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.

Spicy Dry Rub Recipe

Ingredients

• 1/2 cup brown sugar
• 1/2 tsp black pepper
• 1/2 TBS cayenne pepper
• 1/2 TBS chili powder
• 1/2 tsp ground coriander
• 1/4 cup garlic powder
• 1/4 cup kosher salt
• 1/4 cup paprika

Instructions

1. Mix spices together.
2. Store in an air tight container.
3. Rub spice mix on one or both sides of meat before cooking.

Print

Spicy Dry Rub Recipe for Chicken or Pork

This spicy dry rub recipe, which is made with pantry staples, adds flavor and some zing to your chicken or pork.

Course Entree

Cuisine American

Keyword air fryer, baked chicken, chicken, dry rub, grilling, pork

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Author cindy

Ingredients

• 1/2 cup brown sugar
• 1/2 tsp black pepper
• 1/2 TBS cayenne pepper
• 1/2 TBS chili powder
• 1/2 tsp ground coriander
• 1/4 cup garlic powder
• 1/4 cup kosher salt
• 1/4 cup paprika

Instructions

• Mix spices together.
• Store in an air tight container.
• Rub spice mix on one or both sides of meat before cooking.

How I Use the Spicy Dry Rub

I like to use this spicy dry rub on chicken tenderloins and cook it on Air Crisp in my Ninja Foodi. My small galley kitchen has very limited counter space so I love that my Foodi is multiple appliances in one! I make chicken tenderloins in the Foodi in about 15 minutes so that is a win in my book.

It’s best when rub sits on the meat for a while so the salt can pull the moisture from the meat. About 30-60 minutes before I start cooking I put the rub on the chicken. If you like spicy rub both sides. If you want less spice, rub only one side.

Place the crisper basket in the Foodi, close the air crisp lid, set the temperature to 360° F and let it warm up for 5 minutes. Once warm, place the chicken in the basket, trying not to overlap it. You may need to cook your chicken in a few batches depending on how much you have to cook. Close the lid and cook for 5 minutes. Using silicone tipped tongs flip the chicken over, close the lid and cook for 5 more minutes. That’s it! While it’s cooking you can prep a salad or side dish and you have a quick and easy dinner for your family.

You may also like my Steakhouse Rub for delicious grilled steaks.

I hope you enjoy this spicy dry rub 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 Spicy Dry Rub Recipe for Chicken or Pork appeared first on The Mom Maven.

This recipe is great because, if you need to, you can use frozen chicken and it doesn’t change the cooking time! I love that about pressure cookers. I don’t know about you, but I often forget to defrost the meat. It can really mess up my meal timing.

Pressure Cooker Buffalo Chicken Pasta

Ingredients

• 1 pound boneless, skinless chicken breast
• 1 cup Buffalo wing sauce, with a little extra to drizzle over completed dish
• 4 tsp butter sliced into pats
• 3 cups water, divided
• 16oz pasta, I use pene
• 8oz cream cheese cut into chunks
• 1 cup Ranch dressing
• 6oz shredded Mexican cheese blend
• 3oz real bacon bits

Instructions

1. Place the chicken in the bottom of the pressure cooker.
2. Pour the Buffalo wing sauce and 1 cup of water over top of the chicken.
3. Place the pats of butter on top.
4. Place the lid on the pressure cooker. Set to high pressure for 14 minutes.
5. Once the cooking time is over, do a quick release, about 2 minutes.
6. Remove the chicken to a plate and shred it.
7. Add the uncooked pasta to the pressure cooker.
8. Next add the shredded chicken, followed by the cream cheese and Ranch dressing.
9. Add the remaining 2 cups of water, don’t stir.
10. Replace the lid and set to high pressure for 4 minutes.
11. When the cooking time is done, do a quick release.
12. Stir the contents with a wooden spoon to combine the ingredients.
13. Top with the cheese and bacon bits.
14. If you have a Foodi, use the crisper lid and air crisp at 400° F for 1-2 minutes to melt the cheese.
15. Serve and drizzle Ranch dressing over the dish.

