Recipe Professional

Category: Chicken

Baked Mayo Parmesan Chicken
This Baked Mayo Parmesan Chicken is my version of a low-carb chicken dish that’s been popular all over the internet! And if you like the idea of chicken topped with creamy mayo and delicious Parmesan cheese, I bet this is a chicken dinner you’ll make over and over.

PIN the Baked Mayo Parmesan Chicken to try it later!

When I discovered the inspiring recipe for this Baked Mayo Parmesan Chicken in a Facebook group, this recipe really caught my eye. I loved the idea of using mayonnaise as an ingredient to keep chicken moist in the oven. So I printed the recipe, and then I tried to find the original source.

What I did end up finding was variations of Mayo Parmesan Chicken with rave reviews all over the internet! Some of them had no attribution at all, but many attributed the recipe to another website or blog in an endless loop of internet recipe posting! (If anyone sees a site that claims to be the original source, I would love to credit them!)

When I worked on adapting the recipe with Kara, we loved the version we came up with. We did tweak it to use slightly less mayo and Parmesan and added a little poultry seasoning and garlic powder. Now I’ve made this baked chicken crusted with mayo and Parmesan over and over and I understand why the recipe has been shared far and wide on the internet! I hope this reminder will encourage you make it for an easy dinner some time soon!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- boneless, skinless chicken breasts
- mayo
- Parmesan cheese (For best results, use coarsely-shredded Parmesan or grate your own.)
- Poultry Seasoning (affiliate link)
- Garlic Powder (affiliate link)
- fresh-ground black pepper to taste
What makes my Baked Mayo Parmesan Chicken recipe extra tasty?

As I mentioned, there are versions of this recipe all over the web. But my version pounds the chicken breasts for more even cooking, and I use poultry seasoning and garlic powder in the topping for some added flavors! That’s why I think my recipe is the internet’s best version of this classic dish!

One way we made sure this is a low-carb dish:

Some versions of this recipe use breadcrumbs in the topping, but trust me when I say no breadcrumbs are needed for this tasty chicken recipe!

How low in carbs is the Baked Mayo Parmesan Chicken?

This tasty internet-famous baked chicken has only 2 net carbs and 27 grams of protein!

Steps for making Baked Mayo Parmesan Chicken:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
1. Trim the chicken, removing pieces of fat or ragged edges. I had two breasts that were extra-large, so I cut them in half and made 6 pieces.
2. Pound chicken just enough to make each piece an even thickness (or use chicken cutlets and skip this step).
3. I used my trick from Juicy Grilled Chicken Breasts and cut small slits crosswise in the chicken. This helps the chicken cook evenly and keeps more of the coating on.
4. Then mix the mayo, poultry seasoning, garlic powder, and pepper and stir in the Parmesan.
5. Spray a baking dish with non-stick spray and arrange the chicken pieces in a single layer. (Choose the smallest dish that fits all the chicken.)
6. Use a rubber scraper (affiliate link) to spread a layer of the mayo mixture over each piece of chicken.
7. Bake in a preheated 375F/190C oven for 35-40 minutes, or until the chicken is firm and cooked through and the mayo-parmesan topping is nicely browned.
8. Serve, and wait for compliments!
Make it a Low-Carb Meal:

The Baked Mayo Parmesan Chicken would be great served with with one of these low-carb side dishes:

Want another idea for the Mayo Parmesan topping?

After I shared this recipe, it didn’t take long before people started telling me how much they loved the Mayo Parmesan topping on fish! And I eventually decided that needed to be a separate recipe, and now Baked Mayo Parmesan Fish is also hugely popular on the site too!

Weekend Food Prep:

This Baked Mayo Parmesan Chicken recipe is great when it’s re-heated so the recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Ingredients

4 large boneless, skinless chicken breasts

3/4 cup mayo

6 T coarsely-grated Parmesan (For best results, use coarsely-shredded Parmesan or grate your own.)

3/4 tsp. poultry seasoning

3/4 tsp. garlic powder

fresh-ground black pepper to taste

Instructions

Preheat oven to 375F/190C. Spray a baking dish with non-stick spray, choosing a dish just large enough to hold the chicken.

Trim chicken breasts well, cutting larger ones in half if desired.

Put each piece of trimmed chicken inside a small Ziploc bag and pound with a meat mallet (affiliate link) (or something heavy), just until the chicken is an even thickness, about 1/2 inch thick. (Don’t pound too hard or too long or the chicken breasts will start to shred apart.) Then cut small shallow crosswise slits going down each chicken breast, being careful not to cut through.

Mix the mayo, poultry seasoning (affiliate link), garlic powder (affiliate link), and black pepper, then stir in the coarsely grated Parmesan.

Put chicken breasts into the baking dish and use a rubber scraper (affiliate link) to spread the mayo-parmesan coating over the top of each chicken breast, covering the entire surface.

Bake chicken 35-40 minutes, or until the chicken is firm and the top is nicely browned. (There will probably be some liquid and congealed cheese in the bottom of the baking dish, but just move the chicken breasts to a serving platter. Several other places where I spotted similar recipes mentioned this, so I’m not sure there’s a way to avoid that.)

