OH-SO-CRISP, crunchy, cheesy chicken tacos completely baked to absolute PERFECTION. A super easy weeknight meal!

Super crispy, crunchy, cheesy chicken tacos that do not require any kind of deep-frying? Yes, please! I know, it’s hard to believe that these are baked but they are completely 100% baked start to finish.

With an easy chicken filling and the most fragrant spices, cilantro and a little bit of cheese, these come together very quickly. And that little brush of oil prior to baking help these bad boys crisp up in the oven so so perfectly.

Ground pork or ground beef can easily be substituted for the chicken, and you can even make these miniature-size using smaller corn tortillas (I used 5-6 inch corn tortillas here). Serve with your favorite toppings as needed – guac, pico, and/or sour cream are all favorable choices here!

Print

Crispy Baked Chicken Tacos

OH-SO-CRISP, crunchy, cheesy chicken tacos completely baked to absolute PERFECTION. A super easy weeknight meal!

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 4 servings

Ingredients

• 2 ½ tablespoons canola oil divided
• 1 pound ground chicken
• ½ medium sweet onion diced
• 3 cloves garlic minced
• 1 (4.5-ounce) can chopped green chiles
• 1 ½ teaspoons chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• ¼ cup chopped fresh cilantro leaves
• 1 tablespoon freshly squeezed lime juice
• Kosher salt and freshly ground black pepper to taste
• 1 ½ cups shredded Mexican cheese blend divided
• 8 corn tortillas warmed

For serving

• Sour cream
• Pico de gallo
• Guacamole

Instructions

• Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• Heat 1 tablespoon canola oil in a large cast iron skillet over medium high heat. Add ground chicken, onion and garlic, and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
• Stir in green chiles, chili powder, paprika, oregano and cumin until fragrant, about 1-2 minutes.
• Remove from heat. Stir in cilantro and lime juice; season with salt and pepper, to taste. Stir in 1 cup cheese until well combined.
• Working one at a time, spread chicken mixture on half of the tortilla; top with 1 tablespoon cheese, folding over to seal. Repeat with remaining tortillas to make 8 tacos.
• Place tacos in a single layer onto the prepared baking sheet. Brush tops with remaining 1 1/2 tablespoons canola oil.
• Place into oven and bake until toasted and crispy, about 12-15 minutes.
• Serve immediately with desired toppings.

The post Crispy Baked Chicken Tacos appeared first on Damn Delicious.

The post Crispy Baked Chicken Tacos appeared first on Halal Foods.

Truly THE BEST ever. With crispy, seasoned croutons, grilled chicken and an easy dressing!

This crisp, fresh caesar salad with homemade crispy croutons and perfectly juicy grilled chicken (hello, Spring!) has been getting me through these past few weeks. For starters, it’s finally starting to warm up to use a grill. But when it snows in the middle of April in Chicago, I’ll throw these chicken breasts on a grill pan.

Store-bought croutons or dressing can of course be used here but we all know the store-bought version just does not compare. Nope, nothing compares to those freshly baked, slightly garlicky seasoned croutons, and the homemade dressing is just right – not too rich, not too creamy. It really is just right.

I will also point out that there are no egg yolks or anchovies in this (although you can certainly add those in to your liking if you wish). As for the chicken, if white meat is not your thing, thighs can easily be substituted. And you can prep everything in advance, making this a very quick weeknight meal on those super busy, hectic nights.

Print

Best Chicken Caesar Salad with Homemade Croutons

Truly THE BEST ever. With crispy, seasoned croutons, grilled chicken and an easy dressing!

