Tag: chicken

One-Pan Coconut Lime Chicken – Delish (Video)

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Tender chicken in a sauce that’s both sweet and spicy, this One-Pan Coconut-Lime Chicken recipe gives you a quick dinner that levels up any night of the week!

I found this recipe on Delish, and I’ve said it before, and I’ll say it again – Delish has a TON of amazing recipes, including the one I’m featuring today! I gave their unlimited membership a try last year, so I am speaking from my own (read: they are not paying me for this review) experiences. The membership cost me $20 for the year, and it includes a wonderful year-long subscription to their quarterly magazine filled with delicious (and easy!) recipes, unlimited access to Delish recipes, members-only access to a one-on-one hotline to ask for help from their food editors, and other wonderful bonuses. You can learn more about their membership here; this is a code I found online, as I believe the normal cost is $35/year, but this code looks like you can still get it for $20/year, which is great! I have found it to be extremely useful, although I have not yet taken advantage of their hotline – yet.

For this recipe, I used my favorites, the Enameled Cast Iron Skillet with Lid, the Food Chopper and the Quick Slice.

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

Food Chopper

One of our most popular kitchen tools, the Food Chopper makes quick work of chopping veggies, cooked meat, and nuts in seconds. It’s the solution to tear-free onion chopping! It’s equipped with a unique stainless-steel blade that rotates with each press of the plunger for consistent results. The more you press the plunger, the finer the chop. 

Quick Slice

Cut Ingredients Without Squishing

The Quick Slice cuts your favorite fruits and vegetables into even slices with one simple motion. The unique, V-shaped blades won’t squish soft foods while cutting, and it’s big enough to slice halves of avocado, a ball of fresh mozzarella, or a bunch of strawberries or mushrooms all at one time. It’s the perfect tool for people who love salads or sheet-pan meals. The BPA-free plastic handles surround the stainless steel blades, so you can quickly and comfortably slice ingredients.

Click the links to get your own Enameled Cast Iron Skillet with Lid , Food Chopper and Quick Slice today. You’ll be glad you did.

Let’s jump right in!

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 tsp. sweet paprika
  • 1 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 2 tbsp. coconut oil or vegetable oil
  • 1 small yellow onion finely chopped
  • 1 small jalapeño stemmed, seeded, finely chopped
  • 3 cloves garlic finely chopped
  • 4 tsp. finely chopped peeled ginger (from 1 [2″] piece))
  • 2 cups cherry tomatoes sliced
  • 1 tbsp. tomato paste
  • 1 (15-oz.) can unsweetened coconut milk
  • 1 tbsp. light brown sugar
  • 1/4 c. fresh cilantro coarsely chopped
  • 1 tbsp. fresh lime juice

Instructions

Chop onion, garlic, and ginger.  Remove seeds and finely chop jalapeño . Slice tomatoes.

Season chicken all over with paprika, salt, and pepper. In a large, high-sided skillet over medium-high heat, heat 1 tablespoon of coconut oil. Sear chicken 5-6 minutes per side, until golden brown. Transfer chicken to a plate.

In same skillet over medium heat, heat remaining 1 tablespoon oil. Cook onion, stirring occasionally, until slightly tender and just turning golden, about 5 minutes. Add jalapeño, garlic, and ginger and cook, stirring, until fragrant and light golden, about 1 minute more. Add tomatoes and tomato paste and cook, stirring occasionally, until tomato is softened and tomato paste is lightly toasted, about 2 minutes more.

Add coconut milk and brown sugar and bring to a boil, stirring until sugar is dissolved. Nestle chicken, with any accumulated juices, into skillet and return to a boil. Turn heat down and simmer until chicken is cooked through, about 5-7 minutes more, or until internal temperature reaches 165°F/75⁰C.

Remove from heat. Stir in cilantro and lime juice.

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!!

JUNE 2023 – Hosts can earn DOUBLE FREE PRODUCTS!! BONUS Host a party with me between June 1-15th and you’ll receive the Summer TasteBuds Teaser Box FREE with $200 in guest sales! $35 value- details below!!

