This delicious Bruschetta Chicken Recipe is a simple, fast and healthy dinner! Made with chicken cutlets and topped with a tomato basil topping inspired by my bruschetta. I love this recipe and know you will, too!
Bruschetta Chicken | A Favorite Dinner
This Bruschetta Chicken made its way around the web when I first posted it last week for dinner. Lots of people were sharing the picture because they were THAT excited about this ever-popular recipe. Now, all you lovely readers can actually share the prettier pictures with accompanying recipe to boot!
Main Ingredients Needed
This recipe is a relatively healthy one that only requires minimal (but flavorful!) ingredients.
Roma Tomatoes – fresh and slightly tangy, Roma tomatoes are the perfect type for bruschetta chicken.
Garlic + Fresh Basil – garlic and basil to complement the tomatoes.
Chicken – simple cooked chicken for a bright and fresh meal.
Balsamic Glaze – I love to top this meal with a balsamic glaze, it perfectly rounds out the flavors in this Italian-inspired dish.
Variations
This Bruschetta Chicken recipe is a simple one, but don’t let that deter you from customizing it for a little more flavor. Here are some ideas to get you started:
Parmesan Cheese: feel free to top this dish with parmesan cheese.
Red Onions: these can be added to the bruschetta to add some punch.
Italian Seasoning: try adding this to the chicken while it cooks. More herbs equals more flavor.
How to make Bruschetta Chicken
For full details, including increments, see the recipe card down below!
Step 1: Make the Bruschetta Topping
Dice the tomatoes and add them to a large bowl. Add in the minced garlic, fresh basil, salt and pepper. Stir to coat and then set aside.
Step 2: Brown the Chicken
Blot chicken with paper towels and sprinkle with salt & pepper. Spray large nonstick skillet with cooking spray and preheat over medium heat. Cook 4-5 minutes per side until its well browned and registers at 165 degrees F.
Step 3: Drizzle with Balsamic Glaze
Once the chicken is fully cooked, top with your bruschetta topping, drizzle with balsamic glaze and enjoy!
How to Serve Bruschetta Chicken
Here are some traditional items to serve with this meal:
Dice the tomatoes and add them to a large bowl. Add in the minced garlic, fresh basil, salt and pepper. Stir to coat and then set aside.
Blot chicken with paper towels and sprinkle with salt & pepper. Spray large nonstick skillet with cooking spray and preheat over medium heat. Cook 4-5 minutes per side until its well browned and registers at 165 degrees F.
Once the chicken is fully cooked, top with your bruschetta topping, drizzle with balsamic glaze and enjoy!
No soup is as heartwarming as a creamy chicken noodle soup made from scratch!
This recipe turns the most simple ingredients into the ultimate hug in a bowl. Tender chicken and noodles in a creamy broth with fresh veggies. The perfect remedy for cold, blustery days or when the kids get the sniffles!
Easy to Make
Why buy canned soup when you can whip up this easy, stovetop version in no time at all!
Uses fresh ingredients (you likely have most on hand already).
Use cooked chicken to make this recipe extra fast (great for leftovers or rotisserie chicken).
Raw chicken works great in this recipe, see the recipe notes for extended cook time.
Quick to make in just one pot.
Best Chicken Soup Ingredients
VEGETABLES Our recipe has all the traditional ingredients found in chicken noodle soup like onions, carrots, and celery.
CHICKEN Rotisserie chicken or leftover chicken make this soup extra fast but raw chicken can be used too (or even start with a whole chicken and boil it if desired).
If using raw chicken breasts, see the notes for the extended cook time.
PASTA Use any kind of pasta you’d like. Cook the pasta on the side and add it to each bowl. This keeps it from getting mushy and is better if you plan to have leftovers.
I love using fresh linguine (or even making it into a tortellini soup) because they cook so quickly.
Creamy delicious homemade soup is so easy to make, especially with pre-cooked chicken!
Sauté veggies until tender (per the recipe below).
Add broth & seasonings and simmer until veggies are tender.
Whisk cream & corn starch and add to the simmering with chicken.
Stir in pasta, season & serve immediately.
Tips for Creamy Soups
If adding extra vegetables, increase the amount of the broth so the pot doesn’t get overcrowded.
To use raw chicken, increase the broth by 2 cups and add two chicken breasts. Simmer the uncooked boneless chicken 20 minutes and 30 minutes if bone-in. Remove chicken, shred and add back to the pot.
Cook pasta on the side if you plan to keep leftovers.
To Thicken Soups
To thicken creamy soups stir in some potato flakes or combine cornstarch with an equal amount of water and stir into the simmering soup a little bit at a time.
Flavor Booster
If using a rotisserie chicken and you have lots of time, remove all the meat and set aside for the recipe. Then simmer the bones (with low sodium broth & some onion) for at least 2-3 hours or all day in the slow cooker on low to make a delicious broth that tastes like homemade.
Storing and Reheating
Reheat on the stovetop or in single servings in the microwave. Chicken soup will keep in the refrigerator about 4 days as long as it’s covered.
If freezing, cook pasta separately and do not add to the soup. Add fresh cooked pasta once thawed.
To freeze creamy chicken soup, ladle portions in quart or gallon-sized zippered bags and write the date on the outside and freeze up to 3 months. It may need to be thickened with cornstarch once thawed.
Melt butter in a saucepan over medium heat. Add onion, carrots, and celery and cook 3-4 minutes or until onion is softened.
Add broth, seasoning, and bay leaf and cover. Simmer 10 minutes.
