Can I Substitute Yellow Mustard For Dijon Mustard?

I don’t recommend substituting Dijon mustard with yellow mustard. Dijon mustard has a more intense, sharp flavor that goes well with sauces compared to yellow mustard that has a milder, less complex flavor.

Not A Mustard Fan?

I get it. But trust me this recipe is not super mustard-y and the flavors are balanced nicely. I tested this recipe a few times with different amounts of Dijon mustard. And I ended up with what I feel is the perfect combination. It’s just enough to taste the tangy, warm flavors of the Dijon, but not too much to where it overpowers the dish. You can always taste the sauce and add a little more mustard if you want a stronger Dijon taste.

Serving Suggestions

We served this creamy dijon chicken over some fluffy mashed potatoes to soak up all of that delicious sauce. But you can also serve it with some buttered noodles, pasta, or over rice. A simple side salad or Caesar salad would also taste great. And you can never go wrong with a side of quick sautéed vegetables like this easy sautéed asparagus recipe.

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Creamy Dijon Chicken

Take dinner to the next level with this Creamy Dijon Chicken recipe! Made with an insanely delicious sauce and simple ingredients!

Course Dinner

Cuisine American

Total Cost $9.35 recipe / $2.33 serving

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 271kcal

Author Marsha – Budget Bytes

Equipment

• Color Cutting Boards
• Large 12" skillet

Ingredients

• 1 tsp Italian seasoning $0.10
• 1/2 tsp garlic powder $0.05
• 1/2 tsp onion powder $0.05
• 1/2 tsp salt $0.02
• 1/2 tsp freshly cracked black pepper $0.02
• 2 boneless, skinless chicken breast (about 1.3 lb.) $6.49
• 2 Tbsp olive oil $0.32
• 2 Tbsp butter $0.27
• 2 cloves of garlic, minced $0.16
• 1 cup chicken broth $0.17
• 1 Tbsp Dijon mustard $0.04
• 1 tsp Worcestershire sauce $0.05
• 1/3 cup heavy cream $0.65
• 2 Tbsp grated parmesan cheese $0.20
• 2 cups spinach $0.76

Instructions

• In a small bowl mix together the seasoning for the chicken: Italian seasoning, garlic powder, onion powder, salt and freshly cracked black pepper.
• Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets. Season each breast with the seasoning mix on both sides.
• Heat a large skillet over medium heat and add the olive oil. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 4 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.
• To the same skillet add the butter and minced garlic cloves. Turn the heat down to medium-low and sauté the garlic for one minute until fragrant.
• Next pour the chicken broth into the skillet and add the Dijon mustard and worcestershire sauce. Stir together and scrape up any brown bits that may be stuck to the bottom of the pan.
• Now add in the heavy cream and parmesan cheese and stir well. Allow the sauce to simmer in the skillet for 5 minutes. Taste the sauce at this point and add salt and pepper if desired.
• Add in the fresh spinach and stir it into the sauce allowing the heat to wilt the spinach.
• Finally, return the cooked chicken breasts to the skillet and spoon the Dijon sauce over top. Allow the chicken to heat through. Serve hot with your favorite side and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 271kcal | Carbohydrates: 4g | Protein: 15g | Fat: 22g | Sodium: 742mg | Fiber: 1g

How to Make Creamy Dijon Chicken – Step by Step Photos

In a small bowl mix together 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt and 1/2 tsp freshly cracked black pepper.

Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets. Season each breast with the seasoning mix on both sides.

Heat a large skillet over medium heat and add 2 Tbsp olive oil. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 4 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.

To the same skillet add 2 Tbsp butter and 2 minced garlic cloves. Turn the heat down to medium-low and sauté the garlic for one minute until fragrant.

Next pour 1 cup chicken broth into the skillet and add 1 Tbsp Dijon mustard and 1 tsp Worcestershire sauce. Stir together and scrape up any brown bits that may be stuck to the bottom of the pan.

Now add in 1/3 cup heavy cream and 2 Tbsp parmesan cheese and stir well. Allow the sauce to simmer in the skillet for 5 minutes. Taste the sauce at this point and add a pinch of salt and pepper if desired.

Add in 2 cups of fresh spinach and stir it into the sauce allowing the heat to wilt the spinach.

Finally, return the cooked chicken breasts to the skillet and spoon the Dijon sauce over top. Allow the chicken to heat through.

Now all that’s left to do is serve this delicious Dijon chicken with some creamy mashed potatoes, pasta, or your favorite side. And don’t forget to spoon some of that yummy sauce over the top! ;)

More Easy Chicken Recipes

Easy Lemon Pepper Chicken

$7.58 recipe / $1.90 serving

Chicken Parmesan

$10.61 recipe / $2.65 serving

Chicken Stir Fry

$10.55 recipe / $1.76 serving

Creamy Garlic Chicken

$9.21 recipe / $2.30 serving

The post Creamy Dijon Chicken appeared first on Budget Bytes.

Ingredients for Chicken Sausage White Bean Skillet

CAN I USE A DIFFERENT TYPE OF SAUSAGE?

Yes! You can use any type of smoked sausage for this recipe. I just so happen to love chicken sausage, but beef, pork, turkey, or even kielbasa sausage would work just fine. Just make sure you are getting fully-cooked sausage links.

Storing Leftovers

Although the beans will thicken quite a bit after storing in the refrigerator, it will still taste great the next day. So feel free to store any leftovers in an airtight container in the fridge for 3 to 4 days. Reheat easily in the microwave until warmed through.

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Chicken Sausage White Bean Skillet

This Chicken Sausage White Bean Skillet is a quick & easy one-skillet meal that’s filling, budget-friendly and delicious!

