Skillet Chicken, Mushrooms & Garlic
How would you like to make up a chicken dinner that can be made all in one pan and bake while you lounge on the couch reading or watching movies? Am I speaking your language yet? This Skillet Chicken, Mushrooms & Garlic is the perfect dinner for a great night in.
So tonight for Mitten Movie Night I made one of my favorites, a simple chicken dinner. I love nothing more than chicken with a light gravy and mashed potatoes.
What beer pairs well with Skillet Chicken, Mushrooms & Garlic?
The beer: White Chocolate Blonde from Grand Armory Brewing
We picked up when we were out hunting for Hopslam. With only a hint of chocolate, it went great with the meaty mushrooms, tender chicken, and light sauce perfectly.
What movie pairs well with a one-pan chicken dinner?
Recommended to watch: The Secret of Marrowbone. This movie had me thinking about it long after it was over. A little bit of horror with a surprise twist at the end. So cuddle up because the weather is still cold and let’s get to the recipe for skillet chicken, mushrooms & garlic.
Do you have a cast iron skillet? If not this skillet chicken dish works well in a dutch oven too. I’ve been using my cast iron like crazy since I got it this summer. Before having one I always thought that it would be too intimidating but I was simply wrong about it. Easy to clean and you can make everything from burgers to dessert in it.
How to make Skillet Chicken, Mushrooms & Garlic:
Start off by preheating the oven to 350 degrees. On the stove heat the pan and add the 1/4 cup olive oil. On a plate add the flour, salt, pepper, and thyme.
Combine the spices and flour together then dredge each chicken piece into it then add them skin side down to the pan. Cook for 5 minutes, flip over and cook another 5 minutes on the other side.
While the chicken is cooking chop the onion, clean the mushrooms and get the garlic peeled.
Once the chicken is cooked remove and put on a separate plate. The chicken does not have to be cooked you just wanted to crisp up the skin.
To the same pan add 1 Tbs of butter. With a spatula bring up the little bits on the bottom of the pan and add the onions. Brown them until translucent for 2-3 minutes. By now the kitchen should be smelling amazing!
Now that the onions are cooked add the liquids: wine and chicken stock. Add the chicken back to the pan.
Then finally add the mushrooms and garlic on top of that. Turn off the heat to the skillet on the stove top then put the whole pan into the oven.
Cook the chicken for 60 minutes but to keep it moist every 15 minutes take a spoon and pour the juices from the pan over the chicken.
While it’s cooking make up some mashed potatoes and a vegetable side.
Plate it up and here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Originally published in March of 2018. Updated post in April of 2019.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 15 minutes |
| Cook Time | 60 minutes |
| Servings |
servings
|
- 4 pounds chicken thights I used bone in
- 1/2 cup chicken stock
- 1/2 cup flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp ground thyme
- 1 small yellow onion chopped
- 8 ounces while white mushrooms cleaned and stemmed
- 1 whole garlic head peeled
- 1 cup white wine
- 1/4 cup olive oil
- 1 Tbs butter
Ingredients
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|
- Start off by preheating the oven to 350 degrees. On the stove heat the pan and add the 1/4 cup olive oil.
- On a plate add the flour, salt, pepper and thyme. Combine the spices and flour together then dredge each chicken piece into it then add them skin side down to the pan. Cook for 5 minutes, flip over and cook another 5 minutes on the other side.
- While the chicken is cooking chop the onion, clean the mushrooms and get the garlic peeled.
- Once the chicken is cooked remove and put on a separate plate. The chicken does not have to be cooked you just wanted to crisp up the skin. To the same pan add 1 Tbs of butter.
- With a spatula bring up the little bits on the bottom of the pan and add the onions. Brown them until translucent for 2-3 minutes.
- Now that the onions are cooked add the liquids: wine and chicken stock. Add the chicken back to the pan. Then finally add the mushrooms and garlic on top of that. Turn off the heat to the skillet on the stove top then put the whole pan into the oven.
- Cook the chicken for 60 minutes but to keep it moist every 15 minutes take a spoon and pour the juices from the pan over the chicken. Plate it up. Enjoy!
Pecan Crusted Chicken Salad #SundaySupper
Pecan Crusted Salad is full of flavor! Chicken, romaine lettuce, crunchy apples, dried cranberries, and an apple cider vinaigrette.