Print

Pressure Cooker Buffalo Chicken Pasta

This easy and flavorful one pot pressure cooker meal is a favorite in our family. It only takes about 45 minutes to make this Pressure Cooker Buffalo Chicken Pasta recipe.

Course Entree

Cuisine American

Keyword buffalo chicken, Foodi, instant pot, pasta, pressure cooker

Prep Time 2 minutes minutes

Cook Time 20 minutes minutes

Pressure 24 minutes minutes

Total Time 46 minutes minutes

Servings 4 servings

Author cindy

Equipment

• Pressure Cooker

Ingredients

• 1 lb chicken breast boneless, skinless
• 1 cup Buffalo Wing Sauce I use Frank's
• 4 teaspoons butter sliced into pats
• 3 cups water divided
• 16 oz pasta I use pene but elbows or medium shells would work too
• 8 oz cream cheese cut into chunks
• 1 cup Ranch dressing have extra to drizzle over each serving if desired
• 6 oz shredded Mexican cheese blend
• 3 oz real bacon bits

Instructions

• Place the chicken in the bottom of the pressure cooker.
• Pour the Buffalo wing sauce and 1 cup of water over top of the chicken.
  
• Place the pats of butter on top.
• Place the lid on the pressure cooker. Set to high pressure for 14 minutes.
• Once the cooking time is over, do a quick release, about 2 minutes.
• Remove the chicken to a plate and shred it.
• Add the uncooked pasta to the pressure cooker.
• Next add the shredded chicken, followed by the cream cheese and Ranch dressing.
  
• Add the remaining 2 cups of water, don't stir.
• Replace the lid and set to high pressure for 4 minutes.
• When the cooking time is done, do a quick release.
• Stir the contents with a wooden spoon to combine the ingredients.
• Top with the cheese and bacon bits.
• If you have a Foodi, use the crisper lid and air crisp at 400° F for 1-2 minutes to melt the cheese.
• Serve and drizzle Ranch dressing over each serving if desired

Notes

1. Chicken can be fresh or frozen.
2. Water is divided 1 cup and 2 cups
3. You can cook and chop 3 slices of bacon instead of using real bacon bits.
4. It takes about 10 minutes for the pressure cooker to reach pressure before it starts cooking.
5. It takes about 2 minutes to do a quick pressure release.

I’ve been using my Foodi more and more lately and I love it! I make a lot of one pot meals, which means easier clean up! So far I’ve shared my 3 Envelope Pressure Cooker Roast, Simple Spicy Ranch Chicken-Air Fryer, and Pressure Cooker Barbecue Chicken, so make sure you try those as well.

I hope you enjoy this Pressure Cooker Buffalo Chicken Pasta 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 Pressure Cooker Buffalo Chicken Pasta appeared first on The Mom Maven.

Usually on Sunday night Ron and I talk about our schedules and commitments for the upcoming week. We are both self employed and we both serve a lot at church, very little in our schedule is consistent, especially over the summer. Once I know how many and which nights we will be eating at home, I usually ask Ron if there is something specific he might want this week. Lately he’s wanted Hawaiian Burgers and Buffalo Chicken Casserole.

Last week we had barbecue chicken planned one night. Of course, that was the night Hurricane Elsa decided to visit Tampa Bay. Honestly, the storm was a non-event here where I live. Our afternoon thunderstorms the week before were much worse than Elsa. Nonetheless, we couldn’t grill out in the rain so I needed to pivot and find another way. That’s how this recipe came about.

