Baked Caesar Chicken with Creamy Parmesan Sauce – us.lillyrecipes

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Baked Caesar Chicken with Creamy Parmesan Sauce

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• Author: Chef Emy

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Baked Caesar Chicken with Creamy Parmesan Sauce is a simple yet indulgent dish featuring tender chicken breasts baked in a luscious Parmesan cream sauce. Perfect for a weeknight dinner or special meal, this recipe delivers rich flavor with minimal effort.

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Ingredients

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• 3 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1 tsp garlic powder
• ½ tsp paprika
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• ½ tsp dried thyme or Italian seasoning
• Fresh parsley, chopped (for garnish)

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Instructions

1. Preheat oven to 375°F (190°C).
2. Pat chicken breasts dry. Rub with olive oil, salt, pepper, garlic powder, and paprika.
3. Optional: In a skillet over medium-high heat, sear chicken for 23 minutes per side until lightly golden.
4. In a small bowl, whisk together heavy cream, Parmesan, Dijon mustard, lemon juice, and thyme.
5. Place chicken in a greased baking dish and pour Parmesan sauce evenly over the top.
6. Cover with foil and bake 2025 minutes, or until internal temperature reaches 165°F (74°C). Remove foil in the last 5 minutes for a lightly browned top.
7. Let chicken rest for 5 minutes, then slice and serve with sauce. Garnish with parsley.

Notes

Serve with roasted vegetables, mashed potatoes, or a crisp green salad for a complete meal.
Searing the chicken first adds color and flavor but can be skipped.

Your search for the perfect chicken slider recipe ends here! Our Honey Mustard BLT Chicken Sliders will undoubtedly become a favorite. Whether you’re grilling or baking, these mini delights are a surefire hit for any occasion. Don’t wait, try them today!

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Honey Mustard Chicken Sliders: The Ultimate Recipe Guide

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• Author: Chef Emy

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Healthy one-pan chicken and rice with turmeric, spinach, and onions. High protein, anti-inflammatory, and perfect for an easy clean eating dinner.

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Anti-Inflammatory Turmeric Chicken & Rice

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• Author: Chef Emy

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A one-pan turmeric chicken and rice bowl with spinach and aromatics, designed for clean eating, recovery, and easy weeknight meals.

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Ingredients

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• 1 lb chicken breast, cut into bite-size pieces
• 1 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp turmeric
• 1 tsp paprika
• 1 cup jasmine or basmati rice, rinsed
• 2 cups low sodium chicken broth
• 2 cups fresh spinach
• Juice of ½ lemon
• Salt and black pepper, to taste
• 2 tbsp Greek yogurt for serving optional

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Instructions

1. Heat olive oil in a large pan over medium heat. Add chicken and cook until lightly browned and cooked through.
2. Add diced onion, minced garlic, and grated ginger. Stir until softened and fragrant.
3. Sprinkle turmeric, paprika, salt, and pepper over the chicken. Stir well to coat.
4. Pour in the rinsed rice and stir it into the chicken and spices.
5. Pour in chicken broth and bring to a gentle boil, ensuring the rice is covered.
6. Reduce heat to low, cover, and cook about 15 minutes until rice is tender and liquid is absorbed.
7. Stir in fresh spinach until wilted.
8. Squeeze lemon juice over the dish and adjust seasoning to taste.
9. Scoop into bowls and top with Greek yogurt if desired.

Notes

Great for meal prep rice absorbs flavor overnight; add splash of water when reheating to soften.
Add peas, carrots, or zucchini for extra veggies.

Roasted Miso Chicken Thighs – easy weeknight dinner!

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Roasted Miso Chicken Thighs

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• Author: Chef Emy

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These juicy miso chicken thighs are savory, slightly sweet, and packed with umami flavor. An easy weeknight dinner made with just a few pantry staples.

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Ingredients

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• 3 tablespoons white miso paste
• 2 tablespoons brown sugar
• 2 teaspoons rice vinegar
• 2 tablespoons softened butter
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon ground ginger (or 1 teaspoon freshly grated)
• 1/4 teaspoon black pepper
• 1 1/2 lb boneless skinless chicken thighs
• green onions, for serving (optional)

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Instructions

1. Preheat the oven to 425°F. Line a large rimmed baking sheet with a silicone baking mat, parchment paper or foil.
2. In a small bowl, use a fork to smash together 3 tablespoons white miso paste, 2 tablespoons brown sugar, 2 teaspoons rice vinegar, 2 tablespoons softened butter and ¼ teaspoon each red pepper flakes, ground ginger and black pepper.
3. Use a paper towel to pat chicken thighs dry. Use kitchen scissors to trim away any dangling or excess pieces of fat. Place the chicken thighs on the baking sheet and add a dollop of miso mixture to each thigh. Use your hands to smoosh the mixutre over top of the thighs, making sure the chicken is evenly coated.
4. Bake for 25 minutes, until the miso is caramelized and darkened in color. If the miso butter melts off while cooking, simply spoon the mixture back on top of the thighs 1-2 times throughout the cooking process.
5. If there are stuck-on bits on the pan, add a splash of water, scrape them up and brush onto the thighs. Color = flavor! You can use a pastry brush to brush the marinade evenly over each thigh.
6. Serve hot with rice, noodles, Asian slaw, stir-fry, or steamed veggies.