Next week is Thanksgiving already! Can you believe it? Time to hit the ground running with the shopping, baking, school activities, and family gatherings wouldn’t it be nice to sit back and relax and still have a filling and satisfying meal that won’t weigh you down? This salad is very easy and perfect to make between all the hustle and bustle.
Coating the chicken breasts in a pecan and cheddar mixture just adds an almost buttery crunch to it. Then you get a sweet bite of apple and cranberries. Add the creamy zing of the vinaigrette. It just hits all the right notes. Did I also mention that it’s really quite easy to make? Yes, yes I did.
How to make Pecan Crusted Chicken Salad:
Start by heating your oven to 375 degrees. Taking the 2 chicken breasts split them down the center so you have 4 total thinner pieces.
In a food, processor chop add the nuts and the cheddar cheese. Pulse until it has been finely chopped together. Take a plate and add the flour. Whisk one egg in a bowl. Then on the final plate add the pecan & cheddar mixture.
On a baking sheet add parchment paper or tin foil, spray with cooking spray then get ready to assemble the chicken.
Dredge the chicken in the flour on both sides. Now dip into the egg. Finally, cover the whole chicken piece with the pecan/cheddar mix. Place on a baking sheet. Repeat with the last 3 pieces.
Place in the oven for 35 minutes. Make sure to check and make sure chicken is cooked completely through before serving.
Chop the lettuce and apple and add them to a large salad bowl. Sprinkle with dried cranberries and sunflower seeds. Slice or chop the chicken and add to the salad.
Serve the dressing on the side or drizzle over as much as you or your guests like.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Thank you to this weeks Sunday Supper host! Check out all the other recipes that will keep your family in fresh salads all Winter long.
Holiday Salad Recipes #SundaySupper
Festive Holiday Salad Recipes
- Best Ambrosia Salad by That Skinny Chick Can Bake
- Cranberry Fluff Salad by Palatable Pastime
- Cranberry Walnut Potato Salad by Cindy’s Recipes and Writings
- Easy Green Bean Salad by Cricket’s Confections
- Layered Christmas Gelatin Salad by Positively Stacey
- Orange Fennel Salad by Pies and Plots
- Pecan Crusted Chicken Salad by Bottom Left of the Mitten
Bountiful Holiday Salad Recipes
- Roasted Artichoke Salad by Sunday Supper Movement
- Roasted Vegetable & Goat Cheese Salad by My Life Cookbook
- Shaved Brussels Sprouts Salad with Creamy Balsamic Dressing by Bites of Wellness
- Shaved Brussels Sprouts with Drunken Cranberries by Our Good Life
- Shredded Brussels Sprouts with Bacon Dressing by Life Tastes Good
- Sweet Potato French Bean Lentil Salad by Food Lust People Love
- Winter Beet Salad with Goat’s Cheese Dressing by Caroline’s Cooking
- Winter Fruit Salad by Turnips 2 Tangerines
- Winter Slaw with Pecans and Maple Dressing by Sprinkles and Sprouts
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
|
- 1 cup pecan halves
- 1 cup shredded cheddar cheese
- 2 boneless, skinless chicken breasts split down the middle to make 4 pieces
- 1 medium egg whisked
- 1/2 cup flour
- 3 cups chopped romain lettuce
- 1/4 cup dried cranberries
- 1 medium apple chopped
- 1/4 cup sunflower seeds
- 1-2 cups Apple Cider Vinaigrette add to to your taste
Ingredients
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|
- Preheat the oven to 375 degrees. Taking the 2 chicken breasts split them down them down the center so you have 4 total thinner pieces.
- In a food processor chop add the nuts and the cheddar cheese. Pulse until it has been finally chopped together.
- Take a plate and add the flour. Whisk one egg in a bowl. Then on the final plate add the pecan & cheddar mixture.
- On a baking sheet add parchment paper or tin foil, spray with cooking spray then get ready to assemble the chicken. Dredge the chicken in the flour on both sides. Now dip into the egg. Finally cover the whole chicken piece with the pecan/cheddar mix. Place on baking sheet. Repeat with the last 3 pieces.
- Place in the oven for 35 minutes. Make sure to check and make sure chicken is cooked completely through before serving.
- Chop the lettuce and apple and add them to a large salad bowl. Sprinkle with dried cranberries and sunflower seeds. Slice or chop the chicken and add to the salad.
- Serve the dressing on the side or drizzle over as much as you or your guests like. Enjoy!
