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Why Make Stuffed Chicken Breast?

Stuffed chicken breast is a simple yet elegant way to elevate everyday chicken into something special. With endless filling combinations and easy preparation methods, it’s a dish that fits both busy weeknights and dinner parties alike.

• Adds moisture and prevents dryness
• Enhances flavor
• Makes simple ingredients feel gourmet
• Allows endless customization

Chicken breast is lean, high in protein, and widely available. Plus, it pairs beautifully with salads, roasted vegetables, pasta, or rice.

1

Chile Cheese Stuffed Chicken Breast

Green Chile Cream Cheese Stuffed Chicken Breast is a fantastic low carb dinner recipe. Chicken oozing with melty cheese and green chiles.

Check out this recipe

2

BROCCOLI CHEESE CHICKEN BREAST

Try this Keto Broccoli Cheese Chicken Breast Recipe for an easy, flavorful low carb dinner. Boneless chicken breast baked to perfection.

Check out this recipe

3

Bacon Wrapped Chicken with Green Chile Filling

Bacon Wrapped Chicken is filled with cream cheese and green chiles, then baked till juicy on the inside and crispy on the outside. This is a crowd pleaser!

Check out this recipe

4

Spinach Artichoke Smothered Chicken

Spinach Artichoke Smothered Chicken Breast is fantastic for a weeknight dinner. This recipe is great for anyone following a low carb or Keto diet.

Check out this recipe

5

Chicken Kiev

Chicken Kiev is a sumptuous dish that is juicy on the inside, covered in a crispy crust! Learn this recipe and make a restaurant-quality dish right in your kitchen!

Check out this recipe

6

Cheesy Pizza Stuffed Chicken Breast

Pizza Stuffed Chicken is loaded with cheese and pepperoni to satisfy your pizza cravings. Make Italian stuffed chicken breasts tonight!

Check out this recipe

7

Spinach Stuffed Chicken

This Spinach Stuffed Chicken is a delicious combination of chopped spinach, herb cream cheese, mozzarella, Parmesan and garlic with a perfect blend of spices seared into golden chicken breasts.

Check out this recipe

8

Sun-dried Tomato Goat Cheese Stuffed Chicken Breasts

Sun-dried Tomato Goat Cheese Stuffed Chicken Breasts take your chicken dinners to a new level with rich flavors. Tender chicken breasts are stuffed with a sun-dried tomato, goat cheese mixture.

Check out this recipe

9

Strawberry Glazed Prosciutto Wrapped Stuffed Chicken

This Strawberry Glazed Prosciutto Wrapped Stuffed Chicken and Asparagus is a celebration of all things spring! It’s easy to make & perfect for entertaining!

Check out this recipe

10

Sun-Dried Tomato Stuffed Chicken

Try this Sun-Dried Tomato Stuffed Chicken for a flavorful twist on a classic dinner. Packed with sun-dried tomatoes and creamy feta, it’s an easy dish that delivers big taste with minimal effort.

Check out this recipe

11

Bacon Wrapped Spinach Artichoke Stuffed Chicken

Bacon Wrapped Spinach Artichoke Stuffed Chicken is made with juicy chicken breasts stuffed with a cheesy spinach artichoke filling then wrapped up in bacon!

Check out this recipe

12

Spinach Artichoke Stuffed Chicken

Spinach Artichoke Stuffed Chicken is filled with creamy spinach dip and baked in a savory sauce for a rich, easy chicken dinner ready in 30 minutes.

Check out this recipe

13

Bacon Wrapped Cream Cheese Stuffed Chicken

Bacon-wrapped Cream Cheese-Stuffed Chicken is a rich, filling, cheesy goodness that is crispy on the outside and juicy on the inside.

Check out this recipe

14

Olive Garden Stuffed Chicken Marsala

This Olive Garden Stuffed Chicken Marsala is tastier than the original—cheesy, herby filling in chicken, topped with mushroom wine sauce!

Check out this recipe

15

Broccoli Cheese Stuffed Chicken Breast

Delicious broccoli and cheese stuffed chicken breast recipe that is easy to make any night of the week. Great for meal prep too.

Check out this recipe

16

Baked Fajita Chicken

This baked fajita chicken is an easy oven-baked dinner made with chicken stuffed with a creamy filling and seasoned with fajita spices.

