This cowboy chicken recipe is packed with bold flavors. The chicken is seared with lots of vibrant seasonings, surrounded by corn, black beans, and fire-roasted tomatoes, all smothered in melty cheese. Your family will love this quick meal that is ready in just 35 minutes!

Ingredients You Need to Make Cowboy Chicken

The ingredients list might look long, but it is mostly the seasonings you need. Most of the items you probably already have. Scroll down to the recipe card for exact measurements!

• Chicken Breast: This crowd-pleasing protein is great for absorbing the flavors and gives the best texture.
• Paprika: Adds a hint of smokey sweetness.
• Cumin: Cumin really adds to the southwest flavors in this dish.
• Oregano: Provides a robust herbal flavor with a hint of bitterness, which is a great balance to all of the other flavors.
• Garlic Powder: Adds the best savory flavor that complements all of the other ingredients.
• Salt and Pepper: Enhances all of the flavors in the dish.
• Onion Powder: Gives a blast of robust, savory flavor.
• Chili Powder: Adds a slight kick of heat and balances out the other savory flavors.
• Olive Oil: Acts as a fat to seal in the flavor of the chicken.
• Yellow Onion: Sauteed onion gives a sweet, caramelized flavor and soft texture.
• Cloves Garlic: This gives a punch of that wonderful savory flavor you can only get from fresh garlic.
• Can of Corn: Adds a sweet, juicy pop of yellow color.
• Can of Black Beans: Not only does this add a fabulous texture, the fiber you get from beans is so good for you!
• Can of Fire Roasted Tomatoes: I feel like this is the secret ingredient for making it taste smokey and southwest cowboy style.
• Fresh Lime Juice: The acidity in the limes balances out the savory, smokey and sweet flavors completing the entire dish.
• Shredded Mexican Cheese: Adds a creamy, melty topping that keeps in moisture and locks in flavor.
• Fresh Cilantro: The kiss of freshness to any Mexican dish.

Cowboy Chicken Recipe Instructions

This cowboy chicken is a breeze to whip up, making it a go-to for your busy weeknights. The hearty chicken and bold flavors are sure to be a hit with your kids. Just follow my simple step-by-step instructions below, and you’ll have a delicious meal in no time!

1. Prep: Preheat oven to 375 degrees Fahrenheit. In a small bowl, whisk together the paprika, cumin, oregano, garlic powder, onion powder, salt, pepper, and chili powder, then divide this mixture in half.
2. Coat Chicken: Rub the chicken breasts with half of the spice mixture. Heat the olive oil in a large oven-safe skillet over medium-high heat.
3. Sear Chicken: Sear the chicken breasts for 3-4 minutes on each side in the skillet, then remove and set the chicken aside.
4. Saute Onion and Add Ingredients: Add the onion to the skillet and saute until the onion is tender. Once tender, add in the garlic, corn, black beans, and tomatoes with their juice, lime juice, and remaining seasoning, and blend in the pan.
5. Simmer: Stir and cook until the mixture comes to a gentile boil. Once it boils, remove from heat then add the chicken breasts back to the skillet and sprinkle the cheese over the chicken.
6. Bake: Bake the chicken for 20-25 minutes until they reach a temperature of 165 degrees Fahrenheit. Remove the dish from the oven and let it rest for at least 5 minutes before serving.
7. Serve: Top with the fresh cilantro and serve on its own or over rice.

More Cowboy-Inspired Dishes to Try

If you are like me, then you will love all things cowboy! The combination of bowl flavors and simple, hearty ingredients just makes me and my tummy happy! Here are some of my top cowboy recipes that I know you’ll love.

Side Dishes

Amazing Cowboy Beans

55 mins

Dinner

Cowboy Cornbread Casserole

50 mins

Dressings, Sauces, and Dips

Mouthwatering Cowboy Caviar

20 mins

Dinner

Cowboy Hamburger Soup

30 mins

Print

Cowboy Chicken

This cowboy chicken recipe is packed with bold flavors. The hearty chicken is seared with lots of vibrant seasonings, surrounded by corn, black beans, and fire-roasted tomatoes, all smothered in melty cheese.

Course Dinner, lunch, Main Course

Cuisine American, Tex Mex

Keyword cowboy, cowboy chicken

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 990kcal

Author Alyssa Rivers

Ingredients

• 4 chicken breasts, about 2 pounds
• 1 tablespoon paprika
• 2 teaspoons cumin
• 2 teaspoons oregano
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon onion powder
• ½ teaspoon pepper
• ¼ teaspoon chili powder
• 2 tablespoons olive oil, divided
• ½ yellow onion, chopped, about 1/3 cup
• 2 teaspoons garlic, minced
• 1 15-ounce can corn, drained
• 1 15-ounce can black beans, drained
• 1 15-ounce can fire-roasted tomatoes,
• 2 tablespoons lime juice
• 1 cup shredded Mexican blend cheese,
• ¼ cup fresh cilantro chopped

Instructions

• Preheat oven to 375 degrees Fahrenheit. In a small bowl whisk together the paprika, cumin, oregano, garlic powder, onion powder, salt, pepper, and chili powder. Divide this mixture in half.
• Rub the chicken breasts with half of the spice mixture. Heat the olive oil in a large oven-safe skillet over medium-high heat.
• Sear the chicken breasts for 2-3 minutes on each side in the skillet. Remove from the skillet and set aside.
• Add the onion to the skillet and saute until tender. Add in the garlic, corn, black beans, tomatoes with their juice, lime juice, and remaining seasoning blend.
• Stir and cook until the mixture comes to a gentile boil. Remove from heat and add the chicken breasts back to the skillet. Sprinkle the cheese over the chicken.
• Bake the chicken for 20-25 minutes until it reaches 165 degrees Fahrenheit. Remove the dish from the oven and let it rest for at least 5 minutes before serving.
• Top with the fresh cilantro and serve on its own or over rice.

Nutrition

Calories: 990kcal | Carbohydrates: 132g | Protein: 63g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 172mg | Sodium: 1936mg | Potassium: 1340mg | Fiber: 10g | Sugar: 98g | Vitamin A: 1712IU | Vitamin C: 12mg | Calcium: 310mg | Iron: 5mg

This mouthwatering Monterey chicken is slathered in tangy barbecue sauce, covered in melty cheese, and topped with crisp bacon and sweet tomatoes. The combination of all these flavors creates a satisfying dish your family will want on repeat!

Easy Monterey Chicken Recipe Ingredients

The ingredients needed for this Chili’s copycat recipe are simple and work so well together. Scroll to the bottom of the post for exact measurements.

• Boneless Skinless Chicken Breasts: Chicken is my favorite protein for recipes like this. It absorbs the flavor so well and is so tender and juicy when it’s baked!
• Honey: This adds the perfect touch of sweetness to balance the savory flavors happening in this dish.
• Soy Sauce: I feel like no marinade is complete without soy sauce! it just gives the perfect amount of flavor and saltinesss.
• Worcestershire Sauce: Provides a complex depth of flavor you can’t get anywhere else.
• Minced Garlic: Garlic is one of those ingredients you can measure with your heart! It adds so much delicious savory flavor.
• Salt: Enhances everything in the marinade.
• Pepper: Adds a bit of heat and enhances the other flavors in the dish.
• Applewood Smoked Bacon: Provides a rich, smokey flavor and a delightful texture to this Monterey chicken.
• Barbeque Sauce: Use your favorite barbecue sauce. It adds so much moisture and flavor.
• Shredded Monterey Jack Cheese: With the name Monterey in the title you know this cheese is perfect for this recipe! It gives the perfect salty, cheesy goodness on top of the chicken breasts.
• Diced Roma Tomatoes: Add a burst of freshness with a tangy flavor and a hint of sweetness
• Chopped Green Onions: This gives the dish a pop of color and a punch of onion flavor.

