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!

====================================================================================================

One Skillet Creamy Tuscan Chicken
Print Recipe
One Skillet Creamy Tuscan Chicken
Print Recipe
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.
Share this Recipe
Powered byWP Ultimate Recipe
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..!

 

 

Puff Pastry Chicken Potpie
Print Recipe
Puff Pastry Chicken Potpie
Print Recipe
Ingredients
Servings:
Share this Recipe
Powered byWP Ultimate Recipe
Pinoy (Filipino Style) Chicken Noodle Soup

Pinoy (Filipino Style) Chicken Noodle Soup

Pinoy (Filipino Style) Chicken Noodle Soup

Pinoy (Filipino ) Chicken Noodle Soup is a tasty noodle soup dish usually made from bone-in chicken thighs, bacon and chicken liver. It has that good Asian chicken flavor and can help keep you warm during cold season.

I love cooking my own chicken noodle soup at home because aside from having the chance to enhance my cooking skills, I also get the opportunity to make chicken noodle soup the way I like it to be and within my budget.

This Recipe for Chicken Noodle Soup is very simple and quick and yet delicious. This is perfect for those Asian Food Lovers. Enjoy Cooking!!!

 

Ingredients:

1 lb. chicken, cut into small pieces

1 lb. round miki noodles

½ cup chopped chicken liver

4 pcs. crumbled bacon

4 cups chicken broth

½ small cabbage, core removed and chopped

1 medium carrot, julienne

¼ cup chopped green onions

1 medium yellow onion, diced

4 cloves garlic, crushed

2 tbsp. fish sauce we called it (patis)

2 tbsp. cooking oil

2 cups water

 

Directions:

Heat the oil in a cooking pot.

Then sauté the garlic and onion.

Then add the chicken and cook for 5 to 7 minutes or until it turns light brown.

Add the chicken liver. Stir and cook for 2-3 minutes.

Pour-in water and chicken broth, cover and simmer for 25-30 minutes.

Add the bacon, cabbage and carrots. Stir and cook for 3 to 5 minutes.

Pour-in the fish sauce and stir.

Pour the miki noodles and cook for 5 to 7 minutes.

Add chicken broth or water if needed.

Then add the green onions.

Serve it hot in a serving bowl.

 

Share and enjoy!

Pinoy (Filipino Style) Chicken Noodle Soup
Print Recipe
Servings
3-4 people
Servings
3-4 people
Pinoy (Filipino Style) Chicken Noodle Soup
Print Recipe
Servings
3-4 people
Servings
3-4 people
Ingredients
Servings: people
Instructions
  1. Heat the oil in a cooking pot.
  2. Then sauté the garlic and onion.
  3. Then add the chicken and cook for 5 to 7 minutes or until it turns light brown.
  4. Add the chicken liver. Stir and cook for 2-3 minutes.
  5. Pour-in water and chicken broth, cover and simmer for 25-30 minutes.
  6. Add the bacon, cabbage and carrots. Stir and cook for 3 to 5 minutes.
  7. Pour-in the fish sauce and stir.
  8. Pour the miki noodles and cook for 5 to 7 minutes.
  9. Add chicken broth or water if needed.
  10. Then add the green onions.
  11. Serve it hot in a serving bowl.
  12. Share and enjoy!
Share this Recipe
Powered byWP Ultimate Recipe
Chicken Long Rice – Hawaiian Chicken Noodle Soup

Chicken Long Rice – Hawaiian Chicken Noodle Soup

Chicken Long Rice is one of my favorite comfort foods.  It’s one of the simple dishes my Filipino grandmothers made when I was growing up, but Filipinos call it Sotanghon.

Living in Hawaii it’s a dish one can easily find on the menu of local restaurants and is a staple at Hawaiian Luaus.  That’s probably why it never occurred to me to make it at home.  So much easier to order it at Zippy’s or some other local eatery.  Besides I didn’t have a recipe for Chicken Long Rice and never actually thought to go look for one.

Well that recently changed after I attended an Alumni Luau at my Alma Mater.  Of course Chicken Long Rice was served, and like my classmates I wasn’t too impressed with it. The version served was pretty bland and tasteless.  That’s when I mentioned that it was one of my favorite dishes but alas didn’t know how to make it.

So the discussions began and for the next couple of days during our class reunion a couple of classmates shared their recipes and tips.  A week or so later I finally made some, tweaked the way I like it of course!

Now before I share my version I should explain what it is. In a nutshell Chicken Long Rice is Hawaii’s version of chicken noodle soup.  But I suspect it’s a dish adapted from the Asian immigrants who came to the islands to work in plantations in the 1800’s.

I’m pretty sure just about every culture on earth has its own version of chicken noodle soup and Asia is no different.  In fact I think every Asian country has a chicken noodle soup version; Udon or Ramen in Japan; Phð Gà in Vietnam; and Sotanghon in the Philippines just to name a few.

Where ever it originated Chicken Long Rice is simple chicken stock with clear bean thread noodles aka glass or cellophane noodles, seasoned with fresh ginger and topped with chopped green onions. I like it soupy and eat it with steamed white rice mixed in.  So here’s my version of Chicken Long Rice, it tastes almost the same as the Sontaghon my grandmas used to make!

*Bean Thread noodles can be found at any Asian Market and sometimes in the Ethnic Food section of your local grocery store.  Or you can order it from Amazon.

*I prefer to use Aloha Brand Soy Sauce as it’s milder than most brands available on the US Market (like Kikkoman and La Choy), but it’s not easily found unless you are in Hawaii or order it from Amazon.  If you can’t find Aloha Brand Soy Sauce an alternative brand is Silver Swan Soy Sauce.  It  too has a milder taste and it can be found in most Asian Markets anywhere.  But you can use any brand or your favorite brand of soy sauce.

*Use fresh ginger.  Fresh ginger root can be found at most Asian Markets.  Ginger can be frozen in a sealed ziplock bag for a long time.  Just break of pieces as you need them. You can adjust the amount of ginger root in this recipe to suit your taste.  I love the strong ginger taste and usually add a bit more to my broth.

This article contains affiliate links

Chicken Long Rice

Ingredients:

4 Bone in chicken thighs. Be sure the skin is on too!

Water

1 Tbs. fresh ginger, sliced into small slivers

4 cups chicken broth

2 packages clear bean thread noodles

Salt to taste

Soy Sauce to taste

1-2 stalks green onions, chopped

Directions:

Place thighs in large pot and add enough water to almost cover chicken.

Add chicken broth and ginger.  Make sure liquids fully cover the chicken.

Bring to a boil, then reduce heat to simmer.

Cook for about 45-60 minutes or until chicken starts to fall off the bone.

Debone Chicken, remove skin,  and return to pot.

Stir in salt and soy sauce to taste.

Add noodles and cook until noodles are soft.

Garnish with green onions and serve with or without steamed rice.


chicken long rice
Chicken Long Rice - Hawaiian Chicken Noodle Soup
Print Recipe
chicken long rice
Chicken Long Rice - Hawaiian Chicken Noodle Soup
Print Recipe
Ingredients
Servings:
Instructions
  1. Place thighs in large pot and add enough water to almost cover chicken.
  2. Add chicken broth and ginger.  Make sure liquids fully cover the chicken.
  3. Bring to a boil, then reduce heat to simmer.
  4. Cook for about 45-60 minutes or until chicken starts to fall off the bone.
  5. Debone Chicken, remove skin,  and return to pot.
  6. Stir in salt and soy sauce to taste.
  7. Add noodles and cook until noodles are soft.
  8. Top with chopped green onions.
Share this Recipe
Powered byWP Ultimate Recipe
Instant Pot Roasted Chicken

Instant Pot Roasted Chicken

I’m sure you’ve heard by now that I got an Instant Pot for Christmas and I’m love, love, loving it!  If you don’t know what an Instant Pot is, well it’s an electric pressure cooker; very similar to a crockpot only faster.  I like to say it’s a crockpot on steroids!  You can cook just about anything in an Instant Pot, so long as you can fit it in the pot that is.  I doubt  you can fit a 15 pound whole turkey, but you can definitely fit a 5 pound whole chicken.  That’s what I do when I make Instant Pot Roasted Chicken!

Instant pot roasted chickenInstant Pot Roasted Chicken is a tender (fall off the bone) juicy chicken that you cook in under an hour.  Yup Roasted rotisserie like chicken cooked in less than hour!  How much better can it get?

Seriously how easy is that?  Making Instant Pot Roasted Chicken doesn’t require a lot of planning, just be sure you have a defrosted chicken before you start and that you take out all the chicken parts from the cavity.  I use those parts to make stock for the gravy.

Ready to make this delicious Instant Pot Roasted Chicken?  Here’s how!

Ingredients:

1 whole chicken  up to 5 pounds

1 Tbs Kosher Salt

1 Tbs Garlic Powder

1 Tbs Paprika

1 Tsp Black Pepper

1 Tsp Dried Rosemary (optional)

1 Sprig of fresh Rosemary (optional)

1/4 Cup Canola Oil

1 small onion peeled

1 Cup chicken broth

Directions:

Remove all parts from the cavity – you can boil them with seasonings to use as stock for a gravy

Rinse chicken and pat dry with paper towel

Place onion in cavity

Combine all seasonings in a small bowl and add oil to them, stir well

Turn on Instant Pot and set to sauté

Rub 1/2 of oil mixture to breast side of chicken

 

 

 

Place chicken breast side down into hot Instant Pot

Carefully rub remaining oil mixture to back of chicken

Cook for 4 minutes

Turn Chicken over onto its back and cook for another 4 minutes

Then remove chicken from pot and turn pot off

Place trivet on bottom of pot, then pour broth into pot

Return chicken to pot breast side up

Place sprig of rosemary on top of chicken (optional)

Secure lid making sure valve is in the sealing position

Set pot on Manual and adjust time to 25 minutes

Let pot depressurize naturally, do not move valve to venting position

Remove lid and transfer chicken to serving dish.

Let chicken rest in serving dish about 5 minutes before cutting.

 

 

Instant pot roasted chicken
Instant Pot Roasted Chicken
Print Recipe
Instant pot roasted chicken
Instant Pot Roasted Chicken
Print Recipe
Ingredients
Servings:
Share this Recipe
Powered byWP Ultimate Recipe