Buttermilk Roasted Chicken Breast

I placed sliced potatoes and Kale under the chicken to make a one pan meal.

This simple and easy chicken should be in your weekly rotation. It cooks up juicy and flavorful all the way through and the skin browns beautifully without any coaxing. The leftovers will be wonderful for sandwiches, salads, pasta and for me – a cold out of the fridge snack.

Chicken Breast Stir Fry

Stir frys are quick and easy.  The hardest part is cutting up the ingredients.  The good news is that these days, you can buy pre-cut vegetables for just about anything and when it comes to stir fry, there are no hard rules as to what goes in the wok.  So pick and use as little or as many vegetables as you desire.

Quick Roast Chicken with Mustard & Garlic

My husband said to me after he took his first bite; I think this is my new favorite roast chicken!  I have to admit that it’s mine too.

Chicken Breast with Roasted Tomatoes & Mushrooms

When my husband says to me this is delicious.  I immediately know that the dish is light with clean balanced flavors. 

So the rule still stands with everyday food at my house, Keep it simple, stupid!  These dishes usually end up being the ones that get the most requests.

Sunday Chicken Parmesan

If you have been cooking along with me, you now have leftover Italian Tomato Sauce in your fridge or freezer.  If not… get cooking so you can make chicken parmesan for dinner, or head to your pantry for one of those emergency jars of your favorite bottled sauce.

Roast Chicken Breast for Two

The long hot days of summer are behind us.  It is time to turn on our ovens again!  Fall has arrived bringing with it shorter days with a cold snap in the air. 

I saw this method of roasting chicken in the South of France on the sidewalk in front of a grocer.

Cranberry Glazed Chicken Breast

I had a huge 1 ¼ pound boneless skinless chicken breast waiting to become dinner. My daughter Lindsey requested I make Chicken Corn Soup which will have to wait until tomorrow. Because as I was rummaging through the fridge I realized that I had some leftover fresh cranberry sauce from Thanksgiving. Yes, I said Thanksgiving. I make it once a year and freeze the leftovers in small containers to use for my turkey sandwiches throughout the rest of the year. Delish!

My mind started cooking before I did and the next thing I knew I was making a cranberry glazed chicken instead of soup.

Roasted Chicken Salad

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Chicken salad is so comforting to me.  I have been known to eat it straight without a vessel to carry it.  But I also love it stuffed into a papaya or cantaloupe or simply made into a sandwich or as a topping for a piece of toast.  Chicken salad is one of those simple throw together dishes that always seem to disappear in a wink of an eye.

Montreal Chicken

Tonight I made a simple roast chicken seasoned with nothing more than McCormick’s Montreal Steak Seasoning. I found it among my spices as I was deciding what to do with my chicken for dinner.  I know that I didn't buy it so… Kono must have brought it home and I’m glad that he did.

Easy Green Chile Chicken

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I needed a quick dinner that was hearty and satisfying, which got me thinking about my favorite breakfast burrito-filled with chile verde (a slow cooked pork stewed in a tomatillo sauce), potatoes and cheese.  Yummers!!!

Prosciutto Wrapped Chicken Breast

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This recipe is a blended inspiration from Mario Batali’s Saltimbocca Alla Romana and Tyler Florence’s Pan Roasted Chicken with Prosciutto and Lemon.

Barbecue Chicken in the Oven

My local grocer had bone in chicken breast on sale for $1 a pound. How could I resist?

And yes, I did buy extra to toss in the freezer.

Chicken King Thing aka Creamed Chicken

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T.M.I..............I had a crazy day at work and needed to get dinner together quick. I usually bring out my gigantic 3 ring binder with all my recipes and notes (huge mess) and all I really needed was to reference how long to cook my chicken breast and at what temp.  So did I really need to pull out my binder?

Not anymore (at least for tonight).  Instead I logged on to my blog and wrote in the search box Simple Roast Chicken and there it was.  Instant information in a well organized format.

It was way cool!!!  When I started this blog I didn't realize that I would be using it in this way.

Lemongrass Chicken Satay

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Someone once said to me that food on a stick always taste better. I think they might be on to something.

Saigon Salad with Lemongrass Chicken

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This salad is a combination of thinly sliced vegetables that give it a light and crispy texture. You should choose all or some from the list below to make it to your liking and toss it together with your desired amount of dressing. The dressing is both lightly sweet and lightly spicy at the same time. Dress the salad with less than you think you would like, taste it, then adjust. Remember you can always add. But you can’t remove it once you add it.

Dijon Chicken Satay with Peanut Sauce

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This is my favorite go to chicken on a stick recipe. It’s surprisingly flavorful for such few ingredients.

Chicken Pad Thai

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My daughter Lindsey and I just got back from a last minute spring break get away in Seattle. While we were there we ate at Wild Ginger which is my favorite Thai restaurant. One of the items that we had was chicken pad thai. It was so yummy that I decided to make up a batch for dinner so we could reminisce on our mini vacation.

Chicken Corn Soup

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I got this recipe from my friend Bonnie. It immediately became one of my daughter Lindsey’s favorites.
This soup is light and hearty. It has the right balance of seasonings to make it an everyday soup. The cumin makes it savory, and the corn lends a gentle sweetness, while the white pepper and hot sauce adds a light spicy-ness.

Simple Roast Chicken

Last night I made a simple Roasted Chicken Breast using boneless - skinless chicken. It was tender and juicy, seasoned lightly and perfect for a quick and easy meal. My husband loves to eat this plain without the gravy. But my daughter loves the gravy.