- 1 day ago
Need easy chicken dinner inspiration? In this delicious compilation video, Nicole shares a full hour of chicken recipes that are simple, satisfying, and perfect for busy weeknights. From cozy casseroles and one-pan meals to juicy chicken thighs, comforting soups, and foolproof cooking methods, these recipes make it easy to get dinner on the table without sacrificing flavor.
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00:00:00Y'all love chicken and you love easy?
00:00:02Here's one hour of easy chicken dinners.
00:00:04First one I'm giving you is a bang bang chicken casserole
00:00:08because when you bang bang anything,
00:00:10you know it's delicious.
00:00:11It's got that sweet, slightly spicy,
00:00:13Asian flavors that we love.
00:00:15I'm starting with about two pounds of chicken thighs.
00:00:18What I like about using chicken thighs
00:00:20and casseroles and things is that
00:00:22it's really hard to overcook a chicken thigh.
00:00:24So it can withstand the longer cook times
00:00:27without drying out.
00:00:28You know, it's still gonna be juicy.
00:00:29I'm just gonna take this and cut it into bite-sized pieces
00:00:32and I'll trim off some of that extra fat as well.
00:00:35All right, once the chicken is cut,
00:00:36we're just gonna toss it with our flavorings.
00:00:39In goes some garlic, sriracha,
00:00:41a little onion powder, and soy sauce.
00:00:43So you've got all the things going on here,
00:00:45a little salty, a little spicy.
00:00:47Now I'm gonna add in some flour
00:00:48and then I want each piece
00:00:50to be very lightly coated with flour
00:00:52and this is gonna help us get a little crust
00:00:53when we get into the pan
00:00:54and then it will also help thicken the sauce later.
00:00:56In this step, we're just trying to develop flavor and color.
00:01:00So we're just gonna brown the chicken,
00:01:01get like some neutral oil.
00:01:03So I'm just gonna add my chicken in a single layer.
00:01:06Oh my gosh, that smells good.
00:01:09See, that little color right there.
00:01:11That's what you want.
00:01:12All right, so you just want this browned on both sides.
00:01:16I'm gonna do the second batch
00:01:16and then we add everything else in.
00:01:18All that flavor in the bottom of the pan, we want that.
00:01:22That's gonna be lifted up here in a minute.
00:01:24In goes a cup of uncooked rice.
00:01:26I'm using jasmine rice, but any kind of rice will work here.
00:01:28The sweet chili sauce is key in bang, bang, anything.
00:01:32Some rice vinegar, this is going to add flavor,
00:01:34but also start lifting up the flavor on the bottom.
00:01:36And you just want to kind of toast that rice up a little bit.
00:01:40A little more garlic.
00:01:41A little soy sauce.
00:01:43Then you need two cups of chicken broth.
00:01:44This can is almost two cups.
00:01:46So I'll just do this in a little water.
00:01:48When you add in your liquid,
00:01:49this is when you want to scrape the bottom of your pan
00:01:51and really lift up those flavors.
00:01:53And then in goes our chicken, along with any juices.
00:01:57All right, that's it.
00:01:58I'm gonna turn off the heat and cover it.
00:01:59You can just use foil,
00:02:00or if you have an oven-proof lid, you can do that.
00:02:03And then it goes into the oven, 375,
00:02:05until all that rice has absorbed the liquid.
00:02:07So it takes about like 20 to 25 minutes.
00:02:10For the bang bang sauce,
00:02:11this is the best part about the bang bang chicken,
00:02:13shrimp, anything.
00:02:15Base of it is mayonnaise, more of our sweet chili sauce,
00:02:18a little bit of sriracha, splash of the rice vinegar,
00:02:21and that's your bang bang sauce.
00:02:23Very easy.
00:02:24All right, now we're just gonna drizzle this
00:02:25over the top of our casserole with some green onions.
00:02:28It's about to come out and dinner is going to be served.
00:02:31I wish you could smell it.
00:02:33Oh.
00:02:34All right, and then to serve,
00:02:35you can just drizzle this over.
00:02:36You can put it in a bottle or a bag
00:02:38if you want to like make it fancy.
00:02:40You're gonna want to serve it with extra
00:02:41this on the side anyway.
00:02:43And then a sprinkle of our green onions.
00:02:45See, this is not your same old boring
00:02:47chicken and rice casserole.
00:02:48There's so much flavor going on,
00:02:50but just a new way to serve up
00:02:52some inexpensive chicken thighs.
00:02:54Let me taste it, make sure it's not poisonous.
00:02:57That rice went in white
00:02:59and it came out with a lot of color.
00:03:00That's a lot of flavor absorbed into those little grains.
00:03:05It's like a flavor explosion.
00:03:08You get creamy, you get crunchy,
00:03:10you get sweet and spicy.
00:03:12Chicken is cooked to perfection and so is the rice.
00:03:15Your whole family will love this
00:03:16and it's also nice enough to serve company
00:03:18as far as I'm concerned.
00:03:19This one is a little blast from the past.
00:03:22This is the viral chicken cobbler
00:03:25using the cheddar bay biscuit mix.
00:03:28This is like the easiest chicken pot pie you've ever had
00:03:32and also like way better.
00:03:34This does use like cooked shredded chicken breast.
00:03:36I like the chicken breast.
00:03:37You can just use rotisserie chicken.
00:03:39You can use chicken thighs here,
00:03:40but the whole casserole has very few ingredients.
00:03:42So it stays within budget even using chicken breast.
00:03:45So start out with a nine by 13
00:03:48and you drop a stick of butter in it.
00:03:50And I'm gonna get that in the oven.
00:03:52It's preheating at 375
00:03:53while we get everything else ready.
00:03:55So this happens like in layers.
00:03:56It's like a savory version of a dump cake.
00:03:58It's like instead of cake notes, we're using this.
00:04:00It goes into a bowl,
00:04:01along with the spice packet that it comes with.
00:04:04I'm just gonna mix up this with just milk.
00:04:06It's one of those things like as you're making it,
00:04:08you're thinking, I don't know if that's gonna work, trust.
00:04:12And then in another bowl, cream of chicken and chicken stock.
00:04:15Cause you gotta have this ready.
00:04:16Not the prettiest thing you've seen, okay?
00:04:18I get it.
00:04:19Butter melted in our hot pan.
00:04:21Now we just layer everything in starting with the chicken.
00:04:23You just put that straight over the butter.
00:04:25I make a big batch of chicken whenever it's on sale
00:04:27or like if I go to Costco and get, you know,
00:04:30the chicken in bulk and I just cook a bunch of it
00:04:32and then keep cooked chicken in my freezer.
00:04:34It's a lifesaver and a money saver.
00:04:36All right, so right on top of the chicken
00:04:38goes our mixed veggies spread right over.
00:04:41Now our biscuit mixture.
00:04:43Then just make sure it's like evenly spread over,
00:04:45but you don't wanna stir it.
00:04:46And then this goes over that.
00:04:48And then it goes back into the oven, 375 degrees.
00:04:51For about 50 minutes or so,
00:04:53it's going to be a little bit jiggly in there
00:04:55because it's going to be like the inside of a chicken pot pie.
00:04:59You know, you want it to kind of have
00:05:00that gravy situation going on.
00:05:02It works.
00:05:03This is one of those times that you want to let this stand
00:05:06for about 10 minutes before you serve it.
00:05:09That way it can absorb some of that sauce.
00:05:12And also if you like the roof of your mouth,
00:05:15you might want to wait.
00:05:16I'm going to finish it off with a little fresh parsley
00:05:18because whenever I'm using like convenience products
00:05:20like cream of chicken or anything canned or frozen,
00:05:24I like to just kind of add a burst of freshness.
00:05:26Oh gosh, it smells so good.
00:05:28Look at that.
00:05:29Oh, just, it smells so heavenly.
00:05:32I can't even describe it.
00:05:37This is like just a warm hug,
00:05:41wrapping you up and holding you so tight.
00:05:43The only thing this in right now is my pajamas.
00:05:46The way the sauce came together
00:05:48and made like the perfect gravy is just unmatched.
00:05:51And the Cheddar Bay biscuit topping is where it's at.
00:05:54It's so like soft.
00:05:56It's kind of like chicken pot pie
00:05:57meets chicken and dumplings in casserole form.
00:05:5912 out of 10, make it.
00:06:01You know, whenever I give you like a week's worth of meals
00:06:03like I'm doing today,
00:06:04I always have to include something for that Taco Tuesday.
00:06:07This is a chicken enchilada casserole,
00:06:09but not your typical one.
00:06:13I'm using ground chicken for this
00:06:15because that's what the recipe called for.
00:06:17But also if you're looking to save money,
00:06:20ground chicken is the way to go.
00:06:22I also realize this is not authentic traditional enchiladas,
00:06:26but it's what we're calling it.
00:06:28And if it's in a casserole dish, so it works.
00:06:31These are like creamy enchiladas, which I happen to love.
00:06:35So they're like creamy on the inside,
00:06:37but they still have that red enchilada sauce
00:06:39with all the smoky flavor.
00:06:41And definitely taking shortcuts for this one
00:06:43because not only did I promise you affordable,
00:06:46but I also promised you easy.
