Category: Chicken

Slow Cooker Lemon Garlic Chicken – the Kitchn (Video)

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I am LOVING our new Rockcrok®Digital Slow Cooker Stand! You can cook in the Rockcrok® Dutch Oven on the stove, then transfer it directly to the slow-cooker base.  One pot to clean, I always love that. 

Beef Stew was the first recipe I tried with it, be sure to check out that recipe, it was delicious! This recipe comes from The Kitchn.

Here’s some info about our new Rockcrok®Digital Slow Cooker Stand, which pairs with the Rockcrok® Dutch Oven:

Rockcrok®Digital Slow Cooker Stand

Slow Cook & Keep Warm

Take your Rockcrok® Dutch Oven or Everyday Pan and turn it into a slow cooker with the Rockcrok® Digital Slow Cooker Stand. The slow cooker lets you cook food on your own time, or easily transfer it from the oven or stovetop directly into the stand to keep it warm. Control the temperature and timing of your food with the stand’s digital display and keep your cabinets tidy with compact cord storage for when you aren’t using the stand. Two inset handles make lifting easy, and the stand even wipes clean for simple cleanup.

Rockcrok® Dutch Oven

COOK ANY MEAL FOR A CROWD

The Rockcrok® Dutch Oven is the perfect size for cooking for a crowd, and unlike other types of ceramic cookware, you can use Rockcroks® right away without needing to preseason. The large Rockcrok® Dutch Oven perfect for anything—appetizers, bread, casseroles, braised meats, soups, and more! You’ll never run out of possibilities with this durable, versatile piece.

Rockcrok® Collection

Calling our Rockcrok® Collection versatile is an understatement. It’s made from durable, high-quality clay that’s heat-safe to 752°F (400°C), so you can sear, braise, simmer, slow cook, fry, boil, bake, broil, microwave, and grill in one pan. Rockcrok® pieces transfer effortlessly from freezer to stovetop to oven and back again, all while creating savory roasts, crisp crusts, moist cakes, and one-pot wonders. Since they’re dishwasher-safe, you’ll find reasons to use these lightweight alternatives to cast-iron cookware every day.

Click the links to get your Rockcrok®Digital Slow Cooker Stand and Rockcrok® Dutch Oven today.  You’ll be glad you did.

Let’s jump right in!

Ingredients

  • 1 tablespoon olive oil
  • 4 boneless, skinless chicken breasts
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon pepper, or to taste
  • 1 cup chicken broth
  • ½ cup freshly squeezed lemon juice
  • 8 cloves garlic, smashed
  • 2 tablespoons unsalted butter, room temperature
  • 2 tablespoons all-purpose flour
  • Flat Italian parsley, chopped for garnish

Instructions

Heat oil in Rockcrok® Dutch Oven until shimmering over medium heat.  Quickly sear chicken until lightly browned on both sides; remove from stove, and place in Rockcrok®Digital Slow Cooker Stand.

Peel garlic and smash with the back of a knife.  Add to pot, along with lemon juice and broth.  Cover, and set slow cooker to LOW for 3 hours, or until internal temperature of chicken reaches 165°F/75⁰C.

Remove chicken, set aside. Combine butter and flour to make a paste.  Remove Rockcrok® Dutch Oven from the Rockcrok®Digital Slow Cooker Stand, and place back on stove.  Bring broth to a boil over medium-high heat.  Add in the flour mixture, stirring constantly to combine.  Cook an additional 3-4 minutes, until the sauce is thickened, stirring frequently. 

Pour sauce over chicken, garnish with freshly chopped parsley.  Serve immediately.

MARCH 2023 – Hosts can choose Anything for 60% off including our NEW Deluxe Stand Mixer!!

GUESTS can choose from the Pasta Tongs, Sauté Tongs OR the Everything But the Pizza Seasoning FREE with a $90 purchase – plus FREE SHIPPING with any $150 purchase!!

