ONE SKILLET CHICKEN WITH LEMON GARLIC CREAM SAUCE

ONE SKILLET CHICKEN WITH LEMON GARLIC CREAM SAUCE

Say hello to your new favorite one skillet chicken dinner that’s topped with a lemon garlic butter cream sauce! I used thin chicken breasts but this recipe would be delicious with boneless chicken thighs too!

INGREDIENTS: 

1. 4 boneless skinless chicken breasts (or thighs) 
2. salt and pepper 
3. 1 cup chicken broth 
4. 2 tablespoons lemon juice 
5. 1 tablespoon minced garlic 
6. ½ teaspoon red pepper flakes (or more to taste) 
7. 1 tablespoon olive oil 
8. ⅓ cup finely diced shallots (or red onions) 
9. 2 tablespoons salted butter 
10. ¼ cup heavy cream 
11. 2 tablespoons chopped parsley or basil 

DIRECTIONS:

1. Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken. 
2. In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes. 
3. Position a rack in the lower third of the oven and preheat the oven to 375ºF. 
4. Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don’t worry if the chicken isn’t cooked completely, we’ll finish it in the oven. Remove the chicken to a plate. 
5. Reduce the flame to medium, add the shallots to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Kick the heat back up to medium high and let sauce come to a simmer. Continue to cook the sauce for 10-15 minutes OR UNTIL ABOUT ⅓ CUP OF THE SAUCE REMAINS. 
6. When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame, add the heavy cream, whisk to combine. Place the skillet back over the flame for just 30 seconds, DO NOT allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped parsley or basil and serve warm with additional lemon slices

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Thai Chicken Coconut Curry

Thai Chicken Coconut Curry

Thai Chicken Coconut Curry – An EASY one-skillet curry that’s ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!!

INGREDIENTS:

1. 2 to 3 tablespoons coconut oil (olive oil may be substituted)
2. 1 medium/large sweet Vidalia or yellow onion, diced small
3. 1 pound boneless skinless chicken breast, diced into bite-sized pieces
4. 3 cloves garlic, finely minced or pressed
5. 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
6. 2 teaspoons ground coriander
7. one 13-ounce can coconut milk (I used lite; full-fat will deliver a richer/thicker result)
8. 1 to 1 1/2 cups shredded carrots
9. 1 to 3 tablespoons Thai red curry paste, or to taste (curry powder may be substituted, to taste)
10. 1 teaspoon kosher salt, or to taste
11. 1/2 teaspoon freshly ground black pepper, or to taste
12. about 3 cups fresh spinach leaves
13. 1 tablespoon lime juice
14. 1 to 2 tablespoons brown sugar, optional and to taste
15. 1/4 cup fresh cilantro, finely chopped for garnishing (basil may be substituted)
16. rice, quinoa, or naan, optional for serving

DIRECTIONS:

1. To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
2. Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
3. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
4. Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
5. Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
6. Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.

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Greek Chicken Gyros with Tzatziki

Greek Chicken Gyros with Tzaziki

The marinade for the chicken is so sensational that I use it even when I'm not making Gyros! This is fantastic for entertaining because you can just lay it all out for guests to help themselves. The smell when the chicken is cooking is incredible - you can really smell the oregano. MARINADE TIME: Minimum 3 hours

Ingredients

1. 2 lb / 1 kg boneless skinless chicken thigh fillets

MARINADE

1. 3 large garlic cloves , minced (~ 3 tsp)
2. 1 tbsp white wine vinegar (or red wine or apple cider vinegar)
3. 3 tbsp lemon juice
4. 1 tbsp extra virgin olive oil
5. 3 tbsp Greek yoghurt
6. 1 1/2 tbsp dried oregano
7. 1 tsp salt
8. Black pepper

TZATZIKI

1. 2 cucumbers (to make about 1/2 - 3/4 cup grated cucumber after squeezing out juice)
2. 1 1/4 cups plain Greek yoghurt
3. 1 tbsp lemon juice
4. 1 tbsp extra virgin olive oil (or more if you want richer)
5. 1 garlic clove , minced
6. 1/4 tsp salt
7. Black pepper

SALAD

1. 3 tomatoes , desseeded and diced
2. 3 cucumbers , diced
3. 1/2 red spanish onion , peeled and finely chopped
4. 1/4 cup fresh parsley leaves
5. Salt and pepper

TO SERVE

1. 4 to 6 pita breads or flat breads

Instructions

Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.

