• Prep Like a Pro

  Preheat your oven to 425°F (220°C). Lightly oil a large roasting pan—because nobody likes a sticky mess!
• Flavor Boost

  In a big bowl, toss the chicken and potatoes together. Pour in the lemon juice and olive oil, then add the minced garlic, dried oregano, salt, rosemary, black pepper, and a touch of cayenne for a little heat. Give everything a good mix—get those flavors working!
• Roast to Perfection

  Arrange the chicken skin-side up in the roasting pan, nestle the potatoes around it, and drizzle ⅔ cup of chicken broth over the top. Don’t waste any of that marinade—pour every last drop from the bowl onto your chicken and potatoes.
• Let the Oven Work Its Magic

  Pop the pan into the oven and roast for 20 minutes. Then, give everything a toss, making sure the chicken ends up skin-side up again. Continue baking for another 25 minutes, or until the chicken is beautifully browned and registers 165°F (74°C) on a meat thermometer.
• Crispy Potato Time!

  Move the chicken to a serving platter and keep it warm. Turn on your broiler (or crank up the heat) and let those potatoes crisp up under the broiler for about 3 minutes. They should be golden and slightly crispy—perfection!
• The Finishing Touch

  Transfer the potatoes to the platter with the chicken. Now, let’s make that pan sauce shine! Place the roasting pan on the stovetop over medium heat, pour in the remaining ⅓ cup of chicken broth, and scrape up all those delicious browned bits. Strain the pan juices and drizzle them over your chicken and potatoes.
• Garnish and Serve!

  Sprinkle everything with fresh oregano, serve it up, and enjoy every juicy, lemony bite.

• Prepare the Sauce

  In a small bowl, whisk together both soy sauces, hoisin sauce, oyster sauce, rice wine vinegar, sriracha, and white pepper. Set aside.
• Cook the Noodles

  Bring 6 cups of water to a boil in a medium saucepan.

  Add ramen noodles (without seasoning packets) and cook for 1–2 minutes until slightly softened.

  Drain and rinse under cold water to stop cooking. Set aside.

  Pro Tip: Toss the cooked noodles in a little sesame or vegetable oil to prevent sticking
• Cook the Chicken

  Heat 1 tbsp vegetable oil in a large skillet over medium-high heat.

  Add diced chicken and cook for 4–5 minutes until fully cooked.

  Remove chicken from the skillet and set aside.
• Sauté the Vegetables

  In the same skillet, add the remaining 2 tbsp vegetable oil.

  Add red bell peppers, mushrooms, and onions. Sauté for 2–3 minutes until slightly tender.

  Add broccoli and cook until it turns bright green.

  Stir in minced garlic and grated ginger. Cook for 1 minute.
• Combine Everything

  Return the cooked chicken to the skillet and stir to combine.

  Add the cooked ramen noodles.

  Pour the sauce over the mixture and toss everything together using tongs until well coated.
• Serve & Enjoy

  Garnish with sliced green onions and toasted sesame seeds.

  Serve hot and enjoy!

Preheat & Prep:

• Preheat your oven to 400°F (200°C).
• Grease a round pie dish and gently press one sheet of puff pastry into it. Set aside.

Make the Cream of Chicken:

• In a medium saucepan, melt 6 tablespoons of butter over medium-high heat.
• Stir in the flour and cook for 1 minute, then slowly whisk in the chicken broth and milk.
• Add salt, pepper, and garlic powder, stirring until the mixture thickens. Remove from heat.

Prepare the Filling:

• In a large skillet, melt 2 tablespoons of butter.
• Sauté mushrooms and minced garlic for 2–3 minutes until fragrant and slightly browned.
• Stir in the cooked chicken and bacon, then mix in the cream of chicken and shredded cheddar cheese.

Assemble the Pie:

• Pour the chicken and mushroom mixture into the prepared pie dish.
• Lay the second puff pastry sheet over the top. It doesn’t need to fully cover the edges—just align the corners with the bottom pastry.
• Brush the top with the whisked egg for a golden, glossy crust.

Bake & Serve:

• Place on the bottom rack of your oven and bake for 25 minutes, or until the crust is golden brown and puffed.
• Allow to cool slightly before slicing and serving.

Prepare the Filling:

• In a large pot or Dutch oven, melt the butter over medium heat.
• Add the onions and carrots, sauté for about 8 minutes until softened.
• Stir in the mushrooms and garlic, cooking for another 5 minutes.
• Sprinkle in the flour and stir continuously for 2 minutes to form a roux.
• Pour in the chicken stock and heavy cream, stirring until the mixture thickens to a gravy-like consistency.
• Season with salt and black pepper to taste.
• Stir in the shredded chicken, frozen peas, and parsley. Remove from heat and let cool slightly.

Assemble the Pie:

• Preheat oven to 425°F (220°C).
• Roll out one pie crust into a 12-inch circle and fit it into a deep 9-inch pie dish.
• Spoon the chicken mixture evenly over the bottom crust.
• Roll out the second pie crust to about 10 inches in diameter and place it over the filling.
• Fold and crimp the edges to seal.
• Cut 5 small slits in the top crust for steam to escape.
• Brush the top with the beaten egg and sprinkle lightly with kosher salt and black pepper.

