I love pesto on just about everything, but especially chicken. This easy pesto chicken is so quick to make with jarred pesto, or you can upgrade it with homemade instead. It’s rich, creamy, and fresh– so delicious with pasta, rice, or potatoes. My whole family loves this recipe!

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Pesto Chicken Recipe

When I want something quick, easy, and super flavorful for dinner, I make this pesto chicken recipe. Just 6 ingredients and 30 minutes!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine American, Italian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 510kcal

Author Laurel Perry

Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons pesto
• 1 tablespoon olive oil

For the Sauce

• ¼ cup dry white wine
• ¾ cup heavy cream room temperature
• ½ cup pesto
• 1 pint cherry tomatoes halved
• 2 tablespoons freshly grated Parmesan cheese
• Chopped fresh basil optional, for serving

Instructions

• Pat the chicken breasts dry and slice them in half into cutlets. You should have four total. Season both sides with salt and pepper.
  2 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
  
• Place the chicken in a bowl and toss with the 2 tablespoons of pesto until well coated. Set aside.
  2 tablespoons pesto
  
• Heat the olive oil in a large skillet over medium heat. Once hot, sear the chicken on both sides until cooked through, about 4-5 minutes per side. Set the chicken aside.
  1 tablespoon olive oil
  
• Add the wine to the skillet and scrape off any browned bits from the bottom of the pan.
  ¼ cup dry white wine
• Stir in the heavy cream and pesto. Bring to a simmer and cook until slightly thickened, about 3-4 minutes.
  ¾ cup heavy cream, ½ cup pesto
• Add the tomatoes and cook until warmed through, 1-2 minutes.
  1 pint cherry tomatoes
  
• Return the chicken to the pan and spoon the sauce over to coat.
• Serve topped with Parmesan cheese and fresh basil.
  Chopped fresh basil, 2 tablespoons freshly grated Parmesan cheese
  

Nutrition

Serving: 1serving | Calories: 510kcal | Carbohydrates: 10g | Protein: 30g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 131mg | Sodium: 1148mg | Potassium: 752mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2068IU | Vitamin C: 29mg | Calcium: 134mg | Iron: 2mg

How to Make Pesto Chicken Step by Step

Cut the Chicken: Pat 2 boneless, skinless chicken breasts dry and slice them in half into cutlets. You should have four total. Season both sides with salt and pepper.

Marinate the Chicken: Place the chicken in a bowl and toss with the 2 tablespoons of pesto until well coated. Set aside.

Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, sear the chicken on both sides until cooked through, about 4-5 minutes per side. Set the chicken aside.

Make the Pesto Sauce: Add ¼ cup of dry white wine to the skillet and scrape off any browned bits from the bottom of the pan. Stir in ¾ cup of room-temperature heavy cream and ½ cup of pesto. Bring to a simmer and cook until slightly thickened, about 3-4 minutes. Add 1 pint of halved cherry tomatoes and cook until warmed through, 1-2 minutes.

Warm and Serve: Return the chicken to the pan and spoon the sauce over to coat. Serve topped with 2 tablespoons of Parmesan cheese and fresh basil.

How to Store and Reheat

Store leftover pesto chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pan set over medium-low heat, stirring in a little extra cream to loosen the sauce.

Serving Suggestions

This pesto chicken is so saucy, making it perfect for serving over pasta or mashed potatoes. When I want something a little healthier, I like to serve it with garlic mashed cauliflower!

More Chicken Recipes To Try

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Lemon Chicken with White Wine

Dinners

Melt in Your Mouth Caesar Chicken

Dinners

Apricot Chicken

Dinners

Baked Italian Chicken

The post Pesto Chicken appeared first on The Cookie Rookie®.

Ever since my first visit to Nashville, I’ve been obsessed with Nashville hot chicken. It’s so crispy, juicy, and spicy! When I learned the secret to keeping the chicken crispy was brushing it with a mix of spices and hot frying oil, my mind was blown! How had I never thought of that before?!

I will caution you, this Nashville hot chicken recipe is authentically spicy. Make it at your own risk!

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Nashville Hot Chicken Recipe

This Nashville hot chicken recipe is not for the faint of heart! It's mouth-numbingly spicy, but so crispy and delicious, too!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine American

Prep Time 1 hour hour 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 6

Calories 894kcal

Author Krista Teigen

Equipment

• Cast Iron Skillet
• Deep Frying Thermometer

Ingredients

For the Marinade and Chicken

• 2 cups buttermilk
• ½ cup pickle brine from a jar of pickles
• ¼ cup hot sauce
• 1½ pounds boneless, skinless chicken breasts
• 1½ pounds boneless, skinless chicken thighs

For the Breading

• 2 cups all-purpose flour
• 2 tablespoons ground paprika
• 1½ tablespoons seasoned salt such as Lawry's
• 1 teaspoon ground cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon ground black pepper
• 2 quarts canola oil for frying

For the Sauce

• ½ cup reserved frying oil from frying the chicken
• ½ cup unsalted butter (1 stick)
• 2 tablespoons ground cayenne pepper
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder

Instructions

• In a large bowl, whisk together the buttermilk, pickle brine, and hot sauce.
  2 cups buttermilk, ½ cup pickle brine, ¼ cup hot sauce
• Add the chicken to the bowl, fully submerging the pieces in the marinade. Marinate the chicken for at least 1 hour or up to 8 hours.
  1½ pounds boneless, skinless chicken breasts, 1½ pounds boneless, skinless chicken thighs
  
• Combine the flour and seasonings in a shallow dish.
  2 cups all-purpose flour, 2 tablespoons ground paprika, 1½ tablespoons seasoned salt, 1 teaspoon ground cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon ground black pepper
• Dredge the chicken in the flour mixture, pressing it firmly into the dish to ensure the piece is fully coated.
  
• Heat about 3-4 inches of oil in a large pot to 350°F.
  2 quarts canola oil
• Gently drop the chicken pieces, 2-3 at a time, into the oil and fry for 8-10 minutes until golden brown.
  
• Transfer the chicken to a plate or sheet pan lined with paper towel.
  
