chicken Archives - Miss Allie's Kitchen

Sheet Pan Chicken Thigh Dinner with Veggies & Herby Garlic Sauce

sheet pan chicken thigh dinner with veggies and a green herb sauce on a plate

This sheet pan chicken thigh dinner is mega easy to make and crazy flavorful. A healthy meal to meal prep or put together in a flash.

There’s always this notion associated with being a cookbook author. People think I have like 5 course meals prepared for dinner each night. As much as I LOVE to cook, (obviously), I’m usually whipping something like this sheet pan chicken thigh dinner up most nights.

Love recipe videos? Check out how I make this on YouTube

This is the best sheet pan chicken thigh recipe

But the best part about this recipe – you don’t have to sacrifice flavor and that elevated feed for easy and fast. The herb sauce that you throw on top comes together in like 3 seconds and it makes ALL the difference. You’ll see what I mean when you make it – it’s totally company worthy.

uncooked chicken thighs with vegetables on a baking sheet

What you need

Chicken thighs – bone-in, skin-on are my favorite
Vegetables – I like zucchini, cauliflower or broccoli, and peppers best but what you have on hand will work great!
Olive oil
Garlic powder
Onion powder
Paprika
Thyme
Creamy Garlic Herb Sauce

How to make one pan dinners with vegetables

I love this meal because it makes meat and veggies all on one pan. So you’ve got the bonus of having veggies made for you AND you get to cut down on dishes. How perfect is that?

All you need to do is add chicken thighs to a sheet pan with some veggies, seasoning and bake them at 400F. In my experience, the chicken and the veggies cook for about the same time and everything comes out perfectly. If you notice the veggies are cooking too quickly, just remove them from the pan and return the chicken back to the oven until it reaches an internal temperature of 165F.

creamy garlic and herb sauce being blended

How to serve this sheet pan chicken thigh bake

I like to serve this several ways. Sometimes we eat it alone with just chicken, veggies and sauce. Sometimes we serve it over a bed or lettuce or leafy greens and the sauce works as a great dressing. Or, for something heartier, over quinoa or rice!

Storage and prep tips

This is a great meal prep recipe. You can make it ahead of time and it will keep for 2-3 days in the fridge. The sauce will keep for about a week.

When I grocery shop, I like to wash and cut some of my veggies which makes this recipe a breeze when using pre-cut veggies.

Other recipes you’ll love

Easy Chicken Fajita Bowls

Sticky Ground Pork Bowls

Chicken Cacciatore

Sheet Pan Chicken Thigh Dinner with Veggies & Herby Garlic Sauce

This sheet pan chicken thigh dinner is mega easy to make and crazy flavorful. A healthy meal to meal prep or put together in a flash.

Author: Miss AK
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4-6 1x
Category: Dinner
Method: Oven
Cuisine: American

Scale

Ingredients

For the chicken:

4–6 bone-in, skin-on chicken thighs (boneless skinless will work, you cook time will be less and I prefer bone-in)
4 cups veggies – any blend will work but used a mixture of diced bell pepper, cauliflower pieces, and diced zucchini here
2 Tbsp. olive or avocado oil
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. dried thyme (or fresh – 2 tsp)

For the Creamy Garlic Herb Sauce:

1/2 cup mayonnaise (I like Primal Kitchen or homemade)
1/2 cup plain Greek yogurt (I like full fat, anything will work)
1–2 Tbsp. lemon juice (to taste)
1 tsp. dijon mustard
2 garlic cloves
1/2 tsp. salt (or to taste)
1/4 tsp. pepper (or to taste)
about 1 cup fresh herbs – I like a blend of basil, dill, parsley and mint but anything you have will work – note that rosemary will be very flavorful (roughly chopped or whole, some stems are fine)

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Instructions

For the chicken thigh bake:

About 30 minute prior to cooking, let the chicken thighs come to room temp on the counter. Let them do this on a paper towel lined plate or cutting board to absorb moisture.
Preheat the oven to 400F.
Pat the chicken thighs dry again with a paper towel and then arrange them to one side on a large baking sheet. Add the vegetables next to them. Drizzle everything with the oil.
Mix together all of the remaining ingredients (salt, pepp, herbs and spices) and sprinkle liberally all over the sheet pan. Make sure all of the chicken and veggies are covered with oil and seasoning.
Bake the chicken and veggies for 28-35 minutes, or until the internal temperature of the chicken thigh reaches 165F internally at the thickest point.
Serve the chicken with the veggies alone, over rice or over lettuce. Drizzle on the sauce and enjoy!

For the sauce:

Using a blender, small food process or or immersion blender, blend all of the ingredients together until smooth and the sauce starts to take on a lovely green color.
Taste to check seasoning & add more if desired.
Pour into a bowl or in a jar with a lid. Let the sauce sit for at least 10 minutes before serving to let the flavors marry.
Use right away as a dip, dressing or sauce or store in the fridge in a jar or bowl with a lid.

Notes

The sauce can be prepped ahead of time and stored in the fridge in an airtight container or jar for a week.
The chicken and veggies can be prepped and stored in the fridge in an airtight container for 2-3 days.