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

Slow Cooker Lemon Garlic Chicken – the Kitchn (Video)

Tender chicken enveloped in a silky lemon garlic sauce is a delicious slow cooker recipe that will have your family wanting seconds – and thirds! 
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 3 hrs 10 mins
Course dinner
Cuisine American
Servings 4 servings
Calories 252 kcal

Equipment

Rockcrok Dutch Oven
Rockcrok Digital Slow Cooker Stand
Citrus Press
Garlic Peeler
Large Chef's Tongs
Cutting Board
1-cup Prep Bowl Set
Silicone Spoon
Silicone Oven Mitt Set
Sauce Whisk

Ingredients
  

  • 1 tbsp olive oil
  • 4 boneless skinless chicken breasts
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 cup chicken broth
  • ½ cup freshly squeezed lemon juice
  • 8 cloves garlic smashed
  • 2 tbsp unsalted butter room temperature
  • 2 tbsp all-purpose flour
  • Flat Italian Parsley chopped, for garnish

Instructions
 

  • Heat oil in Rockcrok®Dutch Oven until shimmering over medium heat.  Quickly sear chicken until lightly browned on both sides; remove from stove, and place in Rockcrok®Digital Slow Cooker Stand.
  • Peel garlic and smash with the back of a knife.  Add to pot, along with lemon juice and broth.  Cover, and set slow cooker to LOW for 3 hours, or until internal temperature of chicken reaches 165°F/75⁰C.
  • Remove chicken,set aside. Combine butter and flour to make a paste.  Remove Rockcrok®Dutch Oven from the Rockcrok®Digital Slow Cooker Stand, and place back on stove.  Bring broth to a boil over medium-high heat.  Add in the flour mixture, stirring constantly to combine.  Cook an additional 3-4 minutes, until the sauce is thickened, stirring frequently. 
  • Pour sauce over chicken, garnish with freshly chopped parsley.  Serve immediately.

Notes

You can store any leftovers in a sealed container up to four days or freeze in a freezer safe container up to three months.

Nutrition Estimate

Calories: 252kcalCarbohydrates: 5gProtein: 25gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 89mgSodium: 641mgPotassium: 468mgFiber: 0.2gSugar: 1gVitamin A: 213IUVitamin C: 13mgCalcium: 13mgIron: 1mg
Keyword chicken, lemon garlic chicken, slow cooker
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

MARCH 2023 – Hosts can choose Anything for 60% off including our NEW Deluxe Stand Mixer!!

GUESTS can choose from the Pasta Tongs, Sauté Tongs OR the Everything But the Pizza Seasoning FREE with a $90 purchase – plus FREE SHIPPING with any $150 purchase!!

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

MARCH 2023 – Hosts can choose Anything for 60% off including our NEW Deluxe Stand Mixer!!

GUESTS can choose from the Pasta Tongs, Sauté Tongs OR the Everything But the Pizza Seasoning FREE with a $90 purchase – plus FREE SHIPPING with any $150 purchase!!

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

MARCH 2023 – Hosts can choose Anything for 60% off including our NEW Deluxe Stand Mixer!!

GUESTS can choose from the Pasta Tongs, Sauté Tongs OR the Everything But the Pizza Seasoning FREE with a $90 purchase – plus FREE SHIPPING with any $150 purchase!!

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

MARCH 2023 – Hosts can choose Anything for 60% off including our NEW Deluxe Stand Mixer!!

GUESTS can choose from the Pasta Tongs, Sauté Tongs OR the Everything But the Pizza Seasoning FREE with a $90 purchase – plus FREE SHIPPING with any $150 purchase!!

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

ImapampchefLeave a comment

Bacon Wrapped Chicken With Smoky Applewood & Brown Sugar (Video)

Sweet and smoky, this melt-in-your-mouth chicken is seasoned with brown sugar and applewood spice, wrapped in bacon, then baked until caramelized to perfection.  A flavorful dinner that’s easy enough to make any night of the week! We love bacon, and it always seems we have chicken for dinner, so I wanted to try this combination. Our Smoky Applewood Rub is terrific, and I hoped it was pair nicely with the brown sugar. Oh my goodness, it was so delicious! The flavors melded together beautifully, and I can assure you that this meal is now part of my monthly dinner rotation.

Along with the Smoky Applewood Rub, I used my Enameled Cast Iron Skillet with Lid:

Smoky Applewood Rub

Enameled Cast Iron Skillet with Lid

Braising Pan and Skillet in One

Meet the perfect combination of skillet and Dutch oven. With a wide cooking surface, shallow sides, and oven-to-table design, whether a busy weeknight or relaxing weekend, you can braise, bake, sauté, simmer, or roast whatever’s on the menu. The self-basting lid adds juices back into whatever you’re cooking for added moisture and flavor.

