Easy Recipe for Marry Me Chicken

The name “Marry Me Chicken” supposedly comes from the idea that this dish is so delicious it could inspire a marriage proposal on the spot. And listen—I love my husband, but we all know marriage is a big commitment! (Although my husband claims he married me for my vegan lasagna! Who wants the recipe?!) But I can understand why this recipe has won so many hearts. The chicken breasts are pan-fried until perfectly golden, but the real magic here is in the sauce. It’s tangy, creamy, and perfectly garlicky. It also simmers in the same skillet I cooked the chicken in, picking up every bit of flavor. One bite and you’ll see what all the fuss is about. 😉

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Marry Me Chicken Recipe

This creamy Marry Me Chicken is full of flavor from sun-dried tomatoes, garlic, and Parmesan. Easy enough for weeknights, but fancy enough for date night!

Course Dinner, Main Course

Cuisine American

Total Cost $12.35 recipe / $3.08 serving

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 737kcal

Author Jess Rice

Ingredients

• 2 chicken breasts $5.80
• ¼ tsp salt $0.01
• ⅛ tsp freshly cracked black pepper $0.02
• ¼ cup all-purpose flour $0.03
• 2 Tbsp vegetable oil, divided $0.10
• 2 Tbsp butter, divided $0.24
• ½ onion, julienned (sliced thinly) $0.45
• 4 cloves garlic, minced $0.16
• 1 ½ tsp Italian herb blend $0.30
• ½ Tbsp fresh parsley, minced $0.05
• 1 cup chicken broth* $0.09
• 1 cup heavy cream, room temperature $1.68
• ¼ cup sun-dried tomatoes in oil, diced $1.38
• ¼ cup Parmesan cheese $0.67
• 1 Tbsp fresh basil, torn $0.89
• ½ 16 oz. box rigatoni, cooked** $0.48

Instructions

• Place the chicken into a heavy-duty freezer bag or between two sheets of plastic wrap. Tenderize the chicken, pounding it thin until it’s about 1/2 inch thick.
• Rub all sides of the chicken with salt and pepper and then sprinkle with the flour until completely covered.
• Heat 1 Tbsp oil and 1 Tbsp butter in a skillet on medium heat and brown chicken on both sides for 6-8 minutes. Once the internal temperature reaches 165℉, remove the chicken from the pan and let it rest.
• Add the remaining 1 Tbsp oil to the pan, plus 1 Tbsp butter, sliced onions, and minced garlic. Sauté until onions are softening and turning golden brown.
• Add all herbs (except fresh basil) and deglaze the pan with chicken broth, whisking up all of the bits from the bottom of the pan. Turn heat to medium-low and let it come to a gentle simmer.
• Add heavy cream and sun-dried tomatoes, whisking to combine. Let it simmer on medium-low heat, whisking occasionally until the sauce reduces to a gravy-like consistency.
• Then, add grated Parmesan cheese and fresh basil. Whisk to combine. You’ll notice the sauce will really begin to thicken with the addition of the cheese. Once the cheese is melted, just a minute later, turn off the heat.
• Return cooked chicken breasts to the hot pan, spooning the sauce over the breasts. Serve over the cooked pasta!

See how we calculate recipe costs here.

Notes

*We like to use Better Than Bouillon to make our broths for Budget Bytes recipes. It helps keep costs low!

**There are 8 servings in one 16oz box of rigatoni, but feel free to make the entire box to stretch this meal even further! You can also use any other pasta you like.

The yield on this recipe says 4 because chicken breasts these days are HUGE. Serve half a breast sliced over your favorite pasta and call it a meal. Doing this also keeps this recipe as budget-friendly as possible. Not to mention, there’s plenty of sauce, so that pasta’s necessary.

Nutrition

Serving: 1serving (including the cooked pasta) | Calories: 737kcal | Carbohydrates: 56g | Protein: 37g | Fat: 41g | Sodium: 688mg | Fiber: 3g

how to make Marry Me Chicken step-by-step photos

Gather all of your ingredients.

Pound the chicken: Pop 2 chicken breasts into a heavy-duty freezer bag or layer them between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken into an even thickness, about 1/2 inch thick all the way across.

Coat the chicken: Season each side of the pounded chicken breasts with salt and black pepper. I use ¼ tsp salt and ⅛ tsp black pepper total. Now, cover them with ¼ cup all-purpose flour, evenly coating each side.

Pan-fry the chicken: In a skillet over medium heat, add 1 Tbsp of oil and 1 Tbsp butter. Once hot, add the flour-coated chicken and cook on both sides for 6-8 minutes. They’re done once the internal temperature reaches 165℉. Remove the chicken from the skillet and transfer to a plate. Set aside for now to let the chicken rest.

Make the sauce: Add 1 Tbsp oil, 1 Tbsp butter, ½ an onion (thinly sliced), and 4 cloves minced garlic to the same skillet you cooked the chicken in. Sauté until the onions soften nicely and start turning golden brown.

Add 1 ½ tsp Italian herb blend and ½ Tbsp fresh parsley to the skillet. Pour in 1 cup chicken broth to deglaze the pan and whisk up all the stuck-on bits from the bottom of the pan (this adds flavor!) Turn the heat to medium-low and bring everything to a simmer.

Pour in 1 cup room temperature heavy cream and ¼ cup diced sun-dried tomatoes. Stir to combine. Continue to simmer over medium-low and whisk occasionally until the sauce is reduced. It should resemble a gravy-like consistency once reduced enough.

Once the desired consistency is reached, add ¼ cup grated Parmesan cheese and 1 Tbsp fresh basil. Whisk to evenly distribute the cheese and basil. The sauce will start to thicken pretty quickly as the Parmesan melts. When all the cheese is melted, which will only take a minute, turn the heat off.

Assemble the dish: Add your cooked chicken breasts back into the skillet and spoon some of that creamy sauce overtop.

Serve: Slice each chicken breast in half, plate up your Marry Me Chicken with the cooked rigatoni, and enjoy!

Storage & Reheating

I’d keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the microwave or, better yet, on the stovetop until the internal temperature of the chicken reaches 165°F. You can add a splash of broth or water to loosen up the sauce as needed. I wouldn’t really recommend freezing this dish, as cream-based sauces can separate and become grainy after thawing.

Serving Suggestions

I served this Marry Me chicken recipe over rigatoni, but any type of pasta will work out great. My family also loves it over creamy mashed potatoes or with a hunk of warm, crusty bread to soak everything up. A side of sautéed asparagus would also round out the meal nicely. Whatever you choose, just make sure nothing goes to waste…that sauce is gold!

More Easy Chicken Breast Recipes

Spinach Stuffed Chicken Breast

$14.18 recipe / $3.55 serving

Creamy Dijon Chicken

$9.35 recipe / $2.33 serving

Baked Chicken Breast

$12.08 recipe / $3.02 serving

Chicken Marsala

$12.52 recipe / $3.13 serving

The post Marry Me Chicken appeared first on Budget Bytes.

“I was looking for a no-heat lunch for work with protein and this one fit the bill. I ate it this week on toast or on crackers and it was excellent. I used craisins and pecans instead and these worked well. I’ve already meal-prepped a second batch for next week too!”

Victoria

Out of all the recipes I’ve made with curry spices, this chicken curry salad might just be my favorite, which isn’t surprising given I’m obsessed with chicken salad in general. Something about the curry with the creamy mayo/yogurt dressing is just perfect! Not to mention the subtle sweetness of the raisins to balance the earthy spices and ALL THAT CRUNCH…Mmmm!

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Curry Chicken Salad

Curry Chicken Salad is a quick and tasty alternative to traditional chicken salad, made with curry spices, sweet raisins, and crunchy almonds.

