A quick and easy 30 minute meal that is packed with amazing honey dijon garlic flavor! The chicken is so juicy and tender and the sauce is sweet and tangy… you are going to love it!
I have been all about the quick and easy meals lately. I just hate eating out and Little Caesar’s is getting to know us on a first name basis. I love to cook but its just so dang busy around here. I made a goal for this month that we would only go out to dinner on Friday’s and I would cook the rest of the week. No matter how busy it was. This meal had all of the things that I loved packed inside and was ready in just 30 minutes.
Quick. Easy. Minimal Ingredients. Full of delicious flavor. Can’t get enough of it… this is my kind of meal!
This Honey Dijon Garlic chicken turned out perfectly and I was seriously blown away by the flavor! The chicken was so tender and juicy and the flavor of this dish is phenomenal! As soon as you try it I think that you will agree! 🙂
Click here Honey Dijon Garlic Chicken for more recipe
1½ pounds boneless, skinless, chicken thighs (You can also use chicken breasts)
2 Tablespoons olive oil
6 garlic cloves, divided (3 minced, 3 whole) *
¼ cup honey
3 Tablespoons stone ground dijon mustard
salt and pepper to taste
green onions or fresh parsley for garnish
1. In a medium sized skillet over medium heat add 1 tablespoon olive oil. Add 3 whole garlic cloves. Salt and pepper the chicken thighs and cook each side until the temperature reads 165 degrees. Remove and set aside on a plate.
2. Add 1 tablespoon olive oil and 3 garlic cloves minced. Cook until tender and whisk in honey and mustard. Add the chicken back to the pan and heat for a couple of minutes more. Garnish with green onions or fresh parsley.
* Sautéing the whole garlic cloves is completely optional, just adds a little more garlic flavor to the dish.
Honey Dijon Garlic Chicken
Last week I used my big bottle of Lawry’s Carne Asada Seasoning to make a delicious chicken casserole that my family loved. Well I need more than casseroles to use up all that seasoning I picked up at Costco so this week I’m sharing my Chicken Chimichanga.
Chimichangas are my all time favorite Mexican dishes. I love the crunchy fried burrito filled with tasty meat then topped with cheese, salsa, and sour cream. I mean seriously what’s not to love? I usually make it with shredded beef, but I still had a big bag of chicken thighs so I figured why not make chicken chimichangas. I’m so glad I did! Everyone loved them, including my 4 year old grandson who’s always a very picky eater!
These chicken chimichangas were a delicious way to use up more of that bottle of Carne Asada Seasoning!
I serve this with refried beans and Mexican rice for a filling meal. I try to make enough for leftovers because everyone loves them, but that’s not always easy. They’re eaten up in one meal! My son even comes over to take a bunch of chicken chimichangas home for his family’s dinner!
You can top or garnish it with anything you want like shredded cheese, sour cream, guacamole, and salsa, hot or mild. We love the hot!
Mix seasoning, vinegar, garlic powder, and olive oil together and place in a ziplock bag.
Add chicken thighs to marinade and refrigerate for at least 2-3 hours.
Add about 2 tbs. oil into a frying pan and fry chicken until cooked or grill chicken until cooked.
Divide shredded chicken into 10 equal parts, do the same with the cilantro
Place 1 portion of chicken and cilantro into the middle of a tortilla, sprinkle with about a tbs of shredded cheese.
Heat 1 - 1 1/2" of oil in frying pan.
Fry each burrito until all sides are golden brown.
Serve and garnish which your choice of toppings.
Mixed greens tossed with juicy chicken, crispy apple slices, red onions, blue cheese and crunchy pecans. A fresh and healthy Fuji Apple Chicken Salad inspired by the famous Panera Bread version.
I’ve been holding off on you. After we were in Washington D.C. in Sep we tend to Greek deity at Panera Bread and that i tried their fuji apple salad. Therefore GOOD! So, naturally, I make it after we got home and it absolutely was unimaginable. I like that I don’t need to head bent notice a Panera whenever I purchase the longing for this dish.
But why on earth did I wait farewell to share this recipe?? Well it appears like Sep would are excellent temporal arrangement, what with apple season and every one, however I got all bound up in sweet potato casseroles, glazed hams and homespun candy that I quite forgot regarding it for a unit of time and next factor I knew it absolutely was three days till Christmas and every one I wished to try and do was stuff my face with cookies. However currently it’s January! Dish season! Therefore I do know it’s terrible that I’ve been holding out for thus long but… better late than never right?
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Click here for Fuji Apple Chicken Salad recipe!
