Category: Chicken


Apr
2025

Asian BBQ-Glazed Chicken

categories: Chicken, Main Dishes
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You’ll enjoy Asian BBQ-Glazed Chicken, a delicious, easy dish featuring chicken thighs and legs coated in Asian-style BBQ sauce and baked!
You'll enjoy Asian BBQ-Glazed Chicken, a delicious, easy dish featuring chicken thighs and legs coated in Asian-style BBQ sauce and baked!

Today I’m sharing a simple recipe for delicious BBQ chicken (with an Asian twist) and hope you will find it interesting enough to make it and enjoy with those you love.

The chicken’s flavor is enhanced by a very easy to make Asian-inspired barbeque sauce which is added to the chicken in two stages while baking. The chicken itself is simply seasoned with a few common spices (salt, pepper, garlic and onion powders) and the finished dish is garnished with sesame seeds and sliced green onions.

All in all, this dish is easy to prepare and tastes great, especially when served with steamed rice on the side. I think you’re going to like it, so here’s how to make Asian BBQ-Glazed Chicken.

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

Make The Asian BBQ Sauce

The ingredients you’ll need to make the Asian-Style BBQ sauce are ketchup, soy sauce (regular or low-sodium), hoisin sauce, rice vinegar, red chili flakes, fresh ginger, and toasted sesame oil.

All of these ingredients for the sauce can easily be found in most grocery stores. Hoisin sauce, sesame sauce, and sesame oil can typically be located in the Asian food section.

The ingredients are ready to make the Asian-style BBQ sauce for the chicken.

Measure all the sauce ingredients into a small saucepan and stir very well to combine them. Turn the heat to LOW, and simmer the sauce, for 3-4 minutes.

Asian-style BBQ sauce ingredients are measured into a saucepan, then stirred to combine.

Stir occasionally as the sauce simmers. After 3-4 minutes, the sauce will thicken slightly. Remove the saucepan from the heat source and set aside.

After simmering a few minutes, the Asian BBQ sauce is ready to be used on the chicken.

Prepare The Chicken

Pat the pieces of chicken dry using paper towels, then place each piece on a parchment paper-lined rimmed baking sheet. Leave a small amount of space between each piece of chicken.

Lightly season both sides of each piece of chicken with salt, pepper, garlic powder and onion powder. NOTE: The recipe (as written below) calls for 4 thighs and 4 legs (to serve 4 people), however when I photographed this, I only used 3 thighs and 3 legs (just an FYI).

chicken thighs and legs are seasoned with salt, pepper, garlic and onion powder.

Use a pastry brush to THINLY brush some of the BBQ sauce on both sides of each piece of chicken. Add only enough sauce to barely cover the chicken pieces on all sides for the first half of the baking time. 

You should have plenty of sauce left over for later when you will thickly apply it halfway through the baking time!

A THIN coating of the BBQ sauce is brushed on all sides of the chicken pieces.

Bake The Chicken

Place the Asian BBQ-Glazed chicken on a middle rack in your preheated oven. Bake it at 400°F. for 20 minutes, then carefully remove the pan of chicken from the oven.

Using your pastry brush, apply a THICK coating of BBQ sauce to each piece of chicken, using up the remaining BBQ sauce to do this. Now the chicken is ready to finish baking!

Chicken is baked for 20 minutes, then a THICK coating of Asian BBQ sauce is brushed on.Asian BBQ-Glazed Chicken goes back into the oven for 20 more minutes.

Put the chicken back into the oven and continue to bake it for 20 more minutes OR until the chicken reaches a safe internal temperature of 165°F. You can check the inner temperature of the chicken by inserting a meat thermometer into the thickest part.

Once the chicken is done, remove it from the oven and let it rest for a minute, then transfer the chicken pieces to a serving plate. Garnish the Asian BBQ-Glazed Chicken with sliced green onions and sesame seeds, if desired.

Baked Asian BBQ-Glazed chicken is garnished with green onions and sesame seeds.

Serve The Asian BBQ-Glazed Chicken

When the chicken has been garnished, it is ready to be served and enjoyed! The outside of the chicken will be really darkened and browned, and the skin should be moderately crispy.

A white platter with six pieces of Asian BBQ-Glazed chicken on it, ready to be enjoyed.