Keywords: chicken, chicken thigh, bake, sheet pan

How To: Roasted Chicken Thighs (bone-in)

I’m showing you How To: Roasted Chicken Thighs (bone-in) to simplify a kitchen staple and give you an easy, healthy meal. The juiciest chicken ever!

roasted chicken thigh on a plate with potatoes and broccoli

So, you find some chicken thighs on sale…

You’re meandering through the grocery store, and eventually, you make your way over to the meat aisle. You scan the cases for the hottest deals and $1.99lb chicken comes into your peripheral view. You all but run over to see what you’re going to score for dinner and then you see it “BONE-IN chicken thighs”. Umm…gross. What are you supposed to do, touch bones or something? You don’t know how to butcher a chicken. You pick up a pack of boneless, skinless chicken breasts for double the price and leave the store feeling defeated.

pouring oil on skin-on bone-in chicken thighs

mixing seasonings in a white bowl with a spoon

Sound like you? That was me, too!! For some reason, whenever we see bone-in anything it automatically triggers anxiety for some of us. I get it! Are you supposed to remove the bone before cooking? Leave it in? When do you take it out? How do you know if it’s cooked?! The questions are honestly endless. Try my Instant Pot Chicken Thighs for another easy way!

Okay everybody – take a deep breath. I’m going to show you. Even if this is your first time cooking with chicken, you can totally do this. The secret to cooking wonderful roasted chicken thighs (or breasts) is to roast them with skin on and bone in.

bone in skin on chicken thighs on a baking sheet, unbaked

Why bone-in, skin on roasted chicken thighs?

Because this literally traps the flavor and the moisture so when you’re through cooking, you have an incredibly flavorful piece of meat that is anything but ordinary. When it’s time to eat the chicken, I simply remove the skin and eat around the bone, or, I wait for it to cool and remove the bone and skin by pulling on each gently.

bone-in roasted chicken thighs on a baking sheet

One more thing before we begin – DO NOT THROW AWAY THE BONES AND THE SKIN (if you choose not to eat the skin, which is delicious). I repeat, do not throw away the bones and the skin. Because if you set them aside, you can literally toss them into your slow cooker with scrap veggies, onions, and garlic, fill to the brim with water, add a dash of ACV, and let it sit on low for 24 hours to make chicken bone broth. Like, is that a LIFE HACK or what, people?! Here’s the bone broth recipe I use by Danielle Walker with Against All Grain. This will make about $15 worth of chicken bone broth.

Want more easy, how-to recipes like this?? Try out my Golden Raisin Skillet Chicken Thigh Dinner or learn How to Roast a Whole Chicken easily!

Back to the bird…

How To Roast Bone-In Chicken Thighs

I’m showing you How To: Roast Bone-In Chicken Thighs to simplify a kitchen staple and give you an easy, healthy meal. The juiciest chicken ever!

Author: Miss AK
Prep Time: 10 minutes
Cook Time: 32 +/- minutes
Total Time: 51 minute
Yield: 4 1x

Scale

Ingredients

1 lb. skin-on, bone-in chicken thighs
2 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. ground sage
2 tsp. sea salt
1/2 tsp. black pepper
1 Tbsp. + 1 tsp. of olive oil – 1 tsp. for each thigh

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Instructions

Thirty minutes prior to baking, grab your chicken thighs out of the fridge and allow them to come to room temp. This allows for more even cooking.
Preheat your oven to 400 degrees.
Get out a baking sheet and line it with parchment paper or spray with olive oil.
Measure all of your spices, salt, and pepper into a small ramekin or bowl. Mix the spice rub together.
Remove your chicken from the package and pat dry with a paper towel. Lay the pieces on the baking sheet and drizzle with olive oil.
Next, evenly divide the spice mixture between each piece of chicken, and rub the mixture in, making sure to get a good bit of it under the skin. This will lock in moisture from the oil and flavor from the spices.
Place the chicken into the preheated oven for approximately 30-32 minutes or until a cooking thermometer reads 165 degrees. There should be no pink left in the middle. Before cutting or eating the chicken, PLEASE PLEASE PLEASE allow it to rest for around 10 minutes to seal in the moisture you so carefully tried to create.
Once you eat or remove the bones and skin, be sure to save them for chicken bone broth!

this post was published March 2017 and was updated and republished November 2021.

Images + video clips by Amber Rice

Traeger Grilled Chicken Thighs (bone-in)

This easy recipe for Traeger grilled chicken thighs is the best for bone-in, skin-on chicken thighs. Use it for any wood pellet grill.

traeger grilled chicken thighs on a white rectangular plate

This year, I’ve been really testing out different recipes to see what works on my wood pellet grill. Of course, you can smoke meat on your wood pellet grilled but you can also grill and make these Traeger grilled chicken thighs.

SO many people love these smoked chicken thighs…and for good reason! They’re juicy, flavorful and super tender. But, when I’m craving a fast meal, sometimes smoking meat for a long time doesn’t quite fit into my schedule.

I love grilling on my Traeger because I can keep the temperature really steady. My Pro 575 goes up over 450F when it’s really hot, which is about equivalent to medium-high on a gas or charcoal grill.

chicken thighs with marinade being poured on top

Important things to know when grilling chicken thighs

There are a few important things to know when you’re grilling chicken thighs that are bone-in and skin-on that are really important, no matter what grill you’re using.

I call these the holy grail of grilled chicken thighs:

A marinade is important

While chicken thighs are much more flavorful than chicken breasts, they can get boring. So, a good marinade is important. It doesn’t have to be anything fancy or complicated. Some olive oil, acid, spices, and seasoning will do the trick. Get my recipe for the Traeger grilled chicken thighs ultimate marinade in the printout below.

chicken thighs with marinade in a white bowl

Cook them skin side down first, for at least 15 minutes

When I’m putting my thighs on the grill, I cook them skin side down first and for longer than I cook the other side. There’s nothing like crispy skin with a kiss of smoke and char.

Don’t over cook them

I use a digital read thermometer to make sure I’m cooking meat perfectly. For these Traeger grilled chicken thighs, they’re done when the middle of the thickest part of the chicken next to the bone reaches 165F. Once you hit that, immediately remove them from the grill.

Let them rest before serving

Once the chicken is cooked, let it rest before serving for about 10 minutes. This helps the juices to draw back into the meat, giving you more flavor and moisture!

