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What is Chicken Piccata?

Classic Chicken Piccata is an Italian-inspired dish featuring lightly floured chicken cutlets that are pan-seared until golden, then finished in a bright, buttery sauce. The traditional sauce is made by deglazing the pan with white wine and chicken broth, then whisking in butter, fresh lemon juice, and briny capers. The result is a silky, tangy, and savory coating that complements the tender chicken beautifully.

Why This is the Best Lemon Chicken Piccata Recipe

I’ve always loved piccata sauce for its bright flavor and light, silky texture. My Fish Piccata with Artichokes uses the classic base of butter, lemon, capers, white wine, and chicken broth, with shallots and garlic added for extra depth. For this chicken version, I kept that sauce and added mushrooms for earthiness and a splash of soy sauce for subtle umami. The result is a more complex take on lemon chicken piccata that still delivers the bright, silky sauce I love.

Here’s what makes it special:

• Layered flavors. Aromatic shallots and garlic, bright lemon, briny capers, earthy mushrooms, and a splash of soy sauce deepen the butter-white wine-chicken broth base.
• Golden, juicy chicken. Pan-seared to lock in moisture and flavor, then gently simmered in the flavorful sauce to finish.
• Versatile serving options. Pairs beautifully with pasta, rice, or mashed potatoes.
• Make-ahead friendly. Chicken and sauce can be prepared in advance and reheated gently before serving.

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Lemon Chicken Piccata Ingredients and Substitutions

Here s all you’ll need to create this great recipe for chicken piccata (find quantities and more details in the recipe card below):

• All-purpose flour – Lightly coats the chicken to achieve a beautiful golden color, and also helps thicken the sauce. A gluten-free blend will work, too.
• Sea or kosher salt and freshly ground black pepper – Essential for seasoning the chicken.
• Boneless, skinless chicken breast halves – Lean and quick-cooking; tenders or boneless, skinless thighs also work.
• Butter – Salted or unsalted. Adds richness and gives the sauce its silky texture.
• Olive oil – Helps brown the chicken without burning the butter.
• Shallot – Brings a mild, sweet onion flavor; substitute finely chopped yellow onion if needed.
• Garlic – Adds aromatic depth that plays beautifully with the lemon and wine.
• Cremini (baby bella) mushrooms – Their earthy, nutty flavor gives the sauce more complexity; white mushrooms will work, but are milder.
• Dry white wine – Adds crisp acidity and deglazing power; double the broth to skip the wine.
• Chicken broth – Builds savory body in the sauce. Can also use chicken stock for a richer flavor.
• Freshly squeezed lemon juice – Bright, tangy star of the dish.
• Low-sodium soy sauce – Boosts savory flavor; swap tamari for gluten-free or anchovy paste/Worcestershire for a different umami note.
• Capers – Briny tang that s classic in piccata.
• Cooked buttered pasta noodles or mashed potatoes – For soaking up every drop of sauce.
• Chopped fresh parsley (I like flat leaf/Italian) – Fresh, colorful finish.

Variation, for a bit of heat: Add a pinch of red chili flakes.

How to Make Chicken Piccata with Mushrooms

Here’s an overview of how to create this easy chicken piccata recipe:

1. Mix flour coating.
In a small shallow dish, whisk together the flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.

2. Prep chicken.
If one end of the breasts are thick, place in a freezer-safe baggie and pound to an even thickness, using a meat mallet or rolling pin. Pat chicken dry with paper towel and season on both sides with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

Dredge the breasts in the flour mixture (dip each breast in the flour to coat on both sides). Shake off any excess flour. Set aside.

3. Sear chicken.
In a large skillet over medium high, heat 1 tablespoon of butter and 1 tablespoon of oil. When butter is melted and foaming subsides, place floured breasts in pan in one layer and sauté until golden brown, around 2-3 minutes per side. Transfer to a plate; do not clean the skillet.

4. Sauté aromatics and mushrooms.
In the same skillet over medium heat, heat 2 tablespoons of butter and 1 tablespoon oil. When butter is melted, add shallot and sauté until soft, around 2 minutes.

Add garlic and cook for 30 seconds more, then add mushrooms and cook without stirring too much, until golden brown, 5-7 minutes. Season with 1/8 teaspoon salt after they ve started turning brown (around 3-4 minutes).

5. Deglaze the pan, finish the sauce.
Stir in white wine, bring to a boil, then immediately reduce to a simmer for 1-2 minutes, stirring and scraping any browned bits off the bottom of the pan. Then, stir in chicken broth and simmer for an additional 2-3 minutes. Now stir in 2 tablespoons lemon juice, soy sauce, and capers.

6. Finish chicken.
Nestle the chicken breasts in the sauce and add any chicken juices that have accumulated on the plate. Simmer gently for approximately 5-7 minutes or until the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer inserted into the middle of the thickest portion of the breast.

7. Final touches.
Transfer cooked chicken to a plate and tent with foil to keep warm. Remove sauce from heat and stir in 1 tablespoon butter. Taste and adjust seasonings as needed (additional lemon juice, more salt or pepper, more soy sauce).

8. Serve.
Place chicken atop cooked buttered pasta noodles or mashed potatoes, either on individual serving plates or a serving platter. Spoon sauce on top of chicken. Garnish with parsley.

What to Serve With Lemon Chicken Piccata

Make Ahead and Storage for Lemon Chicken Piccata with Mushrooms

You can prepare the chicken and sauce up to one day in advance. I recommend storing them separately in airtight containers in the refrigerator. When ready to serve, gently reheat the sauce in a skillet over low heat until warmed through, then add the chicken and simmer just until heated. Add a splash or two of chicken broth if needed. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat as outlined above. I don’t recommend freezing, as the sauce can separate and/or become watery.

FAQs on Lemon Chicken Piccata

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Easy Lemon Chicken Piccata with Mushrooms

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This Easy Lemon Chicken Piccata with Mushrooms isn’t your average chicken piccata. My recipe keeps the classic lemon-caper magic in the sauce, but adds golden sautéed mushrooms for earthy richness and a splash of soy sauce for subtle umami. The result is a silky, bright sauce with surprising depth, that’s quick enough for a weeknight yet elegant enough for company.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings

Ingredients

• 1/4 cup all-purpose flour
• 7/8 teaspoon sea or kosher salt, divided use
• 3/8 teaspoon fresh ground black pepper, divided use
• 4 (4 to 5 ounce) boneless, skinless chicken breast halves
• 4 tablespoons butter, divided use
• 2 tablespoons olive oil, divided use
• 1 medium shallot, finely chopped (2 to 3 tablespoons)
• 2 large cloves garlic, minced
• 8 ounces fresh cremini (baby bella) mushrooms, sliced
• 1/4 cup dry white wine
• 1/2 cup chicken broth or stock
• 2 to 3 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon low-sodium soy sauce
• 3 tablespoons drained capers
• Cooked butter pasta noodles or mashed potatoes, for serving
• Chopped fresh flat leaf (Italian) parsley, for garnish

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Instructions

1. In a small shallow bowl, whisk together the flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.
2. If needed, pound the chicken breasts to an even thickness. Pat chicken dry with paper towel and season on both sides with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge the breasts in the flour mixture (dip each breast in the flour to coat on both sides). Shake off any excess flour. Set aside.
3. In a large skillet over medium-high heat, heat 1 tablespoon butter and 1 tablespoon oil. When butter is melted and foaming subsides, place floured breasts in pan in one layer and sauté until golden brown, around 2-3 minutes per side. Transfer to a plate; do not clean the skillet.
4. In the same skillet over medium heat, heat 2 tablespoons butter and 1 tablespoon oil. When butter is melted and foaming subsides, add shallot and sauté until soft, around 2 minutes.
5. Add garlic and cook for 30 seconds more, then add mushrooms and cook without stirring too much, until golden brown, 5-7 minutes. Season with 1/8 teaspoon salt after they’ve started turning brown (around 3-4 minutes).
6. Stir in white wine, bring to a boil then immediately reduce to a simmer for 1-2 minutes, stirring and scraping any browned bits off the bottom of the pan. Stir in chicken broth and simmer for an additional 2-3 minutes.
7. Stir in 2 tablespoons lemon juice, soy sauce, and capers. Nestle the chicken breasts in the sauce and add any chicken juices that have accumulated on the plate. Simmer gently for approximately 5-7 minutes or until the chicken reaches 165 degrees F on an instant-read thermometer inserted into the middle of the thickest portion of the breast.
8. Transfer chicken to a plate and tent with foil to keep warm. Remove sauce from heat and stir in 1 tablespoon butter. Taste and adjust seasonings as needed (additional lemon juice, more salt or pepper, more soy sauce).
9. To serve, place chicken atop cooked buttered pasta noodles or mashed potatoes, either on individual serving plates or a serving platter. Spoon sauce on top of chicken. Garnish with parsley.

