Roasted chicken is one of my favorite rustic home-style dinners of all time. It’s super simple and completely satisfying, especially after a long day of work and the insanity that is raising kids and a huge dog. Gotta love them but let’s be honest, locking yourself in the bathroom with a glass of wine sounds good sometimes! Mental note – I need to install a secret bar when I remodel the bathroom.
Who doesn’t love Chicken Parmesan? Crispy chicken slathered with tangy marinara sauce and covered with a gooey blanket of cheese. This retro dish has always been one of my favorites and a “go to” meal when it comes to needing a meal I know everyone young and old will eat. Simple, delicious, and certainly cheesy, this recipe will be on your family’s favorite list for a long time.
I’m not big on slow-cooker meals as I usually in my kitchen all day anyway but I know how great they are for people who are not crazy enough to spend most of their time in a kitchen. Here’s a tasty slow-cooker chicken recipe that I wrote for Spoonful.com. Slowly simmered in white wine, garlic, and herbs, this fall-apart chicken is amazingly delicious and easy to prepare. Serve it over rice, pasta, or coscous for a delish meal!
Cheers!
This recipe was written for Disney’s Spoonful.com.
View more of my recipes and articles for Disney here.
Are you ready for the easiest way to make bland baked chicken taste absolutely, amazingly, over-the-top, fantastic? All you need is a few ingredients and an oven. Here’s how…
Prosciutto Wrapped Dijon Chicken serves 4
Preheat oven to 425°F. Spread each chicken breast evenly with 1 tablespoon of mustard.
Place a basil leaf on top of each chicken breast and lightly season each breast with a pinch of salt and pepper.
Wrap each chicken breast with a slice of prosciutto and place on a baking sheet. I like to line mine with parchment paper to make clean up easy! Place the baking sheet in the oven and bake for 20 minutes or until the juices run clear.
Serve and enjoy! It’s takes a sad dry baked chicken breast to new heights with few added calories! Seriously, seriously good! I bake mine with asparagus because it takes the same amount of time as the chicken to cook. Cheers!
Prosciutto Wrapped Dijon Chicken serves 4
1. Preheat oven to 425°F. Spread each chicken breast evenly with 1 tablespoon of mustard.
2. Place a basil leaf on top of each chicken breast and lightly season each breast with a pinch of salt and pepper.
3. Wrap each chicken breast with a slice of prosciutto and place on a baking sheet. I like to line mine with parchment paper to make clean up easy! Place the baking sheet in the oven and bake for 20 minutes or until the juices run clear. Serve.
Fried chicken is one of those southern things that can make a grown man weep. Unfortunately, we all know how bad it is for us to have on a regular basis. I have tried many ways to bake chicken to make it taste close to fried but I could never get it crunchy enough. Panko (Japanese breadcrumbs) came close but it just wasn’t enough. Finally, after a little tip from America’s Test Kitchen I no longer sigh over a plate of soggy baked panko chicken. All you have to do to avoid this dreaded disaster is toast the panko before coating it with the chicken.
That’s when I say…seriously Meredith, how did you not think of this before?! This quick and simple step will do wonders for baked chicken. Just simply add the panko to a large skillet and toast over medium-low heat until the panko is golden. Then remove from the pan quickly as they will continue to cook if left in a hot pan. Use as a breading or stuffing for a fantastic meal… such as Crispy Baked Chicken with Parmesan Vinaigrette. Cheers!
Crispy Baked Chicken with Parmesan Vinaigrette serves 4
For the crispy baked chicken
for the vinaigrette
1. Preheat oven to 425°F. Line a baking sheet with foil and set aside. In a large skillet, toast the panko breadcrumbs on medium-low heat until golden. Turn off heat and remove to a large plate. To the toasted panko, add olive oil, sea salt, and black pepper. Stir to combine. Toasting the panko is a little trick to make baked chicken really crispy and still keep the meat moist.
2. In a large bowl, beat the eggs. Create a “work station” from left to right and place the chicken next to the eggs, the eggs next to the toasted panko crumbs, and the prepped baking sheet next to the panko crumbs. Starting from the left, dip a chicken breast into the egg wash, coating it completely. Next dip the chicken into the panko crumbs pressing the crumbs onto the chicken firmly until coated. Finally, place the chicken breast on the baking sheet. Repeat with the remaining chicken breasts. Bake for 20 minutes or until cooked completely and the juices in the chicken run clear.
3. While the chicken is cooking, place all of the ingredients for the vinaigrette into a food processor or a blender. Blend on high until the vinaigrette is combined and slightly thick.
4. Once the chicken is finished, place a chicken breast on a plate and drizzle with the vinaigrette. Serve with roasted vegetables or a simple salad.