Pressure Cooker Barbecue Chicken

I made this recipe in my Ninja Foodi but you can make it in any pressure cooker that also has a saute setting.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 cup barbecue sauce, divided I use Sweet Baby Ray’s
• 1/2 cup water

Pressure Cooker Barbecue Chicken Instructions

1. Trim any fat off the chicken and butterfly any very thick pieces.
2. Season both sides of the chicken with the salt, pepper, onion powder, and garlic powder.
3. Place the chicken in the pressure cooker, I use my Ninja Foodi.
4. Pour the water into the pressure cooker.
5. Pour 1/2 cup of the barbecue sauce over the chicken.
6. Place lid on pressure cooker and set it to high for 12 minutes. Remember, it will take 10-15 minutes to come to pressure before the timer starts.
7. After cooking allow pressure to naturally release for about 5 minutes before releasing the rest manually.
8. Remove the chicken from the pot and pour any remaining liquid down the drain.
9. Replace the pot and change the setting to saute.
10. Put the chicken back in the pot and add the rest of the barbecue sauce.
11. Allow to cook for about 3 minutes to crisp up the bottom of the chicken a little.
12. Serve with your favorite side dishes. I served it with my Crack Potatoes.

Print

Pressure Cooker Barbecue Chicken

An easy way to enjoy barbecue chicken year round by cooking it in your pressure cooker. This recipe scales up easily.

Course Entree

Cuisine American

Keyword barbecue, chicken, Foodi, instant pot, pressure cooker

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Pressurizing 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Author cindy

Equipment

• Pressure Cooker

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 cup barbecue sauce, divided I use Sweet Baby Ray's
• 1/2 cup water

Instructions

• Trim any fat off the chicken and butterfly any very thick pieces.
• Season both sides of the chicken with the salt, pepper, onion powder, and garlic powder.
• Place the chicken in the pressure cooker, I use my Ninja Foodi.
• Pour the water into the pressure cooker.
• Pour 1/2 cup of the barbecue sauce over the chicken.
• Place lid on pressure cooker and set it to high for 12 minutes. Remember, it will take 10-15 minutes to come to pressure before the timer starts.
• After cooking allow pressure to naturally release for about 5 minutes before releasing the rest manually.
• Remove the chicken from the pot and pour any remaining liquid down the drain.
• Replace the pot and change the setting to saute.
• Put the chicken back in the pot and add the rest of the barbecue sauce.
• Allow to cook for about 3 minutes to crisp up the bottom of the chicken a little.
• Serve with your favorite side dishes.

I hope you enjoy this Pressure Cooker Barbecue Chicken 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 Easy Pressure Cooker Barbecue Chicken appeared first on The Mom Maven.

The next morning, as I double checked that I had everything I need to make dinner that night, I noticed that he had purchased a Hidden Valley Spicy Ranch Dressing Packet, not the regular one. He went back to the store for the correct item and I out the incorrect item away in the pantry for another day.

Another day finally came about 2 months later. I wanted to make some chicken in the air fryer of my Ninja Foodi for a quick dinner before we went out to a meeting. I looked in the cupboard and saw the Spicy Ranch Dressing Packet and a plan was formed. All I needed was this seasoning, about a pound of chicken tenders and a side dish. For my side dish I whipped up some Noodle-roni Fettucine Alfredo that Ron had gotten on BOGO at Publix. I prefer to make my own from scratch but this does fine for a quick dinner.

Simple Spicy Ranch Chicken in the Air Fryer

Ingredients

• 1 pound Chicken Tenders defrosted
• 1 packet Spicy Ranch Dressing Mix I use Hidden Valley

Simple Spicy Ranch Chicken Instructions

1. Place the chicken in a medium bowl.
2. Sprinkle the Spicy Ranch Dressing Packet over the chicken to coat.
3. Place the chicken in a single layer in the air fryer.
4. Cook at 390°F for about 12 minutes. Serve.

It doesn’t get any easier than that for a quick and delicious weeknight meal. It is now on our regular meal rotation, we love it so much. It took longer for my side dish to cook then it did the chicken, so plan accordingly.

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Simple Spicy Ranch Chicken in the Air Fryer

Simple and delicious, this Spicy Ranch Chicken comes together in just a few minutes in the air fryer.

