#tenderchicken

Enjoy the flavors of Panda Express's mushroom chicken with this easy slow cooker recipe. Tender chicken breast cooked in a savory mushroom sauce makes for a delicious meal that the whole family will love.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup sliced mushrooms. 1/2 cup soy sauce. 1/4 cup brown sugar. 1/4 cup chicken broth. 2 cloves garlic, minced. 1 teaspoon ginger, minced. 1 tablespoon cornstarch. 2 tablespoons water. Sesame seeds and sliced green onions for garnish optional.

Instructions: Place chicken breasts in the slow cooker. In a mixing bowl, combine sliced mushrooms, soy sauce, brown sugar, chicken broth, minced garlic, and minced ginger. Pour over the chicken. Cover and cook on low for 4-5 hours or until chicken is cooked through and tender. Once cooked, remove the chicken from the slow cooker and shred it using two forks. In a small bowl, mix cornstarch with water to create a slurry. Pour the slurry into the slow cooker and stir well to combine with the sauce. Return the shredded chicken to the slow cooker and stir to coat with the thickened sauce. Allow cooking for an additional 15-20 minutes until the sauce thickens. Serve the slow cooker mushroom chicken over rice or noodles, garnished with sesame seeds and sliced green onions if desired.

Prep Time: 15 minutes

Cook Time: 240 minutes

A quick and delicious Instant Pot recipe for Chicken Teriyaki Bowls, featuring tender chicken in a flavorful teriyaki sauce with crisp vegetables, served over white rice.

Ingredients: 1.5 lbs boneless, skinless chicken breasts, diced. 1 cup low-sodium soy sauce. 1/2 cup honey. 1/4 cup rice vinegar. 1/4 cup water. 2 cloves garlic, minced. 1 tsp ginger, grated. 1 tbsp cornstarch. 2 tbsp water. 2 cups broccoli florets. 1 red bell pepper, sliced. 1 cup carrots, julienned. 2 cups cooked white rice. Sesame seeds and green onions for garnish.

Instructions: Put water, garlic, ginger, soy sauce, and rice vinegar in a bowl. And mix them all together. Put the chicken pieces in the Instant Pot and pour the sauce over them. Place the lid on top and seal the valve. Cook for 8 minutes on high pressure. Quickly let go of the chicken and take it out of the pot. To make a slurry, mix cornstarch and water in a small bowl. Add it to the pot's sauce and mix it in. Carrots, broccoli, and bell pepper should be added to the pot. Put the lid back on and set the timer for 0 minutes. After the quick release, add the cooked chicken back to the pot and stir it around to coat it with the sauce. Put the cooked chicken and vegetables on top of the white rice. Put green onions and sesame seeds on top. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

This Sweet & Spicy Jalapeno Poppers Chicken recipe combines the flavors of jalapeno poppers with tender chicken breasts for a deliciously savory dish. The sweetness of brown sugar balances out the heat of the jalapenos, creating a perfect blend of flavors.

Ingredients: 4 boneless, skinless chicken breasts. 8 jalapeno peppers, halved and seeded. 8 slices bacon. 8 ounces cream cheese, softened. 1/4 cup brown sugar. 1 tablespoon chili powder. 1 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Put cream cheese, brown sugar, chili powder, garlic powder, salt, and pepper in a small bowl and mix them together. Spread the cream cheese mixture out evenly on the inside of each half of the jalapeo. Cover each half of a jalapeno with a chicken breast and wrap it in a bacon slice. If needed, use toothpicks to hold it in place. Put chicken breasts that have been stuffed on a baking sheet that has been lined with parchment paper. Put it in the oven for 25 to 30 minutes, or until the bacon is golden and the chicken is cooked all the way through. Take out the toothpicks before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

This easy oven-baked BBQ chicken recipe yields tender and flavorful chicken thighs with minimal effort. The combination of BBQ sauce and seasonings creates a deliciously tangy and savory glaze.