Check out this recipe

17

Air Fryer Stuffed Chicken Roll-Ups

Crispy on the outside, tender and cheesy on the inside, these Air Fryer Stuffed Chicken Breast Rolls are stuffed with a cheesy corn filling!

Check out this recipe

18

Air Fryer Stuffed Chicken Breasts

Chicken breasts are butterflied & stuffed with a cream cheese mixture, then air-fried until golden for these Air Fryer Stuffed Chicken Breasts!

Check out this recipe

19

Mushroom Stuffed Chicken Breast

This Mushroom Stuffed Chicken Breast recipe features a creamy cheese & mushroom filling. Mushroom stuffed chicken is an elegant meal for two.

Check out this recipe

20

Chicken Cordon Bleu

This French-inspired Chicken Cordon Bleu Recipe is made with rolled-up layers of juicy chicken breast, gooey melted Swiss cheese, and smoked ham with a crunchy breadcrumb coating. Baked rather than fried and finished with an irresistible honey mustard sauce, it’s a dish that never fails to impress!

Check out this recipe

What side dishes go well with stuffed chicken?

• Cheesy Mashed Cauliflower
• Garlic Butter Noodles
• Butternut Squash Rice
• Strawberry Avocado Salad

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Chicken ramen is a warm, comforting meal that’s quick to make and perfect for busy days. This easy chicken ramen recipe uses simple ingredients and takes less than 40 minutes, making it ideal for beginners or anyone who wants a homemade meal without much effort.

Why You’ll Love This Ramen Recipe

• Quick and easy to prepare
• Uses simple, affordable ingredients
• Warm, filling, and customizable
• Great for lunch or dinner

Tips And Variations

• Use leftover rotisserie chicken to save time
• Add extra veggies like carrots, bean sprouts or spinach for extra nutrition
• Adjust soy sauce to control saltiness
• Add chili sauce for spicy ramen

Chicken Ramen Faq’s

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Easy Chicken Ramen

This easy chicken ramen recipe is simple, comforting, and perfect for anyone who wants a quick homemade meal. With just a few ingredients and minimal cooking time, you can enjoy a delicious bowl of ramen anytime.

Course Dinner

Cuisine Japanese

Keyword dinner idea, dinner recipes

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 94kcal

Author Nicole Harris

Ingredients

• 1 teaspoon sesame oil
• 1 tablespoon unsalted butter
• 3 scallions chopped (reserve the green parts for garnish)
• 3 cloves garlic minced
• 2 teaspoons fresh ginger grated
• ½ cup baby bella mushrooms sliced
• 1 tablespoon miso paste
• 6 cups chicken broth
• ¼ cup soy sauce
• 1-2 tablespoons Sriracha
• 1 tablespoon rice wine vinegar
• 1 tablespoon light brown sugar
• ¼ teaspoon black pepper
• 1 ¼ pounds boneless skinless chicken thighs or chicken breasts
• 4-6 large eggs hard-boiled or soft boiled
• 3 x 3oz packets of ramen noodles discard the seasoning packet, cooked according to package directions, drained, and set aside until ready to serve
• Toppings
• Hard-boiled eggs
• Reserved green onions chopped
• Corn
• Chili crunch oil
• Lime wedges
• Fresh parsley chopped
• Cilantro chopped

Instructions

• Heat a large pot or Dutch oven over medium-high heat. Add sesame oil and butter.
• Once the butter has melted, add the scallions, garlic, ginger, and mushrooms. Sauté for 5 minutes, stirring, to not burn the garlic.
• Add the miso paste, chicken broth, soy sauce, Sriracha, rice wine vinegar, brown sugar, and black pepper. Stir to combine. Bring the broth to a boil.
• Once boiling, add the chicken thighs. Reduce heat to low and simmer for 15-20 minutes, or until the chicken is cooked through to an internal temperature of 165°F.
• While the chicken cooks, make Instant Pot hard-boiled eggs (instructions below).
• Remove the chicken and shred it with two forks. Set aside in a bowl.
• Divide the noodles among 4 soup bowls. Ladle the broth over the noodles. Top each bowl with shredded chicken, egg halves, green onions, corn, chili crunch oil, lime wedges, and parsley.

