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Goat Cheese & Spinach Stuffed Chicken Breast

Juicy, cheesy, and packed with flavor—this Goat Cheese & Spinach Stuffed Chicken Breast is a game-changer for weeknight dinners!

With minimal prep and maximum flavor, this dish features tender chicken stuffed hasselback-style with creamy goat cheese and nutrient-rich spinach.

Finished with golden caramelized onions and mushrooms, it’s a low-carb, keto-friendly meal that feels restaurant-worthy—without the hassle.

Craving a meal that’s easy, healthy, and seriously delicious? This one’s a keeper!

For the Stuffed Chicken Breast

Chicken Breasts – Boneless, skinless chicken breasts work best. Cutting them hasselback-style makes stuffing easier.
Olive Oil – Used to keep the chicken moist and help with browning.
Spinach – Adds a nutritious, fresh element to the filling.
Garlic Powder – Infuses extra flavor into the spinach mixture.
Goat Cheese – Creamy, tangy, and pairs perfectly with spinach.
Salt & Pepper – Essential for seasoning the chicken.

For the Caramelized Onions & Mushrooms

White Onion – Sliced and caramelized for a rich, slightly sweet flavor.
Baby Bella Mushrooms – Adds an earthy, umami depth to the dish.
Fresh Thyme – Brings a light, herby aroma to complement the dish.
Balsamic Vinegar (Optional) – Enhances the caramelization process and deepens the flavors.
Olive Oil – Helps soften and brown the onions and mushrooms.

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Goat Cheese & Spinach Stuffed Chicken Breast with Caramelized Onions & Mushrooms

Prep Time 15

Cook Time 30

Total Time 45

Servings 4

Calories 240

A delicious, keto-friendly, and low-carb dinner! These baked chicken breasts are cut hasselback-style, filled with creamy goat cheese and nutrient-rich spinach, and served alongside caramelized onions and mushrooms for a flavorful, healthy meal.

Ingredients

4 boneless, skinless chicken breasts (4-6 oz each)
2 tbsp olive oil, divided
4 cups fresh spinach
½ tsp garlic powder
2 oz goat cheese
1 white onion, thinly sliced
8 oz baby bella mushrooms, sliced
1 tsp resh thyme
1 tbsp balsamic vinegar (optional)
Salt & freshly ground black pepper, to taste

Instructions

1.Prep the Chicken

Preheat oven to 375°F (190°C).
Using a sharp knife, cut 6 slits into the top of each chicken breast, being careful not to slice all the way through.
Drizzle each breast with olive oil, then season with salt and pepper. Set aside.

2. Make the Spinach & Goat Cheese Filling

Heat ½ tbsp olive oil in an ovenproof skillet over medium-high heat.
Add spinach and garlic powder, cooking until fully wilted.
Transfer spinach to a bowl and mix in goat cheese until well combined.
Stuff each slit in the chicken breasts with the spinach-goat cheese mixture.

3. Caramelize the Onions & Mushrooms

In the same skillet, heat 1 tbsp olive oil over medium heat.
Add onions, mushrooms, fresh thyme, and optional balsamic vinegar.
Sauté until the onions caramelize and mushrooms become golden brown, about 5-7 minutes.
Move the onion-mushroom mixture to the edges of the skillet to make space for the chicken.

4. Bake the Chicken

Place the stuffed chicken breasts in the skillet, ensuring there is space between each piece.
Transfer the skillet to the preheated oven and bake for 20-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Serve hot with the caramelized onions and mushrooms.

Notes

Swap goat cheese for cream cheese if desired. For extra flavor, mix ¼ cup shredded mozzarella into the filling.
Check the full post for storage & freezing instructions.

Calories: 240kcal

Course: Main Course

Cuisine: American

Keyword: Stuffed Chicken Breast

1. Can I make the filling ahead of time?

Absolutely! The spinach and goat cheese mixture can be prepared a day in advance. Just store it in an airtight container in the fridge until you’re ready to stuff the chicken.

2. What if I don’t have an ovenproof skillet?

No worries! Simply sear the chicken in a regular skillet, then transfer everything to a baking dish before popping it into the oven.

3. How do I know the chicken is fully cooked?

Use a meat thermometer! The thickest part of the chicken should reach 165°F (75°C). No guessing, no dry chicken—just perfectly juicy results!

4. Can I swap out the goat cheese?

Of course! If goat cheese isn’t your thing, cream cheese or mozzarella work just as well. Want extra flavor? Try a mix of feta and ricotta!

5. Is there a dairy-free option?

Yes! Swap the goat cheese for a dairy-free cream cheese alternative. Also, use olive oil instead of butter when sautéing the onions and mushrooms.

Chicken Recipes

Apple and Brie Stuffed Chicken

Apple & Brie Stuffed Chicken

Sweet, juicy apples. Melted, creamy brie. Tender, golden-baked chicken.

This Apple & Brie Stuffed Chicken is the perfect balance of sweet and savory, with rich flavors that taste gourmet—but come together effortlessly.

Ready in just 30 minutes, it’s a quick, elegant dinner that’s sure to impress.

One bite, and you’ll wonder why you haven’t been stuffing your chicken with brie all along!

For Apple & Brie Stuffed Chicken

Chicken Breasts – Boneless, skinless chicken breasts work best for this recipe, creating the perfect pocket for stuffing.
Apple – Adds natural sweetness and a slight crunch. Choose a crisp apple like Honeycrisp or Granny Smith.
Brie Cheese – This creamy, melt-in-your-mouth cheese pairs perfectly with the apples for a rich and indulgent filling.
Olive Oil – Used for marinating the chicken and searing to get a nice golden crust.
Maple Syrup – Adds a subtle sweetness to balance the flavors.
Dijon Mustard – Gives the marinade a slight tangy kick.
Dried Thyme – Brings in an earthy, herby flavor that complements the chicken and apple beautifully.
Garlic – A must-have for added depth of flavor.
Salt & Black Pepper – Enhances all the flavors in the dish.

For the Optional Pan Sauce

Pan Drippings – The flavorful bits left in the pan after cooking the chicken.
Water – Helps deglaze the pan and create a light sauce.
Wooden Spoon – Essential for scraping up all those delicious bits from the bottom of the pan.

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Apple and Brie Stuffed Chicken

Prep Time 10

Cook Time 20

Total Time 27

Servings 4

Calories 289

A delightful blend of sweet apples and creamy brie makes this stuffed chicken a perfect dish for a cozy fall dinner.

