boneless chicken recipe

Loaded Baked Potato Chicken Casserole is an easy chicken potato casserole you can whip up for dinner tonight. Tender potatoes, chicken, salty bacon all in one comforting casserole.

Loaded Baked Potato Chicken Casserole

potatoes

1- 8 oz package of bacon (slices cut then fried)

bacon grease

LB boneless and skinless chicken breasts (cut into 1 inch pieces)

TBSP unsalted butter (melted)

paprika

garlic powder

tsp salt

tsp black pepper

C cheddar cheese

C green onion

Sour cream

Sliced green onion

Skillet

cooking spray

paper towels

small bowl

Preheat the oven to 400 degrees. Then spray your baking dish with cooking spray. 

Dice up your potatoes and toss them in the baking dish. 

In a bowl you will mix your melted butter, paprika, salt, pepper, and garlic powder together. Once mixed pour over the potatoes. 

You will cook your potatoes at 400 degrees for 45-50 minutes or until the potatoes are tender when you poke them. 

In a pan you will cook up your diced bacon until crispy. Remove and place bacon on a paper towel. 

Leave the grease in the pan and add in your diced chicken and cook until the chicken is fully cooked. 

Once potatoes are done, remove and top with chicken and bacon. Sprinkle with cheese, and if you want you can add layers of meat and green onions to the top. 

Put the chicken potato back in the oven to melt the cheese. This takes around 3-5 minutes. 

Once done remove the casserole and let cool slightly. Then add your favorite toppings and serve.  

Crock Pot Chicken Teriyaki served over white rice is an easy 3 ingredient chicken crock pot recipe for the family. Make this recipe instead of ordering takeout!

Crock Pot Chicken Teriyaki

lbs. boneless skinless chicken breasts (skinless chicken breasts)

Teriyaki Sauce

bag frozen oriental vegetable mix

cornstarch

water

white rice

Arrange

Put the chicken breasts in the bottom of a 6 quart crock pot.

Pour

Pour the bottle of teriyaki sauce over the chicken. Flip chicken breasts over to cover with teriyaki sauce.

Slow cook

Cook on low for 6-8 hours or high 4-5 hours.

Cook

Once the chicken is done place the vegetables in a microwavable bowl and thaw in the microwave then drain well.

Combine

Mix the cornstarch and water then add to the crock pot and stir.

Shred

Pull the cooked chicken apart with a fork.

Stir the vegetables into the shredded chicken. Continue to cook until the vegetables are heated through.

Serve

Instant Pot Chicken Stew is a chunky chicken stew with a rich flavored broth. This quick and easy recipe is done in about 30 minutes.

Instant Pot Chicken Stew

onion

garlic

carrots

celery

rosemary leaves (finely minced)

thyme

parsley (fresh or dried)

salt (I used pink Himalaya)

ground white pepper (or 1 teaspoon ground black pepper)

bay leaves

Marsala cooking wine

chicken

chicken broth

peas

heavy cream (milk

corn starch

Prep

Prep the onion, carrots, celery and garlic (if using fresh) before starting. Cube the potatoes, rinse well and soak in water until needed.

Heat

Turn the Instant Pot sauté setting on and heat the oil or butter in the inner pot.

Add the  diced onion, sliced carrots, sliced celery and minced garlic. Sauté for 5 minutes or until the onions are translucent. Turn the sauté setting off.

Season

Add the herbs and spices to the pot and stir to combine. 

Add and toss

Add the cubed potatoes to the pot and toss to coat with the herbs and spices.

Stir

Add the cooking wine to the pot and stir.

Place the whole pieces of boneless chicken in and pour the chicken broth in and stir.

Close and seal

Twist the Instant Pot lid on and lock into place. Set the valve to the sealing position.

Pressure cook

Press the manual button on and set the time to 8 minutes. It will take about 20 minutes for the Instant Pot to reach full pressure before it starts the pressure cooking time.

Release

Once the appliance beeps letting you know it has finished the pressure cooking time allow the steam to release naturally for 10 minutes.

Open

Once 10 minutes has passed flip the valve to the releasing position. Allow all of the steam to release before twisting the lid off away from your face. Remove the lid.

Remove the whole pieces of chicken from the Instant Pot and place in a bowl to cool slightly. While the chicken is cooling add the whipping cream to the stew and stir. Next add the corn starch and water slurry to the pot and stir. Add the thawed peas to the pot and stir.

Thicken

Press the sauté button to turn it on. Allow the stew broth to come to a simmer stirring occasionally.

Shred or cube the chicken while the broth is thickening.

