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.

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 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.

More Seasoning Ideas

If you want to switch things up, here are some other ways you can season your air fryer chicken breasts:

• Taco Seasoning
• Cajun Seasoning
• Lemon Pepper Seasoning
• Creole Seasoning like Tony Chachere’s
• Chili Seasoning
• Greek Seasoning
• Jerk Seasoning

Serving Suggestions

There are so many options to choose from when picking a side to serve with your air fryer chicken breasts. You could make a simple side salad, mashed potatoes, homemade mac and cheese, or a side of steamed green beans. And if you have a few extra minutes you can always add a side of roasted vegetables like our roasted broccoli or our oven baked steak fries!

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Air Fryer Chicken Breast

This juicy, tender, Air Fryer Chicken Breast is super flavorful and ready in less than 20 minutes. Perfect for meal prepping!

Course Dinner, Lunch

Cuisine American

Total Cost $5.74 recipe / $1.43 serving

Prep Time 5 minutes minutes

Cook Time 13 minutes minutes

Total Time 18 minutes minutes

Servings 4

Calories 204kcal

Author Marsha – Budget Bytes

Equipment

• Air Fryer
• Meat Thermometer

Ingredients

• 2 tsp steak seasoning $0.20
• 1 tsp sweet paprika $0.10
• 1/2 tsp smoked paprika $0.05
• 1/4 tsp freshly cracked black pepper $0.02
• 2 boneless, skinless chicken breasts (about 1.3 lb. total) $5.25
• 1 Tbsp olive oil $0.12

Instructions

• In a small bowl mix the steak seasoning, sweet paprika, smoked paprika, and black pepper together.
• Place both chicken breasts on a cutting board, cover them with plastic wrap or parchment paper, then use a rolling pin or the flat side of a meat tenderizer to gently pound the thicker side of the chicken breast until the entire breast is an even thickness from one end to the other (about 1/2 to 3/4 inch thick).
• Preheat the air fryer to 400°F. Brush the olive oil over both sides of each chicken breast.
• Generously coat both sides of each chicken breast with the seasoning blend. Rub the seasoning into the breasts with your hands making sure the entire chicken breast is evenly coated with spices.
• Place both chicken breasts inside the air fryer basket and cook for 7 minutes. Then flip the chicken breasts and cook for 6 more minutes. After a total of 13 minutes, use a meat thermometer to check the chicken breasts and make sure the internal temperature has reached 165°F, and if not, cook for 1-2 minutes longer.
• Promptly remove the chicken breasts from the air fryer basket and rest on a clean cutting board for 5 minutes before slicing. Serve the chicken breasts with your favorite sides and enjoy.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 204kcal | Carbohydrates: 1g | Protein: 32g | Fat: 7g | Sodium: 172mg | Fiber: 0.4g

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

In a small bowl mix together 2 tsp steak seasoning, 1 tsp sweet paprika, 1/2 tsp smoked paprika, and 1/4 tsp freshly cracked black pepper together. Set the seasoning mix to the side.

Place 2 chicken breasts on a cutting board, cover them with plastic wrap or parchment paper, then use a rolling pin or the flat side of a meat tenderizer to gently pound the thicker side of the chicken breast until the entire breast is an even thickness from one end to the other (about 1/2 to 3/4 inch thick).

Preheat the air fryer to 400°F. Brush 1 Tbsp of olive oil over both sides of each chicken breast. Then generously coat both sides of each chicken breast with the seasoning mix. Rub the seasoning into the breasts with your hands making sure the entire chicken breast is evenly coated with spices.

Place both chicken breasts inside the air fryer basket and cook for 7 minutes. Then flip the chicken breasts and cook for 6 more minutes. After a total of 13 minutes, use a meat thermometer to check the chicken breasts and make sure the internal temperature has reached 165°F, and if not, cook for 1-2 minutes longer.

Promptly remove the chicken breasts from the air fryer basket and rest on a clean cutting board for 5 minutes before slicing. Enjoy these juicy, flavorful air fryer chicken breasts with your favorite sides for dinner, in a salad or sandwich for lunch, or for an easy meal prep protein!

More Air Fryer Recipes

Air Fryer Chicken Thighs

$6.86 recipe / $1.72 serving

Air Fryer Sweet Potato Fries

$1.13 recipe / $0.56 serving

Air Fryer Brussels Sprouts

$3.03 recipe / $0.75 serving

Air Fryer Chicken Nuggets

$4.64 recipe / $1.16 serving

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

What You’ll Need for Air Fryer Chicken Nuggets

How to Reheat Air Fryer Chicken Nuggets

If you have any leftover chicken nuggets the best way to reheat them to maintain their texture and flavor would be in the air fryer. Simply preheat the air fryer to 375°F, place the nuggets in the air fryer basket in a single layer, and cook for 2-3 minutes or until heated through, making sure they reach an internal temperature of 165°F.

