Chicken & Spinach in Creamy Tomato Basil Sauce

Chicken & Spinach in Creamy Tomato Basil Sauce

Looking for something easy and delicious to make for dinner tonight?  How about this one skillet Chicken and Spinach in Creamy Tomato Basil Sauce?

It’s very simple to make using ingredients you probably have in your kitchen.  It has meat, veggies, and dairy and when served with a whole wheat pasta your grains are covered too!

I use fresh Basil leaves from my Kitchen Garden and I use chicken thighs because I believe the thighs tend to be juicier, but if you want less fat then use chicken breasts, but pound them into thin pieces so they will cook faster and not get dry.  I can whip this up in less than a half hour and my family loves it.

Chicken & Spinach in Creamy Tomato Basil Sauce

Ingredients:

2 Lbs. Boneless Skinless Chicken Thighs

2 Tbs. Olive Oil

Salt & Pepper

1 Cup Tomato Sauce

1 Tbs. Fresh Garlic, minced

1/2 Cup Heavy Whipping Cream

1 Cup Fresh Spinach Leaves

5-6 Fresh Sweet Basil Leaves (try to use Sweet Basil, Thai Basil has a stronger flavor)

Fresh Grated Parmesan Cheese for Topping

Pasta or your preferred starch

Directions:

Pat chicken dry with paper towel and sprinkle both sides with salt & pepper

Heat Olive Oil in a large skillet

When oil is hot add chicken and cook until both sides are seared about 5 minutes per side

Remove chicken to a plate and set aside

In your now empty skillet add tomato sauce, garlic, and cream

Bring to a boil then reduce heat to low to simmer sauce

Stir in Spinach and cook until wilted

Stir in Basil leaves

Return chicken to skillet and raise heat to medium

Cook chicken in the sauce until it is fully cooked, make sure there is no more pink in the thickest part of the thigh

Remove from heat and sprinkle with Parmesan Cheese.  Serve with a side of pasta or your starch of choice.

I goes great with Poor Man’s Pasta – that’s a simple dish of spaghetti or any type of pasta that’s tossed in butter and garlic.  Sprinkled with parmesan it’s very tasty!


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Best Ever Barbecued Chicken – Homemade BBQ Sauce

Best Ever Barbecued Chicken – Homemade BBQ Sauce

Barbecued chicken

Spring and summer are definitely ideal for barbecuing.  So what are you grilling?  Tired of the same old same old?  Why not grill some finger licking good Barbecued Chicken?

Barbecued Chicken is one of my summer favorites and it took me a while to figure out how those barbecue joints make their delicious barbecues.  Was it the sauce?  Or is there a marinade?  Well, after much searching I found out it takes both!  Yup a really good rub AND a really good sauce is what it takes for some restaurant style Barbecue.  Click here for my Basic BBQ Chicken Rub you’re going to need it to make your Best Ever Barbecued Chicken this weekend!

So really there are 3 steps to making the Best Ever Barbecued Chicken:

  1. Rub the chicken parts with my Basic BBQ Chicken Rub and let rest AT LEAST 30 minutes and not more than 24 hours in the refrigerator. (Use 1/4 of the BBQ Chicken Rub for 8-9 pieces of chicken.  Drizzle 2 Tbs. Olive Oil on the chicken parts then massage the rub into each piece making sure it’s completely covered.  I use boneless chicken thighs but you can use any part or parts you like.  The rub works better on skinless parts so I’d advise you to remove the skin.  Place chicken in ziplock bag and let rest for at least 30 minutes and no more than 24 hours.  If using chicken that has been resting in the fridge for more than 30 minutes place chicken on counter 30 minutes before grilling so that temperature goes down to room temp.)
  2. Grill the marinated chicken perfectly.  Click here for grilling tips.
  3. Baste chicken with my yummy homemade Barbecue Sauce – baste the last 2 minutes for grilling and after the chicken is cooked – you can also serve barbecue sauce on the side for dipping.

So here’s my super yummy Homemade Barbecue Sauce.  The recipe makes about 2 quarts.  I keep the sauce in quart sized mason jars in the fridge.  It keeps for about 3 months.

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Ingredients:

4 Cups Ketchup

1 Cup Blackstrap Molasses

1 Cup Dark Brown Sugar – Packed

1/2 Cup Seedless Blackberry Preserves

2/3 Cup Apple Cider Vinegar

2 Tbl.  Basic BBQ Chicken Rub  (click here from my recipes)

Directions:

Place all ingredients in a saucepan and whisk together until preserves are no longer lumpy.

Simmer 10 – 15 minutes.

Remove from heat and use or transfer to jars for storing.

Best Ever Barbecued Chicken - Homemade BBQ Sauce
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Best Ever Barbecued Chicken - Homemade BBQ Sauce
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Ingredients
Servings:
Instructions
  1. Combine all ingredients in a sauce pan and whisk together until preserves are no longer lumpy
  2. Simmer for 10 - 15 minutes
  3. Remove from heat and use or transfer to jars for storing.
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Mochiko Chicken – Japanese Fried Chicken

Fried Chicken is a favorite dish in most familys.  Its tender and juicy on the inside and has that perfect satisfying crunch on the outside.  What’s not to love?