Love grilling & smoking? Check out my Traeger Beer Can Chicken recipe! It’s a great recipe for the summer!

Traeger Grilled Chicken Thighs (bone in)

This easy recipe for Traeger grilled chicken thighs is the best for bone in, skin on chicken thighs. Use it for any wood pellet grill.

Author: Miss AK
Prep Time: 5 minutes + 1 hour marinade
Cook Time: 30 minutes
Total Time: 35 minutes + 1 hour marinade
Yield: 4–6 servings 1x
Category: Main
Method: Grill/Wood Pellet Grill
Cuisine: American
Diet: Gluten Free

Scale

Ingredients

2.5 lbs. bone-in, skin-on chicken thighs
3 Tbsp. olive oil
3 Tbsp. lemon juice
1 tsp. Dijon mustard
1 and 1/2 tsp. sea salt
1/2 tsp. dried thyme
1/2 tsp. paprika (I love smoked paprika)

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Instructions

Add the chicken thighs to a zip-top bag or bowl with a lid.
Whisk together the remaining ingredients to make the marinade.
Pour the marinade over the chicken and allow it to marinate in the fridge for at least 1 hour and up to 4 hours.
When you’re ready to grill, pull the chicken from the fridge and let it come to room temperature for about 20 minutes while you preheat the grill. This is safe to do and ensures even cooking.
Preheat your Traeger or wood pellet grill to 450F.
Remove the chicken from the marinade and place it skin side down on the grill. Don’t rinse or wipe off the marinade.
Grill for about 20 minutes skin side down before flipping the chicken and cooking for an additional 10+/- minutes, or until the chicken is fully cooked and reaches an internal temperature of 165F at the thickest part of the thigh.
Rest the thighs for about 10 minutes before serving!

Nutrition

Serving Size: 1 thigh
Calories: 324
Sugar: 0 g
Sodium: 958 mg
Fat: 21 g
Saturated Fat: 6 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 0 g
Fiber: 0 g
Protein: 30 g
Cholesterol: 112 mg

Keywords: chicken, grilled chicken, traeger, smoker, wood pellet grill, chicken thigh

Caprese Chicken Salad

This caprese chicken salad is packed with marinated chicken, tomatoes, basil, mozzarella, and balsamic. It’s an easy and healthy meal for when you’re craving fast and fresh.

In the summertime, I can’t get enough tomatoes and basil into my body fast enough. We grow both in our garden, along with lettuce, so I often have the makings for this Caprese Chicken Salad on hand in my own yard! How awesome is that?

So, something to know about me… my mom taught me to bake + eat WELL + the power of food as medicine. My dad taught me to cook + honor the beauty of simple ingredients + how to appreciate food & wine. It’s one of the greatest gifts they’ve ever given me, because amidst the crazy diet culture and beauty standards of our world today, my love for food has always trumped any pressures from the media, or society. I’m so grateful.

I remember spending Sundays in the kitchen with my dad. First, we would go to the store, grab some in-season veggies, steaks or fish & scallops. We’d also grab the best “ugly”/beefsteak tomatoes we could find, a fresh ball of mozzarella and basil if we didn’t have any growing at home.

Then, we’d prep some food for dinner and one of us would take a break to cut thick slices of tomato and mozzarella. We’d drizzle them with olive oil, balsamic, salt, pepper, and tear basil leaves all over the plate. While we cooked, we’d snack on the plate, and sometimes he’d let me taste and we’d talk about the wine he was sipping.

This Caprese Chicken Salad feels like a nod to those Sundays. But, it’s easy enough to whip up in about 20-30 minutes on any given night of the week. If you’re in the mood for a sandwich, check out this recipe!

lettuce, tomato and cheese in a white bowl

sliced chicken lettuce and tomato in a white bowl

What’s in a Caprese Chicken Salad?

This salad has all of the goodness of a traditional Caprese salad (mozzarella, tomato, and basil) with yummy balsamic chicken and plenty of leafy lettuce. All you need is:

Chicken
Balsamic vinegar
Olive oil
Salt & pepper
Lettuce
Tomatoes – we love cherry tomatoes
Mozarella – I like to use the little mozzarella balls called bocconcini to cut down on slicing, but you can always dice or tear a large mozzarella ball
Fresh basil
Balsamic glaze – this is different than balsamic vinegar, it’s reduced and sweeter. I always have it on hand
Lemon

baked chicken on a baking sheet lined with a silpat

Is the chicken easy to make?

The chicken in this salad is SO easy to make, and it can be done ahead of time, even the day before you plan to make it. All you need to do is marinate some chicken breasts in balsamic vinegar, olive oil, salt and pepper.

You can bake the chicken in the oven, pan fry it, OR cook it on the grill. Whatever is easiest for you and directions for each are in the recipe below!

Can’t get enough summer salads? Try my Grilled Chicken and Strawberry Salad – I am so obsessed with it!

Caprese Chicken Salad

This caprese chicken salad is packed with marinated chicken, tomatoes, basil, mozzarella, and balsamic. It’s an easy and healthy meal!