MAKE THE TZATZIKI

1. Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
2. Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.

SALAD

1. Combine ingredients in a bowl.

COOK CHICKEN

1. Brush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.
2. Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).
3. Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.

ASSEMBLE GYROS

1. If your chicken thighs are large, you may need to cut them. Mine were small.
2. Get a pita bread or flatbread (preferably warmed) and place it on a piece of parchment (baking) paper (or you could use foil). Place some Salad down the middle of the bread, then top with chicken and Tzatziki.
3. Roll the wrap up, enclosing it with the parchment paper. Twist the end with the excess parchment paper to secure it.
4. I prefer to lay everything out on a table and let everyone help themselves.

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Honey Garlic Chicken

Honey Garlic Chicken Breast

An incredible quick and easy way to serve up chicken breast - seared then simmered in the most amazing honey garlic sauce. Don't be deceived by the short ingredient list! It's absolutely worth the extra step of dusting the chicken with flour because it creates a crust for the sauce to cling to. 

Ingredients

1. 500 g / 1 lb chicken breast , boneless and skinless (2 pieces)
2. Salt and pepper
3. 1/4 cup / 60g flour (Note 1)
4. 50 g / 3.5 tbsp unsalted butter (or 2 1/2 tbsp olive oil)
5. 2 garlic cloves , minced
6. 1 1/2 tbsp apple cider vinegar (or white or other clear vinegar)
7. 1 tbsp light soy sauce (or all purpose, Note 2)
8. 1/3 cup / 90g honey (or maple syrup)

Instructions

1. Cut the breasts in half horizontally to create 4 steaks in total. Sprinkle each side with salt and pepper.
2. Place flour in a shallow dish. Coat chicken in flour and shake off excess.
3. Melt most of the butter in a large skillet over high heat - hold back about 1 tsp for later.
4. Place chicken in skillet and cook for 2 - 3 minutes until golden.
5. Turn and cook the other side for 1 minute.
6. Turn heat down slightly to medium high.
7. Make a bit of room in the pan and add garlic and top with remaining dab of butter. Stir garlic briefly once butter melts.
8. Add vinegar, soy sauce and honey. Stir / shake pan to combine. Bring sauce to simmer, then simmer for 1 minute or until slightly thickened.
9. Turn chicken to coat in sauce. If the sauce gets too thick, add a touch of water and stir.
10. Remove from stove immediately. Place chicken on plates and drizzle over remaining sauce.

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Oven Baked Chicken Breast

Oven Baked Chicken Breast

My tips for a truly juicy, Oven Baked Chicken Breast: a touch of brown sugar in the seasoning which makes the chicken sweat while it bakes so it creates a semi "sauce", and cooking fast on a high temp! Go by the colour of the crust to know when it's baked. 

Ingredients

1. 4 chicken breasts , 150 - 180g / 5 - 6 oz each (Note 1)
2. 2 tsp olive oil

SEASONING:

1. 1 1/2 tbsp brown sugar
2. 1 tsp paprika
3. 1 tsp dried oregano or thyme , or other herb of choice
4. 1/4 tsp garlic powder
5. 1/2 tsp each salt and pepper

GARNISH, OPTIONAL:

