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BBQ Chicken Grilled Cheese Sandwich Recipe

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BBQ Chicken Grilled Cheese Sandwich

Looking for a sandwich that’s packed with bold flavors and guaranteed to hit the spot?

This BBQ Chicken Grilled Cheese is your answer! With juicy BBQ chicken, melty cheese, and perfectly crispy bread, this recipe takes the classic grilled cheese to a whole new level.

It’s quick, easy, and packed with all the flavors you crave – a true crowd-pleaser!

Ready in just 18 minutes, it’s the perfect solution for busy days or when you’re craving something delicious.

For BBQ Chicken Grilled Cheese: 

  • Sourdough, Tiger, or Giraffe Bread – Thick slices are perfect for grilling and hold up well with the filling.
  • Cooked Chicken (shredded) – Shredded chicken provides the tender, savory base for the BBQ flavor.
  • BBQ Sauce – Adds sweetness, smokiness, and a bit of tang to the chicken. Adjust the quantity to suit your taste.
  • Monterey Jack Cheese – Melts beautifully and adds a creamy, mild flavor.
  • Cheddar Cheese – Offers a sharper flavor contrast to the Monterey Jack.
  • Red Onion – Adds a touch of sharpness and crunch to the sandwich.
  • Pickled Jalapeños – For a bit of spice and tang. Adjust the amount to your spice preference.
  • Butter – For spreading on the bread to get that golden, crispy exterior.

Optional Add-Ons:

  • Coriander/Cilantro – For a fresh, herbaceous touch.

 

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BBQ Chicken Grilled Cheese Sandwich Recipe

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 2 large sandwiches
Calories 929
Craving the ultimate comfort food? This BBQ Chicken Grilled Cheese Sandwich is a game-changer! Packed with tender, flavorful BBQ chicken, gooey melted cheese, and perfectly crisp bread, it's a mouthwatering twist on the classic grilled cheese.

Ingredients

  • 4 large or 8 small thick slices of sourdough, tiger, or giraffe bread (UK)
  • 2 packed cups (250g-300g) of cooked, shredded chicken (see notes)
  • ⅔ cup (160g) BBQ sauce, or to taste
  • 4 slices of Monterey Jack or Pepper Jack cheese
  • 4 slices of cheddar cheese (or your preferred second cheese)
  • ¼ - ⅓ cup finely diced red onion
  • ¼ cup pickled jalapeños, finely diced (adjust for spice level)
  • Butter, for spreading on bread

Instructions 

  • In a medium mixing bowl, combine the shredded chicken, BBQ sauce, diced jalapeños, and red onion. Set aside.
  • Place two slices of bread in a large frying pan with the heat off. Butter one side of each slice, then flip them so the buttered side is facing down. Top one slice with two slices of Monterey Jack cheese, followed by half of the BBQ chicken mixture. Add two slices of cheddar cheese on top, then place the second slice of bread on top, buttered side up.
  • Turn on the heat to medium and cook the sandwich, flipping carefully once the first side is golden and the cheese begins to melt. Continue cooking until both sides are golden and crispy, with the cheese fully melted in the middle.
  • If making large sandwiches, be cautious while flipping to prevent spilling the filling. Slice the sandwich in half and enjoy!

Notes

Cooked Chicken:
  • You can use leftover rotisserie chicken, or cook your own by  pan-frying seasoned chicken breasts (around 14 oz/400g). After frying both sides, add water or chicken stock, cover, and simmer for 8-12 minutes, until cooked through. Shred the chicken using two forks.
BBQ Sauce:
  • Choose any high-quality BBQ sauce you like, whether it’s sweet, smoky, or spicy. For extra flavor, try a specialty sauce, like Heinz Korean Style Sticky BBQ Sauce.
Calories: 929kcal
Course: Main Course
Cuisine: American
Keyword: BBQ Chicken Grilled Cheese Sandwich Recipe

1. Can I use leftover rotisserie chicken?

Yes, using leftover rotisserie chicken is a great way to save time and add extra flavor to the sandwich. Simply shred the chicken and mix it with BBQ sauce for a quick filling!

2. What bread works best for this recipe?

Go for thick slices of sourdough, tiger, or giraffe bread. These types of bread hold up well to the BBQ chicken filling and give that perfect crispy texture when grilled.

3. Can I make the chicken mixture ahead of time?

Definitely! You can prepare the BBQ chicken mixture in advance and store it in the fridge. Just bring it to room temperature before assembling the sandwiches to make the process quicker.

4. How do I ensure the cheese melts properly without burning the bread?

Cook over medium heat and flip the sandwich carefully. If needed, reduce the heat slightly to allow the cheese to melt without burning the bread. This way, you’ll get that perfect golden crust!

5. What can I add to make the sandwich even more flavorful?

Feel free to get creative! Add crispy bacon, fresh cilantro, or caramelized onions to amp up the flavor. You can also switch up the cheese varieties to suit your tastes.

 

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Chicken Recipes

Easy Creamy Chicken Noodle Soup

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Creamy Chicken Noodle Soup

If you’re looking for a comforting bowl of soup that’s both creamy and light,
 this Creamy Chicken Noodle Soup is your go-to recipe.

Packed with hearty vegetables, savory thyme, and tender rotisserie chicken,
 it’s the perfect way to warm up without feeling weighed down.

Plus, it’s so easy to make on the stovetop or in a slow cooker,
 making it ideal for busy days when comfort food is a must!

For Creamy Chicken Noodle Soup

  • Unsalted Butter – Used to sauté the vegetables and start the base of the soup.
  • Yellow Onion – Adds savory flavor to the soup.
  • Carrots – Provides sweetness and crunch.
  • Celery – Gives an aromatic base and freshness.
  • Garlic – Enhances the overall flavor with its bold taste.
  • All-Purpose Flour – Thickens the soup base and creates a creamy texture.
  • Salt & Pepper – Season the soup to taste.
  • Dried Thyme – Brings an earthy, herbaceous flavor.
  • Dried Oregano – Adds a slightly warm, peppery kick.
  • Chicken Broth – The liquid base for the soup, I recommend reduced-sodium for better control over salt.
  • Potato – Adds heartiness and creaminess to the soup.
  • Shredded or Chopped Cooked Chicken – Rotisserie chicken is perfect for convenience and flavor.
  • Half-and-Half or Whole Milk – Creates a creamy texture without being too heavy.
  • Uncooked Wide Egg Noodles – Provides a comforting, satisfying bite.
  • Fresh Thyme (optional) – For garnish and a final burst of fresh flavor.

Print

Creamy Chicken Noodle Soup

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 12 cups
Calories 287
Craving a comforting bowl of soup that’s creamy yet light? This Creamy Chicken Noodle Soup delivers rich flavor with the convenience of rotisserie chicken and a perfect balance of seasonings like thyme and oregano.

