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Creamy Chicken Lasagna Recipe

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Creamy Chicken Lasagna – The Ultimate Comfort Food!

When you’re craving something warm, cheesy, and ultra-satisfying, this Chicken Lasagna with Spinach Cream Sauce is exactly what you need! Think tender shredded chicken, velvety ricotta, and a rich, garlicky white sauce, all layered between perfectly cooked lasagna noodles. It’s cozy, indulgent, and guaranteed to impress—whether you’re making it for a family dinner or meal prepping for the week.

And the best part? No complicated steps, just big flavors in every bite. Once you try this, you’ll wonder why you ever settled for tomato-based lasagna!

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Creamy Chicken Lasagna Recipe

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings 12
Calories 340
A rich and satisfying white sauce lasagna with layers of tender chicken, creamy spinach sauce, and melted cheese.

Ingredients

Lasagna Layers

  • 9 lasagna noodles, cooked al dente
  • 4 cups shredded rotisserie chicken (or from 2 lbs cooked chicken breast)

Spinach Cream Sauce

  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 4 tbsp unsalted butter
  • ⅓ cup all-purpose flour
  • 2 ½ cups chicken broth
  • 1 ½ cups half and half (or equal parts heavy cream and milk)
  • 5 oz fresh spinach, chopped
  • 2 tsp sea salt
  • ½ tsp black pepper
  • 3 garlic cloves, minced

Ricotta Cheese Mixture

  • 15 oz ricotta cheese
  • 1 large egg
  • ¼ cup fresh parsley, chopped
  • ¼ cup Parmesan cheese
  • 3 cups mozzarella cheese (reserve 1 cup for topping)

Instructions 

Prepare the Noodles & Chicken

  • Preheat oven to 375°F.
  • Cook lasagna noodles in salted water until al dente. Drain and rinse with cold water to prevent sticking.
  • Shred the cooked chicken and set aside.

Make the Spinach Cream Sauce

  • Heat olive oil in a large saucepan over medium heat. Add onions and sauté for 3-4 minutes until softened.
  • Stir in butter until melted, then whisk in flour. Cook for 3 minutes until golden.
  • Gradually whisk in chicken broth, half and half, salt, and pepper. Simmer for 5 minutes until thickened.
  • Add minced garlic and chopped spinach, stir to combine, then remove from heat.

Prepare the Ricotta Cheese Mixture

  • In a bowl, mix ricotta, egg, parsley, Parmesan, and 2 cups of mozzarella cheese.

Assemble the Lasagna

  • Spread a thin layer of spinach sauce in a 9x13” baking dish.
  • Layer 3 lasagna noodles, half of the ricotta mixture, half of the shredded chicken, and 1/3 of the spinach sauce.
  • Repeat with another layer of noodles, remaining ricotta, chicken, and 1/3 spinach sauce.
  • Top with the final 3 noodles, remaining spinach sauce, and sprinkle with reserved 1 cup mozzarella cheese.

Bake & Serve

  • Cover with foil (use toothpicks to keep it from touching the cheese).
  • Bake at 375°F for 45 minutes.
  • Remove foil and broil for 2-3 minutes until the cheese is golden brown.
  • Let it rest for 10 minutes before slicing.
Calories: 340kcal
Course: Main Course
Cuisine: American, Italian
Keyword: Chicken Lasagna

 

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Chicken Recipes

Easy 4-Ingredient Chicken & Rice Casserole

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4-Ingredient Chicken & Rice Casserole – The Ultimate Lazy Dinner

When life gets busy, the last thing you want is a complicated dinner. Enter this 4-Ingredient Chicken & Rice Casserole—the ultimate dump-and-bake meal that’s creamy, comforting, and effortlessly delicious. With just 5 minutes of prep, this one-pan wonder takes care of itself in the oven while you sit back and relax. No chopping, no fuss, just pure comfort food magic!

Perfect for busy weeknights, family dinners, or when you just don’t feel like cooking—this casserole is proof that simple can still be insanely good. One dish, four ingredients, endless comfort. Let’s make it!