We always enjoy having steamed rice served with the chicken and I added steamed broccoli this time to go along with it. The chicken tastes amazing and is juicy on the inside and a bit crisp on the outside.

Rice and broccoli are served along with 2 pieces of Asian BBQ-glazed chicken.

I hope you have the chance to try this delicious Asian-inspired chicken, and trust you’ll enjoy it, too! It’s a simple meal to prepare without a lot of work which makes it a “good choice” in my book.

Thank you for taking time to visit here today, and I invite you to come back again 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 fabulous 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.

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Asian BBQ-Glazed Chicken
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

You'll enjoy Asian BBQ-Glazed Chicken, a delicious, easy dish featuring chicken thighs and legs coated in Asian-style BBQ sauce and baked!

Category: Main Dish
Cuisine: Asian
Keyword: Asian BBQ-glazed Chicken
Servings: 4 (one thigh + one leg per serving)
Calories Per Serving: 684 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
Asian-Style BBQ Sauce:
  • ¼ cup ketchup
  • ¼ cup Hoisin sauce
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. toasted sesame oil
  • 1 Tbsp. soy sauce
  • 1 Tbsp. finely grated fresh ginger
  • 2 teaspoons water
  • 1 pinch red chili flakes
Chicken: Season chicken lightly (both sides) with salt, pepper, garlic powder and onion powder
  • 4 medium chicken thighs (bone in-skin on)
  • 4 medium chicken legs (bone in-skin on)
For Garnish: Sesame seeds and/or sliced green onions (optional)
    US Customary - Metric
    Instructions

    1. Preheat oven to 400℉ (or 204.44℃). Line a baking sheet with parchment paper.

    2. Measure sauce ingredients into a small saucepan; stir well to combine. Simmer on LOW heat for 3-4 minutes, stirring occasionally. After 3-4 minutes, sauce will thicken slightly. Remove pan from heat source; set aside.

    3. Pat chicken dry with paper towels; place each piece on prepared baking sheet, leaving space between each piece. Lightly season both sides of chicken pieces with salt, pepper, garlic powder and onion powder.

    4. Use a pastry brush to THINLY brush BBQ sauce to chicken on both sides, adding only enough sauce to barely cover the chicken (remaining sauce is for later).

    5. Bake chicken (on a middle rack) at 400°F. for 20 minutes, then remove pan from oven. Brush a THICK coating of BBQ sauce on each piece of chicken, using all the remaining BBQ sauce. Put chicken back in oven; bake it for 15-20 more minutes (time will depend on size of chicken pieces) OR until chicken reaches a safe internal temp. of 165°F. Insert meat thermometer into thickest part to check.

    6. When chicken is done, let it rest a minute, then transfer pieces to a serving plate. Garnish chicken with sliced green onions and sesame seeds. Serve and enjoy!

    Recipe Notes

    NOTE: The caloric calculation for the chicken is an estimate only using a software tracker, because the weight/size of the chicken pieces will vary per user. It is also based on each person consuming one chicken thigh AND one chicken leg (this amount or combination of pieces eaten may also vary per your needs). The ingredients used for the sauce may vary calorically as well, depending on the brands used.

    Nutrition Facts
    Asian BBQ-Glazed Chicken
    Amount Per Serving (1 (leg + thigh))
    Calories 684 Calories from Fat 441
    % Daily Value*
    Fat 49g75%
    Saturated Fat 13g81%
    Trans Fat 0.2g
    Polyunsaturated Fat 11g
    Monounsaturated Fat 20g
    Cholesterol 262mg87%
    Sodium 768mg33%
    Potassium 649mg19%
    Carbohydrates 13g4%
    Fiber 1g4%
    Sugar 8g9%
    Protein 46g92%
    Vitamin A 317IU6%
    Vitamin C 1mg1%
    Calcium 33mg3%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!You'll enjoy Asian BBQ-Glazed Chicken, a delicious, easy dish featuring chicken thighs and legs coated in Asian-style BBQ sauce and baked!

     

     

     


    Apr
    2025

    Cheesy Chicken Rice Casserole (Instant Pot)

    categories: Casseroles, Chicken, Instant Pot Recipes, Main Dishes
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    Use an Instant Pot to make a delicious Cheesy Chicken Rice Casserole! Filled with chicken, cheese, rice and broccoli, this meal serves 6.
    Use an Instant Pot to make a delicious Cheesy Chicken Rice Casserole! Filled with chicken, cheese, rice and broccoli, this meal serves 6.