00:06:47Of those shortcuts, things like pre-made enchilada sauce,
00:06:51taco seasoning.
00:06:52However, we have everything in our spice cabinet
00:06:54to make our own and cream of
00:06:57because you can't spell chicken casseroles without cream of.
00:07:00All right.
00:07:01So I'm using a nonstick skillet and I'm adding in a little oil.
00:07:04Our chicken is super lean,
00:07:05so it might have a little more of a tendency to stick in here.
00:07:08I like to give my onion about a minute head start
00:07:10before I go in with my meat.
00:07:11The onions go in now down with our chicken.
00:07:14Break this up and then cook it till it's all browned.
00:07:16And then I'll go in with my taco seasoning.
00:07:18Unlike ground beef, this isn't going to get like super dark.
00:07:21That is when your spices come in handy.
00:07:24In goes our taco seasoning.
00:07:25And then I'm going to deglaze the pan
00:07:26with a little bit of water.
00:07:27Scrape up all the flavor in the pan.
00:07:31And once that water evaporates out a little bit,
00:07:34we'll stir in the rest.
00:07:35All right, I've got half a block of cream cheese going in.
00:07:38Let that melt.
00:07:39And then in with our cream of chicken.
00:07:42And once that's all melted,
00:07:44then I'm going to stir in a little sour cream.
00:07:46This is my favorite kind of casserole.
00:07:47Well, I just love casseroles in general.
00:07:49Let's be honest.
00:07:50Final step is to stir in a little sour cream
00:07:52and then we roll it up.
00:07:54All right, grab a casserole dish.
00:07:55This is a good one to like make to bring to somebody's house
00:07:57because you can get it fully made at this point
00:08:00and then freeze it.
00:08:01And just save it for when you're ready.
00:08:03You're going to take some enchilada sauce
00:08:04and pour it in the bottom of your casserole dish.
00:08:08Inexpensive flour tortillas.
00:08:10Scoop your filling, roll it up.
00:08:11And then you're going to place it seam side down in the baking dish.
00:08:15This makes more than you think it's going to make.
00:08:18If you have any leftover filling, it's good as a dip.
00:08:21Put it in a casserole dish, add in some cheese.
00:08:23Serve it with some tortilla chips.
00:08:25Thank me later.
00:08:26I'm going to pour the rest of the enchilada sauce over.
00:08:30I'm going to cover it with foil.
00:08:31Bake it for about 35 to 40 minutes
00:08:33and then I'll uncover it, sprinkle on some cheese and go back in.
00:08:36Oh my gosh, this smells so good.
00:08:40That's some bubbly goodness right there.
00:08:41You can top this however you want.
00:08:43I'm going in with green onions and fresh jalapeno.
00:08:46However, we got to let it sit for about 10 minutes before we can dig in.
00:08:48Oh yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah.
00:08:53I like everything going on in here.
00:08:55I don't have to add one thing.
00:08:56It's so nice.
00:08:57It's nice having that ground chicken in there
00:08:58because you get a little chicken and everybody.
00:09:00You don't have to worry about like big shreds coming out.
00:09:02All that creaminess going on in combination with like the tomato,
00:09:06like tanginess from the tomato sauce.
00:09:08Definitely an easy way to satisfy an enchilada craving.
00:09:11It's another A.
00:09:12We're making straight A's today, guys.
00:09:15Please tell me you have not been sleeping on stick-a-butter chicken and rice.
00:09:19Surely you have made it by now.
00:09:20And if you haven't, this is your reminder to make it.
00:09:22Talk about cheap.
00:09:23Talk about easy.
00:09:25This is the easiest one of the day.
00:09:26Quite possibly my family's new favorite
00:09:28because I have now made it like three times in the past month.
00:09:31Stick-a-butter rice is a thing, you know.
00:09:34But then you can add some inexpensive chicken thighs,
00:09:37a little cheese, and turn it into a complete dinner.
00:09:39These are the reasons why I like TikTok is so useful.
00:09:42Starts with two cups of rice.
00:09:45The ultimate one-pan meal.
00:09:46And then down with some pre-sliced mushrooms.
00:09:49I'm using baby portobellos, also known as carminis.
00:09:53And then a can of French onion, condensed soup.
00:09:56This is the meal you make like the minute you get home from work.
00:09:59It only takes five minutes.
00:10:01Get in the oven.
00:10:02Have a seat for a while.
00:10:03And then serve up something that tastes like it cooked all day.
00:10:06And then goes on the stick-a-butter.
00:10:08I cut it up into pieces so that it can be evenly distributed.
00:10:11And then some people are like, a whole stick-a-butter?
00:10:13Look, you also don't have to use the whole stick if you don't want to.
00:10:16But then you just can't call it stick-a-butter chicken.
00:10:18And then some grated Parmesan cheese.
00:10:20Hopefully you have a lot of this stuff just on hand.
00:10:24Now to turn it into a complete dinner, we add chicken.
00:10:26Again, I'm going with the boneless, skinless chicken thighs here.
00:10:29You could also use bone-in if you want to.
00:10:31I don't recommend the chicken breast for this because it cooks for, you know, over an hour.
00:10:38Those chicken breasts would be, like, just completely dried out.
00:10:41All right, so before I put my chicken on top, I like to season it with some salt and pepper.
00:10:46And then a little bit of onion and garlic powder and a little paprika for color.
00:10:50And I like to pick up any spices that fell, put them on the bottom.
00:10:54Another little sprinkling of cheese.
00:10:57This kind of helps, like, make a little crust on the chicken.
00:10:59Now this one takes a while, like I said.
00:11:01It's going to take about 45 to 50 minutes covered, and then I uncover it.
00:11:06And it goes another, like, 20 to 30 minutes.
00:11:08You'll know it's done when all the liquid has been absorbed.
00:11:11If you see little patches of, like, raw rice in there, just give it a little zhuzh in there.
00:11:16There's a reason this one went viral, too, guys.
00:11:18Look at that.
00:11:20Freshen it up with some greenery.
00:11:22A little fresh parsley.
00:11:24Again, when I'm using, like, the canned soups and things, I like to just kind of add a little punch
00:11:30of freshness.
00:11:30I'm just going to let this sit for about five minutes, and then we can dig in.
00:11:33Hot, steamy, and delicious.
00:11:37I love how the cheese has made this little crust on top of the chicken.
00:11:42But I'm telling you, it's all about the rice.
00:11:45I already know how good this is.
00:11:46This is just one of those examples of it shouldn't even be that good.
00:11:49Like, we used shortcut ingredients, didn't even cook the rice ahead of time.
00:11:54And, I mean, it works so beautifully.
00:11:56The chicken is going to be cooked perfectly.
00:11:58So is the rice.
00:11:59It has absorbed all of that goodness, and my mouth is starting to water just talking about it.
00:12:05There's nothing you can do to make this any better.
00:12:06Like, it's just perfection.
00:12:08It all just melts in your mouth.
00:12:10And that rice.
00:12:11I mean, that rice is, like, highly addictive.
00:12:14The stick of butter, chicken, and rice is the dish of 2025.
00:12:18For my final trick, a Parmesan chicken bake.
00:12:22This recipe comes from Chef John.
00:12:24Sayena is going to be good.
00:12:25I have never made this one, but I trust his recipes, so here we go.
00:12:28Starts by putting in a little olive oil in the bottom of a casserole dish.
00:12:32This one gives you that, like, chicken parm craving without all the work, without all the frying.
00:12:37And I love what he does for, like, the fried effect.
00:12:40So into the olive oil, a little bit of garlic, and crushed red pepper.
00:12:44Alright, and then you just place your chicken right down on this.
00:12:47He calls for chicken breast.
00:12:48I'm using chicken tenders.
00:12:50They tend to be a little more affordable than the chicken breast.
00:12:53So, I mean, can you really call it anything cheap anymore?
00:12:56And then just store-bought sauce, marinara, whatever you like.
00:13:00About two cups, you pour it right over the chicken.
00:13:02Spread that out.
00:13:04Some fresh basil from our garden.
00:13:06Okay, now for the fried effect.
00:13:08I'm going to do half the cheese, mozzarella and parm.
00:13:12Then you take a bag of croutons, and we're going to put it on top of this.
00:13:15This is going to give it that fried effect, and the croutons can stay, you know, pretty crunchy when it
00:13:19goes to bake.
00:13:20Alright, then the rest of the cheese.
00:13:22So that crunchiness is just going to kind of be surrounded by cheesy goodness, and then saucy underneath.
00:13:27This is way easier than making chicken parm.
00:13:29And it's as simple as that.
00:13:30You don't need to cover it.
00:13:31This just goes straight into the oven for about 35 minutes until it's all browned and bubbly, and that chicken's
00:13:36cooked through.
00:13:37Smells like chicken parm.
00:13:39Doesn't look like the classic, but I'm very hopeful about this one.
00:13:43The way the creaminess and the crunchiness is coming together on this topping is going to be so delicious.
00:13:49Finish it off with a little more fresh basil.
00:13:53Ta-da!
00:13:54Let's see how we did.
00:13:57Listen, Chef John ain't going to steer us wrong, okay?