Course Entree

Cuisine American

Keyword air fryer, chicken, easy, ranch, simple, spicy

Prep Time 1 minute minute

Cook Time 12 minutes minutes

Total Time 13 minutes minutes

Servings 3 servings

Author cindy

Equipment

• Air Fryer

Ingredients

• 1 pound Chicken Tenders defrosted
• 1 packet Spicy Ranch Dressing Mix I use Hidden Valley

Instructions

• Place the chicken in a medium bowl.
• Sprinkle the Spicy Ranch Dressing Packet over the chicken to coat.
• Place the chicken in a single layer in the air fryer.
• Cook at 390°F for about 12 minutes. Serve.

The post Simple Spicy Ranch Chicken in the Air Fryer appeared first on The Mom Maven.

Our weeknight schedule is so busy we already have a fast food night on Wednesday on the way to church and Thursday is on your own night because I teach piano til 7pm and Ron is at church for worship team rehearsal til about 8:30pm. Sometimes we eat leftovers or sandwiches and sometimes we do fast food or order out from a restaurant on Thursdays.

Anyway, our crazy schedule, and my love for the combo of tomato and basil led me to create this recipe the other night. I had all these ingredients on hand so that made it even better. This recipe cooks for about 4 hours on low in a crockpot or slow cooker, so plan accordingly.

Crockpot Tomato Basil Chicken Ingredients

• 2 lbs chicken breasts skinless, boneless
• 10.75 oz Campbell’s Tomato Soup
• 3/4 cup heavy cream
• 1 TBS corn starch
• 2 tsp minced garlic
• 1 TBS dried basil or more to taste
• 1/4 tsp black pepper
• 1 cup Parmesan Cheese shredded

Instructions

1. Line the crockpot with a crockpot liner for easy clean up.
2. Place the chicken pieces in the bottom of the crockpot.
3. In a medium bowl, whisk together the soup, cream, corn starch, garlic, basil, and pepper.
4. Pour the sauce over the chicken. Flip the chicken over so that sauce is on both sides. Use a large spoon to cover the chicken in the sauce if necessary.
5. Cover and cook on low for 3 hours 45 minutes.
6. Remove the lid, sprinkle on the cheese and replace the lid. Continue cooking for 15 more minutes or until cheese is melted and internal chicken temperature reaches 165° F.
7. Serve with a side of spaghetti and garlic bread.

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Crockpot Tomato Basil Chicken

Made in a crockpot with pantry staples, this Crockpot Tomato Basil Chicken recipe is easy to make and delicious.

Course Entree

Cuisine Italian

Keyword basil, chicken, crockpot, tomato

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 4 servings

Author cindy

Ingredients

• 2 lbs chicken breasts skinless, boneless
• 10.75 oz Campbell's Tomato Soup
• 3/4 cup heavy cream
• 1 TBS corn starch
• 2 tsp minced garlic
• 1 TBS dried basil or more to taste
• 1/4 tsp black pepper
• 1 cup Parmesan Cheese shredded

Instructions

• Line the crockpot with a crockpot liner for easy clean up.
• Place the chicken pieces in the bottom of the crockpot.
• In a medium bowl, whisk together the soup, cream, corn starch, garlic, basil, and pepper.
• Pour the sauce over the chicken. Flip the chicken over so that sauce is on both sides. Use a large spoon to cover the chicken in the sauce if necessary.
• Cover and cook on low for 3 hours 45 minutes.
• Remove the lid, sprinkle on the cheese and replace the lid. Continue cooking for 15 more minutes or until cheese is melted and internal chicken temperature reaches 165° F.
• Serve with a side of spaghetti and garlic bread.

I hope you enjoy this Crockpot Tomato Basil Chicken 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 Chicken Recipes You Might Like:

• Easy Cajun Butter Chicken
• Bowties and Buffalo Chicken Crockpot Meal
• Easy Dry Rubbed Baked Chicken
• Easy Fajita Chicken Marinade
• Easy Oven Baked Chicken Tenders
• Easy Chicken Taco Rollups
• Barbecue Chicken Sheet Pan Dinner

The post Crockpot Tomato Basil Chicken Recipe appeared first on The Mom Maven.

