Chicken Burrito Bowls

I don’t know of another bowl that we enjoy more than these chicken rice bowls. We normally grill both chicken and flank steak (both with our delicious marinade), and pile on toppings over rice. The leftovers are just as yummy as the original which is why we normally make extra.

Why This Recipe Works:

• Marinated, well-seasoned chicken builds a bold foundation, infusing the meat with Tex-Mex spices so it stays juicy and flavorful.
• Contrasting textures – tender chicken, fluffy rice, crisp peppers and onions, and creamy toppings – keep every bite interesting.
• Fresh + cooked elements balance each other, with bright toppings offsetting the warm, savory base.
• Customizable assembly lets everyone build their own bowl, making it perfect for entertaining and picky eaters alike.

Ingredients Notes:

These bowls are VERY adjustable. See all the Tex-Mex sides on the blog and choose your favorites!

• Chicken – 3 pounds of chicken breast (boneless, skinless).
• Marinade – Olive oil, Worcestershire sauce, garlic powder, chili powder, cumin, red pepper flakes, kosher salt, black pepper, sugar, and freshly squeezed lime. This is the BEST Mexican Marinade full of Tex-Mex flavors!
• Peppers and Onions – Just sauté up a bunch of onions and peppers, along with a little salt and pepper. You could also add a little bit of cumin for a smokey flavor.
• Mexican Street Corn Salad – As long as we’re grilling chicken, add some corn and combine with jalapenos, red onion, cilantro, mayo, lime juice, and seasonings.
• Rice – Go with any kind of rice here, or make some Cilantro Lime Rice or Mexican Rice and Beans.
• Beans – You could either use canned black beans or make my homemade refried beans (worth it!).
• Use your favorite sauce or dressing. We rotate between Blender Salsa, Chipotle Ranch Dressing, Avocado Crema, or Creamy Cilantro Lime Dressing.
• Other – We like adding shredded cheddar cheese, chips, avocado, etc.

Other Delicious Bowls:

We’re “bowl people” and if you like them too, try one of the following next!

• Harissa Chicken Bowls
• Carne Asada Burrito Bowls
• Sloppy Joe Bowls
• Shrimp Taco Bowls

Immune Boosting Chicken Soup

A few of my recipes come straight from family tradition, and plenty are sparked by restaurant cravings or something irresistible I spot online. But every now and then, a recipe happens simply because real life demands it – and that’s exactly how this one came to be.

Why This Recipe Works:

• Healthy & immune-boosting – packed with chicken, veggies, ginger, garlic, and turmeric.
• Cold-fighting comfort – warms you up and helps ward off sniffles.
• Flavor-packed – lemongrass, lemon, and spices make every spoonful aromatic.
• Easy & satisfying – wholesome, cozy, and perfect for any weeknight.

What You’ll Need:

• olive oil
• veggies – onion, celery, carrots, ginger, garlic and peas
• lemongrass paste – or use fresh
• seasonings – salt, pepper, turmeric
• chicken broth
• chicken breasts
• pearl couscous
• lemon – to serve

How to make chicken and couscous soup:

Step 1
Sauté veggies. Heat a large stockpot over medium heat. Add olive oil and then the onion, celery, and carrots. Cook for several minutes or until slightly softened.

Step 3
Add broth. Add the chicken broth and bring to a boil. Then add the chunks of chicken and turn heat down to a medium. Cook until chicken registers 160 degrees F on a digital thermometer, about 8-10 minutes, and then remove chunks of chicken to a clean bowl.

NOTE: Chicken breasts are considered done when it registers 165 degrees F on a digital thermometer. I normally remove the chicken at around 160 degrees, allowing for a few degrees of carry-over cooking.

Storing and Freezing:

• Store leftover soup in an airtight container for 3-4 days. Reheat gently.
• We also like to store leftovers in individual serving bowls for quick lunches on-the-go.
• Freeze soup in either an airtight container or in a freezer bag (lay flat in your freezer) for up to three months.

Recipe FAQs:

Other Delicious Chicken Soup Recipes:

I keep chicken breasts and thighs in my freezer for real life necessity. Soup season is my favorite!

• Chicken Tortilla Soup
• Marry Me Chicken Soup
• Creamy Chicken Pot Pie Soup
• Roasted Poblano Soup

Kitchen Tools Used: (affiliate links)

• Dutch Oven
• Global 7-inch Knife

Pot Pie Soup

Some days just call for a big bowl of comfort, and that’s exactly what this creamy chicken pot pie soup delivers. It’s everything you love about the classic dish – tender chicken, sweet peas, hearty potatoes, and that rich, velvety sauce – but without the fuss of making a crust.

