Chicken Pot Pie Soup is thick, creamy, and loaded with vegetables and tender pieces of chicken! It’s made in one pot and topped with biscuits or pastry, making it the perfect cold weather comfort food.

Cozy up with more comforting chicken soup recipes like Chicken Dumpling Soup, Crockpot Chicken Noodle Soup and Chicken Rice Soup.

This Chicken Pot Pie Soup recipe was an instant family favorite the first time I whipped it up, and for a few reasons!

The kids really love how thick and creamy it is. I love how easy it is to make and that it’s loaded with vegetables.

The best part? There’s only one pot to wash!

It stores perfectly in the fridge for a few days, so it’s perfect for making a big batch on the weekend to enjoy through the week — or make a double batch right away and pack up the rest for school lunches!

Essentially, it’s a deconstructed chicken pot pie that’s served in a soup form. It’s one of my favorite winter recipes. See how it’s made down below!

Why we love this Chicken Pot Pie Soup:

• One Pot: One pot soup recipes really help me get through the cold months. They’re so easy to make, even easier to clean, and comforting as can be.
• Kid Friendly: My kids gobble this soup up! I love serving it to them because it’s loaded with protein and veggies that even the pickiest of eaters don’t mind.
• Make Ahead: This is a wonderful make ahead soup recipe. Scroll down a little bit to see more detailed info on how to store this chicken pot pie soup for later.

Chicken Pot Pie Soup Ingredients Needed:

• Chicken Breast – Any boneless, skinless chicken will work great! Cooking them whole in the soup keeps them moist.
• Veggies – This recipe features the classic blend of vegetables you’d traditionally find in a pot pie – peas, carrots, celery and corn. Feel free to add to this list as you like.
• Onion – Use a white or yellow onion.
• Potatoes – Yukon gold potatoes work best as they are deliciously tender and buttery.
• Milk – Feel free to use any kind of milk you like best.
• Flour – All-purpose flour is used to create the roux that thickens the soup to the very best rich consistency.
• Butter – Unsalted butter is preferred.
• Chicken Broth – Just like with the butter, it’s best to use unsalted (or low-sodium) chicken broth. If you want more salt, you can always sprinkle some more in later.
• Garlic – Feel free to add a little extra if you’re a garlic lover!
• Seasonings – Create the very best flavor with parsley, thyme, and just a little salt and black pepper.

How to make Chicken Pot Pie Soup

Here’s a quick look at how to make the BEST chicken pot pie soup recipe! Scroll to the bottom of this page to see more detailed steps and ingredients.

• Sauté the carrots, celery and onions in a little bit of oil until softened.
• Stir in the garlic, salt, pepper, thyme and parsley.

• Add the broth. Scrape the bottom of the pot to make sure all of the brown bits are mixed in.
• Add the potatoes and chicken. Bring to a boil, then lower the heat, cover, and cook until the potatoes are tender.

• Whisk together flour and melted butter. Then, whisk in the milk and thicken in the microwave.
• Stir the veggies and roux into the pot. Shred the chicken and stir it all together.

Variations and Substitutions

• Use chicken thighs: You can use thighs instead of breasts, and there’s no need to change any other part of the recipe.
• Use leftover chicken or turkey: Simply skip the sautéing of the chicken and go right to the vegetables. Add your leftover cooked chicken or turkey in. This is perfect if you have leftovers from this Perfect Roast Chicken or you made a big batch of this Crockpot Shredded Chicken or Instant Pot Shredded Chicken that you have stashed in the fridge.
• Add other vegetables: Feel free to add other vegetables you need to get out of the fridge, or substitute the ones I use for other favorites. Keep in mind that some quick cooking vegetables should be added at the end (spinach, broccoli, green beans, etc), and others (peppers, cauliflower, mushrooms, root vegetables) take longer, so plan accordingly.
• Make it dairy free: Feel free to swap the milk with dairy free milk or cream for a creamy soup, or additional chicken broth.

How to Store Chicken Pot Pie Soup

Chicken pot pie soup will stay fresh in an airtight container in the fridge for 3-4 days. To reheat, just pop it in the microwave and zap it for 30 seconds at a time. Stir every time it stops to evenly distribute the heat.

Can I freeze chicken pot pie soup?

Yes, sort of! Just allow it to fully cool to room temperature prior to storing.

The texture of low fat dairy as well as potatoes does change when they are frozen, and it may not be appetizing to some people. For that reason, this is not my favorite soup to freeze.

If you’re not picky about food textures, then you can absolutely freeze this soup!

Once cooled, pour the soup into a large zip-top bag. Lay it flat on a baking sheet and let freeze for at least 1 hour – this will make it flat and easy to store in the freezer.

Chicken pot pie soup will keep well in the freezer for up to 3 months. Let it defrost in the fridge for a few hours prior to reheating.

Can I make it in the Crockpot?

Absolutely!

Most likely, I would add the carrots through to the chicken breast into the Crockpot and skip the sautéeing. You could also follow the original instructions to saute the vegetables before adding to the slow cooker.

Let cook on low for 4-6 hours, until the vegetables are tender, then shred the chicken, add in the frozen vegetables and the thickened milk.

Serving Suggestions:

You can always enjoy this soup just the way it is… Or, you could go the extra mile and serve it with some amazing toppings!

Here are just a few delicious options:

• Homemade biscuits (like my favorite Cheddar Bay Biscuits).
• These homemade Drop Dumplings for Soup.
• Crackers
• Pie Pastry (homemade or store bought) rolled out into rounds and baked flat on a baking sheet.
• Puff pastry rounds: cut refrigerated puff pastry into rounds or other shapes, and bake them off on a baking sheet until golden. If you have any leftover puff pastry, use it to make an actual Chicken Pot Pie!

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Chicken Pot Pie Soup

Chicken Pot Pie Soup is thick, creamy, and loaded with vegetables and tender pieces of chicken! It's made in one pot and topped with biscuits or pastry, making it the perfect cold weather comfort food.

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4 servings

Calories 423cal

Author Ashley Fehr

Ingredients

• 2 tablespoons canola oil
• 2 large carrots (peeled and diced)
• 1 rib celery (finely chopped)
• ½ medium onion (finely diced)
• 1 teaspoon minced garlic
• 1 teaspoon salt
• ½ teaspoon dried parsley
• ¼ teaspoon dried thyme
• ¼ teaspoon black pepper
• 3 cups low sodium chicken broth
• ¾ lb yukon gold potatoes (about 3 medium potatoes — cut into ½ inch pieces)
• 1 boneless skinless chicken breast
• ½ cup frozen corn
• ½ cup frozen peas

Roux:

• ¼ cup unsalted butter
• 3 tablespoons all purpose flour
• 1 ½ cups milk (any kind)

US Customary – Metric

Instructions

• Add oil to a large dutch oven or soup pot over medium heat. Add carrots, celery and onion and cook on medium heat, stirring often, until onions are translucent and vegetables are slightly softened.
• Stir in garlic, salt, parsley, thyme and pepper and cook 1 minute.
• Add broth and scrape the bottom of the pot with a wooden spoon to ensure any browned bits are removed.
• Stir in potatoes and nestle chicken breast down in the liquid. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer until potatoes are tender.
• Meanwhile, make your roux and thicken your milk. In a large glass bowl or measuring cup, melt the butter in the microwave on high, 30-45 seconds at a time.
• Stir in the flour until completely absorbed.
• Whisk in the milk until smooth, using a scraper to get into the edges of the cup and ensure all of the flour has been whisked into the milk.
• Microwave on high in 45 second intervals, whisking each time, until thickened. 4 times at 45 seconds was perfect for me. Be sure to keep an eye on it in the microwave as it will bubble up — you need to use a bowl or cup with lots of room left at the top.
• When potatoes are tender and chicken is cooked through (about 10-15 minutes), remove chicken breast and shred. Stir in the frozen peans, frozen corn and the thickened milk along with the shredded chicken.
• Let soup simmer on medium-low heat until heated through, then serve with biscuits or any of the options listed in the post above.

