Classic Chicken Provençal

Craving a dish that’s both effortless and bursting with flavor?

This Classic Chicken Provençal brings together tender, golden-brown chicken thighs and a medley of zesty olives, tangy lemon, and fragrant herbs—all simmered to perfection.

With just a few ingredients and minimal prep, you’ll have a vibrant, mouthwatering dish that’s perfect for any weeknight or special occasion.

It’s the kind of meal that makes you feel like you’re on a Mediterranean getaway, without leaving your kitchen!

For Classic Chicken Provençal

• Chicken Thighs – Bone-in, skin-on for extra flavor and tenderness.
• Kosher Salt & Black Pepper – For seasoning the chicken to perfection.
• Olive Oil – Used for browning the chicken and adding a rich, smooth base to the dish.
• Herbes de Provence – A fragrant blend of dried herbs that give this dish its signature flavor.
• Shallots – Adds a mild sweetness and depth to the dish.
• Garlic – For that essential aromatic boost.
• Cherry Tomatoes – Fresh, juicy tomatoes that burst with flavor when cooked.
• Green Olives – Adds a briny, savory note that balances the richness of the chicken.
• Lemon – Cut into wedges for a tangy citrus kick.
• Capers – These add a subtle briny taste that enhances the dish’s Mediterranean profile.
• Thyme – Fresh sprigs to infuse the dish with its earthy, herby flavor.
• Rice or Baguette – To serve alongside and soak up all the delicious sauce.

1. Can I use boneless, skinless chicken breasts instead of thighs?
   Yes, you can! But keep in mind, chicken breasts are leaner than thighs, so they may dry out more easily. To prevent this, reduce the braising time to around 30-40 minutes. For extra flavor, consider adding a bit more butter or olive oil. You still get all the delicious Provençal flavors, just with a leaner cut!
2. Can I prep this dish ahead of time?
   You sure can! Cook it in advance, let it cool, and store it in the fridge. When you’re ready to serve, simply reheat gently on the stove or in the oven. The flavors will actually get even better as they marinate together!
3. I don’t have Herbes de Provence. What can I use instead?
   No Herbes de Provence? No problem! A mix of dried rosemary, thyme, and oregano will give you that same herby goodness. It’s a quick fix that keeps the flavor on point.
4. Can I add other veggies to this dish?
   Absolutely! Feel free to throw in some bell peppers, zucchini, or artichokes. Just toss them in with the other ingredients and they’ll cook right in with the chicken. It’s a great way to get more veggies on your plate, and they’ll soak up all that tasty sauce!

Creamy Spinach Artichoke Chicken

If you’re after a quick, creamy, and utterly satisfying dinner, this Creamy Spinach Artichoke Chicken will blow your taste buds away!

In just 30 minutes, you can enjoy tender chicken smothered in a velvety spinach-artichoke sauce, full of bold, savory flavors.

It’s the perfect go-to recipe for a busy weeknight or an effortless date night dinner.

Plus, it’s a breeze to make with ingredients you probably already have on hand.

Give it a try, and watch it become a regular in your rotation!

For Creamy Spinach Artichoke Chicken

• Chicken Breasts – Boneless, skinless chicken breasts work best for this recipe. You can also use thin-sliced chicken filets for a quicker cook time.
• Cooking Oil – This is for frying the chicken until golden brown and crispy.
• Fresh Spinach – Adds a nice, fresh flavor to the creamy sauce while wilting perfectly in the skillet.
• Artichoke Hearts – Quartered and drained, these provide a tangy and slightly sweet flavor to balance the richness of the sauce.
• Garlic – Fresh minced garlic adds an aromatic punch to the sauce.
• Butter – For sautéing the garlic and adding richness to the sauce.
• Chicken Broth – Used to deglaze the pan and form the base of the creamy sauce.
• Sour Cream – Helps create the creamy texture in the sauce while adding a bit of tang.
• Cream Cheese – Provides a rich, smooth texture to the sauce.
• Milk – Helps thin the sauce to the perfect consistency.
• Grated Parmesan – Adds a savory, cheesy depth to the sauce.
• Crushed Red Pepper Flakes – For a little heat to balance the creamy sauce.
• Salt and Pepper – To taste, for seasoning the chicken and the sauce.