Chicken a la King
Comfort food! Comfort food! Do you love comfort food? If you do I’ve got a dish for you. Creamy chicken, crunchy vegetables then ladled on top of cheesy potatoes (or noodles if you like) make for the ultimate comfort food. Make Chicken a la King for your family tonight.
What is best about Chicken a la King is that it doesn’t take too long. Here’s a tip: When I make any type of soup with chicken I usually take a whole large pack of chicken and cook it in a crock pot then freeze the leftovers for when I make recipes like this. Cooking it in the crock pot not only saves time it makes it tender and tasty. Now on to the recipe.
To start chop up the onions, carrots and celery. In a pan heat 2 Tbs butter then add the vegetables and start to sautee. Cook them stirring occasionally until softened, around 6 minutes. To the vegetables add the Tbs of flour then stir until the flour is all combined with the vegetables. This will make a roux to thicken everything up, but here’s the kicker, not too thick. When this goes over the potatoes or noddles you want it to be smooth not clumpy.
Time to add the chicken stock. Again stir everything together and let simmer for around 3 minutes. Now add the shredded chicken.
The last ingredient that makes this so creamy is Cream of Chicken. Add the can to the chicken mixture and heat through or 5 minutes. For this I made some cheesy mashed potatoes. Feel free to put this on top of regular potatoes or noodles. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
Get The Recipe, Get The Goods
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
|
- 1/2 cup carrots chopped
- 1/4 cup white onion chopped
- 1/2 cup celery chopped
- 2 Tbs butter
- 2 cloves garlic cloves minced
- 1 Tbs flour
- 1 cup chicken stock
- 10-1/2 ounces (1 can) cream of chicken soup
- 1-1/2 cups cooked chicken shredded
Ingredients
|
|
- To start chop up the onions, carrots and celery. In a pan heat 2 Tbs butter then add the vegetables and start to sautee. Cook them stirring occasionally until softened, around 6 minutes.
- To the vegetables add a Tbs of flour then stir until the flour is all combined with the vegetables.
- Add chicken stock. Stir everything together and let simmer for around 3 minutes.
- Add the shredded chicken.
- Finally add the Cream of Chicken and heat through or 5 minutes.
- Ladle over potatoes or noodles. Enjoy!
Skillet Sweet Dijon Chicken & Potatoes
Sweet potatoes are just made for Fall aren’t they? The sweetness is perfect in casseroles and is especially good with chicken. This dish is cooked all in one pan so if you are a cast iron lover this Skillet Sweet Dijon Chicken and Potato dish is for you.
Fall for me is easily my favorite time of year. So much so that my husband and I chose it for our wedding. It also doesn’t hurt that we live in a beautiful State that is at it’s peak during Autumn. A few years ago for our anniversary we headed to Traverse City and I have to say that the drive up was just magical. Enough about ‘falling’ in love with Fall and on to the recipe.
This skillet meal is so simple. It starts with chopping the yellow onion and sweet potatoes into cubes. Take 2 chicken breasts and split it down the middle. Season with salt and pepper. In a cast iron skillet heat 1 Tbs of oil. Gently add the chicken and cook for 3 minutes, flip and cook for 3 minutes on the other side. You don’t need to cook through this is just to brown it and crisp the chicken.
*Affiliate links are included in this post. Please read my Discloser Policy.
I received Steviva Products complimentary but all opinions stated in this post are my own.
Turn off the heat to the skillet. In a small bowl add the minced garlic, Dijon mustard and then the Nectevia with Stevia. Whisk together. Arrange the sweet potatoes and onions around the chicken in the skillet. Finally pour the Dijon sauce over the top of the chicken.
Put the skillet into a preheated 350 degree oven and bake for 50 minutes. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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| Servings |
servings
|
- 2 boneless, skinless chicken breasts split in half to make 4 pieces
- 1 medium yellow onion chopped
- 3 small sweet potatoes cleaned, skin removed and chopped into cubes
- 2 cloves garlic minced
- 1/4 cup Nectevia with Stevia
- 1/3 cup dijon mustard
- 1 Tbs oil
- salt & pepper
Ingredients
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- Chop the yellow onion and sweet potatoes into cubes.
- Take 2 chicken breasts and split it down the middle. Season with salt and pepper.
- In a cast iron skillet heat 1 Tbs of oil. Gently add the chicken and cook for 3 minutes, flip and cook for 3 minutes on the other side. Turn off the heat to the skillet.