Ingredients

4 boneless, skinless chicken breasts
1 apple, thinly sliced
4 oz brie cheese, sliced
3 tbsp olive oil
1 tbsp maple syrup
1 tsp Dijon mustard
1 tsp dried thyme
1 garlic clove, minced
½ salt
1 pinch black pepper

Instructions

Marinate the Chicken:

In a large bowl, whisk together olive oil, maple syrup, Dijon mustard, thyme, garlic, salt, and pepper. Add the chicken breasts, coating them evenly. Marinate for at least 5 minutes or up to 24 hours in the refrigerator.

Prepare for Baking:

Preheat the oven to 400°F (200°C). Remove the chicken from the marinade and place it on a cutting board.

Stuff the Chicken:

Using a sharp knife, cut a slit lengthwise into each chicken breast, creating a pocket without cutting all the way through. Stuff each pocket with apple slices and a slice of brie.

Sear the Chicken:

Heat a large oven-safe pan or cast-iron skillet over medium heat with a little olive oil. Sear the stuffed chicken breasts for 2-3 minutes per side until golden brown.

Bake to Perfection:

Transfer the pan to the oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). Remove from the oven and let rest for a few minutes before serving.

Optional Pan Sauce:

While the chicken rests, place the pan over low-medium heat, add 2 tbsp of water, and scrape up the browned bits from the bottom. Simmer for a couple of minutes to thicken, then drizzle over the chicken.

Notes

Serving Suggestions:
Enjoy immediately with your favorite sides, or store leftovers in the fridge for up to 4 days or in the freezer for up to 3 months.

Calories: 289kcal

Course: Dinner

Cuisine: American

Keyword: Apple and Brie Stuffed Chicken

1. How do I stop the filling from leaking out?

Nobody wants melted brie oozing out before they even take a bite! To keep the filling inside:

Use toothpicks – Secure the opening to help keep everything tucked in.
Don’t overstuff – A little brie and apple go a long way!
Sear before baking – This helps seal the edges before it hits the oven.

2. What’s the best way to cut the pocket in the chicken?

It’s easier than you think!

Use a sharp knife – A small paring knife works best.
Slice carefully – Start from the thickest side and cut a deep pocket without slicing all the way through.
Even pocket = even filling – This makes sure each bite has the perfect mix of brie and apple.

3. Can I prep this ahead of time?

Absolutely! This is a great make-ahead meal.

Stuff the chicken and refrigerate – Up to 24 hours in an airtight container.
Cook when ready – Just sear and bake as usual.
Freezing? – Yes! Stuffed, raw chicken can be frozen for up to 3 months—just thaw before cooking.

4. What if I don’t have an oven-safe skillet?

No worries! Here’s the easy fix:

Use a regular skillet – Sear the chicken, then transfer it to a baking dish.
Baking dish method – Preheat the dish while you sear, so the chicken keeps cooking evenly.

5. How do I make sure the chicken stays juicy and doesn’t dry out?

Nobody likes dry chicken! Here’s how to keep it tender and juicy:

Use a meat thermometer – Cook just until the internal temp hits 165°F (75°C).
Rest before slicing – Let the chicken sit for 5 minutes before cutting to lock in juices.
Don’t overbake! – Keep an eye on it—overcooking is the quickest way to dry it out.

Try these tips, and you’ll nail this dish every time!

Chicken Recipes

Zucchini Noodle Chicken Alfredo

Creamy Zucchini Noodle Chicken Alfredo

Craving a rich, creamy Alfredo but want a lighter, low-carb option?

This Zucchini Noodle Chicken Alfredo gives you all the indulgence of the classic dish—without the guilt!

Juicy, garlicky chicken, a velvety Parmesan sauce, and tender zucchini noodles come together in just 35 minutes.

It’s the perfect quick and healthy comfort food fix for busy nights or when you need something simple yet satisfying.

Bonus: This sauce is so good, you’ll want to put it on everything!

For the Chicken & Zucchini Noodles

Chicken – Use boneless, skinless chicken breasts, thinly sliced for quick cooking.
Zucchini – Spiralized into noodles for a light, low-carb pasta alternative.
Butter – Adds richness and helps sauté the chicken for a golden finish.
Garlic – Provides a bold, aromatic flavor that enhances the sauce.
Kosher Salt & Black Pepper – Essential for seasoning the chicken and sauce.

For the Creamy Alfredo Sauce

Heavy Cream – The base of the Alfredo sauce, making it smooth and velvety.
Parmesan Cheese – Adds a sharp, nutty flavor and helps thicken the sauce.
Fresh Parsley – Brightens up the dish with a fresh, herby touch.

Bonus: Garnish with extra Parmesan and parsley for extra flavor and presentation!

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Zucchini Noodle Chicken Alfredo

Prep Time 15

Cook Time 20

Total Time 35

Servings 2

Calories 748

Enjoy a lighter take on a classic comfort dish with this creamy, delicious zucchini noodle chicken alfredo.

Ingredients

3 medium zucchinis, ends trimmed
2 tbsp butter
2 boneless, skinless chicken breasts, thinly sliced
1 tsp kosher salt (plus more to taste)
1 tsp freshly ground black pepper (plus more to taste)
3 cloves garlic, minced
¾ cup heavy cream (180 mL)
1 cup shredded Parmesan cheese (110 g), plus extra for garnish
2 tbsp fresh parsley, chopped, plus extra for garnish

Instructions

Prepare the Zucchini Noodles:

Use a spiralizer, mandoline, or vegetable peeler to create thin zucchini noodles.
Microwave for 1-2 minutes, then drain any excess liquid.

Cook the Chicken:

In a large pan over medium heat, melt the butter.
Add the sliced chicken, salt, pepper, and minced garlic.
Cook for about 7 minutes, or until the chicken is fully cooked and the garlic is fragrant.
Remove the chicken from the pan and set aside.

Make the Alfredo Sauce:

In the same pan, add the cream, Parmesan cheese, and chopped parsley.
Stir well and bring to a boil, then simmer for 3-5 minutes until the sauce thickens and reduces by half.
Return the cooked chicken to the pan, stirring to coat in the sauce.
Adjust seasoning with additional salt and pepper if needed.

Combine & Serve:

Toss the zucchini noodles into the pan with the chicken and sauce, stirring until well coated.
Serve immediately, garnished with extra Parmesan and parsley if desired.