Ingredients: 4 bone-in skin-on chicken thighs. 1 cup BBQ sauce. 1 tablespoon olive oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a bowl, mix BBQ sauce, olive oil, garlic powder, onion powder, salt, and pepper. Place chicken thighs in a baking dish. Brush chicken thighs with half of the BBQ sauce mixture. Bake for 25 minutes. Remove chicken from oven, brush with remaining BBQ sauce mixture. Return to oven and bake for an additional 15-20 minutes or until chicken is cooked through and juices run clear. Serve hot, garnished with chopped parsley if desired.

Prep Time: 10 minutes

Cook Time: 45 minutes

This dish features tender chicken breasts cooked to perfection and served with a rich balsamic cream sauce infused with the earthy flavors of wild mushrooms. It's a luxurious yet simple recipe that's sure to impress!

Ingredients: 4 boneless, skinless chicken breasts. Salt and black pepper to taste. 2 tablespoons olive oil. 1 cup wild mushrooms, sliced. 2 cloves garlic, minced. 1/4 cup balsamic vinegar. 1 cup heavy cream. 2 tablespoons fresh parsley, chopped for garnish.

Instructions: On both sides, salt and pepper the chicken breasts. Warm up the olive oil in a big pan over medium-high heat. It will take about 5 to 6 minutes on each side for the chicken breasts to turn golden brown after you add them. Take it out of the pan and set it aside. Put garlic and mushrooms in the same pan. For about 5 minutes, cook until the mushrooms are soft. Add balsamic vinegar to the pan and stir to deglaze. Make sure to scrape the bottom of the pan to get rid of any browned bits. Add heavy cream and bring to a low boil. For about 5 minutes, cook until the sauce gets a little thicker. Put the chicken breasts back in the pan and cook them in the sauce for another two to three minutes, until they are fully heated through. Add chopped parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

A flavorful and creamy Cajun chicken pasta cooked in one skillet for easy cleanup. This dish combines tender chicken, colorful bell peppers, and a creamy Cajun-spiced sauce for a satisfying meal that's ready in no time.

Ingredients: 2 boneless, skinless chicken breasts, thinly sliced. 2 tablespoons Cajun seasoning. 2 tablespoons olive oil. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 small onion, sliced. 3 cloves garlic, minced. 1 cup chicken broth. 1 cup heavy cream. 8 ounces penne pasta, cooked al dente. 1 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a bowl, toss the sliced chicken breasts with Cajun seasoning until evenly coated. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5-6 minutes. Remove chicken from skillet and set aside. In the same skillet, add the sliced bell peppers and onion. Cook until softened, about 4-5 minutes. Add minced garlic to the skillet and cook for an additional 1-2 minutes. Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Stir in heavy cream and bring to a simmer. Let simmer for 2-3 minutes. Add cooked penne pasta and grated Parmesan cheese to the skillet. Stir until cheese is melted and sauce is thickened. Return cooked chicken to the skillet and toss to combine with the pasta and sauce. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in the rich flavors of this gluten-free CrockPot Chicken Tikka Masala, where tender chicken pieces are simmered in a creamy coconut tomato sauce infused with aromatic Indian spices.

Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. 1 onion, diced. 3 cloves garlic, minced. 1-inch piece of ginger, grated. 1 can 14 oz diced tomatoes. 1 can 14 oz full-fat coconut milk. 1 tablespoon garam masala. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1 teaspoon paprika. 1/2 teaspoon turmeric. Salt and pepper to taste. Fresh cilantro, chopped, for garnish.

Instructions: Put diced onions, minced garlic, and grated ginger in a crockpot. Crack the tomatoes into small pieces and mix them with the coconut milk, garam masala, paprika, turmeric, salt, and pepper. Mix things together well. Add the chicken pieces to the crockpot mixture and make sure the sauce covers all of them evenly. When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours. Check the seasoning and make any necessary changes before serving. Before serving, sprinkle with chopped fresh cilantro. Serve hot with naan or rice that doesn't contain gluten. Have fun!

Prep Time: 15 minutes

Cook Time: 240 minutes