Notes

Make ahead: You can prepare the chicken and sauce up to one day in advance. I recommend storing them separately in airtight containers in the refrigerator. When ready to serve, gently reheat the sauce in a skillet over low heat until warmed through, then add the chicken and simmer just until heated. Add a splash or two of chicken broth if needed. Leftovers will keep in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing, as the sauce can separate and/or become watery.

Substitutions:
– Chicken breasts. Can use tenders or boneless, skinless thighs.
– Cremini mushrooms. Can use white, but the flavor will be milder.
– White wine. Double the chicken broth.
– Soy sauce. Use tamari, anchovy paste, or Worcestershire sauce.

• Author: Lee Clayton Roper
• Category: main dish
• Method: cooktop
• Cuisine: Italian

Nutrition

• Serving Size: 1 chicken breast with sauce
• Calories: 365
• Sugar: 2 g
• Sodium: 615.3 mg
• Fat: 21.8 g
• Saturated Fat: 8.9 g
• Carbohydrates: 11.9 g
• Fiber: 1.2 g
• Protein: 28.7 g
• Cholesterol: 113.9 mg

The post Easy Lemon Chicken Piccata with Mushrooms appeared first on A Well Seasoned Kitchen.

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Why You’ll Love This Recipe for Baked BBQ Chicken Breasts

Baked BBQ Chicken Ingredients (including Substitutions)

How to Make Baked BBQ Chicken Breasts

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Variation – Grilled BBQ Chicken Breasts

Serving Suggestions

How to Store Boneless BBQ Chicken Breasts

Let the chicken cool completely, then place in an airtight container and refrigerate for up to 4 days. Reheat gently in the microwave, brushing with a bit of extra BBQ sauce to keep it moist. You can also freeze it for up to 2 months – just thaw overnight in the refrigerator before reheating. 

BBQ Chicken Breasts Baked in the Oven

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When it comes to baked BBQ chicken, simplicity is key – but flavor matters most. This version has both. With just 4 ingredients and taking under 30 minutes from start to finish, this BBQ Chicken Breast Recipe is a quick, foolproof way to get tender, juicy chicken on the table. What sets it apart? Our Oklahoma BBQ sauce – sweet and tangy with just the right kick of spice, and always a hit.

• Prep Time: 5 minutes
• Resting Time: 5 minutes
• Cook Time: 17 minutes
• Total Time: 27 minutes
• Yield: 4 servings
• Diet: Low Fat

Ingredients

• 4 boneless, skinless chicken breasts (around 5 ounces each)
• Kosher or sea salt
• 2 tablespoons vegetable or canola oil
• 1 cup Oklahoma Barbecue Sauce
• Optional garnish: Chopped Italian (flat leaf) parsley and chopped green onion

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Instructions

1. Preheat oven to 375 degrees.
2. Pat the chicken breasts dry with paper towels and season lightly with salt. If needed, pound breasts to an even thickness.
3. Heat 2 tablespoons oil in a large cast-iron or ovenproof skillet over medium-high heat. Once the oil is hot and shimmering, place chicken in skillet, smooth side down. Cook for 2 minutes or until lightly browned.
4. Flip breasts over and place back in pan with the seared side up.  Brush liberally with BBQ sauce. Place in preheated oven and bake for around 15 minutes or until the chicken reaches 165 degrees on an instant-read thermometer.
5. Remove chicken from the oven and let rest for around 5 minutes. Garnish with chopped parsley and green onion and serve, passing additional sauce on the side.

Notes

Variation – Grilling Chicken:

1.Prep grill. Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill on medium-high. Once the grill is heated, bank the coals to one side of the grill, or if gas, turn off one burner. Oil the grill. 
2. Sear chicken. Place chicken on the hot part of the grill, skinned (smooth) side down, and cook, uncovered, until lightly browned, around 2 minutes. 
3. Flip, add sauce, and grill. Turn the chicken over and move to the cooler part of the grill. Brush with barbeque sauce, cover, and cook until chicken reaches 165 degrees on an instant-read thermometer, around 10 to 15 minutes. 
4. Rest, garnish, and serve. Remove chicken from the oven and let rest for around 5 minutes. Garnish with chopped parsley and green onion and serve, passing additional sauce on the side.

• Author: Lee Clayton Roper
• Category: Main dish, quick and easy
• Method: Bake
• Cuisine: American

The post Easy Recipe For BBQ Chicken Breasts Baked in the Oven appeared first on A Well Seasoned Kitchen.

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What Makes This the Best Recipe for Arroz con Pollo

• One-pot chicken and rice dish. After a quick garlic oil prep and chicken seasoning, everything finishes in the same pot – less cleanup, full flavor.
• Family-tested. This was a go-to in our house growing up, and now it’s in regular rotation in mine.
• Moist, tender chicken. Roasts right on top of the rice so all the juices soak in.
• Flavor-packed rice. Turmeric, roasted chilies, garlic, onions, tomatoes, peas, and green olives bring it to life.
• Budget-friendly. Uses pantry staples – no expensive ingredients needed.
• Foolproof. Our step-by-step method helps you avoid the common pitfalls n cooking chicken and rice (like mushy rice or dry meat).
• Crowd-pleaser. Mild enough for kids, flavorful enough for adults.

What Is Arroz con Pollo?

Arroz con Pollo means “rice with chicken,” and it’s a classic dish with deep roots in Latin American and Spanish cooking. At its core, it’s a one-pot meal where chicken cooks together with seasoned rice, often with vegetables, broth, and spices. Each country – and even each family – has its own version. Some use saffron, beer, or wine. Mom’s version keeps it simple with bone-in chicken pieces, broth, turmeric for color and warmth, and a mix of tomatoes, chilies, peas, and olives for bold, comforting flavor.

Arroz con Pollo Ingredients

A few comments on these ingredients (quantities are in the recipe card below):

• Olive oil and fresh garlic – These are used to make a quick garlic oil that seasons the chicken and adds great flavor from the start.
• Bone-in, skin-on chicken pieces – Thighs and legs work especially well. Chicken breasts can be used too, but they’re often large and benefit from being split in half.
• Yellow onion – A classic base ingredient that adds depth and flavor to the rice.
• Uncooked long-grain white rice – Best for a fluffy texture that absorbs flavor well. Avoid instant rice—it won’t give the same results.
• Chicken broth – I like to use Better Than Bouillon concentrate mixed with water for the best flavor.
• Turmeric – Adds a warm, earthy note and turns the rice a beautiful golden color.
• Tomato sauce – Adds moisture, a touch of acidity, and deepens the tomato flavor.
• Chopped fresh tomatoes – Use fresh if they’re in season; otherwise, canned diced tomatoes are a great substitute.
• Roasted poblano peppers – I like the smoky, deep flavor from freshly roasted poblanos (see tip below on how to roast them). Mom used canned diced green chiles, which are a quick and easy substitute.
• Green peas – Frozen peas work perfectly. No need to thaw before adding.
• Pimiento-stuffed green olives – Manzanilla olives are the best size and offer the best balance of briny flavor and color. Not into green olives? Sliced black olives will also work.
• Kosher salt and freshly ground black pepper – Essential for bringing all the flavors together.
• Lime wedges and chopped cilantro – optional garnishes when serving.