Serve Baked Mayo Parmesan Chicken hot, and wait for compliments!

Notes

I saw variations on this Baked Mayo-Parmesan Chicken all over the internet and experimented with Kara to come up with the version you see in this recipe. If anyone knows the original source of the recipe, I would love to credit them!

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving

Calories 343Total Fat 25gSaturated Fat 5gUnsaturated Fat 19gCholesterol 84mgSodium 324mgCarbohydrates 2gFiber 0gSugar 0gProtein 27g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This tasty Mayo Parmesan Chicken is great for low-carb diet plans, including Keto. For the original South Beach Diet, light mayo would definitely be recommended and the amount of Parmesan would probably make this an occasional treat for South Beach Dieters.

Find More Recipes Like This One:
Use Oven Dinners to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for chicken coated with mayo and Parmesan and then baked was posted in 2017, and it’s been hugely popular on the site. It was last updated with more information in 2026.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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January 8, 2026
Easy Baked Pesto Chicken
Easy Baked Pesto Chicken is a tasty dinner to make with purchased pesto, or use homemade pesto if you have some! And this easy five-ingredient low-carb baked chicken recipe is probably something the whole family will enjoy!

Pin Easy Baked Pesto Chicken to try it later!

When I first made Easy Baked Pesto Chicken, I loved what a flavorful dinner it was. But I didn’t realize it would become one of the most popular recipes on the blog. Now it’s been pinned millions of times and visited over and over on my website! And I’ve made this many times myself.

I got the inspiration for a Baked Pesto Chicken recipe years ago when I was browsing in The South Beach Diet Quick and Easy Cookbook. That was in the summer, and when it’s summer at my house there’s fresh basil on the counter, I’m freezing basil for winter, and I’m making Basil Pesto with Lemon. So it’s not surprising that a recipe using pesto would catch my eye.

But this recipe is also great with purchased pesto. I’m a fan of Kirkland Basil Pesto, so that’s what I’d use if I don’t have homemade pesto in the freezer. I hope you try the recipe if you’re also a pesto fan!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.
- boneless, skinless chicken breasts
- salt and fresh ground black pepper for seasoning chicken
- Basil Pesto (affiliate link), or Basil Pesto with Lemon
- grated Mozzarella cheese
Is this baked chicken with pesto a kid-friendly dish?

A few years after I posted this recipe I started working out with a trainer named Wendy. Then one day she told me she had searched the recipe for her kids’ favorite chicken dish, and it was this recipe from my blog! So if you’re wondering if this can be kid-friendly, Wendy says her kids love this Baked Pesto Chicken. Wendy serves it with pasta for the kids, but I’d serve with one of the options below for a tasty low-carb meal.

Can you make Baked Pesto Chicken with pesto from the store?

You can certainly make this ultra-easy main dish with purchased basil pesto, which is what the inspiring recipe called for. But when I have some on hand, I’d always make it with my homemade pesto from the freezer.

How low in carbs is the Easy Baked Pesto Chicken?

This flavorful chicken dish only has 3 net carbs per serving, with 48 grams of protein! And this tasty chicken dish is also gluten-free.

How to Make Easy Baked Pesto Chicken:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
1. Trim chicken breasts and cut into lengthwise strips. (I save scraps in the freezer and use them to make homemade chicken stock.)
2. Spray casserole dish with non-stick spray, then spread 1/4 cup basil pesto over the bottom of the dish.
3. Lay chicken strips over the pesto and season with salt and fresh ground black pepper.
4. Spread another 1/4 cup of basil pesto over chicken strips.
5. Cover dish with foil and bake at 375F/190C for 25-30 minutes, or until the chicken is barely cooked through. (Don’t cook too long at this stage, or the chicken will be overcooked when the cheese is melted.)
6. Then sprinkle 1/2 cup grated mozzarella cheese (or a little more) over the top and bake about 5 minutes more, or until cheese is melted. (If your broiler is separate from the oven, start preheating it.)
7. I wanted the cheese to be lightly browned, so after 5 minutes I switched to broil for just long enough to get some color on the cheese.
8. That’s all there is to making this easy and delicious low-carb chicken dinner!
9. Serve Easy Baked Pesto Chicken hot, and I hope this will become a favorite in your household!
Make it a Low-Carb Meal:

Baked Pesto Chicken would be delicious with either Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese or Easy Cauliflower Rice to smother with the flavorful sauce that will be left in the dish. (It would also be amazing with Greek Lemon Rice if you don’t mind having more carbs!)

Or serve with one of these low-carb side dishes:

Want more low-carb dinners with pesto?

If you still have more basil pesto after you make this, check out my other Amazing Recipes with Pesto!

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week! This recipe can easily be doubled if you want leftovers to reheat later.
Ingredients

4 boneless, skinless chicken breasts

salt and fresh ground black pepper for seasoning chicken

1/2 cup basil pesto (see notes)

1/2 cup grated mozzarella cheese (or more if you like it cheesy!)

