These Apple Cider Glazed Chicken Thighs are the perfect combination of crisp, golden brown chicken and a sweet tangy apple glaze. This simple, cozy recipe is packed with warmth and flavour, making it an great choice for easy weeknight dinners that still feel special.

Apple Cider Glazed Chicken Thighs

This stovetop, one-pot dish is one of my favourites because of how effortlessly everything comes together. The versatile chicken thighs simmer in a blend of apple cider, Dijon mustard, and brown sugar, soaking up layers of sweet, tangy, and savory notes. As the sauce reduces, it transforms into a glossy, irresistible glaze that clings to every bite. The fresh thyme adds just the right herbal lift, balancing the richness of the chicken and sweetness of the cider. Best of all, the entire recipe comes together in under 40 minutes.

What makes this recipe especially appealing is how adaptable it is. You can easily adjust the sweetness or tang to suit your taste, or add extra herbs and spices for a personalized twist. It’s a comforting, crowd-pleasing meal that pairs perfectly with mashed potatoes, rice, or roasted vegetables, anything that can soak up that delicious apple cider glaze.

Ingredients and Tips

• Chicken thighs: Bone-in thighs, with skin-on for the best flavour, crispiness of the skin and juiciness. Yes, boneless and skinless thighs will also work but make sure to adjust the cooking time accordingly because they will take less time to cook.
• Garlic: Fresh is always best, feel free to add more.
• Apple cider: The star of the glaze. It reduces into a sweet, tangy syrup that pairs perfectly with the savoury chicken. (Not to be confused with apple juice.)
• Dijon mustard: Adds tang and complexity, helping balance the cider’s sweetness while giving the sauce a slight sharpness.
• Apple cider vinegar: Brings acidity and brightness.
• Brown sugar: Sweetens the sauce and helps it thicken.
• Thyme: Use fresh thyme sprig or dried, use 1/2 tsp if you use dried thyme
• Butter: Finishes the sauce, making it smooth and glossy.
• Pat the chicken very dry: To ensure the skin becomes as crisp as possible. Letting the chicken sit uncovered in the fridge for 20–30 minutes helps even more.
• Don’t rush the sear: Leave the chicken undisturbed while browning so it develops deep colour and flavour.
• If the sauce becomes too thick: Add a small splash of apple cider or water to loosen it.
• If the sauce is too thin: Let it simmer uncovered for a few extra minutes to thicken.

Pat chicken dry with paper towel, this is the key to getting the crispy skin. Once dry, season both sides with salt and pepper.

Heat olive oil in a large skillet over medium heat. Once the oil is hot, place the chicken thighs skin-side down and cook for 6–7 minutes, or until the skin becomes golden and crispy. Flip the thighs and cook the other side for about 5 minutes. Transfer the browned chicken to a plate and set aside.

In the same skillet, add the finely chopped onion. Cook for 2–3 minutes, stirring and scraping up any browned bits from the bottom of the pan. Add the minced garlic and cook for an additional 30 seconds, just until fragrant.

Pour in the apple cider and stir in the Dijon mustard, apple cider vinegar, and brown sugar. Whisk the ingredients well and bring the mixture to a gentle simmer.

Return the chicken thighs to the skillet, arranging them skin-side up. Sprinkle the thyme over the top. Reduce the heat to medium-low, cover the skillet, and simmer for 12–15 minutes, or until the chicken reaches an internal temp of 165°F.

Once cooked, remove the chicken from the skillet and transfer to a serving plate. Stir the butter into the remaining sauce until it becomes smooth and glossy. Spoon the apple cider glaze over the chicken and serve immediately. This dish is excellent paired with mashed potatoes, rice, or roasted vegetables.

How To Serve It

Apple Cider Glazed Chicken Thighs are one of those dinners that work with almost anything you’d put on a fall or winter table. The sauce is rich and glossy, so you want something that can soak it up properly.

Mashed Potatoes

Buttered Noodles

Roasted Asparagus

Amish White Bread

Try These Recipes Next

• Cheddar Chive Biscuits
• Baked Chicken Thighs
• Instant Pot Chicken Thighs
• Chicken Thighs with Creamy Lemon Dill Sauce
• Oven Baked Chicken Thighs

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Apple Cider Glazed Chicken Thighs

Apple Cider Glazed Chicken Thighs simmered in a sweet-tangy cider sauce with crispy skin, tender meat, and cozy fall flavor in every bite.

Course Dinner, Lunch

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 363kcal

Author Joanna Cismaru

Ingredients

• 2 pounds bone-in skin-on chicken thighs (about 6 pieces)
• 1 teaspoon salt or to taste
• ½ teaspoon black pepper or to taste
• 1 tablespoon olive oil
• 1 small onion finely chopped
• 2 garlic cloves minced
• 1 cup apple cider not apple juice
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 2 tablespoons brown sugar packed
• 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
• 1 tablespoon unsalted butter

US Customary – Metric

Instructions

• Pat the chicken thighs dry with paper towels, then season both sides with salt and pepper.
• Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs skin side down and cook for 6 to 7 minutes, until the skin is golden and crispy. Flip and cook another 5 minutes. Remove chicken to a plate.
• In the same skillet, add the onion and cook for 2 to 3 minutes, scraping up the browned bits. Stir in the garlic and cook for 30 seconds.
• Pour in the apple cider, Dijon mustard, apple cider vinegar, and brown sugar. Stir to combine and bring to a simmer.
• Return the chicken thighs to the skillet, skin side up. Sprinkle with thyme. Reduce the heat to medium-low, cover, and cook for 12 to 15 minutes, or until the chicken reaches an internal temperature of 165°F.
• Remove the chicken to a serving plate. Stir the butter into the sauce until glossy. Spoon the glaze over the chicken and serve hot.

Notes

1. Pat the chicken dry. Dry skin = better browning and crispier texture.
2. Use real apple cider. Not apple juice, cider has deeper, richer flavor and makes the glaze shine.
3. Don’t rush the sear. Golden skin builds the base of the sauce, so give it time.
4. Simmer gently. Medium-low heat cooks the chicken through without drying it out.
5. Finish with butter. That last tablespoon makes the glaze glossy and smooth.
6. Fresh thyme is ideal. Dried thyme works too, but use half the amount.

Nutrition

Serving: 1serving | Calories: 363kcal | Carbohydrates: 11g | Protein: 21g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 131mg | Sodium: 545mg | Potassium: 346mg | Fiber: 1g | Sugar: 8g | Vitamin A: 180IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg

The post Apple Cider Glazed Chicken Thighs appeared first on Craving Home Cooked.

Sticky, saucy, spicy, and ready in 35 minutes. This Korean BBQ Chicken might just ruin takeout for you forever.

Super Easy Korean BBQ Chicken

I love making this on a busy weeknight, mainly because it takes 30-ish minutes and tastes like I tried a lot harder than I actually did. The doodles go wild the second they smell the garlic hit the pan (Jack especially, he thinks everything I cook is for him). But this one’s a hard no for them, way too spicy for their fluffy little stomachs.

