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

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
• Grilled Butter Chicken Kabobs

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.

Chicken Quinoa Bowls

When it comes to healthy eating, these bowls fit the bill – lean proteins, healthy grains, fresh vegetables, plus lots of flavor. Bowls are still the rage everywhere you go and I’m constantly brainstorming new combos of flavor and texture.

The really great thing about bowls is the customization, especially if you’re feeding kids or picky eaters. You can offer various grains and proteins and let everyone choose their faves.

Why This Recipe Works:

• SIMPLE TO MAKE – There are several steps to this recipe but we’re using simple ingredients and making some things ahead of time.
• CUSTOMIZABLE – These bowls are customizable according to your taste buds and what you like best. Prep a variety of grains, proteins, veggies, and sauces/dressings – and make them all week long.
• GREAT MEAL PREP – We love adding the leftovers to individual meal prep containers and enjoying them for lunches throughout the week.
• MEDITERRANEAN FLAVORS – We love Mediterranean food, especially fresh hummus and tzatziki sauce.
• NUTRIENT DENSE – If following a Mediterranean diet, you’ll love these healthy grain bowls. A great way to add healthy fats, leafy greens, a variety of vegetables, and different grains.

Ingredients Used:

All of these simple ingredients can be found at your local grocery store.

• Chicken Breast – Use about two pounds of chicken breast. I recommend butterflying the chicken for more even cooking.
• Marinade – A combo of Greek yogurt, olive oil, fresh lemon juice, minced garlic, dried thyme and oregano, salt, and pepper.
• Quinoa – We prefer cooking our quinoa in the instant pot. But you could cook it on the stovetop too.
• Tzatziki Sauce – One of our favorite condiments for Mediterranean food.
• Hummus – Use either homemade hummus or store-bought.
• Other – Tomatoes, cucumber, red onion, feta cheese, baby spinach, crispy chickpeas, fresh herbs, etc.

How to make Greek Chicken Bowls:

Step 1
Prep chicken. Use a sharp knife to butterfly the chicken breasts. Add to a resealable bag.

Step 2
Make chicken marinade. In a medium bowl, combine the Greek yogurt, olive oil, fresh lemon juice, minced garlic, dried thyme, kosher salt, and freshly ground black pepper. Combine well with a whisk.

This yogurt marinade for chicken is one of many you can use for these bowls. For another, try the marinade we use in our Grilled Chicken Skewers.

Step 3
Add marinade to chicken. Spoon the marinade over the chicken and seal. Use your hands to massage the ingredients into the chicken. Place in the refrigerator for a couple of hours to let the flavors meld.

NOTE: Don’t marinate the chicken in lemon juice for over three hours. So if needed, soak the chicken in the other ingredients and add the lemon juice later.

Step 4
Make tzatziki sauce. In a mixing bowl, combine the Greek yogurt, diced cucumbers, minced dill, seasonings (garlic powder, salt, and pepper), and fresh lemon juice. Stir well and add a drizzle of olive oil to serve.

Step 5
Make the quinoa. You can make the quinoa on the stovetop, according to package directions. Or use your instant pot (my fav way to make quinoa!) and pressure cook for one minute with a 10 minute natural release.

Don’t like quinoa? Substitute farro or brown rice instead (or white rice for picky eaters)!

Step 7
Grill chicken. Light an outdoor grill to medium heat – about 350 degrees F. When hot, add the chicken and grill on one side for several minutes before flipping to the other side. Cook until the internal temperature registers 160 degrees on a digital thermometer, allowing for a few degrees of carry-over cooking.

NOTE: This chicken will not get as brown due to the white yogurt in the marinade. That’s ok – it’s still delicious!

Step 9
Assemble bowls.

• Layer the quinoa and hummus. On the bottom of the bowl, spread some quinoa and hummus (homemade hummus or store-bought hummus work great here).
• Then add the sliced, grilled chicken.
• Add your choice of sliced veggies – tomatoes, cucumber, bell pepper, red onion (we also love our Spicy Pickled Onions), avocado, etc.
• Then add a generous dollop of Tzatziki sauce, some feta cheese, a drizzle of olive oil, and some extra salt and pepper!
• Optional toppings include olives (Kalamata olives, green olives, black olives), marinated artichoke hearts, or others.