Nutrition

Serving: 1g | Calories: 94kcal | Carbohydrates: 8g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 2366mg | Potassium: 193mg | Fiber: 1g | Sugar: 5g | Vitamin A: 194IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 1mg

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Whether you’re looking for a weeknight dinner, an immune-boosting meal, or a cozy bowl for a chilly day, this Chicken Zoodle Soup recipe delivers pure comfort with a healthy twist.

Why You’ll Love Chicken Soup With Zucchini Noodles

• Low-carb thanks to zucchini noodles
• Naturally gluten-free
• Fast cooking time (ready in about 40 minutes)
• Great meal-prep option
• A lighter take on a traditional classic without losing any flavor

Tips and Variations

• Don’t overcook the zucchini noodles or they will get watery. Add them at the end.
• For a richer broth, simmer with a leftover chicken carcass before starting the recipe.
• Add extra veggies like mushrooms, spinach, or chopped green beans for more nutrition.
• To make it creamier, stir in a splash of coconut milk or heavy cream at the end.
• Spicy Chicken Zoodle Soup: Add a pinch of red pepper flakes or a dash of hot sauce.
• Ginger-Lemon Detox Style: Add fresh grated ginger and extra lemon juice.
• Mexican-style: Add cumin, cilantro, and a squeeze of lime.
• Italian-style: Add basil, rosemary, and Parmesan (if not dairy-free).

What To Serve With Chicken Soup

• Italian Salad
• No Knead Dutch Oven Bread
• Oat Rolls
• Pressure Cooker Artichokes

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Chicken Soup with Zucchini Noodles

When you crave the cozy warmth of a classic soup but want something lighter, Chicken Soup with Zucchini Noodles is the perfect solution. This Chicken Zoodle Soup is perfect for weeknight dinners.

Course Dinner

Cuisine American

Keyword chicken soup, chicken soup recipe

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 154kcal

Author Nicole Harris

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion diced
• 3 stalks celery diced
• 2 carrots peeled and diced
• 1 teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper
• 3 cloves garlic minced
• 1 sprig fresh rosemary minced
• 6 cups chicken broth
• 2 dried bay leaves
• 1 pound boneless skinless chicken breasts
• 3 medium-sized zucchini spiralized
• 1 lemon juiced
• Fresh parsley leaves chopped for garnish

Instructions

• Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add onions, celery, and carrots. Cook, stirring occasionally, for 5 minutes or until tender. Season with salt and freshly cracked black pepper.
• Stir in minced garlic and rosemary. Cook until fragrant, about 1 minute.
• Pour in chicken broth and bring to a boil. Once boiling, reduce to a simmer and add bay leaves and chicken breasts; Cover and cook for 15 minutes.
• Once the chicken is cooked, remove and shred.
• Stir in zucchini noodles and chicken; reduce heat to a simmer and cook until zucchini is tender, about 5 minutes. Stir in lemon juice; season with salt and pepper to taste.
• Serve immediately, garnished with rosemary, lemon slices, and parsley.

Nutrition

Serving: 1g | Calories: 154kcal | Carbohydrates: 7g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 1317mg | Potassium: 456mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3417IU | Vitamin C: 13mg | Calcium: 34mg | Iron: 1mg

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This Mushroom Bacon Chicken Breast skillet recipe is rich, hearty, and ready in under 40 minutes. It’s perfect for weeknights but elegant enough for special occasions.

Serving Suggestions

• Serve over mashed potatoes, buttered noodles, or rice.
• Add a side of roasted green beans or garlic bread for a complete meal.
• For a low-carb option, pair with cauliflower rice or zucchini noodles.

Bacon Mushroom Chicken Cooked In Skillet Faq’s

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Bacon Mushroom Chicken Cooked In Skillet

Tender chicken breasts are seared until golden, then smothered in a creamy garlic Parmesan sauce with crispy bacon and sautéed mushrooms. Bacon Mushroom Chicken Cooked In Skillet is surprisingly easy to make on a weeknight.