2 boneless skinless chicken breasts, pounded to half inch thickness
1 teaspoon seasoning salt
6-8 cups mixed greens
2 medium tomatoes, cut into wedges
1/4 red onion, thinly sliced
3/4 cup pecan halves (such as Diamond of California)
1/2 cup gorgonzola or blue cheese crumbles
2 cups apple chips (store-bought or go [url:1]here[/url] for a great homemade version)
1 cup fuji apple salad dressing store-bought (I prefer the one by Lighthouse, it's my fav!) or homemade (click [url:2]here[/url] for a recipe)
- Season chicken breasts with seasoning salt and cook on both sides for 3-4 minutes each in a greased skillet or pan over medium heat. Cut into pieces and set aside.
2. In a large bowl toss together mixed greens, tomatoes, sliced onions, and chicken. Sprinkle pecans, cheese crumbles, and apple chips on top. Serve with fuji apple dressing.
Fuji Apple Chicken Salad (Panera Bread Copycat)
I’m not even going to try to lie about how this dish came to be! I made this Cheesy Mexican Chicken Casserole because a while back during a Costco shopping trip I sample a dip that was made with Lawry’s Carne Asada Seasoning. Of course I had to buy the large industrial sized bottle of this seasoning! I seemed like a good idea at the time!
Then the bottle of seasoning sat in my kitchen cabinet along with a shelf full of other spices for months. It seemed to taunt me every time I opened the cupboard to grab a bottle of spice. It said “use me I dare you!” So I just had to find a way, other than the dip, to use this tasty seasoning. That’s how I came up with this Cheesy Mexican Chicken Casserole! (Well having my fridge go on the blink with a big bag of Costco chicken thighs and shredded cheddar made me super creative!)
But seriously I whipped up a tray of this Chicken Casserole and my family absolutely loved it! There was barely any left overs. In fact they were practically fighting over the 2 left over pieces the next day!
And best of all it’s super easy to make! It literally is dumped into a baking dish and baked for about an hour and it’s done! I served it with some Mexican rice, trust me it really was a big hit! They can’t wait til I make it again! At this rate I’m going to have to go back to Costco for another bottle of that seasoning.
So here it is, my awesome Cheesy Mexican Chicken Casserole!
Cheesy Mexican Chicken Casserole
Place chicken thighs in a large shallow baking dish
Sprinkle Carne Asada Seasoning over chicken and let sit covered with plastic wrap in refrigerator for about an hour
Mix cream cheese, salsa, whipping cream, and sour cream together in a bowl and pour over chicken. Make sure you cover all the pieces.
Spread shredded cheddar over all.
Bake in 350 degree oven for about 1 hour or until chicken is fully cooked and cheese is completely melted.
One of my favorite chicken dishes at our local restaurants here in Hawaii is a dish called “Tasty Chicken”, “Garlic Chicken”, and “Korean Fried Chicken” depending on which restaurant you go to. I like to call it Asian Fried Chicken!
What exactly is Asian Fried Chicken? Well they’re crispy fried chicken nuggets that are marinated in a soy sauce based sauce. It’s a little bit sweet, salty, and just a tiny bit spicy at the same time. In short it’s delish!
We serve it with steamed white rice for a very satisfying meal. I make enough for 12 people just so we can have left overs for lunch or dinner the next day. Yes we love Asian Fried Chicken that much!
I must admit that making Asian Fried Chicken seems a bit tedious with all that dredging, frying, and tossing; but believe me it’s so worth the trouble!
Here’s my recipe for Asian Fried Chicken
2 pounds boneless, skinless chicken thighs cut into cubes
1 Cup Soy Sauce
1 Cup Water
2 Cups Sugar
1/2 Cup minced garlic
1/2 Cup Green onions chopped
2 Tbs. Sesame Oil
1 Tbs. Crushed Red Pepper
2 Cups flour
3/4 Cup Corn Starch
1 Tbs. Garlic Powder
1 Tsp each salt & pepper
Oil for frying
Combine all the sauce ingredients in a medium size sauce pan. Bring to a boil, then reduce heat and simmer until all the sugar dissolves and the sauce thickens a bit.
Set aside to cool.
Cut chicken into cubes and place in a large bowl or ziplock bag.
Pour 1/2 of the cooled sauce/marinade over chicken. Cover bowl or seal bag.
Marinate in refrigerator for at least 1 hour but no more than 3 hours.
Combine dry coating ingredients in a large pan.
Heat about 1 – 1 1/2″ of oil in a large frying pan.
Dredge each piece of marinated chicken in flour mixture and fry until golden brown. Discard any left over marinade – do not use as sauce for cooked chicken!
Drain on paper towels until all the chicken nuggets are cooked
Toss cooked chicken nuggets in remaining sauce.
Serve with rice for a delicious meal!
Love this recipe? Try my Salt & Pepper Shrimp recipe it’s wonderful!