Author: Miss AK
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Dish/Salad
Method: Oven/Grill/Stovetop
Cuisine: Italian American
Diet: Gluten Free

Scale

Ingredients

For the chicken:

1 lb. boneless, skinless chicken breasts
2 Tbsp. olive oil
2 Tbsp. balsamic vinegar
1 tsp. salt
1/2 tsp. pepper

For the salad:

about 8 cups lettuce – I like a mix of romaine, spinach, and arugula, but anything goes
about 2 cups halved cherry tomatoes
8 oz. bocconcini (baby mozzarella balls) or fresh, mozzarella, cubed
about 1/2 cup basil leaves
2 Tbsp. balsamic glaze, I keep this in the pantry pre-made, but here’s how to make your own
2 Tbsp. olive oil
1 Tbsp. lemon juice
1/2 tsp. salt
fresh cracked pepper, to taste

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Instructions

To make the chicken, place all of the ingredients listed under for the chicken into a bowl with a lid or a zip-top bag. Marinate for at least 30 minutes and up to 3 hours.
To bake the chicken – preheat the oven to 400F and bake for about 30 minutes, or until the internal temperature is 165F.
To grill the chicken – grill the chicken on medium-high heat for 10-13 minutes per side, or until the internal temperature is 165F.
To saute the chicken – cook the chicken in a large skillet over medium heat for about 12-14 minutes per side, or until the internal temperature is 165F.
Once the chicken is cooked, set it aside and allow it to rest while you prepare the salad.
You can either make 4 individual salads or one big salad. Layer the tomatoes, mozzarella, and basil on top of the lettuce.
Then, slice the chicken. Drizzle everything the balsamic glaze, olive oil, lemon juice, salt, and pepper. Serve!

Notes

If you want to prep in advance, leave off the balsamic glaze, olive oil, lemon juice, salt, and pepper and add just before serving.

Nutrition

Serving Size: 1 salad
Calories: 384
Sugar: 6 g
Sodium: 1175 mg
Fat: 23 g
Saturated Fat: 10 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 9 g
Fiber: 3 g
Protein: 36 g
Cholesterol: 70 mg

Keywords: caprese, tomato, chicken

Southwest Pasta Salad with Grilled Chicken

Looking for a flavorful pasta salad recipe? Look no further! This Southwest Pasta Salad is packed with veggies, juicy grilled chicken, and a kick!

This delicious southwest pasta salad recipe is sponsored by ALDI USA. As always, all thoughts and opinions remain my own and I’m proud to partner with brands I love.

southwest pasta salad in a white bowl with a wood spoon on a cream counter

Pasta salad is my love language. And I really am not picky on the type. But I have to say, this Southwestern version is quickly climbing the ranks to becoming my new favorite. We’ve been eating it on repeat this year and it’s the perfect dish to make for the Fourth of July, no matter how you’re celebrating this year!

When I was a little girl I remember being in line at big picnics, waiting for my turn to fill up my plate. Sure, the burgers and dogs looked fine, but I was there for the other goods.

Coleslaw, pickles, deviled eggs, fruit salad, potato salad and my all-time favorite…pasta salad. And of course, room for homemade pie and brownies.

There’s something about cool or cold pasta in dressing on a hot summer day, there’s nothing better and it’s so nostalgic.

As I’ve grown up, I’m still just as pasta salad obsessed. All my father in law has to say is -“I’ve got pasta salad”…and I’m over in a flash. I’ve been known to sneak a midnight serving or two. 🙂

But when I make something, I just have to stray a bit from the traditional. I love playing with different flavor combinations, and I feel like I’m always coming back to dishes with a Southwestern or Mexican flair.

ingredients for a delicious southwest pasta salad

So, when I was loading up for my weekly ALDI haul and wanted to make some pasta salad, I thought – “why not use some salsa and sour cream for a yummy dressing and put my favorite taco/fajita ingredients together to make something new?”

What gives this pasta salad southwest flavor?

The ingredients in this pasta salad really resemble what you would find in a taco or burrito bowl. We’ve got bell pepper, tomato, jalapeno, corn, beans and green onion. I love adding juicy grilled chicken but you can leave that out if you want.

The dressing is a mixture of salsa (the Simply Nature Salsa from ALDI is absolutely to die for), sour cream, and mayonnaise. I love using salsa in sauces and dressings because it’s instantly packed with flavor and all you have to do is open a jar!

green onion, peppers, tomatoes, and pasta in a white bowl

grilled chicken, beans, corn, and peppers in a white bowl

I found all of the ingredients at my ALDI, which is great because lately, I’ve been short on time and I just don’t have time to shop around. ALDI is always my number 1 pick, but it’s even better in the summer because they have all of the fresh produce and high-quality foods that I’m looking for. What more do you need in the warm months?

mixing up pasta salad in a big white bowl

How do you grill the chicken so that it’s juicy?

Grilling juicy chicken is actually super easy. If you want to make this recipe with chicken (makes it more of a main dish), get out some boneless skinless chicken breast.

Pat it dry with a towel, this helps with sticking to the grill. Season it simply with salt and pepper and drizzle on just a bit of olive oil.

Once it’s on the grill, don’t touch it for about 10 minutes. Then, flip it and let it cook until it’s 165F internally. Once it reaches 165F at the thickest point of the meat, pull it and let it rest before cutting into it. This helps the juices stay in the meat, and not on your cutting board.

vegetarian southwest pasta salad in a white bowl on a cream counter — make this pasta salad without meat for a vegetarian dish!

Do you have to use chicken? What can I use instead?

You certainly don’t have to use chicken here if you’re wanting more of a side dish, or if you’re trying to cook something without meat. I’d recommend adding another can of beans or chickpeas…but simply leaving it out is fine, too!

a scoop of southwest pasta salad in a white bowl with a wood spoon on a cream counter

I know you’re going to love this pasta salad recipe. Make it and tag me on Instagram!

Southwest Pasta Salad with Grilled Chicken

Looking for a flavorful pasta salad recipe? Look no further! This Southwest Pasta Salad is packed with veggies, juicy grilled chicken and a kick!