Turn the appliance off once the broth is thick and creamy and add the chicken and peas to the pot. Stir to mix the chicken and peas into the stew.

Makes

Made this yesterday for my wife and I, it is delicious, will make again.

This recipe sounds absolutely amazing. I can almost smell it cooking now!  Please convert this and your other recipes to alternate cooking methods.  I do not have or plan to purchase an insta pot (personal reasons).  Love reading and trying your delicious recipes. Thank you.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1604642067/fz7yitzjnmbv7xg1krzi.mp4

Instant Pot Chicken Stew is a rich and creamy chicken recipe made with boneless chicken, fresh vegetables, and a perfect blend of spices.

Crock Pot Spicy Chicken Noodle Soup is an easy, hands-off way to make a comforting classic chicken soup that kicks it up a notch. Perfect for busy folks craving home-cooked goodness.

Crock Pot Spicy Chicken Noodle Soup

jalapeno (seeded and diced 2 tablespoons)

oregano

cumin

salt

red pepper flakes

parsley flakes

black pepper

smoked paprika

cayenne pepper

bay leaf

chicken broth (divided)

pasta egg noodles

Slice

Prep the vegetables by slicing the carrots and celery.

Dice

Mince

Prep the vegetables

Begin by placing the chicken, onion, carrots, celery, garlic, and jalapeno into an 8-quart slow cooker.

Sprinkle

Sprinkle in the salt, pepper, red pepper flakes, oregano, cumin, black pepper, paprika, cayenne pepper, and bay leaf.

Gently pour the chicken broth over the ingredients, stirring to combine.

Cover with the lid and set to cook on high for 2 to 3 hours, or on low for 4 to 5 hours, until the chicken reaches an internal temperature of 165°F.

Return

Carefully remove the chicken, let it rest for 5 minutes, then shred it into bite-sized pieces before returning it to the slow cooker. Add the pasta, stirring well, and continue cooking for an additional 30 to 60 minutes, or until the pasta is tender.

Serve hot, accompanied by bread or crackers, and consider adding a few drops of hot sauce to each bowl for extra heat.

Make the soup

Discover how to make savory Instant Pot Chicken Fried Rice with our easy-to-follow recipe. Perfect for busy weeknights or when you need a quick, satisfying meal. Get tips and tricks to make it foolproof, and enjoy this homemade favorite in no time!

Instant Pot Chicken Fried Rice

eggs (scrambled)

vegetable oil

ginger

Jasmine rice (rinsed well until the water runs clear)

soy sauce (to taste)

sesame oil

Chow mein noodles (optional)

Cube

Cut the chicken into thin slices or bite sized cubes.

Scramble

Scramble the eggs in a microwave-safe bowl. Cook in the microwave for 1 minute. Mix and cook for 30 to 40 seconds or until the eggs are fluffy and set. See notes.

Thaw

Sauté

Turn the sauté setting on and heat the oil. Add the carrots, garlic, and ginger. Sauté for 1 minute. Do not allow the garlic to brown. Turn the sauté setting off.

Add the chicken and rice. Pour the chicken broth in and gently toss the ingredients to combine just until the rice is moistened.

Pressure Cook

Twist the lid on and lock it in place. Turn the pressure valve to the sealing position. Press the manual button and set the pressure cooking time for 5 minutes. It will take 10 to 15 minutes for the Instant Pot to reach full pressure and start the pressure cooking time.

After the pressure cooking has ended, allow 5 minutes for a natural pressure release. Then flip the pressure valve to unsealing and allow all the steam to release before carefully opening the lid.

Add the scrambled eggs, thawed peas, half of the sliced green onion, soy sauce, and sesame oil to the cooked chicken and rice. Use a large fork to fluff the rice and to combine the ingredients.

Warm

Twist the lid back on and allow the trapped heat of the Instant pot to heat the peas and eggs for 5 to 10 minutes.

Serve the rice as a side dish or meal. Garnish with sliced green onion and chow mein noodles for an authentic touch.

Top 5 boneless chicken recipe recipes from across the web

The most viewed boneless chicken recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Loaded Baked Potato Chicken Cassero...

Crock Pot Chicken Teriyaki

Instant Pot Chicken Stew

Crock Pot Spicy Chicken Noodle Soup

Instant Pot Chicken Fried Rice

Top 5 boneless chicken recipe recipes from across the web

The most viewed boneless chicken recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Loaded Baked Potato Chicken Cassero...

Crock Pot Chicken Teriyaki

Instant Pot Chicken Stew

Crock Pot Spicy Chicken Noodle Soup

Instant Pot Chicken Fried Rice

The most viewed boneless chicken recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine