chicken – Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures

Creamy Chicken Cordon Bleu Skillet Pasta

Chris — Sun, 18 Oct 2026 10:00:00 +0000

This creamy Cordon Bleu Skillet Pasta brings comfort-food flavor without a complicated cooking process. Pair it with a crisp salad or green vegetables for a satisfying weeknight meal.

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Chicken Cordon Bleu Skillet Pasta turns a classic flavor combination into an easy weeknight dinner. Tender chicken, salty country ham, Swiss cheese, and pasta come together in a creamy skillet sauce. The result tastes cozy and satisfying without requiring a complicated method.

This skillet pasta recipe also makes smart use of cooked pasta. It is ideal for busy evenings, leftover pasta, or simple meal planning. Every bite offers savory meat, mild Swiss cheese, gentle herbs, and a silky finish.

What Is Chicken Cordon Bleu, and What Is Its History?

Chicken cordon bleu usually features chicken wrapped around ham and Swiss cheese. The chicken is often breaded and cooked until crisp. It’s called Cordon Bleu as a nod to King Henry III and his Order of the Holy Spirit that wore blue ribbons. It is a symbol of excellence. This pasta version keeps those signature flavors but presents them in a creamy, easy-to-serve skillet meal.

The concept of this dish is from a version of schnitzel that created in Switzerland in the 40’s coined Alpine Schnitzel. The first mention of cordon bleu is in a 1950’s Minneapolis food magazine. The recipe gained massive traction when Julia Child published a recipe for it in her Mastering the Art of French Cooking in 1961. From there popularity grew eventually making it a staple at dinner parties throughout the 70’s and 80’s.

What Is Skillet Pasta?

Skillet pasta is a pasta dish finished or assembled in a wide pan or skillet. The skillet provides a wide surface area to heat the ingredients evenly. It also helps the sauce coat the pasta instead of pooling at the bottom. This skillet recipe calls for cooked pasta, but others may call for pasta to cook with the rest of the ingredients in the pot. I see these more as one-pot skillet meals.

A true one-pot variation requires extra broth or water and dry pasta. The liquid amount and timing depend on the shape of the pasta. Using four cups of cooked pasta offers a more reliable texture and keeps the creamy sauce balanced.

Why Skillet Pasta Is the Weeknight Dinner Shortcut That Actually Works

A wide skillet helps dinner cook quickly because more food touches the hot surface. Chicken browns faster, ham warms evenly, and the sauce reduces without a long wait. Cooked pasta makes the process even faster.

The method also keeps cleanup manageable. After the pasta is ready, the rest of the recipe comes together in one skillet. Better yet, each step builds flavor in the same pan.

Chicken provides a mild, hearty base, while country ham adds salt and smoky depth. Swiss cheese brings a nutty flavor that fits the cordon bleu theme. Garlic powder, thyme, and poultry seasoning add warmth without overpowering the sauce.

Fat-free half-and-half gives the dish a creamy foundation. Swiss cheese spread melts smoothly and helps thicken the sauce. Diced reduced-fat Swiss adds small pockets of richer cheese flavor. While this recipe uses lower fat ingredients, you can easily swap them our for full fat ingredients and it will taste just as delicious.

Smart Ingredient Swaps for Easy Pantry-Friendly Flexibility

Cooked turkey can replace the chicken, and diced deli ham can stand in for country ham. Regular half-and-half also works when a richer sauce is preferred. For the pasta, radiatori, penne, shells, or cellantini all hold the sauce well.

Swiss cheese spread gives the smoothest result, but another mild spreadable cheese or cream cheese can work in a pinch. Gruyère adds stronger nutty flavor, while mozzarella creates a milder dish. Use dried Italian seasoning when thyme or poultry seasoning is unavailable.

How to Make the Sauce Rich and Creamy Without Making It Heavy

Keep the heat low after adding the fat-free half-and-half. High heat can make a dairy sauce separate or turn grainy. Gentle heat lets the cheese melt into a smooth sauce.

The spreadable Swiss cheese adds body without a flour-based roux. Meanwhile, the diced Swiss boosts flavor in smaller amounts. If the sauce becomes too thick, stir in a splash of half-and-half or pasta cooking water.

Simple Serving Ideas and Leftover Tips That Stretch Dinner Further

Serve Chicken Cordon Bleu Skillet Pasta with steamed broccoli, green beans, or a crisp garden salad. A simple vegetable adds freshness and color. Warm rolls also make the meal feel complete.

Store cooled leftovers in a covered container in the refrigerator. Reheat them gently with a small splash of half-and-half or milk. The extra liquid loosens the sauce and helps the pasta taste creamy again.

What Does Chicken Cordon Bleu Skillet Pasta Taste Like?

Just look at that creamy pasta, the tender chicken, and the salty ham that are absolutely perfect together! And since this recipe comes together in such a short time, it’s a perfect recipe for nightmare commutes, busy nights, or just because you don’t want a complicated meal for dinner. So, not only is it delicious, but it’s perfect for any night of the week! Win win!!

The herbs keep the rich sauce balanced, and the pasta carries every flavor in each bite. Overall, the dish feels comforting without tasting too heavy. It is a cozy dinner with the classic appeal of chicken cordon bleu.

Cordon Blue Skillet Pasta

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Indulge in this deconstructed take on classic Cordon Blue Skillet Pasta. It has all the delicious flavors of a traditional cordon blue in a quick and easy weeknight meal.

No Ratings

Ingredients

1 pound chicken breast, cut into bite-sized pieces
3 ounces country ham, diced
1 cup fat free half and half
3 wedges Swiss cheese spread
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon poultry seasoning
3 slices reduced fat Swiss cheese, diced
4 cups cooked pasta

Instructions

Heat a skillet coated with cooking spray over medium heat. Cook the chicken 4 to 5 minutes or until browned.
Add the ham and continue to cook until the ham is slightly crisp.
Reduce heat to medium-low and add the cream, garlic salt, thyme, and poultry seasoning.
Using a whisk, stir in the wedges of cheese until melted.
Stir the Swiss cheese and pasta into the chicken mixture until the cheese melts.
Serve with garlic bread.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 844Total Fat 23gSaturated Fat 10gUnsaturated Fat 13gCholesterol 152mgSodium 803mgCarbohydrates 86gFiber 5gSugar 5gProtein 67g

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Easy Chicken Fajita Kabobs for Summer Grilling

Chris — Sun, 30 Aug 2026 10:00:00 +0000

Fire up the grill for Chicken Fajita Kabobs loaded with juicy chicken, sweet peppers, onions, and bursty cherry tomatoes. The smoky fajita seasoning and tangy marinade make these skewers perfect for cookouts, meal prep, and easy family dinners.

Chicken Fajita Kabobs bring colorful Tex-Mex flavor to the grill with tender chicken, sweet peppers, onions, and juicy cherry tomatoes. A quick fajita marinade adds smoky spice, bright lime, tangy vinegar, and a touch of honey. Each skewer cooks into an easy family dinner that feels fresh, fun, and perfect for warm-weather meals.

What Are Kabobs and Who Invented Them?

Kabobs, also spelled kebabs, are pieces of meat and vegetables cooked on skewers over heat. They are often grilled, which gives the outside a lightly charred edge while the inside stays juicy. Many cultures have their own version, so the word can describe a wide family of roasted or grilled foods.

This cooking method has ancient roots in the Middle East and Central Asia, where small pieces of meat were cooked over open fire. Kebabs are described as a dish of Middle Eastern or Central Asian origin that often pairs meat with vegetables on skewers. Early skewers were often simple tools made from sharpened sticks, reeds, or thin metal rods, depending on what cooks had available.

What Are Fajitas and Who Invented Them?

Fajitas are a Tex-Mex dish made with seasoned meat, peppers, and onions. The name comes from the Spanish word “faja,” meaning belt or strip. Their roots are often traced to Mexican vaqueros and ranch workers in South Texas during the 1930s and 1940s. They were commonly given tougher, less expensive cuts of beef as part of their pay. Skirt steak was one of those cuts. They learned to season it well, cook it over high heat, and slice it into thin strips (like belts) to make it tender and flavorful. Later, restaurants and cooks such as Sonny Falcón, Otilia Garza, and Mama Ninfa helped make fajitas famous.

What’s the Secret to Juicy Chicken Kabobs?

The secret is a short, flavorful marinade and evenly cut pieces of chicken. Lime juice and cider vinegar brighten the meat, while honey balances the tang and helps the edges caramelize. Fajita seasoning brings smoky depth without extra work.

Do not cut the chicken too small or they will overcook. One-inch pieces cook quickly but still stay juicy. It also keeps everything bite sized. This makes kabobs great for backyard parties because you don’t need a plate or silverware. For best results, grill just until the chicken reaches a safe temperature, then let it rest for a few minutes before serving.

Best Cuts of Chicken for This Kabob Recipe

Boneless, skinless chicken breasts work well for this recipe because they cut neatly into cubes and cook fast. They also soak up the fajita marinade, which helps each piece taste bright, smoky, and savory.

Boneless, skinless chicken thighs are another great option. They have more natural fat, so they stay tender on the grill. Thighs are helpful when cooking for a crowd because they are more forgiving if they stay on the heat a little longer. They’re also more budget friendly than breasts.

What Spices Are in Fajita Seasoning?

Fajita seasoning usually includes chili powder, cumin, garlic powder, onion powder, paprika, oregano, and salt. This recipe adds smoked paprika for deeper flavor, thyme for an herby note, and a little cayenne for gentle heat.

Cornstarch might confuse you. It helps the seasoning cling to the chicken and vegetables. It also helps the marinade coat evenly, so the kabobs cook with plenty of flavor on every side. And you can double or triple this recipe as your go to skillet fajita seasoning.