Ingredients

  • 1 tbsp unsalted butter (14g)
  • ¾ cup chopped yellow onion (about half of a large onion, 100g)
  • 1 cup sliced or diced carrots (about 1-2 large carrots or a handful of baby carrots, 120g)
  • 1 cup sliced or diced celery (2-3 stalks, 120g)
  • 2 cloves garlic, minced
  • ¼ cup all-purpose flour (31g, spooned & leveled)
  • ½ tsp tsp salt
  • ½ tsp freshly ground black pepper
  • 1 tsp dried thyme leaves (or 2 tsp fresh)
  • ½ tsp dried oregano (or 1 tsp fresh)
  • 8 cups reduced-sodium chicken broth (1.92 liters)
  • 1 medium potato, peeled and diced (about 1.5 cups or 280g)
  • 2 cups shredded or chopped cooked chicken (about 250g)
  • 1 cup half-and-half or whole milk (240ml)
  • 3-4 cups uncooked wide egg noodles (112-150g, or other dry pasta)
  • Fresh thyme leaves for garnish (optional)

Instructions 

  • Sauté Vegetables:
    In a large pot or Dutch oven (4-quart or larger), melt the butter over medium heat.
    Add the chopped onion, carrots, celery, and garlic.
    Stir occasionally and cook for about 5 minutes until the vegetables soften.
  • Add Flour and Seasonings:
    Stir in the flour, salt, pepper, thyme, and oregano.
    Let it cook for 2 minutes to form a roux.
  • Add Broth and Potato:
    Pour in the chicken broth and add the diced potato.
    Stir everything well, then bring the soup to a boil without stirring.
    Once boiling, let it cook for 3 minutes.
  • Simmer:
    Reduce the heat to medium-low and partially cover the pot.
    Simmer the soup for 25 minutes, or until the potatoes are tender.
    Taste and adjust seasoning if needed.
  • Add Chicken, Milk, and Noodles:
    Stir in the chicken, half-and-half (or milk), and uncooked noodles.
    Continue to cook for about 10 minutes, or until the noodles are tender and the soup has thickened.
    Taste again and adjust seasonings to your preference.
  • Serve:
    Serve hot, garnished with fresh thyme leaves if desired.
    Store any leftovers in the fridge for up to a week.
    When reheating, add extra chicken broth if the soup becomes too thick.

Notes

  • Freezing: This soup freezes well for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove.
  • Slow Cooker: Follow the stovetop instructions through step 1, then transfer to a slow cooker. Add the chicken broth and potato. Cook on low for 2 hours, then add the chicken, milk, and noodles. Let it cook on low for another hour.
  • Flavor Boost: Add a squeeze of fresh lemon juice during the final minutes of cooking for a refreshing zing.
  • Flour Alternative: Instead of flour, you can use 2 Tablespoons of cornstarch (16g) to thicken the soup.
  • Herb Substitution: If you don't have thyme or oregano, try using 1.5-2 teaspoons of Italian seasoning.
  • Broth: Use low-sodium chicken broth for better control over salt. If using regular broth, start with less salt and adjust as you go.
  • Chicken: For convenience, rotisserie chicken is great, but you can use homemade chicken as well—whether it's roasted, boiled, or pan-seared. The shredded chicken can be white or dark meat.
  • Milk Options: Full-fat milk or half-and-half will make the soup creamy, but for a lighter version, you can use oat milk or almond milk. If using heavy cream, reduce the amount of chicken broth to balance the richness.
  • Best Pasta: Wide egg noodles are the traditional choice, but feel free to use other types of pasta like elbow macaroni, fettuccine (broken into pieces), or even tortellini. If you prefer rice, use 1 cup of uncooked rice instead, adding it with the noodles.
Calories: 287kcal
Course: Soup
Cuisine: American
Keyword: Chicken Noodle Soup

  1. Can I make this soup in advance?

Absolutely! This soup can be made a day ahead, and in fact, the flavors often get even better overnight. Just store the soup and noodles separately in the fridge. When you’re ready to serve, reheat the soup and then add the noodles. This keeps everything from getting too soggy!

  1. How can I make this soup in the slow cooker?

For an easy slow cooker version, just sauté the veggies and make the roux on the stovetop, then transfer everything to the slow cooker. Add the broth and potatoes, and cook on low for 6-7 hours. In the last 30 minutes, stir in the chicken, half-and-half or milk, and uncooked noodles. Super simple!

  1. Can I use a different type of pasta?

Of course! While wide egg noodles are ideal, you can easily swap them for other types of pasta like macaroni, shells, or even small ravioli. Just be mindful of the cooking time for different pasta shapes and sizes.

  1. What if my soup turns out too thick?

No problem! If your soup is too thick, just add a bit more chicken broth or water to loosen it up to your preferred consistency. Stir it in and let the soup simmer a little longer to make sure everything is evenly mixed.

  1. Can I freeze the soup for later?

Yes, this soup freezes beautifully! Just skip adding the noodles if you plan to freeze it. Noodles can soak up too much liquid when frozen. When you’re ready to eat, defrost the soup in the fridge overnight, reheat it, and then add freshly cooked noodles!

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Chicken Recipes

THE BEST French Onion Soup

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Why You Need This Soup in Your Life:

There’s nothing quite like a big bowl of comforting French Onion Chicken Soup.

It’s the kind of dish that fills your home with mouthwatering aromas and satisfies that craving for something hearty and flavorful.

With sweet, caramelized onions, tender chicken, and a flavorful broth topped with melty cheese toasts, this soup is your go-to for cozy nights in.

It’s simple, yet absolutely packed with layers of flavor – one spoonful and you’ll see why this is an instant favorite.

For the Soup:

  • Yellow Onions – Caramelizing the onions brings out their sweetness and depth of flavor.
  • Unsalted Butter – Used to sauté the onions and vegetables for a rich, savory base. 
  • Dried Thyme – Adds earthy, aromatic flavor. 
  • Bay Leaves – For a subtle, aromatic depth. 
  • Kosher Salt – For seasoning and balancing the flavors. 
  • Black Pepper – Adds a little spice and warmth.
  • Carrots – Adds sweetness and color to the soup.
  • Celery – Provides freshness and balance to the soup. 
  • Garlic – Gives the soup its fragrant and savory base. 
  • Chicken (Breasts or Thighs) – Tender protein that adds heartiness to the soup. 
  • White Grape Juice and Apple Cider Vinegar – Adds acidity and depth of flavor. 
  • All-Purpose Flour – Helps thicken the soup and create a velvety texture. 
  • Low-Sodium Chicken Broth – The base of the soup, providing savory and balanced flavor. 

For the Cheesy Toasts (Optional):

  • Baguette – Use for the toasts that will top the soup, adding crunch. 
  • Gruyère Cheese – Melts beautifully and gives a nutty, salty finish to the toast. 

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French Onion Chicken Soup

Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Servings 8
Calories 410
Craving a cozy, flavor-packed meal that warms you from the inside out? This French Onion Chicken Soup combines the richness of caramelized onions, tender chicken, and a deliciously cheesy toast topper, making it the ultimate comfort food.