Reasons to Love Chicken Pot Pie Soup:

• Hug in a bowl – All the cozy comfort of chicken pot pie, but in slurpable, creamy soup form.
• Dinner hero – Hearty enough to be the main event, no side dishes required.
• Better the next day – Like a fine wine, the flavors just get richer after a night in the fridge.
• Make it your own – Toss in whatever veggies you’ve got, or make it extra easy with rotisserie chicken.
• One pot = less dishes – More time for Netflix, less time scrubbing pans.
• Cold-weather BFF – Warms you right to your toes when the temps drop.
• Crowd pleaser – From toddlers to grandparents, everyone goes back for seconds.

What You’ll Need:

• unsalted butter
• fresh veggies – onion, carrots, celery, russet potatoes, and garlic
• seasonings – salt, pepper, onion powder, dried thyme
• all-purpose flour
• lower-sodium chicken broth
• chicken breasts
• frozen peas and frozen corn

Ingredient Substitutions:

If you want to switch things up in your chicken pot pie soup, there are plenty of easy substitutions to try.

• For the protein, swap the chicken for leftover turkey, rotisserie chicken for convenience, ham for a smoky twist, or even white beans or chickpeas for a vegetarian version.
• Mix up the vegetables by adding green beans for color, spinach or kale for extra greens, or mushrooms for earthy flavor.
• To make it creamy, you can use half-and-half for a lighter texture, coconut milk for a dairy-free option, or evaporated milk for richness without the heaviness of cream.

How to make Creamy Chicken Pot Pie Soup:

Step 1
Prep veggies. Use a sharp knife to peel and dice the veggies – onion, carrots, celery, and potatoes. Be sure to dice the potatoes fairly small so they cook quicker in the soup.

Step 2
Sauté veggies. Heat a medium stock pot over medium heat. Add butter and when melted, add chopped onions, carrots, celery, and potatoes. Cook for about 5-6 minutes or until veggies start to soften. Add garlic, salt, pepper, onion powder, and thyme – and stir for another minute.

Step 4
Cook chicken. Add the chicken broth and bring mixture to a boil. Then add the chicken chunks to the soup and reduce heat to a rolling simmer. Let cook until chicken registers (on a digital thermometer) at about 160 degrees F, about 10 minutes or so. Then use a tongs to remove chicken to a clean plate to rest for 10 minutes. Shred chicken and set aside.

NOTE: Try using your mixer to shred the chicken. It’s incredibly quick and easier than using two forks!

Storing and Freezing

• Store leftover soup in an airtight container in the refrigerator for 3-4 days.
• We like to meal prep this soup and place in individual meal prep containers for lunches on the go!
• Freeze leftover cooled soup in an airtight container for up to three months. Thaw and reheat.

Recipe FAQs:

Other Delicious Soup Recipes:

Kitchen Tools Used: (affiliate links)

• Dutch Oven
• Global 7-inch Knife

Poblano Soup

Soup Season is back and we’re more than ready. Fall is our favorite time of year because 1) the weather is cooling off, and 2) we get to eat soup! Grab your favorite stock pot and let’s get cooking!

Why This Recipe Works:

• FULL OF FLAVOR – The flavor in our poblano soup is out-of-the-world delicious. Give it a try and see for yourselves!
• NUTRIENT DENSE – Our roasted poblano soup is loaded with protein and veggies – a perfect combo.
• DELICIOUS LEFTOVERS – I always say that leftover soup is even better than the first go-around. Don’t you agree?

What You’ll Need:

• olive oil
• poblano peppers
• unsalted butter
• onion, celery, potatoes, garlic
• seasonings – cumin, red pepper flakes, salt, and pepper
• chicken broth
• chicken breasts (or chicken thighs)
• heavy cream
• cilantro

How to make Roasted Poblano Soup with Chicken:

Step 1
Roast poblanos. Preheat oven to 450 degrees F. Slice poblanos in half and place skin side up on a large baking sheet. Drizzle olive oil over the tops of the peppers, and roast in the oven for 20 minutes or until slightly charred on top.

Remove peppers to cool slightly. Then peel the skin off the peppers and discard. Chop peppers and set aside.