Prep Time 2 hours 20 minutes

Cook Time 10 minutes

Total Time 2 hours 30 minutes

Servings 4 servings

Ingredients

for the croutons

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh parsley leaves
• 1 clove garlic grated
• Kosher salt and freshly ground black pepper to taste
• 4 cups ciabatta bread cubes

for the chicken

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons lemon zest
• 1 clove garlic grated
• Kosher salt and freshly ground black pepper to taste
• 1 ½ pounds boneless, skinless chicken breasts

for the dressing

• ¼ cup mayonnaise
• ¼ cup buttermilk
• 3 tablespoons freshly grated Parmesan
• 1 clove garlic grated
• 1 tablespoon freshly squeezed lemon juice
• 1 ½ teaspoons Dijon mustard
• ½ teaspoon Worcestershire sauce
• Kosher salt and freshly ground black pepper to taste

for the salad

• 2 heads romaine roughly chopped
• ¼ cup freshly grated Parmesan

Instructions

for the croutons

• Preheat oven to 400 degrees F.
• In a small bowl, whisk together olive oil, parsley and garlic; season with salt and pepper, to taste.
• Spread bread cubes in a single layer on a baking sheet. Stir in olive oil mixture and gently toss to combine. Place into oven and bake until crisp and golden, about 13-15 minutes; set aside.

for the chicken

• In a small bowl, combine olive oil, lemon juice, lemon zest, garlic, 1 teaspoon salt and 1/2 teaspoon pepper.
• In a gallon size Ziploc bag or large bowl, combine chicken and olive oil mixture; marinate for at least 2 hours, turning the bag occasionally. Drain the chicken from the marinade.
• Preheat grill to medium high heat.
• Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.

for the dressing

• In a medium bowl, whisk together mayonnaise, buttermilk, Parmesan, garlic, lemon juice, Dijon and Worcestershire; season with salt and pepper, to taste.

for the salad

• To assemble the salad, place romaine in a large bowl; top with chicken and croutons. Pour the dressing on top of the salad and gently toss to combine. Top with Parmesan.

The post Best Chicken Caesar Salad with Homemade Croutons appeared first on Damn Delicious.

The post Best Chicken Caesar Salad with Homemade Croutons appeared first on Halal Foods.

Tender, juicy golden-brown chicken cooked in a heavenly cream sauce with roasted cauliflower + baby spinach!

I’ve been trying to find ways to sneak in some veggies into my dinner. And this time, I’m sneaking in some perfectly roasted cauliflower florets and all the baby spinach for those extra greens.

With juicy, tender golden brown chicken swimming in that Parmesan-garlicky-cream-sauce, the veggies also soak up all that saucy goodness. Even the pickiest eaters won’t know what hit them.

You can serve with crusty bread (can’t have that sauce go to waste) along with a fresh sprinkling of Parmesan, if desired. The leftover wine can also go a long way here.

Print

Creamy Chicken and Cauliflower

Tender, juicy golden-brown chicken cooked in a heavenly cream sauce with roasted cauliflower + baby spinach!

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 4 servings

Ingredients

• 5 cups cauliflower florets
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper to taste
• 6 bone-in, skin-on chicken thighs
• 2 tablespoons unsalted butter
• 2 medium shallots diced
• 3 cloves garlic minced
• 2 teaspoons chopped fresh thyme leaves
• 2 tablespoons all-purpose flour
• 1 ¾ cups chicken broth
• ¼ cup dry white wine*
• 4 cups baby spinach
• ¼ cup freshly grated Parmesan
• ½ cup half and half

Instructions

• Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• Place cauliflower in a single layer onto the prepared baking sheet. Add olive oil; season with salt and pepper, to taste. Gently toss to combine.
• Place into oven and bake for 20-25 minutes, or until golden brown.
• Season chicken thighs with 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Melt butter in a Dutch oven over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Drain excess fat, reserving 2 tablespoons in the Dutch oven.
• Add shallot, and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
• Whisk in flour until lightly browned, about 1 minute.
• Stir in chicken broth and wine, scraping any browned bits from the bottom of the Dutch oven. Return chicken to the skillet.
• Bring to a boil; reduce heat and simmer, covered, until chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 15-20 minutes. Remove chicken and keep warm.
• Stir in spinach, Parmesan and half and half until the spinach has wilted, about 3 minutes. Stir in cauliflower until heated through, about 1-2 minutes. Return chicken to the skillet.
• Serve immediately.

Notes

*Chicken broth can be used for white wine as a non-alcoholic substitute.

The post Creamy Chicken and Cauliflower appeared first on Damn Delicious.

The post Creamy Chicken and Cauliflower appeared first on Halal Foods.

