With only 5 minutes of prep time, this creamy Mushroom Chicken recipe is a perfect quick weeknight meal with restaurant vibes! Tender chicken breasts are smothered in creamy, garlicky mushroom sauce.

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Creamy mushroom chicken is the easy dinner recipe you need in your life.

We all have that rotation of low-effort dinners we reach for on the nights we’re bonkers busy. This Mushroom Chicken is ready to join the ranks!

• The prep time is 5 minutes. And the cooking is about 25 minutes, which means you’ve got a scrumptious home-cooked dinner on the table in half an hour.
• Rather than using cream of mushroom soup, we make the creamy mushroom sauce from scratch, so it’s not overly salty or gloppy like condensed soup sauces tend to be. (This Mushroom Pasta has similar vibes.)
• Serve it with Mashed Potatoes, rice, or egg noodles and you’ve got the quintessential comfort food dinner.

This mushroom chicken is the kind of meal that satisfies your hunger for something filling and a little bit nostalgic too. (Because if you grew up in the Midwest like I did, you probably subsisted entirely on cheese, creamy sauces, and carbs growing up!)

How to Make Mushroom Chicken

Make Cutlets. Slice the chicken breasts horizontally to form cutlets. It can help to pop them in the freezer for a bit so they’re more solid. After cutting, place a piece of plastic wrap over the chicken and pound to a 1/2-inch thickness. Season with salt and pepper.

Dredge. Add the flour to a shallow dish and use tongs to dredge the chicken cutlets in it, coating both sides and shaking off the excess.

Brown the Chicken. Cook 2 pieces of chicken in half the oil in a skillet over medium-high heat, then repeat with the remaining oil and chicken. The cutlets should reach 160°F on an instant read thermometer. Transfer to a plate and tent with foil.

Cook the Mushrooms and Aromatics. Melt the butter in the skillet over medium heat with the mushrooms, shallots, garlic, and salt. Cook until the mushrooms release their juices and those juices evaporate. Transfer to a bowl or the plate with the chicken.

Make the Sauce. Pour the broth into the pan and deglaze the brown bits. Whisk in the mustard and vinegar and simmer until the liquid is reduced by half. Slowly whisk in the heavy cream.

Finish. Nestle the chicken into the sauce with the mushrooms. Cook until the chicken is warmed through, spooning the sauce over the cutlets. Garnish with thyme and serve the mushroom chicken over mashed potatoes, rice, or on its own. ENJOY!

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Mushroom Chicken

This mushroom chicken is perfect for a weeknight with just 5 minutes of prep! Tender chicken is smothered in creamy mushroom sauce. Delish!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 346kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 large boneless, skinless chicken breasts (about 1 1/4 pounds)
• ¾ teaspoon kosher salt divided
• ¼ teaspoon ground black pepper
• ¼ cup all-purpose flour
• 2 tablespoons olive oil divided
• 2 tablespoons butter
• 12 ounces sliced mushrooms I use 8 ounces cremini and 4 ounces shiitake
• 1 medium shallot finely chopped
• 2 cloves garlic minced
• 1 ¼ cups low sodium chicken broth
• 1 teaspoon Dijon mustard
• 1 teaspoon sherry vinegar
• ½ cup heavy cream
• 2 teaspoons chopped fresh thyme plus additional for serving
• Mashed potatoes or rice optional for serving

Instructions

• Split each chicken breast into cutlets: lay it on a cutting board and carefully slice it in half horizontally to create two thinner pieces of chicken. I like to place my hand on top so I can feel if I am cutting it evenly. To keep things tidy, cover the chicken with a large sheet of plastic wrap. With a meat mallet (or your fist), gently pound the chicken into an even thickness (about ½-inch). Season both sides of the chicken using ½ teaspoon of the salt and the pepper.
• In a shallow dish, place the flour. With tongs, lightly dredge each piece chicken on both sides, then place on a large plate, cutting board, or similar work surface (I use a parchment-lined baking sheet).
• Heat a large, sturdy skillet over medium-high heat (I use a 12-inch cast iron). Add 1 tablespoon of the oil. Once it's hot and shimmering (but not smoking), carefully lower in 2 of the chicken pieces so they are not touching. Sear on each side until golden brown and the chicken reaches 160°F on an instant read thermometer, about 2-3 minutes per side. Transfer to a large, clean plate and tent with foil to keep warm.
  
• Add the remaining 1 tablespoon oil, then repeat with the remaining 2 chicken pieces, removing them to the same plate and covering.
• Reduce the skillet heat to medium. Add the butter, mushrooms, shallot, garlic, and ¼ teaspoon salt. Cook until the mushrooms soften, give up their liquid, the liquid evaporates, and the mushrooms begin to brown, about 10 minutes. Remove the mushrooms to a plate or bowl (you can place them on top of the chicken if you like).
  
• Carefully pour the chicken broth into the pan, stirring along the bottom to scrape up any stuck-on bits. Whisk in the Dijon and vinegar. Let simmer, whisking periodically, until the liquid is reduced by half, about 3 minutes.
• While whisking, slowly pour in the heavy cream. Return the chicken and mushrooms to the pan and let warm through for a minute or two, turning the chicken so it’s coated in the creamy sauce.
  
• Sprinkle with fresh thyme. Serve with mashed potatoes or rice, with the cream and mushrooms spooned over the top.
  

Notes

• TO STORE: Refrigerate mushroom chicken in an airtight container for up to 3 days. I don’t recommend freezing this recipe because cream-based sauces have a tendency to separate when frozen and thawed.
• TO REHEAT: Gently rewarm leftover chicken and sauce in a skillet on the stovetop over medium-low heat or in the microwave.