Instructions

Preheat oven to 375F/190C. Trim all visible fat and tendons from chicken pieces, then cut each chicken breast lengthwise into 2 or 3 pieces. (I cut the larger ones into 3 strips and the smaller ones into 2 strips.)

Spray a 9″ x 12″ (or 8.5″ X 12.5″) baking dish with non-stick spray, then spread 1/4 cup basil pesto over the bottom of the dish.

Lay chicken strips over the pesto, then spread 1/4 cup more basil pesto over the chicken.

Cover the baking dish with aluminum foil (or use a baking dish with a tight-fitting lid) and bake the chicken for 25-30 minutes, just until chicken is barely firm and cooked through. (Don’t cook too much at this point, or the chicken will be overcooked by the time the cheese is melted.)

When chicken is barely cooked through, remove foil and sprinkle chicken with 1/2 cup grated mozzarella cheese (or more.)

Put dish back into the oven without foil and cook 5 minutes more, just until cheese is melted. (If your broiler is separate from the oven, start preheating it when you take the chicken out.)

After I melted the cheese for 5 minutes I switched my oven to broil and broiled a few minutes more, just long enough to get the cheese lightly browned.

Serve the Baked Pesto Chicken hot.

There will be some flavorful juice in the bottom of the dish when this is done, so you may want to serve with rice, Cauliflower Rice, or quinoa to soak up the juice.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving

Calories 472Total Fat 28gSaturated Fat 9gUnsaturated Fat 20gCholesterol 134mgSodium 457mgCarbohydrates 3gFiber 0gSugar 1gProtein 48g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Baked Pesto Chicken would be great for low-carb and Keto diets. If you use low-fat Mozzarella, it could work for any phase of the original South Beach Diet. For low-carb eating plans, full-fat Mozzarella would be preferred.

Find More Recipes Like This One:
Use Casserole Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This popular recipe was first posted in 2010 (probably with a photo that would make me shudder if I saw it now.) The recipe was updated in 2022 and last updated with more information in 2026.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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January 7, 2026
Chicken Asparagus Risotto
This creamy chicken risotto with asparagus is a comforting, healthy dinner recipe that’s high in protein and fiber, perfect for weeknights or dinner parties.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Recipes With Asparagus

Let me tell you, this chicken and asparagus risotto is something special. Every time I make it, I’m low-key amazed at how flavorful it turns out for something so weeknight doable.

The rice is creamy without cream (thank you, arborio magic), the chicken is golden and juicy, and the asparagus brings a hit of color and freshness that cuts through the richness just right. The real kicker? I blend the bottom bits of the asparagus into the stock, so every bite is infused with springy green flavor.

This chicken risotto is high in protein and fiber, and just really satisfying without being too heavy. Perfect for those nights when you want a little comfort and a little veg, all in one bowl.

👩‍🍳 You might also like these comforting dinner recipes: marry me chicken orzo bake, Tex-mex chicken and rice casserole, creamy chicken pasta with pesto, or my cheesy garlic chicken wraps. Check out these chicken and rice recipes as well.

What You’ll Need

Here is what you’ll need for this chicken asparagus risotto. Find the full measurements in the recipe card below.
- Chicken breasts – lean protein that cooks up juicy and golden with just salt, pepper, and olive oil. Swap chicken for shrimp or leave it out for a veggie version.
- Fresh asparagus – the real star. I use both ends: the bottoms go into the stock for that gorgeous green flavor, and the tops get pan-seared for texture. I do remove the wooden ends though. No asparagus? Try green beans, broccoli or zucchini.
- Arborio rice – the starchy rice that makes risotto creamy without needing actual cream.
- Onion & garlic – for that flavor base you don’t skip.
- Lemon juice + zest – adds brightness and balances out the richness.
- Chicken stock – Used both for cooking the rice and infusing asparagus flavor. It’s lighter than broth but still adds that essential savory backbone. Keep it warm to help the risotto cook evenly.
- Parmesan – adds umami, saltiness, and a bit of body to the risotto.
- Butter & olive oil – used for sautéing and adding that classic risotto richness.
Optional garnishes:
- Fresh herbs like parsley or chives – for color and freshness.
- A little extra Parmesan or marinated feta if you’re feeling extra.
How To Make Chicken Risotto With Asparagus

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make chicken and asparagus risotto.
- Trim wooden ends and chop asparagus. Separate the spears and the top parts. Blanch bottom bits in hot chicken stock, strain and puree using a blender with a little bit of water.
- Keep stock warm on low heat.
- Pan-fry chicken fillets, seasoned with salt and pepper, until golden, 4-5 minutes each side. Char asparagus tops in same pan. Set both aside. Once pre-cooked, slice the chicken and set asparagus tops to rest.
- Sauté onion in butter and oil until golden. Add garlic and lemon zest.
- Add and toast the rice for 1 minute.
- Add warm stock gradually, stirring often until rice is creamy and al dente. This will take about 15 minutes.
- Stir in Parmesan and asparagus purée at the end.
- Top with sliced chicken, asparagus tips, herbs, and extra cheese or feta.
Watch The Video

Recipe Tips
- No blender? Just chop the asparagus finely and stir it in.
- Make-ahead: You can prep the chicken and asparagus earlier in the day and reheat them gently before serving.
- Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of stock or water.
- Dairy-free option: Skip butter and cheese — it’ll still be creamy due to rice starch and will be bright and fresh thanks to the lemon and asparagus.
- Extra flavor: Pan-fry the chicken in garlic-infused oil or throw in a sprig of thyme while it’s cooking.
Serving Suggestions

Serve this risotto as a complete meal, or add a crisp side salad with a lemon vinaigrette if you’re feeding a crowd. A glass of white wine wouldn’t hurt either (just saying). For fancier vibes, scatter some marinated feta or toasted pine nuts on top.