Notes

Air-fryer instructions: Prepare chicken per the recipe. Preheat air fryer to 375 degrees. Air-fry for 16-20 minutes, flipping several times until golden brown, caramelized and cooked through.
Refer above for step-by-step photos and refer below for expert tips and frequently asked questions.

Nutrition

• Calories: 308
• Sugar: 5.4 g
• Protein: 35.7 g

Aloo Keema Ground Meat with Potatoes – Crisp Tastes

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Aloo Keema Ground Meat with Potatoes

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• Author: Chef Emy

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Aloo Keema is a hearty and flavorful curry made with ground meat and potatoes, seasoned with warming spices, perfect for a comforting meal.

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Ingredients

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• 500g ground beef or lamb
• 2 medium potatoes
• 1 chopped onion
• 2 chopped tomatoes
• 34 green chilies
• 1 tbsp ginger-garlic paste
• 1/2 tsp turmeric
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• Salt as needed
• 1/2 tsp garam masala
• 1/4 cup oil
• Chopped coriander

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Instructions

1. Sauté onion in oil until golden.
2. Add ginger-garlic paste, cook for 2 minutes.
3. Add tomatoes, cook until oil separates.
4. Add meat and cook until browned.
5. Stir in all dry spices, cook for 5-7 minutes.
6. Add potatoes and water. Bring to a boil.
7. Simmer covered for 25 minutes.
8. Garnish with garam masala and coriander.

Notes

Can be served with rice or naan.
Adjust spice levels according to taste.
Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

• Calories: 350
• Sugar: 4g
• Protein: 25g

Looking for easy beef recipes for dinner? Try these amazing Smash Burger Tacos packed with flavor! This quick recipe uses simple ingredients for a satisfying meal everyone will love. Perfect for taco hamburger meat recipes! Tap to learn more.

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Smash Burger Tacos

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• Author: Chef Emy

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Ingredients

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• 4 flour tortillas (6 inches)
• 1 pound lean ground beef
• Salt and pepper to taste
• 1 tablespoon neutral oil (vegetable, canola, or avocado)
• 4 slices American cheese (or preferred cheese)
• 1 small onion, diced
• Dill pickle chips
• Shredded iceberg lettuce

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Instructions

Nutrition

• Calories: 450
• Sugar: 4g
• Protein: 22g

If you love restaurant-style salads, this recipe is a must-try. Ruth’s Chris Chopped Salad Recipe – Easy Copycat Salad combines creamy dressing, crunchy veggies, and savory bacon for the perfect balance of flavor. It’s simple to make and pairs beautifully with any meal. Perfect for holidays, lunches, or dinner sides. Pin this now so you’ll always have a copycat salad that tastes amazing. #ruthschriscopycat #saladrecipe #holidaymeals #copycatrecipes #easycooking #steakhouseathome

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Ruths Chris Chopped Salad Recipe

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• Author: Chef Emy

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Let your slow cooker do the work with this Crockpot Thai Peanut Chicken! It’s a creamy, flavorful dish packed with tender chicken, rich peanut sauce, and vibrant Thai-inspired flavors. Perfect for busy weeknights, this recipe will have your home smelling amazing and your taste buds thanking you.

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Slow-Cooked Thai Peanut Chicken: A Crockpot Comfort Dish

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• Author: Chef Emy

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This flavorful and easy-to-make Crockpot Thai Peanut Chicken combines tender chicken pieces simmered in a rich, creamy peanut sauce with a hint of spice. Served over rice or noodles and garnished with fresh herbs and chopped peanuts, its a delightful meal that brings the taste of Thai cuisine to your home.

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Ingredients

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• 1 1/2 pounds boneless, skinless chicken breasts or thighs
• 1 cup canned coconut milk
• 3/4 cup natural peanut butter (creamy or crunchy)
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons honey
• 2 tablespoons rice wine vinegar
• 1 tablespoon freshly grated ginger
• 3 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes (adjust to taste)
• 1 tablespoon lime juice
• 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
• Chopped fresh cilantro, for garnish
• Chopped peanuts, for garnish
• Cooked rice or rice noodles, for serving

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Instructions

1. Prepare the Sauce: In a medium bowl, whisk together the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, grated ginger, minced garlic, and crushed red pepper flakes until smooth.
2. Arrange Chicken in Slow Cooker: Place the chicken breasts or thighs in the bottom of a 6-quart slow cooker. Pour the prepared peanut sauce over the chicken, ensuring each piece is well-coated.
3. Slow Cook: Cover the slow cooker and cook on low for 4 to 5 hours, or until the chicken is tender and fully cooked.
4. Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker, stirring it into the sauce.
5. Thicken the Sauce (Optional): If a thicker sauce is desired, stir in the cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water) and the lime juice. Cover and cook on high for an additional 20 to 30 minutes, or until the sauce has thickened to your liking.
6. Serve: Serve the Thai peanut chicken over cooked rice or rice noodles. Garnish with chopped fresh cilantro and chopped peanuts.

Notes

For added vegetables, consider adding sliced bell peppers or shredded zucchini to the slow cooker along with the chicken.
Adjust the level of crushed red pepper flakes to control the spiciness of the dish.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

• Calories: 448 kcal
• Sugar: 10g
• Protein: 36g