One Dish Brown Sugar Garlic Chicken & Potatoes

One Dish Brown Sugar Chicken & Potatoes

This sweet and savory recipe is perfect for those nights when you’re in a rush and need a quick and easy-to-prepare dinner with few ingredients! I also use this same recipe for Pork Chops that I found @ dinnerthendessert.com…one of my favorite food websites! 🙂

  • 3-4 Large Boneless, Skinless Chicken Breasts (Rinsed and trimmed)
  • 1/2 Cup Light Brown Sugar (Firmly packed; increase to 3/4 Cup if you prefer sweeter taste)
  • 2 Tablespoons minced garlic (Fresh or in the jar)
  • 1/2 + 1/4 teaspoon Salt (1/2 tsp for the potatoes and 1/4 tsp for the chicken)
  • 1/4 + 1/4 teaspoon Freshly Ground Pepper (1/4 tsp for potatoes & 1/4 tsp for chicken)
  • 8-10 Medium Yukon Potatoes (Cut into bite-size pieces)
  • 2 + 1 Tablespoons Canola Oil (2 T for potatoes & 1 T for chicken)
  1. Preheat oven to 400 degrees.
  2. Gather the ingredients.
  3. In a large bowl, combine the Potatoes, 1/2 teaspoon Salt, 1/4 teaspoon Pepper and 2 Tablespoons Oil. Toss to coat well. Spread into a 9″ x 13″ deep baking dish.
  4. Using the same large bowl, combine the Brown Sugar, Garlic, 1/4 teaspoon Salt, 1/4 teaspoon Pepper and 1 Tablespoon Oil. Mix well.
  5. Add the Chicken to the Brown Sugar mix, turning to coat well (I kind of mush the chicken around a little). Place Chicken on top of the potatoes in pan. If you have any leftover Brown Sugar mix, spread it amongst the chicken breasts in the pan.
  6. Bake for 30-35 minutes, turning Chicken over halfway through.
  7. Be sure to drizzle some of the savory juices over the Chicken and Potatoes before serving. Serve with your favorite veggie and enjoy! 🙂
Main Dish, Side Dish
American



Chicken Pillows

Chicken Pillows

If you like Crescent Rolls, Cream Cheese and Chicken, you will LOVE this recipe! One of our daughters discovered this delicious meal while on a sleepover and it quickly became one of the most requested meals in our household!!! Now, it’s a favorite with our children and their sleepover guests…who needs pizza, when you can have these yummy, easy-to-prepare Chicken Pillows?!? A must-have in every house 🙂 (Thanks for sharing this wonderful recipe, Jennifer!)

  • 4 Cups Chicken (Cooked and cubed or shredded)
  • 8 Oz. Cream Cheese (Softened)
  • 6 Tablespoons Salted Butter (Softened)
  • 2 teaspoons Emeril’s Chicken Rub (Or similar product)
  • 4 Tablespoons Skim Milk
  • 2 teaspoons Minced Dry Onion
  • 2 Packages/Tubes Crescent Rolls
  • 2 Tablespoons Salted Butter (Melted (for the topping))
  • 1/4 Cup Seasoned Bread Crumbs (I use Italian Style (for the topping))
  1. Preheat oven to 350 degrees. Gather the ingredients
  2. In a large bowl, cream together the softened Cream Cheese and Butter until you reach the consistency of cottage cheese.
  3. Add the cooked and cubed/shredded chicken, Emeril’s Chicken Rub, Milk and Dried Onions to the cream cheese mixture. Mix well and set aside.
  4. Cover a baking sheet with foil that is VERY lightly sprayed with non-stick cooking spray or a Silicone Baking pad. Set aside.
  5. Separate the Crescent Rolls into rectangles and press the diagonal perforations together to seal/close. You should have 8 rectangles (4 per package) when completed.
  6. Scoop 1/2 cup of the chicken mixture into the center of each rectangle.
  7. Next, gather up the four corners and twist/press them together lightly at the top of the “pillow” – see photo.
  8. Seal the sides by pressing dough together along the edges.
  9. Repeat with remaining dough and chicken mixture. Place on prepared baking sheet.
  10. Brush each “Pillow” with melted butter and sprinkle with the flavored bread crumbs.
  11. Bake for 20-25 minutes…until golden brown and the bottoms are no longer doughy.
  12. Serve with your favorite veggie and ENJOY!!! 🙂

