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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 Korean BBQ Beef (Bulgogi) Recipe – With Video

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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Why This Recipe Works

• Fresh and vibrant. Blanched green beans stay crisp and bright, the perfect base for a warm-weather salad.
• Unexpected flavor twist. A tangy mint dressing adds a subtle sweetness and cool herb flavor without overpowering.
• Balanced textures. Crunchy pecans, creamy feta, and sharp red onion add contrast and keep every bite interesting.
• Make-ahead friendly. The salad holds its texture even after being dressed, making it ideal for entertaining and taking to potlucks or picnics.
• Flexible ingredients. Easily swap pecans for walnuts, or add in cherry tomatoes for variety.

Ingredients in This Green Bean Salad with Feta Cheese

Ingredient Substitutions and Additions

While I love this salad as it is, it is very flexible and can be modified to suit your tastes, dietary needs, or what you have on hand. Here are a few suggestions:

• Swap pecans for walnuts, almonds, or pine nuts
• Use fresh dill instead of mint for a different herb flavor (although you will lose the cool, fresh flavor)
• Use red wine vinegar instead of white.
• Substitute goat cheese crumbles for the salty feta.
• Add halved juicy cherry tomatoes for extra color.
• Toss in canned (rinsed and drained) chickpeas for added protein
• To make it dairy-free or vegan, omit the feta or use a plant-based feta substitute

Can I Use Frozen Green Beans?

Fresh green beans are best for this salad because they hold their crunch and bright color after blanching. If you need to use frozen, choose whole green beans (not cut), and steam or blanch them just until tender-crisp. Be sure to drain well and pat dry to avoid a watery salad. The texture won’t be quite as crisp, but the flavors will still come through.

How to Make This Cold Green Bean Salad Recipe

Here’s all you have to do to create this vibrant salad:

Mint Vinaigrette

1. Blend ingredients.
   Combine the olive oil, mint, vinegar, salt, garlic, and pepper in a food processor or blender and blend until smooth. Add additional salt and pepper to taste.
2. Refrigerate.
   Put in a jar or other covered container and refrigerate for at least 1 hour to allow the flavors to blend.

Cold Green Bean Salad

1. Blanch the green beans; dry.
   Steam the green beans until crisp tender (I cook them in my Instant Pot), then immediately plunge into a large bowl of ice water to keep their bright green color, flavor, and texture. Drain again and pat dry with paper towel. 
2. Combine salad ingredients; refrigerate.
   When beans are dry, place in a large serving dish and toss with the pecans, onions, and feta. Cover and chill for at least 30 minutes.
3. Toss with dressing and serve.
   Just before serving, pour the mint vinaigrette over the salad and toss. Season with salt and pepper to taste.

How to Serve Green Bean Salad with Feta

This salad is best served cold or at room temperature. Some main dishes I like to pair it with include:

• Grilled Lemon Chicken Recipe
• Easy Baked BBQ Chicken Breasts
• Air Fryer Fried Chicken Breast
• Slow Cooker Pulled Beef Recipe – for Sandwiches
• Pulled Pork Sandwiches
• Sloppy Joes with Ground Turkey – a.k.a. Sloppy Janes
• Easy Oven Braised Beef Short Ribs with Spicy BBQ Sauce
• Braised Baby Back Ribs with Zesty BBQ Sauce
• Spicy Rubbed Pork Tenderloin
• Salmon Patties

Other Spring and Summer Side Salad Recipes

• Orzo Pasta Greek Salad with Lemon-Basil Dressing
• Grilled Corn Salad Recipe with Zucchini and Tomato
• Vegetable Couscous Recipe
• Recipe for Tomato Salad
• Best Broccoli Salad Recipe Ever
• Curried Pea Salad with Bacon and Cashews
• Lemon Mayonnaise Coleslaw Recipe
• Dorothy’s Potato Salad

Green Bean Salad with Feta Cheese

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This Cold Green Bean Salad with feta and mint dressing is refreshing, healthy, and always a crowd-pleaser. Crisp green beans, tangy feta, and crunchy pecans make it a standout side – perfect for spring and summer gatherings!