00:14:00Oh, that fork just went straight into that chicken.
00:14:03It is super tender.
00:14:07Mmm.
00:14:08This definitely scratches that itch when you want, like, cozy comfort food.
00:14:11You want kind of that, like, you know, Sunday supper flavor, but without all the work.
00:14:16I'm loving the combo of the cheese and the croutons with this.
00:14:21And for that to have saved me from breading and frying chicken, I'll do that any day.
00:14:26Definitely one of the better chicken, Italian chicken casseroles I've ever made.
00:14:29My favorite way to cook a chicken breast, which I like to call the restaurant way,
00:14:34because this is the way I learned how to cook them when I worked in a restaurant.
00:14:38I think this is the way chefs do it, because it's just smart, it's fast, and it works every time.
00:14:44I'm going to do a little garlic powder and onion powder.
00:14:47So I season one side, and then I season the other side when we get it in the pan.
00:14:51I don't always buy organic, but when I'm buying chicken, I generally do,
00:14:55because you find that the chicken is just a little more, like, natural-looking.
00:15:01It doesn't, they're not these big, huge chicken breasts where it's, like, really thick on one end and really thin
00:15:07on the other.
00:15:07So you're going to start on the stove and finish in the oven.
00:15:11And you want to have your oven set to 375.
00:15:14Get your skillet hot.
00:15:16The first step in achieving flavor to just plain boneless, skinless chicken breast is to get some caramelization,
00:15:23because color equals flavor.
00:15:25I'm just going in with a little olive oil.
00:15:28Season side down first.
00:15:29I'm going to cook it undisturbed until it releases easily from the pan.
00:15:34And while it's down, I'll season the other side.
00:15:37Don't rush the step.
00:15:38It will tell you when it's ready.
00:15:40If it sticks a little bit, it's not ready.
00:15:43You'll also know it's about ready when you see that it's starting to cook along the sides.
00:15:48If you can't see anything happening, it's not ready.
00:15:51You want to try to get as much surface browned as you can.
00:15:56Good.
00:15:57It's releasing pretty easily, so I'm going to go ahead and flip it.
00:16:00So we've started to develop some flavor along the bottom of the pan.
00:16:04We want to release that because the juice at the end is going to help make this end product perfect.
00:16:10You can do that with just a little bit of water.
00:16:12You can use some remnants of chicken broth if you have any in your fridge,
00:16:16or my personal favorite, a little bit of white wine.
00:16:20Then you can turn off the heat and put this pan straight into the oven.
00:16:31The moisture is going to help it just kind of steam and cook a little bit more evenly
00:16:36instead of just really hot on the outside.
00:16:38Because a lot of problems people have when it comes to cooking plain chicken
00:16:42is that they're cooking it so fast on the outside that the inside doesn't get cooked
00:16:46and then the outside is dried out.
00:16:48So this is good insurance.
00:16:50Alright, depending on the size of your chicken breast, 15 to 20 minutes in the oven,
00:16:56these should be perfect.
00:16:58Now, with all of these, you have to let this rest for about 5 to 10 minutes.
00:17:03But you can already tell the liquid gold, the deliciousness that has formed at the bottom.
00:17:09That is from the natural juices of the chicken, mixing in with a little of that wine.
00:17:14Alright, when it's time to cut into the chicken, another thing to remember is
00:17:19you want to go against the grain.
00:17:21So you look which way the fibers are kind of running and then you want to cut against that.
00:17:25They're not always running straight down.
00:17:28So if you cut this, it might be a little too chewy.
00:17:30Looks to me like they're going a little bit this direction.
00:17:35So I'm going to do a little more on a bias cut.
00:17:38Like butter.
00:17:41Tender, juicy.
00:17:42Look at that.
00:17:43I mean, look how easy this cuts.
00:17:46Literally, I'm using like hardly any force.
00:17:50The knife is just sliding right through it.
00:17:55And there's flavor.
00:17:58There's flavor in that chicken breast.
00:18:00Mmm.
00:18:01The perfect chicken breast.
00:18:05One and done.
00:18:07Mmm.
00:18:08So good.
00:18:09This next method my boss sent me because he wanted me to try it out.
00:18:13This one was found on TikTok.
00:18:15The lady that made it says she learned it from a chef.
00:18:17So very similar to the other way.
00:18:19Although this one does not finish in the oven.
00:18:21It finishes on the stove.
00:18:22Season it however you like.
00:18:24Sear it just like we did in a little olive oil.
00:18:26And you let it sit for five minutes.
00:18:28You don't touch it.
00:18:29When the five minutes is up, you flip it and you add in one cup of water or chicken stock.
00:18:34And then cover the pan.
00:18:35It said two to four minutes based on what kind of pan you're using.
00:18:39A thicker metal pan.
00:18:41Like four minutes.
00:18:41This is a thinner one.
00:18:43So probably closer to two minutes.
00:18:45So I will set two minute timer.
00:18:49Heat off.
00:18:50Set 15 minute timer.
00:18:5215 minutes is up.
00:18:56Ooh.
00:18:57Looks good.
00:18:58Okay.
00:18:58So I looked for which way the fibers are running.
00:19:00These are running a little more straight down.
00:19:02So I'm going to go a little more straight across.
00:19:05It works.
00:19:06I was a little skeptical that it might not cook all the way through just sitting there.
00:19:10But it is also tender.
00:19:13Juicy.
00:19:17Mm-hmm.
00:19:18That works just as well.
00:19:19Pan seared.
00:19:20Chef instructed.
00:19:23It's like they know what they're talking about.
00:19:24Might be slightly less tender.
00:19:27But still better than just boiling it to death.
00:19:30Okay.
00:19:31That works.
00:19:32Another way for flavorful chicken.
00:19:33In the air fryer.
00:19:34This incorporates so much flavor because it caramelizes the outside.
00:19:37We get a lot of that like almost grilled flavor.
00:19:40But in a really fast method.
00:19:43First step is to season.
00:19:45I really like a marinated chicken going in there.
00:19:49But I'm just going to do a simple seasoning.
00:19:51But to help that seasoning stick and to add moisture.
00:19:54Adding in a little fat.
00:19:56So I'm going to coat it with some oil.
00:19:59Toss that around.
00:20:01Dang.
00:20:01Wish I wouldn't have touched.
00:20:02I should have used the tongs.
00:20:04Now I'm going to wash my hands again.
00:20:05Lemon pepper.
00:20:07Some Cajun seasoning.
00:20:09Maybe a little paprika to help with color.
00:20:12In my marinades I like adding something kind of sweet in here also.
00:20:16So that it, you know, caramelizes those sugars in there.
00:20:20Okay.
00:20:20I'm going to give it a toss in here.
00:20:21And then let it sit for just like about three to five minutes.
00:20:26While I preheat the air fryer.
00:20:28I like to preheat the air fryer.
00:20:30Even though they say that is not required.
00:20:33I just think you get better results.
00:20:35If I'm trying to crisp things a lot.
00:20:37Then I always go 400.
00:20:39Or if yours goes higher.
00:20:40I always choose a higher temperature.
00:20:42But chicken is the exception to me.
00:20:44I usually do 360 or 375.
00:20:46Even though we have a little fat on there.
00:20:47I still like to spray the basket.
00:20:50And then in we go.
00:20:52Now you're going to want to flip these halfway through.
00:20:55Even though air circulates all around.
00:20:57It still cooks, you know, a little unevenly on either side.
00:21:00And you want both sides to be beautiful.
00:21:03You want to go 16 to 18 minutes flipping halfway through.
00:21:08You know the drill though.
00:21:09Unfortunately, we got to let it rest.
00:21:11Okay, air fryer.
00:21:13How did you do?
00:21:15Looks pretty good.
00:21:17I'm really getting my protein in today, guys.
00:21:20Mmm.
00:21:21I don't know how it does it.
00:21:23It really gives you kind of that grill flavored experience.
00:21:25And I just love that so much.
00:21:29That's packed with flavor.
00:21:30Which is what I love.
00:21:31It's also probably the easiest.
00:21:33Because it really doesn't require any babysitting.
00:21:34Other than one little flip in the air fryer.
00:21:37So, for the ease factor and flavor.
00:21:41Winner, winner.
00:21:42Chicken dinner.
00:21:43On the grill.
00:21:45This one I think intimidates a lot of people.
00:21:46Because again, it's hard about timing.
00:21:49And getting it cooked on the outside.
00:21:52With caramelization.
00:21:53With the inside not being raw.
00:21:55Couple key things to remember when it comes to chicken breast on the grill.
00:21:58I think these are the most, you know, important things.
00:22:00The first is to make a more even piece of chicken.
00:22:05You've always got this thin end down here.
00:22:07And a fatter end.
00:22:08So, what happens on the grill is.
00:22:11You're waiting on the fatter end to cook.
00:22:13And by then, the thinner end is all dried out like beef jerky.
00:22:16If you're using a plastic cutting board, you can just put one piece of plastic on top.
00:22:19Otherwise, you can put one on the bottom, one on the top.
00:22:20And you just want to use a rolling pin or a mallet or a skillet.
00:22:26And you want to kind of pound the fatter end.
00:22:28It doesn't have to be as thin as that end.