Chili’s Copycat Monterey Chicken

This Monterey chicken dish is so easy to put together. You make the marinade, bake the chicken, then broil the cheese and sauce, and dinner is served! Just make sure to give yourself enough time to let the chicken marinate.

1. Make Marinade: Mix the honey, soy sauce, Worcestershire sauce, garlic, salt, and pepper in a large sealable bag or bowl.
2. Marinate Chicken: Add the chicken breasts to the marinade and marinate for at least an hour or overnight.
3. Bake Chicken: Preheat the oven to 350 degrees Fahrenheit, then place the marinated chicken into a 9×13-inch baking dish. Cover the dish with foil and bake for 30-40 minutes, until the chicken has fully cooked.
4. Cook Bacon: While the chicken is baking, fry the bacon, roughly chop it, and set it aside.
5. Top Chicken: Take the chicken out of the oven, then remove the foil, and top each breast with BBQ sauce, shredded Monterey jack cheese, and cooked bacon.
6. Broil Chicken: Set the broiler to high and broil the chicken until the cheese is melted and bubbly.
7. Serve: Garnish with the diced tomato and green onion. Serve fresh, and enjoy!

More Cheese, Bacon, and Chicken Recipes

I absolutely love the combination of chicken, cheese, and bacon! They are all just meant to go together. The salty, crispy bacon and melty cheese complement the tender chicken in the recipes below!

Dinner

Crack Chicken Casserole

35 mins

Dinner

Slow Cooker Crack Chicken (Cheddar Ranch Chicken)

6 hrs 10 mins

Dinner

Jalapeño Popper Chicken

1 hr

Dinner

Alice Springs Chicken

45 mins

Print

Monterey Chicken

This mouthwatering Monterey chicken is slathered in tangy barbecue sauce, covered in melty cheese, and topped with smoky bacon and sweet tomatoes.

Course Dinner, Main Course

Cuisine American

Keyword chicken recipes, monterey chicken

Prep Time 1 hour hour

Cook Time 45 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 4 Servings

Calories 700kcal

Author Alyssa Rivers

Ingredients

• 4 chicken breasts boneless skinless
• ¼ cup honey
• ¼ cup soy sauce
• 3 tablespoons Worcestershire sauce
• 1 teaspoon garlic minced
• ½ teaspoon salt
• ½ teaspoon pepper
• 8 slices applewood smoked bacon
• ½ cup barbecue sauce
• 1 cup Monterey jack cheese shredded
• 2 Roma tomatoes diced
• ¼ cup green onions chopped

Instructions

• Mix the honey, soy sauce, Worcestershire sauce, garlic, salt, and pepper in a large sealable bag or bowl.
• Add the chicken breasts to the marinade and marinate for at least an hour or overnight.
• Preheat the oven to 350 degrees Fahrenheit. Place the marinated chicken into a 9×13-inch baking dish. Cover the dish with foil and bake for 30-40 minutes, until the chicken has fully cooked.
• While the chicken is baking, fry the bacon, roughly chop it, and set it aside.
• Pull the chicken out of the oven, remove the foil, top each chicken cutlet with barbecue sauce, cooked bacon, and shredded Monterey jack cheese.
• Set the broiler to high and broil the chicken until the cheese is melted and bubbly.
• Garnish with the tomatoes and green onion. Serve fresh, and enjoy!

Notes

Originally Posted on December 28, 2012

Updated on September 13, 2024

Nutrition

Calories: 700kcal | Carbohydrates: 38g | Protein: 63g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 199mg | Sodium: 2361mg | Potassium: 1270mg | Fiber: 1g | Sugar: 32g | Vitamin A: 713IU | Vitamin C: 10mg | Calcium: 264mg | Iron: 3mg

This chicken tetrazzini casserole is packed with delicious flavors and textures. It has hearty chicken, tender mushrooms, peas, and pasta, all tossed in a creamy, rich sauce. The casserole is topped with crispy, buttery breadcrumbs and a sprinkle of Parmesan cheese with the most irresistible crunch and flavor.

Ingredients Needed to Make Chicken Tetrazzini Casserole

This casserole only uses a few ready-made ingredients. Plus, with its simple ingredients and easy-to-follow instructions, dinner time will be smooth and stress-free! Scroll to the bottom of the page for exact measurements.

• Cooked and Cubed Chicken: The main protein source that gives the dish a hearty, meaty texture and savory flavor.
• Spaghetti Pasta: The base of the casserole that perfectly absorbs the creamy sauce.
• Olive Oil: Used to sauté vegetables, adding healthy fat.
• Diced Mushrooms: Absorb the wonderful savory flavors and gives a nice texture.
• Minced Garlic: Gives the dish a warm, comforting savory flavor.
• Frozen Peas: Add a pop of color, texture, and sweet flavor.
• Flour: Helps thicken the sauce.
• Cream of Chicken Soup Cans: Provide moisture and flavor to the casserole.
• Hald and Half: Adds a smooth, creamy texture and delicious flavor.
• Chicken Broth: Gives the casserole moisture and adds a depth of chicken flavor.
• Salt and Pepper: To Taste!
• Parmesan Cheese: Provides a sharp, nutty flavor.
• Italian Bread Crumbs: Adds flavor and texture for a crunchy topping.
• Melted Butter: Allows the topping to become browned and crunchy.

How Do You Make Chicken Tetrazzini?

Making chicken tetrazzini casserole is simple. I love being able prep it in the morning or the night before so that when it’s time to eat, I can pop it in the oven, and dinner is served.

1. Prep: Preheat the oven to 350 degrees. Spray a 9×13-inch casserole dish with cooking spray and set aside. In a large pot, cook the pasta according to the directions until al dente. Drain, then place in the prepared baking dish.
2. Sauté and Stir: In a medium-sized saucepan, add olive oil, mushrooms, garlic, and peas. Cook until tender, then whisk in the flour and cook for another minute.
3. Make the Sauce: Add the cream of chicken soup, half-and-half, and chicken broth to the saucepan. Add salt and pepper to taste. Let simmer until it starts to thicken, then add the chicken and mix to incorporate.
4. Combine: Add the sauce to the spaghetti and toss until coated. Spread in your 9×13-inch pan.
5. Make the Topping: Mix the parmesan cheese, bread crumbs, and butter in a bowl, then spread the mixture on top of the casserole.
6. Bake: Bake for 30-40 minutes until heated through and the bread crumbs are brown on top.

More Chicken Casserole Recipes

Casserole cooking is a must at my house. After all, making one dish that includes veggies, protein, and a hearty base makes my life easier and my family’s stomachs happy! Here are some of my favorite quick and easy recipes!