Calories: 748kcal

Course: Main Course

Cuisine: Italian-American

Keyword: Noodle Chicken Alfredo

1. Do I need a spiralizer to make zucchini noodles?

Nope! While a spiralizer makes it super easy, you can use a vegetable peeler or a mandoline to get thin strips. Even a sharp knife will do the trick—just cut thin slices and then slice them into noodles. Bonus tip: Many stores sell pre-spiralized zucchini noodles if you want to skip the prep!

2. How do I keep zucchini noodles from getting watery?

Zucchini = lots of water, which can make your sauce thin and soupy. Here’s how to prevent that:

Microwave for 1-2 minutes, then pat them dry with paper towels.
Sauté quickly over medium heat—don’t overcook! They should be just tender.
Serve immediately after tossing with the sauce to avoid extra moisture.

3. Can I make anything ahead of time?

Absolutely! A few shortcuts to make dinner even faster:

Spiralize the zucchini up to 3 days in advance and store it in the fridge between paper towels.
Cook the chicken ahead of time, then just reheat and toss in the sauce.
Make the Alfredo sauce fresh—it only takes a few minutes and keeps it nice and creamy!

4. Can I make this dairy-free?

Yes! Swap out the dairy ingredients with these easy alternatives:

Butter → Olive oil or vegan butter
Heavy cream → Coconut milk or cashew cream
Parmesan → Nutritional yeast or dairy-free cheese

The flavor will be slightly different, but still rich and creamy!

5. What other proteins can I use instead of chicken?

Want to mix it up? This Alfredo sauce works with tons of proteins!

Shrimp – Cooks in just a few minutes!
Tofu – Press out extra moisture, then pan-fry for a crispy bite.
Turkey or Pork – Thinly sliced, just like the chicken.
Mushrooms or Chickpeas – Great for a vegetarian option!

Pro tip: Make a double batch of the sauce and use it for other meals—it’s that good!

Chicken Recipes

Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce

Juicy Greek Turkey Meatballs with Lemon Orzo & Feta Yogurt Sauce

These Greek turkey meatballs are juicy, packed with fresh herbs, and baked to perfection alongside tender roasted veggies.

Paired with zesty lemon orzo and a creamy feta yogurt sauce, this dish delivers bold Mediterranean flavors in every bite.

Best of all? It’s healthy, easy to make, and meal-prep friendly—perfect for busy nights when you want something light yet satisfying.

One bite, and you’ll be hooked!

For the Greek Turkey Meatballs

Ground Turkey or Chicken – Lean (93%) ground turkey or chicken works best for a juicy texture.
Egg – Helps bind the meatballs together.
Breadcrumbs – Adds structure and prevents the meatballs from becoming too dense.
Red Onion – Finely diced for a mild sweetness and a bit of crunch.
Garlic – Freshly minced for bold flavor.
Parsley & Mint – These fresh herbs add a bright, Mediterranean touch.
Dried Oregano – A classic Greek seasoning that enhances the flavor.
Salt & Black Pepper – Essential for seasoning the meatballs.

For the Roasted Veggies

Red & Orange Bell Peppers – Sweet and colorful, perfect for roasting.
Red Onion – Adds depth of flavor and caramelizes beautifully.
Olive Oil – Helps the veggies roast to perfection.
Salt & Black Pepper – Simple seasoning to enhance natural flavors.

For the Lemon Orzo

Orzo Pasta – A small, rice-shaped pasta that soaks up flavor.
Lemon Zest & Juice – Adds fresh, citrusy brightness to the dish.
Butter or Olive Oil – Provides richness and a smooth texture.
Salt & Black Pepper – Enhances the lemony flavors.
Kalamata Olives (Optional) – Adds a briny, savory contrast.

For the Feta Yogurt Sauce

Greek Yogurt – Creamy and tangy, serving as the base.
Feta Cheese – Adds a salty, rich flavor.
Olive Oil – Makes the sauce smooth and luscious.
Lemon Juice & Zest – Brightens up the sauce.
Garlic Powder – Adds depth without overpowering.
Salt & Black Pepper – To taste.
Water (Optional) – Helps thin the sauce for easy drizzling.

For Garnish & Serving

Fresh Mint & Parsley – Adds a fresh finishing touch.

Pita Bread (Optional) – Perfect for scooping up the sauce.

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Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce

Prep Time 40

Cook Time 20

Total Time 1

Servings 4

Calories 567

A delicious and healthy meal featuring juicy Greek turkey meatballs, zesty lemon orzo, roasted veggies, and a creamy feta yogurt sauce. This protein-packed dish is perfect for a satisfying weeknight dinner!

Ingredients

For the Feta Yogurt Sauce:

½ cup plain Greek yogurt
½ cup crumbled feta cheese
1 tbsp olive oil
2 tsp lemon juice
1 tsp lemon zest
¼ tsp garlic powder
Salt & freshly ground black pepper, to taste
1-3 tsp water (to thin sauce for drizzling)

For the Meatballs:

1 lb lean ground turkey or chicken (93% lean recommended)
1 egg
½ cup breadcrumbs
¼ cup finely diced red onion (about ¼ of a large onion)
3 cloves garlic, minced (or ½ tsp garlic powder)
3 tbsp chopped fresh parsley
3 tbsp chopped fresh mint
½ tsp dried oregano
¾ tsp salt
Freshly ground black pepper

For the Roasted Veggies:

1 red bell pepper, julienned
1 orange bell pepper, julienned
1 red onion, sliced
1 tbsp olive oil
Salt & freshly ground black pepper

For the Lemon Orzo:

1⅓ cups orzo pasta (8 oz)
1 tsp lemon zest
Juice of ½ lemon (about 2 tbsp)
1-2 tbsp butter (or olive oil)
Salt & freshly ground black pepper, to taste
Optional: ½ cup sliced kalamata olives

For Garnish:

Fresh mint and parsley, torn
Optional: Pita bread or pita chips for serving

Instructions

1. Make the Feta Yogurt Sauce

In a food processor or blender, combine Greek yogurt, feta, olive oil, lemon zest, lemon juice, and garlic powder. Blend until smooth, scraping down the sides as needed. Season with salt and pepper, then blend again. If the sauce is too thick, add 1-3 teaspoons of water until it reaches a drizzle-able consistency. Set aside.

2. Prepare the Meatballs

Tip: Dip your hands in water before rolling the meatballs to prevent sticking.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, mix the ground turkey (or chicken), egg, breadcrumbs, diced red onion, garlic, parsley, mint, oregano, salt, and pepper. Use clean hands to form the mixture into 16 golf ball-sized meatballs.
Tip: Dip your hands in water before rolling the meatballs to prevent sticking.

