Lemon Herb Marinated Grilled Chicken

Looking for a quick and delicious chicken recipe that packs a punch?

This Lemon Herb Marinated Grilled Chicken is your answer!

With just a few simple ingredients, this bright, zesty marinade transforms chicken into a juicy, mouthwatering meal.

Whether you’re firing up the grill or cooking on the stovetop, this recipe is perfect for busy nights when you want something fast but packed with flavor!

Ready in just 1 hour and 15 minutes, you’ll be serving up a restaurant-quality dish in no time.

For Lemon Herb Marinated Grilled Chicken

• Chicken Breasts – Boneless, skinless chicken breasts work best, but you can also use thighs if preferred.
• Extra Virgin Olive Oil – Adds richness and helps with marinating.
• Lemon Juice – Freshly squeezed lemon juice is key for that bright, zesty flavor.
• Dried Basil – For a mild, earthy flavor that complements the lemon.
• Dried Parsley – Adds a hint of freshness and color.
• Salt – To bring all the flavors together and enhance the seasoning.
• Black Pepper – For a mild, balanced heat.
• Garlic Powder – Adds savory depth and enhances the marinade.
• Onion Powder – A subtle flavor that complements the garlic.
• Crushed Red Pepper Flakes – For just a touch of heat to kick up the flavor.

1. How long should I marinate the chicken for?
   Marinate your chicken for at least 1 hour, but if you have the time, you can leave it for up to 12 hours for extra flavor. If you’re in a rush, even 30 minutes can make a difference!
2. Can I cook this chicken on the stovetop instead of grilling?
   Absolutely! You can pan-sear the chicken in a hot skillet with a little olive oil. Cook the chicken for 5 minutes on each side until golden brown and cooked through. It’s a great option when you’re short on time!
3. Can I use bone-in chicken pieces?
   Yes, you can! Bone-in chicken will take a little longer to cook—around 10-12 minutes per side on the grill or stovetop. Just make sure to check the internal temperature, which should be 165°F (74°C) for safe consumption.
4. Do I need to use fresh lemon juice?
   Fresh lemon juice is best for that bright, zesty flavor, but if you’re in a pinch, bottled lemon juice will work too. Just be sure to use ¼ cup for the right balance of tang.
5. Can I adjust the seasoning in the marinade?
   Definitely! If you prefer a spicier kick, feel free to add more crushed red pepper flakes or even a little cayenne pepper. You can also adjust the garlic powder and onion powder to suit your taste preferences.

Baked Tuscan Chicken: The Ultimate Quick & Flavor-Packed Dinner

If you’re in the mood for a super simple, low-carb dinner that delivers BIG on flavor, this Baked Tuscan Chicken is your new go-to.

With tender chicken breasts baked in a rich, creamy sauce made from sun-dried tomatoes, garlic, and parmesan, this one-pan meal comes together in just 25 minutes.

It’s packed with all the bold, savory flavors you crave—perfect for busy weeknights when you want something comforting yet healthy!

For Baked Tuscan Chicken 

• Chicken Breasts – I use boneless, skinless chicken breasts for a leaner option, but you can substitute with chicken thighs if you prefer dark meat.
• Half and Half – Used to create a creamy sauce base for the chicken.
• Garlic – Adds robust flavor to the sauce.
• Dijon Mustard – This brings a slight tanginess that balances the richness of the cream.
• Cornstarch – Helps thicken the sauce to a silky texture.
• Dried Oregano – For a touch of Italian flavor.
• Dried Thyme – Adds a herby note to the sauce.
• Smoked Paprika – Gives the sauce a mild smokiness.
• Sun-Dried Tomatoes – Provides a rich, tangy flavor that complements the cream.
• Parmesan Cheese – Freshly grated parmesan is a must for the sauce to melt smoothly.

For the Chicken

• Salt – To season the chicken evenly.
• Black Pepper – For a mild spiciness.
• Fresh Spinach – Adds a burst of color and freshness to the dish, plus extra nutrients.