If you’ve never cooked with gochujang before, this is the recipe that’ll convince you. It’s bold, buttery, garlicky, sticky in all the right ways, and makes plain rice feel like a party. We’re not marinating for hours or frying anything, we’re just building big flavor in one pan, fast.

Ingredient Notes & Tips

• Chicken thighs: Juicy, forgiving, and perfect for quick cooking. You can sub with chicken breast, but thighs are much juicier.
• Garlic powder: Adds a layer of flavor right into the chicken. Think of it as your pre-sauce insurance.
• Cornstarch: Helps the chicken get that light crisp on the outside so the sauce can actually stick to something.
• Avocado oil: High smoke point and neutral flavor. If you’ve got another oil that handles heat well, use it.
• Butter: Just one tablespoon turns that sauce into silky magic. Don’t skip it unless you like sad sauce.
• Gochujang: Korean chili paste that’s spicy, savory, and just a little sweet. It’s the heart of the dish, so don’t swap it for sriracha unless you’re truly desperate.
• Honey: Balances the heat and brings the sweetness. Maple syrup works too, but honey gives it a cleaner finish.
• Garlic: Fresh cloves, minced. Don’t be lazy here. This is garlic forward and worth every chop.
• Water: Adjust to get your sauce as thick or loose as you like. Start with ½ cup and go from there.
• Sesame oil: Just a drizzle at the end for that nutty finish. You’ll smell it and think, yep, that’s the stuff.

Paper towel that chicken dry so it actually browns instead of steaming into sadness. Then season with salt, pepper, garlic powder, and toss it in cornstarch. That little dusting is what gives you those crispy bits that sauce clings to like gossip in a small town.

Hot skillet. Don’t be timid. Add oil and cook the chicken in a single layer, no crowding, no stacking, no excuses. Flip it a few times till it’s golden and cooked through. Set it aside and try not to eat half of it off the plate. (But if you do, I get it.)

Same skillet, turn the heat down a bit, and melt the butter. Add garlic and sauté till your kitchen smells like you know what you’re doing. Stir in the gochujang, honey, and water. Scrape up all that flavor from the bottom, don’t leave the good stuff behind. Let it bubble for a couple of minutes.

Toss the chicken back in and stir to coat every glorious piece. Drizzle in the sesame oil. Let it all hang out together for another minute or two while you mentally high five yourself.

I like to add some sesame seeds and green onions to mine to make it look all pretty and then serve it over rice. Eat it while it’s still hot and sticky and perfect, and maybe warn whoever’s nearby that they’re about to get serious food envy.

What to Serve with Korean BBQ Chicken

Instant Pot Rice

Cucumber Tomato Salad

Coconut Rice

Asian Style Slaw

Storage + Reheating

• Storage: Pop any leftovers in an airtight container and stash in the fridge for up to 4 days. That sauce holds up like a champ and might even taste better the next day.
• Reheating: Skillet is best, add a splash of water and warm over medium heat until the chicken is hot and the sauce is glossy again. Microwave works too, but cover it unless you enjoy scrubbing spicy splatter off the walls.
• Freezing: You can freeze it, but I’d only do it if you’ve got a true meal prep emergency. Thawed sauce loses a bit of its punch, so fresh is always better here.

Try These Chicken Recipes Next

• Stir Fried Chicken and Veggies in White Sauce
• Chicken Adobo
• Chicken Vindaloo
• Chicken Curry
• Three Cup Chicken

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Korean BBQ Chicken

This Korean BBQ Chicken is fast, flavorful, and coated in a sticky, spicy-sweet gochujang sauce that clings to every bite. Perfect for weeknights and better than takeout, done in just 35 minutes.

Course Dinner, Lunch

Cuisine Asian, Korean

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 3

Calories 302kcal

Author Joanna Cismaru

Ingredients

For the Chicken:

• 1 pound boneless skinless chicken thighs cut into into bite-sized pieces
• salt and pepper to taste
• 1 teaspoon garlic powder
• 1 tablespoon cornstarch for coating
• 2 teaspoons avocado oil

For the Sauce:

• 1 tablespoon butter
• 2 tablespoons gochujang Korean red chili paste
• 1 tablespoon honey
• 3 cloves garlic minced
• ½ cup water adjust as necessary
• 1 teaspoon sesame oil

US Customary – Metric

Instructions

• Pat the chicken thighs dry with paper towels. Season the chicken with salt, pepper, and garlic powder. Sprinkle the cornstarch or flour over the chicken, tossing to coat evenly.
• Heat 2 teaspoons of avocado oil in a large skillet over medium-high heat. Add the coated chicken pieces to the skillet in a single layer. Cook for about 5–7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
• In the same skillet, reduce the heat to medium. Add the butter and allow it to melt. Stir in the minced garlic and sauté for about 30 seconds until fragrant. Add the gochujang, honey, and ½ cup of water to the skillet. Stir well to combine, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer and cook for 2–3 minutes, allowing it to thicken slightly. Adjust the consistency with more water if needed.
• Return the cooked chicken to the skillet with the sauce. Stir to coat the chicken pieces thoroughly. Drizzle the sesame oil over the chicken and mix well. Cook for an additional 2 minutes to meld the flavors. Remove from heat.
• Serve the Korean BBQ Chicken over a bed of steamed rice. Garnish with sliced green onions and toasted sesame seeds if desired.

Notes

1. Dry your chicken well: If it’s wet, it won’t brown. You’ll end up steaming it, and that’s not the goal.
2. Use boneless thighs: They stay juicy, cook quickly, and hold up better than breast in a bold sauce like this.
3. Gochujang: Don’t swap it unless you absolutely have to. Nothing else brings the same flavor.
4. Double the sauce if you’re saucy: You’ll want extra for rice, trust me.
5. Don’t overthink it: No marinating, no fancy steps. Just big flavor, fast.

Nutrition

Serving: 1serving | Calories: 302kcal | Carbohydrates: 13g | Protein: 30g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 154mg | Sodium: 170mg | Potassium: 439mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 174IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg

The post Korean BBQ Chicken appeared first on Craving Home Cooked.

Slow Cooker Marry Me Chicken – juicy, creamy, sun-dried tomato goodness that might just get you a proposal.

Before the internet turned Marry Me Chicken into a viral love story, it was right here.
This is where it all started, my original recipe that blew up, got pinned to death, and sparked a thousand “you need to make this” messages. And now? You can slow cook it.

Same dreamy flavor, creamy sauce, Parmesan, garlic, and sun-dried tomatoes, but now it simmers all day while you do literally anything else. I’m not saying this recipe leads to proposals, but I’m not saying it doesn’t either.