What To Serve With Chicken Nuggets

And if you’re looking for more side dish ideas to go with these chicken nuggets, try our Oven Baked Steak Fries, Air Fryer Sweet Potato Fries, Homemade Mac and Cheese, a side of Simple Sautéed Vegetables, or a quick Pasta Salad!

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Air Fryer Chicken Nuggets

These Air Fryer Chicken Nuggets are tender, juicy, easy to make, and perfect with your favorite dipping sauce!

Course Dinner, Lunch

Cuisine American

Total Cost $4.64 recipe /. $1.16 serving

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Total Time 23 minutes minutes

Servings 4 5-6 nuggets each

Calories 211kcal

Author Marsha – Budget Bytes

Equipment

• Air Fryer

Ingredients

• 1 boneless, skinless chicken breast (about 2/3 lb.) $3.50
• 3/4 tsp salt, divided $0.05
• 1 Tbsp all-purpose flour $0.02
• 1/2 cup buttermilk $0.24
• 1 cup plain breadcrumbs $0.60
• 1 tsp garlic powder $0.10
• 1/2 tsp smoked paprika $0.05
• 2 Tbsp cooking oil $0.08

Instructions

• On a cutting board, cut the chicken breast into 3/4 inch pieces. You should get approximately 20-24 chicken nuggets depending on the size of your chicken breast.
• Sprinkle ¼ tsp of salt evenly over the chicken pieces. Next sprinkle the flour over the chicken and toss to coat evenly.
• In a small bowl add the breadcrumbs, garlic powder, smoked paprika, and ½ tsp salt. Mix seasoning into the breadcrumbs. Next add the cooking oil to the breadcrumbs and stir until the oil is evenly coating the breadcrumbs. It should look like damp sand.
• In another small bowl add ½ cup buttermilk.
• Now line up the chicken, buttermilk, and breadcrumbs. Using tongs or your hands, begin to coat the chicken nugget pieces by first dipping them in the buttermilk, then transfer them to the breadcrumbs and coat them evenly with the breadcrumbs. Set the coated chicken pieces to the side.
• Preheat the air fryer to 400°F. Once preheated, place the chicken nuggets in the air fryer basket in a single layer. Try not to overcrowd the basket. You can cook the chicken nuggets in 2 batches if needed. Air fry for 8 minutes, flipping the nuggets halfway through.
• Remove chicken nuggets from the air fryer and let cool for 3-5 minutes, then serve with your favorite dipping sauce.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 211kcal | Carbohydrates: 22g | Protein: 10g | Fat: 9g | Sodium: 667mg | Fiber: 1g

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

On a clean cutting board, cut the chicken breast into 3/4 inch pieces. You should get approximately 20-24 chicken nuggets depending on the size of your chicken breast.

Season the chicken by adding ¼ tsp of salt evenly over the chicken pieces. Next sprinkle 1 Tbsp all purpose flour over the chicken pieces. Toss the chicken to coat evenly.

In a small bowl add 1 cup of plain breadcrumbs, 1 tsp garlic powder, ½ tsp smoked paprika, and ½ tsp salt. Mix seasoning into breadcrumbs. Next add 2 Tbsp of cooking oil to the breadcrumbs and stir until the oil is evenly coating the breadcrumbs. It should look like damp sand.

In another small bowl add ½ cup buttermilk. Line up the chicken, buttermilk, and breadcrumbs. Using tongs or your hands, begin to coat the chicken nugget pieces by first dipping them in the buttermilk, then transfer them to the breadcrumbs and coat them evenly with the breadcrumbs.

Set the coated chicken pieces to the side.

Preheat the air fryer to 400°F. Once preheated, place the chicken nuggets in the air fryer basket in a single layer. Try not to overcrowd the basket. You can cook the chicken nuggets in 2 batches if needed.

Air fry for 8 minutes, flipping the nuggets halfway through.

Remove the chicken nuggets from the air fryer and let cool for 3-5 minutes, then serve with your favorite dipping sauce. Enjoy!

More Air Fryer Recipes

Air Fryer Chicken Tenders

$8.56 recipe / $2.14 serving

Air Fryer French Fries

$1.75 recipe / $0.87 serving

Air Fryer Chicken Breast

$5.74 recipe / $1.43 serving

Air Fryer Salmon

$8.79 recipe / $2.19 serving

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

What Is Gnocchi?