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Easy 4-Ingredient Chicken & Rice Casserole

Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 4
Calories 470
This simple and delicious chicken and rice casserole comes together in just 5 minutes of prep time! With only 4 ingredients, it’s a hearty and flavorful one-pan meal the whole family will enjoy.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 cup long-grain white rice (uncooked)
  • 1 packet (1 oz) dry onion soup mix
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1 ½ cups water

Instructions 

  • Preheat the oven to 325°F (163°C)
  • Prepare a 9×13-inch baking dish by spraying it with cooking spray.
  • Season the chicken breasts with salt and pepper and place them in the dish.
  • Sprinkle the uncooked rice evenly over the chicken, followed by the onion soup mix.
  • Mix the condensed cream of mushroom soup with 1 ½ cups of water, then pour it evenly over the chicken and rice.
  • Cover the dish tightly with foil and bake for 1 hour 15 minutes, or until the rice is tender and the chicken is fully cooked.
  • Serve & enjoy!

Notes

Cooking time may vary. If the rice is not fully tender, bake for an additional 15-25 minutes as needed.
For extra flavor, try substituting cream of chicken soup or adding sliced mushrooms.
Pairs well with a side of roasted vegetables or a fresh salad.
Calories: 470kcal
Course: Main Course
Cuisine: American
Keyword: 4-Ingredient Chicken & Rice Casserole

 

 

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Chicken Recipes

Lemon Chicken Piccata

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Crispy, Golden Chicken Drenched in a Buttery Lemon Sauce—All in Just 30 Minutes!

If you love big, bold flavors but don’t want to spend hours in the kitchen, this Lemon Chicken Piccata is your new go-to! Think perfectly seared chicken, a bright and tangy lemon-butter sauce, and a crispy slice of grilled bread to soak up every last drop. It’s the kind of dish that feels fancy but is ridiculously easy to make—perfect for busy weeknights or impressing guests without the stress. Ready in just 30 minutes, and trust me, you won’t want to waste a single bite!

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Lemon Chicken Piccata with Grilled Bread

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 392
A simple, classic Chicken Piccata recipe that’s incredibly easy to make! Serve with a fresh green salad and buttery grilled bread to soak up every last drop of the tangy, savory sauce.

Ingredients

  • 1 Ib boneless, skinless chicken breasts
  • ½ cup all-purpose flour
  • Salt and black pepper, to taste
  • 4 tbsp butter (European-style recommended)
  • 2 tbsp olive oil
  • ½ cup dry white wine
  • 1 ½ cups chicken broth
  • 1 large lemon, thinly sliced (reserve ¼ of the lemon for juicing)
  • ¼ cup capers, drained
  • Fresh parsley, chopped

Instructions 

Prepare the Chicken

  • Slice the chicken breasts in half horizontally to create four thin pieces. Place them between plastic wrap and pound to an even ½-inch thickness.
  • In a shallow bowl, mix the flour with a pinch of salt and pepper. Dredge the chicken in the seasoned flour, shaking off any excess.

Cook the Chicken

  • Heat 2 tablespoons butter and the olive oil in a large skillet over medium-high heat.
  • Add the chicken and sear until golden brown on both sides, about 3–4 minutes per side. Remove and set aside.

Make the Sauce

  • Pour the white wine into the skillet and let it bubble, scraping up any browned bits from the pan.
  • Add the chicken broth and lemon slices, allowing the sauce to simmer and reduce by half.
  • Stir in the capers, remaining 2 tablespoons butter, and any juice from the reserved lemon.

Bring it All Together

  • Return the chicken to the skillet, spooning the sauce over the top. Simmer for another 2–3 minutes.
  • Garnish with fresh parsley and serve immediately.

How to Make the Best Grilled Bread

  • For the perfect crispy, golden bread to soak up the sauce:
    Option 1 (Grill): Brush slices of baguette or country loaf with butter and grill until toasted.
    Option 2 (Oven): Toast in the oven at 375°F until crispy.
    Option 3 (Skillet-Fry - My Favorite!)
  • Heat a thin layer of oil and butter in a heavy skillet.
  • Add bread slices and toast until both sides are golden and crisp.
  • Drain on paper towels and serve warm with your piccata.
    Pro Tip: This buttery, crispy bread is a must for sopping up that rich, tangy piccata sauce. Trust me—you won’t regret it!
Calories: 392kcal
Course: Main Course
Cuisine: Italian
Keyword: Lemon Chicken Piccata with Grilled Bread
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Chicken Recipes

Garlic Parmesan Chicken and Potatoes

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Garlic Parmesan Chicken & Potatoes – One-Pan Comfort Food at Its Best!