Nutrition

Serving: 1(of 4) | Calories: 346kcal | Carbohydrates: 13g | Protein: 18g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 85mg | Potassium: 729mg | Fiber: 1g | Sugar: 3g | Vitamin A: 679IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg

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By utilizing a weekly meal plan, you can ensure you and your family are maintaining healthy eating habits, exploring new recipes, and ultimately — saving time (and money!) in the grocery store and kitchen each week.

Rotisserie chicken is the ultimate weeknight hero, and this week’s meal plan makes it the star! No shame in leaning on it—just tasty meals with way less stress.

On The Menu This Week:

• Monday. Chicken and Gnocchi Soup
• Tuesday. King Ranch Chicken Casserole
• Wednesday. Chicken Caesar Wrap
• Thursday. Green Goddess Bowls
• Friday. BBQ Chicken Pizza
• Bonus. Chicken Nachos

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Grocery Costs

• Chicken and Gnocchi Soup: $20.40—$2.55 per serving
• King Ranch Chicken Casserole: $11.00—$2.75 per serving
• Chicken Caesar Wrap: $13.20—$3.30 per serving
• Green Goddess Bowls: $18.40—$4.60 per serving
• BBQ Chicken Pizza: $17.40—$1.45 per serving
• Chicken Nachos: $14.50—$3.65 per serving

Please note the grocery costs are only an estimate based on the recipe’s serving size and on ingredient prices of a local grocery store. The generated shopping list above includes items like spices and other pantry staples you most likely have on hand, so we have left them out of the grocery estimate. To keep costs down and streamline groceries, refer to any Meal Plan Suggestions listed in blue above.

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Cornbread. Stuffing. This is not an “either… or…” scenario. This is the tag team of your dreams. Light, crumbly, and subtly sweet cornbread from scratch PLUS the finest of all Thanksgiving sides. This Cornbread Stuffing Recipe is proof that you can have it all.

Cornbread stuffing will win over even staunch stuffing skeptics.

I know many who think stuffing is just ho-hum, and I see you. Until I started making stuffing from scratch, I used to feel this way too. If you don’t care for stuffing, it’s because you haven’t found the right recipe yet. Moist, flavorful homemade stuffing—like today’s cornbread stuffing and my wildly delicious Chestnut Stuffing—are game-changers.

• The beauty of stuffing is that it’s bread—and everyone loves bread. However! This also makes stuffing a little one-note. Sausage adds texture and lots of flavor, making this Southern cornbread stuffing hearty and satisfying, like classic Sausage Stuffing and Stuffing Muffins.
• Savory herbs bring the classic Thanksgiving flavors home, while apples and cranberries add texture, dimension, and a bit of sweetness.
• This cornbread stuffing pairs perfectly with turkey, but is equally as delectable on its own. I once paired ours with a bowl of rich Crockpot Butternut Squash Soup, and it was one of our favorite fall dinners to date.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Cornmeal. The base of our easy, from-scratch cornbread. I recommend a medium grind to give the stuffing a little texture. (Yes, we love Jalapeño Cornbread and Mexican Cornbread, but we don’t want those flavors in our stuffing!)
• Eggs. You put eggs in dressing to keep the stuffing moist and ensure the cornbread holds together when folded with the other ingredients.
• Sweet Italian Chicken Sausage. I love the extra pop of flavor that Italian chicken (or turkey) sausage brings to the stuffing. It makes it hearty and a standout. To make cornbread stuffing vegan, use a plant-based sausage and a vegan cornbread recipe.
• Onion + Celery. The perfect veggies to add to our cornbread stuffing. They give it complexity and depth.
• Dried Cranberries. A chewy and sweet element that adds color, a fun holiday vibe, and an additional dimension.
• Apple. I like a tart Granny Smith, but any firm apple will do.
• Herbs. While I strongly recommend fresh sage and thyme for the best flavor, if you can’t find them, you can swap them for rubbed sage and dried thyme. Use 1/3 of the amount called for in the recipe. The parsley flakes can also be swapped for 2 tablespoons of finely chopped flat-leaf fresh parsley.

How to Make Cornbread Stuffing

Start the Cornbread. Melt the butter, then let it come to room temperature.

Mix the Wet Ingredients. I use milk and vinegar for a shortcut buttermilk.

Finish the Batter. Whisk together the dry ingredients. Fold in the wet ingredients.

Bake. Bake the cornbread for 16 to 20 minutes at 425 degrees F.

Cube and Toast. This dries the cornbread so it can absorb the flavorful stuffing liquid.

Prep the Mix-Ins. Saute the sausage mixture.

Mix the Sausage and Wet Ingredients. Now we’re ready for the cornbread.

Add the Cornbread. Fold gently.

Finish. Transfer the stuffing to a baking dish, and bake cornbread stuffing for 35 to 40 minutes at 375 degrees F. ENJOY!

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Cornbread Stuffing

This savory cornbread stuffing with sausage, apple, and herbs will steal the show at your Thanksgiving. It's easy to make ahead too!