Gnocchi are small two-inch dumplings made with mashed potatoes, flour, and eggs. They are served sauteed with butter, tomato, or cream-based sauce. In this dish, we pair gnocchi with diced chicken thighs in a buttery cream sauce. It’s basically an elevated meat and potatoes dish, with spinach thrown in because Beth says we need to cook more veggies.

What You’ll Need

What To Serve With Creamy Chicken and Gnocchi

This dish is heavy, so pair it with a Simple Side Salad or Panzanella. You can also lean into the heaviness and make Garlic Bread to sop up all the creamy sauce. (It is AMAZING with garlic bread. And garlic counts as a vegetable!)

Storing and Reheating

Because you make this dish with a cream-based sauce, I don’t recommend freezing it, as the cream gets grainy when it thaws. Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave until steaming.

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Creamy Chicken and Gnocchi

This delicious dish is full of pillowy gnocchi drenched in a rich buttery cream sauce, with pops of juicy chicken and earthy spinach. Plus it's so easy, you can make it in under thirty minutes!

Course Dinner, Lunch

Cuisine American, Italian

Total Cost $8.41 recipe / $2.10 serving

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 756kcal

Author Monti – Budget Bytes

Equipment

• Deep Stainless Steel Skillet

Ingredients

• 1.25 lbs chicken thighs (4 to 5 thighs) $4.23
• 1 Tbsp Italian Seasoning $0.30
• 1/2 tsp smoked paprika $0.05
• 1/2 tsp salt $0.04
• 1/4 tsp pepper $0.02
• 2 Tbsp cooking oil $0.08
• 1 medium yellow onion, diced $0.32
• 2 garlic cloves $0.11
• 2 Tbsp salted butter, divided $0.30
• 1 lb potato gnocchi (dry) $1.13
• 2 cups fresh spinach $0.60
• 1 cup vegetable broth $0.08
• 1/2 cup heavy cream $0.71
• 1/4 cup Parmesan $0.44

Instructions

• Dice the chicken thighs into 2-inch pieces. Add the chicken to a bowl and top it with Italian seasoning, smoked paprika, salt, and pepper. Mix until combined.
• Place a large, deep skillet over medium heat and add the cooking oil. Once it's shimmering, add the chicken and cook undisturbed until well browned, about 3 minutes. Stir and brown on the other side, about 3 more minutes. Remove the chicken from the pan when it's cooked through and leave the fat in the pan.
• Add the onion and garlic to the skillet. Saute until the onions have softened and the garlic is fragrant, about 2 minutes
• Add the gnocchi and 1 tablespoon salted butter to the skillet and brown for 2 minutes.
• Add the spinach and the broth to the skillet. Cover the pan. Cook for 1 to 2 minutes until the spinach has wilted and the gnocchi has hydrated.
• Add the heavy cream and the remaining 1 tablespoon of salted butter to the skillet. Stir until the butter has melted and the cream is steaming hot but not boiling.
• Take the skillet off the heat. Add the parmesan to the pan and stir until it melts, creating a velvety sauce.
• Finally, return the cooked diced chicken to the skillet. Mix gently into the gnocchi and cream sauce. If desired, garnish with parsley.

See how we calculate recipe costs here.

Nutrition

Serving: 1.25cups | Calories: 756kcal | Carbohydrates: 47g | Protein: 32g | Fat: 50g | Sodium: 1186mg | Fiber: 4g

How to Make Creamy Chicken And Gnocchi – Step by Step Photos

Dice 1.25 pounds of chicken thighs (about 4 to 5 thighs) in 2-inch pieces. Add the chicken to a bowl and top it with 1 tablespoon of Italian seasoning, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Mix until combined.

Set a large deep skillet over medium heat and add 2 tablespoons of cooking oil. When the oil is shimmering, add the chicken and cook undisturbed until well browned, about 3 minutes. Stir and brown on the other side, about 3 minutes more. Remove the chicken from the pan when it’s cooked through and has reached an internal temperature of 160°F. Leave the rendered fat in the pan.

Add 1 diced onion and 2 cloves of minced garlic to the skillet. Saute until the onions have softened and the garlic is fragrant, about 2 minutes.

Add 1 pound of dry potato gnocchi and 1 tablespoon of salted butter to the skillet. Brown the gnocchi for 2 minutes.

Add 2 cups of spinach and 1 cup of vegetable broth to the skillet. Cover the pan. Cook for 1 to 2 minutes until the spinach has wilted and the gnocchi has hydrated.