1. Finely chopped parsley

Instructions

1. Preheat oven to 425F/220C (standard) or 390F/200C (fan / convection).
2. Pound chicken to 1.5cm / 0.6" at the thickest part - using a rolling pin, meat mallet or even your fist (key tip for even cooking + tender chicken).
3. Mix Seasoning.
4. Line tray with foil and baking paper. Place chicken upside down on tray. Drizzle chicken with about 1 tsp oil. Rub over with fingers. Sprinkle with Seasoning.
5. Flip chicken. Drizzle with 1 tsp oil, rub with fingers, sprinkle with Seasoning, covering as much of the surface area as you can.
6. Bake 18 minutes, or until surface is golden per photos and video, or internal temperature is 165F/75C using a meat thermometer.
7. Remove from oven and immediately transfer chicken to serving plates.
8. Wait 3 - 5 minutes before serving, garnished with freshly chopped parsley if desired. Pictured with a side of Garlic Butter Rice with Kale.

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Greek Chicken Gyros with Tzatziki

Greek Chicken Gyros with Tzaziki

Recipe video above. The marinade for the chicken is so sensational that I use it even when I'm not making Gyros! This is fantastic for entertaining because you can just lay it all out for guests to help themselves. The smell when the chicken is cooking is incredible - you can really smell the oregano. MARINADE TIME: Minimum 3 hours

Ingredients

1. 2 lb / 1 kg boneless skinless chicken thigh fillets
2. 3 large garlic cloves , minced (~ 3 tsp)
3. 1 tbsp white wine vinegar (or red wine or apple cider vinegar)
4. 3 tbsp lemon juice
5. 1 tbsp extra virgin olive oil
6. 3 tbsp Greek yoghurt
7. 1 1/2 tbsp dried oregano
8. 1 tsp salt
9. Black pepper

TZATZIKI

1. 2 cucumbers (to make about 1/2 - 3/4 cup grated cucumber after squeezing out juice)
2. 1 1/4 cups plain Greek yoghurt
3. 1 tbsp lemon juice
4. 1 tbsp extra virgin olive oil (or more if you want richer)
5. 1 garlic clove , minced
6. 1/4 tsp salt
7. Black pepper

SALAD

1. 3 tomatoes , desseeded and diced
2. 3 cucumbers , diced
3. 1/2 red spanish onion , peeled and finely chopped
4. 1/4 cup fresh parsley leaves
5. Salt and pepper

TO SERVE

1. 4 to 6 pita breads or flat breads

Instructions

1. Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.

MAKE THE TZATZIKI

1. Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
2. Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.

SALAD

1. Combine ingredients in a bowl.

COOK CHICKEN

1. Brush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.
2. Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).
3. Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.

ASSEMBLE GYROS

1. If your chicken thighs are large, you may need to cut them. Mine were small.
2. Get a pita bread or flatbread (preferably warmed) and place it on a piece of parchment (baking) paper (or you could use foil). Place some Salad down the middle of the bread, then top with chicken and Tzatziki.
3. Roll the wrap up, enclosing it with the parchment paper. Twist the end with the excess parchment paper to secure it.
4. I prefer to lay everything out on a table and let everyone help themselves.

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Balsamic Soy Roasted Garlic Mushrooms

Balsamic Soy Roasted Garlic Mushrooms

Simple and tasty mushrooms roasted in a balsamic-soy and garlic sauce!

ingredients

1. 2 pounds mushrooms
2. 1 tablespoon oil
3. 3 tablespoons balsamic vinegar
4. 2 tablespoons soy sauce (or tamari)
5. 3 cloves garlic, chopped
6. 1/2 teaspoon thyme, chopped
7. salt and pepper to taste

directions

1. Toss the mushrooms in the oil, balsamic vinegar, soy sauce, garlic, thyme, salt and pepper, arrange in a single layer on a baking pan and roast in a preheated 400F/200C oven until the mushrooms are tender, about 20 minutes, mixing half way through.

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Garlic Parmesan Roasted Cauliflower

Garlic Parmesan Roasted Cauliflower

This easy Garlic Parmesan Roasted Cauliflower is a perfect low-carb side dish for any occasion. It’s well-seasoned with garlic, black pepper, paprika, and Parmesan. 

