Category: Lunch

Introduction
When you’re craving something cozy, flavorful, and simple to make, look no further than this Creamy Herb Chicken & Basmati Rice one-pan wonder. This dish is everything comfort food should be—tender, juicy chicken breast seared to golden perfection, paired with aromatic basmati rice, and all simmered together in a silky herb cream sauce that’s rich yet balanced.

It’s the kind of meal that feels fancy, but requires no more than pantry staples, a few herbs, and one skillet. With garlic, rosemary, thyme, and a touch of lemon to brighten the creaminess, this dish is loaded with flavor in every bite. And the best part? It’s all made in one pan—less mess, more flavor, and a deeply satisfying dinner on the table in just about 40 minutes.

For more on cooking creamy one-pot meals without curdling dairy, check out this guide from America’s Test Kitchen.

🛒 Ingredients
🍗 Meat
1 lb boneless, skinless chicken breasts (cut into strips or bite-sized pieces)

🧄 Produce
3 garlic cloves, minced

1 small onion, finely chopped

1 tsp garlic powder

1 tsp onion powder

1 tsp lemon juice (fresh preferred)

2 tbsp fresh parsley, chopped

½ tsp dried rosemary

½ tsp dried thyme

½ tsp dried oregano

🥫 Canned Goods
2½ cups chicken broth (low sodium preferred)

🍚 Pasta & Grains
1 cup basmati rice (rinsed and drained)

🧂 Baking & Spices
1 tsp salt

½ tsp black pepper

1 tsp Italian seasoning

½ tsp paprika

🛢 Oils & Vinegars
2 tbsp olive oil

🧈 Dairy
2 tbsp butter

1 cup heavy cream

👨‍🍳 Directions
🔪 Step 1: Prepare and Season the Chicken
Pat chicken dry and cut into strips or bite-sized pieces.

In a bowl, season chicken with:

1 tsp garlic powder

1 tsp onion powder

1 tsp Italian seasoning

½ tsp paprika

½ tsp salt & ¼ tsp black pepper

Mix well to evenly coat.

🍳 Step 2: Sear the Chicken
Heat 2 tbsp olive oil in a large skillet over medium-high heat.

Sear chicken for 3–4 minutes on each side, until golden brown and cooked through.

Remove and set aside on a plate.

🧅 Step 3: Sauté Aromatics
In the same pan, melt 2 tbsp butter.

Add chopped onion and cook for 2–3 minutes until softened.

Add minced garlic, rosemary, thyme, oregano, and lemon juice. Sauté for another minute until fragrant.

🍚 Step 4: Add Rice and Broth
Stir in rinsed basmati rice and toast for 1–2 minutes.

Pour in 2½ cups chicken broth and stir well.

Bring to a gentle boil, then reduce heat to low.

Cover and simmer for 15–18 minutes, until the rice is cooked and the liquid is mostly absorbed.

🥘 Step 5: Add Cream and Chicken
Stir in 1 cup heavy cream and return the chicken to the skillet.

Simmer uncovered for 5–6 minutes, allowing the sauce to reduce slightly and coat everything.

Taste and adjust salt and pepper as needed.

Garnish with fresh chopped parsley before serving.

🍽️ Servings and Timing
Servings: 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: ~40 minutes

🥄 Serving Suggestions
Add steamed green beans or roasted broccoli on the side.

Serve with lemon wedges for brightness.

Crusty bread makes a perfect companion to mop up the creamy sauce.

🌿 Variations
Add Spinach: Toss in 1–2 cups of fresh spinach during the final few minutes of cooking.

Use Chicken Thighs: Swap chicken breasts for boneless thighs for extra flavor and tenderness.

Make It Spicy: Add crushed red pepper flakes to the cream sauce.

Mushroom Boost: Add ½ cup sliced mushrooms to the onion sauté step.

Dairy-Free Option: Substitute heavy cream with coconut cream and butter with olive oil.

❄️ Storage and Reheating
Refrigerator:
Store in an airtight container for up to 4 days.

Freezer:
Freeze cooled portions in freezer-safe containers for up to 2 months. Thaw in the fridge overnight.

Reheating:
Reheat on the stovetop with a splash of broth or cream to revive the sauce.

Microwave in 1-minute intervals, stirring between rounds.

❓ 10 Frequently Asked Questions (FAQs)

1. Can I use brown rice instead of basmati?
   Yes, but increase the cook time to 35–40 minutes and add an extra ½ cup broth.
2. What if I don’t have heavy cream?
   Use half-and-half or evaporated milk. Sauce may be thinner but still flavorful.
3. Can I make this vegetarian?
   Absolutely. Replace chicken with chickpeas or mushrooms, and use vegetable broth.
4. Can I meal prep this?
   Yes! It stores and reheats well—great for lunches or quick dinners.
5. How do I keep the cream from curdling?
   Ensure you simmer gently and avoid boiling after adding cream.
6. What other herbs can I use?
   Basil, marjoram, or tarragon are great additions for a twist on the flavor profile.
7. Is this gluten-free?
   Yes, as long as all your ingredients (like broth and seasonings) are verified GF.
8. Can I add cheese?
   Yes! Stir in a handful of grated parmesan or asiago with the cream for extra richness.
9. Why rinse basmati rice?
   Rinsing removes excess starch and prevents the rice from becoming gummy.
10. Can I make this in an Instant Pot?
    Yes! Sauté in the pot, add rice and broth, cook on HIGH pressure for 6 minutes, quick release, stir in cream and herbs.