Author: Miss AK
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings 1x

Scale

Ingredients

For the grilled chicken (this is optional, you can do meat-free if you’d like!):

1 lb. Simply Nature Organic Boneless Skinless Chicken Breast
3/4 tsp. salt
1/2 tsp. pepper
about 2 tsp. Simply Nature Organic Extra Virgin Olive Oil

For the pasta salad:

16 oz. Priano Bronze-Cut Pasta (I like the rigatoni or conchiglie/shells), cooked according to package directions
2 bell peppers, diced
1 and 1/2 cups halved cherry tomatoes
2 jalapenos, finely diced and de-seeded (optional)
1/4 cup sliced green onions
1 (15 oz.) can Dakota’s Pride Pinto or Black Beans, drained and rinsed
1 (15 oz.) can Happy Harvest Sweet Corn, drained
1 (10 oz.) can Casa Mamita Diced Tomatoes and Green Chilies, drained
1/2 cup Burman’s Mayonnaise
1/4 cup Friendly Farms Sour Cream
1/4 cup Simply Nature Organic Salsa (I use the medium)
salt and pepper, to taste, if needed (taste it after it’s all mixed together)

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Instructions

Start by preheating your grill to medium-high heat (450-500F).
Then, remove the chicken from the packaging and pat it dry with a paper towel. Season with the salt and pepper and then drizzle on the olive oil.
Place the chicken on the grill and grill for 10-12 minutes per side (depending on the thickness of your chicken) until it reaches 165F internally at the thickest part of the breast.
Let the chicken rest for at least 10 minutes before cutting it into bite-sized pieces.
Add the chicken, bell pepper, tomatoes, jalapeno, green onion, corn, beans, and tomatoes and green chilies to the cooked pasta in a very large bowl.
In a small bowl, mix together the mayonnaise, sour cream, and salsa. This is your dressing.
Pour the dressing over the pasta and stir until everything is well combined and distributed.
This can be served warm or cold and can be stored in a covered container for 2-3 days in the fridge. Enjoy!

Mango Chicken Curry

This easy mango chicken curry recipe is made in just one pot and has SO many flavors. It’s an easy and healthy meal any night of the week.

This mango chicken curry has become one of my favorite meals in our current meal rotation. We’re always into tacos, pizza, big salads, chili, burgers – you know the staples. But, sometimes I want something a little bit different & extra that doesn’t require a whole lot of effort.

In the spring, I start to crave light, bright and fresh flavors. I start hoarding cucumbers, tomatoes and berries…I seriously can’t get enough! I think we all start to tire of heavy meals like roast, heavy bakes and casseroles – it’s time to break out of our shells! I always start craving this tomato galette, it’s just DIVINE.

But, in Pennsylvania, the spring is still pretty cold, sometimes, until you hit the end of May. So, how do you strike a balance between eating something that makes you feel like you’re on an island but also warms you from the inside out? This recipe!

curry coated chicken browning in a large pan

Mango chicken curry is perfect ANY time of year!

What I love about this mango chicken curry recipe is that it feels so fresh, but it’s made with a LOT of pantry ingredients. I usually even use frozen mango because waiting for mangoes to be ripe and THEN going through the hassle of cutting them is sometimes more than I can do after a long day.

Here’s what you’re going to need for this recipe:

chicken breast
arrowroot powder (or cornstarch or tapioca starch) – this is used to bread the chicken and thicken the curry
curry powder – I use a yellow curry powder blend!
cayenne – totally optional but we love to sweat a little when we eat curry
salt, pepper & olive oil – the basics
onion – yellow is best
green bell pepper – however you could sub any color pepper
garlic
fresh ginger – ground, dried is fine (see the recipe) but fresh gives the best flavor and bite
fire-roasted, diced tomatoes – I always have this on hand. regular diced tomatoes are fine, but these have a richer flavor
chicken stock or bone broth
golden raisins – they hydrate in the curry sauce and are probably my favorite part, besides the mango
cubed mango – I usually use frozen here which I keep in the freezer for ease. Fresh works, too
lime, cilantro and your choice of rice or grain for serving!

I know you’re going to love this recipe! Take a picture and tag me on Instagram when you make it!

Mango Chicken Curry

This easy mango chicken curry recipe is made in just one pot and has SO many flavors. It’s an easy and healthy meal any night of the week.

Author: Miss AK
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: about 4 generous servings 1x
Diet: Gluten Free

Scale

Ingredients

2 Tbsp. arrowroot powder (or cornstarch or tapioca starch)
2 Tbsp. curry powder
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. cayenne – optional, for spice lovers only
1 lb. boneless, skinless chicken breasts, cut into cubes
2 Tbsp. olive oil, divided
1 onion, diced
1 green bell pepper, diced
3 garlic cloves, minced
2 tsp. grated, fresh ginger (or 1/2 tsp. dried, ground ginger, but fresh is better)
1 (15 oz.) can fire roasted, diced tomatoes (regular diced tomatoes are fine, fire roasted are more flavorful)
2 cups chicken stock or bone broth
1/4 cup golden raisins
2 cups diced mango, fresh or frozen (I usually use frozen)
1/4 cup chopped cilantro, for serving
lime wedges, for serving
rice, quinoa, cauliflower rice, etc, for serving

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Instructions

Whisk together the arrowroot powder, curry powder, salt and black pepper in a medium-sized bowl. Toss the cubed chicken in the mixture so that each piece is coated.
Heat a large skillet over medium heat and add 1 tablespoon of the olive oil. When the oil is hot, add the chicken and brown it, this will take about 7-8 minutes. Remove the chicken from the skillet and set it aside on a plate.
Then, add the remaining olive oil to the skillet and add the diced onion and pepper. Cook for about 5-7 minutes until they start to soften.
Then, add the ginger and garlic and saute for 2 minutes before adding the chicken back to the skillet. Pour in the tomatoes and chicken stock, being sure to scrape up all of the bits stuck to the bottom of the pan. That’s the flavor!
Then, add the raisins and the mango and bring the dish to a slow boil. Reduce the heat to low and allow it to simmer for at least 15-20 minutes before serving. If it starts to get thicker than you want it, place a lid on the skillet.
Serve over rice or quinoa with cilantro and lime. Enjoy!