• Repeat for all of the chicken pieces.
• Once all of the chicken has been fried, make sure to reserve ½ cup of the hot frying oil for the sauce.
• In a bowl, whisk together the sauce ingredients. Brush the sauce over the chicken. Serve over bread with your favorite dipping sauce (we like chipotle ranch!) and pickles. Enjoy!
  ½ cup reserved frying oil, ½ cup unsalted butter, 2 tablespoons ground cayenne pepper, 2 tablespoons brown sugar, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chili powder
  

Notes

• I like canola oil for its neutral flavor and high smoke point. Vegetable or avocado oil also work well.
• I like to use a mixture of boneless, skinless chicken breasts and thighs but you could use all one type if you prefer.
• Place the fried chicken on a wire rack set in a rimmed baking sheet in a 200°F oven to keep warm while you finish frying the rest.

Nutrition

Serving: 0.5pound | Calories: 894kcal | Carbohydrates: 46g | Protein: 54g | Fat: 55g | Saturated Fat: 15g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 230mg | Sodium: 2634mg | Potassium: 1022mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3338IU | Vitamin C: 11mg | Calcium: 140mg | Iron: 4mg

How to Make Nashville Hot Chicken Step by Step

Marinate the Chicken: In a large bowl, whisk together 2 cups of buttermilk, ½ cup of pickle brine (I like to use the leftovers from my favorite refrigerator pickles), and ¼ cup of hot sauce. Add 1½ pounds each of boneless, skinless chicken breasts and boneless, skinless chicken thighs to the bowl, fully submerging the pieces in the marinade. Marinate the chicken for at least 1 hour or up to 8 hours.

Bread the Chicken: Combine 2 cups of all-purpose flour, 2 tablespoons of ground paprika, 1½ tablespoons of seasoned salt, 1 teaspoon of ground cayenne pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and ½ teaspoon of ground black pepper shallow dish. Dredge the chicken in the flour mixture, pressing it firmly into the dish to ensure the piece is fully coated.

Fry the Chicken: Heat about 3-4 inches of canola oil in a large pot to 350°F. Gently drop the chicken pieces, 2-3 at a time, into the oil and fry for 8-10 minutes until golden brown.

Drain the Chicken: Transfer the chicken to a plate or sheet pan lined with paper towel. Repeat for all of the chicken pieces. Once all of the chicken has been fried, make sure to reserve ½ cup of the hot frying oil for the sauce.

Sauce the Chicken: In a bowl, whisk together the reserved ½ cup of frying oil, ½ cup of unsalted butter, 2 tablespoons of ground cayenne pepper, 2 tablespoons of brown sugar, 1 tablespoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of chili powder. Brush the sauce over the chicken.

How to Store and Reheat

Store leftover Nashville hot chicken in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven on a wire rack set in a rimmed baking sheet for 15-20 minutes, or until warmed through. Make sure to save some of the Sauce to brush on the hot chicken!

To freeze, I recommend spreading out the chicken pieces on a lined baking sheet and placing them in the freezer for 1-2 hours, or until solid. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

The classic accompaniments for Nashville hot chicken include soft slices of Texas toast and pickles. However, I’m personally partial to classic french fries and coleslaw to help cool the heat. For more of a Southern spin, some sweet cornbread really balances out all that savory and spicy flavor!

More Fried Chicken Recipes To Try

Dinners

Oven Fried Chicken Breast Recipe

Dinners

Kentucky Fried Chicken (Copycat Recipe)

Dinners

Copycat Raising Cane’s Chicken Fingers

Dinners

Fried Chicken Wings

The post Nashville Hot Chicken appeared first on The Cookie Rookie®.

It’s so much easier than I thought to make restaurant-style sesame chicken right at home. Sure, frying can be intimidating, but with the simple batter method, it’s not too messy, and it only takes a few minutes. The sauce is even easier—just mix, heat, and go! I love how flavorful this recipe is and that I know every ingredient that goes into it. I feel so much better serving this homemade sesame chicken to my family.

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Sesame Chicken Recipe

This homemade sesame chicken is crunchy, sticky, sweet, and just the right amount of spicy. It's so much better than takeout!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine asian

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 692kcal

Author Krista Teigen

Ingredients

For the Chicken

• ⅔ cup cornstarch
• ½ cup all-purpose flour
• ¾ teaspoon kosher salt
• 1 pinch ground black pepper
• 2 large eggs
• 1½ pounds boneless, skinless chicken breasts cut into bite-size pieces
• 1-2 cups vegetable oil for frying

For the Sauce

• ½ cup honey
• ⅓ cup low-sodium soy sauce
• 2 tablespoons sesame seeds
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• 2 teaspoons sriracha
• 2 teaspoons cornstarch
• 2 tablespoons minced onion
• 2 cloves garlic minced
• 1 (1-inch piece) fresh ginger minced
• Chopped green onion for serving

Instructions

• In a large shallow bowl, whisk together the cornstarch, flour, salt, and pepper.
  ⅔ cup cornstarch, ½ cup all-purpose flour, ¾ teaspoon kosher salt, 1 pinch ground black pepper
• In a separate shallow bowl, whisk the eggs together.
  2 large eggs
• Dredge the chicken pieces in the dry mixture. Then, add the pieces to the eggs. Let the excess egg drip off the chicken before dredging once again in flour mixture. Transfer the pieces to a large plate or sheet pan.
  1½ pounds boneless, skinless chicken breasts
  
• Heat the oil in a large skillet set over medium heat.
  1-2 cups vegetable oil
• Once heated, use a tongs to transfer the chicken to the skillet. Turn off heat.
• Working in batches, fry the chicken for 3-4 minutes per side until golden brown and crispy. Transfer the chicken to a sheet pan lined with paper towel.
  
• In a small bowl, whisk together the honey, soy sauce, sesame seeds, brown sugar, rice vinegar, sesame oil, sriracha, and cornstarch.
  ½ cup honey, ⅓ cup low-sodium soy sauce, 2 tablespoons sesame seeds, 1 tablespoon brown sugar, 1 tablespoon rice vinegar, 2 teaspoons sesame oil, 2 teaspoons sriracha, 2 teaspoons cornstarch
  
• Drain or wipe the excess oil from the skillet, leaving 1 tablespoon over medium heat.
• Add in the onion, garlic, and ginger, and stir, cooking for about 1 minute.
  2 tablespoons minced onion, 2 cloves garlic, 1 (1-inch piece) fresh ginger
• Stir in the sauce and let it sizzle for a minute until thickened.
• Turn off the heat, stir in the chicken pieces, and toss to coat them in the sauce.
  