• Prep Time: 10 minutes
• Chilling Time: 30 minutes
• Cook Time: 5 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Diet: Gluten Free

Ingredients

Mint Vinaigrette

• 1/2 cup extra virgin olive oil
• 1/3 cup fresh mint leaves (packed)
• 2 1/2 tablespoons white wine vinegar
• 1/2 teaspoon kosher or sea salt
• 1 medium garlic clove, finely chopped
• Ground black pepper, to taste

Cold Green Bean Salad

• 1 pound fresh green beans, trimmed and cut into 1” pieces
• 2/3 cup chopped toasted pecans (can substitute walnuts, almonds or pine nuts)
• 2/3 cup chopped red onion
• 2/3 cup crumbled feta cheese (not flavored)
• Kosher salt, to taste
• Ground black pepper, to taste

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Instructions

Mint Vinaigrette

1. Combine the olive oil, mint, vinegar, salt, garlic, and pepper in a food processor or blender and blend until smooth. Add additional salt and pepper to taste. Put in a jar or other covered container and refrigerate for at least 30 minutes to allow the flavors to blend.

Cold Green Bean Salad

1. Steam the green beans until crisp-tender. Immediately plunge the beans into ice water to keep their bright green color. Drain again and pat dry with paper towel.
2. When beans are dry, place in a serving bowl and toss with the pecans, onions, and feta. Cover and chill for at least 30 minutes.
3. Just before serving, pour the mint dressing over the salad and toss. Season with salt and pepper to taste.

Notes

Make ahead: The dressing can be made up to 4 days ahead, placed in an airtight container, and refrigerated. The beans can be steamed one day ahead and kept in a zip-top baggie in the refrigerator. Toss with the pecans, onions, and cheese the day you plan to serve the salad.

Tips:
– Use fresh green beans. They should be firm, bright green, and snap easily (see Quick Tip above).
– Don’t overcook the beans. Steam just until crisp-tender, then plunge into ice water to stop the cooking.
– Choose the right mint. Spearmint is ideal here; it’s milder and sweeter than peppermint.
– Toast the nuts. Don’t skip this step – it deepens their flavor.
– Use good-quality feta. Look for block feta, preferably in brine, for the best texture and taste.
– Soften the raw onion’s bite, if needed. If your red onion is too strong for your taste, soak the chopped pieces in cold water for 10 to 15 minutes, then drain and pat dry.
– Let the dressing rest. Mix it up at least 30 minutes ahead to let the flavors meld before tossing with the salad.

• Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: Side Dish
• Method: No bake
• Cuisine: Mediterranean

Nutrition

• Serving Size:
• Calories: 323
• Sugar: 4.4 g
• Sodium: 354 mg
• Fat: 31.2 g
• Saturated Fat: 6 g
• Carbohydrates: 9.9 g
• Fiber: 3.9 g
• Protein: 5.3 g
• Cholesterol: 14.8 mg

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Why This Recipe Works

This recipe is a creative appetizer that riffs on my southern mom’s classic Pimento Cheese Spread. While they only share two ingredients – sharp Cheddar cheese and pimiento peppers – this version leans into my Southwestern side with green chiles and jalapeños. It’s a fun mix of Southern comfort and Arizona heat!

• Only 6 ingredients – All easy to find, and no fancy prep required.
• Quick prep – Just 5 minutes to mix everything together before baking.
• Big flavor – Sharp Cheddar, green chiles, and jalapeños bring bold, zesty taste.
• No-mess serving – Baked in one pan, then cut into tidy squares for easy handling.
• Great warm or at room temp – Flexible for parties, tailgates, or make-ahead game day viewing.
• Crowd-pleaser – A spicy twist on a familiar Southern favorite, with a little more kick.

Green Chile and Pimento Cheese Ingredients

Here’s all you need to create these pimento cheese appetizers, all of which can be found at the local grocery store.