00:22:30But you want to, you know, even out the plate and fill a little bit.
00:22:33So, this increases the surface area.
00:22:35It looks like you have a bigger piece of chicken.
00:22:38And it will cook more evenly.
00:22:40See how much better that is?
00:22:41Second key point when it comes to grilling your chicken breast is to marinate them.
00:22:45Don't just season it and put it on the grill.
00:22:48It's just not going to be good.
00:22:49It's lemon juice.
00:22:50When you're using lemon juice though, this isn't a marinade you want to do like the night
00:22:54before because it starts to cook the chicken.
00:22:56A little olive oil.
00:22:57A little oregano.
00:22:59They use seasoned salt.
00:23:00I'm just going to do a little more Cajun seasoning.
00:23:03A little bit of honey.
00:23:05Whenever you're creating the marinade, we've talked about this before, you want flavorings.
00:23:10You want an acid.
00:23:11You want a fat.
00:23:12And you want something sweet.
00:23:14Okay.
00:23:15I always love to marinate in a plastic bag because I think it happens faster because
00:23:19there's less air than just putting it like in a casserole dish.
00:23:22So, I like to just kind of mix it in there and then toss your meat or whatever in.
00:23:28Contrary to how I cook steaks with chicken, I'm a flipper.
00:23:32So, I do like to sear it on the first side and then I start flipping.
00:23:36But then I kind of flip throughout as necessary.
00:23:38What I think is important is to start with the grill hot so that you get those good grill marks.
00:23:43And then turn it down.
00:23:44That way you can control it and go a little lower and slower to mimic the process that happened in
00:23:49the oven.
00:23:49Look at that juicy grilled chicken with beautiful grill marks.
00:23:54Let's see how we did.
00:23:56Juicy.
00:23:57See the juice.
00:23:58Flavorful because you can look at it and see the flavor.
00:24:01When color equals flavor, this one's the winner.
00:24:03Now, when a recipe calls for cooked chicken, you don't have to run to the store and just pick up
00:24:07a rotisserie.
00:24:08These are the best ways to do it and it's not boiling them to death in water.
00:24:12Although, I am going to show you a water method.
00:24:14My favorite way to cook chicken when a recipe calls for cooked chicken is this way.
00:24:17Stick your chicken straight into a casserole dish.
00:24:20You can do this with as few or as many pieces as you want.
00:24:22I also do this with chicken thighs if I'm doing my gumbo or something like that.
00:24:27I'm going to do a little salt.
00:24:28I mean, I only do just one side.
00:24:31A little garlic powder, Greek seasoning, whatever you want to do.
00:24:34I don't add any liquid here or anything.
00:24:37Cover it tightly with foil.
00:24:38I like to do it a little lower and slower, so I go 325 for about 50 to 60 minutes.
00:24:45It'll be perfect.
00:24:53See?
00:24:54Remember, we didn't put any liquid in there.
00:24:57It made its own, but you got to let it sit.
00:25:00You just got to let it do its thing.
00:25:06About 20 minutes.
00:25:06It's perfectly tender.
00:25:10Look.
00:25:11Juicy.
00:25:11How do it taste?
00:25:15Mm-hmm.
00:25:16That's the way.
00:25:17This makes the best chicken salad.
00:25:20Right here.
00:25:21And then, when you're making your chicken salad, just a little side tip.
00:25:25Use a little bit of that flavorful juice right there.
00:25:30It's a secret people don't know about.
00:25:32Just a little bit.
00:25:33Okay, that slices nicely.
00:25:35And you can also shred it.
00:25:37However you want to do it.
00:25:38Whether you want diced or shredded, you've got to try this oven method.
00:25:44Do you need shredded cooked chicken?
00:25:46Best way to do that?
00:25:48The crock pot.
00:25:49I've been wanting to show you all this method.
00:25:50You've heard me say it in other episodes, but people overcook it in this crock pot.
00:25:56Don't do that.
00:25:57Don't do it.
00:25:58Chicken thighs are really the way to go because they really don't overcook.
00:26:02But there are so many recipes that are like, put your chicken breast in here and cook it for eight
00:26:05hours.
00:26:06Sure, if you want to choke.
00:26:08There is just a tiny little formula.
00:26:11It's put the chicken in.
00:26:12Season it however you want.
00:26:14The only thing I would say is to add some sort, just a tiny bit of liquid or a sauce
00:26:19of choice.
00:26:20It's going to help the process.
00:26:23So I'm going to do like, just a little salt and pepper, a little garlic powder.
00:26:27You could do something like an enchilada sauce.
00:26:29You could do a tomato sauce.
00:26:32You could do a buffalo sauce.
00:26:33I'm going to do just, and I've got like half a jar of salsa.
00:26:36So I'm going to add that.
00:26:37Okay, and that's it.
00:26:38You don't have to add veggies.
00:26:40You don't have to add quarts of liquid or anything like that.
00:26:44Just a little sauce and seasoning and let it go.
00:26:47Now listen, when it comes to the cook time, don't over do it.
00:26:52If you're going to be gone for a longer period of time, then go low, but five hours would be
00:26:58the absolute tops.
00:26:59I think it's more like four to four and a half.
00:27:02I like to go high for two to two and a half hours, and it's going to be perfect.
00:27:08It's going to be juicy, and it's still going to shred.
00:27:10It's been two hours and 20 minutes.
00:27:12Let's see.
00:27:18Will it shred?
00:27:19Yes.
00:27:20Is it cooked?
00:27:22Yes.
00:27:23I could have stopped 15 minutes ago.
00:27:25What's good about doing crockpot chicken is that you usually put it back in and let it reabsorb all of
00:27:32that liquid in there.
00:27:33So at the end of the day, you get juicy, saucy chicken for whatever you need it for.
00:27:38So next time you need cooked, shredded chicken and you don't want to babysit at all, put it in the
00:27:43crockpot.
00:27:45Mm-hmm.
00:27:47Gone are the days when you boil your chicken.
00:27:49You never should boil your chicken.
00:27:51I know people say boil, but really they just mean like simmer or poach, and that's what we're going to
00:27:55do.
00:27:56This is the perfectly poached chicken.
00:27:57To be honest, I have never done this way, but it is so intriguing that I have to try it.
00:28:02So you can flavor your water however you want.
00:28:05I'm going to go kind of classic.
00:28:06Okay.
00:28:07Just like onion, celery, carrot, a little garlic.
00:28:11So we're going to get our liquid going.
00:28:12I am starting with water and you want enough to cover the chicken completely by like an inch or two.
00:28:20Going in with my flavorings, some garlic, toss that in, and then salt and pepper.
00:28:27We're not going to just drop the chicken in right now.
00:28:29We're going to bring this to a boil so that all those flavors can kind of infuse as the water
00:28:34heats up.
00:28:34I always have like a little chicken broth leftover from whatever project I was doing.
00:28:38You can toss that in there, enhance the water.
00:28:41So now I'll just bring that up kind of like tea.
00:28:44We're like slowly infusing that water and it smells so good.
00:28:47This is like the smell like when you were sick and your mom would make chicken soup.
00:28:52Okay.
00:28:52So here's where the method comes in.
00:28:54Your water is boiling.
00:28:56Yes.
00:28:56We're going to put the chicken in and then we're going to bring that water just to a boil.
00:29:00As soon as it comes to a boil, turn off the heat, cover it and let it sit for 15
00:29:05minutes.
00:29:05All right.
00:29:06My bubbles are starting to come back.
00:29:07So it's reaching that boiling temperature.
00:29:10Cover it and then turn off the set timer, 15 minutes.
00:29:1315 minutes starting now.
00:29:16Okay.
00:29:1615 minutes is up.
00:29:17Will it be cooked through and tender and juicy?
00:29:20This is a two for one special.
00:29:22Now you have chicken broth that you can use for something else.
00:29:25Oh, that smells good.
00:29:26Now this one you can decide if you want to shred it or slice it, you know, or dice it
00:29:32depending on what you're making.
00:29:34Let me first see how it tastes.
00:29:37I am going to make a bowl of chicken salad with this.
00:29:42Whoa.
00:29:43It works.
00:29:44Let me see if it shreds.
00:29:45Yeah.
00:29:46Oh, yeah.
00:29:48Ooh, yeah.
00:29:49So you can decide however you want to serve it up.
00:29:51Do not boil your chicken.
00:29:54Chicken and spinach Alfredo baked stuffed shells.
00:29:58Okay.
00:29:58This can be fully prepped in advance.
00:30:00It's a whole new way to eat chicken Alfredo.
00:30:03This one is for sure going to be a winner and it's pasta.
00:30:05So we know it's going to fill you up.
00:30:06You'll see I'm picking this chicken off.
00:30:08I'm not worried about getting every little bit off of the bone because I want to have some of that
00:30:14in my soup at the end.
00:30:16I'm also taking the skin off because I really don't need it.
00:30:19It's already served its purpose, which is keeping the chicken moist and giving it some flavor.
00:30:24All right, I've got all my chicken shredded and then the not so beautiful but oh so functional carcass.
00:30:33This right here.
00:30:33Now, this is probably going to gross you out, but I'm just keeping it real.
00:30:37Okay.