Course Lunch, Main Course

Cuisine American, Indian

Total Cost $5.69 recipe / $1.42 serving

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings (1 cup each)

Calories 377kcal

Author Beth Moncel

Ingredients

Dressing

• ¼ cup mayonnaise $0.80
• ¼ cup plain yogurt $0.34
• 1 tsp lemon juice $0.01
• ½ tsp honey $0.02
• 1 tsp curry powder* $0.10
• ¼ tsp salt $0.02
• freshly cracked pepper (to taste) $0.02

Salad

• 2.5 cups chopped cooked chicken** $6.67
• pinch salt & pepper $0.05
• 2 stalks celery $0.18
• 3 whole green onions $0.28
• ½ cup sliced almonds $0.61
• ½ cup raisins $0.59

Instructions

• Make the dressing by stirring together the mayonnaise, yogurt***, lemon juice, honey, curry powder, salt, and pepper in a small bowl. Taste the dressing and adjust the curry powder or salt if needed.
• Season both sides of the chicken breasts with a light sprinkle of salt and pepper. Cook the chicken breast in either a countertop grill or in a skillet until cooked through. Allow the cooked chicken breast to cool while you prepare the rest of the salad.
• Finely dice the celery and slice the green onions. Place the green onion, celery, sliced almonds, and raisins in a large bowl.
• Chop the chicken into small cubes and place them in the bowl with the celery, onion, almonds, and raisins. Stir to combine. Pour the dressing over top and stir to coat.

See how we calculate recipe costs here.

Video

Notes

*You can use any type of curry powder you like. I prefer a mild curry powder. Different brands can have a more intense flavor than others, so be sure to taste and adjust to your preference.

**You can use pre-cooked chicken, like rotisserie chicken, or cook boneless, skinless chicken breasts on a grill or in a skillet. You’ll want about 2.5 cups once chopped, which for me was two breasts or about 1.5 lbs. raw.

***I highly recommend using both yogurt and mayonnaise in this recipe for the best flavor and texture. However, if you want, you can just use one or the other depending on what you have to hand.

Nutrition

Serving: 1serving | Calories: 377kcal | Carbohydrates: 19g | Protein: 31g | Fat: 20g | Sodium: 315mg | Fiber: 3g

How to Make Curry Chicken Salad Step-By-Step Photos

Prep the ingredients: Gather all of your ingredients.

Make the dressing: To make the dressing for your curry chicken salad, combine 1/4 cup mayonnaise, 1/4 cup plain yogurt, 1 tsp lemon juice, 1/2 tsp honey, 1 tsp curry powder, 1/4 tsp salt, and some freshly cracked pepper.

Mix the dressing: Stir the dressing together, give it a taste, and adjust the salt, honey, or curry powder if needed (every brand of curry powder is a bit different, so you may prefer more or less). Refrigerate the dressing until you’re ready for it.

Prepare the chicken: You’ll need about 2.5 cups chopped cooked chicken, which for me was two chicken breasts, or about 1.5 lbs. when raw. 

To cook the chicken yourself, season it with a pinch of salt and pepper, then cook it using a grill or in a skillet. I used a grill plate that fits on top of my range top, but you can also use something like a George Foreman Grill, or a cast iron skillet. Another easy option is to use a store bought rotisserie chicken. Allow the chicken to cool while you prepare the rest of the salad, then chop it into small pieces.

Dice the veggies: While the chicken is cooling, you can prepare the rest of the salad. Finely dice 2 ribs of celery and slice 3 green onions.

Make the salad: Add the chopped chicken, diced celery, sliced green onions, 1/2 cup sliced almonds, and 1/2 cup raisins to a large bowl (I used golden raisins).

Pour in the dressing: Add the prepared curry dressing to the salad ingredients.

Combine and serve: Then stir until everything is coated in dressing. And then it’s ready to eat!

How to Serve

I remember when I first made this recipe for curry chicken salad, I just ate a bunch by itself with a fork. It’s honestly that good. But since then, I’ve used it as a dip for crackers or stuffed into a homemade pita and loved it just as much! It’s also amazing piled onto a croissant for an easy (but indulgent!) sandwich or wrapped in crisp lettuce for a lighter option. Or, whenever I’m craving a protein-packed salad with fresh veggies, I’ll serve it on top of a simple salad. And if I’ve got any leftover hard-boiled eggs in my fridge, I add them to the mix, too!

Storage Instructions

This curried chicken salad is great for meal-prepping. Depending on the freshness of your ingredients, it’ll easily last for up to 3-4 days in the fridge. I like to portion my salad out into separate airtight containers so I can just grab one each day for lunch. I also sometimes double-batch the dressing and use it in other recipes, like my curry chickpea salad!

More Chicken Salad Recipes

Crunchy Kale and Chicken Salad

$6.19 recipe / $1.55 serving

Chicken Salad with Apples

$10.35 recipe / $2.59 serving

Pesto Chicken and Broccoli Salad

$6.18 recipe / $1.55 serving

Greek Chicken Pasta Salad

$8.91 recipe / $2.23 serving

The post Curry Chicken Salad appeared first on Budget Bytes.

“This is the best orange chicken I’ve ever eaten! I love how natural tasting it is, not like the gloppy, neon, super-sugary kind at restaurants. This is so fresh and delicious!”

Tom

Easy Orange Chicken Recipe

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Easy Orange Chicken

This easy Orange Chicken recipe doesn't require deep frying and has the same tangy, sweet, and salty flavor as your favorite Chinese take-out!

Course Dinner, Main Course

Cuisine American, Chinese

Total Cost $6.57 recipe / $1.64 serving

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 531kcal

Author Beth Moncel

Ingredients

Orange Sauce

• 1 large orange $0.70
• 3 Tbsp soy sauce $0.15
• 1.5 Tbsp brown sugar $0.05
• 1/2 Tbsp rice vinegar* $0.06
• 1 tsp grated fresh ginger $0.10
• 1 clove garlic, minced $0.04
• 1/4 tsp crushed red pepper $0.02
• 1/2 Tbsp cornstarch $0.03

Stir Fried Chicken

• 4 boneless, skinless chicken thighs (about 1.3 lbs.)** $4.64
• 1 large egg $0.67
• 2 Tbsp cornstarch $0.12
• 1 pinch salt and pepper $0.05
• 2 Tbsp cooking oil*** $0.08
• 4 cups cooked rice $0.97
• 2 green onions, sliced $0.20

Instructions

• Remove the zest from the orange using a zester or small-holed cheese grater, then squeeze the juice from the orange. You’ll need about 1 tsp zest and 1/2 cup juice. In a small bowl, combine the juice and 1 tsp zest with the soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, red pepper flakes, and 1/2 Tbsp cornstarch. Whisk the ingredients together until the cornstarch is fully dissolved. Set the sauce to the side.
• Use a sharp knife to remove any excess fat from the chicken thighs, then cut them into small 3/4-inch pieces.
• Combine the egg, 2 Tbsp cornstarch, and a pinch of salt and pepper in a mixing bowl and whisk until the mixture is smooth and frothy. Add the chicken pieces and stir to coat them in the egg mixture.
• Heat a large skillet over medium to medium-high heat. Once hot, add 2 Tbsp cooking oil and swirl to coat the bottom of the skillet. Add the chicken, making sure all the pieces are touching the surface and not piled on top of one another. Let the pieces cook until they are golden brown on the bottom.
• Flip the chicken pieces, breaking them apart from one another as you turn them. Let them cook until golden brown on the second side and cooked through (about 5-7 minutes total cooking). Transfer the cooked chicken to a separate plate.
• Pour the prepared orange sauce into the same skillet and turn the heat down to medium-low. Give the sauce a stir and allow it to come up to a simmer, at which point it will start to thicken and turn glossy. Continue to simmer for 2-3 minutes.
• Add the cooked chicken pieces back into the skillet and stir to coat the chicken with the sauce. Heat for 1 more minute.
• Serve the chicken and sauce with cooked rice and garnish with sliced green onions and any leftover orange zest.

See how we calculate recipe costs here.

Notes

*Rice vinegar gives the sauce the perfect tangy flavor without a strong vinegar aftertaste or aroma. You can find rice vinegar in the Asian section of most major grocery stores.

**I use chicken thighs because they’re budget-friendly and always stay juicy and tender, but you can use chicken breast if you prefer. Just be careful not to over cook the chicken breast as it can become tough and dry.

***Use a neutral cooking oil that can handle higher temperatures, like canola, peanut, vegetable, or light olive oil.

Nutrition

Serving: 1serving | Calories: 531kcal | Carbohydrates: 61g | Protein: 36g | Fat: 15g | Sodium: 919mg | Fiber: 2g

How to Make Orange Chicken Step-by-Step Photos

Gather all of your ingredients.

Make the orange sauce: Begin by making the orange sauce so that it’s ready to go when you need it. Zest one large orange, then squeeze as much juice out of it as you can. You’ll need about 1 tsp zest and 1/2 cup juice. 

