Crispy Skin Chicken Thighs

One of the main proteins I get asked about is chicken. It seems like the world can never get enough chicken recipes! This one is beyond simple to make! It’s just some seasoned up chicken thighs, baked in the oven and the chicken comes out crispy and juicy. Here ya go!

Crispy Skin Chicken Thighs

Ingredients:
8 chicken thighs, bone in, skin on
2 t garlic powder
2 t onion powder
2 t oregano
2 t parsley
2 t paprika
2 t chili powder
2 t salt
2 t pepper

Direction: Preheat oven to 400°. Place the chicken in an oven safe baking dish or a rimmed baking sheet. Pap the chicken thighs dry with a paper towel. (This will help the skin get nice and crispy.) In a small bowl mix together all of the above spices. Evenly season the chicken thighs with the seasoning blend. Place in the oven 45-55 minutes. Chicken is cooked when juices run clear and the internal temperature reaches 165°.

Note: The cook time depends on size of the thighs. If you are using boneless you would need to reduce the cooking time. See my Favorite Amazon item link at the top of the page for my internal thermometer.

Chicken Gyros with Tzatziki Sauce

This chicken recipe is a super healthy take on a gyro. It’s made with marinated chicken with Greek yogurt and herbs. The good thing about this is you can put anything else you’d like in the pita. Below I gave a few options. This particular one I made I put feta cheese, onion, tomato and kalamata olives. Yum! This comes out really delicious. It’s super simple to make and great for left overs. This chicken is great even on a salad. The marinade really makes it!

Chicken Gyros with Tzatziki Sauce

Ingredients:

Chicken:
6 chicken breasts, diced
2 T olive oil
1 cup plain Greek yogurt
1/2 lemon juice and zest
3 garlic cloves, grated
2 t salt
2 t pepper
1 t dill
2 t oregano
1 t parsley

Directions: In a medium mixing bowl add the above ingredients except the chicken. Mix well to incorporate. Next add in the diced chicken and mix to make sure all the chicken is coated. Cover and place in the refrigerator to marinate for at least 1 hour and up to 24 hours.

Tzatziki Sauce
1 1/2 cups cucumbers, grated
1 1/2 cup plain Greek yogurt
3 T extra virgin Olive Oil
1 T dried dill, (2 T fresh)
1 T lemon juice
2 garlic cloves, grated
1 t salt

Directions: Once cucumbers are grated wrap in a towel and squeeze out the excess liquid. Do this until most of the excess moisture seems to be removed. Add to a bowl. Add in all the above ingredients. Mix well. Place in the refrigerator to let the flavors marry. Taste and adjust seasoning as needed. Save for later.

Gyro Extras:
Pita bread
Onions
Tomato
Kalamata Olives
Feta Cheese
Cucumbers
Lettuce
Peppers

Directions: Heat a large non stick skillet on medium high heat. Once heated, add in the chicken. Make sure the chicken is completely flat and not overlapping. Turn the pan up to high. Let the chicken cook 3-4 minutes and then mix and let cook another 3-4 minutes. In order to get the nice coloring of the chicken you may need to drain any excess liquid. Sometimes the marinade produces to much liquid. If that happens, just drain out the liquid and that will help the chicken brown and get crispy.

To assemble the gyro warm the pita slightly. You can either warm in the oven in foil or the microwave wrapped in paper towel. Add the tzatziki sauce to the pita and top with a few spoonful of chicken. Next top with your favorite toppings. I personally like onion, you can use white or red, tomatoes and some kalamata olives, add some crumbled feta and enjoy!

Note: This chicken is great frozen. You can freeze any extra for another meal. Use any toppings you like to make the gyro delicious to you.

Chicken Francese

This chicken francese recipe is a pretty simple and basic recipe. I love a recipe that has simple ingredients. I enjoy making this and serving with a nice chunk of crusty bread for dipping in the juice. This is a great week night meal. It doesn’t take long to make and it’s sure to please the family!

Chicken Francese

Ingredients:
6 boneless & skinless chicken breast,
3/4 +2T cup all purpose flour
3 eggs
2 T water
1/4 cup olive oil
2 lemons, 1 sliced, 1 juiced
1 1/2 cup chicken broth, low sodium
1/2 cup dry white wine
3 T butter
2 T flat leaf parsley, chopped
salt
pepper

Directions: Put the chicken breasts between 2 pieces of plastic wrap and pound chicken breast to about 1/4 inch thick. Add 3/4 cup flour to a shallow bowl/dish. Add in the flour and season with salt and pepper, mix together. In another shallow bowl/dish add in the eggs and water and beat together. Heat a large saute pan on medium-high heat. Add in the oil.

Dredge the chicken breasts into the the flour mixture on both sides, then dip in egg mixture to full coat. Make sure to let the excess egg drips off. Add to the heated oil and cook for 2-3 minutes until golden and then flip and cook 2-3 minutes. Complete this with all of the chicken breasts. Remove the chicken when done and set aside.

Add half of lemon slices to the pan and let cook until it becomes fragrant, about 2-3 minutes. Add in the butter and let melt slightly. Add in the 2 T of flour and whisk. Add in the chicken broth, wine and juice from lemon and mix well. Let simmer 4-5 minutes until lightly reduced. Season with salt and pepper to taste.

Add the chicken back to the pan and let simmer about 3-minutes on low to warm the chicken through. Serve with sauce and slice of lemon on top. Sprinkle with chopped parsley for garnish. Enjoy!

Chicken Enchilada Pasta

This recipe is 2 amazing dishes mixed into one.  It’s pasta and enchiladas.  This pasta is a great fusion of 2 favorites in my opinion.  It’s simple to make.  You can remove the chicken to make a vegetarian dish and you can add any veggies you have on hand.