3. Roast the Veggies & Bake the Meatballs

In a bowl, toss the sliced bell peppers and red onion with olive oil, salt, and pepper. Spread the veggies evenly on the prepared baking sheet. Nestle the meatballs between the veggies. Bake for 17-23 minutes, or until the meatballs reach an internal temperature of 165°F (74°C).

4. Cook the Lemon Orzo

While the meatballs are baking, cook the orzo according to the package instructions. Drain and return it to the pot. Stir in the lemon zest, lemon juice, butter (or olive oil), salt, and pepper. Add kalamata olives if using.

5. Assemble & Serve

Divide the lemon orzo among four plates or bowls. Top each with four meatballs and a portion of the roasted veggies. Drizzle with the creamy feta yogurt sauce and garnish with fresh mint and parsley. Serve with pita bread or pita chips if desired.
Enjoy your fresh, vibrant Greek-inspired meal! 🇬🇷

Notes

Swap breadcrumbs for 2-3 tbsp coconut flour for a gluten-free alternative.
Double the sauce for extra dipping!
Try this with homemade tzatziki for a delicious twist.
Make-Ahead Option: Meatballs can be prepped and frozen for later use.

Calories: 567kcal

Course: Main Course

Cuisine: Greek, Mediterranean

Keyword: Greek Turkey Meatballs

1. Can I use ground chicken instead of turkey?

Absolutely! Ground chicken works just as well as turkey in this recipe. The flavor will be slightly lighter, but it’s still packed with all the delicious Mediterranean herbs and spices. Just use the same amount, and you’re good to go!

2. How can I make the meatballs gluten-free?

Easy fix! Swap out the breadcrumbs for almond flour or a gluten-free breadcrumb alternative. This keeps the texture just right while making the recipe completely gluten-free.

3. What’s the secret to keeping the meatballs moist?

No one likes dry meatballs! To keep them juicy and tender, don’t overmix the meat—just combine everything until it’s evenly incorporated. Also, baking instead of frying locks in moisture while keeping them light and flavorful.

4. Can I prep the meatballs ahead of time?

Yes! You can shape the meatballs and store them in the fridge for up to 2 days before baking. If you want to freeze them, lay them on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. Bake straight from frozen—just add a few extra minutes!

5. What should I serve with these Greek meatballs?

They’re amazing over lemony orzo, but you can also serve them with rice, quinoa, couscous, or even in a pita wrap! Add a side of roasted veggies or a fresh Greek salad, and don’t forget extra feta yogurt sauce for dipping!

Now you’re ready to make these juicy, herby, and absolutely irresistible Greek meatballs with ease!

Chicken Recipes

Slow Cooker Chicken and Cheesy Rice

Crock Pot Chicken and Cheesy Rice – Effortless Comfort Food!

Busy night? No problem. This Crock Pot Chicken and Cheesy Rice is the answer to your “what’s for dinner?” dilemma.

Juicy chicken, creamy rice, and melty cheese come together in a one-pot wonder that requires almost no effort—just dump, stir, and let your slow cooker do its magic.

The best part? No fancy ingredients, no babysitting the stove, just big comforting flavors in every bite.

Perfect for meal prepping, feeding a hungry crowd, or those nights when you just need something easy, hearty, and delicious.

Now, grab your slow cooker—dinner is about to get ridiculously simple and crazy good!

For Crock Pot Chicken and Rice

Chicken – Use boneless, skinless chicken breasts cut into bite-sized pieces for tender, juicy results.
Minced Garlic – Adds a depth of flavor and enhances the savory taste of the dish.
Salt & Black Pepper – Essential seasonings to bring out the flavors.
Onion – Chopped onion provides a subtle sweetness and aromatic base.
Chicken Broth – Keeps the rice moist and infuses it with rich flavor while cooking.
Cream of Chicken Soup – Adds creaminess and extra flavor to the rice.
Brown Rice – Holds up well to slow cooking and absorbs all the delicious flavors.
Cheddar Cheese – Melts into the dish, making it rich, creamy, and extra cheesy.

Optional Additions

Vegetables – Add peas, carrots, or broccoli for extra nutrients.
Spices – Try paprika or garlic powder for an extra kick of flavor.
More Cheese – Mix in mozzarella or parmesan for a blend of cheesy goodness.

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Slow Cooker Chicken and Cheesy Rice

Prep Time 10

Cook Time 4

Total Time 4 9

Servings 5

Calories 422

A simple and delicious crock pot meal featuring tender chicken, hearty brown rice, and gooey melted cheese. Perfect for busy nights!

Ingredients

2 boneless, skinless chicken breasts (cut into 1-inch pieces)
2 tsp minced garlic
1 tsp black pepper
1 tsp salt
½ onion, chopped
3 cups chicken broth
1 can (10.5 oz) cream of chicken soup
1½ cups uncooked brown rice
2 cups shredded cheddar cheese

Instructions

In a slow cooker, combine chicken, garlic, salt, pepper, onion, chicken broth, cream of chicken soup, and brown rice. Stir well.
Cover and cook on high for 3.5 to 4 hours, until the rice has absorbed the liquid.
Stir in shredded cheese, cover, and let it melt for about 5-7 minutes.
Serve warm and enjoy!

Notes

Use brown rice for best results—it holds up well to slow cooking. White rice may become too soft.
If the dish is too thick, add more chicken broth (¼ cup at a time) until desired consistency is reached.
Store leftovers in an airtight container in the refrigerator for up to 5 days.

Calories: 422kcal

Course: Main Course

Cuisine: American

Keyword: Slow Cooker Chicken and Rice

Can I use white rice instead of brown rice?
Sure thing! You can swap in white rice, but keep in mind it cooks faster than brown rice. So, if you’re using white rice, I’d recommend checking the dish at around 2.5 hours of cooking on high to avoid it turning mushy. You’ll still get all the creamy, cheesy goodness, just a bit quicker!
How do I keep the chicken juicy?
To keep your chicken moist, here’s the trick: cut your chicken breasts into evenly sized pieces, and don’t overcook it. The slow cooker does most of the work, so stick to the recommended cooking time and avoid lifting the lid too often. That moisture will stay locked in, and your chicken will be perfect!
Can I add veggies to the recipe?
Oh, absolutely! Add your favorite veggies, like frozen peas, chopped carrots, or even broccoli. Toss them in toward the last 30 minutes of cooking to keep them vibrant and tender. You can’t go wrong with a little extra nutrition and color!
The rice isn’t cooking properly—what do I do?
No worries! If the rice isn’t cooked through, just add a little more chicken broth (about ¼ cup at a time) and let it cook for a little longer. Keep the lid closed to preserve the heat, and stir it gently. It’ll all come together!
How can I adjust the recipe for fewer or more servings?
It’s simple! To make more, just scale up the ingredients, and if you’re cooking for fewer people, you can halve everything. Just remember, a smaller batch might cook a little faster, so check it at the 3-hour mark to be safe!