The best no-fuss SHEET PAN DINNER! Crisp, juicy chicken thighs baked alongside my favorite stuffing recipe.

A holiday sheet pan dinner? Yes, please.

I’m all for holiday goodness shortcut meals where I can have my cake and eat it too. In this case, chicken and stuffing all baked on one sheet pan goodness when I need my holiday fix.

This is also one of my favorite stuffing recipes, using a combination of sourdough and multigrain bread cubes. But if multigrain (or sourdough) is not to your liking, you can absolutely use your favorite kind of bread loaf here.

If you also want some extra meat to your stuffing, you can throw in some crumbled Italian sausage, or keep it meatless since you have some crispy, juicy chicken thighs coming your way.

Serve with your favorite cranberry sauce (in this case, I highly recommend the easiest homemade cranberry orange sauce or an even easier IP cranberry sauce) for a complete meal.

Print

Sheet Pan Chicken and Stuffing

The best no-fuss SHEET PAN DINNER! Crisp, juicy chicken thighs baked alongside my favorite stuffing recipe.

Prep Time 30 minutes

Cook Time 40 minutes

Total Time 1 day 10 minutes

Servings 4 servings

Ingredients

• 4 cups sourdough bread cubes
• 4 cups multigrain bread cubes
• 1 teaspoon poultry seasoning
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Kosher salt and freshly ground black pepper to taste
• 8 bone-in, skin-on chicken thighs
• 2 tablespoons canola oil
• 6 tablespoons unsalted butter
• 3 cloves garlic minced
• 1 sweet onion diced
• 2 carrots diced
• 2 celery ribs diced
• ¼ cup chopped fresh parsley leaves
• 1 tablespoon chopped fresh sage leaves
• 2 teaspoons chopped fresh thyme leaves
• 2 cups chicken stock

Instructions

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• Spread bread cubes in a single layer. Place into oven and bake until crisp and golden, about 10-13 minutes; set aside.
• In a small bowl, combine poultry seasoning, garlic powder, onion powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with poultry seasoning mixture.
• Heat canola oil in a large cast iron skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
• Melt butter in the skillet. Add garlic, onion, carrots and celery, and cook, stirring occasionally, until tender, about 4-5 minutes. Stir in parsley, sage and thyme until fragrant, about 1 minute.
• Remove from heat. Stir in bread; season with salt and pepper, to taste. Stir in chicken stock until absorbed and well combined. Let stand 5 minutes, stirring occasionally, until liquid is absorbed.
• Place chicken in a single layer onto the prepared baking sheet. Place bread mixture in a single layer around the chicken on the prepared baking sheet.
• Place into oven and bake until the chicken is cooked through, about 20-25 minutes.
• Serve immediately with cranberry orange sauce, if desired.

The post Sheet Pan Chicken and Stuffing appeared first on Damn Delicious.

The post Sheet Pan Chicken and Stuffing appeared first on Halal Foods.

So quick, so easy. And the garlicky lemon herb sauce is THE BEST. Serve with a light salad + crusty bread!

It’s all in the name. Weeknight chicken goodness.  Yup, we can absolutely whip this out on those super busy weeknights when dinner just feels utterly impossible.

So thaw those chicken breasts and let’s get to it! It comes together fast – lightening fast.

The only time consuming part is letting those chicken breasts cook through completely. From there, you can melt some butter in those pan drippings alongside some garlic, fresh rosemary and lemon juice for all that saucy saucy goodness.

Serve with a light salad and crusty bread for a complete meal.

Weeknight Lemon Chicken Breasts

Yield: 4 servings

prep time: 10 minutes

cook time: 20 minutes

total time: 30 minutes

So quick, so easy. And the garlicky lemon herb sauce is THE BEST. Serve with a light salad + crusty bread!

