#tenderchicken

Chicken Carbonara is a rich, creamy, and scrumptious dish made with crispy bacon, tender chicken, and a Parmesan cream sauce. This meal is perfect for any event because it's comforting and filling.

Ingredients: 8 oz spaghetti. 2 chicken breasts, diced. 4 slices bacon, diced. 2 cloves garlic, minced. 2 large eggs. 1 cup grated Parmesan cheese. 1/2 cup heavy cream. Salt and black pepper, to taste. Chopped parsley, for garnish.

Instructions: Follow the directions on the package to cook the spaghetti until it is al dente. Drain the pasta and set it aside. Save 1/2 cup of the pasta water. Cook diced bacon in a pan until it gets crispy. Take it out of the pan and set it aside. Leave the fat behind in the pan. Put chicken dices into the pan with the bacon fat. Add black pepper and salt. As soon as the food turns golden brown, it's done. Put minced garlic in the pan and cook for about one minute, until it smells good. Whisk the eggs, Parmesan cheese, and heavy cream together in a bowl until everything is well mixed. Put cooked spaghetti into the pan with garlic and chicken. Pour the egg mixture over the spaghetti and quickly toss to coat. Gradually add the pasta water that you saved to make a creamy sauce. Take the pan off the heat and add the crispy bacon. If you want, you can add more chopped parsley and Parmesan cheese as a garnish. Warm up and serve.

Prep Time: 15 minutes

Cook Time: 20 minutes

A tasty Paleo-friendly dish with tender chicken breasts glazed in balsamic vinegar and roasted Brussels sprouts seasoned with garlic and herbs that smell great.

Ingredients: 4 chicken breasts. 1 lb Brussels sprouts, trimmed and halved. 3 tbsp balsamic vinegar. 2 tbsp olive oil. 2 cloves garlic, minced. 1 tsp dried oregano. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. In a small bowl, whisk together balsamic vinegar, olive oil, garlic, oregano, salt, and pepper. Place chicken breasts and Brussels sprouts on a baking sheet lined with parchment paper. Pour the balsamic mixture over the chicken and Brussels sprouts, ensuring they are evenly coated. Roast in the preheated oven for 20-25 minutes, or until chicken is cooked through and Brussels sprouts are tender. Serve hot, and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

In a pressure cooker, this hearty and comforting chicken stew is cooked just right. Great for a quick and tasty family meal.

Ingredients: 2 lbs chicken thighs, bone-in. 1 cup carrots, sliced. 1 cup potatoes, diced. 1 cup onions, chopped. 2 cloves garlic, minced. 1 cup chicken broth. 1 tsp salt. 1/2 tsp black pepper. 1 tsp dried thyme. 1 bay leaf.

Instructions: Season chicken thighs with salt and pepper. Place chicken, carrots, potatoes, onions, and garlic in the pressure cooker. Add chicken broth, dried thyme, and bay leaf. Close the lid and set the pressure cooker to high pressure for 15 minutes. Once done, allow natural pressure release for 10 minutes, then manually release any remaining pressure. Remove the bay leaf before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

Tasty and comforting meal idea? Try this Creamy Cajun Chicken Pasta recipe with tender chicken, bell peppers, and a creamy Parmesan sauce on top of fettuccine pasta.

There is just the right amount of sweet and savory in these Chicken and Pineapple Shish Kabobs. Chicken that is tender, pineapple that is juicy, and colorful vegetables are marinated and grilled until they are just right. A crowd-pleaser for any party or barbecue!

Ingredients: 4 boneless, skinless chicken breasts, cut into 1-inch cubes. 2 cups fresh pineapple chunks. 1 red bell pepper, cut into 1-inch pieces. 1 green bell pepper, cut into 1-inch pieces. 1 red onion, cut into 1-inch pieces. 1/4 cup olive oil. 2 tablespoons soy sauce. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon ground ginger. Salt and pepper to taste. Wooden skewers, soaked in water for 30 minutes.

Instructions: Use a whisk to mix honey, minced garlic, ground ginger, salt, and pepper with olive oil, soy sauce, and peanut butter in a bowl. Put the chicken cubes in a plastic bag that can be closed again and again. Then, pour half of the marinade over the chicken. Put the bag in the fridge for at least 30 minutes, or overnight for the best results. Warm up the grill over medium-high heat. By switching the ingredients on the soaked wooden skewers, you can put the chicken that has been marinated, pineapple chunks, red bell pepper, green bell pepper, and red onion on them. Use the rest of the marinade to brush on the skewers. For 10 to 12 minutes, turning the kabobs every now and then, until the chicken is cooked all the way through and the vegetables are soft and slightly charred. If you want, you can top the hot Chicken and Pineapple Shish Kabobs with fresh cilantro or parsley. Have fun with your tasty kabobs!

Prep Time: 30 minutes

Cook Time: 12 minutes

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