Course Dinner, Lunch

Cuisine American

Total Cost $8.69 recipe / $2.17 serving

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 (about 1.25 cups each)

Calories 254kcal

Author Marsha – Budget Bytes

Ingredients

• 4 fully-cooked chicken sausage links (about 12 oz.) $4.99
• 2 Tbsp cooking oil, divided $0.08
• 1 small yellow onion, diced $0.42
• 2 cloves of garlic, minced $0.16
• 2 15oz. cans cannellini beans, drained $2.00
• 1/2 tsp salt $0.02
• 1/2 tsp dried oregano $0.05
• 1/4 tsp smoked paprika $0.02
• 1/4 tsp freshly cracked black pepper $0.02
• 1 cup chicken broth $0.17
• 2 cups spinach, roughly chopped $0.76

Instructions

• Slice the chicken sausage into round medallions about ¼ – ½ inch thick.
• Heat a large skillet over medium heat and add 1 Tbsp of oil. Add the sliced chicken sausage to the skillet and brown on both sides. It will only take about 1-2 minutes on each side. So be careful not to burn the sausage. Once the chicken sausage is browned, remove it from the skillet onto a separate plate and set aside.
• In the same skillet, add the remaining 1 Tbsp of oil along with the diced onion and minced garlic. Sauté for about 3 minutes or until the onion is translucent and the garlic is fragrant.
• Add the drained canned beans to the skillet (do not rinse the beans, the residual starchy liquid helps create the sauce), along with the salt, dried oregano, smoked paprika, and cracked black pepper. Then pour in the chicken broth.
• Gently stir everything together and bring the skillet up to a simmer. Simmer for 4-5 minutes.
• Add the chopped spinach to the skillet, allowing the heat to wilt the spinach, then add the browned chicken sausage. Gently stir with the beans to combine.
• Serve hot with crusty bread and some freshly cracked black pepper or red pepper flakes on top. Enjoy!

See how we calculate recipe costs here.

Notes

If your bean mixture gets a little too thick, feel free to stir in 2 Tbsp of water at the same time when you add the spinach.

Nutrition

Serving: 1serving | Calories: 254kcal | Carbohydrates: 8g | Protein: 14g | Fat: 19g | Sodium: 1392mg | Fiber: 1g

How to Make Chicken Sausage White Bean Skillet – Step by Step Photos

Currently this is my favorite brand of smoked chicken sausage, but you can use whichever brand you like.

Slice 4 fully-cooked chicken sausage links into round medallions about ¼ – ½ inch thick.

Heat a large skillet over medium heat and add 1 Tbsp of oil. Add the sliced chicken sausage to the skillet and brown on both sides. It will only take about 1-2 minutes on each side. So be careful not to burn the sausage. Once the chicken sausage is browned, remove it from the skillet onto a separate plate and set aside.

In the same skillet, add the remaining 1 Tbsp of oil along with 1 small diced yellow onion and 2 minced garlic cloves. Sauté for about 3 minutes or until the onion is translucent and the garlic is fragrant.

Add 2 15oz. cans of drained cannellini beans to the skillet (do not rinse the beans, the residual starchy liquid helps create the sauce), along with 1/2 tsp salt, 1/2 tsp dried oregano, 1/4 tsp smoked paprika, and 1/4 tsp freshly cracked black pepper. Then pour in 1 cup chicken broth. Gently stir everything together and bring the skillet up to a simmer. Simmer for 4-5 minutes.

Add 2 cups chopped spinach to the skillet, allowing the heat to wilt the spinach. If your bean mixture has gotten a little too thick feel free to add 2 Tbsp of water at this point.

Now add the browned chicken sausage to the skillet. Gently stir with the beans to combine.

Now all that’s left to do is enjoy with some crusty bread and maybe a quick side salad. A simple one-skillet meal for the win!!🙌

More One Pan Recipes

Sheet Pan Chicken Sausage Dinner

$9.93 recipe / $2.48 serving

Creamy Chicken and Gnocchi

$8.41 recipe / $2.10 serving

Buffalo Beans and Greens

$6.61 recipe / $1.65 serving

Chicken Cacciatore

$15.17 recipe / $2.53 serving

The post Chicken Sausage White Bean Skillet appeared first on Budget Bytes.

After a busy day I love being able to whip up a quick dinner meal like this Honey Garlic Chicken recipe. I almost always have all of the ingredients at home and saucy chicken recipes happen to be my family’s favorite! This dish includes lots of tender chicken that gets covered in a super delicious sweet & tangy honey garlic sauce. It’s simple enough to make for lunch or dinner, and is so good you might get a special request to make it every week!

Ingredients For Honey Garlic Chicken

Serving Suggestions

I served this honey garlic chicken with a side of white rice and some sliced green onions on top. But you can also enjoy it with brown rice, vegetable fried rice or even cauliflower rice. Sautéed green beans or a side of this sesame cucumber salad would also taste great!

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Honey Garlic Chicken

This saucy Honey Garlic Chicken is a quick & easy recipe with lots of chicken and an irresistible sweet & tangy honey garlic sauce.

Course Dinner, Lunch

Cuisine American

Total Cost $9.58 recipe / $2.39 serving

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 4

Calories 347kcal

Author Marsha – Budget Bytes

Equipment

• Color Cutting Boards

Ingredients

Sauce

• 1/3 cup honey $1.08
• 2 Tbsp soy sauce $0.14
• 1 Tbsp rice vinegar $0.10
• 1 tsp sriracha $0.05
• 2 tsp toasted sesame oil $0.20
• 1 Tbsp cornstarch $0.05

Chicken

• 2 boneless, skinless chicken breasts $6.49
• 1 tsp salt $0.05
• 1/2 tsp black pepper $0.02
• 1/2 tsp garlic powder $0.05
• 2 Tbsp all-purpose flour $0.04
• 3 Tbsp olive oil $0.48
• 2 Tbsp butter $0.27
• 4 cloves of garlic, minced $0.32
• 2 green onions, sliced $0.24

Instructions

• Start by making the sauce. Combine the honey, soy sauce, rice vinegar, sriracha, toasted sesame oil, and cornstarch together in a small bowl. Set the sauce aside.
• Cut the chicken breasts into small 1/2 inch sized pieces. Season with salt, black pepper and garlic powder. Then toss the chicken pieces in the flour until each piece is evenly coated.
• Heat a large skillet over medium-high heat and add 2 Tbsp of oil. Swirl to coat the surface of the skillet. Once the skillet is hot, add half of the chicken and cook until browned on all sides and cooked through. Remove the chicken from the skillet onto a separate plate and set aside. Add the remaining 1 Tbsp of oil and repeat with cooking the 2nd batch of chicken until cooked through. Set all of the chicken aside.
• In the same skillet add the butter and lower the heat down to medium-low heat. Add the minced garlic cloves and saute for 30-60 seconds until fragrant.
• Next give the sauce another brief stir, then pour the sauce into the skillet with the garlic. Stir the sauce and scrape up any browned bits that are stuck at the bottom of the skillet. Let the sauce simmer for about 2 minutes to allow the cornstarch to activate and thicken the sauce.
• Now add the cooked chicken back to the skillet and stir with the sauce until all of the pieces are evenly coated. Continue to cook for 1-2 more minutes to allow the chicken to heat through.
• Remove the skillet from the heat, top with sliced green onions, and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 347kcal | Carbohydrates: 30g | Protein: 14g | Fat: 20g | Sodium: 1225mg | Fiber: 1g

How to Make Honey Garlic Chicken – Step by Step Photos

Start by making the sauce. Combine the 1/3 cup honey, 2 Tbsp soy sauce, 1 Tbsp rice vinegar, 1 tsp sriracha, 2 tsp toasted sesame oil, and 1 Tbsp cornstarch together in a small bowl. Set the sauce aside.