Video

Nutrition

Serving: 457grams | Calories: 423cal | Carbohydrates: 38g | Protein: 17g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 745mg | Potassium: 984mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5782IU | Vitamin C: 29mg | Calcium: 146mg | Iron: 2mg

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This Greek Chicken Marinade is perfectly seasoned with aromatic garlic, warm oregano, and parsley. Packed with so much flavor, this delicious marinade will take your grilled chicken dinners to the next level!

When it’s warm out, grilled chicken is one of our favorite dinners to enjoy (especially if we can eat it outside while the sun is shining!).

This easy Greek chicken marinade recipe is perfect for making a healthy meal for the whole family with minimal fuss.

Made with very simple ingredients, in under an hour, it’s perfect for a busy weeknight dinner! Serve it with some store bought naan, this Greek Pasta Salad or this Instant Pot Jasmine Rice or Greek Pasta Salad with homemade Lemonade.

Because we’re marinating the chicken in yogurt, which is a foolproof method for making it creamy, juicy, and richly flavored, this Greek chicken is juicy and delicious every time.

It’s a great recipe to meal prep for later in the week because you can make extra marinade and store it to use in another meal a few days later (you can even freeze it — more on that later!).

This Greek marinade recipe is versatile, so you can use fresh herbs instead of dried ones, or change them up to suit your preference.

You can also cook your chicken any way you like — on the stove, in the oven, in the slow cooker, but we love it grilled!

For more Greek-inspired meals, check out my Spicy Baked Feta (Mpougiourdi), and this Feta Pasta with Dill. Alternatively, try another of these Grilled Chicken recipes or this Hawaiian Chicken Recipe for more grilled chicken goodness.

Ingredients Needed:

• Oil: since this is my interpretation of a Greek-style marinade, we are definitely using olive oil. Olive oil does add significant flavor, but you can swap this for another oil you have if you need to.
• Yogurt: only plain yogurt will do here, either Greek-style or Natural yogurt, but you can use any fat percentage: from 0% to ultra thick and rich.
• Lemon: use fresh lemon zest and fresh lemon juice for the best flavor. The acidity will help tenderize the meat.
• Seasoning: use classic Greek flavors with fresh garlic, dried oregano, dried parsley, kosher salt, and black pepper.
• Sugar: white granulated sugar will add a bit of sweetness to the marinade, to counteract the acidity.
• Chicken: I tend to use boneless, skinless chicken breasts, but chicken thighs or chicken with the skin on will work too. You can use chicken with the bone in, but the cook time may vary.

How to Make Greek Chicken Marinade

This recipe is simple to make! Full instructions are included in the recipe card below.

1. Make marinade: Combine marinade ingredients in a Ziploc bag or airtight container.
2. Add chicken: Place chicken in the bag or container, seal it, and shake it to coat the chicken.
3. Marinate: Let the chicken marinate in the refrigerator.
4. Cook chicken: Grill or bake the chicken until fully cooked. Let it rest before serving. 

Greek Chicken Marinade FAQs

Tips and Notes

• Type of Oil. It’s best to use an oil that best compliments the type of food you’re making. Olive oil is best for Greek, Italian, and Mediterranean dishes.
• Fresh Herbs: Got fresh herbs? Wonderful! Use 3 times the amount of fresh herbs (finely chopped) than you would dried ones. 
• Double it up: Make a double batch of this marinade, divide it, and store the excess marinade in an airtight container or jar, in the refrigerator, for up to 3 days to use on another meat later in the week!

Greek Chicken Marinade Variations

• Add some heat. Add some red pepper flakes, cayenne pepper, or hot sauce to the marinade, or sprinkle some on top before you cook your chicken to add a spicy kick to the meal.
• Chicken. You can use this marinade with any cut of chicken, or even another meat. It’s one of those great recipes you’ll use again and again for all sorts of foods!

Serving Suggestions

Serve this Greek Chicken Marinade dish with your favorite sides to make a complete meal.

It’s perfect for making Greek chicken gyros and wraps, or try it in one of these Pasta Salad Recipes!

If you’re using an outdoor grill to cook your chicken, you may want to pair it with this Southwest Potato Salad with tomatoes and Corn on the Cob, or another one of my BBQ Sides for Summer!

If you’re cooking it in the oven, or fancy something a bit different, try these Air Fryer Green Beans and Air Fryer Broccoli with this Cream Cheese Mashed Potatoes recipe.

More Easy Chicken Recipes to Try

Dinner

Chicken Pot Pie Soup

Dinner

15 Chicken Casserole Recipes

Dinner

Marry Me Chicken

Dinner

JUICY Air Fryer Chicken Breast

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Greek Chicken Marinade

This Greek Chicken Marinade dinner is rich, creamy, and perfectly seasoned with aromatic garlic, warm oregano, and parsley. Packed with so much flavor, this delicious marinade will take your grilled chicken dinners to the next level!

Course Main Course

Cuisine Greek

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Chilling time 30 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Calories 356cal

Author Ashley Fehr

Ingredients

• ⅓ cup extra virgin olive oil
• ¼ cup plain Greek yogurt
• 1 lemon (zested and juiced)
• 4 cloves garlic (minced)
• 1 tablespoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1 teaspoon sugar
• ½ teaspoon black pepper
• 2 lbs chicken (I usually use breasts, but thighs or bone-in chicken will work just fine)

US Customary – Metric

Instructions

• Combine all ingredients in a zip-top plastic bag or a container just big enough to hold your chicken and marinade (too big, and the marinade doesn’t surround the chicken).
• Refrigerate for 30-60 minutes (with the pieces of chicken, I don’t like to let it go longer because the acid can break down the meat too much).
• Use your preferred method of cooking the chicken. Grill or bake at 400 degrees F for about 20 minutes, until a meat thermometer reaches an internal temperature of 165 degrees.
• Let the cooked chicken rest, covered, for 10 minutes before serving.

Video

Notes

*The nutrition information is difficult to estimate on this recipe, as most of the marinade will be discarded.

Stovetop: you can cook this chicken on the stove top in a covered skillet over medium-high heat, flipping once. It will take roughly 5-8 minutes per side depending on the thickness of your chicken.

Slow cooker: you can also cook this chicken in the slow cooker on low for 3 hours-4 hours. 

Storage: Store cooked chicken in the refrigerator in an airtight container for up to 3 days. You can store the uncooked marinade in the fridge for up to 4 days, to use on other meat, providing it has not already touched any raw chicken.

Freezer: you can freeze cooked chicken in an airtight container or freezer bag for up to 3 months. You can also freeze uncooked chicken right in the marinade for 3 months as well — it will marinate as it thaws!

 

Nutrition

Calories: 356cal | Carbohydrates: 6g | Protein: 50g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 146mg | Sodium: 850mg | Potassium: 922mg | Fiber: 1g | Sugar: 2g | Vitamin A: 98IU | Vitamin C: 18mg | Calcium: 57mg | Iron: 2mg

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These Air Fryer Boneless Chicken Thighs are crispy on the outside and juicy on the inside! With a simple seasoning, they are prepped and cook quickly!

It’s no secret by now that the air fryer is one of my favorite ways to cook chicken!

After making these Air Fryer Chicken Breasts (the juiciest chicken we’ve ever eaten!) and these Air Fryer Chicken Wings, I knew it was time to throw some chicken thighs in there.

Air Fryer Chicken Thighs are so juicy and flavorful, and they cook so quickly that they have become a regular recipe in our rotation.

I like to throw a second batch in the air fryer while we are eating so we have lots of leftovers for quick meals through the week!

How to make Air Fryer Chicken Thighs:

1. Choose your chicken thighs: see my tips below for boneless or bone in thighs!
2. Preheat your air fryer: this ensures that your chicken cooks quickly and evenly.
3. Stir together your seasoning while the air fryer preheats, or choose a favorite spice blend if you’re short on time
4. Toss chicken with oil and season well — this ensures a crispy, flavorful exterior!
5. Cook! Some people flip their chicken half way through cooking in the air fryer, but I haven’t ever found a need as my air fryer cooks pretty evenly. You can check yours at the 7 minute mark and adjust as necessary.

Bone in or boneless chicken thighs?