- In a small bowl add the minced garlic, Dijon mustard and then the Nectevia with Stevia. Whisk together.
- Arrange the sweet potatoes and onions around the chicken in the skillet.
- Pour the Dijon sauce over the top of the chicken.
- Put the skillet into a preheated 350 degree oven and bake for 50 minutes. Enjoy!
Street Corn Taquitos
A sweet chicken and corn filling is rolled up in and fried to crispy perfection.
Street Corn Taquitos make a great appetizer or dinner!
Has this Summer been busy! I have been doing so much around the house, we’ve been running around and I haven’t had much time to work on this little blog. Even sadder is it’s been weeks since I’ve celebrated Mitten Movie Night which is probably my favorite of all posts to do on the blog. So let’s rectify that right now and enjoy some Michigan craft beer and these Street Corn Taquitos.
What beer pairs well with Street Corn Taquitos?
The beer: Oval Beach Blonde from Saugatuck Brewing Company
Tonight I am pairing this dish with one of my favorite types of beer, a blonde. This pairs perfectly with the crispy tortillas, the bursts of sweet corn in the filling and the creaminess of the mayo.
What movie pairs well with street corn themed appetizers?
In anticipation of the upcoming Eclipse I want to watch a classic from the 80’s that always freaked me out, Night of the Comet. I know it’s not an eclipse but it is space related phenomena so close enough. Where are you planning on watching the eclipse? The boys and I are going to our local library where they are having a watching party. How exciting!
For the chicken, I cooked mine in the crock pot with some salt & pepper.
How to make shredded chicken?
To shred it I wanted to try something that I saw on Pinterest and guess what, it WORKED! Use a KitchenAid mixer to shred the chicken. I cut the chicken in half, put it into the mixing bowl and turned it on high. Less than 3 minutes later beautifully shredded chicken without the work. Genius!
How to make Street Corn Taquitos:
To the same bowl add the rest of the ingredients for the filling: mayo, cream cheese, sour cream, lime juice, corn, cilantro, cheese, and spices. Stir to combine.
Add enough oil to the bottom of the pan that it will fry these up around 1/2 cup. While the oil heats upstart assembling the taquitos. Place the filling along the longest end, not too much that it spills out. Roll it up.
Once the oil is heated up place the tortilla in seam side down. Fry for 2 minutes, then flip.
Fry for another 2 minutes then place on a plate lined with paper towels to drain.
Work the taquitos in batches of 2-3 depending on the size of your frying pan. Don’t overcrowd or they won’t fry properly.
Serve with sour cream, chopped tomatoes, and lettuce.
And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
|
- 12 corn tortillas
- 1 medium chicken breast cooked and shredded
- 3 Tbs mayonnaise
- 1 Tbs sour cream
- 2 Tbs cream cheese
- 2 Tbs lime juice
- 1 tsp chili powder
- 1/2 tsp cumin
- 1 Tbs jalapenos chopped
- 1 Tbs cilantro chopped
- 1/2 cup mexican style cheese
- 1 cup sweet corn
- 1/2 tsp garlic powders
- oil for frying
Ingredients
|
|
- Cook the chicken breast then shred it to make small pieces. (Try the KitchenAid mixer!)
- To a bowl with the chicken in it add the rest of the ingredients for the filling: mayo, cream cheese, sour cream, lime juice, corn, cilantro, cheese and spices. Stir to combine.
- Add enough oil to the bottom of the pan that it will fry these up around 1/2 cup. While the oil heats up start assembling the taquitos.
- Place the filling along the longest end, not too much that it spills out. Roll the it up.
- Once the oil is heated up place the tortilla in seam side down. Fry for 2 minutes, then flip. Fry for another 2 minutes then place on a plate lined with paper towels to drain.
- Work the taquitos in batches of 2-3 depending on the size of your frying pan.
- Serve with sour cream, chopped tomatoes and lettuce. Enjoy!
Tyler Florence’s Chicken & Sausage Etouffee
Chicken and Sausage Etouffee has spicy andouille sausage, chicken and a simple sauce that comes together to make one spectacular dish.
This Mitten Movie Night is the first in July! Did you have a good 4th? Last week instead of Mitten Movie Night I posted my Best BBQ Sauce recipe for #CookoutWeek. It was an honor to be a part of it.
Tonight I am making a chicken and sausage etouffee recipe that I watched Tyler Florence make on The Food Network years ago when I was just getting into cooking. It sounded great so I made it and have been loving it ever since.
What beer pairs well with Etouffee?
The beer: Bell’s Oberon.
Fun Fact: Oberon’s release is celebrated with ‘Oberon Day’…what a World we live in! Check out all their other release dates here.
What movie is great to pair with spicy food and craft beer?
We are watching What We Do In The Shadows. It came on Netflix and we started watching a little of it then decided to save it for tonight. What I did see was hilarious and I don’t think you can go wrong with a ‘documentary’ about Vampires living together. That’s my kind of humor.
If I described this dish in one word it would be ‘simple’. However, using that word would lead you to believe that the flavor is pretty basic too-nope. Wrong. If you’re looking for an easy meal with lots of flavors this is it.
How to make Chicken & Sausage Etouffee:
Start by chopping the chicken into pieces. Sautee in a pan with a 2 teaspoons of the oil for about 5 minutes.
Chop the sausage then add to the pan. Cook for another 5 minutes until the chicken is cooked through and sausage is crisp.
While the meat is cooking take the pepper, onion, garlic cloves and celery and add to a food processor. Chop items until they are small and well combined.
Remove the cooked chicken and sausage from the pan.
To the same pan add chicken stock and the processed vegetables. Start cooking over medium/high heat.
Add the chicken and sausage back to the pot. Let the stock reduce by half until it makes a smooth sauce.
Want more Bell’s Brewery food and beer pairings?
- Thick Crust Sausage Pizza paired with Two Hearted Ale
- Smoke Sausage Nachos with Larry’s Flamingo Fruit Fight
- Roast Beef Sandwich with Pooltime Ale
Serve over rice and maybe a side of Hone-Jalapeno Cornbread. And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
|
- 1 medium boneless, skinless chicken breasts cut into cubes
- 1 3.5 ounces andouille sausage chopped
- 1 green pepper
- 1 onion
- 2 stalks celery
- 2 cloves garlic
- 2 cups chicken stock
- 2 cups brown rice prepared
Ingredients
|
|
- Start by chopping the chicken into pieces. Sautee in a pan with a 2 teaspoons of oil for about 5 minutes. Chop the sausage then add to the pan. Cook for another 5 minutes until the chicken is cooked through and sausage is crisp.
- Take the pepper, onion, garlic cloves and celery and add to a food processor. Chop items until they are small and well combined.
- Remove the cooked chicken and sausage from the pan.
- To the same pan add chicken stock and the processed vegetables. Start cooking over medium/high heat.
- Add the chicken and sausage back to the pot. Let the stock reduce by half until it make a smooth sauce. Serve over rice. Enjoy!
Wing Sauce Sliders
Crispy chicken is slathered in two different kinds of wing sauce then put on top of soft slider buns and topped with a crunchy Blue Cheese sauce. Wing Sauce Sliders have all the things you love about wings on a slider!
I’ll be upfront right now. And this may make me unpopular but for a long time, I couldn’t even smell Buffalo Wing Sauce. In fact, it’s been over a decade that even looking at the sauce would give me chills. Flashback 2003….my husband had just won Virginia’s Strongest Man. We actually had friends in the area so we went out and celebrated afterward at a local wing place. Well, let’s just say that I ‘Celebrated’ a little too much **insert you shaking your head here because most of us have ‘been there’**.
But I can FINALLY say that after my pregnancy with my youngest my taste buds must have been awakened because I craved spicy stuff constantly and have been on the Wing Sauce bandwagon ever since. I’m like ‘Let’s put it on everything!’ Just like I do with these Wing Sauce Sliders.
Not only have my tastes changed over the years but my entertainment habits have too. Now instead of going out and getting crazy I much prefer staying at home and spending Mitten Movie Nights making a great meal and pairing it with some great beer while watching some great entertainment. Ok, now on to the food!
How to make Wing Sauce Sliders:
First, prepare the chicken. Cut the pieces down to size for as many sliders as you are expecting to prepare. After cutting them into as many pieces as you have buns (I had 12) pound them out with a mallet to thin them out. This helps to tenderize them and you don’t have to cook them as long so they turn out a little juicer.
How to make Wing Sauce Sliders:
Add vegetable oil to the pan. I usually use about 1/2 cup. Bring oil to a temperature that will ‘fry’ the chicken breasts. You can test by adding a little of the dredging mixture and see if it sizzles.