This classic gray skillet has a light-colored enameled interior, which means you can start using it right away—no seasoning required—and it lets you easily see food browning so you can avoid scorching it. With the durability of cast iron comes a certain weightiness. But not to worry—this skillet has two sturdy handles to help you lift and carry dishes from the oven right to your dinner table. Plus, cast iron’s excellent heat retention means that food stays hot and delicious even if not everyone makes it to the table as soon as dinner’s ready.

Guarantee

  • Lifetime guarantee

Click here here to get your own Enameled Cast Iron Skillet with Lid today.

Let’s jump right in!

Ingredients

  • 4 boneless skinless chicken breasts
  • 12 slices bacon
  • ½ cup brown sugar
  • 2 tablespoons Smoky Applewood Rub
  • ¼ teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 tablespoon flat parsley, chopped for garnish

Instructions

Preheat oven to 375°F/190⁰C.

Combine brown sugar, Smoky Applewood Rub, salt and pepper in small bowl. 

Rub half of the mixture all over the chicken breasts.

Wrap  three slices of bacon (two if using smaller pieces of chicken) around each piece of chicken.

Place chicken in Enameled Cast Iron Skillet.  Top with the remaining applewood-brown sugar mixture. Bake for 25-35 minutes, basting with pan drippings occasionally, until the bacon is nicely browned, and the internal temperature of the chicken reaches 165°F/75⁰C.

You may broil for an additional 2-3 minutes if you prefer crispier bacon.  Garnish with freshly chopped parsley and serve immediately.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

FEBRUARY – Hosts can earn 60% off STONEWARE!!

GUESTS can earn the Skinny Scraper FREE with and $80 purchase, and BOTH the Skinny Scraper AND Donut Hole Pan FREE with a $100 purchase – plus FREE SHIPPING with any $150 purchase!!

Scan the QR codes below to shop OR to host with me – I would be thrilled to help you get some FREE and discounted!!

Bacon Wrapped Chicken With Smoky Applewood & Brown Sugar

Sweet and smoky, this melt-in-your-mouth chicken is seasoned with brown sugar and applewood spice, wrapped in bacon, then baked until caramelized to perfection.  A flavorful dinner that’s easy enough to make any night of the week! 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Course dinner
Cuisine American
Servings 4 servings
Calories 509 kcal

Equipment

Enameled Cast Iron Skillet with Lid
Smoky Applewood Rub
Large Chef's Tongs
Coating Trays and Tongs
3-cup Prep Bowl Set
Measuring Spoon Set
Cutting Board
Silicone Oven Mitt Set

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 12 slices bacon use 8 if chicken breasts are smaller
  • ½ cup brown sugar
  • 2 tbsp Smoky Applewood Rub
  • ¼ tsp kosher salt
  • ½ tsp black pepper

Instructions
 

  • Preheat oven to 375°F/190⁰C.
  • Combine brown sugar, Smoky Applewood Rub, salt and pepper in small bowl. 
  • Rub half of the mixture all over the chicken breasts.
  • Wrap three slices of bacon (two if using smaller pieces of chicken) around each piece of chicken.
  • Place chicken in Enameled Cast Iron Skillet.  Top with the remaining applewood-brown sugar mixture. Bake for 25-35 minutes, basting with pan drippings occasionally, until the bacon is nicely browned, and the internal temperature of the chicken reaches 165°F/75⁰C.
  • You may broil for an additional 2-3 minutes if you prefer crispier bacon.  Garnish with freshly chopped parsley and serve immediately.

Notes

You can store any leftovers in a sealed container up to three days, or freeze in a freezer safe container up to three months.

Nutrition Estimate

Calories: 509kcalCarbohydrates: 28gProtein: 32gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 116mgSodium: 766mgPotassium: 589mgFiber: 0.1gSugar: 27gVitamin A: 60IUVitamin C: 1mgCalcium: 33mgIron: 1mg
Keyword bacon wrapped, brown sugar, chicken, smoky applewood
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

ImapampchefLeave a comment

Air Fryer Peruvian Chicken with Green Sauce – Pampered Chef (Video)

This is one of my all-time FAVORITE air fryer recipes!!  Crispy on the outside, juicy and full of flavor on the inside, this Air Fryer Peruvian Chicken is SO easy to make, and even more delicious when served with the spicy and creamy green sauce.

Of course, I used my Pampered Chef Deluxe Air Fryer for this recipe:

Best Air Fryer for a Family

Enjoy fried foods at home without all the mess, hassle, and oil of deep frying but with all the flavor and texture you love. Ours is family-sized to quickly cook up to six servings, a whole chicken or roast, or appetizers for a crowd. Like a convection oven, superheated air circulates giving food a crispy texture. No preheating is necessary, saving you precious time. Conveniently fits under kitchen cabinets.

Air Fryer, Rotisserie, & Dehydrator All-in-One

Ours does more than just better-for-you air frying. It makes perfectly-cooked rotisserie chicken, crispy outside and tender inside, so you can skip the hit-or-miss ones at the grocery store. And it dehydrates fruits, veggies, and herbs so you can enjoy their fresh flavors well beyond the season.

Plus, it’s ON SALE this month only!  Click here to get yours today.  You’ll be glad you did. 

Let’s jump right in!

Ingredients

  • 4 lb. whole chicken
  • 2 tbsp olive oil
  • ½ lime, juiced
  • 2 tsp sugar
  • 1.5 tsp ground cumin
  • 1 tsp ground paprika
  • 1 tsp ground oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • 4 garlic cloves, pressed

For the Peruvian Green Sauce

  • ½ bunch cilantro with stems
  • 1 jalapeno, seeds removed
  • 2 garlic cloves, pressed
  • ¼ cup grated Parmesan cheese
  • 1 tbsp white vinegar
  • ¼ tsp salt, or to taste
  • ½ cup Greek yogurt OR mayonnaise

Instructions

To make the Peruvian Green Sauce:

Add all ingredients in Manual Food Processor and pulse until combined. Chill until ready to serve.

To make the Peruvian Chicken:

Pat chicken dry with a paper towel, place on cutting board.

Add remaining ingredients in Manual Food Processor and pulse until combined. Coat chicken with the mixture. 

Tie the legs together with a 12″ (30-cm) piece of cooking twine. Tie the wings against the breasts with a 24″ (61-cm) piece of twine. Insert the Deluxe Air Fryer spit though the legs where they are tied together and through the cavity, centering the bird on the spit. Insert the forks securely into the chicken and tighten the screws.

Turn the wheel to select the ROTISSERIE setting; press the wheel to select. Turn the wheel to adjust the time to 45 minutes. Press the wheel to start.

When the timer is up, use the retrieval tool to remove the spit. Cook until the internal temperature reaches 165°F (74°C), adding more time, if needed.

That’s it!! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

JANUARY – Hosts can earn DOUBLE FREE PRODUCTS!!

NEW YEAR SALE!! January only, the Deluxe Air Fryer AND the Rapid-Prep Mandoline are both on sale! See below for the sale prices and pick up yours today!

Scan the QR codes below to shop OR to host with me – I would be thrilled to help you get some FREE and discounted!!

Air Fryer Peruvian Chicken with Green Sauce – Pampered Chef

Crispy on the outside, juicy and full of flavor on the inside, this Air Fryer Peruvian Chicken is SO easy to make, and even more delicious when served with the spicy and creamy green sauce.
4.34 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
Course dinner
Cuisine South America
Servings 6 servings
Calories 394 kcal

Equipment

Deluxe Air Fryer
Manual Food Processor
Large Grooved Cutting Board
Citrus Press
Garlic Press
Adjustable Measuring Spoons
1-cup Prep Bowl Set
Chefs Silicone Basting Brush
Stainless Steel Mini Whisk
Mini Measure All Cup

Ingredients
  

  • 4 lb whole chicken
  • 2 tbsp olive oil
  • ½ lime juiced
  • 1 tsp granulated sugar
  • 1.5 tsp ground cumin
  • 1 tsp ground paprika
  • 1 tsp oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • 4 garlic cloves pressed

For the Peruvian Green Sauce

  • ½ bunch cilantro stems
  • 1 jalapeno seed removed
  • 2 garlic cloves pressed
  • ¼ cup Parmesan Cheese
  • 1 tbsp white vinegar
  • ¼ tsp salt or to taste
  • ½ cup Greek Yogurt OR mayonnaise

Instructions
 

  • Pat chicken dry with a paper towel,place on cutting board.
  • Add remaining ingredients in Manual Food Processor and pulse until combined. Coat chicken with the mixture. 
  • Tie the legs together with a 12" (30-cm) piece of cooking twine. Tie the wings against the breasts with a 24" (61-cm) piece of twine. Insert the Deluxe Air Fryer spit though the legs where they are tied together and through the cavity, centering the bird on the spit. Insert the forks securely into the chicken and tighten the screws.
  • Turn the wheel to select the ROTISSERIE setting; press the wheel to select. Turn the wheel to adjust the time to 45 minutes. Press the wheel to start.
  • When the timer is up, use the retrieval tool to remove the spit. Cook until the internal temperature reaches 165°F (74°C), adding more time, if needed.

