Chicken Fajitas in the Air Fryer

Obsessed, that’s the only way I can think to describe my current level of use for our air fryer. It’s just so EASY! I avoided using an air fryer for so long because air fryer recipes seem to pop up everywhere I turn, but friends, there’s a solid reason for that.

And while, yes, while the oven can handle just about anything an air fryer does, (see these sheet pan chicken fajitas for proof of that), the air fryer simply shines in certain situations because of its design. In this case, the rapid airflow around the food helps the chicken and vegetables to develop crispier edges while staying nice and juicy inside for these air fryer fajitas.

When I’m cooking for just a few people, or making lunch for myself, the air fryer rapidly becomes one of my favorite kitchen tools. It’s become a regular workhorse in my kitchen over the past year for easy hot lunches when I’m on my own.

Air Fryer Chicken Fajitas

Air fryer chicken fajitas are quick, full of flavor, and perfect for busy days. If you’ve been cooking with me for long at all, you already know how much I like to save time and effort in the kitchen – but never if it means sacrificing flavor or textures in the final dish.

These air fryer fajitas are everything I love about classic restaurant or grilled fajitas, juicy chicken, crisp peppers, and bold flavor from the seasonings, but made as easy as can be by simply tossing the chicken and vegetables together in a mixing bowl and coating everything with a bit of oil and plenty of spices.

Then just cook batches in the air fryer while prepping the tortillas and toppings. Give the basket a shake every so often for crispy edges, and you’ll have dinner on the table in about 20 minutes.

Want a few more air fryer meals to try? Air fryer eggplant parmesan is a fresh new way to make classic eggplant parm. Crispy, lightly breaded slices of eggplant don’t get too soft in this recipe process, and they form delicious layers between all that sauce and cheese.

This brown sugar salmon recipe uses the air fryer to cook a piece of salmon to seasoned and subtly sweet perfection in mere minutes. I like this salmon so much, I’ve made it at least twice a month for several months now.

Air fryer stuffed peppers give you all the savory, substantial goodness of traditional stuffed peppers in a fraction of the time; no need to wait an hour for them to bake.

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Air Fryer Chicken Fajitas

Tender strips of chicken, bell peppers, and onions are seasoned with taco spices, then cooked to crispy, juicy perfection in the air fryer.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 295kcal

Author Mary Younkin

Ingredients

• 2 tablespoons light flavored olive oil divided
• 1½ pounds boneless skinless chicken thighs or breasts sliced into very thin strips
• 3 tablespoons taco seasoning divided
• 1 small yellow onion sliced into thin strips
• 3 bell peppers, any color, sliced into thin strips
• 1 tablespoon fresh lime juice

Optional Toppings

• sour cream
• guacamole
• fresh cilantro chopped small

Instructions

• Preheat the air fryer to 400°F. Combine the chicken, 1 tablespoon of oil, and 2 tablespoons of taco seasoning in a mixing bowl. Toss well to coat.
• Add the peppers and onions to the bowl, drizzle with the remaining oil, and sprinkle with the remaining taco seasoning. Toss again to make sure that everything is well coated.
• Place a layer of chicken and vegetables in the air fryer basket, about a third of the recipe. Cook for 8 minutes, pausing and shaking the basket halfway through the cooking time. When the chicken is lightly browned and cooked through, transfer from the air fryer to a serving dish. Repeat the process twice more, until all of the food has been cooked.
• Squeeze lime over the chicken and vegetables and serve warm with tortillas. Top with sour cream, guacamole, and cilantro as desired.

Nutrition

Calories: 295kcal | Carbohydrates: 8g | Protein: 34g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 306mg | Potassium: 587mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2082IU | Vitamin C: 80mg | Calcium: 26mg | Iron: 2mg

Southwest Chicken Skillet

While it isn’t a time-intensive recipe, I like to cook this at night, or on the weekend, and reheat through the week for easy lunches. We typically serve this southwest chicken skillet over rice or tucked into warm tortillas.

A squeeze of lime keeps the flavors here fresh, along with a sprinkling of cilantro. My kids like a dollop or sour cream or maybe some extra cheese in their tacos and sometimes a bit of hot sauce for heat.

The key to stress-free stir-fry recipes is prepping every ingredient before you begin cooking. Make sure that all of the ingredients are lined up next to the stove before you turn on the heat. The bulk of the prep time for this recipe is spent slicing and dicing the meat and vegetables, so give yourself about 20 minutes for prep time.

Once everything is assembled and ready to cook, the actual cooking time is just a few minutes. And if you plan to serve this with rice, start the rice cooking before you prep the ingredients for this recipe.

Easy Skillet Meals

My favorite stir-fries are salty, savory, sweet, and just a little bit spicy. And this ground beef and broccoli stir fry nails all of those things.

Juicy, salty kielbasa sausage and tender-crisp cabbage is a match made in food heaven. With the addition of some chopped onions and garlic, this sausage stir fry becomes a simple one-pan dinner the whole family loves.

This stir fry chicken with zucchini is an easy Asian-inspired dinner that delivers a whole lot of great flavor. Served on its own or over rice or noodles, this is a meal that always satisfies.

Thinly sliced flank steak in a garlicky ginger sauce makes for a delicious weeknight steak and pepper stir fry. While tender chunks of savory chicken dance with crisp green beans in a sauce that’s the perfect blend of savory and spice in this chicken and green beans stir fry.

Every bite of this shrimp and zucchini stir fry is pure shrimp-loving heaven – and you can make it start to finish in under 15 minutes. Garlic butter shrimp is one of my top 5 favorite foods. So naturally, when I had the idea to pair some shrimp with perfectly tender-crisp zucchini and toss it in a mouthwatering lemon garlic butter sauce, that had to happen immediately.

Tender broccoli florets and chunks of spicy sausage are scattered through every bite of this hearty, satisfying broccoli sausage pasta. When you’re craving pasta comfort food, but still want to enjoy a generous serving of vegetables (without messing around with a salad), this is the answer.