While the soup is simmering, cook pasta al dente according to package directions. Drain well.
Whisk cream and corn starch in a small bowl. Add to the soup along with chicken and let simmer 5 minutes more.
Remove bay leaf, stir in pasta, season with salt and pepper to taste.
Notes
If adding extra vegetables, increase the amount of the broth so the pot doesn’t get overcrowded.
To use raw chicken, increase the broth by 2 cups and add two chicken breasts. Simmer the uncooked boneless chicken 20 minutes and 30 minutes if bone-in. Remove chicken, shred and add back to the pot.
Cook pasta on the side if you plan to keep leftovers.
To thicken this soup further stir in some potato flakes or combine cornstarch with an equal amount of water and stir into the simmering soup a little bit at a time.
If using a rotisserie chicken and time is not an issue, remove all the meat and set aside for the recipe. Then simmer the bones for at least 2-3 hours, or all day in the Crockpot or slow cooker on low to make a delicious homemade stock.
Chicken Lasagna Roll-ups are a cozy weeknight meal. Tender chicken, broccoli and cheese are rolled in lasagna noodles and baked in a homemade cream sauce.
A complete meal in one dish, this is a family favorite!
A lasagna roll up is made by rolling all of the traditional lasagna ingredients in pasta instead of layering them in a pan.
In this case, we’ve taken the ingredients in our favorite chicken lasagna and created rolls filled with chicken and veggies.
Ingredients
CHEESE Our recipe lightens it up by using a cottage cheese mixture but ricotta works if you’d prefer.
VEGGIES Chicken and Broccoli is the classic comfort food combination but any steamed veggie from carrots to asparagus will work.
SAUCE This recipe uses a creamy homemade sauce. It’s rich and delicious while still being a bit lighter than a traditional alfredo sauce. While I prefer the flavor of the homemade sauce, to make prep quicker, you can substitute a jar or two of alfredo sauce.
How to Make Chicken Lasagna Roll-Ups
Chicken lasagna roll-ups have a few steps involved, but the result is so luscious it’s worth the extra effort of making rollups!
Cook noodles, set aside. Combine cheese mixture, set aside.
Make the cream sauce per recipe below and spread some in the bottom of a casserole dish.
Lay out noodles & spread each one with cheese, broccoli, & chicken. Roll up each filled noodle & lay, seam side down in a dish.
Top the rolls with remaining sauce, cover & bake.
Uncover, sprinkle with cheese and bake until bubbly.
Keep creamy chicken roll-ups in a covered container in the refrigerator for up to 3 days. Reheat the entire casserole in the oven or individual portions in the microwave. Add extra cheese and place the roll-ups under the broiler until the cheese is browned and bubbly.
Cooked and cooled lasagna roll-ups can be frozen up to 2 months. Thaw and reheat using one of the methods above.
Did your family love these Lasagna Roll Ups? Be sure to leave a comment and a rating below!
Chicken Lasagna Roll Ups
Chicken and broccoli are the perfect combination in this creamy pasta dish!
Course Dinner, Entree, Main Course, Pasta
Cuisine American, Italian
Prep Time 25minutes
Cook Time 1hour5minutes
Cooling time 15minutes
Total Time 1hour45minutes
Servings 6servings
Calories 931
Author Holly Nilsson
Ingredients
12lasagna noodlescooked and cooled
4cupscooked chicken
3cupsbroccolicooked and cooled
2 ½cupsmozzarellashredded
Cheese Mixture
2cupscottage cheeseor ricotta
1cupmozzarellashredded
¼cupparmesanshredded
2eggs
2tablespoonsparsleychopped
Sauce
¼cupbutter
1oniondiced
2clovesgarlicminced
¼cupflour
2cupschicken broth
1 ½cupsmilk
4ouncescream cheese
1cupmozzarella shredded
¼cupParmesan shredded
1teaspoondried basil
½teaspoonoreganochopped
Instructions
Combine cheese mixture ingredients and set aside.
Sauce
In a medium saucepan, cook onion and garlic in butter until tender, about 3 minutes. Add flour and cook for 1-2 minutes.
Add broth and milk a bit at a time whisking after each addition. It will be thick at first but will thin out. Once all of the liquid has been added, stir in cream cheese until melted. Simmer 1 minute.
Remove from heat and stir in mozzarella cheese, Parmesan, dried basil, and oregano.
Assembly
Place 1 cup of the sauce mixture in the bottom of a 9×13 pan.
Lay out noodles. Divide cheese mixture, broccoli, and chicken over noodles. Top each with 2 tablespoons mozzarella cheese.
Roll noodles and place seam down in the pan. Top with the remaining sauce.
Cover with foil and bake for 30 minutes. Remove foil, sprinkle with remaining cheese, and bake for another 15 minutes.
Remove from the oven and let cool 15 minutes before serving.
Notes
Cottage cheese can be substituted with ricotta if you’d prefer.
Any steamed veggie from carrots to asparagus can be added with or instead of broccoli.
We prefer the flavor of the homemade sauce, to make prep quicker, you can substitute a jar or two of alfredo sauce.
Loaded with healthy vegetables, chicken and herbs, this slow cooker chicken stew is a pot of comfort just waiting for you to devour.
Once upon a time I was a poor college student and totally homesick for my mom’s home cooking, particularly, her slow cooker beef stew. It was winter and cold, and I just needed that comfort from home. The problem was that I didn’t have any beef. Actually I couldn’t afford to buy beef, what college student can?!