Combine the orange juice and orange zest in a small sauce pot with 3 Tbsp soy sauce, 1.5 Tbsp brown sugar, 1/2 Tbsp rice vinegar, 1 tsp grated fresh ginger, 1 clove of minced garlic, 1/4 tsp red pepper flakes, and 1/2 Tbsp cornstarch. Whisk them all together until the cornstarch is fully dissolved and set aside.

Cut the chicken: Trim any excess fat from four boneless, skinless chicken thighs, then cut them into 3/4-inch pieces. This was about 1.33 pounds of chicken.

Make the cornstarch mixture: Whisk together one large egg, 2 Tbsp cornstarch, and a pinch of salt and pepper until it’s light and frothy. The mixture may seem dry at first, but the cornstarch will begin to melt into the moisture from the egg.

Coat the chicken: Add the chicken pieces and toss them until they’re coated in the egg mixture.

Simmer the sauce: Add the prepared orange sauce to the same skillet you cooked the chicken in. Turn the heat down to medium low and stir the sauce. Let it come to a simmer, at which point it will start to thicken and turn glossy. Continue to simmer for 2-3 minutes. 

Coat the chicken: Return the cooked chicken pieces to the skillet with the sauce.

Stir to coat the chicken in the sauce and heat for 1 more minute. Garnish the chicken with sliced green onions and any leftover orange zest (that orange zest on top really makes the orange flavor POP! ✨) Serve with the cooked rice, and enjoy!

Serving Suggestions

When I serve this homemade orange chicken, I like to pair it with jasmine rice for an easy yet delicious meal. However, I think my coconut rice would be an amazingly flavorful alternative to plain rice! This sesame cucumber salad is another favorite of mine because it’s light, crunchy, and packed with flavor. For something a little extra, I’d make my sesame roasted green beans or our fresh kimchi spring rolls and add them to my plate, too!

Storage & Reheating

Once cooled, store leftovers in an airtight container in the fridge for 3-4 days. I normally reheat any leftovers in the microwave until fully heated through. You can also try freezing the chicken and sauce for up to 3 months in a freezer-safe container. Let it thaw overnight in the fridge before reheating.

More Take-Out Recipes

Chicken Stir Fry

$11.87 recipe / $1.98 serving

Easy Fish Tacos with Cumin Lime Slaw

$9.17 recipe / $2.29 serving

Easy Lo Mein

$6.33 recipe / $3.17 serving

Spanish Rice

$3.37 recipe / $0.42 serving

The post Easy Orange Chicken appeared first on Budget Bytes.

“Um, wow. Just fantastic. My husband made it in his cast iron skillet and we doubled the batch – we’re sad we didn’t triple it! So easy and tasty!”

Mary Farrow

Easy Sesame Chicken Recipe

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Easy Sesame Chicken

This Easy Sesame Chicken recipe is faster and tastier than takeout. Tender chicken coated in a homemade sweet, savory, and tangy sauce.

Course Dinner, Main Course

Cuisine Asian

Total Cost $5.74 recipe / $1.44 serving

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 530kcal

Author Beth Moncel

Equipment

• Non Stick Cookware
• Grater
• Color Cutting Boards

Ingredients

Sauce

• ¼ cup soy sauce $0.20
• 2 Tbsp water $0.00
• 1 Tbsp toasted sesame oil $0.32
• 3 Tbsp brown sugar** $0.30
• 1 Tbsp rice vinegar $0.14
• 1 tsp grated fresh ginger*** $0.10
• 2 cloves garlic, minced $0.08
• ½ Tbsp cornstarch $0.03
• 1 Tbsp sesame seeds $0.10

Chicken

• 2 Tbsp cooking oil $0.08
• 1 lb boneless skinless chicken thighs* $3.48
• 1 large egg $0.67
• 2 Tbsp cornstarch $0.06
• 1 pinch each salt and pepper $0.05

For Serving

• 4 cups cooked jasmine rice $0.97
• 2 whole green onions $0.20

Instructions

• First, prepare the sauce. In a small bowl stir together the soy sauce, water, sesame oil, brown sugar, rice vinegar, fresh ginger, minced garlic, cornstarch, and sesame seeds. (Grate the ginger with a small-holed cheese grater). Set the sauce aside.
• In a large bowl, whisk together the egg, 2 Tbsp cornstarch, and a pinch of salt and pepper. Trim any excess fat from the chicken thighs, then cut them into small 1 inch pieces. Toss the chicken in the egg and cornstarch mixture.
• Add the cooking oil to a large skillet and heat it over medium flame. Wait until the skillet is very hot, then swirl the skillet to make sure the oil coats the entire surface. Add the batter coated chicken and spread it out into a single layer over the surface of the skillet.
• Allow the chicken pieces to cook, undisturbed, until golden brown on the bottom. Then, carefully flip the chicken, breaking up the pieces into smaller clumps as you flip. Continue to cook the chicken until golden brown on the other side. Stir the chicken as little as possible to avoid breaking the egg coating from the surface of the chicken.
• Once the chicken is cooked through and golden brown on all sides, pour the sauce over top. Toss the chicken to coat in the sauce. As the sauce comes up to a simmer, it will begin to thicken. Continue to gently stir the chicken in the sauce until it has thickened, then turn off the heat.
• Serve the chicken over a bed of rice and sprinkle the sliced green onions over top.

See how we calculate recipe costs here.

Video

Notes

*I use chicken thighs for this recipe because they stay juicy and super tender without fear of drying out, and they’re very budget-friendly. You can use chicken breast if preferred; just be careful not to overcook the chicken.

**Brown sugar provides sweetness to balance the salt of the soy sauce and the acidity of the vinegar. Brown sugar has a deep flavor compared to the more one-dimensional flavor of white sugar. You can also use honey in place of the brown sugar.

***Ginger gives the sauce zing! Be sure to use fresh ginger, not dried ginger, as it has a much more peppery flavor. Keep fresh ginger in your freezer to always have it on hand without it going bad.

The nutritional information includes the cooked jasmine rice and sliced green onions.

Nutrition

Serving: 1serving | Calories: 530kcal | Carbohydrates: 60g | Protein: 30g | Fat: 18g | Sodium: 945mg | Fiber: 1g

how to make Sesame Chicken step-by-step photos

Gather all of your ingredients.

Prep the sauce: Make the sauce first, so it’s ready to go when you need it. In a bowl, stir together 1/4 cup soy sauce, 2 Tbsp water, 1 Tbsp toasted sesame oil, 3 Tbsp brown sugar, 1 Tbsp rice vinegar, 1 tsp grated fresh ginger, 2 minced cloves of garlic, ½ Tbsp cornstarch, and 1 Tbsp sesame seeds.

Let’s just talk about this toasted sesame oil for a second. You must get the kind that is toasted to get the super vibrant nutty flavor that you want in your sesame chicken. Not all brands actually say “toasted” on the bottle, but you can recognize the toasted variety by its deep brown color. Regular sesame oil will be the color of straw, like vegetable oil. You want the brown stuff. 😉 It’s usually in the international foods aisle, instead of the baking aisle with the other oils.

Cut the chicken: Next, trim any extra fat off of one pound of boneless, skinless chicken thighs, then cut them into small one inch cubes. One pound for me was about three chicken thighs.

Make the cornstarch mix: Add 1 large egg, 2 Tbsp cornstarch, and a pinch of salt and pepper to a medium bowl.

Cook the chicken: Add 2 Tbsp cooking oil to a large skillet and heat it over medium. Wait until it is very hot. This is VERY important. The skillet must be very hot! Once very hot, swirl the skillet to make sure the oil coats the entire surface, add the chicken, and make sure it’s spread out into a single layer. Let the chicken cook, undisturbed, until golden brown on the bottom. It might kind of cook into a single round pancake, but don’t worry, we’ll break up the pieces next.

Then carefully flip the chicken pieces, breaking them up slightly into smaller pieces as you flip. Cook on the other side until browned and cooked through. Make sure to not stir them too much, or you can cause the egg to come off the chicken. You can see that some of the chicken pieces are still kind of stuck together at this point. That’s okay. Just do not over stir.

Add the sauce and serve: Finally, add the prepared sauce and stir to coat. Continue to carefully stir the chicken as the sauce begins to simmer and thicken. Once it’s thickened, turn off the heat.