0.00 stars (0 ratings)

Print Recipe

chicken

Weeknight Lemon Chicken Breasts

10 minutes20 minutes

Chungah Rhee

Ingredients:

• 4 small boneless, skinless chicken breasts, about 1 1/2 pounds
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 tablespoons canola oil
• 2 tablespoons unsalted butter, divided
• 3 cloves garlic, minced
• 1/2 medium shallot, diced
• 2 teaspoons chopped fresh rosemary
• 1 tablespoon all-purpose flour
• 1 cup chicken stock
• 2 tablespoons freshly squeezed lemon juice

Directions:

1. Season chicken with salt and pepper, to taste.
2. Heat canola oil in a large skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 4-5 minutes. Reduce heat to medium low. Using tongs, flip and cook, covered, until cooked through, reaching an internal temperature of 165 degrees F, an additional 8 minutes; set aside and keep warm.
3. Melt 1 tablespoon butter in the skillet over medium low heat. Add garlic, shallot and rosemary, and cook, stirring frequently, until fragrant, about 2 minutes; season with salt and pepper, to taste.
4. Whisk in flour until lightly browned, about 1 minute.
5. Stir in chicken stock, scraping any browned bits from the bottom of the skillet. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and thickened, about 4-5 minutes.
6. Stir in lemon juice and remaining 1 tablespoon butter; season with salt and pepper, to taste. Return chicken to the skillet.
7. Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Weeknight Lemon Chicken Breasts appeared first on Damn Delicious.

The post Weeknight Lemon Chicken Breasts appeared first on Halal Foods.

The BEST crisp-tender chicken nuggets that are completely oven baked! Serve with ketchup, honey mustard or Ranch!

Chicken nuggets are loved by all. Toddlers, kids, teens, and all the grown ups (whether we like to admit it or not).

Nonetheless, I am all in here. And it’s a bigger plus that these are completely baked. The secret? Baking these bad boys on a cooling rack using cornflake crumbs, letting them get nice and crisp all around.

And yes, you can absolutely use chicken breasts or chicken thighs. Athlete’s choice. The most important thing is to serve these babies hot from the oven with all your favorite dippers.

Baked Chicken Nuggets

Yield: 6 servings

prep time: 45 minutes

cook time: 15 minutes

total time: 1 hour

The BEST crisp-tender chicken nuggets that are completely oven baked! Serve with ketchup, honey mustard or Ranch!

0.00 stars (0 ratings)

Print Recipe

appetizer

Baked Chicken Nuggets

45 minutes15 minutes

Chungah Rhee

Ingredients:

• 1 1/2 pounds boneless, skinless chicken breasts or chicken thighs, cut into 1-inch chunks
• 1 tablespoon Ranch Seasoning and Salad Dressing Mix
• 1/4 teaspoon cayenne pepper, optional
• Kosher salt and freshly ground black pepper, to taste
• 1 cup buttermilk
• 1 large egg
• 1 1/2 cups cornflake crumbs
• 1/3 cup freshly grated Parmesan
• 3 tablespoons canola oil
• 3/4 cups all-purpose flour

Directions:

1. Preheat oven to 425 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
2. In a large bowl, combine chicken, Ranch Seasoning and Salad Dressing Mix, cayenne pepper, 1/2 teaspoon salt and 1/2 teaspoon pepper; marinate for at least 30 minutes.
3. BUTTERMILK MIXTURE: In a medium bowl, whisk together buttermilk and egg.
4. CORNFLAKE MIXTURE: In a large bowl, combine cornflake crumbs, Parmesan and canola oil; season with salt and pepper, to taste.
5. Working one at a time, dredge chicken in flour, dip into BUTTERMILK MIXTURE, then dredge in CORNFLAKE MIXTURE, pressing to coat.
6. Place chicken in a single layer onto the prepared baking sheet and coat with nonstick spray.
7. Place into oven and bake until crisp and cooked through, about 13-15 minutes.
8. Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Baked Chicken Nuggets appeared first on Damn Delicious.

The post Baked Chicken Nuggets appeared first on Halal Foods.

No mess, no fuss, and no frying. Completely BAKED amazingly crisp-tender chicken parmesan for the entire family!

Crisp-tender chicken parm without any of the frying mess? Yes, please!

Not to mention, the melted mozzarella right on top along with the juicy, blistered cherry tomatoes.

It’s a very quick sheet pan dinner (serving enough for 4) with less dishes and less effort.

And you can serve with all the wine and crusty bread for the fanciest, speediest weeknight meal ever.