Craving a restaurant-quality meal without spending hours in the kitchen? This Garlic Parmesan Chicken & Potatoes is your answer! With crispy, golden-browned chicken, buttery potatoes, and a rich, creamy sauce infused with garlic and parmesan, this dish delivers big flavors with minimal effort. Everything bakes together in one pan, making it perfect for busy weeknights or cozy weekends. Simple ingredients, easy prep, and an irresistibly creamy sauce—this is the kind of recipe you’ll be making on repeat!

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Garlic Parmesan Chicken and Potatoes

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 478
A complete one-pan meal featuring crisp, tender chicken, roasted potatoes, and spinach in a rich garlic parmesan cream sauce.

Ingredients

For the Chicken & Potatoes:

  • 6 bone-in, skin-on chicken thighs
  • 1 tbsp Italian seasoning
  • Kosher salt & freshly ground black pepper, to taste
  • 3 tbsp unsalted butter, divided
  • 3 cups baby spinach, roughly chopped
  • 16 oz baby Dutch potatoes, halved
  • 2 tbsp fresh parsley, chopped (for garnish)

For the Garlic Parmesan Cream Sauce:

  • ¼ cup unsalted butter
  • 4 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth (adjust as needed)
  • 1 tsp dried thyme
  • ½ tsp dried basil
  • ½ cup half and half*
  • ½ cup freshly grated Parmesan cheese
  • Kosher salt & freshly ground black pepper, to taste

Instructions 

  • Preheat & Prep:
    Preheat oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish or coat with nonstick spray.
  • Sear the Chicken:
    Season chicken thighs with Italian seasoning, salt, and pepper.
    Melt 2 tbsp butter in a large cast-iron skillet over medium-high heat.
    Sear chicken, skin-side down, until golden brown (about 2-3 minutes per side). Set aside.
  • Sauté Spinach:
    Melt remaining 1 tbsp butter in the skillet.
    Add spinach and cook until wilted (about 2 minutes). Set aside.
  • Prepare the Sauce:
    In the same skillet, melt butter over medium heat.
    Add garlic and sauté until fragrant (1-2 minutes).
    Whisk in flour and cook for 1 minute until lightly browned.
    Gradually whisk in chicken broth, thyme, and basil. Stir continuously for 1-2 minutes.
    Add half and half and Parmesan, stirring until slightly thickened (1-2 minutes).
    If too thick, add more half and half as needed. Season with salt and pepper.
  • Bake the Dish:
    Arrange chicken in a single layer in the prepared baking dish.
    Top with potatoes, sautéed spinach, and garlic parmesan cream sauce.
    Bake for 25-30 minutes or until chicken reaches an internal temperature of 165°F (75°C).
  • Serve:
    Garnish with fresh parsley and serve immediately.

Notes

  • To ensure quicker cooking, cut potatoes into smaller pieces if needed.
  • If you don’t have half and half, substitute with:
    • Option 1: ¾ cup whole milk + ¼ cup heavy cream
    • Option 2: ⅔ cup skim or low-fat milk + ⅓ cup heavy cream
Enjoy your flavorful, creamy, and satisfying one-pan meal!
Calories: 478kcal
Course: Main Course
Cuisine: American / Italian-inspired
Keyword: Garlic Parmesan Chicken & Potatoes

 

 

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Chicken Recipes

Air Fryer Asian-Glazed Boneless Chicken Thighs

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Air Fryer Asian-Glazed Chicken Thighs – Fast, Juicy & Packed with Flavor!

Got 30 minutes and a craving for something sweet, savory, and ridiculously delicious? These Air Fryer Asian-Glazed Chicken Thighs are your new go-to! With crispy edges, a sticky, garlicky glaze, and tender, juicy meat, this dish is proof that big flavors don’t have to mean big effort. The air fryer does the heavy lifting, meaning you get restaurant-quality results with minimal oil and zero hassle. Perfect for weeknights, meal prep, or when you just want something finger-licking good—you’ll be making this one on repeat!

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Air Fryer Asian-Glazed Boneless Chicken Thighs

Prep Time 5 minutes
Cook Time 30 minutes
Marinate Time: 2 hours
Total Time 2 hours 35 minutes
Servings 4
Calories 230
These juicy, flavorful chicken thighs are coated in a savory-sweet Asian glaze and cooked to perfection in the air fryer. Serve with brown rice and steamed veggies for a balanced meal!