Sprinkle some sliced green onions over top and serve with warm jasmine rice. It doesn’t get better than this. Easy sesame chicken…done in about 30 minutes, and NO DELIVERY FEE! 😁

serving suggestions

I love serving my easy sesame chicken with a side of jasmine rice and a little steamed broccoli. It’s a super simple meal that is very satisfying and stores well for meal prep! If you’re looking for some fun sides, I think it also pairs wonderfully with my refreshing crunchy cabbage salad or a light and tangy sesame cucumber salad. For something warm, a bowl of dumpling soup would be delicious. And if you’re in the mood for something extra flavorful, try using coconut rice to really round out the meal!

Storage and Reheating

Store any leftovers in an airtight container in the fridge for 3-4 days. The chicken will also freeze well in a freezer-safe container for up to 3 months. Let it thaw overnight in the fridge before reheating. I usually just reheat my leftovers in the microwave for a quick and easy meal! Just make sure the chicken is heated all the way through before serving.

More Takeout Recipes

Chicken Stir Fry

$11.87 recipe / $1.98 serving

Spicy Sriracha Noodles

$2.50 recipe / $1.25 serving

Baked Chicken Wings

$10.35 recipe / $3.45 serving

Easy Orange Chicken

$7.88 recipe / $1.97 serving

The post Easy Sesame Chicken appeared first on Budget Bytes.

Easy Stone Soup Recipe

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Stone Soup Recipe

This hearty chicken and vegetable Stone Soup is inspired by the classic folk tale. It's made with simple ingredients and is perfect for the whole family!

Course Soup

Cuisine European

Total Cost (8.93 recipe / $0.99 serving)

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 9 servings (1 1/2 cup per serving)

Calories 102kcal

Author Jess Rice

Equipment

• Stock Pot

Ingredients

• 1 stone*
• 1 Tbsp olive oil $0.19
• 1 yellow onion, diced $0.90
• 4 carrots, peeled and chopped $0.79
• 3 stalks celery, diced $0.19
• 1 tsp sea salt $0.01
• ½ tsp ground black pepper $0.08
• 1 tsp dried thyme $0.43
• 1 tsp Italian seasoning $0.19
• 2 bay leaves $0.10
• 4 chicken drumsticks** $2.56
• 1 zucchini, chopped $0.93
• ¼ small head of cabbage, chopped (about 4 cups) $0.75
• 4-5 red potatoes, large diced (about 1 lb)*** $1.12
• 3 cloves garlic, minced $0.15
• 6 cups chicken broth**** $0.54

Instructions

• If using, wash your stone very well and add it to your stock pot.
• Add olive oil to the stock pot and cook onions, carrots, and celery (mirepoix) with salt, ground pepper, thyme, Italian seasoning, and bay leaves over medium heat until glossy and beginning to soften.
• Temporarily move the mirepoix out of the way and add chicken drumsticks to the bottom of your pot to brown them on all sides.
• Then, add the diced zucchini, cabbage, potatoes, and minced garlic. Pour chicken broth on top and bring everything up to a boil.
• Once boiling, reduce the heat to a simmer and cook for 1 hour or until vegetables are fully cooked and the internal chicken temps at 165℉. Pull meat off the chicken bones and discard bones (or save them to make chicken stock along with your vegetable peels from this recipe!)
• Taste and adjust salt and pepper. If you used a stone in your stone soup, be sure to remove it before serving!

See how we calculate recipe costs here.

Notes

*The stone is completely optional. You can use 1 whole mini potato instead of a stone. For the record, I opted out of cooking with one of our river rocks in the pot but added some for photos later because…cute!

**I went with chicken drumsticks because they’re budget-friendly and cook up perfectly in this soup. Bone-in chicken thighs will also work but will take longer to cook (the internal temperature must reach 165℉ before serving!) 

***Yukon gold potatoes also hold up well in this recipe. Russets will dissolve and create a loose mashed potato consistency in this soup, but if you’re ok with that texture, they’ll work, too!

****We like to use bouillon to keep our broth costs low. We prefer Better Than Bouillon brand. When you’re selecting bouillon at the store, make sure the first ingredient isn’t salt, or you’re just spending a lot of money on a more expensive salt!

 

Nutrition

Serving: 1serving | Calories: 102kcal | Carbohydrates: 14g | Protein: 6g | Fat: 2g | Sodium: 596mg | Fiber: 2g

how to make Stone Soup step-by-step photos

Gather all of your ingredients.

Sauté the carrot, onion, and celery: Pour 1 Tbsp olive oil into your stock pot over medium heat and add 1 chopped onion, 4 peeled and chopped carrots, and 3 stalks chopped celery (known as a mirepoix) and stir to combine.

Now, add 1 tsp salt, ½ tsp ground pepper, 1 tsp dried thyme, 1 tsp Italian seasoning, and 2 bay leaves and heat over medium heat until the veggies become glossy and start to soften.

Brown the chicken: Push the sautéed vegetables aside to create a gap at the bottom of the stock pot and add 4 chicken drumsticks.

Brown the chicken on all sides. We aren’t looking to cook the chicken through just yet (that’ll happen when the soup simmers), but browning the outside will help add flavor.

Simmer: Add 1 chopped zucchini, chopped cabbage (¼ of a small head, about 4 cups), 4-5 large diced potatoes, and 3 cloves minced garlic to the stockpot. Pour 6 cups chicken broth over top and bring everything to a boil. Once boiling, reduce the heat to a simmer and cook for 1 hour, or until the veggies are fully cooked and the internal temperature of the chicken reaches 165°F.

Shred the chicken: Use a fork to pull the meat off the chicken bones into the soup. Discard the bones or use them to make chicken stock (along with your vegetable peels from this recipe!)

Serve: Adjust to taste with salt and black pepper. If you added a stone to your soup, don’t forget to remove it before serving! Serve and enjoy.

What Else Can I Add?

You honestly cannot go wrong, no matter what you add to this recipe for stone soup! Even Dolly Parton’s family has a version of this soup (she’s my favorite person in the world, and my daughter thinks she’s her Aunt because she gets books via Dolly’s Imagination Library every month 😂). Dolly’s version includes ham hock and turnips, so feel free to add them to my recipe, too! Here are some more ideas to try:

• Turkey drumsticks
• Leftover baked ham
• Corn
• Bell Peppers
• Leftover baked corned beef
• Spinach
• Kale
• Homemade croutons
• Andouille sausage
• Chickpeas
• Squash
• Barley, rice, or noodles toward the end of cooking (you’ll likely need to add more liquid if adding any of these ingredients)

Storage & Reheating

Keep any leftovers in airtight containers in the fridge for up to 3-4 days or in the freezer for up to 3 months. Let your homemade stone soup thaw overnight in the fridge before reheating in the microwave or on the stovetop.

More Chicken Soup recipes

Chicken Noodle Soup

$9.10 recipe / $1.14 serving

Chicken Pot Pie Soup

$10.19 recipe / $1.69 serving

Creamy White Chicken Chili

$11.66 recipe / $1.46 serving

Matzo Ball Soup

$11.83 recipe / $2.37 serving

The post Stone Soup appeared first on Budget Bytes.

“This was by far one of the easiest and best chili recipes I have ever made. My family couldn’t get enough of it. I had only chicken breasts and browned them in a little oil and garlic before continuing the process. Delicious!!!”

Donna

Easy White Chicken Chili Recipe

White chicken chili is a thick and rich chicken and bean stew made with tender chicken thighs, beans, corn, green chiles, jalapeño, onion, garlic, and a medley of southwest-inspired spices. Rather than using a tomato-based broth, like beef chili, white chicken chili uses chicken broth thickened with a little cream cheese and sour cream to make it extra rich and delicious. But my favorite part? This recipe is really easy to make, hot OR mild, depending on your spice preferences! I’ve shared exactly how to do that in the recipe card notes below.

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Creamy White Chicken Chili

This creamy White Chicken Chili is easy and extra cozy for those cold fall and winter nights. The leftovers are great, too!