© 2013 Meredith Steele |insockmonkeyslippers.com
There are days when you just need a cheesy, creamy, crunchy, fall on the floor fast comfort meal or a quick snack for game day. This is one of those days and this is one of those meals. It’s simply pure awesomeness on a piece of toast.
Chicken Artichoke and Spinach French Bread Pizza makes 4 servings
Once the bread is toasted, spread the white cheese sauce on each slice of bread.
On top of the sauce, add cheese, chicken, spinach, and top with a pinch of cheese. Place the baking sheet in the oven and set the oven to broil. Broil until the cheese has melted and turned golden, about 3 to 5 minutes.
Remove from the oven and allow to cool slightly. Serve and be happy.
Eat whole, or slice and serve with your favorite marinara for dipping.
Chicken Artichoke and Spinach French Bread Pizza makes 4 servings
© 2013 Meredith Steele | insockmonkeyslippers.com
Coq au vin – roster with wine – is a French dish where a roster is slowly braised in red wine (Burgundy) with mushrooms. This dish is nowhere near that but swerves down the road close to it. This is Coq au Vin’s second cousin, if you will. The black sheep of the family because it went to art school and married a musician. Hmm… that sounds vaguely familiar.
I absoulutely love this dish and if you come over to my house for a dinner party you have a good chance of being served this because I can make it the day ahead. Ever since Chef Tre Wilcox taught me how to make Coq au Vin in a cooking class I have been stuck trying to create different variations and this is my favorite.
Succulent and uniquely spiced with Chinese five spice, this recipe for Spiced Coq au Vin will have your mouth watering the moment it hits the oven. I know this because it to me happens every time. The flavors are amazing and the chicken is so tender it falls off the bone. It’s one of our family favorites and even Mia at four years old will clean her plate.
In the past I’ve made this dish in a saute pan and then transferred it to a baking dish but after trying out this 5 qt. Enameled Cast Iron Braiser there’s no going back.
It’s from the Martha Stewart Collection, Collector’s Enameled Cast Iron and it’s fabulous. The heavy duty design makes it perfect for slow braising and it’s also safe to use on the stove top for searing making this a true one pot cooker. Pros: heavy duty design for even cooking, large enough to cook family meals, super easy to clean, and it looks fantastic on my stove. Cons: I haven’t found any yet. Although you don’t absolutely need the braiser to cook this recipe, I highly recommend it and I highly recommend this one from the Collector’s Enameled Cast Iron Collection from Martha Stewart.
Spiced Coq au Vin {chicken braised in red wine) serves 4
* Chinese Five Spice is a traditional Chinese blend of ground star anise, Szechuan peppercorns, cinnamon, cloves and fennel seeds. It can be found at most grocery stores or specialty shops.
Preheat oven to 350°F. In a bowl, combine the Chinese five spice, salt and pepper. Rub this mixture over all chicken thighs, covering every surface including underneath the skin.
In a large cast iron braising pot that is safe for the stove top, heat oil over high until hot and smoking. I mean hot and make sure to turn your vent hood on. You don’t want to set off the smoke detectors, do you? Place the chicken thighs skin side down in the hot pot. Sear for about 3 minutes until golden brown and then flip each thigh and sear the underside. You can also do this in a skillet and transfer to a baking/casserole dish. Do not over crowd the pan. If your braising pot is not large enough for all of the thighs at once do this in two batches of four.
Remove the chicken to a plate and cover with foil. Place the onions, tomatoes, and garlic in the pot with a pinch of salt. Simmer until the onions become translucent, about 5 minutes.
Add wine and stir, scraping any browned bits off the bottom of the pan. Bring the wine to a boil. Cook until the wine is reduced by half, about 5 minutes. Add water and stir. Turn off heat.
Return the chicken thighs to the braising pot, nestling them in the wine, onions, and tomatoes. Add the thyme and oregano. Cover with a lid or tightly cover with foil. Place in the oven and cook for 1 hour.
Once the chicken is finished cooking, remove the thighs to a plate and cover with foil. Place a strainer on top of a sauce pot. Pour the juices, onions, tomatoes, garlic, and herbs into the strainer. With a wooden spoon press the mixture to make sure all cooking juices strain from the vegetables. Remove the strainer and add a pinch of Chinese Spice. Bring the cooking juices to a high simmer over medium high heat. Simmer until the cooking juices have reduced to 1/3 a cup and has thickened.
Plate the spiced coq au vin. With a spoon drizzle the reduction over the chicken. Serve with mashed potatoes, risotto, roasted vegetables, or whatever you desire. Tonight, I’m serving it with Demerara sugard mashed sweet potatoes and garlic roasted brussels sprouts. I’m getting hungry just looking at this picture. The flavor of the chicken is outstanding and the meat just falls off the bone!
Falls off the bone, I tell you! Seriously… it’s wicked good.
