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Tag: Chicken

Easy Sheet Pan Chicken Thighs Recipe
These easy sheet pan chicken thighs are a guaranteed crowd-pleaser and are ready in under 45 minutes! Crispy chicken thighs, tender potatoes, and caramelized onions are baked together on one sheet pan for maximum flavor and minimal fuss.

Mid-week chaos calls for easy, delicious meals with minimal cleanup. That’s where this sheet-pan chicken recipe shines! Toss chicken thighs and your favorite veggies onto a baking sheet, pop it in the oven, and let the magic happen. You’ll have a crispy, delicious dinner in no time.

For more sheet pan dinners, see our brown sugar baked salmon with green beans! Or, if you prefer a hands-off approach, these easy slow cooker chicken thighs are a lifesaver.

Key Ingredients
- Chicken Thighs: I use skinless chicken thighs for this recipe. I’ve also made it with drumsticks and chicken breasts with great results. When using skin-on chicken, I prefer searing it before adding it to the baking sheet for a bit of extra color.
- Potatoes and Red Onion: You can add whatever veggies you like to the sheet pan, but I love potatoes and red onion. The potatoes become tender, and the onion turns soft and sweet. For more inspiration, think about sweet potatoes or cubed winter squash instead of potatoes. I also love roasted cabbage, so adding some chopped cabbage to the sheet pan is also great!
- Olive Oil and Seasonings: I use olive or avocado oil so the chicken and veggies brown nicely. Then, I keep the seasoning really simple, but you can have a lot of fun here. I use salt, pepper, and garlic in the recipe below, but you can use your favorite spice blends instead. Think Italian seasoning, Cajun seasoning, chili powder, and more!
- Greens: As the sheet pan comes out of the oven, I toss some baby spinach or arugula around the chicken. They wilt slightly from the heat of the chicken and veggies and get dressed in the pan juices.
How to Make Sheet Pan Chicken Thighs

These sheet pan chicken thighs are quick and easy. You will need about 10 minutes to prep, and then toss chicken thighs, potatoes, and onions onto a baking sheet and bake in the oven until crispy.

Before baking them, we season the chicken thighs and potatoes with salt and pepper. Then, for extra flavor, we toss in some minced garlic towards the end of the baking time (adding the garlic later prevents it from burning in the oven and turning bitter).

We bake the chicken thighs in a 425°F oven for about 35 minutes. This bake time is perfect for roasting vegetables along with the chicken.

Then, I toss some greens onto the sheet pan just before serving. The heat from the baked chicken thighs and potatoes will wilt them down a little. Easy, and dinner is made all in one pan!
Easy Sheet Pan Chicken Thighs

PREP
10 mins

COOK
35 mins

TOTAL
45 mins

Our easy sheet pan chicken thighs recipe is fuss-free and perfect for busy nights. We keep the seasoning simple, but feel free to throw your favorite spice blend on top of the chicken and potatoes.

4 Servings

You Will Need

4 bone-in, skin-on chicken thighs, about 1 ½ pounds

8 ounces Yukon gold potatoes, cut into 1/2-inch pieces (2 medium)

1 medium red onion, cut into 1/2-inch wedges

2 teaspoons olive oil or avocado oil

3/4 teaspoon fine sea salt or seasoned salt

1/2 teaspoon fresh ground black pepper

2 garlic cloves, minced

1 ½ cups fresh arugula leaves or baby spinach

Directions

1Preheat the oven to 425°F (218°C). Line a rimmed baking sheet (sheet pan) with parchment paper or aluminum foil.

2Trim excess skin and pat chicken dry, then generously season with a 1/2 teaspoon of salt and 1/4 teaspoon of pepper on both sides.

3Spread potatoes and onions on the prepared baking sheet and toss with one teaspoon of the oil, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper.

4Nestle the seasoned chicken thighs, skin-side facing up, between the potatoes and onions. Bake the chicken and potatoes for 15 minutes.

5Meanwhile, toss minced garlic and the remaining teaspoon of oil in a small bowl. After 15 minutes of baking, scatter the garlic over the chicken thighs, potatoes, and onions. Continue to bake until the chicken is no longer pink in the middle, or an internal thermometer reads 165°F (73°C) when inserted into the thigh, about 20 minutes more.

6Before serving, scatter arugula leaves over the chicken, potatoes, and onions.

Adam and Joanne’s Tips

Skinless chicken thighs or breasts: Follow the recipe as stated, but rub the skinless chicken with a teaspoon of oil before baking. After adding the garlic, continue to bake until the chicken is cooked through (this will take a bit less time than mentioned above for bone-in chicken thighs).

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 thigh plus 1/4 of the veggies
/
Calories
216
/
Protein
16 g
/
Carbohydrate
13 g
/
Dietary Fiber
2 g
/
Total Sugars
2 g
/
Total Fat
11 g
/
Saturated Fat
3 g
/
Cholesterol
81 mg
/
Sodium
716 mg

AUTHOR:

Adam Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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March 25, 2026
Slow Cooker Honey Mustard Chicken
If you need an easy dinner, this slow cooker honey mustard chicken is a lifesaver. Juicy chicken breasts cook in a sweet and tangy honey Dijon sauce. Great for meal prep and making ahead.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Slow Cooker Recipes

At A Glance
- ⏱ Ready In: 3 hours 10 minutes
- 🍽 Serves: 6
- 🌱 Diet: Gluten-free, dairy-optional, high-protein
- 💪 Nutrition Highlights: High in lean protein, low-carb, family-friendly
- 🥕 Main Ingredients: Chicken breasts, honey, Dijon mustard, butter, spices
- 🔥 Flavor Profile: Sweet, tangy, savory with a rich honey mustard glaze
- 🧊 Meal-Prep: Keeps up to 4 days in the fridge and reheats well
- Best Served With: Rice, mashed potatoes, wraps, sandwiches, or fresh salads
This slow cooker honey mustard chicken is a great weeknight recipe because the slow cooker does all the work while you get on with your day. The chicken slowly cooks in a glossy honey Dijon sauce that’s sweet, tangy, and buttery. As it cooks, the chicken becomes incredibly tender and perfect for shredding.