00:30:37When you chill it, there's this like gelatinous stuff.
00:30:40That is flavor.
00:30:41That's going to give body to our stock and so much flavor.
00:30:44So I'm not throwing that away.
00:30:46I'm going to go ahead and make my stock.
00:30:47So just put your carcass, all the stuff in a pot.
00:30:51When you make a stock, you always want to start it in cold water so that everything extracts naturally and
00:30:57at the same time.
00:30:58If you put it straight in hot water, you're not going to get all that flavor because it didn't have
00:31:02a chance to like release from the bones.
00:31:04Okay.
00:31:05So to that, just to help with the flavor, this is when I like to kind of clean out my
00:31:08fridge.
00:31:09Whatever you've got like in your produce drawer, just throw that in the pot.
00:31:12It's all going to get strained out.
00:31:13It's going to add great flavor.
00:31:15Okay.
00:31:15And then I'm just tossing all of this into the pot with the chicken.
00:31:18That's it.
00:31:19Okay.
00:31:20While I'm back here, I'm going to go ahead and boil my shells for my Alfredo.
00:31:24You want to cook these a little less than done.
00:31:27Okay.
00:31:27For my filling, I'm using a combination of the light and dark meat.
00:31:31I'm going to give them a little bit of a chop.
00:31:33So I'm going to save like half of this for our other meal.
00:31:37And then I'm going to chop up the rest even further because those shells are not that big.
00:31:42So we want, you know, a little bit of everything in our Alfredo filling.
00:31:46Okay.
00:31:47So in with the chicken, some spinach.
00:31:49This is just one box of frozen spinach and then some ricotta cheese.
00:31:52You could also use just cottage cheese here.
00:31:55And then about equal parts of grated Parmesan.
00:31:58Okay.
00:31:58I'm also going in with some fresh basil.
00:32:00Just kind of mixes right in with the spinach.
00:32:02Okay.
00:32:02A little bit of salt and pepper and a little bit of garlic powder.
00:32:06All right.
00:32:06Give that a mix.
00:32:07And then one egg.
00:32:09The egg is optional, but it's just going to add a little bit of richness and kind of hold it
00:32:12together a little bit.
00:32:13In perfect timing.
00:32:15Our shells are ready.
00:32:16So you want to drain them and then just kind of shock them a little bit with cold water.
00:32:20Just till they're like cool enough to handle.
00:32:22Okay.
00:32:22Then we're just going to simply spoon the filling into each little shell and place it into a casserole dish.
00:32:28I'm going to put a little olive oil down at the bottom of my dish so it doesn't stick.
00:32:32I'm going to take store-bought Alfredo sauce.
00:32:35Again, it's all about making your life easier.
00:32:36So we're going to put a little bit of Alfredo down at the bottom.
00:32:40Okay.
00:32:40And then we're just going to pack them in.
00:32:41This is definitely the meal that of course you can enjoy right away, but this one's going to last in
00:32:45the fridge for a couple of days.
00:32:46And then you can just bake it off on the day that you want to eat it.
00:32:50And now we are going to take our Alfredo and just slather it all over these.
00:32:56You could use like one large Alfredo sauce jar or two of these like smaller containers.
00:33:02Some shredded mozzarella, just a little more Parmesan.
00:33:06So I'm going to cover it and bake it for the first half and then uncover it until it's, you
00:33:10know, all browned and bubbly.
00:33:12Again, if you were just meal prepping for the week, you could stop here, stick this in the fridge and
00:33:16you've got one dinner done.
00:33:17But you want to see what it looks like.
00:33:22Two meals going, let's prep our third.
00:33:24We have to have a Taco Tuesday inspired meal every single week.
00:33:28So I'm doing a chicken fajita skillet casserole.
00:33:32So easy.
00:33:33Skillet, any kind of oven proof skillet.
00:33:35I love using a cast iron skillet.
00:33:36And then I'm going to cut up some peppers and onions because fajitas.
00:33:40Okay, so I got the sweet bell pepper.
00:33:42And then instead of like green bell pepper, I'm using poblanos.
00:33:45I just think these have more flavor.
00:33:47That's all the prep you have to do.
00:33:49Okay, get your skillet hot.
00:33:51Whenever I'm doing a one pot meal, it is all about building the layers of flavor in there.
00:33:55So the first layer of flavor is going to happen when I saute these peppers and onions.
00:33:59So you want it really hot so that they caramelize.
00:34:02So you let it go like four or five minutes without even stirring and then you get that color.
00:34:07At this point, I'll go in with my salt, pepper, a little garlic powder, a little chili powder, and cumin.
00:34:17That's it.
00:34:18With that a stir, let them cook about one more minute.
00:34:20Okay, so I'm just going to take these out and set them aside for a second.
00:34:25You know like when you're making a casserole, one of the popular ingredients is the ol' cream of.
00:34:31We're making our own cream of right here, okay?
00:34:33So I'm going to add in a couple tablespoons of butter and then a couple tablespoons of flour.
00:34:38Cook that down a bit.
00:34:39So we've made our little roux and then you just add a liquid.
00:34:42Then you've got cream of whatever you want it to be.
00:34:44So I'm going to add in a can of like fire roasted tomatoes and green chilies with their juices in
00:34:49here.
00:34:50And the acid from this is going to release all that flavor from the bottom of the pan.
00:34:54And then I'm going to add in a little bit of chicken stuff.
00:34:57Basically, I want a really thick kind of gravy at this point.
00:35:00This is going to be like the main base of our casserole.
00:35:04Okay, so in goes the chicken and then just to stretch this chicken and make the meal extra, extra hearty.
00:35:09I'm going to add in a can of pinto beans, so extra kind of bulk to the meal.
00:35:15Okay, and then in goes the chicken.
00:35:17This is still like plenty of chicken.
00:35:19Mm-hmm.
00:35:20This is going to be just a crowd favorite.
00:35:22Cheese, you can use pre-shredded here or shred your own.
00:35:25Add in about half your cheese.
00:35:28Then our peppers and onions.
00:35:31Then some chips.
00:35:32I just love layering textures.
00:35:35I'm just going to kind of break them up in big pieces.
00:35:38And then the rest of your cheese.
00:35:40At this point, if you're meal prepping, you can leave it at this, stick it in the fridge,
00:35:44or you can go straight into the oven and cook it until it's all bubbly.
00:35:50And just like that, Alfredo is ready to come out and this is ready to go in.
00:35:53Are you kidding?
00:35:54The smell is insane.
00:35:57Okay, that one's out and this one's going in.
00:36:00Since everything was already hot in there, we're just waiting on that cheese to melt and it kind of get
00:36:04bubbly around the edge.
00:36:05Now for this, you want it to sit for a while before you dig in because all that Alfredo saucy
00:36:11goodness needs to kind of settle.
00:36:14Okay.
00:36:16Now this, this is that dinner that really comes together in like no time at all.
00:36:22Now this is, you know, you've got all that made in advance and then you just serve this with whatever
00:36:26toppings you like.
00:36:27So, you know, you're a little bit of sour cream, maybe lettuce, salsa, just nailing it.
00:36:34For my final trick, coconut chicken soup with rice.
00:36:38Yum, yum.
00:36:39Now, if your family kids don't love like coconut soup, hey, you should really just get them to try this
00:36:45because this is not scary.
00:36:46It's not overwhelming in flavor.
00:36:48It's just like perfectly delightful.
00:36:50But the idea is that for your third meal with your rotisserie chicken soup is the best option.
00:36:55It is comforting.
00:36:56Even if you just eat the broth with noodles or with rice in this case, it's still going to be
00:37:01nutritious.
00:37:02Okay. So I'm going to cut up the green onions.
00:37:04I'm going to save the green part for later, but then start with the light green and white parts.
00:37:11There's that prep.
00:37:12Plus it's just mincing some fresh ginger.
00:37:14Okay. So that's all the prep.
00:37:17Now let's get this broth strained.
00:37:20Voila, chicken stock.
00:37:22And this is packed with that good, you know, collagen that's come out of the bones and stuff.
00:37:27So this is, this is the good stuff.
00:37:29I'm going to strain out the liquid just so we don't get some of those like floaty bits.
00:37:33How big of a mess am I making?
00:37:34Yes.
00:37:36I mean, normally I would do it in the sink.
00:37:38I'm just trying to put on a show.
00:37:40See how beautiful that is.
00:37:42I mean, all we started with was water.
00:37:44So you can see the color.
00:37:46Let's just see the flavor.
00:37:48I mean, you can totally taste the chicken, the chicken flavor.
00:37:52It's like a hug, like a warm hug.
00:37:54Okay. So I'm going to pull the chicken out.
00:37:56See all that meat that's still on there.
00:37:58We want that in our soup.
00:37:59So I'm just going to kind of, you know, get that off the bone and I'm just going to add
00:38:02it to our broth that we're using.
00:38:04What I like to do while your stock is still really hot is add in some bouillon.
00:38:09So I love the paste, but you could also just throw in a bouillon cube here.
00:38:13It's just going to intensify that chicken flavor.
00:38:16Okay. So that's it.
00:38:17Let's make our soup.
00:38:18All right. So you're just going to get another pot or the same pot used earlier.