Before You Start: Tips & Ingredient Notes

• Use boneless, skinless chicken breasts: They cook down beautifully and shred easily. You can also use thighs if you prefer something extra juicy.
• Don’t skip the sun-dried tomatoes: They add a sweet-tangy richness that balances all that creamy goodness. Oil-packed ones are best, just chop them up before tossing them in.
• Parmesan = flavor booster:  Freshly grated Parmesan melts into the sauce for that deep, savory finish. The pre-shredded stuff doesn’t melt as smoothly, but hey, use what you’ve got.
• Heavy cream makes it luscious: If you’re tempted to swap it for milk or half and half, just know it won’t be quite as silky. Worth it, trust me.
• Low-sodium broth only: This dish gets plenty of salty, cheesy goodness from the Parmesan, using full-sodium broth can push it overboard.
• Want a little kick? Red pepper flakes are totally optional, but they add just the right amount of heat to cut the richness.

Pat the chicken breasts dry, then lightly coat each one in the flour. This helps thicken the sauce as it cooks and gives the chicken a silkier, more luxurious texture. A simple trick that makes a big difference. Place your chicken breasts right into the slow cooker.

Season the chicken with salt and pepper, then sprinkle the minced garlic over the top. Dollop in the tomato paste, pour over the broth and heavy cream, then toss in those chopped sun-dried tomatoes. Sprinkle on the oregano, red pepper flakes (if using), and grated Parmesan.

No need to be fussy here, just stir things around gently so the chicken’s coated and the sauce is roughly combined.

Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is fall apart tender.

Remove the chicken, shred it with two forks, then return it to the sauce. Stir everything together and let it sit for a few minutes so the flavors can mingle.

Just before serving, sprinkle in the chopped basil. It adds a fresh pop that brightens the whole dish.

What to Serve with Slow Cooker Marry Me Chicken

This chicken begs for something to soak up that creamy, cheesy sauce, and luckily, you’ve got options:

Mashed Potatoes

Instant Pot Rice

Amish White Bread

Roasted Asparagus

Storage + Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days. The sauce thickens a bit, but the flavor? Even better.
• Freezer: Let it cool completely, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently on the stovetop or in the microwave, stirring occasionally. Add a splash of broth or cream to loosen the sauce if needed, it comes right back to life.

Try These Slow Cooker Recipes Next

• Slow Cooker Taco Casserole
• Slow Cooker Lasagna
• Crockpot Chicken And Potatoes
• Slow Cooker Ribs
• Slow Cooker Mexican Chicken

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Slow Cooker Marry Me Chicken

This Slow Cooker Marry Me Chicken is rich, creamy, and packed with flavor, the kind of meal that basically makes itself. Juicy chicken, sun-dried tomatoes, garlic, and Parmesan all slow simmered into a dreamy sauce you’ll want to pour over everything.

Course Dinner, Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 7 hours hours

Total Time 7 hours hours 20 minutes minutes

Servings 4

Calories 540kcal

Author Joanna Cismaru

Equipment

• Crock-Pot 7-Quart Oval Manual Slow Cooker

Ingredients

• 4 boneless skinless chicken breasts
• ½ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 cloves garlic minced
• 2 tablespoons tomato paste
• ½ cup chicken broth low sodium or no sodium added
• 1 cup heavy cream
• ½ cup sun-dried tomatoes chopped
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes optional, for heat
• 1 cup Parmesan cheese grated
• ¼ cup fresh basil chopped

US Customary – Metric

Instructions

• Pat the chicken breasts dry with paper towels. Lightly dredge each piece in the flour, coating both sides. This will help thicken the sauce as it cooks and give the chicken a smoother texture.
• Place the floured chicken breasts in the bottom of the slow cooker. Season with salt and pepper, then sprinkle the minced garlic over the top.
• Add the tomato paste, chicken broth, heavy cream, chopped sun-dried tomatoes, dried oregano, red pepper flakes (if using), and grated Parmesan cheese. Stir gently to combine around the chicken.
• Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and fully cooked.
• Once cooked, remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
• Return the shredded chicken to the slow cooker and stir well to combine with the creamy sauce.
• Sprinkle ¼ cup chopped fresh basil over the top and stir gently. Allow the dish to sit for a few minutes to let the flavors meld together.

Notes

1. Dredging the chicken in flour might seem fussy, but it’s quick and makes the sauce creamier, totally worth it.
2. Use oil-packed sun-dried tomatoes if you can, they’re more flavorful and blend right into the sauce.
3. No slow cooker? You can totally make my original skillet version instead. Same vibes, faster finish.
4. Leftovers are gold. This reheats like a dream and makes the best next-day lunch over rice or pasta.

Nutrition

Serving: 1serving | Calories: 540kcal | Carbohydrates: 26g | Protein: 39g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 157mg | Sodium: 1221mg | Potassium: 1124mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1509IU | Vitamin C: 10mg | Calcium: 381mg | Iron: 3mg

The post Slow Cooker Marry Me Chicken appeared first on Craving Home Cooked.

Golden. Crispy. Oozing with garlicky herb butter like it’s trying to ruin your shirt. This Chicken Kiev is the kind of dish that makes you pause mid-bite and go, “Okay, who needs a restaurant?”

Okay, real talk! This is not the “throw-it-in-the-oven-and-pray” kind of recipe. This is a project, but oh my god, is it ever worth it.

I first had Chicken Kiev at a fancy dinner party where someone casually said, “Oh, it’s just chicken,” and then cut into a perfectly crisped roll that literally leaked molten garlic butter onto their plate like it had a life of its own. I was shook.

Of course, I had to figure out how to make it. And after testing this one half a dozen times (yes, butter explosions were involved), I’ve cracked the code: tender chicken wrapped around lemony garlic-herb butter, breaded, fried, baked, and basically ready to change your life.

Before You Start: Tips & Ingredient Notes

• Use cold, firm butter. Room temp butter will leak out before it gets the chance to shine. Chill it, roll it, and let it hang out in the fridge.
• Pound that chicken. You want even thickness (about ¼ inch) so it rolls up like a dream. Uneven = tears = buttery heartbreak.
• Breadcrumbs matter. Go with panko if you want that extra crunch. Regular ones are fine, but panko’s the real MVP here.
• Seal it tight. Fold the chicken like you’re wrapping the world’s tiniest burrito. Chill it again after rolling to lock in that butter bomb.
• Don’t skip the fry. It’s what gives that golden, crispy crust. We finish in the oven so the chicken cooks through without burning the outside.

Mix softened butter with garlic, parsley, dill, lemon zest, salt, and pepper. Shape it into a log, wrap it up, and toss it in the fridge for about 30 minutes. This gives it time to firm up so it won’t escape later.

Place each chicken breast between two sheets of plastic wrap. Use a meat mallet (or your rolling pin if that’s closer) and gently pound it to about ¼ inch thick. Season with salt and pepper on both sides.

Cut the chilled herb butter into four pieces. Place one in the center of each chicken breast. Fold in the sides, then tightly roll it up into a little chicken package. Wrap each one in plastic wrap and chill for another 30 minutes. This helps everything hold together during frying.

Set up three bowls: flour, beaten eggs, and breadcrumbs. Dredge each chilled chicken roll in flour, dip in egg, and coat with breadcrumbs. Press gently so the crumbs really stick.