📝 Conclusion
This Creamy Herb Chicken & Basmati Rice is a deeply satisfying, cozy, and complete one-pan meal that tastes like it simmered all day—but it’s ready in just under 40 minutes. It’s perfect for weeknights, meal prep, or even impressing guests with minimal effort. The blend of fresh and dried herbs, rich cream, and tender chicken makes every bite feel like a warm hug.

One skillet. One meal. Endless comfort.

Want more one-pan creamy meals? Explore this creamy chicken collection for more weeknight inspiration.

Introduction

Chicken Katsu is Japan’s answer to comfort food perfection: a crispy, golden-brown breaded chicken cutlet that’s irresistibly crunchy on the outside and juicy on the inside. Whether you’re already in love with Japanese cuisine or trying it for the first time, this simple dish is a guaranteed hit at the dinner table.

Traditionally served with a tangy tonkatsu sauce and shredded cabbage, Chicken Katsu pairs beautifully with steamed rice or tucked into sandwiches. The secret to its addictive crunch? Panko breadcrumbs—larger, flakier crumbs that fry up light and airy. With just a handful of pantry ingredients, you can recreate this restaurant-quality meal in your own kitchen in under 30 minutes.

Want to dive deeper into the origins of katsu? Read about the history of Japanese cutlets and yoshoku cuisine that blend Western and Eastern cooking traditions.

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Ingredients

🍗 Meat

• 2 boneless, skinless chicken breasts (or thighs)
• Salt & black pepper, to taste

🥣 Breading Station

• ½ cup all-purpose flour
• 2 large eggs, beaten
• 1½ cups panko breadcrumbs

🛢️ Oils & Frying

• Vegetable oil or neutral oil, for frying (about 1½ cups)

🥣 Tonkatsu Sauce (Optional but Recommended)

• 3 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• ½ teaspoon Dijon mustard (optional for tang)

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Directions

🔪 Step 1: Prep the Chicken

1. Slice the chicken horizontally to create 4 thinner cutlets.
2. Place each cutlet between two sheets of plastic wrap and pound to an even ½-inch thickness using a meat mallet or rolling pin.
3. Season both sides with salt and pepper.

🥣 Step 2: Set Up Your Breading Station

1. In three shallow bowls:
   • Add flour to the first.
   • Beat eggs in the second.
   • Add panko breadcrumbs to the third.
2. Dredge each chicken piece:
   • First in flour (shake off excess),
   • Then dip into the beaten eggs,
   • Finally, press into the panko breadcrumbs until fully coated.

🍳 Step 3: Fry the Chicken

1. Heat about 1½ inches of oil in a deep skillet or pan to 340–350°F (170–175°C).
2. Fry 1–2 cutlets at a time for 3–4 minutes per side, until golden brown and fully cooked (internal temp should be 165°F/74°C).
3. Transfer to a wire rack or paper towels to drain excess oil.

🍛 Step 4: Make the Tonkatsu Sauce

1. Whisk all sauce ingredients together in a small bowl.
2. Taste and adjust sweetness or saltiness as needed.

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🍽️ Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

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🍽️ How to Serve Chicken Katsu

• Classic: With steamed white rice, shredded cabbage, and tonkatsu sauce.
• Katsu Sando: Sandwich it between two thick slices of milk bread (shokupan) with sauce and shredded cabbage.
• Katsu Curry: Top with a Japanese-style curry sauce and serve over rice.
• Bento Box Style: Pair with pickled veggies, rice, and fruit for a full lunchbox experience.

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🧑‍🍳 Variations

• Chicken Thigh Katsu: For more flavor and juiciness, use boneless thighs instead of breasts.
• Baked Version: Bake at 425°F (218°C) for 20–25 minutes, flipping halfway. Spray with oil for crispiness.
• Air Fryer Method: Air fry at 375°F (190°C) for 15 minutes, flipping halfway.
• Gluten-Free: Use gluten-free flour and breadcrumbs.
• Spicy: Add chili flakes or cayenne to the flour or tonkatsu sauce.

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🧊 Storage and Reheating

Refrigerator:

• Store in an airtight container for up to 3 days.

Freezer:

• Freeze uncooked, breaded chicken on a tray, then store in a freezer-safe bag for up to 3 months.

Reheating:

• Reheat in a 375°F oven or air fryer for 8–10 minutes until crispy again.

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❓ 10 Frequently Asked Questions (FAQs)

1. What makes Chicken Katsu different from schnitzel?

Chicken Katsu uses panko breadcrumbs and is often served with a sweet-savory tonkatsu sauce, while schnitzel typically uses regular breadcrumbs and lemon.