Dinner

Cheesy Chicken Tater Tot Casserole

Cheesy Chicken Tater Tot Casserole

If you’re on the hunt for a no-fuss, crowd-pleasing dinner, this Cheesy Chicken Tater Tot Casserole is your answer!

Juicy shredded chicken, creamy ranch-infused sauce, melty cheese, and crispy golden tater tots—all baked to bubbly perfection.

It’s the ultimate comfort food for busy nights, requiring just 15 minutes of prep before the oven works its magic.

Minimal effort, maximum deliciousness!

Let’s get cooking—because family-friendly, cheesy goodness is just an hour away!

For Cheesy Chicken Tater Tot Casserole

Chicken – Shredded, cooked chicken for the base of the casserole.
Sour Cream – Adds creaminess to the mixture.
Cream of Chicken Soup – Helps create a rich, smooth base.
Condensed Cheddar Cheese Soup – Gives the casserole its cheesy, creamy texture.
Milk – Thins out the mixture for a perfect pourable consistency.
Shredded Cheddar Cheese – Melts beautifully into the casserole for that gooey, cheesy goodness.
Salt & Pepper – Basic seasonings to enhance the flavor.
Garlic Powder – For added depth of flavor.
Ranch Seasoning Mix – Gives the dish a tangy, ranch-inspired taste.
Frozen Tater Tots – The crispy topping that makes this casserole a true comfort food.

For Extra Flavor

Toppings – Feel free to customize the casserole with additional toppings, such as more cheese or fresh herbs for an extra burst of flavor!

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Cheesy Chicken Tater Tot Casserole

Prep Time 15

Cook Time 45

Total Time 1

Servings 8

Calories 500

A deliciously cheesy and comforting casserole that’s perfect for a quick and satisfying family dinner! Made with tender shredded chicken, creamy sauces, ranch seasoning, and crispy tater tots.

Ingredients

3 cups cooked, shredded chicken
½ cup sour cream
1 can (10 oz) cream of chicken soup
1can (10 oz) condensed cheddar cheese soup
⅓ cup milk
1½ cups cups shredded cheddar cheese
½ tsp salt
½ tsp pepper
1 tsp garlic powder
packet ranch seasoning mix
1 (32 oz) package frozen tater tots

Instructions

Preheat & Prep:

Preheat your oven to 350°F.
Lightly grease a 9×13-inch baking dish and set aside.
Make the Filling:
In a large mixing bowl, whisk together the sour cream, cream of chicken soup, cheddar cheese soup, milk, shredded cheddar cheese, ranch seasoning mix, garlic powder, salt, and pepper.
Stir in the shredded chicken until fully coated.

Assemble:

Spread the chicken mixture evenly into the prepared baking dish.
Arrange the frozen tater tots in an even layer on top.

Bake:

Place the dish in the preheated oven and bake for 30-45 minutes, or until hot and bubbly and the tater tots are golden brown.

Serve & Enjoy!

Let the casserole cool for a few minutes before serving. Enjoy this cheesy, crispy, and comforting dish with your favorite sides!

Calories: 500kcal

Course: Main Course

Cuisine: American

Keyword: Chicken Tater Tot Casserole

1. Can I use pre-cooked chicken to make this faster?

Absolutely! Using shredded rotisserie chicken or leftover cooked chicken can save you loads of time. Just toss it into the casserole mix and you’re ready to go!

2. Can I make this casserole ahead of time?

Sure! You can assemble the casserole the night before and store it in the fridge. When you’re ready to bake, just pop it in the oven, and it’ll be ready in no time!

3. What if I don’t have cheddar cheese—can I use something else?

No worries! You can swap the cheddar for another melting cheese like mozzarella, Monterey Jack, or even a Mexican cheese blend. Whatever works for you, just make sure it melts beautifully!

4. Can I add veggies to this casserole?

Yes! Feel free to throw in some frozen mixed veggies like peas, corn, or carrots, or even fresh veggies like spinach or bell peppers. Just make sure to thaw any frozen veggies to avoid extra moisture.

5. Can I make this in a slow cooker?

You sure can! Layer everything in the slow cooker, cover, and cook on low for 4–6 hours. The tater tots will get nice and crispy on top, and the casserole will be just as delicious!

Chicken Recipes

Chicken Burrito Casserole

The Ultimate Busy-Night Dinner—Cheesy, Creamy, and Packed with Flavor!

When you need a fast, crowd-pleasing meal that’s loaded with bold flavors, this Chicken Burrito Casserole is your go-to.

Creamy, cheesy, and bursting with Tex-Mex goodness, it comes together in just 15 minutes of prep—then the oven does the rest!

Whether you’re feeding a hungry family, meal prepping for the week, or bringing a dish to a potluck, this casserole is comfort food at its finest.

Plus, it’s packed with protein, hearty rice, and zesty spices, making it a complete meal in one dish.

Ready to dig in? Let’s get cooking!

For Chicken Burrito Casserole

Chicken – I use about 3 cups of cooked chicken (either chopped or shredded). You can use chicken breasts or a rotisserie chicken.
Instant Rice – This recipe uses 2 cups of instant rice for a quick and easy base.
Cream of Chicken Soup – Two 10.5 oz cans create a creamy texture that binds everything together.
Sour Cream – Adds a rich and creamy tanginess to the casserole.
Canned Corn – One 15.25 oz can of drained corn for sweetness and crunch.
Canned Black Beans – One 15 oz can, drained and rinsed. These add protein and fiber to the dish.
Rotel – A 10 oz can of diced tomatoes with green chilies for a bit of spice and flavor.
Chicken Broth – 2 cups to help bind the ingredients and create a nice saucy texture.
Taco Seasoning – 3 tablespoons to add that classic Tex-Mex flavor.
Mexican Blend Cheese – 1 cup of shredded cheese to top off the casserole for a gooey, cheesy finish.

For Toppings (Optional)

Chopped Cilantro – Adds a fresh and vibrant garnish.
Crushed Tortilla Chips – For a little crunch on top.
Sour Cream – A dollop on top can add extra creaminess.
Guacamole – Perfect for adding a bit of zest and creaminess.