How Do Restaurants Get Their Fajitas So Tender?

Restaurants often use a smart mix of marinade, high heat, and careful slicing. Acid from citrus or vinegar gives the chicken a bright, tangy base and helps tenderize the surface of the meat. Oil, seasoning, and time help the flavor settle in before cooking. Honey adds balance and helps create a light caramelization on the grilled chicken.

High heat also matters. Fajitas often cook fast over a hot grill or skillet, which gives them char without drying them out. They also make sure to but the chicken into even pieces. Restaurants also cut the onions, and peppers into similar sizes so they cook evenly. Finally, they leave a little space between pieces so heat can reach every side.

They soak their skewers in water before cooking the kabobs. Soaked skewers are less likely to burn over the high heat. Metal skewers work well too and can help conduct heat into the center of the food. However, sometimes the ingredients have a tendency to fall off so pick metal skewers that are flat.

Use Colorful Vegetables for Texture, Flavor, and Sizzle

Bell peppers and onions do more than add color. They bring natural sweetness, a little crunch, and that classic fajita aroma. As they grill, the edges soften and char just enough to taste smoky. They taste even smokier when you sprinkle them with the fajita seasoning.

Cherry tomatoes add juicy bursts between the chicken and vegetables. They also make the kabobs look bright and fresh. They’re also a sweet compliment to the smoky seasoned chicken. Together, the mix turns simple grilled chicken into a colorful dinner that feels special.

No, the vegetables do not need to be cooked before they go on the kabobs. Cutting them into similar-size pieces helps them cook at the same pace as the chicken.

What Do Chicken Fajita Kabobs Taste Like?

Chicken Fajita Kabobs taste smoky, tangy, lightly sweet, and full of grilled flavor. The lime and vinegar brighten the chicken, while honey helps the edges caramelize. Chili powder, cumin, garlic, and smoked paprika give each bite warm Tex-Mex depth.

The vegetables add sweetness and juicy texture. Bell peppers and onions soften on the grill, while cherry tomatoes bring little bursts of freshness. The finished kabobs feel bright, hearty, and summer-ready. I served these with a black bean salsa that is great for this and many other Tex-Mex recipes.

Chicken Fajita Kabobs

Prep Time: 30 minutes

Cook Time: 6 minutes

Total Time: 36 minutes

Fire up the grill for Chicken Fajita Kabobs loaded with juicy chicken, sweet peppers, onions, and bursty cherry tomatoes. Serve the smoky skewers with black bean and avocado salsa for a fresh, creamy, colorful Tex-Mex dinner that’s cookout ready and family approved.

No Ratings

Ingredients

For Fajita seasoning:

2 tablespoons cornstarch
2 tablespoons chili powder
1 tablespoon smoked paprika
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons ground cumin
2 teaspoons oregano
2 teaspoons thyme
2 teaspoons salt
1/4 teaspoons cayenne pepper

For Marinade:

1/8 cup lime juice
1/8 cup cider vinegar
2 tablespoons honey
2 tablespoons Fajita seasoning
pinch cayenne

For Kabobs:

1 pound chicken, cut into 1 inch pieces
2 cups onions, cut into 1 inch pieces
1 cups bell pepper, cut into 1 inch pieces
2 cups cherry tomatoes

For Salsa:

14 ounces canned black beans, rinsed and drained
1 cup finely diced tomato
1/2 cup finely diced red onion
1 avocado, diced and lightly mashed
2 tablespoons fresh lime juice
1 teaspoon chili powder
1/2 teaspoon sea salt
1/4 teaspoon ground cumin

Instructions

Combine first ten ingredients (cornstarch through cayenne) in a small mixing bowl. Stir well to combine. Set 2 tablespoons aside and store the remaining in an airtight container.
Combine next nine ingredients (lime juice through cayenne) in a small mixing bowl.
Place the chicken in a zip top plastic bag. Pour the marinade into the bag and marinate 30 minutes.
While the chicken is marinating, prepare the salsa. Place the avocado in a small mixing bowl and mash lightly with a fork. Add the remaining ingredients and toss well to combine. Refrigerate until the chicken kabobs are ready.
Preheat the grill to high (about 550 to 600). Assemble the kabobs alternating the chicken with the onions, peppers, and tomatoes.
Oil the grill lightly before placing the kabobs on the grates. (I use a paper towel dipped in oil and some tongs.) Grill 2 to 3 minutes on each side or until the chicken is cooked through and no longer pink in the middle. Remove from the grill and allow them to rest while you assemble the plates.
Divide the salsa evenly between four plates. Arrange 3 kabobs on each plate and serve with a nice, cold cerveza.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 715Total Fat 24gSaturated Fat 6gUnsaturated Fat 18gCholesterol 104mgSodium 2243mgCarbohydrates 87gFiber 24gSugar 23gProtein 45g

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Chicken Fajita Sloppy Joes

Chris — Sun, 23 Aug 2026 10:00:00 +0000

Chicken Fajita Sloppy Joes are saucy, cheesy, and loaded with peppers for a quick family dinner with bold Tex-Mex flavor. It uses simple ingredients, cooks in one skillet, and brings bold flavor to a busy weeknight meal.

Chicken Fajita Sloppy Joes turn classic comfort food into a saucy Tex-Mex dinner. Ground chicken, peppers, onion, tomatoes, and fajita seasoning cook together in one skillet. Cheddar melts over the filling after it’s piled onto soft buns for a bold, easy family meal. This fun spin on a classic sloppy joe recipe upgrades weeknight dinner with fun color and flavors. Another fun spin on sloppy joes is trying picadillo con papas to put on your bun for a Mexican inspired sloppy joe sandwich.

What Are Fajitas?

Fajitas are a Tex-Mex dish known for seasoned strips of meat, peppers, and onions. The name comes from the Spanish word “faja,” which means belt or strip. That name makes sense because early fajitas often used skirt steak, a long, thin cut with a noticeable grain. When sliced the right way, it becomes tender strips that fit the name perfectly.

No single cook gets full credit for inventing fajitas. Food history often traces them to Mexican vaqueros and ranch workers in South and West Texas in the 1930s. Later, Sonny Falcón, Otilia Garza, and Mama Ninfa helped bring fajitas into restaurants and wider Tex-Mex culture. No matter where they come from, they’re a favorite among Tex-Mex enthusiasts.

What Are Sloppy Joes?

Sloppy joes are warm sandwiches made with crumbled ground meat in a tomato-based sauce. The filling is spooned onto hamburger buns, which gives the sandwich its famous messy style.

The origin is debated. One common story points to a cook named Joe in Sioux City, Iowa, who added tomato sauce to loose meat sandwiches around the 1930s. Loose meat sandwiches are made with seasoned crumbled beef served on a bun without a thick sauce. Other stories connect the name to Sloppy Joe’s Bar in Key West or a Havana saloon.

Why Sloppy Joes Are Perfect for Busy Family Dinner

Sloppy joes are perfect for busy family dinner because they are quick, filling, and flexible. The skillet does most of the work, and the meal does not need a complicated side dish to feel complete. They also feel relaxed at the table. Kids and adults can grab a bun, add cheese, and enjoy a saucy sandwich without any fuss. It is comfort food that fits real-life weeknights.

This Tex-Mex mashup works because it combines fajita flavor with sloppy joe ease. Bell pepper and onion add sweetness. Fajita seasoning gives the filling smoky warmth. Tomatoes help everything turn saucy fast. This recipe is approachable because it uses familiar sandwich ingredients. It tastes like a fun taco night twist, but it is easier to serve on a packed evening.

The Core Ingredients That Build Big Flavor Fast

Ground chicken breast keeps this easy dinner lean and quick. It browns fast and absorbs the fajita seasoning well. Diced bell pepper and onion bring the classic fajita base to the skillet.

Canned tomatoes add body and draining them keeps this sloppy joe from being too moist. Cheddar cheese melts onto the warm filling giving the sandwich a rich finish. Hamburger buns make the recipe simple, satisfying, and easy to plate.

Ingredients:

1 pound ground chicken breast
1/2 cup diced bell pepper
1/2 cup diced onion
2 tablespoons fajita seasoning
14 ounces drained fire-roasted tomatoes
6 hamburger buns
6 sliced cheddar cheese

How to Make a Saucy, Hearty Filling Without Complicating Dinner

Brown the ground chicken in a large skillet over medium heat. Break it into small pieces as it cooks. Add the diced bell pepper and onion, then cook until the vegetables soften and smell sweet.

Stir in the fajita seasoning and drained tomatoes. Bring the tomatoes to a low boil and then let the filling simmer until it thickens; about 10 to 15 minutes. Spoon the chicken mixture onto hamburger buns, top each sandwich with cheddar, and serve while the cheese is melty.

Easy Swaps for What’s Already in Your Fridge or Pantry

Ground turkey can replace ground chicken with little change in flavor. Ground beef makes the filling richer. Frozen peppers and onions also work well when fresh vegetables are not on hand. You can easily warm them in the microwave, chop, and then drain them well before adding to the chicken mixture. Frozen vegetables can retain quite a bit of liquid so drain them well.

Cheddar can be swapped with Monterey Jack, pepper jack, or a Mexican cheese blend. I have found a blend called quesadilla cheese. It’s super string and fun to eat. This filling also works in tortillas, slider buns for game day, rice bowls for a healthy dinner, as a baked potato topping, or in lettuce wraps for an easy appetizer.

Serving Chicken Fajita Sloppy Joes and Side Dish Suggestions

Serve Chicken Fajita Sloppy Joes hot on soft hamburger buns. Toasted buns hold the filling better and add a little crunch. The cheddar should melt slightly into the saucy chicken. I like a good onion bun for added flavor. My husband likes the tender texture of brioche buns. They’re great on bolillos, too! Actually, I split the roll in to and use one half as an open-faced sloppy joe.