One Pot Arroz con Pollo Substitutions

While this recipe is delicious as is, here are a few pantry-friendly swaps:

• Yellow onion – Use 1 tablespoon dried minced onion or 1 teaspoon onion powder.
• Fresh tomatoes – 1 (14.5 ounce) can diced tomatoes, undrained, are a great substitute when fresh aren’t in season.
• Tomato sauce – 5 tablespoons of tomato paste and 1 1/2 cups of water or broth can be used instead.
• Pimiento-stuffed green olives – Substitute plain green olives or sliced black olives.
• Roasted poblano peppers – My preferred option for smokiness and depth. If you want to simplify, use canned diced green chiles like my mom did in the original recipe.

How to Make Arroz con Pollo

Here’s a step-by-step overview of how to create this amazing dish:

1. Make garlic-flavored oil.
   In a small saucepan, combine 1/4 cup of olive oil, garlic, and salt. Cook over medium heat just until the garlic starts to turn brown. Watch carefully so it doesn’t burn. With a slotted spoon, remove the garlic slices and set aside. 
2. Brush chicken with oil; refrigerate.
   Pat chicken pieces dry with paper towel and brush the garlic-flavored oil over all sides. Place chicken in a glass dish large enough to hold them in one layer, cover, and marinate in the refrigerator for at least 1 hour or up to overnight. Cover any remaining garlic oil and set aside.
3. Preheat oven to 325 degrees. 
4. Brown chicken.
   In a 4- to 5-quart, cooktop-to-oven shallow baking dish or large skillet (Le Creuset braiser works well), heat any remaining garlic oil and the remaining 1 tablespoon olive oil over medium-high heat. Season chicken pieces all over ground pepper and cook skin side down, for around 4-5 minutes or until golden brown. Turn chicken over and continue cooking for around 2-3 minutes. Remove from skillet and place on a plate or rimmed cookie sheet. Don’t clean out the pan!
5. Cook onion and rice in oil; add tomatoes, chiles, garlic.
   Reduce heat to low, stir in onion and rice, and cook just until rice begins to brown. Remove from heat and stir in chicken broth and turmeric; cook, scraping any browned bits off the bottom of the pan. Stir in tomato sauce, chopped tomatoes, green chiles, and reserved garlic slices. Season to taste with salt and fresh ground pepper. 
6. Add chicken, cover and bake.
   Place browned chicken pieces on top of rice mixture, skin side up, and in a single layer. Cover and bake for 45 minutes. 
7. Add olives and peas, uncover, bake.
   Stir peas and olives into the rice around the chicken pieces, uncover, and continue baking for 10- 15 minutes. 

What to Serve With Arroz con Pollo

All you need is a side salad to serve a complete meal with Arroz con Pollo. Any of these salads will work well:

• Caesar Salad
• Spinach Salad with Lemon Dressing
• Spinach Salad with Lemon Pine Nut Dressing

How to Store Arroz Con Pollo

Any leftovers should be placed in an airtight container and refrigerated. They will last up to 4 days. They can also be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350 degree oven. Can also be microwaved.

One Pot Arroz con Pollo Recipe FAQs

Other Easy Chicken Recipes

• Crispy Baked Panko Chicken with Mexican Seasoning
• Layered Chicken Enchilada Casserole with Green Chile Sauce
• Mexican Black Beans Rice and Chicken
• Grilled Chicken with Tomatoes and Goat Cheese
• Chicken Stir Fry (Healthy!)
• Pesto Chicken and Pasta with Veggies

How to Make Arroz con Pollo (Latin Chicken and Rice)

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Arroz con Pollo is an easy one-pot meal that delivers tender, moist chicken and flavorful rice in every bite. It’s my mom’s recipe – the version my brother and I grew up loving – and it never fails. While Arroz con Pollo varies across Latin cultures, this one calls for turmeric, plus roasted chilies, pimiento-stuffed green olives, peas, and tomatoes for depth and color. It’s budget-friendly, family-friendly, and always a hit at the table!

• Prep Time: 8 minutes
• Marinating Time: 60 minutes
• Cook Time: 67 minutes
• Total Time: 2 hours 15 minutes
• Yield: 6 servingts
• Diet: Gluten Free

Ingredients

• 5 tablespoons olive oil, divided
• 2 large garlic cloves, sliced
• 1 teaspoon kosher salt
• 3 pounds bone-in, skin-on chicken pieces – see Note below
• Fresh ground black pepper
• 1 3/4 cups chopped onion (around 1 large)
• 1 1/2 cups uncooked long grain white rice
• 1 3/4 cups chicken broth (I recommend using Better than Bouillon concentrate and water)
• 1/2 teaspoon ground turmeric
• 1 (15-ounce) can tomato sauce
• 1 3/4 cups chopped fresh tomatoes – see Note below
• 8 ounces poblano peppers, seeded, roasted and chopped – see Note below
• 1 cup frozen green peas, no need to thaw
• 1/2 cup sliced pimiento-stuffed green olives
• Lime wedges and chopped cilantro, optional garnishes

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Instructions

1. In a small saucepan, combine 1/4 cup of the olive oil, garlic and salt. Cook over medium heat just until the garlic starts to turn brown. Watch carefully so it doesn’t burn. With a slotted spoon, remove the garlic slices and set aside.
2. Pat chicken pieces dry with paper towel and brush the garlic-flavored oil over all sides. Place chicken in a glass dish large enough to hold them in one layer, cover, and marinate in the refrigerator for at least 1 hour or up to overnight. Cover any remaining garlic oil and set aside.
3. Preheat oven to 325 degrees.
4. In a 4- to 5-quart, cooktop-to-oven shallow baking dish (Le Creuset braiser works well), heat any remaining garlic oil and the remaining 1 tablespoon olive oil over medium-high heat. Season chicken pieces all over ground pepper and cook skin side down, for around 5 minutes or until nicely browned. Turn chicken over and continue cooking for around 2 to 3 minutes. Remove from skillet and place on a plate or rimmed cookie sheet. Don’t clean out the pan!
5. Reduce heat to low, stir in onion and rice, and cook just until rice begins to brown. Remove from heat and stir in chicken broth and turmeric; cook, scraping any browned bits off the bottom of the pan. Stir in tomato sauce, chopped tomatoes, green chiles, and reserved garlic slices. Season to taste with salt and fresh ground pepper.
6. Place browned chicken pieces on top of rice mixture, skin side up, and in a single layer. Cover and bake for 45 minutes. Stir peas and olives into the rice around the chicken pieces, uncover, and continue baking for 10 to 15 minutes.
7. Season with salt and pepper, garnish with chopped cilantro and/or lime wedges (if desired), and serve.

Notes

Note on chicken pieces: I like to make this dish with a mixture of thighs and drumsticks. If using breasts and they are large, I cut them in half, breaking the bone as needed.

Note on tomatoes: When fresh tomatoes aren’t in season, for more flavor substitute 1 (15-ounce) can, undrained.

Note on chile peppers: Can substitute 1 (4-ounce) can diced green chiles, undrained, for the fresh poblano peppers.

Make-Ahead Prep Tips:
– Season the chicken the day before. With our recipe, you can brush the chicken with the quick garlic oil up to 24 hours ahead and store it covered in the fridge.
– Chop ahead. Chop the onion, garlic, and tomatoes (if using fresh) up to 24 hours ahead and refrigerate in separate containers.
– Set up your pantry pulls. Group together canned tomato sauce, canned tomatoes (if using),  and olives so everything’s easy to grab when cooking.
– Make it a weeknight-friendly plan. Do all the prep the day before (season the chicken, chop the vegetables), then the next day, just brown the chicken, sauté the onion, layer in the other ingredients, and bake.
– Make ahead assembly option. You can assemble the entire dish up to the point of baking 1 day in advance. Cover and refrigerate. Bring to room temperature before baking.

• Author: From “Fresh Tastes” by Lee Clayton Roper
• Category: One Pot Main Dish
• Method: Bake
• Cuisine: Latin

Nutrition

• Serving Size: 1-2 pieces chicken
• Calories: 447
• Sugar: 8.1 g
• Sodium: 772.3 mg
• Fat: 16.9 g
• Saturated Fat: 2.8 g
• Carbohydrates: 53.2 g
• Fiber: 5.1 g
• Protein: 21.8 g
• Cholesterol: 71.5 mg

The post How to Make Arroz con Pollo (Latin Chicken and Rice) appeared first on A Well Seasoned Kitchen.