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Southwest Chicken with Corn and Zucchini

Tender, spicy bites of chicken are tossed with fresh sauteed vegetables and plenty of Mexican spices to create this easy skillet meal.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 332kcal

Author Mary Younkin

Ingredients

Chicken Ingredients

• 1½ pounds boneless skinless chicken thighs or breasts cut into ½-inch wide strips
• 2 teaspoons light olive oil divided
• 1½ tablespoons chili powder
• 1½ teaspoons cumin
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon smoked paprika
• ¼ teaspoon oregano leaves
• ¼ teaspoon granulated garlic or garlic powder
• ¼ teaspoon granulated onion or onion powder
• ⅛ teaspoon red pepper flakes

Vegetable Ingredients

• 1½ pounds Italian zucchini sliced very thin, approximately ⅛-inch, about 4 cups
• 1 cup fresh or frozen corn
• 1 large red pepper sliced into thin matchsticks, about 1 cup
• 2 garlic cloves minced
• ½ teaspoon chili powder
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 large lime about 2 tbsps fresh lime juice
• 2 tablespoons fresh cilantro chopped
• 2-3 tablespoons cotija cheese crumbled (optional)

Instructions

• Place the chicken in a medium-size bowl. Drizzle with 1 tsp of oil. Sprinkle with chili powder, cumin, salt, black pepper, paprika, oregano, garlic, onion, and red pepper.
• Heat a large skillet over medium-high heat. Add 1 tsp oil to the skillet. Add the chicken and toss to coat. Cook for 3-4 minutes, constantly stirring, until the chicken has browned and is cooked through. Transfer the cooked chicken to a plate and tent with foil to keep warm.
• Add the zucchini, peppers, corn, and garlic to the empty skillet. Sprinkle with salt and pepper. Continue cooking over medium-high heat, stirring frequently, until the zucchini and the peppers wilt just slightly and everything is warm, about 4 minutes.
• Add the chicken back to the skillet. Add the lime juice and scrape all the browned bits off the bottom of the skillet, stirring and mixing the juices over the chicken and vegetables. Remove from the heat. Sprinkle cilantro and cotija over the skillet, if desired.

Notes

The spices for the chicken may be substituted with 2 tablespoons of this taco seasoning. The spices for the vegetables may be substituted with 1½ teaspoons of the taco seasoning.

Store-bought taco seasoning may also be used. However, I recommend starting with a slightly lower amount, and tasting the dish before adding more, as the sodium content is often higher in commercial taco seasoning mixes.

Nutrition

Calories: 332kcal | Carbohydrates: 18g | Protein: 38g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 169mg | Sodium: 1046mg | Potassium: 1107mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2580IU | Vitamin C: 71mg | Calcium: 112mg | Iron: 4mg

This chicken salad with grapes and apples has rapidly become my favorite chicken salad. (And that says a lot considering how many different versions I make!) The Waldorf chicken salad recipe makes a lighter, fruitier cousin to our BBQ ranch chicken salad. Served with sturdy crackers or chips, layered in a sandwich, or on top of a bed of lettuce, there’s no wrong way to eat this.

The best part? This chicken salad is ready in just fifteen minutes. There’s no cooking involved. Just chop, toss, and eat. I make it for lunches constantly, and it holds up well in the fridge for a few days if you are looking to prep ahead.

Waldorf Chicken Salad

Did you know that the original Waldorf-Astoria hotel salad recipe was nothing but apples, celery, and mayonnaise? I’m not ashamed to admit that I think this Waldorf chicken salad is so much better than the original. It just is!

My version includes a hearty amount of chicken for protein, apples, celery, and nuts for plenty of crunch, and a generous handful of grapes for those sweet, juicy bursts in every bite. That sweetness with the tangy dressing and all that texture? It all just works together.

The dressing here is intentionally light. We’re not burying everything in mayo. You want to taste the salad, not just the dressing. That’s the whole idea behind a recipe for waldorf chicken salad like this one.

Ingredients and Substitutions

Chicken – I use canned chicken (drained) for convenience AND because I actually prefer it in this salad, but leftover cooked chicken chopped into half-inch pieces works just as well when I have it leftover and want to use it up.

Apple – I know not everyone loves granny smith apples. But, they are PERFECT for this Waldorf salad because of the firm texture and tart flavor that it brings.

Grapes – Red grapes are my go-to. I halve them for this salad so they’re a little more bite-size and distribute more evenly. You can use green, if you prefer.

Celery – Did you know a celery stalk is the whole thing? You only want three ribs from the stalk, for this salad. And, I slice ’em super thin (think slivers) because we want them to add texture but not have to chew up a whole bite of celery.

Nuts – Pecans or walnuts, chopped small. I go back and forth because I love them both.

The Dressing – Half mayonnaise, half sour cream, fresh lemon juice, salt, and pepper. This is very flexible. I most often make it this way, but it also works nicely with sour cream alone or mayo alone. (For what it’s worth, I’ve tried the “protein” swap for Greek yogurt and was not a fan. Try that at your own risk.)

How to Make Waldorf Chicken Salad

Making the Dressing: In a medium mixing bowl, I whisk together the mayonnaise, sour cream, lemon juice, salt, and pepper. Then, it’s time for a taste test. You can adjust the lemon, salt, and pepper from there.

Prepping the Ingredients: The dressing takes about thirty seconds, but the rest of the prep time is all knife work. Chop the apple into small pieces, halve the grapes, slice the celery thin, and then chop the nuts. You want to keep everything roughly the same size so you get a little taste of everything in each bite.

Tossing: Add all of the ingredients to the bowl with the dressing. Stir gently to coat.

Serving: Serve this apple grape chicken salad however you like. My go-to is with Ritz crackers, like you see in these pictures. But, I’ve also done tortilla chips, salad greens, and even just eaten it with a spoon.

Serving Suggestions

I love pairing this waldorf salad with something crunchy and fresh on the side. A cabbage crunch salad adds a completely different set of flavors that play really well off the soft chicken and fruit. Or, try my asian carrot salad with this one for something a little brighter and more colorful.

And, if you’re setting out a spread? Make a jar of these quick pickled green beans. You can thank me later! The vinegary bite is a great contrast to this creamy dressing.

Storage & Reheating

Make Ahead: This salad preps beautifully. I make it the morning of or even the night before and let it chill. One thing, though: hold the nuts until you’re ready to serve. They’ll stay crunchy that way. Everything else holds up just fine in the fridge.

How to Store: Leftovers will lose a little bit of texture over time, but it keeps well in an airtight container in the refrigerator for up to 3 days.

More Summer Salad Recipes

• Kale Crunch Salad
• Tuna Pasta Salad
• Bacon Potato Salad
• BBQ Ranch Chicken Salad

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Waldorf Chicken Salad

This Waldorf chicken salad with grapes and apples, celery, and pecans is tossed in a light, creamy dressing. And, it's ready in 15 minutes!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 331kcal

Author Mary Younkin

Ingredients

• 12 ounces canned chicken drained (or 1½ cups cooked chicken, chopped into ½-inch pieces)
• 1 large granny smith apple chopped into ¼-inch pieces about 1½ cups
• 1 cup red or green grapes halved or quartered if extra large
• 3 celery ribs sliced very thin, about 1 cup
• ½ cup pecans or walnuts chopped small

Dressing Ingredients

• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 2 teaspoons fresh lemon juice
• ¼ teaspoon kosher salt adjust to taste
• ¼ teaspoon freshly ground black pepper adjust to taste

Instructions

• In a medium size mixing bowl, whisk together the mayonnaise, sour cream, lemon juice, salt, and pepper. Taste and adjust as desired.
• Add the chicken, apple, grapes, celery, and walnuts to the bowl. Stir gently to coat evenly with the dressing.
• Serve over salad greens, in a sandwich, or with the crackers of your choice.

Nutrition

Calories: 331kcal | Carbohydrates: 16g | Protein: 24g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 605mg | Potassium: 313mg | Fiber: 2g | Sugar: 11g | Vitamin A: 258IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 2mg

Chicken Pot Pie with Puff Pastry

Oh, how I love pot pies. They’re a blissful, comforting indulgence. And, that’s true whether they’re made completely from scratch or with the help of a store-bought crust.

Let me be honest. While I love the decadence of an artisanal puff pastry, I rarely have the time (or motivation) to make it at home. So, I’m not above buying it at the store. In fact, my favorite recipe ever that uses store-bought puff pastry is these palmier cookies. I’ve been making them for years now and they never fail to impress our friends.

Depending on how many you’re feeding, you can assemble individual pot pies with puff pastry, or you can use a casserole dish to make one for the whole family. Regardless of how many you want to make, puff pastry is the perfect crown.

The butter-kissed puff pastry provides a satisfying crunch that gives way to all the tender textures and wonderful flavors below. And, since it’s ready to go when you buy it, this pot pie is super easy to throw together. Don’t worry, no one will know. How would they know?

And, since I’m apparently just giving away my cooking secrets, let me just add that pot pies make a welcoming home for leftover meats and vegetables. Obviously, some flavors don’t fit. But, if it has a savory profile, it can be added to a chicken pot pie, no problem.

Puff Pastry Chicken Pot Pie

I do have a few tips I have acquired for making a beautiful puff pastry chicken pot pie. First, it’s easier to trim the puff pastry if you lay it out flat. Then, set the dishes you want to use face down on top of it and trim.

Second, you can make individual pot pies just as easily as you can make a giant casserole. And third, just because you’re making one big casserole-sized pot pie, that doesn’t mean you can’t still have a beautiful crust. Cut the puff pastry into squares or strips and layer them out across the top in a visually distinctive pattern. It only takes a minute, but it makes your puff pastry crust look like it came from a bakery!

What Goes with Chicken Pot Pie

Because this dish is basically a whole meal by itself, it can be hard to know what goes with chicken pot pie. But, I have some suggestions that I use when serving this at my table.

The first is this sweet kale salad. A little sweetness goes a long way in balancing out such a hearty main dish. And, it uses seasonal produce that is at its peak in the cold months. That’s certainly when pot pie most frequently appears on our menu. You could also serve this kale crunch salad for the same reasons, if you like the Chick-fil-A salad it copycats.

Leafy greens, crunchy apple slices, and chewy raisins are fabulous together in this spinach apple salad. It even has a tangy sweet dressing. The salad is a delightful balance for the flavors and textures in pot pie.

And, for the perfect dessert? Don’t wait on the oven. Skip it entirely with these no-bake avalanche cookies. They’ve got creamy peanut butter, chewy marshmallows, indulgent almond bark, Rice Krispies, and chocolate chips. And, they’re ready to eat in just 10 minutes!

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Chicken Pot Pie with Puff Pastry

Flaky buttery pastry tops a luscious medley of tender chicken, hearty vegetables, and a creamy, savory sauce in these puff pastry pot pies.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 587kcal

Author Mary Younkin

Ingredients

• ¼ cup butter
• 1 small yellow onion chopped small, about 1 cup
• 2 cloves garlic minced
• ½ cup celery sliced very thin, about 2 stalks
• ⅓ cup all-purpose flour
• 1½ cups chicken broth
• 1 cup milk
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ teaspoon celery seed
• 4 cups cooked chicken diced into ½-inch pieces (turkey may be substituted)
• 2 cups frozen mixed vegetables
• 1 tablespoon fresh rosemary minced
• 1 tablespoon fresh Italian parsley minced
• 1 sheet of puff pastry thawed

Instructions

• Preheat oven to 400°F. Grease a 10-inch baking dish with butter, or several individual ramekins. Set one sheet of puff pastry on the counter to thaw.
• In a large deep skillet, over medium-high heat, melt the butter. Add the onions and celery and cook until soft, about 3 minutes. Stir in flour. Slowly stir in chicken broth and whisk to combine.
• Add the milk along with the salt, pepper, and celery seed. Reduce heat and simmer over medium-low heat until thickened, about 5 minutes.
• Add the chicken and vegetables, along with the rosemary and parsley. Stir to mix throughout. Pour the mixture into the prepared baking dish.
• Top with a sheet of puff pastry. Seal the edges and cut away any excess dough. Make a few slits in the top to allow steam to escape while baking. Brush the crust with an egg wash, if desired. (egg wash note below)
• Bake for 25-30 minutes, or until the filling is bubbling hot and the crust is golden. Cool for 10 minutes before serving.

Notes

To make an egg wash: Whisk together one egg with about a teaspoon of water and brush this mixture over the crust before baking. The egg helps the crust brown beautifully.

Nutrition

Calories: 587kcal | Carbohydrates: 45g | Protein: 42g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 112mg | Sodium: 1081mg | Potassium: 698mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3455IU | Vitamin C: 8mg | Calcium: 113mg | Iron: 3mg

{originally published 11/23/23 – recipe notes and photos updated 2/25/25}

Zucchini Stir Fry

Many years ago, there was a time we tried our hand at gardening and that led to a LOT of zucchini. If you have ever gardened, you likely understand this quite well. Anyways, all of that zucchini led to a great many zucchini-inspired recipes, first over here and now many more zucchini recipes here as well.

Luckily, zucchini remains one of my favorite vegetables to add to a stir-fry skillet. The key when cooking zucchini is to get it off the heat before it softens too much.

Learning how to saute zucchini is a bit of a game-changer when it comes to cooking this popular summer squash. Perfectly tender and still crisp zucchini is positively irresistible. And once you’ve mastered sauteeing zucchini, you should try roasting, air-frying, and grilling it too!

Chicken with Zucchini Stir Fry

I enjoy zucchini stir fries very much, (this shrimp and zucchini stir fry is another tasty option!) but only when the squash retains a bit of its crispness. Summer squash is the perfect example for “tender-crisp” vegetables when cooked well.