💬 If you’ve tried this chicken asparagus risotto or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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This creamy chicken risotto with asparagus is a comforting, healthy dinner recipe that’s high in protein and fiber—perfect for weeknights or dinner parties. Find step-by-step photos and more recipe tips above.

Prepare asparagus: Trim woody ends. Slice the bottom halves into small pieces and the tops into 1-inch segments. Keep them separate.

Blanch and blend: Bring 4 cups of chicken stock to a boil. Add the bottom asparagus pieces and blanch for 1 minute. Remove and puree with ¼–⅓ cup water or chicken stock until smooth. Set aside. Keep the stock warm.

Cook chicken: Slice chicken breasts in half horizontally. Season with salt and pepper. Heat olive oil in a large skillet over high heat and pan-fry for 4 minutes per side. In the last 3 minutes, add asparagus tips and cook until slightly charred. Remove both and set aside.

Start risotto: In the same pan, reduce the heat to medium. Add butter and olive oil, then onion. Cook 3 minutes. Add garlic and lemon zest. Cook another 30 seconds.

Toast rice: Stir in arborio rice and cook for 1 minute until slightly translucent.

Add stock gradually: Add warm stock, 1–2 ladles at a time, stirring often. Wait until most is absorbed before adding more. This will take about 15 minutes.

Finish: When rice is nearly done, stir in Parmesan, then the asparagus purée. Taste and adjust lemon juice, salt, and pepper as needed. Turn off heat.

Top and serve: Arrange sliced chicken and asparagus tips over the risotto. Garnish with extra Parmesan and herbs if using.

Can I use frozen asparagus? Yes! Just thaw and pat dry before cooking. You may need to skip the purée step if it’s too watery.

What if I don’t have Arborio rice? You really do need a starchy short-grain rice for that creamy risotto texture. Carnaroli or Vialone Nano work too.

Is this gluten-free? Yes, if your stock and Parmesan are GF-certified.

What’s the best wine to serve with this? A chilled Sauvignon Blanc or Pinot Grigio pairs beautifully with the lemon and asparagus.

No blender? Just chop the asparagus finely and stir it in.

Make-ahead: You can prep the chicken and asparagus earlier in the day and reheat them gently before serving.

Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of stock or water.

Dairy-free option: Skip butter and cheese — it’ll still be creamy due to rice starch and will be bright and fresh thanks to the lemon and asparagus.

Extra flavor: Pan-fry the chicken in garlic-infused oil or throw in a sprig of thyme while it’s cooking.

Calories: 568kcal | Carbohydrates: 71g | Protein: 29g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 1045mg | Potassium: 698mg | Fiber: 4g | Sugar: 3g | Vitamin A: 818IU | Vitamin C: 9mg | Calcium: 191mg | Iron: 6mg

Keywords: Asparagus Risotto With Chicken, Chicken And Asparagus Risotto, Chicken Asparagus Risotto, Chicken Risotto With Asparagus
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January 4, 2026
Healthy Chicken Taco Soup
This creamy chicken taco soup is loaded with protein, fiber, and all the Tex-Mex flavor. It’s easy, filling, and surprisingly light on calories.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More High-Protein Recipes

This high-protein chicken taco soup is a cozy meal with a healthy twist. It’s hearty like a stew, with chunks of tender chicken, smoky spices, sweet corn, black beans, and a creamy base, without the heavy cream. The real trick? Blending cottage cheese with light cream to get that smooth richness without the calorie bomb.

If you’re into high-protein and fiber meals, this one checks the boxes. Plus, it makes amazing leftovers with flavors deepening overnight, and it reheats like a dream.

Nutrition (per serving): ~560 calories, 38 grams protein, 7 grams fiber (estimates based on ingredients used).

👉 This healthy chicken taco soup is part of my high-protein and fiber meals series. You might also like this baked chia oats recipe, my avocado cottage cheese toast, or my high-protein butternut squash soup.

Watch The Video

What You’ll Need

Here is what you’ll need for this chicken taco soup recipe. Find the full measurements in the recipe card below.

