Baked Queso Chicken will be your new favorite weeknight meal! It’s not only QUICK and EASY, but delicious. With just a few ingredients and a special tip, you will have moist and tender chicken on the table with almost no effort.

Ingredients

• 1 cup Buttermilk
• 4 boneless chicken breast
• 2 teaspoons taco seasoning
• salt and pepper
• 10 ounces Ro-Tel tomatoes and chilies
• 1 cup queso 12 ounces
• 1 cup pepper jack and cheddar cheese shredded

Instructions

• Place chicken in ziplock bag with buttermilk and let sit overnight or at least for 30 minutes. Drain, and pat dry.
• Preheat oven to 375º.
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• Sprinkle chicken with taco season and salt and pepper. Place in a glass baking dish.
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• Drain tomatoes and chilies and place half on chicken, cover with queso and place the rest of the tomatoes on top. Cover with grated cheese mixture.
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• Bake for 25-30 minutes, until instant thermometer reads 155º. They will continue to cook once removed from the oven.

A quick and easy taco lime grilled chicken that’s just packed with flavour!



ingredients

• 2 tablespoons taco seasoning
• 1/4 cup lime juice (~2 limes)
• 1 pound boneless and skinless chicken breasts

directions

1. Mix the taco seasoning and lime juice, cover the chicken in the mixture and optionally marinate for 30 minutes to over night.
2. Grill over medium-high heat until cooked through, about 3-5 minutes per side, let sit for 5 minutes and slice before enjoying!

Chicken breasts are simmered in a slightly spicy coconut milk based sauce in this quick and easy weeknight dinner the whole family will love!



Ingredients

• 4-6 boneless, skinless chicken breasts
• Salt and pepper
• 1 tablespoon olive oil
• 1/2 cup diced onion
• 1 red bell pepper, diced
• 2-3 cloves garlic, minced
• 1 cup chicken stock
• 1 tablespoon cornstarch
• 1/4 teaspoon red chili flakes
• 1/2 teaspoon turmeric
• 1 (13.6 oz.) can coconut milk
• 2 tablespoons lime juice
• 1/2 cup heavy cream
• 1-2 tablespoons chopped fresh cilantro

Instructions

1. Season chicken with salt and pepper. Heat oil in a large skillet over medium heat. Add chicken breasts and cook for 5-7 minutes per side, until golden brown and mostly cooked through. Remove to a plate and cover to keep warm.
2. Add the onion, bell pepper and garlic to the skillet and cook for about 5 minutes, or until vegetables begin to soften.
3. In a small bowl, whisk together the chicken stock and cornstarch. Add to the skillet, along with the red chili flakes and turmeric. Bring to a simmer, stirring occasionally, until sauce thickens slightly.
4. Stir in the coconut milk and simmer for another 3-5 minutes. Stir in the lime juice and cream, then return the chicken to the pan. Season with salt and pepper, to taste. Continue to cook for an additional 5-10 minutes, or until chicken is completely cooked through. Sprinkle with fresh cilantro before serving.

Adobo Chicken is a classic Filipino recipe cooked in soy sauce, garlic, vinegar and peppercorns that makes the most delicious braised chicken ever.



Ingredients

• 6 chicken thighs bone-in and skin-on
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• 1/2 cup soy sauce
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• 1/2 cup white vinegar
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• 4 cloves garlic crushed
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• 1 tablespoon black peppercorns
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• 4 bay leaves

Instructions

1. Add all the ingredients together in a large bowl and marinade for 4 hours.
2. Heat oven to 375 degrees, add the chicken skin side down to a large dutch oven along with the sauce and bake, covered, for 30 minutes.
3. Uncover, turn the chicken over and glaze with the sauce and cook, uncovered, for an additional 30 minutes until the chicken is browned and the sauce is reduced.

One-pan no peek chicken and rice is sure to become a favorite family meal! Wild rice, soup, and chicken are combined in a single baking dish then baked to creamy chicken and rice perfection!



INGREDIENTS

• 5 boneless, skinless chicken breasts
• 2 boxes Zatarain's Long Grain & Wild Rice Mix, (7 oz each)
• 1 can cream of celery soup, (10.25 oz each)
• 1 can cream of mushroom soup, (10.25 oz each)
• 1/4 tsp garlic powder
• 1 1/4 can water, (soup can)
• 1 box Lipton Onion Soup Mix, (2 packets)

INSTRUCTIONS

1. Preheat oven to 350 degrees. Combine rice mix, cream of celery soup, cream of mushroom soup, garlic powder, and water in a 9x13-inch baking dish. Mix well.
2. Place chicken evenly on top of rice mixture. Sprinkle with onion soup mix. Cover tightly with aluminum foil and bake 1 hour 45 minutes. Remove from oven and let rest 5 minutes.

Note: DON'T open the oven to peek at the chicken and for sure DON'T remove the foil!


Source : halfscratched

Asparagus Stuffed Chicken a fast and easy chicken breast recipe that will knock your socks off. Roll out your chicken and stuff with melty cheese and perfect asparagus spears to create an under 30 minute recipe that you can enjoy any night of the week.

I cant say that everyone in my family loves asparagus, but I sure do! This is a low carb veggie and paired with chicken proteins, is practically a perfect no guilt meal. Fast, easy, and totally tasty, this recipe is a killer week night meal.  Every time I am at the store, asparagus lands in my cart. Yes, sometimes it goes bad before I can use it but seriously, once its in the fridge my wheels start turning on how I can serve it up.

INGREDIENTS

• 2 chicken breasts
• 10 asparagus spears
• 1/2 cup mozzarella cheese
• 1 teaspoon Italian seasoning
• 2 tablespoons Italian bread crumbs
• salt and pepper

INSTRUCTIONS

1. Preheat oven to 375 and grease a baking dish with nonstick cooking spray.
2. Place plastic wrap on a flat surface and place a single chicken breast onto the plastic wrap. Top with another piece of plastic wrap and use a meat tenderizer to flatten chicken until about 1/2" thick. Season with salt and pepper. Add 5 slices of asparagus to the center of the chicken, sprinkle half of the cheese and half of the seasoning on top. Roll up and place seam side down on the prepared baking dish and sprinkle with half of the bread crumbs. Repeat with the second chicken breast.
3. Bake for 25 minutes or until chicken is cooked thoroughly.