricotta, Parmesan, spinach, red pepper & Italian spices.


    May
    2024

    Chicken Suizas Hand Pies

    categories: Chicken, Main Dishes, Mexican / Southwestern
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    Chicken Suizas Hand Pies are delicious, baked, hand-held pastries filled with chicken, cream cheese, green chiles, jack and cheddar cheeses.Chicken Suizas Hand Pies are delicious, baked, hand-held pastries filled with chicken, cream cheese, green chiles, jack and cheddar cheeses.

    Hand-held filled pastries filled with meat, vegetables or fruit are known and loved around the world. They are called by many titles such as empanadas, hand-pies, turnovers, pasties, pirozhki, calzones, etc., depending on which country they are from.

    The recipe I am sharing today is a hand-held pastry, filled with shredded chicken, green chiles, 3 cheeses, and spices. You can make them using homemade pie crust OR a box of store-bought pastry dough, enough for a double crust pie.

    I found this recipe online several years ago and made several changes to the original recipe, to suit our taste. The end result is 12 cute, filled hand pies (similar in taste to suizas enchiladas) that can be enjoyed as a hand-held snack or meal.

    They are fairly small in size (around 5″ wide), and are low in calories, so go ahead and eat a couple of them if you want! Here’s how to make chicken suizas hand pies.

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Make The Chicken Filling

    Place cooked shredded chicken, soft cream cheese, chopped green chiles, grated cheddar and Monterey jack cheeses and spices in a large bowl.

    Stir well to fully incorporate these ingredients. Be sure to use room temperature cream cheese to make this step MUCH easier!

    Shredded chicken, green chiles, cream cheese and grated cheese in metal bowl.Spices are added to the chicken cream cheese mixture in bowl.

    Cut Out Pastry Circles

    Lightly flour a work surface. Whether you’re using purchased or homemade pie dough, lay one crust at a time on the floured surface. Cut 5″ circles out of the dough. I use the top of a 5″ jar to do this!

    NOTE: You don’t want to buy pie crusts pre-formed in aluminum pie tins. The dough needs to be flat and round. If purchasing, buy a box of ready made pie pastry (for a double crust pie, like Pillsbury). 

    Try to get as many 5″ circles out of the two crusts as possible (re-rolling the scraps as necessary). Typically I end up with 12 circles, using the dough from 2  homemade pie crusts.

    Circles are cut out of pie dough using overturned jar.Five inch circles are cut out of the pie dough.

    Fill The Hand Pies

    Once the pastry dough has been cut into 5″ circles, place them on an ungreased large cookie sheet (or sheets), leaving space between each one.

    Place a couple Tablespoonfuls of the chicken filling on one half of the circle, being careful to NOT add too much filling. Leave the edge free of filling (as shown below).

    Carefully fold the empty half of the pastry dough up and over the filling until it meets the opposite edge. Use a fork (or your fingers) to crimp the edges of the hand pie together to seal.

    Try your best to make sure the pies are sealed tightly, so the filling doesn’t run out of them while they bake.

    Half of each dough circle is covered with chicken suizas filling.Hand pies are filled, sealed, and rest on baking sheets.

    Brush the pastry dough with a lightly beaten egg. This step will help the pastry dough to brown slightly while baking.

    Each hand pie is brushed with beaten egg before baking.

    Bake The Chicken Suizas Hand Pies

    Bake the Chicken Suizas Hand Pies on an ungreased, large baking sheet (or 2 sheets) at 425°F. for 15-17 minutes. TIP: Oven temperatures can vary slightly, so I recommend checking on them after 14 minutes.

    When done, the crust should be lightly crisp/flaky on the outside and golden brown in color. Remove the baking sheet(s) from the oven and transfer the hand pies to a wire rack using a spatula.  

    Chicken Suizas Hand Pies rest on wire rack after baking.

    Serve The Chicken Suizas Hand Pies

    Let them cool 1-2 minutes, then serve. I’m confident you’ll enjoy the creamy seasoned chicken and cheese filling, and the flaky, golden crust on the outside!

    These hand pies are at their best eaten on the same day they are baked, but you can reheat them in a microwave oven the next day, if necessary.