Add 1/2 cup of heavy cream and 1 tablespoon of salted butter to the skillet. Stir until the butter has melted and the cream is steaming hot, but not boiling. You’re about to add cheese to the sauce, and cheese curdles at high temperatures, so make sure it isn’t boiling.

Take the pan off the heat. Add 1/4 cup of parmesan to the pan and stir until it melts, creating a velvety sauce.

Finally, return the cooked diced chicken to the skillet. Mix gently into the gnocchi and cream sauce. If desired, garnish with parsley. Serve this dish piping hot, then sit back and enjoy what took you less than a half hour to make!

More Easy One Pot Meals

Cheese Tortellini And Sausage Skillet

$12.56 recipe / $3.14 serving

One Pot Cheeseburger Pasta

$5.03 recipe / $1.26 serving

One Pot Creamy Sun Dried Tomato Pasta

$4.22 recipe / $1.06 serving

One Pot Creamy Pesto Chicken Pasta

$10.41 recipe / $2.60 serving

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Oh, chicken breast, how do I love thee? Let me count the ways! They’re good served hot or cold. You can poach, saute, bake, or fry them. Best of all, their mild flavor and versatility make them the perfect vehicle for all sorts of flavor combinations and ingredients. Whether you’re craving a hearty salad for lunch, a saucy stovetop dinner, an oven-baked family dinner, or a delicious, indulgent one-pot dish — you can count on the humble chicken breast to be the absolute star in your weekly meal plan! And with this roundup of Quick & Easy Chicken Breast Recipes, you will never tire of them. 

Like chicken thighs better? Check out our round-up of Cheap and Easy Chicken Thigh Recipes.

Easy CHICKEN SALADS

Boneless, skinless chicken breast is one of the best, budget-friendly sources of protein available at the supermarket. And since chicken breasts are great served hot or cold, they’re a meal prep mainstay! Picking up a store-bought rotisserie chicken is a simple, time-saving way to eat a meal without spending all night at the stove. Here are three classic chicken salad recipes that transform chicken into a satisfying meal in just 15 minutes: 

Chicken Salad with Apples

This chicken salad is packed with sweet and crunchy apples, tart dried cranberries, and a light and creamy homemade dressing.

4.88 from 24 votes

$10.35 recipe / $2.59 serving Get the Recipe

This Chicken Salad with Apples and cranberries is such a classic way to serve chicken. It makes a perfect lunch, or light and easy dinner. It’s easy to prepare, super filling, and the perfect cold meal. It’s full of different textures and flavors, and is easy to switch up depending on your taste!

Broccoli Cheddar Chicken Salad

This chunky chopped Broccoli Cheddar Chicken Salad is a great fresh salad that can be eaten on its own or turned into several different easy lunch ideas!

4.91 from 32 votes

$4.84 recipe / $1.61 serving Get the Recipe

Broccoli is a lot like chicken breast. It’s filling, versatile, and can be prepared and served in so many ways! Next time you have some fresh broccoli on hand, you’ve got to try out this Broccoli Cheddar Chicken Salad! It’s so good, you’ll be singing broccoli’s praises as you devour every last bite. 

Crunchy Kale and Chicken Salad

This Crunchy Kale and Chicken Salad is full of flavor, texture, and a tangy-sweet homemade dressing. It's perfect for your weekly meal prep!

4.96 from 23 votes

$6.19 recipe / $1.55 serving Get the Recipe

Kale is super yummy on its own, but pairing it with a ton of other flavors and ingredients as we do in this Crunchy Kale and Chicken Salad is a great way to turn it into a satisfying meal! That being said, if you’re not a fan of kale, you can swap it with whatever crunchy green you like best. This recipe also includes a wonderfully easy honey mustard vinaigrette that will amp up the flavor of almost any salad in your arsenal. 

Easy SKILLET and BAKED CHICKEN recipes

Cooking chicken breast on the stovetop or in the oven is an excellent way to get dinner on the table in around 30 minutes. They thaw and cook quickly. And since almost everything is good with chicken, it’s the easiest choice to pair with whatever other ingredients you have on hand. Check out these easy chicken dinners to shake up your weekly meal plan: 

Creamy Pesto Chicken

Creamy pesto chicken is a fast, easy, and impressive main dish for dinner, whether you just want to treat yourself or impress guests!

4.94 from 113 votes

$10.70 recipe / $2.68 serving Get the Recipe

You can put pesto on just about anything, but it is particularly delicious with chicken breast! This Creamy Pesto Chicken has a super lush, decadent sauce, and you won’t want to waste a single drop! Make sure to serve it with garlic bread, or spoon it over pasta or rice to soak it all up.