While that is heating up put 1/2 cup flour onto a plate. Dredge the chicken so it is coated on all sides of the chicken. Test to see if oil is hot enough. If it is, add chicken to pan. Cook first side around 6-8 minutes–DO NOT TOUCH IT once it’s in the oil. I’m telling you, you want the crunchy part of this chicken to stay intact because it’s delicious and you will ruin it if you mess with it. Ok, rant over :’)
Flip over (again, only 1 time) and cook another 6-8 minutes. Remove from pan and let drain on paper towel.
While your chicken is cooking make up the sauces to go with these.
How to make Garlic Parmesan Wing Sauce:
Mix all the ingredients together in a covered bowl. Once the chicken is cooked take the amount of you want to have the Garlic Parmesan sauce on it and add to bowl with the combined sauce.
Cover & shake. Go ahead and get your arm workout for the day.
For the Buffalo Wing sliders just take some Frank’s Red Hot Buffalo Wing Sauce and add it to a covered bowl.
Just like with the Garlic Parmesan sauce shake the daylights out of it until the sauce covers all parts of the chicken.
How to make Blue Cheese & Celery Sauce:
The topper for these sliders is a Blue Cheese Sauce that is a perfect combination with the bite of the cheese, creaminess and then the crunch of the celery. The perfect topping!
Put chicken onto your slider buns. Viola!
Take your sauce & slather it all over the top of your sliders.
Add tomato and lettuce so you get your veggies.
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
Originally published May, 2016. Updated photos & recipe.
Garlic Parmesan Sauce adapted from Raining Hot Coupons
Blue Cheese Dressing adapted from Domestic Superhero
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
sliders
|
- 2 garlic cloves crushed
- 1/4 tsp minced onion
- 1/4 tsp pepper
- 1/4 tsp crushed red pepper
- 1 Tbs parmesan
- 1 Tbs olive oil
- 1/2 Tbs corn syrup
- 1/2 tsp lemon juice
- 1 Tbs apple cider vinegar
- 1/4 cup mayo
- 3 stalks celery cleaned and chopped
- 1/4 cup mayonnaise
- 2 tbs milk
- 1 tsp white vinegar
- 1 tsp white wine vinegar
- 1/4 tsp white sugar
- 1/4 tsp garlic powder
- 1/2 cup blue cheese crumbles
Ingredients
Garlic Parmesan Sauce
Buffalo Wing Sauce
Blue Cheese & Celery Sauce
|
|
- Mix all ingredients together in a covered bowl.
- Add cooked chicken to covered bowl. Cover & shake.
- Add sauce and cooked chicken to covered bowl. Cover & shake.
- Chop your celery and mix with all other ingredients together.
Jalapeno Popper Chicken with Cajun Potatoes
Can you believe it’s already been 2 months since Super Bowl? Geesh! This recipe is an inspiration from a dip that I made for it. Quick Tomato Jalapeno Popper Dip from A Joyfully Mad Kitchen. Earlier that day I was browsing through Pinterest and found this recipe then made a special trip to the store just so I could make it. Worth it! It was just the special treat I was looking for.
While I ate and ate…..and ate on it (I couldn’t stop myself!) I thought about how great this would taste if I used it for the filling in my Cream Cheese Stuffed Chicken Roll Ups. Touchdown! I had a winner. Pair it with some potatoes sprinkled with my favorite Cajun seasoning and we have a dinner, Jalapeno Popper Chicken with Cajun Potatoes.
For this Mitten Movie Night we are drinking some Rapunzel from Arcadia Ales and watching Office Christmas Party. I know we are way off on seasons here but we don’t judge! I really love Arcadia Ales and recently paired my Under The Troll Bridge Pasties with their Hopmouth. That was a great meal and so is this one. The fruit and hop combo cannot be beat with the spiciness of this dish.
The chicken and potatoes can be made in two dishes but cooked together to save the guess work. Preheat the oven to 375 degrees. Starting with chopping the potatoes and onions into bite sized cubes. Drizzle with oil and Cajun seasoning then stir to combine and add to a small greased baking dish.
Thank you again to the Checkered Chef for letting me try out their awesome products!
For the chicken stuffing combine the jalapenos, chilies, garlic powder, salt, pepper, cheese, softened cream cheese and sour cream then stir to combine. Slice each chicken breast horizontally to make 2 equally sized pieces-will make 8 in total. Take a tenderizer with the flat side and pound out the chicken until it’s about 1/2 inch thick. Spread filing on the middle of the chicken then roll. Roll into the chicken coating then place in greased baking dish.