GUESTS Spend $90 – get a FREE Corn Butterer – Spend $120 – get a FREE Corn Butterer AND Mystery Gift! 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!!

One-Pan Coconut Lime Chicken – Delish (Video)

Tender chicken in a sauce that’s both sweet and spicy, this One-Pan Coconut-Lime Chicken recipe gives you a quick dinner that levels up any night of the week!
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course dinner, Main Course
Cuisine American
Servings 4 servings
Calories 234 kcal

Equipment

Enameled Cast Iron Skillet with Lid
Food Chopper
Quick Slice
8 inch Chefs Knife
Cutting Board
Scoop Loop
1-cup Prep Bowl Set
Large Chef's Tongs
Mini Mix and Scraper
Citrus Press
Smooth-Edge Can Opener
Silicone Spoon

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 tsp sweet paprika
  • 1 tsp kosher salt
  • ¼ tsp Freshly Ground Black Pepper
  • 2 tbsp coconut oil or vegetable oil
  • 1 small yellow onion finely chopped
  • 1 jalapeño stemmed, seeded and finely chopped
  • 3 cloves garlic finely chopped
  • 4 tsp fresh ginger finely chopped
  • 2 cups cherry tomatoes sliced
  • 1 tbsp tomato paste
  • 1 15 oz can coconut milk
  • 1 tbsp light brown sugar
  • ¼ cup cilantro freshly chopped
  • 1 tbsp lime juice freshly squeezed

Instructions
 

  • Chop onion, garlic, and ginger. Remove seeds and finely chop jalapeño . Slice tomatoes.
  • Season chicken all over with paprika, salt, and pepper. In a large, high-sided skillet over medium-high heat, heat 1 tablespoon of coconut oil. Sear chicken 5-6 minutes per side, until golden brown. Transfer chicken to a plate.
  • In same skillet over medium heat, heat remaining 1 tablespoon oil.Cook onion, stirring occasionally, until slightly tender and just turning golden, about 5 minutes. Add jalapeño, garlic, and ginger and cook, stirring,until fragrant and light golden, about 1 minute more. Add tomatoes and tomato paste and cook, stirring occasionally, until tomato is softened and tomato paste is lightly toasted, about 2 minutes more.
  • Add coconut milk and brown sugar and bring to a boil, stirring until sugar is dissolved. Nestle chicken, with any accumulated juices, into skillet and return to a boil. Turn heat down and simmer until chicken is cooked through, about 5-7 minutes more, or until internal temperature reaches 165°F/75⁰C.
  • Remove from heat. Stir in cilantro and lime juice.

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: 234kcalCarbohydrates: 9gProtein: 25gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 72mgSodium: 755mgPotassium: 682mgFiber: 1gSugar: 6gVitamin A: 606IUVitamin C: 28mgCalcium: 25mgIron: 1mg
Keyword coconut chicken, coconut lime chicken
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

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Double Crust Chicken Pot Pie – Melissa’s Southern Style Kitchen (Video)

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Tender chicken loaded with veggies and surrounded by a creamy sauce, this Double-Crust Chicken Pot Pie is the perfect comfort food! This recipe comes from Melissa’s Southern Style Kitchen, and it’s my absolute favorite pot pie recipe!!  You can learn more about Melissa here.  I always make two of them and, once cooled, I slice the second and freeze the slices individually.  This way, we always have a quick hot lunch or even dinner on days when we’ve been at vendor events!!