Cut 2 boneless, skinless chicken breasts into 1/2 inch sized pieces. Season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. Then toss the chicken pieces in 2 Tbsp all-purpose flour until each piece is evenly coated.

Heat a large skillet over medium-high heat and add 2 Tbsp of oil. Swirl to coat the surface of the skillet. Once the skillet is hot, add half of the chicken and cook until browned on all sides and cooked through. Remove the chicken from the skillet onto a separate plate and set aside. Add the remaining 1 Tbsp of oil and repeat with cooking the 2nd batch of chicken until cooked through. Set all of the chicken aside.

In the same skillet add 2 Tbsp of butter and lower the heat down to medium-low heat. Add four minced garlic cloves and sauté for 30-60 seconds until fragrant.

Next give the sauce another brief stir, then pour the sauce into the skillet with the garlic. Stir the sauce and scrape up any browned bits that are stuck at the bottom of the skillet.

Let the sauce simmer for about 2 minutes to allow the cornstarch to activate and thicken the sauce.

Now add the cooked chicken back to the skillet and stir with the honey garlic sauce until all of the pieces are evenly coated. Continue to cook for 1-2 more minutes to allow the chicken to heat through.

Remove the skillet from the heat and top with sliced green onions. Enjoy with fluffy white or brown rice!

More Easy Chicken Recipes

Creamy Garlic Chicken

$9.21 recipe / $2.30 serving

Peanut Noodles with Chicken

$9.20 recipe / $2.30 serving

Sheet Pan Chicken Fajitas

$13.90 recipe / $3.48 serving

Creamy Chicken and Gnocchi

$8.41 recipe / $2.10 serving

The post Honey Garlic Chicken appeared first on Budget Bytes.

What Is Chicken Salad?

In the world of salads, we certainly aren’t lacking in variety. And while I love a good pasta salad or barley salad, there’s something about a classic chicken salad that just hits the spot for my fam. Tender chicken is tossed in a mayonnaise-based dressing and mixed with juicy red grapes, crisp celery, red onion, and chopped walnuts. I can’t think of one baby shower, potluck, or picnic that hasn’t had a bowl of chicken salad on the table. And it’s so easy to make! No deli counter, no waiting in line, and no hefty price tag—just simple ingredients and a few minutes in the kitchen are all it takes to make this family favorite.

What Else Can I Add?

This recipe for chicken salad is the perfect ‘let’s clean out the fridge’ dish. Add some apples and dried cranberries for a Waldorf salad vibe, or mix in some halved cherry tomatoes and avocado for extra freshness. Other ingredients that work well in a traditional chicken salad include hard-boiled eggs, bacon, diced bell peppers, and cooked pasta. Basically, if it’s in your fridge and you think it would taste good in this salad, toss it in!

What to Serve With Chicken Salad

The fun thing about this salad is that it can be served as a main meal or as a side dish. Here are some ways my family enjoys it:

• Served in a halved croissant, in dinner rolls, or between two slices of bread as a sandwich.
• Smothered on crackers or crostini.
• Wrapped in lettuce leaves or tortilla wraps (for the quickest lunch ever!).
• Alongside fried green tomatoes, cooked pasta, or air fryer sweet potato fries.
• On top of lettuce greens for a hearty salad.
• In a baked potato!

Storage Instructions

How long this traditional chicken salad recipe will keep totally depends on the freshness of your ingredients. Cooked chicken can last for 3-4 days in the fridge. If you make this salad on the same day you buy your rotisserie chicken, it should be good for at least 3 days when refrigerated and stored in an airtight container. Keep this in mind if you’re making it ahead of time for a party or meal prep for the week.

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Chicken Salad (Traditional)

This Traditional Chicken Salad is creamy, tangy, and full of tender shredded chicken. It's like having a taste of the deli counter at home!

Course Salad

Cuisine Amercian

Total Cost $11.12 recipe / $1.39 serving

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings, 1 cup per person

Calories 328kcal

Author Jess – Budget Bytes

Ingredients

• 1 rotisserie chicken, about 4 cups of meat $5.97
• 1 cup seedless red grapes, quartered $1.69
• 1 cup red onion, diced $0.61
• 1 cup celery, diced $0.62
• ¼ cup chopped walnuts $1.18
• ¾ cup mayonnaise $0.84
• 1 Tbsp white vinegar $0.02
• 1 tsp salt $0.04
• 1 tsp freshly cracked black pepper $0.15

Instructions

• Remove all white and dark meat from one rotisserie chicken. This will yield about 4 cups of meat. Shred meat with 2 forks and set aside.
• Gather the quartered grapes, diced red onion, diced celery, and chopped walnuts.
• In a small mixing bowl, add the mayonnaise, white vinegar, salt and pepper.
• Whisk all dressing ingredients to combine.
• Pour dressing ingredients over the shredded chicken, grapes, celery and walnuts.
• Toss all ingredients together until evenly coated. Enjoy on a sandwich or on top of lettuce greens for a filling salad.

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 328kcal | Carbohydrates: 6g | Protein: 22g | Fat: 24g | Sodium: 696mg | Fiber: 1g

how to make Traditional Chicken Salad – step by step photos

Carve one rotisserie chicken to remove all the white and dark meat – this should yield around 4 cups of meat. Using two forks, shred the chicken into smaller pieces and set aside for now.

Gather 1 cup of quartered, seedless red grapes, 1 cup of diced red onion, 1 cup of diced celery, and ¼ cup of chopped walnuts.

Add ¾ cups of mayonnaise, 1 Tbsp white vinegar, 1 tsp salt, and 1 tsp freshly cracked black pepper to a small bowl.

Mix the dressing ingredients well to combine.

Add the 4 cups of shredded chicken, 1 cup of quartered red grapes, 1 cup of diced celery, and ¼ cup of chopped walnuts to a bowl and pour over the chicken salad dressing.

Toss all the ingredients together until everything is evenly coated in the dressing. Serve the chicken salad over a bed of greens, on sandwiches, or any other way you like!

This traditional chicken salad is the quickest and easiest way to satisfy your craving for a classic deli-style chicken salad!