Course Side Dish

Cuisine American

Prep Time 1 hour hour

Cook Time 40 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 10 servings

Calories 372kcal

Author Erin Clarke / Well Plated

Ingredients

For the Cornbread:

• 6 tablespoons unsalted butter
• 1 cup nonfat milk at room temperature
• 1 tablespoons white vinegar or lemon juice
• 1 cup yellow cornmeal (I use medium grind)
• 1 cup white whole wheat flour or all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ¼ cup honey
• 2 large eggs at room temperature

For the Stuffing:

• 2 ½ cups reduced sodium chicken broth
• 2 large eggs
• 1 pound sweet Italian sausage I use chicken or turkey sausage
• 2 tablespoons unsalted butter
• 1 medium yellow onion finely chopped
• 4 stalks celery cut in small dice
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 3 garlic cloves minced (about 1 tablespoon)
• 1 Granny smith apple peeled and 1/4- to 1/2-inch diced
• ½ cup dried cranberries
• 2 tablespoons chopped fresh sage or 2 teaspoons rubbed sage
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 1 tablespoon parsley flakes or 1/4 cup finely chopped flat-leaf parsley

Instructions

• Bake the cornbread (do this up to 2 days in advance): Place a rack in the center of your oven and preheat the oven to 425 degrees F, with a baking rack on the middle level. Coat an 8×8-inch baking pan with nonstick spray. Melt the butter and let come to room temperature.
• In a medium bowl or large measuring cup, stir together the milk and vinegar. Allow it to sit for 5 to 10 minutes, or until the milk has curdled slightly (you can also swap the milk for buttermilk, omit the vinegar, and skip this step). Stir in the honey, eggs, and melted butter.
• In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Add the wet ingredients and fold gently to combine.
  
• Pour the batter into the prepared pan and smooth the top. Bake for 16 to 20 minutes, until the cornbread is light and golden brown, with a deeper golden brown at the edges. A toothpick inserted into the middle should come out clean. Set aside to cool. Reduce the oven temperature to 300 degrees F.
  
• Once the cornbread is cool, cut it into 1-inch cubes (since the pan of cornbread is thicker than 1 inch, I cut mine into 1-inch cubes from the top, then turn each “row” of cubes on its side and then cut it in half again through the middle). Spread in a single layer on an ungreased or parchment-lined rimmed baking sheet. The cubes can touch, but don’t overlap them (if your pan is too small, divide them onto two pans). Toast in the oven for 15 minutes. Increase the oven temperature to 375 degrees F.
  
• Make the stuffing: Lightly coat a 9×13-inch baking dish with nonstick spray. In a very large bowl, whisk together the eggs and chicken broth.
• In a large skillet on the stove, melt the butter over medium heat. Add the onion, celery, salt, and pepper. Cook until the vegetables begin to soften, about 4 minutes. Add the garlic and cook 30 seconds, until fragrant.
• Add the sausage to the skillet (if it’s in its casing, you can squeeze them into the skillet directly). Cook, breaking up the meat into crumbles. Add the apple.
• Continue cooking until the sausage is cooked through almost completely, about 4 minutes more, then stir in the cranberries, sage, thyme, and parsley.
  
• Remove the pan from the heat and let it cool a few minutes. Pour into the bowl with the broth and eggs, along with any cooking juices.
• To the bowl, add the toasted cornbread cubes. With your largest spoon, stir very gently to combine the ingredients. Continue stirring and folding, until everything is evenly moistened.
  
• Spoon into the prepared baking dish. Bake for 35 to 40 minutes, until toasted on top and the center is moist but not overly damp. Serve warm.
  

Video

Notes

• TO STORE: Transfer leftovers to an airtight container and refrigerate for 3 to 4 days.
• TO FREEZE: Freeze leftovers in an airtight container or zip-top bag for up to 3 months. Let it thaw in the refrigerator before reheating.
• TO REHEAT: Remove it from the refrigerator and let it come to room temperature so it will cook more evenly. Cover the pan with foil, then place it in a 350 degrees F oven and reheat to an internal temperature of 165 degrees F. Depending on how much you’re reheating, this will take about 30 minutes.
• FOR A CRISPY TOP:To recreate the crispy top after storing it in the fridge (a critical stuffing factor!), remove the foil for the last 10-15 minutes of reheating; you can also pop it under the broiler for a few minutes.
• TO KEEP IT MOIST: If the stuffing feels dry, add a splash of stock (or even turkey juices) before reheating.

Nutrition

Serving: 1(of 8) | Calories: 372kcal | Carbohydrates: 40g | Protein: 14g | Fat: 19g | Saturated Fat: 8g | Monounsaturated Fat: 3g | Cholesterol: 122mg | Potassium: 296mg | Fiber: 4g | Sugar: 16g | Vitamin A: 640IU | Vitamin C: 4mg | Calcium: 111mg | Iron: 2mg

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These Grilled Chicken Wings are the peak wing experience. They’re easy to make, charred outside and juicy within, and smoky flavor make them extra mouthwatering. Bonus: this is the BEST recipe when you want to make wings for a crowd!

Party-perfect smoky chicken wings.

Grilled chicken wings may not be new to you, but my go-to is always Air Fryer Chicken Wings or Baked Chicken Wings so I never really thought of wings as a grilling food. The game has been changed!

• Even with the same basic ingredients, the different method of cooking gives the wings a new flavor profile.
• Grilled chicken wings are perfect for feeding a crowd, especially if you have a large grill. No need to fry batch after batch of wings in an air fryer or oil!
• Like Smoked Chicken Wings, these grilled chicken wings are super easy to make with a handful of everyday ingredients (bet you have most in your kitchen already!) and a simple grilling technique. Literally, just throw them on the grill. (Okay, not literally literally. Place them gently.)

Consider this recipe your blueprint for deliciousness. Try a different marinade, another sauce, make it spicy, or switch up both to put your own spin on these grilled wings.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Chicken Wings. If they’re not already, you’ll need to split the wings into flats and drumettes.
• Low-Sodium Soy Sauce. Tamari or liquid aminos also work if you need a gluten-free option.
• Seasoning. Garlic powder, kosher salt, and ground black pepper add flavor to the marinade without adding so much that it competes with the wing sauce.
• Wing Sauce. Unsalted butter and hot sauce (Frank’s RedHot is the classic for Buffalo wings) form the base, while soy sauce and white vinegar jazz it up with some acid and umami.