Disclosure of Material Connection: I received the product mentioned above for free for review purposes from GigaSavvy. I was not required to write a positive review. The opinions I have expressed are my own.
Spiced Coq au Vin {chicken braised in red wine) serves 4
1. Preheat oven to 350°F. In a bowl, combine the Chinese five spice, salt and pepper. Rub this mixture over all chicken thighs, covering every surface including underneath the skin.
2. In a large cast iron braising pot that is safe for the stove top, heat oil over high until hot and smoking. Place the chicken thighs skin side down in the hot pot. Sear for about 3 minutes until golden brown and then flip each thigh and sear the underside. You can also do this in a skillet and transfer to a baking/casserole dish. Do not over crowd the pan. If your braising pot is not large enough for all of the thighs at once do this in two batches of four. Remove the chicken to a plate and cover with foil.
3. Place the onions, tomatoes, and garlic in the pot with a pinch of salt. Simmer until the onions become translucent, about 5 minutes. Add wine and stir, scraping any browned bits off the bottom of the pan. Bring the wine to a boil. Cook until the wine is reduced by half, about 5 minutes. Add water and stir. Turn off heat.
4. Return the chicken thighs to the braising pot, nestling them in the wine, onions, and tomatoes. Add the thyme and oregano. Cover with a lid or tightly cover with foil. Place in the oven and cook for 1 hour.
5. Once the chicken is finished cooking, remove the thighs to a plate and cover with foil. Place a strainer on top of a sauce pot. Pour the juices, onions, tomatoes, garlic, and herbs into the strainer. With a wooden spoon press the mixture to make sure all cooking juices strain from the vegetables. Remove the strainer and add a pinch of Chinese Spice. Bring the cooking juices to a high simmer over medium high heat. Simmer until the cooking juices have reduced to 1/3 a cup and has thickened.
6. Plate the spiced coq au vin. With a spoon drizzle the reduction over the chicken. Serve with mashed potatoes, risotto, roasted vegetables, or whatever you desire.
© 2012 Meredith Steele · InSockMonkeySlippers.com
A roasted chicken is always my fall back meal when I can’t figure out what to cook. It’s easy to put together and best of all I can make it a one pot meal by adding seasonal vegetables to the roasting pan along with the chicken. Which leaves me more time to pretend to be a bear and be chased by Jack, the 70 pound wonderpup, and Mia, the invincible, around the house – only to meet my downfall by imaginary arrows.
Not only is this my favorite roasted chicken recipe to date, it is now in my keepsake files. You know for when I die (at 99 years old) and all of my grandchildren say, “darn, did anyone happen to get that recipe for that roasted chicken before she croaked?”
With a savory blend of flavors and super tender and juicy meat, Sage and Garlic Roasted Chicken with Pomegranate and Black Pepper Glaze is an unforgettable meal. Hope you enjoy!
Interested in more roasted chicken recipes or the facts about what type of chicken to buy? Read this post: Roasted Rosemary Garlic Chicken
Sage and Garlic Roasted Chicken with Pomegranate and Black Pepper Glaze
serves 4
seasonal vegetables or fruits that would pair well with this:
prep as needed and roast alongside the chicken
You know those days when everything seems to be going at light speed and you look at the clock horrified it’s already past dinner time and there is not one thing on the stove. Then there are also those days when if you have to clean up one more thing you’re going to end up throwing a pan through a window forcing you neighbor to run inside every time he sees you. It happens more often here than I’d like to admit but instead of calling for pizza or driving for the fast food line, I like to throw everything into one pot for easy cooking and fast clean up.
One Pot Braised Chicken, Rice, and Artichokes is a 30 minute meal that’s not only delicious but healthy for the entire family. I recently made this meal on a fantastic new local TV show here in Texas called Texas Living on KTXD. The hosts Hilary and Kimberly were hilarious and are a perfect fit for the show. Hopefully, they’ll edit the part out where yours truly couldn’t figure out how to work an electric stove. Once it airs I’ll let you know and post a clip.
One Pot Braised Chicken, Rice, and Artichokes serves 4
Heat olive oil in a large saute pan or dutch oven that is fitted for a lid on medium high. Season both sides of the chicken quarters with salt and pepper. Carefully place in the pan and sear for 5 minutes until until the skin is golden. Flip the leg quarters and sear for an additional 2 minutes. Remove from the pan to a plate and set aside.
In the same pan over medium-high heat, add the onions, garlic, and rice. Stir and saute until the onions are translucent and the rice starts to turn golden, about 3 to 5 minutes.
Next, deglaze the pan by adding the wine and broth to the rice and stir. Raise the heat to high to bring to a fast boil. Once boiling, return the chicken to the pan along with any juices that might be on the plate. Add artichokes and olives and cover with a tight fitting lid. Reduce heat to medium-low and cover with a lid. Simmer for 10 minutes.