This entire meal comes together easily in one large pan. But you’ll want to take the extra minute or two to cook it in batches to avoid overcrowding in the skillet or wok.

This stir fry begins with the chicken. Depending on the size of your skillet this might need to be done in one or two batches. (If you are on the hunt for a new skillet check out this one, it’s a favorite.)

Give the chicken enough room to not be touching in the pan or it will steam instead of getting the brown edges we are looking for. Then cook the zucchini in the same way.

Chicken Zucchini Stir Fry

You’ll need the following ingredients for this recipe:

Stir Fry Ingredients

• chicken thighs
• olive oil
• zucchini 
• garlic
• green onions
• sesame seeds

Sauce Ingredients

• oyster sauce
• rice vinegar
• soy sauce
• sesame oil
• cornstarch

Zucchini Stir Fry Recipe

Start by making the sauce. Combine the oyster sauce, soy sauce, rice vinegar, sesame oil, and cornstarch in a small bowl or glass measuring cup. Whisk to combine and set aside.

In a large skillet, warm the oil over medium-high heat. Add the chicken and cook, stirring or tossing frequently, until it is cooked through, about 6 minutes. Remove the chicken to a plate and set it aside.

Add the zucchini to the empty skillet. Cook, stirring or tossing frequently until the zucchini begins to soften about 3 minutes. Add the garlic and cook, while tossing constantly, for an additional minute until fragrant.

Add water to the pan and use a wooden spoon or metal spatula to scrape up all the browned bits. Pour in the soy sauce mixture and return the chicken to the pan.

Cook, while stirring constantly, until the sauce thickens and coats the chicken, about 1 minute. Sprinkle with green onions and sesame seeds. Serve over rice if desired.

There are so many great ways to cook zucchini! This sweet and spicy chicken stir fry is a favorite for my ever-hungry crew. This stir fry uses seasonal fresh vegetables for a quick to prepare meal.

BBQ Chicken Zucchini Boats are a saucy, cheesy, deliciously hearty meal that is a refreshing change from the typical sandwiches we usually make with leftover chicken.

With little more than a few zucchini and a couple of ears of corn, you can be on your way to piping hot, crispy Zucchini Corn Fritters.

And last but not least, Zucchini Cobbler. Zucchini??? Cobbler? YES. You read that right and you should definitely keep reading. It turns out that zucchini cobbler tastes a whole lot like apple cobbler, my friends. I didn’t believe it either – until I tasted it.

Looking for more dinner recipes? Tender, spicy bites of chicken are tossed with fresh sauteed vegetables and plenty of Mexican spices to create this easy Southwestern Chicken Skillet meal.

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Chicken Zucchini Stir Fry

This Zucchini Stir Fry with Chicken is an easy dinner that delivers a whole lot of great flavor. Served on its own or over rice or noodles, this is a meal that always satisfies!

Course Main Course

Cuisine American, Chinese

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 157kcal

Author Mary Younkin

Ingredients

• 4 boneless skinless chicken thighs about 1½ lbs cut into 1/2″ strips
• 1 tablespoon olive oil
• 4 small or 2 large zucchini sliced into rounds, about 1/3-inch thick, about 4 cups worth
• 3 large cloves garlic minced
• ¼ cup water
• 3 green onions thinly sliced for topping
• 1 teaspoon sesame seeds for topping

Sauce Ingredients

• 2 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch

Instructions

• Whisk together the oyster sauce, soy sauce, rice vinegar, sesame oil and cornstarch. Set aside.
• In a large skillet, warm the oil over med-high heat. Add the chicken and cook, stirring or tossing frequently, until it is cooked through, about 6 minutes. Remove the chicken to a plate and set aside.
• Add the zucchini to the empty skillet. Cook, stirring or tossing frequently until the zucchini begins to soften, about 3 minutes. Add the garlic and cook, while tossing constantly, for an additional minute until fragrant.
• Add water to the pan and use a wooden spoon or metal spatula to scrape up all the browned bits. Pour in the soy sauce mixture and return the chicken to the pan.
• Cook, while stirring constantly, until the sauce thickens and coats the chicken, about 1 minute. Sprinkle with green onions and sesame seeds. Serve over rice if desired.

Video

Nutrition

Calories: 157kcal | Carbohydrates: 7g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 578mg | Potassium: 566mg | Fiber: 2g | Sugar: 4g | Vitamin A: 339IU | Vitamin C: 25mg | Calcium: 42mg | Iron: 1mg

Parmesan Chicken with Zucchini

The addition of zucchini gives this recipe a fresh take on the time-honored Italian dish we know and love. I’m thrilled to tell you that this dish really nails those classic flavors.

Now that it is finally ready to share, this parmesan chicken with zucchini recipe is one of my favorites. (And, I have a lot of meat-filled vegetable recipes to choose from here to choose from!)

Crispy breadcrumbs and the slight crunch of tender-crisp zucchini add wonderful depth to the texture of these chicken parm zucchini boats. Each bite is a joy to experience.

You can eat these zucchini boats on their own, or pair them with your favorite rice or pasta. I like to slice them up and serve them over garlicky spaghetti noodles with plenty of melted butter.

Zucchini Boats with Chicken

You will need the following ingredients to make this recipe:

• zucchini
• olive oil and butter
• salt and pepper
• Italian breadcrumbs
• cooked chicken
• pasta sauce
• red pepper flakes optional
• Italian seasonings, garlic powder, onion powder
• shredded mozzarella

Chicken Parm Zucchini Boats

Preheat the oven to 350°F. To make these chicken parmesan zucchini boats, start by slicing each zucchini in half lengthwise. Hollow it out, removing the seeds and a bit of the squash. (This handy tool works great for scraping out those seeds. I use mine all the time.)

Place the zucchini halves on a large baking sheet, drizzle with oil and rub with your hands to coat. Season with salt and pepper. Bake for 15 minutes.

In a large skillet, melt the butter over medium-high heat. Add in the bread crumbs and stir them together to coat. Cook while stirring frequently until they are toasted. Remove from the heat, transfer to a plate, and let them cool down.

While the zucchini is baking, combine the rest of your spices with the pasta sauce and stir to combine.

Chicken Parm Zucchini

Place the chicken in a medium bowl and add just over half of the seasoned pasta sauce, reserving the last bit for topping. Stir to coat the chicken and then stir in half of the mozzarella.

Remove the zucchini from the oven and generously fill each zucchini boat with the saucy chicken mixture, using all of the filling. Top each chicken-filled boat with the remaining sauce and cheese.

Sprinkle generously with the toasted bread crumbs and bake for about 5 more minutes, until the cheese has melted. Remove from the oven and serve warm.