The seasoning blend adds depth so it doesn’t taste overly sweet — just balanced and savory with a little warmth from paprika and Italian herbs. I especially love how versatile this dish is. Some nights we pile it over rice or mashed potatoes, other nights it ends up in wraps or sandwiches.

If you enjoy simple chicken dinners, this slow cooker dinner recipe guarantees juicy results.

👩‍🍳 You might also like these dishes: slow cooker steak bites, slow cooker chicken tikka masala, or try my shredded chicken slow cooker recipe. Find more slow cooker chicken meals here.

What You’ll Need

Here is what you’ll need for this slow cooker honey mustard chicken recipe. Find the full measurements in the recipe card below.
- Chicken breasts – Lean protein that becomes tender and easy to shred in the slow cooker. You can swap for boneless thighs or even drumsticks if you prefer darker meat.
- Seasoning Blend: Italian seasoning or Italian herbs, paprika for mild warmth and color, garlic powder for savory base, onion powder for subtle sweetness and depth, salt, and pepper (essential for bringing out the flavor of the chicken.
- Honey Mustard Sauce: honey for natural sweetness and glossiness, Dijon mustard for that tangy, slightly spicy flavor that balances the honey, a little fresh garlic for extra punch, and melted butter to add richness and help the sauce coat the chicken beautifully.
- Optional: Sometimes, I make a creamy version of this dish and add a little light cream in the last 30 minutes of cooking. It gives it a more mellowed out flavor and more luxurious finish.
Ingredient Swaps & Tips
- Whole grain mustard can replace Dijon for more texture
- Add a splash of lemon juice for brightness
- Maple syrup works as a substitute for honey if needed
How To Make Slow Cooker Honey Mustard Chicken

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for slow cooker honey mustard chicken.
- Mix Italian seasoning, paprika, garlic powder, onion powder, salt, and pepper in a bowl.
- Season both sides of the chicken breasts with the spice mixture.
- Place the seasoned chicken into the slow cooker.
- In another bowl, whisk together honey, Dijon mustard, minced garlic, and melted butter.
- Pour the honey mustard sauce over the chicken.
- Cook on HIGH for 1.5-2 hours or LOW for 3-3.5 hours or until the internal temperature reaches 165°F (75°C).
- Shred the chicken using two forks.
- Let it cook for an additional 30 minutes (on LOW) so the chicken soaks up the sauce. Optional: Sometimes, I make a creamy version of this dish and add a little light cream in the last 30 minutes of cooking. It gives it a more mellowed out flavor and luxurious finish.
Recipe Tips/Variations
- Don’t overcook chicken breasts. Chicken breasts can dry out if cooked too long. Check around the 3-hour mark.
- Season ahead for more flavor. You can season the chicken up to 24 hours in advance and store it in the fridge. This helps the spices soak into the meat.
- Adjust the sauce balance. Sweeter: add more honey. Tangier: add extra Dijon mustard. Richer: add an extra tablespoon of butter
- Use different chicken cuts: Boneless chicken thighs work great and stay extra juicy Bone-in thighs can be cooked to 175°F for the most tender texture
- Meal Prep: Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave with a spoonful of sauce. It also freezes well for up to 2 months.
Serving Suggestions

This crockpot honey mustard chicken is incredibly versatile. The shredded chicken soaks up the sauce beautifully, which means it works in so many meals.

Serve it over fluffy rice or creamy mashed potatoes, so the sauce doesn’t go to waste. It’s also fantastic tucked into wraps, chicken sandwiches, or sliders for an easy lunch.

Another favorite in my kitchen is using the shredded chicken on top of a fresh salad with crunchy veggies, avocado, and a light vinaigrette — the sweet and tangy flavor pairs surprisingly well with greens.

💬 If you’ve tried this slow cooker honey mustard chicken 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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If you need an easy dinner, this slow cooker honey mustard chicken is a lifesaver. Juicy chicken breasts cook in a sweet and tangy honey Dijon sauce. Great for meal prep and making ahead. Find step-by-step photos and more recipe tips above.

In a bowl, combine Italian seasoning, paprika, garlic powder, onion powder, pepper, and salt.

Sprinkle the seasoning mixture evenly over both sides of the chicken breasts.

Place the seasoned chicken in the slow cooker.

In a separate bowl, whisk together the honey, Dijon mustard, minced garlic, and melted butter.

Pour the sauce evenly over the chicken.

Cover and cook on HIGH for 1.5-2 hours or LOW for 3-3.5 hours, or until the chicken reaches an internal temperature of 165°F (74°C).

Shred the chicken with two forks.

Return the shredded chicken to the slow cooker and cook for another 30 minutes to let it absorb the sauce. Serve warm. Optional: if you want a creamier, milder version, add 1/2 cup of light cream in the last 30 minutes as well.

Can I use chicken thighs instead of chicken breasts? Yes. Boneless thighs work very well and stay extra juicy. Bone-in thighs should be cooked to about 175°F for the best tenderness.

Can I prep this ahead of time? Absolutely. Season the chicken and refrigerate it up to 24 hours before cooking.

Can I make the sauce sweeter or tangier? Yes. Add more honey for sweetness or more Dijon mustard for extra tang. You can also adjust the sauce balance by adding an extra tablespoon of butter to make it richer.

What else can I do with the leftovers? Add to wraps or sandwiches, make sliders, top a salad, or use in chicken bowls (rice or quinoa base).