Course Dinner, Lunch, Main Course

Cuisine American, Southwest

Total Cost $12.81 recipe / $1.60 serving

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 1.25 cups each

Calories 403kcal

Author Beth Moncel

Equipment

• Dutch Oven

Ingredients

• 1 yellow onion $0.70
• 4 cloves garlic $0.16
• 1 jalapeño $0.24
• 1 Tbsp olive oil $0.22
• 1.5 lbs. boneless, skinless chicken thighs* $3.48
• 2 15 oz. cans cannellini beans (drained) $1.88
• 1 15 oz. can pinto beans (drained) $0.94
• 1 7 oz. can diced green chiles $0.97
• 1 Tbsp ground cumin $0.30
• 1 tsp dried oregano $0.10
• 1/4 tsp smoked paprika $0.02
• 1/4 tsp cayenne pepper $0.02
• 1/4 tsp garlic powder $0.02
• 1/4 tsp freshly cracked black pepper $0.02
• 3 cups chicken broth $0.39
• 1 cup frozen corn $0.78
• 4 oz. cream cheese $0.93
• ½ cup sour cream $0.49

Instructions

• Dice the onion and mince the garlic. Deseed then dice the jalapeño. Add the onion, garlic, and jalapeño to a large pot with the olive oil. Sauté over medium heat until the onions have softened.
• Add the chicken thighs, cannellini beans, pinto beans, diced green chiles, cumin, oregano, smoked paprika, cayenne pepper, garlic powder, pepper, and chicken broth to the pot. Stir to combine.
• Place a lid on the pot and turn the heat up to medium-high. Allow the chili to come up to a boil. Once boiling, turn the heat down to medium-low and let the chili simmer for 30 minutes, stirring occasionally.
• After 30 minutes, remove the chicken thighs and shred with two forks. Add the shredded meat back to the pot along with the corn. Stir to combine and heat through.
• Cut the cream cheese into chunks and stir it into the chili until melted. Stir in the sour cream. To further thicken the chili, smash some of the beans against the side of the pot.
• Taste the chili and adjust the seasoning to your liking. Serve hot with your favorite toppings!**

See how we calculate recipe costs here.

Video

Notes

*I use boneless, skinless chicken thighs for this recipe because they’re super forgiving and always stay tender and delicious. Chicken breasts, on the other hand, can be a bit finicky and can dry out if overcooked. You can use chicken breasts for this recipe but you’ll want to be very careful not to cook them over too high of heat. Keep the chili on a gentle simmer so the breast meat cooks slowly without getting tough and dry.

**My favorite part of this chili is the toppings. Sure, you can eat (and enjoy) a bowl of this chili plain, but I love to pile on the toppings to make my bowl my own. Some of my favorites are sour cream, Monterey Jack or Pepper Jack Cheese, green onions, fresh cilantro, tortilla chips, hot Sauce, fresh or pickled jalapeños, avocado, or lime!

• A Note on the Spice Level: You can make this white chicken chili either spicy or mild! If you prefer a mild chicken chili, simply skip the fresh jalapeño, make sure to buy mild canned diced green chiles, and skip the cayenne pepper. If you’d like a spicier white chicken chili, make sure to include some of the seeds from the jalapeño, buy hot diced green chiles, and add more cayenne pepper to your liking. A few dashes of hot sauce would be awesome, as well!

 

Nutrition

Serving: 1.25cups | Calories: 403kcal | Carbohydrates: 41g | Protein: 30g | Fat: 14g | Sodium: 701mg | Fiber: 9g

How to Make White Chicken Chili Step-by-Step Photos

Gather all of your ingredients.

Sauté the veggies: Dice one yellow onion and mince four cloves of garlic. Deseed then dice one jalapeño. Add the onion, garlic, and jalapeño to a large pot with one tablespoon of olive oil. Cook over medium heat until the onions have softened.

Assemble the chili: Add 1.5 lbs. boneless, skinless chicken thighs, one 15oz. can of pinto beans (drained), two 15oz. cans of cannellini beans (drained), one 7oz. can of diced green chiles, 1 Tbsp cumin, 1 tsp dried oregano, ¼ tsp cayenne pepper, ¼ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp freshly cracked black pepper, and 3 cups chicken broth to the pot.

Simmer: Stir everything together until combined. Place a lid on the pot, turn the heat up to medium-high, and allow the chili to come up to a boil. Once boiling, turn the heat down to medium-low, and let simmer for 30 minutes.

Shred the chicken: After simmering for 30 minutes, remove the cooked chicken thighs to a cutting board and shred them with two forks.

Add the corn: Return the shredded chicken to the pot and add 1 cup of frozen corn kernels. Stir to combine and heat through.

Make it creamy: Add 4 oz. of cream cheese (cut into chunks) to the chili and stir until it has melted in. Stir in ½ cup sour cream.

Finish and serve: To thicken the chili further, smash some of the beans against the side of the pot. The chili will thicken even more as it begins to cool. Taste the chili and adjust the salt or other seasonings to your liking. Serve it hot with your favorite toppings!

Storage and Reheating

This white chicken chili is amazing as leftovers because the flavors continue to develop as it sits. You can store it in an airtight container in the fridge for up to 3-4 days. Reheat it in the microwave or on the stove, stirring occasionally until warmed through. As this recipe contains cream cheese and sour cream, I wouldn’t recommend freezing it as the texture may change upon thawing and reheating. If you really want to freeze this recipe, you can try making the chili, but leave out the dairy until you’re ready to reheat and serve it. Just add the cream cheese and sour cream in at that point, stirring until melted and incorporated.

More Delicious Chili Recipes

Classic Homemade Chili

$9.28 recipe / $1.55 serving

Easy Pumpkin Chili

$9.73 recipe / $1.62 serving

Black Bean Chili

$8.93 recipe / $1.48 serving

Turkey Chili RECIPE

$11.55 recipe / $1.78 serving

The post Creamy White Chicken Chili appeared first on Budget Bytes.

Easy Brunswick Stew Recipe

Brunswick Stew is a Southern classic with origins that are still debated to this day. Some say it originated in Brunswick County, Virginia, while others claim Brunswick, Georgia, as its home. Wherever it started, one thing’s for sure: it’s a seriously delicious stew I can make with simple ingredients (which is always a winner in my house!), and it tastes even better the next day. I use BBQ sauce, diced tomatoes, shredded chicken, and various veggies and seasonings to create this seriously comforting, stick-to-your-ribs meal. My family ALWAYS asks for seconds when I make this easy recipe!

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Brunswick Stew Recipe

This easy Brunswick Stew recipe is made with simple ingredients and packed with delicious flavor. A classic that's perfect for family dinners or meal prep!

Course Main Course

Cuisine American

Total Cost ($13.05 recipe / $2.18 serving)

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings (about 1.5 cups each)

Calories 383kcal

Author Marsha McDougal

Equipment

• Large Pot or Dutch Oven

Ingredients

• 1 Tbsp olive oil $0.22
• 1 yellow onion, diced $0.39
• 2 cloves of garlic, minced $0.16
• 2 Tbsp tomato paste $0.30
• ½ tsp salt $0.02
• ¼ tsp smoked paprika $0.03
• ¼ tsp garlic powder $0.03
• ¼ tsp freshly cracked black pepper $0.04
• 2 14.5 oz. cans of diced tomatoes* $2.12
• 1 cup frozen corn kernels $0.45
• 1 cup frozen lima beans** $0.80
• 1 lb. Yukon gold potatoes, peeled and diced $1.20
• ½ cup BBQ sauce*** $0.65
• 4 cups cooked shredded chicken $6.25
• 3 cups chicken broth $0.39

Instructions

• Heat the olive oil in a large pot or dutch oven over medium heat. Add the onion and garlic. Sauté for a few minutes until the onion is translucent.
• Stir in the tomato paste and spices (salt, smoked paprika, garlic powder, and black pepper). Allow the tomato paste and spices to cook for about 30-45 seconds.
• Now add in the diced tomatoes, frozen corn, frozen lima beans, potatoes, and BBQ sauce. Stir everything together.
• Add in the shredded chicken and chicken broth. Stir everything together until well combined.
• Bring the pot up to a boil then immediately lower the heat to medium-low heat and simmer the soup for 20 minutes. After 20 minutes if the potatoes are not fork tender, continue to simmer for 2-3 more minutes. Garnish with fresh chopped parsley (optional) and serve with cornbread or crusty bread. Enjoy!

See how we calculate recipe costs here.

Notes

*Try fire-roasted tomatoes instead of regular diced tomatoes for a more smoky flavor.