More Chicken Salad Recipes

Broccoli Cheddar Chicken Salad

$4.84 recipe / $1.61 serving

Chicken Salad with Apples

$10.35 recipe / $2.59 serving

Crunchy Kale and Chicken Salad

$6.19 recipe / $1.55 serving

Pesto Chicken and Broccoli Salad

$6.18 recipe / $1.55 serving

The post Chicken Salad (Traditional) appeared first on Budget Bytes.

I’m trying to make your life easier with this super simple recipe, but I fear I’m making the grill master at your house put in overtime because, I promise you, this chicken is going to disappear immediately. Look for a value pack and scale this recipe up, because it’s summer and that means it’s grillin’ time!

Serving Suggestions

I like to serve this grilled BBQ chicken with extra BBQ sauce for dipping, some fresh okra, grilled cabbage, and a side of pasta salad!

Storage Instructions

I recommend storing leftover grilled BBQ chicken in an airtight container in the refrigerator for up to 3 days. To freeze, wrap individual chicken breasts in plastic wrap or aluminum foil and place them in a Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave or on the stovetop over medium-low heat.

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Grilled BBQ Chicken

This perfectly charred grilled BBQ chicken breast, fresh off the grill, glistening with sauce is sure to be the star of any cookout!

Course Dinner, Main Course

Cuisine American

Total Cost ($8.95 recipe / $2.23 serving)

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 4 (1/2 chicken breast each)

Calories 309kcal

Author Jess – Budget Bytes

Equipment

• Indoor Grill

Ingredients

• 2 large boneless, skinless chicken breasts* $8.03
• 2 Tbsp olive oil $0.36
• 1/2 tsp sea salt $0.01
• 1/2 tsp freshly cracked black pepper $0.11
• 1 tsp smoked paprika $0.16
• 2 tsp brown sugar $0.03
• 1/4 cup BBQ sauce $0.25

Instructions

• Preheat the grill to 450°F.
• Place 2 chicken breasts into a heavy-duty baggie and tenderize with a meat mallet or rolling pin, flattening the meat to 1/2-3/4 inch thickness.
• Rub olive oil over each chicken breast, covering the entire surface area. Rub salt, pepper, brown sugar, and smoked paprika all over each and set aside. Allow chicken to come to room temperature.
• Place each chicken breast on the hot grill, preheated to 450°F, and grill on each side for 6 minutes, until they easily move and do not stick to the grates.
• Baste each breast with BBQ sauce after the first flip. Cook an additional 2 minutes on each side, or until the internal temperature of the chicken reaches 155-160°F.
• Remove the chicken breasts from the grill and allow to rest for 5 minutes, covered with aluminum foil. The breasts will continue to cook in their own juices and reach the safe, mandatory temperature of 165°F.

See how we calculate recipe costs here.

Notes

*For this recipe, 1 serving = 6.4 ounces per person. 3-4 ounces is a typical serving size for chicken, but I was generous and went with 6 ounces per person for this recipe… so you could easily stretch it further if you needed to!

Nutrition

Serving: 6.4ounces | Calories: 309kcal | Carbohydrates: 10g | Protein: 39g | Fat: 12g | Sodium: 686mg | Fiber: 0.4g

how to make Grilled BBQ Chicken – step by step photos

Preheat the grill to 450°F. Place 2 boneless, skinless chicken breasts into a heavy-duty baggie and tenderize with a meat mallet or rolling pin, flattening the meat to 1/2-3/4 inch thickness.

Rub 2 Tbsp olive oil over each chicken breast, covering the entire surface area. Rub 1/2 tsp salt, 1/2 tsp black pepper, 2 tsp brown sugar, and 1 tsp smoked paprika all over each and set aside. Allow chicken to come to room temperature.

Place each chicken breast on the hot grill, preheated to 450°F, and grill on each side for 6 minutes, until they easily move and do not stick to the grates.

Baste each breast with 1/4 cup BBQ sauce after the first flip. Cook an additional 2 minutes on each side, or until the internal temperature of the chicken reaches 155-160°F.

Remove the chicken breasts from the grill and allow to rest for 5 minutes, covered with aluminum foil. The breasts will continue to cook in their own juices and reach the safe, mandatory temperature of 165°F.

Tender and juicy grilled BBQ chicken is sure to be the star of any cookout!

More Grilled Recipes

Homemade Hamburgers

$14.32 recipe / $3.58 serving

Sausage Kebabs

$9.24 recipe / $2.32 serving

Turkey Burger

$7.15 recipe / $1.78 serving

Grilled Cabbage

$3.74 recipe / $0.62 serving

The post Grilled BBQ Chicken appeared first on Budget Bytes.

Juicy grilled chicken is a staple at my house this time of year. I never have to worry if my picky toddler will finish her dinner or if my husband will go back for seconds. It’s one of the magical recipes that’s a winner every time. The best part is, the leftovers are great to use in just about every Budget Bytes chicken salad recipe we have on the blog which makes lunches the rest of the week a no-brainer. To top it all off, using the grill means my house isn’t sweltering hot in the middle of the summer! Need I say more?

Serving Suggestions

I love serving this grilled chicken sliced over a fresh green salad, but it’s truly so versatile! Lemon butter green beans, cheesy broccoli rice, or grilled vegetable pasta salad would all be delicious with this tasty chicken recipe. A light drizzle of Homemade Balsamic Glaze can take your grilled chicken to the next level!

Storage Instructions

I recommend storing leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. To freeze, wrap individual chicken breasts in plastic wrap or aluminum foil and place them in a Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave or on the stovetop over medium-low heat.

Our Favorite Cost effective grill

When I was looking for a grill for us to use in the Budget Bytes kitchen, I wanted one that was easy to find, simple to set up, easy to clean, and didn’t make me miss my charcoal grill. I went with the Ninja Sizzle Smokeless Grill after contemplating a few different ones that would be widely available at Walmart, Target, and Amazon.

The cheapest grill option I found was a simple and small camping charcoal grill. That’s also a great option if you want to grill outside, get that smokier grill flavor, and don’t mind keeping charcoal on hand.

The Ninja Sizzle Smokeless Grill we ended up deciding on comes with a grill top and a flat top, so it’s perfect as a quick, clean option for grilling at home or even in an RV/camper. (I have since bought one for my chef kit and my in-laws bought one for their camper!)

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Grilled Chicken

I brine large chicken breasts, then coat them in a sweet and savory spice rub to create the juiciest grilled chicken you've ever tasted!

