Tag Archives: chicken

Citrus Chicken Sorrento


honey: 1/4 cup
lemon juice: 1/4 cup
orange juice: 2 tablespoons
chili paste: 1 tsp
white wine: 1/4 cup
chicken breasts, cut in half lenghtwise: 4
olive oil: 3 tablespoons
lemons, halved: 2
fresh chopped parsley: pinch


In a saucepan, add honey, lemon juice, orange juice, chili paste and white wine. Mix to combine, and cook on medium heat until mixture starts to boil. Reduce heat to low.

Grill lemon halves until lightly browned, remove from pan and set aside

Add 3 tablespoons of olive oil to the pan. Grill Chicken breast pieces for 4- minutes, until cooked through

Place two pieces of chicken on each plate, and spoon sauce over dish. Serve with vegetables of your choice.

Top with fresh chopped parsley and a grilled lemon half


Three-Cheese Chicken Penne Pasta Bake Casserole

Serves 6


1-1/2 cups penne pasta, uncooked
1 tablespoon olive oil
3 boneless, skinless chicken breasts, cut into bite-size pieces
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried basil
1-1/2 cups tomato sauce
1 cup canned diced tomatoes, juices drained
1/4 cup cream cheese, softened
4 cups fresh baby spinach
1 cup mozzarella cheese, shredded
2 tablespoons Parmesan cheese, grated


Preheat oven to 375 degrees F and grease a 9-by-13 casserole dish.

Cook pasta according to package directions.

While the pasta is cooking, heat a large non-stick skillet over medium heat. When hot, add the olive oil and allow it to heat up as well.

Add chicken pieces, salt, pepper and dried basil to the skillet. Cook, stirring regularly, for about 5 to 7 minutes, or until chicken is no longer pink.

When chicken is done cooking, add tomatoes and tomato sauce. Bring to a boil and lower heat, simmering for 3 minutes.

Add cream cheese and stir, cooking just until melted.

Drain the cooked pasta and add to the chicken and tomato sauce mixture. Add spinach and continue turning and stirring into the sauce just until the spinach wilts.

Stir in the mozzarella cheese and cook until melted.

Pour the entire mixture into the casserole dish. Sprinkle Parmesan cheese on top.

Place in the preheated oven and bake for 30 minutes, until the entire casserole is heated through and bubbling along the sides.

Oven Baked Chicken and Rice

Servings: 5


5 chicken thigh fillets, bone in, skin OFF (Note 1)
1 onion, chopped (brown, white or yellow)
2 cloves garlic (large), minced
2 tbsp butter (or olive oil)
1 1/2 cups long grain white rice (Note 3)
1 1/2 cups chicken broth/stock
1 1/4 cups water, hot (tap is fine)

Chicken Rub (Note 2):

1 tsp paprika powder
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion powder
3/4 tsp salt
Black pepper

Optional garnish:

Fresh thyme leaves or finely chopped parsley


Preheat oven to 350F.

Scatter onion and garlic in a baking dish (about 10 x 15″), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).

Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.

Remove baking dish from the oven. Add rice then mix.

Place chicken on rice. Then pour chicken broth and water around the chicken.

Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional), then bake for a further 20 minutes until liquid is absorbed.

Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley if desired, serve and enjoy!

Recipe Notes

If scaling recipe up, use multiple pans. If scaling recipe down, use a smaller pan. Scale recipe using slider – click on Servings.

1. Drumsticks will also work great with this, no need to remove the skin and no change to cook time or temp.

I make this with skinless bone-in thigh fillets because they bake in the same time as the rice. The skin must be removed otherwise the rice will be too greasy.

If you make this with boneless skinless thigh fillets or breast, put the rice in the oven covered with foil WITHOUT chicken. Bake for 30 minutes per recipe, then remove pan, take foil off, top with chicken then return to oven (no foil) for a further 20 – 25 minutes or until liquid in the pan is absorbed, per recipe.

2. This Rub can be substituted with any seasonings you want! Lemon Pepper Seasoning, Italian Herb Mix – just use what you have.

3. This recipe is best made with long grain rice because it’s less sticky than short and medium grain. Basmati and jasmine will also work – around the same cook time. For brown rice, leave it covered for 45 minutes then bake uncovered 15 – 20 minutes until rice is tender.

This recipe is not suitable for Minute Rice, Risotto or Paella Rice.

Creamy Lemon Chicken

All made in one skillet, and on the table in about 15 minutes.

Servings: 4


2 chicken breasts, around 10oz each
Salt and pepper
1/4 cup flour
1 tbsp olive oil
1 1/2 tbsp butter (salted or unsalted)
1 – 2 garlic clove, minced
1 1/4 cups chicken broth/stock
3/4 cup heavy / thickened cream
3 – 4 tbsp lemon juice (adjust to taste, start with 3 tbsp)
2 tsp Dijon mustard
3/4 cup freshly grated Parmesan cheese

To serve

Pasta of choice (I used linguine)
Finely chopped parsley


Slice chicken breast horizontally to create two thin steaks (so you end up with 4 thin steaks in total).

