Chicken is a staple item in many households and sometimes, it can be boring to have the same chicken recipes time after time. Check out these delicious recipes that will give a different spin to this staple protein choice.
Cilantro Lime Chicken
INGREDIENTS:
4 tbsp extra virgin olive oil, divided
Juice of 2 limes
1/4 cup freshly chopped cilantro
2 cloves garlic minced
1/2 tsp cumin
Pinch of crushed red pepper flakes
4 bone-in, skin-on chicken thighs
Kosher salt
Freshly ground black pepper
Cooked white rice for serving
METHOD:
1. Whisk together 2 tablespoons oil, lime juice, cilantro, garlic, cumin, and red pepper flakes. Add chicken and toss to coat. Let marinate in fridge 30 minutes and up to 2 hours.
2. When ready to cook, preheat oven to 425°. In a large ovenproof skillet over medium-high heat, heat remaining 2 tablespoons oil. Season chicken with salt and pepper, then add to skillet skin-side down and pour in remaining marinade. Sear until skin is golden and crispy, about 6 minutes. Flip and cook 2 minutes more. 3. Transfer skillet to oven and bake until chicken is cooked through, 10 to 12 minutes. 4. Serve over rice drizzled with pan drippings.
To view the original recipe, click here.
Creamy Lemon Parmesan Chicken
INGREDIENTS:
1/2 cup all-purpose flour
3/4 cup freshly grated parmesan, divided
1 tsp garlic powder
Zest of 1/2 lemon
Kosher salt
Freshly ground black pepper
3 boneless skinless chicken breasts
2 tbsp extra virgin olive oil
1 tbsp butter
2 cloves garlic minced
2 cup baby spinach
1 cup heavy cream
2/3 cup low sodium chicken broth
1 lemon, sliced in rounds and halved
1/4 cup thinly sliced fresh basil
METHOD:
1. On a large plate, combine flour with 1/4 cup Parmesan, garlic powder, and lemon zest. Season generously with salt and pepper and mix thoroughly with a fork. Dredge each chicken breast on all sides with flour mixture. Set aside.
2. In a large skillet over medium-high heat, heat oil until shimmering but not smoking. Add chicken and sear until golden, 6 minutes. Flip and cook until opposite side is golden, around 6 minutes more. Remove from pan and set aside.
3. Turn heat down to medium and add butter to pan. When butter is melted add garlic and cook until fragrant, about 1 minute. Add spinach and cook until wilted, 1 to 2 minutes. Add chicken broth, cream, and remaining 1/2 cup Parmesan and season with more salt and pepper. Stir to combine. Add lemon slices and bring to a simmer and cook until thickened slightly, 3 to 4 minutes. Return chicken to skillet and simmer until chicken is cooked through,
5 to 6 minutes more.
4. When chicken is cooked, remove skillet from heat and garnish with basil before serving.
To view the original recipe, click here.
Best Ever Cheesy Chicken Enchiladas
INGREDIENTS:
1 tbsp extra virgin olive oil
1/2 yellow onion chopped
1 red bell pepper chopped
2 cloves garlic minced
1 tsp cumin
1 (10 oz) can red enchilada sauce
1 (8 oz) can crushed tomatoes
3 cup cooked shredded chicken
2 cup shredded Monterey Jack, divided
2 cup shredded cheddar, divided
1/4 cup freshly chopped cilantro, plus more for garnish
Kosher salt
12 corn tortillas
METHOD:
1. Preheat oven to 350°. In a large ovenproof skillet over medium-high heat, heat oil. Add onion and pepper and cook until onion is soft, 5 minutes. Add garlic and cumin and cook until fragrant, 1 minute. Add enchilada sauce and crushed tomatoes and cook until warmed through, 2 to 5 minutes. Set aside 1/2 cup of this sauce for topping the enchiladas.
2. In a medium bowl, combine chicken, 1 cup Monterey Jack, 1 cup cheddar, and cilantro. Add 1 cup of the enchilada sauce mixture and toss to combine; season with salt. Add a small scoop of the chicken mixture in the center of 1 tortilla, then roll up and place seam side down in the skillet of enchilada sauce. Repeat with remaining tortillas.
3. Spread the reserved 1/2 cup enchilada sauce on top and sprinkle with remaining cheese. Bake for 10 minutes or until cheese is bubbling and melted. Garnish with cilantro and serve.
To view the original recipe, click here.
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