To make the Peruvian Green Sauce

  • Add all ingredients in Manual Food Processor and pulse until combined. Chill until ready to serve.

Nutrition Estimate

Calories: 394kcalCarbohydrates: 4gProtein: 30gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 113mgSodium: 667mgPotassium: 350mgFiber: 0.5gSugar: 1gVitamin A: 487IUVitamin C: 6mgCalcium: 89mgIron: 2mg
Keyword air fryer, Green Sauce, Peruvian Chicken
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Imapampchef3 Comments

One Pot Almond Chicken and Rice – Cooking and Beer (Video)

After all of the cooking I did for the holidays, I was searching for a recipe that would be hearty, delicious and, most of all, easy.  I found this one from Justine over at Cooking and Beer, and it did not disappoint!  You can learn more about Justine here.  I definitely plan to head back there, and see what other deliciousness is in store for me!

One change I made to this recipe was that I used split bone-in breasts, because that is what I had on hand, so I only used 4 of them. 

Another was that I used homemade Almond Milk, and I will share that super easy recipe with your very soon. 

For this recipe, I used my Enameled Cast Iron Skillet With Lid:

Braising Pan and Skillet in One

Meet the perfect combination of skillet and Dutch oven. With a wide cooking surface, shallow sides, and oven-to-table design, whether a busy weeknight or relaxing weekend, you can braise, bake, sauté, simmer, or roast whatever’s on the menu. The self-basting lid adds juices back into whatever you’re cooking for added moisture and flavor.

This classic gray skillet has a light-colored enameled interior, which means you can start using it right away—no seasoning required—and it lets you easily see food browning so you can avoid scorching it. With the durability of cast iron comes a certain weightiness. But not to worry—this skillet has two sturdy handles to help you lift and carry dishes from the oven right to your dinner table. Plus, cast iron’s excellent heat retention means that food stays hot and delicious even if not everyone makes it to the table as soon as dinner’s ready.

I LOVE that it has a Lifetime Guarantee, and it’s heat-safe to 500⁰F, so I can move it from the stove directly to the oven.

Click here to get yours today.  You’ll be glad you did. 

Let’s jump right in!!

Ingredients

  • 6-8 bone-in chicken thighs (OR 4 split bone-in chicken breasts)
  • Salt pepper, to taste
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, pressed
  • 2 cups long grain brown or white rice
  • 2 ½ cups chicken broth
  • 1 ½ cups Unsweetened Almond Milk
  • 1 cup grated sharp white cheddar cheese
  • ½ cup grated Parmesan cheese
  • ¼ cup sliced almonds
  • Freshly chopped parsley, for garnish

Instructions

Preheat your oven to 375⁰F.

Dice onion, set aside.

Season chicken with salt and pepper.  Heat oil in skillet over medium-high heat.

Sear chicken, skin-side down, until golden brown, about 5 minutes per side.  Remove chicken from pan, set aside.

Turn heat to medium, add onions to pan, sauté for 5 minutes, or until translucent.  Press in garlic, sauté for another minute, until fragrant.

Pour in rice, stirring to incorporate ingredients for one minute.  Pour in broth and almond milk, stirring to combine.  Add chicken back to skillet, and bring to a simmer.  Cover and bake for approximately 40 minutes, or until liquid is absorbed and chicken is cooked through.

Meanwhile, grate your cheeses.

Remove skillet from oven, and set chicken aside.  Add cheddar and Parmesan cheeses to the rice, stirring lightly to combine.  Transfer chicken back to the pan, top with sliced almonds and parsley for garnish.  Serve immediately. 

That’s it!   It was honestly easier than I thought, and we will absolutely be making this again very soon.  The almond milk added a depth of flavor that helped to level up this recipe, and cheeses helped to make this a rich and creamy dish.

