I cook this One Pot Parmesan Chicken and Rice in my T-Fal Saute Pan, it is plenty deep and it has a lid! I got this as a Christmas gift last year and, while it is large it cooks very evenly and is super easy to clean.

One Pot Parmesan Chicken and Rice Recipe

Printable recipe below

Ingredients

• 1 1/2 lbs chicken breasts boneless, skinless
• 4 TBS butter
• 1 TBS onion powder
• 3 tsp minced garlic
• 2 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp pepper
• 14.5 oz chicken broth
• 1 cup white rice
• 1/2 cup heavy cream
• 3/4 cup grated parmesan cheese

Instructions

1. On a gel cutting board, cut the chicken into 1″ cubes, set aside.
2. Place your pan on medium high heat, add the butter and melt it.
3. Add the chicken, onion powder, Italian seasoning, salt, and pepper.
4. Cook, stirring regularly for about 5 minutes until the chicken is cooked through.
5. Add the minced garlic and cook for another minute. Keep stirring, you don’t want the garlic to burn.
6. Pour in the chicken broth and add the rice. Stir to mix the ingredients together.
7. Bring to a boil, then reduce heat to simmer. Cover and let cook for 18-20 minutes, until rice is fluffy.
8. Remove lid, mix in heavy cream and Parmesan cheese. Serve.

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One Pot Parmesan Chicken and Rice

This easy and delicious one pot meal is perfect for a week night dinner and clean up is simple!

Course Entree

Cuisine American

Keyword baked chicken, easy recipe, one pot, parmesan, rice

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Author cindy

Ingredients

• 1 1/2 lbs chicken breasts boneless, skinless
• 4 TBS butter
• 1 TBS onion powder
• 3 tsp minced garlic
• 2 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp pepper
• 14.5 oz chicken broth
• 1 cup white rice
• 1/2 cup heavy cream
• 3/4 cup grated parmesan cheese

Instructions

• On a gel cutting board, cut the chicken into 1" cubes, set aside.
• Place your pan on medium high heat, add the butter and melt it.
• Add the chicken, onion powder, Italian seasoning, salt, and pepper.
• Cook, stirring regularly for about 5 minutes until the chicken is cooked through.
• Add the minced garlic and cook for another minute. Keep stirring, you don't want the garlic to burn.
• Pour in the chicken broth and add the rice. Stir to mix the ingredients together.
• Bring to a boil, then reduce heat to simmer. Cover and let cook for 18-20 minutes, until rice is fluffy.
• Remove lid, mix in heavy cream and Parmesan cheese. serve.

I hope you enjoy this One Pot Parmesan Chicken and Rice recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

Other Easy Recipes You May Like:

Simple Spicy Ranch Air Fryer Chicken

Chicken Taco Rollups

Ginger Chicken with Ramen

Oven Baked Bacon Wrapped Chicken Tenderloins

The post One Pot Parmesan Chicken and Rice Recipe appeared first on The Mom Maven.

Recently I found my self digging through my freezer and my pantry to decide what to make for dinner. I found some chicken tenderloins left over from the last time I made Parmesan Crusted Chicken, I only make a half batch since I’m cooking for 2 now. There was also some bacon that needed to be cooked. These 2 ingredients were enough for me to whip up a new, easy recipe.

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Oven Backed Bacon Wrapped Chicken Tenderloins

It's back to school time. This Oven Baked Bacon Wrapped Chicken Tenderloins recipe is an easy and delicious weeknight meal.

Course Entree

Cuisine American

Keyword bacon, baked chicken

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 4 servings

Author cindy

Ingredients

• 1 lb chicken tenderloins
• 10 strips bacon
• 3 1/2 tsp Lawry's Seasoned Salt
• 1/2 tsp black pepper
• 1 TBSP chili powder
• 1/3 cup light brown sugar tightly packed

Instructions

• Preheat the oven to 350°F.
• Cover a baking sheet with parchment paper and set aside.
• In a small bowl mix together the seasoned salt and pepper.
• In another small bowl mix together the chili powder and brown sugar. Set aside.
• Dredge the chicken tenderloins in the spice mix and set on a plate.
• Wrap each chicken tenderloin with a slice of bacon. Use toothpicks to hold in place.
• Cover the bacon wrapped chicken tenderloins in the brown sugar mixture. Use your hands to press the mixture onto the chicken.
• Place the chicken on the parchment covered baking sheet.
• Bake for 30 minutes.
• Change oven from bake to broil and broil for 3-5 minutes, until bacon is crisp.

Ron and I both enjoyed these oven backed bacon wrapped chicken tenderloins. I served it with canned new potatoes sprinkled with seasoned salt. It has been added to my regular meal planning rotation. I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Oven Baked Bacon Wrapped Chicken Tenderloins appeared first on The Mom Maven.