How to Make Grilled Chicken Wings

Marinate the Wings. Whisk together the marinade ingredients in a small bowl and pour them over the wings; toss to coat and refrigerate.

Let the Wings Come to Room Temperature. This helps the wings cook more evenly so they’re not undercooked in some parts and overcooked in others.

Make the Sauce. Melt the butter in a saucepan with the hot sauce, then whisk in the soy sauce and vinegar.

Grill the Wings. Place the wings on the grates of a 425 degree F grill; grill for 12 to 18 minutes, or until they reach an internal temperature 170 to 180 degrees F. To keep the wings from scorching, flip them every 4 to 5 minutes. Set a timer on your phone if you need to!

Finish. Let the grilled chicken wings rest on a serving plate for a few minutes, then toss them in the sauce (or serve the sauce on the side) and ENJOY!

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Grilled Chicken Wings

Grilled chicken wings are crispy, delicious, and perfect for a party! My recipe has a quick, tasty marinade and buttery, tangy wing sauce.

Course Appetizer, Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Marinating Time 4 hours hours

Total Time 4 hours hours 45 minutes minutes

Servings 4 -6 servings

Calories 619kcal

Author Erin Clarke / Well Plated

Ingredients

For the Grilled Wings

• 3 pounds chicken wings flats and drumettes
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons low-sodium soy sauce
• 2 teaspoons garlic powder
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper

For the Wing Sauce

• ¼ cup unsalted butter melted
• ⅓ cup hot sauce such as Frank’s RedHot
• ½ tablespoon low sodium soy sauce
• ½ tablespoon white vinegar

Instructions

• If necessary, split the wings into flats and drumettes: Trim off the wing tips and discard. Split the drumette side of each wing from the flat side at the joint: wiggle your knife near the joint to find the “soft spot.” Slice down through the skin and separate. It should split fairly easily, but if not, put the blade in place, then carefully but firmly hit the top of your knife to apply extra pressure. Pat the wings very dry and transfer to a large bowl or ziptop bag.
• In a small bowl, combine the oil, soy sauce, garlic powder, salt, and pepper.
  
• Pour over the wings and toss to coat (or seal the bag, removing as much excess air as possible, and turn to coat). Refrigerate for 4 hours or overnight.
• When ready to grill, preheat your grill to 425°F. Let the wings come to room temperature.
• Make the wing sauce: in a saucepan over medium heat, melt together the butter and hot sauce. Whisk in the soy sauce and vinegar. Adjust to taste.
  
• Grill the wings for 12 to 18 minutes, until they reach 170 to 180°F and are cooked through and tender. Flip every 4 to 5 minutes to prevent scorching in places. Transfer to a serving plate or bowl and let rest a few minutes.
  
• Toss the wings in the wing sauce, or serve with sauce on the side for dipping.
  

Notes

• TO STORE: Place grilled chicken wings in an airtight container and store them in the refrigerator for up to 3 days.
• TO REHEAT: You can reheat the wings on a grill, in a 350ºF oven or air fryer. To reheat on the grill, place them over indirect heat for about 5 minutes, flipping occasionally.
• TO FREEZE: Place the wings in a freezer-safe container or bag and store in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 4) | Calories: 619kcal | Carbohydrates: 2g | Protein: 35g | Fat: 51g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 172mg | Potassium: 389mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 658IU | Vitamin C: 16mg | Calcium: 34mg | Iron: 2mg

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Chicken and Orzo is a one-pot dinner ready in 30 minutes and packed with BIG Italian-inspired flavor. Burst cherry tomatoes, tender chicken, wilted spinach, fresh basil, and LOTS of garlic and Parmesan make it a guaranteed hit!

A one-pan orzo recipe streamlined for busy weeknights!

Orzo is having a moment, isn’t it? You might even say that the foodie world is in its orzo era, and I am here for it—and so are my Orzo Pasta Salad, Shrimp Orzo, and Lemon Chicken Orzo Soup. And this chicken and orzo skillet too!

• The beauty of this recipe is that it’s a one-pan skillet dinner. The chicken is browned, then the orzo and sauce are cooked together, so there’s no need to boil the orzo separately (and there’s also fewer pots and pans to cleanup afterwards).
• Lest you think that convenience comes at the expense of flavor, oh no, this recipe’s jam-packed with deliciousness thanks to a generous amount of garlic, saucy cherry tomatoes, Parmesan, fresh basil, and so much more. 

And, of course, there’s the orzo, which eats like rice and tastes like pasta.

What is it about orzo that makes it so irresistible? I’ll ponder that while eating my second helping of this chicken and orzo.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes on the key players.

• Basil. For a bright, Italian-inspired finish. Don’t try to use dried basil—the flavor pales in comparison to fresh!
• Chicken. You can use either boneless, skinless chicken breasts or thighs.
• Seasonings. Italian seasoning, paprika, salt, pepper, and red pepper flakes.
• Shallot and Garlic. These form a savory base of flavor for the chicken and orzo. (Garlic lovers, you’ll be happy to know there are SIX garlic cloves in this recipe!)
• Orzo. I recommend regular flour based orzo for this recipe, not pasta made with chickpea or legume flour. While I love those protein-packed pastas, they cook at different rates and absorb water differently, so they’re not ideal for one-pan recipes like this one.
• Cherry Tomatoes. Or grape tomatoes. These burst and combine with the broth to create a sauce for the chicken and orzo.
• Chicken Broth. Because the water in the broth evaporates, it’s important to use low-sodium broth, otherwise this dish will be overly salty.
• Baby Spinach. Wilts quickly into the pan without increasing the cooking time.
• Parmesan Cheese. Freshly grated is a must! It melts smoothly into the dish, creating a cheesy, creamy sauce.

