One-Pot Chicken and Rice

There’s nothing better than a delicious, comforting meal with minimal effort, and this One-Pot Chicken and Rice delivers just that!

Packed with savory chicken thighs and perfectly seasoned rice, this simple yet flavorful dish is made in one pot – which means easy clean-up and a meal that’s ready in under an hour.

Perfect for busy weeknights or whenever you need a no-fuss, hearty dinner!

For the Chicken and Rice

• Chicken Thighs – Boneless, skinless chicken thighs are perfect for this dish, offering flavor and tenderness that make the rice extra delicious.
• Paprika, Oregano, Thyme, Garlic Powder, Onion Powder, Salt, Pepper – These seasonings are key to creating a well-seasoned, flavorful chicken and rice base.
• Vegetable Oil – Used for frying the chicken and sautéing the onions.
• Yellow Onion – Adds a touch of sweetness and depth to the dish.
• Long-Grain White Rice – The main component of the dish, providing the perfect texture to absorb the flavorful broth.
• Vegetable Broth – Used to cook the rice, adding richness and flavor.
• Chopped Parsley (Optional) – A fresh garnish to add a bit of color and freshness to the dish.

1. Can I use brown rice instead of white rice?

Yes, you can swap out white rice for brown rice! Just keep in mind that brown rice takes a little longer to cook and needs more liquid. Add an extra 1/4 cup of broth and allow an additional 20-25 minutes of cooking time. Your rice will come out perfectly tender and just as flavorful!

2. Can I use chicken breasts instead of thighs?

Absolutely! While chicken thighs add great flavor, chicken breasts will work just as well in this dish. They cook a bit faster, so keep an eye on them to make sure they don’t overcook and dry out. You’ll still get a delicious one-pot meal!

3. Can I add vegetables to the dish?

Yes, feel free to toss in your favorite veggies like peas, carrots, or bell peppers! Add them in when you add the rice and broth, and they’ll cook to perfection along with the rice. You’ll love the extra flavor and nutrition!

4. Can I use instant rice instead of long-grain white rice?

I wouldn’t recommend using instant rice in this recipe. Instant rice cooks too quickly and doesn’t absorb the flavors as well as long-grain rice. Stick to long-grain white rice for the best results!

5. Can I make this recipe ahead of time?

Definitely! You can prepare the chicken and sauté the onions ahead of time, then store them in the fridge. When you’re ready to serve, just add the rice and broth and follow the rest of the steps for a quick and easy meal!

Looking for a dinner that’s as easy as it is delicious?

This Slow Cooker Honey Garlic Chicken and Veggies is your new go-to!

With just a few simple ingredients and zero prep work, you’ll have a comforting, flavorful meal ready to go.

Throw everything in the slow cooker, and let the sweet-savory honey garlic sauce do all the heavy lifting.

Dinner doesn’t get much easier (or tastier) than this!

Perfect for busy days when you still want something comforting and flavorful.

For the Chicken and Veggies:

• Chicken Thighs – I’ve used bone-in, skin-on chicken thighs for extra flavor and juiciness. Feel free to use boneless skinless if preferred.
• Baby Red Potatoes – Halved to make them easy to cook and absorb the flavors of the sauce.
• Baby Carrots – Adds natural sweetness and texture to the dish.
• Green Beans – Trimmed and added towards the end for a fresh, vibrant crunch.
• Fresh Parsley – Optional for garnish, it adds a pop of color and freshness.

For the Honey Garlic Sauce:

• Reduced Sodium Soy Sauce – This helps balance the sweetness and saltiness in the sauce without being too overpowering.
• Honey – Provides the sweet base for the sauce, making it rich and sticky.
• Ketchup – Adds depth and a slight tang to balance the honey’s sweetness.
• Garlic – Minced for flavor; this is the key to the sauce’s irresistible taste.
• Dried Basil – Gives the sauce an herbaceous note to complement the other flavors.
• Dried Oregano – Adds a warm, slightly peppery flavor to the sauce.
• Crushed Red Pepper Flakes – For a hint of heat, though not too spicy.
• Ground Black Pepper – To season the sauce and enhance the overall flavor.

