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Bacon Chicken Roll Ups With Cheese Sauce

Beware, this may be ultra-delicious! What else could you expect from juicy chicken thighs wrapped in tasty bacon strips, roasted together in olive oil? Add to that crunchy pistachio and a thyme-flavored cheese sauce made with 3 types of cheese and you’ll lick your fingers.

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Ingredients Needed for Bacon Chicken Roll Ups With Cheese Sauce

For the rolls:

9 ounces of boneless chicken thighs
7 ounces of bacon (10-12 strips)
salt
pepper
2 ounces of pistachio
1 tablespoon olive oil

For the sauce:

1 cup milk
2 ounces of brie cheese
2 ounces of emmental cheese
2 ounces of blue cheese
1 teaspoon fresh thyme, chopped
pepper

How to Make Bacon Chicken Roll Ups With Cheese Sauce

For the rolls:
Wrap a chicken thigh with plastic wrap and tenderize it with the mallet. Lay 5-6 strips of bacon on your work surface so that they partially overlap themselves.
Add the tenderized chicken thigh on top of them. Season with salt and pepper, sprinkle with 1-ounce pistachio, and roll. Follow the same steps for the other chicken thigh.
Transfer the two rolls into a baking dish, pour the olive oil on them, then bake for 30 minutes at 360⁰F/180⁰C.
For the sauce:
Add the milk to a cooking pot over low heat. Add the Brie, Emmental, and blue cheese. Cook and stir until the milk starts bubbling.
Add the thyme, season with pepper, and simmer for 10 minutes.
Serve the rolls thickly slices, on a bed of milk and cheese sauce. Optionally, drizzle with crumbled pistachio.

Warm Chicken and Veggie Salad

What is our favorite salad? It’s the salad that doesn’t feel like you’re on a perpetual diet. And we have a savory one right here. Instead of using chicken breast, we’ve used some savory chicken thighs, flavored with garlic and paprika. We’ve mixed them with lettuce, bell pepper, some sauteed veggies, and finished everything off with some shredded parmesan.

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Ingredients Needed for Warm Chicken and Veggie Salad

1 teaspoon garlic powder
salt
pepper
1 teaspoon sweet paprika
1 tablespoon vegetable oil
4 boneless chicken thighs
7 ounces of frozen mixed vegetables
0.5 green bell pepper, thinly sliced
½ red bell pepper, thinly sliced
0.5 orange bell pepper, thinly sliced
3 ounces of lettuce, chopped
1 tablespoon olive oil
1 tablespoon lemon juice
parmesan (optional)

How to Make Warm Chicken and Veggie Salad

Add the spices into a small bowl and mix them with the vegetable oil.
Add the thighs in a large bowl and pour the spice mix over them.
Cover the chicken with foil and refrigerate for the next 60 minutes.
Place them over the hot grill and cook them for 7 minutes per side, or 15 minutes total time.
Next, fill a saucepan halfway with water and place it over medium heat.
Bring it to a boil and start cooking the frozen veggies.
Cook the veggies according to the instructions on the package.
Take out the chicken and thinly slice it.
Add the chicken in a large bowl along with the veggies, bell peppers, and lettuce salad.
Pour the olive oil and lemon juice and toss the salad.
You can serve the salad with some thinly sliced parmesan on top!

How to Keep Your Chicken Moist During Cooking

Chicken meat is something that’s simple to cook and so versatile that you can actually have it every week, multiple times, without repeating your recipes very often. But how do you cook in order to keep your chicken moist? Here are some nice tips for you! Chicken can be great when it’s moist and juicy,

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Roasted Chicken Wings With Parmesan Potatoes

We think chicken wings are a bit undervalued because they’re probably the tastiest part of chicken but they’re often left behind by thighs and breast. Get the best out of them by cooking them into the oven, coated with a delicious homemade barbecue glaze. And, if you want to find them a nice side dish, stick to a classic – roasted potatoes, but flavored with parmesan and anchovies. Yummy!