Ingredients

For the Soup:

  • 3 pounds yellow onions (about 4 large or 6 medium)
  • 6 tbsp unsalted butter, divided
  • 1 tsp dried thyme
  • 2 dried bay leaves
  • 2 1/2 tsp kosher salt, divided, plus extra as needed
  • 1/2 tsp freshly ground black pepper
  • 3 medium carrots
  • 3 medium stalks celery
  • 3 cloves garlic
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 3/4 cup white grape juice + 1-2 teaspoons apple cider vinegar
  • 1/4 cup all-purpose flour
  • 6 cups low-sodium chicken broth

For the Cheesy Toasts (Optional):

  • 1/2 baguette
  • 2 ounces Gruyère cheese (about heaping 1/2 cup)

Instructions 

1. Prepare the Soup:

  • Peel, halve, and thinly slice the onions (about 10 cups).
  • In a large Dutch oven or heavy-bottomed pot, melt 4 tablespoons of butter over medium heat. Add the onions, thyme, bay leaves, 1 1/2 teaspoons of kosher salt, and black pepper. Cook, stirring frequently and scraping the bottom of the pot to avoid burning, for 35-45 minutes until the onions are soft and amber brown.

2. Prepare the Vegetables:

  • While the onions cook, peel and slice the carrots into 1/4-inch-thick rounds (about 1 1/4 cups). Slice the celery into 1/4-inch-thick pieces (about 1 cup) and mince the garlic cloves. Set them aside in a bowl.

3. Add Vegetables and Chicken:

  • Add the remaining 2 tablespoons of butter to the onions. Once melted, stir in the carrots, celery, and garlic. Cook, stirring occasionally, until the carrots are tender, about 5 minutes.
  • Season the chicken breasts or thighs with the remaining 1 teaspoon of salt. If using thick chicken breasts, butterfly them to create thinner pieces.

4. Add Liquids and Simmer:

  • Pour in the white grape juice + vinegar mixture. Stir and let the liquids cook off for 2-3 minutes.
  • Sprinkle in the flour and cook, stirring constantly, for 1 minute to remove the floury taste.
  • Gradually pour in the chicken broth while stirring. Add the chicken pieces in a single layer. Increase the heat to medium-high and bring the mixture to a simmer.
  • Once simmering, reduce the heat and cook until the chicken reaches an internal temperature of 165°F (about 10 minutes for thighs, or 12-20 minutes for breasts). Stir occasionally, scraping the bottom of the pot.

5. Shred the Chicken:

  • Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Discard the bay leaves. Return the shredded chicken to the soup, and taste. Add more salt if needed.

6. Prepare the Cheesy Toasts (Optional):

  • Preheat the oven broiler and position a rack 3-4 inches below the broiler. Slice the baguette into 1-inch-thick pieces (about 8 slices). Arrange them on a rimmed baking sheet.
  • Grate the Gruyère cheese (about 1/2 cup) and sprinkle it evenly over the bread.
  • Broil the bread for 30 seconds to 1 minute, or until the cheese is melted and bubbling.

7. Serve:

  • Ladle the soup into bowls and top each with a cheesy toast. Enjoy!

Notes

Storage: Leftover soup can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.
Calories: 410kcal
Course: Main Course, Soup
Cuisine: American, Comfort Food
Keyword: French Onion Chicken Soup

  1. Can I use pre-cooked chicken to save time?
     Yes, absolutely! Using shredded rotisserie chicken is a great shortcut. Just add it in during the simmering stage to heat through—no need to cook it from scratch.
  2. How can I speed up the caramelization of onions?
     To speed up the process without sacrificing flavor, cook the onions over medium-high heat. Add a pinch of baking soda to help break down the acids, and stir frequently to avoid burning.
  3. Can I make this soup ahead of time?
     Yes! This soup actually tastes even better the next day. Just store it in an airtight container in the fridge for up to 4 days, or freeze it for up to 3 months.
  4. What if I don’t have Gruyère for the cheesy toasts?
     No worries! You can substitute Gruyère with any cheese that melts well. Swiss, mozzarella, or cheddar all work beautifully as alternatives.

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Chicken Recipes

Easy Chicken Piccata Recipe

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Chicken Piccata: Fast, Flavor-Packed & Oh-So-Delicious!

Ready for a dish that will have you coming back for more?

Chicken Piccata is your go-to solution for an impressive, flavor-filled meal that comes together in no time.

With tender chicken breasts simmered in a bright, zesty lemon sauce, paired with capers for that punch of briny goodness, this recipe takes your dinner game to the next level.

It’s quick, it’s simple, and it’s bound to become a weeknight favorite!

Perfect for those who want to serve up something special without spending hours in the kitchen.

For Chicken Piccata:

  • Chicken Breasts – Boneless, skinless chicken breasts are ideal for this dish, but you can also use thighs for a juicier option.
  • All-Purpose Flour – This helps to lightly coat the chicken for a crispy texture when frying.
  • Lemon Zest – Adds a fresh, fragrant citrus flavor to the dish.
  • Olive Oil – Used for searing the chicken in the skillet for a golden brown finish.
  • Salt and Black Pepper – For seasoning the chicken to enhance the natural flavors.

For Chicken Piccata Sauce:

  • Salted Butter – Creates a rich and velvety sauce base.
  • All-Purpose Flour – Thickens the sauce and helps it cling to the chicken.
  • Chicken Broth – Provides the savory depth needed for the sauce.
  • Fresh Lemon Juice – Freshly squeezed lemon juice adds a tangy brightness to the sauce.
  • Capers – Briny capers lend a unique, savory punch to the dish.
  • Fresh Parsley – Chopped parsley adds a touch of freshness and color.
  • Parmesan Cheese – Optional, but adds a cheesy finish for garnish.

Print

Chicken Piccata Recipe

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 530
Craving a dish that's as elegant as it is easy? Chicken Piccata delivers the perfect combination of juicy chicken breasts simmered in a bright, lemony sauce with a touch of savory capers.

Ingredients

  • ¼ cup salted butter
  • 1 ½ tbsp all-purpose flour
  • 1 cup chicken broth (or chicken stock)
  • ½ fresh lemon (about 1 ½ tablespoons of lemon juice)
  • ¼ cup chicken broth and 1-2 teaspoons lemon juice
  • 3 tbsp capers (drained)
  • 2 tbsp chopped fresh parsley (plus extra for garnish)
  • Shredded Parmesan cheese for garnish (optional)

Instructions 

Prepare the Chicken:

  • Using a meat mallet, gently pound each chicken breast to about ½-inch thick.
  • If the breasts are larger than 7 ounces, cut them in half before pounding.

Coat the Chicken:

  • In a shallow bowl, combine the flour, lemon zest, salt, and pepper.
  • Dredge each chicken breast in the flour mixture, ensuring any excess is shaken off.

Cook the Chicken:

  • Heat olive oil in a 10-inch skillet over medium-high heat.
  • Cook the chicken in batches for 4-5 minutes per side, until lightly browned and cooked through (internal temperature should reach 165°F).
  • Remove from the skillet and keep warm.

Prepare the Sauce:

  • Lower the heat to medium and melt the butter in the same skillet.
  • Whisk in the flour, scraping up any browned bits from the pan, and cook for about 2 minutes.

Make the Sauce:

  • Gradually whisk in the ¼ cup chicken broth and 1-2 teaspoons lemon juice, ensuring the mixture is smooth after each addition.
  • Add the remaining chicken broth (for a total of 1 cup). Simmer for about 3 minutes, stirring occasionally.