Storing and Freezing Poblano Soup

Store leftover soup in an airtight container in the refrigerator for 3-4 days. Reheat in microwave until hot.

Freeze leftover cooled soup in a large freezer bag. Lay bag flat in your freezer for up to three months.

Kitchen Tools Used: (affiliate links)

• Dutch Oven
• Global 7-inch Knife

Chicken Gnocchi

How many possible ways can we make chicken? That is the real question. I’m here to say that there are COUNTLESS ways, my friends! We will absolutely never run out of ideas, and that is very good news.

Why This Recipe Works:

• QUICK AND SIMPLE – This simple recipe is done completely in one skillet – part on the stovetop and part in the oven. You’ll also need a food processor to make homemade pesto sauce (or use store-bought pesto for a shortcut).
• FULL OF FLAVOR – Juicy chicken, garlicky pesto sauce, and crispy, pillowy gnocchi makes for a perfect meal packed with flavor.
• CROWD PLEASER – Make this one for a quick weeknight dinner for your family or save it for a weekend meal for entertaining friends and family. Either way, your crew will love it.

What You’ll Need:

• Olive Oil
• Chicken Breasts – You’ll need two large chicken breasts for this recipe.
• All-Purpose Flour
• Seasonings – a combo of paprika, onion powder, garlic powder, kosher salt, and freshly ground black pepper
• Chicken Broth (lower-sodium)
• Heavy Cream
• Onions, Tomatoes, and Garlic
• Pesto Sauce – We love using our homemade pesto sauce.
• Potato Gnocchi

Step 1
Make pesto sauce. In a large food processor, combine fresh basil leaves, parmesan cheese, garlic, and toasted pine nuts. Pulse until well combined. Then drizzle in the olive oil as the food processor runs until you get your desired consistency.

You’ll use 1/2 of the batch of pesto sauce, or 1/2 cup. I recommend freezing the other half for another day. (It freezes super well!)

Recipe FAQs:

Other Delicious Chicken Recipes:

Kitchen Tools Used: (affiliate links)

• 10-Inch Cast Iron Skillet
• Global 7-Inch Knife

The Best Grilled Chicken Sandwich

When we were first married way back in 1989 (gasp, we’re old!), we made a lot of grilled chicken. Admittedly, it was pretty bland – no marinade and just a sprinkle of seasoned salt.

Now, we pretty much always use a marinade of some sort. Plus this sandwich recipe includes soft homemade rolls (store-bought is just fine though), melty cheese, the tastiest pesto mayo, grilled red onions, lettuce, and tomatoes.

While chicken breasts are a pretty simple protein, you can really make it extra with some creativity. We also love using a yogurt-based marinade in our Grilled Greek Chicken!

Why This Recipe Works:

• SIMPLE INGREDIENTS – You’ll need chicken breasts (we prefer using organic breasts), a marinade, sandwich rolls or buns, cheese (any kind works), fresh lettuce and tomatoes, and a delicious pesto mayo spread.
• TENDER CHICKEN – We use this marinade in several of our chicken recipes because it results in tender chicken every single time. Be aware that the chicken will cook quicker if you butterfly the breasts first.
• MESSY BUT DELISH – Any time you’re piling all of those ingredients on a sandwich roll, it’s gonna get a little messy. But that’s the way I like it. Messy sandwich means that every bite is DELISH!

What You’ll Need:

• Chicken Breasts – You’ll need four medium chicken breasts, or about two pounds.
• Marinade – a combo of olive oil, soy sauce, apple cider vinegar, garlic powder, ground ginger, salt, and pepper.
• Sandwich Rolls – We love using our Homemade Hoagie Rolls for these sandwiches. However, if you make them, you’ll want to allow space between the dough to allow the rolls to flatten for this recipe. That being said, store-bought rolls is just fine too.
• Lettuce and Tomato
• Red Onion – Slice the onion into thick rounds. This will make it easier to flip them while grilling.
• Pesto Mayo – Our homemade pesto mayo is the perfect sandwich spread. We keep small containers of our basil pesto sauce in the freezer.
• Cheddar Jack Cheese – or use other types of cheese like provolone, havarti, sharp cheddar, or pepper jack).

How to make the Ultimate Grilled Chicken Sandwich:

Step 1
Prep chicken. We recommend buying medium chicken breasts and then butterflying them before grilling. You may need to trim the grilled breasts and stack them depending on how large they are.