I served mine with some air fryer fries. Good side dishes include tortilla chips, Mexican corn salad, Spanish rice, or black beans. For healthier sides, try some roasted vegetables, chipotle broccoli slaw, or a simple green salad. You can skip the buns and turn this sloppy joe mix into a delicious salad or spoon it over some cauliflower rice.

What This Chicken Fajita Sloppy Joe Recipe Tastes Like

Before I serve dinner, I usually ask S to taste it and see what it needs. His flavor palette is different than mine and I value his opinion. This time, he tasted it and I asked, “What’s it need?” “Nothing.” “Nothing?” “Nothing. It’s delicious!” And there ya have it folks! If S says it’s delicious, you know it’s DELICIOUS!

Chicken Fajita Sloppy Joes taste saucy, savory, cheesy, and lightly smoky. The bell pepper and onion bring sweetness. The tomatoes keep the filling juicy, while fajita seasoning adds warm Tex-Mex flavor. This sandwich feels hearty without being too heavy. It is messy, melty, and comforting, with the kind of flavor that makes a quick dinner feel like something worth looking forward to.

Chicken Fajita Sloppy Joes

Cook Time: 20 minutes

Total Time: 20 minutes

Bring bold skillet flavor to dinner with Chicken Fajita Sloppy Joes! Saucy, cheesy, pepper-packed, and perfect for busy weeknights when everyone wants something fun and satisfying.

No Ratings

Ingredients

• 1 pound ground chicken breast
• 1/2 cup diced bell pepper
• 1/2 cup diced onion
• 2 tablespoons fajita seasoning
• 14 ounces fire-roasted tomatoes drained
• 6 hamburger buns
• 6 slices cheddar cheese

Instructions

Brown the ground chicken in a large skillet over medium heat. Break it into small pieces as it cooks. Add the diced bell pepper and onion, then cook until the vegetables soften and smell sweet.
Stir in the fajita seasoning and drained tomatoes. Bring the tomatoes to a low boil and then let the filling simmer until it thickens; about 10 to 15 minutes. Spoon the chicken mixture onto hamburger buns, top each sandwich with cheddar, and serve while the cheese is melty.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 476Total Fat 22gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 12gCholesterol 109mgSodium 793mgCarbohydrates 39gFiber 4gSugar 6gProtein 30g

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The post Chicken Fajita Sloppy Joes appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Easy Chicken Stir-Fry Recipe Revolutionizes Weeknight Dinner

Chris — Fri, 14 Aug 2026 10:00:00 +0000

Easy Chicken Stir-Fry with Homemade Sauce delivers fresh flavor, crisp vegetables, and quick cooking. A budget-friendly weeknight dinner made with simple pantry staples and colorful produce.

A colorful chicken stir-fry brings quick comfort to the table with bright vegetables, tender chicken, and a bold homemade sauce. This recipe uses simple pantry staples and fresh produce to create a fast, flavorful meal that feels lighter, fresher, and more budget‑friendly than takeout. Everything cooks in one skillet, making it ideal for busy weeknights, meal prep days, or anyone craving a satisfying dish without extra fuss.

What Is Stir-Fry and When Was It Invented

Stir‑fry is a cooking method built around high heat and quick movement. Ingredients cook fast, stay crisp, and absorb flavor beautifully. The technique centers around the wok, a versatile pan that handles searing, steaming, and sautéing with ease. Because the heat stays concentrated, food cooks in minutes while keeping its texture.

The roots of stir‑fry trace back to ancient China. Early versions appear during the Han dynasty, when fuel conservation becomes important. This caused fast cooking methods to rise in popularity. As woks become more common, stir‑frying spreads across regions. It eventually evolves into the vibrant, flavorful technique known today. Its speed and efficiency make it a natural fit for busy weeknight dinners.

Why Homemade Chicken Stir-Fry Wins on Cost, Flavor, and Fullness

Homemade chicken stir‑fry offers more control over ingredients, flavor, and portion size. Fresh vegetables add volume and nutrients, while chicken cooks quickly and absorbs sauce well. The homemade sauce brings balance without the heavy salt or oil often found in takeout versions.

Cooking at home also means customizing the dish to personal preferences. More vegetables can be added for crunch. Extra garlic or ginger can boost flavor. The result is a meal that feels fresher and more satisfying, with a fullness that comes from whole ingredients rather than fillers.

The Real Price Breakdown: One Skillet Versus One Takeout Order

A single skillet of chicken stir‑fry often feeds three to four people for the cost of one restaurant entrée. Most ingredients come from pantry staples that last for multiple recipes. Even specialty items like baby corn and water chestnuts remain affordable when purchased canned.

Takeout prices continue to rise, especially for dishes with protein and vegetables. Cooking at home stretches ingredients further and reduces waste. The savings become clear when comparing the cost of one skillet to the price of multiple takeout meals.

How to Shop Smarter with Pantry Staples, Frozen Vegetables, and Farmer’s Market Finds

Pantry staples form the backbone of a great stir‑fry sauce. Soy sauce, sesame oil, garlic, ginger, and Hoisin create depth and balance. Vegetable broth and rice vinegar round out the flavor. Keeping these items stocked makes weeknight cooking easier and more affordable.

Frozen vegetables offer convenience and value. They stay fresh longer and work well in high‑heat cooking. Farmer’s market finds add seasonal flair. Peppers, carrots, snap peas, and leafy greens bring color and crunch. Mixing pantry staples with fresh or frozen produce creates a flexible, budget‑friendly shopping strategy.

The Flavor Formula That Makes Homemade Taste Better Than Delivery

A great stir‑fry sauce balances salty, sweet, savory, and acidic notes. Soy sauce and sesame oil provide depth. Brown sugar adds sweetness. Garlic and ginger bring warmth and aroma. Rice vinegar brightens the dish and keeps flavors lively.

Cooking the sauce over high heat helps it thicken and cling to every ingredient. This creates a glossy finish and ensures each bite carries flavor. Homemade sauces also avoid the heaviness of restaurant versions, making the dish feel lighter and more vibrant.

Easy Ways to Stretch Ingredients Into Multiple Meals Without Feeling Repetitive

Chicken stir‑fry adapts easily to different serving styles. One night it can be served over rice. The next, it becomes a filling for lettuce cups. Adding noodles creates a third variation that feels completely different. These small changes keep meals interesting without requiring new ingredients.

Leftovers also pair well with eggs, wraps, or grain bowls. A scoop of stir‑fry can transform into a quick lunch or snack. Stretching ingredients this way reduces waste and keeps meal planning simple.

How to Make Meal-Prep Portions Feel Fresh, Fast, and Crave-Worthy

Storing the sauce separately helps vegetables stay crisp. Reheating chicken and veggies quickly over medium heat keeps texture intact. A splash of broth can revive the sauce if it thickens too much in the fridge.

Adding fresh toppings makes meal‑prep portions feel new again. Green onions, sesame seeds, or a squeeze of lime brighten the dish. These small touches turn leftovers into meals that still feel crave‑worthy.

Use This Recipe as Inspiration – Swap Ingredients for Different Flavors

This stir‑fry recipe works as a flexible base that adapts to whatever ingredients are available. The quick cooking method keeps vegetables crisp and chicken tender, so the dish stays fresh even when the flavor profile changes. Because the sauce is simple and balanced, it pairs well with a wide range of ingredients, making it easy to create new variations without extra effort.

Stir‑fry encourages creativity in the kitchen. A few swaps can transform the dish into something completely different while still using the same skillet and technique. Seasonal vegetables, different proteins, and bold spices all fit naturally into this recipe, whether the goal is a bright Tex‑Mex stir‑fry with peppers and warm spices or a cozy breakfast stir‑fry with eggs, sausage, and quick‑cooking veggies. These variations keep meals interesting throughout the week and make the base recipe feel endlessly adaptable.

Why You Will Love this Easy Chicken Stir-Fry Recipe and Put it Menu Repeat

This easy chicken stir‑fry becomes a repeat favorite because it delivers everything home cooks want in one skillet: bold flavor, crisp vegetables, tender chicken, and a homemade sauce that tastes fresher than takeout. The ingredients are simple, the steps are quick, and the results feel consistently delicious. It’s flexible enough for busy nights, customizable enough for different cravings, and satisfying enough to make everyone at the table happy. Once readers try it, this stir‑fry becomes one of those dependable recipes they reach for again and again.

Serve this chicken stir-fry over steamed white rice, brown rice, or instant rice to keep the meal filling without adding much cost. For an even thriftier option, use leftover rice from another dinner or stretch the skillet with extra frozen vegetables. Noodles are another budget-friendly choice. Toss the stir-fry with ramen noodles, spaghetti, or any pasta already in the pantry, then add a splash of sauce or broth to help everything coat evenly.

To make leftovers feel new, turn the stir-fry into lettuce cups, rice bowls, wraps, or quick fried rice with an egg. A small amount of chicken can go further when paired with inexpensive add-ins like cabbage, carrots, green onions, or scrambled eggs.

Easy Chicken Stir-Fry with Homemade Sauce

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This easy chicken stir-fry gets all its flavor from a homemade stir-fry sauce. Say goodbye to boring dinners and hello to a new favorite recipe!

No Ratings

Ingredients

For the sauce:

1/2 cup soy sauce
1/2 cup sesame seed oil
1/2 cup vegetable broth
2 tablespoons Hoisin sauce
2 tablespoons minced garlic
2 tablespoons minced ginger
2 tablespoons brown sugar
1 tablespoon cornstarch
2 teaspoons rice vinegar

For the stir-fry:

1 pound bite-sized chicken breast
1 cup red bell pepper strips
8 ounces water chestnuts, drained
14 ounces baby corn, drained
1 cup shredded carrots

Instructions

For the Stir-Fry Sauce:

Whisk soy sauce, sesame oil, broth, Hoisin, garlic, ginger, and brown sugar in a bowl.
Add cornstarch and whisk until smooth.
Stir in rice vinegar.
Set aside until ready to use.