Don’t overcook chicken breasts. Chicken breasts can dry out if cooked too long. Check around the 3-hour mark.

Season ahead for more flavor. You can season the chicken up to 24 hours in advance and store it in the fridge. This helps the spices soak into the meat.

Meal Prep: Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave with a spoonful of sauce. It also freezes well for up to 2 months.

Calories: 290kcal | Carbohydrates: 17g | Protein: 33g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 112mg | Sodium: 723mg | Potassium: 605mg | Fiber: 1g | Sugar: 16g | Vitamin A: 398IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg

Keywords: shredded chicken in a slow cooker, slow cooker honey mustard chicken, crockpot honey mustard chicken
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March 24, 2026
Keto Baked Chicken Recipes

I’m updating this collection of Keto Baked Chicken Recipes because I think baked chicken is perfect for dinner when the weather starts getting colder! And this round-up has 28 low-carb chicken recipes, which should give you lots of options for your dinner rotation!

PIN the Keto Baked Chicken Recipes to try some later.

These Keto Baked Chicken Recipes are perfect to make for dinner as soon as the weather starts getting colder. And many of the recipes use chicken breasts, which is something many people keep in the freezer.

These recipes are the favorite low-carb chicken dishes I’d even make for guests, and I hope some of them might become your favorite chicken dinners too! There are 28 amazing ideas here for a low-carb chicken dinner.

And I know you don’t want to scroll through that many photos! But please check the recipe links after the photos to see all the tasty Keto chicken dinners that are featured here. I hope you find some new recipes that become favorites for your family!

What kind of baked chicken recipes are here?

In this post you’ll find sheet pan meals with chicken, stuffed chicken breasts, chicken nuggets, and roasted chicken. And there are lots of ideas here for the kind of baked chicken recipe that I call a “Chicken Bake,” where chicken breasts browned in a frying pan, cut into strips, and then finished in the oven with a sauce or topping.

How low in carbs are the Keto Baked Chicken Recipes?

I’m called this collection of baked chicken recipes Keto, but some recipe may be slightly high in carbs for a strict Keto diet. But every recipe here is definitely low in carbs. Just click the recipe title here, then use the JUMP TO RECIPE link in every recipe to go quickly to the complete recipe, and the nutritional information will be right after the recipe instructions.

How do you get the complete recipe?

Just click or tap any recipe title in this post to find the complete recipe on my website. And check out the category for Keto Recipes for even more tasty dinner ideas!

This Keto Crack Chicken Bake is a recipe that’s been hugely popular on the site, and the whole family will love this for dinner!

Easy Baked Pesto Chicken is the most popular baked chicken recipe on my site, and this has been so popular that it took me a long time to work up the courage to take new photos!

Pepperoni Pizza Chicken Bake has been wildly popular for years, and this can help when you’re craving pizza.

Greek Sheet Pan Chicken Meal is a prefect Greek Chicken dinner that’s all cooked on a sheet pan. As you can see, I like it with a generous amount of Feta!

This Salsa Verde Chicken Bake only has a few ingredients and it’s tasty and amazingly easy to make!

This Baked Teriyaki Chicken has an easy and sugar-free Teriyaki Sauce that makes this recipe so delicious!

Baked Stuffed Chicken Breast with Green Chiles and Cheese is really not that hard to make once you master the technique of pounding the chicken so it’s thin enough to roll up. And this is delicious!

Sheet Pan Chicken Fajitas are tasty and easy to make, and this is extra low in carbs too!

Sheet Pan Chicken Thighs and Asparagus is a perfect easy dinner that’s special enough to make for guests!

I had to include this Baked Chicken Stuffed with Pesto and Cheese because it’s been hugely popular for years and years. You can make this for guests and they won’t even realize they’re eating low-carb!

More Amazing Keto Baked Chicken Recipes:

Want more Ideas for Keto Baked Chicken?

You can use Low-Carb and Keto Casseroles to find lots of Keto casseroles with chicken.

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March 23, 2026
25 Best Chicken Bowls
Discover the best chicken bowl recipes including healthy rice bowls, salad bowls, Mediterranean bowls, taco bowls, and meal prep chicken bowls for easy dinners.

Jump to: ℹ️ Overview | 🍗 Healthy Chicken Grain Bowls | 🥣 Mediterranean Chicken Bowls | 🌏 Global-Inspired Chicken Bowls | 🥗 Salad & Low-Carb Chicken Bowls

Chicken bowls are one of my favorite ways to build a simple, satisfying meal. You get protein, grains or greens, plenty of vegetables, and a good sauce all in one bowl — which means dinner comes together quickly and cleanup is minimal.

They’re also incredibly flexible. Some chicken bowls lean Mediterranean with quinoa, herbs, and yogurt sauces, while others go bold with taco flavors, teriyaki, or spicy sauces. Many of them double as great meal prep recipes, making them perfect for busy weeknights or easy lunches during the week.

This roundup brings together some of the best chicken bowl recipes, including healthy grain bowls, salad bowls, global-inspired bowls, and high-protein options.

What Makes a Great Chicken Bowl?

The best chicken bowls usually combine four simple elements (similar to poke bowls):
- Protein: grilled chicken, shredded chicken, or ground chicken
- Base: rice, quinoa, greens, or roasted vegetables
- Toppings: vegetables, avocado, herbs, or crunchy extras
- Sauce: something creamy, spicy, tangy, or savory to bring everything together
Once you understand this formula, you can mix and match ingredients easily depending on what you have in the fridge.

Healthy Chicken Grain Bowls

These bowls are built around hearty bases like rice or quinoa. They’re filling, balanced, and great for meal prep.