So I decided to try to create that same home cookin’ with the chicken thighs I had in the fridge. Thus, this slow cooker chicken stew was born!
One by one my roommates came home from class and asked what smelled so good. I poured them each a bowl and we sat around our small table in silence gobbling up that stew. I like to think they each felt a little bit of that comfort from home.
Chicken or beef, either one makes a delightful homemade stew!
What Ingredients Do You Need for Chicken Stew?
Ok, before the length of this ingredients list scares you away, most of them can be grabbed in the produce section, so that makes it easy. Also, delicious soups have layers and layers of flavor, and that takes a few ingredients.
Chicken Thighs
Canola Oil
Butter
Yellow Onion
Flour
Garlic
Celery
Tomato Paste
Thyme (fresh)
Sage (dried)
Chicken Broth
Cooking White Wine
Red Potatoes
Yukon Gold Potatoes
Carrots
Bay Leaves
Peas (frozen)
Heavy Cream
Parsley (fresh)
The measurements of each ingredient can be found in the recipe card below.
How to Make Chicken Stew
Now let’s get in to the nitty gritty of making this stew. It all starts with the chicken…
Grab your chicken thighs and pat them dry. Drying them allows them to caramelize better and get that beautiful golden color you want. Season them with salt and pepper.
Drizzle a little oil into a large skillet and heat it up over medium high heat. Cook the chicken in batches so you don’t overcrowd the pan. Cook on one side for about 5 minutes and then flip to the other side for another 6-7 minutes. Remove the chicken to a plate.
Add butter to the skillet and add the onions and celery. Cook until they are softened, and then add the flour and garlic. Stir briefly and then add the tomato paste and herbs.
Slowly add in half of the chicken broth and cooking wine. Scrape up the little bits of chicken stuck on the pan.
Add the potatoes, carrots and remaining broth and cooking wine. Simmer over medium low heat with the lid on for 10 minutes.
Add all the ingredients into the slow cooker (minus the peas and cream), and cook on low for 4-5 hours.
Remove the bay leaf and add the peas and cream. Put the lid back on and cook for about 5 minutes more.
Top with chopped fresh parsley and add salt and pepper to taste.
The recipe card below contains all the detailed instructions.
Substitutes in Chicken Stew
If you want to lighten this stew up a little, use more chicken broth, half & half, or milk instead of the heavy cream. You know I just used more water in college. I never ever had cream on hand!
You can also use sweet potatoes in this stew rather than regular potatoes, or you could go half and half. I love the the taste of sweet potatoes in this!
What Can You Substitute For Cooking Wine?
Red or white wine vinegar, cranberry juice, ginger ale, grape juice, apple juice, and chicken or beef stock are all good substitutes for cooking wine.
Can You Use Chicken Breasts Instead of Thighs?
Well of course! Chicken breasts or thighs totally work, however dark meat is more flavorful. You can use all white meat or a combination of white and dark meat in chicken stew.
How Long Will Chicken Stew Keep?
Properly stored, in the refrigerator, chicken stew will keep for 3-4 days.
Can Chicken Stew Be Frozen?
Chicken stew can be frozen when packaged correctly. Cool completely and store in an air tight container or a heavy duty freezer bag. It will keep in the fridge for up to 3 months.
Allow it to thaw overnight in the fridge and then reheat it on the stove top until warmed through.
I also like to make a nice side salad to lighten up the meal a little.
Chicken Stew in the Instant Pot or Stove Top
If you need chicken stew fast, you can totally make this recipe in the Instant Pot. It’s also totally simple to do on the stove top too.
Instant Pot
Pat the chicken dry season with salt and pepper.
Heat the instant pot by pressing high saute and add a drizzle of oil. Cook the chicken in batches, about 5-6 minutes, flipping occasionally until golden and cooked through, and remove to a plate while you cook the next batch. Remove the last of the chicken
Heat the butter and add the onions and celery, cooking until softened and stirring occasionally, about 6-8 minutes. Add the flour and garlic, and stir for 20 seconds and then add the tomato paste, thyme and sage, cooking until fragrant, about 1 minute.
Slowly whisk in half of the chicken broth and the cooking wine, scraping up any bits from the chicken. Add the chicken with the remaining broth and cooking wine and simmer by turning the pressure cooker saute function to low for 2 minutes. Add the potatoes and carrots and all remaining ingredients except the peas and cream and cover, setting the valve to seal. Press cancel and then press manual, high and set the time for 7 minutes. Allow a natural release and then open the lid.
Discard the bay leaves and stir in the peas and cream. Press saute and get it simmering for 2 minutes more and then serve.
Stove Top
Pat the chicken dry season with salt and pepper.
Heat a large dutch oven over medium high heat and add a drizzle of oil. Cook the chicken in, about 5 minutes on the first side (smooth side down) and 6-7 minutes after flipping in batches until golden and cooked through, and remove to a plate.
Heat the butter in the pot and add the onions and celery, cooking until softened and stirring occasionally, about 6-8 minutes. add the flour and garlic, and stir for 20 seconds and then add the tomato paste, thyme and sage, cooking until fragrant, about 1 minute.
Heat the butter and add the onions and celery, cooking until softened and stirring occasionally, about 6-8 minutes. Add the flour and garlic, and stir for 20 seconds and then add the tomato paste, thyme and sage, cooking until fragrant, about 1 minute.