    About a year and a half ago our oldest son moved to Portugal after getting married (his wife is Portuguese). He gifted me with the Instant Pot that he purchased while living in his own apartment here in Oregon. On a trip back home to visit last year, he stayed with us, and I made this cheesy chicken rice casserole for dinner one night.

    We all really liked it, and it was fun to show him I had learned how to use my Instant Pot because he’d given it to me without any instructions, recipes or instruction manual! Ha Ha!

    Since that time, I’ve made quite a variety of recipes (Butter Chicken, Rice Pudding, Ground Beef Stroganoff and others) using my Instant Pot. These and all of my recipes can be found in the Recipe Index at the top of each blog post.

    I adapted this recipe slightly from an original recipe I found on YouTube from “Six Sisters Stuff”. It’s easy to make and is a delicious casserole (with chicken, veggies and rice) that yields about 6 servings! Here’s how to make it.

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

    Prepare The Chicken

    Pat 1½ pounds of boneless, skinless chicken breasts dry with paper towels. Cut the chicken into bite-sized chunks, then set them aside.

    Boneless skinless chicken breast is patted dry, then cut into bite-sized cubes.

    Press the Sauté button on the Instant Pot, and heat 2 Tablespoon of extra virgin olive oil in it. Once the oil is heated (but not smoking), add the chicken pieces to the Instant Pot.

    Stir in chopped onion, curry powder, salt, pepper and minced garlic. Continue to stir as it cooks in the hot oil, so the garlic doesn’t burn, because it will become bitter if burnt.

    Olive oil is heated in Instant Pot and chicken chunks are added.Chopped onion, garlic and spices are sautéed with the chicken in the Instant Pot.

    Cook, stirring often until the chicken is no longer pink and is mostly cooked through. It will finish cooking once pressure-cooked later. Press the CANCEL button to stop sautéing.

    The chicken is cooked until almost done and will finish cooking later.

    Time To Add More Ingredients

    Add rice, cream of chicken soup, low-sodium chicken broth, water, and raw broccoli florets to the Instant Pot. The broccoli will break apart a little as it is pressure-canned, so don’t make the pieces too small.

    Once all these ingredients have been added, stir the mixture until they are all incorporated and fully combined. Now it’s time to cook it all together in your Instant Pot.

    Broccoli, chicken broth, water, rice and cream of chicken soup is added to Instant Pot.

    Ready To COOK!

    Lock the lid of your Instant Pot in place. Flip the steam release valve to SEALING. Press the MANUAL button and set the timer for 6 minutes. The Instant Pot will take about 10 minutes or so to come to full internal pressure (the pressure button will pop up indicating full pressure), and the cooking program/timer will begin.

    When the 6-minute cooking program ends and timer indicates it’s done, flip the steam release valve to VENTING to allow a quick release of the steam inside. Once all the steam pressure has been released the pressure valve will drop back down, indicating it is safe to open the lid.

    Instant Pot is set to Manual to cook the cheesy chicken rice casserole for 6 minutes.

    Carefully unlock and remove the lid of the Instant Pot and give the mixture inside a very quick stir.

    After cooking, the casserole is given a quick stir in the Instant Pot.

    Sprinkle a cup of grated cheddar cheese on top of the casserole and stir it in well, until the cheese has melted and is fully mixed in.

    Grated cheddar cheese is stirred into the chicken mixture.

    Serve The Cheesy Chicken Rice Casserole

    To serve the cheesy chicken rice casserole, transfer the mixture out of the inner pot and spread it out evenly in a 2-quart baking dish. If desired, add a bit more grated cheddar cheese on top (optional, but GOOD!). 

    TIP: If adding cheese on top, put the casserole in a microwave; heat 30-45 seconds to fully melt the cheese. You do not have to do this because the heat of the casserole will slightly melt the cheese. However, if you want the cheese fully melted, use your microwave to help it along!

    Serve the casserole immediately, and enjoy this delicious, filling one dish meal, full of chicken, rice and broccoli! There’s enough for 6 servings, and leftovers can be reheated in a microwave. Store any leftovers in an airtight container in the refrigerator.