How to Make This Homemade Pimento Cheese Recipe with Green Chiles

1. Prep oven and baking dish.
   Preheat oven to 350 degrees. Lightly grease an 8-inch square baking dish.
2. Mix ingredients.
   In a large mixing bowl, stir together egg, onion, green chiles, jalapenos, and pimentos until well mixed. Add Cheddar cheese and stir until all the ingredients are evenly combined. 
3. Place in baking dish.
   Spoon cheese mixture into prepared pan; smooth the top, gently pressing down. 
4. Bake.
   Bake for 30 to 35 minutes or until the mixture is set and the edges are starting to turn light brown.
5. Cool; cut; serve.
   Remove from oven and let rest for 10 minutes. Cut into squares, 6 across by 6 down. To serve, I like to place the bites into paper candy cups as they can be a bit greasy. Can be served warm or at room temperature.

Make Ahead, Reheating and Storage

• To make ahead: Bake the bites up to 3 days in advance. Let them cool completely, then cover and refrigerate in the baking dish or transfer to an airtight container.
• To reheat: Place in a preheated 300 degree f oven for 10 to 15 minutes, or in the microwave for 15 to 20 seconds, just until warmed through.
• To store leftovers: Place in an airtight container in the refrigerator for up to 3 days. Bring to room temperature or reheat per the instructions above.

More Cheesy Appetizer Recipes

• Mini Cheese Tart Appetizers with Chutney – Make Ahead
• Baked Olive Cheese Balls
• Crispy Cheddar Cheese Straws – Easy Recipe!
• Feta Cheese Spread
• Recipe for Olive Dip with Cream Cheese
• Onion Parmesan Toasts
• Sautéed Brie with Green Onion
• Green Chile Canapés

Easy Pimento Cheese Recipe with Green Chiles

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These Easy Pimento Cheese Bites with Green Chiles are everything a good party bite should be – cheesy, a little spicy, and easy to pull together. Inspired by my mom’s classic homemade Pimento Cheese recipe, this version adds diced green chiles, jalapeños, and onion for extra flavor and heat. You only need 6 ingredients and 10 minutes of hands-on prep – then they bake into golden, savory squares that are perfect for any gathering, from game day to holiday parties and everything in between.

• Prep Time: 10 minutes
• Cooling Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 36 bites

Ingredients

• 4 large eggs, lightly beaten
• 1 tablespoon grated yellow onion
• 2 cans (4-ounce) mild diced green chiles, drained
• 1 can (4-ounce) diced jalapeno peppers, drained
• 1 (2-ounce) jar diced pimientos, drained and moisture pressed out
• 16 ounces (4 cups) shredded sharp Cheddar Cheese

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Instructions

1. Preheat oven to 350 degrees. Lightly grease an 8-inch square baking dish.
2. In a large mixing bowl, stir together egg, onion, green chiles, jalapenos, and pimentos. Add Cheddar cheese and stir until all the ingredients are evenly combined. Add a sprinkle of kosher salt, if desired.
3. Spoon into prepared pan; smooth the top, gently pressing down to even.
4. Bake for 30 to 35 minutes or until the mixture is set and the edges are starting to turn light brown.
5. Remove from oven and let rest for 10 minutes. Cut into squares, 6 across by 6 down.
6. To serve, I like to place the bites into paper candy cups as they can be a bit greasy. Can be served warm or at room temperature.

Notes

To make ahead: Bake the bites up to 3 days in advance. Let them cool completely, then cover and refrigerate in the baking dish or transfer to an airtight container.

To reheat: Place in a preheated 300 degree f oven for 10 to 15 minutes, or in the microwave for 15 to 20 seconds, just until warmed through.

To store leftovers: Place in an airtight container in the refrigerator for up to 3 days. Bring to room temperature or reheat per the instructions above.