For the Stir-Fry:

Heat a large skillet or wok over medium‑high heat.
Add a drizzle of oil and cook chicken until browned and cooked through.
Add bell peppers, carrots, baby corn, and water chestnuts. Stir often.
Pour the homemade sauce over the mixture.
Cook until the sauce thickens and coats everything evenly.
Serve hot over rice or noodles.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 542Total Fat 20gSaturated Fat 3gUnsaturated Fat 17gCholesterol 97mgSodium 2052mgCarbohydrates 46gFiber 9gSugar 17gProtein 46g

Not quite sure why it's so high. Eat at your own risk.

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The post Easy Chicken Stir-Fry Recipe Revolutionizes Weeknight Dinner appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Unleash Flavor with this German Spiced Spatchcocked Chicken Recipe

Chris — Sun, 28 Sep 2025 10:00:00 +0000

German Spiced Spatchcocked Chicken combines a time-tested cooking technique with the bold, aromatic flavors of traditional German spices. Whether you’re a seasoned cook or just starting out, this recipe will help you create a juicy, flavorful chicken that’s sure to impress.

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Some of you are wondering what in the world is spatchcocked chicken. Well, I’m here to tell you it’s a fancy way of saying butterfly. To spatchcock a chicken, you simply take your kitchen shears and cut down one side of the backbone to allow the chicken to open and lay flat. It makes the cooking time quick! This chicken goes well with roasted yellow squash or Instant Pot wild rice pilaf.

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What is Spatchcocking?

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Spatchcocking is a simple technique where you remove the backbone from a whole chicken and flatten it out before cooking. It’s not like I will eat any of the back meat. I’m just not that type of girl. My dad, on the other hand, LOVES the back meat. However, you could save it and add it to the pot next time you make chicken broth.

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How to Spatchcock a Chicken

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To spatchcock a chicken all you need are sharp kitchen shears or a sturdy knife and a steady cutting board. First, you remove the backbone. Place the chicken breast-side down. Starting at the tail, cut along both sides of the backbone from tail to neck and remove it. Next flatten the bird. Flip it over and press firmly on the breastbone with your palms. Push down until it cracks and the chicken lies flat. I snipped the wishbone with my shears.

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As you can see, the chicken lays nice and flat on the cutting board. Snipping that wishbone really does help the breasts lay flat. Of course, you must get a little creative by tucking the wings under. If you want, you could separate the wings which would allow them to lay even flatter. This method allows the bird to cook more evenly and quickly, ensuring that every part is perfectly done. It’s a game-changer if you want crispy, golden skin and juicy meat in every bite.

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Benefits of Spatchcocking a Whole Chicken

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Yes, it might seem like a lot of effort to roast a chicken, but spatchcocking a chicken makes for even cooking times. Flattening the chicken ensures that it cooks evenly, preventing the breast meat from drying out while the legs finish cooking. I don’t know how many times I’ve roasted a whole bird, turkey included, and the thighs weren’t cooked but the breasts were. This keeps the breast moist and gives the legs and thighs more contact with the heat to cook thoroughly.

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Spatchcocking a chicken is a time saver. Because you’re opened the chicken up, there’s more surface area that’s in contact with the direct heat. This makes it cook faster than a whole chicken. This makes it a great option for weeknight dinners. And with that surface area contact that means crispier skin! With more surface area exposed, the skin becomes beautifully crisp and golden.

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Mastering the German Spice Blend

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Now, at this point you could easily coat this chicken with any flavor rub you want. You could even cover it with salt and pepper and call it a day. But that’s not my style. My style is to create a delicious and flavorful rub for everything. For this chicken, I thought I’d channel my German roots and see what I could come up with.

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Traditional German spice blend for chicken is a delightful mix of herbs and spices that infuse the meat with rich, savory flavors. Apparently, chicken spice is quite common and traditional. I stumbled on a recipe for brathendl and knew I was onto something delicious. I loved all the flavors in this rub. It captured that Eastern European flavor I was looking for like paprika, caraway seeds, marjoram, and thyme. Mastering this blend will elevate your spatchcocked chicken to new heights.

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Ingredients to Make This German Spiced Spatchcocked Chicken

Outside of a whole chicken, there’s 9 spices and some olive oil:

Spice – paprika, caraway seed, thyme, rosemary, garlic powder, marjoram, celery flakes (or celery seed), salt, black pepper

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Yes, I do keep all of these spices on hand. Some might not have caraway seed and probably not celery flakes. You could substitute celery seed, but I would reduce the amount of seeds because they’re stronger in flavor than flakes.

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Instructions to Make This Chicken Recipe

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Preheat the oven to 350 F so it’s ready when you are. Then combine all the spices in a spice grinder or coffee grinder and pulse the celery flakes and caraway seeds are broken up and smaller. If you don’t have a spice or coffee grinder, then you could use a mortar and pestle or a rolling pin and a plastic bag to crack the seeds and flakes. Pour the spices into a bowl and stir in the olive oil to create a paste.

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Dry the chicken. I use paper towels to make sure the skin is dry which will make for a crispier skin and allow the spice mixture to cover the skin easily. Bake the chicken at 350 F for 50 to 60 minutes or until the internal temperature of the thicken part of the breast or thigh is 165 F. Remove the chicken from the oven and let it rest 10 minutes which should put it at 170 F when it’s time to cut the chicken and plate it for serving.

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Tips and Tricks for Juicy, Flavorful Chicken

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To make sure your chicken is cooked to perfection use a meat thermometer. I can’t stress this enough. There’s nothing more concerning than slicing your chicken and seeing pink juices coming out. That’s just screams food poisoning to me. Don’t get your dinner guests or family sick. Just get a good, instant read, thermometer. Letting the chicken rest allows it cook a little longer with the carryover heat as the bird settles. It also allows the juices to redistribute back into the meat. This makes for a juicier chicken.

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Experiment with the spices. If you don’t like caraway seeds, then try coriander seeds. Skip the celery flakes and try some minced onion or onion powder. Try using some smoked paprika for a completely different flavor profile. This recipe is just a suggestion. Take it and customize it for what you and your family enjoys.

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More German Recipes to Serve with Your German Spiced Chicken

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Pair your German spiced spatchcocked chicken with some traditional German side dishes for a complete meal to celebrate Octoberfest. Sauteed red cabbage with its sweet and sour braise, or sauerkraut with its tart punch, are great sides. The crunch and flavor make for a delicious compliment to the spiced chicken.

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I served my chicken with a delicious dill and red potato salad. It wasn’t a German potato salad, but that’s a great option. I have a German cauliflower salad if you’re following the low carb or keto diet. It has a sweet and sour creaminess that’s great with this chicken recipe. You could make some German potato dumplings called Kartoffelklöße. These soft and fluffy dumplings are perfect for soaking up the chicken’s juices. You could serve them with pierogi but I don’t think those are German. I could be wrong.

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There’s a few pasta sides that go well with this German chicken recipe. Spätzle being the first that comes to mind. They’re small, soft egg noodles that are delicious and simple. Schupfnudeln are similar to a gnocchi but they’re thicken and more finger shaped. Tossed with some butter, salt, and pepper and you’re ready to eat!

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If you want some veggie options, there’s haluski which is egg noodles and sauteed cabbage. It’s a simple and filling side that’s great for any meal. I make it often because it’s quick and tasty. You could make some green beans with bacon. That’s a popular German side called speckbohnen. Or try some rahmspinat, which is creamed spinach. Or go with something completely different and try some Balsamic Roasted Brussels Sprouts and Sweet Potatoes.

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No matter what you serve with this German spiced spatchcocked chicken, your family will love it and ask for it time and time again. And, since it cooks faster than a traditionally roasted chicken, you can easily appease the hungry masses.

German Oktoberfest Recipes

Delicious recipes to celebrate Oktoberfest!

German Lentil Soup

Photo Credit: artofnaturalliving.com

Comfort and nutrition come together seamlessly in this German Lentil Soup, with rich ham stock, tender lentils and meaty ham chunks.

Hot German Potato Salad

Photo Credit: thatrecipe.com

Hot German Potato Salad is a simple potato side dish with a sweet and tangy sauce loaded with bacon and celery seeds.

Spaetzle Recipe

Photo Credit: creativecynchronicity.com

Spaetzle, or Spätzle, is a German side dish that falls somewhere between tender egg noodles and tiny dumplings.

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The post Unleash Flavor with this German Spiced Spatchcocked Chicken Recipe appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Flavor Packed Chicken Apple Brat Burgers

Chris — Sun, 21 Sep 2025 10:00:00 +0000

Discover the perfect blend of savory and sweet with these juicy Chicken Apple Brat Burgers. This unique recipe will impress your friends and family at your next BBQ. Learn how to make these delicious burgers from scratch and elevate your grilling game.

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Tailgating and game day foods are typically packed with calories. And lots of fried fat. Or maybe slow cooked ribs and other meats. Either way, tailgate foods typically are not healthy. It’s about indulgence and flavor. But I’m saying you can have flavor without all that indulgence. I’m serious!

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Imagine a bratwurst. It’s packed with flavor, spices, and so much moisture it’s almost bib worthy. Then turn it into a burger. And it retains all that moisture and flavor. But in a different kind of bun. Now, take all that brat flavor and combine it with some coarsely chopped chicken breast. And add in some shallots and green apples. Both of which keep the moisture and flavor inside of these brat burgers.