Chicken thighs are inexpensive, delicious and easy to cook. They are made of dark meat, so they are extra juicy!

I used boneless chicken thighs for this recipe, though we love bone in chicken thighs in the air fryer, too!

If you choose bone in chicken thighs, you can use the same seasoning and method, but your cook time will be longer, so be sure to use a meat thermometer to check for doneness.

How do I store leftover chicken?

Store cooked chicken thighs in an air tight container in the refrigerator for up to 4 days.

Leftover chicken is great for meal prepping and quick lunches!

Chop up leftover chicken and use it in this classic Chicken Noodle Soup or this Instant Pot Chicken and Dumplings!

Can I reheat chicken thighs in the air fryer?

Yes! Add ¼ water to the bottom of air fryer basket. Place refrigerated chicken in basket and cook for 7-10 minutes at 350 degrees.

We also like to make stir fry, casseroles or creamy pasta dishes with it!

What sides would go well with Air Fryer Chicken Thighs?

The options are almost endless! Here are a few of our favorites:

• Broccoli Salad – a family favorite
• Air Fryer Baked Potatoes – so crispy!
• Crockpot Mac and Cheese (soooo creamy!)
• Roasted Potatoes and Carrots – made with garlic butter!

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Air Fryer Boneless Chicken Thighs

These Air Fryer Boneless Chicken Thighs are crispy on the outside and juicy on the inside! With a simple seasoning, they are prepped and cook quickly!

Course Air fryer, Main Course

Cuisine American, canadian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 317cal

Author Ashley Fehr

Ingredients

• 4 boneless chicken thighs
• 2 Tablespoons canola oil
• 1 teaspoon brown sugar
• ½ teaspoon paprika
• ½ teaspoon dried parsley
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black ground pepper

US Customary – Metric

Instructions

• Preheat air fryer to 400 degrees F.
• Pat chicken dry with paper towel then drizzle with oil and toss to coat.
• Combine brown sugar and seasonings in a small bowl. Rub over chicken thighs.
• Coat basket with non-aerosol cooking spray then place thighs in air fryer basket and cook for 12-14 minutes, flipping half way if desired, until an internal temperature of 165 degrees F is reached.

Nutrition

Calories: 317cal | Carbohydrates: 2g | Protein: 18g | Fat: 26g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 379mg | Potassium: 248mg | Fiber: 1g | Sugar: 1g | Vitamin A: 217IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

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This Cajun Chicken Pasta is a quick and easy one-pan meal. Tender penne pasta is tossed in a spicy, creamy sauce and topped with juicy slices of chicken.

Love one pot pastas? Try this Easy Hamburger Helper Recipe, this One Pan Pasta Primavera, or this creamy Garlic Parmesan Orzo Pasta recipe next!

Today we’ve got another easy pasta recipe to add to the books!

This Cajun Chicken Pasta takes 10 minutes to prep and is ready in just over 30 minutes. It’s a complete meal the whole family will love. Bonus: it’s made in just one pot!

This pasta is made with penne coated in a rich and flavorful cream sauce spiced perfectly with a sweet and spicy seasoning blend, then topped off with juicy and tender chicken.

We love serving it with Garlic Bread to soak up all that sauce as well as something green, like these Roasted Green Beans or Air Fryer Broccoli!

Some fresh homemade Blueberry Lemonade to wash it all down doesn’t hurt either 😉

Ingredients Needed:

• Oil: used to brown the chicken and to sauté the aromatics. I use canola oil because it has a neutral flavor and high smoke point. You can use an oil of your choice.
• Chicken Breasts: you’ll need 2 boneless and skinless chicken breasts. Boneless, skinless chicken thighs also work great in here!
• Seasonings: we’re using salt, brown sugar, and Cajun seasonings to spice up the chicken, then seasoning the cream sauce with a sprinkle of salt and Italian seasoning. If you can’t find Cajun seasoning, feel free to create your own blend.
• Aromatics: sautéed onion and garlic creates a delicious flavor base for the sauce. Fresh is best but you can substitute for ½ teaspoon each of onion powder and garlic powder if need be.
• Chicken Broth: I use low sodium chicken broth so I can control the saltiness of the pasta. If you only have regular broth, be sure to taste the finished product before salting.
• Canned Tomatoes: use canned diced tomatoes to add to the sauce for more flavor and texture. No need to drain!
• Heavy Whipping Cream: creates a rich and creamy texture, and won’t curdle with the heat!
• Pasta: I use penne pasta, but other pasta shapes would work too. No need to cook it first. It cooks right in the sauce! If using another shape of pasta, be sure that you stick to the same weight and not the volume.

How to Make Cajun Chicken Pasta

This one-pan pasta dinner is ready in a total of 35 minutes!

1. Slice and season the chicken: Slice the chicken breasts. Mix together Cajun seasoning, salt, and brown sugar, then rub all over the chicken.
2. Brown the chicken: Heat oil in a large skillet. Add chicken to the hot pan and cook until browned. Remove and set aside.
3. Onion and seasonings: In the same skillet, add onion and sauté until browned. Add garlic, Italian seasoning, and more salt and cook for 1 minute. Cooking the onion and spices in a dry pan adds so much more flavor!
4. Make the sauce: Mix in broth, tomatoes, and cream, then bring to a simmer.
5. Add the pasta: To the sauce, add dry pasta and browned chicken. Bring to a boil, then cover and reduce the heat. Simmer until the pasta is cooked.
6. Finish and serve: Adjust the seasonings as needed, then serve and enjoy!

FAQs

Tips and Notes

• It’s okay if the chicken isn’t cooked through when you remove it from the pan — it will finish cooking in the sauce.
• Check the temp. You’ll know that the chicken is done when it reaches an internal temperature of 165ºF. Keep a meat thermometer on hand to double check it!
• If the pasta is cooked but there is still a lot of liquid left, you can remove the lid and simmer longer to let excess moisture evaporate.
• The sauce may look thin at first, but will thicken significantly as it begins to cool. If needed, combine 1 teaspoon of cornstarch and 1 teaspoon of water. Mix that into the sauce to thicken.
• Use leftover chicken. If you have leftover chicken to use up in the fridge (like this Instant Pot Shredded Chicken or Crockpot Shredded Chicken), that works great too! Simply add the cajun seasoning to the pasta (omit the brown sugar and salt unless needed), and add in the cooked chicken before serving.

Cajun Chicken Pasta Variations

• Add more veggies. Feel free to sauté any veggies you like along with the onion and garlic. Try spinach, broccoli, peas, diced bell pepper, asparagus, mushrooms, you name it.
• Make it spicier. This pasta recipe isn’t as spicy as you might think. If you like a lot of heat, add extra Cajun seasoning or cayenne pepper to the sauce.
• Use another pasta shape. Any pasta will work for this recipe. Try linguine, macaroni, spaghetti, bow tie pasta, etc. — just be sure you have about 300 grams.
• Make it cheesy. A sprinkle of parmesan cheese on top would be delicious!
• Make it vegetarian. Just leave out the chicken or sub in more veggies or a meatless variety — try sauteeing them with onions and adding the Cajun seasoning here.
• Use another meat. I love the chicken in this Cajun pasta, but you could also use sausage or shrimp!

Serving Suggestions

This Cajun Chicken Pasta is a complete meal all on its own, but you can totally serve it with any of your favorite side dishes.

A few of my favorites or Roasted Green Beans, Garlic Bread, or Air Fryer Broccoli.