***Lima beans are traditionally used in this recipe, but if you’re not a fan of lima beans you can certainly swap it out for a different vegetable like frozen green beans.

***The BBQ sauce plays a big part in flavoring this stew…so be sure to use one you really love! I recommend using your favorite store-bought BBQ sauce, or, for homemade, you can make our homemade BBQ sauce.

Nutrition

Serving: 1serving | Calories: 383kcal | Carbohydrates: 46g | Protein: 30g | Fat: 10g | Sodium: 1204mg | Fiber: 6g

how to make Brunswick Stew step-by-step photos

Prepare the ingredients: Gather all of your ingredients.

Sauté the onion: Heat 1 Tbsp olive oil in a large pot or Dutch oven over medium heat and add 1 diced onion and 2 cloves minced garlic. Sauté them for a few minutes until the onion becomes translucent.

Add the seasonings: To the onions and garlic, mix in 2 Tbsp tomato paste, ½ tsp salt, ¼ tsp smoked paprika, ¼ tsp garlic powder, and ¼ tsp black pepper. Let them cook together for about 30-45 seconds. Doing this blooms the tomato paste and spices, intensifying their flavors…don’t skip this step!

Make the stew: Add two 14.5oz. cans diced tomatoes, 1 cup frozen corn, 1 cup frozen lima beans, 1 lb. diced Yukon gold potatoes, and ½ cup BBQ sauce to the pot. Give everything a good mix to evenly combine.

Now, add in 4 cups cooked shredded chicken and 3 cups chicken broth.

Stir until all the ingredients are well combined.

Cook the stew: Bring the pot up to a boil, then immediately lower the heat to medium-low. Simmer the soup for 20 minutes. After 20 minutes, check the potatoes; if they’re not fork-tender, simmer for 2-3 more minutes. Garnish with freshly chopped parsley (optional) and serve with all your favorite sides!

Variations to Try!

1. Use a different meat: Traditional Brunswick stew recipes used whatever they had on hand on that day. Often, the meat used would be game, such as rabbits or squirrels. But nowadays, chicken is the most popular choice. You could also add (or swap the chicken for) pulled pork, shredded beef brisket, or even leftover shredded turkey breast. Shrimp would be nice, too, added at the end of cooking so they don’t overcook.
2. Switch up the vegetables: I like to use a mix of potato, corn, and lima beans because they’re budget-friendly and taste delicious. But you could add any vegetables you like, such as okra (a classic veggie found in this stew!), green beans, celery, or carrots.
3. Spice it up: Add a splash of your favorite hot sauce or use a spicy BBQ sauce to give your stew an extra kick of heat.
4. Add more BBQ sauce: If the BBQ sauce is your favorite part of this stew (I get it!), I recommend drizzling a little extra on each bowl before serving.
5. Make it meat-free: I know, I know, “Brunswick stew” without the meat? But hear me out—this recipe is very easy to make meat-free if needed. The chicken is already cooked, so you could simmer the stew (without the meat), serve it out, and add the cooked chicken to bowls individually. You can also use vegetable broth instead of chicken. I’d bulk up the veggies used if making this recipe entirely vegetarian.

SERVING SUGGESTIONS

I usually keep things simple and serve this stew with cornbread or crusty bread on the side. I also like garnishing with a little fresh parley! Homemade biscuits would also be nice, as would a side of creamy coleslaw to pile on top of whatever bread you choose.

Storage & Reheating

Leftovers store well in airtight containers in the fridge for up to 3-4 days. I usually use the microwave to reheat individual portions, but you could also reheat it in a pot on the stove. If it seems a little thick when reheating, feel free to add a splash of chicken broth or water. This homemade Brunswick stew also freezes well, so long as you don’t mind the potatoes and veggies getting softer after freezing and thawing! Just freeze in airtight containers or freezer bags for up to 2-3 months. When ready to eat, let it thaw in the fridge overnight before reheating.

More Easy Stew Recipes

Beef Stew

$17.78 recipe / $2.96 serving

Shrimp and White Bean Stew

$11.22 recipe / $2.24 serving

Chicken Stew

$12.22 recipe / $2.04 serving

Slow Cooker Hamburger Stew

$9.88 recipe / $1.65 serving

The post Brunswick Stew appeared first on Budget Bytes.

Easy Chicken Pasta Primavera Recipe

Did you know that despite primavera meaning ‘spring’ in Italian, pasta primavera is actually an American creation? It first gained popularity in the 1970s, but I’m here to bring it back with a protein-packed twist! If you’re anything like me, you’ll love how quick, easy, and satisfying this creamy pasta primavera with chicken is. It’s made with juicy chicken breasts, vibrant vegetables, and a rich, creamy sauce that ties everything together. It’s a wholesome, well-rounded meal, and my whole family loves it.

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Chicken Pasta Primavera Recipe

This Chicken Pasta Primavera recipe comes together in just 30 minutes and is packed with tender chicken, fresh veggies, and a delicious cream sauce.

Course Main Course

Cuisine American

Total Cost ($13.66 recipe / $3.42 serving)

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 749kcal

Author Marsha McDougal

Equipment

• Large Deep Skillet

Ingredients

• 2 boneless, skinless chicken breasts (about 1.5 lb.)* $6.25
• 1 tsp dried oregano, divided $0.10
• 1 tsp salt, divided $0.03
• ½ tsp garlic powder $0.05
• ½ tsp freshly cracked black pepper, divided $0.08
• 2 Tbsp olive oil $0.44
• 8 oz. dry pasta** $0.83
• 2 Tbsp butter $0.25
• 2 cloves of garlic, minced $0.16
• 1 cup grape tomatoes, halved $1.99
• 1 zucchini, sliced and halved $0.75
• ½ cup chicken broth*** $0.07
• ½ cup grated parmesan cheese $1.17
• 1 cup heavy cream $1.18
• ½ cup frozen peas $0.31

Instructions

• Place both chicken breasts on a cutting board, cover them with plastic wrap or parchment paper, then use a rolling pin or the flat side of a meat tenderizer to gently pound the thicker side of the chicken breast until the entire breast is an even thickness from one end to the other (about 1/2 inch thick).
• Mix the seasoning together in a small bowl (½ tsp oregano, ½ tsp salt, ½ tsp garlic powder, and ¼ tsp black pepper) Season the chicken breasts on both sides with the seasoning.
• Heat a large deep skillet over medium heat and add the olive oil. Once the skillet is hot, cook the chicken breasts on both sides until cooked through and the internal temperature is 165°F.
• While the chicken is cooking, prepare the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain the pasta in a colander and set it to the side.
• Once the chicken is cooked, remove the chicken to a separate plate and cover with foil to keep warm. In the same skillet add the butter and minced garlic. Sauté the garlic for about 30 seconds. Now add the sliced tomatoes and zucchini. Sauté the veggies for 2 minutes.
• Next add in the rest of the seasoning (½ tsp oregano, ½ tsp salt, ¼ tsp black pepper). Then pour in the chicken broth. Stir everything together and cook for 1-2 minutes.
• Now add in the parmesan cheese and heavy cream. Stir together to combine. Then add in the frozen peas and cooked pasta. Stir everything together and continue to cook for 1-2 more minutes, then turn the heat off.
• Slice the cooked chicken breasts on a cutting board and serve on top of the pasta primavera. Garnish with more parmesan cheese and fresh parsley (optional). Enjoy!

See how we calculate recipe costs here.

Notes

*Boneless, skinless chicken thighs can also be used.

**I opted for bowtie pasta with this recipe, but you can use any type of pasta you might have on hand.

***I almost always use Better Than Bouillon to make my chicken broth! It’s inexpensive, tastes great, and one jar lasts me a long time.

 

Nutrition

Serving: 1serving | Calories: 749kcal | Carbohydrates: 53g | Protein: 40g | Fat: 42g | Sodium: 1118mg | Fiber: 4g

how to make Chicken Pasta Primavera step-by-step photos

Prepare the ingredients: Gather all of your ingredients.

Pound the chicken: Place two boneless skinless chicken breasts on a cutting board and cover them with plastic wrap or parchment paper. Use a rolling pin (or the flat side of a meat tenderizer) and pound the thicker side of the chicken breast gently. Do this until the entire chicken breast is an even thickness from one end to the other, about 1/2 inch thick.