How to Make Chicken and Orzo

Cook the Chicken. Heat a tablespoon of oil in a skillet and add the chicken, 1 teaspoon each of Italian seasoning and paprika, and 1/2 teaspoon salt. Cook until the chicken is golden brown and cooked through and transfer to a plate. 

Sauté the Aromatics. In the same skillet, add the remaining oil and shallot and reduce the heat to low. Once the shallot is softened, stir in the garlic, black pepper, and remaining Italian seasoning, paprika, and salt. Cook until the garlic is fragrant.

Toast the Orzo. Stir in the orzo and tomatoes and cook until the orzo is toasted. This adds fantastic flavor to the chicken and orzo recipe!

Simmer. Stir in the broth and increase the heat. When the liquid reaches a gentle boil, cover and reduce the heat to medium. Stir occasionally and cook 12 to 14 minutes, or until the orzo is al dente. Near the end of the cooking time, stir more often to keep the orzo from sticking to the pan.

Finish. Stir in the Parmesan, followed by the spinach, red pepper flakes, half of the basil, and the cooked chicken. Season to taste and serve your chicken and orzo with the remaining basil and additional Parmesan. ENJOY!

Recipe Variations

• Make It Creamier. Add a splash of heavy cream before stirring in the Parmesan for a richer, creamier sauce.
• Give It Marry Me Vibes. If you love marry me chicken (or my Marry Me Chicken Lasagna Roll Ups), try adding sliced sun-dried tomatoes when you stir in the spinach. (And maybe that splash of heavy cream too.)
• Make It Meatless. Simply skip the chicken or stir in a can of rinsed and drained chickpeas or white beans.

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Chicken and Orzo

This chicken and orzo skillet is a one-pan recipe that packs in BIG flavor thanks to burst tomatoes, garlic and Parmesan. Done in 30 minutes!

Course Dinner, Main Course

Cuisine Italian, Mediterranean

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 618kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 ½ pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces
• 2 teaspoons Italian seasoning divided
• 2 teaspoons paprika divided
• 1 ¼ teaspoons kosher salt divided
• 1 shallot diced
• 6 cloves garlic minced, about 2 tablespoons
• ½ teaspoon ground black pepper
• 8 ounces orzo pasta about 1 ¼ cups
• 1 pint cherry tomatoes
• 3 to 4 cups low sodium chicken broth
• 3 ounces baby spinach coarsely chopped (about 3 cups)
• ¼ teaspoon red pepper flakes
• ¾ cup freshly grated Parmesan cheese plus additional for serving
• ¼ cup loosely packed fresh basil leaves thinly sliced, divided

Instructions

• Heat a deep skillet or Dutch oven with a tight-fitting lid over medium-high heat. Add 1 tablespoon oil.
• Once the oil is hot, add in the chicken, 1 teaspoon Italian seasoning, 1 teaspoon paprika, and 1/2 teaspoon salt. Saute, stirring occasionally, until the chicken is golden on all sides and cooked through, 4 to 6 minutes. Remove to a plate.
  
• Reduce the heat to low. Add 1 tablespoon oil and the shallot. Cook, stirring often, until the shallot is softened, about 3 minutes. Add the garlic, black pepper, and the remaining 1 teaspoon Italian seasoning, 1 teaspoon paprika, and 3/4 teaspoon kosher salt. Cook and stir for 30 seconds, until the garlic is fragrant.
  
• Stir in the orzo and tomato. Cook 1 minute, stirring constantly, to coating the orzo with the oil and spices and toast it slightly.
  
• Stir in the broth. Increase the heat to bring it to a gentle boil, stirring very frequently with a wooden spoon and scraping the spoon along the bottom of the pot to prevent the orzo from sticking. Cover the pot and reduce the heat to medium. Cook the orzo, lifting the lid occasionally to stir and run the spoon along the bottom to prevent sticking, until most of the liquid is absorbed and the orzo is al dente, 12 to 14 minutes. During the last several minutes, scrape along the bottom very frequently. When the lid is on, you should hear the water boiling steadily underneath it (but you don’t want it boiling so hard, you start to wonder if the lid is going to lift off). If the orzo looks dry at any point, add several splashes of broth as needed to loosen it.
• Stir in the Parmesan, then the spinach, red pepper flakes, half of the basil, and the reserved chicken. Continue stirring until the spinach has just wilted, about 1 minute. Taste and season with additional salt, pepper, and red pepper flakes as desired (I add another pinch or two of salt; the amount you need will vary based on your chicken broth). Serve hot, sprinkled with remaining basil and additional Parmesan.
  

Video

Notes

• TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days. 
• TO REHEAT: Gently rewarm leftovers in the microwave or in a nonstick skillet over medium-low heat, with a splash of broth to loosen up the pasta.. 
• TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container or freezer bag for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1(of 4) | Calories: 618kcal | Carbohydrates: 56g | Protein: 55g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 125mg | Potassium: 1404mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3413IU | Vitamin C: 37mg | Calcium: 261mg | Iron: 4mg

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Juicy, tender, and super-flavorful, this Cilantro Lime Chicken has a bright, zesty marinade and short ingredient list. You can enjoy it on its own, with a side of rice, or use it for meal bowls, salads, tacos, and more!