Combine Chicken with Sauce:

  • Return the chicken to the skillet, allowing it to simmer in the sauce for 2-3 minutes until heated through.
  • Season with salt and pepper to taste.

Finish and Serve:

  • Stir in the chopped parsley and serve the chicken, garnished with additional parsley and optional shredded Parmesan.

Notes

Notes:

  • Chicken: For larger chicken breasts (over 7oz), cut them in half crosswise before pounding them to ½-inch thickness. You can also use chicken thighs or veal, adjusting the cooking time as necessary.
  • Sauce: Fresh lemon juice is best for flavor. If you don't have capers, finely chopped green olives make a great substitute.
  • Serving Suggestions: Chicken piccata pairs well with pasta like linguine or angel hair, or it can be served with mashed potatoes, rice, or roasted vegetables such as asparagus, steamed broccoli, or roasted cauliflower.
  • Optional Add-ins: For extra flavor, you can sauté minced garlic in the butter before adding the flour to the skillet.
Calories: 530kcal
Course: Dinner, Entree, Main Course
Cuisine: American, Italian, Mediterranean
Keyword: Chicken Piccata Recipe

  1. Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs are a great option if you prefer a juicier, more flavorful cut. You might need to adjust the cooking time slightly, but they’re just as delicious!

  1. Do I have to pound the chicken breasts?

Not necessarily. Pounding the chicken helps them cook more evenly and quickly, but if you’re in a rush, you can butterfly the chicken breasts instead. Just slice them horizontally for a thinner cut!

  1. Can I make this dish gluten-free?

Absolutely! Simply swap the all-purpose flour for gluten-free flour or cornstarch to dredge the chicken. You’ll still get that crispy texture without the gluten.

  1. What can I use if I don’t have capers?

If capers aren’t available, finely chopped green olives make a great substitute. You’ll still get that salty, briny pop in your sauce!

  1. How can I make the sauce less tangy?

If the sauce tastes too tangy from the lemon, add a pinch of sugar to balance out the acidity. You can also adjust the lemon juice to suit your taste.

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Chicken Recipes

Easy Creamy Chicken Pasta Recipe

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Quick and Creamy Chicken Pasta – Ready in 25 Minutes!

Looking for a speedy, delicious dinner that doesn’t skimp on flavor?

This creamy chicken pasta is your new go-to!

With a luscious garlic, parmesan, and rosemary sauce, perfectly balanced by a squeeze of fresh lemon, this dish comes together in just 25 minutes.

It’s comforting, rich, and sure to become your favorite weeknight meal—easy, indulgent, and packed with flavor.

What are you waiting for? Grab your ingredients and get cooking!

For Creamy Chicken Pasta

  • Pasta – I used 200g dried fettuccine, but you can use any pasta you like. Fresh pasta works well too!
  • Chicken Breast – A single chicken breast works great for this recipe, but feel free to use chicken thighs for extra flavor.
  • Olive Oil – Used to cook the chicken for a crispy exterior.
  • Flour – Lightly dust the chicken with flour before cooking to create a nice golden crust.
  • Butter – Adds richness to the sauce while sautéing the garlic.
  • Garlic – Fresh garlic cloves, finely chopped, bring tons of flavor to the sauce.
  • Fresh Rosemary – Adds a fragrant, herbaceous note that complements the cream.
  • Cream – The base of the sauce for that velvety, creamy texture.
  • Black Pepper – For a little seasoning and kick.
  • Lemon Juice – Brightens up the sauce and cuts through the richness.
  • Parmesan Cheese – Finely grated for a nutty, cheesy depth to the sauce.
  • Lemon Zest & Extra Rosemary – For finishing touches and extra freshness.

For the Sauce

  • Cream – Essential for the creamy texture.
  • Parmesan – Finely grated for the best melt and flavor in the sauce.
  • Lemon Juice – Balances the richness of the cream with a citrusy lift.

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The Ultimate Creamy Chicken Pasta Recipe

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people
Calories 298
Craving something comforting, quick, and bursting with flavor? This creamy chicken pasta delivers just that! With a rich, velvety sauce packed with garlic, parmesan, and rosemary, all balanced by a zing of lemon, it's the perfect dish for a cozy weeknight dinner.

Ingredients

  • 200 g dried pasta (or 300g fresh pasta)
  • 1 tbsp olive oil
  • 1 chicken breast (see notes)
  • 1 tbsp flour
  • 1 tbsp butter
  • 3 garlic cloves, finely chopped
  • 1 tbsp fresh rosemary, roughly chopped
  • ¾ cup  cream
  • 1 tsp black pepper
  • 1 tbsp lemon juice
  • 50 g parmesan, finely grated
  • Lemon zest (for garnish)
  • Extra rosemary (for garnish)

Instructions 

Cook the pasta:

  • Boil salted water and cook the pasta, but stop 1 minute before the recommended cooking time.
  • Save 1 cup of pasta water before draining.

Prepare the chicken:

  • Flatten the chicken breast to an even thickness (about 1-1.5 cm) using a rolling pin and plastic wrap.
  • Season both sides with salt and pepper, then dust with flour.

Cook the chicken:

  • Heat olive oil in a pan over medium-high heat.
  • Cook the chicken for about 2 minutes on each side, or until fully cooked.
  • Wrap the chicken in foil and set aside.

Make the sauce:

  • In the same pan, melt butter over medium heat and sauté garlic for 1 minute (avoid browning).
  • Add rosemary and cook for an additional 30 seconds.

Add cream and simmer:

  • Pour in the cream and bring to a gentle simmer. Adjust the heat as necessary.
  • Stir in the parmesan in 2-3 small additions, allowing it to melt each time.
  • Add black pepper and lemon juice, stirring to combine.

Thicken the sauce:

  • Add ¼ cup of reserved pasta water to the sauce and simmer for 2-3 minutes to thicken it slightly.

Combine pasta and sauce:

  • Toss the cooked pasta in the sauce and let it simmer for another 1-2 minutes.

Serve:

  • Slice the chicken and place it on top of or mix it through the pasta.
  • Garnish with extra rosemary, lemon zest, and additional parmesan, if desired.

Notes

Notes:

  • Pasta: You can use any pasta you prefer, but fettuccine is a great choice. Weighing your pasta portions ensures the perfect sauce-to-pasta ratio.
  • Sauce consistency: The sauce might seem too runny when you first add the pasta, but don’t worry—cream sauces thicken up quickly.
  • Chicken: You can substitute chicken breasts with thighs for a more flavorful option, or use two breasts if you want more chicken. Feel free to cook the chicken your way—either pan-fry or slice it before dusting with flour.
  • Non-cream version: If you prefer a lighter option, check out my Garlic Parmesan Chicken Pasta without cream.
Calories: 298kcal
Course: Main Course
Cuisine: American
Keyword: The Ultimate Creamy Chicken Pasta Recipe

  1. Can I use pre-cooked or leftover chicken to save time?

Definitely! Using leftover or pre-cooked chicken is a great shortcut. Simply chop or shred the chicken and toss it into the sauce during the last few minutes of cooking to warm it up.

  1. Do I have to cook the pasta separately?

It’s best to cook the pasta separately to get that perfect texture. But, if you’re in a rush, feel free to cook the pasta directly in the sauce—just make sure there’s enough liquid and stir occasionally.