Season the chicken: Add ½ tsp oregano, ½ tsp salt, ½ tsp garlic powder, and ¼ tsp black pepper to a small bowl and mix. Sprinkle the seasoning over both sides of the chicken breasts.

Cook the chicken: Over medium heat, heat a large, deep skillet with 2 Tbsp olive oil. When the skillet and oil are hot, cook the chicken breasts on both sides. Cook until each breast is fully cooked through, and the internal temperature reaches 165°F. While the chicken cooks, you can prepare the pasta.

Boil the pasta: Bring a large pot of salted water to a boil and cook 8 oz. dry pasta per the package instructions. Once cooked, drain the pasta in a colander and set aside for now.

Sauté the vegetables: When your chicken is fully cooked, remove it from the skillet and place it on a separate plate. Cover the plate with foil to keep the chicken warm. In the same skillet you cooked the chicken in, add 2 Tbsp butter and 2 cloves minced garlic. Sauté the garlic for about 30 seconds until fragrant, and then add 1 cup sliced grape tomatoes and 1 sliced zucchini. Sauté these veggies for about 2 minutes.

Make the creamy sauce: Add the remaining ½ tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper to the sautéed veggies. Pour in ½ cup chicken broth and mix to combine. Cook everything for 1-2 minutes.

Pour in ½ cup grated parmesan cheese and 1 cup heavy cream and stir to combine.

Combine: Now, add ½ cup frozen peas and your cooked pasta. Mix everything together and continue to cook for 1-2 more minutes. Then turn the heat off.

Prep the cooked chicken: Slice the cooked chicken breasts on a cutting board.

Serve: Top your pasta with the chicken breasts, and garnish with more parmesan cheese and fresh parsley (optional). Serve, and enjoy!

What Other Vegetables Can I Use?

This recipe for chicken pasta primavera is SO easy to customize. You can switch the veggies I use in this recipe for any others you like or have in your fridge. For the best results, I do recommend choosing veggies that will cook in a similar amount of time. Some great options include:

• Broccoli florets
• Cauliflower florets
• Bell peppers
• Mushrooms
• Carrots (sliced thinly)
• Asparagus spears
• Summer squash
• Sugar snap peas or snow peas
• Leeks

Storage & Reheating

Any leftover chicken Primavera Pasta will keep in the fridge for up to 3-4 days. The pasta will soak up some of the sauce during storage, so if you plan to meal prep this recipe, I’d store the chicken and sauce separately from the pasta. Reheat any leftovers in the microwave or stovetop (add extra chicken broth or water to loosen up the sauce if needed).

As for freezing, you can freeze this recipe for up to 3 months, but I don’t really recommend it. Pasta can become mushy, and cream-based sauces can separate when frozen and then reheated.

More Chicken Pasta recipes

White Chicken Lasagna

$17.34 recipe / $1.93 serving

Greek Chicken and Orzo

$13.48 recipe / $3.37 serving

Chicken Spaghetti RECIPE

$13.36 recipe / $2.23 serving

Chicken Alfredo

$10.62 recipe / $2.66 serving

The post Chicken Pasta Primavera appeared first on Budget Bytes.

Making a restaurant-style chicken club sandwich at home is not only satisfying, but it also works out to be so much cheaper! I cook my bacon in the oven, which is always super easy and mess-free (the foil-lined baking sheet catches all the grease!). Then, the chicken is pan-fried until perfectly golden brown and juicy. Everything else is just a matter of assembly. I like to spread a little bit of mayo on the toasted bread for extra flavor and creaminess, but I’ve also shared some of my favorite variations for this recipe at the end.

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Chicken Club Sandwich Recipe

This easy Chicken Club Sandwich is loaded with juicy pan-seared chicken, crispy bacon, fresh salad, and cheese. It's a budget-friendly take on the classic!

Course Lunch, Sandwich

Cuisine American

Total Cost ($16.57 recipe / $4.14 serving)

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 sandwiches

Calories 983kcal

Author Marsha McDougal

Equipment

• Large Skillet
• Baking Sheet
• Aluminum foil

Ingredients

• 9 slices bacon $2.22
• 2 boneless, skinless chicken breasts (about 1.3lb)* $6.25
• ¾ tsp salt $0.03
• ½ tsp freshly cracked black pepper $0.08
• ½ tsp garlic powder $0.05
• 2 Tbsp olive oil $0.44
• 12 slices white sandwich bread $1.19
• 2 large tomatoes $2.00
• 8 leaves iceberg or romaine lettuce $1.50
• 8 slices colby-jack cheese $2.25
• ½ cup mayonnaise $0.56

Instructions

• Start by baking the bacon. Preheat the oven to 400ºF. Line a baking sheet with aluminum foil and place a wire rack on top to hold the bacon above the surface of the baking sheet.
• Lay the strips of bacon across the wire rack and bake in the oven for approx. 25 minutes or until it has reached your desired level of crispiness. After baking, use tongs to remove the strips of bacon from the wire rack to a paper-towel lined plate.
• While the bacon is cooking, go ahead and cook the chicken. Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets (or use thin-cut chicken breasts). Then place plastic wrap over the chicken and gently pound it with a rolling pin or meat mallet to even the thickness of the chicken breasts. Season the chicken with salt, black pepper, and garlic powder.
• Heat a large skillet over medium heat and add the olive oil. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 4 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.
• While the chicken is resting, prepare the rest of the ingredients. Toast the bread, slice the tomatoes, wash and dry the lettuce, gather the cheese slices and gather the cooked bacon. Then slice the cooked chicken breasts into strips.
• Now assemble the sandwiches. Start with a thin layer of mayo on one side of two slices of bread, then layer with lettuce, sliced tomato, sliced chicken breast, a slice of cheese, and bacon pieces. Now add the second slice of bread with mayo and repeat the layers. Top with the last slice of toasted bread.
• Cut each sandwich in half and serve with your favorite sides. My favorites are always chips and a dill pickle spear. Enjoy!

See how we calculate recipe costs here.

Notes

*This recipe also works with turkey breast or your favorite deli meat.

Nutrition

Serving: 1sandwich | Calories: 983kcal | Carbohydrates: 48g | Protein: 62g | Fat: 60g | Sodium: 1832mg | Fiber: 6g

how to make a Chicken Club Sandwich step-by-step photos

Prep the chicken: While the bacon cooks, prep the chicken. Use a sharp knife to very carefully fillet 2 chicken breasts into two thinner cutlets. If you’re using thin-cut chicken breasts, you can skip this step. Place a layer of plastic wrap over the sliced chicken and gently pound it with a rolling pin or a meat mallet. You want each piece of chicken to be an even thickness.

Season the chicken: Use ¾ tsp salt, ½ tsp black pepper, and ½ tsp garlic powder.

Cook the chicken: Heat a large skillet over medium heat and add 2 Tbsp olive oil. Once the skillet and oil are hot, add the chicken and cook on each side until golden brown and cooked through (about 4 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.

Prep the remaining ingredients: As the chicken is resting, you can prepare the other ingredients for your chicken club sandwich. Toast 12 slices of white bread, slice 2 large tomatoes, wash and dry 8 lettuce leaves, and gather 8 slices colby-jack cheese and the cooked bacon.

Slice chicken: Slice cooked chicken breasts into even strips.

Assemble: Now it’s time to assemble the sandwiches! Spread a thin layer of mayo on one side of two slices of toast.

Top one slice with lettuce, sliced tomato, sliced chicken breast, a slice of cheese, and bacon.

Now add the second slice of bread with mayo and repeat the layers. Top with a third slice of toasted bread.

Serve and enjoy: Cut each sandwich in half, serve with your favorite sides, and enjoy!

Serving Suggestions

I like to keep the sides simple with this sandwich since it’s already packed with so much flavor. A handful of crispy potato chips, a dill pickle spear, or a quick side salad is usually all I need! But if I’m feeling extra hungry, I’ll whip up my pasta salad or a batch of air fryer sweet potato fries—because, let’s be honest, a chicken club sandwich and fries is a classic combo! Or, for something lighter, I think some fresh fruit or a creamy coleslaw will balance out the crispy bacon and savory chicken perfectly.

More Delicious Sandwich Recipes

Shrimp Po’ Boys

$12.89 recipe / $2.14 serving

Turkey Sliders

$9.15 recipe / $1.52 serving

Philly Cheesesteak Recipe

$16.27 recipe / $3.25 serving

Muffaletta Roll Ups

$14.14 recipe / $2.02 serving

The post Chicken Club Sandwich appeared first on Budget Bytes.