Slowly whisk in half of the chicken broth and the cooking wine, scraping up any bits from the chicken. Add the chicken with the remaining broth and cooking wine and simmer over medium low heat. Add the potatoes and carrots and all remaining ingredients except the peas and cream and cover the pot, cooking for 20-30 minutes.
Discard the bay leaves and stir in the peas and cream. Bring back to a simmer by turning the heat to medium for 10 minutes and then serve.
Some evenings just call for a bowl of slow cooker chicken stew! It’s warm, hearty, comforting and bring back all the memories of home (and college for that matter!). Plus, slow cooker recipes are the best! I hope you enjoy this one!
From food prep to clean-up, this unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories, insights, and kid-friendly food activities to keep young chefs focused on fun in the kitchen.
Pat the chicken dry so that cooking brings out more caramelization and color. Season with salt and pepper.
Heat a large skillet over medium high heat and add a drizzle of oil. Cook the chicken in batches, about 5-6 minutes, flipping occasionally until golden and cooked through, and remove to a plate while you cook the next batch.
Heat the butter in the skillet and add the onions and celery, cooking until softened and stirring occasionally, about 6-8 minutes. add the flour and garlic, and stir for 20 seconds and then add the tomato paste, thyme and sage, cooking until fragrant, about 1 minute.
Slowly whisk in half of the chicken broth and the cooking wine, scraping up any bits from the chicken. Add the potatoes and carrots along with the remaining broth and cooking wine and simmer with the lid on over medium-low heat for 10 minutes.
Add all ingredients except the peas and cream into the slow cooker and cover. Cook for 4-5 hours.
Discard the bay leaves and stir in the peas and cream. Add the lid and cook for 5 more minutes.
Serve with fresh parsley and salt and pepper to taste.
Notes
To keep this dish lighter sub more chicken broth, half and half or just milk instead of the heavy cream.
You can also use peeled and chopped sweet potatoes!
You can freeze left over chicken stew. Cool completely, put in air tight containers or heavy duty freezer bag and freeze.
For instructions on making this in the Instant Pot or on the stove top, scroll up to the section in the post above.
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Creamy chunks of avocado are combined with tender pieces of chicken in a fresh and slightly spicy dressing to make this Avocado Chicken Salad.
Avocado enthusiasts will love this dish but even if you’re not wild about the creamy green fruit, I encourage you to give this recipe a try. My family hasn’t always loved avocados, but they went crazy over this chicken salad recipe.
(Side note, don’t knock that Pomegranate Guacamole until you’ve tried it, my friends. It’s incredible!)
We almost always have avocados in the house these days, because I buy as many as possible every time they’re on sale. I do my best to use them before they are overly ripe, but occasionally we wind up with several ripe avocados that need to be used asap.
There are worse problems to have than an overabundance of avocados, right? Whenever this happens, I take the opportunity to do what I do best: have some fun getting creative in the kitchen.
This Avocado Chicken Salad was the fortunate result of having a few too many avocados in the house along with a rotisserie chicken that was begging to be made into a salad for sandwiches.
When we tried Avocado Chicken Salad for the first time, we couldn’t believe how great it turned out!
Everyone in my family opted to eat their chicken salad in a different way, so we can vouch that it’s delicious however you consume it.
My boys enjoyed Avocado Chicken Salad on top of toasted slices of sourdough bread. I ate my chicken salad with a handful of multi-grain crackers and Sean opted for eating it lettuce wrap style.
The Avocado Chicken Salad would also be tasty in a wrap or on top of a garden salad. Another time we made this recipe, we ate it layered in between a couple slices of bread for more traditional chicken salad sandwiches.
How To Make Avocado Chicken Salad
To make this recipe, combine bite-size pieces of chicken and avocado in a medium size mixing bowl. Stir together mayonnaise, Cholula or other hot sauce of choice, salt, pepper, and fresh lime juice. That’s it!
I love to serve this Avocado Chicken Salad with a little chopped cilantro on top. The herb adds a wonderful fresh flavor that goes well with the spice and creaminess in the recipe. If you’re not a cilantro fan, parsley is also a wonderful garnish.
The hot sauce is optional, however it adds a depth of flavor and very little heat. I highly recommend trying it. The lime juice and the hot sauce combine for a terrific flavor combination.
Chicken Salad Recipes
Chicken salads are one of our go-to lunch options around here. They’re delicious, versatile, easy to make and a great use for leftover cooked chicken or store-bought rotisserie chicken.
I often find myself making these recipes on hot summer days when I want to cook a homemade meal without turning on the stove or oven.
If you like this Avocado Chicken Salad recipe, you might also enjoy 5 Minute Ranch Chicken Salad. It’s one of my most frequently eaten fast and easy lunch recipes and I love it as a chicken salad sandwich, in a wrap or eaten a top of a garden salad of fresh raw veggies. It would also be a fantastic hearty dip for raw veggies!
Then there’s Cashew Chicken Salad, a recipe I created when I had a craving for a certain chicken salad served at a favorite restaurant. It has sweet juicy red grapes, crunchy roasted cashews and a little lemon juice that gives the chicken salad a bright tangy flavor.
Another of my favorites is this Chicken Salad Wrap. Eaten on a homemade or store bought tortilla and with plenty of tang, it’s a great option for a packed lunch, picnic or quick meal at home.
If you don’t buy a lot of avocados, it can be tricky to figure out which ones to select from the produce bin.
If you’ll be eating or using the avocados in a recipe the same day, aim to buy them ripe. If you won’t be using them for a couple of days, look for avocados that are not yet at peak ripeness. A ripe avocado can become overly ripe within as little as a day!