2. Can I use pork instead of chicken?

Yes! That would be Tonkatsu, another Japanese favorite.

3. Can I use regular breadcrumbs instead of panko?

You can, but it won’t be as crispy. Panko is key to the authentic crunch.

4. What’s a good side dish for Katsu?

Steamed rice, miso soup, pickled cucumbers, or cabbage slaw.

5. What oil is best for frying?

Use a neutral oil with a high smoke point like canola, sunflower, or vegetable oil.

6. How do I know the oil is hot enough?

Drop a panko crumb in the oil—if it sizzles and rises, you’re ready to fry.

7. Is this dish spicy?

Not at all, but you can add spice through sauces or seasonings.

8. Can I double the recipe?

Yes, just fry in batches and keep earlier cutlets warm in a low oven (200°F).

9. What’s the best cut of chicken to use?

Chicken thighs for more flavor; breasts for a leaner option.

10. Can I meal prep this?

Yes! Bread them ahead and refrigerate (uncooked) for up to 24 hours, or freeze for later.

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📝 Conclusion

Chicken Katsu is a timeless Japanese comfort food that’s as simple to make as it is satisfying. With its golden, crunchy crust and juicy, flavorful interior, it’s a versatile dish that fits any mealtime mood—whether you’re craving something crispy for dinner or packing a bento lunch. Best of all, it comes together fast and with minimal ingredients.

Whether you serve it classic with rice and tonkatsu sauce or get creative with sandwiches and curry, this Chicken Katsu recipe is bound to become a favorite in your kitchen.

Want more Japanese comfort food ideas? Explore these other Japanese chicken recipes for easy weeknight inspiration.

Introduction

Chick-fil-A Chicken Tenders are beloved for their ultra-juicy interior, crispy golden crust, and that distinctive Southern flavor. This homemade version nails all the elements: a buttermilk-brined chicken, a seasoned flour coating with a hint of sweetness, and a deep-fried finish that’s crunchy without being greasy.

The secret? Letting the chicken rest in a buttermilk and seasoning mixture, followed by a dredge in flour with powdered sugar—yes, sugar! That subtle sweetness is what sets Chick-fil-A’s tenders apart from the rest.

Want to make it even more authentic? Pair these tenders with a homemade Chick-fil-A sauce or try waffle fries on the side.

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Ingredients

🍗 For the Chicken & Marinade:

• 1 lb chicken tenders (or chicken breast cut into strips)
• 1 cup buttermilk
• 1 teaspoon salt
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• ¼ teaspoon cayenne (optional, for mild spice)

🧂 For the Coating:

• 1½ cups all-purpose flour
• 1 tablespoon powdered sugar
• 1 teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon paprika
• ½ teaspoon black pepper

🛢️ For Frying:

• Vegetable oil or peanut oil (preferred for flavor), enough to fill pan about 1.5–2 inches deep

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Directions

🔪 Step 1: Marinate the Chicken

1. In a large bowl, whisk together the buttermilk, salt, garlic powder, paprika, pepper, and cayenne.
2. Add the chicken tenders and coat them thoroughly.
3. Cover and refrigerate for at least 30 minutes or up to 4 hours for maximum flavor and tenderness.

🥣 Step 2: Prepare the Breading

1. In another bowl, whisk together flour, powdered sugar, salt, baking powder, paprika, and black pepper.

🧤 Step 3: Dredge the Chicken

1. Remove chicken from marinade, letting excess drip off.
2. Dredge each piece in the seasoned flour mixture. Press the flour onto the chicken to create a thick coating.
3. Let coated chicken sit on a wire rack for 10 minutes before frying (helps the breading adhere better).

🍳 Step 4: Fry to Perfection

1. Heat oil in a heavy-bottomed skillet or Dutch oven to 350°F (175°C).
2. Fry the tenders in batches for 3–4 minutes per side, or until golden brown and internal temp reaches 165°F (74°C).
3. Remove and drain on a paper towel-lined plate or wire rack.

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🍽️ Servings and Timing

• Servings: 3–4
• Prep Time: 10 minutes
• Marinate Time: 30 minutes–4 hours
• Cook Time: 10–15 minutes
• Total Time: ~45 minutes

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🍟 Serving Suggestions

• Chick-fil-A Sauce, honey mustard, or ranch
• Waffle fries or coleslaw
• Toasted buttered buns for a tender sandwich
• Pickles for that classic flavor combo

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✅ Tips for Success

• Use peanut oil if you want to mimic Chick-fil-A’s exact flavor.
• Letting the chicken sit after dredging helps the coating stick during frying.
• For extra crispiness, double dip: back in the buttermilk, then flour again.

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📦 Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Bake at 375°F for 10–15 minutes or air fry at 350°F for 5–7 minutes until crispy.
• Freeze: Lay uncooked breaded tenders on a tray, freeze, then transfer to a bag for future frying.

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❓FAQs

1. Can I bake these instead of frying?

Yes, but they won’t be quite as crispy. Bake at 425°F for 20–25 minutes, flipping halfway. Spray with oil for better browning.