Easy Pesto Chicken and Vegetables

This Easy Pesto Chicken and Vegetables meal prep is super fast and easy, and holds up well in the fridge for tasty lunches all week!

4.77 from 26 votes

$11.07 recipe / $2.77 serving Get the Recipe

Pesto is a super versatile ingredient and makes a great sauce for more than just pasta! So add a dollop to your next stir fry! This Easy Pesto Chicken and Vegetables is a lighter dish, but is absolutely bursting with flavor. Since the variety of vegetables you can add to this recipe is nearly endless, it’s the perfect way to clean out the fridge!

Easy Lemon Pepper Chicken

These Easy Lemon Pepper Chicken Breasts are so tender and juicy, and you'll want to spoon that delicious pan sauce over EVERYTHING. 

4.95 from 68 votes

$7.58 recipe / $1.90 serving Get the Recipe

The best way to keep chicken breast feeling fresh in your dinner rotation is to pair it with punchy ingredients, like lemon, to really make it shine. The best part about this Easy Lemon Pepper Chicken? There’s no need for fresh lemons! Instead, we use budget-friendly alternatives that are easier to always have on hand.

BBQ Cheddar Baked Chicken

Forget boring or bland baked chicken breasts, this BBQ Cheddar Baked Chicken is going to be the star of your dinner plate.

5 from 16 votes

$8.89 recipe / $2.22 serving Get the Recipe

Want to talk about an iconic chicken dinner recipe? It’s this BBQ Cheddar Baked Chicken. There’s absolutely no better, easier way to serve up chicken breast baked in the oven than smothering it in your favorite barbeque sauce and cheddar cheese. Sending it on a trip to the oven ensures it gets sticky, caramelized, and decadent.

ONE-POT chicken recipes

Cooking one-pot meals is “like riding a bike.” Once you learn how to make them, they really are that easy. Here are a few of our most popular one-pot recipes with chicken breast: 

One Pot Creamy Cajun Chicken Pasta

Cook a complete dinner in one pot with this Creamy Cajun Chicken Pasta, using mostly pantry-stable items. Perfect for busy weeknights! 

4.66 from 375 votes

$9.41 recipe / $2.35 serving Get the Recipe

If there was a Budget Bytes Recipe Hall of Fame, this One-Pot Creamy Cajun Chicken Pasta would absolutely be one of them! This fantastic recipe unites our foolproof one-pot methods with classic Cajun spices. The heat level of this dish is very moderate, so it’s approachable for everyone, but feel free to kick it up a notch if that’s what you like! 

One Pot Creamy Pesto Chicken Pasta

This super lush and Creamy Pesto Chicken Pasta is perfect for busy weeknights. Everything cooks in one pot and is done in under 30 minutes! 

4.84 from 206 votes

$10.41 recipe / $2.60 serving Get the Recipe

One of our go-to ways to cook chicken breast is simmering it in a creamy, decadent pesto sauce. Add whatever veggies we have on hand to round it out into a full meal. Since serving it with pasta is an obvious choice, we might as well cook it in one pot! While this One-Pot Creamy Pesto Chicken Pasta won’t do the dishes for you, but it really helps!

One Pot Teriyaki Chicken and Rice

This One Pot Teriyaki Chicken and Rice is an easy and satisfying meal that the whole family will love. It also meal preps well for lunches all week! 

4.30 from 51 votes

$6.26 recipe / $1.57 serving Get the Recipe

This Asian-inspired One-Pot Teriyaki Chicken and Rice is packed with veggies but requires very little chopping. The leftovers are also amazing, which makes it an easy choice for meal prep. Don’t be deterred if you’re a rice-cooking novice, you can always prepare the rice in a separate pot! 

no winner-winner chicken dinner?

We have tons more to peruse! Here are some of our MOST POPULAR quick chicken recipes:

Sweet and Spicy Glazed Chicken Thighs

$4.83 recipe / $1.21 serving

Creamy Salsa Chicken Skillet

$8.55 recipe / $2.14 serving

Monterey Chicken Skillet

$8.11 recipe / $2.03 serving

Creamy Chicken and Spinach Quesadillas

$6.31 recipe / $1.58 serving

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What Kind of Chicken to Use

This Pesto Chicken and Broccoli Salad is the perfect recipe for store-bought rotisserie chicken, but if that’s not your jam you can totally cook your own boneless, skinless chicken breast or thighs. You’ll need about one cup of chopped cooked chicken (the amount is flexible), which will be about one chicken breast or two chicken thighs.

