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Chorizo and White Bean Chicken Roll

Why don’t we butterfly and tenderize two chicken breast halves? Not for nothing, but to stuff them with a creamy juicy white bean and tomato filling. Make it hot by adding chorizo and paprika. Pan-cook, roll, and bake, then serve sliced and enjoy.

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Ingredients Needed for Chorizo and White Bean Chicken Roll

1 teaspoon vegetable oil
1 onion, diced
2 garlic cloves, crushed
1 teaspoon dried thyme
1 ounce chorizo, diced
7 ounces of canned white beans
1 teaspoon paprika
pepper
salt
½ cup canned tomatoes
½ cup white wine
10 ounces of chicken breast (2 halves)
fresh thyme
2 teaspoons of olive oil

How to Make Chorizo and White Bean Chicken Roll

Heat the oil in a pan over low heat and add the onion and garlic. Cook and stir until tender.
Add the thyme and stir it in. Add the chorizo and do the same.
Add the canned white beans. Cook and stir for 1-2 minutes.
Season with paprika, pepper, and salt. Stir in. Add the canned tomatoes and stir them in. Add the wine and do the same.
Cook for 6 minutes.
Butterfly the chicken breast halves, then cover them with plastic foil and tenderize them with the mallet.
Lay a parchment paper sheet on the work surface and place the tenderized chicken breast halves next to each other so that they are overlapping.
Spread the bean mixture over them and garnish with fresh thyme. Roll with the parchment paper sheet.
Fasten the roll with kitchen cord.
Line a baking dish with parchment paper and add the chicken roll. Drizzle with olive oil and bake for 45 minutes at 380⁰F/190⁰C.

Chicken Pasta With Gorgonzola Sauce

Sometimes a rich buttery dish with a strong Italian influence is all you need. This time, let’s unite tender chicken breast and pasta on your plate, sprinkled with a creamy gorgonzola and parmesan sauce. As for the choice of pasta, don’t take it too seriously. Any will do.

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Ingredients Needed for Chicken Pasta With Gorgonzola Sauce

2 tablespoons of butter
10 ounces of chicken breast, chopped
salt
pepper
3.5 ounces of gorgonzola
3 tablespoons of heavy cream
2 tablespoons of parmesan, grated
12 ounces of cooked pappardelle
olive oil

How to Make Chicken Pasta With Gorgonzola Sauce

Melt 1 tablespoon of butter in a pan over low heat, then add the chicken breast.
Turn the heat to medium-high and season with salt and pepper. Cook and stir until browned. Set aside.
Melt the remaining tablespoon of butter in a pan over low heat.
Add the gorgonzola and heavy cream. Cook and stir until melted.
Add the parmesan. Cook and stir until melted.
Serve the meat over pasta, sprinkled with olive oil and gorgonzola sauce.

Broccoli Tagliatelle With Chicken and Bacon

Is this a hearty complete meal, or what? It surely is, because you pair the tagliatelle pasta with tender chicken breast and even with some bacon. Complete with a creamy buttery broccoli sauce and enjoy.

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Ingredients Needed for Broccoli Tagliatelle With Chicken and Bacon

9 ounces of broccoli
1 tablespoon butter
¼ cup heavy cream
2 tablespoons of parmesan, grated
1 garlic clove
1 teaspoon green pepper
salt
2 sun-dried tomatoes
1 ounce bacon, chopped
1 tablespoon olive oil
7 ounces of chicken breast, chopped
¼ cup water
3 cups of cooked tagliatelle

How to Make Broccoli Tagliatelle With Chicken and Bacon

Fill a medium pot halfway with water and heat it. Add the broccoli and boil for 5-6 minutes.
Start melting the butter in a skillet over low heat. Add the boiled broccoli and stir in until the butter melts.
Transfer to a blender. Keep adding the heavy cream, parmesan, garlic, green pepper, and sun-dried tomatoes. Season with salt and blend until smooth.
Heat a pan over medium-high heat and add the bacon, olive oil, and chicken breast. Cook and occasionally stir for 10 minutes.
Add the water and the broccoli mixture and stir in. Add the tagliatelle, stir them in and serve.