Sprinkle each side with salt and pepper, then coat with flour, shaking off excess.

Place butter and oil in a large skillet over medium high heat, heat until butter melts. Swirl to mix the two together.

Add chicken and cook the first side until golden, then turn and cook the other side until golden and just cooked. Remove onto a plate.

Add a touch of oil if your pan is dry – but you shouldn’t need it. Add garlic, stir quickly, then add chicken broth, cream, lemon and Dijon mustard. Bring to simmer and scrape the bottom of the pan to dissolve brown bits into the liquid. Use a whisk if needed to smooth sauce.

Add Parmesan then simmer rapidly for 2 – 3 minutes or until sauce thickens slightly. Add salt, pepper and adjust lemon to taste.

Optional: Return the chicken to the pan (pour in any juices on the plate too), turn to coat.

Place chicken on serving plates with pasta or mashed potatoes. Sprinkle with fresh parsley if using. Pour lemon cream sauce into a sauce jug and serve on the side.

Recipe Notes

I use both butter and oil because I like the flavor of butter in this but using half oil prevents the butter from burning and splitting which can discolor and separate the creamy sauce.

Chicken Fajitas

(makes 6 servings)


4 tablespoons canola oil, divided
2 tablespoons lime juice
1 1/2 teaspoons salt
1 1/2 teaspoons oregano
1 1/2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
1 teaspoon sugar
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
4 cloves garlic, peeled and smashed
1 1/2 lbs boneless, skinless chicken breasts cut into thin strips
1/2 medium red bell pepper, julienned
1/2 medium green pepper, julienned
4 green onions, thinly sliced
1/2 cup chopped onion
6 flour tortillas


In a large, resealable plastic bag, combine 2 tablespoons oil, the lime juice, and the seasonings until evenly distributed. Add the chicken. Seal, then turn to coat. Refrigerate for 1-4 hours.

In a large skillet, saute the peppers and onions in remaining oil until just starting to turn tender. Remove and keep warm.

Discard the marinade. In the same skillet, cook the chicken over medium-high heat for 5-6 minutes, or until no longer pink. return the peppers and onions to the pan and heat through.

Serve the filling on tortillas. Garnish with sour cream, salsa, cheese, guacamole, or whatever you love on your fajitas.

Cheesy Parmesan Chicken Garlic Bread

Servings 12


3 chicken breasts
1 teaspoon olive oil
1 cup marinara sauce
4 ounces mozzarella cheese, shredded
1/2 cup Parmesan cheese
1/2 stick butter
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 tube store-bought crescent rolls
2 tablespoons parsley, chopped
Salt and pepper


Preheat the oven to 350 degrees F.

Season the chicken breasts with salt and pepper on both sides.

Heat the olive oil in a pan, and cook the chicken 5 minutes per side, until golden brown and cooked through.

Chop or shred with forks, and toss with the marinara sauce, mozzarella and half of the Parmesan cheese.

Heat the butter in a pan, and add the garlic. Cook for 30 seconds to 1 minute, until fragrant, then remove from the heat and set aside.

Open the crescent roll tube and unroll. Use a rolling pin to roll out the dough slightly, just enough to even out any lines marking where rolls should be cut.

Pile the chicken mixture in a line down the center of the dough, covering the center third of the dough.

Cut strips about 3 inches wide in the dough on either side, cutting only until just before the filling. Fold the strips over the center, alternating, to form a braid.

Brush the braid liberally with the garlic butter, and season with salt and pepper.

Bake the braid for 20 minutes, or until golden brown. Sprinkle with parsley, slice and serve.


French Onion Chicken

serves 4-6


2 pounds Vidalia onions, sliced
2 pounds boneless, skinless chicken breasts or thighs
2 cups beef broth
1 cup swiss cheese, grated
1/3 cup extra-virgin olive oil, divided
2 tablespoons all-purpose flour
2 teaspoons balsamic vinegar
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
Kosher salt and freshly ground pepper, to taste


Preheat oven to 350 F.

Heat 2 tablespoons olive oil in a large, oven-proof pan or skillet over medium heat. Season with salt and cook, stirring occasionally, for 15-20 minutes, or until softened and caramelized.

Add balsamic vinegar and cook for another 3-5 minutes or until darkened, but not burned.

Remove onions from heat and transfer to a medium bowl.

Heat remaining olive oil in skillet and raise heat to medium-high.

Season chicken breasts with salt, pepper, thyme and sage, then place in skillet and sear on both sides until golden brown. Remove chicken from heat and set aside.

Pour beef broth into skillet and bring mixture to a boil, scraping up stuck bits from the bottom of pan.

Return heat to medium-low and whisk in flour, stirring until smooth. Cook for 5-7 minutes, or until mixture has thickened. Taste and adjust seasoning, if necessary.

Return chicken and onions to pan, stir together with beef gravy, then top with grated swiss cheese.

Transfer skillet to oven and cook until cheese is melted and bubbly, and chicken is cooked through.

Remove from oven and serve hot.