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Ingredients Needed for Roasted Chicken Wings With Parmesan Potatoes

½ cup tomato sauce
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon melted butter
1 tablespoon garlic powder
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
1 tablespoon chili sauce
¼ cup water
salt
pepper
8 chicken wings
4 potatoes, cubed
1 red onion, thinly sliced
4 canned anchovies
1 teaspoon olive oil
¼ cup heavy cream
2 tablespoons of fresh parsley, chopped
½ cup parmesan, shredded

How to Make Roasted Chicken Wings With Parmesan Potatoes

Preheat the oven to 360 degrees F/180 degrees C.
First, you can prepare the marinade for the wings. Add the tomato sauce, soy sauce, vegetable oil, melted butter, garlic powder, balsamic vinegar, brown sugar, and chili sauce. Pour the water and season with salt and pepper.
Coat the wings with the marinade and let them marinate for the next 30 minutes.
Line a baking dish with parchment paper. Lay the wings on it. Slide the tray into the oven for the next 45 minutes.
Heat a saucepan over medium heat and fill it 3/4 with water. Add the diced potatoes and cook them for 20 minutes.
After you’re done, remove the potatoes with a wooden spatula and lay them in a glass baking dish. Add the red onion, small pieces of anchovy fillets, and pour a small drizzle of olive oil. Drizzle heavy cream on top and season with salt and pepper, then combine everything.
Roast the potatoes into the oven for the next 35 minutes at 360 degrees F/180 degrees C.
Take out the potatoes, garnish them with fresh parsley and add the shredded parmesan. Cook them into the oven again, this time for 15 minutes.
Serve the chicken wings with roasted potatoes.

Chicken Biryani

All the way from India comes this delicious traditional recipe. The main ingredient for biryani is the basmati rice, flavored with all kinds of ingredients. Here we have spiced it up with strong flavors like cardamom, ginger, cinnamon, and turmeric. It also has raisins, almonds, and here we have served it with some delicious chicken thighs!

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Ingredients Needed for Chicken Biryani

3 tablespoons of vegetable oil
3 small chicken thighs
pepper
2 garlic cloves, crushed
1 teaspoon ginger, chopped
1 small onion, chopped
8 ounces of basmati rice
1 cup chicken stock
pepper
salt
½ teaspoon thyme powder
½ teaspoon cardamom powder
½ teaspoon cinnamon
½ teaspoon turmeric
½ cup almonds
2 tablespoons of raisins

How to Make Chicken Biryani

You can start with the chicken thighs. Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the chicken thighs and season them with pepper. Cook them until golden and crispy.
Next, heat the remaining oil in a skillet over medium heat. Add the ginger, garlic, and onion. Cook, stirring often, until the onion is soft, then add the rice. Pour the chicken stock.
Cook for 3-4 minutes and season with salt and pepper. Add the thyme powder, cardamom, cinnamon, and turmeric. Stir and cook on low heat.
When the rice is almost cooked, add the almonds and raisins, then stir.
When the rice absorbed all the liquid, add the chicken thighs. Cook for 1 more minute and move the pan away from the heat.

Honey Dijon Chicken With Green Beans and Potatoes

Dijon mustard and honey is a terrific combo for ingredients, one that does wonders to almost all taste buds. Try it in this recipe to flavor some juicy chicken thighs. Cook them on the stove to obtain that delicious crust and serve them next to a few potatoes and green beans.

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Ingredients Needed for Honey Dijon Chicken With Green Beans and Potatoes

1 tablespoon vegetable oil
2 chicken thighs
salt
pepper
1 teaspoon garlic powder
1 teaspoon wholegrain mustard
1 teaspoon dijon mustard
1 teaspoon honey
7 ounces of potato, small dices
2 garlic cloves, crushed
1 teaspoon thyme powder
3.5 ounces of green beans

How to Make Honey Dijon Chicken With Green Beans and Potatoes

Heat the vegetable oil in a skillet over medium heat.
Add the chicken thighs and season them with salt, pepper, and garlic powder.
Cook them for 10 minutes on one side and flip them over.
Add the wholegrain mustard, Dijon, and honey. Give it a good stir and add the potatoes. Cook everything for 10 more minutes, while stirring from time to time.
Heat a saucepan over medium heat and fill it halfway with water. Add the green beans and cook them for 4-5 minutes.
Serve the chicken thighs with the potatoes and beans.