Mediterranean Chicken Bowls

These bowls focus on lighter ingredients, herbs, and fresh flavors inspired by Mediterranean cuisine.

Global-Inspired Chicken Bowls

These recipes bring flavors from around the world into easy bowl meals.

Salad & Low-Carb Chicken Bowls

If you’re looking for lighter meals, these bowls skip the grains and focus on vegetables and protein.

Final Thoughts

Chicken bowls are one of the easiest meals to customize depending on what you’re craving. You can keep them light and fresh, bold and spicy, or hearty and comforting — all with the same basic bowl formula.

Whether you’re looking for healthy chicken bowl recipes, meal prep lunches, or easy weeknight dinners, these recipes offer plenty of inspiration.

Save These Best Chicken Bowls To Pinterest
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March 23, 2026
Longhorn Steakhouse Chicken (Copycat Recipe)
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My copycat LongHorn Steakhouse parmesan crusted chicken brings all the cheesy, buttery goodness from the restaurant straight to your kitchen. Juicy ranch chicken is topped with a creamy cheese sauce and a golden crumb crust.
Why This is a Dinner That Wows

Restaurant vibes: With my recipe, you’ll get all of the rich, cheesy LongHorn Steakhouse flavor you love, minus the wait!

So much flavor in every bite: You’ll love the way the ranch-marinated chicken, melty cheese, and that buttery, crispy topping all work together!

Feels fancy, but it’s actually easy: Simple ingredients, easy steps, and you’ll get a dinner that looks like it came from a restaurant!
Longhorn Parmesan Crusted Chicken Ingredients

Chicken: You can buy thinly sliced chicken breasts to save time. Or slice regular breasts in half. Chicken tenders also work. Butterfly thick chicken, or gently pound it to about ½–¾ inch thick for even cooking.

Parmesan Cheese: Freshly grated Parmesan melts better than pre-shredded cheese.

Provolone: Provolone slices are fine to use. Just dice them up.

Breadcrumbs: Plain or Panko breadcrumbs work fine. Just add ½ teaspoon garlic powder and ½ teaspoon Italian seasoning to boost the flavor.
How to Make Parmesan Crusted Chicken

This comes together fast, even on a busy night. Most of the “work” is just layering everything and letting the chicken cook. Serve it with mashed potatoes, rice, or pasta, with a side of roasted asparagus for a complete meal.
1. Prep: Pound the chicken with a meat mallet until they are ½-¾ inch thick. Add the chicken to a large ziplock bag.
2. Marinate: Mix the ranch, Italian dressing, and Worcestershire in a small bowl. Add to the bag with the chicken, seal, and massage until coated. Refrigerate for at least 1 hour or up to 12.
3. Sear: Once finished marinating, preheat the oven to broil on high and position the rack in the center. Then, heat the olive oil in a large 14-inch skillet over medium heat. Let the excess marinade drip off the chicken before adding them to the skillet. Cook for 5 minutes on both sides, until the internal temperature of the thickest part of the breasts reaches 165ºF.
4. Sauce: Combine ranch dressing, provolone, and Parmesan in a small bowl. Microwave in 30-second intervals until the cheese is almost completely melted. Set aside.
5. Topping: Combine the breadcrumbs, grated parmesan, melted butter, and salt together in a separate bowl.
6. Add the Sauce: Once the chicken is finished cooking, top each breast with an equal amount of the ranch sauce.
7. Top: Sprinkle the breadcrumb mixture equally over all the chicken breasts.
8. Broil: Place the skillet in the oven and broil for about 2 minutes. The ranch sauce should be bubbling, and the bread crumb mixture browned. Serve Longhorn Parmesan crusted chicken immediately.
Alyssa’s Pro Tip

Different Cooking Methods: Skip the slow cooker. A hot skillet or the grill gives you the best results, especially when you finish it under the broiler.

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More Copycat Recipes

If you love this copycat Longhorn chicken, you might want to try a few more of my go-to copycat recipes. They’re easy to make at home, yet taste just like the restaurant versions!

Dinner

Spicy Chicken Chipotle Pasta (Copycat Cheesecake Factory)

40 minutes
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March 23, 2026
Easy Shredded Chicken Recipe
This shredded chicken recipe is quick, simple, and the chicken can be used 100 different ways.

I love keeping shredded chicken on hand for easy dinners. It’s perfect for chicken salad, tacos, soups, easy chicken pot pie, and my favorite green chicken enchiladas. With my easy stovetop shredded chicken recipe, you’ll have juicy, flavorful chicken ready in under an hour.

If you prefer a hands-off method, try our slow cooker shredded chicken, but for speed and flavor, this stovetop version is hard to beat.

Key Ingredients
- Chicken: The best chicken for shredded chicken is boneless, skinless chicken thighs, as they stay extra tender, but chicken breast works well, too. You can even swap in turkey.
- Aromatics: Onion, garlic, and a bay leaf add so much flavor as the chicken simmers.
- Spices: A simple mix of salt, cumin, and black pepper keeps the chicken well-seasoned and versatile for all your favorite dishes.
- Water or Broth: Water works perfectly (the aromatics and spices add plenty of flavor), but feel free to use chicken broth or vegetable broth for even more flavor.
Find the full recipe with exact measurements below.

How to Make the Best Shredded Chicken

Tip 1: Simmer gently for tender chicken. The best way to make tender shredded chicken is to simmer it gently, similar to poaching chicken.

Place the chicken in a pot with onion, garlic, and spices, then add just enough water (or broth) to cover. Bring to a low simmer and cook for about 30 minutes, or until the chicken is tender enough to shred easily with a fork.

Tip 2: Reduce the broth for more flavor. After cooking, remove the chicken and let it cool slightly before shredding. Return the cooking liquid to the stove and simmer until it reduces by one-third. Then, you can use some of it to spoon over the shredded chicken, making it extra juicy and flavorful. You’ll have some broth leftover, which I highly recommend saving for a bowl of soup (it’s delicious!).