    White plate holding a few of the chicken suizas hand pies stacked on top.One of the hand pies cut open, revealing the chicken filling inside.

    I hope you have the opportunity to make these absolutely delicious Chicken Suizas Hand Pies, because they’re so GOOD!

    Thanks for taking time out of your busy day to stop by. I invite you to come back again soon for more family-friendly recipes. Take care, and have a GREAT day!

    Looking For More CHICKEN Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have many delicious recipes featuring chicken, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

    Find Me On Social Media:

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    Author's signature

    Recipe adapted from (and with thanks to) Rebekah at: https://www.kitchengidget.com/2016/03/09/green-chile-chicken-enchilada-hand-pies/

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    Chicken Suizas Hand Pies
    Prep Time
    20 mins
    Cook Time
    15 mins
    Total Time
    35 mins
     

    Chicken Suizas Hand Pies are delicious, baked, hand-held pastries filled with chicken, cream cheese, green chiles, jack and cheddar cheeses.

    Category: Lunch, Main Dish
    Cuisine: American
    Keyword: chicken suizas hand pies
    Servings: 12
    Calories Per Serving: 109 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1¾ cups cooked, shredded chicken breast approx. 2 small breasts
    • 8 ounces cream cheese softened (room temp.)
    • ½ cup shredded cheddar cheese
    • ½ cup shredded jack cheese
    • 4.5 ounces chopped green chiles (canned) = 1 can
    • ¼ teaspoon salt and pepper (each)
    • ¼ teaspoon ground cumin
    • ¼ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • 2 unbaked pie crusts purchased pastry dough or homemade
    • 1 large egg lightly beaten
    US Customary - Metric
    Instructions

    1. Preheat oven to 425℉.

    2. Place chicken, cream cheese, green chiles, cheddar cheese, jack cheese and spices in a large bowl. Stir well until combined.

    3. Roll out and/ or lay pie crust dough on a lightly floured surface. Cut 5" circles out of the dough, cutting 12 circles out (re-rolling scraps as necessary).

    4. Place pastry rounds on ungreased cookie sheets, leaving space between each. Spoon 2 T. of filling on ½ of each circle; DO NOT over fill! Leave filled edge free of filling. Carefully fold the empty side of dough up and over filling until it meets the opposite edge. Use a fork (or fingers) to crimp edges of dough together to seal completely, so filling doesn't escape while baking. Brush dough with beaten egg.

    5. Bake for 15-17 minutes. TIP: Oven temperatures can vary so I recommend checking on them after 14 minutes. When done, crust should be crisp/flaky on the outside and golden brown. 

    6. Remove pan(s) from oven; transfer hand pies to a wire rack. Let cool 1-2 minutes, then serve and enjoy.

    Nutrition Facts
    Chicken Suizas Hand Pies
    Amount Per Serving (1 hand pie)
    Calories 109 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 4g25%
    Trans Fat 0.004g
    Polyunsaturated Fat 0.4g
    Monounsaturated Fat 2g
    Cholesterol 49mg16%
    Sodium 250mg11%
    Potassium 155mg4%
    Carbohydrates 2g1%
    Fiber 0.2g1%
    Sugar 1g1%
    Protein 9g18%
    Vitamin A 231IU5%
    Vitamin C 4mg5%
    Calcium 104mg10%
    Iron 0.4mg2%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Chicken Suizas Hand Pies are delicious, baked, hand-held pastries filled with chicken, cream cheese, green chiles, jack and cheddar cheeses.


    Apr
    2024

    Lemon Pineapple Chicken Bites

    categories: Asian, Chicken, Main Dishes
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    Lemon Pineapple Chicken Bites is a delicious dish with chunks of fried chicken and pineapple coated in a sweet Asian lemon pineapple sauce.
    Lemon Pineapple Chicken Bites is a delicious dish with chunks of fried chicken and pineapple coated in a sweet Asian lemon pineapple sauce.

    Do you enjoy lemon chicken? I sure do! Today I want to share a recipe for lemon pineapple chicken bites that is really, really good!

    I found the original recipe online, and added a couple ingredients (pineapple being one of them). Then I changed the measurements of a few ingredients, and slightly tweaked the cooking process for the sauce.