Course Dinner, Lunch, Main Course

Cuisine American

Total Cost ($9.02 recipe / $2.25 serving)

Prep Time 40 minutes minutes

Cook Time 10 minutes minutes

Total Time 50 minutes minutes

Servings 4 (1/2 chicken breast each)

Calories 253kcal

Author Jess – Budget Bytes

Equipment

• Indoor Grill

Ingredients

• 2 large boneless skinless chicken breasts* $8.03

Brine Ingredients:

• 1/4 cup kosher salt $0.14
• 1/4 cup granulated sugar $0.18
• 2 quarts water $0.00

Rub ingredients:

• 1 tsp salt $0.01
• 1/4 tsp freshly cracked black pepper $0.04
• 1/4 tsp cayenne pepper $0.06
• 1 tsp garlic powder $0.15
• 2 tsp smoked paprika $0.32
• 1/2 tsp onion powder $0.08
• 1 tsp brown sugar $0.01

Instructions

• Create your wet brine: Combine 1/4 cup kosher salt and 1/4 cup granulated sugar in 2 quarts of cold water. Whisk to combine.
• With a fork, poke holes all over the chicken breasts and then transfer to a Ziplock bag. Pound chicken breasts to 1/2 inch to 3/4 inch with a tenderizing mallet or rolling pin inside a Ziplock bag.
• Pour the wet brine into the Ziplock bag with the tenderized chicken breasts. Close the bag and allow it to brine at room temperature for 30 minutes, or in the refrigerator for up to 24 hours.
• Make the seasoning blend by combining the salt, pepper, cayenne, garlic powder, smoked paprika, onion powder, and brown sugar in a bowl.
• Remove the chicken breasts from the brine, rinse, and pat dry on both sides with paper towels, drizzle with olive oil, and rub with the seasoning blend on both sides.
• Preheat grill to 475°F. Note: If you are using an indoor grill, we found putting the chicken on the grill while it’s preheating helps get the middle of the breast to temperature in a timely manner and keeps the outside from overcooking and burning. If your chicken has been in the refrigerator, allow it to come to room temperature for at least 10 minutes before starting the grilling process.
• Cook the chicken for 5-7 minutes on each side, or until the internal temp reads between 155-160°F. The chicken will continue to cook while it’s resting (because it’s so hot and juicy!) so you can remove it a little early, just make sure it reaches the internal temperature of 165°F while resting, or you may need to throw it back on the grill for a couple more minutes.

See how we calculate recipe costs here.

Notes

*For this recipe, 1 serving = 6 ounces per person. 3-4 ounces is a typical serving size for chicken, but I was generous and went with 6 ounces per person for this recipe… so you could easily stretch it further if you needed to!

Nutrition

Serving: 6ounces | Calories: 253kcal | Carbohydrates: 15g | Protein: 36g | Fat: 5g | Sodium: 7877mg | Fiber: 1g

how to make Grilled Chicken – step by step photos

Create your wet brine: Combine 1/4 cup kosher salt and 1/4 cup granulated sugar in 2 quarts of cold water. Whisk to combine.

With a fork, poke holes all over 2 large boneless skinless chicken breasts and then transfer to a Ziplock bag. Pound chicken breasts to 1/2 inch to 3/4 inch with a tenderizing mallet or rolling pin inside a Ziplock bag.

Pour the wet brine into the Ziplock bag with the tenderized chicken breasts. Close the bag and allow it to brine at room temperature for 30 minutes, or in the refrigerator for up to 24 hours.

Make the seasoning blend by combining 1 tsp salt, 1/4 tsp pepper, 1/4 tsp cayenne, 1 tsp garlic powder, 2 tsp smoked paprika, 1/2 tsp onion powder, and 1 tsp brown sugar in a bowl.

Remove the chicken breasts from the brine, rinse, and pat dry on both sides with paper towels, drizzle with olive oil, and rub with the seasoning blend on both sides.

Preheat grill to 475°F. Note: If you are using an indoor grill, we found putting the chicken on the grill while it’s preheating helps get the middle of the breast to temperature in a timely manner and keeps the outside from overcooking and burning. If your chicken has been in the refrigerator, allow it to come to room temperature for at least 10 minutes before starting the grilling process.

Cook the chicken for 5-7 minutes on each side, or until the internal temp reads between 155-160°F. The chicken will continue to cook while it’s resting (because it’s so hot and juicy!) so you can remove it a little early, just make sure it reaches the internal temperature of 165°F while resting, or you may need to throw it back on the grill for a couple more minutes.

Juicy, tender, and full of flavor, this grilled chicken is a winner every time!

More Grilled Recipes

Grilled Salmon

$9.27 recipe / $3.09 serving

Turkey Burger

$7.15 recipe / $1.78 serving

Grilled Corn On The Cob

$3.15 recipe / $0.78 serving

Homemade Hamburgers

$14.32 recipe / $3.58 serving

The post Grilled Chicken appeared first on Budget Bytes.

Homemade Dipping Sauces

What to Serve with Air Fryer Chicken Tenders

Enjoy these easy chicken tenders with a side of roasted broccoli, air fryer french fries, or a simple Caesar salad. These tenders would also taste great with a side of oven baked steak fries or a simple pasta salad. And of course you can never go wrong with classic homemade mashed potatoes or homemade applesauce.

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Air Fryer Chicken Tenders

These Air Fryer Chicken Tenders are crispy on the outside, juicy on the inside, and perfect for a quick & easy lunch or dinner meal.

Course Dinner, Lunch

Cuisine American

Total Cost $8.56 recipe / $2.14 serving

Prep Time 10 minutes minutes

Cook Time 13 minutes minutes

Total Time 23 minutes minutes

Servings 4 (2 tenders each)

Calories 254kcal

Author Marsha – Budget Bytes

Equipment

• Air Fryer

Ingredients

• 8 boneless, skinless chicken breast tenders (about 1.25lb) $6.99
• 1 1/2 tsp salt, divided $0.08
• 1 tsp freshly cracked black pepper, divided $0.05
• 2 Tbsp all-purpose flour $0.04
• 2 large eggs $0.33
• 1/2 cup plain regular breadcrumbs $0.40
• 1/2 cup plain panko breadcrumbs $0.32
• 1 tsp Italian seasoning $0.10
• 1 1/4 tsp garlic powder $0.10
• 1 tsp onion powder $0.10
• 1/2 tsp smoked paprika $0.05
• cooking spray