1. Can I use boneless, skinless chicken breasts instead of thighs?
   Yes, you can definitely use boneless, skinless chicken breasts if you prefer! Just keep in mind that chicken breasts cook faster and are leaner, so you might want to reduce the cooking time a bit. Try cooking on low for about 3-4 hours, or on high for 1.5-2 hours. Trust me, it’ll still be delicious!
2. Do I need to brown the chicken before adding it to the slow cooker?
   Nope, no need to brown the chicken! You can just throw everything straight into the slow cooker—no extra steps needed. It’ll still turn out juicy and flavorful without the browning!
3. Can I add other vegetables to this recipe?
   Absolutely! Feel free to get creative with your veggies. Broccoli, bell peppers, or even sweet potatoes would be great additions. Just throw them in during the last 30 minutes of cooking so they stay nice and fresh.
4. How can I make the sauce thicker?
   If you’d like a thicker sauce, try mixing a bit of cornstarch with water to create a slurry. Stir it in about 30 minutes before serving, and you’ll have a lovely, thicker sauce! Or, for a quick fix, you can simmer the sauce on the stove for a few minutes to reduce it.
5. Can I use frozen chicken for this recipe?
   I’d recommend using thawed chicken for the best results. Frozen chicken can sometimes cook unevenly in the slow cooker, and we want to make sure the chicken is cooked all the way through. Always go for fresh or thawed chicken for this one!

Salsa Fresca Chicken Bake

Looking for a quick and tasty dinner that’s both satisfying and healthy?

This Salsa Fresca Chicken Bake is a game-changer!

With just 20 minutes of prep time and 31 grams of protein per serving, it’s the perfect meal for busy nights when you want something delicious without the hassle.

Fresh, zesty salsa and melted cheese on juicy chicken make it a crowd-pleaser that’s sure to become a regular on your dinner table.

Ready to dig in? Let’s get cooking!

For the Chicken

• Chicken – 2 pounds of boneless, skinless chicken breasts, cut into 1.5-inch pieces. This lean protein forms the base of the dish.
• Olive Oil – 1 tablespoon of extra virgin olive oil to coat the chicken and add flavor.
• Taco Seasoning – 1 teaspoon of low-sodium taco seasoning for a hint of spice and flavor.
• Garlic Powder – 1 teaspoon for an aromatic, savory kick.
• Salt – 3/4 teaspoon to enhance the flavors of the chicken.
• Black Pepper – 1/2 teaspoon of ground black pepper for added seasoning.

For the Salsa Fresca

• Tomatoes – 3 tomatoes, coarsely chopped, for a juicy, fresh base to your salsa.
• Jalapeños – 1 cup (about 4), seeded and chopped, to add a little heat.
• Onion – 1 cup of coarsely chopped red or white onion for a sharp, sweet bite.
• Cilantro – A small bunch of finely chopped cilantro for freshness and color (leave some for topping).
• Garlic Cloves – 4 minced garlic cloves for an extra punch of flavor.
• Lime – The juice of 1 lime to brighten up the salsa and balance the flavors.

For the Casserole

• Cheese – 2 cups of shredded mozzarella or white cheddar cheese for melty, cheesy goodness.
• Cooking Spray – Use a spray like Misto to lightly coat the baking dish for easy clean-up.

1. Can I use store-bought salsa instead of making fresh salsa?
   Yes, you can absolutely use store-bought salsa! Just make sure to choose a mild or medium salsa, depending on how much heat you prefer. Drain any excess liquid before topping the chicken to keep the dish from becoming too watery.
2. Can I swap chicken breasts for chicken thighs?
   Totally! Chicken thighs are a great option if you want more flavor and juiciness. Simply cut them into bite-sized pieces and follow the same instructions for baking.
3. How can I make this recipe faster?
   If you’re short on time, cutting the chicken into smaller 1-inch pieces will help it cook faster. You could also prepare the salsa ahead of time so you can just assemble and bake when you’re ready.
4. Can I prepare this dish in advance?
   Yes, you can assemble it up to 24 hours before and store it in the fridge. When you’re ready to bake, just pop it in the oven as usual. You may need to add a few extra minutes to the cooking time if it’s cold from the fridge.
5. What can I serve with Salsa Fresca Chicken Bake?
   This dish pairs wonderfully with a side of rice, a fresh green salad, or even some warm tortillas to scoop up all the cheesy goodness! You could also serve it with roasted veggies or quinoa for a complete meal.

Chicken Gyros with Tzatziki Sauce – Quick, Flavor-Packed & So Easy!

These Chicken Gyros with creamy tzatziki sauce are about to become your new weeknight go-to!