What Kind of Pesto to Use

I like the freshness of a basil pesto for this recipe. The herbal flavor really lightens up the dish. Pesto can be on the pricey side, but there are several brands that are a bit more affordable. Look for Alessi, Barilla, Classico, or Filippo Berio. And don’t let the rest of that jar of pesto go to waste! Check out our pesto recipe archives for ways to make sure every last drop gets put to good use.

Is the Broccoli Raw??

Yes, this salad is made with raw broccoli. The extra crunchy broccoli gives this salad tons of texture and helps it hold up well in the refrigerator for days. If you absolutely can not do raw broccoli, the next best option would probably be very lightly steamed broccoli, so that it still has some texture but that edge of raw flavor has been taken off.

How to Serve Pesto Chicken and Broccoli Salad

You can eat this salad alone in a bowl, stuff it into a pita, scoop some on top of a green salad, or wrap it up in a tortilla. There are so many options!

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Pesto Chicken and Broccoli Salad

Chicken, broccoli, onion, and a creamy pesto dressing make this quick salad a delicious new lunchtime staple!

Course Lunch, Salad

Cuisine American

Total Cost $6.18 recipe / $1.55 serving

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 1 cup each

Calories 257kcal

Author Beth – Budget Bytes

Ingredients

• 1 cup chopped cooked chicken* $3.50
• 1 lb. fresh broccoli (about 2 cups chopped) $1.25
• 1/4 cup chopped red onion $0.08
• 1/4 cup basil pesto $1.00
• 1/4 cup mayonnaise $0.29
• 1 Tbsp lemon juice $0.04
• 1/4 tsp freshly cracked black pepper $0.02

Instructions

• Chop the chicken and broccoli into small, bite-sized pieces. Finely dice the red onion.
• In a bowl, stir together the pesto, mayonnaise, and lemon juice.
• Add the chicken, broccoli, and red onion to a large bowl. Pour the creamy pesto over top, and add the freshly cracked pepper. Stir to combine.
• Taste the salad and add salt or pepper to your liking. Serve immediately or refrigerate until ready to eat.

See how we calculate recipe costs here.

Notes

*You can use store-bought rotisserie chicken, or cook your own chicken breast in a skillet.

Nutrition

Serving: 1cup | Calories: 257kcal | Carbohydrates: 10g | Protein: 15g | Fat: 18g | Sodium: 298mg | Fiber: 3g

How to Make Pesto Chicken and Broccoli Salad – Step by Step Photos

You’ll want about one cup (give or take some) of chopped cooked chicken for this recipe. The easiest option is to use store-bought rotisserie chicken. But, if you aren’t using a rotisserie chicken, you can cook one chicken breast or two chicken thighs to use for this recipe. If you need instructions for cooking chicken breast in a skillet, see my tutorial here. Make sure to let the chicken cool before using it in the recipe.

To make the creamy pesto dressing, stir together ¼ cup basil pesto, ¼ cup mayonnaise, and 1 Tbsp lemon juice.

Chop about two cups of broccoli into small bite-sized pieces. Making sure to chop the broccoli small enough is key to making this salad work. They should be small enough that a few pieces could fit onto a fork.

Chop the chicken into small ¼-½ inch pieces (the cutting board pictured above is quite small, for reference)

Finely dice ¼ cup red onion. Place the broccoli, chicken, and onion in a bowl.

Pour the creamy pesto dressing over the ingredients in the bowl. Add about ¼ tsp freshly cracked pepper.

Stir everything together, give it a taste, and add salt or pepper to taste.

Enjoy in a bowl, stuffed into a pita, or on a green salad!

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Why I Love Pan Seared Chicken Breasts

This has become my go-to method for cooking chicken breasts. Not only is it super fast and easy, but you get a lot of delicious browning on the outside of the meat, which is something that doesn’t happen in the gentle heat of an oven. Plus, you can change the seasoning and make it taste like something new every time!

I’ve begun cooking a couple of chicken breasts at the beginning of each week, slicing them up, then storing them in the refrigerator to add to salads, pasta, sandwiches, and bowls over the next few days. It’s only a few minutes of prep and then I’ve got an easy protein ready to add to any meal. Here is a roundup of flexible recipes that are perfect for adding any protein, like pan-seared chicken breasts. You can also just add a couple of veggies on the side and make it a meal prep!

Cooking Boneless vs. Bone-in Chicken Breasts

The cooking technique below is for boneless chicken breasts (with or without skin). Bone-in chicken breasts take much longer to cook through, so you’ll want to utilize the oven to make sure the breast heats through completely without burning on the outside. For bone-in chicken breasts, I suggest using the method outlined in my Herb Roasted Chicken Breast recipe.