• Serve the chicken over rice and sprinkled with chopped green onion, and sesame seeds.
  Chopped green onion

Video

Notes

• I prefer to use boneless, skinless chicken breasts but thighs will also work.
• I like to fry in vegetable oil since it has a neutral flavor and a high smoke point.

Nutrition

Serving: 1serving | Calories: 692kcal | Carbohydrates: 74g | Protein: 44g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 202mg | Sodium: 1493mg | Potassium: 825mg | Fiber: 1g | Sugar: 38g | Vitamin A: 190IU | Vitamin C: 5mg | Calcium: 81mg | Iron: 3mg

How to Make Sesame Chicken Step-by-Step

Dredge the Chicken: In a large shallow bowl, whisk together ⅔ cup of cornstarch, ½ cup of all-purpose flour, ¾ teaspoon of kosher salt, and 1 pinch of ground black pepper. In a separate shallow bowl, whisk 2 large eggs together. Dredge 1½ pounds of boneless, skinless chicken breast cut into bite-sized pieces in the dry mixture. Then, add the pieces to the eggs. Let the excess egg drip off the chicken before dredging once again in the flour mixture. Transfer the pieces to a large plate or sheet pan.

Fry the Chicken: Heat 1-2 cups of vegetable oil in a large skillet set over medium heat. Once heated, use tongs to transfer the chicken to the skillet. Turn off the heat. Working in batches, fry the chicken for 3-4 minutes per side until golden brown and crispy. Transfer the chicken to a sheet pan lined with paper towel.

Make the Sauce: In a small bowl, whisk together ½ cup of honey, ⅓ cup of low-sodium soy sauce, 2 tablespoons of sesame seeds, 1 tablespoon of brown sugar, 1 tablespoon of rice vinegar, 2 teaspoons of sesame oil, 2 teaspoons of sriracha, and 2 teaspoons of cornstarch.

Sauce the Chicken: Drain or wipe the excess oil from the skillet, leaving 1 tablespoon over medium heat. Add 2 tablespoons of minced onion, 2 minced cloves of garlic, and 1 (1-inch piece) of minced fresh ginger, and stir, cooking for about 1 minute. Stir in the sauce and let it sizzle for a minute until thickened. Turn off the heat, stir in the chicken pieces, and toss to coat them in the sauce. Serve the chicken over rice and sprinkled with chopped green onion, and sesame seeds.

How to Store and Reheat

Store leftover sesame chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave until warmed through. Note that the chicken will not be as crisp this way.

Serving Suggestions

This crispy sesame chicken is perfect served simply with some white rice, vegetable fried rice, or vegetable lo mein for that takeout at-home feel. I like to make some egg rolls when I have the extra time!

More Chicken Recipes To Try

Dinners

Honey Garlic Chicken Thighs

Appetizers

Hot Honey Chicken Wings

Dinners

Apricot Chicken

Dinners

Sweet and Sour Chicken Recipe

The post Sesame Chicken appeared first on The Cookie Rookie®.

I love taking my favorite recipes and learning how to make them in the Instant Pot. Tuscan chicken is one of my absolute favorite recipes, so I knew it was due for an Instant Pot upgrade. Although the OG recipe is super quick, this one is much more hands-off, giving me extra time in the kitchen to attend to other things.

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Instant Pot Tuscan Chicken Recipe

Instant Pot Tuscan Chicken features golden brown chicken breasts that are perfectly juicy and served with the best creamy sauce that's speckled with sun-dried tomatoes!

Step-by-step photos can be seen below the recipe card.

Course Dinner

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 607kcal

Author Becky Hardin

Equipment

• Instant Pot (click for my favorite)

Ingredients

• 4 boneless, skinless chicken breasts
• 1 teaspoon Italian seasoning
• Kosher salt and freshly ground black pepper to taste
• 1 tablespoon unsalted butter (⅛ stick)
• 1 tablespoon olive oil
• 4 cloves garlic minced
• ½ cup low-sodium chicken broth
• 1 cup heavy cream
• 8.5 ounces sun-dried tomatoes drained and chopped (1 jar)
• ½ cup freshly grated Parmesan cheese
• 1 cup baby spinach chopped
• Fresh parsley or basil optional, for garnish

Instructions

• Pat the chicken dry and season both sides with Italian seasoning, salt, and pepper.
  4 boneless, skinless chicken breasts, 1 teaspoon Italian seasoning, Kosher salt and freshly ground black pepper
  
• Set your Instant Pot to Sauté. Once hot, add in the butter and olive oil. Add in the chicken, in batches if needed, and cook until both sides are browned, about 2-3 minutes per side. Remove from the Instant Pot and set aside.
  1 tablespoon unsalted butter, 1 tablespoon olive oil
  
• Add in the garlic and sauté for 30 seconds until fragrant. Pour in the chicken stock and scrape up any browned bits from the bottom of the pot. Turn off the Sauté function.
  4 cloves garlic, ½ cup low-sodium chicken broth
• Return the chicken to the pot, secure the lid and pressure cook for 4 minutes. Let natural release for 10 minutes before releasing any remaining pressure.
  
• Set the chicken aside and set the Instant Pot to Sauté. Stir in the heavy cream, sun dried tomatoes, Parmesan, and spinach. Cook, stirring, until the spinach is wilted and the parmesan is melted.
  1 cup heavy cream, 8.5 ounces sun-dried tomatoes, 1 cup baby spinach, ½ cup freshly grated Parmesan cheese
  
• Turn off the Instant Pot, return the chicken to the pot, and spoon over the sauce. Garnish with herbs and serve.
  Fresh parsley or basil
  

Notes

• Use an equal amount of half-and-half for a lighter, thinner sauce.
• For extra flavor, use the oil the sun-dried tomatoes are packed in instead of the olive oil.
• You can use boneless, skinless chicken thighs instead of breasts without any changes to the recipe. If using bone-in chicken thighs, increase the pressure cooking time to 7 minutes.
• For a crockpot version, try my crockpot Tuscan chicken recipe.

Nutrition

Serving: 1breast | Calories: 607kcal | Carbohydrates: 39g | Protein: 39g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 158mg | Sodium: 1028mg | Potassium: 2650mg | Fiber: 8g | Sugar: 25g | Vitamin A: 2343IU | Vitamin C: 28mg | Calcium: 245mg | Iron: 7mg

How to Make Instant Pot Tuscan Chicken Step by Step

Prep the Chicken: Pat 4 boneless, skinless chicken breasts dry and season both sides with 1 teaspoon of Italian seasoning, plus salt and pepper to taste.