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What Is a Brat?

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A bratwurst, or brat for short, is a type of German sausage. They’re typically made with pork, veal, or beef. It’s famous for its rich flavors and juicy texture. They also have signature spices that set them apart from other sausages. Brats are often grilled and served whole. But I’m taking all that classic flavor and packing it into a burger for a fresh twist.

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Making Your Own Homemade Brat Seasoning

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The magic of a great bratwurst or brat burger lies in the seasoning. Traditional bratwurst seasoning includes ground coriander, nutmeg, ginger, white pepper, and a touch of marjoram. For this recipe I used coriander, garlic and onion powder, fennel seeds, thyme, sage, salt and pepper. This blend brings out the bold, savory notes that make bratwurst so mouthwatering and adds the sage I love to combine with chicken recipes.

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Chicken Breast vs Chicken Thighs in Brat Burgers

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When it comes to choosing chicken for your brat burgers, you have options. Chicken breast is lean and keeps things light. I used chicken breasts in this recipe. However, chicken thighs offer more fat and a juicier bite. Both work well but for those that like chicken thighs, they will give your burgers extra tenderness and a richer flavor. For those that don’t, stick with chicken breasts. That’s why I added in some apples and onions to my chicken brat burgers.

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How Do You Make Homemade Chicken Brat Burgers?

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Turning brats into burgers is easier than you might think. Start by coarsely chopping your chicken. I put mine in a food processor and pulsed the breasts a few times. This made for a nice coarse texture for the burgers. Then I added in the brat seasoning, diced onions, and diced green apples. I pulsed the mixture a few times more to blend everything together.

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Shape the mixture into patties. You can make the brat burger patties ahead of time. Simply cover and chill them until you’re ready for the grill. Remove them from the fridge about 30 minutes before cooking so they’re not cold when you put them on the grill. This simple process brings together classic brat flavors and fresh ingredients for a memorable burger experience.

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Adding Shallots and Apples for Moisture and Flavor

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Green apples and shallots are the secret weapons of keeping these chicken breast burgers moist. The apples add a touch of sweet tartness. The shallots infuse every bite with mild onion flavor. While they both add flavor and a touch of tang, they also bring lots of moisture. These fresh additions are what make chicken brat burgers juicy but also stand out at any cookout.

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Ingredients to make these chicken apple brat burgers

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You might not have the fennel seeds and the coriander, but everything else are pantry staples for us. If you had to pick, get the coriander. I use it in a lot of Eastern European recipes.

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Pantry ingredients – garlic powder, onion powder, fennel seeds, coriander seeds, dried thyme, rubbed sage, salt, pepper, buns

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Refrigerator ingredients – chicken (thighs or breast your choice), apples, shallots, cheese (I used provolone), toppings like lettuce, tomato, mustard, sauerkraut

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Instructions for making these chicken burgers

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The best way to make these is grabbing your food processor. Pulse the chicken 4 to 5 times for a large coarsely ground mixture. Add the chopped apples and minced shallots and pulse 5 to 6 times. Then add the spices and pulse 2 to 3 times more to make sure they’re incorporated.

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Wet your hands and form the mixture into 6 patties. The chicken is sticky. If you don’t wet your hands, then you’ll have chicken sticking to them. And when I was finished, I still had some on my hands but not as much. Refrigerate the burger patties until you’re ready to cook them.

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I cooked mine in a skillet. You can grill, broil, or air fry yours. I haven’t tested those methods so I’m not entirely sure how long to cook them. For grilling and broiling try 5 to 6 minutes a side. If you want to air fry them, preheat your air fryer then give them between 10 and 15 minutes making sure to flip halfway through. Just make sure the internal temperature is between 160 F and 165 F. Let them rest which should bring the final temperature to at least 165 F.

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Creative Serving Suggestions

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Play with the buns! I mean the burger buns not THOSE buns. I am all for a pretzel bun which would give these burgers a brat like feel and taste. By adding some sauerkraut or even some sweet and sour cabbage you really get the German bratwurst flavors. Or try some slaw for a sweet and sour crunch. Apple slaw would really bring out the apple flavors of the burgers. If you’re looking for that bratwurst flavor, top yours with some caramelized onions and sautéed peppers.

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Now, for the cheese. I put provolone on mine as a nod to the Italian sausage with peppers and onions. If you want a more German flavor, try Emmentaler. It’s a German version of Swiss cheese or just use Swiss cheese. Muenster, which is one of my favorites cheese, is a great melty option for your burgers. For a more traditional German cheese, try a butterkäse (soft and melty), rauchkäse (smoky flavor), or tilsiter (fruity and spicy) cheese.

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I served mine with some kicked up coleslaw. They would pair well with some sweet potato fries to bring out the sweetness of the apple. Or try German cauliflower salad. Of course you can go with regular fries, but I’d sprinkle them with pommesgewurz which is a German seasoning for fries! It has similar spices as these burgers but adds paprika, cayenne, curry, and garam masala. Yes, Germans like curry. They have currywurst you know! And they really like curry in their ketchup, so I’d try some of that to top these burgers with.

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What do chicken apple brat burgers taste like?

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For me, chicken burgers tend to be a bit loose without a binder. That means they can easily fall apart on the grill if you’re not careful. My grill pan made them easy and delicious to cook up. If they fell apart in the pan no big loss! I could just scoop the pieces up and throw them on the bun. Thankfully, these burgers didn’t do that. I ground the meat coarse enough to keep everything together.

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They are super moist and delicious. These burgers are packed with delicious bratwurst flavors like sage and coriander. The shallots and apples keep them moist and add unique flavor to these burgers. Using a tart apple really makes them unique and different. If you don’t want to use a tart apple, use a sweeter apple. I would add some heat to counter the sweet if I did that. In fact, I might have to try that next time I make these.

4 burgers

Chicken Apple Brat Burgers

Prep Time: 18 minutes

Cook Time: 15 minutes

Total Time: 33 minutes

Step up your burger game with our Chicken Apple Brat Burgers - a delicious twist on a classic dish. Juicy, flavorful and perfect for any summer BBQ or tailgate party.

No Ratings

Ingredients

1 pound boneless, skinless chicken breasts
1/2 cup peeled and diced Granny Smith apple
1/4 cup diced shallots
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon fennel seeds
1/2 teaspoon coriander seeds
1/2 teaspoon dried thyme
1/2 teaspoon dried, rubbed sage
1/2 teaspoon salt
1/4 teaspoon black pepper
4 hamburger buns
4 slices reduced fat provolone cheese

Instructions

Place the chicken in the bowl of a food processor. Pulse 4 to 5 times or until coarsely ground.
Add the apple and shallots and pules 5 to 6 times. Add the spices and pulse 2 to 3 times or until the spices are incorporated.
Form 6 patties, wetting your hands slightly to keep the chicken from sticking. Refrigerate 10 to 15 minutes.
Heat a large skillet coated with cooking spray over medium-high heat. Cook the brat burgers 4 to 5 minutes on each side or until the burgers are no longer pink the middle.
While the burgers are cooking, lightly toast the buns and top with condiments and toppings of choice. I suggest Not Ketchupor El Diablo mustard.
Turn the heat off and flip the burgers one last time. Top with cheese and cover until the cheese melts. Remove from heat and place one burger on each prepared bun. Serve with your favorite tailgate side dishes; beans, fries, poppers, pizza, burgers, brats, etc.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 441Total Fat 13gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 6gCholesterol 116mgSodium 826mgCarbohydrates 30gFiber 2gSugar 7gProtein 47g

Sweet and Savory Apple Recipes

Sweet and savory recipes to celebrate Apple Day September 25.

Caramel Apple Pie Lassi

Photo Credit: magical-ingredients.com

This caramel apple pie lassi is a creamy, spiced treat that blends the cozy flavors of fall with the cooling comfort of a classic lassi

Apple Puff Pastry Rings

Photo Credit: jenaroundtheworld.com

Made with crisp apples, buttery puff pastry, and a touch of warm spices, this treat looks fancy but comes together quickly.

Apple Bread Pudding with Bourbon Sauce

Photo Credit: creativecynchronicity.com

Warm and gooey and filled with those cozy fall and winter spices that just make you feel good all over.

Cinnamon Apple Coffee Cake

Photo Credit: www.hezzi-dsbooksandcooks.com

A delicious and lightly sweetened coffee cake layered with fresh apple slices and a cinnamon crumb topping.

Iced Apple Drop Cookies

Photo Credit: www.karenskitchenstories.com

These apple cookies are super soft and full of apple flavor.

Norwegian Apple Cake

Photo Credit: artofnaturalliving.com

Cinnamon spiced, with walnuts and apples, this Norwegian Apple Cake is a tasty fall treat that’s a big crowd-pleaser.

Spicy Apple Chutney: Wake Up Your Meals

Photo Credit: thatrecipe.com

Spicy Apple Chutney is a flavorful mixture of apples, spices, and heat. Make it quickly and easily in the pressure cooker to kick up your meals all year long.

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The post Flavor Packed Chicken Apple Brat Burgers appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Spice Up Your Dinner Routine with Green Chile Chicken and Rice Skillet

Chris — Sun, 14 Sep 2025 10:00:00 +0000

This Green Chile Chicken and Rice Skillet recipe is a perfect option for a busy weeknight. Take your cooking skills to the next level by trying out this delicious and easy recipe tonight! Minimal clean up, maximum flavor!

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I’m sure I’ve discussed this, but I love Latin and Tex-Mex food. The flavors are so good and so diverse. Plus, I’ve been eating more traditional Latin and Tex-Mex foods since I was a kid. Dad travelled and brought back all the delicious recipes for us to try and recreate at home. I mean, we had blackened and Cajun seasoning before Emeril made them famous.