Meet your new favorite way to do chicken!

Chicken breasts (like these Baked Chicken Breasts!) are always a good choice for weeknight dinners, but lately I’ve been opting for chicken thighs.

They’ve got that extra juiciness to them, which makes them richer. And this cilantro lime chicken recipe is especially scrumptious!

• A simple marinade infuses the chicken thighs with zippiness and makes them extra juicy and tender. It’s a fun way to switch it up from my go-to Chicken Thigh Marinade
• Lime juice adds a vibrant, bright flavor, honey balances it with a little bit of sweetness, and a combination of cumin, garlic, and fresh cilantro brings layers of depth and dimension.
• Add the optional Cilantro Lime Crema and this cilantro lime chicken can be creamy too!

Because this cilantro lime chicken can be served so many different ways (I share some ideas later in this post!), it’s a recipe that never gets old!

How to Make Cilantro Lime Chicken

Marinate. Whisk together the marinade ingredients and then add the mixture to a zip-top bag with the chicken thighs. Refrigerate for at least 1 hour or up to 8 hours. (After 8 hours, the acid in the marinade will begin to break down the proteins in the chicken, making the texture unappetizing.)

Prep for Cooking. Let the chicken come to room temperature for 10 minutes while you heat a skillet over medium-heat.

Cook the Chicken. Add a tablespoon of oil, then cook the chicken for 4 minutes on the first side. Flip and cook the other side until the chicken reaches 165 degrees F. You can also grill the chicken!

Finish. Let the cooked chicken rest on a plate, covered, for 5 minutes. Serve with lime wedges, cilantro, and crema. ENJOY!

Alternate Cooking Methods: Grilling & Baking

I love the easy stovetop cooking method for this cilantro lime chicken, but that’s not the only way to cook it!

Baked Cilantro Lime Chicken

• Preheat oven to 425 degrees F.
• Line a baking sheet with parchment paper or lightly grease a baking dish.
• Remove the chicken from the marinade and arrange in a single layer.
• Bake for 18–22 minutes, or until the thickest part of the chicken reaches 165 degrees F. If you’d like, broil for 2 to 3 minutes for a nice browning and caramelization.
• Let the chicken rest for 5 minutes, then serve.

Grilled Cilantro Lime Chicken

• Preheat grill to medium-high and lightly oil the grates.
• Remove chicken from marinade and place it on the grill, smooth-side down.
• Grill for 4–6 minutes per side, depending on thickness, until the chicken reaches 165 degrees F.
• Let the chicken rest for 5 minutes, then serve.

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Cilantro Lime Chicken

Juicy and ultra-flavorful, this easy cilantro lime chicken recipe is fantastic on its own, with rice, or in meal bowls, salads, and tacos!

Course Dinner, Main Course

Cuisine American, Mexican

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour

Servings 3 -4 servings

Calories 465kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 ¾ pounds boneless skinless chicken thighs
• Zest and juice of 2 limes about 1 tablespoon zest and 1/4 cup juice, plus additional wedges for serving
• 2 tablespoons extra virgin olive oil
• 1 tablespoon honey
• ½ teaspoon ground cumin
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 cloves garlic minced
• ⅓ cup roughly chopped fresh cilantro leaves and tender stems
• 1 tablespoon canola oil or similar neutral oil for cooking the chicken
• Cilantro Lime Crema

Instructions

• Place the chicken thighs in a shallow dish or ziptop bag.
• In a bowl, stir together the lime zest, lime juice, cilantro, olive oil, garlic, honey, cumin, salt, and pepper. Until fairly smooth. Pour over the chicken and turn to coat evenly. Refrigerate to marinade for 1 hour, or refrigerate for up to 8 hours.
  
• When ready to cook, remove the chicken from the refrigerator and let stand at room temperature for at least 10 minutes. Heat a large cast iron on similar sturdy skillet over medium high heat. Once the skillet is hot (a drop of water should bead up and dance on the surface), add 1 tablespoon canola oil and swirl to coat.
• With tongs, remove the chicken thighs from the marinade, shaking off any excess, and lower into the skillet, smooth-side down. Let cook on the first side undisturbed for 4 minutes (don’t peek!). Flip the chicken and cook on the other side until the chicken reaches 165°F on an instant read thermometer, about 3 to 5 minutes more. Remove to a plate, cover, and let rest 5 minutes. Sprinkle generously with fresh cilantro and serve with lime wedges and the crema on the side
  

Notes

• TO STORE: Store leftover cilantro lime chicken in an airtight container for up to 4 days.
• TO REHEAT: Reheat this chicken in the microwave, in a skillet set over medium heat, in the air fryer, or in a 350ºF oven. The extra fat in chicken thighs help them stay moist when reheated. When microwaving, I like to cut the thighs into a few pieces first.
• TO FREEZE: Transfer leftovers to an airtight container or freezer-safe bag and store in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat using one of the methods mentioned above.
• GRILL IT INSTEAD: Marinade the chicken as directed, then prepare according to my recipe for Grilled Chicken Thighs.

Nutrition

Serving: 1(of 3) | Calories: 465kcal | Carbohydrates: 7g | Protein: 51g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 251mg | Potassium: 678mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 3mg

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Super crispy, ultra tender, and incredibly easy, these Air Fryer Chicken Nuggets are a guaranteed hit with eaters young and old! Making nuggets from scratch is so worth the (minimal) effort because they are hands-down the BEST.

Homemade chicken nuggets in the air fryer!