Course 30 Minute Meals

Cuisine American

Keyword chicken dinner

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 395kcal

Author Nicole Harris

Ingredients

For the Chicken:

• 2 large chicken breasts halved horizontally
• 2 tablespoons all-purpose flour
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika optional
• 2 tablespoons olive oil
• 2 tablespoons butter

For the Sauce:

• 4 strips of bacon chopped
• 2 cup2 mushrooms sliced
• 2 cloves garlic minced
• 1 cup chicken broth
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 1 tablespoon flour for thickening
• 2 tablespoons chopped fresh parsley

Instructions

Prepare the Chicken:

• Pat chicken dry and season with salt, pepper, and paprika. Lightly dredge in flour, shaking off the excess.

Cook the Bacon:

• In a large skillet, cook chopped bacon over medium heat until crispy. Remove and set aside, leaving about 1 tablespoon of bacon fat in the pan.

Sear the Chicken:

• Add olive oil and butter to the pan. Once hot, sear chicken for 4–5 minutes per side, until golden and cooked through. Remove and keep warm.

Cook the Mushrooms:

• In the same skillet, add mushrooms. Sauté for 4–5 minutes until tender and browned. Stir in garlic and cook another 30 seconds until fragrant.

Make the Creamy Sauce:

• Sprinkle 1 tablespoon of flour over the mushrooms, stir, then gradually pour in chicken broth and cream. Stir until smooth and slightly thickened.

Add Parmesan and Bacon:

• Stir in Parmesan cheese and cooked bacon. Simmer 2–3 minutes until the sauce is rich and creamy.

Combine Everything:

• Return the chicken to the skillet, spooning sauce and mushrooms over the top. Simmer for 2–3 minutes more.

Garnish and Serve:

• Sprinkle with fresh parsley and serve hot over mashed potatoes, rice, or pasta.

Nutrition

Serving: 1g | Calories: 395kcal | Carbohydrates: 9g | Protein: 7g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 789mg | Potassium: 115mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 1284IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 1mg

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Marry Me Chicken is more than just a cute name. It’s a creamy, cheesy, flavorful dish that is sure to be a hit.

Whether you’re cooking for guests or indulging in a cozy night in, this recipe will impress. This creamy, flavorful dish has been making waves across kitchens for a reason. Whether you’re planning a romantic dinner or just want to treat yourself to something indulgent, this will be your new favorite.

Marry Me Chicken Recipe Tips And Tricks:

For this version, I used boneless, skinless chicken breasts, which are quick to cook and easy to find. That said, you can absolutely use bone-in, skin-on chicken—just be sure to adjust the cooking time slightly. Depending on the size, you may need to add an extra 2–3 minutes. Want a juicier cut? Boneless, skinless chicken thighs work wonderfully, too.

If you prefer not to halve your chicken breasts into thinner cutlets, go for medium-sized breasts and cook until they’re no longer pink and the internal temperature hits 160–165°F. Don’t worry—once they’re simmering in that luscious sauce, they’ll continue cooking gently to perfection.

The Secret to Silky Sauce

Here’s a tip that makes all the difference: Grate your own parmesan cheese from a block or wedge. Pre-shredded cheese often contains anti-caking agents that can mess with the texture and meltability, leaving you with a sauce that’s more grainy than creamy.

This recipe is intentionally generous with the sauce (because who doesn’t want extra for spooning over a big pile of mashed potatoes?). But if you prefer things a little lighter, feel free to scale down to ¾ cup or 1 cup each of chicken broth and heavy cream.

If your sauce thickens more than you’d like, a splash of extra chicken broth will bring it back to a silky consistency. If it’s too thin, you have a few options:

• Simmer it a bit longer to reduce

• Stir in extra parmesan

• Whisk in a quick cornstarch slurry (1 tsp cornstarch + 1 tsp water) and cook until it thickens

Want to add some greens? Stir in fresh spinach near the end and cook until just wilted. You can also toss in a handful of basil leaves for a pop of herby brightness.

If you have leftovers (lucky you!), let them cool completely before storing. Pop them into an airtight container and refrigerate for 3 to 4 days. The sauce reheats beautifully—just do it gently over low heat to avoid separating.

What To Serve With Marry Me Chicken: Pasta, Rice or These Mashed Potatoes.

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MARRY ME CHICKEN RECIPE

Legend has it, this MARRY ME CHICKEN RECIPE is so delicious that one bite might just inspire a marriage proposal! With tender chicken simmered in a rich parmesan cream sauce, it’s a possibility.