More Chicken Pasta Recipes You’ll Love

Dinner

Instant Pot Italian Chicken Pasta

Dinner

Chicken Bacon Ranch Pasta

Dinner

Chicken Pesto Pasta

Dinner

Chicken Spaghetti

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Cajun Chicken Pasta

This Cajun Chicken Pasta is a quick and easy one-pan meal. Tender penne pasta is tossed in a spicy, creamy sauce and topped with juicy slices of chicken.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 361cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 2 boneless skinless chicken breasts
• 1 teaspoon + ½ teaspoon salt (divided)
• 1 teaspoon brown sugar
• 2 teaspoons Cajun seasoning
• 1 medium onion (finely diced)
• 4 cloves garlic (finely minced)
• 1 teaspoon Italian seasoning
• 2½ cups low sodium chicken broth
• 398 ml diced tomatoes (14 oz)
• ½ cup heavy whipping cream
• 3 cups penne pasta (uncooked – about 300 grams)

US Customary – Metric

Instructions

• Heat a large skillet over medium-high heat.
• Meanwhile, slice the chicken breasts.
• Combine Cajun seasoning, 1 teaspoon salt, and brown sugar. Season chicken well and add to the hot pan. Cook until browned on both sides, about 3 minutes per side.
• Remove chicken from pan and keep warm. Add onion (adding more oil if necessary) and saute until softened and starting to brown.
• Add garlic, Italian seasoning and remaining ½ teaspoon salt and cook 1 minute.
• Add broth, tomatoes and cream and bring to a simmer over medium-high heat.
• Add dry pasta and browned chicken and bring to a boil (if your chicken is cooked through, you can also add it at the end). Cover and reduce heat so that the liquid is simmering, about medium-low. Stir often to prevent pasta from sticking.
• If pasta is nearly ready but there is still lots of liquid left, simply remove the lid and finish cooking. This will help the sauce to thicken. When the pasta is cooked to desired tenderness, it's ready to serve.
• Taste and adjust seasonings to taste, adding more Cajun seasoning if desired.

Notes

Tips:

• Leftover chicken works great in this recipe! Simply add the Cajun seasoning to the pasta (omit the brown sugar and salt unless needed) and stir in the cooked chicken before serving.
• This pasta recipe is not as spicy as you might think (but it has great flavor!). If you’re one who likes lots of spice, you may want to add 1 teaspoon Cajun seasoning or ¼ teaspoon cayenne to the seasonings in the pasta.
• The sauce might look thin at first but it does thicken as it sits. If needed, you can combine 1 teaspoon corn starch and 1 teaspoon water and stir in near the end of the cook time. 

 

Substitutions:

• You can swap the penne for any short cut of pasta.
• You can skip the chicken altogether for a vegetarian version (using vegetable broth), or swap it out for sliced Italian sausage, smoked sausages, or boneless skinless chicken thighs.
• I don’t recommend using any other cream in this recipe because it does not thicken and reduce the same way.

Nutrition

Serving: 414grams | Calories: 361cal | Carbohydrates: 32g | Protein: 21g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1003mg | Potassium: 662mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1073IU | Vitamin C: 13mg | Calcium: 87mg | Iron: 3mg

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The Ultimate List of Grilled Chicken Recipes plus my tips for tender and juicy grilled chicken every time! This list of delicious recipes includes something for everyone!

I don’t know about you, but summer eating at our house is all about the grill. And I love discovering new ways to grill chicken!

Now, since chicken is a leaner meat, it tends to dry out more quickly than other types of meat. So the key is to know exactly how to prepare and grill it so you end up with tender, juicy chicken every time.

To make your life a little bit easier, I’ve put together my tips and tricks for perfect grilled chicken along with some of my all-time favorite Grilled Chicken Recipes.

Some are sweet, some are spicy, and some are somewhere in between. And they’re all delicious!

Serve them with Easy Broccoli Salad, Easy Potato Salad, Homemade Coleslaw and Lemonade for a summer feast no one will forget!

Tips and Notes for Grilling Chicken

• Marinate it! Even a little bit of marinating time can make a world of difference. So, if you don’t feel like prepping days ahead, soak it in a marinade for a couple of hours. It will work wonders! Check out my Grilled Chicken Marinade for a recipe.
• Season it. It’s so easy to add flavor to chicken! Rub it with any spices you like and feel free to experiment. The chicken will soak up any flavor you throw at it!
• Check the temperature. Chicken, particularly chicken breast, can overcook and dry out quickly. Keep an instant read thermometer on-hand so you can check the internal temperature so as not to over-cook it. Once it reaches 165ºF, pull it off the grill!
• Let it rest. A few minutes of resting time gives the juices (and flavor) time to settle back into the meat. Cut into it too soon and the juices will run out and result in dry chicken.

Grilled Chicken Recipes

BBQ Chicken

This BBQ Chicken is made with a simple seasoning, grilled to perfection and coated in sweet and savory bbq sauce! It's tender and juicy every time!

Check out this recipe

Grilled Chicken Marinade

This is my very best Chicken Marinade recipe! It's sweet, tangy, and is the most foolproof way to ensure your chicken is tender and juicy. The best part is how the marinade thickens into the most mouthwatering sticky sauce.

Check out this recipe

Honey Balsamic Grilled Chicken

Perfectly moist grilled chicken in a sweet and tangy honey balsamic sauce — a great way to spice up your grilling this summer!

Hawaiian Chicken Kabobs

These Hawaiian Chicken Kabobs are sweet and savory, loaded with tender chicken breast, pineapple chunks, bell peppers, and an easy pineapple BBQ marinade! The perfect prep-ahead summer meal.

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Sweet & Spicy Coconut Grilled Chicken

Sweet, sour, sticky and a bit spicy — this chicken has everything you want. So delicious off the grill with the glaze brushed over top!

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Grilled Chicken Thighs

These Grilled Chicken Thighs have a simple marinade that makes them extra juicy and flavorful! Perfect for summer grilling!

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Root Beer Can Chicken

Gluten-free Root Beer Can Chicken is a delicious summer grilling recipe with crispy skin and juicy chicken!

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Grilled Mango Chicken

Grilled Mango Chicken features a sweet and spicy mango lime marinade that caramelizes perfectly on a hot grill. It’s perfect for your summer BBQ.

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Honey Sriracha Chicken

This Honey Sriracha Chicken is packed full of sweet and spicy flavour. The marinade is only four ingredients and can be whipped up in a matter of minutes. Grilled to perfection, this delicious summer dish is wonderful at backyard BBQs.

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Grilled Chicken with Balsamic Berry Salsa

Whole30 Chicken with Berry Balsamic Salsa Recipe – A healthy and flavorful keto + paleo spring dinner. Ready in 30 minutes! Gluten free, grain free, dairy free, refined sugar free, clean eating, real food.

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Greek Marinated Grilled Chicken Tacos with Easy Chimichurri

A flavorful greek marinade and plenty of zesty homemade chimichurri sauce take these grilled chicken tacos over the top in summer flavors! These tacos are so easy, they’ll have a permanent spot on your dinner menu!

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Chicken Parmesan Foil Packets with Veggies

These Chicken Parmesan Foil Packets are loaded with veggies for a full meal deal! The ultimate comfort food made right in one pack, on the grill or in the oven, with almost NO clean up! These chicken foil packets are the perfect make ahead meal for camping or busy summer days. With step by step RECIPE VIDEO

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Monterey Chicken Foil Packets

These Easy Monterey Chicken Foil Packets are the perfect easy dinner recipe for summer! You can make them in the oven or on the grill — an easy camping meal! Sliced potatoes and vegetables topped with chicken breasts, barbecue sauce, cheese and bacon — how can you go wrong??

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Grilled Chicken with Peach Jalapeño Salsa

Grilled Chicken with Peach Jalapeno Salsa ~ this lightning quick meal is low calorie, low fat, low carb, gluten free, and also insanely delicious!

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Best Grilled Chicken Kabobs

Tender, juicy, flavor-packed grilled chicken kabobs with marinated chicken and colorful vegetables. The marinade on these chicken skewers is the BEST!

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Easy Cajun Grilled Chicken

These Easy Cajun Grilled Chicken is the perfect healthy main dish recipe for grilling season! Juicy chicken breasts cooked to perfection in the BEST homemade cajun spice blend!

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Chicken Satay with Peanut Sauce

BAKED, GRILLED or SKILLET easy Thai Chicken Satay with Peanut Sauce is one of my absolute favorite recipes with the most addicting Peanut Sauce ever!

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Celebrate Canada Day with a delicious BBQ recipe for Maple Dijon Grilled Chicken. Your family is going to love this flavourful recipe.

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Grilled Chicken Wings with Sticky Thai Glaze

Sticky, sweet and savory, these grilled chicken wings with a Thai glaze are easy to prepare and perfect for summer!