Why This Feta Chicken Recipe Works

The first time I made this feta chicken Robert took one bite and immediately declared it a keeper. That’s always a good sign! Now, it’s a go-to when I want to prepare something flavorful but effortless. Here’s why this recipe works so well:

• Easy to prepare and quick to cook. The marinade comes together in minutes, and you can let the chicken soak for as little as 30 minutes or as long as overnight. Plus, it cooks in 10 minutes or less!
• Incredibly moist and tender. Yogurt is a natural meat tenderizer that gently breaks down proteins. And, it locks in moisture while infusing flavor, creating a juicy, melt-in-your-mouth texture.
• Balanced layers of flavor. The tangy yogurt, salty feta, bright lemon, and warm garlic blend beautifully with the Greek seasonings, creating a dish that’s well-balanced, vibrant, and comforting.
• Uncomplicated yet elegant and impressive. It’s the kind of dish that feels special without requiring extra effort.
• Versatile. This chicken can be served year-round and pairs well with a variety of sides—it goes with almost anything!

Ingredients in This Feta Chicken Recipe

Here’s what you’ll need to make this easy chicken recipe (quantities are provided below in the recipe card):

Greek Yogurt and Topping

• Plain nonfat Greek yogurt – Thicker than regular yogurt, Greek yogurt works best in this recipe, especially with the addition of lemon juice and olive oil. During testing, regular yogurt was too thin—while fine for marinating, it didn’t hold up as a topping and ran off the chicken when broiled.
• Lemon juice – Adds a bright pop of freshness.
• Dried oregano and rosemary – Classic Greek seasonings that bring earthiness and Mediterranean flavor.
• Garlic cloves – Provides depth and a subtle bite.
• Extra virgin olive oil – Helps retain moisture.
• Kosher or sea salt and ground black pepper – Enhance and balance all the flavors.

Feta Chicken

• Boneless skinless chicken breasts – For the best portion size, I buy larger breasts, butterfly and split them, and, if needed, lightly pound them to an even thickness.
• Feta cheese – Skip the pre-crumbled feta! It tends to be dry, and contains additives that alter the flavor (not in a good way) and prevent proper melting. Purchase feta that comes in a block. If you can find it, use block feta that comes packed in brine.
• Extra virgin olive oil – gives the chicken a nice golden sear before broiling.
• Kosher or sea salt and ground black pepper – Enhance all the other flavors.
• Optional garnish – Fresh oregano and lemon slices or wedges – A simple, elegant finishing touch.

Ingredient Variations

You can easily experiment with this recipe, substituting sour cream for the yogurt, goat cheese for the feta cheese, or other dried or fresh herbs in place of the oregano and rosemary. It’s also great with flavored feta cheese. As an example, make it Italian chicken instead of Greek, substituting Italian seasoning for the oregano, goat cheese for the feta, and garnish with fresh basil.

How to Make Feta Chicken

Here’s a detailed overview of how to make these tender, juicy chicken breasts:

Greek Yogurt Marinade and Topping

1. Whisk together ingredients except olive oil.
   In a medium mixing bowl, whisk together the yogurt, lemon juice, oregano, rosemary, garlic, salt, and pepper. 
2. Divide mixture; add olive oil to half.
   Spoon half the mixture into a small bowl; stir in 1/2 teaspoon olive oil, cover, and refrigerate.  Spoon the remaining half of the yogurt mixture into a shallow, nonreactive baking dish that will hold the chicken in one layer.

Feta Chicken

1. Marinate chicken.
   If needed, pound the chicken breasts to an even thickness; add to the yogurt mixture in the baking dish, turning to coat. Cover and refrigerate for 30 minutes or overnight. 
2. Prep oven.
   Place one oven rack 5 to 6 inches below the broiler. Preheat broiler. 
3. Sear chicken on one side.
   Heat 2 tablespoons olive oil in a large cast iron or ovenproof skillet over high heat. When hot, remove chicken from the marinade and place in hot skillet, smooth side down. Cook for 2 minutes or until lightly browned.
4. Sear on second side; add toppings.
   Turn chicken over, and cook for an additional 2 minutes. Remove pan from heat and spoon the reserved yogurt mixture on top. Sprinkle with cheese. 
5. Broil.
   Place skillet under broiler and cook chicken 4 to 5 inches from the heat for around 4 to 6 minutes, or until the internal temperature reaches 165 degrees (cooking time depends on the thickness of your chicken). The chicken edges should be golden brown, and the feta should be slightly melted and browned.

Serving Suggestions

How to Store and Reheat Feta Chicken

Store leftovers in an airtight container and refrigerate; they will last up to 4 days. To reheat, bring chicken to room temperature. Place in a covered baking dish, in a preheated 375-degree oven for 10 to 15 minutes.

Feta Chicken Recipe FAQs

More Quick and Easy Chicken Recipes

•  Easy Lemon Chicken Piccata with Mushrooms
• Air Fryer Fried Chicken
• Grilled Chicken with Tomatoes and Goat Cheese
• Mexican Black Beans Rice and Chicken
• Grilled Lemon Chicken Recipe
• Spicy Chicken Wings Recipe
• Pesto Chicken and Pasta with Veggies
• Cheesy Chicken Sausage, Spinach and Mushroom Pasta
• Busy Night Chicken and Spinach Casserole
• Layered Chicken Enchilada Casserole

Feta Chicken with Greek Yogurt Marinade

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If you’re looking for a simple yet elegant way to prepare chicken, this Feta Chicken with Greek Yogurt Marinade is a winner. The yogurt-based marinade ensures the chicken stays tender and moist, while a creamy feta cheese-yogurt topping adds a deliciously bright, tangy finish. With just a handful of ingredients, each one playing its part without overpowering the others, this dish is a perfect balance of flavors. It’s easy enough for busy weeknights yet impressive enough for guests—proof that great cooking doesn’t have to be complicated.

• Prep Time: 10 minutes
• Marinating Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Diet: Gluten Free

Ingredients

Greek Yogurt Marinade and Topping

• 1 cup nonfat Greek yogurt
• Juice from 1/2 large lemon
• 1/2 teaspoon dried oregano (or 1 1/2 teaspoons chopped fresh)
• 1/2 teaspoon dried rosemary (or 1 1/2 teaspoons chopped fresh)
• 1 teaspoon chopped garlic (1 to 2 cloves)
• Kosher or sea salt
• Fresh ground black pepper
• 1/2 teaspoon extra virgin olive oil

Feta Chicken

• 4 (4- to 5-ounce) boneless, skinless chicken breast halves
• Kosher or sea salt
• Freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• 1/3 cup crumbled feta cheese
• Optional garnish: oregano and lemon slices or wedges

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Instructions

Greek Yogurt Marinade and Topping

1. In a medium mixing bowl, whisk together the yogurt, lemon juice, oregano, rosemary, garlic, salt, and pepper.
2. Spoon half the mixture into a small bowl; stir in 1/2 teaspoon olive oil, cover, and refrigerate. Spoon the remaining half of the yogurt mixture into a shallow, nonreactive baking dish that will hold the chicken in one layer.

Feta Chicken

1. If needed, pound the chicken breasts to an even thickness; add to the yogurt mixture in the baking dish, turning to coat. Cover and refrigerate for 30 minutes or overnight.
2. Place one oven rack 5 to 6 inches below the broiler. Preheat broiler.
3. Heat 2 tablespoons olive oil in a large cast iron or ovenproof skillet over high heat. When hot, remove chicken from the marinade and place in hot skillet, smooth side down. Cook for 2 minutes or until lightly browned.
4. Turn chicken over, and cook for an additional 2 minutes. Remove pan from heat and spoon the reserved yogurt mixture on top. Sprinkle with cheese.
5. Place skillet under broiler and cook chicken 4 to 5 inches from the heat for around 4 to 6 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken breasts registers 165 degrees. The chicken edges should be golden brown, and the feta should be slightly melted and browned.
6. To serve, garnish with fresh oregano and lemon.

Notes

Tips:
1. Use a block of feta, not pre-crumbled. Pre-crumbled feta tends to be dry, and contains additives that alter the flavor and prevent proper melting. Purchase feta that comes in a block. If you can find it, use block feta that comes packed in brine.
2. Choose evenly sized chicken breasts. This ensures they cook at the same rate, preventing some pieces from drying out while others finish cooking.
3. Stick with Greek yogurt. Its thicker texture works best in this recipe, especially when combined with lemon juice and olive oil for the topping. During testing, regular yogurt was too thin—while fine for marinating, it didn’t hold up as a topping and ran off the chicken when broiled.
4. Too much lemon? Add salt, not sugar. Salt helps balance acidity without making the dish taste sweet.

• Author: Lee Clayton Roper
• Category: Main Dish
• Method: Sear, Broil
• Cuisine: Greek

Nutrition

• Serving Size: 1 breast half
• Calories: 263
• Sugar: 2.1 g
• Sodium: 326.5 mg
• Fat: 13.4 g
• Saturated Fat: 3.7 g
• Carbohydrates: 3.1 g
• Fiber: 0.2 g
• Protein: 31.7 g
• Cholesterol: 96 mg

The post Feta Chicken Recipe with Greek Yogurt Marinade appeared first on A Well Seasoned Kitchen.

Why You’ll Love This Green Chile Chicken Enchilada Casserole

Growing up in Colorado with a father who loved Mexican food, my mom, a fantastic cook, often prepared delicious Mexican-inspired dishes at home. I quickly came to love the cuisine’s vibrant flavors. This recipe has been a work in progress for quite some time; I first jotted it down years ago and have been tweaking it ever since, refining the seasonings and technique. I’m finally ready to share the results! 

Green Chile and Chicken Enchilada Casserole Ingredients

Here’s what you’ll need to create this easy casserole (quantities are included in the recipe card below):

Green Chile Sauce Ingredients

• Butter and all-purpose flour – these are used to easily make a roux, which is the thickening agent in the sauce. I use salted butter; you can also use unsalted. 
• Ground cumin and chili powder – two traditional seasonings used in Mexican cooking, they add earthiness and depth to the sauce.
• Chicken broth – I use 1 teaspoon Better than Bouillon concentrate and 1 cup water for the best flavor. You can use homemade, canned or boxed broth.
• Plain nonfat Greek yogurt – the secret ingredient in this sauce! It adds creaminess and a touch of tang.
• Canned diced green chiles – I like mild and Hatch brand; you can use hot chiles or other brands to your taste.
• Lime juice – freshness and more tang!
• Kosher salt and fresh ground pepper – enhance all the other flavors in the sauce.

Layered Chicken Enchilada Casserole Ingredients

• Corn tortillas – the traditional type of tortilla used in enchiladas and the ones I prefer in this recipe. You could also use small flour tortillas.
• Cooked chicken – chopped or shredded chicken, light or dark meat, will work in this recipe. A great way to use up leftover cooked chicken!
• Fresh tomatoes – Tomatoes add a bit of color, freshness, and moisture to the casserole’s filling.
• Green onions – Add a fresh, vibrant flavor. For more intensity, substitute chopped red onion.
• Fresh cilantro – Adds bright, citrusy tones. Can substitute chopped fresh parsley if you or one of your family has the gene that makes it taste like soap.
• Sharp Cheddar cheese – My favorite cheese for this casserole, but you can substitute other melty cheeses including Monterey Jack, or Pepper Jack for more spice.
• Kosher salt and fresh ground pepper – enhance all the other flavors.

Layered Chicken Enchilada Casserole Recipe Variations

How to Make Green Chile Chicken Enchilada Casserole

Here’s how to easily make this delectable Southwestern dish – first the sauce, then the casserole.

How to Make Green Chile Sauce

1. Make a roux.
   In a medium saucepan, melt butter over medium-low heat. Whisk in flour and cook, whisking constantly, for 3 minutes. 
2. Add seasonings.
   Whisk in cumin and chili powder.
3. Add broth.
   Whisk in chicken broth. 
4. Boil until thickened; add yogurt and chiles.
   Bring to a boil, reduce to medium, and cook until slightly thickened, stirring constantly. Remove from heat and whisk in yogurt and 1/2 can green chiles. Add lime juice; season to taste with salt and pepper.

How to Make Chicken Enchilada Casserole

1. Prep tortillas.
   Dip tortillas in water, one at a time; let drain briefly on paper towel. Stack tortillas into 3 piles of 3 tortillas each; cut each stack into 6 to 8 wedges. 
2. Layer tortillas and tomatoes.
   Spread 1/3 of the wedges (1 stack’s worth) in the prepared baking dish to cover the bottom. Top with half of the tomato slices; season tomatoes lightly with salt and pepper.
3. Add chicken, onions and cilantro.
   Cover tomatoes with half of the chicken and then half of the onions, then 1 1/2 tablespoons of the cilantro. Season lightly with salt and pepper. 
4. Repeat layers.
   Repeat layers – tortillas, tomatoes, chicken, onions, cilantro. Top with the last 1/3 of the tortilla wedges. 
5. Add green chile sauce; cover and bake.
   Spoon the green chile sauce evenly over the top of the casserole. Cover with aluminum foil and bake for 20 minutes. 
6. Remove cover, add cheese, finish baking.
   Remove cover, sprinkle Cheddar cheese evenly over top, and continue baking for 10 minutes, or until cheese is melted and the casserole is bubbly hot.
7. Let rest, garnish and serve.
   Remove from oven and let sit for 3 to 4 minutes. Garnish with remaining cilantro and serve.

What to serve with Green Chile and Chicken Enchilada Casserole

Storing Leftover Chicken Enchilada Casserole with Green Sauce

Leftovers can be placed in an airtight container and refrigerated for up to 4 days. Casserole can also be frozen for up to 1 month.

Reheating leftover Chicken Enchilada Casserole

Layered Chicken Enchilada Casserole Recipe FAQs

More Mexican/Southwestern Easy Weeknight Meals

• Best Arroz con Pollo Recipe (Latin Chicken with Rice)
• Easy Mexican Casserole with Chicken
• Mexican Chicken, Black Beans, and Rice
• Crispy Baked Panko Chicken with Mexican Seasoning
• Grilled Fajita Chicken
• Shrimp Fajitas
• Shredded Chicken Taco Salad
• Leftover Pork Quesadillas
• Shrimp Tostadas

Chicken Enchilada Casserole with Green Chile Sauce

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Craving a comforting, flavorful dinner that’s both healthy and easy to prepare? Look no further than this Layered Chicken Enchilada Casserole with Green Chile Sauce. Say goodbye to the fuss of rolling individual enchiladas! This layered dish boasts vibrant Southwestern flavors and a creamy texture, with no cream, sour cream, or canned soups. It’s the perfect solution for busy weeknight dinners.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 4 to 5 servings

Ingredients

Green Chile Sauce

• 1 1/2 teaspoons butter
• 1 1/2 tablespoons all-purpose flour
• 1/2 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 cup chicken broth (I use 1 teaspoon Better than Bouillon and 1 cup water)
• 1/2 cup plain nonfat Greek yogurt
• 1 can (4 ounce) diced green chiles, divided use
• Juice from 1/2 lime
• Kosher salt
• Fresh ground pepper

Chicken Enchilada Casserole

• 9 (7 inch) corn tortillas
• 3 medium tomatoes (12 to 14 ounces total), thinly sliced
• Kosher salt
• Fresh ground pepper
• 1 generous cup shredded or chopped cooked chicken (around 8 ounces uncooked)
• 1/2 cup sliced green onion (white, light green, and some of the dark green portion)
• 1/4 cup chopped fresh cilantro, divided use
• 1/2 cup grated sharp Cheddar cheese

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Instructions

Preheat oven to 375 degrees. Lightly oil a 1 1/2 to 2-quart baking dish.

Green Chile Sauce

1. In a medium saucepan, melt butter over medium-low heat. Whisk in flour and cook, whisking constantly, for 3 minutes.
2. Whisk in cumin and chili powder, then chicken broth. Bring to a boil, reduce to medium, and cook until slightly thickened, stirring constantly.
3. Remove from heat and whisk in yogurt and 1/2 can green chiles. Add lime juice; season to taste with salt and pepper. Set aside.

Chicken Enchilada Casserole

1. Dip tortillas in water, one at a time; let drain briefly on paper towel. Stack tortillas into 3 piles of 3 tortillas each; cut each stack into 8 wedges.
2. Spread 1/3 of the wedges in the prepared baking dish to cover the bottom. Top with half of the tomato slices; season tomatoes lightly with salt and pepper.
3. Cover tomatoes with half of the chicken and then half of the onions, then 1 1/2 tablespoons of the cilantro. Season lightly with salt and pepper.
4. Repeat layers – tortillas, tomatoes, chicken, onions, cilantro. Top with the last 1/3 of the tortilla wedges.
5. Spoon the green chile sauce evenly over the top of the casserole. Cover and bake for 20 minutes.
6. Remove cover, sprinkle Cheddar cheese evenly over top, and continue baking for 10 minutes, or until cheese is melted and casserole is bubbly hot. ? ?
7. Remove from oven and let sit for 3 to 4 minutes. Garnish with remaining cilantro and serve. 

Notes

Make ahead: Casserole can be prepared but not baked earlier in the day, covered, and refrigerated. Bring to room temperature before baking. Cooked casserole can be covered tightly and refrigerated for up to 4 days. Reheat in a 350-degree oven.

• Author: Lee Clayton Roper
• Category: Main dish
• Method: Bake
• Cuisine: Mexican, Southwestern

Nutrition

• Serving Size: 1 large scoop
• Calories: 271
• Sugar: 4 g
• Sodium: 485.5 mg
• Fat: 8.2 g
• Saturated Fat: 3.6 g
• Carbohydrates: 28.8 g
• Fiber: 5 g
• Protein: 22.9 g
• Cholesterol: 63.5 mg

The post Layered Chicken Enchilada Casserole with Green Chile Sauce appeared first on A Well Seasoned Kitchen.

What Does It Mean to Butterfly a Chicken Breast?

To butterfly a chicken breast means slicing it horizontally almost all the way through and then opening it like a book. (The resulting shape resembles a butterfly, hence the name for this technique.) If you then cut the butterflied piece through the middle, you have now split the breast and have 2 pieces – called chicken cutlets.

Why Butterfly a Chicken Breast?

Butterflying a chicken breast ensures even cooking, allows for quicker preparation, and creates a more uniform thickness that’s perfect for a chicken breast recipe that calls for stuffing or filling. This technique also makes the portion size more manageable. Have you noticed how chicken breasts seem to be getting larger these days? Most of the time, I find that one breast half is plenty to serve two people.

Chicken Breast vs a Chicken Breast Halve

A whole chicken breast, also known as a double lobe chicken breast, refers to the entire underside portion of a chicken when it is standing upright. When a recipe mentions a chicken breast, it typically refers to just one side of this portion—a single lobe, or half-breast. These instructions explain how to butterfly or halve this single lobe for even cooking and easier preparation.

How to Store Split Chicken Breasts

Place butterflied breasts in an airtight container in the refrigerator. They will last 1 to 2 days. Can also be frozen in a freezer-safe bag or airtight container.

Butterflied Chicken Breast FAQs

Chicken Dishes Prepared with Split Chicken Breasts

• Sautéed Chicken Breasts with Tomato-Olive Sauce
• Air Fryer Fried Chicken
• Rosemary-Dijon Chicken Breasts
• Grilled Tarragon Chicken with Pasta, Pecans and Mixed Greens
• Sheet Pan Chicken and Mushrooms
• Crispy Baked Panko Chicken
• Easy Chicken Parmesan
• Grilled Chicken with Caramelized Red Onions

Note: This post was originally shared in 2015, then updated in 2023, and again in 2025, adding in more detail to the directions as well as more content each time.

More Favorites from A Well-Seasoned Kitchen:

The post How to Split A Chicken Breast (Butterfly and Halve) appeared first on A Well Seasoned Kitchen.

(Photo by Rick Souders for my cookbook “Fresh Tastes”)

Baked Panko Chicken is Taken to the Next Level with Mexican Flavors!

Why This Panko Chicken Recipe Works

• Well-balanced. The chicken’s crunchy coating pairs beautifully with fresh, crisp lettuce, while fresh tomatoes add brightness. Smoky and spicy notes from green chile salsa elevate the flavor profile, and the coolness of sour cream provides a refreshing contrast. Lastly, creamy ripe avocados and Cheddar cheese add richness and depth.
• Layered flavors. Mexican seasonings are added during both the dish’s prep as well as presentation, deepening the dish’s overall taste. 
• Crispy, tender chicken. Baked to perfection, the chicken has a crunchy exterior while remaining tender and juicy inside – all without the oily mess of frying!
• Convenient one-dish meal. Quick and easy to prepare, this recipe uses readily available ingredients, making it perfect for busy weeknights or casual entertaining.
• Visually appealing. With its colorful presentation, this dish is not only delicious but also attractive – and my mom always said that we eat with our eyes first!

Crispy Panko Chicken With Mexican Seasoning Ingredients

How to Make Baked Panko Chicken

How to Serve Panko Chicken

Variations and Substitutions

Make Ahead, Storage, and Reheating

The chicken breasts can be coated with the breadcrumbs, placed in a single layer on a cookie sheet, covered, and refrigerated up to 8 hours ahead. You may need to increase the cook time by 5 to 10 minutes, depending on how long they are refrigerated.
 
If you have any leftover chicken, place it in an airtight container and refrigerate. It will last up to 4 days, but the panko coating may become a bit soggy after 2 days. To reheat, place on a wire rack in a 300-degree oven for 10 to 15 minutes.

Other Quick and Easy Chicken Dishes

•  Air Fryer Fried Chicken
• Feta Chicken with Yogurt Marinade
• Grilled Chicken with Tomatoes and Goat Cheese
• Mexican Black Beans Rice and Chicken
• Grilled Lemon Chicken Recipe
• Spicy Chicken Wings Recipe
• Pesto Chicken and Pasta with Veggies
• Busy Night Chicken and Spinach Casserole
• Layered Chicken Enchilada Casserole

Crispy Baked Panko Chicken with Mexican Seasoning

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This Crispy Baked Panko Chicken has it all! Made with readily available ingredients, it’s crispy on the outside and tender inside, with no oily mess from frying –  plus uber amounts of flavor from multiple layers of Mexican seasonings (think salsa verde, chili powder, cumin, garlic). And if that isn’t enough, this one-dish dinner is well-balanced, easy to prepare, and on the table in one hour.

• Prep Time: 15 minutes
• Refrigeration and Resting Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour
• Yield: 6 servings

Ingredients

• 4 large eggs
• 1 1/2 cups Tomatillo-Green Chile Salsa (recipe on page 124 in my cookbook Fresh Tastes) or purchased salsa verde – see Note below
• 1/4 teaspoon kosher salt
• 1 1/4 cups panko breadcrumbs
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 1/2 teaspoons garlic salt
• 1/2 teaspoon dried oregano
• 3 large boneless, skinless chicken breast halves
• 3 tablespoons butter, cut into 3 to 4 pieces
• 6 cups shredded lettuce
• 6 tablespoons sour cream
• 6 tablespoons chopped green onion
• 36 grape or small cherry tomatoes, cut in half
• 3 ripe avocados, peeled, seeded and sliced
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 6 tablespoons grated sharp Cheddar cheese
• 6 lime wedges 

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Instructions

1. In a shallow bowl, whisk together the eggs, 3 tablespoons of the salsa and salt. In another shallow bowl, stir together the breadcrumbs, chili powder, cumin, garlic salt and oregano.
2. Butterfly larger breasts and cut into two pieces; pound smaller breasts to roughly an even thickness. Dip each breast in the egg mixture, allowing the excess to drip off. Then, dredge in the breadcrumb mixture, coating all sides evenly. Press down on the breadcrumbs to ensure they adhere.
3. Place coated chicken pieces in a single layer on a baking sheet and refrigerate for at least 15 minutes (up to 8 hours )to allow the coating to set.
4. Preheat oven to 350 degrees.
5. Once oven is preheated, place the butter in a large shallow baking dish (not glass) large enough to hold the chicken breasts in one layer, and place in the oven. As soon as the butter melts (just takes a few minutes), remove the pan from the oven (watch closely as the butter burns easily).
6. Carefully place the chicken pieces in the hot pan, turning to coat both sides with the melted butter. Bake, uncovered, for 25 to 30 minutes or until chicken is golden brown and an instant-read thermometer inserted into the thickest portions registers 165 degrees.
7. Let cooked panko chicken rest for 5 minutes before serving.
8. To serve, place 1 cup of shredded lettuce on each serving plate. Top with a chicken breast. Place a dollop of sour cream and salsa on top of each chicken breast. Sprinkle about 1 tablespoon of green onion over chicken. Arrange 12 tomato halves and slices from 1/2 avocado equally on each plate, placing them decoratively on the lettuce around the chicken breast. Season to taste with salt and freshly ground pepper. Sprinkle Cheddar cheese over each serving. Place a lime wedge on each plate. Pass additional salsa and sour cream on the side.