Ingredients

1. 1 large head of cauliflower — cut into florets
2. 1 tablespoon extra virgin olive oil
3. Salt and black pepper to taste
4. 1 tablespoon minced garlic
5. 1 teaspoon paprika
6. ½ cup grated Parmesan cheese
7. Fresh parsley — for garnishing

Instructions

1. Preheat oven to 400ºF.
2. Line a baking sheet with foil.
3. In a large bowl, add cauliflower florets, olive oil, salt, pepper, garlic, and paprika. Mix everything well to combine.
4. Transfer everything to the prepared baking sheet. The florets should be in a single layer.
5. Bake the cauliflower for 15 minutes.
6. Turn the florets to the other side, sprinkle with the Parmesan cheese, and bake 15 more minutes.
7. Serve in a casserole and garnish with parsley.

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CARAMELIZED ONION ROASTED GARLIC BISQUE

Caramelized Onion Roasted Garlic Bisque

Caramelized Onion Roasted Garlic Bisque: This is one of our favorite soups around my house. It's warm and comforting, especially on those cold winter nights. It's rich and creamy. It's filled with veggies. It's fairly light on calories for the flavor punch that it packs. 

Ingredients

1. 1 large whole garlic head
2. 1 ½ tablespoons olive oil divided use
3. 9 cups about 4 large thinly sliced sweet onions
4. 2 ½ cups about 2 medium sliced leeks
5. 1 teaspoon salt divided use
6. 1 teaspoon dried thyme
7. 2 tablespoons all-purpose flour
8. 1/3 cup dry white wine
9. 4 cups vegetable broth
10. 2 cups milk
11. Fresh thyme leaves for garnish
12. Freshly ground black pepper for garnish

Instructions

1. Preheat oven to 350° F.
2. Remove papery outer skin from the garlic head (do not peel or separate the cloves). Rub 1 ½ teaspoons oil on garlic head, and wrap it in foil. Bake for 1 hour; let cool 10 minutes. Separate cloves, and peel the skin off of the cloves. Place the garlic cloves in a small dish and set aside.
3. While the garlic roasts, heat remaining 1 tablespoon oil in a large saucepan over medium heat. Add onion and leek, and cook 30 minutes, stirring often. Add a small amount of water if the onion starts to cook too fast. Add ½ teaspoon salt and thyme. Cook an additional 30 minutes or until onion is dark and golden in color, stirring occasionally, adding a small amount of water if the onion starts to cook too fast.
4. Stir the flour into the onion mixture and cook 1 minute. Add wine and broth, and bring to a boil. Reduce heat, and simmer 30 minutes.
5. Place the roasted garlic in the bowl of a blender, add the remaining ½ teaspoon salt and cooked onion mixture, and process until smooth. This may need to be done in two batches depending on the size of your blender.
6. Pour the blended onion mixture back to the large saucepan, and add milk; simmer 8 minutes or until thoroughly heated. Garnish with fresh thyme leaves and ground black pepper if desired.

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Crack Chicken Spaghetti

Ingredients

1. 8 ounces spaghetti
2. 10 3/4 ounces cream of chicken soup
3. 8 ounces velveeta cheese (cubed)
4. 1/2 cup chicken broth
5. 2 tablespoons ranch dressing mix
6. 2 1/2 cups chicken (cooked chopped)
7. 3 ounces bacon bits (precooked, Oscar Mayer)
8. 1 1/2 cups shredded cheddar cheese

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SLOW COOKER CHICKEN NOODLE SOUP

SLOW COOKER CHICKEN NOODLE SOUP

Made right in the crockpot! So hearty, comforting and soothing. Perfect during the cold weather or fighting off a cold!