1. How can I make sure my chicken cooks evenly?
   To ensure your chicken cooks evenly, gently pound the thicker part of the chicken breasts before baking. This will help them cook at the same rate, so you don’t have any undercooked spots.
2. Can I use chicken thighs instead of chicken breasts?
   Absolutely! Chicken thighs work great in this recipe. You’ll need about 6-8 boneless, skinless thighs to replace the 4 chicken breasts. They’ll add a slightly richer flavor to the dish.
3. What if I don’t have half and half?
   No worries! You can use heavy cream or even whole milk as a substitute for half and half. If you’re looking for a lighter option, go with low-fat milk, but the sauce won’t be quite as creamy.
4. Can I make the sauce ahead of time?
   Yes, you can! Make the sauce in advance, store it in the fridge, and then heat it up when you’re ready to bake the chicken. Just make sure it’s fully heated before pouring over the chicken.
5. Can I add extra veggies to the recipe?
   Of course! You can toss in spinach, zucchini, or mushrooms to the sauce. Just add them in during the final minutes of baking, so they get soft and soak up the flavor of the sauce.

Crispy Air Fryer Parmesan Chicken – A 20-Minute Wonder!

Need a quick dinner that’s big on flavor and crispy goodness?

This Air Fryer Parmesan Chicken is your new best friend.

With just a few simple ingredients and minimal prep, you’ll have juicy chicken coated in a golden, crispy Parmesan crust – all in under 20 minutes.

It’s the perfect solution for busy nights when you want something that tastes like it took hours, but doesn’t!

Enjoy this easy, satisfying dish that’s sure to be a family favorite.

For Air Fryer Parmesan Crusted Chicken 

• Chicken Breasts – Use large boneless, skinless chicken breasts for the juiciest result.
• Parmesan Cheese – The star ingredient for the crispy, cheesy crust.
• Panko Breadcrumbs – Adds crunch to the crust. (For keto, skip the breadcrumbs and use extra Parmesan.)
• Mayonnaise – Acts as a binder to hold the crust and keeps the chicken juicy.
• Garlic Powder – Adds a savory, aromatic flavor to the chicken.
• Salt – To season the chicken, enhancing all the flavors.

For Cooking the Chicken

• Vegetable Oil – For lightly spraying or greasing the air fryer basket (optional, as mayonnaise helps crisp the crust).
• Air Fryer – Preheat to 390°F for the perfect crispy texture.

1. Do I need to flip the chicken while cooking in the air fryer?

You’ll want to flip the chicken halfway through to get both sides nice and crispy. It only takes a minute or two and makes all the difference!

2. Can I use pre-shredded Parmesan cheese instead of fresh?

You can, but I always recommend using freshly grated Parmesan when you can. It melts better and gives the crust a richer texture, plus it’ll be a little less processed!

3. Do I need to spray the chicken with oil in the air fryer?

I don’t typically use cooking spray because the mayonnaise on the chicken does a great job of helping the crust get crispy, but a light spritz can help if you’re looking for extra crunch.

4. How should I store leftovers and reheat them?

Leftovers should be stored in an airtight container in the fridge for up to 3-4 days. When you’re ready to eat, pop the chicken back in the air fryer for a few minutes at 350°F – it’ll crisp right back up!

5. Can I make this recipe keto-friendly?

Yes! Simply skip the breadcrumbs and use extra Parmesan cheese in its place. The mayonnaise still helps give the chicken that perfectly crispy, golden crust without any carbs.

Cheesy Dorito Chicken Casserole

Looking for a quick, flavorful dinner that’s guaranteed to please everyone?
This Cheesy Dorito Chicken Casserole is your answer!

With layers of creamy chicken, zesty tomatoes, and a crispy Dorito topping, it’s the ultimate comfort food.
Ready in just 40 minutes, it’s a family-friendly dish that combines all the cheesy, crunchy goodness you crave.

Perfect for busy nights when you want something easy but packed with flavor!