Course Dinner

Cuisine American

Keyword marry me chicken recipe

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Calories 715kcal

Author Nicole Harris

Equipment

• Knives
• Cast Iron Pan

Ingredients

• CHICKEN:
• 2 large boneless skinless chicken breasts halved horizontally
• 2-3 tablespoons avocado oil
• 1 tablespoon Italian seasoning
• 2 teaspoons garlic powder
• 1 teaspoon cayenne pepper
• Salt and pepper to taste
• CREAM SAUCE:
• 3 tablespoons butter
• 4-5 cloves garlic minced
• 1 ¼ cup chicken broth
• 1 ¼ cup heavy cream
• 1 cup freshly grated parmesan cheese
• ¾ cup sun dried tomatoes drained and chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Red pepper flakes for garnish (optional)
• Fresh chopped parsley and basil leaves for garnish (optional)

Instructions

• Pat chicken dry with paper towels. Brush with oil then season with Italian seasoning, garlic powder, cayenne pepper, salt and pepper.
• Heat large skillet over medium-high heat. Add the remaining oil and coat the bottom of the pan. Once hot, add chicken and sear for 4-5 minutes on each side, until cooked through and the edges have crisped. Transfer the cooked chicken to a plate and set aside.
• In the same skillet over medium-high heat, melt the butter and sauté the garlic until fragrant, about 1 minute.
• Add chicken broth, heavy cream, and parmesan cheese. Stir until well combined and the cheese has melted. Reduce the heat to low and let simmer for 8-10 minutes, stirring often, until the sauce thickens.
• Add sun dried tomatoes, lemon juice, crushed red pepper flakes, salt and pepper, and any remaining seasonings. Stir to combine. Taste and adjust the sauce as needed.
• Return the cooked chicken to the skillet, spoon some of the sauce on top of each filet, and continue simmering for 3-5 minutes until cooked through (internal temp 165ºF).
• Garnish with fresh chopped parsley and basil if desired. Serve over white rice or pasta.

Nutrition

Serving: 1g | Calories: 715kcal | Carbohydrates: 15g | Protein: 30g | Fat: 61g | Saturated Fat: 30g | Polyunsaturated Fat: 26g | Trans Fat: 2g | Cholesterol: 189mg | Sodium: 1081mg | Fiber: 2g | Sugar: 3g

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Coming at you with another great dip recipe. Who doesn’t love the chicken, bacon, ranch combo? Well this dip has all that in a bread bowl.

This dip is sure to be a hit at your game-day parties. Because it has chicken and bacon, it is super filling too.

More Party Dip Recipes:

7 LAYER DIP – BLT DIP – ROASTED GARLIC DIP – EVERYTHING BAGEL DIP

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CHICKEN BACON RANCH DIP

This CHICKEN BACON RANCH DIP is super simple to prepare and the perfect appetizer for parties, holidays and game day.

Course Appetizers

Cuisine American

Keyword chicken bacon ranch dip

Prep Time 15 minutes minutes

Servings 1

Calories 187kcal

Author Nicole Harris

Equipment

• Hand Mixer

Ingredients

• 2 8 oz. packages Cream Cheese
• ½ cup Sour Cream
• 1 cup Shredded Chicken I use store bought Rotisserie
• ½ cup Mild Shredded Cheddar
• ½ cup Crumbled Cooked Bacon
• ½ teaspoon Garlic Powder
• ½ teaspoon Onion Powder
• ½ packet Dry Ranch Dressing Mix
• 1 teaspoon Worcestershire Sauce
• 1 Round Loaf of Hawaiian Bread
• Chopped Green Onions topping
• Shredded Cheese topping
• Crumbled Bacon topping
• Celery for dipping/optional

Instructions

• Start by cutting the center out of your bread. Pull apart the center, (after it is removed), making bite size pieces. Set aside.
• Place your cream cheese, sour cream, chicken, cheese, bacon, garlic powder, onion powder, ranch seasoning, and Worcestershire Sauce in a large mixing bowl.
• Mix on high until combined.
• Spoon mixture into the center of your prepared bread bowl.
• Top with leftover bacon, shredded cheese, and chopped green onions.
• Surround with your bread bites, and celery. Serve.