Instructions

• Place the chicken tenders on a cutting board. Season them on both sides with 1/2 tsp salt and 1/2 tsp black pepper. Next sprinkle the flour over the chicken tenders and toss to coat evenly.
• In a shallow bowl, add the eggs and whisk them together. In another shallow bowl, add the regular breadcrumbs, panko breadcrumbs, 1 tsp salt, 1/2 tsp cracked black pepper, Italian seasoning, garlic powder, onion powder, and smoked paprika. Mix the seasoning into the breadcrumbs.
• Now line up the chicken tenders, beaten eggs, and breadcrumb mixture. Using tongs or your hands, begin to coat the chicken tenders by first dipping them on both sides in the egg mixture, then transfer them to the breadcrumbs. Pat the breadcrumbs into the tenders and coat them evenly on both sides. Set the coated chicken pieces to the side on a clean plate or cutting board.
• Preheat the air fryer to 400°F. Place the chicken tenders in the basket in a single layer, making sure no pieces overlap. About 4 tenders at a time. Spray the tops of the chicken tenders with cooking spray. Air fry for 7 minutes then flip the chicken tenders over. Spray the tops of the chicken again with cooking spray and air fry for another 6 minutes until golden brown.
• Remove the chicken tenders from the air fryer basket and repeat with the second batch of tenders. Let the tenders cool for 3-5 minutes, then serve with your favorite dipping sauce and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 2tenders | Calories: 254kcal | Carbohydrates: 20g | Protein: 28g | Fat: 6g | Sodium: 1179mg | Fiber: 2g

How to Make Air Fryer Chicken Tenders – Step by Step Photos

Place 8 boneless, skinless chicken breast tenders on a cutting board. Season them on both sides with 1/2 tsp salt and 1/2 tsp black pepper.

Next sprinkle 2 Tbsp all-purpose flour over the chicken tenders and toss to coat evenly.

In a shallow bowl, add 2 large eggs and whisk them together. In another shallow bowl, add 1/2 cup regular breadcrumbs, 1/2 cup panko breadcrumbs, 1 tsp salt, 1/2 tsp cracked black pepper, 1 tsp Italian seasoning, 1 1/4 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp smoked paprika. Mix the seasoning into the breadcrumbs.

Now line up the chicken tenders, beaten eggs, and breadcrumb mixture. Using tongs or your hands, begin to coat the chicken tenders by first dipping them on both sides in the egg mixture, then transfer them to the breadcrumbs. Pat the breadcrumbs into the tenders and coat them evenly on both sides. Set the coated chicken pieces to the side on a clean plate or cutting board.

Preheat the air fryer to 400°F. Place the chicken tenders in the basket in a single layer, making sure no pieces overlap. About 4 tenders at a time. Spray the tops of the chicken tenders with cooking spray.

Air fry for 7 minutes then flip the chicken tenders over. Spray the tops of the chicken again with cooking spray and air fry for another 6 minutes until golden brown.

Remove the chicken tenders from the air fryer basket and repeat with the second batch of tenders.

Let the chicken tenders cool for 3-5 minutes, then serve with your favorite dipping sauce and enjoy!

More Air Fryer Recipes

Air Fryer Carrots

$2.51 recipe / $0.62 serving

Air Fryer Potatoes

$3.60 recipe / $0.90 serving

Air Fryer Asparagus

$4.07 recipe / $1.02 serving

Air Fryer Sweet Potato Fries

$1.13 recipe / $0.56 serving

The post Air Fryer Chicken Tenders appeared first on Budget Bytes.

What Is A Santa Fe Salad?

This tasty Santa Fe salad recipe starts with a bed of romaine lettuce topped with Southwestern favorites, like corn, black beans, bell pepper, cheese, and tortilla chips. Top it off with our favorite creamy avocado dressing, some fresh pico de gallo, and a dollop of homemade guacamole for a filling salad that’s bursting with flavor!

What Else Can I Add?

How To Store Leftovers

As with most salads, I recommend storing the veggie components separately from the chicken and dressing and tossing everything together just before serving. This helps protect the lettuce from wilting. Stored correctly, this salad should keep well in the refrigerator for up to 3 days, making it great for meal prep!

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Santa Fe Salad

This Santa Fe salad is the ultimate Southwestern salad. It's loaded with tender, juicy chicken, fresh veggies, and creamy black beans.

Course Salad

Cuisine American, texmex

Total Cost $16.05 recipe / $2.67 serving

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 516kcal

Author Jess – Budget Bytes

Ingredients

For the Dressing

• 1 avocado $0.89
• 1/2 cup sour cream $0.24
• 1 clove garlic, minced $0.08
• 1/4 tsp salt $0.02
• 2 tbsp lime juice $0.50
• 1/4 bunch fresh cilantro $0.20
• 1/4 cup water $0.00

For the Salad

• 2 heads romaine lettuce, chopped into bite-size pieces $2.98
• 1 green bell pepper, diced $0.89
• 5 radishes, sliced thin $0.49
• 1 cup frozen corn, thawed and rinsed $0.47
• 1 15oz. can black beans, rinsed and drained $0.89
• 1/4 cup shredded cheddar cheese $0.83
• 1/2 cup pico de gallo $0.44
• 1 cup crushed tortilla chips $0.50

For the Chicken

• 2 boneless, skinless chicken breasts $5.69
• 2 Tbsp olive oil, divided $0.08
• 1 Tbsp chili powder $0.30
• 2 tsp paprika $0.20
• 1/2 tsp cayenne pepper $0.06
• 1 tsp ground cumin $0.10
• 1 tsp garlic powder $0.05
• 1 tsp onion powder $0.05
• 1 tsp salt $0.05
• 1 tsp freshly ground black pepper $0.05

Instructions

• Add the avocado, sour cream, minced garlic, salt, lime juice, and cilantro to a food processor or blender. Puré until smooth. Cover and set aside in the refrigerator.
• Chop romaine lettuce into bite-sized pieces and transfer to a large salad bowl.
• Dice bell peppers, slice radishes, thaw frozen corn, and rinse and strain canned black beans. Add this and 1/2 cup of pico de gallo to the large salad bowl on top of chopped romaine lettuce. Cover and keep in the refrigerator while you prepare the chicken.
• Place the chicken breasts inside a heavy duty food storage bag and flatten with a rolling pin or a tenderizing mallet until the breasts are consistently about 3/4 inch thick. Start in the middle at the thickest part of each breast for more even cooking. This step helps the chicken cook more evenly.
• Prepare the Santa Fe Chicken seasoning blend by combining chili, paprika, cayenne, cumin, garlic powder, onion powder, salt, and black pepper.
• Rub chicken breasts with 1 Tbsp olive oil and divide the seasoning blend between the them, making sure to thoroughly coat the entire surface of each chicken breast with seasoning.
• In a large skillet, add 1 Tbsp olive oil over medium-high heat. When the oil is glistening and hot, add the chicken breasts. Cook your chicken for a total of 10-12 minutes, flipping halfway. While the chicken cooks, do not wiggle or disturb it except for flipping. Remove the chicken from the heat when it reaches an internal temperature of 160°F. Allow chicken to rest on a cutting board for 5-10 minutes before slicing into strips. After resting, the chicken should reach an internal temperature of 165°F. 
• Fan out the sliced chicken on top of the salad and drizzle creamy avocado dressing over the top. Toss and serve!