Mushroom and Chicken Stew

Care for a protein-rich low-carb stew, anyone? Toss chicken breast, brown mushrooms, spices, and some veggies into the pot and from there it’s roughly 1 hour of simmering and occasional stirring which will end up in a meaty and warming dish.

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Ingredients Needed for Mushroom and Chicken Stew

1 tablespoon olive oil
10 ounces of chicken breast, chopped
2 cups of water
2 garlic cloves, crushed
1 teaspoon smoked paprika
4 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon allspice
salt
pepper
2 carrots, sliced
1 large parsnip, diced
1 celery stick, chopped
2 small onions, quartered
4 ounces of brown mushrooms, sliced
1 tablespoon cornstarch

How to Make Mushroom and Chicken Stew

Heat the olive oil in a pot over medium-high heat. Add the chicken breast. Cook and stir until golden brown.
Add the water, garlic, smoked paprika, bay leaves, Worcestershire sauce, and all-spice. Season with salt and pepper and mix in.
Cover with the lid and simmer for 30 minutes.
Add the carrots, parsnip, celery, onion, and mushrooms. Stir them in, then cover with the lid and simmer for 20 minutes more.
Quickly mix the cornstarch with a little water, then add it to the boiling pot. Mix it in and remove from heat.

Chicken and Sweet Corn Soup

Have you got 25 minutes and the ingredients on the list? If you do, you can warm yourself with this no-brainer chicken and sweet corn soup. Cubed chicken breast and potatoes mix so well but there is more: you can make it creamier by serving it with avocado and heavy cream.

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Ingredients Needed for Chicken and Sweet Corn Soup

1 spring onion, chopped
10 ounces of chicken breast, cubed
4 small potatoes, sliced
4 cups of water
salt
1 boiled sweet corn, sliced

How to Make Chicken and Sweet Corn Soup

Add the spring onion, chicken breast, potatoes, and water to a pot over low heat.
Season with salt, cover with the lid and simmer for 20 minutes.
Add the pieces of sweet corn, cover again with the lid and simmer for 3 minutes.

Shimeji and Brown Mushroom Chicken Soup

Suffering from a cold? Don’t worry, we have the right medicine for you. A protein-rich, warming, and comforting soup made with two types of mushrooms and cooked pulled chicken breast. Increase the warming factor by making it hot: jalapeno, sriracha, and ginger-hot. Sharpen it with soy sauce and lemon juice. There you have it.

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Ingredients Needed for Shimeji and Brown Mushroom Chicken Soup

3 ounces of shimeji mushrooms
3 ounces of brown mushrooms, sliced
boiled water
1 tablespoon olive oil
1 large spring onion, chopped
1 teaspoon ginger, shredded
3 ounces of canned soy sprouts
1 yellow jalapeno, julienned
7 ounces of cooked chicken breast, pulled
4 cups of beef stock
2 tablespoons of soy sauce
1 teaspoon sriracha
3 tablespoons of lemon juice

How to Make Shimeji and Brown Mushroom Chicken Soup

Add the mushrooms to a bowl and cover them with the boiled water. Let them soak for 5 minutes.
Heat the olive oil in a cooking pot over low heat. Add the spring onion and ginger and stir them in.
Add the soaked mushrooms. Stir them in. Do the same with the soy sprouts and jalapeno.
Add the pulled chicken meat, beef stock, soy sauce, sriracha, and lemon juice. Stir them in, then simmer for 15 minutes.

Baked Chicken Guacamole Tacos

Are you in the Mexican food section of our website? Because what’s more Mexican than some delicious homemade tacos? They have chicken breast, they’re full of cheese, cooked veggies, and melted shredded Cheddar. Quite delicious, we might say!