Nutrition

Serving Size: 1 serving (curry only)
Calories: 360
Sugar: 35 g
Sodium: 1167 mg
Fat: 8 g
Saturated Fat: 1 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 51 g
Fiber: 11 g
Protein: 15 g
Cholesterol: 30 mg

Keywords: curry, mango, chicken

Pan-Roasted Chicken Thighs (Bone-In)

With these pan-roasted chicken thighs, you get really really crispy skin and juicy and tender meat from bone-in, skin-on chicken thighs.

Ah, chicken thighs. Overlooked, underrated and crazy delicious if you ask me. And pan-roasted chicken thighs are just about as good as it gets. You need this recipe in your back pocket.

I used to think I was the only one who preferred chicken thighs to chicken breasts. But then, I posted this how to post on roasting chicken thighs and it was actually one of my first viral posts on the blog! I couldn’t believe it.

But what I realized is that most of us prefer chicken thighs, we just don’t know how to cook them, especially bone-in, skin-on. They got a bad wrap in the 90’s when everything with a little bit of fat was deemed evil. But, now that we’re coming out of that hole, chicken thighs are well on their way to making a comeback.

chicken thighs being patted dry on a cutting board

Why bone-in, skin-on thighs?

I prefer buying bone-in, skin-on chicken thighs for the following reasons:

They’re juicer – cooking meat on the bone yields a juicier piece of meat because the meat is intact. There are fewer places for juices to run out, and you’re getting added tenderness from the bones as they seep collagen and marrow (this is good for you, too!). Leaving the skin on also encourages juices to stay inside of the meat during cooking.
They’re crispier – if you cook skin right, it makes a really lovely, crispy layer on top of the meat. Say goodbye to boring chicken.
You can save the bones and skin for homemade bone broth and stock – here’s the recipe I use!

chicken thighs on a cutting board with seasoning

The secret to juicy and crispy pan-roasted chicken thighs

There are a few tips and tricks that I use for making sure my chicken thighs are super juicy and also crispy. Here we go:

Bring the meat to room temperature – set your chicken out on the counter to come to room temperature about 20 minutes before you’re ready to cook. This is safe to do and helps with even cooking. You won’t end up with dry spots in some places and undercooked spots in others.
Pat meat dry – take a paper towel and dab the chicken to make sure no moisture remains. Excess water can make your skin soggy and the chicken can stick to the pan.
Pan sear your chicken thighs – by pan searing before roasting, you’re creating a layer of crust and texture.
Don’t flip until the meat is ready to release – That being said, when pan searing, don’t flip the meat until it’s ready. If you go to flip it and it doesn’t give right away, let it sear a bit longer. Once a nice crust is formed it will flip easily.

What is pan roasting?

Ah so you may still be wondering what pan roasting is. Pan roasting is the technique used when you sear meat in a pan (make sure it’s oven safe – I like cast iron) and then finish cooking it in the oven. Sometimes, it’s called pan seared, too.

It’s really commonly used in restaurant cooking because you form a nice crust on the meat, start and speed up the cooking process, and then finish it (hands free) in the oven while you prepare the remainder of the meal.

Pan roasted chicken thighs aren’t the only kind of meat you can pan sear, you can really do this with any type of meat!

Why is pan roasting chicken thighs the best way to get crispy chicken thighs quickly?

As I mentioned above, pan roasting chicken thighs ensures that you’ll have crispy skin on chicken thighs. Because you start the cooking process in a very hot pan, you jump start it, and it takes less time in the oven than just straight roasting does. There’s a little more active time, but it’s well worth it!

Love chicken thighs? Check out my hot honey grilled chicken thighs. They’re always a hit!

Pan-Roasted Chicken Thighs (Bone-In)

By pan roasting chicken thighs you get really really crispy skin and juicy and tender meat from bone-in, skin-on chicken thighs.

Author: Miss AK
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Pan Sear
Cuisine: American
Diet: Gluten Free

Scale

Ingredients

about 2.5lbs. bone-in, skin-on chicken thighs (about 4–5 big thighs)
about 2 Tbsp. olive oil (1 tsp. per thigh), divided
2 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. ground sage
1 and 1/2 tsp. salt
1/2 tsp. black pepper

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Instructions

Start by preheating the oven to 400F and set your chicken out on the counter to come to room temperature about 20 minutes before you’re ready to cook. This is safe to do and helps with even cooking. Then, Pat the chicken totally dry with a paper towel.
Mix together all of the spices and seasonings.
Drizzle each chicken thigh with 1 teaspoon of olive oil and sprinkle an equal amount of the spice mixture onto each thigh. Rub the oil and spices all over the chicken.
Heat an oven-safe or cast iron skillet over medium-high heat on the stove. Pick a skillet that’s big enough to hold all of the chicken in an even layer with a bit of room between each piece. Once the skillet is hot, add the oil.
Then, lay the chicken thighs, skin side down in the skillet. Sear them for 5-7 minutes until they are nice and golden brown on top, and then flip them. When you go to flip them, they should give right away. If the chicken is sticking to the pan, it isn’t done searing yet.
Once the chicken is seared and the skin side is facing up, turn the stovetop burner off and slide the skillet into the oven.
Bake for about 30 minutes, or until the chicken reaches an internal temperature of 165F. Rest for 10 minutes before serving!