Dinner

No Peek Chicken and Rice Casserole

1 hr 20 mins

Dinner

Crack Chicken Casserole

35 mins

Dinner

Chicken Parmesan Casserole

1 hr

Dinner

Million Dollar Chicken Casserole

35 mins

Print

Chicken Tetrazzini Casserole

This chicken tetrazzini casserole is packed with delicious flavors and textures. It has hearty chicken, tender mushrooms, peas, and pasta, all tossed in a creamy, rich sauce. The casserole is topped with crispy, buttery breadcrumbs and a sprinkle of Parmesan cheese with the most irresistible crunch and flavor.

Course Dinner, Main Course

Cuisine American, Italian American

Keyword baked tetrazzini, casserole, chicken tetrazzini, chicken tetrazzini casserole

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 499kcal

Author Alyssa Rivers

Ingredients

• 2 cups chicken, cooked and cubed
• 16 ounces spaghetti pasta
• 1 tablespoon olive oil
• 8 ounces mushrooms, sliced
• 3 garlic cloves, minced
• 1 cup frozen peas
• 2 tablespoons flour
• 2 cans cream of chicken soup, 10 ounce each
• 1 cup half and half
• 1 cup chicken broth
• salt and pepper
• 1/2 cup parmesan cheese
• 1/2 cup italian seasoned bread crumbs
• 1/4 cup melted butter

Instructions

• Preheat oven to 350 degrees. Spray a 9×13-inch casserole dish with cooking spray and set aside. In a large pot cook pasta according to the directions, and cook until al dente. Drain and place in the prepared baking dish.
• Add olive oil, mushrooms, garlic, and peas in a medium-sized saucepan. Cook until tender. Whisk in the flour and cook for an additional minute.
• Add the cream of chicken soup, half and half, and chicken broth to the saucepan, add salt and pepper to taste. Let simmer until it starts to thicken. Add the chicken and mix to incorporate.
• Add the sauce to the spaghetti and toss until coated. Spread in your 9×13-inch pan.
• Mix the parmesan cheese, bread crumbs, and butter in a bowl. Spread the mixture on top of the casserole.
• Bake for 30-40 minutes until heated through, and the bread crumbs are brown on top.

Notes

Originally Posted Nov 9, 2017

Updated September 4, 2024

Nutrition

Calories: 499kcal | Carbohydrates: 60g | Protein: 18g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 924mg | Potassium: 400mg | Fiber: 4g | Sugar: 5g | Vitamin A: 645IU | Vitamin C: 9mg | Calcium: 155mg | Iron: 3mg

Smothered chicken is a flavorful comfort food full of rich, creamy gravy, tender chicken cutlets, and savory mushrooms. Perfect on its own or paired with mashed potatoes, rice or pasta, you’re family will definitely want this on the weekly meal plan.

If I can give you anything, it would be stress-free dinner time and for your family to love what you serve. I am confident that this smothered chicken delivers on both! Simply pair this with my crockpot mashed potatoes, 1-hour dinner rolls, and garlic parmesan green beans with bacon. Dinner is served!

Smothered Chicken and Gravy

If you are looking for the taste of home, this meal will definitely give you that. With its roots planted in Southern cooking, this smothered chicken is not only flavorful but also rich in history. Traditionally, people serve this dish over rice. However, over time, cooks have adapted it to incorporate other traditions, such as serving it over mashed potatoes or pasta. Personally, I’ve enjoyed it with all three options and loved each one of them! In fact, it’s even delicious just on its own!

By cooking the chicken before smothering it in gravy, we get all the rich flavors that meld together from the browning process. You’ll be amazed at how simple this dish is, and it will quickly become a family favorite!

What Ingredients Do You Need to Make Smothered Chicken?

This list might seem long, but it mostly includes the herbs and spices needed to create that delicious flavor. For exact measurements, scroll to the recipe card at the bottom of the post.

• Chicken Breast: The perfect protein to absorb and complement all of the flavors going on in the dish.
• Egg: Acts as a binding agent to help the breading stick to the chicken cutlets.
• Heavy Whipping Cream: Gives the dish a creaminess and depth of flavor and helps thicken the gravy.
• All-Purpose Flour: Helps the breading stick to the chicken and contributes to the thickening of the gravy.
• Breadcrumbs: Provide a crunch to the breading of the chicken and a warm flavor.
• Garlic Powder: Gives the dish a wonderful savory flavor that balances the creaminess of the sauce.
• Oregano: A vibrant herb that adds a bright flavor.
• Onion Powder: Enhances the depth of flavor and provides a consistent taste in each bite.
• Salt: Complements each flavor in the dish, enhancing the overall taste and comfort appeal.
• Pepper: Adds a note of spice and enhances the other flavors.
• Olive Oil: Keeps the chicken moist and tender during the cooking process.
• Yellow Onion: Provides a sweet and savory flavor with a soft and tender texture.
• Mushrooms: These perfectly absorb all of the flavors in the dish and add a wonderful texture that complements the chicken.

Gravy

• Butter: Helps thicken the gravy and adds a depth of flavor to the sauce.
• All-Purpose Flour: This flour is used to create a roux, which combines the flavor of the browned onions and will make the sauce thick.
• Beef Broth: The base of the gravy adds a rich, savory flavor.
• Heavy Whipping Cream: Gives the gravy its creamy texture and flavor.
• Worcestershire Sauce: This is the secret ingredient that will make this dish delicious, and no one will understand how!
• Mustard Powder: Adds a gentle heat and warmth to the gravy.
• Salt and Pepper: To taste!

Smothered Chicken Recipe

Follow the simple steps below to enjoy this mouth-watering meal in less than an hour. This recipe will guide you through each step of the process to make sure you get the same results every time.

Chicken

1. Prepare Chicken: First, slice the chicken breasts in half to create four thinner cuts of chicken.
2. Egg Mixture: First, whisk together the egg and heavy whipping cream in a bowl until well combined.
3. Breadcrumb Mixture: Meanwhile, whisk together the flour, bread crumbs, garlic powder, oregano, onion powder, salt, and pepper in a separate bowl.
4. Coat the Chicken in the Egg Mixture: Next, working with one cutlet at a time, coat the chicken in the egg mixture and allow any excess liquid to drip off before moving to the next step.
5. Bread Chicken: Dredge the chicken in the flour mixture, coating it thoroughly on all sides.
6. Cook Chicken: Meanwhile, heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes on each side. Cook until golden brown and no longer pink. Once the chicken is cooked, remove it from the pan and set it aside.

Gravy

7. Saute Mushrooms: Remove any burnt bits from the bottom of the pan, then add the onion and mushrooms to the pan. Saute until the onions are translucent and tender. Remove the mushrooms and onions from the pan.
8. Create a Roux: Reduce the heat to medium and add the butter to the pan. Once the butter is melted, gradually whisk in the flour to create a thick paste. Slowly add the beef broth and heavy cream to the roux, continually whisking as you add.
9. Make the Gravy: Once the gravy is smooth and combined, whisk in the Worcestershire sauce and ground mustard. Then season with salt and pepper to taste.
10. Add the Mushrooms, Onions, and Chicken: Stir in the onions and mushrooms, then add the chicken back to the pan. Coat the chicken in the sauce and serve over mashed potatoes, pasta, or rice.

More Simple and Delicious Chicken Meal Ideas

If you are looking for more flavorful chicken dinner ideas I’ve got you covered. These meals are packed with flavor and come together quickly and easily!