Ways to Use Your Chicken

You can use this so many different dishes. Here are a few of my favorite shredded chicken recipes for inspiration:
Easy Shredded Chicken

PREP
20 mins

COOK
40 mins

TOTAL
1 hr

This is my favorite method for making shredded chicken. It’s quick and easy, and the chicken turns out tender, juicy, and flavorful. After cooking, we take one extra step and reduce the cooking liquid before spooning some over the shredded chicken. This easy step keeps our chicken moist and adds extra flavor. You’ll have some broth leftover, which I love turning into a soup (it’s really tasty!).

Makes 5 cups

Watch Us Make the Recipe

You Will Need

3 pounds boneless chicken thighs (1360g)

1 medium onion, peeled and sliced

4 cloves garlic, peeled and lightly crushed

1 bay leaf

1 teaspoon salt

1 ½ teaspoons ground cumin

1/2 teaspoon ground black pepper

Water

Directions

1Combine chicken, onion, garlic, bay leaf, salt, cumin, and pepper in a large heavy-bottomed saucepan. Add just enough water to cover the chicken. Turn heat to high, bring to a boil, then remove any foam or scum that floats to the top.

2Adjust the heat so that the water simmers very gently around the chicken. Cook until the chicken is very tender, about 30 minutes.

3Transfer the chicken to a cutting board. When it is cool enough to handle, shred the meat with two forks or your fingers.

4While the chicken cools, boil the liquid left in the pot until it has reduced by one-third or until its flavor has concentrated.

5Spoon about 1 cup of the concentrated cooking liquid over the shredded chicken and toss to coat.

Adam and Joanne’s Tips

Storing: The chicken and broth will keep refrigerated up to 4 days and can be frozen for 3 months.

Skin-on chicken: We have made this recipe using boneless, skinless chicken thighs and chicken thighs with skin still attached. Both work very well. If you use chicken with skin, simply remove and discard the skin before you shred the chicken. You may also find that you need to skim some of the fat from the cooking broth before spooning it over the chicken.

Leftover cooking liquid: You will have cooking liquid leftover. It is quite delicious on its own as a light soup. You can also use it as broth for other recipes. Or, if you’re keeping the chicken more than a day, add a spoonful or two to add a little extra moisture.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/2 cup
/
Calories
139
/
Protein
18 g
/
Carbohydrate
2 g
/
Dietary Fiber
0 g
/
Total Sugars
1 g
/
Total Fat
6 g
/
Saturated Fat
2 g
/
Cholesterol
99 mg
/
Sodium
356 mg

AUTHOR:

Adam Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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March 23, 2026
Baked Garlic Basil Chicken Recipe
This garlic basil chicken breast recipe is incredibly juicy and flavorful, thanks to a simple marinade and baking the chicken on a bed of juicy tomatoes.

Our family loves this juicy, tender baked chicken breast recipe with the most delicious garlic basil marinade. I love baking the chicken breasts surrounded with tomatoes, which turn into a lovely fresh sauce.

If you ever struggle with dry chicken breasts, this recipe is for you! For more chicken breast recipes like this one, see our recipe for baked lemon chicken breast or these lemon dill chicken breasts made in a skillet.

Key Ingredients
- Chicken Breasts: While this recipe features chicken breasts, you can easily adapt it to use chicken thighs. Thighs may require a slightly longer cooking time.
- Garlic and Basil: I am generous with the fresh garlic and basil and use them to make the marinade. I also use the basil stalks underneath the chicken breasts to infuse even more flavor. You can substitute the basil for dill, parsley, cilantro, or mint.
- Olive Oil and Vinegar: Olive oil and vinegar create the base of the marinade, ensuring it coats the chicken beautifully. I love red wine vinegar adds a lovely tang, but champagne vinegar or even lemon juice work well too.
- Tomatoes: I love tossing lots of tomatoes around the chicken to bake at the same time. As they bake in the oven, they burst and release their juices, making the most delicious sauce at the bottom of the baking dish.
- Mozzarella Cheese: I add cheese towards the end of the baking time and allow it to melt down over the chicken.
Find the full recipe with measurements below.

How to Make Baked Garlic Chicken

Tip 1: Use our marinade. It’s a simple combination of red wine vinegar, olive oil, garlic, and basil. We only marinate chicken breasts 1 to 2 hours — you really don’t need to go longer than that. After the chicken has marinated, move on to the tomatoes.

Tip 2: Use lots of tomatoes. Use a variety of cut tomatoes and whole small tomatoes. The cut tomatoes give up their juices quickly and the cherry tomatoes stay intact. Add them to a baking dish with basil stalks (we used the leaves to make the marinade). You won’t end up eating the stalks, but they are really fragrant. We also add basil stalks to these slow cooker chicken meatballs.

Tip 3: Cook your chicken covered. Time for the chicken. Just nestle it in to the dish. Then we bake loosely covered with some parchment paper. By loosely covering the chicken, the chicken bakes and braises simultaneously, meaning the chicken bakes in its juices. This method of baking chicken breasts keeps the chicken juicy and so tender.

Tip 4: Top with cheese and save the liquid. After 35 to 40 minutes the chicken should be done and it’s time to add a little mozzarella on top. Oh, and that liquid at the bottom of the baking dish? It’s pure gold! A big piece of focaccia bread to sop it all up is a great idea!
Baked Garlic Basil Chicken

PREP
2 hr

COOK
40 mins

TOTAL
2 hr 40 mins

For juicy, tender baked chicken breasts remember these three things: marinate, bake loosely covered, and use a meat thermometer. In our photos, we show baking 2 chicken breasts, but the marinade shared below is enough for 4 chicken breasts. The chicken does not need to be completely immersed in the marinade, just coated by it. If you plan to double the recipe, simply double the amount of chicken, tomatoes, and the mozzarella.