For Cheesy Dorito Chicken Casserole

• Butter – Used to sauté the onion, creating a flavorful base.
• Onion – Adds a savory depth of flavor to the casserole.
• Cream Cheese – Adds a creamy texture and richness to the dish.
• Shredded Chicken – Rotisserie chicken works perfectly for quick prep.
• Condensed Cream of Chicken Soup – Brings a creamy, comforting texture to the casserole.
• Rotel Tomatoes – Gives a nice zesty kick to the casserole; you can adjust spice level based on preference.
• Black Beans – Adds a hearty texture and extra protein.
• Chili Powder – Provides a mild, earthy spice to the dish.
• Ground Cumin – Adds a warm, slightly smoky flavor to balance the richness.
• Doritos – The key to the crunch! These chips add texture and a cheesy flavor.
• Shredded Mexican Cheese – Melts beautifully for a cheesy, gooey topping.

1. Can I prepare the casserole ahead of time?
   Absolutely! You can assemble the casserole a day in advance. Just cover it and refrigerate. When you’re ready, pop it in the oven and bake as directed. You might need to add an extra 5-10 minutes to the baking time if it’s cold from the fridge.
2. Can I use a different flavor of Doritos?
   Of course! While Nacho Cheese Doritos are the classic choice, feel free to get creative with Cool Ranch or any other flavor you enjoy. Just be mindful that the flavor might change a bit depending on the chips you choose!
3. What can I add to make the casserole more filling?
   You can easily add more protein or vegetables to this casserole! Consider adding sautéed bell peppers, corn, or even more black beans. For extra protein, shredded beef or ground turkey could be great additions.
4. How do I store leftovers?
   Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or oven until hot. This casserole also freezes well—just cover it tightly and freeze for up to 2 months. Let it thaw overnight in the fridge before reheating.
5. Can I make this casserole gluten-free?
   Yes, simply swap the Doritos for a gluten-free chip or snack alternative. You can also use gluten-free cream of chicken soup, available at most grocery stores, to keep it entirely gluten-free!

Craving Longhorn’s Parmesan Crusted Chicken but don’t want to leave home?

This easy, copycat recipe brings that perfect balance of crispy, cheesy crust and juicy, tender chicken straight to your kitchen!

It’s marinated for flavor, seared for that golden-brown crisp, and topped with a mouth-watering Parmesan crust.

Perfect for a cozy dinner or impressing guests without the hassle of a restaurant trip.

Let’s dive into the recipe that everyone’s talking about!

For the Chicken: 

• Chicken Breasts – Skinless, boneless, and pounded to about 1/2 inch thickness for even cooking.
• Salt and Pepper – To taste, for seasoning the chicken.
• Vegetable Oil – Used for searing the chicken in the skillet.

For the Marinade:

• Olive Oil – Adds richness to the marinade.
• Ranch Dressing – Adds creaminess and flavor.
• Worcestershire Sauce – For depth of flavor.
• Distilled White Vinegar – Provides a tangy kick.
• Lemon Juice – Adds a fresh citrusy flavor.
• Minced Garlic – For savory, aromatic flavor.
• Black Pepper – Adds seasoning to the marinade.

For the Parmesan Crust:

• Parmesan Cheese – Chopped into bits, it provides a rich and salty crust.
• Provolone Cheese – Chopped into bits for a smooth, melty texture.
• Ranch Dressing – Used to bind the cheeses together for the crust.
• Melted Butter – Adds richness and helps crisp the breadcrumbs.
• Panko Breadcrumbs – For a crunchy, golden crust.
• Garlic Powder – Adds a savory kick to the crust.

1. Can I use pre-shredded cheese instead of freshly grated Parmesan?

If you can, go for freshly grated Parmesan. Pre-shredded Parmesan doesn’t melt as smoothly and can affect the texture of the crust. But if convenience is key, it’ll still work!

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

Swap the panko breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. This small change ensures you get the same crispy crust without the gluten.

3. Can I bake the chicken instead of pan-searing it?

Yes, absolutely! Just bake the chicken at 400°F (200°C) for 15-20 minutes, and then add the Parmesan crust for the last few minutes. You’ll still get a crispy, cheesy topping without frying.

4. How do I prevent the breading from falling off?

Be sure to press the breading onto the chicken gently but firmly before cooking. Let the chicken rest for about 10 minutes after breading to help the coating set before searing.

5. Can I use chicken thighs instead of breasts?

Definitely! Boneless, skinless chicken thighs work great in this recipe. They’re a bit juicier and have more flavor, just adjust your cooking time based on thickness.