Honey-Glazed Chicken With Almond Rice

Chicken thighs are maybe the best cut of chicken. They’re flavorful almost any way you cook them. This time, we’ve roasted them in the oven, topped with a delicious honey, garlic, and lemon glaze. As a side, we went for something easy: simple crunchy rice, topped with a few roasted almonds.

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Ingredients Needed for Honey-Glazed Chicken With Almond Rice

8 chicken thighs s, small-sized
salt
pepper
2 tablespoons of olive oil
½ lemon
1 teaspoon honey
2 garlic cloves, crushed
2 tablespoons of rose wine
10 ounces of rice
almond s, roasted

How to Make Honey-Glazed Chicken With Almond Rice

Preheat the oven to 400°F/200°C.
Place the chicken thighs on a wooden board and superficially score them. Season with salt and pepper.
Pour the olive oil in a small bowl. Add lemon juice, honey, garlic, and grate some lemon zest. Stir.
Line a baking tray with parchment paper and place the thighs on it.
Pour a few drops of rose wine over the chicken thighs, then spread the lemon and olive oil marinade over it, using a silicone brush.
Slide the tray into the oven and cook the chicken for 1 hour.
In the meantime, add water in a saucepan and bring it to a boil. Add the rice and cook it according to the instructions on the package.
When it’s ready, drain, let it cool a little, and transfer it to a bowl. Top the rice with the roasted almonds.
Serve the chicken with the almond rice!

Roasted Chicken With Carrot and Cauliflower

Planning on keeping things simple tonight? You can use chicken (whichever parts you prefer, but we enjoy thighs and drumsticks), and pair it with some light and sweet veggies, like carrot and cauliflower. All you need to do is add everything into the baking pan, season to your liking, and you’re good to go!

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Ingredients Needed for Roasted Chicken With Carrot and Cauliflower

3 chicken thighs, small size
3 chicken drumsticks
2 carrots, sliced
2 ounces of cauliflower, florets
2 tablespoons of olive oil
1 teaspoon sumac
salt
2 red onions, sliced
1 tablespoon brown sugar
½ teaspoon chili flakes
½ lime
2 garlic cloves, thinly sliced
parsley, chopped

How to Make Roasted Chicken With Carrot and Cauliflower

Preheat the oven to 400°F/200°C.
Line a baking tray with parchment paper.
Lay the chicken thighs and drumsticks on it.
Place the sliced carrot and cauliflower between the chicken thighs.
Mix the olive oil with sumac and a bit of salt. Spread the mixture over the chicken and veggies. Add the red onion.
Mix the brown sugar and chili flakes in a bowl and season the chicken.
Bake for 25 minutes.
Squeeze the juice of the lime over the chicken. Garnish with the sliced garlic and chopped parsley.

One Pan Roasted Chicken and Vegetables

Probably the best way to take advantage of the savory chicken thighs: roasted them in the oven next to some vegetables, seasoned with lots of herbs and spices. It’s an easy recipe, just feel free to play with it, there’s nothing you can do wrong!

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Ingredients Needed for One Pan Roasted Chicken and Vegetables

3 potatoes
½ red bell pepper
½ yellow bell pepper
2 mushrooms
2 spring onions
2 ounces of celery
4 rosemary sprigs
2 garlic cloves
1 red chili, thinly sliced
2 carrots, sliced
1 zucchini, sliced
2 chicken thighs
salt
1 tablespoon olive oil
1 tablespoon pumpkin seeds
1 teaspoon thyme
1 teaspoon turmeric
1 teaspoon paprika powder
½ lemon

How to Make One Pan Roasted Chicken and Vegetables

Chop the bell peppers and slice the potatoes, mushrooms, spring onion, and celery.
Slice the red chili and carrots.
Place the chicken thighs on a wooden board. Make a few superficial scores on their surface and season them with salt. Pour a small drizzle of olive oil.
Preheat the oven to 360°F/180°C.
Line a baking tray with aluminum foil. Add the vegetables and chicken thighs.
Add the olive oil, pumpkin seeds, season with salt, thyme, turmeric, and paprika powder.
Add the rosemary sprigs and squeeze the juice out of half a lemon.
Fold the sides of the aluminum foil over the vegetables and chicken. Seal tight.
Bake it for 45 minutes!