  1. Can I swap out the chicken or pasta?

For sure! You can swap the chicken breast for chicken thighs if you want extra flavor. Any type of pasta works—fettuccine, spaghetti, penne—you name it.

  1. How can I lighten the sauce but still keep it creamy?

If you want to lighten up the sauce, use half-and-half instead of heavy cream. You can also add some extra butter to keep the richness without all the calories.

  1. The sauce is too thick, what should I do?

If the sauce gets too thick, simply add a bit of reserved pasta water or chicken broth. Just a splash will do the trick to get it back to the perfect creamy consistency.

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Chicken Recipes

Easy 20-Minute Oven-Baked Chicken Breasts

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Perfectly Juicy 20-Minute Oven-Baked Chicken Breasts

Craving juicy, tender chicken that’s bursting with flavor but don’t have much time?

This 20-minute oven-baked chicken breast recipe is the perfect solution!

With just a handful of pantry ingredients and one easy clean-up, you’ll have perfectly cooked, delicious chicken on your table in no time.

No fuss, no mess – just unbeatable flavor everyone will love!

For Baked Chicken Breasts

  • Chicken Breasts – I use boneless, skinless chicken breasts for this recipe. You can use 4 large or 6 average-sized breasts depending on your needs.
  • Olive Oil – This helps keep the chicken moist and adds a bit of flavor.
  • Kosher Salt – For seasoning the chicken and bringing out its natural flavors.
  • Black Pepper – Freshly ground for the best flavor.
  • Brown Sugar – Adds a hint of sweetness that balances the spices in the rub.
  • Chili Powder – Adds warmth and depth to the chicken’s flavor.
  • Paprika – Use regular or smoked paprika to give the chicken a nice color and subtle smoky flavor.
  • Cumin – This gives the chicken a warm, earthy flavor.
  • Garlic Powder – A classic seasoning that adds a savory note to the rub.
  • Cayenne Pepper (optional) – Adds a little heat, depending on your spice preference.

For Garnishing

  • Fresh Herbs – A touch of fresh parsley, cilantro, or basil makes the dish pop with color and freshness (optional).

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Quick and Easy 20-Minute Oven-Baked Chicken Breasts

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 servings
Calories 377
Tender, juicy, and full of flavor – this oven-baked chicken breast recipe is the perfect combination of simplicity and taste, ready in just 20 minutes with minimal cleanup. Everyone loves this easy dish that cooks up on a single sheet pan!

Ingredients

  • 3 pounds boneless, skinless chicken breasts (4 large or 6 average-sized breasts)
  • 3-4 tbsp olive oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • ¼ cup packed light brown sugar
  • 2-3 tbsp chili powder
  • 1-2 tsp paprika or smoked paprika
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ⅛ tsp cayenne pepper (optional, to taste)
  • 1-2 tsp fresh herbs (parsley, cilantro, basil) for garnish (optional)

Instructions 

  • Preheat your oven to 425°F (convection setting if available) and line a baking sheet with foil for easier cleanup.
  • Arrange the chicken breasts on the baking sheet. Use a meat mallet or a heavy object to gently pound the chicken to an even thickness. This ensures the chicken cooks evenly.
  • Drizzle the chicken with olive oil, then season generously with salt and pepper.
  • In a small bowl, combine the remaining ingredients (except for the fresh herbs). Stir the mixture well, then evenly coat both sides of the chicken breasts with the dry rub. Make sure to apply a bit more to the top side, which faces up, than the side in contact with the pan.
  • Bake for approximately 20 minutes, or until the chicken reaches an internal temperature of 165°F. Let the chicken rest for 5-10 minutes after baking to allow the juices to redistribute. Optionally, cover the chicken with foil to keep it warm.
  • Garnish with fresh herbs before serving, if desired.

Notes

  1. Brown sugar in the rub can lead to slight burning, but the chicken will typically be done by the time this happens, so don't worry. The darkening usually occurs with the drippings in the pan, not the chicken itself.
  2. Lining the pan with foil is highly recommended for easy cleanup in case of any juice spillage.
  3. Store any leftover chicken in an airtight container in the fridge for up to 5 days or freeze for up to 4 months.
Calories: 377kcal
Course: Main Course
Cuisine: American
Keyword: 20-Minute Oven-Baked Chicken Breasts

  1. Can I use frozen chicken breasts?
     Yes, you can use frozen chicken breasts, but make sure to thaw them fully before baking. This ensures the chicken cooks evenly and stays juicy!
  2. How do I make sure the chicken doesn’t dry out?
     The key is to avoid overcooking! Use a meat thermometer and check that the chicken reaches an internal temperature of 165°F (74°C). Let it rest for a few minutes after baking to lock in the juices.
  3. Can I skip the spices in the rub?
     Sure! If you’re not into the spices, feel free to simplify the seasoning. You can just use salt, pepper, and a drizzle of olive oil for a more basic flavor. It’ll still be delicious!
  4. What if I don’t have paprika?
     No worries! You can use chili powder or any seasoning you have on hand. Smoked paprika adds a unique flavor, but regular paprika or even a bit of cayenne pepper will work just as well!
  5. Can I prep this in advance?
     Absolutely! You can prepare the chicken by seasoning it and refrigerating it for a few hours before baking. This lets the flavors marinate and makes it even easier to pop into the oven when you’re ready to cook!

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Chicken Recipes

Jamaican Curry Chicken Recipe

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Jamaican Curry Chicken Recipe

When it comes to bold, vibrant flavors, Jamaican Curry Chicken takes the crown.

This dish isn’t just another curry; it’s a powerhouse of flavor, thanks to the authentic Jamaican curry powder, the perfect blend of spices, and the tender, bone-in chicken simmered in a rich, aromatic sauce.

Whether you’re a curry connoisseur or new to the dish, this recipe is guaranteed to impress with its irresistible taste and satisfying depth.

Ready to spice up your dinner routine? Let’s get cooking!

For Jamaican Curry Chicken:

  • Chicken – Use bone-in, skin-on chicken for the best flavor. You can use any parts, such as thighs, drumsticks, or wings.
  • Maggi All-Purpose Seasoning – Adds a savory, umami flavor to the chicken.
  • Jamaican Curry Powder – A key ingredient in Jamaican curry chicken, giving the dish its distinct color and flavor.
  • Garlic Powder – Enhances the garlic flavor in the marinade.
  • Onion Powder – Adds depth to the seasoning.
  • White Pepper – For a mild, subtle heat.
  • Black Pepper – For seasoning and a little extra kick.
  • Fresh Thyme – A must-have herb in Jamaican cooking for a fragrant, earthy flavor.
  • Scotch Bonnet Pepper – Adds authentic heat and flavor to the dish (use sparingly if you prefer less heat).
  • Red Onion – For a bit of sweetness and color.
  • Scallions – Adds a mild onion flavor and freshness to the dish.
  • Vegetable Oil – For searing the chicken and “burning” the curry to enhance the flavor.