Sheet Pan Chicken Parmesan

Yield: 4 servings

prep time: 20 minutes

cook time: 25 minutes

total time: 45 minutes

No mess, no fuss, and no frying. Completely BAKED amazingly crisp-tender chicken parmesan for the entire family!

0.00 stars (0 ratings)

Print Recipe

chicken

Sheet Pan Chicken Parmesan

20 minutes25 minutes

Chungah Rhee

Ingredients:

• 3 cups mixed grape or cherry tomatoes
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 3 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 4 chicken cutlets
• 1 1/2 cups Panko*
• 1/2 cup freshly grated parmesan
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 6 ounces fresh mozzarella, sliced
• Fresh basil leaves

Directions:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a medium bowl, combine tomatoes, garlic, oregano, red pepper flakes and 1 tablespoon olive oil; season with salt and pepper, to taste.
3. Season chicken with salt and pepper, to taste.
4. PANKO MIXTURE: In a large bowl, combine Panko, parmesan and remaining 2 tablespoons olive oil; season with salt and pepper, to taste.
5. Working one at a time, dredge chicken in flour, dip into eggs, then dredge in PANKO MIXTURE, pressing to coat.
6. Place chicken in a single layer onto the prepared baking sheet and coat with nonstick spray.
7. Place into oven and bake for 8 minutes.
8. Place tomato mixture in a single layer around the chicken on the prepared baking sheet.
9. Place into oven and bake until the chicken is cooked through and tomatoes have burst, an additional 15 minutes. Top chicken with mozzarella during the last 10 minutes of cooking time.
10. Serve immediately, garnished with basil, if desired.

Notes:

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Sheet Pan Chicken Parmesan appeared first on Damn Delicious.

The post Sheet Pan Chicken Parmesan appeared first on Halal Foods.

Taco night just got even better (and quicker!) with the juiciest, most flavorful shredded salsa chicken!

What’s better than build-your-own taco night? Tacos that you can make so effortlessly right in your pressure cooker.

It starts with boneless, skinless chicken thighs (of course!) cooked in your IP for 8 minutes in a pool of the most flavorful saucy goodness: restaurant-style salsa seasoned with a few pantry-essential spices.

When ready to serve, toss some of that shredded chicken in the leftover cooking juices in warmed tortillas along with all your favorite toppings for the best taco night ever.

(Side note: Not a fan of chicken thighs? Chicken breasts will also work beautifully here.)

Instant Pot Chicken Tacos

Yield: 6 servings

prep time: 20 minutes

cook time: 25 minutes

total time: 45 minutes

Taco night just got even better (and quicker!) with the juiciest, most flavorful shredded salsa chicken!

0.00 stars (0 ratings)

Print Recipe

chicken

Instant Pot Chicken Tacos

20 minutes25 minutes

Chungah Rhee

Ingredients:

• 2 pounds boneless, skinless chicken thighs
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon canola oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon chipotle chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 cup restaurant-style salsa
• 1/2 cup Mexican beer, such as Modelo*

For serving

• Tortillas (flour or corn)
• Pico de gallo
• Sliced avocado
• Sliced jalapeños

Directions:

1. Set a 6-qt Instant Pot® to the high saute setting.
2. Season chicken with 1 1/4 teaspoon salt and 3/4 teaspoon pepper. Heat canola oil; working in batches, add chicken and cook until golden brown, about 3-4 minutes per side; set aside.
3. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, chipotle chili powder, cumin and oregano until fragrant, about 1 minute.
4. Stir in salsa and beer, scraping any browned bits from the bottom of the pot.
5. Return chicken to the pot and gently toss to combine.
6. Select manual setting; adjust pressure to high, and set time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
7. Remove chicken from the Instant Pot® and shred using two forks; season with salt and pepper, to taste, if needed.
8. Serve immediately in tortillas with desired toppings.

Notes:

*Chicken stock can be used for the Mexican beer as a non-alcoholic substitute.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Instant Pot Chicken Tacos appeared first on Damn Delicious.

The post Instant Pot Chicken Tacos appeared first on Halal Foods.