A ripe avocado will be a little firm but yield when gently squeezed. Under-ripened avocados are rock hard while overly ripe avocados will feel soft and mushy. If you buy avocados that aren’t yet ripe, simply leave them on the countertop for a few days or until they ripen.
Rotisserie Chicken Recipes
Who doesn’t love rotisserie chicken? Tender and savory and conveniently available at many grocery stores, rotisserie chicken is such a great starter for lots of quick and easy meals.
You can use any cooked chicken for this chicken salad recipe, but I happened to have rotisserie chicken on hand and it worked like a dream.
Creamy chunks of avocado are combined with tender pieces of chicken in a fresh and slightly spicy dressing to make this Avocado Chicken Salad.
Course Main Course
Cuisine American
Keyword avocado chicken salad
Prep Time 10minutes
Total Time 10minutes
Servings 6servings
Calories 325kcal
Ingredients
3cupscooked chicken, chopped into 1/2″ pieces
2largeavocados, cut into 1/2″ pieces
2/3cupmayonnaise
1-3tablespoonsCholula hot sauce, adjust to taste
1/4teaspoonkosher salt, plus more to taste
1/4teaspoon freshly ground black pepper, plus more to taste
2-3teaspoonsfresh lime juice, about 1 small lime
1tablespoonfresh cilantro or parsley
Instructions
Combine the chicken and avocado in a medium size mixing bowl. In a small bowl or large glass measuring cup, stir together the mayonnaise, hot sauce, salt, pepper, and lime juice.
Add the dressing to the chicken and avocado and stir well to coat. Serve on sandwiches, on toast, on lettuce, or with crackers. Sprinkle with fresh cilantro or parsley before serving. Store in an airtight container and refrigerate if not eating immediately. This salad will keep nicely in the refrigerator for a few days. Enjoy.
Notes
I use a rotisserie chicken to make this recipe most of the time. However, any leftover chicken will work nicely.
I add the full 3 tablespoons of Cholula hot sauce in the recipe and there is almost no heat at all. It simply adds a nice depth of flavor to the salad. If you’re leery of that, start with just a small amount and taste as you add it until it is the right amount for you.
3-4 lb chicken
10 cups water (cold)
3 slices fresh ginger
2 scallions (cut into 1-inch pieces)
1 tablespoon Chinese rice wine (or dry sherry)
Salt and black (to taste)
Directions
Place the chicken in a large pot with 10 cups of water (or enough to cover).
Add the ginger, green onion, rice wine, or sherry. Bring to a boil over medium heat, occasionally skimming off the foam that rises to the top.
Add salt to taste and black pepper if desired.
Cover, reduce the heat, and simmer for 2 hours. Strain the broth and use as called for in recipes. Shred one cooked chicken breast for the soup recipe below. Use the remainder of the meat for other recipes.
Chinese Chicken Noodle Soup
Ingredients
8 cups Chinese chicken broth
4 garlic cloves, minced
1 tablespoon ginger, minced
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon brown sugar
2 tablespoons sherry or Chinese rice wine
2 teaspoons sesame oil
4 oz Asian curly noodles, cut into smaller pieces
3 medium carrots, thinly sliced
2 celery stalks, thinly sliced
6 denied shiitake mushrooms, soaked
1 medium onion, sliced
8 oz can water chestnuts, drained
Chilies, hot sauce, chili paste, optional
Add broth ingredients to a large saucepan. Cover and simmer for 10 minutes
to have ingredients infuse flavors.
Cook noodles according to the package.
Cut vegetables as needed.
Add carrots to the broth and simmer for 2 min. and remove but keep warm. Add
chicken and bok choy and cook for 2-3 min. until bok choy is tender.
Divide the broth between four bowls, add the noodles, carrots, chicken, and
bok choy in sections around the bowl and the green onions scattered in the
middle or the side.
Serve with hot sauce, optional.
Ginger Pork in Lettuce Leaves
6 servings
Ingredients
3/4 pound ground pork
1 red bell pepper, finely diced
1 garlic clove, minced
1 tablespoon minced peeled ginger
1 tablespoon Thai sweet chile sauce
1 tablespoon Asian fish sauce
2 teaspoons Asian sesame oil
1 tablespoon peanut oil
One 8-ounce can water chestnuts, drained and diced
2 scallions, thinly sliced
2 tablespoons oyster sauce
2 tablespoons chopped cilantro
24 lettuce leaves
Directions
In a medium bowl, combine the ground pork with bell pepper, garlic, ginger, chile sauce, fish sauce, and sesame oil l.
In a large skillet or wok, heat the peanut oil until shimmering. Add the pork mixture and stir-fry over high heat, breaking it up, until it is cooked through and starting to brown, about 8 minutes. Stir in the water chestnuts, scallions, oyster sauce, and cilantro and remove from the heat.
Spoon the pork into bowls. Stack the lettuce leaves on plates. To eat, spoon the pork onto the lettuce leaves, roll up,
Chicken stroganoff in a creamy mushroom and herb sauce served over mashed potatoes or pasta is a perfect, tasty, family meal!
If you are a traditional beef stroganoff fan, then you are going to love this chicken breast version! Chunks of juicy golden seared chicken smothered in a savory mushroom gravy is pure comfort food.
And if you are looking for another easy budget friendly stroganoff, try our ground beef stroganoff!
What Ingredients Do I Need for Chicken Stroganoff?