Dinner

Marry Me Chicken (Creamy Sun-Dried Tomato Chicken)

35 mins

Dinner

Creamy Parmesan Garlic Mushroom Chicken

25 mins

Dinner

Cashew Chicken (Way Better than Takeout!)

30 mins

Dinner

One-Pan Lemon Chicken Orzo

45 mins

Print

Smothered Chicken

Smothered chicken is a flavorful comfort food full of rich, creamy gravy, tender chicken cutlets, and savory mushrooms. Perfect on its own or paired with mashed potatoes, rice or pasta, you're family will definitely want this on the weekly meal plan.

Course Dinner

Cuisine American

Keyword mushroom chicken, smothered chicken

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4 people

Calories 827kcal

Author Alyssa Rivers

Ingredients

• 2 large chicken breasts, boneless skinless
• 1 egg
• ½ cup heavy whipping cream
• ½ cup all-purpose flour
• ½ cup breadcrumbs
• 2 teaspoons garlic powder
• 1 teaspoon oregano
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon pepper
• 3 tablespoons olive oil
• 1 small yellow onion, diced
• 8 ounces sliced mushrooms

Gravy

• ¼ cup butter
• ¼ cup all-purpose flour
• 2 cups beef broth
• 1 cup heavy whipping cream
• 1 tablespoon Worcestershire sauce
• 1 teaspoon ground mustard
• salt and pepper, to taste

Instructions

Chicken

• Prepare the chicken by slicing the breasts in half horizontally to create four thinner cuts of chicken.
• Whisk together the egg and heavy whipping cream in a bowl until well combined.
• Combine the flour, breadcrumbs, garlic powder, oregano, onion powder, salt, and pepper in a separate bowl.
• Next, working with one cutlet at a time, coat the chicken in the egg mixture, and then allow any excess liquid to drip off before moving on to the next step.
• Dredge the chicken in the flour mixture, coating it thoroughly on all sides.
• Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes on each side. Cook until golden brown and no longer pink. Once the chicken is cooked, remove it from the pan and set it aside.

Gravy

• Remove any burnt bits from the bottom of the pan, then add the onion and mushrooms to the pan. Saute until the onions are translucent and tender. Remove the mushrooms and onions from the pan and set aside.
• Reduce the heat to medium and add the butter to the pan. Once the butter is melted, gradually whisk in the flour to create a thick paste. Slowly add the beef broth and heavy cream to the roux, continually whisking as you add.
• Once the gravy is smooth and combined, whisk in the Worcestershire sauce and ground mustard then season with salt and pepper to taste.
• Stir in the onions and mushrooms then add the chicken back to the pan. Coat the chicken in the sauce and serve over mashed potatoes, pasta, or rice.

Nutrition

Calories: 827kcal | Carbohydrates: 38g | Protein: 36g | Fat: 60g | Saturated Fat: 31g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.5g | Cholesterol: 245mg | Sodium: 1450mg | Potassium: 929mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1774IU | Vitamin C: 6mg | Calcium: 136mg | Iron: 4mg

Chicken Adobo is a tangy, salty, sweet, and spicy Filipino dish. It’s easy to make and requires just a few simple ingredients. It’s sure to become a family favorite!

I love Filipino recipes! They are always packed with so much flavor and my kids love them! One of the most popular ones on the site is this delicious Lumpia that you must try!

What is Chicken Adobo?

Chicken Adobo is the national dish of the Philippines. It can be made with various types of meat, such as chicken, pork, or even seafood, as well as vegetables. It’s not a spicy dish, so you can even feed it to your kiddos, and they will love it! If you’re on the hunt for more easy and delicious Filipino recipes, try this pancit too!!

Ingredients Needed for Chicken Adobo

The list of ingredients for Chicken Adobo is short, and you likely have most of them in your pantry. Check out the recipe card at the bottom of the post for all of the exact measurements.

• Bone-in chicken thighs and drumsticks: Provides a juicy, tender protein that is the base of his dish.
• Olive oil: Helps coat the chicken and prevent it from sticking.
• White wine vinegar: Tenderizes the chicken and adds an acidic flavor.
• Soy sauce: Gives the dish a delicious umami flavor.
• Minced garlic: Provides a robust flavor that compliments the chicken and other seasonings.
• Brown sugar: The sweetness in the brown sugar compliments the salty soy sauce and acidic vinegar.
• Coarse black pepper: Adds a bit of heat and contributes to the signature flavor of the dish.
• Bay leaves Provide an earthy flavor that enhances the aroma of the dish.
• Diced onion: Adds flavor and texture as it cooks in the sauce.
• Diced green onion: As a garnish, this adds color, flavor, and an aromatic note.

Filipino Chicken Adobo Recipe

Putting together this chicken adobo recipe is simple. You can prep everything beforehand, so all you have to do is cook some rice, and then dinner is ready!

1. Whisk: In a large bowl, whisk together the soy sauce, vinegar, garlic, brown sugar, pepper, and bay leaves.
2. Marinate: Add the chicken thighs and drumsticks to the marinade and then marinate for 1 hour.
3. Brown Chicken: Heat oil in a large skillet over medium-high heat. Using tongs, remove the chicken from the marinade and place it skin-side down in the pan. Save the marinade—do not throw it away! Brown the chicken on both sides, then remove and set aside on a clean plate.
4. Saute: Using the same skillet, add the diced onion and saute until tender. Pour in the reserved marinade. Bring the sauce to a boil over medium-high heat and then cook for about 5 minutes or until slightly thickened.
5. Simmer: Return the chicken to the sauce in the skillet. Reduce the heat to low, then cover, and simmer for 30 minutes until the chicken is cooked through and tender. Simmer until the sauce is reduced to about half the amount.
6. Garnish and Serve: Discard the bay leaves. Spoon the sauce over the top of the chicken and garnish with green onions. Then, serve your chicken adobo over rice!
   

More Chicken Recipes

If you love this adobo chicken, then I have some more mouthwatering marinated chicken recipes for you to try!

Dinner

Grilled Huli Huli Chicken

30 mins

Dinner

Perfect and Crispy Air Fryer Chicken Legs (Drumsticks)

25 mins

Dinner

Sticky Asian Glazed Chicken

20 mins

Dinner

Grilled Honey Lime Cilantro Chicken

15 mins

Print

Chicken Adobo

Chicken Adobo is a tangy, salty, sweet, and spicy Filipino dish. This meal is easy to make and requires just a few simple ingredients. It's sure to become a family favorite!

Course Dinner, Main Course

Cuisine American, Asian, Asian American, Filipino

Keyword Chicken Adobo

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Marinate 1 hour hour

Total Time 2 hours hours

Servings 6 people

Calories 366kcal

Author Alyssa Rivers

Ingredients

• 2 pounds bone-in chicken thighs and drumsticks
• 2 tablespoons olive oil
• ¾ cup white vinegar
• ¾ cup soy sauce
• 4 cloves garlic, minced or crushed
• 2 tablespoons brown sugar
• 1 teaspoon coarse black pepper
• 2 bay leaves
• ½ onion, diced
• 2 tablespoons diced green onion, for serving

Instructions

• In a large bowl, whisk together the soy sauce, vinegar, garlic, brown sugar, pepper, and bay leaves.
• Add the chicken thighs and drumsticks to the marinade and marinate for 1 hour.
• Heat oil in a large skillet over medium-high heat. Remove the chicken from the marinade using tongs and place the chicken skin side down into the pan. Save the marinade, do not throw it away! Brown the chicken on both sides then remove and set them aside on a clean plate.
• Using the same skillet, add the diced onion and saute until tender. Add the reserved marinade to the skillet. Bring the sauce to a boil over medium-high heat and cook for about 5 minutes or until slightly thickened.
• Return the chicken to the sauce in the skillet. Reduce the heat to low, cover, and simmer for 30 minutes until the chicken is cooked through and tender. Simmer until the sauce is reduced to about half the amount.
• Discard the bay leaves. Spoon the sauce over the top of the chicken and garnish with green onions. Serve over rice!