4 Servings

You Will Need

4 boneless, skinless chicken breasts (6 to 8 ounces each)

1 bunch fresh basil

Extra-virgin olive oil

2 tablespoons red wine vinegar

1/4 teaspoon to 1/2 teaspoon red pepper flakes, depending on how spicy you like things

3 cloves garlic, crushed with the side of a large knife or minced

2 cups tomatoes, cut to rough 1-inch chunks and leaving cherry tomatoes whole

1/4 cup torn fresh mozzarella cheese

Salt and freshly ground black pepper

Directions

Marinate Chicken

1Remove basil leaves from the stalks and set them aside. Roughly chop the basil leaves so that you have about 1/4 cup. Whisk 2 tablespoons of olive oil, red wine vinegar, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together until the salt has dissolved. Stir in the garlic and basil. Refrigerate and use within 1 to 2 hours.

2Add chicken breasts to the marinade and marinate for at least 1 hour and up to 2 hours in the refrigerator.

Bake the Chicken

1Position the oven rack in the middle of the oven and preheat it to 400°F (204°C). Lightly oil one side of a sheet of parchment paper large enough to cover the baking dish. (Aluminum foil can also be used.)

2Add the basil stalks set aside from earlier to a baking dish large enough to fit the chicken breasts arranged in one layer. Add the tomatoes, then toss with 1/2 a tablespoon of olive oil and a pinch of salt and pepper.

3Nestle the chicken breasts into the tomatoes, allowing the tomatoes to gather up the sides of each breast. Throw the garlic cloves from the marinade into the baking dish, then cover the dish with parchment paper. Loosely tuck the parchment paper around the chicken.

4Bake until the chicken is opaque all the way through, and an internal thermometer reads 165°F when inserted into the thickest part of the breast. Check for doneness in around 25 minutes, and then go from there. Most chicken breasts will take 35 to 40 minutes.

5Scatter mozzarella on top of each breast, then broil on high for about a minute or until the cheese melts. Serve the chicken with the baked tomatoes, juices from the bottom of the baking dish, and more torn basil leaves.

Adam and Joanne’s Tips

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/4 of the recipe
/
Calories
240
/
Protein
28 g
/
Carbohydrate
4 g
/
Dietary Fiber
1 g
/
Total Sugars
2 g
/
Total Fat
12 g
/
Saturated Fat
3 g
/
Cholesterol
89 mg

AUTHOR:

Adam Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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March 21, 2026
Cheesy Chicken Broccoli Curry Casserole
Cheesy Chicken Broccoli Curry Casserole is a great dinner idea to make with with leftover chicken or turkey! And this favorite chicken broccoli casserole with cheese and curry flavors is low in carbs and gluten-free.

PIN Chicken Broccoli Curry Casserole to try it later!

This Chicken Broccoli Curry Casserole that’s been a hit with about every one who’s tried it is a reminder that we’re heading into casserole season! I’m a huge fan of Casserole Recipes of all kinds, partly because the way they make leftovers to enjoy for another dinner later. And there’s a fun story about how this casserole recipe morphed into the version you see here.

Years ago I came across a long-forgotten recipe back in the archives that was similar to this one. I remembered how much I liked it, but that version had canned soup which I’m not using much these days. So I set out on a quest to make an updated version without using soup. It took several tries (involving both Jake and Kara) to come up with a new recipe that we considered a wow.

But when Kara and I made the Chicken Broccoli Curry Casserole you see in these photos, we absolutely loved it! We did make this into a recipe that’s more cheesy, and the updated version is also lower in carbs, and makes more servings than the old one. If you like the flavors here, I hope you’ll try this for a creamy cheesy dinner featuring chicken, broccoli, and curry flavors!

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 with ingredient amounts.)

Can you make Chicken Broccoli Curry Casserole with leftover chicken?

This recipe calls for chicken breasts that you cook in water or stock with seasonings, but if you have leftover rotisserie chicken or leftover turkey you can use 4-5 cups of leftover chicken or turkey.

Do you have to use both sweet and hot curry powder?

I love making this with a blend of sweet and hot curry powder. Use any combination of sweet and hot curry powder you prefer, or only one type if that’s what you have. Any curry powder you like the flavor of will be good in this recipe, but I do love Penzey’s sweet and hot curry powders.

How to adapt this recipe to your own taste:

We used a moderate amount of curry powder when we updated the recipe hoping that Kara’s kids would eat it, but if you’re a big curry fan, you can use more. And if the indulgent amount of cheese we used seems like too much for you, this will definitely be good with less cheese.

How low in carbs is this Cheesy Chicken Broccoli Curry Casserole?

This tasty casserole that includes both chicken and a vegetable has only 11 net carbs per serving and 37 grams of protein!

How to Make Cheesy Chicken Broccoli Curry Casserole:

(Scroll down for complete printable recipe including nutritional information.)
1. Poach chicken breasts in water or broth with some poultry seasoning and thyme, then shred the chicken apart. (You can also use 4-5 cups leftover rotisserie chicken or leftover turkey.)
2. Cut broccoli into bite-sized pieces and cook in the microwave until it’s barely tender-crisp. (Drain it after cooking if it seems wet.)
3. Whisk together mayo, sour cream, lemon juice, sweet curry powder, and hot curry powder.
4. Then mix in the grated cheese and Parmesan.
5. Preheat oven to 375F and spray a 9″ X 13″ casserole dish with non-stick spray.
6. Put shredded chicken and barely cooked broccoli into the casserole dish, stir to combine, and season to taste with salt and fresh-ground black pepper.
7. Use a rubber scraper to spread the cheesy curry topping over the chicken and broccoli and top with more grated cheese.
8. Bake the Chicken Broccoli Curry Casserole at 375F for 35-40 minutes, or until it’s nicely browned and bubbling hot.
9. Serve hot and enjoy!
Make it a Low-Carb Meal:

You could eat this casserole as a one-dish meal like I did, but if you want something more just serve with one of these side dishes:

Want more ideas for using leftover chicken or turkey?