Most folks picture KFC like chicken or Southern Fried Chicken (that’s delicious by the way) when they think of fried chicken.  Of course Southern Fried Chicken served with homemade mashed potatoes, thick gravy, and melt in your mouth biscuits are delicious, but there are other equally delicious versions of fried chicken.

One of my favorites is Mochiko Chicken or Japanese Fried Chicken.  It’s battered with Sweet Rice Flour giving it a bit of sweetness along with a nice crunch on the outside and tender and juicy on the inside.  Served with steamed white rice and Stir Fried Baby Bok Choy it makes a nice healthy meal.

This dish is marinated in the refrigerator overnight, that’s what makes it so tasty and gives it a nice crunch.

Mochiko Chicken

Ingredients:

4 Lbs. Boneless Skinless Chicken thighs cut into thirds

2/3 Cup Cornstarch

1/3 Cup Mochiko Flour

1/3 Cup Soy Sauce

2 Tbs. Oyster Sauce

1 Tsp. Sesame Oil

1 Tbs. Garlic Minced

1/4 Cup Chopped Green Onions

2 Eggs

Oil for frying

Sesame Seeds and chopped Green Onion for garnish

Directions:

Combine all ingredients expect garnish and oil for frying into a large ziplock bag.  Batter will be thick, it will thin overnight.

Shake bag to coat all chicken pieces.

Refrigerate overnight.

When you are ready to fry you will find that the marinade has thinned and possibly separated.  Shake to recombine marinade and coat chicken.

Heat oil and fry each piece until chicken is cooked and batter is golden brown and crisp.

Drain on paper towel.

Transfer to serving dish and sprinkle with sesame seeds and green onion.

Serve with hot rice and vegetables of your choice.


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One Skillet Creamy Tuscan Chicken

One Skillet Creamy Tuscan Chicken

Are you looking for something delicious for dinner? Something easy to make and good enough to serve company? Then this One Skillet Creamy Tuscan Chicken is just the thing!

This dish is not only delicious it’s pretty too! The spinach and sun dried tomatoes give this dish a festive look. I serve it with steamed long grain rice or pasta. Oh, and by the way it’s keto friendly, just serve it with zucchini spaghetti!

But the best part about this Creamy Tuscan Chicken is that it’s so easy to make. You really just need one skillet. I use a pretty skillet that can double as the serving dish so clean up’s a breeze!

Here’s the recipe!

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One Skillet Creamy Tuscan Chicken
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One Skillet Creamy Tuscan Chicken
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Instructions
  1. Generously sprinkle both sides of chicken with salt and pepper
  2. Heat olive oil in large skillet, add butter to melt
  3. Add onions and sauté until they turn translucent
  4. Add garlic and sauté about one minute, don’t allow garlic to turn brown
  5. Add chicken pieces and cook until done, about 3-4 minutes per side
  6. Remove chicken from skillet and set aside
  7. Add mushrooms to skillet and sauté until they turn soft
  8. Add chicken broth and Italian seasoning
  9. Bring to a boil
  10. Stir in Half and Half and lower heat
  11. Simmer about 10 minutes or until sauce is slightly thickened
  12. Stir in spinach and cook until wilted
  13. Stir in sun dried tomatoes and grated cheese, sauce should be slightly thickened
  14. Place chicken back into skillet and heat over low heat until chicken is hot
  15. Spoon sauce over chicken and serve.
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Puff Pastry Chicken Potpie

Puff Pastry Chicken Potpie

What’s better than a chicken pot pie? A chicken pot pie topped with a flaky puff pastry!

 

Don’t you love it when you decide on what to make for dinner and you just so happen to have everything you need right in your very own kitchen?  It’s rare, but it happened to me when I had a craving for chicken pot pie.

I started rummaging through my fridge, pantry, and freezer, and was amazed to find that I could pull this together without even running to the store.  I found puff pastry leftover from my Peach Tarts, heavy cream from my Salted Caramel Oat Bars, and fresh thyme from my Slow Cooker Pot Roast.

Ingredients

 

  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 4 tablespoons butter, divided
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

 

  • 1 teaspoon minced fresh sage or 1/4 teaspoon rubbed sage
  • 1/2 cup all-purpose flour
  • 1-1/2 cups chicken broth
  • 1 cup plus 1 tablespoon half-and-half cream, divided
  • 2 cups frozen mixed vegetables (about 10 ounces)
  • 1 tablespoon lemon juice
  • 1 large egg yolk

 

Directions

  1. Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12×10-in. rectangle. Cut one sheet crosswise into six 2-in. strips; cut remaining sheet lengthwise into five 2-in. strips. On a baking sheet, closely weave strips to make a 12×10-in. lattice. Freeze while making filling.
  2. Toss chicken with 1/2 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until browned, 5-7 minutes. Remove from pan.
  3. In same skillet, heat remaining butter over medium-high heat; saute onion until tender, 5-7 minutes. Stir in garlic and herbs; cook 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in broth and 1 cup cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes.
  4. Stir in vegetables, lemon juice, chicken and the remaining salt and pepper; return to a boil. Transfer to a greased 2-1/2 qt. oblong baking dish. Top with lattice, trimming to fit.
  5. Whisk together egg yolk and remaining cream; brush over pastry. Bake, uncovered, until bubbly and golden brown, 45-55 minutes. Cover loosely with foil if it starts getting too dark. Let stand 15 minutes before serving.