For this recipe, I use my Deluxe Multi Cooker for the shredded chicken, Lemon Pepper Rub for the seasoning, and my  10” Cast Iron Skillet to bake the pot pie:

Deluxe Multi Cooker

Pressure Cooker, Sous Vide Cooker, Slow Cooker, Yogurt Maker, and Sterilizer

Our pressure cooker offers so many ways to get a delicious meal on the table with minimal effort and perfect results, every time. In addition to quick cooking—fast, flavorful meals cooked up to 70% faster than other methods even from frozen—and no-fuss slow cooking so it does it thing while you’re doing yours, you can sous vide, the secret to restaurant-quality steaks, fish, and more. With sous vide, you pick the temperature, and it cooks to the exact doneness you love, every time! No more undercooked centers and overcooked outsides. After your food reaches your perfect doneness, it can stay put for up to two hours without overcooking, giving you lots of wiggle room for serving. Plus, there is a yogurt function so you can make homemade yogurt with just two ingredients and less than 5 minutes of hands-on time, and you can even sterilize bottles and utensils. All of this without ever turning on the oven!

Confident Cooking

With 16 preprogrammed settings at your fingertips, you can cook everything from meat, rice, and beans to desserts minus the guesswork. Some added features include an indicator that shows at-a-glance progress of preheating, cooking, and warming so you always know the status of what you’re making and two lid rest slots on the back so you can securely rest the lid on the Deluxe Multi Cooker instead of your counter. The steam release button is safely positioned to keep your hands away from any steam and the outside of the unit stays cool even while in use.

Product Details

  • 6-qt. (5.6-L) capacity; 13″ x 15″ x 13″ (33 cm x 38 cm x 33 cm)
  • Includes a stainless-steel inner pot, wire rack, and silicone seal which are all dishwasher-safe, and a cooking guide with recipes and cooking charts.
  • 16 preprogrammed settings: Custom, Sear, Egg, Poultry, Beef/Pork, Seafood, White Rice, Whole Grains, Soup, Beans, Dessert, Steam, Slow Cook, Sous Vide, Yogurt, and Sterilize.
  • Built in carrying handles, hidden cord storage, and an on/off switch.
  • Separate display screen lets you adjust chime volume, brightness, Fahrenheit or Celsius, and adjust for high-altitude cooking if needed.

Lemon Pepper Rub

This tart combination of lemon and black pepper delivers well-balanced flavors to meats, poultry, seafood, pasta, salads and vegetables. 2 oz. Gluten-free.

10” Cast Iron Skillet

This Cast Iron Skillet Is Timeless

Cast iron is a cornerstone of cooking and has a well-deserved place in modern kitchens. It’s meant to be used often, loved forever, and passed down through generations.

Our 10″ skillet comes pre-seasoned, so you can start using it right away on most heat sources. And its natural, nonstick surface gets better and better the more you use it.

The 10″ pan is just right for corn breads and cobblers. 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. It’s also heat-safe to 650°F so it holds up to searing, sautéing, baking, frying, broiling, grilling, and even campfire cooking. There’s no need to be gentle, metal tools won’t damage it either.

The two, low-profile pour spouts let you easily drain off pan juices whether you’re left- or right-handed. With the cooking traditions and durability of cast iron comes a certain weightiness, but not to worry, our skillet has two handles to help you lift and carry it.

Made in the USA

Click here to get your 10” Cast Iron Skillet, here for the Lemon Pepper Rub, and click here to get your Deluxe Multi Cooker today.

Let’s jump right in!

Ingredients

  • Two boneless chicken breasts or 3 cups shredded rotisserie chicken
  • One cup water for chicken breasts
  • 5 tablespoons butter
  • 1 rib celery diced
  • 3 green onions chopped
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • ¼ cup light cream or half and half
  • 1 ½ teaspoons poultry seasoning
  • 1 ½ teaspoons garlic salt
  • 1 teaspoon dried tarragon
  • ½ teaspoon lemon pepper
  • 2 cups frozen mixed vegetables thawed
  • 14 oz box of refrigerated pie crusts or 2 homemade
  • 1 large egg
  • 1 teaspoon water

Instructions

Place chicken in Deluxe Multi Cooker with 1 cup water, set to CUSTOM, 10 minutes. Press button to start. Once timer goes off, release pressure and shred chicken. Set aside.

