There are a few recipes we do really well in our house and these dinners are in regular rotation. A capsule wardrobe of recipes, if you will. While sometimes it feels like a rut, it’s a tasty rut. I decided to share some of our favorite chicken recipes today and hope that you’ll link to some of your favorites in the comments so I can expand my repertoire. Four of the recipes I’m sharing today just kind of evolved organically in our own kitchen, so I’m typing out the details on what we do to make it come together. I hesitate to even call them “recipes” because they’re so basic! The other recipes are things I found through Pinterest, usually, and I’ve linked to the original posts.
There are a million and one fajita seasoning packets that you can get at the grocery store, or recipes for seasoning mixes that can be found online. We do not use any of those. We keep our fajitas really simple! Here is the process we follow.
Chicken breasts, sliced into strips
Bell peppers, sliced into strips
Onion, sliced into half-rings
Sometimes we’ll add a little turmeric or paprika to add a little something special.
Cheddar cheese, grated
Tongs or fork
- Heat a drizzle of olive oil in a skillet and season the chicken breast strips with salt, pepper, garlic powder, and any other seasonings you want to include
- Cook the chicken breast strips through. Remove from pan and place on a plate.
- Using the same skillet (add a little more olive oil if needed, but we usually don’t find it’s necessary), cook the onion for a few minutes until it starts to soften. Then add the bell peppers to the skillet and cook the veggies through. Add a little salt and pepper to season them! (Side note: if we’re in a hurry, we’ll often sauté the onions and bell peppers simultaneously in another skillet as the chicken is cooking. Dirties an extra skillet, but does practically cut the cook time in half.)
- Add the chicken back into the skillet and mix the meat and veggies together. Turn the burner down and let it all simmer together for a few minutes while you prep the tortillas.
- You can heat tortillas on the stove top but we always just put the tortilla on a plate, spread cheddar cheese on the tortilla, and stick it in the microwave for thirty seconds.
- Load the tortilla up with fajita mix and dive in. :)
PAN-SEARED CHICKEN WITH BALSAMIC CREAM SAUCE
This is one of our FAVORITE, go-to meals. Kevin and I especially love to make it on a weekend when we can prepare it together because we each play our roles so well in putting it together (I prep and clean as he actually stands over the stove doing the cooking). You can access the recipe we use here. We serve the chicken and the oh-so-delicious sauce with egg noodles.
MUM’S GARLIC LEMON CHICKEN
This is another favorite. It’s from The Londoner and it’s so easy and delicious. I definitely recommend serving it with the salad that she details in the post. We love the pairing and the salad dressing recipe she includes is amazingly good. You can get all the deets here.
ROASTED CHICKEN WITH SWEET POTATOES
This is one is so simple and so, so good. Kevin and Ava love it too and we’ve been eating it at least once every few weeks recently.
Chicken thighs, bone in and skin on
Sweet potatoes, peeled and cut into chunks
Any other seasonings you’d like!
Baking sheet with side (not a flat cookie sheet style pan)
Aluminum foil (optional)
- Preheat oven to 375 degrees F.
- Spread a piece of aluminum foil over the baking sheet, covering the sides of the sheet. This is optional but really helps make clean up a cinch.
- Place chicken thighs on baking sheet, skin side up.
- Arrange sweet potato chunks around chicken thighs.
- Season liberally with chosen seasonings. Drizzle olive oil over it all.
- Use hands to mix things about and get the seasonings and oils spread around.
- Bake for around 45-50 minutes or until chicken thighs are cooked through. Broil for 2 minutes to get the skin crispy.
GREEN CHILE SAUCE CHICKEN BURRITOS
This is a favorite because it’s so easy (slow cooker!) and really tasty. We use a local green chile sauce – 505 Green Chile Sauce. You can use any green chile sauce your grocery store carries.
Green chile sauce – 1 jar
Chicken breasts – we usually do three or four, sometimes more if we want a lot of leftovers for lunches
Cheddar cheese, grated
Slow cooker liner (optional)
- If using the slow cooker liner, place it in the slow cooker.
- Place chicken breasts in slow cooker and pour the green chile sauce over the top.
- Lid on, slow cooker on, and cook! Times vary – you know your slow cooker better than anyone else. Ours is pretty fast we can usually do three chicken breasts on low for around four hours and be fine.
- When the chicken breasts are done, use two forks to shred the meat.
- We usually just spread some cheddar cheese on a tortilla and put it in the microwave for 30 seconds, then load up the tortilla with the shredded meat. Fold like a burrito and enjoy this easy-peasy dinner. You could get fancy and have sour cream, avocado, onions, tomatoes, other toppings, available too!
HONEY SESAME CHICKEN
This is a slow cooker meal that we serve over rice. It’s really delicious and easy. Here is the link to the recipe.
Do any of these sound like something you would like? Share your favorite chicken recipe with me please!