With juicy, herb-marinated chicken, crisp cucumber salad, and a dollop of tangy tzatziki all wrapped in soft pita bread, this recipe packs big flavor with minimal effort.

Perfect for busy nights when you crave something fresh, satisfying, and super easy to make!

Let’s dive in!

For Chicken Gyros

• Chicken Tenderloins – I’ve used tenderloins for this recipe, but you can also use chicken breasts. Just slice them into thinner pieces if you prefer.
• Pita Bread – Soft pita bread is perfect for wrapping all the delicious fillings.
• Feta Cheese – Crumbled feta gives the gyro its signature salty, tangy flavor.
• 5-Minute Tzatziki Sauce – The creamy, tangy sauce is the star of the show!
• Green-Leaf Lettuce – For a fresh and crunchy layer inside the pita.

For Marinade

• Olive Oil – Helps marinate and tenderize the chicken while adding richness.
• Lemon Juice – Adds a fresh, tangy flavor to the marinade.
• Salt – Enhances all the flavors in the dish.
• Black Pepper – Adds a subtle warmth to the marinade.
• Red Pepper Flakes – For a touch of heat (adjust based on preference).
• Garlic (Minced) – This adds a punch of flavor to the marinade.
• Garlic Powder – Works with the minced garlic to boost the garlic flavor.
• Herbs de Provence – A wonderful blend of herbs that gives the chicken great flavor. You can also substitute with Italian seasoning.

For Cucumber Salad

• Cucumber – Fresh, crisp cucumber provides a refreshing crunch to balance the flavors.
• Cherry Tomatoes – Juicy and sweet, these tomatoes add freshness to the salad.
• Red Onion – Thinly sliced for a bit of sharpness and color.
• Lemon Juice – A squeeze of fresh lemon brightens the salad.
• Salt and Pepper – Season to taste.
• Fresh Dill (optional) – A fresh herby note, optional but recommended.

1. Can I use chicken breasts instead of tenderloins?

Absolutely! You can easily swap chicken tenderloins for breasts. Just slice the chicken into thinner pieces so they cook evenly, and keep an eye on the cooking time—it might need a couple more minutes. You’ve got this!

2. How can I speed up the marinating process?

If you’re in a pinch for time, marinate the chicken at room temperature for about 20-30 minutes. This helps the flavors soak in faster. For best results though, let it chill in the fridge for at least 30 minutes to really boost those flavors.

3. Can I prep the tzatziki sauce ahead of time?

Definitely! The tzatziki sauce actually gets better the longer it sits. Make it up to 3 days in advance and let those flavors meld together in the fridge—easy peasy!

4. What if I don’t have pita bread?

No worries—if pita isn’t in the cards, try soft tortillas or any flatbread you have. Warm them up just before assembly for a soft, pliable wrap.

5. Can I make the cucumber salad ahead of time?

Sure! You can prepare the salad up to a few hours ahead of time, but try not to let it sit too long. If you need to make it early, just drain any excess liquid before serving so the pita doesn’t get soggy.

Apple and Brie Stuffed Chicken: A Flavor-Packed Feast

Ready for a dinner that’s both simple and absolutely packed with flavor?
This Apple and Brie Stuffed Chicken with Maple Dijon Glaze is the answer!

Picture this: juicy chicken breasts stuffed with tart apple slices and melty Brie,
all drizzled with a tangy-sweet maple Dijon glaze.

It’s a flavor explosion that comes together in just 35 minutes.
Whether you’re cooking for the family or impressing guests, this dish is guaranteed to steal the show!

Let’s dive in—your taste buds won’t know what hit ‘em.

For Apple and Brie Stuffed Chicken

• Chicken Breasts – Boneless, skinless chicken breasts work best for stuffing. These are your base for a juicy and flavorful dish.
• Granny Smith Apple – Adds a tart, crisp element that balances out the richness of the Brie cheese.
• Brie Cheese – Light Brie cheese adds a creamy texture and mild, slightly tangy flavor that melts beautifully inside the chicken.
• Olive Oil – For searing the chicken to a golden crisp before baking.
• Salt & Pepper – Season the chicken to enhance the flavors and bring everything together.
• Dried Thyme – A fragrant herb that complements the apple and cheese filling.

For Maple Dijon Glaze

• Maple Syrup – Brings a natural sweetness that pairs perfectly with the tangy Dijon mustard.
• Creamy Dijon Mustard – Adds creaminess and a mild tanginess to the glaze.
• Whole Grain Dijon Mustard – The seedy variety provides a little extra texture and flavor depth.