For the soup base:
- Chicken breasts – Raw or cooked (rotisserie chicken works!). Great protein source.
- Chicken stock – Builds the savory soup foundation.
- Onion, garlic, red bell pepper – Aromatics that bring the base to life.
Spices & seasoning:
- Ground cumin, smoked paprika, coriander, oregano – Warm, smoky, earthy spice blend.
- Chili or chipotle powder – Optional kick, you can also add canned chipotle peppers.
- Salt & pepper for season in layers.
Veggies & fillers:
- Black beans – High in fiber and protein.
- Corn kernels – Sweet, chewy pops of goodness and high in fiber.
- Diced tomatoes – Adds a little acidity and tomato depth.
For the creamy finish:
- Cottage cheese – Blended for creaminess and protein.
- Light cream – Keeps it smooth without being too rich.
- Cheddar cheese – For that melty, cheesy vibe (low-fat optional, I used regular here).
Toppings (optional but encouraged):
- Avocado – a few cubes for creamy, healthy fats.
- Red onion – sharp and crunchy, finely diced is best.
- Fresh cilantro/coriander – bright and herby, swap for parsley or basil.
- Corn chips or tortilla chips – adds crunch and fun, don’t go overboard though.
- Lime wedges – a fresh squeeze makes all the difference in my opinion.
How To Make Healthy Chicken Taco Soup

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for healthy chicken taco soup.
- Season chicken with salt and pepper and pan-fry in a little olive oil until golden on both sides, then set aside. Don’t worry if it’s not completely cooked through as it will go in the soup. If using rotisserie chicken, skip this step.
- In the same pot, sauté onion until soft, then add red pepper and garlic.
- Stir in all your spices and cornflour, just for a few seconds to wake them up.
- Add beans, corn, tomatoes, and stock. Return the chicken to the pot.
- Simmer until the chicken is cooked through (about 10 minutes). If using rotisserie chicken, you can reduce cooking to 5 minutes.
- Blend the cottage cheese and cream until smooth, stir into the soup with the cheddar. If you don’t blend, you will have a few cottage cheese curds in the soup, not a biggy.
- Simmer gently until everything is creamy and thickened.
- Serve with toppings like avocado, red onion, lime juice, and crushed tortilla chips.
Recipe Tips
- Make-ahead: This soup keeps well for 4 days in the fridge. Reheat gently so the dairy doesn’t split.
- Freezer-friendly: Freeze in portions without toppings. Defrost in the fridge overnight, then reheat on the stove.
- Use rotisserie chicken: Skip the first step and just shred it in when you add the beans.
- Spice it up: Add jalapeños or extra chipotle if you like it hot.
- Smooth or chunky: Blend part of the soup if you want a smoother base.
Serving Suggestions

I love this soup as-is in a deep bowl with ALL the toppings: avocado cubes, crunchy tortilla chips, fresh cilantro, and a squeeze of lime. It also pairs nicely with a simple green salad or a slice of cheesy cornbread if you want it more substantial.

💬 If you’ve tried this healthy chicken taco soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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Healthy chicken taco soup made creamy with cottage cheese, full of flavor, and loaded with protein and fiber—basically your new go-to cozy dinner. Find step-by-step photos and more recipe tips above.

Cut chicken breasts in half and season with salt. Heat oil in a large pot over medium-high heat and cook chicken for 4 minutes per side. Remove and set aside to slice.

In the same pot, sauté onion for 4–5 minutes. Add red pepper and garlic; cook another minute.

Stir in cumin, paprika, coriander, oregano, chili powder (if using), black pepper, and cornflour.

Add beans, corn, tomatoes, chicken stock, and sliced chicken. Simmer for 10 minutes.

Blend cottage cheese and cream until smooth. Stir into the soup along with Cheddar. If you don’t blend, you will have a few cottage cheese curds in the soup, not a biggy.

Simmer on low until creamy and well combined. Taste and adjust seasoning.

Serve with avocado, onion, cilantro, lime, and tortilla chips.

Can I use cooked chicken? Yes! Rotisserie chicken works great, just skip the pan-frying step and add it with the beans.

What if I don’t have cottage cheese? You could try Greek yogurt or light cream cheese, but it won’t be quite as high in protein or as creamy.

Is it spicy? Not very unless you add the chili or chipotle powder. You’re in full control of the heat. Add jalapeños or extra chipotle if you like it hot.

How thick should it be? Think creamy stew rather than a brothy soup. It should coat your spoon.

Make-ahead: This soup keeps well for 4 days in the fridge. Reheat gently so the dairy doesn’t split.

Freezer-friendly: Freeze in portions without toppings. Defrost in the fridge overnight, then reheat on the stove.

Smooth or chunky: Blend part of the soup if you want a smoother base.

Calories: 564kcal | Carbohydrates: 40g | Protein: 38g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 103mg | Sodium: 1072mg | Potassium: 1211mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1534IU | Vitamin C: 41mg | Calcium: 188mg | Iron: 3mg

Keywords: Healthy Chicken Taco Soup, taco soup with chicken, creamy chicken soup
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December 31, 2025
Easy French Onion Chicken Casserole Recipe
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Creamy, cheesy, and packed with shredded chicken, this French onion chicken casserole is comfort food at its best! Inspired by French onion soup and dip, it’s topped with crispy fried onions for a crunchy finish.
Why This is a Comfort Food Upgrade

Cheesy Comfort, Made Easy: Creamy shredded chicken and melty cheese come together in one simple, cozy casserole.