Sometimes, I prepare this same dish, but in Casserole form by using 2 Crescent Dough Sheets. I simply layer the bottom of a lightly-sprayed deep 9″ x 13″ baking/casserole dish with one Crescent Sheet. Then, spread the chicken/cream cheese mixture evenly over the sheet. Place the 2nd Cresent Dough Sheet on top of this. Brush with the melted butter and sprinkle with the bread crubs. Bake for 20-25 minutes. Yummy 🙂

Main Dish



Lemony-Garlic Chicken Parmesan & Mushrooms (Gluten Free)

Lemony-Garlic Chicken Parmesan & Mushrooms (Gluten Free)

Lemony, Garlic Parmesan Chicken Breasts sit atop buttery and tender Mushrooms in this delicious and easy-to-prepare dish that tastes like you’ve been in the kitchen all day! This makes a perfect meal for those busy weeknights…just serve with a fresh salad or steamed veggie and you’re good-to-go 🙂

  • 4 Boneless, Skinless Chicken Breasts (Rinsed and patted dry)
  • 1 Large Egg
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 2 teaspoons Garlic Powder (Divided)
  • 1 Cup Gluten Free Bread Crumbs (I use the Italian-flavored kind)
  • 2 teaspoons Parsley, chopped (Divided)
  • 1/2 Cup Parmesan Cheese, Grated
  • 1/2-1 lb. Fresh Mushrooms (I used 1/2 lb. in this recipe, but the more the merrier!)
  • 4 Tablespoons Butter, melted (1/2 stick)
  • 1 Tablespoon Lemon Juice (Fresh or bottled)
  1. Preheat oven to 375 degrees and gather the ingredients.
  2. In a wide, shallow bowl whisk the Egg, Salt, Pepper, and 1 teaspoon Garlic Powder. Mix well and set aside.
  3. In another wide, shallow bowl combine the bread crumbs, Parmesan Cheese, 1 teaspoon Garlic Powder and 1 teaspoon Parsley. Mix well and set aside.
  4. In a small bowl, mix the lemon juice and melted butter. Pour about 2/3 of this into a 9″ x 13″ baking dish and tilt dish to spread the melted butter evenly. Layer enough fresh mushrooms on top of the butter to fill the bottom of the baking dish (you can do a single layer of mushrooms or double layer, if desired).
  5. Set up a “work station” that has everything you need close together for breading the chicken (See photo)
  6. First, dip each Chicken Breast into the Egg mixture, turning to coat well.
  7. Next, roll each Chicken Breast in the Bread crumb mixture, coating well. Then place on top of the Mushrooms in the baking dish. Drizzle remaining Butter and 1 teaspoon Parsley over the top of each Chicken Breast.
  8. Bake, uncovered for 40-45 minutes.
  9. Enjoy with a fresh salad or favorite steamed veggie!
Main Dish



Paprika Chicken ~ Gluten Free

Juicy & Tender Paprika Chicken ~ Gluten-Free

This is one of my all-time favorites for dinner guests, since it’s a tried and true no-fail recipe for Savory Chicken at its BEST! Butter, lemon, cheese and spices combined with a unique way of baking the chicken breasts ensures tender, delicious chicken every time! Your guests will beg for the recipe :).

  • 4 Boneless, Skinless Chicken Breasts

Marinade

  • 1/4 Cup Canola Oil
  • 1/4 Cup lemon juice (Fresh or Bottled)
  • 1/4 Cup Grated Parmesan Cheese
  • 1 teaspoon Salt
  • 1 teaspoon Oregano
  • 1/2 teaspoon Pepper

Flour Mixture

  • 1 Cup All-Purpose Gluten-Free Flour (I use Bob’s Red Mill 1-to-1 GF Flour; You can substitute regular Multi-Purpose Flour)
  • 4 teaspoons Paprika
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 2 teaspoons Grated Parmesan Cheese
  • 1/2 Cup Butter (For browning the chicken)
  • 4-8 Sheets Heavy-Duty Aluminum Foil (If using regular foil, use 2 sheets per breast (insulates and keeps from burning))
  • Non-Stick Cooking Spray (I use Pam Coconut Spray)
  1. Gather the Ingredients

Making the Marinade

  1. In a medium-size bowl, combine the oil, lemon juice, the 1/4 cup Grated Parmesan, 1 teaspoon salt, Oregano and 1/2 teaspoon pepper. Mix well.
  2. Pour the marinade over the chicken breasts in a baking dish. Poke the chicken with a fork to allow the marinade to penetrate. Flip the chicken over a couple of times in the marinade to thoroughly coat. Cover and refrigerate for at least 2 hours.