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Grilled Chicken FAQs

The post Grilled Chicken Recipes appeared first on The Recipe Rebel.

These Baked Chicken Thighs are juicy, flavorful, and versatile! They’re made with bone-in, skin-on chicken thighs and a simple spice rub. Just 5 minutes to prep!

Cooking chicken thighs is never that complicated. Whether it’s Grilled Chicken Thighs, Air Fryer Chicken Thighs, or Slow Cooker Chicken Thighs, they’re pretty hard to mess up!

But let’s be real. It just does not get simpler than Oven-Baked Chicken Thighs. And they’re pretty darn delicious too. Tender and juicy with just the right amount of crispiness!

This recipe is made up of just 6 ingredients, takes 5 minutes to prep, and makes a perfect entree next to any of your favorite side dishes!

You can find more easy Baked Chicken Recipes here.

Ingredients needed for Baked Chicken Thighs:

• Chicken Thighs: I use bone-in, skin-on chicken thighs for this recipe, but you can definitely make baked boneless chicken thighs if preferred. They won’t need as long to cook and may not be quite as juicy.
• Canola Oil: rubbing the chicken with oil adds moisture and helps the seasonings stick.
• Spice Rub: we’re using a simple blend of brown sugar, seasoning salt, garlic powder, and black pepper.

How to make Baked Chicken Thighs

This oven-baked chicken thighs recipe takes just 5 quick minutes to prep!

1. Season the chicken: Rub the chicken thighs with oil. Combine brown sugar, seasoning salt, garlic powder, and pepper in a bowl, then rub that mixture all over the chicken.
2. Bake: Place the chicken in a large baking dish and bake at 425ºF for 30-40 minutes.

Baked Chicken Thighs FAQs

Tips and tricks

• Preheat the oven. If the oven is heating up while the chicken is inside, the outside could burn before the inside is cooked through.
• Use evenly sized thighs. You want chicken thighs that are roughly the same size so they cook at the same rate.
• If you prefer an even crispier skin, broil for a 1-2 minutes after baking!
• Check the temp. The minimum internal temperature of chicken should be 165ºF.
• Let it rest. I recommend letting the chicken sit for 5-10 minutes before slicing into it to let the juices redistribute throughout the meat.
• Play with seasonings. You can absolutely get creative with the seasonings you use depending on how you want to serve these. Try Italian seasoning, taco seasoning, Cajun seasoning, etc.

Serving suggestions

These Oven-Baked Chicken Thighs are a super versatile entree, so serve them up with any of your favorite side dishes! A few of my favorites are roasted green beans, mashed potatoes, garlic parmesan orzo pasta, and roasted vegetables.

You can also chop the chicken up and add it to salads, soups, or pastas!

More baked chicken recipes

Dinner

Baked Chicken Caprese

Dinner

Baked Tuscan Chicken Breasts

Dinner

Baked Honey Garlic Chicken

Dinner

Baked Honey Lemon Chicken

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Oven Baked Chicken Thighs

These Baked Chicken Thighs are juicy, flavorful, and versatile! They're made with bone-in, skin-on chicken thighs and a simple spice rub. Just 5 minutes to prep!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 250cal

Author Ashley Fehr

Ingredients

• 2 lbs bone in, skin on chicken thighs (about 6-8)
• 2 tablespoons canola oil
• 2 tablespoons brown sugar
• 2 teaspoons seasoning salt
• 1 teaspoon garlic powder
• ½ teaspoon black pepper

US Customary – Metric

Instructions

• Preheat oven to 425°F.
• Rub chicken thighs with oil.
• Combine brown sugar, seasoning salt, garlic powder and pepper in a small bowl. Rub over chicken thighs.
• Place chicken thighs in a large baking dish (it's okay if they touch slightly — they will shrink as they cook) and bake for 30-40 minutes, until a meat thermometer inserted in the thickest part reads a minimum of 165 degrees F. If the skin is browning too quickly, you can cover with foil.
• Serve.

Video

Notes

Tips:

• Preheat the oven. If the oven is heating up while the chicken is inside, the outside could burn before the inside is cooked through.
• Use evenly sized thighs. You want chicken thighs that are roughly the same size so they cook at the same rate.
• If you prefer an even crispier skin, broil for a 1-2 minutes after baking!
• Check the temp. The minimum internal temperature of chicken should be 165ºF.
• Let it rest. I recommend letting the chicken sit for 5-10 minutes before slicing into it to let the juices redistribute throughout the meat.

 

Storage:

Leftover baked chicken thighs will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To freeze, I recommend pulling the meat off the bone and storing in a freezer bag.

To reheat, thaw overnight in the fridge if frozen, then microwave or warm in the oven until heated through.

Nutrition

Calories: 250cal | Carbohydrates: 7g | Protein: 26g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 1286mg | Potassium: 354mg | Fiber: 1g | Sugar: 6g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

The post Baked Chicken Thighs appeared first on The Recipe Rebel.

This Chicken and Rice Bake is the best one pot meal! It’s healthy, loaded with flavor, and takes just 10 minutes to prep!

I’m such a huge fan of one pot meals…as I’m sure we all are! I mean, who doesn’t love a complete, delicious dinner with just one dish to wash?

This Chicken and Rice Bake is the best easy dinner recipe! It has perfectly cooked rice and tender, flavorful (crispy!) chicken that are cooked together at the same time.

Wait, what?!

Yep. You mix together uncooked rice, broth, and seasonings, top it with chicken thighs, then sit back and relax while everything cooks together. This recipe is so easy, made with pantry staples, and takes just 10 minutes to prep!

If you love this one, you’ll also love these Boneless Air Fryer Chicken Thighs, Slow Cooker Chicken Thighs and these Creamy Garlic Instant Pot Chicken Thighs!

Ingredients for this Chicken and Rice Bake:

This chicken and rice recipe is made with just a few basic pantry staples!

• Rice: I use long grain white rice. You could use brown rice, but it might require up to 15 minutes additional cook time, which could lead to your chicken being overcooked. To keep things simple, I use white rice in this recipe.
• Chicken Broth: I prefer to use low sodium chicken broth so I can control the saltiness. If you use regular chicken broth, you may want to add less salt yourself.
• Butter or Oil: butter adds delicious flavor but oil keeps this dairy free. Both keep the grains of rice from clumping together.
• Garlic: use freshly minced garlic for the best flavor.
• Seasonings: you’ll season the rice with a mixture of salt, dried parsley, and black pepper.
• Spice Rub: you’ll season the chicken using a mix of brown sugar, seasoning salt, garlic powder, and black pepper.

How to make one pan Chicken and Rice

This one pan Chicken and Rice comes together quickly with little fuss!

1. Prep the rice: Rinse the rice well to remove excess starch.
2. Combine rice ingredients: In a baking pan, mix together broth, rice, butter, garlic, salt, parsley, and pepper. Make sure the rice is covered in liquid.
3. Prep the chicken: In a small bowl, mix together brown sugar, seasoning salt, garlic powder, and pepper. Rub the spice mixture all over the chicken thighs, then place the chicken on top of the rice in the pan.
4. Bake: Bake at 350ºF for 30 minutes covered, then uncover and bake for another 20-25 minutes or until cooked through (the chicken should reach an internal temperature of 165 degrees F).

Chicken and Rice FAQs

Tips and tricks

• Rinse the rice. This helps remove any excess starch so the rice grains stay more separate as they cook. If you don’t rinse the rice, the texture will be much mushier.
• Check the temp. Make sure the chicken is at least 165ºF before serving.
• Cover to start. Don’t forget to cover the casserole for the first 30 minutes of baking. If you leave it uncovered, the top of the chicken will burn before the rice is cooked.
• Add veggies. Kick the nutrition of this bake up a notch by adding in frozen peas, mixed veggies, etc.

Serving suggestions

I love to pair this chicken and rice bake with a side of roasted veggies, roasted green beans, steamed broccoli, or garlic bread!

Check out more of my side dish recipes for more pairing ideas.