Tips:
1. Shred your own cheese. Skip the pre-shredded cheeses. It often contains anti-caking agents that affect how well it melts, and it’s typically drier, which can throw off the texture. Freshly grated sharp Cheddar gives the best flavor and consistency. And, for this amount of cheese, I recommend using a food processor with a shredding disc—it’s faster and easier.
2. Grate cheese cold. It’s much easier to handle when it’s straight from the fridge, and it grates more evenly.
3. Drain everything well. Green chiles, jalapeños, and pimientos should be fully drained. Extra moisture can keep the bites from setting up properly.
4. Squeeze moisture from the onion. Even a small amount of liquid from the grated onion can affect the texture, so give it a quick press in a paper towel or fine mesh strainer.
5. Mix thoroughly. For even flavor and appearance, make sure everything is well combined before adding to the baking dish.
6. Smooth the top. Press the mixture gently into an even layer so the bites bake uniformly and cut cleanly.

• Author: Lee Clayton Roper
• Category: Easy Appetizers
• Method: Bake
• Cuisine: Southern

Nutrition

• Serving Size: One bite
• Calories: 60
• Sugar: 0.2 g
• Sodium: 101.4 mg
• Fat: 4.7 g
• Saturated Fat: 2.6 g
• Carbohydrates: 0.8 g
• Fiber: 0.1 g
• Protein: 3.6 g
• Cholesterol: 33.1 mg

The post Easy Pimento Cheese Recipe with Green Chiles 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 Recipe Works

My cousin Beth’s daughter, Becca Kidwell, created this delicious vegetarian entrée for me. Becca is a fabulous culinary-trained chef who ran her own catering company for several years before starting an organic edible gardening business. Her expertise shines in this dish, where every ingredient has a purpose, and the balance of flavors and textures makes each bite irresistible. These stuffed bell peppers are more than just a healthy meal—they showcase fresh Mediterranean ingredients, thoughtfully combined to create something truly special.

You’ll Love Quinoa Stuffed Bell Peppers

Ingredients for Stuffed Peppers with Quinoa

This photo illustrates the ingredients you’ll need to create these delicious stuffed peppers (quantities are provided in the recipe card below):

[Note: Oops! I forgot to include three ingredients in this photo – canned chickpeas (or garbanzo beans), fresh basil, and lemon juice.]

Ingredient Variations and Substitutions

Here are a few variations and substitutions for some of these ingredients:

• Quinoa – can substitute brown rice.
• Vegetable broth or stock – I recommend Better than Bouillon mixed with water for the best flavor. You can substitute chicken broth for a nonvegetarian option.
• Fresh rosemary – can substitute dried. 
• Garlic powder – if you’re not a fan of garlic, substitute onion powder.
• Sweet orange or red bell peppers – I prefer these peppers vs green bell peppers because they have vibrant color, a sweeter flavor, and softer texture that complements the Mediterranean filling. Yellow bell peppers will also work. (See next section about bell pepper differences.)
• Sweet yellow onion – can substitute regular yellow onion, or chopped green onions for a milder flavor
• Garlic cloves – can sub garlic powder or chopped shallots.
• Multi-colored cherry tomatoes – okay to use only red, and/or grape tomatoes.
• Canned chickpeas or garbanzo beans – if you don’t care for chickpeas, substitute black beans, or pinto beans.
• Fresh Serrano chile pepper – can substitute Jalapeno pepper.
• Fresh mozzarella, Parmesan, and Monterey Jack cheeses – can substitute other melty cheese.