See how we calculate recipe costs here.

Notes

Nutritional information does not include the guacamole. Click the recipe link to view nutritional information.

Nutrition

Serving: 1bowl | Calories: 516kcal | Carbohydrates: 61g | Protein: 29g | Fat: 21g | Sodium: 1791mg | Fiber: 14g

how to make a Santa Fe Salad – step by step photos

Add 1 avocado, ½ cup sour cream, 1 clove of garlic (minced), ¼ tsp salt, 2 Tbsp lime juice, and ¼ bunch cilantro to a food processor or blender.

Puré until smooth. Cover and set aside in the refrigerator.

Chop 2 heads of romaine lettuce into bite-sized pieces and transfer to a large salad bowl.

Dice 1 bell pepper, slice 5 radishes, thaw 1 cup frozen corn, and rinse and strain 1 can of black beans. Add this and 1/2 cup of pico de gallo to the large salad bowl on top of chopped romaine lettuce. Cover and keep in the refrigerator while you prepare the chicken.

Place the chicken breasts inside a heavy duty food storage bag and flatten with a rolling pin or a tenderizing mallet until the breasts are consistently about 3/4 inch thick. Start in the middle at the thickest part of each breast for more even cooking. This step helps the chicken cook more evenly.

Prepare the Santa Fe Chicken seasoning blend by combining 1 Tbsp chili, 2 tsp paprika, 1/2 tsp cayenne, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt and 1 tsp black pepper together.

Rub chicken breasts with 1 Tbsp olive oil and divide the seasoning blend between the them, making sure to thoroughly coat the entire surface of each chicken breast with seasoning.

In a large skillet, add 1 Tbsp olive oil over medium-high heat. When the oil is glistening and hot, add the chicken breasts. Cook your chicken for a total of 10-12 minutes, flipping halfway. While the chicken cooks, do not wiggle or disturb it except for flipping. Remove the chicken from the heat when it reaches an internal temperature of 160°F. Allow chicken to rest on a cutting board for 5-10 minutes before slicing into strips. After resting, the chicken should reach an internal temperature of 165°F. 

Fan out the sliced chicken on top of the salad and drizzle Creamy Avocado Dressing over the top. Toss and serve!

More Salad Recipes

Turkey Taco Salad

$11.29 recipe / $2.82 serving

BLT Pasta Salad

$7.39 recipe / $0.92 serving

Crunchy Kale and Chicken Salad

$6.19 recipe / $1.55 serving

Crunchy Cabbage Salad

$3.01 recipe / $0.51 serving

The post Santa Fe Salad appeared first on Budget Bytes.

What Is Chicken Parmesan?

You’ll probably recognize Chicken Parmesan as a dish from every American-Italian restaurant menu. It is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, parmesan, or even provolone cheese.

What To Serve With Chicken Parmesan

We recommend serving Chicken Parmesan with spaghetti marinara and a simple mixed greens salad. You can use store bought or our Homemade Marinara! You could also serve with Lemon Parsley Pasta and Homemade Garlic Bread.

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Chicken Parmesan

Chicken parmesan is the ultimate comfort food– crispy, saucy chicken topped with melty cheese! So easy to make and guaranteed to be a hit.

Course Dinner, Main Course

Cuisine Italian

Total Cost $10.61 recipe / $2.65 serving

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 4

Calories 570kcal

Author Paige – Budget Bytes

Ingredients

• 2 boneless, skinless chicken breast (about 1.5 lbs) $6.75
• 1 cup breadcrumbs $0.60
• 1/3 cup grated parmesan cheese $0.67
• 1 tsp garlic powder $0.10
• 1 tsp Italian seasoning $0.10
• 1 tsp salt $0.05
• Freshly cracked pepper $0.02
• 1 egg $0.17
• 1/2 cup all-purpose flour $0.10
• 1/4 cup cooking oil $0.15
• 1/2 cup marinara sauce $0.35
• 1 cup shredded mozzarella $1.25
• 1 Tbsp chopped fresh parsley, optional $0.30

Instructions

• Use a sharp knife to carefully filet the chicken breasts lengthwise into two cutlets, making 4 cutlets total. You can also use pre-cut chicken cutlets.
• Lightly season both sides of the chicken with a pinch of salt and pepper, Italian seasoning, and garlic powder.
• In a wide shallow bowl or container, combine the bread crumbs, parmesan, garlic powder, Italian seasoning, salt, and some freshly cracked pepper.
• In a separate wide shallow bowl or container, whisk the egg until smooth.
• In a third shallow bowl, add the flour.
• Dredge each piece of chicken into the flour, dusting off any excess. Then, dip in the egg mixture, making sure to fully coat the chicken and dripping off any excess. Finally, dip the chicken in the seasoned bread crumbs, again coating well on both sides.
• Heat the cooking oil in a large skillet over medium-high heat. When the skillet and oil are very hot, add the chicken and cook on the first side until golden brown, about 5 minutes.
• Flip the chicken and turn the heat down to medium. Top each cutlet with 2 tbsp of marinara sauce and ¼ cup shredded mozzarella cheese. Place a lid on the skillet to allow the cheese to fully melt, the marinara sauce to warm up, and the chicken to cook all the way through, about 5-7 more minutes.
• Top the chicken with fresh chopped parsley (optional) and serve with spaghetti and additional marinara.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 570kcal | Carbohydrates: 36g | Protein: 41g | Fat: 29g | Sodium: 1402mg | Fiber: 2g

how to make Chicken Parmesan – step by step photos

Use a sharp knife to carefully filet 2 boneless, skinless chicken breasts lengthwise into two cutlets, making 4 cutlets total. You can also use pre-cut chicken cutlets. Lightly season both sides of the chicken with a pinch of salt, pepper, Italian seasoning, and garlic powder.

In a wide shallow bowl or container, combine 1 cup breadcrumbs, 1/3 cup grated parmesan, 1 tsp garlic powder, 1 tsp Italian seasoning, 1 tsp salt, and some freshly cracked pepper. In a separate wide shallow bowl or container, whisk 1 egg until smooth. In a third shallow bowl, add 1/2 cup all-purpose flour.

Dredge each piece of chicken into the flour, dusting off any excess. Then, dip in the egg mixture, making sure to fully coat the chicken and dripping off any excess. Finally, dip the chicken in the seasoned bread crumbs, again coating well on both sides.