Sear the Chicken: Set your Instant Pot to Sauté. Once hot, add in 1 tablespoon of unsalted butter and 1 tablespoon of olive oil. Add in the chicken, in batches if needed, and cook until both sides are browned, about 2-3 minutes per side. Remove from the Instant Pot and set aside.

Cook the Chicken: Add in 4 minced cloves of garlic and sauté for 30 seconds until fragrant. Pour in ½ cup of low-sodium chicken broth and scrape up any browned bits from the bottom of the pot. Turn off the Sauté function. Return the chicken to the pot, secure the lid, and pressure cook for 4 minutes. Let natural release for 10 minutes before releasing any remaining pressure.

Make the Sauce: Set the chicken aside and set the Instant Pot to Sauté. Stir in 1 cup of heavy cream, 8.5 ounces of sun dried tomatoes, ½ cup of grated Parmesan, and 1 cup of baby spinach. Cook, stirring, until the spinach is wilted and the parmesan is melted.

Garnish and Serve: Turn off the Instant Pot, return the chicken to the pot, and spoon over the sauce. Garnish with herbs and serve.

How to Store and Reheat

Store leftover instant pot Tuscan chicken in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing this dish, because the heavy cream in the sauce will change in texture.

Serving Suggestions

You’ll want to serve this creamy Tuscan chicken with something like pasta to make sure not a single drop of that sauce goes to waste! Plain pasta noodles of any variety work well with this recipe. Some veggie sides that I love with this chicken include crispy garlic roasted asparagus and lemon parmesan roasted broccoli.

More Tuscan Chicken Recipes To Try

Chicken

Tuscan Chicken

Dinners

Crockpot Tuscan Chicken

Healthy

Crockpot Tuscan Chicken Soup

Dinners

Tuscan Chicken Soup

The post Instant Pot Tuscan Chicken appeared first on The Cookie Rookie®.

This creamy, cheesy, bacon sandwich is made with simple ingredients that I almost always keep on hand. Ranch seasoning and ranch dressing are must-have staples in my kitchen!

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Chicken Bacon Ranch Sandwich Recipe

This flavorful chicken bacon ranch sandwich is chock full of juicy chicken, crispy bacon, creamy cheese, and tangy ranch dressing!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Lunch, Main Course, Sandwiches

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 sandwiches

Calories 674kcal

Author Sabine Venier

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1½ tablespoons ranch seasoning
• 8 slices bacon
• 4 hamburger buns or your favorite sandwich buns
• ½ cup ranch dressing
• 1 cup shredded lettuce
• 4 slices cheddar cheese

Instructions

• Pat the chicken breasts dry and pound them to an even thickness. In a small bowl, combine the olive oil and ranch seasoning, then rub this mixture over the chicken breasts. Set them aside.
  4 boneless, skinless chicken breasts, 2 tablespoons olive oil, 1½ tablespoons ranch seasoning
  
• Heat a skillet over medium heat and fry the bacon until crispy, approximately 3 minutes per side. Transfer the cooked bacon to a plate lined with paper towels, retaining the bacon fat in the skillet.
  8 slices bacon
  
• In the same skillet, cook the chicken over medium heat for 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let rest for a few minutes before slicing.
  
• Carefully wipe the pan clean using paper towels, then toast the burger buns in it for 1 minute or until they are golden brown.
  4 hamburger buns
  
• Spread ranch dressing on the bottom halves of the toasted buns, and then top them with lettuce.
  ½ cup ranch dressing, 1 cup shredded lettuce
  
• Slice the chicken and place the slices on top of the lettuce. Then, add the cheese and bacon on top. Spread additional ranch dressing on the inside of the top half of the burger bun, and then close the sandwich.
  4 slices cheddar cheese
  

Notes

• For meal prep, I like to make the chicken ahead (you can do this up to 2 days ahead) and store it in the refrigerator so it’s ready to go. 
  If you’re not keen on the ranch flavor, you can substitute it with your favorite spread, like honey mustard, garlic aioli, or mayo.
• In the summer, I like to grill the chicken instead of pan-searing it, too.

Nutrition

Serving: 1sandwich | Calories: 674kcal | Carbohydrates: 27g | Protein: 60g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 176mg | Sodium: 1451mg | Potassium: 1050mg | Fiber: 1g | Sugar: 5g | Vitamin A: 189IU | Vitamin C: 4mg | Calcium: 93mg | Iron: 3mg

How to Make Chicken Bacon Ranch Sandwiches Step-by-Step

Season the Chicken: Pat 4 boneless, skinless chicken breasts dry and pound them to an even thickness. In a small bowl, combine 2 tablespoons of olive oil and 1½ tablespoons of ranch seasoning, then rub this mixture over the chicken breasts. Set them aside.

Fry the Bacon: Heat a skillet over medium heat and fry 8 slices of bacon until crispy, approximately 3 minutes per side. Transfer the cooked bacon to a plate lined with paper towels, retaining the bacon fat in the skillet.

Cook the Chicken: In the same skillet, cook the chicken over medium heat for 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let rest for a few minutes before slicing.

Toast the Buns: Buns: I like to use homemade hamburger buns, but any sandwich bun will work, so use whatever you have on hand. Carefully wipe the pan clean using paper towels, then toast 4 hamburger buns in it for 1 minute or until they are golden brown.

Spread with Ranch: Spread ½ cup of ranch dressing on the bottom halves of the toasted buns, and then top them with 1 cup of shredded lettuce.

Assemble the Sandwiches: Slice the chicken and place the slices on top of the lettuce. Then, add 4 slices of cheddar cheese and 8 slices of cooked bacon on top. Spread additional ranch dressing on the inside of the top half of the burger bun, and then close the sandwich.

How to Store and Reheat

To prep for lunch, wrap the sandwich tightly in parchment paper or aluminum foil, or place it in a sandwich container for up to 24 hours. If possible, keep the ranch dressing and other wet components separate until ready to eat to prevent the bread from becoming soggy. Assemble and reheat when ready to eat.

Serving Suggestions

This chicken bacon ranch sandwich is great with a green goddess salad, some creamy coleslaw, or a light bowl of cabbage soup. For a heartier meal, serve with fries or my favorite ranch potato salad.

More Chicken Sandwich Recipes To Try

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Chicken Salad Sandwich Recipe

Dinners

Crispy Chicken Sandwich

Dinners

Chicken Cordon Bleu Sandwich

Chicken

Chicken Alfredo Sandwich (Crockpot Recipe)

The post Chicken Bacon Ranch Sandwich appeared first on The Cookie Rookie®.