2. What’s the purpose of powdered sugar?

It adds a subtle sweetness—just like Chick-fil-A’s unique flavor.

3. Can I use milk instead of buttermilk?

Yes, but add 1 tbsp vinegar or lemon juice per cup of milk to mimic buttermilk’s acidity.

4. How can I make it spicier?

Add cayenne or hot sauce to the marinade and a pinch of chili powder to the flour.

5. Can I air fry these?

Yes! Spray tenders lightly with oil and air fry at 375°F for 10–12 minutes, flipping halfway

Introduction

Garlic Butter Chicken Bites with Creamy Parmesan Pasta is the definition of quick comfort food done right. Juicy, pan-seared chicken bites smothered in garlicky, buttery goodness, paired with a lusciously creamy Parmesan sauce and tender pasta – this meal is a full flavor explosion in under 30 minutes.

Perfect for busy weeknights, this one-pan dinner delivers restaurant-quality taste without the need for complicated steps or fancy ingredients. It’s a family-friendly favorite that combines golden chicken bites seasoned with Italian herbs and paprika, swirled into a pasta sauce made with heavy cream, Parmesan cheese, and fresh parsley. The aroma alone will get your household running to the dinner table.

Want to elevate your pasta game even more? Check out this guide on creamy pasta techniques that’ll ensure your sauces are always velvety smooth and flavorful.

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Ingredients

🧄 Produce

• 5 garlic cloves, minced
• ½ teaspoon garlic powder
• 2 tablespoons fresh parsley, chopped

🧂 Baking & Spices

• ½ teaspoon Italian seasoning
• 1 teaspoon paprika
• Salt and freshly ground black pepper, to taste

🛢️ Oils & Vinegars

• 2 tablespoons olive oil

🧈 Dairy

• 4 tablespoons unsalted butter
• 1½ cups heavy cream
• ½ cup Parmesan cheese, grated

🍗 Meat (to add)

• 1½ lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

🍝 Pasta (to add)

• 8 oz (about ½ box) of your favorite pasta (penne, fettuccine, or spaghetti work great)

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Directions

🍝 Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup of the pasta water.

🍗 Step 2: Season and Cook the Chicken Bites

1. In a bowl, toss chicken pieces with salt, pepper, garlic powder, paprika, and Italian seasoning.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add the chicken in a single layer and sear for 3–4 minutes per side, until golden brown and cooked through.
4. Remove the chicken and set aside.

🧄 Step 3: Make the Garlic Butter Sauce

1. In the same skillet, reduce heat to medium and add the butter.
2. Stir in minced garlic and sauté for 30–60 seconds until fragrant but not browned.
3. Pour in the heavy cream and stir to combine.
4. Simmer gently for 2–3 minutes until slightly thickened.

🧀 Step 4: Add Parmesan and Finish the Sauce

1. Stir in grated Parmesan cheese until melted and the sauce is creamy.
2. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.

🍽️ Step 5: Combine and Serve

1. Return the cooked chicken to the pan and stir to coat in the sauce.
2. Add cooked pasta and gently toss everything together.
3. Taste and adjust seasoning with salt and pepper as needed.
4. Sprinkle with fresh parsley and serve hot.

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🍽️ Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

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🧑‍🍳 Variations

• Low-Carb Option: Swap pasta for zucchini noodles or cauliflower rice.
• Add Veggies: Toss in baby spinach, cherry tomatoes, or steamed broccoli.
• Spicy Kick: Add a pinch of red pepper flakes or cayenne for some heat.
• Cheese Twist: Mix in some mozzarella or sharp white cheddar for extra cheesiness.
• Herbaceous Boost: Add fresh basil or chives along with the parsley.

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🧊 Storage and Reheating

Storage:

• Keep in an airtight container in the refrigerator for up to 4 days.

Reheating:

• Reheat in a skillet over medium heat with a splash of cream or milk to loosen the sauce.
• Microwave in short intervals, stirring frequently, until heated through.

Freezing:

• You can freeze the chicken separately, but cream sauces may separate upon thawing. Not recommended for best texture.

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❓ 10 Frequently Asked Questions (FAQs)

1. Can I use pre-cooked chicken?

Yes, but reduce searing time and focus on reheating the chicken in the sauce to avoid overcooking.

2. What’s the best type of pasta to use?

Short pastas like penne or fusilli hold the creamy sauce well, but long noodles like fettuccine also work beautifully.

3. Can I use milk instead of cream?

You can, but the sauce will be thinner and less rich. Whole milk with a little butter works best.

4. How do I prevent the sauce from curdling?

Keep the heat moderate and avoid boiling the cream once added. Stir constantly for even blending.

5. Can I make it gluten-free?

Yes! Just use gluten-free pasta and double-check your Parmesan and seasoning blends.

6. Is this dish spicy?

Not at all, but you can add spice easily with red chili flakes or a dash of hot sauce.

7. Can I use rotisserie chicken instead?

Yes, shred or cube it and warm it through in the garlic butter sauce before adding pasta.

8. What Parmesan is best?

Freshly grated Parmesan melts smoother and gives better flavor than pre-shredded options.