Where did the new Cajun spice blend come from? Recently, when Ron was shopping at our favorite farmer’s market, he brought home some Slap Ya Mama Cajun Spice Blend. He didn’t tell me he purchased it. It just magically showed up in my spice cabinet. When I noticed it and asked him about it, he said he tried a dip made with the spices at the market and thought I’d like it. Honestly, I already have a Cajun spice blend I usually use but I figured I’d honor my husband’s request and use the one he purchased.

This dish is not super spicy but it does have a kick to it. You know your family best. My kids wouldn’t have enjoyed this dish when they were young. Use your discretion on who in your family will like this dish. This recipe serves 2 people but easily scales up.

Cajun Butter Chicken Recipe

Ingredients

• 2 6oz chicken breasts
• 1 egg beaten
• 1/2 cup Ritz cracker crumbs
• 1/4 tsp garlic powder
• 3/4 tsp Slap Ya Mama Cajun seasoning
• 1/4 cup butter cut into pats

Instructions

1. Preheat oven to 350° F.
2. Get out 2 shallow bowls. In the first bowl, crack the egg and whisk it til well mixed. In the second bowl mix together the cracker crumbs, garlic powder, and Cajun spice blend.
3. Dip one piece of chicken at a time in the egg, then bury it in the cracker mixture and press down on it to coat well before placing in baking dish. Repeat for each piece of chicken.
4. Place the pats of butter on top of the chicken. Bake for about 30 minutes, until internal chicken temperature reaches 165° F.

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Easy Cajun Butter Chicken

Like a little kick in your meal? This easy Cajun Butter Chicken recipe may be just what you are looking for,

Course Entree

Cuisine Cajun

Keyword baked chicken, cajun, chicken

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 2 people

Author cindy

Ingredients

• 2 6oz chicken breasts
• 1 egg beaten
• 1/2 cup Ritz cracker crumbs
• 1/4 tsp garlic powder
• 3/4 tsp Slap Ya Mama Cajun seasoning
• 1/4 cup butter cut into pats

Instructions

• Preheat oven to 350° F.
• Get out 2 shallow bowls. In the first bowl, crack the egg and whisk it til well mixed. In the second bowl mix together the cracker crumbs, garlic powder, and Cajun spice blend.
• Dip one piece of chicken at a time in the egg, then bury it in the cracker mixture and press down on it to coat well before placing in baking dish. Repeat for each piece of chicken.
• Place the pats of butter on top of the chicken. Bake for about 30 minutes, until internal chicken temperature reaches 165° F.

I hope you enjoy this easy Cajun Butter Chicken 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 Easy Cajun Butter Chicken Recipe appeared first on The Mom Maven.

I like to make my dry rubs in bulk, once I figure out the recipe, so that I always have it on hand. I mix it up in a plastic container with an airtight lid and then just spoon it out and rub it into the meat at least and hour before cooking. The recipe as written is for 1 pound of chicken. It is easily scaled for a larger meal, or to make it in bulk.

Easy Dry Rubbed Baked Chicken Ingredients

Dry Rub

• 1/4 tsp chili powder
• 1/4 tsp ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp salt
• pinch red pepper flakes

Chicken

• 1 lb boneless, skinless chicken breasts
• 1 TBS olive oil
• 1 TBS butter divided

Dry Rubbed Baked Chicken Instructions

• Preheat oven to 450° F

Dry Rub

• In a small bowl, mix together the chili powder, black pepper, garlic powder, onion powder, paprika, salt, and red pepper flakes. Set aside.

Chicken

• Pound the chicken down to about 1/2″ in thickness. If the chicken breast is large, butterfly it. then cut it into two pieces.
• Using a basting brush, spread olive oil over the chicken, on both sides.
• Rub the spice blend all over the chicken and place the chicken on your baking pan.
• Top each piece of chicken with a pat of butter.

