Category: CHICKEN RECIPES

Chicken and Mixed Vegetables Stir Fry

Chicken and Mixed Vegetables Stir Fry

Chicken and Mixed Vegetables Stir fry is a simple and easy weeknight dinner, which makes it an excellent weekend meal as well. My family typically seeks for stir-fry ones a week, so since we have so many amazing versatile stir-fry recipes I change vegetables or […]

Teriyaki Chicken and Pepper Skewers

Teriyaki Chicken and Pepper Skewers

  A delicious summer dish that gives you a pleasant explosion of flavors. My family goes crazy over this teriyaki chicken and I am sure that you will, too. I have been making this dish for many, many years and we absolutely love it especially […]

Creamy Cajun Chicken Pasta

Creamy Cajun Chicken Pasta

Creamy Cajun Chicken Pasta


One more chicken and pasta recipe for you. The most popular protein in my house that we eat repeatedly. Last week Nebs took me out on a date, yes, we do dates even after 18 years of being together. So, I had this Cajun chicken pasta. I knew that I could make it more tasty at home, even though the dish was quite delicious. I mean, certainly I do not want to offend anyone, but pasta and chicken dishes are kind of my thing so you can’t argue. I whipped this in no time and I got to tell you that it was really good.

It’s one of those dishes that you will cook often because it’s truly easy and so delicious.
Let’s rock n’ roll kids… Happy cooking!

Creamy Cajun Chicken Pasta

Creamy Cajun Chicken Pasta

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Sandra | Sandra's Easy Cooking

Ingredients

  • 1 tablespoon Olive Oil
  • 1 Chicken Breast
  • Cajun Seasoning to taste for the chicken about 2 teaspoons, more if needed
  • 1 teaspoon Olive Oil for the peppers
  • 1 tablespoon unsalted butter for the peppers
  • 3-4 different color Bell Peppers sliced into strips
  • 1/4 Onion sliced
  • 3 Garlic Cloves minced
  • Salt and Ground Black Pepper to taste
  • 1 cup Whole Milk
  • 1 tablespoon Flour
  • 1/2 teaspoon  Cajun seasoning for the sauce
  • 1 tablespoon or more Parmesan Cheese
  • 1 pack of Spaghetti
  • 1 teaspoon dry Parsley

Cajun Seasoning

  • 4 tablespoons paprika
  • 1/4 cup kosher salt
  • 2 tablespoons ground black pepper
  • 2 tablespoons Garlic powder
  • 2 tablespoons Onion powder
  • 1 tablespoon dried Thyme
  • 1 tablespoon Cayenne

Instructions

  1. Cajun Seasoning: Mix it all together and keep it in the glass jar or container with a lid. It should be used within 6 months.
  2. Boil water for the spaghetti and add about 1 tablespoon of salt. When it boils add pasta and cook according to the package. Do not overcook it. Drain and set aside.
  3. Cut chicken breast into bite-size pieces and season it with Cajun Seasoning. About 2 teaspoons for everything, but you may add later some more. Heat the pan or a skillet with oil and cook chicken on a medium high temperature. Turn after 2-3 minutes and keep turning until it cooks through. Internal temp for the chicken breast is 165F. Place it on the kitchen paper towel until ready to serve. Or you can do cook chicken at the same times as pasta/sauce so it all finish at the same time.
  4. On the other side, heat the skillet or a pan with olive oil and butter. Add sliced peppers and onion. Cook it for approximately 10-12 minutes on a medium-high heat, stirring often to prevent from burning. You want peppers to be cooked but not over-cooked, so you are looking that they are still holding a form and have a bit of crunch.
  5. While the peppers are cooking mix roux by combining whole milk with a tablespoon of flour. Mix until there are no more lumps. Yes, you can technically use whipped cream but milk works fine when you mix it with a bit of flour.
  6. Add ROUX to the peppers and stir. It will start to come together as soon as you see that the milk is heating through. If it's too thick, then just add a splash of milk and stir, otherwise, continue with the next step which is adding shaved parm cheese and 1/2 teaspoon Cajun seasoning to give your sauce extra edge. Stir again. It will start to thicken. You may try the sauce to see if you need a bit more salt or other seasonings.
  7. Add cooked pasta and mix to coat, then add a bit of dried parsley and more shaved parm cheese if you wish.
  8. Serve it with the cajun chicken immediately.