Bake the Pie:

• Bake for 30-35 minutes, or until the crust is golden brown.
• If the edges brown too quickly, cover them with a pie shield or foil.
• Remove from oven and let rest for 15 minutes before slicing.

• Preheat the oven: Position a rack in the center of your oven and heat it to 400°F (200°C).
• Season the chicken: Place the chicken cutlets in a baking dish and season generously with salt, black pepper, garlic powder, onion powder, lemon juice, instant chicken bouillon (if using), and 1 teaspoon of paprika.
• Prepare the topping: In a mixing bowl, combine the melted butter, olive oil, parmesan cheese, black pepper, minced garlic, remaining 2 teaspoons of paprika, Italian seasoning, parsley, and red chili pepper flakes (if using).
• Bake the chicken: Pour the buttery garlic parmesan mixture over the chicken, reserving some for serving if desired. Bake for 15-20 minutes, or until the internal temperature reaches 165°F (75°C).
• Serve and enjoy: Garnish with extra parsley and serve immediately with your favorite side—cauliflower rice, roasted veggies, or a fresh salad. Drizzle with the reserved sauce for extra flavor.

Preheat the Oven

• Set your oven to 400°F (200°C).
• Place a wire rack on a baking sheet and lightly brush it with oil to prevent sticking.

Prepare Coating Mixtures

• In a medium bowl, beat 2 eggs.
• In another bowl, mix together flour, Parmesan cheese, paprika, garlic powder, salt, and pepper.

Coat the Chicken

• Dip each chicken breast into the beaten eggs, ensuring full coverage.
• Dredge the chicken in the Parmesan-paprika mixture, coating both sides evenly.

Arrange and Bake

• Place the coated chicken on the prepared baking sheet in a single layer.
• Drizzle the melted butter evenly over the chicken.
• Bake for 40-45 minutes, or until the cheese is golden brown and the chicken is fully cooked (internal temperature of 165°F/75°C).

Optional Broiling

• For an extra crispy top, place the chicken under the broiler for 1-2 minutes at the end of baking.

Serve and Enjoy

• Pair with steamed broccoli, roasted vegetables, or a fresh salad.
• Garnish with chopped fresh parsley, if desired.

• Preheat the Oven – Set your oven to 400°F (200°C).
• Cook the Broccoli – Bring a large pot of water to a boil. Add broccoli and cook for 2-3 minutes until just tender but still crisp. Drain well.
• Prepare the Sauce – In a mixing bowl, combine 1 cup of cheddar cheese, condensed soup, sour cream, milk, and seasonings (garlic powder, onion powder, dry mustard, pepper, and seasoned salt).
• Assemble the Casserole – Stir in the drained broccoli and cooked chicken. Transfer the mixture to a 9×13-inch baking dish. Sprinkle the remaining cheese on top.
• Make the Topping – Mix the melted butter with the breadcrumbs, then sprinkle evenly over the casserole.
• Bake – Place in the oven for 18-20 minutes until the top is golden brown and the casserole is bubbling.
• Serve – Enjoy on its own or over rice, pasta, or mashed potatoes.

Cook the Chicken

• Heat 1 tablespoon of the reserved tomato oil in a large skillet over medium heat.
• Add the red pepper flakes and Italian seasoning, then place the chicken breasts in the skillet.
• Cook for 4-5 minutes per side until golden brown and fully cooked. If browning too quickly, lower the heat.
• Remove the chicken from the skillet and set aside.

Prepare the Sauce

• In a small bowl, whisk together the basil pesto, heavy cream, and chicken stock until well combined.

Sauté the Vegetables

• In the same skillet, add the diced onion, minced garlic, and chopped sun-dried tomatoes. If needed, add a bit more of the reserved oil.
• Sauté over medium-high heat for about 1 minute until fragrant.
• Add the sliced bell peppers and cook until slightly tender but still crisp.

Combine Everything

• Pour the prepared pesto sauce into the skillet and bring to a simmer.
• Slice the cooked chicken into strips and return them to the skillet. Stir to coat the chicken in the sauce and let it warm through for 2-3 minutes.

Serve & Enjoy

• Garnish with freshly chopped basil and grated Parmesan.
• Serve immediately over pasta, rice, bulgur, zucchini noodles, or cauliflower rice.

Preheat and Prep:

• Preheat your oven to 400°F (200°C).
• Grease an 8x8-inch baking dish with oil or cooking spray.

Make the Sauce:

• In a medium saucepan over medium heat, melt the butter.
• Add the minced garlic and flour, stirring constantly for about 30 seconds.
• Slowly whisk in the milk and bring to a simmer, stirring until the sauce thickens.
• Remove from heat, then stir in the Parmesan, cream cheese, and spinach until the spinach wilts.

Assemble the Lasagna:

• In a small bowl, whisk together the ricotta and egg until smooth.
• Spread about ¼ cup of the sauce in the bottom of the prepared baking dish.
• Layer 2 lasagna noodles on top, then spread with ¼ cup ricotta mixture, ⅔ cup chicken, ⅔ cup mozzarella, 1 tbsp Parmesan, and ½ cup sauce.
• Repeat these layers two more times.
• Finish with a final layer of noodles, pouring the remaining sauce and Parmesan cheese on top.

Bake and Serve:

• Bake uncovered for 20-25 minutes, or until the sauce is bubbling and the cheese is golden.
• Let the lasagna cool for 15-20 minutes before slicing and serving.