• Bake for 15-20 minutes, until chicken reaches an internal temperature of 165° F.
• Remove chicken from oven and allow to rest 5 minutes before serving.

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Easy Dry Rubbed Baked Chicken

No more boring baked chicken here. This easy dry rubbed baked chicken recipe adds a flavor and a kick of spice to this popular cut of meat.

Course Entree

Cuisine American

Keyword baked chicken, chicken, dry rub

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2 servings

Author cindy

Ingredients

Dry Rub

• 1/4 tsp chili powder
• 1/4 tsp ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp salt
• pinch red pepper flakes

Chicken

• 1 lb boneless, skinless chicken breasts
• 1 TBS olive oil
• 1 TBS butter divided

Instructions

• Preheat oven to 450° F

Dry Rub

• In a small bowl, mix together the chili powder, black pepper, garlic powder, onion powder, paprika, salt, and red pepper flakes. Set aside.

Chicken

• Pound the chicken down to about 1/2" in thickness. If the chicken breast is large, butterfly it. then cut it into two pieces.
• Using a basting brush, spread olive oil over the chicken, on both sides.
• Rub the spice blend all over the chicken and place the chicken on your baking pan.
• Top each piece of chicken with a pat of butter.
• Bake for 15-20 minutes, until chicken reaches an internal temperature of 165° F.
• Remove chicken from oven and allow to rest 5 minutes before serving.

Notes

This recipe scales easily to feed any amount pf people.

The post Easy Dry Rubbed Baked Chicken Recipe appeared first on The Mom Maven.

My Easy Fajita Chicken Marinade only has 7 ingredients, most of which you probably have on hand. I had all except lime juice but I could have used Lime Vitality Essential Oil if Ron didn’t have time to run to the store and buy me some limes. The other ingredients are olive oil, chili powder, cumin, garlic powder, onion powder, and salt. Basic, right?

I like to marinate chicken at least 8 hours, if not overnight. I also massage and flip the chicken a few times during the marinating process. The easiest way I have found is to pour all the ingredients into a zippy bag. Close the bag and shake to mix well. Then I pound the meat with a meat mallet to a uniform thickness and prick the chicken several times with a fork so that the flavorful marinade can seep inside.Next, place the meat in the bag and shake and massage until it is all well coated. Place the bag on a dish in the refrigerator so it can marinate.

When it’s time to cook, place the chicken in a 350° F oven for 20-25 minutes, until the internal temperature is 165°. You can also grill the chicken for about 5 minutes on each side over medium heat. Ron likes to use a grill mat so the marinade doesn’t make the grill sticky. I served this chicken with my Mexican Street Corn Casserole, together they made a great meal.

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Easy Fajita Chicken Marinade Recipe

This easy Chicken Fajita Marinade recipe is made with 6 pantry staples and some lime juice. It's an easy way to add a punch of flavor to basic chicken breasts.

Course Entree

Cuisine Mexican

Keyword baked chicken, chicken, fajita, grilled chicken, marinade

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Marinating Time 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 4 servings

Author cindy

Ingredients

• 2 TBS Olive Oil
• 1/2 tsp Chili Powder
• 1/2 tsp Cumin
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/8 tsp Salt
• 1/2 TBS Lime Juice

Instructions

Marinade

• Pour all the ingredients in a gallon size zippy bag.
• Seal the bag and shake to combine.
• Pound the chicken to uniform thickness using a meat mallet.
• Prick the chicken several times with a for so that the flavorful marinade can seep inside.
• Place the chicken in the zippy bag and seal the bag.
• Shake and massage the bag with the chicken in it until the chicken is well coated.
• Place the bag on a plate in the refrigerator, zipper side up for at least 8 hours. Massage the chicken and flip over the bag 2-3 times during the marinating process if able.