For the Curry Stew:

  • Water – To create the base for the stew.
  • Potatoes – Adds heartiness and texture to the curry.
  • Carrot – Adds a natural sweetness to balance the spice.
  • Chicken Bouillon – For additional depth of flavor.
  • Allspice Berries – For a subtle, warm spice that complements the curry.
  • Salt – To taste, to balance the flavors.
  • Roti or Steamed Rice – To serve alongside the curry chicken, helping to soak up the delicious sauce.

Print

Jamaican Curry Chicken Recipe

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 830
Jamaican Curry Chicken is a flavorful and aromatic dish with a unique twist. The combination of fresh spices and seasonings, like Jamaican curry powder and allspice, brings a bold taste. Here’s a step-by-step guide on how to create this mouthwatering meal.

Ingredients

  • 15 sprigs fresh thyme
  • 1 small red onion
  • 3 medium scallions
  • 1 small habanero or scotch bonnet pepper
  • 2 tbsp Maggi all-purpose seasoning
  • 2 tbsp plus 1 teaspoon Jamaican curry powder (such as Beta Pac)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp ground white pepper
  • ½ tsp freshly ground black pepper
  • 4 pounds bone-in chicken pieces (such as thighs, drumsticks, or wings)
  • 2 cloves garlic
  • 2 tbsp vegetable oil
  • 2 cups water
  • 2 medium white potatoes (about 12 ounces)
  • 1 medium carrot
  • 1 chicken bouillon cube (or 1 teaspoon chicken bouillon powder/paste)
  • 6 allspice berries
  • Salt (to taste)
  • Roti or steamed rice (for serving)

Instructions 

Prepare the Marinade:

  • Pick the leaves from 15 sprigs of fresh thyme (about 1 tablespoon).
  • Coarsely chop 1 small red onion and separate the pieces.
  • Thinly slice 3 medium scallions (about 1/3 cup).
  • Trim and thinly slice 1 small habanero or scotch bonnet pepper.

In a large bowl, combine these ingredients along with:

  • 2 tablespoons Maggi all-purpose seasoning
  • 2 tablespoons Jamaican curry powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon freshly ground black pepper

Marinate the Chicken:

  • Cut 4 pounds of bone-in chicken into roughly 3-inch pieces (halve thighs or drumsticks across the bone).
  • Add the chicken pieces to the seasoning mix and toss to coat, massaging the spices into the meat. (Use gloves if desired.)
  • Cover the bowl and refrigerate the chicken for at least 1 hour, or up to overnight, to marinate.

Cook the Chicken:

  • Mince 2 garlic cloves.
  • Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat.
  • Add the minced garlic and the remaining 1 teaspoon of Jamaican curry powder, stirring constantly until fragrant (about 15 seconds).
  • Using tongs, transfer the marinated chicken into the pot, and reserve any leftover marinade. Cover and cook the chicken for 5 minutes, stirring occasionally to prevent burning.
  • Once the chicken is partially cooked, uncover the pot and stir the chicken to ensure even cooking.

Prepare the Stew:

  • In a separate bowl, mix 2 cups of water with the reserved marinade and stir to combine.
  • Pour the liquid into the pot with the chicken and bring to a boil. Stir occasionally, ensuring the chicken is tender and fully cooked (about 30-35 minutes). Add more water if needed to keep the liquid level about halfway up the chicken.

Add Vegetables:

  • While the chicken cooks, peel and dice 2 medium white potatoes and 1 medium carrot.
  • Add the diced potatoes, carrots, 1 chicken bouillon cube, and 6 allspice berries to the pot. Stir to dissolve the bouillon cube and adjust seasoning with salt, if necessary.
  • Cover and cook until the potatoes are tender and the sauce thickens to a gravy-like consistency (about 8-10 minutes).

Serve:

  • Once the sauce has thickened and the potatoes are fork-tender, remove the pot from the heat.
  • Serve the Jamaican curry chicken with roti or steamed rice for a complete meal.
Calories: 830kcal
Course: Main Course
Cuisine: Jamaican / Caribbean
Keyword: Curry Chicken Recipe

  1. Can I use boneless chicken instead of bone-in?

Absolutely! You can use boneless chicken for quicker cooking, but keep in mind that bone-in chicken adds more flavor to the dish. If you’re in a rush, boneless will work just fine!

  1. How spicy will this dish be?

The scotch bonnet pepper brings authentic heat to this dish, but if you’re not a fan of spice, you can reduce the amount or remove the seeds to tone it down. You can even substitute with a milder pepper like a jalapeño!

  1. Is marinating the chicken necessary?

Marinating is ideal as it allows the spices to really penetrate the chicken, making it more flavorful. However, if you’re in a hurry, you can skip the marinating step and just season the chicken before cooking.

  1. Can I make this recipe ahead of time?

Yes! You can make this curry ahead of time. Simply cook the chicken and curry stew, then store it in the fridge for up to 3 days. Just reheat it when you’re ready to serve!

  1. What can I serve with Jamaican Curry Chicken?

This dish is traditionally served with rice or roti. Both are great for soaking up the rich, flavorful curry sauce! You can also try serving it with steamed vegetables for a lighter option.

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Chicken Recipes

Chicken & Rice Stuffed Bell Peppers

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Chicken & Rice Stuffed Peppers: The Ultimate Quick Comfort Meal!

Looking for a cozy, delicious dinner that comes together in a flash?

These Chicken & Rice Stuffed Peppers are just what you need! With tender chicken, gooey melted cheese, and a crunchy cracker topping, this meal is packed with flavor and guaranteed to satisfy.

The best part? You can whip it up in just 15 minutes and pop it in the oven while you kick back and relax.

Get ready for a comforting, easy dinner that’s sure to become a weekly favorite!

For Chicken & Rice Stuffed Peppers

  • Bell Peppers – Used as the base for the stuffing, sliced in half and hollowed out.
  • Olive Oil – For sautéing shallots and garlic, adding a touch of richness.
  • Shallot – A mild, sweet onion that adds depth to the flavor.
  • Garlic – Minced to release its aromatic, savory essence into the filling.
  • Broccoli Florets – Chopped finely for texture, color, and a healthy boost.
  • Cooked Jasmine Rice – Soft rice that gives a fluffy texture to the stuffing.
  • Shredded Rotisserie Chicken – A convenient, flavorful protein option that’s juicy and tender.
  • Salt and Black Pepper – Seasonings to taste, enhancing the overall flavor profile.
  • Dried Oregano – A classic herb to add earthy, aromatic notes.
  • Water or Chicken Broth – Used to adjust the consistency of the filling, ensuring it’s not too dry.
  • Shredded Mozzarella – A creamy cheese that melts beautifully for a gooey topping.
  • Shredded Cheddar – A sharp cheese that adds richness and contrast to the mozzarella.

Topping

  • Whole Wheat Crackers – Crushed for a crispy, golden topping that adds crunch.
  • Fresh Chopped Parsley – Chopped for a bright, fresh garnish that adds color and flavor.

Print

Chicken & Rice Stuffed Bell Peppers

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 564
These hearty and flavorful Chicken & Rice Stuffed Bell Peppers are a perfect balance of comfort and nutrition! Easy to prepare in just 15 minutes and baked to perfection with a cheesy topping and a crunchy cracker finish.