More one pot chicken recipes

Dinner

Sun Dried Tomato Crockpot Chicken and Potatoes

Dinner

Crockpot Chicken and Dumplings

Dinner

One Pot Teriyaki Chicken, Rice and Vegetables

Dinner

Chicken Pot Pie Soup

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Chicken and Rice Bake

This Chicken and Rice Bake is the best one pot meal! It's healthy, loaded with flavor, and takes just 10 minutes to prep!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 5 servings

Calories 379cal

Author Ashley Fehr

Ingredients

• 1½ cups long grain white rice (*see notes for brown rice)
• 3 cups low sodium chicken broth
• 1 tablespoon melted butter or oil
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1 teaspoon dried parsley
• ¼ teaspoon black pepper
• 5 bone in chicken thighs (about 800 grams) skin on or off according to your preference
• 1 tablespoon brown sugar
• 1 teaspoon seasoning salt
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• Rinse rice well to remove excess starch.
• In a large (3.5-4 quart) braiser, casserole dish, oven-safe pan or 9×13" pan, stir together the chicken broth, rice, butter or oil, garlic, salt, parsley and pepper. Smooth so that the rice is covered by the liquid.
• In a small bowl, combine brown sugar, seasoning salt, garlic powder, and pepper.
• Rub seasoning over the top of the chicken thighs so they are all evenly coated. Place chicken thighs on top of the rice in the pan (the liquid should not cover them — don't press them down!).
• Cover and bake for 30 minutes, then uncover and continue cooking for 20-25 minutes, until rice is tender and chicken thighs reach and internal temperature of at least 165 degrees F in the thickest part.
• Serve.

Video

Notes

*You can use brown rice in this recipe, but it may need longer to cook (an extra 5-10 minutes). You shouldn’t have to adjust the liquid at all. 

Tips:

• Rinse the rice. This helps remove any excess starch so the rice grains stay more separate as they cook. If you don’t rinse the rice, the texture will be much mushier.
• Check the temp. Make sure the chicken is at least 165ºF before serving.
• Cover to start. Don’t forget to cover the casserole for the first 30 minutes of baking. If you leave it uncovered, the top of the chicken will burn before the rice is cooked.

 

Storage:

Leftover chicken and rice can be stored in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw overnight in the fridge if frozen then microwave or warm on the stove with chicken broth if necessary.

Nutrition

Serving: 342grams | Calories: 379cal | Carbohydrates: 49g | Protein: 27g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 1087mg | Potassium: 450mg | Fiber: 1g | Sugar: 3g | Vitamin A: 96IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg

The post Chicken and Rice Bake appeared first on The Recipe Rebel.

This Crockpot Chicken and Dumplings recipe is a slow cooker version of a classic comfort food! Tender chicken, loads of veggies, and fluffy homemade dumplings are simmered in a thick and flavorful gravy.

Love dumplings? Try myDrop Dumplings for Soup in this Chicken Dumpling Soup, too!

We love comfort foods at our house. Mac and cheese, chicken parmesan, chicken pot pie, and of course this crockpot chicken and dumplings!

I love this recipe because not only is it a hit with the kids, but it’s a complete meal with protein, veggies, and carbs. Plus, it’s made in the crockpot so the prep is quick and easy and the rest is mostly hands-off!

Working with less time? Check out my instant pot chicken and dumplings instead!

Crockpot Chicken and Dumplings ingredients and substitutions:

For the chicken:

• Chicken Broth: I use low sodium chicken broth. If you’re using regular broth you may want to adjust the amount of salt you use.
• Chicken Breasts: use boneless and skinless chicken breasts. Chicken thighs will also work, if preferred.
• Carrot, Onion, and Celery: a “mirepoix” which is a trio of veggies used in cooking to add flavor, color, and texture.
• Potatoes: you can use 2 medium-sized potatoes cut into 1/2-inch pieces or 10 baby potatoes, quartered.
• Frozen Peas: add a pop of texture in each bite. You can use thawed peas as well, you will just want to add them right before you add the dumplings instead of adding them with the chicken and other veggies.
• Minced Garlic: adds a kick of nutty flavor.
• Salt, Dried Parsley, Dried Thyme, and Black Pepper: a simple spice blend that gives the gravy an earthy, slightly sweet, herbaceous flavor.
• Cream and Cornstarch: makes up a cornstarch slurry which helps thicken the gravy.

For the dumplings:

• All-Purpose Flour: you can also use whole wheat flour, if preferred.
• Baking Powder: helps the dough rise as it cooks so that the dumplings are light and fluffy.
• Salt and Italian Seasoning: gives the dumplings just the right amount of earthy, sweet, peppery flavor.
• Milk: adds moisture to create that dough-like texture. Any milk will work. You can even use an unsweetened plant-based milk for a dairy-free option!
• Canola Oil: keeps the dough from becoming too sticky and adds flavor depth.

How to make slow cooker chicken and dumplings

1. Add chicken broth, chicken breasts, carrots, onion, celery, potatoes, peas, garlic, salt, parsley, thyme, and pepper to a 3-6 quart crockpot and stir well.
2. While the chicken mixture is cooking, stir together flour, baking powder, and Italian seasoning in a medium bowl. Add milk and canola oil and stir until combined. The mixture should be thick. Cover and refrigerate until you’re ready to add it to the slow cooker.
3. When the cook time is up, remove the chicken, place on a cutting board, and shred.
4. Whisk together the cream and cornstarch and stir that into the slow cooker with the shredded chicken.
5. Turn the crockpot to high, and use two tablespoons of the dumpling mixture to form rough dough balls and place them on top of the stew.
6. Cover with the lid and cook on high for another 1-2 hours or until the dumplings are puffed and cooked through.

How long should dumplings cook?

In the slow cooker, the dumplings should take anywhere from 60-90 minutes to cook fully.

I recommend cooking at least one hour, and if your filling hasn’t quite thickened there’s no problem in letting everything cook a little longer.

Why are my chicken and dumplings mushy?

If the dumplings ended up mushy, chances are they’re undercooked. This might have something to do with the temperature they’re cooked at. Be sure that you switch the crockpot from LOW to HIGH after you cook the chicken and veggies and before you add the dumplings.

If the dumplings still aren’t quite done after they’re cooked on high for the full hour, your crockpot may just run a little cooler than some and you can add time as needed.

How to shred chicken

There are a couple of super easy ways to shred chicken:

1. With two forks: hold one fork in each hand and use them to pull the chicken apart. Alternatively, use one fork to hold the chicken down and use the other to pull it apart.
2. With a mixer: you can use either your stand mixer or hand mixer to easily shred chicken. Simply place the cooked chicken in a bowl and mix on low until shredded.

Can you make chicken and dumplings without a crockpot?

Absolutely! You can either check out my instant pot chicken and dumplings recipe or follow these simple stovetop instructions:

1. Combine chicken broth, chicken breasts, carrots, onion, celery, potatoes, peas, garlic, salt, parsley, thyme, and pepper in a large stockpot.
2. Bring to a boil, then reduce the heat, cover, and simmer for 45-60 minutes.
3. While that mixture is simmering, make your dumplings by combining flour, baking powder, and Italian seasoning in a medium bowl. Add in milk and oil, then stir to combine. Cover and refrigerate.
4. When the broth mixture is done simmering, remove and shred the chicken, then stir that back into the pot. Whisk together the cream and corn starch and add that as well.
5. Portion the dumpling dough out into balls using 2 tablespoons of dough for each, then add that into the broth. Simmer for another 15-20 minutes or until the dumplings are cooked through.

Serving suggestions

This chicken and dumplings recipe contains protein, veggies, and carbs which I would say is a pretty darn complete meal.

However, if you do want to bulk your meal up a bit, try serving it alongside a simple green salad, dinner rolls, or roasted potatoes and carrots.

How to store leftover chicken and dumplings

Leftovers will last in an airtight container or ziplock baggie in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw in the fridge if frozen, then microwave or warm on the stove with a splash of cream to thin, if necessary.

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Crockpot Chicken and Dumplings

This Crockpot Chicken and Dumplings recipe is a slow cooker version of a classic comfort food! Tender chicken, loads of veggies, and fluffy homemade dumplings are simmered in a thick and flavorful gravy.