If you (or your kids) are all about that chicken nugget life, I implore you to add these air fryer chicken nuggets to your menu ASAP. 

They join my baked Chicken Nuggets, Crispy Air Fryer Chicken Tenders, and Chicken Tenders in the ranks of recipes that prove homemade puts store-bought and fast food to shame. 

• When you make your own chicken nuggets, you’re in control of the chicken you use—which means you can use the good stuff. We’re talking tender, juicy, chicken breasts here, no mystery meat!
• The dominant flavors in a lot of restaurant chicken nugget breading are salt and fryer grease, but my version is made with seasoned breadcrumbs and paprika for some oomph. 
• While they take a little more time than frozen nuggs and ordering from the drive-thru, this air fryer chicken nugget recipe is still easy as can be. Just dredge and air fry!

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Chicken. Use boneless, skinless chicken breasts. Tenders also work!
• All-Purpose Flour. When combined with the egg and milk, the flour forms a “glue” that helps the breadcrumbs stick; it’s also a barrier between the chicken and the breadcrumb coating that keeps the coating from getting soggy.
• Egg and Milk. For dredging the chicken.
• Panko Breadcrumbs. These coarser breadcrumbs deliver the BIG crunch. A good alternative is very coarse homemade breadcrumbs.
• Italian Seasoned Breadcrumbs. These bring the flavor and make the exterior crispy. I love using a combination of panko and regular breadcrumbs because they each have a different textural quality that makes the coating more pleasing.
• Seasonings. Paprika and kosher salt.
• Nonstick Spray. Or an olive oil mister. Using this to coat the chicken nuggets helps them crisp up in the air fryer.
• Greek Yogurt Ranch. Or your go-to choice for dipping.

How to Make Chicken Nuggets in the Air Fryer

Coat the Chicken in Flour. Pat the chicken dry with paper towels, then add the pieces to a zip-top bag with the flour. Seal and shake-shake-shake, until each piece is evenly coated.

Prep Your Dredging Stations. Beat the egg and milk in a pie dish, then in another bowl, combine the breadcrumbs and seasonings. Set a parchment-lined baking sheet next to the breadcrumb mixture.

Dredge. Dip the chicken in the egg mixture, followed by the breadcrumbs. I like to use one hand for the wet mixture and the other hand for the dry mixture, or you can use chopsticks to keep your fingers clean. Gently press the nuggets in the breadcrumbs so they adhere. Set the breaded nuggets on a baking sheet.

Air Fry. Coat the air fryer basket with cooking spray and arrange the nuggets in a single layer inside. Spray the tops of the nuggets too, then air fry at 400 degrees F for 7 to 9 minutes, flipping halfway through. Repeat with the remaining air fryer chicken nuggets and ENJOY!

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Air Fryer Chicken Nuggets

A combination of regular breadcrumbs and panko is my secret to making these air fryer chicken nuggets EXTRA golden and crispy. So easy too!

Course Appetizer, Dinner, Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 296kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 pound boneless, skinless chicken breasts or tenders cut into 1 1/2-inch pieces
• ½ cup all-purpose flour
• 1 large egg
• 2 tablespoons milk
• ½ cup panko breadcrumbs
• ½ cup Italian seasoned breadcrumbs
• 1 ½ teaspoons paprika
• ¼ teaspoon kosher salt
• Nonstick spray or olive oil mister
• Greek Yogurt Ranch for dipping

Instructions

• Pat the chicken pieces dry then place in a gallon-sized ziptop bag with the flour. Seal and shake the bag so the chicken is evenly coated.
  
• In a shallow bowl (I use a pie dish) beat the egg and milk together. In a second shallow bowl, stir together the panko, breadcrumbs, paprika, and salt. Line a baking sheet with parchment paper as a landing area and keep it nearby.
  
• Coat the chicken pieces: Working a few at a time, dip each piece of floured chicken into the egg mixture, then into the breadcrumb mixture, patting it gently as needed to adhere. Shake off excess.
  
• Transfer the chicken to the prepared baking sheet. Repeat with remaining pieces.
  
• If you’d like to keep the chicken warm between batches, turn a regular oven to 250°F. Spray the air fryer basket with cooking spray or oil, then add chicken pieces in a single layer so that they are not touching. Generously spray the top of the chicken nuggets.
  
• Air fry the chicken nuggets at 400°F for 7 to 9 minutes, pulling out the air fryer basket and flipping the pieces over once halfway through. (The chicken should register at least 165°F on an instant read thermometer and the outsides will be golden brown and crisp.) Repeat with remaining chicken nuggets, keeping them warm in the oven between batches as desired. Enjoy hot.
  

Video

Notes

• TO STORE: Refrigerate chicken nuggets in an airtight storage container for up to 3 days.
• TO REHEAT: Rewarm leftovers in the oven at 350 degrees F, in the air fryer, or in the microwave.
• TO FREEZE: Lay cooked chicken nuggets in a single layer on a baking sheet. Freeze until solid, then transfer the frozen nuggets to an airtight, freezer-safe storage container for up to 3 months. Reheat from frozen.

Nutrition

Serving: 1(of 4) | Calories: 296kcal | Carbohydrates: 28g | Protein: 31g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 120mg | Potassium: 532mg | Fiber: 2g | Sugar: 2g | Vitamin A: 515IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 3mg

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This lightened up Slow Cooker Orange Chicken takes the Chinese restaurant favorite and turns it into an easy, hands-off crockpot meal. Serve it over steamed rice for the perfect weeknight dinner!

Orange chicken, but in the crockpot and lightened up!

Orange chicken typically consists of chicken that is breaded, deep fried, and tossed in a sugar-laden orange sauce. Delicious but not exactly healthy!