Making the Flour Mixture

  1. In a large bowl, combine the flour, paprika, 1 teaspoon salt, 1/2 teaspoon pepper and 2 teaspoons Grated Parmesan Cheese. Mix well.

Browning the Chicken

  1. When ready to cook, preheat oven to 375 degrees.
  2. Meanwhile, melt the butter in a large skillet over medium-low heat.
  3. Roll each chicken breast in the flour mixture, coating well.
  4. Place each chicken breast in the melted butter and cook over medium-low heat for about 2 1/2-3 minutes per side – enough to lightly brown.

Making the Cooking Packets

  1. I set up a work station for this step:
    a. Tear off 8 sheets of aluminum foil (enough for 2 per breast – double thickness), making them long enough to fold around the chicken breasts (about 18″). Place this stack beside the skillet.
    b. Place a baking sheet on the other side of the stack of aluminum foil sheets.
  2. Spray the foil with non-stick cooking spray, then transfer a chicken breast to the center of the foil. Join the long ends of the foil together and roll down (*but not all the way) to seal. Crimp the short ends up to ensure a tight seal.
    *Note: You don’t want to wrap the breasts up really tight, instead you want to leave a little space/pocket above the chicken for steaming
  3. Repeat with the remaining chicken breasts. Place all four on the baking sheet.
  4. Bake on the middle rack for 28-35 minutes.

  5. Scrape any leftovers from the sides of the packets onto the top of each chicken breast…oh so yummy! Enjoy with a nice fresh salad 🙂

Main Dish



Gluten Free Citrus Ginger Pork Tenderloin

Gluten Free Citrus Ginger Pork Tenderloin

I make this Gluten Free Citrus Ginger marinade for Pork Tenderloin, Pork Chops or Chicken…it’s so versatile and delicious! The combination of citrus, honey, ginger and soy sauce make this dish especially tasty and tender. And, the leftovers are even tastier! It’s a perfect make-ahead meal for those busy nights. 🙂

  • 1 Large Gluten Free Pork Tenderloin (This marinade makes enough for 2 small Pork Tenderloins or 1 Large Tenderloin)
  • 1/2 Cup Orange Juice
  • 1/3 Cup lemon juice (Fresh or bottled)
  • 1/2 Cup Chicken Broth
  • 2 Tablespoon Honey
  • 1 Tablespoon Gluten Free Soy Sauce
  • 2 teaspoons Ginger (Freshly grated of from tube)
  • 1 teaspoon Yellow Mustard
  • 1 teaspoon minced garlic (Fresh or from jar)
  • 1 Tablespoon olive oil
  • Salt & Pepper
  1. Gather the ingredients (please note: Chicken Broth is not pictured).
  2. Trim excess fat from tenderloin, rinse and pat with paper towels to remove excess water. Place in a large resealable plastic bag. Set aside.

Making the Marinade

  1. In a large bowl, combine the next 8 ingredients and mix well.
  2. Pour marinade over the tenderloin in the plastic bag, seal tightly and refrigerate for at least 8 hours (I usually place this in a baking dish or large bowl, so I can turn it over easily and to prevent any leaking).
  3. When ready to bake, preheat oven to 450 degrees. Line a baking sheet with foil and set aside.
  4. Remove the tenderloin from the bag and place on the baking sheet. Brush with the Olive Oil and sprinkle with salt and pepper on all sides.
  5. Bake for 20-30 minutes, depending on the size of tenderloin. Inside temperature should measure at least 125 degrees (I cook mine to 145 degrees).
  6. Serve with rice or potatoes and a veggie for a quick and easy meal!
Main Dish



Chicken Saltimbocca (Gluten Free)

Chicken Saltimbocca

Yummy! If you like Chicken, Ham and Cheese, then this is the dish for you. This recipe is easy to make and very tasty! It’s a winner in our home…I hope you and your family enjoy as much as we do :).