How to Make Stuffed Bell Peppers with Quinoa

1. Prep oven and baking dish.
   Preheat oven to 375 degrees. Line a 9 by 13-inch baking dish with parchment paper.
2. Cook quinoa; set aside.
   In a small saucepan, combine vegetable stock, quinoa, rosemary, garlic, and powder and bring to a boil. Cover, reduce heat to low, and simmer until all liquid evaporates and grain is soft. Uncover, remove from heat, and set aside to cool. 
3. Prep bell peppers.
   Place 6 bell pepper halves in a 13- by 9-inch baking dish. With a sharp knife, pierce the bottom of the peppers a couple of times, drizzle with extra virgin olive oil, and season liberally with salt and fresh black pepper. Set aside. 
4. Chop remaining bell pepper.
   Remove the stems from the remaining 2 bell pepper halves and slice into thin strips; quarter strips and transfer to a large bowl. 
5. Add remaining stuffing ingredients.
   Stir in the onion, chopped garlic, tomatoes, chile pepper, garbanzo beans, and mozzarella. Stir in 1/2 cup of the Parmesan cheese, lemon juice, basil, parsley, and 3 tablespoons of olive oil. Stir in the cooled cooked quinoa and mix well. Season with salt and black pepper to taste.
6. Stuff peppers.
   Spoon a heaping amount of quinoa mixture into each bell pepper half and transfer to prepared baking dish. Any leftover filling can be sprinkled in the pan or tucked into the corners of the dish. 
7. Add cheeses.
   Top each pepper with approximately 1 tablespoon of Parmesan and 1 tablespoon of Monterey Jack cheese. 
8. Bake.
   Bake peppers about 35 to 45 minutes, until bubbly, heated through, and the cheese on top is golden brown in places. Let stand 10 minutes before serving. 

How to Serve Quinoa Stuffed Bell Peppers

How to Store Stuffed Peppers with Quinoa

Quinoa Stuffed Peppers FAQs

More Vegetarian Main Dish Recipes

• Quick Pappardelle with Mushrooms and Eggplant
• Mixed Vegetable Curry with Fresh Vegetables
• Veggie Casserole with Broccoli, Mushroom, Spinach, and Cheese Pasta
• Garden Vegetable Quiche Recipe
• Vegetable Pot Pie with Puff Pastry
• Vegetarian Pot Pie Recipe
• Convent Pie (Cheese Soufflé with Pasta)
• Butternut Squash Gratin
• Baked Eggplant and Zucchini Stacks

Quinoa Bell Peppers

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Fresh, vibrant, and bursting with bold flavors, Mediterranean Stuffed Bell Peppers with Quinoa are a modern take on a classic. No ground beef or rice here—just a light yet satisfying filling of rosemary and garlic-infused quinoa, juicy tomatoes, spicy Serrano peppers, garbanzo beans, and fresh cheese. Every bite is a perfect balance of textures and herbaceous goodness, making this dish as stunning as it is delicious.

• Prep Time: 20 minutes
• Resting Time: 10 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6 servings (1/2 pepper each)
• Diet: Vegetarian

Ingredients

• 1 cup vegetable stock – I recommend Better Than Bouillon mixed with water
• 1/2 cup quinoa
• 1 teaspoon minced fresh rosemary
• 1/2 teaspoon garlic powder
• 4 large orange or red bell peppers, seeded, deveined, and halved pole to pole
• Kosher or sea salt, to taste
• Freshly ground black pepper, to taste
• 3 tablespoons extra virgin olive oil, plus more for drizzling
• 1/2 sweet yellow onion, diced small
• 3 cloves garlic, chopped
• 2/3 pint (6 to 8 ounces) multi-colored cherry tomatoes, quartered
• 2 tablespoons diced fresh Serrano chile pepper (seed and devein for less heat), or to taste
• 1 (15-ounce) can chickpeas or garbanzo beans, drained and rinsed
• 1 cup (4 ounces) cubed fresh mozzarella
• 1 cup (4 ounces) freshly grated Parmesan cheese, divided use
• 1 teaspoon fresh lemon juice
• 3 tablespoons chopped fresh basil
• 3 tablespoons finely chopped fresh Italian parsley
• 3/4 cup (3 ounces) shredded Monterey Jack cheese