Heat about 1 inch of oil in a skillet over medium-high. Fry the chicken until golden brown on all sides, about 2 to 3 minutes per side. Drain on paper towels.

Transfer the fried rolls to a baking sheet and bake at 350°F (175°C) for 15 to 20 minutes, or until the chicken is cooked through (internal temp should hit 165°F / 74°C). Let them rest 5 minutes before serving.

Serving Suggestions

Chicken Kiev is rich, buttery, and crispy, which means it’s begging for something creamy, carby, or fresh on the side. Here are my top picks:

Mashed Potatoes

Buttered Noodles

Air Fryer Vegetables

Roasted Asparagus

Storage + Reheating

Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven so that crispy coating stays crispy.

Freezer: Unbaked rolls freeze like a dream. Just fry straight from frozen (carefully) and add 5–10 minutes to the bake time.

Try These Chicken Recipes Next

• Crispy Lemon Chicken Thighs
• Chicken Adobo
• Chicken Saltimbocca
• Chicken Thighs with Creamy Lemon Dill Sauce
• Crispy Baked Chicken Legs

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Chicken Kiev

This Chicken Kiev is a crispy, golden chicken breast stuffed with garlicky herb butter that oozes out the moment you cut in. A total dinner showstopper that’s easier than it looks, and absolutely worth the effort.

Course Main Course

Cuisine Russian

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Chilling Time 30 minutes minutes

Total Time 2 hours hours

Servings 4

Calories 592kcal

Author Joanna Cismaru

Ingredients

For the Herb Butter:

• ½ cup unsalted butter softened
• 2 cloves garlic minced
• 2 tablespoons fresh parsley finely chopped
• 1 tablespoon fresh dill finely chopped (optional)
• 1 teaspoon lemon zest
• salt and pepper to taste

For the Chicken:

• 4 boneless skinless chicken breasts
• salt and pepper to taste

For the Breading:

• 1 cup all-purpose flour
• 2 large eggs beaten
• 1 cup breadcrumbs preferably panko
• vegetable oil for frying

Instructions

• In a small bowl, mix together the softened butter, minced garlic, chopped parsley, dill (if using), lemon zest, salt, and pepper. Shape the herb butter into a log, wrap it in plastic wrap, and refrigerate until firm, about 30 minutes.
• Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about ¼ inch (6 mm). Season both sides with salt and pepper.
• Cut the chilled herb butter into four equal pieces. Place one piece of herb butter in the center of each flattened chicken breast. Fold the sides over the butter, then roll the chicken tightly to enclose the butter completely. Wrap the chicken tightly in plastic wrap and refrigerate for 30 minutes to firm up.
• Prepare three shallow dishes: one with flour, one with the beaten eggs, and one with breadcrumbs. Dredge each chicken roll in flour, shaking off excess. Dip into the beaten eggs, allowing excess to drip off. Coat with breadcrumbs, pressing gently to adhere.
• Preheat the oven to 350°F (175°C).
• In a large skillet, heat about 1 inch (2.5 cm) of oil over medium-high heat. Fry the chicken rolls until golden brown on all sides, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
• Place the fried chicken rolls on a baking sheet. Bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
• Allow the chicken to rest for 5 minutes before serving. Serve hot, garnished with fresh parsley if desired. Pair with mashed potatoes, steamed vegetables, or a side salad.

Notes

• Make ahead tip: Assemble the chicken rolls and keep them wrapped in the fridge up to a day in advance.
• Butter leakage? Chill the rolls thoroughly before frying and make sure they’re sealed tight—this helps keep all that herby goodness inside.
• Breadcrumbs: Panko is best for that signature crunch, but regular will still do the trick.
• Don’t skip resting: Give it 5 minutes out of the oven so the juices settle and the butter doesn’t all escape at once.

Nutrition

Serving: 1serving | Calories: 592kcal | Carbohydrates: 44g | Protein: 34g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 226mg | Sodium: 369mg | Potassium: 564mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1055IU | Vitamin C: 5mg | Calcium: 87mg | Iron: 4mg

The post Crispy Chicken Kiev with Garlic Herb Butter appeared first on Craving Home Cooked.

One-Pot Garlic Butter Chicken and Rice is what happens when three simple ingredients—garlic, butter, and chicken—do all the heavy lifting to create something ridiculously flavorful. Juicy, golden-browned chicken, fragrant garlic butter, and perfectly cooked rice all come together in one pan, soaking up every last drop of savory, garlicky goodness. And the best part? It’s done in 40 minutes with minimal effort and only ONE dish to wash.

One-Pot Garlic Butter Chicken and Rice – The Ultimate Weeknight Hero

This dish works because it nails the basics. The chicken is properly seared for maximum flavor, the garlic butter infuses every bite with rich, aromatic depth, and the rice absorbs all those golden, buttery drippings for a perfectly tender, flavorful finish. It’s simple, foolproof, and absolutely packed with flavor—the kind of recipe you’ll find yourself making again and again.

Before You Start – Pro Tips for the Best Chicken & Rice

This dish may be easy, but a few small tweaks will make it next-level good. Follow these tips, and you’ll get juicy, flavorful chicken, fluffy rice, and a garlic butter infusion in every bite.

The Chicken – Flavor Starts Here

• Chicken thighs = more flavor, more juiciness. Don’t swap for chicken breast unless you love dry, sad chicken.
• Brown it properly! Let the chicken sear in the butter before adding anything else—this builds the best flavor.
• Shortcut: If you only have chicken breast, cut it into small pieces and cook it quickly to avoid dryness.

The Rice – Perfectly Fluffy, Never Mushy

• Use long-grain white rice—it stays separate and fluffy. Short-grain gets too sticky, and brown rice takes too long.
• Once the rice is in, DON’T stir. Stirring releases starch and makes it mushy—just let it cook undisturbed.
• Pro Tip: If your rice is too wet at the end, leave the lid off for a few minutes to let steam escape.

The Garlic Butter – The Star of the Show

• Garlic burns fast! Only cook it for 30 seconds before adding the rice and broth—any longer, and it turns bitter.
• Use fresh garlic. Pre-minced garlic from a jar won’t give you the same punchy, rich flavor.
• Extra Flavor Hack: Want a little heat? Add a pinch of red pepper flakes with the garlic!

Melt the butter in a large skillet over medium heat. Let’s be real—anything that starts with butter is already headed in the right direction. Season the chicken with salt, pepper, and paprika. This simple seasoning combo does all the heavy lifting for flavor.

Add the chicken to the pan and DON’T TOUCH IT. Let it sear for about 5 minutes until it develops a deep golden crust (color = flavor!). If you start flipping it too soon, you’re missing out on all that delicious browning.

Pro Tip: If your pan is too crowded, cook the chicken in batches. Overcrowding = steaming instead of searing, and we are NOT here for sad, pale chicken.

Stir in the minced garlic and cook for 30 seconds. That’s just enough time for it to become fragrant without burning (burnt garlic = bitter disaster). Immediately add the rice, broth, thyme, and dried parsley. The garlic flavors will infuse into the broth, giving the rice that deep, savory, buttery taste.