Hassle-Free Dinner: Uses just 7 simple ingredients and comes together in less than 10 minutes, perfect for busy nights.

One-Dish Wonder: Little cleanup, big comfort! Everything gets mixed together in one bowl, then baked in one pan.
French Onion Chicken Casserole Ingredients

French Onion Dip: You can use pre-mixed French onion dip. If you do, omit the sour cream and onion soup mix.

Condensed Soup & Mix: Use low-sodium or no-salt versions, or make your own onion soup mix to control salt.

Homemade Soup: Swap canned cream of chicken for a homemade version to cut sodium.

Chicken: Rotisserie chicken works great (Costco’s is perfect), or cook frozen breasts in the Instant Pot.

Add Veggies: Stir in 1–2 cups of veggies like green beans, peas, broccoli, or sautéed mushrooms for extra flavor and nutrition.
French Onion Chicken Casserole Recipe

This dish comes together in just three easy steps! Quick prep, minimal cleanup, and major flavor make it an epic weeknight or make ahead meal.
1. Mix Ingredients: Preheat the oven to 350ºF, then spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside. Add the shredded chicken, sour cream, cream of chicken soup, French onion soup, Swiss cheese, and onion soup mix to a large bowl. Mix to combine.
2. Bake: Spread the chicken mixture evenly in the baking dish. Bake uncovered for 25-30 minutes, until heated through and bubbling around the edges.
3. Top, Bake, and Serve: Add the French-fried onions evenly to the top, then bake for 5-10 more minutes. Let it stand for 5-10 minutes before serving.
Alyssa’s Pro Tip

Crispy Onions: To prevent burning, add the fried onions during the last 5–10 minutes of baking. If making ahead or freezing, keep the onions off until ready to bake.

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Marry Me Chicken (Crock-Pot Recipe)
This crock pot Marry Me chicken is creamy, cozy, and so easy, healthier than the classic but still wildly delicious. Just dump, slow cook, and wait for everyone to fall in love.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Chicken Dinner Recipes

This slow cooker Marry Me chicken is my healthier, easier take on the very popular dish that everyone seems to obsess over — and honestly, I get why. The chicken turns out ridiculously tender in the slow cooker, soaked in a creamy sun-dried tomato garlic‑Parmesan sauce.

I skip pan‑searing to keep things lighter and fuss‑free, and I rinse the sun‑dried tomatoes to reduce excess oil without losing that sweet-savory punch and use lighter cream. A little tomato paste adds a lovely touch of acidity, umami, and the prettiest color — something I started doing during testing and now can’t make this recipe without.

It’s simple comfort food with better macros: higher protein, lower calories, and still unbelievably satisfying. Serve it over pasta, rice, or veggies and watch how fast it disappears.

👩‍🍳 ℹ️ What Is Marry Me Chicken? It’s a creamy, garlicky chicken dish (usually pan‑seared) that supposedly tastes so good it could spark a marriage proposal. It’s known for its sun‑dried tomatoes, Parmesan, and luxurious sauce. I have no idea who the original creator is, but this dish is similar to Tuscan creamy chicken or creamy sun-dried tomato chicken, so there are many similar recipes.

👩‍🍳 You might also like: Marry Me chicken orzo bake, creamy chicken pasta with pesto, creamy chicken mushroom salad, slow cooker chicken Tikka Masala, or these healthy slow-cooker chicken recipes.

What You’ll Need

Here is what you’ll need for this slow cooker marry me chicken recipe. Find the full measurements in the recipe card below.
- Chicken breasts: lean, tender, and perfect for slow cooking. You can swap for boneless thighs for extra juiciness.
- Sauce Base: chicken stock, tomato paste (my personal touch), cornstarch (to thicken the sauce while it cooks). Tomato paste isn’t always in classic marry me chicken, but here it adds acidity and color.
- For the flavor: chopped sun‑dried tomatoes add sweetness, chew, and those big Mediterranean notes. Rinsing removes excess oil to keep the recipe lighter. Fresh garlic (a must), but you can use onion powder, plus dried herbs (I used Italian mixed but you can use oregano, basil, or thyme), sweet and smoked paprika, salt, and pepper. These build the backbone of the sauce: savory, garlicky, a little smoky, and full of cozy Italian vibes.
- Finishing ingredients: light thickened cream or heavy cream, fresh Parmesan (look, you can use pantry Parmesan, but it’s not as good in my opinion), and fresh basil (if available). These create that glossy, creamy finish. The light cream keeps it healthier; Parmesan adds saltiness and umami; basil brightens everything.
How To Make Crock-Pot Marry Me Chicken

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make marry me chicken in a crock-pot (slow-cooker)
- Cut chicken breasts in half lengthwise.
- Whisk chicken stock, tomato paste, and cornstarch until smooth.
- Place chicken in the crock pot and pour the tomato mixture over the top.
- Add garlic, sun‑dried tomatoes, paprika, herbs, salt, and pepper.
- Stir gently, cover, and cook: 2.5 hours on HIGH or 3.5–4 hours on LOW.
- Add cream, Parmesan, and basil.
- Stir and cook for another 20–30 minutes on HIGH (or while you prep your sides).
- Serve and enjoy!
Watch The Video