Like my Healthy Orange Chicken and classic Orange Chicken recipes, this slow cooker orange chicken is a healthier, lightened-up version that still has the sweet, citrusy flavor you love.

• Almost every other recipe I’ve read for an easy version of homemade orange chicken calls for copious amounts of orange marmalade. Instead, this recipe uses real orange juice.
• The chicken is cooked in the slow cooker, no breading and no deep frying needed!

Thanks to the slow cooker, this recipe requires very little hands-on cooking. Along with this recipe, I love turning to other Asian-inspired dishes like Crock Pot Cashew Chicken, Crock Pot Teriyaki Chicken, and Pineapple Chicken for a delicious meal that requires less time in the kitchen!

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Chicken Breasts. Crowd-pleasing, quick-cooking, and packed with protein, chicken breasts are a fabulous choice for recipes like this one. The neutral flavor of the chicken allows the sauce to shine.
• Orange Juice. Nothing like a real orange for some real-deal orange chicken.
• Soy Sauce. The salty counterpoint to the sweetness of the orange.
• Rice Vinegar. For balance and punch.
• Honey. Sticky sweetness, done more naturally.
• Garlic and Ginger. To make the crockpot orange chicken sing and zing!
• Red Pepper Flakes. Add a little or a lot, depending on your preferred spice level.
• Cornstarch. Helps thicken the sauce.

How to Make Orange Chicken in the Crockpot

Make the Sauce. Whisk all of the ingredients together.

Add the Chicken to the Slow Cooker. Sprinkle it with salt and pepper.

Cook. Pour the sauce over the chicken and cook for 1 1/2 to 2 1/2 hours on high or 5 to 6 hours on low. Remove the chicken.

Strain and Thicken the Sauce. Stir the chicken back into the sauce and add toppings. ENJOY!

Recipe Adaptations

• Slow Cooker Orange Chicken Drumsticks. Swap the breasts for chicken drumsticks. Remove the skin from the drumsticks, then place the drumsticks in the slow cooker. Stir to coat with the sauce, then cover and cook until an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the meat without touching bone, 2 to 3 hours on HIGH or 4 hours on LOW. Reduce the sauce as directed.
• Slow Cooker Orange Sesame Chicken. After the sauce is reduced (Step 3), stir 1 teaspoon sesame oil into the sauce. Sprinkle the finished chicken with toasted sesame seeds.
• Crockpot Orange Chicken Thighs. Swap the boneless, skinless chicken breasts for boneless, skinless chicken thighs. Cook until an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the meat, 2 on HIGH or 4 hours on LOW.

What to Serve with Slow Cooker Orange Chicken

• Rice. Our #1 choice of side dish! We love stovetop brown rice, Instant Pot Brown Rice, white rice, and quinoa with this recipe.
• Vegetables. Try Air Fryer Broccoli, Roasted Green Beans, or Sautéed Carrots.
• Salad. Asian Cucumber Salad and Asian Cabbage Salad are delicious options.

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Slow Cooker Orange Chicken

This slow cooker orange chicken is easy as can be and healthier than the restaurant version since it's made without frying and less sugar!

Course Main Course

Cuisine Chinese

Prep Time 10 minutes minutes

Cook Time 5 hours hours 10 minutes minutes

Total Time 5 hours hours 20 minutes minutes

Servings 4 servings

Calories 351kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 pounds boneless, skinless chicken breasts (about 4 medium breasts)
• ½ teaspoon ground black pepper
• ¼ teaspoon kosher salt
• 1 cup reduced-sugar orange juice
• 2 tablespoons honey
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons minced garlic about 2 cloves
• 2 teaspoons minced fresh ginger
• ½ teaspoon red pepper flakes or more to taste
• 3 tablespoons cornstarch
• Prepared brown rice for serving
• Sliced green onions optional for serving
• Sliced or slivered toasted almonds and/or toasted sesame seeds optional for serving

Instructions

• Coat the bottom of a 4-quart or larger slow cooker with nonstick spray. Arrange the chicken in the bottom, then sprinkle with salt and pepper.
• In a medium bowl or large measuring cup, whisk together the orange juice, honey, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes. Pour over the chicken. Cover and cook for 1 1/2 to 2 1/2 hours on high or 5 to 6 hours on low, until the chicken registers 165°F and is cooked through. With a slotted spoon, remove the chicken from the slow cooker and let cool slightly. Cut into bite-sized pieces.
  
• With a mesh sieve, strain the sauce into a bowl or measuring cup. Discard the solids, then return the liquid to the slow cooker. Turn the slow cooker heat to high. Mix the cornstarch with 3 tablespoons water to create a slurry, then stir it into the slow cooker sauce. Cover and cook on high until the sauce thickens, about 10 minutes, stirring it often. Return the chicken pieces to the slow cooker and stir to coat with the sauce. Serve with prepared rice, sprinkled with green onions and toasted almonds or sesame seeds as desired.
  

Video

Notes

• Cooking times can vary widely based on the model and size of your slow cooker. Be sure to check the chicken early, especially if you are using a larger-size slow cooker, to make sure it does not overcook.
• TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
• TO REHEAT: Gently rewarm chicken in a skillet on the stovetop over medium-low heat or in the microwave.
• TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 4), with 1/2 cup brown rice | Calories: 351kcal | Carbohydrates: 22g | Protein: 49g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 145mg | Potassium: 1002mg | Fiber: 1g | Sugar: 12g | Vitamin A: 268IU | Vitamin C: 34mg | Calcium: 25mg | Iron: 1mg

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