Ingredients

  • 8 boneless, skinless chicken thighs (trimmed, 32 oz total)
  • ¼ cup low-sodium soy sauce
  • 2 ½ tbsp balsamic vinegar
  • 1 tbsp honey
  • 3 cloves garlic, crushed
  • 1 tsp Sriracha sauce
  • 1 tsp freshly grated ginger
  • 1 scallion (green part only, sliced for garnish)

Instructions 

  • Prepare the Marinade:
    In a small bowl, whisk together the soy sauce, balsamic vinegar, honey, garlic, Sriracha, and ginger until well combined.
  • Marinate the Chicken:
    Pour half of the marinade (¼ cup) over the chicken in a large bowl. Toss to coat evenly.
    Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
    Reserve the remaining marinade for later.
  • Cook in the Air Fryer:
    Preheat the air fryer to 400°F (200°C).
    Remove chicken from the marinade and place in the air fryer basket in a single layer.
    Cook in batches if needed, for 14 minutes, flipping halfway through, until the chicken is fully cooked.
  • Prepare the Glaze:
    While the chicken cooks, heat the reserved marinade in a small saucepan over medium-low heat.
    Simmer for 1-2 minutes, stirring occasionally, until slightly thickened.
  • Serve & Garnish:
    Drizzle the warm glaze over the cooked chicken.
    Garnish with sliced scallions and serve hot with your favorite sides.
Calories: 230kcal
Course: Main Course
Cuisine: Asian
Keyword: Air Fryer Asian-Glazed Boneless Chicken Thighs
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Chicken Recipes

Creamy Mushroom Chicken & Wild Rice Soup

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Creamy Mushroom Chicken & Wild Rice Soup

Fast, Flavorful, and Comforting – The Ultimate Cozy Bowl!

When the weather turns chilly, there’s nothing better than a steaming bowl of rich, creamy, and hearty soup. This Creamy Mushroom Chicken & Wild Rice Soup is packed with tender chicken, earthy mushrooms, and nutty wild rice, all simmered together in a luxuriously creamy broth. It’s the kind of meal that warms you from the inside out—simple ingredients, big flavors, and all made in one pot!

This is comfort food at its finest, perfect for busy weeknights, meal prepping, or just when you need a bowl of something deliciously cozy. Let’s get cooking!

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Creamy Mushroom Chicken & Wild Rice Soup

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 445
A rich, hearty, and creamy soup packed with tender chicken, earthy mushrooms, and nutty wild rice, all simmered in a luxurious, cheesy broth. This one-pot comfort food is easy to make and perfect for chilly nights!

Ingredients

  • 2 tbsp butter
  • 1 Ib mushrooms, sliced
  • 1 tbsp butter
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme, chopped
  • 6 cups chicken broth
  • 1 cup wild rice (or a blend with wild rice)
  • 1 ½ cups cooked chicken, diced or shredded
  • 1 cup milk or heavy cream
  • 1 cup grated Parmigiano Reggiano (Parmesan)
  • Salt and pepper, to taste

Instructions 

  • In a large pot over medium-high heat, melt 2 tablespoons butter. Add sliced mushrooms and cook until they release their moisture and the liquid evaporates, about 10-15 minutes. Remove and set aside.
  • Melt 1 tablespoon butter in the same pot. Add onions, carrots, and celery, cooking until tender, about 8-10 minutes.
  • Stir in garlic and thyme and sauté until fragrant, about 1 minute.
  • Pour in the chicken broth, then add the wild rice, cooked chicken, and sautéed mushrooms. Bring to a boil, reduce heat, and let it simmer, covered, until the rice is tender, about 20-30 minutes (or follow the rice package instructions).
  • Stir in the milk (or cream) and grated Parmesan, cooking until the cheese is fully melted. Season with salt and pepper to taste.
  • Serve warm and enjoy!