Step 6
Grill chicken. Place the butterflied chicken on the prepared grill. Add grilling spices to taste. Cook chicken on one side for 6-7 minutes and then flip to cook the other side. Add cheese slices to the chicken during the last minute or so. Set the chicken on a clean plate and let rest for 7-8 minutes.

Cooking time will depend on the thickness of the chicken and the heat of the grill. Be careful to avoid over-cooking.

Chicken is considered done when it reaches an internal temperature of 165 degrees F. (Use a digital thermometer.) We take the chicken off the grill at around 160 degrees F to allow for carry-over cooking.

What to serve with the best chicken sandwiches:

• SALAD – Try our Arugula Quinoa Salad, Burrata Caprese Salad, or Spinach and Goat Cheese Salad.
• FRIES – You’ll love these Baked Garlic Home Fries or Spicy Baked Sweet Potato Fries.
• VEGGIES – How about some Small Potatoes on the Grill, Teriyaki Brussels Sprouts, or Wasabi Aioli and Asparagus?

Recipe FAQs:

Other Delicious Chicken Recipes:

• Grilled Greek Chicken
• Chicken Orzo Pasta Bake
• Marry Me Chicken Soup
• Parma Ham Wrapped Chicken

Kitchen Tools Used: (affiliate links)

• Stainless-Steel Grill Tongs 17-inch
• Digital Instant Read Meat Thermometer

Best Chicken Gyros

We are true gyro lovers at our home. In fact, there is a food truck about 15 miles from here that we occasionally bike to on our trail system. We bike, stop for beer and gyros, and then bike home (or hop on the train). We call that an EXCELLENT DAY, and the gyros always taste better after a sweat session!

Why This Recipe Works:

• DELICIOUS GREEK FLAVOR – We love the Greek marinade in this chicken recipe. Plus the tzatziki sauce is key to great flavor.
• PERFECT SUMMER MEAL – Light your backyard grill, throw on some marinated chicken, pop open a beer, and let’s get this summer party going!
• NUTRIENT DENSE – These chicken tzatziki wraps are high in protein and have plenty of fresh veggies. Great taste AND full of nutrients, so a true win/win situation.

What You’ll Need:

• chicken – You can use chicken breasts or thighs.
• marinade – The marinade is a combo of olive oil, freshly squeezed lemon juice, paprika, ground cumin, onion powder, oregano, salt, and pepper.
• wraps or naan bread or pita bread (holy cow, the naan bread is worth the extra time)
• tzatziki sauce – Combine Greek yogurt, cucumber, fresh dill, more lemon juice, seasonings, and olive oil.
• veggies – Use any combo of veggies you like. We use tomatoes, cucumbers, red onion, plus black olives.

How to make Chicken Tzatziki Wraps:

Step 1
Prep chicken. If the chicken breasts are large, consider butterflying them. If using chicken thighs, remove visible fat. Place chicken in a resealable bag.

Step 6
Grill chicken. Add the chicken to the grill grates, add grilling seasoning of your choice, and close lid. Cook chicken on one side for about 7-8 minutes depending on size, and then flip to the other side to finish cooking.

Let chicken rest for 10 minutes and then slice into chunks or strips.

What to serve with Chicken Tzatziki Wraps:

• A simple salad with homemade dressing. Try our Grinder Salad Dressing, Strawberry Salad Dressing, or Honey Balsamic Vinaigrette.
• Fries – Try our Baked Garlic Home Fries or Spicy Baked Sweet Potato Fries! We like topping baked fries with crumbled feta cheese and chopped cilantro (see below).
• Homemade ice cream for dessert!

How to make Feta Fries:

These are simple our Baked Garlic Home Fries plus feta and cilantro!

• Prep russet potatoes. Wash the potatoes and pat dry. Then slice in half and then into several wedges. Place in mixing bowl.
• Add toppings. Then add the olive oil and seasonings (garlic powder, paprika, cayenne pepper, salt, and pepper and use your hands to combine.
• Bake. Spread the prepared wedges on a baking sheet lined with parchment paper. Bake in preheated 425 degrees F oven for 15 minutes. Remove pan, flip potatoes, add garlic, and bake for another 10-15 minutes or until fork tender.
• Top with feta. Remove fries from oven and immediately top with crumbled feta cheese and chopped cilantro.

Recipe FAQs:

Other Delicious Greek Recipes:

Greek food is one of our favorite types of food to enjoy!