Chicken Stuffed Zucchini

One of my favorite discoveries as a vegetable-lover has been that if something can be served on a crust or in a shell, (pizza, flatbread, tacos, etc.) there is a good chance it can be stuffed in a zucchini. These BBQ Chicken Stuffed Zucchini Boats are an excellent example.

I also recommend trying this recipe for Zucchini Taco Boats. And, these Zucchini Pizza Boats are a great way to get your pizza loving child to eat more veggies!

But, if you don’t want to hollow out zucchini for boats, this Zucchini Stir Fry with Chicken is excellent. And, you really can’t go wrong with my Parmesan Zucchini.

As for me, I’ve been thinking about this Chocolate Peanut Butter Zucchini Bread since I first laid eyes on it. That’s still a vegetable, right?

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Chicken Parmesan Zucchini Boats

Chicken Parmesan Zucchini Boats are a timeless combination of flavors with savory chicken, gooey mozzarella, and marinara sauce, topped with toasted bread crumbs.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 256kcal

Author Mary Younkin

Ingredients

• 4 zucchini medium sized
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper divided
• 1 tablespoon butter
• ½ cup Italian breadcrumbs
• 3 cups cooked chicken chopped into ½-inch pieces
• 1¼ cup pasta sauce store-bought or homemade, divided
• ¼ teaspoon red pepper flakes optional
• ½ teaspoon Italian seasonings
• ½ teaspoon granulated garlic or garlic powder
• ¼ teaspoon onion powder
• 2 cups freshly shredded mozzarella about 8 ounces

Instructions

• Preheat the oven to 350°F. Slice zucchini in half lengthwise, scooping out the seeds and part of the zucchini flesh. Leave about ¼-inch of zucchini along the skin of each halved squash.
• Place the zucchini halves on a large baking sheet, drizzle with oil and rub with your hands to coat. Season with salt and pepper. Bake for 15 minutes.
• In a large skillet, melt a tablespoon of butter over medium-high heat. Add the bread crumbs and stir quickly to coat. Saute while stirring frequently, for about 2 minutes, until toasted. Remove from the heat, transfer to a plate, and let cool.
• While the zucchini is baking, combine the pasta sauce, red pepper flakes, Italian seasonings, garlic and onion powders in a small bowl and stir to combine.
• Place the chicken in a medium-size bowl and add ¾ cup of the seasoned pasta sauce, reserving ½ cup for topping. Stir to coat the chicken and then stir in 1 cup of shredded cheese.
• Remove the zucchini from the oven and generously fill each zucchini half with the saucy chicken mixture, using all of the filling. Drizzle 1 tablespoon of sauce over each chicken-filled zucchini boat. And top each zucchini with the remaining cheese.
• Sprinkle generously with the toasted bread crumbs and bake for about 5 minutes, until the cheese has melted. Remove from the oven and serve warm.

Nutrition

Calories: 256kcal | Carbohydrates: 11g | Protein: 22g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 662mg | Potassium: 534mg | Fiber: 2g | Sugar: 5g | Vitamin A: 651IU | Vitamin C: 20mg | Calcium: 186mg | Iron: 2mg

Bell Pepper Stir Fry

I am always amazed at the amount of flavor you can create with a simple stir fry. I love knowing that dinner can be on the table in less than 30 minutes and everyone will eat it and enjoy it.

Not to mention, most stir fry recipes easily scale to feed more or fewer people. If the kid’s friends stop by it is not a problem to add another pepper or two or make a pot of rice and serve it over that. The flexibility just might be the best part!

This bell pepper chicken stir fry is a great example of that. You can add a bit more chicken or a couple of extra vegetables without any problems.

Be sure to add a little bit of additional cornstarch though, if you increase the sauce amounts, as you don’t want to have any difficulty thickening the sauce due to the extra ingredients.

When making stir fries I like to give the meat a quick toss in just a little bit of cornstarch. The cornstarch helps the chicken get the slightest brown crust on it. This helps thicken the sauce to stick nicely to the chicken and vegetables to finish the dish.

I use my absolutely can not live without it Misen Skillet for this recipe. It is a stainless steel skillet that is large enough to hold everything with plenty of surface area and it cleans up so easily.

Dark or white meat will work well with this recipe. We choose chicken thighs most of the time, however the recipe will work great with chicken breast.

Honey Sriracha Chicken

Once you have browned the chicken (it won’t be cooked through) add the peppers and onions and stir everything together. After the peppers start to soften a bit, add the honey sriracha sauce.

Stir everything together to coat all the chicken and vegetables. Let the stir fry cook to thicken the sauce and allow the chicken to get all sticky sweet and delicious. Serve immediately, by itself or over rice.

Chicken Bell Pepper Stir Fry

To make this recipe you will need the following ingredients:

• boneless skinless chicken thighs 
• cornstarch
•  light flavored olive oil
• bell peppers 
• green onions 
• honey
• light brown sugar
• low-sodium soy sauce
• Sriracha hot sauce
• garlic 

When cooking stir-fries, it helps to have all your ingredients prepped ahead of time. I like to set the ingredients in bowls next to the stove, so that they’re ready to quickly add to the skillet when needed.

Place the chicken in a medium-sized bowl and sprinkle it with cornstarch. Set the sliced peppers in a bowl next to the stove.

Combine the honey, brown sugar, soy sauce, Sriracha, and garlic in a small bowl or glass measuring cup. Whisk to combine and set the sauce next to the other ingredients by the stove.

Once you have the ingredients ready to go, the cooking time is lightning-fast!

Chicken Bell Pepper Stir Fry

You can use a variety of ingredients to create the sweet heat that works with chicken and bell peppers. This sweet and spicy chicken stir fry is a favorite for my ever-hungry crew. This stir fry uses seasonal fresh vegetables for a quick-to-prepare meal.

Cabbage stir fry with chicken and noodles in a simple stir fry sauce is a delicious way to get dinner on the table fast.

Tender juicy bites of chicken, bell peppers, and onion are sweetened with your favorite bbq sauce to create these easy, saucy BBQ Chicken Skewers.