Notes

Rice Cooking Time: Cooking times may vary based on the type of rice used. Adjust accordingly.
Boost the Mushroom Flavor: Soak 1 ounce of dried mushrooms in 1 cup of hot water for 20 minutes. Chop and add them along with the garlic, incorporating the mushroom soaking liquid into the broth.
Miso Twist: Stir in 2 tablespoons of white miso paste in Step 5 before seasoning for an extra depth of umami.
Calories: 445kcal
Course: Main Course, Soup
Cuisine: American
Keyword: reamy Mushroom Chicken & Wild Rice Soup

 

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Chicken Recipes

Spinach & Artichoke Stuffed Chicken Breast

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Spinach & Artichoke Stuffed Chicken Breast

This Spinach & Artichoke Stuffed Chicken is what happens when your favorite creamy dip meets a juicy, golden-seared chicken breast. It’s rich, cheesy, and packed with flavor—yet surprisingly easy to make! Whether you’re looking for a quick weeknight dinner or something impressive for guests, this recipe delivers in just 30 minutes. Plus, there’s an optional creamy sauce that takes it to the next level. One bite, and you’ll see why this is a go-to favorite!

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Spinach & Artichoke Stuffed Chicken Breast

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 504
A flavorful and creamy stuffed chicken dish, perfect for an easy yet elegant dinner. Serve with an optional creamy sauce for extra indulgence!

Ingredients

For the Chicken:

  • 2 lbs boneless, skinless chicken breasts
  • 2 tbsp Italian seasoning
  • 1 tsp mild paprika (optional)
  • Salt & pepper to taste

For the Spinach Artichoke Filling:

  • 4 oz frozen spinach, thawed & drained
  • 8 oz cream cheese (light or regular), room temp
  • 6 oz artichoke hearts (bottled/canned), finely chopped
  • ½ cup shredded mozzarella
  • ¼ cup grated parmesan
  • 1 tbsp minced garlic
  • Salt to taste

Optional Cream Sauce:

  • 1 handful reserved spinach artichoke dip
  • 1 cup half & half or heavy cream

Instructions 

  • Prepare the Chicken:
    Lay chicken breasts flat and season both sides with Italian seasoning, paprika, salt, and pepper.
    Carefully cut a pocket into each breast, about ¾ of the way through without slicing completely.
  • Make the Filling:
    Squeeze excess liquid from thawed spinach.
    In a bowl, mix spinach, cream cheese, artichokes, mozzarella, parmesan, and garlic until well combined.
  • Stuff & Cook the Chicken:
    Fill each chicken breast with 1-2 tbsp of the mixture, spreading evenly. Reserve any leftover filling.
    Secure the openings with toothpicks.
    Heat 1 tbsp oil in a skillet over medium-high heat.
    Sear chicken until golden brown, about 6-7 minutes per side, covering the pan for even cooking.
    Transfer to a warm plate and prepare the sauce (if using).
  • Prepare the Cream Sauce (Optional):
    In the same pan, mix half & half (or heavy cream) with the reserved dip.
    Stir over medium heat until thickened.
    Return the chicken to the pan and coat with the sauce before serving.

Notes

No Artichokes? Substitute with an additional 4 oz of spinach.
Skipping the Sauce? Halve the filling ingredients to avoid leftovers.
Storing Leftover Dip? Refrigerate for up to 4 days or freeze for up to 3 months. To reuse, mix in ½ cup milk/cream and reheat over low heat.
Calories: 504kcal
Course: Main Course
Cuisine: American
Keyword: Spinach & Artichoke Stuffed Chicken Breast

 

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Chicken Recipes

Sheet Pan Chicken Fajitas – Easy, Flavorful, and No Mess!

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One-Pan, No-Fuss, All Flavor – The Easiest Chicken Fajitas!

Dinner in 30 minutes with big, bold flavors? Yes, please! These Sheet Pan Chicken Fajitas are a game-changer—juicy spiced chicken, sizzling peppers, and onions, all roasted to perfection on a single pan. No standing over a hot stove, no messy cleanup—just toss, bake, and enjoy!

Perfect for busy weeknights, easy meal prep, or a casual gathering, this recipe proves that effortless cooking doesn’t mean boring. Grab some tortillas, squeeze over some lime, and get ready for restaurant-worthy fajitas in no time!

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Sheet Pan Chicken Fajitas – Easy, Flavorful, and No Mess!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 520
Looking for a dinner that’s big on flavor but low on effort? These Sheet Pan Chicken Fajitas are exactly what you need! Juicy, spiced chicken, roasted peppers, and onions—all baked to perfection on one pan. Less cleanup, more deliciousness!