So warm, so cozy, so soothing. A must for those busy cold weeknights, using up that leftover rotisserie chicken!

I love all chicken noodle soups. Truly, I do. I love an Instant Pot version. A crockpot version. A stovetop version. You name it.

But this one. This lighter cream soup version. Yup, this one has completely stolen my heart.

Now this is not a thick nor super heavy soup say like clam chowder. It’s a slightly thickened broth, perfectly lightened up creamy goodness.

And you get to use up that leftover rotisserie chicken! Don’t have any on hand? Any kind of shredded/diced chicken breast/thighs will work beautifully here.

Creamy Chicken Noodle Soup

Yield: 8 servings

prep time: 20 minutes

cook time: 30 minutes

total time: 50 minutes

So warm, so cozy, so soothing. A must for those busy cold weeknights, using up that leftover rotisserie chicken!

4.00 stars (1 ratings)

Print Recipe

chicken

Creamy Chicken Noodle Soup

20 minutes30 minutes

Chungah Rhee

Ingredients:

• 1/4 cup unsalted butter
• 1 sweet onion, diced
• 3 carrots, peeled and sliced
• 2 celery ribs, diced
• 3 cloves garlic, minced
• 2 teaspoons finely chopped fresh thyme leaves
• 1/4 cup all-purpose flour
• 1/4 cup dry white wine
• 6 cups chicken stock
• 1 bay leaf
• Kosher salt and freshly ground black pepper, to taste
• 3 cups leftover shredded rotisserie chicken
• 2 cups wide egg noodles
• 1/2 cup heavy cream
• 1/2 cup frozen green peas
• 2 tablespoons chopped fresh parsley leaves

Directions:

1. Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
2. Whisk in flour until lightly browned, about 1 minute.
3. Stir in wine, scraping any browned bits from the bottom of the pot. Stir in chicken stock and bay leaf; season with salt and pepper, to taste.
4. Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
5. Stir in chicken and pasta and cook until tender, about 10-12 minutes.
6. Stir in heavy cream, peas and parsley until heated through, about 1-2 minutes; season with salt and pepper, to taste.
7. Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Creamy Chicken Noodle Soup appeared first on Damn Delicious.

The post Creamy Chicken Noodle Soup appeared first on Halal Foods.

Chockfull of chicken, white beans, potatoes and kale! Serve with a salad and crusty bread. SO GOOD, so cozy.

Chicken and potatoes in a hearty white bean stew? Yes, please!

Not to mention those sneaked in greens.

This is so incredibly perfect for those cold, winter nights, or any time you need something cozy and comforting.

This bad boy will seriously warm you up in no time.

Chicken and White Bean Stew

Yield: 4 servings

prep time: 20 minutes

cook time: 55 minutes

total time: 1 hour 15 minutes

Chockfull of chicken, white beans, potatoes and kale! Serve with a salad and crusty bread. SO GOOD, so cozy.

5.00 stars (4 ratings)

Print Recipe

chicken

Chicken and White Bean Stew

20 minutes55 minutes

Chungah Rhee

Ingredients:

• 6 bone-in, skin-on chicken thighs
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 3 large shallots, diced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1/2 cup dry white wine
• 1 1/2 cups chicken stock
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 pound baby red potatoes, halved
• 1/2 bunch kale, stems removed and leaves torn into bite-sized pieces

Directions:

1. Preheat oven to 325 degrees F.
2. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
3. Melt butter in a large skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
4. Add shallots and celery, and cook, stirring occasionally, until tender, about 5-7 minutes; season with salt and pepper, to taste. Stir in garlic until fragrant, about 1 minute.
5. Whisk in flour until lightly browned, about 1 minute.
6. Stir in wine, scraping any browned bits from the bottom of the skillet. Stir in chicken stock, cannellini beans, thyme, rosemary and potatoes. Return chicken to the skillet.
7. Place into oven and bake until potatoes are tender and chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 40-45 minutes.
8. Stir in kale until wilted, about 2 minutes; season with salt and pepper, to taste.
9. Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Chicken and White Bean Stew appeared first on Damn Delicious.

The post Chicken and White Bean Stew appeared first on Halal Foods.