Extra Flavor Hack: Want even more garlicky goodness? Stir in a clove of roasted garlic at the end. It’s a game-changer.

Give everything a good stir, then bring the mixture to a simmer. This ensures the rice is evenly coated in all that garlicky, buttery goodness. Cover, reduce the heat to LOW, and walk away for 20 minutes. No peeking, no stirring—just trust the process.

Why No Stirring? Stirring releases starch, which turns the rice gloopy instead of fluffy. Just leave it alone, and it will cook to perfection.

Once the rice is tender, stir in the Parmesan cheese. This is where the magic happens—the cheese melts into the rice, making it extra creamy and flavorful. Garnish with fresh parsley. It adds a pop of color and balances out the richness of the butter and cheese.

Final Pro Tip: Want even more richness? Stir in an extra tablespoon of butter at the end. Because, let’s be honest—butter makes everything better.

How To Serve

Serve straight from the pan. Less cleanup, more time to enjoy your masterpiece. Want to take it up a notch? Add a squeeze of lemon for a little brightness. Here are a few sides and extras that pair perfectly.

Cucumber Tomato Salad

Roasted Green Beans

Breadsticks Recipe

Amish White Bread

More Delicious Chicken And Rice Dishes

• Chicken Rice Soup
• No Peek Chicken Rice Casserole
• Skillet Cajun Chicken and Rice
• Southwest Chicken And Rice Skillet
• Chicken Enchilada Rice Casserole

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One-Pot Garlic Butter Chicken and Rice

This One-Pot Garlic Butter Chicken and Rice is the ultimate easy comfort food! Juicy, garlicky chicken, buttery fluffy rice, and a hint of Parmesan all come together in one pan for a no-fuss, flavor-packed meal. Ready in 40 minutes with minimal cleanup!

Course Dinner, Lunch

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 403kcal

Author Joanna Cismaru

Ingredients

• 1 tablespoon butter
• 1 pound boneless skinless chicken thighs cut into bite-sized pieces
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 3 cloves garlic minced
• 1 cup long-grain white rice uncooked
• 2 cups chicken broth low sodium
• ½ teaspoon dried thyme
• ½ teaspoon dried parsley
• ½ cup Parmesan cheese grated
• fresh parsley for garnish

US Customary – Metric

Instructions

• In a large skillet over medium heat, melt butter. Season the chicken with salt, pepper, and paprika. Add to the skillet and cook until browned, about 5 minutes.
• Stir in garlic and cook for 30 seconds. Add rice, chicken broth, thyme, and parsley. Stir well and bring to a simmer.
• Cover and cook on low heat for 20 minutes until rice is tender.
• Stir in Parmesan cheese, garnish with fresh parsley, and serve.

Notes

1. Chicken thighs = best choice! They stay juicy and flavorful while cooking with the rice. If using chicken breast, cut it into small pieces and add it back in at the end to prevent dryness.
2. Long-grain white rice is key. Short-grain will turn sticky, and brown rice takes too long (if using, add extra broth & time).
3. No stirring while the rice cooks! Let it steam undisturbed—stirring releases starch, making it mushy instead of fluffy.
4. Garlic burns fast! Cook it for just 30 seconds before adding the broth—any longer, and it turns bitter.
5. Too much liquid at the end? Remove the lid and let it sit for a few minutes to allow excess moisture to evaporate.
6. Want even more richness? Stir in an extra tablespoon of butter at the end. Because butter makes everything better.
7. Make it ahead! This stores & reheats well—just add a splash of broth when reheating to bring the rice back to life.

Nutrition

Serving: 1serving | Calories: 403kcal | Carbohydrates: 40g | Protein: 32g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 124mg | Sodium: 944mg | Potassium: 470mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 465IU | Vitamin C: 1mg | Calcium: 186mg | Iron: 2mg

The post One-Pot Garlic Butter Chicken and Rice appeared first on Craving Home Cooked.

There’s nothing like a big bowl of Chicken and Leek Soup to warm you up from the inside out. The delicate sweetness of leeks, tender rotisserie chicken, and a splash of lemon to brighten everything up—this is the kind of cozy meal that feels like a hug in a bowl.

This Chicken and Leek Soup is packed with flavor, comes together in under an hour, and is as nourishing as it is satisfying. Whether you’re looking for an easy weeknight dinner or something soothing for a chilly day, this soup has you covered.

Before You Start – Everything You Need to Know

This Chicken and Leek Soup is simple, comforting, and incredibly flavorful. But before we dive in, here’s what you need to know to make it foolproof and flexible!

Leeks – The Right Way To Prep

Leeks add a delicate, slightly sweet onion flavor that makes this soup unique. The trick? They trap dirt between their layers, so you must rinse them well. Slice them in half lengthwise, then fan out the layers under running water to remove any grit. I always do this before chopping!

Tip: If you’re in a hurry, swap leeks for a mix of sweet onion and green onions—it’s not exactly the same, but it works!

Use Rotisserie Chicken for Convenience

This is my go-to shortcut for soups. It saves time, adds great flavor, and makes this a quick meal. If you have leftover roasted chicken or turkey, that works too!

Tip: If cooking raw chicken, simmer whole breasts or thighs in the broth for 20 minutes, then shred before adding the pasta.

Pasta – Cook It Just Right

Ditalini pasta is perfect because it’s small but hearty. It soaks up some of the broth while still holding its shape.

Tip: If you plan to store leftovers, cook the pasta separately and add it to individual bowls when serving. Otherwise, it’ll keep soaking up liquid and become mushy.

Lemon Juice – The Secret to Bright Flavor

The fresh lemon juice at the end is everything! It balances the richness and gives the soup a fresh, zesty finish. I always start with one lemon and add more if needed.

Tip: Taste before adding extra lemon—it’s easy to go overboard!

This soup comes together in just a few simple steps, but each one adds layers of flavor. Here’s exactly how I do it to get the best results every time!

Start by heating butter and olive oil in a large pot over medium heat. The mix of both gives you flavor from the butter and a higher smoking point from the oil. Toss in the leeks, carrots, and celery and sauté for about 5-7 minutes until softened. This step builds the foundation of the soup’s flavor, so don’t rush it!

Now, add the garlic, Italian seasoning, salt, and pepper. Stir and cook for another 30 seconds to 1 minute—this brings out the best in the spices and makes the garlic fragrant.

Pour in the chicken broth (or broth + water) and add the chicken bouillon seasoning for extra depth. Bring it to a gentle boil, which helps all those flavors meld together.

Stir in the ditalini pasta and let it simmer for 8-10 minutes until al dente. This small pasta is perfect because it holds its shape without overwhelming the broth.

Tip: If you’re making this soup ahead, cook the pasta separately and add it when serving so it doesn’t get too soft.

Stir in the shredded rotisserie chicken, fresh spinach, and a squeeze of lemon juice. The lemon brightens up the broth and balances everything out. Let the soup simmer for another 2-3 minutes until the spinach wilts and the flavors fully develop.