This soup is everything I love about chicken enchiladas in an easy one-pot meal! I raided my pantry for all the best Mexican spices, plus canned tomatoes and beans, to create a delicious soup base. Tender chicken and rich, tangy cream cheese really bring this soup together. So yummy!

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Chicken Enchilada Soup Recipe

This chicken enchilada soup is smoky, a little spicy, and super rich and creamy thanks to my secret ingredient—cream cheese!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Lunch, Main Course, Soup

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6 bowls

Calories 381kcal

Author Laurel Perry

Equipment

• Dutch Oven

Ingredients

• 1 tablespoon vegetable oil
• 1 yellow onion diced
• 1 jalapeño pepper seeded and diced
• 2 cloves garlic minced
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• 1½ teaspoons kosher salt
• 2 cups low-sodium chicken broth
• 15 ounces canned fire-roasted diced tomatoes (1 can)
• 15 ounces canned black beans drained and rinsed (1 can)
• 1 cup frozen corn
• 2 boneless, skinless chicken breasts
• 8 ounces cream cheese cut into cubes (1 brick)

Optional Toppings

• Tortilla strips
• Fresh cilantro
• Lime wedges

Instructions

• Heat the oil in a large Dutch oven set over medium heat. Once hot, add in the onion and jalapeño. Cook, stirring occasionally, until the onion is softened, about 5-7 minutes.
  1 tablespoon vegetable oil, 1 yellow onion, 1 jalapeño pepper
  
• Add in spices: the garlic, cumin, chili powder, smoked paprika, garlic powder, salt, and cook until fragrant, about 1-2 minutes.
  2 cloves garlic, 1 tablespoon ground cumin, 1 tablespoon chili powder, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, 1½ teaspoons kosher salt
  
• Stir in the chicken broth, fire roasted tomatoes, black beans and corn.
  2 cups low-sodium chicken broth, 15 ounces canned fire-roasted diced tomatoes, 15 ounces canned black beans, 1 cup frozen corn
  
• Nestle the chicken breasts down into the soup. Bring the soup to a boil, cover and reduce to a simmer. Cook for 20 minutes or until the chicken is cooked through.
  2 boneless, skinless chicken breasts
  
• Remove the chicken and set aside until cool enough to handle. Shred it into bite sized pieces with two forks.
  
• Return the chicken to the pot and add the cream cheese. Stir, cover the pot, and simmer for 5 minutes, then stir again until the cream cheese is melted.
  8 ounces cream cheese
  
• Serve with your favorite garnishes.
  Tortilla strips, Fresh cilantro, Lime wedges

Video

Notes

• Nutritional information does not include optional ingredients.
• I like to use vegetable oil because it has a neutral flavor and a high smoke point.
• To save time, I grab a rotisserie chicken from the store and stir it in at step 6.
• To cook in a crockpot, add everything to the pot except the cream cheese, corn, and black beans. Cook on low for 6 hours. Turn off the heat, shred the chicken, and add the corn, black beans, and cream cheese.

Nutrition

Serving: 1bowl | Calories: 381kcal | Carbohydrates: 28g | Protein: 27g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 89mg | Sodium: 1223mg | Potassium: 801mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1414IU | Vitamin C: 11mg | Calcium: 112mg | Iron: 3mg

How to Make Chicken Enchilada Soup Step by Step

Sauté the Veggies: Heat 1 tablespoon of vegetable oil in a large Dutch oven set over medium heat. Once hot, add in the 1 diced yellow onion and 1 seeded and diced jalapeño. Cook, stirring occasionally, until the onion is softened, about 5-7 minutes.

Season the Veggies: Add in 2 minced cloves of garlic, 1 tablespoon of ground cumin, 1 tablespoon of chili powder, 1 teaspoon of smoked paprika, ½ teaspoon of garlic powder, and 1½ teaspoons of kosher salt, and cook until fragrant, about 1-2 minutes.

Stir in the Broth: Stir in 2 cups of low-sodium chicken broth, 15 ounces (1 can) of fire-roasted diced tomatoes, 15 ounces (1 can) of drained and rinsed black beans, and 1 cup of frozen corn.

Simmer the Soup: Nestle 2 boneless, skinless chicken breasts down into the soup. Bring the soup to a boil, cover, and reduce to a simmer. Cook for 20 minutes or until the chicken is cooked through.

Shred the Chicken: Remove the chicken and set aside until cool enough to handle. Shred it into bite-sized pieces with two forks.

Thicken the Soup: Return the chicken to the pot and add 8 ounces (1 brick) of cubed cream cheese. Stir, cover the pot, and simmer for 5 minutes, then stir again until the cream cheese is melted. Serve with your favorite garnishes.

How to Store and Reheat

Store leftover chicken enchilada soup in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat, stirring often, until warmed through, or microwave individual bowls until warmed through. I do not recommend freezing this soup, as the cream cheese tends to turn grainy once thawed.

Serving Suggestions

I like to serve my chicken enchilada soup with tortilla strips, fresh cilantro, and lime wedges. It’s a great meal in a bowl, or you can serve smaller portions alongside a vegetarian main, like this stuffed pepper casserole. I also love adding it to my street corn nachos as a side dish!

More Creamy Chicken Soup Recipes to Try!

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Creamy Chicken Soup Recipe

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Creamy Chicken Tortilla Soup

Soups

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Soups

Chicken Mac and Cheese Soup (Macaroni Soup)

The post Chicken Enchilada Soup appeared first on The Cookie Rookie®.

Buffalo wings are one of my favorite foods, so turning them into pizza felt like a no-brainer. I like my wings with blue cheese dressing, so I used that as the creamy sauce base. Topped with homemade buffalo sauce, shredded chicken, and a blend of creamy mozzarella and tangy blue cheese, this pizza is ridiculously good.

I usually use store-bought dough, but if I’m feeling adventurous, I’ll make homemade pizza dough!