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Of course, I was the wimp of the family. I was not up for all that jalapeno and cayenne flavor that the rest of the family appreciated. So, if Dad was making something like this tangy mango pineapple salsa, he would have to make two versions. One for me with little to no heat and one for the rest of the family heated up a bit. This chicken and rice skillet recipe is the perfect balance. It has heat but not so much you want to drink a gallon of milk.

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Why Skillet Meals Are a Game Changer

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Skillet meals are all about convenience and flavor. Cooking everything in one pan has many benefits. One, they have faster prep and less cleanup. Two, they offer maximum taste because the ingredients meld together as they cook. Finally, after the initial sautéing, the rest of the skillet meal is hands off. This means you get to make the most of your time and spend less of it in the kitchen. Especially with this taco dinner skillet. They also make a great centerpiece for any meal.

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Cooking with Green Chiles

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Green chiles add an earthy and tangy flavor to this dish. Most green chiles are mildly spicy. Meaning, they offer just enough heat to enhance the recipe without overpowering it. If you prefer a milder version, simply use mild canned green chiles. When Hatch chiles are in season, you can roast them to add to this skillet recipe. Or you can make some delicious Hatch green chile corn muffins. Their earthy, slightly smoky notes pair perfectly with chicken and rice.

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If you want something kicked up a little more, try adding in some jalapenos. You can also include some chipotle in adobo. They are smoked jalapeno peppers that have been stewed in a tangy tomato sauce. The adobo sauce adds a deep, smoky flavor and a moderate heat. This makes it a popular ingredient for adding complexity and warmth to many Latin and Tex-Mex dishes. Or fun spreads like this chipotle honey mustard.

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Health Benefits of Chicken

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Chicken is a healthy choice for dinner. It’s a lean protein that’s low in fat. It’s also packed with essential nutrients like B vitamins and selenium. Cooking with chicken breast ensures the meal is both nutritious and satisfying. It’s a great way to keep your energy up throughout the day. And these chicken fajita sliders make a quick and fun dinner for busy nights.

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Tips for Cooking Chicken Breast Perfectly

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For juicy, tender chicken breast, start by patting it dry and seasoning well. Make sure to cut your chicken against the grain for tender pieces. Avoid overcooking the chicken by heating the pan on high. Searing the bite-sized chicken breast pieces will lock in moisture. Simmering in the skillet with rice lets the flavors blend beautifully and tenderizes the chicken even more.

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Protein Variations

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If you’re looking to customize this recipe, then you can easily swap out the chicken for something else. Of course, turkey would work because it’s also poultry. But bites of pork would also work well in this recipe. Or you can try a ground pork or even ground beef. I’m not sure steak would be good. It might be tough from simmering.

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You can also try some shrimp in this recipe. However, I would sear them then remove them to let the rice cook. Add them to the pan to heat up right before serving. If you leave the shrimp in the whole time, they might be too tough when it’s time to eat.

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Yes, you can make this vegetarian. Add in some black or pinto beans. Beef it up with some king trumpet mushrooms or portobello mushrooms. Finally, there’s tofu or tempeh you can add to this recipe. Make sure to adjust the cooking times as needed for your protein choice.

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Tips to make the perfect rice for this skillet meat

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Choose long grain rice for the best texture. It stays fluffy and absorbs liquid and flavors well. Make sure to rinse the rice before adding it to the water. This removes excess starch which can make the rice stickier and not cook as light and plump.

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Make sure the liquid covers the rice. Also, keep the skillet covered while it cooks to trap steam. You can stir the rice a couple of times but try to keep the lid on for long as possible. Finally, let the rice sit for 5 to 10 minutes to let the rice steam a little longer which makes it fluffier.

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Ingredients for this Green Chile Chicken and Rice Skillet Recipe

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There’s nothing exotic in this recipe. You should have everything on hand but you might need to get the chiles if you’re like me and use them all the time.

Pantry ingredients – oil, canned green chiles, chili powder, cumin powder, smoked paprika, onion powder, garlic powder, pinto beans, enchilada sauce, rice

Refrigerator ingredients – chicken breast, green onion, poblano peppers, sour cream, cheddar cheese

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Instructions to make this chicken skillet recipe

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Heat a large skillet over high heat and swirl in some oil before adding the chicken the sear on all sides. Stir in the onion and sauté until it begins to soften. Add in the poblanos, green chiles, spices, and beans. Reduce the heat and simmer for 5 minutes before stirring in the enchilada sauce. Simmer for an additional 10 minutes. Stir in the sour cream, cheese, and cooked rice.

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Serving and presentation tips

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We eat with our eyes first, so presentation is key to taking this delicious skillet recipe over the top. First, spoon the Green Chile Chicken and Rice onto a plate for individual servings or a platter for a family style serving. Garnish with chopped fresh cilantro or green onions if you don’t like cilantro like me. Add some lime wedges or avocado slices around the edges for another layer of flavor. Sprinkle some cheese on top. Serve it with some warm tortillas on the side. Or try a crisp green salad for a complete meal. Your family will love the vibrant colors and bold flavors!

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“How did it taste,” you ask? DELICIOUS! I thought it was, anyway. It was tangy, spicy, and creamy all at once. YUM! It was like a deconstructed green chile chicken and rice enchilada without the enchilada part. Why not call it that? Because I feel that term is a bandwagon term. And because it’s popular some people will put that in their title just to be foodie hip. I like to do my own thing and call it a skillet and not deconstructed enchiladas.

4 servings

Green Chile Chicken and Rice Skillet

Cook Time: 25 minutes

Total Time: 25 minutes

Raise your hand if you love a good one-pot meal! This Green Chile Chicken and Rice is the perfect combination of spicy and savory. Plus it's minimal clean up, maximum flavor!

No Ratings

Ingredients

12 ounces chicken breast, thinly sliced
1 tablespoon canola oil
2 cups thinly sliced onion
1 cup skinned and chopped poblano peppers
4 ounces green chiles
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon granulated garlic
salt and pepper to taste
14 ounces pinto beans rinsed and drained
10 ounces green chile enchilada sauce
1/3 cup fat free sour cream
1 cup shredded, reduced fat, sharp cheddar cheese
2 cups cooked brown rice

Instructions

Heat a large skillet coated with cooking spray over high heat. Add the canola oil and cook chicken 3 to 5 minutes or until browned on all sides and almost cooked through.
Add the onion and cook until they begin to soften. Add the next 9 ingredients (poblanos through beans) and reduce heat to simmer. Cook until the beans are heated through.
Add the enchilada sauce and simmer until it begins to bubble. Add the sour cream and cheese. Stir to combine. Return the pan to a simmer. Add the rice; simmering until it is heated through. Garnish with cheese and smoked paprika.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 777Total Fat 28gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 12gCholesterol 130mgSodium 660mgCarbohydrates 77gFiber 15gSugar 12gProtein 56g

Easy Chicken Recipes:

Easy Chicken Recipes

Easy chicken recipes for a quick and healthy dinner.

Air Fryer Lemon Chicken Thighs

Photo Credit: jenaroundtheworld.com

Serve these Air Fryer Lemon Chicken Thighs with your favorite salad and a quick side dish for an easy dinner. This will become your new favorite way to prepare chicken thighs.

Creamy Chicken Tortellini Soup with Spinach

Photo Credit: artofnaturalliving.com

As tasty and warming as chicken noodle soup, Creamy Chicken Tortellini Soup is an easy comfort food, perfect for dinner or a starter.

El Pollo Loco Grilled Chicken

Photo Credit: palatablepastime.com

El Pollo Loco Grilled Chicken is marinated in a blend of citrus juice and spices, and then grilled on the barbecue until juicy and delicious.

Loaded Chicken Casserole

Photo Credit: creativecynchronicity.com

This loaded chicken casserole became a family favorite because it takes just 10 minutes to prep, You can even get a lot of it ready ahead of time.

Oven Roasted Drumsticks and Carrots Easy Sheet Pan Meal

Photo Credit: thatrecipe.com

Oven Roasted drumsticks and carrots are simple and delicious with minimal ingredients and prep time making them ideal for busy weeknights.

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post Spice Up Your Dinner Routine with Green Chile Chicken and Rice Skillet appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Garlic Peri-Peri Baked Wings

Chris — Sun, 27 Jul 2025 10:00:00 +0000

With just a kick of spice and a LOT of garlic, these Garlic Peri-Peri Baked Wings taste like garlic wings from my favorite wing joint only healthier!

I have been working on a recreation recipe from that wing joint. The one with like 20 different sauces? Yeah, that one. Then it hit me. This recipe needs a ton of garlic to make these wings super delicious!! So, I changed my recipe and added a head and a half of pressed garlic to the wings.

I also combined Peri-Peri sauce and butter to make a rich and spicy power sauce duo. Then I added garlic and herb Old Bay to the party. All this combined with the head and a half of garlic makes for the most delicious baked wings. And you can easily air fry these, too.

What is Peri-Peri Sauce?

Peri-peri sauce is a fiery, aromatic condiment with origins in Portuguese and African cuisine. It’s also known as piri-piri or pili-pili. This sauce is traditionally made from African bird’s eye chilies, garlic, lemon, vinegar, oil, and a medley of spices. It is renowned for its tangy, spicy kick.

The sauce’s vibrant heat is balanced by citrusy brightness and earthy undertones. These flavors make it a beloved addition to grilled meats, seafood, and chicken wings. Its global popularity has soared thanks to restaurants like Nando’s. You can easily incorporate peri-peri into your own cooking with ready-made bottles found in most supermarkets.

What is Old Bay Seasoning?