Tip: Always taste before adding extra lemon—you want a fresh zing, but not too much tang.

Finally, stir in freshly shredded Parmesan cheese and chopped dill. This step takes the soup from great to restaurant-quality! The cheese melts into the broth for an almost creamy texture, and the dill adds a fresh, herby contrast.

Ladle the soup into bowls, garnish with extra Parmesan and dill, and serve hot.

How To Serve

This soup is comforting and satisfying on its own, but if you want to round out the meal, here are some of my favorite serving ideas:

No Knead Olive Bread

Mushroom Arugula Warm Salad

Greek Salad

Fluffy Dinner Rolls

More Delicious Soup Recipes

• Chicken Potato Soup
• Cream of Cauliflower Soup
• Lasagna Soup
• Creamy Chicken Wild Rice Soup
• Taco Soup

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Chicken and Leek Soup

This Chicken and Leek Soup is a comforting, flavor-packed bowl of goodness! Made with tender rotisserie chicken, sautéed leeks, carrots, celery, and a touch of lemon for brightness, this soup is the perfect balance of hearty and refreshing. Parmesan adds a rich, savory finish, while fresh dill brings a pop of freshness. Ready in just 45 minutes, it’s a cozy, nourishing meal that’s perfect for any night of the week!

Course Brunch, Lunch, Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 359kcal

Author Joanna Cismaru

Equipment

• 6 Quart Dutch Oven

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil use rosemary-infused olive oil if desired
• 2 large leeks cleaned, halved, and sliced
• 2 medium carrots diced
• 2 stalks celery diced
• 6 cloves garlic minced (adjust to taste)
• 1 tablespoon Italian seasoning
• salt and black pepper to taste
• 8 cups chicken broth or 6 cups broth + 2 cups water
• 1 teaspoon chicken bouillon seasoning
• 1 cup ditalini pasta
• juice from 1-2 lemons to taste
• 1 rotisserie chicken shredded
• 2 cups fresh spinach
• 1 cup Parmesan cheese freshly shredded
• Fresh dill to taste

US Customary – Metric

Instructions

• In a large pot, heat the butter and olive oil over medium heat. Add the leeks, carrots, and celery. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
• Stir in the Italian seasoning, salt, and black pepper. Cook for 30 seconds to 1 minute.
• Add the chicken broth (or broth + water), and chicken bouillon seasoning. Bring the soup to a boil.
• Stir in the ditalini pasta. Reduce the heat to a simmer and cook for 8-10 minutes, or until the pasta is al dente.
• Stir the lemon juice, shredded rotisserie chicken, and spinach into the soup. Let it simmer for 2-3 minutes until the spinach is wilted and the soup is slightly thickened.
• Stir in freshly shredded Parmesan cheese, and fresh dill. Adjust seasoning with salt, black pepper, and additional lemon juice if needed.
• Ladle the soup into bowls and garnish with extra Parmesan, or dill if desired.

Notes

1. Leeks – Clean them well! Leeks can trap a lot of dirt, so slice them first and rinse in a bowl of water to remove any grit.
2. Pasta absorbs liquid! If making ahead, cook the pasta separately and add it when serving to keep it from getting too soft.
3. Rotisserie Chicken Shortcut – This recipe is all about simplicity! Using rotisserie chicken saves time, but you can also cook fresh chicken breasts or thighs in the broth before shredding.
4. Make it creamier – Stir in a splash of heavy cream or a dollop of Greek yogurt for extra richness.
5. More greens? Yes, please! Swap spinach for kale or Swiss chard for a heartier bite.
6. Storage & Freezing – This soup keeps well in the fridge for up to 4 days. If freezing, leave out the pasta and add fresh when reheating to avoid it turning mushy.
7. Lemon Brightens Everything! Start with juice from one lemon and taste before adding more—you want the perfect balance of fresh acidity without overpowering the soup.

Nutrition

Calories: 359kcal | Carbohydrates: 25g | Protein: 34g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 576mg | Potassium: 435mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3819IU | Vitamin C: 7mg | Calcium: 206mg | Iron: 2mg

The post Chicken and Leek Soup appeared first on Craving Home Cooked.

There’s nothing quite like a big, warm bowl of creamy chicken wild rice soup on a chilly day. Thick, rich, and loaded with tender chicken, hearty wild rice, and a velvety, herb-infused broth, this is the kind of comfort food that feels like a hug in a bowl. If you love Panera’s version, just wait until you taste this homemade upgrade!

Ingredients You’ll Need

• Chicken: You can use either chicken breasts or thighs, whatever you prefer.
• Wild Rice Blend: Not actually a true rice, wild rice is a grain that stays firm and chewy, adding great texture.
• Veggies: Classic onion, garlic, carrots, and celery create the base of the broth.
• Chicken Broth: Low-sodium is best so you can control the seasoning.
• Herbs & Spices: Thyme, rosemary, and bay leaves give this soup its signature cozy depth.
• Butter & Flour (for the Roux): This thickens the soup without making it too heavy.
• Heavy Cream: Adds that luxurious, creamy finish we all love.

Melt butter in a large Dutch oven over medium heat. Add onions, carrots, and celery and cook for 5-7 minutes until softened. Stir in garlic and cook for another 30 seconds until fragrant.

Why? Cooking the vegetables first brings out their natural sweetness and deepens the flavor of the soup.

Push the veggies to the side and add the bite-sized chicken pieces. Let them sear for 2 minutes on each side before stirring everything together.

Why? Searing the chicken locks in juicy flavor, making the soup even more delicious.

Stir in the wild rice blend, then pour in the chicken broth. Add thyme, rosemary, bay leaves, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 45-50 minutes until the rice is tender.

Why? Making the roux separately ensures a lump-free, creamy soup.

In a separate saucepan, melt butter and whisk in flour to create a golden roux. Slowly whisk in heavy cream until smooth and thickened.

Why? Making the roux separately ensures a lump-free, creamy soup.

Remove the bay leaves, then stir the cream mixture into the soup. Let it simmer for 5 more minutes to meld the flavors. Taste and adjust seasoning if needed.

Why? Letting it rest allows the flavors to fully develop before serving. Ladle into bowls, garnish with fresh parsley, and serve with crusty bread for dipping.

What to Serve with Creamy Chicken Wild Rice Soup

This soup is already hearty and filling, but if you want to round out the meal, try serving it with:

No Knead Olive Bread

Mushroom Arugula Warm Salad

Breadsticks Recipe

Cucumber Avocado Salad

Make This Tonight!

If you’re craving something warm, cozy, and ridiculously satisfying, this Creamy Chicken Wild Rice Soup needs to happen in your kitchen tonight. It’s the kind of meal that makes you want to curl up with a big bowl, a crusty slice of bread, and just forget about the cold.

It’s one pot, easy to make, and even better the next day. Plus, the creamy broth, tender chicken, and nutty wild rice? Pure comfort food magic. So grab your ingredients, let’s get cooking—you’ll be ladling up big bowls of this in no time!