Course Main Course, slow cooker

Cuisine American, canadian

Prep Time 25 minutes minutes

Cook Time 7 hours hours

Total Time 7 hours hours 25 minutes minutes

Servings 6 servings

Calories 413cal

Author Ashley Fehr

Ingredients

Chicken and Dumplings

• 2 ½ cups low sodium chicken broth
• 2 boneless skinless chicken breasts
• 3 large carrots peeled and chopped
• 2 ribs celery chopped
• ½ medium onion finely chopped
• 2 medium potatoes cut into 1/2″ pieces or 10 baby potatoes, quartered
• ½ cup frozen peas
• 2 teaspoons minced garlic
• 1 teaspoon salt
• ½ teaspoon dried parsley
• ¼ teaspoon dried thyme
• ¼ teaspoon black pepper
• 1 cup half and half
• 2 tablespoons corn starch

Dumplings

• 1 cup all purpose flour or sub whole wheat
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon Italian seasoning
• ½ cup milk
• 2 tablespoons canola oil

US Customary – Metric

Instructions

• Add chicken broth, chicken breasts, carrots, celery, onion, potatoes, peas, garlic, salt, parsley, thyme and pepper to a 4-6 quart slow cooker and stir well.
• Cover and cook on low for 4-5 hours or high for 2-3 hours until chicken is cooked through and vegetables are crisp-tender.
• Meanwhile, make the dumplings. In a medium bowl, stir together the flour, baking powder, salt and Italian seasoning. Add milk and canola oil and stir until combined — it will be thick. Cover and refrigerate until ready to add to the slow cooker.
• When chicken is cooked through, remove to a cutting board and shred.
• Turn crockpot to high.
• Whisk together the half and half and corn starch and stir into the slow cooker.
• Stir shredded chicken back in to crockpot and top with dumplings, using two tablespoons to form rough balls of dough and dropping them onto the top of the chicken and vegetables.
• Cover with the lid and cook on high for 1-2 hours, until dumplings are puffed and cooked through and sauce has thickened slightly. Serve.

Video

Notes

Leftovers:

Leftover Crockpot Chicken and Dumplings will last in an airtight container or ziplock bag in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw overnight in the fridge if frozen, then microwave or warm on the stove with a splash of cream to thin, if necessary.

 

Nutrition

Serving: 361grams | Calories: 413cal | Carbohydrates: 40g | Protein: 16g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 725mg | Potassium: 882mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5891IU | Vitamin C: 15mg | Calcium: 123mg | Iron: 2mg

The post Crockpot Chicken and Dumplings appeared first on The Recipe Rebel.

This Honey Garlic Chicken is the perfect weeknight dinner! It’s a 25-minute recipe made up of tender chicken cooked in a sweet, salty, gooey, sticky, and flavorful honey garlic sauce.

If you didn’t already know this from my baked honey garlic chicken, honey garlic chicken foil packets, honey garlic chicken thighs, instant pot honey garlic chicken, or my slow cooker honey garlic chicken and vegetables, we’re big fans of honey garlic anything over here.

This stovetop honey garlic chicken is just another incredible way to enjoy the sweet, tangy, salty, sticky deliciousness that is honey garlic sauce. And bonus: it takes 25 minutes to make!

Want to make it in the slow cooker? Try my Crock Pot Honey Garlic Chicken recipe!

Honey garlic chicken ingredients:

This recipe is made entirely of ingredients you probably already have in your pantry!

• Honey: the MVP of this sweet, sticky sauce. Use plain, clear, liquid honey, not flavored or creamed.
• Chicken Broth: gives the chicken plenty of moisture and acts as a flavorful base for the honey garlic sauce. I recommend using low sodium so the sauce isn’t too salty.
• Soy Sauce: I always use low sodium soy sauce as well so I can control the saltiness of my sauce. If you use regular soy sauce you may want to adjust the amount of salt you add later.
• Cider Vinegar: adds a kick of tangy flavor. I prefer to use apple cider vinegar, but if all you have is white vinegar that will work as well.
• Minced Garlic: you can use freshly minced garlic, store-bought minced garlic, or even finely chopped garlic.
• Cornstarch: helps thicken the sauce.
• Salt: enhances the other flavors within the sauce. Add as much or as little as you like.
• Red Pepper Flakes: optional, but definitely recommended if you like spice!
• Chicken Breasts: use boneless and skinless chicken breasts. Chicken thighs will work as well if that’s what you have.
• Cornstarch, Salt, and Pepper: coats the outside of the chicken before it’s browned and absorbs moisture as it cooks to help it get that crispy exterior.
• Canola Oil: used to brown the chicken before it simmers in the sauce to give it that crispy finish and help lock in the moisture and flavor.

How to make honey garlic chicken

Any dinner I can make in under 30 minutes is a dinner I can get on board with…especially when it tastes this good!

1. Make the sauce: whisk together honey, chicken broth, soy sauce, garlic, cornstarch, vinegar, salt, and red pepper flakes, then set aside.
2. Prep the chicken: slice each chicken breast in half lengthwise to form two thin chicken breast pieces. Place ¼ cup cornstarch, salt, and pepper in a shallow dish and lightly coat both sides of the chicken in the mixture. Shake off any excess.
3. Brown the chicken: heat oil in a large skillet over medium heat, add in chicken, and cook for 2-3 minutes on each side. Remove the chicken from the pan. If there is a lot of oil left, drain it before continuing with the recipe.
4. Combine the sauce and chicken: add the prepped sauce to the empty skillet, then add the chicken back in, stirring constantly until the sauce has thickened and the chicken is cooked through.

Can you use chicken thighs?

Absolutely! If you prefer chicken thighs, they will work in this recipe, just make sure you’re using boneless and skinless.

Keep in mind this may alter the cook time, so be sure to verify that the internal temperature of the chicken has reached at least 165ºF before you serve it.

Can you use frozen chicken?

You can use frozen chicken if that’s what you have on hand, but it will likely take roughly double the amount of time to cook all the way through and you may end up with touch, rubbery chicken.

The better option is to follow these steps to quickly thaw frozen chicken:

• Place the frozen chicken into a large ziplock bag, then set the bag into a bowl of room temperature water.
• Let it sit until the chicken is thawed fully, changing the water out every 20 minutes so it doesn’t get too warm.
• Proceed with the recipe!

Tips and tricks for honey garlic chicken

• If your sauce is too thin, make a cornstarch slurry by whisking together equal parts cornstarch and water. Whisk that into the sauce, very little bits at a time, until it has reached your desired texture. Keep in mind that the sauce will also thicken as it sits.
• If your sauce is too thick, add a splash of water or chicken broth to thin it out.
• Play with spice. If you love heat, add more red pepper flakes or even a drizzle of sriracha. If you’re not a fan of spice, simply omit the red pepper flakes.
• Coat the chicken. Coating the chicken in the cornstarch mixture is optional, but it really does result in a crispier chicken since the cornstarch can help absorb moisture as the chicken cooks.
• Drain the oil. After you brown the chicken, drain any excess oil from the pan so that your sauce doesn’t end up greasy.

Serving suggestions

I love to serve honey garlic chicken over a bed of rice (this instant pot brown rice is a favorite!) You could also serve it with white rice, quinoa, or cauliflower rice for a low-carb option.

If you want to round out your meal with a couple of sides, try serving your honey garlic chicken next to steamed broccoli, honey glazed carrots, or homemade dinner rolls.

How to store

Leftover honey garlic chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.

To reheat, thaw in the fridge if frozen then microwave or warm on the stove until heated through. If the sauce is too thick, add a splash of water to thin it out.

More easy chicken recipes

• Teriyaki Chicken
• Slow Cooker Honey Lemon Chicken
• Crockpot Orange Chicken
• Slow Cooker BBQ Chicken

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Honey Garlic Chicken

This Honey Garlic Chicken is the perfect weeknight dinner! It's a 25-minute recipe made up of tender chicken cooked in a sweet, salty, gooey, sticky, and flavorful honey garlic sauce.