Keywords: chicken, chicken thigh, pan sear

Easy Chicken Fajita Bowls

These easy chicken fajita bowls are a cinch to make. Chicken with peppers, onions, and fajita seasoning piled over rice with all the toppings.

chicken fajita bowl with sour cream in a white bowl

I want to be really honest with you guys about my diet the past few months. It’s looked a little different than it has in the past, being pregnant. Unfortunately, most of my food aversions didn’t really go away after my first trimester ended, but these Chicken Fajita Bowls ALWAYS sound good.

And, I love making them in THIS gorgeous pan

This is what dinner has looked like a LEAST one night of the week. I’m still not wanting beef or pork, which is new for me. Most wild game is OK, surprisingly, but it has to be done right. Really, eating whole pieces of meat (like any steak) weirds me out.

chicken, peppers and onions in a skillet

Fortunately for me, veggies and fruit are fine, but the fast meals I used to make of roasted veggies and whatever protein we had on hand just sounds unappetizing. That used to be dinner like 2x a week, honestly. Just because I’m a food blogger doesn’t always mean we’re going gourmet.

The foods that ALWAYS sound good are pizza and Mexican food (I think my husband might be turning into some sort of taco 😬)

These chicken fajita bowls are GREAT because I can pack in some veggies and protein, and then entice myself with sour cream, salsa, tortilla chips, lime, and rice, haha. They’re fast, easy, customizable – everything a weeknight meal should be.

I know you’re going to love them and make them as much as I do. Say hello to your new weeknight staple recipe!

lettuce, chicken, peppers, onions and rice in a white bowl

How do you make Chicken Fajitas?

Chicken fajitas are so easy. You don’t have to only order them when you’re out to eat and they bring you that sizzling skillet and all the toppings. It’s fast to do at home. All you need are:

Olive oil
Onions
Peppers
Chicken breast (or any meat, really)
Chili powder
Cumin
Garlic powder
Salt
Pepper
Lime Juice

The onions, peppers and chicken get cooked in a skillet in the olive oil. You add all of the seasonings and spices, and then when everything is cooked, you drizzle on some lime juice. It’s fast and so tasty.

You can serve them in tortillas with any toppings you like, but I like them in a fajita bowl so I can add more healthy ingredients.

How do you serve them in a bowl?

Super simple. While you’re cooking your fajita mixture, make some rice. I like whole grain, brown rice, but any kind will do. When the fajita mixture is done, add the rice and some lettuce to a bowl, go in with the fajita mixture and all of your favorite toppings. We like salsa, sour cream, more lime juice, and crushed tortilla chips. Voila!

Easy Chicken Fajita Bowls

These easy chicken fajita bowls are a cinch to make. Chicken thighs with peppers, onions, and fajita seasoning piled over rice with all the toppings.

Author: Miss AK
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Mexican American

Scale

Ingredients

1 Tbsp. olive oil
1 onion, thinly sliced
2 bell peppers, sliced (I used red and yellow)
1 lb. chicken breast, cut into strips
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
1/2 lime, juiced
2 cups cooked rice (I use long grain, brown)
4 cups chopped lettuce (I like romaine)

Optional toppings:

salsa
sour cream
limes
crushed tortilla chips
avocado
cilantro
guac…whatever you want!

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Instructions

Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the onions and peppers and saute until they soften, about 4-5 minutes.
Then, add the chicken and cook for about 8 minutes, until it’s totally cooked through.
Add the chili powder, cumin, garlic powder, salt, and pepper. Cook for 2 additional minutes, stirring frequently, to coat the chicken and veggies. Remove the skillet from the heat, and squeeze on the lime juice.
To build the burrito bowls, add about 1/2 cup of rice and 1 cup of lettuce to a bowl for each person*. Add in some of the fajita mixture and then top with desired toppings. Serve!

Notes

To prep this ahead of time, avoid adding the lettuce until you’re ready to eat so it doesn’t get soggy. When you’re ready to eat, add the lettuce and toppings!

Keywords: fajita, fajita bowl, dinner, chicken

Chicken Vegetable Soup with Cabbage Noodles

This chicken vegetable soup is packed with good for you ingredients and uses cabbage instead of noodles. A big bowl full of healthy comfort food.

chicken and vegetable soup on a blue and white plate

This chicken and vegetable soup is another one I’m really really excited to finally have on the blog. It’s something I whip up a lot on a Sunday afternoon when we’ve had an indulgent weekend and I want to get some veggies AND comfort food in my body.

I love this soup so much because instead of noodles, it uses thinly sliced cabbage. Cabbage is SOOOO underrated in my humble little opinion. In soups, it really does take on a noodle-like quality. It’s fun to slurp it up and get soup all over your face 🙂

We’re not a totally gluten free household, but after I’ve eaten a lot of refined carbs, I can definitely tell. So, I try to cut back when I can so I can enjoy it when I want to eat it – and this soup is totally perfect for that.

This soup is really the perfect combination of cozy chicken noodle, with flavorful broth and tender chicken, but with a healthier twist. Now that I’ve convinced you to make it you’re probably wondering…

tomatoes, chicken, carrots, and celery in a pot

What makes this chicken and vegetable soup healthy?

Well, let me tell you what’s in it!

Olive oil
Chicken
Onion
Celery
Carrots
Tomatoes (see, lots of veggies!)
Garlic
Italian seasoning
Chicken stock or bone broth
Cabbage

Can you get any leaner and cleaner than those ingredients?

How do you make it?

This is also a one pot recipe, which makes it easy for cleanup. All you need to do is brown the chicken, and then saute the vegetables in a big pot. All of the seasonings and broth get added. Once everything has a chance to simmer away for a bit, you stir in the cabbage.

A note about the cabbage – I add it last because it isn’t good when soggy. But, if you follow my directions you’ll be just fine!