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Instructions

1. Preheat oven to 375 degrees. Line a 9 by 13-inch baking dish with parchment paper.
2. In a small saucepan, combine vegetable stock, quinoa, rosemary, garlic, and powder and bring to a boil. Cover, reduce heat to low, and simmer per package instructions, or until all liquid evaporates and grain is soft (usually takes around 15 minutes). Uncover, remove from heat, and set aside to cool.
3. Place 6 bell pepper halves in a 13- by 9-inch baking dish. With a sharp knife, pierce the bottom of the peppers a couple of times, drizzle with extra virgin olive oil, and season liberally with salt and fresh black pepper. Set aside.
4. Remove the stems from the remaining 2 bell pepper halves and slice into thin strips; quarter strips and transfer to a large mixing bowl.
5. Stir in the onion, chopped garlic, tomatoes, chile pepper, garbanzo beans, and mozzarella.
6. Stir in 1/2 cup of the Parmesan cheese, lemon juice, basil, parsley, and 3 tablespoons of olive oil. Stir in the cooled quinoa and mix well. Season with salt and black pepper to taste (around 1 to 1 1/2 teaspoons of salt should do it).
7. Spoon a heaping amount of quinoa stuffing into each pepper half and transfer to prepared baking dish. Any leftover stuffing can be sprinkled in the pan or tucked into the corners of the dish. Top each pepper with approximately 1 tablespoon of Parmesan and 1 tablespoon of Monterey Jack cheese.
8. Bake peppers about 35 to 45 minutes, until bubbly, heated through, and the cheese on top is golden brown in places.
9. Let stand 10 minutes before serving.

Notes

Make ahead: Peppers can be assembled, but not baked, earlier in the day, covered, and refrigerated. Bring to room temperature before baking, or increase cook time by around 10 minutes. Filling (without cheese) can be prepared up to 24 hours ahead, placed in an airtight container, and refrigerated. Bring to room temperature before using.

Tips for Making Quinoa Bell Peppers:
1. Choose similar-sized peppers. Using peppers of approximately the same size ensures they cook evenly.
2. Pierce the peppers’ bottoms. Piercing the bottoms of the bell peppers with a knife allows excess moisture to drain out as they bake, preventing sogginess. Take care to make small cuts, so the stuffing doesn’t leak out.
3. Handle serrano peppers with care. Serrano peppers are spicy! Use caution when handling them. Don’t touch your eyes before washing your hands! Consider wearing gloves. Wash your hands thoroughly after handling.
4. Use a baking dish with sides. Choose a baking dish with sides to hold the leftover stuffing you spoon around the stuffed peppers. It will also catch any excess moisture released as the peppers bake.

• Author: From “Fresh Tastes” by Lee Clayton Roper
• Category: Main dish
• Method: Bake
• Cuisine: mediterranean

Nutrition

• Serving Size: 1 stuffed pepper half
• Calories: 404
• Sugar: 8.7 g
• Sodium: 765.2 mg
• Fat: 22.3 g
• Saturated Fat: 9.2 g
• Carbohydrates: 31.1 g
• Fiber: 6.8 g
• Protein: 21 g
• Cholesterol: 38.4 mg

The post Mediterranean Stuffed Bell Peppers with Quinoa 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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Print Recipe

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.

Why This is the Best Split Pea Soup

Following the tradition established by my mom many years ago, every December I order up a country ham from Kentucky to serve over the holidays. One January, I decided to make a batch of Split Pea Soup with the bone and some of the leftovers. It was delicious! The ham added depth and smokiness to the flavor, making this soup a family favorite ever since.

Split Pea Soup Ingredients

How to Make Ham and Split Pea Soup

How to Serve Split Pea Soup with Ham

Reheat soup in a large stockpot over medium heat and thin with additional chicken broth, as needed (the soup will thicken as it sits). Taste and add salt as needed. Serve hot and garnish with a splash of dry sherry and a spoonful of sour cream, if desired.

Split pea is a very hearty soup, so some bread and/or a light salad on the side make it a meal. Here are a few suggestions:

• Quick Homemade Drop Biscuits
• Parsley Parmesan Crostini
• Quick Herb Bread Recipe
• Parmesan Cornbread Recipe with Buttermilk
• Anise Bread
• Mixed greens with Dijon Vinaigrette

Make Ahead Directions for Homemade Split Pea Soup

Soup can be prepared up to 4 days ahead, cooled, placed in an airtight container, and refrigerated. Can also be frozen for up to 2 months. Reheat per instructions above.