Chicken and Veggie Stew

Chicken thighs are delicious regardless of how you cook them: oven backed, grilled or added even in vegetable stews. To convince yourself of that, just try this recipe, which uses a lot of sweet flavored vegetables. Pour a small amount of wine to give it a subtle taste, and top with pine nuts for that extra crunchy texture!

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Ingredients Needed for Chicken and Veggie Stew

3 chicken thighs 1 tablespoon of vegetable oil salt pepper 2 tablespoons of tomato sauce 1 yellow bell pepper, diced 1 red bell pepper, diced 3 baby corns cobs 1 tablespoon olive oil ½ cup white wine basil 3 cherry tomatoes, sliced 1 tablespoon pine nut ¼ avocado

How to Make Chicken and Veggie Stew

Heat a skillet and add 1 tablespoon of vegetable oil.
Add the chicken thighs and season them with salt and pepper.
Fry them for about 7-8 minutes per side, or until golden and crispy.
Separately, heat another skillet, add the olive oil and first add the sliced carrot.
After 1-2 minutes, add the bell peppers. Season with salt and pepper and stir.
Add the baby corn, tomato sauce and a few basil leaves.
Add 1/2 cup of white wine and bring it to a boil.
Stir it and add cherry tomatoes and pine nuts.
Finally, add previously cooked chicken thighs, reduce heat and let it cook for 1-2 minutes more.

Coconut Marinated Chicken Tenders

Want to learn the secret to perfect, crispy and delicious chicken thighs? Try marinating the meat in coconut milk, to tenderize it and also add some extra flavor. Then, you have to coat it with flour, egg white, breadcrumbs and begin frying it! If you want to keep things low on cholesterol, use only egg whites!

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Ingredients Needed for Coconut Marinated Chicken Tenders

3 chicken thighs
½ cup flour
1 teaspoon chili flakes
salt
pepper
1 cup coconut milk
2 eggs
½ cup breadcrumbs
vegetable oil for frying

How to Make Coconut Marinated Chicken Tenders

Slice the chicken thighs into long, thin strips.
Mix the flour with chili flakes, salt, pepper and place it into a large bowl or plate. Add the coconut milk in a large bowl with the chicken and let the meat marinate for 30 minutes.
Crack the eggs and separate the yolks from the whites. Keep only the egg whites for further use. Use a third bowl for the breadcrumbs.
Coat the chicken with flour, egg whites, and breadcrumbs.
Heat the vegetable oil in a skillet over high heat. Deep-fry the chicken for about 6-8 minutes.
Serve the chicken tenders with your favorite dip!

Chicken With Rice Noodles and Peanuts

Want something fast, full of flavor, but not too much of an effort? In this case, this recipe is just the thing for you. You just need to stir-fry some chicken thighs with onion and garam masala. Add some rice noodles and peanuts alongside the chicken, flavor everything with soy sauce and you can spend the rest of the evening having fun out of the kitchen!

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Ingredients Needed for Chicken With Rice Noodles and Peanuts

2 tablespoons of vegetable oil
1 red onion
1 teaspoon garam masala
4 chicken thighs s, sliced
2 spring onions, chopped
1 ounce peanut
salt
5 ounces of noodle
1 tablespoon soy sauce

How to Make Chicken With Rice Noodles and Peanuts

You can start with the rice noodles. Add them in a saucepan full of simmering water, and cook them according to the instructions on the package.
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the red onion, cook it until it softens, and season with garam masala. Add the chicken thighs and cook them for 12-15 minutes. About 1 minute before you finish cooking them, add the spring onion.
Separately, heat the remaining oil in a skillet over medium heat. Add peanuts, a pinch of salt, and roast them for 1-2 minutes. Add the cooked rice noodles and stir. Add the chicken, pour soy sauce, and keep cooking for 3 minutes.

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