After the chicken and rice has been simmering for 10 minutes, add the spinach and tomatoes. Cover and simmer for an additional 10 minutes or until all of the liquid has been absorbed by the rice.
Plate, garnish with parmesan, and serve.
One Pot Braised Chicken, Rice, and Artichokes serves 4
1. Heat olive oil in a large saute pan or dutch oven that is fitted for a lid on medium high. Season both sides of the chicken quarters with salt and pepper. Carefully place in the pan and sear for 5 minutes until until the skin is golden. Flip the leg quarters and sear for an additional 2 minutes. Remove from the pan to a plate and set aside.
2. In the same pan over medium-high heat, add the onions, garlic, and rice. Stir and saute until the onions are translucent and the rice starts to turn golden, about 3 to 5 minutes.
3. Next, deglaze the pan by adding the wine and broth to the rice and stir. Raise the heat to high to bring to a fast boil. Once boiling, return the chicken to the pan along with any juices that might be on the plate. Add artichokes and olives and cover with a tight fitting lid. Reduce heat to medium-low and cover with a lid. Simmer for 10 minutes.
4. After the chicken and rice has been simmering for 10 minutes, add the spinach and tomatoes. Cover and simmer for an additional 10 minutes or until all of the liquid has been absorbed by the rice. Plate, garnish with parmesan, and serve.
There are times when dinner needs to come together fast. Like when your dog is covered in glue and glitter because you were not watching and on the phone when your 3-year-old dumped a canister of glitter on him and he’s eating it, she’s laughing, and the old senile cat who hates you is peeing on everyone’s beds. That kind of fast. What this doesn’t happen to you? Is it wrong to say there is a wine IV connected to me right now as I’m writing this post? We’re going to keep it short tonight and hope I can write in coherent sentences.
Creamy Tomato Parmesan Pasta with Chicken is a simple fast dinner that satisfies everyone’s hunger including the grounded for life toddler who is going through an anti-spinach and tomato phase yet still scarfed down an entire bowl.
Creamy Tomato Parmesan Pasta with Chicken serves 6
Start to boil the water needed to cook the pasta. Cook pasta according to directions on the box. And yes I said box. I know I preach about whole and fresh but tonight I am not making my own pasta.
While the pasta is cooking, heat 1 Tablespoon of olive oil in a saute pan over medium-high heat. Add ground chicken, salt, oregano, and pepper. Cook until chicken is browned and fully cooked about 5 to 8 minutes. Move to a plate and cover with foil until ready to use. I use ground meat from the farmers market. The taste and texture is incomparable to what you find in the store.
Peel and finely chop garlic cloves.
In the same pan as the chicken was cooked in, heat the remaining 1 Tablespoon of olive oil over medium-low heat. Add the garilc and a pinch of salt. Saute the garlic for 2 minutes.
To the garlic, add tomato paste and half and half (cream and milk) and stir to incorporate. Turn heat to low. I use half and half (half cream/half milk) because I find it works just as well as using whole cream but with half the fat and calories.
Add parmesan to the tomato cream sauce and stir until the cheese is melted and the sauce is smooth. Add salt and pepper to taste.
Finely chop spinach. If you are using fresh tomatoes dice them as well.
In a large bowl, add pasta, chicken, spinach and tomatoes.
Pour the tomato cream sauce over. Stir to combine. The heat of the pasta and the sauce will cook the spinach.
Plate, add extra Parmesan (shaved or grated), and serve.
Creamy, delicately cheesy, full of vegetables, and super fast — if it’s not your kids favorite it will be yours. Enjoy.
Creamy Tomato Parmesan Pasta with Chicken serves 6
1. Start to boil the water needed to cook the pasta. Cook pasta according to directions on the box.
2. While the pasta is cooking, heat 1 Tablespoon of olive oil in a saute pan over medium-high heat. Add ground chicken, salt, oregano, and pepper. Cook until chicken is browned and fully cooked about 5 to 8 minutes. Move to a plate and cover with foil until ready to use.
3. Peel and finely chop garlic cloves. In the same pan as the chicken was cooked in, heat the remaining 1 Tablespoon of olive oil over medium-low heat. Add the garilc and a pinch of salt. Saute the garlic for 2 minutes.
4. To the garlic, add tomato paste and half and half (cream and milk) and stir to incorporate. Turn heat to low. Add parmesan to the sauce and stir until the cheese is melted and the sauce is smooth. Add salt and pepper to taste.
5. Finely chop spinach.
6. In a large bowl, add pasta, chicken, spinach and tomatoes. Pour the tomato cream sauce over. Stir to combine. The heat of the pasta and the sauce will cook the spinach. Plate, add extra Parmesan (shaved or grated), and serve.