Who knew you could make a flavorful Asian dish like Orange Chicken with 4 ingredients and a crockpot? This time I made frozen chicken fried rice as a side dish. Next time I’m going to double the sauce and make Chinese noodles. Sounds good right?

I sent a picture of our meal to my sons and their wives and I actually got replies from all 4 of them! Aaron-“Nice! I made Orange Chicken in my Instapot last week.” Summer-“I hate traffic.” Jordan-“Nice!” Savannah-“I need that recipe please.”

Ok, I didn’t say they were all perfect responses. I don’t have an Instapot…yet. Do you? Jordan and Savannah got one for a wedding gift. Aaron got his for Christmas. For now, I just cook in my crockpot like I have for years.

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Crockpot Orange Chicken

Who knew you could make a flavorful Asian dish like Orange Chicken with 4 ingredients and a crockpot?

Course Entree

Cuisine Asian

Keyword chicken

Prep Time 5 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Total Time 3 hours hours 35 minutes minutes

Servings 4

Author cindy

Ingredients

• 2 lbs boneless, skinless chicken breast
• 4 cups water
• 3/4 cups orange marmalade
• 3/4 cups Sweet Baby Ray’s Original Barbecue Sauce
• 2 TBS soy sauce

Instructions

• Place chicken breasts in crockpot. Cover with water. Place lid on crockpot. Cook on high for 3 hours or low for 6 hours.
• Remove chicken from crockpot onto cutting board. Cut into approximately 1″ cubes.
• Pour the liquid out of the crockpot.
• In a medium bowl, mix together the marmalade, barbecue sauce, and soy sauce until well combined.
• Place the chicken back in the crockpot. Pour the sauce over the chicken. Stir well so that the chicken is covered in sauce.
• Replace lid on crockpot. Cook on high for 30 minutes.
• Serve with rice or noodles.

Notes

This recipe is easily doubled, just add more water when cooking the chicken.

This Crockpot Orange Chicken recipe has made it into our monthly meal plan because it is both easy to make and full of flavor. I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

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Cheddar Bacon Ranch Chicken Casserole

Yum! This cheddar bacon ranch chicken casserole is an easy and delicious week night dinner that the whole family will enjoy.

Course Entree

Cuisine American

Keyword chicken

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 8

Author cindy

Ingredients

• 12 oz medium shell pasta
• 2 cans cream of chicken soup
• 1 pkg dry Ranch dressing mix
• 1 cup cheddar cheese shredded
• 16 oz sour cream
• 3 oz real cooked bacon pieces
• 3 cups cooked, shredded chicken always keep some on hand in the freezer
• 1 cup French's Fried Onions

Instructions

• Cook pasta according to directions on package, 
• Preheat oven to 360°
• Lightly grease a 9"x 13" baking pan.
• While pasta is cooking, in a large bowl mix together the cream of chicken soup, dry Ranch dressing mix,, shredded cheddar cheese, sour cream, and bacon.
• Add the chicken to the soup mixture and stir to combine.
• Once the pasta is cooked and drained, add it to the large bowl and fold in to the mixture.
• Pour the mixture into the prepared pan. Spread to the sides using a silicone spatula. Sprinkle the French's fried onions on top.
• Bake for 25 minutes. Enjoy!

Notes

Make sure you always have shredded or chopped chicken on hand in your freezer. Move it from the freezer to the refrigerator in the morning so it will be ready to use in the evening.

This recipe was a huge hit, Ron even agreed to eat leftovers <gasp>. Our friend RB was over working on Ron’s truck so I invited him in for dinner and he said it was really good and would go well with a Dr Pepper. I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Cheddar Bacon Ranch Chicken Casserole appeared first on The Mom Maven.

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Rosemary Chicken

I'd had rosemary on my mind for days so I created this easy rosemary chicken recipe with just 5 kitchen staples.

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author cindy

Ingredients

• 2 pounds boneless, skinless chicken breasts remove excess fat
• 1 cup sour cream
• 2 tsp rosemary
• 1/2 tsp black pepper
• 1 1/2 cups Parmesan Cheese grated

Instructions

• Preheat oven to 375°. Spray non-stick spray on a 9x13" baking pan.
  
• Pound chicken breasts down so that they are similar in thickness. Place the chicken into the baking pan.
  
• In a medium bowl, mix together the sour cream, rosemary, pepper, and 1 cup of the Parmesan.
  
• Spread the sour cream mixture over the chicken breasts. Sprinkle the remaining 3/4 cup of Parmesan on top of the chicken.
  