If chicken stroganoff is on the menu this week, as it should be, then this what you will need at the grocery store:
The measurements for each ingredient are in the recipe card down below.
How to Make Chicken Stroganoff
Sear the chicken: combine the garlic powder, paprika, flour, salt and pepper in a bowl and dredge the chicken pieces in it. Brown each piece in a skillet and set them aside.
Saute the onions and mushrooms: add butter to the empty skillet and add the onions and mushrooms and saute until tender.
Make the sauce: stir in the mustard, worcestershire sauce, herbs and garlic and cook for a minute, then add the broth.
Simmer: add the chicken to sauce and simmer for a few minutes. Stir in the sour cream and let it cook for another minute. Remove from the heat and serve over noodles, rice, or mashed potatoes.
PRO TIP: When you add in the chicken broth, be sure to scrape up all the little brown bits from the pan leftover from browning the chicken. This is going to give you loads of flavor!
Do You Eat Stroganoff Over Pasta or Rice?
My answer would be yes! Stroganoff can be eaten over rice, pasta, or my favorite, mashed potatoes.
What is a Good Side Dish with Stroganoff?
A green vegetable such as steamed green beans, sautéed broccoli or a crisp salad goes well with stroganoff.
Mushrooms are low fat, low calorie and packed with fiber, vitamins, and minerals. And let’s just talk about the flavor!! Soooooo delish!
Can Chicken Thighs Be Used?
You can totally use chicken thighs if you want! Chicken thighs have tons of flavor! Cooking time and technique won’t change. You’ll probably want 3-4 thighs depending on their size.
What is the Best Type of Mushroom?
We prefer cremini or baby bella mushrooms in most dishes. They have a great umami flavor and add beautiful color to this dish as well. White mushrooms will work too, but are sort of boring…haha!
How to Store Chicken Stroganoff
You can store chicken stroganoff in an airtight container in the refrigerator. It will last 3-4 days. To reheat it, I prefer to use the stove top. If you have time to warm it up low and slow, the chicken won’t get overcooked and rubbery.
When the day calls for comfort food (and I feel like a lot of days do), fill your plates with some mashed ‘taters and drown them in this creamy chicken stroganoff! Your belly will thank you!
From food prep to clean-up, this unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories, insights, and kid-friendly food activities to keep young chefs focused on fun in the kitchen.
In a bowl, combine the garlic powder, paprika, flour and a pinch of salt and pepper, stir to combine.
Add the chicken a few pieces at a time and toss to coat, setting the floured chicken aside on a plate.
Add 2 tablespoons of oil to a skillet over medium high heat and add the chicken in small batches to brown each piece, about 3-4 minutes each batch.
Add a little more oil as needed, set aside on a plate.
Add the butter to the now empty pan and add the onions and mushrooms. Saute for 6-8 minutes or until tender and the mushrooms are browning.
Stir in the mustard, worcestershire sauce, herbs and garlic. Cook for a minute and whisk in the broth, being sure to scrape up any browned bits. I like to use this whisk that is made exactly for this purpose. Or this one is a less expensive option,
Add the chicken into the pan and bring to a simmer for 2-4 minutes.
Stir in the sour cream and cook for another 30-60 seconds and remove from the heat. Season to taste and serve over noodles or mashed potatoes.
Notes
Stroganoff will keep for 3-4 days in the refrigerator.
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Instant Pot Buffalo Chicken Dip is a huge crowd favorite! Creamy, spicy and cheesy, it’s the perfect dip recipe for your next party!
Our friends are always hosting some fun something at their house and dips are probably what they shine at the most. What is it about a dip that makes you want to dive right in? I mean, it’s hot, cheesy goodness so who am I kidding, who can resist?!!
Buffalo chicken wings are one of Cade’s favorite snacks to munch on and man, I can hardly handle the spiciness! But cool it off a little with ranch, cream cheese, chicken and cheese and I’m officially in.
What to Dip with Buffalo Chicken Dip?
Here’s a question though, when you’re serving buffalo chicken dip, what are you serving with it? I mean, I’ve seen bread, chips, celery sticks and even pitas all cut up. So what do you pick?
Now, you can worry about the method of eating said dip later, let’s get to the good stuff. We all love the cheesy spicy goodness of this dip so let’s get started!
Ingredients Needed for Instant Pot Buffalo Chicken Dip
Your shopping list is short and sweet for this one, and it’s all low calorie and fat free…JK!! It’s not…not at all! But dang, it’s so good! It’s worth an occasional splurge:
Cooked and Shredded Chicken
Buffalo Sauce
Butter
Water
Ranch Dressing
Cream Cheese
Shredded Cheddar Cheese
How to Make Buffalo Chicken Dip in the Instant Pot
It’s super quick and easy to make this dip in the Instant Pot. Just 3 simple steps and you’ll be devouring this deliciousness!
Add chicken, butter, buffalo sauce and water to the Instant Pot and cook on high for 3 minutes (valve sealed, quick release when finished).
Remove lid, stir in ranch dressing, cream cheese and 1 cup of the cheddar cheese. Put lid on the Instant Pot and stir again.
Pour dip into a casserole dish and top with the remaining cheddar cheese. Heat the oven to 400 degrees and place the dish in the oven. Allow it to bake until the cheese is melted.
Now you’re ready to dip just about anything into this dip and lose all self control!
What Sides Go With Buffalo Chicken?
Buffalo chicken can be served with potato salad, green salad, potato wedges, corn on the cob, or baked beans.