Dice celery and green onions.

Melt butter over medium heat in large skillet.  Add celery and onions, cook until softened, about 3-5 minutes. 

Add flour to skillet, stirring constantly for one minute, until fully incorporated.

Add in broth and cream, whisking to combine.  Turn heat to medium-high and bring to a boil, then lower heat to a simmer.  Add all of the spices, and simmer for 5 minutes. 

Add in the chicken and vegetables and remove from heat.

Preheat oven to 350°F/175⁰C. Brush 10” Cast Iron Skillet with oil.

Roll out one pie crust, and place into the bottom and sides of the cast iron skillet. Add filling to the crust, spreading evenly to cover the bottom crust. 

Place the second crust over the filling, and press the edges of the crust together to seal.

Add one teaspoon of water to egg and beat to combine.  Brush egg wash over top of pie crust. Cut slits into middle of pot pie to allow for venting.

Bake 40-45 minutes until the crust is golden.  Remove from oven, let rest for 10 minutes prior to serving. 

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!!

JUNE 2023 – Hosts can earn DOUBLE FREE PRODUCTS!! BONUS Host a party with me between June 1-15th and you’ll receive the Summer TasteBuds Teaser Box FREE with $200 in guest sales! $35 value- details below!!

GUESTS Spend $90 – get a FREE Corn Butterer – Spend $120 – get a FREE Corn Butterer AND Mystery Gift! 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!!

Double Crust Chicken Pot Pie – Melissa’s Southern Style Kitchen (Video)

Tender chicken loaded with veggies and surrounded by a creamy sauce, this Double-Crust Chicken Pot Pie is the perfect comfort food!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Resting TIme 10 minutes
Course dinner, Main Course
Cuisine American
Servings 8 servings
Calories 420 kcal

Equipment

Deluxe Multi Cooker
5 Quart Nonstick Saute Pan
10-inch Cast Iron Skillet
Silicone Spoon
8 inch Chefs Knife
Cutting Board
Quick Shred
Lemon Pepper Rub
Easy-Read Measuring Cup Set
1-cup Prep Bowl Set
Baker's Roller
Chefs Silicone Basting Brush
Slice and Serve

Ingredients
  

  • 2 boneless chicken breasts or 3 cups shredded rotisserie chicken
  • 1 cup water for chicken breasts
  • 5 tbsp butter
  • 1 rib celery diced
  • 3 green onions chopped
  • ⅓ cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • ¼ cup light cream or ha;f and half
  • 1.5 tsp poultry seasoning
  • 1.5 tsp garlic salt
  • 1 tsp dried tarragon
  • ½ tsp lemon pepper
  • 2 cups frozen mixed vegetables thawed
  • 14 oz box refrigerated pie crusts (2) or 2 homemade crusts
  • 1 large egg for egg wash
  • 1 tsp water for egg wash

Instructions
 

  • Place chicken in Deluxe Multi Cooker with 1 cup water, set to CUSTOM, 10 minutes. Press button to start. Once timer goes off, release pressure and shred chicken. Set aside. (If using rotisserie chicken, shred and set aside.)
  • Dice celery and green onions.
  • Melt butter over medium heat in large skillet.  Add celery and onions, cook until softened, about 3-5 minutes. 
  • Add flour to skillet, stirring constantly for one minute, until fully incorporated.
  • Add in broth and cream, whisking to combine.  Turn heat to medium-high and bring to a boil, then lower heat to a simmer.  Add all of the spices, and simmer for 5 minutes. 
  • Add in the chicken and vegetables and remove from heat.
  • Preheat oven to 350°F/175⁰C. Brush 10”Cast Iron Skillet with oil.
  • Roll out one piecrust, and place into the bottom and sides of the cast iron skillet. Add filling to the crust, spreading evenly to cover the bottom crust. 
  • Place the second crust over the filling, and press the edges of the crust together to seal.
  • Add one teaspoon of water to egg and beat to combine. Brush egg wash over top of pie crust. Cut slits into middle of pot pie to allow for venting.
  • Bake 40-45minutes until the crust is golden.  Remove from oven, let rest for 10 minutes prior to serving. 

