10 chicken recipes // Managin the Mays
Creamy Tuscan Chicken with Gnocchi
This creamy Tuscan chicken with gnocchi makes a delicious family-friendly dish. Tender and juicy diced chicken in a creamy sun-dried tomato sauce with spinach, served with gnocchi. You'll love this quick and easy 30-minute meal!
Servings4 servings
Ingredients
for the chicken:
- 2.67 tablespoons oil from the sun-dried tomatoes jar or regular vegetable frying oil
- 1.33 lb (450g) chicken breast
- 2.67 tablespoons flour
- 1 teaspoon salt
- 0.17 teaspoon black pepper
- 1.33 teaspoon basil
- 0.67 teaspoon oregano
- 0.67 teaspoon paprika
- 0.33 teaspoon garlic powder
- 0.33 teaspoon onion powder
for the sauce:
- 1.33 tablespoon butter
- 2.67 medium onions
- 5.33 cloves garlic
- 1.33 tablespoon tomato paste
- 0.67 tablespoon flour
- 0.44 cup (80ml) dry white wine
- 1.33 cup (240ml) chicken broth
- 1 cup (180ml) heavy cream
- 0.17 teaspoon paprika
- 0.67 cup (45g) grated Parmesan cheese
- 0.44 cup chopped sun-dried tomatoes
additionally:
- a large handful fresh spinach
- 1.33 lb (450g) potato gnocchi
Instructions
- Cook the gnocchi according to package instructions. I had fresh gnocchi, so I pan-fried them for 2-3 minutes until browned. You can also boil them for 2-3 minutes. Set aside.
- Prepare your ingredients: cut the chicken into bite-sized pieces, chop the onion, finely chop the garlic (do not use a garlic press or the garlic flavor may be too harsh), chop the sun-dried tomatoes into smaller pieces, grate the Parmesan, wash and dry the spinach.
- In a large bowl, combine flour, spices (basil, oregano, paprika, onion and garlic powder), salt and pepper. Add the chicken and toss to coat.
- Heat the oil in a large frying pan over medium-high heat. When hot add the chicken and cook until browned on both sides (it doesn't have to be completely cooked through). You can cook it in 1 batch or if you want to get a better browning on the chicken, cook it in two batches. Transfer the chicken to a plate.
- Add the butter and onion to the pan. Reduce the heat to low and cook for 2-3 minutes until softened. Add the garlic and cook for 30 seconds.
- Add the tomato paste and 1/2 Tbsp of flour. Cook for a minute.
- Add the wine. Cook for a couple of minutes over medium heat until almost evaporated.
- Add the broth, cream, and paprika. Cook for a couple of minutes until the sauce is thickened.
- Add the parmesan and sun-dried tomatoes. Cook for 1-2 minutes until the cheese is melted and the sauce is thickened a little bit more. Season the sauce with salt and pepper if needed.
- Add the chicken back to the pan and cook in the sauce until cooked through (if the chicken was already cooked through, add it with cooked gnocchi and spinach).
- Add the cooked gnocchi and spinach. Cook over low heat for about a minute or until the spinach is wilted.
- Enjoy!
EASY CREAM CHEESE CHICKEN
INGREDIENTS
- 2 teaspoons extra-virgin olive oil
- 1 small onion, chopped
- 8 oz. white button mushrooms, sliced
- 2 cloves garlic, minced
- 1 ½ lbs. boneless, skinless chicken breast, cut in strips
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 oz. regular or reduced-fat plain cream cheese
- ¼ cup low-sodium chicken broth
- ¼ to ½ cup shredded mozzarella cheese
FOR SERVING:
- Steamed brown or white rice
- 3 tablespoons chopped fresh parsley (optional)
INSTRUCTIONS
- Heat a large skillet over medium heat and add oil.
- Add onions and mushrooms and sauté for 4-5 minutes. Add garlic and sauté for another 30 seconds.
- Meanwhile, slice the chicken into strips and season with the salt and pepper.
- Increase the heat to medium high, then add the seasoned chicken strips to the pan. Sear for 6-8 minutes, turning once, until the chicken strips are golden brown.
- Add the cream cheese and chicken broth and stir until the cream cheese is melted and well incorporated. Sprinkle the mozzarella over the entire pan, then cover, reduce heat and cook another 2-3 minutes, our until chicken is cooked through. (It should reach 165 if you are using a meat thermometer.) Season to taste with extra salt and pepper.
- Serve the chicken and mushrooms over steamed rice, with parsley if desired.
NOTES
Mushrooms: I love the mushrooms in with this recipe but you could skip them if you don’t have any on hand - or don’t like them. I’ve made this without mushrooms before and it was still delicious.
Cream cheese: I use the ⅓-less fat cream cheese and it’s deliciously creamy. Go for the real deal if you prefer, but I don’t recommend using fat free cream cheese.
Broth: If you don’t have any chicken broth, you could substitute vegetable broth or just use water.
Cheese: I love the melty mozzarella on top but you could also try this served with grated Parmesan if you prefer.
Herbs: The parsley is good as a garnish but adds a nice herby freshness too. Feel free to skip it or to use some dried herbs as a seasoning on the chicken if you’d like.