Now for vessels to get this dip from the casserole dish to your mouth, we like the following:
Celery
Bell Peppers
Crackers
Tortilla Chips
Toast Points
Broccoli (sounds crazy but it’s good)
Cucumber Slices
Pita Chips
Baguette Slices
Baby Carrots
What Is Buffalo Sauce Made Of?
Buffalo sauce is a hot sauce generally made with hot sauce, vinegar, Worcestershire sauce and butter.
Will Buffalo Sauce Give You Heartburn?
If you are prone to heartburn, buffalo sauce certainly has the potential to increase heartburn.
How Long Will Buffalo Chicken Dip Keep?
Buffalo chicken dip will keep for 3-5 days in the refrigerator.
Does Buffalo Chicken Dip Need To Be Refrigerated?
Buffalo chicken dip should not sit out at room temperature for more than 2 hours.
Buffalo chicken dip should be stored in the refrigerator.
Can You Freeze Buffalo Chicken Dip?
Technically you can freeze buffalo chicken dip; however, I’ve noticed that the dairy can separate from the cheese and chicken as it comes back to temperature upon reheating. The taste is great, but it doesn’t look as appealing.
How to Make Buffalo Chicken Dip in the Slow Cooker
To make a buffalo chicken dip in the slow cooker, place a liner in a crockpot or spray with nonstick cooking spray. Add all of the ingredients and stir together.
From food prep to clean-up, this unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories, insights, and kid-friendly food activities to keep young chefs focused on fun in the kitchen.
Combine cooked chicken, butter, buffalo sauce, and water in the instant pot. Place the lid on and the valve to seal and cook on high pressure for 3 minutes. Do a quick release.
Stir in the ranch dressing, cream cheese and 1 cup of shredded cheddar cheese. Place lid on and wait 5 minutes then stir again.
Pour out into a casserole dish. Turn the oven to 400 degrees. Sprinkle the remaining shredded cheddar cheese over the top and bake until cheese is melted. Serve with chips, crackers, or veggies.
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I know I am biased. Every boy grows up loving the curry his Mum made and I am no exception. Mum’s version is the best. I have memories of eating it with white bread, sucking clean every bone and wiping up every bit of the curry. Hers is a Nonya version and it is sometimes called Curry Kapitan.
These are the reasons why I like it:
The meat is cooked just right; firm and yet tender to the bite. If you see the meat falling off the bone, it is a clear sign that the curry is overcooked and that won’t be my mum’s.
There is sufficient oil in the curry which adds to its smooth mouth-feel. It is supposed to be a curry, not soup. Her curry is drier and not swimming in coconut milk. Note that spices are oil-soluble.
The wonderful fragrance of spices and herbs is a clear sign that the curry was made from fresh spices and herbs.
Let’s start with some basics about what makes for a good curry.
You need a good-tasting chicken. I normally get the fresh ones from the wet market and avoid the frozen variety from the supermarts. Free-range chicken will, of course, taste better. Spices need to be fresh. Use fresh spice powder mix or toast and grind seeds. As for chilli paste, I will normally make paste from dried chilies or buy ready-made fresh paste from the market. Shallots or onions are essential to give body to this curry.
As for potatoes, get the yellow fleshed ones, please. They are tastier and have a nice, crumbly texture.
A wok or a wide-mouthed, traditional curry claypot will work well for cooking this dish, ensuring even cooking throughout and a curry that’s thickened through condensation.As you can imagine, if accompanied by a veg like cucumber and bread or rice at the dining table, this chicken curry is a complete meal.
In this recipe I will omit adding spices like cumin or coriander seeds as these take it towards the Indian direction. My mum’s lean towards the Nonya version which allow the lemon grass and turmeric to shine through.
240 ml (1 cup) cooking oil 2 tbsps salt 1 tbsp sugar 240 ml (1 cup) water 200 ml coconut milk 1 sprig curry leaves
Preparing the paste
Clean out the inside of the chicken thoroughly. Cut the chicken into small to medium pieces. Keep the skin and fats on.
Blend the bulbs of the lemongrass, shallot, candlenuts, garlic, and turmeric finely.
Soak the dried chillies in warm water for 15 minutes and blend finely.
Peel the potatoes and cut into about 21⁄2-cm chunks.
Cooking the curry
Heat up the oil in a wok or wide, deep pot, then add the paste, dry spices and chilli paste.
Simmer on low flame for 20 minutes. Stir to ensure there is no bottom burning. If needed, add some water to bring down the heat and add moisture to the simmering paste. Add half the salt and sugar.
Put in the chicken and stir. Add the 240 ml of water and simmer. After 10 minutes, add the potatoes and curry leaves. Stir occasionally to ensure there is no bottom burning.
Then, add the coconut milk. Taste and adjust with salt and sugar according to what you like.
After about 40 minutes of cooking, the chicken meat should be done.
If the chicken has lots of fat, there may be too much oil for your liking. Just remove some and keep it for use on another occasion.
You can add salt according to taste along the way but be careful as the curry gets saltier as the water evaporates. The safe bet is a conservative amount right at the beginning and a final adjustment towards the end. A red layer of oil should surface during the last phase. Use a shallow spoon to remove some of it.
The end result is a tasty curry sauce, dry, nicely textured, slightly oily and certainly not watery. The meat does not fall off the bone.
This dish can take different ethnic directions according to the spices you use (e.g. cumin and fenugreek for a more Indian taste), adding ingredients like tomatoes, ginger etc. I have a curry cookbook and it is amazing to read about the many types of curry chicken one can make.