Ingredients

Protein & Vegetables:

  • 2 boneless, skinless chicken breasts, sliced into strips
  • 3 bell peppers (red, yellow, and green), sliced
  • 1 red onion, sliced
  • 2 cloves garlic, minced
  • ¼ cup fresh cilantro, chopped

Spices:

  • 1 tsp chili powder
  • 1 tsp ancho chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp ground coriander
  • Salt & pepper to taste

Other Ingredients:

  • 2 tbsp olive oil
  • 1 lime, juiced
  • Flour tortillas for serving

Instructions 

  • Preheat & Prepare:
    Preheat your oven to 400°F (200°C). No need for a mixing bowl—simply place the sliced chicken, bell peppers, onion, and garlic on a large rimmed baking sheet.
  • Season & Toss:
    In a small bowl, mix together the chili powder, ancho chili powder, cumin, paprika, coriander, salt, and pepper. Sprinkle the seasoning evenly over the chicken and vegetables. Drizzle with olive oil and toss everything together until well coated.
  • Bake:
    Spread the mixture evenly on the sheet pan. Bake for 20-25 minutes, tossing once halfway through, until the chicken is fully cooked and the veggies are tender.
  • Add Freshness:
    Squeeze fresh lime juice over the fajita mixture and sprinkle with chopped cilantro.
  • Serve & Enjoy:
    Warm the tortillas and serve the chicken and veggies wrapped inside. Add your favorite toppings like sour cream, guacamole, or shredded cheese.

Notes

Customization Tips:

  • Swap the Veggies: While bell peppers and onions are traditional, feel free to add zucchini, mushrooms, or cherry tomatoes for variety.
  • Adjust Spice Levels: Like it spicier? Add a pinch of cayenne or extra chili powder.
  • Make it Low-Carb: Skip the tortillas and serve with lettuce wraps or cauliflower rice.

Reheating Instructions:

For best results, reheat leftovers in a skillet over medium heat until warmed through. This helps maintain the texture of the chicken and veggies. Avoid microwaving, as it can make the chicken rubbery and the vegetables mushy.
Try these effortless and delicious Sheet Pan Chicken Fajitas this week—you might not have any leftovers by the time dinner is done!
Calories: 520kcal
Course: Main Course
Cuisine: Mexican-inspired / Tex-Mex
Keyword: Sheet Pan Chicken Fajitas
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Chicken Recipes

Ramen Noodle Stir Fry

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Ramen Noodle Stir Fry – Fast, Flavorful, and Totally Addictive!

Ever wish you could turn a simple pack of ramen into a restaurant-worthy meal? This Ramen Noodle Stir Fry is the answer! Juicy chicken, crisp veggies, and a rich, nutty peanut sauce come together in just 20 minutes for a dish that’s better than takeout—and way more satisfying. Plus, it’s totally customizable—swap the protein, throw in whatever veggies you have, and enjoy it hot or cold. Quick, easy, and packed with flavor—this is the kind of recipe you’ll make again and again!

Let’s get cooking!

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Ramen Noodle Stir Fry

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 410
A quick and easy stir fry with chicken, fresh vegetables, and a flavorful peanut sauce. Perfect for a busy weeknight meal—plus, it works great for meal prep and can be enjoyed hot or cold!

Ingredients

For the Peanut Sauce:

  • ⅓ cup peanut butter
  • 3 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp sriracha (adjust to taste)
  • ½ tsp garlic powder
  • ¼ tsp ground ginger
  • 2 tbsp water (to thin, if needed)

For the Stir Fry:

  • 2 packs Ramen noodles (discard seasoning packets)
  • 1 lb chicken breast, diced
  • 1 tbsp peanut oil (or vegetable oil)
  • 1 cup bell peppers, sliced
  • ½ cup shredded carrots
  • ½ cup snap peas
  • 2 green onions, chopped (for garnish)
  • ¼ cup chopped peanuts (optional, for garnish)

Instructions 

  • Prepare the Sauce:
    In a medium bowl, whisk together all peanut sauce ingredients. Set aside.
  • Marinate the Chicken:
    Use ⅓ cup of the peanut sauce to coat the diced chicken. Let it marinate while you prep the other ingredients.
  • Cook the Chicken:
    Heat 1 tbsp peanut oil in a large skillet over medium-high heat. Add the chicken and cook for about 7 minutes until golden and fully cooked. Remove from the pan and set aside.
  • Sauté the Vegetables:
    In the same pan, add a little more oil if needed. Stir fry the bell peppers, carrots, and snap peas for 3–4 minutes until slightly softened.
  • Cook the Noodles:
    Meanwhile, cook the Ramen noodles according to package directions (without the seasoning packet). Drain and set aside.
  • Combine Everything:
    Add the cooked chicken and noodles to the skillet with the vegetables. Pour in the remaining peanut sauce and toss everything together until well-coated.
  • Serve & Garnish:
    Garnish with chopped green onions and peanuts if desired. Serve immediately and enjoy!