Recipe Tips
- Don’t skip rinsing the sun‑dried tomatoes: It helps keep the sauce from being overly oily.
- Use freshly grated Parmesan: Pre‑grated won’t melt the same, and the flavor is way better.
- Thickness control: If you like a thicker sauce, stir in an extra teaspoon of cornstarch mixed with a splash of cold stock at the end, or cook without the lid in the last 20 minutes.
- Chicken option: Boneless thighs work beautifully and stay ultra‑tender.
- Make-ahead: Assemble all ingredients except cream/Parmesan/basil in the slow cooker insert and refrigerate overnight. In the morning, place it in the crock pot and cook.
- Storage: Keeps 3–4 days in an airtight container. Reheats well on the stove with a splash of stock or cream.
- Freezer-friendly: Freeze before adding cream/Parmesan (dairy doesn’t freeze well). Add them when reheating.
Serving Suggestions

I love this spooned over pasta — the sauce hugs every noodle beautifully. It’s also great with rice, mashed potatoes, quinoa, roasted veggies, or even zucchini noodles if you want to keep things lighter. A simple green salad or garlic broccoli on the side balances the richness perfectly.

💬 If you’ve tried this marry me chicken (crock-pot) or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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This crock pot marry me chicken is creamy, cozy, and so easy — healthier than the classic but still wildly delicious. Just dump, slow cook, and wait for everyone to fall in love. Find step-by-step photos and more recipe tips above.

Cut the chicken breasts in half at the thickest point so you have evenly sized pieces.

In a bowl, whisk the chicken stock, tomato paste, and cornstarch until smooth.

Place the chicken into the crock pot and pour the tomato mixture over the top.

Add garlic, sun‑dried tomatoes, onion powder, Italian herbs, sweet paprika, smoked paprika, salt, and pepper. Stir gently to combine.

Cover and cook on HIGH for 2.5 hours or LOW for 3.5–4 hours.

Open the lid, add the cream, Parmesan, and basil. Stir to combine.

Cook for an additional 20–30 minutes on HIGH, or until the sauce is creamy and slightly thickened.

Serve over pasta, rice, or your favorite sides.

Can I use chicken thighs? Yes — boneless thighs work beautifully and stay extra juicy and ultra-tender.

Can I make this dairy-free? You can use coconut cream and nutritional yeast, but the flavor will be different (still tasty!).

Can I cook it longer? Try not to exceed 4.5 hours on LOW for chicken breast — it can dry out.

Can I double the recipe? Yes, as long as your crock pot is large enough. Add 20–30 extra minutes if needed.

Can I add spinach or veggies? Absolutely — stir in spinach during the last 5 minutes. Mushrooms or chopped zucchini can be added at the start.

Don’t skip rinsing the sun‑dried tomatoes: It helps keep the sauce from being overly oily.

Use freshly grated Parmesan: Pre‑grated won’t melt the same and the flavor is way better.

Thickness control: If you like a thicker sauce, stir in an extra teaspoon of cornstarch mixed with a splash of cold stock at the end or cook without the lid in the last 20 minutes.

Make-ahead: Assemble all ingredients except cream/Parmesan/basil in the slow cooker insert and refrigerate overnight. In the morning, place it in the crock pot and cook.

Storage: Keeps 3–4 days in an airtight container. Reheats well on the stove with a splash of stock or cream.

Freezer-friendly: Freeze before adding cream/Parmesan (dairy doesn’t freeze well). Add them when reheating.

Calories: 388kcal | Carbohydrates: 15g | Protein: 39g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 149mg | Sodium: 817mg | Potassium: 1195mg | Fiber: 2g | Sugar: 6g | Vitamin A: 879IU | Vitamin C: 9mg | Calcium: 139mg | Iron: 2mg

Keywords: Crock-Pot Marry Me Chicken, Marry Me Chicken (Crock-Pot Recipe), Slow Cooker Marry Me Chicken
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December 26, 2025
Baked General Tso’s Chicken | Easy, Crispy & Healthy
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Skip the takeout and make this easy baked General Tso’s chicken at home! It’s crispy, saucy, and perfectly sweet with just the right amount of heat, no deep fryer required.
Why This Recipe’s a Weeknight Win

All the Flavor You Crave: You’ll get the best crispy chicken coated in a glossy, sweet-and-spicy sauce, without frying! Baking keeps it lighter but still totally satisfying.

Meal-Prep Friendly: Make a big batch and enjoy leftovers all week. This chicken reheats beautifully, so lunch or dinner is always ready to go.

