Simple chicken recipes for busy weeknights
Shredded chicken, cream cheese, hot sauce, ranch dressing, and two cheeses bake together in a 9×9-inch pan at 350°F. The cheese melts into the chicken and bubbles at the edges before a short broil takes the top layer past golden. The dip takes about 45 minutes with pre-cooked chicken and serves 12. The sauce comes …
Cubed chicken breast, refrigerated cheese tortellini, fresh spinach, and cherry tomatoes come together in a parmesan cream sauce built in a single pan. The chicken browns first, then a quick roux forms the base before broth and tortellini go directly into the pan to cook through. The dish takes 20 minutes and serves 4. Refrigerated …
Fettuccine, seared chicken breast, baby spinach, and sun-dried tomato strips come together in a white wine cream sauce finished with parmesan. The chicken sears in butter over high heat, then the sauce builds directly in the same pan before pasta goes in. The dish takes about 35 minutes and serves 4. Each chicken breast gets …
Bone-in, skin-on chicken thighs rest on top of long-grain rice mixed with butter, flour, chicken broth, and heavy cream. Italian seasoning, garlic powder, and paprika season the chicken before the dish bakes covered at 350°F for one hour, then uncovered for 30 minutes. The dish serves 6 and takes about 1 hour 40 minutes. Two …
Shredded rotisserie chicken, frozen mixed vegetables, and uncooked Minute Rice combine with cream of chicken soup, milk, and warm spices in a single mixing bowl. Three cups of Colby Jack go in and on top before the dish bakes at 350°F. The casserole takes about 45 minutes and serves 12. Two cups of Minute Rice …
Shredded chicken, fresh potato gnocchi, and baby spinach simmer in a vegetable broth flavored with Italian seasoning, thyme, paprika, and sun-dried tomatoes. Parmesan and heavy cream finish the pot in the final five minutes. The soup takes about 45 minutes and serves 6. Gnocchi goes in during the last five minutes, not the beginning, and …
Shredded chicken, Yukon gold potatoes, carrots, celery, mushrooms, peas, and corn cook together in a roux-thickened chicken stock finished with heavy cream. A quarter cup of fresh parsley goes in at the end alongside the cream. The soup takes 45 minutes and serves 10. Flour goes in dry over the sautéed vegetables and gets stirred …
Shredded chicken breast, black beans, corn, and fire-roasted tomatoes simmer with jalapeños, garlic, and Tex-Mex spices in low-sodium chicken broth. Crushed tortilla chips go into the pot with the liquid before heavy cream and lime finish the bowl. The soup takes 50 minutes and serves 8. Three tablespoons of crushed tortilla chips go into the …
Shredded chicken thighs, egg noodles, and corn simmer in a broth thickened with a butter-flour roux and finished with heavy cream. Grated and sliced carrots, celery, onion, and fresh dill go into the pot along the way. The soup takes one hour and serves 8. Two of the three carrots go in grated rather than …