How Long to Cook Chicken Breasts in a Skillet

The amount of time needed to cook a chicken breast in a pan will vary depending on the thickness of the chicken breast, the amount of heat used, and the type of cookware used. To take the guesswork out of how long to cook the chicken breasts, I suggest using an instant-read meat thermometer to make sure the internal temperature of the chicken breast has reached 165ºF.

Thick Chicken Breasts

Thick chicken breasts take longer to cook through than thin chicken breasts, so I like to use lower heat (medium-low) and a longer cook time, which allows time for the meat to heat through without the outside burning. For a boneless chicken breast that is about one inch thick, I cook for about 8 minutes per side over medium-low heat.

Thin Chicken Breasts

If you buy thin cut breasts, fillet the chicken breasts yourself, or use a mallet to pound the chicken breasts to ½-inch thick, they will cook much faster. You’ll want to increase the heat to medium so you can still achieve some browning on the outside with a shorter cook time. For thinner breasts, I cook for about 4-5 minutes per side.

How to Season Chicken Breasts

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Pan Seared Chicken Breasts

Learn how to cook tender, juicy, and flavorful boneless chicken breasts in a pan. Perfect for quick dinners and meal prep! 

Course Dinner, Lunch, Main Course

Cuisine American

Total Cost $7.29 recipe / $1.82 serving

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 229kcal

Author Beth – Budget Bytes

Ingredients

• 2 tsp steak seasoning $0.20
• 1/2 tsp smoked paprika $0.05
• 1/2 tsp sweet paprika $0.05
• 2 boneless, skinless chicken breasts (1.3 lbs. total) $6.79
• 1 Tbsp cooking oil $0.08
• 1 Tbsp butter (optional) $0.10

Instructions

• Combine the steak seasoning, smoked paprika, and sweet paprika in a bowl. Coat the chicken breasts liberally with the seasoning on all sides.
• Add the cooking oil to a large skillet and heat over medium-low (or medium for thin-cut breasts). Once hot, swirl the oil to coat the skillet.
• Add the chicken breasts to the skillet and cook for about 8 minutes without flipping (5 minutes for thin-cut breasts). Flip the chicken and then cook on the second side until well browned and cooked through (internal temperature of 165ºF).
• For extra luscious chicken, add a tablespoon of butter to the skillet, allow it to melt, then flip the chicken a couple of times to coat in the melted butter.
• Transfer the chicken to a clean cutting board and allow it to rest for five minutes before slicing and serving.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 229kcal | Carbohydrates: 1g | Protein: 31g | Fat: 10g | Sodium: 197mg | Fiber: 1g

How to Make Cook Chicken Breasts in a Pan – Step by Step Photos

Begin by seasoning the chicken breast liberally on each side. I used a mix of 2 tsp steak seasoning, ½ tsp smoked paprika, and ½ tsp sweet paprika. The steak seasoning contains salt, so no extra salt was needed in my mix.

Add a tablespoon or so of your favorite cooking oil to a large skillet. Heat the skillet over medium-low (or medium heat for thin cut breasts).

Once hot, swirl the oil in the skillet to coat the surface, then add the chicken breasts. Let the chicken breasts cook for 8 minutes without flipping (or 5 minutes for thin cut breasts). Flip once and cook until well browned on the second side and cooked through.

To make the chicken breasts extra luscious, add a tablespoon of butter to the skillet, allow it to melt, then flip the chicken a couple of times to coat. The butter will help dissolve some of the flavor off the bottom of the skillet to further coat the chicken.

Transfer the cooked chicken to a clean cutting board and allow it to rest for five minutes before slicing and serving.

More Easy Chicken Recipes

Easy Teriyaki Chicken

$6.34 recipe / $1.27 serving

Easy Lemon Pepper Chicken

$7.58 recipe / $1.90 serving

Baked Chicken Drumsticks

$3.94 recipe / $0.66 serving

Grilled Chicken

$9.02 recipe / $2.25 serving

The post How to Cook Chicken Breast in a Pan appeared first on Budget Bytes.

Vegetable Options

The key thing to keep in mind when using different vegetables is when to add them to the skillet. For this recipe you don’t want to fully cook the vegetables. They should be just tender-crisp. So, keeping that in mind, add sturdy vegetables first and tender vegetables later to make sure they don’t get overcooked.

Can I Substitute the Chicken?

Yes, there are options for that, too! I think shrimp would be absolutely awesome in this recipe, as would tofu. If using tofu, I would do a cornstarch coating and fry it separately (see the technique used in this recipe) before tossing it together with the vegetables and pesto at the end.