Check out Low-Carb Leftover Turkey Recipes for more ideas using cooked turkey (or chicken!)

Weekend Food Prep:

Chicken Broccoli Curry Casserole 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 boneless, skinless chicken breasts, cut into lengthwise strips

1 tsp. poultry season

1 tsp dried thyme

water or chicken stock to cover the chicken while cooking. (see notes)

6 cups bite-sized broccoli pieces

1 cup mayo

1 cup sour cream

1 T lemon juice (see notes)

2 tsp. sweet curry powder

1 tsp. hot curry powder (Use any combination of curry powders you prefer.)

3 cups grated Three Cheese Blend (Use less cheese if you prefer of course.)

1/4 cup finely grated Parmesan cheese

salt and fresh-ground black pepper to taste

Instructions

Preheat the oven to 375F/190C. Spray a 9″ x 13″ glass or crockery casserole dish with non-stick spray.

Trim chicken breasts and cut each breast into 3 or 4 lengthwise strips. Put chicken strips into a saucepan, add water or chicken stock to cover by an inch or so, add the poultry seasoning and dried thyme, and bring the chicken to a low boil.

As soon as the water starts to boil, turn heat as low as it will go and cook the chicken for 12-15 minutes, or until it’s firm.

Drain chicken into a colander placed in the sink. When it’s cool enough to handle, use two forks to shred the chicken strips apart into bite-sized pieces. (If you have leftover rotisserie chicken you can use 4-5 cups of shredded rotisserie chicken instead of cooking your own chicken.)

While the chicken cooks, cut up enough broccoli to make 6 cups of bite-sized broccoli pieces. Put the broccoli into a large glass bowl or large 8-cup glass measuring cup, cover with cling-wrap, and microwave on high about 1 to 1 1/2 minutes. (You want the broccoli still quite crisp; it will cook in the oven.)

Drain the broccoli into a colander if it seems very wet. (You can steam the broccoli if you prefer, but be sure it is drained well before you add it to the casserole.)

Whisk together the mayo, sour cream, lemon juice, sweet curry powder, and hot curry powder in a small mixing bowl or 4 cup glass measuring cup. (If you’re a curry fan, you might want to taste at this point and see if you want a little more curry powder.)

Then mix in 1 1/2 cups of the grated cheese blend and the Parmesan cheese.

Put the shredded chicken and barely-cooked broccoli into the casserole dish and gently stir so ingredients are evenly distributed. Use a rubber scraper to spread the cheesy creamy topping over the chicken/broccoli mixture. Top with the other 1 1/2 cups grated cheese.

Bake uncovered for 35-40 minutes, or until the casserole is bubbling hot and the cheese is nicely browned on top.

Serve Chicken Broccoli Curry Casserole hot and enjoy!

Notes

You can also use 4-5 cups shredded rotisserie chicken to make this recipe. I used my fresh-frozen lemon juice for this recipe.

This recipe first appeared on Kalyn’s Kitchen as a Chicken Broccoli Curry Casserole made with canned soup.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 585Total Fat 43gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 25gCholesterol 133mgSodium 600mgCarbohydrates 13gFiber 4gSugar 4gProtein 37g

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:
Cheesy Chicken Broccoli Curry Casserole is definitely a great dinner for low-carb or Keto diets. If you’re following a low-glycemic diet or the original South Beach Diet guidelines about fat, you may want to reduce the amount of cheese and use lower-fat mayo and sour cream to make this more suitable.

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 favorite recipe was posted (without a single photo) in 2005! It was updated and modified into a version without canned soup. The new cheesy casserole with chicken, broccoli, and curry flavors was last updated with more information in 2025.
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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March 20, 2026
Crack Chicken and Rice Soup (Creamy, Cozy, Easy)
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Stop what you are doing right now, and make this Crack Chicken and Rice soup! With tender chicken, rice, creamy cheese, crispy bacon, and bold ranch flavor, this easy one-pot recipe is addictively delicious!
What Makes This Soup So Addictive

Creamy, cheesy, and irresistible: This soup brings all the flavors of your favorite crack chicken dip and casserole into a warm, cozy bowl.

One-pot, low effort: Everything comes together in a single pot, making it perfect for busy nights.

Crazy Delicious! If you love crack chicken pasta, this soup has those same savory, ranch-seasoned flavors everyone goes crazy for.
Crack Chicken & Rice Soup Ingredients

Cream Cheese: Use softened and cubed cream cheese so it melts evenly into the soup.

Rice Alternative: You can use Orzo or cauliflower rice for a low-carb option. Note that the cooking time will be reduced to 8-12 minutes.

Bacon: I love using pre-cooked bacon because it’s so quick and convenient.

Chicken: Leftover rotisserie chicken is great for this recipe. Any pre-cooked chicken will work.
How to Make Crack Chicken and Rice Soup

If you love my classic crack chicken soup, you’re going to adore this version with hearty rice added in. It’s just as creamy, cheesy, and flavorful, but a little more filling thanks to the tender rice.
1. Sauté Veggies: Heat a large pot over medium-high heat and then melt the butter. Add diced yellow onion, celery, and carrots to the pot. Cook the vegetables until they are softened, about 5 minutes. Add minced garlic and cook for 1 minute.
2. Stir: Add chicken broth, dry ranch seasoning mix, and black pepper to the pot and stir to combine.
3. Simmer: Bring to a boil, then stir in uncooked long-grain white rice. Reduce the heat, and simmer for 20-25 minutes, until the rice is tender.
4. Add: Add cooked shredded chicken, softened cream cheese, shredded cheddar cheese, and cooked bacon to the pot. Cook and stir until the cheeses are melted and everything is combined. Serve crack chicken and rice soup warm.
Slow Cooker & Instant Pot Instructions

Slow Cooker

Sauté the veggies in the butter for 3-4 minutes.