This dish goes well with fried bee hoon, white rice, yellow rice (nasi kunyit), naan, prata and of course, white bread.
The members of the one big happy curry family. Cheap and easily available at your local market.
The yummiest Instant Pot chicken soup recipe I’ve ever made! It is healthy, quick and easy. This might just be my new favorite chicken soup!! And that is saying a lot because I LOVE so many soups.
If you haven’t tried “The Soup“, you have to do that! It is a staple around here, but this new Italian chicken soup recipe is light, but filling, and so, so flavorful.
And then there is our chicken tortilla soup, which is the best chicken tortilla soup that has ever existed, but still, there’s something about this Italian chicken soup that just hits the spot for me! You have to try it!
With the Instant Pot, you end up with a soup in less than an hour that tastes like it has been simmering all day!
Ingredients Needed for Italian Chicken Soup
This soup is packed with veggies, rotisserie chicken, fresh herbs and orzo and topped with Parmesan and chunks of crusty bread. Head down to the recipe card for the exact measurements, but here is your grocery list:
Olive Oil
Yellow Onion
Garlic
Carrots
Celery
Water or Chicken Broth
Better than Bouillon Chicken (not needed if you use chicken broth)
Bay Leaves
Kosher Salt
Black Pepper
Tomatoes
Orzo Pasta
Rotisserie Chicken
Parsley (fresh)
Basil (fresh)
Lemon
Parmesan Cheese
Bread (optional)
How to Make Italian Chicken Soup in the Instant Pot
Your going to want to start this recipe by chopping all the veggies so that they are ready to add at the appropriate time. I know most people hate chopping veggies, but I kind of like it. Does that make me the nerdiest? Once the veggies are chopped, you are ready to start cooking.
Saute the veggies in the Instant Pot.
Add broth, bay leaves, minced tomatoes and S&P.
Place lid on and set valve to seal.
Cook on high pressure for 25 minutes.
Cook the orzo in a pot on the stove top and then drain it while running it under cold water.
Quick release the Instant Pot and remove the bay leaves.
Add the chopped tomato, cooked orzo, chicken (see next section) and herbs and place the lid back on. Seal the valve again and cook for 4 more minutes.
Quick release again, stir in the lemon juice and season to taste.
We love to top each bowl with fresh parm and chunks of crusty bread.
For the full instructions, head down to the recipe card below.
What Kind of Chicken Should I Use?
Ideally, I buy the 2 pound bag of rotisserie chicken meat that they sell at Costco. It’s pretty much the best thing that has ever happened. All the flavor of a rotisserie chicken with none of the work.
If you can’t find that or you don’t live near a Costco, cook three chicken breasts using whatever method you prefer. You can cook them in the Instant Pot with the broth and veggies, or you can cook them stove top or even bake them. You could also just buy a rotisserie chicken and break it down yourself.
Variations for Italian Chicken Soup
One thing I love about this recipe is that it is so versatile. We love it with orzo, but you could also do any kind of pasta you enjoy. It is also great with rice, potatoes or beans. A small white bean would be good, like a navy bean or cannellini bean.
What Kind of Bread Should I Use?
We like to buy crusty bacci rolls or a good sourdough loaf. You could even make a loaf of our no knead artisan bread if you are feeling really ambitious! We like to toast them in the oven for a bit so the bread gets good and toasty. Carbs for life!
Can This Soup Be Made in the Crockpot?
This can absolutely be made in the Crockpot! Add all the ingredients except the orzo the slow cooker and cook on high for 3 hours or low for 5 hours. Add the orzo for about the last 10-15 minutes.
Can This Soup Be Made on the Stove Top?
Of course! Yes! Add all the ingredients except the orzo to the pot and simmer on medium-low heat for about 30 minutes. Stir in the orzo right before serving and let it sit for about 5-10 minutes.
Instant Pot Cheat Sheet
If you’re on the fence about an Instant Pot, you should take a look at our Instant Pot Cheat Sheet and it will sell you on the Instant Pot. You can make so many foods in just minutes.
Soup season is upon us and everyone should be making this Italian chicken soup recipe all season long! It is simple, delicious and on the table in no time! It is sure to be a family favorite!
From food prep to clean-up, this unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories, insights, and kid-friendly food activities to keep young chefs focused on fun in the kitchen.
Prepare all of your ingredients by chopping the veggies on a cutting board so you’re ready to go. See note for advice on the chicken.
Add the oil to the instant pot and turn it to high saute mode. Once hot, add the veggies- onions, garlic, celery and carrots and stir until tender, about 3 minutes.
Pour in the broth, bay leaves, salt and pepper, and 3 minced tomatoes. Place the lid on and set the valve to seal. Press, pressure and set the time for 25 minutes. Cook the orzo in a pot and drain with cold water running over the orzo to separate the pasta.
Do a quick release on the valve and remove the bay leaves.
Add the 1 chopped tomato, orzo, chicken, and herbs and place the lid back on, turning the valve to seal and cooking for 4 more minutes.
Do another quick release and stir in the lemon, season to taste and serve with fresh parmesan and bread!
Notes
I like to buy the rotisserie chicken meat in a 2 pound package at Costco. If you do not have that available you will need about 3 chicken breasts. You can add them directly to the pot with the broth and veggies, but skip adding the rest. Once the 25 minutes are up, remove and shred the chicken and strain out any chicken fat remaining. Or cook the chicken separately or buy a rotisserie chicken and shred all the meat.
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