  • 3-4 Large Boneless, Skinless Chicken Breasts (Trimmed and Rinsed)
  • 3-4 Slices Ham (I used somewhat thick slices, but any thickness will do)
  • 3-4 Slices Swiss Cheese
  • 1-3 Tomatoes (I used whatever tomatoes were ready in my garden; Seeded and chopped)
  • Dried Marjoram
  • 1/3 Cup Bread Crumbs (I used Gluten Free)
  • 2 Tablespoons Parmesan cheese, grated
  • 2 Tablespoons Parsley
  • 1/4 Cup Butter, salted (Melted)
  1. Preheat oven to 350 degrees.
    Gather the ingredients.
  2. In a wide, shallow bowl combine the bread crumbs, Parmesan Cheese and Parsley. Set aside.
  3. Place a chicken breast between plastic sheets (or wax paper) and pound to about 1/4″ at the thickest point (usually at the center of the breast). Repeat with the rest of the breasts.
  4. On each breast, place 1 slice Ham, 1 slice Cheese and top with 1-2 Tablespoons of the chopped tomatoes and sprinkle with Marjoram.
  5. Roll up each breast and secure with wooden toothpicks.
  6. Next, dip each breast in the melted butter, coating well, then roll each in the crumb mixture, coating well. Place in a shallow baking dish.
  7. Bake for 40-45 minutes.
  8. Let rest for a couple of minutes before serving. Enjoy with your favorite sides!

With Chicken Breasts being so large these days, I usually serve 1/2 a roll to each person. So, this recipe served 6 people.

Main Dish



Ginger Lime Chicken Bites

Ginger Lime Chicken Bites

These little chicken bites are a huge favorite with children. They cook up quickly, making them perfect for busy weeknights and school lunches! Tasty and Easy to prepare…Enjoy 🙂

Chicken

  • 3 Large Boneless, Skinless Chicken Breasts (Rinsed, dried and cut into bite-size pieces)
  • 1 Tablespoon Coconut OIl

Ginger Lime Sauce

  • 2 Tablespoons Soy Sauce
  • 1-2 Tablespoon Lime Juice (Fresh or bottled)
  • 1 Tablespoon olive oil
  • 1 Tablespoon Honey
  • 1 teaspoon Ginger (Freshly grated or from the tube)
  • 1 teaspoon Granulated Onion
  • 1 Clove garlic (Minced)

Toppings (Optional)

  • Chopped Green Onions
  • Lime Juice (to squirt over the chicken before serving)
  • Sesame Seeds
  • Sour Cream
  • Sliced Lime Wedges
  1. Gather the ingredients

Making the Ginger Lime Sauce

  1. In a medium-sized bowl, combine all of the sauce ingredients and blend well. Set aside.

Cooking the Chicken

  1. In a large saucepan, heat up the Coconut Oil over medium-high heat. Add the chicken pieces and cook until almost done (about 5 minutes).

Putting it All Together

  1. Pour the sauce over the chicken pieces and continue cooking over low heat for about another 5 minutes.
  2. Serve over rice and top with whatever toppings you desire. I usually squirt a little extra lime juice over the chicken just before serving.
Appetizers, Lunch, Main Dish



Quick & Easy Barbecue Chicken Biscuits ~ Kids Love Them!

Easy Barbecue Chicken Biscuits

Kids adore these Barbecue Chicken Biscuits shaped into little Cups! They're slightly sweet and will remind you of those "Manwich Sloppy Joes." Kids love them because they can pick one up and eat it in just a few bites. Parents love them because these yummy little morsels are tasty, filling and not "sloppy!" Perfect for ANY night of the week :).

  • 1 lb Ground Chicken (Or Turkey or Beef)
  • 1 Cup Ketchup
  • 1 Can Tomato Soup
  • 1 Small Onion (Diced)
  • 1 1/2 tsp White Vinegar
  • 2 Tablespoons Light Brown Sugar
  • 1 10-Count Can Refrigerator Biscuits
  • 1 Cup Shredded Cheddar Cheese

Making the Chicken Barbecue Filling

  1. Gather the ingredients.
  2. In a large non-stick skillet, dump the chicken, ketchup, tomato soup, onion, vinegar and sugar.
  3. Mix well and simmer for 30 minutes.