Course Main Course

Cuisine American, canadian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 412cal

Author Ashley Fehr

Ingredients

• ⅔ cup honey
• ¼ cup low sodium chicken broth
• 2 tablespoons low sodium soy sauce
• 2 tablespoons minced garlic
• 1 tablespoon corn starch
• 1 tablespoon cider vinegar
• ¼ teaspoon salt
• 1 pinch red pepper flakes (or more for more heat, optional)
• 2 boneless skinless chicken breasts (roughly one pound)
• ¼ cup corn starch
• salt and pepper
• 2 tablespoons canola oil

US Customary – Metric

Instructions

• Whisk together sauce: honey, chicken broth, soy sauce, garlic, 1 tablespoon corn starch, vinegar, salt, and pepper flakes if using. Set aside.
• Place chicken breasts on a cutting board and slice in half the long way, to form two thin chicken breast pieces (see video for clarification)
• Place ¼ cup corn starch in a shallow dish and season lightly with salt and pepper. Lightly coat both sides of chicken in corn starch and shake off any excess. (You can skip this step, but it does give the chicken a nice crust)
• Heat oil in a large skillet over medium high heat. Add chicken and cook for 2-3 minutes on each side, just until starting to brown. You may have to do this in two batches, depending on the size of your pan. If there is much oil left, drain before continuing with the recipe.
• Remove chicken from pan and add sauce, scraping the bottom of the pan with a wooden spoon to remove any browned bits.
• Add chicken back to the pan, stirring constantly until thickened and chicken is cooked through, about 5 minutes. Check the largest pieces of chicken with a meat thermometer to ensure they are 165 degrees F.
• Serve.

Video

Notes

Leftovers: 

Leftover Honey Garlic Chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw in the fridge if frozen, then microwave or warm on the stove until heated through. 

Tips:

• If your sauce is too thin, make a cornstarch slurry by whisking together equal parts cornstarch and water. Whisk that into the sauce, very little bits at a time, until it has reached your desired texture. Keep in mind that the sauce will also thicken as it sits.
• If your sauce is too thick, add a splash of water or chicken broth to thin it out.
• Coat the chicken. Coating the chicken in the cornstarch mixture is optional, but it really does result in a crispier chicken since the cornstarch can help absorb moisture as the chicken cooks.
• Drain the oil. After you brown the chicken, drain any excess oil from the pan so that your sauce doesn’t end up greasy.

Nutrition

Serving: 177grams | Calories: 412cal | Carbohydrates: 57g | Protein: 25g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 553mg | Potassium: 510mg | Fiber: 1g | Sugar: 47g | Vitamin A: 42IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg

The post Honey Garlic Chicken appeared first on The Recipe Rebel.

These Grilled Chicken Thighs have a simple marinade that makes them extra juicy and flavorful! Perfect for summer grilling!

See the step by step recipe video down in the recipe card.

This post is generously sponsored by Canola Eat Well and I was compensated for my time in creating this recipe. Thank you for supporting those that make The Recipe Rebel possible!

Summer grilling season is here and we are so excited!

While we enjoy our share of burgers and hot dogs, we spend so much time cooking outside in the summer that we love to find new ways to mix it up.

Is there anything better than a meal off the grill and a big glass of Homemade Lemonade? Serve with any of these 30 Pasta Salad Recipes for the perfect summer meal.

I based this grilled chicken thigh recipe off of one of our favorite grilled chicken breast recipes — we love a sweet, salty and slightly tangy chicken marinade!

As always, I choose canola oil in all of my marinades because it’s inexpensive and has a neutral flavor that goes with anything!

It’s our go-to oil in the kitchen because it’s easy to use, has a high smoke point, and packs a nutritional punch that most culinary oils don’t.

With less saturated fat and more plant-based Omega-3 fat than any other common culinary oils (yep, I’m looking at you, olive oil), it’s an easy decision for our family!

Find even more grilled chicken recipes here.

What’s in this chicken thigh marinade?

1. Canola oil: with a neutral flavor that makes for moist and juicy chicken thighs!
2. Honey: opt for clear, liquid honey rather than creamed honey. You can swap this for another sweetener of choice, such as brown sugar or maple syrup.
3. Balsamic Vinegar: a little balsamic vinegar adds a great touch of tang and depth of flavor to this chicken marinade! If you don’t have balsamic vinegar, apple cider vinegar can be subbed in.
4. Soy sauce: I always choose low sodium soy sauce so I can adjust any seasonings to our taste. If you are using regular soy sauce, you may want to omit or reduce the salt in this marinade.
5. Minced garlic: because we put garlic in everything! If you don’t have fresh minced garlic, you can use ¼ teaspoon garlic powder
6. Salt: With a well-seasoned marinade, this chicken needs no extra sauce!
7. Black pepper: a little spice to balance everything out! You can also use a big pinch of red pepper flakes if you like a little more heat.

How to grill chicken thighs: tips and tricks!

1. The marinade: I like to marinade my chicken thighs for at least a couple of hours, but you can do up to 8.
2. Grill over fairly high heat for a shorter cook time: I aim for 400 degrees F. At this temperature they will cook for 5-7 minutes per side.
3. Check the internal temperature with a meat thermometer to ensure doneness: it should reach 165 degrees F in the thickest part.
4. Remove from the grill, cover and rest for 10 minutes. Allowing the chicken to rest before serving ensures all the juices are redistributed through the meat and don’t run out when you cut into it!

Can I use bone in chicken thighs?

Absolutely!

This marinade is great on bone-in, skin-on chicken thighs, but any meat with a bone will cook significantly longer.

15-20 minutes should be about right, but this depends on the exact cooking temperature, how often the grill is opened, and the size of the chicken thighs.

The most important factor in doneness is the internal temperature, so be sure that it is 165 degrees F in the thickest part, with the thermometer not touching the bone.

What about other cuts of chicken?

Yes to this, too!

This marinade is great on chicken breasts, drumsticks, chicken legs or even pork tenderloin or turkey breast.

Exact cook times will vary, so be sure to use a meat thermometer to check for the correct temperature in any type of meat.

What can I serve with these Grilled Boneless Chicken Thighs?

We love summer sides! Here are a few of our favorites:

• Easy Potato Salad (or Instant Pot Potato Salad if you have one!)
• Broccoli Salad – a family favorite!
• Creamy Ranch Bowtie Pasta Salad
• Homemade Coleslaw – we eat this with almost every summer meal!

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Grilled Chicken Thighs

These Grilled Chicken Thighs have a simple marinade that makes them extra juicy and flavorful! Perfect for summer grilling!

Course Main Course

Cuisine American, canadian

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Marinating Time 1 hour hour

Total Time 1 hour hour 17 minutes minutes

Servings 6 chicken thighs

Calories 192cal

Author Ashley Fehr

Ingredients

• 1/4 cup honey
• 3 tablespoons canola oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon soy sauce
• 1 teaspoon minced garlic
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 6 boneless, skinless chicken thighs

US Customary – Metric

Instructions

• Stir together honey, canola oil, vinegar, soy sauce, garlic, salt and pepper with a whisk until smooth.
• Place chicken thighs in a glass container or zip top freezer bag (ideally one that will just fit the chicken and the marinade with not a lot of extra room, so they are evenly submerged). Pour the marinade over and place the lid on or seal.
• Refrigerate in marinade for at least 1 hour or up to 6 hours.
• When ready to cook, preheat grill to medium-high or about 400 degrees F.
• Place chicken thighs on the grill and cook for 5-6 minutes per side, just until a meat thermometer inserted in the thickest part comes out at 165 degrees F.
• Remove from the grill, cover and let rest for 10 minutes before serving.

Video

Notes

*6 Chicken thighs feeds our family of 5 perfectly. If you want to do add in a couple more chicken thighs to feed yours, you can and there is no need to increase the marinade.

**The nutrition information above factors in the excess marinade that will be drained and not consumed.

Nutrition

Calories: 192cal | Carbohydrates: 7g | Protein: 22g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 379mg | Potassium: 292mg | Fiber: 1g | Sugar: 6g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

The post Grilled Chicken Thighs appeared first on The Recipe Rebel.