Notes

Make ahead: The chicken breasts can be coated with the breadcrumbs, covered with plastic wrap, and refrigerated earlier in the day. You may need to increase cooking time by 5 to 10 minutes, depending on how long they are refrigerated.

Note on salsa: I like Trader Joe’s brand salsa verde. La Victoria brand also works well.

• Author: From “Fresh Tastes” by Lee Clayton Roper
• Category: Quick and Easy
• Method: Bake
• Cuisine: Southwestern

Nutrition

• Serving Size:
• Calories: 748
• Sugar: 27.1 g
• Sodium: 798.6 mg
• Fat: 36.9 g
• Saturated Fat: 10.6 g
• Carbohydrates: 63.8 g
• Fiber: 21.4 g
• Protein: 49.4 g
• Cholesterol: 189.7 mg

Note: This recipe was originally posted in 2013, updated in 2024, and significantly updated again in October 2024, adding more detail, tips, and process shots.

The post Crispy Baked Panko Chicken with Mexican Seasoning appeared first on A Well Seasoned Kitchen.

Why This Curry Chicken Salad Recipe Works

This Curry Chicken Pasta Salad recipe isn’t just delicious, it’s a testament to the power of family tradition. It comes straight from my mom’s collection of portable main dish salads perfect for summer gatherings. Like her, I’ve enjoyed bringing these dishes to the Denver Botanic Gardens‘ concerts, and this Curried Chicken Pasta Salad is a guaranteed crowd-pleaser.
 
Here’s what sets this recipe apart and why it’s a personal favorite:

• Bold flavors. Curry powder brings a warm, earthy depth, while the mango chutney adds a touch of sweet, tangy complexity to the creamy dressing. They both perfectly complement the other ingredients.
• Easy to prepare. This salad comes together effortlessly with readily available ingredients and straightforward steps.
• Make ahead. This recipe is perfect for meal prep, as it can be prepared up to 4 days in advance, reducing stress and allowing for an easy weekday meal.
• Portable. Concerts, potlucks, picnics – this salad is a great option for all three as it travels well and holds its shape.
• Versatile. Feel free to customize! Don’t have mango chutney? Try chopped dried apricots or a drizzle of honey. Swap the almonds for cashews or peanuts.  

Ingredients for Curry Chicken Salad with Pasta

Here’s what you’ll need to create this impressive salad, all of which should be available at your local grocery store:

Curry Dressing

• Mayonnaise
• Sour cream or nonfat Greek yogurt – I use a mix of the two, around half of each
• Curry powder – Madras is my personal preference
• Tumeric
• Ground cinnamon
• Cayenne pepper – for just a bit of heat!
• Mango chutney – often sold under the brand Major Grey’s

Chicken Pasta Salad

• Short pasta – orecchiette (in my photos), farfalle (bow ties), or medium shells all work well.
• Cooked chicken – use leftover chicken, store-bought rotisserie chicken, or quickly sauté some boneless chicken breasts
• Raisins
• Green onions
• Celery – try to find stalks with some leaves as they layer in a bit more subtle flavor.
• Green apple – Granny Smith is my recommendation.
• Kosher salt
• Ground black pepper
• Toasted slivered almonds

Step-by-Step Instructions for Making Curry Chicken Salad with Pasta

Here’s all you have to do to create this easy recipe. No special equipment required!

Curry Dressing

1. Combine mayo and sour cream.
   In a medium bowl, whisk together mayonnaise and sour cream (and/or yogurt). 
2. Add spices.
   Whisk in curry powder, turmeric, cinnamon, and cayenne pepper.
3. Add chutney.
   Cut up any large pieces of mango in the chutney and add to the mayonnaise mixture. Mix well.
4. Refrigerate.
   Cover and refrigerate while you prepare the salad.

Chicken Pasta Salad

1. Cook pasta; drain, and pat dry.
   Cook pasta according to package instructions until al dente. Drain, rinse under cool running water, and gently pat dry.
2. Toss together salad ingredients.
   In a large bowl, toss together cooled pasta, shredded chicken, raisins, chopped green onion, celery, and apple (I like to use my hands). 
3. Add dressing.
   Add half of the dressing and (using spoons this time!) toss to coat. Add more dressing to your taste (I usually use all of it).
4. Refrigerate.
   Cover and refrigerate for at least 30 minutes, up to 24 hours before serving.
5. Add almonds; adjust seasonings.
   Around 20 to 30 minutes before serving, remove the salad from the refrigerator and stir in almonds. Taste and adjust seasonings with salt, pepper, and cayenne pepper.

Substitutions and Variations

Serving and Side Dish Suggestions

Make Ahead and Storage for Curry Chicken Salad

Other Portable Main Dish Salads to Try

• Cold Salmon Salad with Avocado Dressing
• Shredded Chicken Taco Salad
• Tarragon Chicken Salad
• Crab and Shrimp Salad Recipe with Curry-Chutney Dressing
• Chopped Shrimp Salad with Rice and Avocado

Curried Chicken Pasta Salad

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4.8 from 4 reviews

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Add a burst of deep, bold flavor to your classic chicken salad with our delicious Curry Chicken Salad with Pasta. Tender chunks of chicken, short pasta, crunchy celery, green onion, tart green apple, toasted almonds, and sweet raisins are perfectly complemented by an earthy, peppery, warm curry dressing. Whether you’re looking for a new family favorite or a crowd-pleasing potluck dish, this Curried Chicken Pasta Salad is a winner!

• Prep Time: 15 minutes
• Refrigeration Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 55 minutes
• Yield: 6 to 8 servings

Ingredients

Curry Dressing

• 1/2 cup mayonnaise
• 1/2 cup sour cream or nonfat Greek yogurt (or a mix)
• 1 tablespoon curry powder, or more to taste
• 1 teaspoon turmeric
• 1/4 teaspoon ground cinnamon
• Pinch cayenne pepper
• 1/3 cup mango chutney – see Note below

Chicken Pasta Salad

• 4 ounces short pasta (orecchiette, farfalle or small shells will work)
• 2 cups chopped or shredded cooked chicken (around 1 1/4 pounds)
• 1/2 cup raisins
• 1/2 cup chopped green onions (white, light green and some dark green part)
• 1/2 cup chopped celery (including leaves)
• 1/2 cup (heaping) chopped green apple – around 1/2 large apple
• Kosher salt, to taste
• Fresh ground pepper, to taste
• 1/4 cup toasted slivered almonds

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Instructions

Curry Dressing

1. In a medium mixing bowl, whisk together mayonnaise and sour cream (or yogurt). Whisk in curry powder, turmeric, cinnamon and cayenne pepper.
2. Cut up any large pieces of mango in the chutney and whisk in.
3. Cover and refrigerate while you prepare the salad.