More Delicious Soup Recipes

• Cajun Potato Soup
• French Onion Soup
• Greek Lemon Chicken Soup
• Creamy Chicken Noodle Soup
• Beef Stroganoff Soup

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Creamy Chicken Wild Rice Soup

This Creamy Chicken Wild Rice Soup is the ultimate cozy comfort food—thick, creamy, and packed with tender chicken, hearty wild rice, and a rich, herb-infused broth. Everything comes together in one pot, making it an easy but satisfying meal for chilly nights. Bonus? It tastes even better the next day!

Course Dinner, Lunch, Soup

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 6

Calories 429kcal

Author Joanna Cismaru

Equipment

• 6 Quart Dutch Oven

Ingredients

• 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 cup wild rice blend uncooked
• 2 tablespoons unsalted butter
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 2 medium carrots peeled and diced
• 2 stalks celery diced
• 8 cups chicken broth low sodium or no sodium added
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• salt and pepper to taste
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• fresh parsley chopped, for garnish (optional)

US Customary – Metric

Instructions

• In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes. Add the minced garlic and cook for an additional 1 minute.
• Push the vegetables to the sides of the pot and add the chicken pieces to the center. Cook the chicken until lightly browned on all sides, about 5 minutes.
• Stir in the wild rice blend, ensuring it is well mixed with the vegetables and chicken. Pour in the chicken broth. Add the dried thyme, dried rosemary, and bay leaves. Season with salt and freshly ground black pepper to taste. Bring the mixture to a boil over medium-high heat.
• Reduce the heat to low, cover the pot, and let it simmer for 45-50 minutes, or until the wild rice is tender.
• In a separate saucepan, melt the remaining 1 tablespoon of butter over medium heat. Whisk in the 2 tablespoons of all-purpose flour to create a roux. Cook the roux for about 2 minutes, stirring constantly until it turns a light golden color. Gradually whisk in the heavy cream until the mixture is smooth and begins to thicken, about 3-4 minutes.
• Remove the bay leaves from the soup pot. Stir the cream mixture into the soup, mixing thoroughly. Allow the soup to simmer for an additional 5 minutes to meld the flavors. Taste and adjust the seasoning with more salt and pepper if necessary.
• Garnish with chopped fresh parsley if desired. Serve hot alongside crusty bread or a fresh salad.

Notes

1. Wild Rice Substitute: If you can’t find wild rice, use a wild rice blend or brown rice. White rice is a no-go—it gets too soft and loses that amazing chewy bite.
2. Rinse the Rice! Wild rice has excess starch that can make the soup cloudy. A quick rinse under cold water fixes that!
3. Cream Alternative: Swap the heavy cream for coconut milk or cashew cream if you want a dairy-free version.
4. Cream Alternative: Swap the heavy cream for coconut milk or cashew cream if you want a dairy-free version. 
5. Short on Time? Use rotisserie chicken! Just shred it and stir it in during the last 10 minutes of cooking.
6. Want a Slow Cooker Version? Throw everything except the butter, flour, and cream into the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, then stir in the roux and cream at the end.
7. Leftovers? Lucky you! This soup keeps for 5 days in the fridge and 3 months in the freezer—just add a splash of broth when reheating to loosen it up.

Nutrition

Serving: 1serving | Calories: 429kcal | Carbohydrates: 31g | Protein: 28g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 103mg | Sodium: 221mg | Potassium: 838mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4194IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 2mg

The post Creamy Chicken Wild Rice Soup appeared first on Craving Home Cooked.

This Vietnamese Chicken Salad is the ultimate quick and fresh meal—it’s ready in just 20 minutes! With juicy shredded chicken, crunchy veggies, and a medley of fresh herbs, it’s a light yet flavorful dish. Toss it all in a tangy, slightly spicy dressing, and you’ve got a vibrant salad perfect for any time of the day.

Ingredients You’ll Need

• Cooked Chicken Breast: Shred or slice it thin so it blends well with the veggies and herbs. Rotisserie chicken is a great shortcut, or you can poach chicken breasts.
• Green Cabbage: Adds crunch and bulk to the salad. If you don’t have cabbage, you can swap it with Napa cabbage or even shredded iceberg lettuce.
• Veggie Trio (Carrots, Red Bell Pepper, Red Onion): These three work together to bring color, crunch, and a little sweetness to the salad. Use pre-shredded carrots if you want to save time, and feel free to swap the red bell pepper with yellow or orange for a similar flavor. If the raw onion feels too sharp, a quick soak in cold water will tone it down.
• Cilantro, Mint, and Basil: They bring brightness and balance to the salad. If you can’t find Thai basil, regular basil works fine, but don’t skip the mint and cilantro—they’re essential!
• Peanuts: Roasted, roughly chopped peanuts add crunch and a toasty, nutty flavor. If you’re avoiding nuts, toasted sunflower seeds or pumpkin seeds are a great alternative.
• Fish Sauce: This is the umami-packed backbone of the dressing. If you’re not a fan, soy sauce or tamari can work, but the flavor won’t be quite the same.
• Lime Juice: Adds a tangy, citrusy kick to the dressing. Fresh lime juice is best—don’t use the bottled stuff if you can help it.
• Rice Vinegar: A mild vinegar that balances the dressing. If you don’t have it, apple cider vinegar or even white wine vinegar works in a pinch.
• Thai Red Chilies: These add heat and bold flavor to the dressing. Adjust the amount to your spice level, or skip them if you prefer a mild salad.
• Sugar: Balances the tanginess of the dressing. You can use honey or maple syrup as a natural substitute.
• Garlic: Adds a little punch and warmth to the dressing. Freshly minced garlic is ideal, but garlic powder works if you’re in a pinch.

In a big mixing bowl, combine all your crunchy veggies—cabbage, carrots, red bell pepper, and red onion. Add the sliced green onions, and now for the magic touch: toss in the fresh cilantro, mint, and basil.

Now toss the shredded chicken into the bowl with your veggie and herb mix. Be gentle when mixing—it’s a salad, not a stir fry, so you want everything to stay light and fluffy. The chicken should soak up some of the fresh flavors from the herbs as it sits.

In a small bowl, whisk together the fish sauce, lime juice, rice vinegar, and sugar. The sugar needs to dissolve completely, so keep whisking until it’s smooth. Add the minced garlic and Thai chilies—how many chilies you use depends on how spicy you like it. Start with one if you’re unsure and taste as you go. Finally, whisk in the warm water to balance it all out and thin the dressing a little.

Pour the dressing over the salad and give it a good toss. Make sure everything is evenly coated—the dressing should lightly cling to the veggies and chicken without overpowering them. If you feel like it needs a little extra zing, squeeze in a touch more lime juice. Finish it off with a generous sprinkle of roasted peanuts for crunch. If you want, you can even add a little extra cilantro or mint on top for garnish.