Notes

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

Nutrition Estimate

Calories: 420kcalCarbohydrates: 36gProtein: 13gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 64mgSodium: 769mgPotassium: 315mgFiber: 3gSugar: 0.3gVitamin A: 2713IUVitamin C: 6mgCalcium: 49mgIron: 3mg
Keyword cast iron, chicken pot pie
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

ImapampchefLeave a comment

French Onion Chicken (Video)

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Tender chicken smothered in a velvety French onion sauce, topped off with loads of melty cheese, makes this recipe a keeper! I was inspired by a recipe from Delish; however, making it their way, with oil used for the onions and the general cooking time, did not work out for me.  The next time, I switched out the oil for butter, steamed the onions for 5 minutes, then slow cooked them for about 45 minutes, stirring frequently, until they were nicely browned.  I know it takes a bit longer, but it was time well spent for the depth of flavor in the end.

For this recipe, I used my Rapid-Prep Mandoline and my Enameled Cast Iron Skillet with Lid:

Rapid-Prep Mandoline:

Upright Mandoline

Our Rapid-Prep Mandoline lets you safely slice, dice, julienne, and french-fry cut fruits and veggies in seconds. Simply select your cut, adjust its thickness from 8 thickness settings, and get prepping. Our mandoline’s stainless-steel blade cuts through tough veggies, so you can transform a variety of ingredients into beautiful slices.

And, you can cut ingredients with confidence—our mandoline is designed to safely keep hands clear of blades. When you’ve finished prepping, you can store the food chute and food pusher in the food catch tray and fold it flat, though you’ll use it so often, you may want to leave it on your counter!

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 to get your Rapid-Prep Mandoline , and here to get your my Enameled Cast Iron Skillet with Lid today. You’ll be glad you did.

Ingredients

  • 3 tablespoons butter
  • 1 large onion thinly sliced
  • 2 teaspoons freshly chopped thyme
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 2 cloves garlic chopped
  • 1 ¼ lb. boneless skinless chicken breasts cut into 1” pieces
  • 2 tablespoons all-purpose flour
  • ½ teaspoon dried oregano
  • 1 tablespoon olive oil
  • 1 ½ cups beef broth
  • 1 cup Gruyere Cheese shredded
  • Flat parsley freshly chopped for garnish

Instructions

Slice onion to about ¼”/6 mm thickness.  Chop garlic, set aside. Shred Gruyere cheese, set aside.

Heat butter over medium heat in cast iron skillet.  Add onions, thyme and salt, stir to combine.  Cover for five minutes.

Remove lid and let onions caramelize until golden brown and jammy over medium heat, stirring occasionally, for 45-60 minutes.

Add in garlic, cooking for one minute, or until fragrant.  Remove onion mixture from the skillet to a bowl and wipe the skillet clean.

Cut chicken into 1-inch pieces, and combine with flour and oregano. 

Heat oil in the same skillet over medium-high heat, then add in the chicken.  Cook for 8 minutes, until golden brown and nearly cooked.

Add onion mixture and broth to skillet, stirring to combine.  Bring to a boil, then reduce heat to medium-low.  Simmer 10 minutes, until chicken is cooked and broth is slightly reduced.

Add Gruyere cheese to skillet, cover and cook an additional two minutes, or until cheese is melted.

Remove from heat, top with 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!!

JUNE 2023 – Hosts can earn DOUBLE FREE PRODUCTS!! BONUS Host a party with me between June 1-15th and you’ll receive the Summer TasteBuds Teaser Box FREE with $200 in guest sales! $35 value- details below!!

GUESTS Spend $90 – get a FREE Corn Butterer – Spend $120 – get a FREE Corn Butterer AND Mystery Gift! 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!!