Add them to the slow cooker with the other ingredients, except for the cream cheese, shredded cheddar, and bacon.

Cook on low for 3-4 hours. Add the cream cheese, shredded cheese, and cooked bacon during the last 30 minutes of cooking.

Instant Pot

Cook the veggies in the butter on sauté mode for 3-4 minutes.

Add the remaining ingredients except for the cream cheese, shredded cheddar, and bacon.

Pressure cook on high for 8 minutes. Quick release, then stir in cream cheese, shredded cheddar, and cooked bacon.
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March 20, 2026
Easy BBQ Chicken Wings Recipe
Our brown sugar baked BBQ chicken wings are easy for you to make at home. With our recipe, you can skip the oil and fryer and make amazing wings tossed in our delicious homemade barbecue sauce. These barbecue wings are sweet, smoky, and just a little sticky!

We love chicken wings, but the last thing we want to do at home is use a deep fryer. That’s why we’re such big fans of baking chicken wings at home. For this BBQ chicken wings recipe, we use the same method as our crispy baked hot wings, but instead of tossing the baked wings with buffalo sauce, we use our easy homemade BBQ sauce.

This recipe guarantees crispy and delicious wings! They are also perfect for serving a crowd. This simple recipe lets you make big batches of wings with little work from you. For more recipes like this, look at our spicy chicken wings or these sweet chili chicken wings.

Key Ingredients

Chicken Wings: We use chicken wings already split into the drumstick and wingette. Most stores sell them this way, but you can separate them yourself if you need to. You can also leave them whole (I do this in my grilled wings recipe). The recipe works either way. If you need guidance on separating the wings, check out our tutorial on how to cut a chicken wing.

Homemade BBQ Sauce: For the BBQ sauce, we use a sauce similar to the one we use for our oven baked ribs. You’ll need ketchup, brown sugar, apple cider vinegar, Sriracha, soy sauce, and cumin. It’s quick and easy. I also love this sweet and tangy BBQ sauce, which also works well with these wings.

How to Make BBQ Chicken Wings

Making BBQ wings at home is so easy. Below, we share how we make them, how long it takes to bake wings so they are crispy, and a quick and easy barbecue sauce to coat them in. There are 3 things to keep in mind for making the best wings:

Instead of frying them, bake the chicken wings on a wire rack inside a rimmed baking sheet and toss in some homemade BBQ sauce. By cooking the chicken wings on a wire rack, fat drips away from them while they bake, helping to make them extra crispy.

Bake the chicken wings at a high oven temperature (we like 400ºF) for 35 to 45 minutes. (You can bake wings at an even higher temperature, but depending on your oven, you might find the oven smokes a little.)

Toss the baked wings with more BBQ sauce. Then, serve them with your favorite dipping sauce. We like homemade ranch or blue cheese dressing.

Easy BBQ Chicken Wings

PREP
15 mins

COOK
45 mins

TOTAL
1 hr

Sweet, smoky, and just a little spicy, the sauce for these baked BBQ chicken wings comes together in 5 minutes and is fantastic. If you have a favorite store-bought BBQ sauce, feel free to use it instead. Baking your wings on a rack inset to your baking sheet helps make them extra crispy, so if you have one, use it!

Serves 6

You Will Need

3 pounds (1.3kg) chicken wings, separated at joints, tips discarded

1 cup (250g) ketchup, try homemade ketchup

1/2 cup (100g) lightly packed brown sugar

1 tablespoon apple cider vinegar

1 tablespoon Sriracha chili sauce

1 teaspoon light soy sauce

1/2 teaspoon ground cumin

Directions

1Heat oven to 400°F (204°C). Set a wire rack inside a large-rimmed baking sheet. Spray rack with nonstick cooking spray.

2Make BBQ sauce: In a medium saucepan over medium heat, stir together the ketchup, brown sugar, vinegar, Sriracha, cumin, and soy sauce. Cook for 2 to 3 minutes or until the sugar dissolves. Taste and adjust with additional soy sauce or sugar.

3Divide the sauce in half, saving half for serving the wings.

4Toss the chicken wings with the remaining half of BBQ sauce, and then place onto the prepared baking sheet.

5Bake the chicken wings, turning once during cooking, until an internal thermometer registers 165°F, 35 to 45 minutes.

6Serve the baked wings with the sauce you set aside earlier, either on the side or tossed with the chicken.

Adam and Joanne’s Tips

No wire rack: If you do not have a wire rack that will fit inside a baking sheet, you can still make wings. Arrange them on the baking sheet, without the rack and rotate a few times during baking.

BBQ sauce: You will need 1 ¼ cups barbecue sauce, homemade or store-bought.

We have used the USDA database to calculate approximate values. 1 pound of wings will be 8 to 12 wings, depending on size.

Nutrition Per Serving
Serving Size
1/6 of the recipe
/
Calories
554
/
Total Fat
29.2g
/
Saturated Fat
8g
/
Cholesterol
251.6mg
/
Sodium
694mg
/
Carbohydrate
30.4g
/
Dietary Fiber
0.1g
/
Total Sugars
27.2g
/
Protein
39.9g

AUTHOR:

Joanne Gallagher
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March 20, 2026