Ingredients

  • 4 large bell peppers
  • 1 tbsp olive oil
  • 1 medium shallot, diced
  • 1 tbsp minced garlic
  • 2 cups broccoli florets, finely chopped
  • 2 cups cooked jasmine rice
  • 2 ½ cups shredded rotisserie chicken
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp dried oregano
  • ½-¾ cup water or chicken broth
  • 1 cup shredded mozzarella cheese
  • 1 cup hredded cheddar cheese

Topping:

  • 4-5 whole wheat crackers, crushed (or gluten-free crackers)
  • ⅓ cup fresh chopped parsley

Instructions 

  • Preheat your oven to 400°F (200°C).
  • Cut the bell peppers in half, remove the seeds, and arrange them in a large baking dish.
  • Heat olive oil in a skillet over medium heat. Add the diced shallot and sauté for about 5 minutes, or until it becomes translucent.
  • Stir in the minced garlic and chopped broccoli, cooking for another 5 minutes until the broccoli turns bright green.
  • Add the shredded rotisserie chicken, cooked rice, oregano, salt, pepper, and half of the shredded mozzarella and cheddar. Stir to combine, allowing the cheese to melt into the mixture.
  • Gradually stir in the water or chicken broth, starting with 1/2 cup. Add more as needed if the mixture seems too dry.
  • Spoon the mixture into the halved bell peppers. Top with the remaining cheese.
  • Cover the baking dish with foil and bake for 30 minutes. Afterward, uncover and bake for an additional 15-20 minutes, or until the peppers are tender.
  • Remove from the oven and sprinkle with crushed crackers and freshly chopped parsley. Serve and enjoy!
Calories: 564kcal
Course: Appetizer, Dinner, Lunch
Cuisine: American
Keyword: Chicken & Rice Stuffed Bell Peppers

  1. Can I use uncooked rice instead of cooked rice?

You could, but I’d highly recommend using cooked rice to save yourself some stress! Uncooked rice won’t cook properly inside the peppers, and you might end up with a mushy filling. Pre-cooked rice is your friend for this dish!

  1. Do I need to pre-cook the bell peppers?

Nope, no need for pre-cooking! Just slice them in half, scoop out the seeds, and you’re good to go. The peppers will soften perfectly as they bake in the oven with that cheesy, flavorful filling!

  1. Can I make these stuffed peppers ahead of time?

Absolutely! Prep the peppers the night before, cover them up, and store them in the fridge. When you’re ready to bake, just pop them in the oven. It’s a total time-saver!

  1. What can I substitute for rotisserie chicken?

If rotisserie chicken isn’t on hand, no worries! You can use cooked chicken breast or thighs—shredded or diced. Even leftover chicken from last night’s dinner will do the trick!

  1. How do I make these peppers spicier?

Looking for a little heat? Toss in some diced jalapeños or a sprinkle of chili flakes right into the filling. Adjust the spice to your preference—go bold, or keep it mild!

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Chicken Recipes

Thai Chicken Lettuce Wraps

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Thai Chicken Lettuce Wraps

Looking for a quick, healthy, and absolutely mouthwatering meal?

These Thai Chicken Lettuce Wraps are the answer. Packed with lean chicken, crisp veggies, and a rich, tangy sauce, they’re light yet satisfying, bursting with flavors that’ll have you coming back for more.

Perfect for any occasion—whether it’s a busy weeknight or a fun dinner with friends—these wraps are an easy, tasty way to enjoy something a little different.

Get ready to fall in love with these refreshing, flavor-packed wraps!

For Thai Chicken Lettuce Wraps

  • Chicken – I use 92% lean ground chicken for a healthier option, but you can also use ground turkey.
  • Green Onions – Adds a bit of freshness and mild onion flavor. Be sure to keep the light and green parts separate.
  • Garlic and Ginger – These two ingredients are packed with flavor and form the base of the dish’s savory profile.
  • Olive Oil (or Vegetable Oil) – For sautéing the chicken and aromatics.
  • Red Bell Pepper – Adds a slight sweetness and crunchy texture.
  • Matchstick Carrots – These provide a nice crunch and a touch of natural sweetness to balance out the flavors.
  • Cilantro – For a fresh, zesty note that brightens up the dish.
  • Dry Roasted Unsalted Peanuts – Adds a satisfying crunch and nutty flavor for garnish.
  • Lettuce Leaves – Romaine, iceberg, or butter lettuce work best for wrapping the chicken mixture.

For Thai Chicken Sauce

  • Low-Sodium Soy Sauce – A key ingredient in this sauce, offering salty depth without overwhelming the dish.
  • Fish Sauce – Adds a deep, savory umami flavor that makes the sauce irresistible.
  • Brown Sugar – Provides sweetness that helps balance the saltiness of the soy and fish sauces.
  • Lime Juice – Adds a tangy, refreshing citrus kick that brings everything together.
  • Sesame Oil – Adds a subtle, nutty flavor that enhances the overall taste.
  • Cornstarch – Used to thicken the sauce and give it a nice, glossy consistency.

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Thai Chicken Lettuce Wraps Recipe

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 235
A delicious and savory Asian-inspired dish featuring lean chicken, fresh vegetables, a sweet and tangy sauce, and a variety of vibrant garnishes. These wraps can be served as an appetizer, side dish, or main course.

Ingredients

For the Sauce

  • 3 tbsp low-sodium soy sauce
  • 2 tbsp fish sauce
  • 2 ½ tbsp brown sugar
  • 2 tbsp lime juice
  • 1 tsp sesame oil
  • 2 tsp cornstarch

For the Filling

  • 5 green onions, sliced (keep light and green parts separate)
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 ½ lbs 92% lean ground chicken or turkey
  • 1 tbsp olive oil or vegetable oil
  • 1 red bell pepper, cored and diced
  • 1 ½ cups matchstick carrots, roughly chopped

For Garnishing

  • ⅓ cup chopped cilantro
  • ¼ cup chopped unsalted dry roasted peanuts
  • Lettuce leaves (e.g., Romaine hearts, artisan Romaine, iceberg, or butter lettuce)
  • Hot sauce and/or peanut sauce (optional, for serving)

Instructions 

  • Prepare the Sauce: In a small bowl, whisk together the soy sauce, fish sauce, brown sugar, lime juice, sesame oil, and cornstarch. Set the sauce aside.
  • Cook the Filling: Heat oil in a large non-stick skillet over medium-high heat. Add the light parts of the green onions, garlic, and ginger, sautéing for about 30 seconds. Then, add the ground chicken and cook, breaking it up with a spoon until it's nearly cooked through (no need to drain).
  • Add Vegetables: Stir in the diced red bell pepper and cook for another 2 minutes until it softens slightly. Then, add the carrots to the skillet.
  • Add the Sauce: Give the sauce a quick whisk again and pour it over the chicken mixture in the skillet. Toss everything together and cook for about 1 minute, or until the sauce thickens and the chicken is fully cooked. Taste and season with a little salt if necessary.
  • Finish the Dish: Stir in the cilantro, green onion greens, and peanuts.
  • Serve: Spoon the chicken mixture into whole lettuce leaves, and top with hot sauce, extra peanuts, and peanut sauce if desired.