    Cheesy chicken rice casserole is transferred to baking dish and topped with more cheese.The hot cheesy chicken rice casserole is ready to be served and enjoyed.

    I hope you enjoy Instant Pot Cheesy Chicken Rice Casserole because it’s a very satisfying meal that’s simple and budget friendly to make. I am confident your friends and family will enjoy it, too!

    Thank you 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 GREAT day!

    Looking For More CHICKEN CASSEROLE 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 chicken casseroles (not Instant Pot) 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.

    Find Me On Social Media:

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

    Recipe adapted from a: “Six Sisters Stuff” Instant Pot video I saw on YouTube

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    Cheesy Chicken Rice Casserole (Instant Pot)
    Prep Time
    20 mins
    Cook Time
    6 mins
    Includes Pressurization time (Instant Pot)
    10 mins
    Total Time
    36 mins
     

    Use an Instant Pot to make a delicious Cheesy Chicken Rice Casserole! Filled with chicken, cheese, rice and broccoli, this meal serves 6.

    Category: Casserole
    Cuisine: All Cuisines
    Keyword: cheesy chicken rice casserole, Instant pot
    Servings: 6
    Calories Per Serving: 548 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1½ pounds boneless skinless chicken breast
    • 2 Tablespoons extra virgin olive oil
    • 1 medium yellow onion peeled, diced
    • 2 teaspoons minced garlic
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • ½ teaspoon curry powder
    • 2 cups long grain white rice
    • 2 cups low-sodium chicken broth
    • 10.5 ounces cream of chicken soup = 1 regular sized can
    • ½ cup water
    • 1½ cups raw broccoli florets
    • 1 cup grated cheddar cheese + more for topping casserole, if desired
    US Customary - Metric
    Instructions

    1. Pat chicken dry with paper towels. Cut into bite-sized chunks; set aside.

    2. Press SAUTÉ button on Instant Pot; heat olive oil in inner pot. Once oil is hot, add chicken. Stir in onion, curry powder, salt, pepper and garlic. Continue to stir so garlic doesn't burn. Cook until chicken is no longer pink (mostly cooked) It will finish cooking later. Press CANCEL button to stop sautéing.

    3. Add rice, cream of chicken soup, chicken broth, water, and broccoli florets. Stir the mixture until ingredients are fully combined.

    4. Lock the lid of the Instant Pot. Flip the steam release valve to SEALING. Press the MANUAL button; set the timer for 6 minutes. The Instant Pot will take about 10 minutes to come to full pressure (pressure button will pop up indicating full pressure), then cooking program begins. When cooking program ends and timer indicates it's done, flip the steam release valve to VENTING to allow a quick release of the steam inside. When all pressure has been released, pressure button will drop back down, indicating it is safe to open the lid.

    5. Carefully remove Instant Pot lid; give mixture inside a quick stir. Sprinkle 1 cup of grated cheddar on top; stir well, until cheese melts and is mixed in.

    6. Transfer mixture to a 2-quart baking dish and spread evenly in dish. OPTIONAL: Add more grated cheese on top. TIP: If adding cheese on top, put casserole in microwave; heat 30-45 seconds to melt cheese. This is not a must, but if you'd prefer the cheese fully melted, use a microwave to help it along! Serve and enjoy!

    Nutrition Facts
    Cheesy Chicken Rice Casserole (Instant Pot)
    Amount Per Serving (1 (1/6 of total))
    Calories 548 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 6g38%
    Trans Fat 0.01g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 7g
    Cholesterol 95mg32%
    Sodium 1027mg45%
    Potassium 707mg20%
    Carbohydrates 58g19%
    Fiber 2g8%
    Sugar 2g2%
    Protein 37g74%
    Vitamin A 459IU9%
    Vitamin C 23mg28%
    Calcium 186mg19%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Use an Instant Pot to make a delicious Cheesy Chicken Rice Casserole! Filled with chicken, cheese, rice and broccoli, this meal serves 6.


    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!
    Pinterest:     The Grateful Girl Cooks!
    Instagram:     jbatthegratefulgirlcooks

    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.

    Find Me On Social Media:

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    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:

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    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
    3 Shares
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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.

    Find Me On Social Media:

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

    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

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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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.

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    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!
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    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.

    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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    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.