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Ingredients Needed for Baked Chicken Guacamole Tacos

0.5 green bell pepper, diced
½ red chili, thinly sliced
½ green chili, thinly sliced
½ cup cilantro
2 garlic cloves
lime zest
½ avocado
2 tablespoons of olive oil
10 ounces of cooked chicken breast, shredded
5 ounces of cream cheese
½ cup low moisture mozzarella, shredded
pepper
salt
4 tortilla wraps
½ cup cheddar, shredded

How to Make Baked Chicken Guacamole Tacos

Set up your blender and add the bell pepper, chilies, cilantro, garlic, lime zest, avocado, and olive oil.
Blend to combine all the ingredients.
Add the chicken in a large bowl and mix it with the guacamole, cream cheese, and mozzarella. Season with salt, pepper, and mix.
Use to the mixture to fill the empty tortilla wraps. Roll the tortillas, shaping them into tacos.
Lay the tacos in a cast-iron skillet and add the shredded cheddar on top.
Slide the skillet into the oven and bake it for the next 10 minutes at 400 degrees F/200 degrees C.

Creamy Chicken and Parsley Scones

First, let’s bake chicken breast in a buttery and creamy mixture, then cook it a bit more covered with parsley-flavored scones. What you’ll get is a warming and super-creamy stew, which will be so appreciated, especially during the winter time.

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Ingredients Needed for Creamy Chicken and Parsley Scones

1 tablespoon olive oil
10 ounces of chicken breast, halved
2 ounces of butter
2 small onions, sliced
1 cup flour
2 cups of chicken stock
salt
pepper
½ cup double cream
1 chicken stock cube
1 cup frozen peas, thawed
1 teaspoon baking powder
1 teaspoon sugar
1 egg
1 tablespoon fresh parsley

How to Make Creamy Chicken and Parsley Scones

Heat the olive oil in a skillet. Turn the heat to medium-high and add the chicken breast halves. Sear them for 8 minutes, then transfer them to a baking dish.
Start melting 1 ounce of butter into the same skillet, but turn the heat to low.
Add the onion. Cook and stir until tender. Add 1/4 cup of flour and whisk it in.
Gradually add the chicken stock while continuously whisking.
Season with salt and pepper, add 2/3 cup of double cream and whisk them in. Crumble and add the chicken stock cube. Whisk it in.
Add the peas and whisk. Add the seared chicken breast and coat with the cooking mixture. Bake for 15 minutes at 360⁰F/180⁰C.
Add the remaining flour (3/4 cup), baking powder, and sugar to a bowl. Whisk them shortly until even.
Season with salt, add the remaining ounce of butter, the egg, and the remaining double cream. Mix until even using a spatula. Add the parsley and mix more using a hand mixer.
Dust the work surface with a little flour. Make two patties using this parsley mixture and flatten them using the rolling pin.
Place each flattened patty on top of a chicken breast half. Bake for 20 minutes at 360⁰F/180⁰C.

White Chili Chicken

Let’s give your chicken breast a light, Mexican touch by cooking this delicious white chili chicken. We call it “white” because chicken is tucked in a savory cream sauce, and “chili” because it is all spiced up with jalapeno. Give it an authentic Mexican flavor by serving it with some tortilla chips.

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Ingredients Needed for White Chili Chicken

1 tablespoon vegetable oil
1 onion, chopped
2 garlic cloves, crushed
1 green jalapeno, chopped
1 yellow jalapeno, chopped
½ teaspoon dried oregano
½ teaspoon cumin powder
2 cups of chicken stock
1 cup water
salt
pepper
10 ounces of chicken breast
0.25 cup sour cream
1 cup sweet corn
1 cup canned white beans
½ cup low moisture mozzarella, shredded

How to Make White Chili Chicken

Heat the vegetable oil in a saucepan over medium heat. Add the onion, garlic, and jalapenos.
Season with oregano, cumin, and stir.
Pour the stock, water, and season with salt and pepper.
Give it a stir and bring to a boil. Cover with a lid and boil for 15 minutes.
Take out the chicken and use a fork to break it into small shreds.
Add the chicken in the broth once again. Add the sour cream, corn, white beans, and simmer for 10 minutes.
Serve the dish with some shredded mozzarella on top and a few nachos.