Put both dishes into the preheated over and cook for 45 minutes. Plate, crack open a beer and here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Servings |
servings
|
- 24 ounces potato medly chopped into bite size pieces
- 1 medium sweet onion chopped into bite size pieces
- 2 Tbs oil
- 1 Tbs Cajun Seasoning
- 4 boneless, skinless chicken breasts sliced through the middle horizontally
- 4 ounces cream cheese softened
- 4 ounces sour cream
- 1/2 cup shredded colby jack cheese
- 1 Tbs green chilies
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1 pkg homestyle chicken coating mix
Ingredients
Cajun Potatoes
Jalapeno Popper Chicken
|
|
- Preheat the oven to 375 degrees.
- First cut each breast through the center creating two separate but equal pieces. Starting with chopping the potatoes and onions into bite sized cubes.
- Drizzle with oil and Cajun seasoning then stir to combine and add to a small greased baking dish.
- Combine the jalapenos, chilies, garlic powder, salt, pepper, cheese, softened cream cheese and sour cream then stir to combine.
- Slice each chicken breast horizontally to make 2 equally sized pieces-will make 8 in total.
- Take a tenderizer with the flat side and pound out the chicken until it's about 1/2 inch thick.
- Spread filing on the middle of the chicken then roll. Roll into the chicken coating then place in greased baking dish.
- Put both dishes into the preheated over and cook for 45 minutes. Enjoy!
Cream of Chicken Bake
Creamed soups are a hit this time of year. From green bean casserole at Thanksgiving using Cream of Mushroom or turning it into the perfect weeknight comfort food with my Cream of Chicken Bake. Tender chicken and black forest ham is covered and baked in a delicious sauce that is perfect for drizzling over buttery mashed potatoes.
The cooler weather is finally here so that means I can start using my stove again. During the summer months I really give my slow cooker and rice cooker a work out. So I don’t heat up the house we also live on a steady stream of sandwiches, chips and cold sides. Once the air turns cool I am so ready for some serious comfort food and this Cream of Chicken Bake is one of my favorites. Gather your ingredients…..
First take the butter and onions and sautee them. Once cooked put them right back onto the plate with the ham. While cooking the onion combine the flour, garlic powder and oregano to a plate. Split 3 chicken breasts so that they are now between 6-7 pieces.
To the same pan that the onion was cooked melt 2 Tbs. coconut oil. Dredge chicken in flour mixture then add to pan. Turning to brown each side. You will not cook these all the way through, this is just to brown the chicken so cook 2-3 minutes per side only. Add the chicken to a greased dish.
Next it’s time to make the sauce to pour over the chicken. In a bowl put the cream of chicken, milk and Dijon mustard. Stir to combine completely.
On top of the browned chicken in the prepared dish cover with onions and slices of ham. Pour all the sauce over the top. DO NOT add cheese a this time. Cover with tin foil and cook in a preheated 375 degree oven for 30 minutes.
After the dish has cooked from 30 minutes take it out of the oven and add the cheese. Leave the foil off and put back into the oven for an additional 15 minutes. Whip of some potatoes to pour the gravy on top of. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Servings |
servings
|
- 3 boneless, skinless chicken breasts split into 6-7 pieces
- 1/2 cup unbleached flour
- 1 tsp garlic powder
- 1 tsp oregano
- 1/2 yellow onion chopped
- 1 Tbs butter
- 1 pound black forest ham
- 1 can (10.5 ounces) cream of chicken soup
- 1 Tbs dijon mustard
- 1/2 cup milk
- 4 ounces mozzerlla/provolone shredded cheese
- 2 Tbs coconut oil I like this to cook chicken but feel free to use any cooking oil of choice
Ingredients
|
|
- First take the butter and onions and sautee them. Once cooked put them right back onto the plate with the ham.
- While cooking the onion combine the flour, garlic powder and oregano to a plate. Split 3 chicken breasts so that they are now between 6-7 pieces.
- To the same pan that the onion was cooked melt 2 Tbs. coconut oil. Dredge chicken in flour mixture then add to pan. Turning to brown each side. You will not cook these all the way through, this is just to brown the chicken so cook 2-3 minutes per side only. Add the chicken to a greased dish.
- For the sauce in a bowl put the cream of chicken, milk and Dijon mustard. Stir to combine completely.