Serving: This is great over steamed brown or white rice, but you could also use quinoa, polenta or mashed potatoes.
Steamed broccoli, peas and roasted veggies are all great vegetable sides with this dish.
Leftovers: This keeps in the fridge for 4-5 days. Reheat leftovers in the microwave (it helps to slice up the chicken into bite size pieces first so they reheat evenly).
NUTRITION INFORMATION:
YIELD:
4SERVING SIZE:
1Amount Per Serving: CALORIES: 436TOTAL FAT: 19gSATURATED FAT: 8gTRANS FAT: 0gUNSATURATED FAT: 9gCHOLESTEROL: 175mgSODIUM: 476mgCARBOHYDRATES: 7gFIBER: 2gSUGAR: 3gPROTEIN: 57g
Crock Pot Chicken and Stuffing
This Chicken and Stuffing recipe can be made in the Crock Pot or the Instant Pot. Serve it casserole style or with gravy and mashed potatoes!
Servings: 4
Calories: 565kcal
Ingredients
- 4 boneless skinless chicken breasts,
- 1.5 Tablespoons Italian Seasoning
- Salt/Pepper
- 10.5 oz. cream of chicken soup low sodium
- 8 oz. sour cream, (equivalent to 1 cup)
- 6 oz. box stuffing mix
- ¾ cup low sodium chicken broth
- 2 cups fresh green beans See notes
Optional stuffing additions:
- 1/2 cup onions, diced
- 1/2 cup celery, diced
- 1/4 cup dried cranberries
- 1/2 cup crumbled sausage, (cooked or raw)
- 2 teaspoons dry rosemary
Instructions
- Note: There are 2 sections below, one for the Crock Pot Cooking Method, followed by the Instant Pot Cooking Method.
Crock Pot Method
- Season the chicken with Italian seasoning, salt, and pepper. Place on the bottom of a lightly greased Crock Pot.
- In a large bowl, mix together the soup, sour cream, stuffing, and *half* of the chicken broth.
- Add the stuffing and green beans to the Crock Pot. (You can place them all side by side or layer the stuffing on top of the chicken, followed by the green beans.)
- Cook on high for 4 hours, or on low for 6-7.
- Serve with mashed potatoes, gravy, and buttermilk biscuits if desired.
- If you’d prefer additional moisture, add the rest of the chicken broth, stir, and heat for an additional 10 minutes.
- For firmer stuffing, leave the lid off the crock pot for the last 30-40 minutes of cooking. Use foil to cover the chicken to keep it moist.You can also pop it in a 400 degree oven for 10-15 minutes to brown up the top.
- Optional: Serve with gravy and mashed potatoes if desired.
Instant Pot Method
- Season the chicken with Italian seasoning, salt, and pepper.
- Pour 3/4 cup chicken broth into the Instant Pot and top with chicken, overlapping as needed.
- Seal the vent, and press the “manual” or “pressure cook” button and set the timer to 14 minutes for frozen chicken, or 8 minutes for fresh/defrosted chicken. Ensure the pressure seal valve is secured in place and closed.
- As the chicken cooks, gently combine the stuffing, cream of chicken soup, and the sour cream until just combined. Don’t over-mix.
- Once the chicken timer goes off, turn the quick release valve on the pressure cooker and wait for the steam to escape. Press the cancel button to turn the off the unit.
- Open the lid and ensure that chicken is fully cooked. You’ll notice a lot of moisture at the bottom, this is needed for the stuffing to cook.
- If using frozen green beans, place them on top of the chicken, seal the pressure valve, and press the “manual” or “pressure cook” button again and set the timer for 2 minutes. Release the valve, let the steam escape, and then add the stuffing on top. (If using fresh green beans, add them at the same time as the stuffing.)
- Replace the lid and seal the pressure valve. Press the “manual” or “pressure cook” button and set the timer to 4 minutes. This will heat up the stuffing. (Since the stuffing will absorb the moisture, the pressure cooker won’t steam again.)
- Once finished, release the valve once more and let the steal escape. Remove and serve!
CHICKEN ROLL UPS
Yield: 4 people
Chicken Roll Ups - chicken, cheese, milk, chicken soup and crescent rolls - Only 5 ingredients for a delicious weeknight meal that is ready in 30 minutes! I could eat the whole pan myself!!
Ingredients:
- 6- oz cooked chopped chicken breast (approximately 1 to 1-1/2 cups)
- 1 (8-oz) can refrigerated crescent rolls
- 1 (10.5-oz) can cream of chicken soup
- ½ cup milk
- ½ cup shredded cheddar cheese
Instructions:
- Preheat oven to 350°F. Lightly spray a 9x13-inch pan with cooking spray.
- Mix together milk, soup and cheese - set aside.
- Separate crescent rolls into 8 triangles. Top the large part of the crescent triangle with the chopped chicken. Top each crescent roll with 1 tsp of soup mixture. Roll crescent rolls up.
- Spread approximately 1/3 cup of soup mixture in bottom of 9x13 dish. Place crescent rolls in dish. Pour remaining soup mixture over crescent rolls.
- Bake for 30 minutes or until bubbly.
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