Pesto and Bocconcini Chicken

What if we top chicken breast with pesto, the most celebrated Italian accompaniment? Yes, Italian cuisine uses it to season pasta, but who said trying new things is bad? The olive oil and tomato flavors are doing their thing to greatly enhance the bocconcini and parmesan cheese. Try it for yourself, we liked it!

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Ingredients Needed for Pesto and Bocconcini Chicken

14 ounces of chicken breast (3 pieces)
1 tablespoon olive oil
3 tablespoons of pesto sauce
2 ounces of cherry tomatoes, sliced
2 ounces of bocconcini
2 tablespoons of parmesan, grated
salt
pepper

How to Make Pesto and Bocconcini Chicken

Place the chicken breast in a roomy baking dish. Drizzle with olive oil.
Spread 1 tablespoon of pesto over each chicken breast. Top with cherry tomato slices, bocconcini, and grated parmesan.
Season with salt and pepper and bake for 20 minutes at 360⁰F/180⁰C.

Savory Chicken Fajitas

If you’re not sure on how to put some chicken breast to good use, we recommend you to turn your eyes towards Mexican cuisine. We find that it is full of flavor, giving fabulous taste to bland ingredients like chicken breast. That is why we recommend you these savory chicken fajitas!

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Ingredients Needed for Savory Chicken Fajitas

1 teaspoon cumin powder
½ jalapeno, thinly sliced
1 teaspoon chili powder
3 garlic cloves, crushed
2 tablespoons of fresh parsley, chopped
1 tablespoon lemon juice
1 tablespoon canola oil
1 pound chicken breast
2 tablespoons of vegetable oil
1 onion, julienne sliced
0.5 green bell pepper, julienne sliced
½ red bell pepper, julienne sliced
½ yellow bell pepper, julienne sliced
0.5 orange bell pepper, julienne sliced
salt
pepper
1 teaspoon butter
3 tortilla wraps

How to Make Savory Chicken Fajitas

Add the cumin, jalapeno, chili powder, garlic, and parsley in a bowl. Mix with the lemon juice and canola oil.
Add the chicken breast and let it marinate for 30 seconds.
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chicken and cook it for 8 minutes per side.
Meanwhile, add the remaining oil in a skillet over medium heat. Add the onion and bell peppers.
Season with salt, pepper, add the butter and melt it. Cook the veggies for 2-3 minutes.
Thinly slice the meat and serve it on a bed of tortilla next to a few veggies.
You can serve the tortilla with guacamole.

Mozzarella and Parmesan Chicken Bites

When in need of something crispy and gooey at the same time, you can turn to these bite-sized cheesy nuggets. So before deep-frying them, stuff the chicken breast pieces with mozzarella sticks for a meaty and cheesy experience. For the crunchiness factor coat them with an oregano-flavored mixture of panko and parmesan. Serving them with a dip is a must. They will be gone in no time.

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Ingredients Needed for Mozzarella and Parmesan Chicken Bites

10 ounces of chicken breast
3 ounces of low moisture mozzarella, cut into 6 sticks 1-inch each
⅓ cup panko
2 tablespoons of parmesan, grated
1 tablespoon dried oregano
salt
pepper
½ cup flour
2 eggs
vegetable oil

How to Make Mozzarella and Parmesan Chicken Bites

Cut the chicken breast half into 3-4 small pieces. Make an incision into each of the 6 and stick in there 1 mozzarella stick.
Add the panko, parmesan, and oregano to a smaller bowl. Season with salt and pepper and mix. Add the flour to a second bowl. Add the eggs to a third bowl and whisk them.
Coat each chicken breast piece with flour, whisked egg, and panko mixture.
Fill a cooking pot 1/3 – 1/2 with vegetable oil and heat it over medium-high heat. Deep-fry the coated meat until golden brown, or for 5 minutes each.
Serve with a red dip.

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