I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

JANUARY – Hosts can earn DOUBLE the amount of FREE PRODUCTS!!

NEW YEAR SALE!! January only, the Deluxe Air Fryer AND the Rapid-Prep Mandoline are both on sale! See below for the sale prices and pick up yours today!

Scan the QR codes below to shop OR to host with me – I would be thrilled to help you get some FREE and discounted!!

One Pot Almond Chicken and Rice – Cooking and Beer (Video)

Tender chicken bathed in creamy almond milk and broth makes this One Pot Almond Chicken and Rice an easy and delicious meal to add to your weekly rotation!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 50 mins
Course Main Course
Cuisine American
Servings 6
Calories 768 kcal

Equipment

Enameled Cast Iron Skillet with Lid
8 inch Chefs Knife
Cutting Board
Large Grooved Cutting Board
Salt and Pepper Grinder Set
Garlic Press
Large Chef's Tongs
Silicone Spoon
Easy-Read Measuring Cup Set
Adjustable Coarse Grater
Silicone Oven Mitt Set
Food Chopper

Ingredients
  

  • 6-8 bone-in skin-on chicken thighs OR 4 split chicken breasts
  • kosher salt and pepper, to taste
  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, pressed
  • 2 cups long grain brown or white rice
  • 2.5 cups Chicken Stock
  • 1.5 cups Unsweetened Almond Milk
  • 1 cup sharp white cheddar cheese, grated
  • ½ cup Parmesan cheese, grated
  • ¼ cup sliced almonds
  • Fresh parsley, for garnish

Instructions
 

  • Preheat your oven to 375°F/190⁰C.
  • Dice onion, set aside.
  • Season chicken with salt and pepper.  Heat oil in skillet over medium-high heat.
  • Sear chicken, skin-side down, until golden brown, about 5 minutes per side.  Remove chicken from pan, set aside.
  • Turn heat to medium, add onions to pan, sauté for 5 minutes, or until translucent.  Press in garlic, sauté for another minute,until fragrant.
  • Pour in rice, stirring to incorporate ingredients for one minute.  Pour in broth and almond milk, stirring to combine.  Add chicken back to skillet,and bring to a simmer.  Cover and bake for approximately 40 minutes, or until liquid is absorbed and chicken is cooked through.
  • Meanwhile, grate your cheeses.
  • Remove skillet from oven, and set chicken aside.  Add cheddar and Parmesan cheeses to the rice, stirring lightly to combine.  Transfer chicken back to the pan, top with sliced almonds and parsley for garnish. Serve immediately. 

Nutrition Estimate

Calories: 768kcalCarbohydrates: 57gProtein: 39gFat: 42gSaturated Fat: 13gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 169mgSodium: 596mgPotassium: 553mgFiber: 2gSugar: 3gVitamin A: 370IUVitamin C: 2mgCalcium: 355mgIron: 2mg
Keyword almonds, chicken, chicken and rice, one pot meals
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

ImapampchefLeave a comment

Butternut Squash and Chicken Chili (Video)

I had started with a recipe from Country Living, but doctored it enough that it’s not quite the same.  I felt that it was way too watery to be called chili, to be honest.  Also, I did not have any chili seasoning, per se, so I came up with my own version, which is pretty yummy!

For this recipe, I used my new favorite piece, the 5-Qt. Non-Stick Sauté Pan,  for this recipe.  Here’s a little information:

One-Pot Meal Maker

Weeknights have met their match! This 5-qt. (4.7-L) sauté pan has high walls, so it’s perfect for one-pot meals and skillet dinners for the whole family. It’s large enough to cook up to four chicken breasts at a time! The stainless-steel handle and glass lid let you easily transfer this pan from the stove top to the oven, and the helper handle gives you the support you need to avoid spills. It’s coated on the inside and outside with high-quality nonstick coatings, which helps food slide right out and makes cleanup a breeze.

About Brilliance Nonstick Cookware

Brilliance cookware is where design and performance meet: It’s top-notch cookware with the performance you expect from Pampered Chef, plus the gorgeous design you want in your kitchen. Like your favorite pair of blue jeans, this cookware will never go out of style.