1. Can I use frozen spinach instead of fresh?

Yes, you can! Just be sure to thaw and drain the frozen spinach thoroughly to avoid excess moisture in the sauce. This will help keep the creamy sauce smooth and prevent it from becoming watery.

2. How do I make the chicken cook evenly?

To ensure the chicken cooks perfectly, try pounding it to an even thickness using a mallet or rolling pin. This helps the chicken cook faster and more evenly, keeping it tender and juicy!

3. Can I prep the sauce ahead of time?

Absolutely! You can make the creamy spinach artichoke sauce ahead of time and store it in the fridge for up to 3 days. When you’re ready to serve, just reheat the sauce and add your cooked chicken for a quick meal.

4. What can I serve with this dish?

This dish is so versatile! It pairs wonderfully with pasta, rice, or even some crispy bread to soak up all that creamy goodness. For a low-carb option, you can serve it with steamed veggies like broccoli or cauliflower rice.

5. How can I prevent the sauce from curdling?

To avoid curdling, make sure you’re cooking the sauce on medium heat and not boiling it once the dairy ingredients are added. Stir gently to keep it smooth, and remove it from the heat once everything is combined.

Shish Tawook – Tender, Flavorful Grilled Chicken Skewers

Ready to impress your taste buds with minimal effort?

This Shish Tawook recipe packs a punch of juicy, tender chicken marinated in a dreamy blend of garlic, lemon, and Mediterranean spices.

It’s the perfect dish to throw on the grill (or a grill pan) when you want something flavorful, quick, and oh-so-satisfying.

The best part? It’s a total crowd-pleaser that requires just a handful of simple ingredients—making it your new go-to for easy, flavorful meals.

Ready to grill? Let’s dive in!

For Shish Tawook:

• Chicken – I recommend using boneless, skinless chicken breasts, cut into large chunks. You can also use thighs if you prefer dark meat.
• Plain Whole Milk Yogurt – Provides a creamy base for the marinade, helping to tenderize the chicken.
• Lemon Juice – Fresh lemon juice adds a zesty tang and enhances the flavor of the chicken.
• Olive Oil – Helps to coat the chicken and keeps it moist while grilling.
• Garlic – Crushed garlic gives the dish its signature bold, aromatic flavor.
• Tomato Paste – Adds depth to the marinade and gives a subtle richness.
• Paprika – For a mild smokiness and beautiful color.
• Cinnamon – A touch of warm spice that adds an unexpected depth of flavor.
• Oregano – Brings a fresh, herbal note to the marinade.
• Ground Ginger – Adds a hint of warmth and a slight kick to balance the other flavors.
• Salt & Black Pepper – For seasoning and enhancing all the flavors.

For Grilling:

• Vegetable Oil – To grease the grill or grill pan, ensuring the chicken doesn’t stick and gets a nice sear.

1. Can I use chicken thighs instead of chicken breasts?

Sure! Chicken thighs are a fantastic option for Shish Tawook, and they add even more juiciness and flavor. You can use either, so it’s up to your preference.

2. How long should I marinate the chicken?

For the best flavor, marinate the chicken for at least 2 hours. If you have more time, letting it sit overnight will give you even more flavorful results!

3. Can I skip the skewers and just grill the chicken?

Absolutely! If you don’t have skewers, you can grill the chicken directly. Just make sure to cook the chunks evenly on both sides until they’re fully done.

4. Can I make the marinade in advance?

Yes! You can prepare the marinade up to 3 days ahead. Simply store it in an airtight container and refrigerate it until you’re ready to use it.

5. How do I keep the chicken from sticking to the grill?

Before grilling, brush the skewers or grill pan with a little oil. This will help prevent the chicken from sticking and ensure a nice, even char.