Print

Chicken Burrito Casserole

Prep Time 15

Cook Time 45

Total Time 1

Servings 8

Calories 444

This creamy, flavorful Chicken Burrito Casserole is the perfect dish for a cozy family dinner or a potluck. It's easy to prepare in just 15 minutes and can be made ahead for a hassle-free meal!

Ingredients

3 cups cooked chicken, shredded or chopped
2 cups instant rice
2 cans (10.5 oz) cream of chicken soup
1 cup sour cream
1 can (15.25 oz) corn, drained
1 can (15.25 oz) black beans, drained and rinsed
1 can (10 oz) ROTEL (diced tomatoes & green chilies)
2 cups chicken broth
3 tbsp taco seasoning
1 cup shredded Mexican blend cheese

Instructions

Preheat the oven to 350°F (175°C).
Prepare the sauce: In a large bowl, mix together the cream of chicken soup, sour cream, and taco seasoning. Stir in the chicken broth until smooth.
Combine ingredients: Add the shredded chicken, instant rice, ROTEL, corn, and black beans to the bowl. Mix everything until well combined.
Assemble the casserole: Transfer the mixture to a greased 9×13-inch baking dish and spread it evenly. Sprinkle the shredded cheese on top.
Bake: Cover with foil and bake for 40 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the casserole is bubbly and cooked through.
Serve & enjoy: Let it cool slightly before serving. Add your favorite toppings like chopped cilantro, crushed tortilla chips, or an extra dollop of sour cream.

Notes

Chicken Substitute: You can use about 3 boneless, skinless chicken breasts or a whole rotisserie chicken.
Rice Options: If you prefer, you can substitute cooked rice instead of instant rice. Reduce the chicken broth slightly if using pre-cooked rice.
Make-Ahead Tip: Assemble the casserole up to a day in advance, cover, and refrigerate. When ready to bake, add a few extra minutes to the cook time.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven.

Calories: 444kcal

Course: Main Course

Cuisine: Tex-Mex

Keyword: Chicken Burrito Casserole

Can I use leftover chicken?
Absolutely! Leftover rotisserie chicken or any cooked chicken you have on hand works great for this casserole. Just shred or chop it up, and you’re ready to go!
Do I need to use instant rice?
Nope! You can easily substitute cooked rice for instant rice. Just make sure to adjust the amount of chicken broth to avoid making the casserole too soupy.
Can I make this casserole ahead of time?
Yes! Assemble the casserole, cover it, and refrigerate it for up to 24 hours. When you’re ready to bake, let it sit at room temperature for a few minutes and bake as directed.
Is it okay to use a different type of cheese?
Definitely! You can use cheddar, Monterey Jack, or any cheese you love. Just be sure to use a meltable cheese for that gooey, cheesy top.
Can I freeze the casserole?
Yes, this casserole freezes really well. Assemble it, cover tightly, and freeze for up to 3 months. To bake, thaw it overnight in the fridge and bake as usual, adding a few extra minutes if needed.

These quick tips will have you making this casserole even faster and easier!

Chicken Recipes

Easy Chicken Divan Casserole

Easy Chicken Divan – A Comfort Classic in 35 Minutes!

Busy week? Craving something creamy, cheesy, and downright delicious?

This Chicken Divan Casserole is your answer! Juicy chicken, tender broccoli, and a rich, velvety sauce come together in one dish for the ultimate cozy dinner.

It’s quick to prep, packed with flavor, and totally family-approved (yes, even picky eaters!).

Plus, it’s make-ahead and freezer-friendly, so you can have a satisfying meal ready whenever you need it.

One bite and you’ll see why this classic has stood the test of time!

For Chicken Divan

Chicken – 3 cups of cooked, chopped chicken (great for using leftovers or rotisserie chicken).
Broccoli – 1 ½ pounds of fresh broccoli florets, cooked just until tender-crisp.
Cheddar Cheese – 1 ½ cups shredded, divided. Use a sharp cheddar for extra flavor.
Cream of Mushroom Soup – 1 can (10.5 oz), or you can substitute with cream of chicken soup.
Sour Cream – ⅔ cup, for a creamy, tangy base.
Milk – ½ cup, to thin the sauce slightly.
Garlic Powder – ½ tsp for a subtle depth of flavor.
Onion Powder – ½ tsp, a classic pairing with garlic.
Dry Mustard Powder – ½ tsp, adds a bit of sharpness.
Black Pepper – ½ tsp for seasoning.
Seasoned Salt – ¼ tsp to enhance all the flavors.

For Topping

Panko Breadcrumbs – 3 tbsp, these give a crunchy, golden topping.
Butter – 1 tbsp, melted, to help the breadcrumbs brown nicely.

Print

Easy Chicken Divan Casserole

Prep Time 15

Cook Time 20

Total Time 35

Servings 6

Calories 400

A warm and creamy chicken and broccoli casserole topped with crispy breadcrumbs—perfect for a cozy family meal!

Ingredients

Casserole

1½ lbs broccoli florets, cut into bite-sized pieces
3 cups cooked chicken, chopped
1½ cups shredded cheddar cheese, divided
1 can (10.5 oz) condensed cream of mushroom or cream of chicken soup
⅔ cup sour cream
½ cup milk
½ tsp garlic powder
½ tsp onion powder
½ tsp dry mustard powder
½ tsp black pepper
¼ tsp seasoned salt

Topping

3 tbsp Panko or seasoned bread crumbs
1 tbsp melted butter

Instructions

Preheat & Prep: Preheat oven to 400°F.
Cook Broccoli: Bring a large pot of water to a boil. Add broccoli and cook for 2-3 minutes until tender-crisp. Drain thoroughly.
Mix Sauce: In a bowl, combine 1 cup cheddar cheese, condensed soup, sour cream, milk, and seasonings.
Assemble Casserole: Stir in the drained broccoli and chicken, then transfer to a 9×13-inch casserole dish. Sprinkle the remaining cheese on top.
Prepare Topping: In a small bowl, mix melted butter with breadcrumbs, then sprinkle over the casserole.
Bake: Place in the oven and bake for 18-20 minutes until the top is golden brown and bubbly.
Serve: Enjoy on its own or over rice, noodles, or mashed potatoes.

Calories: 400kcal

Course: Casserole, Chicken, Main Course

Cuisine: American

Keyword: Chicken Divan Casserole

Tips & Storage

Broccoli: Cook just until tender-crisp to avoid sogginess, as it will continue cooking in the oven.
Frozen Broccoli: Can be used but may have a softer texture. Cook according to package directions and drain well.
Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat with a splash of milk on the stovetop or in the microwave.