- On top of the browned chicken in the prepared dish cover with onions and slices of ham. Pour all the sauce over the top. DO NOT add cheese a this time.
- Cover with tin foil and cook in a preheated 375 degree oven for 30 minutes.
- After the dish has cooked from 30 minutes take it out of the oven and add the cheese. Leave the foil off and put back into the oven for an additional 15 minutes.
Stuffed Hatch Green Chiles
When Hatch Chile season comes around, make sure you have this Stuffed Hatch Green Chiles recipe on hand. Loaded with cream cheese and chicken stuffing then baked to perfection.
Tonight for Mitten Movie Night I decided to experiment with an ingredient that I’ve been seeing in the stores a lot lately, hatch green chiles.
This isn’t a food that I would normally cook with, actually never had one before, I knew that my husband enjoys jalapeno poppers so the recipe started taking shape in my head. Since these are large I figured they would be perfect for stuffing and I was right. You will really enjoy the mellow flavor of the chile letting the chicken and corn in the stuffing come through.
What beer pairs well with Stuffed Hatch Green Chiles?
The beer: Dirty Blonde from Atwater Brewery.
What should you watch while enjoying a beer and hatch chiles stuffed with cream cheese and chicken?
We’re watching Shameless the start of Season 6. They actually started putting the series on Netflix instant so if you haven’t watched it yet I HIGHLY recommend it. William H. Macy was born to play this roll in my opinion.
This ended up being a very simple meal.
How to make Stuffed Hatch Green Chiles:
Cut your onion and saute in a pan to brown. Set aside and just use the same pan to cook your chicken.
The recipe below calls for 1 pound chicken BUT you could easily use pre-cooked and save some time. I prepared the chicken for these stuffed hatch green chiles just as I did for my blackened chicken green chili enchiladas using Zataran’s Creole Seasoning. Here are the directions again:
Heat oil in the pan then add chicken to it. It is very important to cook the chicken at least 8-10 minutes without turning. This puts the ‘blackened’ portion into the recipe. Once it is cooked flip and cook other side an additional 8-10 minutes.
How to prepare Hatch Green Chiles for stuffing:
Leaving the stem on just cut horizontally down to the tip of the chile. With the split open remove the core and what seeds you can.
Over the sink rinse out the inside of the chile removing the remaining seeds.
Onto a greased baking sheet place the cleaned peppers.
Once the chicken is cooked shred and cut up in smaller pieces.
Add to your cream cheese, half of the shredded cheese, sauteed onion, spices and you’re drained can of corn.
Once the mix is all combined stuff your Chiles with it. I had 6 peppers but this amount of stuffing could have been spread over 8 but I only had 6 and they turned out great overstuffed.
On top of that add the rest of the cheese. Bake at 350 degrees for 30 minutes. This hatch green chile recipe is done!
Served with sour cream that had a small amount of Chipotle pepper in it. Maybe add a side of double batch smashed beans.
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Originally published in September of 2016. Updated information in April of 2019.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
chiles
|
- 6 Hatch Green Chiles split down the middle and seeded
- 1 Tbs oil
- 1 small onion diced
- 1 pound boneless, skinless chicken breasts If you are not using pre-cooked chicken
- 1 Tbs creole seasoning If you are not using pre-cooked chicken
- 8 ounces cream cheese softened
- 4 ounces mexican shredded cheese halved
- 1/4 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1 cup frozen corn cooked in microwave according to package directions
Ingredients
|
|
- Cut your onion and saute in a pan to brown. Set aside and just use same pan to cook your chicken.
- If cooking your own chicken. Cover both sides of chicken generously with Cajun seasoning. Heat oil in the pan then add chicken to it. It is very important to cook the chicken at least 8-10 minutes without turning. This puts the ‘blackened’ portion into the recipe. Once it is cooked flip and cook other side an additional 8-10 minutes.
- Leaving the stem on just cut horizontally down to the tip of the Chile. With the split open remove the core and what seeds you can. Over the sink rinse out the inside of the Chile removing the remaining seeds. Place onto a greased baking sheet.
- Once your chicken is cooked shred and cut up in smaller pieces. Add to your cream cheese, half of the shredded cheese, sauteed onion, spices and your drained can of corn.
- Once the mix is all combined stuff your Chiles with it. On top of that add the rest of the cheese.
- Bake at 350 degrees for 30 minutes.
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