1. Can I use a different type of cheese if I don’t have Brie?

Answer: Absolutely! If you don’t have Brie, try camembert or a mild goat cheese for a similar creamy texture. You could also use mozzarella for a milder flavor. Just remember, each cheese will bring its own twist to the dish, but it’ll still be delicious!

2. How do I keep the chicken from drying out during baking?

Answer: To keep the chicken moist, don’t overcook it! Use a meat thermometer to ensure it’s cooked to 165°F (74°C). If you’re worried about dryness, you can also cover the chicken with foil for the first part of baking and uncover it for the last few minutes to get that golden finish.

3. Can I prep the chicken ahead of time?

Answer: Yes! You can stuff the chicken breasts and even sear them the day before. Just cover and refrigerate until you’re ready to bake. When you’re ready to cook, let them come to room temperature before popping them in the oven. It’ll make your life so much easier!

4. How can I make this dish a bit lighter?

Answer: If you’re looking for a lighter option, you can swap the Brie for a reduced-fat cheese or even cream cheese. You can also reduce the amount of maple syrup in the glaze for a less sweet version. It’ll still be tasty, just a little lighter on the calories!

5. What should I serve this with?

Answer: This dish pairs wonderfully with roasted vegetables or a simple green salad. If you’re feeling extra indulgent, try serving it with mashed potatoes or rice to soak up that delicious glaze. You can’t go wrong with a side that complements the creamy, savory flavors!

Craving the irresistible flavors of chicken shawarma, but not in the mood for a trip to the streets?

Look no further—this easy recipe brings all the magic of this iconic Middle Eastern dish straight to your kitchen.

With perfectly marinated chicken thighs, roasted to tender, juicy perfection, and topped with a creamy, tangy yogurt sauce, it’s the ultimate comfort food you’ll want to make over and over.

Let’s get cooking!

For Chicken Shawarma:

• Olive Oil – Use a good quality extra-virgin olive oil for the marinade to add rich flavor.
• Spices – Shawarma is all about the spice mix! You’ll need cumin, coriander, turmeric, cinnamon, and cayenne pepper for that signature bold flavor.
• Fresh Garlic and Lemon Juice – These two ingredients are key for bringing freshness and zest to the marinade.
• Chicken Thighs – For maximum flavor and juiciness, chicken thighs are a must-have over chicken breasts in this recipe.
• Onion – Roasting the onion alongside the chicken adds extra flavor and sweetness to the dish. Optional, but highly recommended.

For Yogurt Sauce:

• Greek Yogurt – This creamy base brings the perfect coolness to balance out the spice.
• Lemon Juice – Freshly squeezed lemon juice adds a tangy kick to the sauce.
• Olive Oil – A bit more olive oil helps to smooth out the yogurt and gives the sauce a silky texture.
• Garlic – Minced garlic brings that savory punch to the sauce.
• Kosher Salt and Red Pepper Flakes – Season to taste. The red pepper flakes add a little extra heat if you like things spicier.

For Serving:

• Pitas – Warmed for serving, or use as a base for a chicken shawarma bowl.
• Chopped Romaine – For crunch and freshness.
• Cherry Tomatoes and Cucumber – Adds a light and refreshing touch to your shawarma.

1. Can I use chicken breasts instead of thighs?

Yes, you absolutely can! Chicken breasts will work fine if that’s your preference. Just keep an eye on the cooking time to avoid drying them out. Thighs are juicier and more flavorful, but breasts can still deliver a tasty shawarma if you marinate them well!

2. How long do I need to marinate the chicken?

For best results, let the chicken marinate for at least 2 hours. But if you’re in a hurry, even 30 minutes will still give you great flavor. If you have the time, though, letting it marinate overnight really enhances the taste!

3. Can I cook the chicken on the grill instead of in the oven?

Definitely! If you want that smoky, grilled flavor, go ahead and cook the chicken on a grill. Just make sure it’s cooked through (165°F internally) and enjoy that extra char!

4. What if I don’t have all the spices listed?

No worries! Shawarma is all about those key spices like cumin, coriander, and turmeric. If you’re missing one or two, just make sure you’ve got the main ones, and it’ll still be super flavorful. A little flexibility never hurts!

5. How can I make the yogurt sauce spicier?

Love a little heat? Simply add some cayenne pepper or a pinch of chili flakes to the yogurt sauce for an extra kick. Adjust it to your spice preference!