You only need four ingredients to make this easy chicken recipe. Well, four plus the chicken. For anyone just learning to cook or simply short on time, this oven-baked chicken is quick, easy and healthy. I make a basting sauce of fresh lemon juice and garlic with olive oil and herbs. The chicken bakes in the oven, you baste it a couple of times, and it’s ready in 30 minutes. And get this: I line my baking pan with foil so there’s no cleanup!
For my herbs, I use a prepared formula of Italian dried herbs that includes basil, rosemary, thyme & oregano but you can use your own favorite mix. Or just use one herb that you like. Once the chicken is cooked, you let it rest for 5-10 minutes, then slice it and pour all the juices left in the pan over the chicken, making sure you get all the bits of garlic too. The combination of garlic, herbs, and lemon goes perfectly with chicken. Click herefor the recipe. – Jenny Jones
Here’s a new addition to my 30 Minutes or Less dinner category. It’s lean white meat chicken, bow tie pasta and asparagus in a creamy, low fat Alfredo sauce. It’s super easy, quick, and yummy. The whole meal takes just 25 minutes to make and it also works with broccoli.
The only difference if you use broccoli is you add a little pasta water to the broccoli when you saute it. This recipe was in my cookbook but that version used butter. My new way does not use butter and it’s much easier to make. In fact, almost any recipe I made ten years ago is not the same today. I’m always finding ways to make things simpler, easier, and faster.
The creamy sauce is my version of alfredo sauce. Did you know they call fettucini alfredo a “heart attack on a plate?” That’s because alfredo sauce is traditionally made with all cream and butter. I will never do that. Mine uses no cream or butter. I use 1% milk and I get a creamy, satisfying comfort meal that I can feel good about eating. Click here for the recipe. – Jenny Jones
I’m posting my new simpler way to make one of my favorite one pan meals. This no-fuss dinner cooks in one pan and it takes almost no work. Plus the whole house smells divine with all the spices as they cook. Both the chicken and the potatoes are coated with a mixture of aromatic spices & olive oil and as they’re cooking along in the oven, you have plenty of time to make a salad or cook a side vegetable.
What I like most about this recipe is that the two foods can be separated at the end if either the chicken or potatoes need a few more minutes. Chicken thighs come in all sizes – sometimes I get four in a pack and sometimes six. So smaller pieces will cook faster. And depending how big you cut your potato wedges, they may need more or less time. So at the end, you can separate the chicken from the potatoes and cook just one of them a little longer if needed. I only had to do that once.
The broiler-type pan is important because chicken thighs have a lot of fat and all the fat cooks off and stays in the broiler pan, not touching the chicken, and not spreading onto the flat part of the pan where the potatoes cook and that keeps the potatoes crispy.
I had posted this recipe before when I used to cook asparagus on the same pan but it was too much trouble so now I just cook my green vegetable separately. This chicken dinner goes really well with asparagus and I’ve had it with broccoli and brussels sprouts, too. Click here for the recipe. – Jenny Jones
These easy patties are one of my go-to meals because they can be ready in less than 20 minutes and they always satisfy. Here’s how I do it. First, I pound the chicken between plastic and most of the time I use a plastic produce bag. Definitely use plastic because it’s less cleanup and you won’t get chicken splatter all over the place.
Then I lay out a long sheet of wax paper with a bowl in the middle. The flour goes on one side and the bread crumbs on the other (I use my homemade whole wheat crumbs). I use a fork to stir the salt & pepper into the flour. I zest the lemon and chop the parsley, adding them to the crumbs. Then I juice the zested lemon and add the 2 tsp. of juice to the egg.
Now my assembly line starts. I dip the chicken in the flour, the egg, and the crumbs. What I find is that the parsley seems to mostly disappear from the crumbs before I’m done so I keep a little extra parsley on the side and stir it into the crumbs later when needed.
It doesn’t take much oil to make these cutlets nice and crispy and I only add a little at a time when turning the cutlets over. I have a really big fry pan I got at Target (10 inches across!) but I still have to work in batches. If you crowd the chicken in the pan it won’t brown as well and they won’t be as crispy.
This recipe is quick so I always start my side dish first and that’s usually my spaghetti with chard or rice with kale. But last night I made Greek spinach rice and it went great with the chicken cutlets. I will post that recipe soon. Breaded chicken cutlets are one of those flexible recipes you can make your own. Do you like rosemary? Add some dried rosemary to the crumbs. No lemons? Just leave them out. Like things spicy? Add some cayenne to the flour and serve with hot sauce instead of lemon. Using this basic formula you can add any dried spices you like to either the flour or crumbs. But I hope you’ll try it this way because it will probably become your family favorite too. Click here for the recipe. – Jenny Jones
It never fails. It always impresses. And it’s quick and easy. This is my go-to chicken dinner for weeknights and also for company because it feels like something from a fancy restaurant but wait until you see how quick and easy it is. It’s basically chicken in a creamy mushroom sauce that only tastes rich but it’s made with low-fat milk and no butter. I like this because it cooks in 15 minutes with only three main ingredients: chicken, mushrooms, and green onions. I normally serve it over rice but it’s also good with noodles.
Mushrooms have many health benefits including immune support, that hard-to-get vitamin D, many vitamins, minerals, and antioxidants like selenium for disease prevention. But here’s my problem with mushrooms: They’re squishy when you cook ’em. I love the smell and the taste but can’t bring myself to chew a squishy mushroom. Solution: I chop them up really tiny and there’s no problem. I left them sliced for the photo but I normally make this recipe with tiny bits of mushroom so I can enjoy this delicious meal.
No meal is complete for me without vegetables and I usually serve my chicken & mushrooms with steamed broccoli. If you like that idea, here’s an easy way to do it. I put my rice on to cook in a pot on the stove and about five minutes before it’s done, I quickly lift off the lid, toss the broccoli on top of the rice, lid back on, and finish the rice. Uncle Ben’s converted rice cooks in 20 minutes and then you let it stand for a few more and that’s just enough time to steam the broccoli with no extra dishes or pots. I love it!
Try my quick and easy chicken & mushrooms. It has never failed me and everyone loves it. Click here for the recipe. – Jenny Jones