Nutrition

Serving: 1g | Calories: 187kcal | Carbohydrates: 7g | Protein: 12g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Cholesterol: 49mg | Sodium: 423mg | Sugar: 2g

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If you need a super quick and easy dinner for a chilly night this Chicken and Rice Soup is where it’s at! We are using my favorite cheater ingredient – rotisserie chicken. This cuts a lot of time while bringing extra flavor. Because you know those rotisserie chickens are so much more flavorful than plain baked chicken.

Just get those veggies cooking, add the chicken and stock then let cook. Make rice on the side and you are good to go.

Ingredient Options:

• Feel free to cook the chicken at home instead of using rotisserie chicken.
• Adult herbs and spices to fit your tastes.
• This soup can be served over noodles instead of rice.

Recipe Tips:

The rice is served separately to prevent it from soaking up too much broth and becoming soggy. This especially important if you plan on having leftovers.

More Soup Recipes:

Zuppa Toscana – Jalapeno Popper Chicken Soup – Ham & Bean Soup – Broccoli Cheddar Soup

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CHICKEN AND RICE SOUP

This is CHICKEN AND RICE SOUP is so easy to prepare. Filled with veggies and rotisserie chicken this is a low effort comfort food recipe.

Course Dinner

Cuisine American

Keyword chicken and rice soup

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Calories 472kcal

Author Nicole Harris

Equipment

• Knives
• Dutch Oven

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion chopped
• 3 cloves garlic finely chopped
• 2 medium carrots chopped
• 3 celery ribs chopped
• 6 cups chicken broth divided (1 cup for rice - optional)
• 1 lb rotisserie chicken about 2 ½ cups
• Salt - to taste
• 1 tsp Pepper
• ½ tsp red pepper flakes
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tbsp Italian seasoning
• 1 cup white long grain rice

Instructions

• Prepare rice according to package instructions. Use chicken broth for added flavor.
• In a large stockpot add the olive oil and place over medium heat.
• Once the oil is heated add the onion and garlic. Cook for about 2 minutes or until the onion has become translucent.
• Season with salt and pepper. Add in the red pepper flakes, onion powder, garlic powder, and Italian seasoning. Stir.
• Add carrots, celery, and chicken. Stir.
• Stir in 5 cups of the chicken broth. Bring the soup to a boil then cover and reduce the heat to low. Allow to simmer for 20 minutes.
• To serve, add a quarter of the rice (about ½ cup) to bowl. Spoon soup over the top of the rice.
  

Nutrition

Serving: 1g | Calories: 472kcal | Carbohydrates: 21g | Protein: 41g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Cholesterol: 181mg | Sodium: 2125mg | Fiber: 3g | Sugar: 4g

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CHICKEN SANDWICH

If you got some time and a fried chicken sandwich craving – look no further! These Spicy Chicken Sandwiches are so much better than the fast food joints. Make them exactly how you prefer and enjoy in the comfort of your home.

INGREDIENT OPTIONS:

• Add more cayenne for some extra spiciness.
• Use your favorite hot sauce.
• Add your favorite extras, such as: cheese, lettuce, onion, etc.

MORE COPYCAT FAST FOOD RECIPES:

BIG MAC SLIDERS – CHICK FIL A FROSTED LEMONADE – WENDY’S CHILI – BEEF MEXIMELTS

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SPICY FRIED CHICKEN SANDWICH RECIPE

This SPICY FRIED CHICKEN SANDWICH RECIPE is great for those Chick-fil-a or Popeyes Chicken cravings. Buttermilk fried chicken, pickles and spicy mayo on a soft bun.

Course Dinner

Cuisine American

Keyword fried chicken sandwich recipe

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Calories 2331kcal

Author Nicole Harris

Equipment

• Meat Thermometer
• Dutch Oven

Ingredients

• CHICKEN:
• 4 boneless skinless chicken cutlets
• 1 ¼ cup buttermilk
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cayenne pepper or more to taste
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• 3 cups canola or avocado oil for frying
• BREADING:
• 1 cup all purpose flour
• ½ cup cornstarch
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper or more
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• SAUCE:
• ½ cup mayonnaise
• 1 tablespoon hot sauce
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Pinch of cayenne pepper
• 4 buns lightly toasted
• 16 dill pickle chips