00:38:22I'm going to go in with coconut oil, but just to get our veggies sauteed.
00:38:26Okay. So I'm just going to sweat these onions down a little bit in the oil along with our ginger.
00:38:31I'm also going to go in with just a little bit of salt because I'm not trying to achieve color
00:38:35here.
00:38:36I'm just trying to kind of soften it up a bit.
00:38:38My kids happen to love mushrooms here.
00:38:40You can use whatever veggies you like at this point and then just cook those until the mushrooms get a
00:38:44little color and they've softened a bit.
00:38:47Okay. To the sauteed mushrooms, I'm going in with some matchstick carrots.
00:38:50I like using these because they're really thin and so they'll cook down soft really quickly.
00:38:55Now I'll add in a little more salt to help soften those.
00:38:59And you can see that we have created a little flavorful base right here.
00:39:04Smells really good.
00:39:06I'm going to add in some garlic powder and a little bit of pepper.
00:39:09Okay. Now I'm going in with my chicken stock.
00:39:12Scrape up any of the flavor that has accumulated on the bottom.
00:39:16And now the coconut milk.
00:39:19I'm using the full fat coconut milk that's unsweetened.
00:39:22We're not trying to create a sweet soup here.
00:39:24Okay. Keep it savory.
00:39:26So just full fat unsweetened coconut milk.
00:39:29Don't worry if it's solid like that.
00:39:31That's even better.
00:39:32As it heats up, it'll thin right out.
00:39:34And then I'm going to add in the chicken.
00:39:37Okay. And then I'm just going to bring this up to a simmer.
00:39:39Let everything kind of get acquainted with each other.
00:39:42And that's it. I mean, dinner is done.
00:39:44Cook yourself some rice in the meantime.
00:39:47I'll stir in my green onions at the end and we'll dish it all up.
00:39:53I forgot. I do have to finish the soup off in my special way.
00:39:57Those green onions we chopped up earlier.
00:39:59And then squeeze in some fresh lime juice.
00:40:03It adds like a little sweet and tart.
00:40:06All right. And then here's how I like to serve this.
00:40:08If you want to make this like to kick it up spice wise,
00:40:11you could add in a little sriracha to the soup or just to your bowl.
00:40:16But I like to serve this kind of like you would gumbo.
00:40:19And then I like to put the rice kind of just like right in the middle.
00:40:23A few more green onions, a little sriracha.
00:40:27We did it. One chicken, three meals, all very different, all very filling, all very full of flavor.
00:40:35Meal number one, our chicken, spinach, Alfredo baked stuffed shells.
00:40:40Oh man. Look at that. That is good looking.
00:40:48People are going to die over these.
00:40:49Big meaty piece of chicken in the middle of each pasta shell.
00:40:54Richness from that like ricotta filling, but that, you know, savory Alfredo sauce at the bottom.
00:41:00It's like, I just want to like drink that.
00:41:03That's delicious. Like delicious.
00:41:07Chicken fajita skillet casserole.
00:41:10I mean, you can just look at this and see all the flavor.
00:41:13I like to top it, you know, how you would like to top your taco.
00:41:16A little sour cream, a little hot sauce.
00:41:18Perfect bites. Those little chips on the top.
00:41:21Make it.
00:41:25It's like nachos meets fajitas meets like an enchilada casserole all in one bite.
00:41:33Love, love, love this.
00:41:35I stand by what I said earlier.
00:41:36I could eat this every single day.
00:41:40Our soup could be our lunch, you know.
00:41:45That's just, it's like, it makes you feel good inside.
00:41:49It's like, you know, if you feel like you're getting a cold, this will do the trick.
00:41:52There's so much flavor.
00:41:53You taste the coconut, you taste the savory chicken, but then that lime at the end makes it.
00:41:59Honey, garlic, chicken thighs.
00:42:01This is going to be your definite crowd pleaser.
00:42:04My kids love it.
00:42:05They will inhale it.
00:42:06You might want to double the recipe.
00:42:07So for this, I am using the bone-in skin on chicken thigh.
00:42:11This one we're going to cook in a skillet on the stove.
00:42:14I'm also giving you a different preparation for each recipe.
00:42:17You just need half of an onion.
00:42:18You want to finely chop it.
00:42:20This is honey garlic chicken.
00:42:21So you want to go kind of heavy on the garlic.
00:42:24I love this dinner because it's so easy.
00:42:26Like this is one you could do when you get home from work because the prep is so minimal.
00:42:31The best thing ever is crispy chicken skin on your chicken thighs.
00:42:36To get that, you need to pat them dry first.
00:42:39All right.
00:42:39And then to season our chicken thighs, all we need is salt and pepper.
00:42:43While you're going to 100% want to keep this recipe forever, the main takeaway that I really want you
00:42:48to get is the cooking method.
00:42:50Because then you can adjust it to whatever flavors you're feeling that day.
00:42:54So you want to get a skillet like medium-high heat until it's hot.
00:42:57I'm going in with a little avocado oil.
00:42:59I like using like a more neutral flavored oil when I've got like Asian flavored spices going in.
00:43:05Once we put this chicken in the skillet, do not touch it.
00:43:08Do not touch it.
00:43:09You've got time to go make a salad, a cocktail, whatever.
00:43:12The chicken will tell you when it's time to flip.
00:43:15And stick it under it.
00:43:16And that is when it releases easily from the pan.
00:43:19This step takes at least five to seven minutes.
00:43:22So do not rush that.
00:43:24At this point, after we flipped it, we've only cooked it for another minute or two.
00:43:27And it's not cooked through.
00:43:28We're going to finish it in the sauce.
00:43:30Again, just remember this method and then you can judge up the flavors however you want.
00:43:33So now we have all this liquid gold right here and it cost us no added ingredients.
00:43:38That is the flavor of the chicken fat with just salt and pepper.
00:43:41To the drippings, I'm just going to go in with my onion and garlic.
00:43:44And you're going to cook that down until it's all nice and soft.
00:43:46We're going to make our sauce, honey and soy sauce.
00:43:50And then I like to add in just a dash of rice vinegar also to cut some of that fat.
00:43:54And then not in the recipe, but to balance out some of that sweet, I like to add in a
00:43:58little sriracha.
00:43:59And that's it.
00:44:00Now we're going to finish cooking our chicken in this.
00:44:03So I'm going to turn the heat down and just let that simmer until the chicken's cooked through.
00:44:07Once you flip them, it only takes about 10 minutes, if that, because we cooked it for so long on
00:44:12the first side.
00:44:12I'm just going to give it a quick toss in the sauce.
00:44:16That's it.
00:44:17Dinner is served.
00:44:19Beautiful.
00:44:22Smells incredible.
00:44:26Oh yeah.
00:44:27Look how juicy.
00:44:29Oh my God.
00:44:30This is perfection.
00:44:31I can already tell you.
00:44:32I mean, it's crispy on the outside, juicy on the inside as promised.
00:44:41That is a lot of flavor and that sauce.
00:44:44Be sure whatever you serve it with noodles, rice to absorb that goodness.
00:44:49This next one uses boneless, skinless chicken thighs.
00:44:53The recipe actually calls for boneless, skinless chicken breasts, but I'm going to show you why you should use this
00:44:58instead.
00:44:58This one is more of like a simmered, braised situation.
00:45:02You run the risk of drying it out and overcooking it when you use the boneless, skinless chicken breast.
00:45:07That's not going to happen here.
00:45:08And it's just going to be more flavorful and it's a cheaper way to make this recipe.
00:45:12So I am going to cut these in like half.
00:45:16All right.
00:45:16And then we're going to season them with salt and pepper.
00:45:20And this one starts like the last one where we're going to get it browned and flavorful in here and
00:45:25start to build our flavor base.
00:45:26And then we'll take it out and add it back in to finish cooking.
00:45:29Same rule applies here.
00:45:31Don't touch it.
00:45:32Let it get a good brown crust on the first side.
00:45:36If you don't always start by creating that flavor base, you're missing out.
00:45:40I'm going in with some onion, ginger, and garlic.
00:45:44Since we use the skinless chicken thighs, you don't have all that fat that's accumulated on the bottom.
00:45:48So that's why I used a nonstick skillet here.
00:45:50Now is when I'm going to add in the spices because they're going to use the fat that's in there
00:45:55and the heat.
00:45:56So they're going to toast a little bit.
00:45:59So their flavors are really going to come out a lot more if you do this and cook them in
00:46:03with the onion and garlic for a little while.
00:46:06Going in with curry powder, some cumin, turmeric, coriander, and cayenne.
00:46:10Lots of strong, delicious flavors.
00:46:14So toast them for just about like 20 seconds or so.
00:46:18And then we'll add in water to lift up the flavor.
00:46:23And then going in with some tomato.
00:46:26What makes this dish so magical is the addition of whole milk yogurt.
00:46:30It adds tang.
00:46:31It adds creaminess.
00:46:32It's just heavenly.
00:46:34You know that's a lot of flavor in the pan.
00:46:37I'm also going in with some cilantro.
00:46:39I'm going to add the chicken back in along with any juices.
00:46:43And then I'm going to add in a little more water to thin the sauce out.