Split Pea Soup Recipe with Leftover Ham

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Warm up with this hearty Split Pea Soup Recipe with Ham! It’s full of smoky, earthy flavor balanced by a hint of sweetness, with a creamy yet textured consistency that’s oh-so-satisfying. Made with everyday ingredients, this soup is easy to prepare and perfect for using up leftover ham. Whether it’s for a cozy family dinner or meal prep, this recipe delivers comfort in every bowl. Tips, FAQs, and directions for stovetop or slow cooker methods are all included.

• Yield: 6 servings
• Diet: Gluten Free

Ingredients

• 2 cups dried split peas, rinsed and picked over
• 2 tablespoons olive oil (can use EVOO)
• 1 cup (1 to 2 large) peeled and chopped carrots
• 1 cup (1/2 large) chopped yellow onion
• 1 cup (2 medium) chopped leeks (white, and light green portions)
• 1/4 cup (1/2 large stalk) chopped celery
• 2 to 3 quarts chicken broth
• 1 ham bone, preferably country ham – optional
• 1 cup chopped or diced ham, trimmed of fat
• Kosher or sea salt, to taste
• Optional garnish: dry sherry and sour cream

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Instructions

In a medium mixing bowl, cover dried peas with water with 1-inch on top. Soak overnight. Drain, rinse and set aside. (See Note below.)

Split Pea Soup on the Stovetop

1. In a large soup pot, heat the olive oil over medium heat. Add the carrots, onion, leeks, and celery. Sauté, stirring occasionally, for 15 minutes or until soft and just beginning to brown.
2. Add 2 quarts of the chicken broth and ham bone (if using). Bring to a boil, partially cover, reduce heat, and simmer for 30 minutes.
3. Stir in the peas; reduce heat to low, uncover, and simmer, stirring occasionally, for 1 1/2 hours or until the peas are tender. The longer you cook it, the creamier the consistency of the soup.
4. Remove the ham bone. Remove soup from heat, stir in ham, cover, and let sit for at least 30 minutes or refrigerate overnight.
5. Reheat over medium heat and thin with additional chicken broth, as needed. Taste and add salt as needed (often doesn’t need any). Serve hot and garnish with a splash of dry sherry and a spoonful of sour cream, if desired.

Split Pea Soup Recipe Slow Cooker

1. In a large skillet or sauté pan, heat the olive oil over medium heat. Add the carrots, onion, leeks and celery. Sauté, stirring occasionally, for 15 minutes or until soft and just beginning to brown.
2. Transfer vegetables to a slow cooker. Add 2 quarts of the chicken broth, ham bone (if using), and peas. Cover and cook on low for 6 to 8 hours or on high for around 4 hours. Taste to confirm the peas are tender and not crunchy.
3. Remove the ham bone. Remove soup from heat, stir in ham, cover, and let sit for at least 30 minutes or refrigerate overnight.?
4. Reheat over medium heat and thin with additional chicken broth, as needed. Taste and add salt as needed (often doesn’t need any). Serve hot and garnish with a splash of dry sherry and a spoonful of sour cream, if desired.

Notes

Gluten free: Use gluten-free chicken broth.

Note on soaking peas: Soaking split peas isn’t always necessary, but I recommend it for this recipe. Soaking helps the peas cook faster and ensures an even, creamy texture. It can also make the soup easier to digest. If you’re short on time, you can skip soaking, but be prepared for a slightly longer cooking time.?

Make ahead: Soup can be prepared up to 4 days ahead, cooled, placed in an airtight container, and refrigerated. Can also be frozen for up to 2 months.

• Author: From “Fresh Tastes” by Lee Clayton Roper
• Category: Soup, main dish
• Method: stovetop
• Cuisine: Southern

Nutrition

• Serving Size: 1 bowlful (without garnishes)
• Calories: 368
• Sugar: 9.5 g
• Sodium: 1471.9 mg
• Fat: 8.4 g
• Saturated Fat: 1.6 g
• Carbohydrates: 50.1 g
• Fiber: 18.1 g
• Protein: 25.1 g
• Cholesterol: 27.8 mg

Note: This post was originally shared in January 2012, then significantly updated in January 2025 with additional information and process photos.