Notes

Tips & Variations:

  • Noodles: Maruchan, Top Ramen, or any other instant Ramen works well. You can also use ½ lb of spaghetti noodles instead.
  • Protein Options: Swap chicken for beef, shrimp, pork, or tofu.
  • Vegetable Variations: Try mushrooms, green beans, bean sprouts, broccoli, or cauliflower.
  • Broth Alternative: You can replace water with chicken broth for added depth of flavor.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. To prevent mushy noodles, avoid overcooking them before adding them to the stir fry.
Calories: 410kcal
Course: Main Course
Cuisine: Asian-Inspired / Fusion
Keyword: Ramen Noodle Stir Fry

 

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Chicken Recipes

Healthy Chicken Pasta Salad with Avocado, Tomato, and Basil

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Healthy Chicken Pasta Salad – Fast, Fresh & Packed with Flavor!

If you love quick, easy, and flavor-packed meals, this Healthy Chicken Pasta Salad is going to be your new go-to!  With juicy chicken, creamy avocado, sweet cherry tomatoes, and fragrant basil, this salad is light yet satisfying, perfect for lunch, meal prep, or a refreshing dinner. Tossed in a simple, zesty homemade dressing, it’s the kind of effortless recipe that delivers big on taste with minimal effort. Ready in 20 minutes, keeps well for days, and tastes even better the next day—this is one recipe you’ll want to make on repeat!

Let’s dive in! 

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Healthy Chicken Pasta Salad with Avocado, Tomato, and Basil

Prep Time 15 minutes
Cook Time 10 minutes
1 minute
Total Time 25 minutes
Servings 5
Calories 1082
This Healthy Chicken Pasta Salad is packed with protein, fresh veggies, and a flavorful homemade dressing. It's a perfect choice for a quick lunch, light dinner, or even a meal-prep option for busy days.

Ingredients

For the Salad:

  • 2 medium cooked chicken breasts, shredded or diced (rotisserie chicken works great!)
  • 2 ripe avocados, pitted and diced
  • 1 Ib rotini pasta (or similar), cooked and chilled
  • ½ cup 1/2 cup red onion, finely chopped
  • 1 cup 1 cup cherry tomatoes, halved
  • ½ cup 1/2 cup fresh basil, chopped
  • Salt and fresh cracked black pepper, to taste

For the Dressing:

  • ½ cup white wine vinegar
  • ¾ cup extra virgin olive oil
  • 1 tbsp Italian seasoning
  • Salt and pepper, to taste

Instructions 

  • Prepare the ingredients
    Cook the pasta according to the package instructions, then drain and let it cool.
    If using fresh chicken, cook and shred or chop it into bite-sized pieces.
    Dice the avocado, chop the onion, and halve the cherry tomatoes.
  • Make the dressing
    In a small bowl, whisk together the white wine vinegar, olive oil, Italian seasoning, salt, and pepper until well combined.
  • Assemble the salad
    In a large mixing bowl, combine the pasta, chicken, avocado, tomatoes, red onion, and basil.
    Pour the dressing over the salad and gently toss until everything is well coated.
  • Serve and enjoy!
    Season with additional salt and pepper if needed.
    Enjoy immediately or refrigerate for up to 3 days.

Notes

Tips & Variations:
Best pasta choices: Rotini, penne, bowtie, or macaroni work best as they hold the dressing well. Avoid long pastas like spaghetti or tagliatelle.
Dressing customization: Add a tablespoon of Greek yogurt for a creamy texture, or swap white wine vinegar for apple cider vinegar for a milder taste.
Protein swaps: Try grilled shrimp, tofu, or even chickpeas for a vegetarian alternative.
Make ahead: This salad can be prepped in advance, but add the avocado just before serving to keep it fresh.
Calories: 1082kcal
Course: Main Course, Side Dish
Cuisine: American / Mediterranean-inspired
Keyword: Healthy Chicken Pasta Salad
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