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Honey Sriracha Chicken Stir Fry

Sweet and just a little bit spicy, this chicken and bell pepper stir fry is filled with bite-size sticky sweet chunks of chicken and tender-crisp peppers.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 288kcal

Author Mary Younkin

Ingredients

• 2 pounds boneless skinless chicken thighs about 6 medium thighs, cut into 1" pieces
• 1 tablespoon cornstarch
• 1 tablespoon light flavored olive oil
• 3 bell peppers assorted colors, sliced into thin ¼" strips
• 2 tablespoons green onions sliced thin, for topping

Sauce Ingredients

• ¼ cup honey
• 2 tablespoons light brown sugar
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons Sriracha hot sauce
• 4 cloves garlic minced

Instructions

• Place the chicken in a medium-sized bowl and sprinkle with cornstarch. Toss to coat. Set the sliced peppers in a bowl next to the stove.
• Combine the honey, brown sugar, soy sauce, Sriracha, and garlic in a small bowl or glass measuring cup. Whisk to combine and set the sauce next to the stove.
• Warm a large skillet over medium-high heat and add the oil. When the oil is shimmering, add the chicken, toss it in the oil, then spread it across the skillet and let it cook for about 1 minute without stirring.
• Stir the chicken and continue cooking, stirring occasionally for about 2 minutes. Add the peppers, stir and cook while stirring frequently for about 2 minutes more, until the chicken has cooked through and the peppers are crisp-tender.
• Add the sauce and increase the heat to high. Stir to coat all the pieces and continue tossing the chicken in the sauce as it cooks, about 2-3 minutes more.
• When the sauce has thickened and the chicken and peppers are sticky, it is done. Sprinkle with green onions, and serve immediately.

Notes

Dark or white meat will work well with this recipe. We choose chicken thighs most of the time, however the recipe will work great with chicken breast. 

Nutrition

Calories: 288kcal | Carbohydrates: 22g | Protein: 31g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 542mg | Potassium: 557mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1926IU | Vitamin C: 80mg | Calcium: 30mg | Iron: 2mg

Roasted Chicken Thighs and Vegetables

How can I say no to a meal that just works, no matter the odds? When I’m standing at the open fridge door, mentally assembling the possibilities after a long day of work and errands, sheet pan chicken with vegetables is exactly the kind of recipe that I turn to.

One part inspiration. Two parts grace for whatever ingredients I have on hand. And, with the promise of just one sheet pan to clean at the end. So, kick your feet up and read a chapter or two while the oven works its magic. Dinner will be ready when you are.

Chicken Sheet Pan Dinner

If you’re not a huge fan of dark meat, then what are you waiting for? A pan full of perfectly seasoned, roasted chicken thighs and vegetables is exactly what you need to make the jump. You get that golden, crisp skin that crunches softly when you bite into it. And, the meat is so tender and juicy. This could be the dish that changes your mind.

Not a fan of Brussels sprouts? You can swap in broccoli. Want to kick up the smoky sweet? Rough chop an onion into the mix. Just craving a simple meat and potatoes meal? Chicken thighs with red potatoes is another sheet pan dinner that my boys request regularly.

The beauty of this kind of dinner is you can include (or exclude) ANY vegetables! There are countless combinations you can use to keep things interesting. You can even change up the seasonings and spices for different flavors, too.

Sheet Pan Chicken

Hoping for leftovers? You’re in the right place. I’ve made this sheet pan chicken countless times over the past ten years. And, you’ve never met a recipe that’s easier to double. You will need to use two sheet pans, though. That’s a small price to pay for having lunches ready to go for the next day.

Depending on how your oven cooks, you may want to rotate the pans halfway through the cooking time. And, you’ll likely need to increase the cook time a bit to make sure that everything is cooked through.

I often serve these roasted chicken thighs with vegetables straight from the pan. And, while this dinner stands on its own two feet, my guys do like their sides. So, if I’ve got extra time in the kitchen, I like to serve it alongside a dish of rich and cheesy zucchini rice or even a bowl full of broccoli mac and cheese. Cheesy sides pair so well with this meal!

Sheet Pan Chicken Dinner

Looking for a few more one-pan dinners like this one? How about some sheet pan potatoes with broccoli and kielbasa. Super flavorful, bite-sized chunks of veggies and sausage make for a wonderfully simple meal.

And, every bite of this shrimp zucchini stir fry is pure shrimp-loving heaven. Bonus, you can make it from start to finish in less than 15 minutes!

Tender crisp cabbage, carrots, and peppers combine with savory ground beef and leave a subtle, lingering heat that will have you wanting more of this ground beef and cabbage stir fry. It’s your one-pan ticket to easy egg roll inspired bowls.

If you’ve got leftover rice on hand, fried rice is absolutely the one pan way to go. The crunch of tender crisp cabbage adds wonderful texture to this cabbage fried rice. It comes together in minutes. Keep it vegetarian, or add some sausage for your meat lovers.

Did you know that one pot pasta recipes are possible? This jambalaya pasta is a saucy, spicy dinner that will leave everyone asking for seconds. And, everything is cooked in the same pot, so dishes are a breeze.

Casseroles just might have been the original one-dish time saver. And, if you’re headed that direction, stop and check out my BBQ chicken potato casserole. We’re talking about saucy bites of tangy chicken nestling with perfectly roasted potatoes and broccoli under a blanket of gooey shredded cheese. This one is a huge hit with kids.

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Chicken Thigh Sheet Pan Dinner

Crispy chicken thighs, caramelized veggies, and ZERO fuss. Print this one. You're going to make it again and again.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6

Calories 381kcal

Author Mary Younkin

Ingredients

• 5-6 small bone-in chicken thighs approximately 2 pounds
• 1 pound Brussels sprouts trimmed and halved
• 1 pound carrots peeled and chopped into 1-inch pieces
• 1 pound Yukon gold potatoes chopped into 2-inch pieces OPTIONAL *
• ⅓ cup olive oil
• 3 tablespoons fresh lemon juice
• 1½ teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 teaspoons granulated garlic or garlic powder
• 1½ teaspoons plain or smoked paprika
• ½ teaspoon granulated onion or onion powder

Instructions

• Preheat oven to 400°F. Place the chicken on a large baking sheet and place the vegetables in a mixing bowl. Stir the olive oil and lemon juice together with all of the spices. Drizzle the spice mixture over the meat and vegetables.
• Use your hands to stir everything around a bit and make sure everything is well coated. Leave the chicken skin side up on the baking sheet. Add the potatoes to the pan with the chicken, if including them.
• Place the sheet pan in the center of the oven and roast for approximately 40 minutes. Remove the pan from the oven and add the vegetables around the chicken.
• Return the pan to the oven and continue cooking for an additional 10-15 minutes, until the chicken is golden brown and cooked through, the potatoes are tender, and the other vegetables are tender and slightly crisp.

Notes

This recipe can easily be doubled. Simply use two sheet pans. Depending on how your oven cooks, you may want to rotate the pans halfway through the cooking time.

* If you choose to include the potatoes, you’ll likely need to use two sheet pans to accommodate everything with enough room to cook evenly.