    All that said, these lemon pineapple chicken bites ended up being absolutely delicious! My husband, son and I enjoyed it very much.

    This dish is best when eaten the same day it’s made, but we did have enough leftovers for 2 more meals (easily reheated in our microwave). Here’s how to make lemon pineapple chicken bites.

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Make The Lemon Pineapple Sauce

    The first thing to do is make the lemon pineapple sauce. It’s really easy! Simply combine the sauce ingredients in a bowl, and stir it very well, until combined and brown sugar has dissolved.

    The sauce ingredients are: sesame oil, ginger, garlic, soy sauce, chicken broth, honey, pineapple juice, brown sugar, pepper, white vinegar, lemon juice, and lemon zest.

    Later, this Asian-inspired sauce will be cooked and thickened using cornstarch before adding the cooked chicken and pineapple. Set it aside for now.

    Asian lemon pineapple sauce is made by combining ingredients in a bowl.

    Prepare The Chicken

    Pat the boneless, skinless chicken breasts dry and then cut them into bite-sized pieces (in approximately 2″ cubes). Season the chicken lightly with salt and pepper. 

    Boneless, skinless chicken breasts are cut into 2" cubes.

    The next step is battering the chicken pieces before they are fried.  Here’s how to do that (and yes, it’s a bit messy).

    1. In one bowl, combine flour, salt and pepper. In a separate bowl, place an egg and milk, and whisk to combine.
    2. Fully cover the pieces of chicken in the flour mixture (coat several at a time)
    3. Place the flour covered chicken pieces into the milk mixture and turn to coat (coat several at a time). Let excess egg drip back into the bowl.
    4. Coat the pieces of chicken again in the flour mixture. Now they are ready to be cooked.

    Seasoned chicken pieces are coated in a flour/egg batter before frying.

    Cook The Chicken Bites

    Heat oil on Medium heat in large skillet until very hot, but not smoking. Fry the coated chicken pieces in hot oil until all sides are browned and the chicken is cooked through. You may need to do this in batches, so you don’t overcrowd the pan.

    Once fully cooked through, transfer the chicken pieces to paper towels to absorb excess oil. Repeat this process until all the chicken pieces are cooked.

    Battered chicken pieces are cooked and browned in hot oil in skillet.Fried chicken bites drain on paper towels after they're done cooking.

    Cook The Lemon Pineapple Sauce

    Measure 3 Tablespoons of the reserved lemon pineapple sauce into a small bowl. Add 2½ Tablespoons of cornstarch and whisk or stir until this mixture is blended and lump-free.

    Pour the remaining lemon pineapple sauce into a large skillet (big enough to hold all the chicken). Bring this mixture to a boil, stirring constantly. Cook for 1 minute, stirring often.

    Add the cornstarch mixture, and whisk or stir it well to incorporate it fully into the sauce. The sauce will thicken very quickly!

    Cornstarch is mixed into a small amount of the Asian sauce in a bowl.The remaining Asian sauce is brought to a boil in a large skillet.

    Add Remaining Ingredients To The Sauce

    Once the sauce thickens, immediately add the chicken pieces and the pineapple chunks. Stir well, to fully coat the chicken and pineapple with sauce.

    Cook on MEDIUM-LOW, stirring constantly, only until everything is heated through, then remove the skillet from the heat. Now you’re ready to serve this dish!

    When sauce thickens, chicken and pineapple are added and heated through.

    Serve The Lemon Pineapple Chicken Bites

    Garnish the lemon pineapple chicken bites with sliced green onions, sesame seeds, and a lemon slice, if desired. These are optional, of course, but add a pop of color and flavor to an already yummy main dish!

    Serve immediately while the chicken is hot! I highly recommend serving this dish with rice or noodles on the side.

    This time (while photographing the recipe steps) I served it with a twist on fried rice called Asian Orzo Veggie Skillet. It was a wonderful accompaniment to this meal.

    Lemon pineapple chicken bites, served with Asian fried orzo on the side.Lemon slice and green onions garnish the lemon pineapple chicken bites.

    Lemon Pineapple Chicken Bites taste wonderful, and I really believe you’ll enjoy them, too! The chicken is tender and has fantastic flavor, thanks to that delicious, lip-smackin’ Asian sauce!

    Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and I hope you have a GREAT day!

    Looking For More ASIAN CHICKEN Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few Asian-Inspired Chicken Recipes to choose from, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

    Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:     The Grateful Girl Cooks!
    Instagram:     jbatthegratefulgirlcooks

    Recipe adapted from: Abeer Rizvi, at http://cakewhiz.com/chinese-lemon-chicken-recipe/

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    Lemon Pineapple Chicken Bites
    Prep Time
    10 mins
    Cook Time
    20 mins
    Total Time
    30 mins
     

    Lemon Pineapple Chicken Bites is a delicious dish with chunks of fried chicken and pineapple coated in a sweet Asian lemon pineapple sauce.

    Category: Main Dish
    Cuisine: Asian
    Keyword: lemon pineapple chicken bites
    Servings: 5
    Calories Per Serving: 608 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Chicken:
    • 1½ pounds boneless, skinless chicken breast cut in 2" cubes
    • 1¼ cups all purpose flour
    • salt and pepper, to season chicken
    • 1 cup low-fat milk (1%)
    • 1 large egg
    • 1 cup vegetable oil (for frying chicken)
    For Sauce:
    • 1 Tablespoon sesame oil
    • ¼ teaspoon minced ginger
    • 1½ teaspoons minced garlic
    • ¼ cup low sodium soy sauce
    • ¼ cup chicken broth (or water)
    • ¼ cup honey
    • ⅓ cup brown sugar dark or light
    • ⅓ cup pineapple juice
    • ½ teaspoon black pepper
    • 1 Tablespoon white vinegar
    • 2 large lemons (juice of) remove lemon zest before juicing
    • 1½ teaspoons lemon zest
    • 2½ Tablespoons cornstarch added at end of cooking
    Remaining Ingredients:
    • 1 cup pineapple chunks about ½ a 20 oz. can, drained
    • green onions (OPTIONAL GARNISH) thinly sliced
    • sesame seeds (OPTIONAL GARNISH) sprinkle as desired
    US Customary - Metric
    Instructions

    1. Combine sauce ingredients (except cornstarch) in a bowl; stir well, until combined.

    2. Pat chicken dry. Cut into about 2" cubes. Season lightly with salt and pepper. 

    3. Batter the chicken: In one bowl, combine flour, salt and pepper. In separate bowl, whisk egg and milk to combine. Roll chicken in flour mixture until covered (several at a time), then roll and cover them in milk/egg mixture, letting excess drip back into bowl. Coat chicken again in flour mixture. Repeat with remaining chicken.

    4. Heat oil on Medium heat in large skillet until very hot, but not smoking. Fry battered chicken pieces (in small batches) in the hot oil until all sides have browned and chicken is cooked through. Once fully cooked, transfer chicken onto paper towels to absorb excess oil. Repeat process until all chicken is cooked.

    5. Measure 3 Tablespoons of the reserved sauce into a small bowl. Add cornstarch; mix well, until combined/lump-free. Pour remaining sauce into a large skillet. Bring sauce to a boil, stirring often; cook for 1 minute. Add cornstarch mixture. Whisk to incorporate it into the sauce, which will thicken quickly!

    6. Once sauce thickens, immediately add chicken and pineapple. Stir to fully coat them with sauce. Cook on MEDIUM-LOW, stirring constantly, only until everything is heated through; remove skillet from the heat.

    7. Serve immediately. Garnish with sliced green onions, sesame seeds, and a lemon slice, if desired. Enjoy!

    Nutrition Facts
    Lemon Pineapple Chicken Bites
    Amount Per Serving (1 (1/5 of total))
    Calories 608 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 4g25%
    Trans Fat 0.1g
    Polyunsaturated Fat 8g
    Monounsaturated Fat 5g
    Cholesterol 127mg42%
    Sodium 661mg29%
    Potassium 856mg24%
    Carbohydrates 73g24%
    Fiber 3g13%
    Sugar 40g44%
    Protein 37g74%
    Vitamin A 223IU4%
    Vitamin C 32mg39%
    Calcium 119mg12%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Lemon Pineapple Chicken Bites is a delicious dish with chunks of fried chicken and pineapple coated in a sweet Asian lemon pineapple sauce.