00:46:46And we're just going to bring this up to a simmer and let it cook for about 20 minutes or
00:46:50so until that chicken is cooked through and everything comes together.
00:46:56Flavor it up with some salt and then we can check for seasoning again later.
00:47:00And the finishing touch is a little fresh lemon juice.
00:47:04You could also add in some garam masala at this point.
00:47:08All right, let's dish it up.
00:47:16A little more cilantro.
00:47:18And I like to also serve it with a little bit of grilled naan.
00:47:22See how tender that chicken is now.
00:47:25You can just cut it with a fork.
00:47:32Unbelievable.
00:47:33You taste the punch of flavor, like literally before it even gets into your mouth because you can smell it
00:47:39first.
00:47:40A little bit of tang from that yogurt, but it is so, the chicken is so tender and juicy.
00:47:45I don't know why you would even make this with chicken breast.
00:47:4710 out of 10.
00:47:51Maybe 12 out of 10.
00:47:54This next one is a complete meal in one pan.
00:47:57It requires minimal effort and zero time at the stove.
00:48:00This is crispy and tender oven baked chicken thighs.
00:48:04I'm taking this recipe and showing you a little hack on how you can create a whole meal in one
00:48:09pan.
00:48:10So veggies I'm doing are just some red bell pepper and some potatoes, a little onion.
00:48:16Just put your veggies in the bottom of whatever dish you're going to cook in.
00:48:20Add a little oil.
00:48:21I always do a little salt, pepper, maybe a little garlic powder.
00:48:24Again, you can just use this as a method and change out whatever flavors you want.
00:48:28Give that a toss and then place the chicken right on top.
00:48:31This is bone in, skin on because we want the flavor from the skin.
00:48:37I'm just going to mix up my spices before I spread them on just so they spread and incorporate more
00:48:42evenly.
00:48:42So I'm just going in with salt, pepper, garlic powder, oregano, a little onion powder and smoked paprika.
00:48:50We're going to pat these dry so that they do get extra crispy, as crispy as possible.
00:48:56This is the meal you make when you come home from work and you really don't feel like cooking.
00:48:59You're just going to pop this in the oven.
00:49:01I'm going 375.
00:49:03It'll take about 45 minutes to an hour.
00:49:05Look at the masterpiece we created.
00:49:07See this?
00:49:10They're crispy.
00:49:11First thing I'm going to do is put some veggies on the plate.
00:49:16Chicken on there.
00:49:17And a little liquid gold.
00:49:20How good does that look?
00:49:22Does it look as good as it smells?
00:49:23Because I wish y'all could smell it in here.
00:49:27It's so tender.
00:49:28It's like cutting through like butter.
00:49:30Do you see the juiciness right here?
00:49:35Mmm.
00:49:38The chicken breast could never do that.
00:49:40The way those potatoes have absorbed that juice, it's amazing.
00:49:44Winner, winner, chicken dinner.
00:49:46This recipe is the one you take out to the grill.
00:49:49Today we're just going to grill inside.
00:49:50These are Turkish chicken kebabs.
00:49:52The key to this recipe is a long marinade in some whole milk Greek yogurt.
00:49:57This is really going to tenderize the chicken even though we know it already stays juicy.
00:50:01Start with about a cup of Greek yogurt.
00:50:04To that I'm adding in a lot of garlic.
00:50:06Shocker.
00:50:07Then you're going to mellow out that tanginess with a little bit of olive oil.
00:50:11Going with some freshly squeezed lemon juice.
00:50:13Never put this ingredient in here, but I'm trusting the process.
00:50:18Aleppo pepper just offers nice flavor.
00:50:21It's not a lot of heat.
00:50:22So if you don't have this or don't want to get it, I would just say leave it out.
00:50:24Kosher salt.
00:50:25Cumin, black pepper, and paprika.
00:50:28Cinnamon is just a pinch.
00:50:29It's just going to offer like a slight undertone of sweetness.
00:50:33And that's it.
00:50:34Stir it up.
00:50:35Alright, and then we're just going to toss our chicken into this marinade.
00:50:38For this one I am using boneless skinless chicken thighs.
00:50:41Cut these in half so that they thread onto the skewer a little easier.
00:50:45We're going to add this chicken into the marinade.
00:50:46You want to coat it really well and then let it marinate for at least a couple hours.
00:50:50The longer you go, the more flavorful it's going to be.
00:50:55It's going to be a good night.
00:50:56Our chicken's been marinating for a couple hours.
00:50:59It even feels tender.
00:51:02Alright, now I'm going to thread it onto some skewers.
00:51:05I like to fold the chicken thigh over so that it is a little more substantial.
00:51:10Okay, here's what you're going to do.
00:51:12You're going to put these kebabs down and you're not going to touch them.
00:51:18After I flip them, I'm just going to turn it down just a little bit.
00:51:21And then just turn them occasionally until they're brown on all sides.
00:51:26Juicy, flavorful, charred, that's what we like.
00:51:31Now that is a feast.
00:51:34Fit for a queen.
00:51:35The smell, the look, everything about this is amazing before I even take a bite.
00:51:39So I like to serve this up with something fresh, like a cucumber tomato salad.
00:51:44Okay, here it goes.
00:51:50Mmm.
00:51:51That marinade is so good.
00:51:53You taste everything.
00:51:54And when like the smoky flavor hits it, this is a winner winner.
00:51:58One pan, Parmesan garlic lemon chicken.
00:52:02If your mouth is watering already.
00:52:05I'm going to start with my lemon garlic marinade.
00:52:08This is going to serve multiple purposes throughout the dish.
00:52:10The zest of the lemon is where it gets the best flavor.
00:52:14So I'm going to juice the lemon.
00:52:17Some olive oil.
00:52:18In goes the garlic.
00:52:21Onion powder.
00:52:21Okay, and then I need some oregano.
00:52:25Shall we?
00:52:31Thief.
00:52:32Like a thief in the night.
00:52:34In with about a half a teaspoon of oregano.
00:52:36And then salt and pepper.
00:52:38And then whisk it up.
00:52:39This right here is the superstar of the recipe.
00:52:41So we're going to build everything just in this dish.
00:52:44I'm going to do potatoes.
00:52:45I'm using just Yukon gold potatoes.
00:52:48Okay, then I'm going to add in half of this marinade.
00:52:51I'm going to give them just a little more sprinkle of salt.
00:52:54All right, and then this goes into the oven 425 degrees while you get everything else ready.
00:52:58Only other ingredients we have.
00:53:02Some green beans.
00:53:03Or whatever green vegetable you want to add.
00:53:05I got the microwave in a bag.
00:53:07So that's what I'm going to do.
00:53:09And then for the chicken.
00:53:10I'm using boneless skinless chicken breast.
00:53:13You could use chicken cutlets.
00:53:16See, green beans are cooked.
00:53:18This will kind of help them get a little bit of a prettier color.
00:53:21Okay, now, whenever your chicken is ready, just toss it in the remaining marinade.
00:53:25It's just going to give it another little layer of flavor.
00:53:28Just toss it around.
00:53:29And then this can be marinating while your potatoes cook.
00:53:32Okay, it has been about 25 minutes.
00:53:36Our potatoes are cooking.
00:53:38The flavor is developing on the bottom of the pan.
00:53:41I'm going to give it a little stir.
00:53:44Oh, it already smells so good.
00:53:46And I'm going to toss the green beans right in with the potatoes.
00:53:50I'm going to take a little bit of butter and dot it over these veggies.
00:53:54This is just going to add more flavor.
00:53:56Then, just lay your chicken right on top.
00:53:58I don't know.
00:53:59I don't know.
00:53:59Just trust the process.
00:54:01I won't steer you wrong.
00:54:03So now I'm going to take this reserved marinade that's in here.
00:54:07I'm going to add in another tablespoon of softened butter.
00:54:11So I'm going to go in with a little bit of mayonnaise.
00:54:14And then take some grated cheese.
00:54:17Put it right on.
00:54:18And then just mix it all together.
00:54:19Okay, then I'm just going to spread this right on top of each piece of chicken.
00:54:22It's going to bake up and form just like a cheesy crust on there, but that's also still really creamy.
00:54:29So this goes back into our already preheated 425 degree oven for just about 15 to 20 minutes until that
00:54:36chicken is cooked.
00:54:37That's it.
00:54:37Dinner's done.
00:54:38You know that was easy.
00:54:40Okay.
00:54:42Look at this.
00:54:43Look at this.
00:54:44That is a beautiful dinner.
00:54:46Super easy.
00:54:48One pan and less than 15 bucks.
00:54:51I'm just going to dress it up with a little bit of parsley because that's what I do.
00:54:56You can decorate if you want to make this fancy for company with some lemon slices.
00:55:02That is pretty.
00:55:03You got to admit, it looks harder than it was to make.
00:55:06What I'm looking for is, of course, great flavor, tender, creamy potatoes.
00:55:12I also want to make sure that chicken is cooked perfectly and not dried out and tough.
00:55:22Mmm.
00:55:23Everything I said in the title is right there.
00:55:26You get everything.
00:55:27You get the garlic, you get the Parmesan, and you get the lemon.
00:55:31God, that is good.