Video

Notes

Originally Posted on January 6, 2020

Updated on July 24, 2024

Nutrition

Calories: 366kcal | Carbohydrates: 7g | Protein: 24g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 126mg | Sodium: 1.721mg | Potassium: 350mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg

One-Pan Lemon Chicken Orzo is a comforting, well-rounded meal! Tender, juicy chicken pieces are joined with orzo pasta in a bright lemon sauce, resulting in melt-in-your-mouth deliciousness! Your whole family will adore this tasty dinner!

This one-pan meal comes together so quickly! If you’re looking for more easy recipes with less mess, try these One-Pan Fajita Chicken and Veggies, One-Pan Southwest Blackened Cajun Chicken with Rice or this Chili Lime Chicken and Rice.

Lemon Chicken Orzo

Lemon chicken orzo is one of those dinners that you’ll want to make on repeat. To begin with, it’s really easy to make; it is all made in one pan. Additionally, it has the best textures and flavors. You will love the vibrant yet savory lemon flavor as well as the creaminess of the orzo (without any heavy cream!) combined with juicy pieces of chicken. As a result, this dish is a favorite with my family. Overall, it’s total comfort food without being overly heavy!

Ingredients in This One-Pan Dish

This lemon chicken orzo recipe takes simple ingredients and transforms them into a bright and savory masterpiece. From well-seasoned chicken pieces to hearty orzo and a sauce that bursts with citrusy goodness, each component makes this one-pan meal taste absolutely incredible. The exact measurements are in the recipe card.

• Boneless Skinless Chicken Breasts: Cut into pieces, these provide the main protein for the dish.
• Seasoning: The chicken is coated in basil, oregano, paprika, salt, and pepper for a delicious flavor.
• Olive Oil: For searing the chicken.
• Butter: To sauté the shallots and garlic and toast the orzo.
• Shallots: Milder and sweeter than regular yellow or white onions, minced shallots work great in this recipe so as not to overwhelm the other flavors.
• Garlic: For extra savory flavor.
• Orzo Pasta: The base of this chicken dinner is orzo. You can find this short-cut pasta in the pasta aisle of your local grocery store.
• Chicken Broth: Helps cook the orzo and gives it a more robust flavor.
• Lemon: Lemon juice and lemon zest add the perfect amount of acidity, brightness, and fresh flavor!
• Fresh Baby Spinach: Adds color and nutrients.
• Shredded Parmesan Cheese: To garnish the finished recipe and add salty cheesiness.

How to Make One-Pan Lemon Chicken Orzo

This recipe is perfect for busy weeknights because it requires minimal hands-on time and allows you to cook everything conveniently in one pan. As it all simmers together, the flavors meld into a delightful, melt-in-your-mouth dish that everyone will love.

1. Prep the Chicken: Cube the chicken breasts into about 1 ½ inch to 2-inch pieces. Evenly coat the chicken with basil, oregano, paprika, salt and pepper.
2. Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes. It should be mostly cooked through. Remove the chicken from the skillet.
3. Cook the Pasta: Add the butter, shallot, and garlic to the skillet and sauté for 2 minutes. Add the orzo to the skillet, constantly stirring and tossing, until you get an even, light golden brown toast.
4. Continue to Cook: Pour in the chicken broth, lemon juice, and lemon zest. Reduce the heat to medium and stir occasionally to evenly cook the orzo without letting it stick to the skillet.
5. Add the Chicken and Spinach: Once you cook the orzo through, add the chicken and spinach to the skillet. Stir the mixture and continue cooking until the spinach wilts and the chicken is completely cooked through.
6. Garnish and Serve: Garnish with lemon slices and parmesan cheese and enjoy!

More One-Pan Chicken Dinners

If you’re looking for more easy, one-pan chicken dinners, we’ve got you covered! Here are some of my favorite chicken recipes that cook up quickly and my family will gladly eat. They’re all so simple, yet so tasty!

30-Minute Meals

Creamy Lemon Parmesan Chicken

20 mins

Dinner

Sheet Pan Teriyaki Chicken With Vegetables

40 mins

Dinner

Braised Chicken Thighs

55 mins

Dinner

Chicken and Garden Vegetable Skillet

30 mins

Print

Lemon Chicken Orzo

One-Pan Lemon Chicken Orzo is a comforting, well-rounded meal! Tender, juicy chicken pieces are joined with orzo pasta in a bright lemon sauce, resulting in melt-in-your-mouth deliciousness! Your whole family will adore this tasty dinner!

Course Main Course

Cuisine American

Keyword lemon chicken orzo, one pan recipe

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6 people

Calories 258kcal

Author Alyssa Rivers

Ingredients

• 1 ½ pound boneless skinless chicken breast, cubed
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 shallots, minced
• 2 cloves garlic, minced
• 1 cup orzo pasta
• 3 cups chicken broth
• 2 tablespoons lemon juice
• 2 teaspoons lemon zest
• 2 cups baby spinach, chopped
• Shredded parmesan cheese

Instructions

• Cube the chicken breasts into about 1 ½ inch to 2-inch pieces. Evenly coat the chicken with basil, oregano, paprika, salt and pepper.
• Heat the olive oil in a large skillet over medium high heat. Add the chicken to the skillet and cook for 5-7 minutes, the chicken should be mostly cooked through. Remove the chicken from the skillet.
• Add the butter, shallot, and garlic to the skillet and sauté for 2 minutes. Add the orzo to the skillet, continually stir, and toss until evenly toasted and light golden brown.
• Pour in the chicken broth, lemon juice and lemon zest. Reduce the heat to medium and stir occasionally to evenly cook the orzo without letting it stick to the skillet.
• Once the orzo is cooked through, add the chicken and spinach to the skillet. Stir and continue to cook until the spinach is wilted and the chicken is completely cooked through.
• Garnish with lemon slices and parmesan cheese, and enjoy!

Nutrition

Calories: 258kcal | Carbohydrates: 13g | Protein: 27g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 980mg | Potassium: 572mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1.207IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 2mg

Baked Huli Huli chicken is a tried and true recipe now made in the oven! Tender chicken baked in a sweet and savory sauce. This easy one-pan dinner is full of Hawaiian-inspired flavors!

Huli Huli chicken has been a favorite recipe on the blog for years! It all started with this delicious grilled version then followed by my easy crockpot version. Serve it on some rice with sweet grilled pineapple and your family will be in heaven!