Old Bay seasoning is a classic American spice blend originating from Baltimore, Maryland. Since 1939, Old Bay has been a kitchen staple for fans of seafood. It’s delicious in crab cakes but also delicious on poultry, fries, and more. The blend is a secret recipe. But you can taste hints of celery salt, paprika, black pepper, red pepper flakes, and other aromatic spices create its unmistakable flavor profile.

It’s zesty, savory, and just a touch peppery. This provides depth and complexity without overwhelming your wings. When paired with peri-peri, the garlic & herb Old Bay brings a unique Chesapeake twist to these garlic peri-peri baked wings.

Save Money with Whole Wings

Let’s face it pre-cut chicken wings are convenient. However, you pay for that convenience. If you want to save money while feeding a hungry crowd, purchase whole chicken wings. They’re typically priced lower per pound.

My grocery sells whole wings for about $2.50 a pound. The separated wings are almost double that. Purchasing whole wings in bulk is especially cost-effective when planning for game day gatherings or family parties.

Whole wings are usually fresher, and they allow you to control the prep process for superior results. Plus, buying whole wings means you end up with the wing tips. These are the perfect addition for making rich, homemade chicken stock. There’s a certain satisfaction in working with whole wings. It gives you a sense of connection to the cooking process that’s lost with pre-cut pieces.

How to Separate Whole Wings for Game Day Wings

If you’ve never broken down a chicken wing before, don’t worry because it’s easier than you might expect. With a sharp knife, you’ll have a pile of party-ready wings in minutes. First you must locate the joints. Lay the wing flat and stretch it out. You’ll see two joints. The first is the drumette-to-flat and the second is the flat-to-tip.

Next, find the sweet spot. Use your fingers and bend the wing to feel where each joint naturally separates. For me, I usually make a V with the wing. Then I take a sharp chef’s knife and cut down the center of V which cuts through the joints. If the knife doesn’t go through easily, then move it a little to the left or right to find the joint.

You now have drumettes and flats (or wingettes) exactly like you find in restaurants. Save the tips in the freezer until you’re ready to make stock. I just keep tossing them into the same bag until it’s full. That’s when I know it’s time to make some delicious chicken stock. Prepping your own wings not only stretches your budget but also ensures fresher, juicier results.

Prepping these Garlic Peri-Peri Baked Wings

This recipe is all about maximizing flavor with minimal fuss. This recipe has five ingredients. There’s chicken wings, garlic, peri-peri sauce, garlic & herb Old Bay seasoning, and butter. And prep is super simple. Combine the garlic with some of the peri-peri sauce and some of the Old Bay. Toss the wings to coat them in the mixture and marinate them overnight.

Baking the Chicken Wings

Deep frying may be the traditional way to cook up chicken wings. But oven-baked wings are just as crispy and flavorful. They’re also less messy to make than deep fried wings. First, preheat your oven to 425 F. This ensures a hot and even bake along with gloriously crispy skin.

Take the wings out 30 minutes before cooking. Place the wings on a rack over a sheet pan. Make sure to space them out, too, so air can circulate around the wings. The rack also allows air to completely circulate the entire wing. This makes the wings crispy and delicious. Bake the wings for 15 minutes, turn them over, and then bake an additional 20 minutes.

If you want the skin even crispier, you can broil them for 2 to 3 minutes on each side. Make sure to keep an eye on them. Broiling can go from golden brown the burned in the blink of a eye. The high heat can also render more fat making the skin crispier.

Combine the rest of the peri-peri sauce with the butter and Old Bay in a heatproof bowl. When the wings are cooked, immediately toss them in the garlic sauce. Let them rest in the sauce for a few minutes to cool slightly before serving with a garlic ranch, peri-peri sauce, or blue cheese dressing.

You can air fry these wings, too!

I also air fry my wings. I put them in the air fryer at 350 F for 15 minutes, then I turn up the heat to 400, flip the wings over, and cook for an additional 20 minutes. This makes them crispy, too. The air fryer is great for smaller batches. But to feel a large crowd, oven baked is best.

Now, the hubs isn’t a fan of Old Bay. I love the stuff and think that the garlic and herb flavor isn’t as powerful as he thinks it is. But then again, I’ve pretty much grown up with it on almost all seafood that I can’t get enough of it. So, if you’re not a fan of Old Bay like I am, you can omit it or swap out some garlic powder for the Old Bay.

Yup. I’m drooling! Aren’t you drooling?? Just imagine that garlicky, spicy sauce coating those crispy, baked wings. There’s flecks of the Old Bay seasoning and some pieces of the delicious garlic. I just need a cold brew and I’m all set!! Who needs to go to a wing joint for delicious wings? Just make these!

Garlic Peri-Peri Baked Wings

Cook Time: 35 minutes

Total Time: 35 minutes

With just a kick of spice and a LOT of garlic, these Garlic Peri-Peri Baked Wings taste like garlic wings from my favorite wing joint only healthier!

No Ratings

Ingredients

1 1/2 heads of garlic (yield approximately 3 tablespoons of pressed garlic)
1/2 cup Peri-Peri sauce
1/3 cup melted butter
3 teaspoons Garlic & Herb Old Bay seasoning
1 1/2 pounds chicken wingettes

Instructions

Using the Garject garlic press, process one head of the garlic into a medium mixing bowl. Add 1/3 cup of Peri-Peri sauce and 2 teaspoons Old Bay seasoning.
Add the chicken wings and toss to coat. Place the wings in a zip top pastic bag and marinate overnight.
Preheat oven to 425.
Place the chicken wings on a baking rack placed on top of a baking sheet and bake at 425 for 15 minutes. Turn the wings over and bake for an additional 20 minutes.
While the wings are baking combine the remaining ingredients in a heatproof mixing bowl.
Remove the wings from the oven and immediately toss in the garlic sauce. Allow to cool slight in the sauce before serving.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 568Total Fat 40gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 20gCholesterol 206mgSodium 453mgCarbohydrates 8gFiber 1gSugar 2gProtein 43g

Favorite Chicken Wing Recipes

Air Fryer Teriyaki Chicken Wings from Creative Cynchronicity
Baked Marinated Chicken Wings from Art of Natural Living
Blackstone Griddle Chicken Wings from Jen Around the World
Garlic Peri-Peri Baked Wings from A Kitchen Hoor’s Adventures
Sriracha Honey Chicken Wings from Karen’s Kitchen Stories

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Smothered Skillet Chicken Burritos

Chris — Sun, 01 Jun 2025 10:00:00 +0000

Spice up your dinner routine with these mouthwatering Smothered Skillet Chicken Burritos. Packed with flavor and easy to make, this dish will become an instant family favorite.

I cannot talk enough about how much I crave Latin food. I try to make recipes as authentic as possible for a white chick on the East Coast. But sometimes I just have to cook what I crave. And that means skillet chicken burritos. Which I know are totally not authentic at all, but still taste amazingly delicious.

And these skillet chicken burritos are made with on hand ingredients. That means leftover rotisserie or other chicken. I’ve had a can of refried beans that’s been in the pantry for a while. And then there’s the last little bit of enchilada sauce I made for another recipe. All of these bits and pieces of ingredients came together to make these deliciously smothered skillet chicken burritos.

Using Leftover Ingredients to Make These Skillet Burritos

One of the best things about this recipe is how adaptable it is. I had leftover rotisserie chicken in the fridge but you can use leftover taco meat or even roast beef. I used refried beans, but you could use that bit of leftover cooked rice or some pinto or black beans. Use those leftover cooked veggies in the fridge to fill your burritos. Get creative and repurpose your leftovers to make a delicious burrito.

Ingredients to make these smother skillet chicken burritos

Pantry ingredients – onion, refried beans, cumin, oregano, tortillas, enchilada sauce

Fridge ingredients – rotisserie or other leftover chicken, cheddar cheese

Instructions to make these chicken burritos

Combine the chicken with the spices and half the cheese and stir to combine. Place a tortilla on your work surface and spread 2 tablespoons of the refried beans down the center. Top with 1/3 cup of the chicken mixture. Fold in the sides and carefully roll the burrito up. Repeat with the remaining burritos, chicken mixture, and refried beans.

Heat a large skillet and spray with cooking spray or swirl 2 tablespoons of extra virgin olive oil in the pan. Cook the burritos seam side down for 4 to 5 minutes or until golden brown. Flip and cook another 4 to 5 minutes.

Smother in Delicious Sauce

This is where the magic happens. Arrange the burritos seam-side down in a large skillet. Pour your favorite enchilada sauce generously on the top, ensuring each burrito is covered. The sauce not only adds flavor but also keeps the burritos moist as they cook. Top with the rest of the cheese and simmer them for 3 to 5 minutes or until the cheese has melted.

Serving up these smothered chicken burritos

Once the burritos are done simmering, it’s time to plate them. Use a large spatula to carefully remove them from the pan and put them onto plates. Drizzle some of the sauce from the skillet over the top. Garnish with your favorite toppings. For me, that’s sour cream or guacamole. A little lime crema is also great drizzled on top. For some color, you can sprinkle the with thinly sliced green onions or some chopped fresh cilantro.

4 servings

Smothered Skillet Chicken Burritos

Cook Time: 20 minutes

Total Time: 20 minutes

Smothered Skillet Chicken Burritos covered in red enchilada sauce, cooked in a skillet, and full of chicken, cheese, and beans cook up quickly for the busiest of weeknights.