Guarantee

  • 10-year guarantee

Product Details

  • 5-qt. (4.7-L) capacity
  • 11″ (28-cm) diameter
  • Includes a lid
  • Features a helper handle
  • 8-layer construction with aluminum core for fast, even heating
  • Interior and exterior nonstick coatings resist scratches and help release food easily
  • The stainless-steel cap on the bottom of the pan means you can cook on any stovetop—even induction!
  • Made without PFOA
  • Heat-safe to 480°F (250°C)
  • Dishwasher-safe

Click the links below to get yours today: 

5-Qt. (4.7-L) Non-Stick Sauté Pan             

Enough said, let’s jump right in!

Ingredients

  • 3 cups butternut squash, peeled and cubed
  • 1-pound ground chicken
  • 1 sweet onion, chopped
  • 2 garlic cloves, chopped
  • 1.5 tablespoons olive oil
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes, or to taste
  • 7-ounce can diced green chiles
  • Two (15-ounce) cans black beans, drained and rinsed
  • Two (14.5-ounce) cans diced fire-roasted tomatoes
  • One (28-ounce) Can San Marzano Tomatoes

Toppings

  • Diced onions
  • Sliced jalapenos
  • Shredded Cheddar cheese
  • Sour Cream

Instructions

Chop onions and garlic. Peel and cube butternut squash.

Cook ground chicken, onion, and chopped garlic cloves in olive oil in a large saucepan over medium heat until chicken is cooked through, 5 to 6 minutes.

Stir in spices and diced green chiles; cook 1 minute. Stir in black beans, fire-roasted tomatoes, San Marzano tomatoes, butternut squash, and chicken stock. Season with kosher salt and black pepper. Simmer, covered, until butternut squash is tender, 8 to 10 minutes.

Serve immediately with your favorite toppings.

That’s it!  You can save time if you like by purchasing pre-cut squash, if you like.  My picky husband really loves this recipe, so we will be making this again. 

Please let me know if you give this a try by dropping a comment and photo below. Let’s make great food together!

OCTOBER – Hosts can earn TWO items or sets of our wonderful stoneware 60% off!! Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

OCTOBER GUEST SPECIAL:

Butternut Squash and Chicken Chili

Simple, hearty and delicious, this Butternut Squash and Chicken Chili is comfort food at its best!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 208 kcal

Equipment

8 inch Chefs Knife
Large Grooved Cutting Board
5 Quart Nonstick Saute Pan
Smooth-Edge Can Opener
Food Chopper
Scoop Loop
Mix N Chop Spatula
1-cup Prep Bowl Set
Mini Mix and Scraper
Silicone Spoon

Ingredients
  

  • 3 cups butternut squash, peeled and cubed
  • 1 lb ground chicken
  • 1 sweet onion, chopped
  • 1 garlic cloves, chopped
  • 1.5 tbsp olive oil
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes, or to taste
  • 7 oz can diced green chiles
  • 2 15-ounce cans black beans, drained and rinsed
  • 2 14.5-ounce cans diced fire-roasted tomatoes
  • 1 28-ounce can San Marzano Tomatoes

Toppings

  • sliced jalapenos
  • diced onions
  • shredded cheese
  • sour cream

Instructions
 

  • Chop onions and garlic. Peel and cube butternut squash.
  • Cook ground chicken, onion, and chopped garlic cloves in olive oil in a large saucepan over medium heat until chicken is cooked through,5 to 6 minutes.
  • Stir in chili seasoning mix and diced green chiles; cook 1minute. Stir in black beans, fire-roasted tomatoes, San Marzano tomatoes, butternut squash, and chicken stock. Season with kosher salt and black pepper. Simmer,covered, until butternut squash is tender, 8 to 10 minutes.
  • Serve immediately with your favorite toppings.

Notes

You can save time if you like by purchasing pre-cut squash, if you like. 
To Freeze:  place in a freezer-safe container or bag, can be frozen up to three months. 

Nutrition Estimate

Calories: 208kcalCarbohydrates: 16gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.05gCholesterol: 65mgSodium: 233mgPotassium: 818mgFiber: 4gSugar: 5gVitamin A: 8335IUVitamin C: 29mgCalcium: 80mgIron: 3mg
Keyword butternut squash, chicken chili
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Homemade Italian Dressing Chicken – Love and Lemons (Video)

One day, I realized I did not have any Italian dressing in the house.  Calamity!  I wanted to use it to marinate my chicken in for dinner, and I really did not want to have to go to the store just for dressing. 