This recipe calls for cooked chicken.  I’ve done it 2 different way.  I’ve used a rotisserie chicken that I just removed the chicken from the bone and diced up.  I’ve also made salsa chicken in the crockpot.  (Check out that recipe under crockpot on the table of contents)  Either way is completely fine.  The chicken just needs to be fully cooked.

This is definitely a quick weeknight recipe.  Perfect for left over chicken and can be put together rather quickly and the results are delicious!  Give it a try, let me know how you like it!

Chicken Enchilada Pasta

Ingredients:
1lb chicken, cooked and diced or shredded
1 lb pasta, I use penne
1 28 oz can red enchilada sauce
15 oz container part skim ricotta cheese
6 oz cheese
1/2 red pepper, diced
1 medium onion, diced
3 T cilantro, chopped
1 T taco seasoning
2 t salt, optional
2 t pepper, optional
2 T olive oil

Optional Toppings:
sour cream
green onion
avocado
cheese
chives

Directions: Boil water for pasta.  Don’t forget to season water with salt.  Cook pasta according to package.  While water is boiling and pasta is cooking. Heat a medium sauté pan on medium high heat.  Add in the oil and let heat 2 minutes.  Next add in the onion and pepper and let cook 3-4 minutes.

Add the cooked chicken into the pan and mix well.  Next pour in the enchilada sauce.  Season with the taco seasoning and salt and pepper if using.  Let cook for 5-6 minutes.  Stir in the cheese until it’s fully melted.

Next remove from heat and stir in the ricotta cheese and cilantro.  Add in cooked pasta and mix well.  Serve immediately with your favorite taco toppings.  Enjoy!

Note: My picture is topped with a dollop of sour cream, avocado, chives, onions and cotija cheese.

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Italian Chicken Cutlets

I love a nice chicken cutlet.  Coming from an Italian family chicken cutlets were definitely something we ate often.  It’s a nice thin piece of chicken breaded and fried (or baked) to a nice crispy exterior.  It’s so simple but so delicious.

When I make chicken cutlets it takes me back to sitting in my grandparents house and smelling the oil and chicken cooking. Yum!

Italian Chicken Cutlets

Ingredients:

3 chicken breast, cut 1/4 inch thick (or thin chicken cutlets) (6-8 total)
3/4 cup flour, (seasoned with salt and pepper)
1 cup Italian breadcrumbs
3 eggs, beaten
1/2 cup grated Romano or Parmesan cheese
2 t garlic powder
2 t onion powder
2 t Italian seasoning
2 t pepper
2 t salt
2 t garlic and herb seasoning (see Shop Items I use, on top of page)
1/2-3/4 cup oil

Direction: Make a breading station with 3 bowls. In one bowl mix together breadcrumbs with cheese, and all seasonings, in a 2nd bowl add the beaten eggs, the last bowl should have the flour with a sprinkle of salt and pepper.

First put the chicken in the flour mixture, then the egg mixture and then the breadcrumbs. Covering completely.  Set aside on a plate. Continue with remaining chicken.

Heat a large saute pan on high heat.  Add in the oil and let heat up completely.  To check if oil is hot add the end of a wooden spoon and make sure it starts to bubble.  Preheat oven to 300.

Once heated completely, add a few chicken pieces at a time to the pan, maybe 3 depending on size of the pan.  Do not over crowd the pan.  (Note you may need to add more oil to the pan after cooking some pieces.

Cook chicken for 2-4 minutes on one side and then flip and cook another 2-3 minutes.  The cooking time will vary based on the thickness of the chicken breast the temperature of the oil.

Once cooked, drain the chicken cutlet on a paper towel to remove all the excess grease. Then place on a cookie sheet and put in the oven to keep warm. Continue with remaining chicken breast.

Serve the chicken cutlet with pasta, a salad, veggies or a nice carb.  Enjoy!

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Buttery Garlic Baked Drumsticks

Today I’m sharing a simple Buttery Garlic flavor drumsicks!

The good thing about drumsticks is you can usually find them at a very reasonable price. I’ve gotten for less than a dollar a pound at the big name box stores. Chicken drumsticks don’t have a ton of meat on them, so make sure to plan accordingly, an adult may need 2-3 drumsticks. Drumsticks only weigh about 4oz and only yield about 1-2 oz of actual meat.

I prefer to bake in the oven. The chicken always comes out super moist.

Buttery Garlic Baked Drumstick

Ingredients:
6 chicken drumsticks
1/2 (4T) stick salted butter, melted
4 T garlic, minced or grated
2 t dried parsley
2 t onion powder
1 t salt
1 t pepper

Direction: Preheat oven to 400°. Pat dry the drums. Try and pull the skin over to completely cover the drum. Sometimes the skin starts to slide off and does not cover completely.

In the bowl add melted butter, add in the garlic and parsley. Mix well and set aside. Grease the cooking pan with cooking spray. This will keep the chicken from sticking. Even if using the disposable pan, still spray it.  It doesn’t hurt!  Lay out the chicken on the baking pan and season with salt, pepper and onion powder.

Bake chicken in the oven for 35 minutes. Remove from the oven and brush butter mixture on the drumsticks and place back in the oven for another 8-10 minutes. (Note: Cooking times will vary depending on oven temperatures and size of drumsticks.) The chicken is cooked when it reaches an internal temp of 165°. Remember, the drumstick is the dark meat so it won’t be white in color like a chicken breast. Let set a few minutes and then enjoy with your favorite sides or a salad.

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