• Bake for 25-30 minutes, until chicken is cooked through and juices run clear. Change the oven to broil and broil for 2-3 minutes until cheese on top is  lightly browned.
  
• Enjoy!
  

Notes

This recipe scales easily, I cut it in half to feed the 2 of us and it was perfect.

Ron isn’t a huge sour cream fan, so I didn’t tell him there was sour cream in this recipe until after he ate it, and enjoyed it. He wants it to go in our regular meal plan rotation. I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Easy Rosemary Chicken appeared first on The Mom Maven.

It only takes 4 ingredients to make this Queso Chicken recipe, 3 of which are pantry staples, at least at my house. Go defrost 3 chicken breasts and grab a can of corn, a can of Rotel tomatoes with green chiles, and a loaf of Velveeta Queso Blanco and let’s get started.

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Queso Chicken

One way we can make family dinners popular again is by finding recipes that are easy to prepare and family friendly. This Queso Chicken recipe is one such recipe.

Course Entree

Cuisine Mexican

Keyword chicken

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Author cindy

Ingredients

• 3-4 chicken breasts
• 1 can corn
• 1 can rotel tomatoes with green chiles
• 1 lb Velveeta Queso Blanco

Instructions

• Preheal the oven to 375°.
  
• Line a 13x9" pan with foil.
  
• Cut the chicken breasts into strips approximately 1/2-3/4" wide.
  
• Place the chicken strips in the pan in a single layer.
  
• Pour the corn and tomatoes over the chicken strips.
  
• Dice the Velveeta into 1/2" cubes and place them on top of the corn and tomatoes.
  
• Cover the pan with foil.
  
• Bake for 45 minutes.
  
• Remove foil cover and bake 5 more minutes.
  
• Remove the chicken from the pan.
  
• Gently stir together the cheese, corn, and tomatoes to make a nice sauce.
  
• Serve the chicken topped with the queso sauce. Jordan likes to eat this with tortilla chips as more of a dip. Ron and I eat it with a fork and knife.
  

This Queso chicken recipe is a family favorite, I think I could serve it once a week and  no one would complain. I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Queso Chicken – Easy Weeknight Dinner in One Pan appeared first on The Mom Maven.

Rosemary and Thyme are two of my favorite herbs so in this recipe I used them on the chicken and in the sauce. I thought the herbs might over power the rest of the dish but they didn’t. If anything I thought my serving could use more herbs, my husband disagreed, he said his was just right.

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Herbed Chicken with Cream Sauce

Herbed Chicken with Cream Sauce is a relatively easy one skillet entree the whole family will enjoy.

Course Entree

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Author cindy

Ingredients

Chicken

• 4 chicken breasts boneless, skinless
• 1 TBS onion powder
• 1 TBS garlic powder
• 1 tsp thyme
• 1 tsp rosemary
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 TBS olive oil

Slurry

• 1 TBS corn starch
• 1 TBS cold water

Cream Sauce

• 2 tsp olive oil
• 4 cloves fresh garlic minced
• 1/2 tsp thyme
• 1/2 tsp rosemary
• 1 cup milk
• salt and pepper to taste

Instructions

Chicken

• Pound the chicken breasts with a meat mallet to a 1/2" thickness
• In a small bowl mix together the onion powder, garlic powder, rosemary, thyme. salt, and pepper,
• Generously coat both sides of the chicken breasts with the spice/herb mixture.
• Heat 1 TBS of olive oil in a skillet or sautee pan over medium-high heat.
• Cook the chicken until it is opaque, approximately 5 minutes per side, turning every 2-3 minutes so it doesn't stick to pan.
• Removed cooked chicken from pan and place on plate to rest.

Slurry

• While the chicken is cooking mix together , in a small bowl, the water and corn starch til smooth to make the slurry.

Cream Sauce

• Reduce the heat to medium, add another 2 tsp of olive oil to the pan and sautee the garlic, rosemary, and thyme until fragrant (about 1 minute).
• Stir in the milk, add salt and pepper to taste.
• Bring to a boil, add the slurry and whisk until the sauce thickens.
• Reduce heat and simmer until any starchy taste has been cooked away, about a minute.
• Add the chicken back into the skillet and coat it with the sauce. Serve immediately.

I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

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Today’s Crockpot Pepperoni Chicken with Penne is a lighter meal for us and thankfully, we enjoyed it. You could make it even lighter by trading out the regular pepperoni for turkey pepperoni but that idea didn’t fly with my husband, baby steps. Right?

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Crockpot Pepperoni Chicken with Penne

This crockpot Pepperoni Chicken with Penne recipe is a tasty light addition to your menu plan.

Course Entree

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 4 people

Author cindy

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 cup chicken broth
• 6 TBS tomato paste
• 1 tsp Italian seasoning
• 1/4 tsp crushed red pepper
• salt to taste
• pepper to taste
• 8 oz penne pasta
• 5 oz mini pepperoni

Instructions

• Place the chicken breasts on the bottom of the crockpot, salt and pepper them.
• In a bowl whisk together the chicken broth, tomato paste, Italian seasoning, and crushed red peppers.
• Pour the mixture over the chicken in the crockpot.
• Add the pepperoni to the crockpot, on top of the chicken.
• Cook on low for 6 hours or on high for 3 hours, until the chicken is cooked and shreds easily.
• 45 minutes before serving, cook the penne following the instructions on the box. While the penne is cooking chop or shred the chicken, your preference.
• When the penne is cooked, drain it and add it to the crockpot. Stir together everything in the crockpot, put the lid back on and let it cook for another 15-20 minutes. 
• Serve with salad and garlic bread.

I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Crockpot Pepperoni Chicken with Penne appeared first on The Mom Maven.

I love how easy this recipe is and I was so glad I had done a crockpot meal because as we were preparing to sit down and eat, a friend from church stopped by with his chainsaw to cut down more of our tree that was damaged in the storm! Ron was outside helping with the tree so I decided to wait to eat. Jordan was starving to he ate right away. Jordan said this is now his favorite meal When he was done eating he went outside to help with the tree. I waited for a bit but I was hungry so I ate a small portion. Finally, about an hour later, Ron was ready to eat and I ate another small portion while he ate. We all loved this recipe and it will be going into my regular meal plan rotation.

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Crockpot Chicken Parmesan

So...could I make Chicken Parmesan in a crockpot? Hmm, chicken, cheese, pasta, sauce, yes I can do this!

Course Entree

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 7 hours hours

Total Time 7 hours hours 20 minutes minutes

Servings 6 -8 servings

Author Cindy Schultz

Ingredients

• 1 1/2 lbs boneless skinless chicken breast
• 45 oz Ragu traditional sauce
• 1/2 tsp garlic powder
• 1/2 tsp Italian Seasonings
• 16 oz Penne Pasta cooked
• 4 cups Italian Blend Shredded Cheese separated.

Instructions

• Spray the inside of your crockpot with nonstick spray.
• Place the chicken in the bottom of the crockpot.
• Sprinkle the garlic powder and Italian seasoning on the chicken.
• Pour all of the Ragu over the chicken.
• Cook on low for 6-7 hours or high for 4 hours.
• When there is about 30 minutes left in the cooking time, cook the Penne according to the directions on the box. Drain well.
• When there is 15 minutes left in the chicken cooking time, open the crockpot and using 2 forks, shred the chicken.
• Once the chicken is shredded, mix in the pasta.and 2 cups of the shredded cheese.
• Sprinkle the remaining 2 cups of cheese over the top.
• Cook for 10-15 minutes more, until the cheese is melted.
• Serve with garlic bread and salad.

I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Crockpot Chicken Parmesan Recipe appeared first on The Mom Maven.

This easy recipe fed the two of us nicely and is easily doubled to serve the whole family. The chicken is rather spicy so you may want to cook up some plain chicken for the kids.

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Cajun Chicken with Linguine in Cream Sauce

This easy Cajun chicken with Linguine in Cream Sauce recipe is a well balanced, spicy dish.

Course Entree

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 2 servings

Author Cindy Schultz

Ingredients

• 1/3 box linguine

Chicken

• 3/4 lb chicken
• 1 TBS butter
• 1 TBS Cajun seasoning

Cream Sauce

• 2 TBS butter
• 1 pt half and half
• 1 tsp garlic powder
• kosher salt and black pepper to taste
• 1 TBS starch
• 1/2 cup shredded Parmesan cheese

Instructions

• Cook the linguine according to the directions on the box. Drain and set aside.

Chicken

• While the linguine is cooking, sprinkle Cajun seasoning on both sides of the chicken.
• Cut the chicken into strips.
• In a large sautee pan melt 1 TBS butter over medium heat.
• Add the chicken and cook for about 10-12 minutes, flipping every 3 minutes, until internal temperature reaches 165°.
• Remove chicken from pan and set aside

Cream Sauce

• Reduce heat to low.
• Add 2 TBS butter to the drippings in the pan.
• Mix in the half and half, garlic powder, salt, pepper, starch and cheese.
• Stir until well combined.
• Allow sauce to simmer until it reaches desired consistency, do not boil.
• Toss linguine into the sauce and serve with chicken on top. Drizzle additional sauce over chicken and garnish with more Parmesan cheese.

 
I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

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