Nutrition

Calories: 381kcal | Carbohydrates: 15g | Protein: 19g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 726mg | Potassium: 749mg | Fiber: 5g | Sugar: 5g | Vitamin A: 13273IU | Vitamin C: 72mg | Calcium: 66mg | Iron: 2mg

Chicken with Green Beans

You guys, I am telling you. This chicken and green bean stir fry is so good. It balances everything so well. Crisp and tender textures, salty and sweet flavors, and it has just the right amount of lingering heat.

The key to stress-free stir-fry recipes is making sure everything is prepped in advance. Line up every ingredient where you need it before you turn on the heat.

The bulk of the prep time for this recipe is spent slicing and dicing the meat and vegetables. So, give yourself about 15 minutes for prep. Once everything is assembled and ready to cook, the actual cooking time is just a few minutes.

Also, you can use chicken breast instead of thighs if you prefer white meat. But, I have to tell you that, in my opinion, thighs taste so much better in this chicken stir fry.

One of the things I love about this easy chicken stir-fry is that it’s very versatile. You can add more vegetables if you want, like asparagus, broccoli, or mushrooms.

You could add nuts like peanuts or cashews. And, you can dress up each serving with sesame seeds or green onion. Also, if white rice isn’t your thing, then consider using noodles, quinoa, or brown rice for a change.

Chicken and Green Bean Stir Fry

You’ll need the following ingredients to make this recipe:

• boneless skinless chicken thighs
• fresh garlic and ginger
• cornstarch and brown sugar
• red pepper flakes
• soy sauce and chili paste or Sriracha
• green beans and onion
• olive oil and chicken broth
• salt and pepper

Start by placing the bite-sized pieces of chicken, garlic, and ginger in a medium-sized bowl. Then, sprinkle with cornstarch and red pepper flakes. Toss well to coat. Add soy sauce and toss again, then let rest for at least 10 minutes.

In a small bowl, whisk together the light soy sauce, brown sugar, and chili paste and set aside. Then, heat 1 tablespoon of oil in a large skillet over medium-high heat.

Add the chicken mixture to the pan and toss to coat. Then, cook while turning or stirring constantly, until the chicken is browned on the outside and cooked through.

If the chicken gets too dry or sticks to the pan, add a splash of chicken broth. This should take just a few minutes, take care not to overcook the chicken.

Green Beans and Chicken

Transfer the cooked chicken to a plate and then add the remaining tablespoon of oil to the hot pan. Then, add the green beans and the onions and toss to coat. Add ¼ cup of chicken stock and cover with a lid.

Cook covered for 3 minutes, then uncover the green beans, stir, and continue cooking until the liquid has been absorbed. Season with salt and pepper and cook, while stirring frequently.

It should take about 5 minutes, until the green beans are tender-crisp and the water has evaporated. Add another splash of chicken broth, if needed, to scrape up any browned bits from the pan.

Remove from the heat and return the chicken to the pan. Then, stir to combine. Add the soy sauce mixture and stir to combine. Cook about 2 more minutes, until the sauce is thick enough to coat the meat and veggies. Serve chicken and green beans warm on their own or over the grain of your choice.

Looking for more recipes like these green beans and chicken?

Fresh green beans with a buttery, cheesy sauce and a crispy breadcrumb topping will get rave reviews and clean plates every time. This Green Beans Au Gratin is a new favorite.

Asian Green Beans are seasoned with soy sauce, garlic, and ginger before being roasted until crispy, these green beans are so tasty, that you’ll be eating them straight from the pan.

Savory and garlicky, your family will be asking for these Pepper Garlic Green Beans all year round. This is a whole new layer of deliciousness for your next get-together.

Buttery, nutty Green Beans Amandine is an effortless mealtime side dish that tastes garden fresh any time of year. And, Simple Skillet Green Beans are warm and crisp, mixed with slivered red onions and bacon. 

Tender crisp green beans are sauteed along with tomatoes, onions, jalapenos, and plenty of spice in these flavorful Mexican Green Beans.

Sheet pan dinners are a staple on our meal plans. This Chicken Thigh Sheet Pan Dinner can be made with any vegetable and/or potato combination that you like.

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Chicken and Green Bean Stir Fry

Tender chunks of savory chicken dance with crisp green beans in a sauce that's the perfect blend of savory and spice in this Chicken and Green Bean Stir Fry.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 5

Calories 293kcal

Author Mary Younkin

Ingredients

Chicken Ingredients

• 1½ lbs boneless skinless chicken thighs cut into 1-inch pieces
• 4 cloves garlic minced
• 1 tablespoon fresh ginger minced or cut into very thin matchsticks
• 1 tablespoon cornstarch
• ½ tablespoon red pepper flakes

Sauce Ingredients

• 2 tablespoons brown sugar
• 1-2 tablespoons chili paste or Sriracha
• ⅓ cup low-sodium soy sauce

Stir Fry Ingredients

• 2 tablespoons light flavored olive oil divided
• 1 pound green beans cut into 1-1½ inch pieces
• 1 medium onion sliced thin, about 1 cup
• ½ cup chicken broth or stock divided, adjust as needed
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Instructions

• Place the chicken, garlic, and ginger in a medium-sized bowl. Sprinkle with cornstarch and red pepper flakes. Toss well to coat. In a small bowl, whisk together the soy sauce, brown sugar, and chili paste and set aside.
• Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken mixture to the pan and toss to coat. Cook while turning or stirring constantly, until the chicken is browned on the outside and cooked through. If the chicken gets too dry or sticks to the pan, add a splash of chicken broth. This should take just a few minutes, take care not to overcook the chicken.
• Transfer the cooked chicken to a plate and then add the remaining tablespoon of oil to the hot pan. Add the green beans and the onions and toss to coat. Add ¼ cup of chicken stock and cover with a lid. Cook covered for 3 minutes.
• Uncover the green beans, stir, and continue cooking until the liquid has been absorbed. Season with salt and pepper and cook, while stirring frequently, for about 5 minutes, until the green beans are tender-crisp and the water has evaporated.
• Add another splash of chicken broth, if needed, to scrape up any browned bits from the pan. Remove from the heat and return the chicken to the pan. Stir to combine.
• Add the sauce mixture and stir to combine. Cook for an additional minute or two, until the sauce coats the meat and vegetables. Serve warm on its own or over rice.

Notes

The key to stress-free stir-fry recipes is prepping everything in advance. Make sure that every ingredient is lined up next to the stove before you turn on the heat. The bulk of the prep time for this recipe is spent slicing and dicing the meat and vegetables, give yourself about 15 minutes for the prep time. Once everything is assembled and ready to cook, the actual cooking time is just a few minutes.