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Buffalo Chicken Pizza Recipe

Buffalo chicken pizza is creamy, tangy, and spicy–all of my favorite things. Topped with crunchy celery, this pizza is so craveable!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 545kcal

Author Laurel Perry

Equipment

• Pizza Stone OR
• Baking Sheet
• Pizza Peel

Ingredients

• 2 cups shredded cooked chicken
• ⅓ cup Buffalo sauce (click for recipe!)
• 2 tablespoons cornmeal for dusting the pizza peel
• 1 pound pizza dough (click for recipe!)
• ¼ cup blue cheese dressing
• 1 cup freshly shredded mozzarella cheese
• ¼ cup crumbled blue cheese
• 1 rib celery diced small
• Hot sauce optional, for drizzling

Instructions

• Toss shredded cooked chicken with the Buffalo sauce and set aside.
  2 cups shredded cooked chicken, ⅓ cup Buffalo sauce
  
• Arrange a pizza stone or upside-down baking sheet on the middle rack of your oven. Preheat the oven to 500°F, or as hot as it will go.
• Dust a pizza peel or piece of parchment paper heavily with cornmeal. Stretch or roll the pizza dough into a 12-inch circle or larger. Larger will give you a crispier crust; smaller, a thicker crust.
  2 tablespoons cornmeal, 1 pound pizza dough
  
• Place the dough on your prepared pizza peel or parchment paper.
• Working quickly to prevent the pizza dough from sticking to the peel, spread the blue cheese dressing on the bottom of the pizza, leaving a 1 inch border around the edge.
  ¼ cup blue cheese dressing
  
• Top with chicken, mozzarella cheese, and blue cheese crumbles.
  1 cup freshly shredded mozzarella cheese, ¼ cup crumbled blue cheese
  
• Using your pizza peel or parchment, slide the pizza into the oven with a quick motion.
• Bake for 9-13 minutes or until the cheese is melted and the crust is golden brown. Remove from the oven and let cool for 2-3 minutes.
• Top with celery and hot sauce if desired, slice, and serve.
  1 rib celery, Hot sauce
  

Video

Notes

• If you don’t have a pizza peel, a cutting board will also work. Place parchment on top and use gloved hands to gently shift the pizza onto the stone or baking sheet.
• If your dough won’t slide off the pizza peel or parchment paper, gently lift up the sides and spread some more cornmeal under the pizza. The quicker you top and get your pizza in the oven, the less likely it is to stick.
• I like to use leftover shredded cooked chicken, but store-bought rotisserie chicken also works.

Nutrition

Serving: 2slices | Calories: 545kcal | Carbohydrates: 59g | Protein: 36g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 81mg | Sodium: 1910mg | Potassium: 246mg | Fiber: 2g | Sugar: 8g | Vitamin A: 328IU | Vitamin C: 0.4mg | Calcium: 212mg | Iron: 4mg

How to Make Buffalo Chicken Pizza Step by Step

Sauce the Chicken: Toss 2 cups of shredded cooked chicken with ⅓ cup of Buffalo sauce and set aside.

Prep the Dough: Arrange a pizza stone or upside-down baking sheet on the middle rack of your oven. Preheat the oven to 500°F, or as hot as it will go. Dust a pizza peel or piece of parchment paper heavily with 2 tablespoons of cornmeal. Stretch or roll 1 pound of pizza dough into a 12-inch circle or larger. Larger will give you a crispier crust; smaller, a thicker crust.

Sauce the Dough: Place the dough on your prepared pizza peel or parchment paper. Working quickly to prevent the pizza dough from sticking to the peel, spread ¼ cup of blue cheese dressing on the bottom of the pizza, leaving a 1-inch border around the edge.

Top the Pizza: Top with the chicken, 1 cup of shredded mozzarella cheese, and ¼ cup of blue cheese crumbles.

Bake and Serve: Using your pizza peel or parchment, slide the pizza into the oven with a quick motion. Bake for 9-13 minutes or until the cheese is melted and the crust is golden brown. Remove from the oven and let cool for 2-3 minutes. Top with 1 rib of diced celery and hot sauce if desired. Slice and serve.

How to Store and Reheat

Store leftover Buffalo chicken pizza in an airtight container in the refrigerator for up to 3 days or freeze individual slices with parchment between them in a Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating slices in a 350°F oven for 5-7 minutes or in a covered dry skillet with 1 teaspoon of water until warmed through.

Serving Suggestions

I like to serve Buffalo chicken pizza with extra Buffalo sauce or ranch dressing for dipping. Some garlic knots or mozzarella sticks would be the perfect accompaniment. When I want something a little healthier, I’ll make a spinach salad, too.

More Pizza Recipes To Try

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Dinners

Cauliflower Pizza Crust (Low Carb)

The post Buffalo Chicken Pizza appeared first on The Cookie Rookie®.

Buttermilk fried chicken has a special place in my heart, but I wanted to make it spicy and turn it into a sandwich all in one go. I just love the sweet-and-spicy flavor of hot honey, and it’s so perfect on this spicy chicken sandwich! My homemade mayonnaise forms the creamy base of the garlic mayo while my homemade pickles add a tanginess that balance out the sweet and spicy flavors.

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Hot Honey Chicken Sandwich Recipe

This hot honey chicken sandwich is topped with hot honey sauce and garlic mayo for a spicy chicken sandwich that is packed with flavor!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course, Sandwiches

Cuisine American

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Marinade Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4 sandwiches

Calories 921kcal

Author Sabine Venier

Equipment

• Deep Fryer OR
• Dutch Oven

Ingredients

For the Chicken

• 1 cup buttermilk
• 1 tablespoon hot sauce
• 1 teaspoon ground paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 boneless, skinless chicken breasts cut in half horizontally to have 4 fillets

For the Hot Honey Sauce

• ½ cup honey
• 3 tablespoons hot sauce
• 1 tablespoon crushed red pepper flakes
• 1 teaspoon ground cayenne pepper
• ¼ teaspoon garlic powder

For the Garlic Mayo

• ½ cup mayonnaise
• 1 clove garlic pressed or finely minced
• 1 teaspoon fresh lemon juice

For the Breading

• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 teaspoon ground cayenne pepper
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

For Frying and Assembly

• 4-6 cups vegetable oil for frying
• 4 brioche buns toasted
• Lettuce leaves
• Pickles

Instructions

• In a bowl, mix buttermilk with hot sauce, paprika, garlic powder, salt, and pepper. Add the chicken and let marinate for at least 30 minutes, or overnight in the fridge.
  1 cup buttermilk, 1 tablespoon hot sauce, 1 teaspoon ground paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 2 boneless, skinless chicken breasts
  
• While the chicken is marinating, combine honey, hot sauce, red pepper flakes, cayenne pepper, and garlic powder in a saucepan. Heat over low heat and simmer for 3-4 minutes. Then set aside to let cool.
  ½ cup honey, 3 tablespoons hot sauce, 1 tablespoon crushed red pepper flakes, 1 teaspoon ground cayenne pepper, ¼ teaspoon garlic powder
  
• In a small bowl, add the mayonnaise, garlic, and lemon juice and stir to combine. Set aside.
  ½ cup mayonnaise, 1 clove garlic, 1 teaspoon fresh lemon juice
  
• Mix the flour, cornstarch, cayenne pepper, salt, and pepper in a separate bowl for the breading. Set aside.
  1 cup all-purpose flour, ½ cup cornstarch, 1 teaspoon ground cayenne pepper, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
  
• Heat the vegetable oil in a deep fryer or Dutch oven to 340°F.
  4-6 cups vegetable oil
• Remove the chicken from the buttermilk and dredge each piece in the seasoned flour mixture.
  