Love soup? Try my dairy-free chicken corn chowder! It’s slow cooker friendly!

Chicken Vegetable Soup with Cabbage Noodles

This chicken vegetable soup is packed with good for you ingredients and uses cabbage instead of noodles. A big bowl full of healthy comfort food.

Author: Miss AK
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Scale

Ingredients

1 Tbsp. olive oil
1 and 1/2 lbs boneless, skinless chicken breast, cubed
1 onion, diced
1 cup diced carrots
1 cup diced celery
1 and 1/2 cups tomatoes, cut into bite sized pieces OR drained, canned, diced tomatoes
3 garlic cloves, minced
2 tsp. Italian seasoning
1 tsp. salt
1/2 tsp. pepper
6 cups unsalted chicken stock or bone broth
1/2 green cabbage, cored and sliced into ribbons

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Instructions

Heat the olive oil in a large pot over medium heat. Add the chicken and saute until lightly browned, about 8-10 minutes.
Remove the chicken from the pot and set it aside on a plate. Add the onions, carrots and celery to the pot and saute them for about 5-10 minutes, until they start to soften.
Then, add the tomatoes, garlic, Italian seasoning, salt, and pepper. Saute for 2 minutes to release the flavor.
Pour the broth in and bring the mixture to a boil. Cover the pot with a lid, and reduce the heat to low.
Let the soup simmer for 20 minutes before adding the cabbage ribbons. Stir them in well until they soften, and then remove the soup from the heat. This takes about 3-5 minutes.
Serve and top with red pepper flakes if desired!

Nutrition

Serving Size: 1 bowl
Calories: 172
Sugar: 3 g
Sodium: 774 mg
Fat: 5 g
Saturated Fat: 1 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 1 g
Protein: 26 g
Cholesterol: 60 mg

Keywords: chicken, chicken soup, vegetable, gluten free, low carb, dairy free

Dad's Famous Chicken Cacciatore

This is our family favorite chicken cacciatore recipe I grew up eating on Sundays. Chicken thighs braise in rich, homemade tomato sauce with peppers.

I was really lucky growing up, almost all of my meals (breakfast, lunch AND dinner) were home-cooked. My mom did almost all of the cooking, but on weekends, my dad could be found by the stove making his famous chicken cacciatore.

I always loved helping my parents in the kitchen. My mom enjoys baking and breakfast foods, no one makes a better pancake, quick bread, or bundt cake. My dad loves Italian and Mediterranean flavors. You can usually find him by the grill with lots of protein and veggies, or slaving over some sort of pasta sauce.

My dad and I joke that there MUST be some secret Italian member of our family…but there’s not. We’re just a bunch of Irish blokes wishing our ancestors had more culinary expertise. We’re making up for it 🙂

Anywho, on Sunday nights, my dad usually gave my mom a night off in the kitchen. I’d walk downstairs from my room and Kenny G would be blaring from the speakers and he’d be moving around the kitchen. “What’s for dinner, daddy-o?”, I’d say. The reply was most often “chicken catch-my-tory” (aka chicken cacciatore in dad speak).

My husband Jared also really loves this recipe, so when he requested I make it the other day, I knew it had to go on the blog. So, here it is.

What is chicken cacciatore?

Traditional chicken cacciatore is a rustic Italian dish made from braising chicken thighs in tomato sauce. Commonly, green peppers are involved. My dad always cubed our chicken and peppers, making everything bite-sized, which was probably easier when we were little. So, that’s still how I make it today.

How is it usually served?

To my understanding, traditionally it is served on it’s own. Some recipes call for whole or breaded whole chicken thighs, so it’s really a great main dish as it.

But, we serve it over pasta. Because why not. I like rigatoni, but I’ve had this over just every pasta under the sun. Spaghetti is also especially good. So, we may move a bit from the traditional way of preparing and serving this hearty, healthy and filling dish, but it sure is easy…and crazy delicious.

Did you make this recipe? Come tag me and share a picture with me on Instagram!

Dad's Famous Chicken Cacciatore

This is our family favorite chicken cacciatore recipe I grew up eating on Sundays. Chicken thighs braise in rich, homemade tomato sauce with peppers.

Author: Miss AK
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: about 6 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Italian American

Scale

Ingredients

1 and 1/2 lbs. boneless, skinless chicken thighs, cut into chunks
2 Tbsp. olive oil, divided
1 onion, diced
2 green bell peppers, cut into 1-inch chunks
4 garlic cloves, minced
2 tsp. Italian seasoning
2 tsp. sugar
1 tsp. salt
1/2 tsp. pepper
1/2 cup red wine
1 (15 oz.) can diced tomatoes
1 (15 oz.) can tomato sauce
pasta or zoodles, for serving

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Instructions

Once you have the chicken cubed into large bite-sized pieces, add 1 tablespoon of the oil to a large skillet over medium heat. Once the oil is hot, add the chicken and brown it all over, this takes about 8-10 minutes.
Remove the chicken from the skillet and set it aside on a plate. Add the remaining oil to the skillet and add the onions and peppers. Cook for about 5 minutes until they start to soften, and then add the garlic, Italian seasoning, sugar, salt and pepper. Cook for 2 more minutes.
Deglaze the pan with the wine and allow it to cook down and cook out the alcohol for about 3 minutes. Then, add the diced tomatoes and tomato sauce. Mix everything together well and add the chicken back to the pan.
Bring the mixture to a boil, cover and turn it down to simmer for at least 20 minutes. And hour or two is better.
When you’re ready to serve, ladle a heaping serving of the chicken, veggies and sauce over al-dente pasta, veggie noodles or a mixture of both.

Keywords: chicken, chicken thigh, Italian, pasta