Chicken Pasta Salad

1. Cook pasta according to package instructions until al dente. Drain, rinse under cool running water, and gently pat dry.
2. In a large mixing bowl, toss together cooled pasta, chicken, raisins, scallions, celery, and apple (I like to use my hands).
3. Add half of the dressing and (using spoons this time!) toss to coat. Add more dressing to your taste (I usually use all of it).
4. Cover and refrigerate for at least 30 minutes, up to 24 hours before serving.Around 20 to 30 minutes before serving, remove the salad from the refrigerator and stir in almonds. Taste and adjust seasonings with salt, pepper, and cayenne pepper.
5. Line the outer edge of a serving bowl or platter with lettuce or spinach leaves. Spoon salad into bowl or onto platter and serve.

Notes

Note on mango chutney: A widely available brand is “Major Grey’s Chutney”

Make ahead: Curried Chicken Salad can be prepared up to 4 days in advance, placed in an airtight container, and refrigerated. I recommend adding the slivered almonds just before serving, so they stay crunchy. And, I think this salad has the best flavor when served within 24 hours of preparation.

• Author: Lee Clayton Roper
• Category: main dish salads, make ahead
• Method: Refrigerate
• Cuisine: American

Note: this recipe was originally posted in July of 2013 and substantially updated in June of 2024 with more information and photos.

The post Curry Chicken Salad Recipe with Pasta appeared first on A Well Seasoned Kitchen.

Why Chicken with Goat Cheese and Tomatoes is a Favorite

I’ve been making this delectable recipe for years. Six ingredients all of which I usually have on hand, combined with 45 minutes from beginning to end, and I have a light, elegant dish bursting with freshness. In this dish, fresh grape or cherry tomatoes are tossed with kosher salt and left to sit, to draw out some of their moisture. Instead of throwing out the tomato juices, you whisk them with goat cheese into a creamy, sauce full of tomato flavor.

Chicken, Goat Cheese, and Tomatoes Ingredients

How to Make Grilled Chicken, Tomatoes, and Goat Cheese

Substitutions and Additions

Variations in Chicken Cooking Method

How to Serve Grilled Chicken with Tomatoes and Goat Cheese

How to Store and Reheat Chicken, Tomatoes, and Goat Cheese

If you have leftovers, place them in an airtight container and refrigerate. They will last for 3 to 4 days. I don’t recommend freezing as the tomato mixture can become watery

Other Grilled Chicken Recipes to Try

• Grilled Chicken with Rosemary Dijon Marinade
• Grilled Chicken with Caramelized Red Onions
• Grilled Lemon Chicken Recipe
• Southwestern Grilled Fajita Chicken with Peppers and Onions
• Grilled Tarragon Chicken with Pasta, Pecans and Spring Greens

Grilled Chicken with Tomatoes and Goat Cheese

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This Grilled Chicken with Tomatoes and Goat Cheese recipe bursts with freshness and is ready in just 45 minutes. Perfectly grilled chicken is topped with vibrant juicy tomatoes bathed in a creamy, tangy goat cheese sauce; the result is a colorful, light, and satisfying dish. With just six ingredients, you can effortlessly create a dish that’s elegant enough for entertaining yet easy enough for weeknight dinner. Plus, I share my secrets for how to grill juicy, tender chicken!

• Prep Time: 10 minutes
• Resting Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Gluten Free

Ingredients

• 2 cups red and yellow grape or cherry tomatoes, halved
• 1/4 teaspoon kosher or sea salt
• 2 ounces mild goat cheese (flavored works well), crumbled, divided use
• 3 tablespoons extra virgin olive oil, divided use
• Fresh ground black pepper, to taste
• 4 boneless, skinless chicken breast halves

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Instructions

1. Preheat grill to medium-high heat.
2. Place tomatoes in a colander set over a medium mixing bowl. Toss with the sea salt and let stand for at least 20 minutes to release the juices.
3. Remove tomatoes and set aside the colander; into the collected juice from the tomatoes, whisk half the goat cheese and 2 tablespoons of the olive oil until smooth.
4. Fold in the tomatoes and remaining goat cheese. Season with freshly ground pepper.
5. Pat chicken breasts dry with paper towel. If breasts are large, butterfly and halve, or pound to an even thickness.
6. Brush the chicken breasts on both sides with the remaining 1 tablespoon of olive oil and season with salt and pepper. Brush the heated grill grates with oil. Place breasts in a single layer and grill for 4 to 5 minutes per side, or until they reach 165 degrees on an instant-read thermometer inserted in the thickest portion.
7. Place cooked chicken breasts on a serving platter and cover with foil. Let rest for 5 minutes.
8. Spoon the tomato-goat cheese mixture on top of the breasts and serve.

• Author: From ” A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: Poultry, main dish, quick and easy
• Method: Grill
• Cuisine: American

Nutrition

• Serving Size: 1 breast plus topping
• Calories: 277
• Sugar: 2 g
• Sodium: 265.1 mg
• Fat: 16.6 g
• Saturated Fat: 4.2 g
• Carbohydrates: 2.9 g
• Fiber: 0.9 g
• Protein: 28.8 g
• Cholesterol: 89.3 mg

Note: this recipe was originally posted in April of 2011 and significantly updated in May 2024 with edited photos and more information.

The post Grilled Chicken with Tomatoes and Goat Cheese appeared first on A Well Seasoned Kitchen.

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Why This Green Chile Chicken Soup Recipe Works

This recipe came from my cousin Barb Keller, who is an excellent cook. Barb has a knack for delicious recipes that are full of flavor without requiring difficult-to-find ingredients, special tools, or advanced cooking skills. This soup recipe from her has become a favorite of mine. I always have the ingredients on hand, and in just a few minutes I can put it together, then leave it to simmer. My kitchen quickly becomes infused with the aroma of Southwestern spices and the promise of a delicious meal ahead!

Ingredients for Green Chile Chicken Soup

How to Make Green Chile Chicken Soup

Variations and Additions to Green Chile Chicken Soup

Serving Suggestions and Accompaniments for Green Chile Chicken Soup

Storing and Reheating Tips

Cool any leftovers, place in an airtight container, and refrigerate. It will keep for up to 4 days. Note that the soup will thicken as it sits; I recommend adding a bit more broth when reheating. This soup can also be frozen for up to 2 months; defrost overnight in the refrigerator. Reheat over medium heat on the stovetop or in the microwave.

Other Chicken Soup Recipes to Try

Southwest Chicken Soup
Creamy Chicken Artichoke Soup
Chicken Chowder
Homemade Chicken Noodle Soup
Indian Mulligatawny Soup

Green Chile Chicken Soup

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Savor our robust and comforting Green Chile Chicken Soup, a dish that combines tender chicken, green chilies, tomatoes, new potatoes, and a medley of aromatic Mexican spices. This no-fuss recipe not only promises rich flavor but also requires minimal hands-on time with just 10 minutes of prep! Let it simmer for 1 1/2 hours, allowing all the ingredients to meld into a smoky, earthy spiciness that will warm you from the inside out.

• Prep Time: 10 minutes
• Cook Time: 90 minutes
• Total Time: 1 hour 40 minutes
• Yield: 4 servings
• Diet: Low Fat

Ingredients

• 1 cup chopped uncooked chicken, or more to taste (around 1 large boneless, skinless chicken breast) – chop into bite-sized pieces
• 2 cans (4 ounce) diced green chiles
• 1 can (15 ounce) diced tomatoes, undrained
• 1 large garlic clove, chopped
• 8 ounces red potatoes with skins, chopped into bite-sized pieces (or 1 large russet potato, peeled and chopped)
• 5 cups chicken stock or broth
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon dried Mexican oregano
• 1 teaspoon ground coriander
• Splash white wine vinegar
• Kosher salt, to taste
• Ground black pepper, to taste
• Sour cream, for garnish
• Shredded Cheddar cheese, for garnish

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Instructions

Combine all ingredients in a large stock pot. Bring to a boil, reduce heat, and simmer for 1 1/2 hours.

Shortly before serving, add a splash of vinegar and season to taste with salt and pepper. Ladle into bowls and top with a dollop of sour cream; sprinkle with cheese.

• Author: Lee Clayton Roper
• Category: hearty soups
• Method: cooktop
• Cuisine: Mexican

The post Easy Green Chile Chicken Soup Recipe – How to Make appeared first on A Well Seasoned Kitchen.