• Fry the chicken until golden brown and the internal temperature reaches 165°F, about 7-8 minutes per side. Drain on paper towels.
  
• To assemble, spread mayonnaise on the bottom part of each toasted bun (brioche buns are my favorite because they have a great buttery flavor) and add lettuce. Place the fried chicken on the lettuce, and generously drizzle with hot honey sauce. Top with pickles and the other half of the bun.
  4 brioche buns, Lettuce leaves, Pickles
  

Video

Notes

• Let the buttermilk drip off before adding the chicken to the flour mixture. If it is too wet, the flour will not stick properly.
• If you’re not using a deep fryer, make sure to check the temperature of the oil often with an instant-read thermometer. If the oil is too hot, it will burn the breading and leave the chicken raw. If too cold, the chicken will be greasy.
• Don’t overcrowd the fryer. This will drop the temperature of the oil, leading to soggy, greasy chicken.
• Place the fried chicken pieces on a wire rack set in a rimmed baking sheet in a 200°F oven to keep warm while you finish frying the rest.

Nutrition

Serving: 1sandwich | Calories: 921kcal | Carbohydrates: 101g | Protein: 36g | Fat: 42g | Saturated Fat: 8g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 2130mg | Potassium: 745mg | Fiber: 3g | Sugar: 42g | Vitamin A: 1434IU | Vitamin C: 13mg | Calcium: 162mg | Iron: 4mg

How to Make a Hot Honey Chicken Sandwich Step-by-Step

Marinate the Chicken: In a bowl, mix 1 cup of buttermilk with 1 tablespoon of hot sauce, 1 teaspoon of ground paprika, 1 teaspoon of garlic powder, 1 teaspoon of kosher salt, and 1 teaspoon of ground black pepper. Add 2 boneless, skinless chicken breasts cut in half to form 4 fillets and let marinate for at least 30 minutes, or overnight in the fridge.

Make the Hot Honey Sauce: While the chicken is marinating, combine ½ cup of honey, 3 tablespoons of hot sauce, 1 tablespoon of crushed red pepper flakes, 1 teaspoon of ground cayenne pepper, and ¼ teaspoon of garlic powder in a saucepan. Heat over low heat and simmer for 3-4 minutes. Then set aside to let cool.

Make the Garlic Mayo: In a small bowl, add ½ cup of mayonnaise, 1 minced clove of garlic, and 1 teaspoon of fresh lemon juice and stir to combine. Set aside.

Make the Breading: Mix 1 cup of all-purpose flour, ½ cup of cornstarch, 1 teaspoon of ground cayenne pepper, 1 teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper in a separate bowl for the breading. Set aside.

Bread the Chicken: Heat 4-6 cups of vegetable oil in a deep fryer or Dutch oven to 340°F. Remove the chicken from the buttermilk and dredge each piece in the seasoned flour mixture.

Fry the Chicken: Fry the chicken until golden brown and the internal temperature reaches 165°F, about 7-8 minutes per side. Drain on paper towels.

Assemble the Sandwiches: To assemble, spread mayonnaise on the bottom part of each toasted bun and add lettuce. Place the fried chicken on the lettuce, and generously drizzle with hot honey sauce. Top with pickles and the other half of the bun.

How to Store and Reheat

If you’re planning on leftovers, I recommend storing all of the components in separate airtight containers in the refrigerator and assembling just before serving. The chicken and sauces will all keep for up to 3 days in the refrigerator, and you can freeze the chicken for up to 3 months. Just let it thaw overnight in the refrigerator before reheating in a 350°F oven for 7-10 minutes.

Serving Suggestions

I love to eat a hot honey chicken sandwich with a big piece of cornbread and some honey butter—yum! It’s also good with more classic sandwich pairings, like french fries or coleslaw.

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Pulled Pork Grilled Cheese Sandwich

The post Hot Honey Chicken Sandwich appeared first on The Cookie Rookie®.

If you love Buffalo wings as much as I do, you’re gonna love these Buffalo chicken wraps. They’re packed with juicy chicken marinated in homemade Buffalo sauce, creamy ranch dressing (or blue cheese!), and crisp lettuce.

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Buffalo Chicken Wrap Recipe

Chicken breast marinated in spicy Buffalo sauce is rolled into flour tortillas with ranch dressing, lettuce, celery, avocado, and cheese to make these easy Buffalo chicken wraps.

Step-by-step photos can be seen below the recipe card.

Course Lunch, Main Course, Sandwiches

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Marinade Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 4 wraps

Calories 619kcal

Author Laurel Perry

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 cup Buffalo sauce (click for recipe!)
• 4 large flour tortillas
• ½ cup ranch dressing or blue cheese dressing
• 2 cups shredded lettuce
• ½ cup thinly shaved celery
• 1 avocado sliced
• 1 cup freshly shredded Colby jack cheese

Instructions

• Slice the chicken into strips and place them in a large bowl. Pour the buffalo sauce over the chicken and toss to coat. Marinate for at least 30 minutes and up to 24 hours.
  1 pound boneless, skinless chicken breasts, 1 cup Buffalo sauce
  
• Heat a large nonstick skillet over medium heat. Add in the chicken and cook, stirring occasionally, until the chicken is cooked through and no longer pink, about 8 minutes. Remove from the heat.
  