Baked Huli Huli Chicken

I am so excited to share this baked Huli Huli chicken recipe with you! I had a follower tell me that my Huli Huli Chicken recipe was their favorite, but they didn’t have a grill. So I knew I had to develop this baked version and it turned out even better than I imagined! The oven slowly bakes the chicken in the famous Huli Huli sauce and caramelizes to perfection. The chicken turns out just as tender and it’s bursting with sweet and tangy flavors. You’ll also love that it’s made in one-pan making the assembly and cleanup a breeze!

Everyone goes crazy over the tropical flavors in this dish! It’s the perfect balance of sweet and savory. For more tropical recipes, try my Hawaiian fried rice, grilled Hawaiian skewers, or this pineapple fluff for dessert.

Ingredients You’ll Need

It only takes a handful of simple ingredients to make the marinade for this baked Huli Huli chicken. Everyone will love its signature mouthwatering flavor. Exact measurements can be found below in the recipe card.

• Pineapple Juice: Adds a tangy and subtly sweet flavor to the Huli Huli chicken marinade. Feel free to use sweetened or unsweetened pineapple juice, either will work! I often use the juice from the canned pineapple rings.
• Soy Sauce: Adds depth and richness to the sauce, giving the chicken that savory and slightly salty goodness.
• Brown Sugar: To sweeten and caramelize the sauce as it bakes.
• Ketchup: This classic and versatile condiment adds a tomato flavor and a touch of acidity to the sauce. A lot of tasty Hawaiian recipes call for ketchup.
• Ground Ginger: Ginger adds a zesty and slightly spicy kick to the dish.
• Minced Garlic: Fresh garlic is a must because it’s a flavor powerhouse!
• Boneless, Skinless Chicken Thighs: The star of the show! The marinade works its magic, infusing the chicken with its sweet, tangy, and savory flavor. You can also use boneless skinless chicken breasts if you prefer.
• Cornstarch: Cornstarch is the thickening agent that helps create a luscious, glossy sauce for your crockpot huli huli chicken. Don’t skip adding it in!
• Pineapple Rings: Canned pineapple rings are easy and ready to use.
• Green Onion: Sliced for garnish and color!

How to Make Baked Huli Huli Chicken

Ready to make this easy one-pan dinner? Let’s get started! It’s so simple, that you’ll want to whip up this chicken dish all the time.

1. Preheat the Oven: Preheat the oven to 375 degrees Fahrenheit.
2. Add the Chicken to the Baking Dish: Place the chicken thighs in a single layer into a 13×9-inch baking dish. 
3. Make the Sauce: In a medium saucepan, whisk together your pineapple juice, soy sauce, brown sugar, ketchup, ginger, garlic, and cornstarch. Heat over medium heat until it starts to thicken. Remove from the heat and reserve 1/4 cup of the marinade for later.
4. Pour the Sauce Over the Chicken: Pour the remaining sauce mixture over the top of chicken thighs.
5. Bake: Bake in the preheated oven for 35-40 minutes or until the chicken reaches 165 degrees Fahrenheit.
6. Add the Pineapple Slices and Brush on the Reserved Marinade: Arrange the pineapple slices on top of the chicken. Brush the reserved marinade on top of the pineapple rings and chicken thighs.
7. Broil: Adjust the oven to broil then broil the chicken for 3-5 minutes. Watch it closely and remove it once the chicken is golden and caramelized.
8. Serve: Enjoy the chicken thighs whole or shredded over rice. Garnish with green onion and enjoy!

More Sweet Chicken Recipes

Dinner

Baked Sweet and Sour Chicken

1 hr 20 mins

Dinner

Baked Sweet Hawaiian Chicken

1 hr 20 mins

Dinner

Sweet Island Teriyaki Chicken

25 mins

Dinner

Grilled Sweet Chili Lime Chicken

25 mins

Print

Baked Huli Huli Chicken

Baked Huli Huli chicken is a tried and true recipe now made in the oven! Tender chicken baked in a sweet and savory sauce. This easy one-pan dinner is full of Hawaiian-inspired flavors!

Course Dinner

Keyword baked huli huli chicken

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6 people

Calories 325kcal

Author Alyssa Rivers

Ingredients

• 2½ pounds boneless skinless chicken thighs, or chicken breasts
• ½ cup pineapple juice
• ¼ cup soy sauce
• ¼ cup brown sugar
• 3 tablespoons ketchup
• 1 teaspoon ground ginger
• 1 teaspoon garlic, minced
• 1 tablespoon cornstarch
• 6 pineapple rings, drained
• green onions, for garnish

Instructions

• Preheat the oven to 375 degrees Fahrenheit.
• Place the chicken thighs in a single layer into a 13×9-inch baking dish.
• In a medium saucepan, whisk together your pineapple juice, soy sauce, brown sugar, ketchup, ginger, garlic, and cornstarch. Heat over medium heat until it starts to thicken. Remove from the heat and reserve 1/4 cup of the marinade for later.
• Pour the remaining sauce mixture over the top of chicken thighs.
• Bake in the preheated oven for 35-40 minutes or until the chicken reaches 165 degrees Fahrenheit.
• Arrange the pineapple slices on top of the chicken. Brush the reserved marinade on top of the pineapple rings and chicken thighs.
• Adjust the oven to broil and broil the chicken for 3-5 minutes. Watch it closely and remove once the chicken is golden and caramelized.
• Enjoy the chicken thighs whole or shredded over rice. Garnish with green onion and enjoy!

Video

Nutrition

Calories: 325kcal | Carbohydrates: 25g | Protein: 38g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 180mg | Sodium: 780mg | Potassium: 619mg | Fiber: 1g | Sugar: 21g | Vitamin A: 113IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 2mg

This sheet pan teriyaki chicken with vegetables is a family favorite! It’s loaded with tender chicken and veggies that get tossed in a homemade teriyaki sauce. A one pan dinner recipe that is super easy to throw together.

Sheet pan meals are perfect for busy weeknights! Everything is cooked on one pan and clean up is a breeze. Try some of our favorites like this Cajun shrimp and sausage, this tasty cashew chicken, or these cheddar pork chops.

Sheet Pan Teriyaki Chicken With Vegetables

This sheet pan teriyaki chicken with vegetables will be a go-to meal for your family because everyone will love it! Everything is cooked and served on one pan making this so easy. The sweet and sticky sauce coats the tender chicken and vegetables and every bite is flavor-packed. Serve it over rice or noodles and watch your family come back for seconds. I am always able to sneak in any kind of vegetables because the homemade teriyaki sauce steals the show!

Sheet pan dinners are the answer to when you don’t know what to make! They are practically effortless and you can have the entire dinner done all at once. It truly is one of easiest most practical dinners to make. And don’t forget you can use the sheet pan method to make nachos and fajitas.

Ingredients Needed

Making your own teriyaki sauce for this sheet pan teriyaki chicken and vegetables is the best way to get the most flavor. Its easy to make so keep it this recipe on hand to use in other recipes like stir fry.

• Soy Sauce: This umami sauce creates the base for the teriyaki sauce. It’s a must.
• Brown Sugar: Gives the teriyaki sauce it’s sweet flavor!
• Sesame Oil: This is a finishing oil, so it will go perfectly as drizzle over the vegetables too.
• Garlic cloves: Mince the garlic so it will release the flavor.
• Grated ginger: Use fresh ginger for the best punch of flavor.
• Cornstarch: Thickener for the sauce.
• Water: You will mix this with the cornstarch so it will dissolve.
• Salt and black pepper: to taste
• Skinless chicken breasts: cut in half lengthwise (about 1 1/2 pounds)
• Broccoli Florets: about 2 bunches
• Sliced carrots: Use big carrots that you cut yourself, they will be more flavorful than baby carrots.
• Red Onion: Feel free to slice or chop the red onion. Green onion would also be delicious!
• Red Bell Pepper: Sliced red bell pepper adds a sweet crunch of texture. Any variety of bell peppers would work.