00:55:32The potatoes get so creamy inside and they have soaked up that lemon and garlic.
00:55:38Mmm.
00:55:39This is one of those meals everyone will love in your family, but it's also nice enough
00:55:44that you can entertain with it.
00:55:45It's also good just to have this as a technique so you can change out the vegetables.
00:55:50You can change out the topping.
00:55:52But just knowing how to make a one pan meal like this will save you on those busy nights.
00:55:58This next one is kind of mind blowing.
00:56:01It's so easy that it comes together in one pot with the flavor in this dish.
00:56:05So good.
00:56:06This I'm calling one pan spicy soy noodles with chicken.
00:56:11So Asian flair here.
00:56:12Really you can make it as spicy or not spicy as you want.
00:56:15Okay.
00:56:16So I'm going to just cut my chicken in like bite size pieces.
00:56:21Okay.
00:56:21That's about the extent of your prep work.
00:56:26So I'm just going to season this simply with salt and pepper, a little paprika, a little garlic powder.
00:56:30Just enough on the surface to help kind of create a little crust.
00:56:34Everything else happens in the skillet.
00:56:36You don't have to precook your noodles or anything for this.
00:56:39It all comes together in the skillet.
00:56:41So I'm going to get that pretty hot and then I'm just going to add in a tablespoon of neutral
00:56:45oil.
00:56:45You want to get it really hot because our goal here in this step is to create a crust on
00:56:51the chicken.
00:56:52But that's also building your first layer of flavor.
00:56:54Okay.
00:56:55Space it out.
00:56:56You want it in one layer and then walk away.
00:56:59Just don't touch it for a minute.
00:57:03Oh, I forgot to, I got to chop my garlic and ginger.
00:57:06I knew I was forgetting something.
00:57:08Garlic is something I always have on hand.
00:57:10Ginger, I a lot of times have on hand.
00:57:13So just chop up our ginger.
00:57:15Garlic.
00:57:16Okay.
00:57:16Back to our chicken.
00:57:18I'm going to give it a stir.
00:57:19Look at all that color that's developing.
00:57:21I'm just going to pull the chicken out and set it aside.
00:57:24All right.
00:57:24To that, I'm going in with a little more oil and some sesame oil.
00:57:28This is something I always keep on hand.
00:57:30So this is really going to elevate this dish.
00:57:33And we're going to infuse that oil with our ginger and garlic along with our crushed red pepper.
00:57:40This is where the spicy kick comes in.
00:57:43All right.
00:57:43And then the noodle.
00:57:44So you can use whatever dry pasta you like.
00:57:46And before you say anything, I'm about to break this pasta because it just fits in the pan better.
00:57:55Rebel.
00:57:55So yeah, you're not allowed to comment.
00:57:57You can tell that there's a bunch of flavor on the bottom of that pan.
00:58:00And it's time to get that out.
00:58:03So I've got one and a half cups of water.
00:58:05To that, I'm going to add in some soy sauce.
00:58:08A couple tablespoons of apple cider vinegar.
00:58:10This adds tanginess and a little bit of sweetness.
00:58:14As this cooks down, the liquid is going to absorb in the noodle, making it soft while also infusing the
00:58:21noodle with all that flavor.
00:58:22Okay.
00:58:23About five minutes.
00:58:23This is what you're looking at.
00:58:25Depending on how high your heat is or what size pot you use, some of that water may evaporate out
00:58:30faster.
00:58:31Add in more water as needed.
00:58:33And at this point, I'm going to go in with my chicken that's just cooked about halfway.
00:58:37And then it's going to all finish cooking together.
00:58:39I like to add this in when I add the chicken so that not too much sweetness absorbs into the
00:58:44noodles.
00:58:44A little brown sugar.
00:58:45I mean, that basically is the dinner.
00:58:48Let's dish it up.
00:58:49It's just so good.
00:58:50You can serve it straight out of here.
00:58:52It is done.
00:58:53You know, I like something green.
00:58:55So I'm going in with some green onions.
00:58:57Okay.
00:58:58Look how good that looks.
00:59:02So saucy.
00:59:03Look at that.
00:59:04Woo.
00:59:05It's hearty because there's a lot of chicken pieces in there.
00:59:11A little more green onion.
00:59:15And if you're feeling a little extra.
00:59:17So good.
00:59:18I forgot to put my side dish on there.
00:59:20And why not?
00:59:21Just to remind people, let it spicy.
00:59:23That looks delicious.
00:59:24It's like a takeout meal that you can make at home in less time that it takes to order it
00:59:29and have them deliver it.
00:59:31Oh, my mouth is watering.
00:59:32Give me some chicken.
00:59:33And then, mm-hmm.
00:59:37Mmm.
00:59:38Y'all, this is salty.
00:59:41It's spicy.
00:59:42It's a hint of tangy and sweet also.
00:59:45So satisfying.
00:59:47So, like, addicting.
00:59:48This is one of those things, like, you're not going to be able to quit eating.
00:59:52As the noodles cook in the sauce, the sauce gets creamy thanks to the starch from the pasta.
00:59:57But also, each noodle gets slathered in the sauce.
01:00:01I mean, it's a winner-winner chicken dinner.
01:00:05I'm ending on a tried-and-true recipe.
01:00:08This is one of my greatest hits on my personal page.
01:00:13The people love it.
01:00:15One pan, crispy chicken thighs and rice.
01:00:18This recipe could not be easier.
01:00:20You're getting crispy chicken.
01:00:21You're cooking it with the rice.
01:00:23So, all the flavor of the chicken flavors the rice.
01:00:26It's super savory.
01:00:27It's just easy.
01:00:28It's just a good one to keep in the back pocket.
01:00:31So, I'm going to start by just chopping up a little bit of onion.
01:00:33This just adds flavor, and that's the prep for this dish, okay?
01:00:37This is one that comes together that you can be ready for in five minutes.
01:00:41Let's get cooking.
01:00:42You want to heat up a large oven-proof skillet.
01:00:47Get your pan hot.
01:00:48The key to a delicious piece of chicken is the crispy crust.
01:00:53All right, then you just take your skin-on, bone-in chicken thighs,
01:00:58season your chicken liberally with salt and pepper,
01:01:00and then into the skillet it goes.
01:01:02Keep your heat nice and high, and then just leave it alone.
01:01:07Don't touch.
01:01:08Don't touch it.
01:01:09You're not going to touch this for at least five minutes.
01:01:12All we're trying to achieve is really crispy brown crust,
01:01:15and it will let you know when it's time to flip.
01:01:17It should easily flip over.
01:01:21That looks good.
01:01:23I'm going to cook it for just about a minute on this side,
01:01:26and then take them out of the pan.
01:01:28Skin is nice and crispy.
01:01:29That's what we're looking for.
01:01:30And then we have all these drippings in the bottom.
01:01:33That is plenty to coat our rice.
01:01:36I'm just going to add in just a tiny bit of butter for flavor.
01:01:39And then in goes our onion.
01:01:42I'm going to add a little salt, and then in goes a little bit of garlic.
01:01:47And then our rice.
01:01:49So at this point you're making like a rice pilaf.
01:01:52So you want to coat all the grains of rice with the fat.
01:01:55And because I used one and a half cups of rice, I'm going to use three cups of liquid.
01:02:00So I like to use chicken stock here.
01:02:02Scrape up the rest of those bits.
01:02:04All right.
01:02:05And then I'm going to put the chicken back in to cook with the rice.
01:02:09I don't want the chicken submerged in that liquid.
01:02:12We worked so hard to get that crispy skin.
01:02:16So let's not ruin it.
01:02:19Place the chicken, kind of nestle it in without getting the top.
01:02:23And also add back in any juices that accumulate in your plate.
01:02:28And now that's it.
01:02:29I mean, that's the extent of your hard work.
01:02:32Once it comes back up to a simmer, we're going to take this whole thing and place it in the
01:02:36oven to finish cooking.
01:02:38And you're going to cook it until that liquid has absorbed and the rice is cooked.
01:02:46No babysitting required.
01:02:48Look at this.
01:02:50Perfection.
01:02:51This is the meal you make when you need some comfort.
01:02:55You know, it's like a warm hug for mom.
01:02:57This is that dish.
01:02:59I like to pretty it up a little bit with some parsley.
01:03:01This looks like the simplest, you know, not much going on here.
01:03:05But there's a whole lot going on here that's going to make your people happy.
01:03:08I mean, this is just one that you need to have on deck at all times.
01:03:13All right.
01:03:13We want that crispy chicken and it's going to be so tender.
01:03:17Mm hmm.
01:03:21I can't explain it.
01:03:23I know you're probably like big deal.
01:03:24It was like salt and pepper on a piece of chicken, but it's all about the way it's cooked.
01:03:28I'm telling you.
01:03:30This is a perfect example of simplicity at its finest.
01:03:34A $10 dinner that your family will devour.
01:03:38I need you to verify it for them.
01:03:40You take a bite.
01:03:42Oh my God.
01:03:43I mean, it's just salt and pepper and chicken and rice.
01:03:46You don't think it's going to be that good, but it's good.
01:03:48It's the simple things, folks.
01:03:50It's comfort food.
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