Nutrition

Calories: 293kcal | Carbohydrates: 17g | Protein: 31g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 129mg | Sodium: 1218mg | Potassium: 677mg | Fiber: 3g | Sugar: 9g | Vitamin A: 896IU | Vitamin C: 14mg | Calcium: 69mg | Iron: 3mg

Corn Chicken Chili

The chicken is tender and savory, and the white beans are creamy and soft. Best of all, I adore the subtle sweetness that fresh corn brings to each bite. It adds so much complexity to the flavors of this dish.

This chicken corn chili is exactly the kind of soul-warming dinner that I crave. And, you can make it your own with the right toppings. Finish it with a handful of Fritos, fresh jalapenos, shredded cheese, hot sauce, or even avocado slices.

How To Thicken White Chicken Chili

To thicken or not to thicken? That is the question! If you prefer a thicker white chicken chili, there are a couple of different methods that you can use to create a thicker base.

I tend to go with however I’m feeling on a given day. For this particular chili, I added 4 ounces of cream cheese along with the beans, corn, and chicken broth ingredients. It adds a rich creaminess to the soup, too.

If you don’t have cream cheese on hand, you can whisk together a couple of tablespoons of broth with a tablespoon of cornstarch. Then, add this cornstarch mixture to the pot along with the above vegetables.

All of that said, I don’t always choose to thicken this chili. The beans provide a creamy richness on their own and I enjoy the brothy-ness of this soup without cream cheese, too. (Don’t mind me, I’m just over here making up words now.)

White Chicken Chili with Cream Cheese

You’ll need the following ingredients to make this recipe:

• boneless skinless chicken breasts or thighs
• chicken broth
• olive oil
• onion
• great northern beans
• frozen or canned corn
• roasted green chile
• cumin, cayenne, garlic powder, oregano, salt, and pepper
• heavy cream and sour cream
• cream cheese (optional)

In a large saucepan, over medium heat, heat the oil. Add the chicken and onion and saute until the chicken is no longer pink. Sprinkle with garlic powder as it cooks.

Add the beans, corn, broth, green chile, cream cheese, salt, cumin, oregano, pepper, and cayenne. Bring to a boil.

Reduce the heat and simmer uncovered for about half an hour. If desired, add cream cheese and stir to melt.

Remove from the heat. Then, whisk the sour cream and heavy cream in a medium size bowl. Ladle about ½ cup of hot broth from the soup into the bowl and whisk smooth. Then, pour the cream mixture into the soup to combine.

Alternate 15 Minute Directions

You can make this corn chicken chili in about half the time if you use pre-cooked chicken. Warm oil in a large saucepan over medium heat. Add the onion saute about 2 minutes until soft. Then, season with garlic powder.

Add the beans, corn, broth, green chile, cream cheese, salt, cumin, oregano, pepper, and cayenne and bring to a boil. Next, add 3 cups of COOKED chicken cut into ½” pieces. Reduce the heat and simmer uncovered for 5 minutes. If desired, add cream cheese and stir to melt.

Remove from the heat. Then, whisk together the sour cream and heavy cream in a medium size bowl. Ladle ½ cup of the broth from the soup into the bowl and whisk smooth. Return the mix to the soup, and stir to combine.

Chicken Corn Chili

Looking for more recipes like this corn chicken chili?

Corn Chili is more than just chili with a can of corn. It is chili with an explosion of fresh, sweet crunchy sweet corn.

Does anything smell better in the fall than a spicy pot of chili simmering on the stove? Spicy Five Bean Chili with Steak is a family favorite all winter long. Start it in the morning and let it simmer on its own all day.

Some days call for a body and soul-warming soup. Vegetable Soup with Chicken and Potatoes is a bowl full of goodness you will savor.

Bright colors and fresh flavors from peppers combine for a bowl full of Bell Pepper Chili coziness made in your slow cooker or stove top.

Grilled Corn Dip is a creamy, spicy, slightly sweet snack for any time of the year. With loads of great flavor from cilantro, lime, chili powder, and cumin, this is an irresistibly dippable version of Mexican street corn.

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White Chicken Chili with Corn

Tender chunks of chicken, creamy cannellini beans, and sweet corn all swimming in a velvety, spiced broth that's just begging to be devoured. This White Chicken Chili with Corn has just the right amount of heat.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 326kcal

Author Mary Younkin

Ingredients

• 1 tablespoon olive oil
• 1½ pounds boneless skinless chicken breasts or thighs cut into ½" pieces
• 1 medium onion chopped into ½" pieces
• 1½ teaspoons granulated garlic or garlic powder
• 3 cups cooked great northern beans or (2) 14-ounce cans, drained
• 1¾ cups frozen or canned corn or (1) 14-ounce can, drained
• 2 cups chicken broth or (1) 14-ounce can
• ⅔ cup chopped roasted green chile or (1) 7 ounce
• 4 ounces cream cheese OPTIONAL
• 1 teaspoon kosher salt adjust to taste
• 1 teaspoon cumin
• 1 teaspoon oregano
• ½ teaspoon freshly ground black pepper adjust to taste
• ¼ teaspoon cayenne pepper
• ½ cup sour cream
• ½ cup heavy cream

Instructions

• In a large saucepan, over medium heat, heat the oil. Add the chicken and onion and saute until the chicken is no longer pink. Sprinkle with garlic powder as it cooks.
• Add the beans, corn, broth, green chile, cream cheese, salt, cumin, oregano, pepper, and cayenne. Bring to a boil. Reduce the heat and simmer for about 5 minutes. If desired, add cream cheese and stir to melt.
• Remove from the heat. Whisk together the sour cream and heavy cream in a medium size bowl. Ladle about ½ cup of the hot broth from the soup into the bowl and whisk smooth. Pour the cream mixture into the soup and stir to combine. Serve warm.

Notes

Alternative 15-minute directions:

1. In a large saucepan, over medium heat, heat the oil. Add the onion and saute until it begins to soften, about 2 minutes. Sprinkle with garlic powder as it cooks. Add the beans, corn, broth, green chile, cream cheese, salt, cumin, oregano, pepper, and cayenne. Bring to a boil. Add 3 cups of COOKED chicken cut into ½” pieces
2. Reduce the heat and simmer uncovered for 5 minutes. Remove from the heat. Whisk together the sour cream and heavy cream in a medium size bowl. Ladle about ½ cup of the hot broth from the soup into the bowl and whisk smooth. Pour the cream mixture into the soup and stir to combine. Serve warm.

Nutrition

Calories: 326kcal | Carbohydrates: 28g | Protein: 22g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 693mg | Potassium: 685mg | Fiber: 5g | Sugar: 3g | Vitamin A: 459IU | Vitamin C: 6mg | Calcium: 141mg | Iron: 2mg