 

Creamy Cajun Chicken Pasta
MUCH LOVE, AND PEACE TO ALL…
SANDRA
Thai Chili Grilled Chicken with Salad

Thai Chili Grilled Chicken with Salad

Refreshing chicken and a handful of mixed greens to start this spring season. I must admit that this Thai Chili Grilled Chicken with Salad is absolutely scrumptious. It is finally getting warmer, and I thought what better way to celebrate this beautiful Spring weather than […]

Chicken Fajitas

Chicken Fajitas

Don’t you just love lunch or dinner that comes together fast, but it tastes amazingly delicious? Yes, that’s my kind of meal. My blog is all about spending less time in the kitchen and more time around the dining room table with your loved ones. […]

Skillet Fried Chicken Breast Recipe

Skillet Fried Chicken Breast Recipe

Skillet Fried Chicken Breast Recipe

This is one of those meals that I serve quite often. It is also one of my family’s favorite meals that we share over weekends.

For me, having a whole roasted chicken for Sunday lunch is the best. I cook every single day, but having my kids all day home over the weekend, I love making something more special so we could enjoy it together. It becomes a feast each and every Sunday.

So, today I am skipping on roasted chicken and making this easy skillet or pan-fried chicken breast, which is, by the way, fantastic and when you serve it with mashed potatoes and veggies on the side, I must say pretty spectacular and special.

Skillet Fried Chicken Breast Recipe

Click here for more tasty chicken recipes

This is how I make my pan or skillet fried chicken. You don’t have to be a rocket scientist or know how to cook to make it. It is extremely easy. If you do not like to touch raw chicken, make sure to grab a pair of gloves.

Also, I love to switch things up by adding different spices or seasonings such as sumac, paprika, or chili powder.

You can grill it, but in that case, I would suggest rubbing some olive oil on the chicken before adding seasoning, then place it on a hot grill. That’s it! Cook on both sides for a couple of minutes and enjoy. Easy, right?!

STEP BY STEP INSTRUCTIONS:

Skillet Fried Chicken Breast Recipe

Skillet Fried Chicken Breast

Course Main Course
Cuisine American
Keyword chicken, dinner, lunch,
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Author Sandra | Sandra’s Easy Cooking

Ingredients

  • 1 Chicken breast halves 2 whole boneless, skinless chicken breast halves
  • 1 teaspoon kosher salt divided
  • 1 teaspoon fresh ground black pepper divided
  • 1 teaspoon dried parsley divided
  • 1 tablespoon olive oil

Instructions

  1. HOW TO DEBONE A CHICKEN BREAST― Great instructions HERE

    After chicken is deboned I like to cut each chicken breast in half lengthwise to make like fillets, not necessary but it looks so much faster. Turn the breast over and, with the edge of a knife parallel to the cutting board, begin cutting down the length of the side of the breast. Slowly, with a sharp knife, slice the breast in half widthwise almost to the other edge.

  2. Pound the chicken breasts with a meat mallet just for a bit, to tenderize the meat and ensure uniform thickness.
  3. Sprinkle salt, ground black pepper and dried parsley on both sides of the chicken and let sit for about 10 minutes. You may cover it with plastic wrap/film if you wish.
  4. Heat a skillet over medium-high heat, and add olive oil.
  5. When the oil is heated, add chicken breasts over medium heat.
  6. Allow about one minute (until lightly browned) before turning to the other side. You might need to turn it one or two more times before it is completely done. Do not overcook it because it will be too dry. If you do not split chicken breast in half makes sure to cook a little longer because it is a thicker piece of chicken and make sure to cook it at least 2-3 minutes on one side then turn on the other,
  7. Transfer pan-fried chicken onto a kitchen paper towel, and any leftover olive oil/ or chicken olive oil drippings serve over the mashed potatoes and chicken as a gravy.
  8. Kitchen Fact: The safe internal temperature for cooked chicken is 165° Fahrenheit (75 Celsius). A meat thermometer is your best bet for determining the temperature of your chicken. Chicken should NOT have any red whatsoever.

    Serve it with blanched broccoli and mashed potatoes.

    Recipe FOR MY Creamy Garlic Mashed Potatoes with a video HERE

How to blanch broccoli:

  1. Bring a large pot of water to a rapid boil.

    Add a 1/2 tablespoon of salt. Add the broccoli florets and cook until crisp-tender, about 60 seconds.

    Remove with a slotted spoon and plunge immediately into the ice-cold water. This goes for any amount of broccoli.

    serving size: 1/2 cup of broccoli per person.

The Best Super Bowl Recipes – Roundup

The Best Super Bowl Recipes – Roundup

Amazing Super Bowl Party Foods that will please you, your family and friends. Score a touchdown with recipes that I picked for you.  ____________________________   CHICKEN    Fried Chicken Wings   Chicken Burger   Mediterranean Sumac Chicken Spicy Baked BBQ Chicken Wings  Chicken Wings in […]

Chicken Stir Fry with Rice Noodles

Chicken Stir Fry with Rice Noodles

Chicken Stir Fry with Rice Noodles is comforting, easy and delicious, plus versatile. You can make stir fry all year round and produce that is in a season. Of course, be your own boss how you make it and what you include in your stir […]

Mediterranean Sumac Chicken

Mediterranean Sumac Chicken

Mediterranean Sumac Chicken

Sometimes dinner looks like this and that is perfectly fine. Mediterranean Sumac Chicken wrapped in this amazing flatbread is absolutely appropriate and perfect dinner in my opinion.