9. How can I lighten the sauce?

Use half-and-half instead of heavy cream or try unsweetened almond milk with cornstarch for a dairy-light version.

10. How do I make this ahead of time?

Prep the chicken and garlic sauce in advance, then reheat and toss with fresh pasta just before serving.

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📝 Conclusion

This Garlic Butter Chicken Bites with Savory Creamy Parmesan Pasta recipe checks all the boxes: it’s rich, comforting, quick, and made with pantry-friendly ingredients. Whether you’re cooking for a date night, family dinner, or just need a satisfying end to a busy day, this creamy pasta is sure to become a go-to recipe in your kitchen.

It’s endlessly customizable and easy to whip up, making it ideal for weeknight cooking. Plus, it’s fancy enough to serve guests without breaking a sweat in the kitchen.

Love creamy pasta dishes? Browse more creamy pasta recipes here.

✨ Introduction

Nothing says comfort food quite like Chicken Fried Chicken — and this is the best EVER version. Perfectly seasoned, double-dipped, and fried to golden perfection, these thin, juicy chicken breasts are what Southern dreams are made of. Serve them with mashed potatoes, gravy, and buttery biscuits for a restaurant-style meal that’s surprisingly easy to make at home.

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🍽️ Servings & Time

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Marinate Time: 30 minutes (optional but recommended)
• Total Time: ~1 hour

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🛒 Ingredients

Meat:

• 6 thin-sliced boneless chicken breasts

Refrigerated:

• 1 large egg

Dairy:

• 1 ½ cups buttermilk
• 2 cups milk

Condiments:

• 1 tbsp hot sauce (like Tabasco or Frank’s)

Baking & Spices:

• 2 ⅓ cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp salt
• Additional salt & pepper, to taste

Oils & Vinegars:

• Neutral oil for frying (canola, peanut, or vegetable)
• ¼ cup reserved frying oil (optional for gravy)

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🧑‍🍳 Equipment Needed

• Large cast-iron skillet or heavy-bottomed pan
• Shallow bowls (for dredging)
• Tongs
• Wire rack & baking sheet
• Meat mallet (if needed to pound chicken thin)

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🍳 Instructions

1. Marinate the Chicken:

In a bowl, whisk buttermilk, egg, hot sauce, salt, and pepper. Submerge chicken breasts in the mixture and let marinate for at least 30 minutes (or up to 4 hours for maximum flavor).

2. Prepare the Breading:

In a shallow bowl, whisk together flour, baking powder, baking soda, garlic powder, salt, and pepper.

3. Dredge the Chicken:

Remove chicken from marinade, letting excess drip off. Dredge in the seasoned flour, press to coat, dip back into the buttermilk mixture, then dredge again for a thick, crispy crust.

4. Fry Until Golden:

Heat ½ inch of oil in a large skillet to 350°F (175°C). Fry chicken in batches for 3–4 minutes per side, or until deep golden brown and internal temperature reaches 165°F (74°C).
Transfer to a wire rack to drain while you finish the rest.

5. (Optional) Make Gravy:

In the same skillet, reserve ¼ cup of oil. Add ¼ cup flour and cook until golden. Slowly whisk in 2 cups milk, stirring constantly until thickened. Season with salt and pepper to taste.

6. Serve & Enjoy:

Serve crispy chicken over mashed potatoes and drizzle with gravy, or enjoy on its own with hot sauce!

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🔁 Variations

• Spicy Version: Add cayenne to the flour mix and more hot sauce to the marinade.
• Chicken Tenders Style: Use chicken tenderloins instead of breasts.
• Buttermilk Sub: If needed, mix 1 ½ cups milk with 1 tbsp lemon juice and let sit for 5 minutes.

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🧊 Storage Tips

• Fridge: Store cooled chicken in an airtight container for up to 3 days.
• Reheat: Warm in the oven or air fryer at 350°F for 8–10 minutes to stay crispy.
• Freeze: Freeze cooked, cooled chicken for up to 2 months. Reheat from frozen in the oven.

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❓ Frequently Asked Questions

What’s the difference between Chicken Fried Chicken and Fried Chicken?
Chicken Fried Chicken uses boneless, pounded chicken breasts and is pan-fried like chicken-fried steak, often served with gravy.

Can I bake instead of fry?
For this dish, frying gives the classic crispy crust. Baking won’t produce the same texture.

Why use baking powder and soda?
They help create a super light and crisp coating — don’t skip them!

✨ Introduction

When it comes to easy comfort food that the whole family will love, Creamy Ranch Chicken tops the list! Juicy, pan-seared chicken breasts simmered in a luscious, ranch-flavored cream sauce made with pantry staples — it’s quick enough for weeknights but delicious enough for guests. Serve it over mashed potatoes, rice, or pasta for a meal that’s pure cozy goodness!