So, of course I searched for a decent recipe, and came across this gem from Jeanine and Jack over at Love and Lemons.  You can learn more about them here, suffice to say I felt bad about using this amazing recipe for chicken, after realizing theirs is a vegetarian blog.  Jeanine does say that her hubby is a meat-eater, so I felt a bit better about it! 

This recipe is one of the VERY best, easiest, most delicious recipes. Ever.  In other words, I made this SIX times in a matter of weeks, that’s how much we loved it. You’ll never want to buy store-bought dressing after trying this, trust me! 

What I found when using it as a marinade for chicken, is that even with just 30 minutes of marinating time (because I started late, per usual) the chicken was perfect.  Crispy on the outside and mouth-wateringly tender on the inside.  Okay, it might be time for another batch of this wonderful dressing to be made!!

For this recipe, I used our Classic Batter Bowl to make the dressing, the Large Reuseable Storage Bag to hold the chicken with the dressing, and our Nonstick Sauté and Steam Pan.   Info on each product below:

Classic Batter Bowl

Our iconic Batter Bowls are essential for all your measuring, mixing, baking, microwaving, and storing needs. The angled sidewalls with measure markings and wide base make mixing ingredients easy. The open handles and wide spout are perfect for pouring and stacking batter bowls in your cabinet. And the included lid makes it easy to store leftover batter in your fridge.

Product Details

  • 2 qts.
  • Measure markings in cups, ounces, liters, and milliliters.
  • Lids and bowls are dishwasher-, microwave-, and freezer-safe.
  • Bowls are oven-safe to 350°F.
  • Dishwasher Safe.

Large Reuseable Storage Bag

Save on Bags for Sous Vide Cooking

There’s plenty of room in this bag for transporting snacks or storing leftovers. Use it to steam vegetables in boiling water or in the microwave or freeze any fresh foods all while reducing single-use plastics storage bags. And, with this large reusable silicone bag, sous vide meals get even easier to make at home. Simply put your food in the bag, remove air, seal it with the leakproof zipper, and place in your water bath. Wash it and reuse it lots of different ways.

Product Details

  • BPA, Lead, PVC, and Phthalate-free
  • Label the outside with any non-toxic dry erase marker
  • Holds 8 cups (1.9 L)
  • Freezer-, microwave-, and oven-safe up to 400°F (200°C)
  • Dishwasher-safe for easy cleaning

Nonstick Sauté and Steam Pan

Multi-Purpose Pan

Save precious kitchen space with this multifunctional meal maker. You can steam, fry, or saute all your family favorites on the stovetop or bake them in the oven. The nonstick pan features our top-of-the-line, titanium-reinforced nonstick coating that’s perfect for everyday cooking and so strong you can use metal utensils on the pan without scratching. The pan is designed without interior rivets so there’s no place for residue or rust to form. The pan’s removable handle makes cooking in the oven, storing, and washing easier than ever.

As a bonus, the silicone steamer basket collapses to use as a trivet. We’ve included a helper handle protector, so it’s safe and easy to move the pan around while it’s hot. The tempered glass lid is heat-safe to 400°F (200°C) and fits our Nonstick Grill Pan. And it’s all dishwasher-safe!

Click the Links below to check out any or all of these items:

Classic Batter Bowl

Large Reuseable Storage Bag

Nonstick Sauté and Steam Pan

Let’s jump right in!!

Ingredients

For the Italian Dressing

Ingredients

  • ¼ cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon honey
  • 1 teaspoon dried oregano
  • 1 garlic clove, pressed
  • ½ teaspoon Dijon mustard
  • ½ teaspoon thyme
  • ¼ teaspoon sea salt
  • Freshly ground black pepper
  • 2 tablespoons Parmesan cheese, optional (please note I did NOT use for chicken)

Instructions

  1. In a small bowl, whisk together the oil, vinegar, lemon juice, parsley, honey, oregano, garlic, mustard, thyme, salt, and pepper.
  2. If desired, stir in the cheese.

For the Chicken

  • 1 lb. (450 g) boneless chicken breast
  • Homemade Italian Dressing

Instructions

For the Italian Dressing

Press lemon to make two tablespoons juice.  Chop fresh parsley, and press garlic clove. 

Whisk all of the dressing ingredients together in Classic Batter Bowl. 

For the Chicken

Marinate chicken in Italian dressing for 30 minutes.