• Mediterranean Grain Bowls
• Gyro Pizza
• Mediterranean Chopped Salad
• Lamb Feta Burgers

Kitchen Tools Used: (affiliate links)

• Stainless-Steel Grill Tongs 17-inch
• Digital Instant Read Meat Thermometer

CAVA Chicken Bowls

We’ve been on a serious “bowls kick” recently and decided it was time to add our favorite CAVA bowls to the mix. Our oldest son and his wife frequently make a version of these, and I think he’ll soon be making mine. Right Josh and Tiff?

Why This Recipe Works:

• CAVA COPYCAT – We discovered CAVA bowls a couple of years ago and were most likely “late to the party”. Better late than never, right?
• CHEAPER TO MAKE AT HOME – I’m always shocked to see the final price after our large orders of food for the family. Making it home is WAY cheaper and leftovers are a bonus too.
• FULL OF DELICIOUS FLAVOR – The harissa paste is the key ingredient in these chicken bowls. Make sure you keep it stocked in your pantry.
• GREAT MEAL PREP – We often make way more chicken than we need so we can meal prep for lunches. You can also make it interesting by changing toppings and the base (rice, quinoa, couscous).

What You’ll Need:

• chicken breasts or chicken thighs
• chicken marinade – a combo of olive oil, harissa paste, honey, olive oil, Worcestirshire sauce, salt, and pepper
• harrissa dressing – a combo of olive oil, red wine vinegar, harissa paste, honey, and seasonings
• crazy feta – (or use crumbled feta cheese instead) a spicy, whipped feta cheese spread that’s popular at CAVA
• quinoa, rice, or couscous – to serve
• other ingredients – any combo of fresh veggies, pickled onions, hummus, naan bread, pita chips, etc.

How to make Harissa Chicken Bowls:

Step 1
Marinate chicken. Add chicken breasts or thighs to a ziplock bag. (We often use a combo of the two.) Combine marinade ingredients in a mixing bowl – the olive oil, harissa paste, honey, olive oil, Worcestershire sauce, salt, and pepper. Use a whisk to combine well. Pour marinade over chicken and massage into the chicken. Seal and place in your refrigerator for about an hour.

Step 3
Make crazy feta. Heat a small skillet over medium heat. Add a little olive oil, onions and jalapeños – and cook until softened, about 2-3 minutes. Add garlic and stir for a minute. Cool slightly.

To a food processor, add the feta cheese, cooled veggies, olive oil, and lemon juice. Blend until creamy. Set aside.

Step 4
Cook chicken. Grill or pan-sear the chicken over medium heat until cooked through. We normally grill our chicken since we have fairly mild temperatures year-around. If cooking chicken on the stovetop, you’ll need to add additional oil to the pan for cooking.

Chicken is considered done when a digital thermometer (inserted into the thickest part of the meat) registers 165 degrees. However, we normally take meat off at 160 degrees, allowing for some carry-over cooking.

Recipe FAQs:

Other Bowl Recipes:

• Shrimp Taco Bowls
• Mediterranean Grain Bowls
• Teriyaki Turkey Rice Bowls
• Carne Asada Burrito Bowls

Kitchen Tools Used: (affiliate links)

• 8-oz Mason Jars
• Global 7-inch Knife
• Digital Instant-Read Thermometer

Pineapple Chicken Kabobs

If you’ve been around here for a while, you already know that kabobs are a serious staple in our house! Steak, pork, chicken, and shrimp are our go-to proteins so far – and every single one has been absolutely delicious. But this Hawaiian version might just be our new favorite (spoken by a true food blogger)!

Why This Recipe Works:

• Bold and flavorful marinade – the combination of pineapple juice, soy sauce, fresh ginger, and garlic creates the most incredible sweet and savory flavor
• Sweet meets savory – juicy pineapple chunks caramelize beautifully on the grill alongside the tender marinated chicken
• Easy weeknight or weekend meal – simple to prep ahead and on the grill in minutes
• Colorful and festive – bell pepper and red onion make these kabobs as beautiful as they are delicious
• Served over rice – makes it a complete, satisfying meal the whole family will love

What You’ll Need:

• chicken breasts
• fresh pineapple
• red onion
• bell pepper – any combo of colors
• marinade – a simple combo of ketchup, pineapple juice, soy sauce, rice vinegar, olive oil, brown sugar, ginger, garlic, and seasonings
• rice to serve

How to make Hawaiian Chicken Pineapple Kabobs:

Step 1
Prep chicken. Slice chicken breasts into 1.5 inch cubes. Place in gallon sized freezer bag or airtight container.