French Onion Chicken (Video)

Tender chicken smothered in a velvety French onion sauce, topped off with loads ofmelty cheese, makes this recipe a keeper!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Course dinner, Main Course
Cuisine French
Servings 4 servings
Calories 441 kcal

Equipment

Rapid-Prep Mandoline
Enameled Cast Iron Skillet with Lid
Adjustable Double Grater
Glass Mixing Bowl Set
Measuring Spoon Set
Mini Mix and Scraper
Silicone Spoon
Food Chopper
1-cup Prep Bowl Set

Ingredients
  

  • 3 tbsp butter
  • 1 onion large, sliced 1/4"/6mm thick
  • 2 tsp freshly chopped thyme
  • ½ tsp kosher salt
  • Freshly Ground Black Pepper
  • 2 cloves garlic chopped
  • 1.25 lb boneless skinless chicken breasts ·       cut into 1” pieces
  • 2 tbsp all-purpose flour
  • ½ tsp dried oregano
  • 1 tbsp olive oil
  • 1.5 cups beef broth
  • 1 cup Gruyere cheese shredded
  • flat parsley freshly chopped, for garnish

Instructions
 

  • Slice onion to about ¼”/6 mm thickness.  Chop garlic, set aside. Shred Gruyere cheese, set aside.
  • Heat butter over medium heat in cast iron skillet. Add onions, thyme and salt, stir to combine.  Cover for five minutes.
  • Remove lid and let onions caramelize until golden brown and jammy over medium heat, stirring occasionally, for 45-60 minutes.
  • Add in garlic, cooking for one minute, or until fragrant.  Remove onion mixture from the skillet to a bowl and wipe the skillet clean.
  • Cut chicken into 1-inch pieces, and combine with flour and oregano.
  • Heat oil in the same skillet over medium-high heat, then add in the chicken.  Cook for 8 minutes, until golden brown and nearly cooked
  • Add onion mixture and broth to skillet, stirring to combine.  Bring to a boil, then reduce heat to medium-low.  Simmer 10 minutes, until chicken is cooked and broth is slightly reduced.
  • Add Gruyere cheese to skillet, cover and cook an additional two minutes, or until cheese is melted.
  • Remove from heat, top with parsley and 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: 441kcalCarbohydrates: 6gProtein: 42gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 150mgSodium: 1094mgPotassium: 656mgFiber: 1gSugar: 1gVitamin A: 670IUVitamin C: 5mgCalcium: 363mgIron: 1mg
Keyword chicken, french onion, pampered chef
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

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!!

JUNE 2023 – Hosts can earn DOUBLE FREE PRODUCTS!! BONUS Host a party with me between June 1-15th and you’ll receive the Summer TasteBuds Teaser Box FREE with $200 in guest sales! $35 value- details below!!

GUESTS Spend $90 – get a FREE Corn Butterer – Spend $120 – get a FREE Corn Butterer AND Mystery Gift! 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!!

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!!

JUNE 2023 – Hosts can earn DOUBLE FREE PRODUCTS!! BONUS Host a party with me between June 1-15th and you’ll receive the Summer TasteBuds Teaser Box FREE with $200 in guest sales! $35 value- details below!!

GUESTS Spend $90 – get a FREE Corn Butterer – Spend $120 – get a FREE Corn Butterer AND Mystery Gift! 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!!

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!!

JUNE 2023 – Hosts can earn DOUBLE FREE PRODUCTS!! BONUS Host a party with me between June 1-15th and you’ll receive the Summer TasteBuds Teaser Box FREE with $200 in guest sales! $35 value- details below!!

GUESTS Spend $90 – get a FREE Corn Butterer – Spend $120 – get a FREE Corn Butterer AND Mystery Gift! 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

One-Pot Chicken Burrito Bowls – No. 2 Pencil (Video)

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Loads of flavorful chicken, rice, beans and veggies simmered with amazing spices and smothered in cheese in one pot and ready in 30 minutes!!  This recipe comes from Melissa over at No. 2 Pencil.  You can read more about Melissa here. You can be sure I will be heading back over there, as this is one recipe where I did not have to change a single thing – it’s absolutely perfect!!!