After I made my spinach stuffed chicken breasts the other week, I realized just how much I love the combination of spinach and chicken when paired with a cheesy sauce. So, when my kids asked for homemade lasagna for dinner, I knew what I had to do! I switched the classic tomato sauce for an easy white sauce made from heavy cream, mozzarella, Parmesan, and baby spinach. And let me tell you, it didn’t disappoint. When it’s layered with lasagna noodles, shredded chicken, and a creamy ricotta filling, it becomes a heavenly combination of flavors and textures. I know you’ll be hooked after just one bite.

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White Chicken Lasagna Recipe

This White Chicken Lasagna blows traditional lasagna out of the water! With a creamy white sauce, shredded chicken, and spinach, it's too good to resist.

Course Main Course

Cuisine American, Italian

Total Cost ($17.34 recipe / $1.93 serving)

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour

Servings 9 servings

Calories 530kcal

Author Marsha McDougal

Equipment

• 9×13-inch Casserole Dish

Ingredients

Ricotta Mixture

• 15 oz. whole milk ricotta $2.94
• ½ cup shredded mozzarella cheese $0.57
• ¼ cup grated parmesan cheese $0.40
• 1 large egg $0.37
• ¼ tsp freshly cracked black pepper $0.04

Lasagna

• 1 rotisserie chicken (about 3 cups cooked chicken) $5.97
• ½ Tbsp salt, for the pasta water $0.04
• 9 lasagna noodles $1.00
• 4 Tbsp butter $0.50
• 1 yellow onion, diced $0.48
• 2 cloves of garlic, minced $0.08
• ¼ cup all-purpose flour $0.05
• 2 cups chicken broth $0.26
• 1 tsp Italian seasoning $0.10
• ½ tsp salt $0.02
• ¼ tsp freshly cracked black pepper $0.04
• ¼ tsp garlic powder $0.03
• 1 cup heavy cream $1.18
• ¼ cup grated parmesan cheese $0.40
• 3 cups baby spinach, chopped $1.15
• 1 ½ cups shredded mozzarella $1.72

Instructions

• Start by preparing the ricotta cheese mixture. In a medium bowl combine the ricotta, shredded mozzarella, grated parmesan, egg, and black pepper. Mix together until well combined and set aside.
• Next, remove the skin from the cooked rotisserie chicken and pull the meat off of the bones. Shred the chicken using two forks.
• While you are preparing the chicken, bring a large pot of water to a boil over high heat. Add 1/2 Tbsp of salt to the water then add the lasagna noodles and boil until the pasta is tender (or al dente). Drain the pasta in a colander.
• Preheat the oven to 375°F. Then in a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic. Sauté for 4 minutes or until the onion is translucent.
• Stir in the flour and cook until the flour starts to turn light brown. Now slowly pour in the chicken broth and whisk the broth with the flour mixture until combined. Keep whisking or stirring until there are no lumps in the sauce.
• Add the Italian seasoning, ½ tsp salt, ¼ tsp black pepper, garlic powder, heavy cream and ¼ cup grated parmesan cheese to the sauce. Stir to combine. Now add the chopped spinach to the sauce and stir to combine.
• Time to assemble the lasagna. Spread about 1 cup of the sauce over the bottom of a 9×13-inch casserole dish. Lay three noodles on top of the sauce. Spread ⅓ of the ricotta cheese mixture evenly over the noodles. Then top with ⅓ of the shredded chicken. Repeat the layers (sauce, noodles, ricotta, chicken) two more times. Finish with the remaining sauce, then top with 1 ½ cups of shredded mozzarella.
• Bake the lasagna in the preheated oven for 25 minutes until the cheese is fully melted on top. Switch the oven to broil for the last 3-4 minutes or just until the cheese gets a little brown on top. Watch it closely as it broils!
• Top with chopped parsley if desired, and slice into nine (or twelve) pieces. Serve and enjoy!

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Notes

• I can’t imagine making this recipe without both the Parmesan and mozarella. The Parmesan mixes into the sauce to make it extra cheesy, while the mozzarella gets all melty on top. It’s the BEST!
• I use a rotisserie chicken for this recipe to save time, but you can certainly cook 1 lb. of boneless, skinless chicken breasts or chicken thighs if you want and shred the meat.

Nutrition

Serving: 1serving | Calories: 530kcal | Carbohydrates: 29g | Protein: 31g | Fat: 32g | Sodium: 1104mg | Fiber: 2g

how to make White Chicken Lasagna — step by step photos

Gather all of your ingredients.

Add 15 oz. whole milk ricotta, ½ cup shredded mozzarella cheese, ¼ cup grated parmesan cheese, 1 large egg, and ¼ tsp black pepper to a medium-sized bowl. Mix until well combined and set aside.

Remove the skin from your cooked rotisserie chicken and pull the meat off the bones. Once you’ve done that, shred the chicken using two forks. You need about 3 cups of shredded chicken for this recipe.

While you’re preparing the chicken, fill a large pot with water and boil over high heat. Season the water with 1/2 Tbsp salt and add 9 lasagna noodles. Boil the pasta sheets until they’re tender (or al dente) and drain them in a colander.

Preheat your oven to 375°F. Melt 4 Tbsp butter in a large skillet over medium heat and add 1 diced onion and 2 cloves of minced garlic. Sauté them in the butter for 4 minutes or until the onion turns translucent.

Add ¼ cup all-purpose flour to the skillet. Stir to combine and cook until the flour starts to turn light brown.

Slowly pour in 2 cups chicken broth and whisk thoroughly with the flour mixture until combined. If there are still some lumps, keep whisking or stirring until they disappear.

Add 1 tsp Italian seasoning, ½ tsp salt, ¼ tsp black pepper, ¼ tsp garlic powder, 1 cup heavy cream, and ¼ cup grated parmesan cheese to the sauce. Stir to combine.

Now add 3 cups of chopped spinach to the sauce and mix it in.

Now it’s time to assemble the lasagna! I start by spreading about 1 cup of the creamy spinach sauce over the bottom of a 9×13-inch casserole dish. Then, layer three noodles over the top of the sauce.

Next, evenly spread ⅓ of the previously prepared ricotta cheese mixture over the noodles.

Add a ⅓ of the shredded chicken. Repeat the layers (sauce, noodles, ricotta, chicken) two more times. Be sure to evenly distribute each layer so every bite has some chicken, sauce, and ricotta cheese!

Finish it off with the remaining creamy spinach sauce.

Then, top it with 1 ½ cups of shredded mozzarella.

Place the lasagna into the preheated oven and bake for 25 minutes until the cheese is fully melted on top. I like to switch the oven to broil for the last 3-4 minutes or just until the cheese gets a little brown on top. Be sure to watch it closely while under the broiler!

Sprinkle chopped parsley over the top (if desired), and slice it into nine (or twelve, if you want to stretch it further!) pieces. Serve and enjoy all that yummy, cheesy goodness!

What to Serve with White Chicken Lasagna

This starchy, cheesy dish is calling for a fresh, light salad, and I think our Greek salad is the perfect match! The crunchy cucumbers, juicy tomatoes, and tangy feta cheese provide a nice contrast to the rich chicken lasagna. But whenever I’m in the mood for something heartier, I serve it with some crusty garlic bread and balsamic roasted vegetables.

Make it Ahead!

You can prepare this easy white chicken lasagna recipe a day in advance, cover it, and store it overnight in the fridge. Because the chicken is already cooked, it’s just a case of heating it through and melting the cheese! I’d add an extra 10-15 minutes to the cooking time, though, as it’ll be cold from the fridge. If the cheese starts to brown too quickly in the oven before the lasagna is heated, I’d cover it with foil and continue baking.

Storage & Reheating

Any leftovers should be cooled before storing in the fridge for up to 3-4 days. Reheat it in the microwave or a 350°F oven (covered with foil) until heated through. You can also try freezing individual portions as a quick and easy meal for another day. Just keep in mind that cream-based sauces can separate slightly when thawed. Freeze your white sauce chicken lasagna for up to 3 months and thaw overnight in the fridge before reheating.

More Lasanga Recipes

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Skillet Lasagna

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Lasagna Roll Ups

$12.26 recipe / $1.53 serving

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