Making the “Cups”

  1. Preheat oven to 400 degrees.
  2. While the Barbecue Filling is simmering, roll out the biscuits on a floured surface, then press each into a muffin tin.

Assembling the Barbecue Chicken Cups

  1. Fill each cup with the Barbecue Filling (you will have some leftover filling).
  2. Top with the shredded cheese.
  3. Bake for 8-11 minutes or until the edges of the biscuits are a light golden brown.
  4. Let rest for a couple of minutes before removing them from the muffin tin.
  5. Serve with a fresh green salad and Enjoy!



Crock Pot White Chicken Chili (Gluten Free & No Beans)

Crock Pot White Chicken Chili (No Beans)

Yay! It’s Fall and time to pull out those Crock Pot Recipes! This White Chicken Chili recipe is so easy to make and SO delicious. I usually make a double batch for Football Weekends and serve it with Tortilla Chips or crusty French Bread and a nice, fresh salad. Enjoy!

  • 4 Breasts Boneless, Skinless Chicken (Rinsed, trimmed and cut in half)
  • 3-4 15 oz. Cans White Corn (Drained)
  • 2 Cups Chicken Broth
  • *3-4 10 3/4 Oz. Cans *Gluten Free Cream of Chicken Soup (Add an additional can if you want a thicker consistency)
  • 4 Tablespoons Taco Seasoning (Or 2 Envelopes)
  • 1/2 Cup Sour Cream (regular or lite) (Plus more for toppings)
  • Chopped Green Onions (Optional Topping)
  • Shredded Monterey Jack Cheese (Optional Topping)
  • Shredded Cheddar (Optional Topping)
  1. Gather your Slow Cooker and Ingredients.
  2. Place Chicken Breasts into the bottom of the slow cooker; top with the Corn.
  3. In a large bowl, combine the Chicken Broth, Soup and Taco Seasoning; Mix with a whisk until completely blended and pour over the Chicken and corn in the slow cooker.
  4. Cover and cook on low for 8-10 hours.
  5. Before serving, break up the chicken into smaller pieces. Stir in the 1/2 cup Sour Cream.
  6. Serve topped with green onions, cheese, sour cream, onions or whatever you desire!
  7. Goes great with tortilla chips or a crispy baguette!

*I found Gluten-Free Cream of Chicken Soup at Walmart!

Please note that the only reason why I do not add beans to this yummy recipe is due to the fact that my husband and children are allergic to them. If you wish to add beans, Great Northern White beans go perfectly with this…just add them (2-3 cans) when you add the corn.

Main Dish



Easy Cream Cheesey Chicken (4 Ingredients)

Easy Cream Cheesey Chicken (4 Ingredients)

A friend shared this Easy Cream Cheesey Chicken recipe with me years ago, but I tucked it away in my recipe box and forgot about it…until last week! My family RAVED when they tasted it and asked when I was going to make it again!!! With just 4 ingredients, easy to make AND delicious, this recipe goes straight to the top of my “Go To” recipes :). I hope you and your family enjoy it as much as we do!

  • 3-4 Breasts Boneless, Skinless Chicken (Trimmed, rinsed and dried)
  • 4-6 Tablespoons Cream Cheese (I used about 2 Tablespoons per Chicken Breast, but you may increase or decrease as desired)
  • 2-3 Tablespoons Green Onions (Chopped, as many or as few as you want)
  • 3-4 Slices bacon (I used Thick Sliced Bacon)
  1. Lower oven rack to about 6″-8″ from the bottom. Turn oven to Broil and let heat up while you prepare the chicken.
  2. Line a baking sheet with foil and set aside. Gather the ingredients.
  3. Place a chicken breast between two sheets of wax paper and pound to desired thickness (I usually pound it to about 1/4-1/2 inch at the thickest part of chicken). Repeat with the other breasts. Set aside.
  4. Mix the cream cheese together with the chopped green onions, using a fork.
  5. Wrap each chicken breast around 1-2 tablespoons of the cream cheese and onion mix.
  6. Next, wrap one piece of bacon around each breast and secure with a toothpick.
  7. Place the rolled chicken in the foil-lined baking sheet and broil for 20-25 minutes. Let rest for about 5 minutes before serving.
  8. Serve with rice and your favorite veggie. Enjoy!
Main Dish