No Ratings

Ingredients

12 ounces boneless skinless chicken breast, cut into bite sized pieces
1 cup diced onion
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon oregano
1 cup fat free cheddar cheese
14 ounces fat free refried beans
2 cups enchilada sauce
8 burrito tortilla wrappers

Instructions

In a large mixing bowl, combine the chicken with the onions and spices. Stir in half of the cheese.
Place a burrito on your work surface. Spread 2 tablespoons refried beans down the center of the wrapper. Top the beans with 1/3 cup of the chicken mixture. Fold the sides in and roll the burrito up. Place, seam side down, on a plate. Repeat with remaining tortillas, beans, and chicken mixture.
Heat a large skillet coated with cooking spray over medium-high heat. Place the burritos, seam side down, in the skillet and cook 4 to 5 minutes or each side or until golden brown. Turn the burritos seam side down, top with the enchilada sauce and remaining cheese. Cover the pan and simmer until the cheese melts, 3 to 5 minutes. Serve the burritos with sour cream and Spanish rice.

Rotisserie Chicken Recipes

Asian Chicken Salad from That Recipe
Broccoli & Chicken Alfredo Stuffed Shells from Creative Cynchronicity
Spicy Peanut Noodles from Art of Natural Living

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Apple Cheddar Chicken Burgers Are an Unexpected Game-Changer

Chris — Sun, 20 Oct 2024 10:00:00 +0000

Upgrade your burger game with our Apple Cheddar Chicken Burgers. Juicy chicken patties, melted cheddar, and a hint of sweetness from the apples. Trust us, your taste buds will thank you.

If you’re craving a juicy chicken burger with a little sweet-and-savory twist, these apple cheddar chicken burgers. They are such a fun recipe to add to your weeknight dinner or backyard cookout lineup. The crisp apple keeps the patties tender. The sharp cheddar adds that melty, cozy flavor every good burger needs. Try serving them piled onto toasted buns with crispy buttermilk onion rings on the side and a creamy dill pickle dip for dunking. They turn this easy chicken burger recipe into a full, crave-worthy meal you’d find at a pricey burger joint.

This was the October burger challenge recipe. The October challenge included creating a burger with apples, squash, ancho chile pepper, and buttermilk. Yeah. It’s a motley assortment of ingredients. But, then again, they’re all a motley assortment of ingredients. That’s kind of the point of the group.

I was late posting it because I didn’t get the squash part of the challenge taken care of. Initially, I planned on making pumpkin buns. Me and bread don’t have such a great working relationship. I love to eat it but it hates when I try to make it. One of these days I will take a bread baking class and figure it all out. Or just decide that it’s a problem I want to solve and just keep trying until I figure it out.

Where do burgers come from?

Burgers are a staple in American cuisine and have been for decades. Their origins date back to the late 19th century. A doctor named Salisbury suggested people with digestive issues eat cooked ground beef patties. These “Salisbury steaks” became popular with other physicians.

While there are some controversies over who invented the hamburger, how it became popular is not controversial. The St. Louis World’s Fair in 1904 introduced this new fangled food. It became a popular choice for fast, satisfying meals. There was a slight dip in popularity with the publication of The Jungle which detailed the less than savory parts of meat packing during that time.

However, over the years, the burger has bounced back. It has even evolved to include a variety of proteins, from turkey and fish to meatless veggie patties. This makes for endless possibilities of flavor combinations. This evolution has led to unique flavor combinations like the apple cheddar chicken burger.

What does combining chicken and apples taste like?

Some cuisines pair apples and pork together. So, I thought why not apples and chicken? Chicken is light in flavor like pork. It makes a burger delicious especially if you include added moisture to the ground meat. That’s what makes the apples perfect for chicken; it adds moisture to the burger.

The sweetness of the apples also complements the savory chicken. This combination creates a delicious balance that tantalizes the taste buds and is a refreshing twist to the classic burger. This new flavor sensation is a a must-try combination for anyone looking to experience unique and delicious burger.

Ingredients for these apple cheddar chicken burgers

Ground chicken

Produce – apples, Vidalia onion, zucchini

Pantry ingredients – garlic powder, black pepper, ancho chile pepper powder, poultry seasoning, bread crumbs, hamburger buns

Dairy – buttermilk, cheddar cheese

Instructions to make this burger recipe

If you don’t have ground chicken you can easily make some by pulsing some chicken breasts or, in this case, chicken thighs. Pulse until the chicken a few times until it’s in large pieces. Add the apple, onion, and spices to the chicken mixture and pulse a few more times until the chicken is coarsely ground then put the mixture into a mixing bowl.

This burger has additional moisture from moistened breadcrumbs. Combine the breadcrumbs with the buttermilk and let them soak for 5 minutes before stirring in some shredded cheddar cheese. Fold this mixture into the chicken mixture making sure not to overmix everything. Form the chicken into 4 patties and refrigerate them until you’re ready to cook and serve the burger.

Preheat your grill to high heat and add the burgers, cooking 5o to 7 minutes on each side. Make sure to turn them a quarter turn halfway through the cooking time on each side. This creates those epic burger grill marks. When the burgers are almost done, put more shredded cheddar cheese on top and let the cheese melt. Remove the burgers to a plate and tent with foil to let them rest.

Tips for Cooking the Perfect Burger

When it comes to cooking the perfect burger, there are a few tips and tricks that can take your burger game to the next level. First, make sure your grill or skillet is preheated to the right temperature and that it’s coated with oil so the burgers don’t stick. Resist the urge to press down on the patties while they cook. It’s okay to press them right after putting them on the heat, but don’t press down as they’re cooking because this can cause the juices to escape and make for a dry burger.

Avoid flipping the burgers too frequently. This can prevent the burger from caramelizing which seals in the juices. Let them cook undisturbed for a few minutes on each side to develop a nice sear and lock in the flavor. Don’t overcook your burgers. If you’re not sure, check the temperature with a thermometer. These chicken burgers should be pulled at 165 because carryover cooking while they rest will bring it to 170 F.

How to Elevate Your Burger Experience

This burger already is elevated with the combination of apples and chicken all topped with homemade zucchini chips. But if you want to elevate it even more, try adding some caramelized onions, avocado slices, or spicy aioli. With the ancho chili powder, some guacamole or even a lime crema would be the perfect topping for this burger.

Try changing up the bun. A sweet brioche bun would highlight the sweetness of the apple. Or maybe a onion bun to bring out the Vidalia onions in the mixture. Or a fun pretzel bun that can stand up all the toppings of this burger. I’m always fond of potato buns for burgers because they have a denser texture which stands up to this burger. Another favorite of mine is a ciabatta bun like the one I used in this lamb burger.

What do apple cheddar chicken burgers taste like?

For those that say chicken burgers are dry I’m here to tell you these are not dry. The moistened breadcrumbs, the apples, and the onions make sure of that. They all combine for this sweet and savory flavor in your mouth that is just delicious. And I’m not a huge sweet and savory person. But these burgers were on the menu at least twice. They were that good.

The ancho chile pepper adds a nice little kick you’re not expecting. So does the Cabot seriously sharp Cheddar cheese. You don’t expect flecks of cheese throughout the burger like that. It does make for a rather intoxicating aroma as they’re cooking, though. Finally, the zucchini chips bring an earthiness to the burger you’re not quite expecting. And it doesn’t hurt that they’re microwave zucchini chips.

4 servings

Apple Cheddar Chicken Burgers

Prep Time: 10 minutes

Cook Time: 14 minutes

Additional Time: 5 minutes

Total Time: 29 minutes

Upgrade your burger game with our Apple Cheddar Chicken Burgers. Juicy chicken patties, melted cheddar, and a hint of sweetness from the apples. Trust us, your taste buds will thank you.

5.0 Stars (3 Reviews)

Ingredients

1 pound boneless, skinless chicken thighs, cut in 2 inch pieces
1/2 cup chopped Gala apple
1/3 cup chopped Vidalia onion
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon ancho chile pepper
1/4 teaspoon poultry seasoning
1/2 cup fresh bread crumbs
2 tablespoons buttermilk
2 cup Cabot Vermont Seriously Sharp Cheddar cheese, divided
1 large zucchini (at least 2 inches in diameter and 7 to 8 inches long)
4 hamburger buns
Toppings of choice

Instructions

In the bowl of a food processor, add the chicken and pulse a few times.
Add the apple and next five ingredients (Vidalia onion through poultry seasoning) to the chicken mixture. Pulse a few more times until it is coarsely ground. Put in a mixing bowl.
Combine the bread crumbs with the buttermilk and let sit for 5 minutes.
Using a spatula, fold in bread crumb mixture and 1 cup of the Cabot Vermont Seriously Sharp Cheddar cheese into the chicken mixture.
Form the mixture into 4 patties and refrigerate.
Slice the ends off the zucchini. Using a mandolin, slice the zucchini into 1/8-inch-thick rounds.
Spray a large microwave safe plate with cooking spray. Place one layer of the zucchini slices onto the plate.
Microwave on high 4 1/2 to 6 minutes (depending on the wattage of your microwave). Watch the zucchini carefully after the 4-minute mark to make sure they don’t burn.
Carefully remove the plate from the microwave and remove the zucchini slices to rack to cool. Repeat with remaining zucchini slices.
Preheat a grill on high heat.
Remove the burgers from the refrigerator and place on the grill. Cook on high heat 5 to 7 minutes per side or until the internal temperature reaches 160.
Using a jar lid, pile 1/4 cup cheese on top of the 4 burgers. Cover and let the cheese melt 1 to 2 minutes. Remove from heat and allow the burgers to rest.
While the burgers are resting, prepare the buns with your choice of toppings. I prefer mayonnaise, lettuce, tomatoes, and onions.
Place the burgers on the tops and top with the zucchini chips before serving.

Awesome Apple Recipes

Apple Cheddar Chicken Burgers from A Kitchen Hoor’s Adventures
Apple Fritter Bites from That Recipe
Caramel Apple Sago from Magical Ingredients
Cinnamon Fried Apples from Hezzi-D’s Recipe Box
How to Make Apple Pie Spice from Jen Around the World

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