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🍽️ Servings & Time

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 20–25 minutes
• Total Time: ~35 minutes

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🛒 Ingredients

Meat:

• 4 boneless, skinless chicken breasts

Produce:

• ½ tsp garlic powder
• ½ tsp onion powder
• Fresh parsley, chopped (for garnish)

Canned Goods:

• 1 cup low-sodium chicken broth

Baking & Spices:

• 1 tbsp all-purpose flour
• ½ tsp Italian seasoning
• 1 (1 oz) packet ranch seasoning mix
• Salt and pepper, to taste

Oils & Vinegars:

• 1 tbsp olive oil

Dairy:

• 3 tbsp butter
• ½ cup milk
• ¼ cup sour cream

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🧑‍🍳 Equipment Needed

• Large skillet
• Whisk
• Mixing bowl
• Tongs or spatula
• Cutting board and knife

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🍳 Instructions

1. Season and Sear the Chicken:

Pat chicken breasts dry. Season both sides with salt, pepper, garlic powder, onion powder, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden (it doesn’t have to be fully cooked yet). Remove and set aside.

2. Make the Creamy Ranch Sauce:

In the same skillet, melt butter. Stir in flour and cook for 1 minute to form a roux. Gradually whisk in chicken broth and milk until smooth. Stir in ranch seasoning and sour cream. Simmer for 2–3 minutes until slightly thickened.

3. Simmer the Chicken:

Return chicken breasts to the skillet. Spoon sauce over the top. Cover and simmer on low heat for 10–12 minutes, or until chicken is cooked through (internal temp 165°F / 74°C).

4. Garnish and Serve:

Sprinkle with fresh parsley before serving. Pair with mashed potatoes, rice, noodles, or roasted veggies!

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🔁 Variations

• Use Chicken Thighs: Boneless, skinless thighs stay extra juicy and flavorful.
• Cheesy Version: Stir ½ cup shredded cheddar into the sauce at the end for a cheesy twist!
• Spicy Ranch: Add a pinch of cayenne or red pepper flakes for a spicy kick.

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🧊 Storage Tips

• Fridge: Store in an airtight container for up to 4 days.
• Reheat: Warm gently in a skillet or microwave, adding a splash of milk or broth if needed.
• Freeze: Freeze chicken and sauce separately for up to 2 months.

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❓ Frequently Asked Questions

Can I use homemade ranch seasoning?
Yes! Just mix dried dill, parsley, garlic powder, onion powder, salt, and pepper.

What sides pair best with creamy ranch chicken?
Mashed potatoes, steamed broccoli, buttered noodles, or a simple green salad.

Can I make this in advance?
Absolutely! Make the sauce and sear the chicken ahead — then finish cooking right before serving.

✨ Introduction

If you’re craving something comforting, creamy, and packed with garlic butter goodness, this Shrimp Scampi Pasta Bake is about to be your new obsession! Tender shrimp are tossed with pasta in a rich, garlicky white wine sauce, layered with cheese, and baked until bubbly and golden. It’s the perfect dinner for busy weeknights, cozy weekends, or anytime you want a dish that feels a little fancy — with minimal effort!

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🍽️ Servings & Time

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: ~40 minutes

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🛒 Ingredients

Seafood & Pasta:

• 1 lb large shrimp, peeled and deveined
• 12 oz pasta (linguine, penne, or spaghetti)

Sauce Base:

• 4 tbsp butter
• 4 cloves garlic, minced
• ½ cup dry white wine (or chicken broth)
• ½ cup chicken broth
• 1 tbsp lemon juice
• 1 tsp lemon zest

Dairy & Cheese:

• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ½ cup heavy cream

Seasonings & Garnish:

• ½ tsp red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped

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🧑‍🍳 Equipment Needed

• Large pot (for pasta)
• Large skillet
• 9×13 inch baking dish
• Mixing bowls
• Spatula or tongs

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🍳 Instructions

1. Cook the Pasta:

Boil pasta in salted water according to package instructions until al dente. Drain and set aside.

2. Sauté Shrimp:

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add shrimp, season with salt and pepper, and cook for 1–2 minutes per side until just pink. Remove shrimp and set aside.

3. Make the Sauce:

In the same skillet, add remaining 2 tablespoons butter and minced garlic. Sauté for 30 seconds until fragrant. Pour in white wine and chicken broth, scraping up any bits from the pan. Add lemon juice, zest, red pepper flakes, and heavy cream. Simmer for 2–3 minutes until slightly thickened.

4. Assemble the Bake:

Toss cooked pasta and shrimp into the sauce. Stir in half of the mozzarella and Parmesan. Transfer to a greased baking dish. Top with the remaining cheese.

5. Bake:

Bake at 400°F (200°C) for 15–20 minutes until cheese is melted and bubbly. Broil for 1–2 minutes if you want a golden top.

6. Garnish & Serve:

Sprinkle with fresh parsley and serve hot with lemon wedges if desired.

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🔁 Variations

• Swap the Protein: Substitute shrimp with scallops, lobster, or cooked chicken.
• Add Veggies: Stir in sautéed spinach, cherry tomatoes, or asparagus before baking.
• Extra Creamy: Add a bit more heavy cream if you love a richer sauce.

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🧊 Storage Tips

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently in the oven or microwave. Add a splash of cream or broth to keep it saucy.
• Freeze: Freeze without baking for up to 2 months. Bake from frozen, adding extra bake time.