Sheet Pan Teriyaki Chicken With Vegetables Recipe

The best part about this dish is how little effort it takes, plus you’ve got one amazing meal your entire family will love! Enjoy it alone or serve it over your favorite rice or noodles. Either way, you choose, this sheet pan recipe is much easier and healthier than takeout!

1. Prepare: Preheat oven to 400 degrees Fahrenheit. Spray a large sheet pan with pan spray and set aside.
2. Combine the Sauce Ingredients and Bring to a Boil: Add the soy sauce, brown sugar, sesame oil, garlic, ginger, cornstarch, and water to a medium saucepan and bring to a boil over medium heat.
3. Simmer the Sauce: Reduce the heat and simmer for about five minutes, until the sauce has thickened.
4. Prepare the Chicken and Vegetables: Meanwhile, cut the chicken into 1-inch pieces and lay in the center of the sheet pan. Toss the vegetables with a little olive oil, then spread them evenly on either side of the sheet pan and drizzle everything with about 2/3 of the teriyaki sauce.
5. Bake: Bake for 20-25 minutes, or until the vegetables are caramelized and the chicken reaches 165 degrees Fahrenheit on a thermometer.
6. Toss With Remaining Sauce and Serve: Remove pan from oven and drizzle with the remaining sauce. Serve over rice and garnish with green onions and sesame seeds, if desired.

More Teriyaki-Flavored Recipes

Beef

Teriyaki Beef Skewers

50 mins

Dinner

Grilled Pineapple Teriyaki Chicken

25 mins

Dinner

Baked Sesame Teriyaki Salmon

25 mins

Dinner

Amazing Teriyaki Burgers

15 mins

Print

Sheet Pan Teriyaki Chicken and Vegetables

This sheet pan teriyaki chicken with vegetables is a family favorite! It's loaded with tender chicken and veggies that get tossed in a homemade teriyaki sauce. A one pan dinner recipe that is super easy to throw together.

Course Dinner

Cuisine Asian American

Keyword baked teriyaki chicken, sheet pan teriyaki chicken

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 Servings

Calories 250kcal

Author Alyssa Rivers

Ingredients

• 1 cup soy sauce
• ¼ cup brown sugar
• 1 ½ teaspoons sesame oil
• 3 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon cornstarch
• ¼ cup water
• salt and black pepper, to taste
• 3 boneless skinless chicken breasts, cut in half lengthwise (about 1 1/2 pounds)
• 2 cups broccoli florets
• 1 cup carrots sliced
• ½ red onion, sliced
• 1 bell pepper, sliced

Instructions

• Preheat oven to 400 degrees Fahrenheit. Spray a large sheet pan with pan spray and set aside.
• Add the soy sauce, brown sugar, sesame oil, garlic, ginger, cornstarch, and water to a medium saucepan and bring to a boil over medium heat.
• Reduce the heat and simmer for about five minutes, until the sauce has thickened.
• Meanwhile, cut the chicken into 1-inch pieces and lay in the center of the sheet pan. Toss the vegetables with a little olive oil, then spread them evenly on either side of the sheet pan and drizzle everything with about 2/3 of the teriyaki sauce.
• Bake for 20-25 minutes, or until the vegetables are caramelized and the chicken reaches 165 degrees Fahrenheit on a thermometer.
• Remove pan from oven and drizzle with the remaining sauce. Serve over rice and garnish with green onions and sesame seeds, if desired.

Video

Notes

Updated on June 13, 2024

Originally Posted on April 27, 2019

Nutrition

Calories: 250kcal | Carbohydrates: 29g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 3382mg | Potassium: 795mg | Fiber: 3g | Sugar: 18g | Vitamin A: 6587IU | Vitamin C: 83mg | Calcium: 69mg | Iron: 2mg

Learn the basics of using meat in the kitchen! I walk you through the different cuts of meat and help you feel confident with your delicious meat recipes. You will LOVE this helpful guide to understanding beef, pork, and chicken!

Cooking meat in the kitchen can be intimidating, but the outcome is SO worth it! From perfectly tender London broil, to fall-apart pork roast and crispy chicken drumsticks…let’s talk meat!

Why is it Important to Know the Different Cuts of Meat?

Understanding meat cuts is like having a secret weapon in the kitchen—it elevates your cooking game and helps you in all of your shopping decisions. Each cut cooks differently, has different amounts of flavor, and really should be picked correctly so it can be the star of the show. Understanding these cuts will make you feel like a culinary expert, cooking up impressive dishes every time.

But it’s not just about cooking—it’s about saving money and feeling confident too! With meat cut know-how, you’ll shop like a pro, getting the best bang for your buck but without sacrificing taste. This guide to understanding the different cuts of meat will change how you look at cooking. You will love how your recipes turn out because they will be packed with flavor.

Different Cuts of Beef

Let’s dive into beef! Here are the main cuts and where they come from:

• Chuck: From the shoulder area, chuck is tough and fatty, perfect for ground beef and slow-cooked dishes like pot roast.
• Rib: Ribs 6-12, excluding the first five, offer tender, juicy cuts ideal for grilling or roasting. Think prime rib or ribeye steaks.
• Loin: Between the ribs and hind legs, the loin is split into short loin and sirloin. Short loin cuts like T-bone and Porterhouse are leaner, while sirloin cuts are flavorful but a bit tougher.
• Round: From the hind legs, these cuts are lean and tough. They’re great for roasting or braising, especially after marinating. The marinade adds flavor and tenderness.
• Flank: Located below the loin, flank steak is lean and perfect for grilling. Marinate it to tenderize, then slice thinly for stir-fries or tacos.
• Plate (Short Plate): From the belly, these cuts are flavorful but need longer cooking times. They are great for braising because it keeps them moist and tender.
• Brisket: From the chest, brisket is tough and best for slow cooking methods like smoking or braising because it becomes incredibly tender and flavorful.
• Shank: From the legs, above the knee. Very lean and tough, shank cuts are ideal for stews and braising, turning into rich, comforting dishes.

Different Cuts of Chicken

Next, let’s talk chicken! Here’s a quick breakdown of its main cuts:

• Breast: Found in the chest, including the tenderloin. It’s lean, white meat, available bone-in, boneless, or thinly sliced. Extremely versatile because you can cook it any way you like.
• Thighs: The upper leg, between the hip and knee, is rich, fatty, dark meat with more flavor than the breast. Available bone-in and skin-on, but boneless and skinless is my go-to. They’re an affordable alternative to breast meat.
• Drumstick (Leg): The lower leg portion, perfect for handheld bites. Dark, flavorful meat that’s great for frying or baking, especially with rubs and marinades.
• Wings: The ultimate finger food! Dark, flavorful, and easy to cook, wings are affordable and made up of the drumette, wingette, and wing tip.