Recipe FAQs:

Kitchen Tools Used: (affiliate links)

• Global 7-inch Knife
• Instant Pot

Buffalo Chicken Wraps

Are you buffalo chicken crazed like so many people these days? Join the club! We love these!

Yes, buffalo sauce does have a kick – but my version is perfectly balanced with a touch of honey and olive oil. It’s just spicy enough, with incredible flavor that transforms ordinary chicken breasts into something truly crave-worthy. Tuck that buffalo chicken into wraps and load them up with your favorite toppings!

You can absolutely enjoy this buffalo chicken on its own—no wraps or sandwiches required. But we love piling on the extras to take it over the top, and giving the wraps a quick toast in a skillet makes them even more delicious (and way easier to eat!).

Why we love these wraps:

• Easy to make. These chicken wraps really ARE easy to make. A simple marinade, a quick grilling, and then just wrap and brown wraps in a skillet. You could even grill the chicken in advance and then assemble wraps at mealtime. We like these served cold too!
• Fairly healthy. I love a protein-packed meal and these are just that. Packed!
• Perfectly spicy. Who doesn’t crave a little spice in their chicken? haha. NOT ME! As y’all know, I’m a fan of fiery foods. But this one? It’s just right – not too spicy!

Ingredients Used for the Chicken:

• Chicken – You’ll need about two pounds of chicken breasts or about four large breasts. I normally butterfly them so they are thinner and easier to cook.
• Hot Sauce – Use Frank’s hot sauce – any version you prefer.
• Olive Oil – Any olive oil works fine here.
• Honey – A little bit of honey helps to balance the spiciness.
• Spices – Just a bit of onion powder, smoked paprika, and black pepper.

Ingredients Used for the Wraps:

• Tortillas – Large flour tortillas work best for these so you can get a lot of the filling in them. They won’t work well with medium or small tortillas.
• Lettuce – Use any kind of lettuce you like. I went with some crunchy bib lettuce.
• Avocado – You’ll need some mashed avocado too. Make sure they are just ripe enough to easily mash.
• Blue Cheese – The blue cheese goes so well with the spicy buffalo sauce.
• Carrots – Carrots go really well with these wraps too!

How to make Grilled Buffalo Chicken Wraps:

Step 1
Make marinade. Combine marinade ingredients in a small bowl – Frank’s hot sauce, olive oil, honey, and seasonings (onion powder, paprika, and black pepper). Whisk until well combined.

More Delicious Chicken Recipes:

We love our elevated chicken recipes! Say it with me. “NO MORE boring chicken”! Which is why you should also try one of the following next.

• Chicken Vegetable Stir Fry Recipe
• Double Crust Chicken Pot Pie
• Parmesan Chicken Orzo Skillet
• Chicken Tzatziki Wraps

Expert Tips:

• Allow time for chicken to absorb marinade. Make sure you marinate the chicken for at least two hours before grilling. This will enhance the flavors!
• Reserve some marinade. Don’t forget to reserve some of the marinade for brushing on top of the chicken after it’s finished on the grill. Please don’t reserve anything from the bag with the chicken in it. That needs to be discarded.
• Don’t overcook! Chicken is safe to eat at 165 degrees. I normally remove it from the grill when it’s at 160 degrees to allow for carry-over cooking. Over-cooked chicken is dry and no bueno. Watch it closely as it cooks.
• Don’t over-stuff wraps. While you can make your wraps differently than I show here, if you are following my technique, try to avoid over-stuffing them. You want to get all that stuffing to stay inside before placing in the skillet. Browning the seam side first will help to keep them together.

Other Delicious Sandwiches and Wraps:

I’ve always been a sandwich/wrap lover because they are just so simple and approachable. For some other easy recipes, try one of the following.

• Pressed Cuban Sandwiches
• Roasted Vegetable Pesto Paninis
• Pesto Veggie Sandwich
• Italian Grinder Sandwich

Kitchen Tools Used: (affiliate links)

• Stainless-Steel Grill Tongs 17-inch
• Cast Iron Skillet

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

Josh’s Butter Chicken

This recipe comes from our oldest son, Josh, and after he made it for us a handful of times, I finally asked if I could share it with all of you. No gatekeeping in this house – good food is meant to be passed around.

Josh is a pretty big Gordon Ramsay fan, and after watching him make his “15‑minute butter chicken,” he went off and created his own version. I love this one even more – it uses less butter, and grilling the chicken as kabobs gives it that perfect char. Can’t wait to hear what you think of it.