Step 2
Make marinade. In a mixing bowl, combine ketchup, pineapple juice, soy sauce, rice vinegar, olive oil, brown sugar, ginger, garlic, salt, and pepper.

Reserve 3/4 cup marinade in small bowl and set aside. Pour remaining marinade over cubed chicken breasts.

Step 6
Grill kabobs. Light outdoor grill to 375 degrees. When hot, grill skewers until chicken is done, approximately 7-8 minutes per side.

Chicken is considered done when it registers 165 degrees F on a digital thermometer. We normally remove them at 160 degrees F allowing for a few degrees of carry-over cooking.

Recipe FAQs:

Other Delicious Kabobs Recipes:

We love all the kabob recipes!

• Pork Shish Kabobs
• Grilled Chicken Skewers
• Grilled Asian Chicken Skewers
• Honey Sriracha Chicken Kabobs
• Beef Kabobs on the Grill

Kitchen Tools Used: (affiliate links)

• Global 7-inch Knife – Favorite kitchen knife.
• Kabob Skewers – Used to grill the steak kabobs.
• Stainless-Steel Grill Tongs 17-inch – Our go-to tongs for grilling all the things.

Lemon Chicken Orzo

We can’t get enough chicken recipes in our home and this one fits the bill. It’s fairly simple and uses basic ingredients easily found in most grocery stores, is unbelievable delicious, and the leftovers are even better!

If you’ve made our Chicken Piccata with Pasta, you’ll notice similar flavors. But they are prepared far differently and include varying ingredients. Both are fantastic!

I particularly love lemon flavors in main dish recipes, including our Lemon Orzo Pasta Salad, Baked Lemon Garlic Chicken, Grilled Greek Chicken, and Healthy Tzatziki Sauce

Why This Recipe Works:

• ONE POT – This entire recipe gets made in just ONE pot! I love it when clean-up is simple.
• FULL OF FLAVOR – The tender chicken and pasta, the salty parmesan cheese, and the lemon-flavored sauce is everything I need in a main dish.
• PERFECT WEEKNIGHT MEAL – This dish comes together rather quickly and makes a perfect weeknight meal. You can prep some of the ingredients in advance to make it even quicker – chop the veggies, prep the lemons, and season the chicken.
• MAKES GREAT MEAL PREP – My hubby enjoys leftovers for lunches every day of the week. He always looks forward to this one!

What You’ll Need:

• Olive Oil – or you can use avocado oil
• Chicken Thighs – We love using chicken thighs because they are more forgiving in this dish. However, if you prefer using chicken breasts, that will work as well.
• Onion – Use either white or yellow onion.
• Garlic Cloves
• Unsalted Butter – Adds great flavor to this pasta bake.
• Orzo – One of our favorite types of pasta. We use it often – like in our Lemon Orzo Pasta Salad and Lemon Chicken Orzo Soup.
• Lemon – the zest and juice from two lemons
• Chicken Broth – We use lower sodium broth
• Spinach
• Parmesan Cheese – freshly shredded

How to make Lemon Chicken Orzo Pasta:

Step 1
Prep chicken. Add salt and pepper to chicken thighs.

Step 2
Prep lemons. Zest and juice two large lemons. This adds a lot of lemon flavor so you can use less, if preferred.

What to serve with Chicken Pasta Bake:

• Start with a glass of simple white wine, some Rose Sangria with Vodka, or Frozen Vodka Slush.
• A slice of bread or two. Try our Italian Herb Bread, Italian Focaccia Bread, or Everything Bagel Rolls.
• A simple salad with one of our favorite dressings. Try our Honey Balsamic Vinaigrette, Creamy Italian Dressing, or Spinach Salad Dressing.

Recipe FAQs:

Other Delicious Chicken Recipes:

We use chicken breasts and thighs in many of our recipes. Try one of the recipes below next!

• Marry Me Chicken Pasta
• Chicken Curry Ramen
• Creamy Chicken Noodle Soup with Egg Noodles
• Chicken Bacon Caesar Salad

Crispy Chicken Cutlets

Chicken is an absolute staple in our house and I always keep both breasts and thighs stocked in the freezer – because you just never know when you need a quick, delicious meal! I am always on the lookout for simple, healthier weeknight recipes like this one that come together fast without sacrificing any flavor.