Craving crispy, golden fried chicken but don’t want the hassle of deep frying?

This simple oven-baked version will give you all the crunch and flavor you’re looking for with way less mess!

Made with just a few ingredients, it’s the perfect weeknight dinner that’s crispy on the outside and juicy on the inside.

Say goodbye to greasy frying pans—this easy recipe will become your new go-to!

For Baked Fried Chicken

• Chicken Breasts – I use boneless, skinless chicken breasts, but you can also use thighs if you prefer dark meat.
• Buttermilk – This helps tenderize the chicken and gives it a tangy flavor.
• All-Purpose Flour – For coating the chicken, which gives it a crispy texture.
• Paprika – Adds a smoky flavor to the coating.
• All-Purpose Seasoning – A mix of spices that enhances the flavor, such as Lawry’s seasoning.
• Kosher Salt – For seasoning the chicken.
• Black Pepper – To balance the flavor with a bit of spice.
• Unsalted Butter – Used to help crisp the chicken while baking.
• Fresh Parsley – An optional garnish for added color and freshness.

For Buttermilk Substitute

• Milk – If you don’t have buttermilk, regular milk can be used.
• Lemon Juice or Vinegar – A quick fix to make homemade buttermilk by adding a small amount to regular milk and letting it sit for 5 minutes.

1. How can I make the breading stick better to the chicken?
   No worries! Just make sure to press the flour mixture onto the chicken firmly. This helps the coating stick better and stay crispy while baking.
2. What if I don’t have buttermilk?
   You can easily make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for about 5 minutes before using. It works just as well!
3. How do I get the crispiest chicken without deep frying?
   For crispy goodness, brush the chicken with melted butter before baking and use a dark-colored baking sheet. Dark pans help with even crisping!
4. Can I use chicken thighs instead of breasts?
   Absolutely! Chicken thighs are juicy and flavorful. Just be sure to adjust the cooking time as thighs may take a little longer to cook through.
5. How do I stop the breading from falling off while baking?
   It’s all about handling with care! Flip the chicken gently, and leave a little space between each piece on the baking sheet so they crisp up nicely without sticking together.

Crispy Coconut Chicken with Spicy Honey Orange Sauce

Craving something crispy, flavorful, and totally satisfying?

This crispy coconut chicken, paired with a tangy honey orange sauce, delivers the perfect balance of crunch, sweetness, and spice.

It’s a simple, weeknight-friendly recipe that’s sure to become a favorite in your dinner rotation!

For the Crispy Coconut Chicken:

• Chicken – Use boneless, skinless chicken breasts or thighs, depending on your preference for white or dark meat.
• Whole Wheat or Regular Flour – Helps the egg coating stick to the chicken.
• Eggs – Beaten to help the coconut crust adhere to the chicken.
• Shredded Coconut – Pulse or chop the shredded coconut into smaller pieces for better coating adhesion.
• Panko Breadcrumbs – Adds crunch to the coating and keeps the chicken crispy.
• Coconut Oil – For flash frying the chicken before baking to add an extra layer of flavor and crispiness.

For the Spicy Honey Orange Sauce:

• Honey – Adds sweetness to balance the spice and tang of the sauce.
• Orange Marmalade, Jam, or Preserves – Provides the citrusy flavor that pairs perfectly with the honey.
• Dijon Mustard – For a touch of tanginess and depth in the sauce.
• Red Pepper Flakes – Adds a little heat. Omit if you prefer a milder sauce.

1. Can I skip frying the chicken and just bake it?

Yes, you can skip the frying step and bake the chicken right away! Preheat the oven to 375°F (190°C), place the coated chicken on a baking sheet, and bake for 20-25 minutes, or until golden and crispy. It’s a healthier, simpler option.

2. Can I use regular coconut instead of shredded coconut?

I recommend using shredded coconut for the best texture and flavor. However, if you don’t have shredded coconut, you could try using desiccated coconut or even finely chopped coconut flakes to get a similar result.