It was so delicious that we ate a pan full of chicken and flatbread with Yogurt-Cucumber Sauce.

The other day very close friend of mine gave me such an amazing bunch of spices. So, of course, I had to put it to good use.

CLICK HERE FOR MORE TASTY CHICKEN RECIPES

I just love the flavors of Mediterranean cuisine. It is totally my jam. Do you like Mediterranean cuisine?

What is your favorite dish? If you ask me, I have so many that I simply would not be able to count on my fingers.

It is just so light and delicious that I could possibly eat it for breakfast, lunch, and dinner.

Mediterranean Sumac Chicken

It’s one of those cuisines that you can eat all year round, simply like this Mediterranean Sumac Chicken. It is pretty amazing when you have guests over or when you are busy and need something quick to eat.

Also, think of a NEW YEAR party, summer grilling season. As you can see it’s just amazingly adaptable to each season and almost any occasion.

Not to mention how easy it is to prepare it.  It took me 30 minutes from beginning to finish. I’ve been dying to make sumac chicken sprinkled with Za’atar for a while now.

Mediterranean Sumac Chicken

That being said, look how lucky I was that my friend had extra that she brought from her last overseas trip?!

I am so lucky to have such amazing people that love sharing their traditional recipes, spices, and thoughts about cooking with me.

Now, let start cooking…

Chicken Recipe

Hey, if you try my Mediterranean Sumac Chicken or any other recipe from the blog please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much in advance!

Mediterranean Sumac Chicken
Yield: 4 SERVINGS

Mediterranean Sumac Chicken

Prep Time: 10 minutes
Cook Time: 18 minutes
Rest Time: 5 minutes
Total Time: 33 minutes

Sometimes dinner looks like this and that is perfectly fine. Mediterranean Sumac Chicken wrapped in this amazing flatbread is absolutely appropriate and perfect dinner in my opinion.

Ingredients

  • 8-10 Chicken Tenders about 2 lbs
  • 1/2 tbsp. Sumac
  • 1/2 tbsp. Allspice
  • 1 tsp. Dried Parsley
  • 1 tsp. Garlic Powder
  • 1/4 tsp. Ground Black Pepper
  • 1/4 tsp. Salt
  • 1 tsp. Lemon Juice
  • 1 1/2 tbsp. Olive Oil
  • 1/2 pound of Mushrooms sliced + Drizzle of olive oil + squeeze of lemon juice + pinch of salt

Yogurt-Cucumber Sauce

  • 1 1/2 cup Plain Greek Yogurt
  • 1/2 English Cucumber diced (read notes)
  • 2 tsp. Garlic minced
  • 2 tablespoons Parsley chopped (or Cilantro)
  • 1 tablespoon Dill chopped
  • 2 teaspoons Lemon Juice
  • Pinch of Salt or to taste
  • Pinch of Ground Black pepper

Instructions

  1. Place chicken tenders into a large dish, then add all the spices, lemon juice, and 1/2 tbsp olive oil.
  2. Rub on each chicken tender to coat well, then leave it on the countertop for 10 minutes to marinade.
  3. Meanwhile, heat a large skillet or frying pan (about 10" size skillet or smaller). Add 1 tablespoon of Olive oil and heat on medium-high temperature.
  4. Add chicken, and cook for about 5 to 6 minutes on each side. If the skillet is smaller, cook in batches.
  5. Place cooked chicken on kitchen paper towel and allow it to rest for 5 minutes.
  6. Slice mushrooms, and add them in the same skillet that you cook chicken. Cook mushrooms with a drizzle of olive oil for 5 minutes on medium-high heat, and season it with salt and add just a generous squeeze of lemon juice.
  7. Heat pita bread for a minute in the microwave, and serve with sauteed mushrooms, Yogurt-Cucumber Sauce, Calamata Olives, and Za'atar.
  8. Yogurt-Cucumber Sauce: Dice and chop all the ingredients. Mix it with the yogurt very well, and serve with chicken.

Notes

You can place Yogurt-Cucumber Sauce in the food processor and make it smoother in texture if you like that way better. I like biting into cucumber so that's why I left it chunky. If you do not like mushrooms, please omit.

Dutch Oven Turkey

Dutch Oven Turkey

Dutch Oven Turkey