1. Can I use rotisserie chicken instead of cooking chicken from scratch?

Absolutely! Using rotisserie chicken is a huge time-saver. Just chop or shred it and you’re good to go—no need to cook the chicken yourself!

2. Do I really need to cook the broccoli before adding it to the casserole?

Yes, you’ll want to cook the broccoli just until it’s tender-crisp. It helps prevent it from getting too mushy when baked in the casserole. Plus, it’ll cook a bit more in the oven anyway!

3. Can I prep the casserole ahead of time and bake it later?

Yes, you can assemble the casserole up to a day ahead! Just cover it tightly, pop it in the fridge, and bake when you’re ready. You’ll love how easy it is to prep in advance!

4. What can I use if I don’t have cream of mushroom soup?

No worries! You can swap it with cream of chicken soup. The flavor will be slightly different, but still just as creamy and delicious.

5. How do I make the breadcrumb topping extra crispy?

For an extra crispy topping, toast the breadcrumbs in melted butter before sprinkling them over the casserole. This gives them a nice golden crunch!

Chicken Recipes

Crispy Buffalo Chicken Folded Wraps

Crispy, Cheesy, and Packed with Buffalo Flavor!

If you love big, bold flavors but want something fast, easy, and ultra-satisfying, these Crispy Buffalo Chicken Folded Wraps are about to be your new go-to meal!

Imagine spicy buffalo chicken, melty cheese, and cool jalapeño ranch, all wrapped up in a golden, crispy tortilla—like a handheld buffalo wing, but better.

This 25-minute recipe is perfect for busy weeknights, game days, or whenever a buffalo chicken craving hits.

One bite, and you’ll be hooked. Let’s get cooking!

For The Homemade Buffalo Sauce

Whisk together all the ingredients.

For Buffalo Chicken

Shredded Chicken – Use cooked, shredded chicken for the perfect filling. Rotisserie chicken works great for convenience!
Plain Greek Yogurt – Adds creaminess and a hint of tang to balance the heat.
Buffalo Sauce – Brings the signature spicy, tangy kick. You can use store-bought or make your own (see notes).
Chives – Adds a mild oniony flavor and a pop of freshness.
Dried Parsley – Gives a subtle earthiness to the chicken mix.
Dried Dill – Complements the buffalo flavors with a hint of tangy herbiness.

For the Wraps

Whole Wheat or Gluten-Free Tortillas – Large burrito-size tortillas are best for folding.
Romaine Lettuce – Adds crunch and freshness to balance the spice.
Jalapeño or Poblano Pepper – Adds a bit of heat, but you can adjust based on your spice preference.
Green Onions – Brings a mild, sharp bite to the wrap.
Cheddar Cheese – Melts beautifully for that gooey, cheesy goodness.
Pepper Jack Cheese – Adds an extra kick of spice to the wrap.
Olive Oil – Used for cooking and crisping up the wrap to golden perfection.

For the Jalapeño Ranch

Plain Greek Yogurt – The creamy base of the ranch dressing.
Fresh Cilantro – Adds a bright, herby flavor.
Garlic Powder & Onion Powder – Essential for that classic ranch taste.
Pickled Jalapeños & Brine – Gives a zesty, slightly spicy twist to the dressing.
Lime Juice – Adds a fresh citrusy zing.
Kosher Salt – Enhances all the flavors in the dressing.

For the Homemade Buffalo Sauce (Optional)

Hot Sauce – The base of the buffalo flavor.
Olive Oil or Melted Butter – Helps smooth out the sauce and add richness.
Paprika & Smoked Paprika – Adds depth and a hint of smokiness.
Onion Powder & Garlic Powder – Boosts the flavor profile.
Salt & Pepper – Essential for seasoning.

Print

Crispy Buffalo Chicken Folded Wraps

Prep Time 15

Cook Time 5

Total Time 20

Servings 4

Calories 504

These crispy buffalo chicken wraps are packed with bold flavors and are perfect for a quick and satisfying meal.

Ingredients

1 cup cooked shredded chicken
¼ cup plain Greek yogurt
⅓ cup buffalo sauce (homemade recipe below)
2 tbsp resh chives, chopped
1 tbsp dried parsley
1 tsp dried dill

Wrap Components:

4 large whole wheat or gluten-free tortillas (burrito size)
2 cups shredded romaine lettuce
1-2 jalapeño or poblano peppers, chopped
3 green onions, chopped
½ cup shredded cheddar cheese
½ cup shredded pepper jack cheese
Olive oil, for cooking

Jalapeño Ranch Dressing:

1 cup plain Greek yogurt
½ cup fresh cilantro, finely chopped
1 tsp garlic powder
1 tsp onion powder
¼ cup pickled jalapeños, chopped + 2 tablespoons brine
Juice of 1 lime
1 tsp kosher salt

Homemade Buffalo Sauce (Optional)

½ cup hot sauce
½ cup olive oil or melted butter
½ tsp paprika
½ tsp smoked paprika
½ tsp onion powder
½ tsp garlic powder
½ tsp salt
½ tsp black pepper

Instructions

Step 1: Prepare the Buffalo Chicken

In a medium bowl, mix together the shredded chicken, Greek yogurt, buffalo sauce, chives, parsley, and dill until well combined. Set aside.

Step 2: Make the Jalapeño Ranch

In a separate bowl, whisk together all the ranch ingredients until smooth. Adjust seasoning if needed.

Step 3: Assemble the Wraps

Lay a tortilla flat and make a single cut from the center to the edge.
Divide the filling into four quadrants:
Bottom left: Spread the buffalo chicken mixture.
Top left: Add shredded romaine, chopped jalapeños/poblanos, and green onions.
Top right: Spread jalapeño ranch dressing.
Bottom right: Sprinkle shredded cheddar and pepper jack cheese.
Fold the tortilla clockwise, starting with the buffalo chicken over the lettuce, then folding over the ranch, and finally over the cheese.
Fold the tortilla clockwise, starting with the buffalo chicken over the lettuce, then folding over the ranch, and finally over the cheese.

Step 4: Cook the Wraps

Heat a drizzle of olive oil in a skillet over medium heat.
Place a folded wrap in the skillet and cook for 2–3 minutes per side, until golden brown and crispy.
Repeat with the remaining wraps.

Step 5: Serve & Enjoy

Serve warm with extra buffalo sauce, ranch, and a side of lettuce for added crunch.