3. What if I don’t have Panko breadcrumbs?

No worries! If you don’t have Panko, you can use regular breadcrumbs. Just keep in mind that Panko provides a lighter, crunchier texture, so the result might be slightly less crispy, but still delicious.

4. Can I make the sauce spicier?

Absolutely! Feel free to add more red pepper flakes to the sauce for an extra kick. You can also add a dash of hot sauce or fresh chili to ramp up the spice level to your liking.

5. Can I prepare the chicken and sauce ahead of time?

Yes! You can prep the chicken and store it in the fridge for up to 24 hours before cooking. The sauce can also be made in advance and stored in the fridge for up to a week. Just reheat the sauce when you’re ready to serve!

One Pot Chicken and Rice 

This one-pot wonder is perfect for busy nights when you want a comforting meal that’s both easy and delicious.

With tender chicken thighs and fragrant rice all cooked together in one skillet, you’ll have a complete, satisfying dinner ready in just 40 minutes.

No fuss, just full flavor and minimal cleanup!

For One Pot Chicken and Rice

• Chicken Thighs – Boneless, skinless chicken thighs provide great flavor and tenderness. You can also use chicken breasts if you prefer white meat.
• Paprika – Adds a subtle smokiness and depth to the seasoning mix.
• Dried Oregano – For a touch of earthy flavor.
• Dried Thyme – Complements the herbs and adds a mild, savory note.
• Garlic Powder – Brings a rich, savory essence to the dish.
• Onion Powder – Adds sweetness and depth to the seasoning blend.
• Salt and Pepper – Basic seasonings that bring all the flavors together.

For the Rice and Cooking

• Cooking Oil – Used for browning the chicken and sautéing the onion.
• Yellow Onion – Adds sweetness and a savory base flavor to the dish.
• Long-Grain White Rice – A simple, easy-to-cook rice that absorbs all the flavors of the dish.
• Vegetable Broth – Helps cook the rice and adds richness and flavor.

Optional Garnish

• Chopped Parsley – Adds a fresh pop of color and flavor as a finishing touch.

1. Can I use chicken breasts instead of thighs?
   Yes, you can swap out the chicken thighs for boneless, skinless chicken breasts. Just remember that breasts cook faster, so keep an eye on them to avoid overcooking. You might need to adjust the cooking time a bit.
2. What if I don’t have vegetable broth?
   No worries! If you don’t have vegetable broth, you can easily use chicken broth or even water in a pinch. Broth adds more flavor, but either will work just fine for cooking the rice.
3. Can I throw in some veggies?
   Absolutely! Adding veggies like carrots, peas, or bell peppers will make the dish even more nutritious and colorful. Just toss them in with the onions so they cook evenly and soak up all that flavor.
4. How can I make the rice fluffier?
   Rinse the rice before cooking to remove excess starch. This will help the rice stay light and fluffy. Also, don’t stir the rice too much while it cooks, as that can make it sticky.
5. Can I prep this in advance?
   You can prep this meal ahead of time by cooking the rice and seasoning the chicken. Just store them separately in the fridge, and when you’re ready, toss them together and finish cooking the chicken. It’s a great way to save time on busy nights!

Chicken Wild Rice Casserole

Craving a meal that feels like a warm embrace on a chilly evening?

This Chicken Wild Rice Casserole is your go-to comfort food! Packed with tender chicken, hearty wild rice, and a rich, creamy sauce, it’s the ultimate dish that combines simplicity with satisfying flavors.

Bonus: throw in some crispy bread cubes on top for an extra touch of deliciousness!

Perfect for cozy family nights when you need something filling and full of home-cooked goodness.