Notes

  • Lettuce options: Romaine hearts, artisan Romaine, iceberg lettuce, or butter lettuce work well for wrapping.
Calories: 235kcal
Course: Main Course
Cuisine: Thai
Keyword: Thai Chicken Lettuce Wraps Recipe

  1. Can I use ground turkey instead of ground chicken?
     Yes, you can easily swap out ground chicken for ground turkey. Both are lean options that will work wonderfully in this recipe!
  2. Can I prepare the filling in advance?
     Absolutely! You can cook the chicken filling ahead of time and store it in an airtight container in the fridge. When you’re ready, just reheat it, and your wraps are good to go!
  3. What kind of lettuce works best for wraps?
     For the best wrap experience, use butter lettuce. Its soft, tender leaves are perfect for holding the filling. You can also use Romaine or iceberg lettuce as alternatives.
  4. How can I make these wraps spicier?
     If you like a bit of heat, try adding a small amount of red pepper flakes or some chopped fresh chilies to the chicken mixture. You can also drizzle some hot sauce on top when serving.
  5. Can I add more veggies to the filling?
     Definitely! You can add veggies like diced mushrooms, water chestnuts, or shredded cabbage to give the wraps an extra crunch and flavor. Just sauté them with the chicken to incorporate them smoothly into the filling.

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Chicken Recipes

Easy Homemade Pad Thai

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Quick & Flavor-Packed Pad Thai in 30 Minutes!

Looking for a fast, fresh, and utterly delicious meal that packs a punch of flavors?

This Pad Thai recipe is your answer! With just a handful of ingredients and under 30 minutes, you can enjoy restaurant-quality Pad Thai right at home.

Whether you’re craving shrimp, chicken, or tofu, this dish is customizable to suit your taste.

Plus, the tangy homemade sauce ties everything together perfectly—you’re going to love it!

For Pad Thai

  • Rice Noodles – The base of the dish, these tender noodles soak up the sauce and flavors beautifully.
  • Oil – For stir-frying everything together, helping the ingredients cook evenly.
  • Garlic – Adds aromatic flavor to the dish and enhances the savory taste.
  • Protein – You can use shrimp, chicken, or extra-firm tofu for this recipe, based on your preference.
  • Eggs – Scrambled and tossed in for extra richness and texture.
  • Bean Sprouts – For crunch and a fresh texture that balances the noodles.
  • Red Bell Pepper – Adds color, sweetness, and a mild crunch.
  • Green Onions – Chopped, for a fresh, slightly sharp flavor.
  • Peanuts – Dry roasted peanuts add a crunchy, savory element to the dish.
  • Limes – To garnish, providing a zesty contrast to the rich sauce.
  • Fresh Cilantro – For garnish, giving the dish a fresh and herby taste.

For Pad Thai Sauce

  • Fish Sauce – Adds a salty, umami-rich flavor to the sauce.
  • Soy Sauce – A lighter soy sauce adds depth and seasoning to the sauce.
  • Brown Sugar – Sweetens the sauce, balancing out the salty and sour notes.
  • Rice Vinegar – Provides acidity and brightness to the sauce.
  • Sriracha – Adds heat and spiciness to the sauce, adjustable to your preference.
  • Peanut Butter – Optional, but it adds a creamy texture and a nutty flavor to the sauce.

Print

Easy Pad Thai

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 630
This flavorful Pad Thai is a delightful mix of rice noodles, chicken, shrimp, tofu, scrambled eggs, peanuts, and fresh veggies all tossed in a delicious homemade sauce. Ready in under 30 minutes, it's a tasty and quick meal!

Ingredients

  • 8 oz flat rice noodles
  • 3 tbsp oil
  • 3 cloves garlic, minced
  • 8 oz shrimp, chicken, or extra-firm tofu (cut into small pieces)
  • 2 eggs
  • 1 cup fresh bean sprouts
  • 1 red bell pepper, thinly sliced
  • 3 green onions, chopped
  • ½ cup dry roasted peanuts (reserve some for topping)
  • 2 limes
  • ½ cup fresh cilantro, chopped

For the Pad Thai Sauce:

  • 3 tbsp fish sauce
  • 1 tbsp low-sodium soy sauce
  • 5 tbsp light brown sugar
  • 2 tbsp rice vinegar (or tamarind paste)
  • 1 tbsp Sriracha hot sauce (adjust to taste)
  • 2 tbsp creamy peanut butter (optional)

Instructions 

  • Cook the Noodles: Prepare the rice noodles according to the package directions, cooking until tender. Rinse them under cold water to stop the cooking process. Set aside.
  • Make the Sauce: In a bowl, whisk together the fish sauce, soy sauce, brown sugar, rice vinegar (or tamarind paste), Sriracha, and peanut butter (if using). Set aside.
  • Stir Fry:
    Heat 1½ tbsp oil in a wok or large skillet over medium-high heat.
    Add the shrimp, chicken, or tofu, garlic, and bell pepper. Cook shrimp for 1-2 minutes per side, or until pink. If using chicken, cook for 3-4 minutes, flipping once, until fully cooked through.
    Push the protein and veggies to the side of the pan, and add a little more oil. Add the beaten eggs and scramble them, breaking them into small pieces as they cook.
  • Combine: Add the cooked noodles, prepared sauce, bean sprouts, and peanuts to the pan. Toss everything together until well combined.
  • Serve: Garnish with green onions, extra peanuts, cilantro, and lime wedges. Serve immediately.

Notes

  • Make Ahead: Chop your protein and veggies ahead of time. You can also prepare the sauce and refrigerate it until you're ready to cook.
  • Tamarind Paste: For an authentic flavor, use tamarind paste instead of vinegar (2 tbsp). You can find tamarind paste online or in international grocery stores.
  • Vegan/Vegetarian: Skip the egg and use tofu, and replace the fish sauce with extra soy sauce.
  • Peanut Butter: A tablespoon of peanut butter gives the sauce a creamy texture and flavor boost, but it's optional.
  • Gluten-Free: Use gluten-free soy sauce to make this dish gluten-free.
  • Storage : Store any leftovers in the fridge and enjoy within 2-3 days.
Calories: 630kcal
Course: Main Course
Cuisine: Thai
Keyword: Easy Pad Thai

  1. Can I use a different type of noodle?
     Absolutely! If rice noodles aren’t your thing, feel free to swap them out for glass noodles, or even spaghetti if that’s what you’ve got on hand. Just make sure to adjust the cooking time accordingly to avoid overcooking.
  2. What if I can’t find tamarind paste?
     No worries! If tamarind paste is a little tricky to find, just use a mixture of lime juice and brown sugar. It’ll give you that perfect balance of tangy and sweet, just like the original!
  3. How can I make it spicier?
     Crank up the heat by adding more Sriracha to the sauce! If you like it extra spicy, toss in some fresh chopped chilies or sprinkle red pepper flakes while cooking.
  4. Can I prepare the sauce ahead of time?
     Yes! In fact, making the sauce ahead of time actually enhances the flavors. Just store it in the fridge for up to a week and you’re good to go when you’re ready to cook.
  5. How do I stop the noodles from sticking together?
     Great question! Rinse your noodles under cold water after cooking, and try not to overcook them. It also helps to stir them well while cooking, and give them enough space to cook evenly in the pan.

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