Notes

Tortillas: Try Siete Foods Grain-Free Burrito Size Tortillas or Whole Foods Whole Wheat Tortillas for the best results.
Customization: Adjust spice levels by using more or fewer jalapeños or choosing a milder buffalo sauce.

Calories: 504kcal

Course: Main Course

Cuisine: American

Keyword: Chicken Folded Wraps

1. Can I use pre-cooked chicken?

Absolutely! Rotisserie chicken or any leftover cooked chicken works great. Just shred it and mix with the buffalo sauce and spices. It’ll save you time and still be delicious!

2. How can I make it less spicy?

If you prefer a milder version, simply use less buffalo sauce, or pick a mild hot sauce. For extra cooling, you can skip the jalapeños and replace the pepper jack cheese with regular cheddar.

3. Can I prepare the wraps ahead of time?

Yes! You can assemble the wraps earlier in the day, cover them, and keep them in the fridge. When you’re ready, just heat them in the skillet until golden and crispy. Perfect for meal prep!

4. What type of tortillas should I use?

I recommend using large flour tortillas for the best fold, but if you prefer something healthier, whole wheat or gluten-free tortillas are great alternatives. Choose whatever works best for you!

5. Can I bake the wraps instead of frying them?

Of course! If you want to skip the frying, just brush the wraps with a bit of olive oil, place them on a baking sheet, and bake at 375°F (190°C) for about 12-15 minutes, flipping halfway through until crispy and golden.

Chicken Recipes

Chicken Avocado Quesadillas

Chicken Avocado Quesadillas

Crispy, cheesy, and packed with flavor—these Chicken Avocado Quesadillas are everything you need for a fast, satisfying meal!

Juicy, seasoned chicken, creamy avocado, and melty cheese come together in a golden, crispy tortilla.

With just 25 minutes from start to finish, this is the perfect recipe for busy weeknights, easy lunches, or whenever you’re craving something irresistibly good.

Bonus? It’s totally customizable—swap the protein, load up on veggies, or make it extra cheesy.

One bite, and you’ll be hooked!

Let’s get cooking!

For the Chicken

Chicken Breasts – Use boneless, skinless chicken breasts for a lean and juicy filling.
Olive Oil – Helps sear the chicken for a golden, flavorful crust.
Salt & Black Pepper – Essential seasonings to enhance the flavor.
Onion – Adds a touch of sweetness and depth to the filling.
Bell Peppers – Use any color for a pop of flavor and crunch.
Garlic – A key ingredient that brings bold, aromatic flavor.
Tomatoes – Adds freshness and a juicy bite to the filling.
Fajita or Taco Seasoning – A blend of spices that gives the chicken a rich, smoky, and slightly spicy kick.

For the Quesadillas

Flour Tortillas – Soft, flexible, and perfect for crisping up in the pan.
Avocado – Creamy and delicious, adding richness to the quesadilla.
Sour Cream – Adds a tangy, creamy layer to balance the flavors.
Shredded Cheese – Use mozzarella, a Mexican blend, or cheddar for that irresistible cheesy pull.
Lime Juice & Cilantro (Optional) – Fresh lime juice brightens up the flavors, while cilantro adds a burst of freshness.

Print

Chicken Avocado Quesadillas

Prep Time 10

Cook Time 15

Total Time 25

Servings 4

Calories 390

These Chicken Avocado Quesadillas are a quick and easy meal packed with flavor! Juicy, seasoned chicken, creamy avocado, and melty cheese come together in a crispy, golden tortilla.

Ingredients

For the Chicken:

2 medium boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper, to taste
2 tsp olive oil, divided
1 small onion, finely chopped (about ½ cup)
1 cup diced bell peppers (any color)
3 garlic cloves, finely chopped
½ cup diced tomatoes
2 tbsp fajita or taco seasoning

For the Quesadillas:

4 medium flour tortillas
1 avocado, pitted and sliced
4 tsp low-fat sour cream
½ cup shredded low-fat mozzarella, Mexican blend, or cheddar cheese
Fresh lime juice and minced cilantro (optional)

Instructions

Cook the Chicken:

Heat a large, heavy-duty pan over high heat.
Season the chicken breasts with salt and pepper.
Add 1 tablespoon of olive oil to the pan, then cook the chicken for 5-6 minutes per side, or until fully cooked.
Remove from the pan and let rest before dicing.

Prepare the Filling:

In the same pan, heat the remaining 1 tablespoon of olive oil.
Add the onion, bell peppers, and garlic, cooking for 2-3 minutes until softened.
Stir in the diced tomatoes and fajita seasoning, cooking for another 2 minutes.
Dice the cooked chicken and return it to the pan, stirring until fully combined.

Assemble the Quesadillas:

Heat 1 teaspoon of oil in a clean pan over medium heat.
Place two tortillas in the pan and spread 1 teaspoon of sour cream on one side of each tortilla.
Top with shredded cheese, sliced avocado, chicken mixture, a squeeze of lime, and a sprinkle of minced cilantro.
Fold the tortillas in half to form a half-moon shape.
Cook for 2-3 minutes per side, until the tortillas are crispy and golden, and the cheese is melted.
Repeat with the remaining tortillas to make two more quesadillas.

Serve & Enjoy:

Slice the quesadillas into wedges and serve immediately with lime wedges, sour cream, salsa, or guacamole.

Calories: 390kcal

Course: Dinner, Lunch, Main Course

Cuisine: Mexican-inspired

Keyword: Chicken Avocado Quesadillas

1. Can I make the filling ahead of time?

Absolutely! Cook the chicken and veggie mix in advance and store it in an airtight container in the fridge for up to 2 days. When it’s time to eat, just reheat, assemble, and cook fresh for the best texture and flavor.

2. How do I keep my quesadillas crispy when reheating?

The skillet is your best friend! Reheat over medium heat for a few minutes on each side until crispy and warm. Avoid the microwave—it makes tortillas soft and soggy.

3. Can I use corn tortillas instead of flour?

Yes, but they’re smaller and more delicate, so they might crack when folded. Warm them up first to make them pliable, and be gentle when assembling.

4. What can I serve with these quesadillas?

Pair them with Mexican rice, refried beans, a fresh salad, or guacamole. And don’t forget dips—salsa, sour cream, or extra avocado always make it better!

5. How do I keep the filling from spilling out?

Less is more! Don’t overfill—stick to a balanced amount of chicken, cheese, and avocado. Press the quesadilla gently while cooking so the cheese melts and holds everything together.