For this recipe, I used my 5-Qt. Non-Stick Sauté Pan:

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.

Click here to get your own 5-Qt. Non-Stick Sauté Pan today.  You’ll be glad you did.

Let’s jump right in!

Ingredients

  • 1-pound boneless chicken breast cut into 1-inch pieces
  • 3 tablespoons olive oil divided
  • ¼ onion diced
  • 1 cup extra-long grain white rice uncooked
  • 14.5 ounces diced tomatoes canned, drained
  • 15 ounces black beans canned, drained
  • 2 ½ cups chicken broth
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ cup Monterey jack cheese shredded
  • ½ cup cheddar cheese shredded

For Topping

  • Freshly diced tomatoes
  • Green onions, sliced
  • Limes
  • Sour cream or crèma lima

Instructions

Dice chicken, onion, tomatoes, and green onions.  Shred cheese.

Heat two tablespoons of olive oil over medium-high heat.  Add onions, and sauté for 5 minutes, or until translucent. 

Add in chicken, and sauté for 4-5 minutes, until beginning to brown. 

Move chicken and onions to one side of pan.  Add remaining olive oil and rice to pan, and sauté for 2 minutes, until lightly toasted.

Add tomatoes, black beans, broth and spices, stirring to combine.  Bring to a boil; reduce heat, cover and simmer 20 minutes, until liquid is absorbed and rice is tender. 

Remove from heat, add in both cheeses, then cover pan for an additional 2 minutes, or until cheese is melted.

Serve immediately with your favorite toppings. 

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!!

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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!!

One-Pot Chicken Burrito Bowls – No. 2 Pencil (Video)

Loads of flavorful chicken, rice, beans and veggies simmered with amazing spices and smothered in cheese in one pot and ready in 30 minutes!! 
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course dinner, Main Course
Cuisine Mexican
Servings 6 servings
Calories 392 kcal

Equipment

5 Quart Nonstick Saute Pan
8 inch Chefs Knife
Cutting Board
3-cup Prep Bowl Set
1-cup Prep Bowl Set
Adjustable Double Grater
Smooth-Edge Can Opener
Easy-Read Measuring Cup Set
silicone

Ingredients
  

  • 1 lb boneless chicken breast cut into 1-inch pieces
  • ¼ onion diced
  • 1 cup extra-long grain white rice uncooked
  • 14.5 oz diced tomatoes canned, drained
  • 15 oz black beans canned, drained
  • 2.5 cups chicken broth
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ cup Monterey jack cheese shredded
  • ½ cup cheddar cheese shredded

For Topping

  • tomatoes freshly diced
  • green onions sliced
  • limes
  • sour cream or crema lima

Instructions
 

  • Dice chicken, onion, tomatoes, and green onions.  Shred cheese.
  • Heat two tablespoons of olive oil over medium-high heat.  Add onions, and sauté for 5 minutes, or until translucent.
  • Add in chicken, and sauté for 4-5 minutes, until beginning to brown.
  • Move chicken and onions to one side of pan.  Add remaining olive oil and rice to pan, and sauté for 2 minutes, until lightly toasted.
  • Add tomatoes, black beans, broth and spices, stirring to combine.  Bring to a boil; reduce heat, cover and simmer 20 minutes, until liquid is absorbed and rice is tender.
  • Remove from heat, add in both cheeses, then cover pan for an additional 2 minutes, or until cheese is melted.
  • Serve immediately with your favorite toppings.

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: 392kcalCarbohydrates: 47gProtein: 31gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 68mgSodium: 591mgPotassium: 771mgFiber: 8gSugar: 2gVitamin A: 642IUVitamin C: 8mgCalcium: 202mgIron: 3mg
Keyword burrito bowls, burritos, chicken, Mexican
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

ImapampchefLeave a comment

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.