Why we love this recipe:

• The yogurt marinade makes the chicken super tender and loaded with warm, fragrant spices.
• Grilling adds smoky, charred flavor that pairs perfectly with the creamy butter sauce.
• The sauce is rich, silky, and layered with ginger, garlic, jalapeño, and coconut milk.
• It’s a full, delicious meal — kabobs, veggies, rice, naan, and plenty of fresh cilantro to finish.

What You’ll Need:

• chicken breasts
• seasonings – ground cumin, turmeric, cayenne pepper, garam masala, salt, and pepper
• plain Greek yogurt
• veggies – red onion, jalapeños, ginger, garlic, cilantro
• tomato sauce
• lemon
• coconut milk
• butter
• veggies to skewer – onion, bell pepper, or others of your choice (we like to add mushrooms)
• white rice and fresh naan to serve

How to make Grilled Butter Chicken Kabobs:

Step 1
Prep chicken. Slice chicken breasts into bite-sized pieces and place in a mixing bowl.

Step 7
Light outdoor grill. Light your backyard grill (we use our Big Green Egg) to medium-high heat. Make sure it’s hot before adding kabobs to the grill grates.

Step 8
Grill butter chicken kabobs. Place the kabobs on the grill and cook them over medium‑high heat, turning every few minutes so all sides get nicely charred. Keep rotating until the chicken is cooked through and the veggies are tender.

We use a digital thermometer to test the internal temperature and remove when chicken registers 160 degrees F, allowing for a few extra degrees of carry-over cooking.

Recipe FAQs:

Other Delicious Kabob Recipes:

• Pork Shish Kabobs
• Beef Kabobs on the Grill
• Hawaiian Chicken Pineapple Kabobs
• Grilled Asian Chicken Skewers

Kitchen Tools Used: (affiliate links)

• Global 7-inch Knife 
• Metal Skewers 
• Stainless-Steel Grill Tongs 17-inch 

One Pot Jambalaya

We’ve always been a family that loves bold flavors with just the right amount of spice, so this one-pot jambalaya is right up our alley. It’s proof that you don’t have to be from Louisiana to appreciate the incredible flavors and comforting textures of this classic dish.

One of the best things about this dish is how easy it is to customize. Add shrimp instead of – or alongside – the chicken and sausage, adjust the amount of vegetables or rice to suit your preferences, and tweak the seasonings to make it as mild or spicy as you like.

Why This Recipe Works:

• One-pan convenience: Everything cooks in a single skillet, making prep simple and cleanup a breeze.
• Bold, layered flavor: Browning the chicken and andouille sausage first builds a rich, savory base before the vegetables, rice, and seasonings are added.
• Perfectly cooked rice: The rice absorbs the flavorful broth, tomatoes, and spices as it cooks, creating a dish that’s rich and satisfying in every bite.
• Great for leftovers: Jambalaya reheats beautifully, making it an excellent meal prep option for lunches or easy dinners later in the week.

What You’ll Need:

• seasonings – smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper
• avocado oil – or another neutral oil
• veggies – onion, celery, bell pepper, garlic, and green onion
• andouille sausage
• chicken thighs
• long-grain white rice
• chicken broth
• diced tomatoes

How to make Skillet Chicken and Sausage Andouille:

Step 1
Combine Creole seasoning mixture. In a small mixing bowl, combine the seasonings – smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper.

Step 8
Serve. Serve jambalaya with your choice of sides. We tend to enjoy this as a full meal.

As mentioned, jambalaya is a complete meal on its own, but it’s also delicious with skillet cornbread, chewy French bread, a simple green salad, or steamed green beans.

Storing and Freezing:

• Store leftover jambalaya in an airtight container in your refrigerator for 3-4 days. We also like to meal prep and store in small individual portions.
• To freeze jambalaya, let it cool completely, then transfer it to freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.

Recipe FAQs:

Other Delicious One Pot Meals:

We love a simple one pot meal. Bonus is less dishes!

• Creamy Chicken Orzo
• Spicy Shrimp Fried Rice
• Creamy Pesto Gnocchi
• Southern Chicken and Rice Recipe
• Chicken Tortilla Soup

Kitchen Tools Used: (affiliate links)

• 12-inch cast iron skillet
• Dutch Oven

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