Baking

• Preheat oven to 350° F.
• Place the chicken in marinade in a 9 x 13" baking dish.
• Bake for 20-25 minutes, until the internal temperature reaches 165° F.

Grilling

• Preheat the grill to a medium heat.
• Place the chicken on the grill, discard the marinade.
• Cook for about 5 minutes per side, until internal temperature reaches 165° F.

I hope you enjoy this Easy Fajita Chicken Marinade 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 Easy Fajita Chicken Marinade Recipe appeared first on The Mom Maven.

I know one reason I love a good chicken tender is because they are perfect for dipping in the sauce of your choice. Whether you like Ranch, Barbecue Sauce, Honey Mustard, or something more adventurous, these easy oven baked chicken tenders are great for dipping.

For this recipe I used the second pound of chicken tenderloins from when I got them on sale to make my Easy Chicken Taco Rollups. I hope they go on sale again soon, I’m lazy and I’d rather buy tenderloins than cut up chicken breasts, but that is always an option. I’ve been thinking about my Parmesan Crusted Chicken a lot lately so I’ll be making that soon, whether tenderloin is on sale or not.

Easy Oven Baked Chicken Tenders

Ingredients

• 1 pound chicken tenderloins
• 8 oz Ranch dressing
• 20 Ritz crackers
• 3/4 cup grated Parmesan cheese
• 1 TBS dried Oregano
• 1 TBS Paprika
• 1 tsp salt
• 1/2 tsp pepper

Instructions

• Preheat oven to 350° F.
• Place the crackers in a large zippy bag. Seal the bag and use a rolling pin to crush the crackers into fine crumbs.
• Open the bag and add in the Parmesan, Oregano, Paprika, salt, and pepper. Seal the bag and shake well to mix everything together.
• Pour the Ranch dressing into a shallow bowl.
• Create an assembly line with the following components from left to right-Plate with chicken tenderloins-bowl of Ranch-bag of cracker crumbs and spices-9 x 13″ baking dish.
• Work your way down the line, one tenderloin at a time. Use you left hand as the wet hand for the chicken and Ranch. Once the chicken is in the zippy bag, seal it and shake it around. Use your right hand to remove the chicken from the bag and place it in the baking dish.
• Repeat until all chicken is well coated.
• Bake for about 25 or until internal temperature reached 165° F.

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Easy Oven Baked Chicken Tenders

These Easy Oven Baked Chicken Tenders are a family favorite! Perfect for dipping, these chicken tenders with have the whole family smiling.

Course Entree

Cuisine American

Keyword baked chicken, chicken tenders

Prep Time 8 minutes minutes

Cook Time 25 minutes minutes

Total Time 33 minutes minutes

Servings 4 servings

Author cindy

Ingredients

• 1 lb chicken tenderloins
• 8 oz Ranch dressing
• 20 Ritz Crackers
• 3/4 cup Grated Parmesan Cheese
• 1 TBS Dried Oregano
• 1 TBS paprika
• 1 tsp salt
• 1/2 tsp pepper

Instructions

• Preheat oven to 350° F.
• Place the crackers in a large zippy bag. Seal the bag and use a rolling pin to crush the crackers into fine crumbs.
• Open the bag and add in the Parmesan, Oregano,Paprika, salt, and pepper. Seal the bag and shake well to mix everything together.
• Pour the Ranch dressing into a shallow bowl.
• Create an assembly line with the following components from left to right-Plate with chicken tenderloins-bowl of Ranch-bag of cracker crumbs and spices-9 x 13" baking dish.
• Work your way down the line, one tenderloin at a time.Use you left hand as the wet hand for the chicken and Ranch. Once the chicken is in the zippy bag, seal it and shake it around. Use your right hand to remove the chicken from the bag and place it in the baking dish.
• Repeat until all chicken is well coated.
• Bake for about 25 or until internal temperaturereached 165° F.

Notes

This recipe scales well so double or triple if needed to feed your family.

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