For Chicken Wild Rice Casserole

• Chicken – Boneless, skinless chicken breasts, cut into small pieces. You could also use thighs if you prefer dark meat.
• Onion – Adds a savory base flavor for the casserole.
• Carrots – Brings a subtle sweetness and texture to the dish.
• Celery – A key ingredient for that classic casserole flavor.
• Wild Rice – The star of the dish, offering a nutty texture and hearty flavor.
• Chicken Broth – Used to cook the wild rice and infuse extra flavor into the casserole.
• Butter – Adds richness to the creamy sauce and a buttery flavor.
• Salt – For seasoning and bringing out the flavors in the casserole.
• Poultry Seasoning – A warm blend of spices that complements the chicken and rice perfectly.
• Flour – Used to thicken the creamy sauce and give it a rich texture.
• Milk – Creates the creamy base for the sauce that coats the chicken and rice.
• Cubed Bread – Optional topping for a crispy, golden finish. Best with dry or day-old bread.

1. Can I use pre-cooked chicken for this recipe?
   Yes! If you’ve got leftover chicken or some rotisserie chicken on hand, you can skip the cooking step. Just shred or dice it and mix it in with the rice and sauce. Super easy!
2. Can I make this casserole ahead of time?
   Absolutely! You can assemble the casserole up to 24 hours in advance. Just cover it tightly and pop it in the fridge. When you’re ready to bake, let it come to room temperature, then bake as directed. Less stress when it’s time for dinner!
3. What if I don’t have wild rice?
   No worries! You can swap in regular long-grain rice. It won’t have the same nutty flavor, but it will still work. Just keep an eye on the cooking times as the rice might cook a little faster.
4. Can I skip the bread topping?
   Definitely! The casserole will still be delicious without the bread topping. If you’re looking to cut carbs or just don’t feel like it, you can totally skip it. Still comfort food at its best!
5. Can I freeze the casserole for later?
   Yep! This casserole freezes beautifully. After you’ve assembled it, cover it well and freeze for up to 3 months. When you’re ready to eat, just thaw in the fridge overnight and bake as directed. Easy, tasty leftovers!
   

Creamy Parmesan Garlic Mushroom Chicken

Sometimes, you just need a meal that feels like a big, warm hug.
This creamy Parmesan garlic mushroom chicken is exactly that.

With tender chicken, mushrooms, and a velvety garlic-Parmesan sauce that’s ready in just 30 minutes,
it’s the kind of dish that makes you feel like you’ve just created something restaurant-worthy – without all the fuss.

No canned soups, just real ingredients, big flavors,
and the ultimate comfort food experience.

Ready to wow your taste buds? Let’s get cooking!

For Creamy Parmesan Garlic Mushroom Chicken

• Chicken Breasts – Boneless, skinless chicken breasts are perfect for this dish. They’re tender and cook quickly.
• Mushrooms – Sliced mushrooms add earthy flavor and texture to the sauce.
• Garlic – Freshly minced garlic is essential for that rich, savory taste.
• Half-and-Half or Whole Milk – This is the base of the creamy sauce. Half-and-half gives a richer texture, but whole milk works just as well.
• Parmesan Cheese – Freshly grated Parmesan adds a salty, nutty flavor and helps thicken the sauce.
• Fresh Parsley – Adds a pop of color and freshness to finish off the dish.
• Olive Oil – Used for searing the chicken and creating a golden-brown crust.
• Salt and Pepper – Essential for seasoning and enhancing the flavors.

For the Sauce

• Garlic – For a rich and aromatic base to the creamy sauce.
• Half-and-Half or Whole Milk – Choose half-and-half for a richer sauce or whole milk for a lighter version.
• Parmesan Cheese – A key ingredient for creating a creamy, cheesy sauce.
• Fresh Parsley – For a fresh finishing touch.
• Olive Oil – To help sauté the chicken and make the sauce base.

1. Can I swap chicken thighs for chicken breasts?

Absolutely! Chicken thighs work wonderfully in this dish, too. They tend to be juicier and cook just as quickly, making them a great substitute.

2. What if I don’t have half-and-half or cream?

No worries! You can totally use whole milk if that’s what you have on hand. If you prefer a richer sauce, a touch of butter will help add a bit more creaminess.