INGREDIENTS:

1. 1 1/2 pounds boneless, skinless chicken breasts
2. Kosher salt and freshly ground black pepper, to taste
3. 8 cups chicken stock
4. 4 cloves garlic, minced
5. 1 onion, diced
6. 3 carrots, peeled and diced
7. 3 stalks celery, diced
8. 1/2 teaspoon dried thyme
9. 1/2 teaspoon dried rosemary
10. 2 bay leaves
11. 8 ounces spaghetti, broken into thirds
12. Juice of 1 lemon
13. 2 tablespoons chopped fresh parsley

DIRECTIONS:

1. Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
2. Stir in chicken stock, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours.
3. Remove chicken from the slow cooker and shred, using two forks.
4. Stir in pasta and chicken into the slow cooker. Cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender.
5. Stir in lemon juice and parsley.
6. Serve immediately.

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Chicken Tikka Masala

Chicken Tikka Masala

Make easy, authentic Chicken Tikka Masala right at home in your Instant Pot or pressure cooker! It's by far the easiest way to make Chicken Tikka Masala.

Ingredients

1. Marinate the chicken
2. 1 ½ pounds boneless, skinless chicken (breast or thighs), cut into large pieces
3. ½ cups Greek yogurt
4. 4 cloves Garlic minced
5. 2 teaspoons minced ginger minced
6. ½ teaspoon Turmeric
7. ¼ teaspoon Cayenne
8. ½ teaspoon Smoked Paprika for color and a slightly smoky taste
9. 1 teaspoon Salt
10. 1 teaspoon Garam Masala
11. 1/2 teaspoon Ground Cumin
12. 1 teaspoon Liquid Smoke (omit if unavailable)

For the sauce

1. 1 onion, chopped
2. 1 14-ounce Canned Tomatoes
3. 1 carrot, chopped
4. 5 cloves Garlic minced
5. 2 teaspoon minced ginger minced
6. 1 teaspoon Turmeric
7. ½ teaspoon Cayenne
8. 1 teaspoon Smoked Paprika
9. 1-2 teaspoon Salt
10. 2 teaspoons Garam Masala
11. 1 teaspoon Ground Cumin

To finish

1. 4 ounce half and half (use full-fat coconut milk if dairy free)
2. 1 teaspoon Garam Masala
3. ¼-1/2 cup chopped cilantro

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Oven Baked Chicken Breast

Oven Baked Chicken Breast

My tips for a truly juicy, Oven Baked Chicken Breast: a touch of brown sugar in the seasoning which makes the chicken sweat while it bakes so it creates a semi "sauce", and cooking fast on a high temp! Go by the colour of the crust to know when it's baked. 

Ingredients

1. 4 chicken breasts , 150 - 180g / 5 - 6 oz each (Note 1)
2. 2 tsp olive oil

SEASONING:

1. 1 1/2 tbsp brown sugar
2. 1 tsp paprika
3. 1 tsp dried oregano or thyme , or other herb of choice
4. 1/4 tsp garlic powder
5. 1/2 tsp each salt and pepper

GARNISH, OPTIONAL:

1. Finely chopped parsley

Instructions

1. Preheat oven to 425F/220C (standard) or 390F/200C (fan / convection).
2. Pound chicken to 1.5cm / 0.6" at the thickest part - using a rolling pin, meat mallet or even your fist (key tip for even cooking + tender chicken).
3. Mix Seasoning.
4. Line tray with foil and baking paper. Place chicken upside down on tray. Drizzle chicken with about 1 tsp oil. Rub over with fingers. Sprinkle with Seasoning.
5. Flip chicken. Drizzle with 1 tsp oil, rub with fingers, sprinkle with Seasoning, covering as much of the surface area as you can.
6. Bake 18 minutes, or until surface is golden per photos and video, or internal temperature is 165F/75C using a meat thermometer.
7. Remove from oven and immediately transfer chicken to serving plates.
8. Wait 3 - 5 minutes before serving, garnished with freshly chopped parsley if desired. Pictured with a side of Garlic Butter Rice with Kale.

Original Article Click Here