Test Kitchen Tips

  • For a crisper crust, bake on a rimmed baking sheet. Trim lattice to fit baking dish, then place on a parchment lined baking sheet. Bake at 400&deg. for 20-25 minutes. Then place on top of your hot filling before serving.
  • Unless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired.
  • To make a fresh garlic clove easy to peel, gently crush it with the flat side of a large knife blade to loosen the peel. If you don’t have a large knife, you can crush the garlic with a small can. The peel will come right off.
  • Check out 11 of our most genius crumb crust ideas.

 

Nutrition Facts

1 serving: 523 calories, 25g fat (10g saturated fat), 118mg cholesterol, 768mg sodium, 42g carbohydrate (4g sugars, 6g fiber), 30g protein.

 

For more recipes click her..!

 

 

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Sheet pan harissa chicken with chickpeas and sweet potatoes.

Sheet pan harissa chicken with chickpeas and sweet potatoes.

So excited about this Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes.

I know it is only Wednesday, but this week has already flown by. I hit the ground running on Monday with meeting after meeting and it was the best way to start my week. It’s odd, some weeks can be full of meetings (either on the phone, or if traveling, in person) while other weeks are full of testing and photographing recipes in the kitchen and talking to almost no one accept the people I work super closely with. So my mom, my brother, and my dad, aka the family. Both scenarios are great, but I always love having productive meetings that leave me feeling excited, and motivated to keep my butt working! Between some fun new projects, finishing up the studio (cannot wait for this to be done!), a little traveling, and of course, new content for HBH, we have so much to look forward to.

…and a lot of work to do. It’s both amazing and a little nerve-racking, especially looking at the to-do list, but at this very moment in time I’m feeling happy for it all. That said, let’s check in again about this all on Friday. I might be singing a different tune…

Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes | halfbakedharvest.com #sheetpan #easy #dinner #chicken

Since things are semi busy these days, I’ve been relying on easy, healthy dinners like this sheet pan harissa chicken. It’s a complete dinner made all on one sheet pan and I could not love it more.

Full disclosure? This is one of those recipes that I didn’t actually think I was going to post on HBH, but it turned out so good that I had to share. I made this one night after typing away on my computer all day. Pretty sure I didn’t even start making it until nine or so, but I just threw what I had from the fridge and the pantry onto a sheet pan and it turned into this killer meal.

At this moment in time, my pantry is stocked with Harissa seasoning (which I buy at Whole Foods or from Amazon), sweet potatoes, and chickpeas. Before leaving for South Korea, I made sure to stock up on all the pantry essentials so that I would have a fully stocked pantry when I returned home. Basically anything that would not go bad in a weeks plus time I stocked up on. I know it seems weird to stock up on groceries before leaving for a big trip, but trust me, it is the best having a pantry full of ingredients upon returning home. No one want’s to come home to zero food in the house. Plus, if you’ve read any of my previous posts, then you know how much I hate going to the grocery store…SO glad my dad is back!

Anyway, point is, I was happy to have so many great ingredients on hand. It’s how I created this recipe, which if you can’t already tell, I LOVE.

Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes | halfbakedharvest.com #sheetpan #easy #dinner #chicken

Here’s how this works. Season the chicken generously with that harrisa spice. Then add your veggies, chickpeas, and lemons. Give everything a good toss and a good seasoning of salt and pepper. Roast in the oven until the chicken is golden, the sweet potatoes tender, and the the chickpeas are crisp.

When the chicken comes out of the oven, finish off with olives, feta cheese, yogurt, and mint. Serve with fresh naan.

And DONE.

It’s simple, quick, healthy, so easy, and even more delicious. If you like middle eastern and Moroccan flavors, you will love this chicken recipe.

Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes | halfbakedharvest.com #sheetpan #easy #dinner #chicken

I actually ended up making this last night…for like the fourth time in two weeks, for my parents who returned home from South Korea on Monday night. I was dying for them to try this because I knew they would love it. Mom loves roasted chicken and my dad loves anything with some good Moroccan Harissa.

They said it was the perfect welcome home dinner and loved every bite.

Also, all of the Gerard’s are now back on US soil. YEAH! While we all loved South Korea, it’s always nice to come home, and I think my parents, who were in South Korea for almost three whole weeks, are especially happy to be back. Mom is happy for breakfast bread and hot chocolate, and dad’s just happy not to have use chopsticks for every single meal…the chopsticks were a bit of a challenge for him.

And of course, they’re happy to be eating my meals again, meals like this chicken, which you should consider making tonight. Again, because it’s so delicious. For more recipes just Click Here..!

Sheet pan harissa chicken with chickpeas and sweet potatoes.
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Sheet pan harissa chicken with chickpeas and sweet potatoes.
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