How To Serve

This Vietnamese Chicken Salad is light, fresh, and full of flavor, so I like to pair it with dishes that keep things simple and complementary. Here are some great ideas to serve with it:

Easy Banh Mi Sandwich

Coconut Rice

Dragon Noodles

Fluffy Dinner Rolls

More Delicious Salad Recipes

• Avocado Chicken Salad
• Chinese Chicken Salad
• Easy Coleslaw Recipe
• Spring Pea Salad
• Niçoise Salad

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Vietnamese Chicken Salad

This Vietnamese Chicken Salad is light, refreshing, and packed with flavor. Tender chicken, crunchy veggies, and fresh herbs are tossed in a tangy, slightly spicy dressing for the perfect quick meal.

Course Lunch, Salad

Cuisine Vietnamese

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 470kcal

Author Joanna Cismaru

Ingredients

For the Salad:

• 1½ pounds cooked chicken breast shredded or thinly sliced
• 2 cups green cabbage shredded
• 1 cup carrots shredded
• 1 medium red bell pepper thinly sliced
• ½ cup red onion thinly sliced
• ½ cup fresh cilantro leaves
• ½ cup fresh mint leaves
• ½ cup fresh Thai basil leaves
• ½ cup peanuts roasted, roughly chopped
• 2 green onions sliced

For the Dressing:

• ¼ cup fish sauce
• ¼ cup fresh lime juice
• 3 tablespoons rice vinegar
• 2 tablespoons sugar
• 2 cloves garlic minced
• 1-2 Thai red chilies finely chopped (adjust to taste)
• ¼ cup warm water

US Customary – Metric

Instructions

• In a large mixing bowl, combine the shredded green cabbage, shredded carrots, sliced red bell peppers thinly sliced red onion, and sliced green onions. Gently fold in the fresh cilantro, mint, and Thai basil leaves to the vegetable mixture.
  
• Add the shredded or sliced chicken to the vegetable and herb mixture, tossing gently to combine all the ingredients.
  
• In a small bowl or measuring cup, whisk together the fish sauce, fresh lime juice, rice vinegar, and sugar until the sugar is fully dissolved. Add the minced garlic and finely chopped Thai red chilies to the dressing. Gradually whisk in the warm water to achieve a well-blended and slightly diluted dressing.
  
• Pour the prepared dressing over the salad mixture. Toss the salad thoroughly to ensure all ingredients are evenly coated with the dressing.
  
• Sprinkle with roasted peanuts and serve.

Notes

1. Use freshly cooked chicken or rotisserie chicken for convenience. Shred it finely so it blends well with the veggies.
2. Toast the peanuts for extra crunch and flavor—it makes a big difference.
3. Toss the salad just before serving to keep the veggies crisp and the herbs vibrant.
4. For a vegan option, swap the chicken for tofu and the fish sauce for soy sauce.

Nutrition

Serving: 1serving | Calories: 470kcal | Carbohydrates: 22g | Protein: 60g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 145mg | Sodium: 1305mg | Potassium: 995mg | Fiber: 5g | Sugar: 12g | Vitamin A: 7056IU | Vitamin C: 79mg | Calcium: 115mg | Iron: 4mg

The post Vietnamese Chicken Salad appeared first on Craving Home Cooked.

If fresh and flavorful is what you’re after, this Avocado Chicken Salad has your name all over it. Juicy chicken, creamy avocado, sweet cherry tomatoes, and zesty lime dressing—it’s simple, healthy, ready in just 15 minutes, and perfect for a quick meal. Plus, it’s a salad that actually fills you up!

Ingredients You’ll Need

• Cooked Chicken: A rotisserie chicken is perfect here or you can cook your own chicken, grill it, air fry it, or boil, it’s up to you. Shred or dice it into bite-sized pieces.
• Avocados: Use ripe avocados for the best texture.
• Cherry Tomatoes: Grape tomatoes or diced Roma tomatoes work just as well if needed.
• Red Onion: For a milder flavor, soak the chopped onion in cold water before adding it, or use green onions instead.
• Lime Juice: Lemon juice works as an alternative if needed.
• Olive Oil: Adds a light, silky coating to the salad, making it feel luxurious without being heavy. You can swap with avocado oil for a nuttier flavor.
• Salt and Pepper: Simple, yet essential for bringing out all the flavors in the salad. Season to taste and adjust as needed.

Alright, let’s make this Avocado Chicken Salad—it’s so quick and easy, you’ll have it ready before you know it. First, make sure your chicken is shredded or diced and ready to go. You’ll also want to make sure your other ingredients are chopped and ready to go.

First, grab a large bowl and add your chopped chicken, avocado, red onion and cherry tomatoes. Toss everything together well.

In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. It’s a simple, zesty dressing that really pulls the flavors together. Taste it before adding—this is your chance to adjust the salt and lime to suit your preference.

Pour the dressing over the chicken, avocado, and veggies. Toss everything gently to coat. Go easy here—avocado is delicate, and you don’t want to mash it into the salad. You’re aiming for a light, even coating of the dressing on all the ingredients.

How To Serve

This salad is best served fresh, so get it to the table right away. It’s also very versatile, so while you can serve all on its own for a nice refreshing lunch, you can also pair with something light and fresh, or a little crunch for contrast. Here are some ideas:

Beef Lentil Soup

Garlic Bread

Deviled Eggs

Breadsticks Recipe

More Delicious Salad Recipes

• Shrimp Avocado Salad
• Greek Salad
• Chinese Chicken Salad
• Cobb Salad
• Niçoise Salad
• Vietnamese Chicken Salad

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Avocado Chicken Salad

This Avocado Chicken Salad is fresh, creamy, and packed with flavor! Juicy chicken, ripe avocado, and a zesty lime dressing come together for a quick and healthy meal. Perfect for lunch or a light dinner, it’s ready in just 15 minutes!

Course Brunch, Lunch, Salad

Cuisine American

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 356kcal

Author Joanna Cismaru

Ingredients

• 2 cups cooked chicken shredded or diced
• 2 ripe avocados diced
• 1 cup cherry tomatoes halved
• ½ cup red onion finely chopped
• ¼ cup fresh cilantro chopped
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• salt and pepper to taste

US Customary – Metric

Instructions

• In a large bowl, combine the cooked chicken, diced avocados, cherry tomatoes, red onion, and fresh cilantro.
  
• In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
  
• Pour the dressing over the chicken and avocado mixture. Gently toss to combine, ensuring all ingredients are evenly coated.
  
• Serve the avocado chicken salad on its own or over a bed of lettuce leaves for a light and refreshing meal.

Notes

1. Use a rotisserie chicken for quick prep.
2. Add the avocado just before serving to keep it from browning.
3. Taste the dressing before tossing—adjust the lime and salt to suit your preference.
4. Serve it as a salad, in wraps, or on toast for versatility.

Nutrition

Serving: 1serving | Calories: 356kcal | Carbohydrates: 13g | Protein: 20g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 53mg | Sodium: 65mg | Potassium: 772mg | Fiber: 7g | Sugar: 3g | Vitamin A: 429IU | Vitamin C: 23mg | Calcium: 31mg | Iron: 2mg

The post Avocado Chicken Salad appeared first on Craving Home Cooked.