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A Family Favorite for Entertaining

This Avocado Grapefruit Salad with its unique citrus dressing was one of my mom’s go-to recipes for entertaining, especially in the winter and spring when grapefruit is in peak season. She loved serving it as a light first course or a refreshing side dish alongside heartier main courses. Its vibrant flavors—creamy avocado and tangy grapefruit—always made it a standout at the table, and it never failed to add something special to the meal. Mom often paired it with her famous marinated leg of lamb, creating a perfect balance of flavors. It’s one of those timeless seasonal salad recipes that works for both casual gatherings as well as elegant dinner parties.

Why You’ll Love This Citrus Salad Recipe

Easy Grapefruit Avocado Salad Ingredients

Ingredient Substitutions and Variations For This Citrus Fruit Salad

How to Make Grapefruit and Avocado Salad With Citrus Salad Dressing

Plating Variations

Make Ahead

Serving Suggestions for Avocado Grapefruit Salad

More Seasonal Favorites

• Salad with Pear and Goat Cheese
• Chopped Apple Pecan Salad
• Apple Walnut Blue Cheese Salad
• Roasted Butternut Squash and Mushroom Salad
• Couscous Cranberry Salad with Pecans

Bright and Refreshing Avocado Grapefruit Salad Recipe 

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This Avocado Grapefruit Salad is a vibrant and refreshing side dish that’s a breeze to make, and has a surprising celery seed dressing. Unlike citrus salads with basic vinaigrettes, this recipe, inspired by my mom, features a subtly spiced sweet-and-tangy dressing that adds a touch of sophistication. Get ready to savor this elegant and easy-to-prepare salad!

• Prep Time: 25 minutes
• Total Time: 25 minutes
• Yield: 8 to 10 servings
• Diet: Gluten Free

Ingredients

Citrus Salad Dressing

• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1/4 cup granulated sugar
• 1/2 teaspoon kosher or sea salt
• 1/2 teaspoon celery seed
• 1/2 teaspoon dry mustard

Citrus Salad

• 2 ripe avocadoes
• 1 head green leaf lettuce
• 1 head red leaf lettuce
• 2 cups fresh grapefruit sections (pink, white, and/or red; a mixture works well) – see directions in post for how to cut sections
• 1/2 cup chopped red onion

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Instructions

Citrus Salad Dressing

1. Combine olive oil, vinegar, sugar, salt, celery seed, and dry mustard in a medium-sized jar and whisk until well blended. Cover and set aside.

Citrus Salad

1.  Peel, seed, and slice the avocados.
2. Wash and thoroughly dry the red and green leaf lettuce. Tear into bite-size pieces and place in a large bowl. Drizzle in a bit of the dressing and toss lightly, just enough to coat the leaves without drenching them.
3. Divide the dressed lettuce leaves among 8 to 10 individual plates (or arrange on a large serving platter).
4. Top with alternating grapefruit segments and avocado slices in a pinwheel pattern (or any design you like).
5. Scatter the red onion (or shallots) on top.
6. Lightly drizzle with some of the remaining dressing and serve immediately.

Notes

Make ahead: Dressing can be made 4 to 5 days ahead and refrigerated. Bring to room temperature before using. Earlier in the day, the lettuce can be washed, torn into bite-size pieces, layered with paper towel, and placed in an open baggie in the refrigerator. The grapefruit can also be supremed and the segments placed in an airtight container in the refrigerator.

• Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: Side Dishes
• Method: Easy
• Cuisine: American

Nutrition

• Serving Size: 1 plate
• Calories: 282
• Sugar: 12.9 g
• Sodium: 109.8 mg
• Fat: 23.1 g
• Saturated Fat: 3.3 g
• Carbohydrates: 20.4 g
• Fiber: 5.5 g
• Protein: 2.9 g
• Cholesterol: 0 mg

The post Bright and Refreshing Avocado Grapefruit Salad Recipe  appeared first on A Well Seasoned Kitchen.