How to Serve Pesto Chicken and Vegetables

I ate this dish as-is, just a bowl of flavorful chicken and vegetables. But there are more options! You could eat this over a bowl of rice, stir in some cooked orzo or quinoa, or even add them to a bed of greens. Honestly, I would probably even add them to a flat bread and top with mozzarella as a sort of vegetable pizza!

How Long Does it Stay Good?

I got about four days out of my pesto chicken and vegetables, but this can vary depending on the conditions in your refrigerator, freshness of the ingredients, and how long you cook the vegetables. As I mentioned above, you want to barely cook the vegetables for this recipe. Just make them tender-crisp so they don’t get too wilted. Not only does this give them great texture and a fresh, bright flavor, but they last a little longer in the fridge, too.

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Easy Pesto Chicken and Vegetables

This Easy Pesto Chicken and Vegetables meal prep is super fast and easy, and holds up well in the fridge for tasty lunches all week!

Course Dinner, Lunch, Main Course

Cuisine American

Total Cost $11.07 recipe / $2.72 serving

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 1.5 cups each

Calories 369.33kcal

Author Beth – Budget Bytes

Equipment

• Pyrex Glass Meal Prep

Ingredients

• 1 red bell pepper $1.50
• 1 zucchini $0.60
• 1 yellow squash $0.50
• 1/2 red onion $0.19
• 1.3 lbs. boneless, skinless chicken breast $6.67
• 2 Tbsp cooking oil $0.08
• 1 cup frozen green beans $0.67
• 1/3 cup pesto* $0.73
• 1/8 tsp salt* $0.01
• 1/8 tsp freshly cracked pepper* $0.01
• 1 Tbsp grated Parmesan* $0.11

Instructions

• Chop the bell pepper, yellow squash, and zucchini, and slice the red onion. I like to make different shapes for each vegetable, but aim to make the pieces all around the same size.
• Cube the chicken breasts into ½-inch pieces.
• Add the cooking oil to a large skillet and heat over medium-high. Once the skillet and oil are very hot, add the chicken and sauté until the chicken pieces are opaque (3-5 minutes – the chicken will continue to cook as you add vegetables).
• Add the green beans to the skillet and sauté for 1-2 minutes more, or just until thawed.
• Add the bell pepper and red onion to the skillet. Sauté for 1-2 minutes more. If water is beginning to pool in the skillet, turn the heat up slightly. It should be hot enough that the water released from the vegetables evaporates quickly.
• Add the yellow squash and zucchini to the skillet and continue to sauté 2-3 minutes more, or just until the squash softens slightly.
• Turn the heat off, add the pesto to the skillet, and stir until everything is coated. Give the vegetables a taste and add salt, pepper, or more pesto if desired. Top with a light sprinkle of Parmesan just before serving.

See how we calculate recipe costs here.

Video

Notes

*You may need more or less pesto, salt, pepper, or Parmesan depending on the volume of your vegetables and your personal taste. 

Nutrition

Serving: 1.5cups | Calories: 369.33kcal | Carbohydrates: 11.68g | Protein: 36.8g | Fat: 19.2g | Sodium: 423.15mg | Fiber: 3.43g

How to Make Pesto Chicken and Vegetables – Step by Step Photos

Chop the vegetables first so they’re ready to go. Chop one red bell pepper, one yellow squash, one zucchini, slice ½ of one red onion and measure 1 cup frozen green beans. I like to do different shapes for the vegetables, but aim to keep them roughly the same size.

Cut 1.3 lbs. boneless, skinless chicken breast into ½-inch pieces.

Add 2 Tbsp cooking oil to a large skillet and heat over medium-high. Once very hot, add the cubed chicken and sauté just until the chicken is opaque (3-5 minutes – it will continue to cook as you add more vegetables). Next, add the frozen green beans and sauté for a couple of minutes more, or just until thawed.

Next add the bell pepper and red onion. Continue to sauté a couple of minutes more. If you see water pooling in the skillet, turn the heat up higher. The heat should be high enough that any moisture released by the vegetables evaporates quickly.

Finally, add the yellow squash and zucchini to the skillet. Sauté just a couple of minutes more, or just until the raw edge is taken off the squash.

Turn the heat off. Add about ⅓ cup pesto to the skillet and stir until everything is coated.

Give the vegetables a taste and add salt, pepper, or more pesto if needed (I added a pinch of each).

Top with a light sprinkle of Parmesan just before serving.

Perfect for meal prep!!

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