3. Can I make the sauce thicker without flour?

Yes! If you’re looking for a gluten-free option, cornstarch is a great substitute. Just mix a tablespoon of cornstarch with a bit of water to create a slurry, then add it to your sauce to thicken it up.

4. How do I spice things up a bit?

If you like a little heat, try adding some red pepper flakes or a splash of hot sauce to the creamy sauce while it simmers. It’ll give it a nice kick!

5. Can I prep this dish in advance?

You sure can! While it’s best when freshly made, you can cook the chicken and store the sauce separately. Then, just reheat everything and combine it when you’re ready to serve. Easy peasy!

Tips:

• For an extra-rich sauce, go with half-and-half. Whole milk works too but yields a slightly lighter result.
• You can substitute or add more herbs to suit your taste, such as thyme or rosemary.

This creamy, garlicky dish is perfect for a quick yet comforting weeknight dinner! Enjoy the luxurious sauce with mashed potatoes or over pasta to make it even more indulgent.

Chinese Chicken Curry: Flavor in a Flash!

Looking for a quick, easy dinner that packs a punch in the flavor department?

This Chinese Chicken Curry delivers! With tender chicken, a medley of colorful veggies, and a vibrant mix of spices, it’s the perfect balance of comforting and exciting.

Plus, it’s ready in just under an hour, making it your new go-to weeknight meal.

And the best part? It’s super customizable—serve it with rice, or whatever sides you like, and watch your family ask for seconds!

Ready to dive in? Let’s get cooking!

For Chinese Chicken Curry

• Chicken – I’ve used boneless, skinless chicken breast for this recipe. It cooks quickly and stays tender. You can also use chicken thighs for a juicier option.
• Curry Powder – The star of the dish, providing rich flavor and a mild heat. Adjust according to your preference.
• Turmeric – Adds a warm, earthy flavor and a vibrant color to the curry.
• Cumin – A key spice in this dish, giving it a deep, smoky warmth.
• Coriander – Brings a subtle citrusy note, balancing out the heat and spices.
• Garlic and Ginger – Fresh garlic and ginger are essential for aromatic depth and flavor.
• Vegetable Oil – Used for sautéing the chicken and aromatics.
• Carrot – Adds a natural sweetness and crunch to the curry.
• Bell Pepper – A mild, colorful veggie that complements the curry’s spiciness.
• Frozen Peas – Brings in a burst of sweetness and color to the curry.
• Soy Sauce – Low sodium to enhance the savory umami flavor without being too salty.
• Chicken Broth – A base for the sauce, giving the curry its rich, liquid consistency.
• Fresh Cilantro – For garnish and a fresh, herbal finish.

For the Chinese Chicken Curry Sauce

• Soy Sauce – Low sodium soy sauce keeps it savory without adding too much salt.
• Chicken Broth – Acts as the liquid base for the curry, adding richness and depth.
• Spices (Curry Powder, Turmeric, Cumin, Coriander) – Combined, these spices create the signature flavor profile of the curry sauce

1. Can I use chicken thighs instead of chicken breasts?
   Yes, absolutely! Chicken thighs are a great choice for this curry. They’re juicier and more flavorful, so feel free to swap them in. Just cut them into small pieces and cook as directed.
2. What vegetables can I use if I don’t have bell peppers or carrots?
   No worries! This recipe is super flexible. Try using broccoli, snow peas, or zucchini instead. Just make sure to chop them into bite-sized pieces and add them in the last 10-15 minutes of cooking.
3. How can I make this curry spicier?
   If you like a little more heat, simply add a pinch of chili flakes or cayenne pepper along with the spices. You can adjust the heat level to your liking – it’s all about the spices!
4. Can I make this curry ahead of time?
   Yes! This curry actually tastes even better after the flavors have had time to meld together. Just store it in an airtight container in the fridge for up to 2 days and reheat when ready to serve.
5. What can I serve this curry with if I don’t have rice?
   No rice? No problem! This curry is perfect with a side of naan bread, quinoa, or even steamed cauliflower rice for a low-carb option. It’ll be just as delicious!