Instructions

• Mix the buttermilk with the seasonings for the chicken in a large mixing bowl. Place the chicken cutlets into the buttermilk mixture and coat. Allow the chicken to marinate for at least 15 minutes, or cover and refrigerate to marinate for 30-60 minutes (remove the chicken 15 minutes before ready to dredge).
• Mix the breading ingredients together in a separate mixing bowl and drizzle in ⅓ cup of the buttermilk mixture, set aside.
• Preheat your frying oil in a dutch oven or heavy pot to 350F.
• Begin to dredge your chicken by dipping a buttermilk coated chicken cutlet into the flour mixture, then back into the buttermilk mixture, and return to the flour mixture one last time to evenly coat the chicken. Place the coated chicken straight into the hot oil to fry for 8-10 minutes, flipping halfway, until the chicken is cooked through with an internal temperature of 165F.
• Place cooked chicken onto a plate with paper towels to rest for several minutes and drain any excess oil.
• While the chicken drains, mix the mayo sauce ingredients together in a medium sized bowl until well combined.
• To assemble your sandwiches, spread sauce onto both sides of the buns, top one side with 4 pickles and place a piece of the fried spicy chicken onto the bun. Serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

Serving: 1g | Calories: 2331kcal | Carbohydrates: 76g | Protein: 60g | Fat: 200g | Saturated Fat: 26g | Polyunsaturated Fat: 164g | Cholesterol: 176mg | Sodium: 1416mg | Fiber: 5g | Sugar: 8g

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CREAMY CHICKEN SOUP

This is a comfort-food soup. The cream, cream cheese, bacon and shredded cheeses definitely makes it a rich, decadent soup. It is thick like a chowder with all of the great flavors of a jalapeño popper.

INGREDIENT OPTIONS:

• You can use homemade cooked chicken, store bought rotisserie chicken just makes this a super easy recipe.
• Reserved bacon fat can be replaced with butter or your choice of oil.
• Add more jalapeños if you like it spicy.
• Add a little more chicken broth if a thinner soup is preferred.

RECIPE TIPS:

• Give the peppers a taste before beginning, this will give you an idea of how spicy that specific pepper is. Jalapeños can vary in their spice levels.
• Add the bacon at the end, that way it keeps its texture.

MORE JALAPEÑO POPPER INSPIRED RECIPES:

JALAPENO POPPER CHEESE BALL – JALAPENO POPPER CORN SALAD – JALAPENO POPPER GUACAMOLE – JALAPENO POPPER CHICKEN SALAD

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JALAPENO POPPER CHICKEN SOUP

This JALAPENO POPPER CHICKEN SOUP has all the great flavors of jalapeño poppers in a hearty bowl of thick soup. Cream cheese, bacon, jalapenos and shredded cheese make this soup extra flavorful.

Course Dinner

Cuisine American

Keyword chicken soup

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 6 servings

Calories 1156kcal

Author Nicole Harris

Equipment

• Dutch Oven

Ingredients

• SOUP:
• 12 oz bacon
• 1 large white onion chopped
• 2-3 large jalapeno peppers de-seeded and chopped
• 2 teaspoon garlic powder
• 1 teaspoon pepper
• ½ teaspoon salt
• ⅓ cup all purpose flour
• 24 oz chicken broth
• 1 tablespoon lemon juice
• 4 oz cream cheese softened
• ½ cup heavy cream
• 1 ½ cups freshly shredded cheddar cheese
• 1 ½ cups freshly shredded pepper jack cheese
• 1 lb red potatoes washed
• 3 cups pulled rotisserie chicken
• Bread crumb topping optional
• 2 tablespoons butter
• ¾ cup panko bread crumbs
• ¼ teaspoon smoked paprika
• ¼ teaspoon onion powder
• ¼ teaspoon salt
• ¼ teaspoon dried parsley
• TOPPINGS:
• Bread crumb topping
• Minced bacon
• Cheddar cheese
• Fresh jalapeno

Instructions

SOUP:

• Cut the bacon into bite sized pieces. Fry bacon in batches in soup pot over medium high heat. Once all the bacon has been cooked, transfer bacon to paper towels to drain. Pour the leftover bacon grease from the soup pot into a heat-safe dish, set aside.
• Return the soup pot to the stove. Add the chopped onions, chopped jalapeno peppers, and a couple teaspoons of the reserved bacon grease to the pot. Saute the vegetables over medium-high heat until they begin to soften and caramelize.
• Add 2 Tablespoons of the reserved bacon grease, flour, salt, pepper, and garlic powder to the pot. Mix everything together and cook on medium heat while stirring frequently for 3-4 minutes.
• Pour the chicken broth and lemon juice into the pot while stirring continuously. Cover and let simmer while you prepare the potatoes.
• Cube the potatoes into bite sized pieces, leaving the skins on. Add to the pot of broth.
  Bring the soup to a light boil, cover and let boil stirring occasionally until the potatoes are almost tender.
• Reduce heat to a very light simmer. Add the heavy cream and softened cream cheese. Stir until the cream cheese has melted completely.
• Slowly add the freshly grated pepper jack and cheddar cheeses a little at a time, letting it melt and incorporate before adding more.
• Add the pulled rotisserie chicken to the soup.
• Just before you are ready to serve add the bacon as well, reserving a little of the bacon to use as a garnish.
• Serve the soup with the bread crumb topping, reserved bacon pieces crumbled, sliced fresh jalapenos, and additional cheese.
• BREADCRUMB TOPPING:
  To make the topping melt 2 tablespoons of butter.
  Pour the butter over ¾ cup of panko bread crumbs.
  Add the smoked paprika, onion powder, salt, and dried parsley.
  Mix well and spread onto a parchment lined baking sheet.
  Toast the bread crumbs in a 400 degree oven for 5-10 minutes, watching carefully.
  Remove from the oven and let cool. Use the toasted crumbs to top the soup.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1g | Calories: 1156kcal | Carbohydrates: 45g | Protein: 74g | Fat: 75g | Saturated Fat: 34g | Polyunsaturated Fat: 34g | Trans Fat: 1g | Cholesterol: 315mg | Sodium: 2893mg | Fiber: 3g | Sugar: 6g

The post Jalapeno Popper Chicken Soup appeared first on WonkyWonderful.

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ONE POT PASTA DINNER

This pasta dinner is made in one pot in less than 30 minutes. Perfect for an easy weeknight meal.

Pasta, chicken, parmesan, spinach, pesto and sun-dried tomatoes are the stars of this flavorful meal.

INGREDIENT OPTIONS:

• Add as much spinach, pesto and sun-dried tomatoes as you prefer.
• Use your favorite pasta.
• 1/2 cup of the chicken broth can be substituted for white wine for a white wine sauce.

MORE EASY PASTA RECIPES:

TUSCAN SHRIMP PASTA – PIZZA PASTA SALAD – LEMON GARLIC PASTA

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CREAMY CHICKEN PASTA

This ONE POT CREAMY CHICKEN PASTA is an easy dinner recipe. Packed with delicious flavors like sun dried tomatoes, baby spinach, parmesan and basil pesto.

Course Dinner

Cuisine American

Keyword creamy chicken pasta

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Calories 738kcal

Author Nicole Harris

Equipment

• Knives
• Dutch Oven

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken breast sliced or diced
• 2 cloves garlic finely chopped or minced
• 4 cups chicken broth
• 16 ounces short dried pasta
• 2 cups packed baby spinach leaves
• 1 cup heavy cream
• 1/4 cup grated parmesan cheese
• 1/4 cup sliced sun dried tomatoes
• 3 tablespoons pesto
• Extra grated parmesan for serving optional

Instructions

• Heat olive oil in a large saucepan over a medium-high heat. Add the chicken breast and cook, stirring, until the chicken is no longer pink inside. Transfer to a bowl and set aside.
• Add garlic to the saucepan and cook, stirring, for 1 minutes or until fragrant. Add chicken broth and pasta to the saucepan. Bring to a simmer, stir, then cover with a lid and simmer until the pasta is cooked al dente, stirring every few minutes.
• Add baby spinach leaves, cream, parmesan, sun dried tomatoes and pesto, along with the cooked chicken. Cook, stirring often, until the cream has heated through and the spinach has wilted. Transfer to serving bowls and sprinkle with extra parmesan.

Nutrition

Serving: 1g | Calories: 738kcal | Carbohydrates: 45g | Protein: 52g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 1287mg | Fiber: 5g | Sugar: 5g

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