• Place a flour tortilla on your workstation. Spread with 2 tablespoons of the dressing.
  4 large flour tortillas, ½ cup ranch dressing
• Top with ½ cup shredded lettuce, 2 tablespoons shaved celery, ¼ of the avocado, ¼ cup shredded cheese and ¼ of the cooked chicken.
  2 cups shredded lettuce, ½ cup thinly shaved celery, 1 avocado, 1 cup freshly shredded Colby jack cheese
  
• Roll like a burrito, slice in half, and serve.
  

Video

Notes

• If making your own, the Buffalo sauce can be made in advance. It will keep in the fridge for up to 1 week.
• This Buffalo chicken wrap recipe is a great jumping-off point for customization. For fully loaded wraps, add some sliced red onions, coleslaw, and pickles.
• Or try adding extra veggies, like sweet corn and diced tomatoes, for a bit of southwestern flare.

Nutrition

Serving: 1wrap | Calories: 619kcal | Carbohydrates: 32g | Protein: 38g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 2804mg | Potassium: 867mg | Fiber: 6g | Sugar: 5g | Vitamin A: 684IU | Vitamin C: 8mg | Calcium: 326mg | Iron: 3mg

How to Make Buffalo Chicken Wraps Step by Step

Marinate the Chicken: Slice 1 pound of boneless, skinless chicken breasts into strips and place them in a large bowl. Pour 1 cup of Buffalo sauce over the chicken and toss to coat. Marinate for at least 30 minutes, or up to 24 hours (in the refrigerator).

Cook the Chicken: Heat a large nonstick skillet over medium heat. Add in the marinated chicken and cook, stirring occasionally, until the chicken is cooked through and no longer pink, about 8 minutes. Remove from the heat.

Assemble the Wraps: Place a flour tortilla on your workstation. Spread with 2 tablespoons of dressing, then top with ½ cup shredded lettuce, 2 tablespoons shaved celery, ¼ of a sliced avocado, ¼ cup shredded cheese, and ¼ of the cooked Buffalo chicken.

Roll the Wraps: Repeat with the remaining 3 wraps and ingredients, then roll each Buffalo chicken wrap like a burrito, slice in half, and serve.

How to Store and Reheat

Store leftover Buffalo chicken wraps tightly wrapped in plastic wrap or aluminum foil, in the refrigerator for up to 3 days. Enjoy cold, or reheat in the microwave or oven until warmed through.

Freeze Buffalo chicken wraps tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 1 month. Let thaw overnight in the refrigerator before enjoying.

Serving Suggestions

There’s nothing better than an easy Buffalo chicken wrap with a side of sweet potato fries! The sweetness of the fries helps counteract the spicy chicken, and it makes me feel like I’m being healthy (even if I’m not)!

More Chicken Sandwich Recipes To Try

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The post Buffalo Chicken Wrap appeared first on The Cookie Rookie®.

Popcorn chicken is one of my favorite meals, and the bite-sized chicken pieces are perfect for tiny hands. It’s a meal everyone in my family can agree on, which is rare these days. Whether you savor them one by one or shovel them in by the handful, this popcorn chicken recipe is sure to please everyone!

How to Store and Reheat

Store leftover popcorn chicken in an airtight container in the refrigerator for up to 3 days. To freeze, lay the chicken pieces out in a single layer on a lined baking sheet in the freezer until solid, about 1-2 hours. Transfer the frozen chicken pieces to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 5-7 minutes.

Serving Suggestions

Popcorn chicken is made for dipping or tossing in sauce. I like to serve mine with an array of sauces so there’s something for everyone. Some favorites include Buffalo sauce, bang bang sauce, ranch, and honey mustard. Add a buttery biscuit and a side of french fries, and it’s just like KFC at home!

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Popcorn Chicken Recipe

Popcorn chicken is a great finger food to serve on game day or at parties. I could honestly eat it by the handful– and I often do!

Step-by-step photos can be seen below the recipe card.

Course Appetizer

Cuisine American

Prep Time 1 hour hour 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 6

Calories 397kcal

Author Krista Teigen

Equipment

• Dutch Oven
• Deep Frying Thermometer

Ingredients

• 1½ pounds boneless, skinless chicken breast
• 2 cups buttermilk
• 1¼ cup all-purpose flour
• ½ cup cornstarch
• 1 teaspoon ground paprika
• 1 teaspoon seasoned salt such as Lawry's
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon ground black pepper
• Vegetable oil for frying

Instructions

• Cut the chicken breasts into small, bite-sized pieces.
  1½ pounds boneless, skinless chicken breast
• Pour the buttermilk into a large bowl. Add in the chicken, cover the bowl with plastic wrap, and marinate for at least 1 hour or up to 8 hours.
  2 cups buttermilk
• Combine the flour, cornstarch, and seasonings in a shallow dish.
  1¼ cup all-purpose flour, ½ cup cornstarch, 1 teaspoon ground paprika, 1 teaspoon seasoned salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon ground black pepper
• Working in batches, remove the chicken pieces from the buttermilk and let the excess liquid drip off. Dredge the chicken in the flour mixture until fully coated.
  
• Heat the oil to 350°F in a large pot.
  Vegetable oil
• Working in batches again, drop the chicken pieces into the oil and fry for 4-5 minutes until golden brown.
• Transfer the chicken to a plate or baking pan lined with paper towels to drain.
  
• Serve with your favorite chicken dipping sauces.

Notes

Storage: Store popcorn chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 397kcal | Carbohydrates: 34g | Protein: 29g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 605mg | Potassium: 569mg | Fiber: 1g | Sugar: 4g | Vitamin A: 331IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 2mg

How to Make Popcorn Chicken Step by Step

Dredge the Chicken: Cut 1½ pounds of boneless, skinless chicken breasts into small, bite-sized pieces. Add to a bowl with 2 cups of buttermilk, cover, and marinate for at least 1 hour or up to 8 hours. Combine 1¼ cup of all-purpose flour, ½ cup of cornstarch, 1 teaspoon of ground paprika, 1 teaspoon of seasoned salt, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and ¼ teaspoon of ground black pepper in a shallow dish. Working in batches, remove the chicken pieces from the buttermilk and let the excess liquid drip off. Dredge the chicken in the flour mixture until fully coated.

Fry the Chicken: Heat vegetable oil to 350°F in a large pot. Working in batches again, drop the chicken pieces into the oil and fry for 4-5 minutes until golden brown. Transfer the chicken to a plate or baking pan lined with paper towels to drain. Serve with your favorite chicken dipping sauces.

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• …Browse All Our Appetizer Recipes!

The post Popcorn Chicken appeared first on The Cookie Rookie®.