Different Cuts of Pork

Let’s talk about the pig! Here’s a breakdown of the main cuts of pork:

• Leg: This includes the hind leg and rump, often called “the ham.” It’s best cooked low and slow for a flavorful result.
• Loin: Located behind the shoulder to the back leg, this section has the most tender cuts like tenderloin, chops, and baby back ribs. These are easy to cook and perfect for roasting, searing, or grilling.
• Shoulder: This area includes the neck, shoulder blade, and upper front legs. It’s high in fat and tough, making it great for low and slow cooking methods like braising or smoking. Common cuts are picnic shoulder, Boston butt, and pork blade steaks.
• Belly: The underside and sides of the abdomen, known for being very fatty. Cuts like bacon, pork belly, and spare ribs are best when some fat is rendered down, so try frying, searing, smoking, or grilling.

My Favorite Meat Recipes

Grilling

Grilled Pork Chops

50 mins

Dinner

Garlic Butter Herb Steak Bites with Potatoes

25 mins

Dinner

Fall off the Bone Slow Cooker Ribs

6 hrs 20 mins

Dinner

Crockpot Bourbon Chicken

4 hrs 35 mins

Honey lime chicken enchiladas are a family favorite! These enchiladas are filled with shredded chicken and melty cheese and then smothered in a creamy enchilada sauce. The combination of honey and lime takes these enchiladas to the next level!

Everyone needs to experience this honey lime chicken enchiladas recipe! They are sure to be a family favorite! Serve these enchiladas with this easy corn on the cob, mexican rice, and my simple 5-minute blender salsa.

What are Honey Lime Chicken Enchiladas?

Honey lime chicken enchiladas are sweet, savory, and SO tasty! It’s a twist on traditional enchiladas with a hint of honey and lime to brighten the flavors. The honey is subtle but noticeably delicious! This recipe starts with an easy chicken filling made in the crockpot. Once the chicken is cooked and shredded, it marinates in a honey lime marinade before assembling. After you try this enchilada recipe, you’ll see why it is one of my favorites. 

Enchiladas are so versatile and there are so many ways to change the flavors and ingredients. Try these white chicken enchiladas, these tasty buffalo enchiladas, or cream cheese enchiladas.

Ingredients to Make Honey Lime Enchiladas

You will love the flavors in these enchiladas and most of the ingredients are common things to have on hand. Follow the exact measurements in the recipe card below.

• Onion: I like to use sweet onions but if you prefer others you can substitute.
• Chicken Breasts: The recipe calls for a total of 3 chicken breast halves.
• Chicken Broth: Helps tie everything together and bring out the flavor.
• Chili Powder: Gives that little kick that everyone loves.
• Garlic: I use about 2-3 cloves and mince them.
• Salt & Pepper: Of course, to taste! 
• Honey: Adds that bit of sweetness to make the enchiladas incredible!
• Lime Juice: Adds delicious zing to the chicken!
• Flour Tortillas: If you prefer corn tortillas you can use those instead.
• Monterey Jack Cheese: I normally use Monterey Jack but if you have others on hand this is a simple substitution.
• Green Enchilada Sauce: Can choose to add more than what’s listed depending on personal preference. 
• Heavy cream: Helps thicken the sauce.

Honey Lime Chicken Enchiladas Recipe

These honey lime have a few steps, but if you plan ahead they are easy to make! I like to cook the chicken in the crockpot in the morning or even the day before. Then marinating and assembling is simple to do.

1. Cook the Chicken in the Crockpot: Add the chicken, onion, chicken broth, chili powder, garlic, and salt and pepper to a crockpot and cook on low for 8 hours, or on high for 3-4 hours.
2. Shred and Marinate the Chicken: Once the chicken can easily shred, remove it from the crockpot and shred it all. Drain all of the remaining liquid except ¼ cup. Add the shredded chicken, reserved liquid, honey, and lime juice to a large bag and set aside to marinate for 30-40 minutes.
3. Preheat/ Prepare the Pan: While the chicken is marinating, preheat the oven to 350 degrees Fahrenheit and spray a 9×13 pan with pan spray. Spread ½ cup of enchilada sauce evenly over the bottom of the pan.
4. Fill the Tortillas: Fill the tortillas with chicken and both kinds of cheese, saving about 1 ½ cups of cheese to sprinkle on top.
5. Make the Sauce: In a small bowl, combine the remaining enchilada sauce with the heavy cream.
6. Top With Sauce and Cheese Then Bake: Pour the sauce on top of the enchiladas and sprinkle with the reserved cheese. Bake for 30-35 minutes, until the cheese is browning and bubbling. Serve hot and top with your favorite enchilada toppings.

More Delicious Enchilada Recipes

Dinner

Honey Lime Chicken Enchiladas

5 hrs 20 mins

Dinner

Buffalo Chicken Enchiladas

30 mins

Enchiladas

Cream Cheese Enchiladas

1 hr

Dinner

Enchilada Pie

1 hr 15 mins

Print

Honey Lime Chicken Enchiladas

Honey lime chicken enchiladas are a family favorite! These enchiladas are filled with shredded chicken and melty cheese and then smothered in a creamy enchilada sauce. The combination of honey and lime takes these enchiladas to the next level!

Course Dinner, Main Course

Cuisine American, Mexican American

Keyword honey lime chicken enchiladas

Prep Time 20 minutes minutes

Cook Time 4 hours hours 30 minutes minutes

Marinate 30 minutes minutes

Total Time 5 hours hours 20 minutes minutes

Servings 6 people

Calories 725kcal

Author Alyssa Rivers

Ingredients

• 1 ½ pounds chicken breast
• 1 small sweet onion, peeled & diced
• ½ cup chicken broth
• 1 tablespoon chili powder
• 1 teaspoon garlic, minced
• salt & pepper, to taste
• 6 tablespoons honey
• 5 tablespoons fresh lime juice
• 8-10 large flour tortillas
• 8 ounces Monterey jack cheese, shredded
• 8 ounces cheddar cheese, shredded
• 16 ounces green enchilada sauce
• ½ cup heavy cream

Instructions

• Add the chicken, onion, chicken broth, chili powder, garlic, and salt and pepper to a crockpot and cook on low for 8 hours, or on high for 3-4 hours.
• Once the chicken can easily shred, remove it from the crockpot and shred it all. Drain all of the remaining liquid except ¼ cup. Add the shredded chicken, reserved liquid, honey, and lime juice to a large bag and set aside to marinate for 30-40 minutes.
• While the chicken is marinating, preheat the oven to 350 degrees Fahrenheit and spray a 9×13 pan with pan spray. Spread ½ cup of enchilada sauce evenly over the bottom of the pan.
• In a small bowl, combine the remaining enchilada sauce with the heavy cream.
• Fill the tortillas with chicken and both kinds of cheese, saving about 1 ½ cup of cheese to sprinkle on top.
• Pour the sauce on top of the enchiladas and sprinkle with the reserved cheese. Bake for 30-35 minutes, until the cheese is browning and bubbling. Serve hot and top with your favorite enchilada toppings.

Video

Notes

Updated on May 07, 2024

Originally Posted on September 28, 2012

Nutrition

Calories: 725kcal | Carbohydrates: 49g | Protein: 48g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 167mg | Sodium: 1657mg | Potassium: 632mg | Fiber: 4g | Sugar: 26g | Vitamin A: 1902IU | Vitamin C: 8mg | Calcium: 640mg | Iron: 3mg