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❓ Frequently Asked Questions

Can I use frozen shrimp?
Absolutely — just thaw and pat dry before cooking.

What’s the best pasta for shrimp scampi bake?
Short pastas like penne, rigatoni, or medium shells work great because they hold the sauce better.

Can I skip the wine?
Yes! Replace it with extra chicken broth and a squeeze more lemon juice.

✨ Introduction

When you need a dinner that’s big on flavor but short on effort, Easy Baked Honey Dijon Chicken is the answer! This juicy, tender chicken is smothered in a sweet and tangy sauce made with two types of mustard, honey, garlic, and a hint of rosemary. It’s healthy, high-protein, and pairs beautifully with rice, potatoes, or fresh veggies. Plus, it’s ready in under an hour, making it a perfect weeknight hero.

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🍽️ Servings & Time

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 30–35 minutes
• Total Time: ~45 minutes

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🛒 Ingredients

Meat:

• 1 lb boneless, skinless chicken breasts

Produce:

• 2 cloves garlic, minced
• 2 sprigs fresh rosemary

Canned Goods:

• ½ cup chicken broth

Condiments:

• 2 tbsp Dijon mustard
• 2 tbsp whole grain Dijon mustard
• ¼ cup honey
• 1 tbsp soy sauce

Baking & Spices:

• Salt and pepper, to taste

Oils & Vinegars:

• 2 tbsp apple cider vinegar

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🧑‍🍳 Equipment Needed

• 9×13 inch baking dish
• Mixing bowls
• Whisk
• Aluminum foil (optional)
• Basting brush (optional)

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🍳 Instructions

1. Preheat Oven:

Preheat your oven to 375°F (190°C). Lightly grease a baking dish.

2. Prepare the Sauce:

In a bowl, whisk together Dijon mustard, whole grain mustard, honey, soy sauce, apple cider vinegar, minced garlic, chicken broth, salt, and pepper until smooth.

3. Season the Chicken:

Season chicken breasts lightly with salt and pepper. Arrange them in the prepared baking dish.

4. Pour and Add Rosemary:

Pour the honey Dijon sauce over the chicken breasts. Tuck rosemary sprigs around the chicken for added flavor.

5. Bake:

Bake uncovered for 30–35 minutes, occasionally basting the chicken with sauce from the pan. Chicken is done when internal temperature reaches 165°F (74°C).

6. Serve:

Serve hot, spooning extra sauce over the top. Garnish with chopped parsley if desired.

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🔁 Variations

• Use Chicken Thighs: Substitute thighs for a juicier, richer option — adjust cooking time slightly longer.
• Add Vegetables: Toss carrots, green beans, or potatoes around the chicken to cook in the same pan.
• Spicy Twist: Add a pinch of crushed red pepper flakes to the sauce.

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🧊 Storage Tips

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Reheat: Gently reheat in a covered skillet or microwave with a splash of broth.
• Freeze: Freeze cooked chicken and sauce separately for up to 2 months. Thaw overnight before reheating.

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❓ Frequently Asked Questions

Can I marinate the chicken ahead of time?
Absolutely! Marinate in the sauce for up to 8 hours for even deeper flavor.

Do I have to use two types of mustard?
Not necessarily, but using both smooth and whole grain mustard adds extra flavor and texture.

Can I use dried rosemary?
Yes, substitute with 1 tsp dried rosemary if fresh is unavailable.

✨ Introduction

Need a simple, healthy, and delicious meal that’s ready in under an hour? This Baked Chicken and Zucchini recipe checks all the boxes! Tender, juicy chicken breasts are baked alongside perfectly seasoned zucchini, creating a wholesome dinner that’s low-carb, gluten-free, and packed with fresh flavors. It’s easy enough for busy weeknights and impressive enough for meal prep or casual gatherings.

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🍽️ Servings & Time

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 30–35 minutes
• Total Time: ~45 minutes

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🛒 Ingredients

Protein & Veggies:

• 4 boneless, skinless chicken breasts
• 2 medium zucchinis, sliced into half-moons
• 2 cloves garlic, minced

Seasonings:

• 1 tsp Italian seasoning
• ½ tsp paprika
• Salt & pepper, to taste

Oils & Fats:

• 2 tbsp olive oil

Optional Garnishes:

• Fresh parsley, chopped
• Grated Parmesan cheese

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🧑‍🍳 Equipment Needed

• Large baking dish
• Mixing bowls
• Tongs or spatula
• Knife and cutting board
• Aluminum foil (optional)

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🍳 Instructions

1. Preheat Oven:

Preheat your oven to 400°F (200°C). Lightly grease a large baking dish.

2. Season the Chicken:

In a bowl, drizzle chicken breasts with 1 tablespoon olive oil. Season with Italian seasoning, paprika, salt, and pepper. Rub to coat evenly.

3. Prepare the Zucchini:

In a separate bowl, toss sliced zucchini with 1 tablespoon olive oil, minced garlic, salt, and pepper.

4. Assemble the Dish:

Arrange chicken breasts in the baking dish. Scatter the seasoned zucchini around and between the chicken pieces.