Why This Recipe Works:

• Panko and parmesan coating – the combination of crispy Panko breadcrumbs and freshly shredded parmesan creates an golden, flavorful crust in every bite
• Perfectly seasoned – garlic powder, onion powder, and smoked paprika add bold, delicious flavor from the inside out
• Avocado oil – a healthier, high smoke point oil that delivers a beautiful golden sear without the heaviness
• Complete and balanced meal – the peppery freshness of a simple arugula salad is the perfect complement to the crispy cutlets

What You’ll Need:

• chicken breasts
• large eggs
• Panko breadcrumbs
• parmesan cheese
• seasonings – salt, pepper, garlic powder, onion powder, smoked paprika
• avocado oil

How to make Panko Crusted Chicken Cutlets:

Step 1
Prep chicken. Use a sharp knife to butterfly the chicken breasts and slice each breast in two pieces.

Step 4
Lightly fry the cutlets. Heat a large cast iron skillet over medium-high heat. When hot, add 2-3 tablespoons of avocado oil and 2-3 cutlets (depending on the size). Do not crowd the skillet.

Cook cutlets for about three minutes on one side, then flip and continue cooking until done, about 2-3 more minutes. Chicken should register 160 degrees F on a digital thermometer, allowing for a few degrees of carry-over cooking.

Continue cooking in batches until all cutlets are done.

Recipe FAQs:

Other Simple Chicken Recipes:

Chicken is our go-to protein. Try these recipes next!

• Chicken Pesto Gnocchi
• Ultimate Grilled Chicken Sandwich
• Double Crust Chicken Pot Pie
• Chicken Curry Salad with Grapes

Kitchen Tools Used: (affiliate links)

• OXO Meat Tenderizer
• 12-Inch Cast Iron Skillet

Marry Me Chicken Soup with Pasta

Soup Season here in Texas starts with the first fall day when temps drop below 80 degrees and goes through spring when our temps annoyingly bounce all over the place. Even if the A/C is still on, I’m making soup!

Why This Recipe Works:

• FULL OF FLAVOR – Since we loved the flavor of our Marry Me Chicken Pasta, I thought we should turn the deliciousness into a pot of soup – of course. It’s creamy, full of chicken and pasta, and flavored with plenty of sun-dried tomatoes and seasoning.
• PERFECT FOR DATE NIGHT – This marry me chicken soup is sure to impress for date night. Add a side salad and a few slices of crusty bread for the perfect romantic dinner (or for anyone you love)!
• GREAT MEAL PREP – Soup is THE perfect food to cook for meal prepping throughout the week. Add a little parmesan cheese to serve.

What You’ll Need:

• Olive Oil
• Veggies – onion, garlic, and spinach leaves
• Seasonings – oregano, red pepper flakes, onion powder, kosher salt, and freshly ground black pepper
• Tomato Paste
• Sun-Dried Tomatoes
• Lower-Sodium Chicken Broth
• Parmesan Rind (optional but delish)
• Chicken Breasts
• Pasta – small pasta like orecchiette
• Dairy – a combo of heavy cream and sour cream
• Parmesan Cheese – plus extra for serving

How to make Marry Me Chicken Soup:

Step 1
Sauté veggies. Heat a medium stock pot over medium heat. Add olive oil and chopped onion. Cook for 3-4 minutes, or until softened. Then add garlic and seasonings (oregano, red pepper flakes, onion powder, salt, and pepper) – and stir for 30 seconds.

Storing and Freezing:

• Store leftover soup in an airtight container in your refrigerator for 4-5 days. Leftovers may need more broth.
• Freeze soup in an airtight container or freezer bag for up to three months.

What to serve with Marry Me Chicken Soup:

• CRUSTY BREAD – Try our Chewy French Bread, Caprese Focaccia, or Italian Herb Bread.
• SIDE SALAD – Pair with a side salad with one of our favorite salad dressings – Creamy Italian Dressing, Spinach Salad Dressing, or Honey Balsamic Vinaigrette.
• VEGGIES – How about some veggies? Try our Crispy Parmesan Brussels Sprouts, Roasted Asparagus with Prosciutto, or Cheesy Cauliflower Steaks.

Recipe FAQs:

Other Delicious Soup Recipes:

Kitchen Tools Used: (affiliate links)

• Dutch Oven
• Global 7-inch Knife