Copycat Chipotle Chicken (Baked)

I think my husband and children would eat this meal every day of their lives if I didn’t put my foot down and insist on some variety 😉 This recipe truly is delicious!!! And, it’s so easy to prepare…I always make 2 batches at a time, so we are sure to have enough for a couple of meals 🙂 Enjoy!

4 Boneless, Skinless Chicken Breasts (Rinsed and dried)
1/4 Cup Water
1/4 Cup Distilled White Vinegar
4 Tbsps Canola Oil
2 teaspoons Minced Garlic
1 teaspoon Ground Cumin
1 teaspoon Dried Oregano
1 teaspoon Kosher Salt
2 teaspoons Chili Powder
1/2 teaspoon Ground Black Pepper

Ingredients for Chipotle Chicken Bowl

2 Cups Cooked Rice
2-4 Cups Shredded or Chopped Lettuce
4 Breasts Chopped Chipotle Chicken ((from the above recipe))
1-2 Cups Shredded Cheese (any flavor you desire)
1 Cup Pico de Gallo (I buy this pre-made in the produce section)
1-2 Medium Chopped Tomatoes
1-2 Avocados (Smushed)
Sour Cream (I use the Lite version)
1-2 Green Onions (chopped)
Copycat Chipotle Honey Vinaigrette Dressing (*recipe in the “Sides & Salads” of the “All Recipes” section on my website)

Gather the ingredients.
Place the rinsed and dried Chicken into a Large Ziploc Baggie. Set aside.
In a medium-sized bowl, combine the rest of the ingredients and whisk well.
Pour the marinade over the Chicken in the baggie and seal securely, being sure to press air out of the bag. Squish the chicken around in the baggie to coat evenly.
Place the sealed baggie with the marinating chicken in the baking dish that you will be using later. Refrigerate for at least 4 hours.
When ready to bake, preheat oven to 400 degrees and place one of the racks in the center position.
Meanwhile, remove the chicken from the marinade and place into the baking dish. Cover with foil.
Bake for 20 minutes on the center rack. Remove foil and bake for another 5-7 minutes, or until inside temperature of chicken registers 165 degrees or no longer pink inside.
Remove cooked chicken from oven and cut into bite-sized pieces.
To make a Chipotle Chicken Bowl, layer Rice, Lettuce, Chicken, Cheese, Pico de Gallo, Guacamole (or just smushed Avocados), Chopped Tomatoes, Sour Cream and, of course, the Chipotle Honey Vinaigrette Dressing!

Dinner, Lunch, Main Dish, Salads

American, Mexican

Baked Herb-Mayonnaise Chicken

This recipe is SO quick and easy to make and I bet most of you already have these ingredients in your kitchen! Plus, you can easily swap the herbs with ones that you have on hand, as well as the mayo…you can use regular mayo, lite mayo or substitute sour cream for the mayo (I recently made it with half mayo and half sour cream, because we were running low on mayonnaise, and it was delicious!) The chicken comes out very moist and tender every time 🙂
A BIG “Thank You” to allrecipes for sharing the original recipe for Mayo Chicken…it is divine!!! 🙂

4-6 Boneless, Skinless Chicken Breasts
1 Cup Mayonnaise (I used Hellmann’s Regular Mayonnaise, but you can use Lite or substitute with Sour Cream*)
1 tsp Crushed Garlic
1/2 heaping tsp Dried Basil (or whatever you have on hand)
1/2 heaping tsp Dried Oregano (or whatever you have on hand)
3/4 tsp Salt
pinch Pepper
1/2 – 3/4 Cup Parmesan Cheese (grated or shredded)

Preheat oven to 350 degrees.
Spray a 9″ x 13″ baking dish with non-stick cooking spray. Set aside.
In a medium bowl, mix together the Mayonnaise (or Sour Cream), Garlic, Herbs, Salt & Pepper until well-blended.
Place Chicken Breasts in the baking dish, leaving a little space between each breast.
Using a pastry brush or back-side of spoon, spread the Mayonnaise mixture onto both sides of the Chicken Breasts, coating evenly.
Sprinkle desired amount of Parmesan Cheese onto the top of each Chicken Breast.
Bake uncovered for 30-45 minutes, or until inside temperature of chicken registers 160 degrees.
Serve with your favorite side. Enjoy!

*The original recipe called for 1 Cup regular mayonnaise and 1 Tbsp of fresh Rosemary. However, as I noted in the Ingredients section, you can use regular or lite mayonnaise or 1/2 mayo + 1/2 Sour Cream or all sour cream. As far as the herbs are concerned, have fun and try different herbs (dried and/or fresh)…the sky is the limits 😉

Dinner, Main Dish

American

Easy Italian Baked Chicken

This Chicken recipe is one of those go-to recipes in our house. Using only 5 ingredients, it’s not only easy to prepare, tender and juicy, but delicious! I often prepare this the night before and let the chicken really marinate in the Italian Dressing…Perfect for those busy weeknight dinners… Enjoy!

3-4 Breasts Boneless, Skinless Chicken (Trimmed, rinsed & dried)
1 Packet Italian Salad Dressing Mix (I used “Good Seasons”)
1/4 Cup Vinegar
1/2 Cup Vegetable Oil (I used “Wesson” Canola Oil)
3 Tablespoons Water

Gather the ingredients.

Make the Italian Dressing

Using a Cruet or a container with a tight fitting lid, like a mason jar, combine the Vinegar, Oil, Water and the Italian Salad Dressing packet. Mix well.

Putting it Together

Place the Chicken Breasts in a large Ziploc baggie and pour about 1/2 of the Italian Dressing into the baggie. Seal tightly and rotate around to coat the chicken thoroughly with the dressing. Place baggie in a baking dish and refrigerate for at least 1 hour.

Baking

Preheat oven to 400 degrees.
Take the baggie of marinating chicken out of the refrigerator and dump its contents into the baking dish.
Spread the chicken out evenly in the dish to ensure even baking.
Bake for 21-25 minutes (times will vary with different ovens) or until inside temperature of chicken measures 165 degrees. I cut my breasts in half at about the 20 minute mark to ensure that they are cooked thoroughly.
Serve with your favorite side dish and a fresh veggie…yummy!

With Chicken Breasts being so enormous these days, I serve 1/2 breast per person. So, even though this recipe states that it makes 3-4 servings, it actually makes 6-8 servings.

Main Dish

Italian