Heat 1/4 cup cooking oil in a large skillet over medium-high heat. When the skillet and oil are very hot, add the chicken and cook on the first side until golden brown, about 5 minutes.

Flip the chicken and turn the heat down to medium. Top each cutlet with 2 tbsp of marinara sauce and 1/4 cup shredded mozzarella cheese. Place a lid on the skillet to allow the cheese to fully melt, the marinara sauce to warm up, and the chicken to cook all the way through, about 5-7 more minutes.

Top the chicken with 1 Tbsp fresh chopped parsley (optional) and serve with spaghetti and additional marinara.

This chicken parmesan is the ultimate comfort meal!

More Comfort Food Recipes

Chicken and Dumplings

$7.26 recipe / $1.21 serving

Stuffed Bell Peppers

$12.21 recipe / $2.03 serving

Creamy Garlic Chicken

$9.21 recipe / $2.30 serving

Chicken Cacciatore

$15.17 recipe / $2.53 serving

The post Chicken Parmesan appeared first on Budget Bytes.

What Else Can I Add?

If you have a little extra wiggle room in your budget, you can add even more goodies to this buffalo chicken pasta to make it ✨extra✨. Try topping the pasta with crumbled blue cheese, or stirring in some bacon crumbles. If you love a crunchy topping, try crushing some butter crackers or tortilla chips and sprinkling them on top of the pasta just before serving. And while it is totally unconventional, I think some small broccoli florets would be awesome in this, kind of like broccoli mac and cheese!

What to Serve with Buffalo Chicken Pasta

This buffalo chicken pasta is pretty rich, so you’re going to want something light and refreshing to serve on the side. You can opt for a super Simple Side Salad, a classic Caesar Salad, or maybe a simple Cucumber Tomato Salad. Or just go with the theme and serve up some carrot and celery sticks with blue cheese dressing for dipping!

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Buffalo Chicken Pasta

This Buffalo Chicken Pasta recipe is the perfect combination of creamy, tangy, and spicy flavors. It's a must-try for spicy food lovers.

Course Dinner

Cuisine American

Total Cost $8.13 recipe / $2.03 serving

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 545kcal

Author Beth – Budget Bytes

Ingredients

• 1 boneless, skinless chicken breast (about ⅔ lb.) $3.33
• 1/2 tsp garlic powder $0.05
• 1/2 tsp onion powder $0.05
• 1/2 tsp cayenne pepper $0.05
• 1/4 tsp salt $0.02
• 1 Tbsp cooking oil $0.04
• 2 Tbsp butter $0.26
• 8 oz. penne pasta $0.67
• 1 15oz. can petite diced tomatoes $1.00
• 1.5 cups chicken broth $0.28
• 4 oz. cream cheese $1.10
• 1/4 cup hot sauce $0.52
• 1/2 tsp Worcestershire sauce $0.02
• 1/2 cup shredded Monterey jack cheese $0.58
• 2 green onions, sliced (optional) $0.16

Instructions

• Cut the chicken into ½-¾ inch pieces. Combine the garlic powder, onion powder, cayenne pepper, and salt, then sprinkle it over the chicken pieces. Toss the chicken in the spices until everything is well coated.
• Heat the cooking oil in a large deep skillet over medium-high heat until very hot. Once hot, add the chicken and allow tge chicken to brown on all sides. The chicken does not need to be cooked through at this point.
• Add the uncooked pasta, canned diced tomatoes (with the liquid), and the chicken broth to the skillet with the chicken. Stir to dissolve all of the browned bits off the bottom of the skillet.
• Place a lid on the pot and allow the broth to come up to a strong simmer. The broth will not fully cover the pasta, but that is okay. Once the broth is simmering, briefly stir the pasta, replace the lid, then turn the heat down to medium-low.
• Allow the pasta to simmer in the broth for 10-12 minutes or until the pasta is tender and most of the liquid has been absorbed, stirring once or twice throughout, and always replacing the lid after stirring.
• Once the pasta is tender and only a small amount of thickened liquid remains in the skillet, cut the cream cheese into chunks and add it to the past along with the butter, hot sauce, and Worcestershire sauce. Stir and cook over medium-low heat until the cream cheese has fully melted into the pasta.
• Add the shredded Monterey jack cheese and stir until melted into the sauce. Top with sliced green onions, then serve hot.

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 545kcal | Carbohydrates: 46g | Protein: 30g | Fat: 26g | Sodium: 1193mg | Fiber: 2g

How to Make Buffalo Chicken Pasta – Step by Step Photos

Dice one boneless, skinless chicken breast (about ⅔ lb.) into small ½-¾ inch pieces. Combine ½ tsp garlic powder, 1/2 tsp onion powder, ½ tsp cayenne pepper, and ¼ tsp salt, then sprinkle it over the chicken. Toss the chicken until it is evenly coated in spices.

Heat 1 Tbsp of cooking oil in a large deep skillet over medium-high until very hot. Once hot, add the chicken and allow it to brown on all sides. The chicken does not need to cook through here, just let it brown on the outside.

Add 8 oz of uncooked pasta, one 15oz. can of petite diced tomatoes (with the liquid), and 1.5 cups of chicken broth to the skillet with the chicken.

Stir everything well, making sure to dissolve all the browned bits off the bottom of the skillet. The broth will not fully cover the pasta, but that’s okay. Do not add extra liquid at this point.

Place a lid on the pot and allow the broth to come up to a strong simmer. Once simmering, give the pasta a quick stir to loosen it from the bottom, replace the lid, then turn the heat down to medium-low. Let the pasta simmer over medium-low for 10-12 minutes, or until the pasta is tender and only a small amount of saucy liquid remains.

Once the pasta is tender and most of the liquid is absorbed, it’s time to make the buffalo sauce. Add 4oz. of cream cheese (cut into chunks), 2 Tbsp butter, ¼ cup hot sauce, and ½ tsp Worcestershire sauce. Continue to stir and cook over medium-low until the cream cheese is fully melted into the sauce.

Add ½ cup of shredded Monterey Jack cheese to the skillet and stir until it has melted into the sauce.

Top the buffalo chicken pasta with sliced green onions and serve hot!

More Buffalo Sauce Recipes

Easy Buffalo Sauce

$1.73 recipe / $0.29 serving

Slow Cooker Buffalo Chicken

$12.65 recipe / $1.58 serving

Buffalo Wings

$12.24 recipe / $3.06 serving

Easy Buffalo Chicken Dip

$9.35 recipe / $1.17 serving

The post Buffalo Chicken Pasta appeared first on Budget Bytes.