5. Bake:

Bake uncovered for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the zucchini is tender.
Optional: Broil for 2–3 minutes at the end for a golden, crispy top.

6. Serve:

Garnish with fresh parsley or a sprinkle of Parmesan. Serve hot!

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🔁 Variations

• Add Tomatoes: Scatter cherry tomatoes around the zucchini for a pop of color and flavor.
• Spicy Kick: Add red pepper flakes to the seasoning mix.
• Cheesy Version: Top chicken breasts with mozzarella during the last 5 minutes of baking.

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🧊 Storage Tips

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Reheat: Warm in the oven at 325°F or microwave until heated through.
• Freeze: Freeze baked chicken separately from zucchini for best texture. Store for up to 2 months.

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❓ Frequently Asked Questions

Can I use chicken thighs instead?
Absolutely! Adjust the baking time slightly (thighs may need 5–10 minutes longer depending on size).

Should I peel the zucchini?
No need! The skin adds texture, nutrients, and helps the zucchini hold its shape while baking.

What sides go well with this?
Try serving with rice, quinoa, roasted potatoes, or a fresh green salad.

✨ Introduction

Craving a lasagna that’s just as comforting as the classic but lighter, fresher, and loaded with veggies? Enter Creamy Spinach Mushroom Lasagna. Tender layers of pasta, creamy ricotta, sautéed mushrooms, fresh spinach, and a luscious homemade béchamel sauce come together to create a vegetarian masterpiece that’s hearty, cheesy, and unforgettable. Perfect for dinner parties, potlucks, or cozy nights in!

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🍽️ Servings & Time

• Yield: 8 servings
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Rest Time: 15 minutes
• Total Time: ~1 hour 25 minutes

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🛒 Ingredients

Produce:

• 2 cups mushrooms, sliced
• 3 cups fresh spinach, chopped
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 small bunch fresh parsley, chopped (for garnish)

Refrigerated:

• 1 large egg

Baking & Spices:

• 4 tbsp all-purpose flour
• ½ tsp ground nutmeg
• Salt and pepper, to taste

Oils & Vinegars:

• 2 tbsp olive oil

Dairy:

• 4 tbsp unsalted butter
• 4 cups whole milk
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese

Other:

• 12 lasagna noodles (regular boiled or oven-ready)

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🧑‍🍳 Equipment Needed

• Large skillet
• Saucepan (for béchamel)
• 9×13 inch baking dish
• Large pot (for boiling noodles if needed)
• Mixing bowls
• Whisk
• Aluminum foil

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🍳 Instructions

1. Prep the Vegetables:

Heat olive oil in a large skillet over medium heat. Add mushrooms and sauté until golden (about 5–7 minutes). Add spinach, garlic powder, onion powder, salt, and pepper. Cook until spinach wilts. Remove from heat and set aside.

2. Make the Béchamel Sauce:

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until lightly golden. Slowly whisk in milk, stirring constantly to prevent lumps. Cook until thickened (about 5–7 minutes). Stir in nutmeg, salt, and pepper. Set aside.

3. Prepare Ricotta Mixture:

In a bowl, combine ricotta cheese, egg, and half of the Parmesan cheese. Mix well.

4. Cook the Noodles (if needed):

If using regular noodles, boil according to package directions, then drain and lay flat on parchment paper to prevent sticking.

5. Assemble the Lasagna:

• Spread a thin layer of béchamel sauce at the bottom of the baking dish.
• Layer 3–4 noodles.
• Spread half of the ricotta mixture over noodles.
• Spoon half of the spinach mushroom mixture on top.
• Drizzle with béchamel sauce.
• Sprinkle some mozzarella.
• Repeat layers: noodles, ricotta, mushrooms/spinach, béchamel, mozzarella.
• Finish with a final layer of noodles, béchamel, mozzarella, and the remaining Parmesan.

6. Bake:

Cover loosely with foil (spray foil to prevent sticking) and bake at 375°F (190°C) for 25 minutes.
Remove foil and bake an additional 15–20 minutes until bubbly and golden.

7. Rest Before Serving:

Let the lasagna sit for 15 minutes to set before slicing. Garnish with fresh parsley.

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🔁 Variations

• Add Extra Veggies: Sauté zucchini, bell peppers, or artichokes with the mushrooms.
• Use Kale Instead of Spinach: For a heartier green.
• Make it Vegan: Swap dairy for plant-based alternatives like almond milk béchamel and cashew ricotta.

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🧊 Storage Tips

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freeze: Freeze cooled slices for up to 3 months. Thaw overnight before reheating.
• Reheat: Warm individual slices in the microwave or reheat in a 350°F oven until heated through.

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❓ Frequently Asked Questions

Can I make this lasagna ahead of time?
Yes! Assemble it a day in advance, cover tightly, and refrigerate until ready to bake.

Can I use frozen spinach?
Absolutely! Just thaw and squeeze out as much water as possible before using.

Is béchamel necessary?
Yes — it adds creaminess and binds the layers beautifully without needing canned soup!