Perfect Pairings: Serve it with fried rice, stir-fried veggies, or crispy egg rolls for a full restaurant-style dinner right at home.
Baked General Tso’s Chicken Ingredients

Chicken: We love boneless, skinless chicken breast for this recipe, but boneless, skinless chicken thighs would also be delicious!
How to Make Baked General Tso’s Chicken

The magic of this General Tso Chicken recipe is in how simple it is. Taking a few extra minutes to brown the chicken first makes it golden, crispy, and even more irresistible. Want to skip the oven? Make my One-Pan General Tso’s Chicken. It’s similar to my sweet chili chicken. They are all seriously better than takeout!
1. Cut Chicken and Coat in Egg: Preheat the oven to 350ºF, then spray a 9×13-inch baking dish with non-stick cooking spray. Cut the chicken into bite sized pieces and place in a large bowl. Crack the egg on top of the chicken and massage it in with your hand to coat the chicken.
2. Toss in Cornstarch: Transfer the chicken to a ziplock bag. Add the cornstarch, seal the bag, and toss to coat well.
3. Sear Chicken: In a large skillet over medium-high heat, add oil. Working in batches, add the coated chicken and cook until browned. Brown the chicken on the outside only; you’ll finish cooking it later.
4. Transfer to Baking Dish: Place the chicken in the prepared baking dish.
5. Make the Sauce: In a medium bowl, whisk together hoisin sauce, soy sauce, brown sugar, fresh garlic, rice vinegar, sesame oil, ground ginger, and red pepper flakes.
6. Bake: Pour the sauce over the chicken, then bake for 45 minutes. Stir every 15 minutes so that it is coated in the sauce. Garnish with green onions, then serve with rice or noodles and enjoy!
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December 25, 2025
Marry Me Stuffed Shells Recipe (Easy, Creamy & Cheesy)
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Marry me stuffed shells take the viral sauce you love and turn it into a cozy, baked pasta moment. Think creamy chicken-stuffed shells, melty cheese, and just enough sun-dried tomatoes for that extra swoon-worthy touch.
Why This Recipe Gets All the Love

Fan Favorite! You guys love my marry me chicken and my stuffed shells recipes, so why not combine them into one delicious dish!

Perfect for sharing (or leftovers): This dish is great for family dinners, potlucks, entertaining, or making ahead and freezing when you need an easy win.

So many ways to serve it: Pair it with a simple green salad, garlic bread, or roasted veggies, or serve it on its own and let the shells steal the show.
Ingredients for Marry Me Stuffed Shells

Add Spinach: Stir 1–2 cups fresh baby spinach or 1 cup thawed, well-drained frozen spinach into the sauce during step 3 for a pop of green.

Cooked Chicken: Rotisserie chicken works great, but leftover shredded, chopped chicken, or canned chicken works as well.

Sun-Dried Tomatoes: I usually use julienne-cut sun-dried tomatoes packed in oil, but dry-packed works too. If using dry-packed, soak them in the chicken broth for 15–20 minutes, then strain and use both as directed.

Want extra sauce? Go for it! If you love a really saucy pasta, make 1½ to 2 times the sauce so there’s plenty to spoon over every shell.
How to Make Marry Me Stuffed Shells

My family can’t get enough of this dish. The creamy sun-dried tomato sauce is always a hit on busy weeknights. Pair it with focaccia bread for the ultimate meal.

Shells & Filling
1. Boil the Pasta: Preheat the oven to 375ºF. Spray a 3-quart baking dish with nonstick cooking spray and set aside. Bring a large pot of salted water to a rolling boil, then cook the jumbo pasta shells according to the package directions for al dente pasta. Drain the shells and rinse them in cold water to stop the cooking process. Toss lightly with 1-2 teaspoons of olive or vegetable oil to prevent sticking.
2. Mix the Filling Ingredients: Add the chicken, ricotta, mozzarella, parmesan, sun-dried tomatoes, Italian seasoning, salt, and pepper to a large bowl and mix until combined. Set aside.
Sauce & Assembly
1. Start the Sauce: Add the butter to a large skillet and melt over medium heat. Once melted, add the garlic and cook for about 30-60 seconds, until fragrant. Add flour and whisk to form a paste.
2. Add Broth, Cream, and Cheese: Cook for 1-2 minutes before slowly whisking in the chicken broth, cream, and parmesan until smooth and combined. It will be quite thick as you first begin to whisk in the liquid.
3. Add Tomatoes and Seasoning: Stir in the sun-dried tomatoes, paprika, Italian seasoning, salt, and pepper. Continue to whisk the sauce for a few minutes until it thickens.
4. Start Assembly: Add about ¾ of the sauce to the bottom of the prepared baking dish.
5. Stuff the Shells: Stuff each shell with about 2 tablespoons of the filling. Arrange the filled shells in an even layer on top of the sauce.
6. Bake: Spoon the remaining sauce evenly over the top of the shells. Bake uncovered for 25-30 minutes, until the sauce is bubbling and the shells are starting to brown. Let the marry-me stuffed shells rest for about 5 minutes before garnishing with fresh basil if desired, and serving.
Alyssa’s Recipe Tip

Don’t overcook the shells! Whatever you do, don’t overcook the shells. Boil them 2–3 minutes less than the package says, so they don’t fall apart when you stuff them. They will finish cooking in the oven.

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