This easy chicken curry recipe has been a staple in my house since the first time I made it. It’s bold and flavorful without being spicy, so even my kids enjoy this dish.

I love that this recipe calls for a rotisserie chicken (or leftover cooked chicken) because it makes it so easy to make in under 30 minutes.

We love serving it with homemade naan bread over rice (especially this yellow rice or white rice).

Easy Chicken Curry: Ingredients & Substitutions

• Flour. To make this gluten-free, use all-purpose gluten-free flour.
• Olive oil. avocado oil is a good substitute.
• Plain yogurt. greek yogurt works well in this recipe, but we prefer plain, full-fat yogurt.
• Coconut milk. heavy cream or whole milk is a good substitute for coconut milk.
• Diced green chiles. use mild, medium or spicy, depending on your family’s preferences.
• Golden raisins. these make this recipe special. I don’t recommend omitting them or substituting regular raisins which have a more distinct and different flavor.
• Rotisserie chicken. We buy one from our local grocery store and use the meat. You can also use leftover chicken, or you can cook 2 pounds of boneless skinless chicken breasts to use in this recipe.

How to Make Chicken Curry

We’ll walk through this recipe together, and don’t forget to watch the video.

Begin by toasting the pine nuts over medium-low heat. Be very careful, as they can burn quickly towards the end of roasting time if you don’t watch them closely.

Then, set the toasted pine nuts aside to use later. I suggest removing them from the warm pan so they don’t accidentally burn.

Next, make the curry sauce. Begin by combining the flour, salt, pepper and curry powder in a small bowl. Set aside.

Then, cook the onion and garlic in the olive oil over medium heat until onion is soft (about 3-5 minutes)

Once the onion is soft, add the flour mixture and cook for 1 minute.

Then, add the coconut milk & yogurt and cook, stirring often, until slightly thickened

Next, add the tomatoes, green chiles and bring to a boil.

Then stir in golden raisins, pine nuts, cilantro and shredded rotisserie chicken, and stir to combine.

Simmer for at least 10 minutes, or until ready to serve.

Serve

Serve over rice (try this yellow rice or cilantro rice) with fresh naan bread, and garnish with extra pine nuts & cilantro.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freeze for up to 2 months.

This recipe makes quite a bit, so I find that we freeze it often. It reheats really well on the stovetop or in the microwave.

Easy Chicken Curry Recipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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Easy Chicken Curry Recipe

This easy chicken curry recipe is my go-to when I am feeding a crowd. It's flavorful and delicious and easy to make in under 30 minutes.

Course Main Course

Cuisine Indian

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 16 People

Calories 203kcal

Author Laura

Cost $8

Equipment

• large pot
• measuring spoons
• measuring cups

Ingredients

• 2 Tablespoons all-purpose flour
• 1 teaspoon curry powder
• 2 teaspoons sea salt
• ½ teaspoon black pepper
• 1 ½ Tablespoons olive oil
• 1 onion diced
• 1 Tablespoon minced garlic
• 1 cup plain yogurt
• 15 ounces coconut milk or 1 ½ cups heavy cream
• 28 ounces diced tomatoes
• 4 ounces diced green chiles
• ½ cup golden raisins
• ½ cup pine nuts
• ½ cup cilantro leaves
• 1 rotisserie chicken 3 lbs, shredded or cut into bite sized pieces.

US Customary – Metric

Instructions

Toast Pine Nuts

• Spread pine nuts in an even layer in a nonstick fry pan or cast iron skillet Cook over medium-low heat, stirring often until lightly golden brown. Set aside

Make the Chicken Curry

• Combine flour, salt, pepper and curry powder in a small bowl. Set aside.
• Cook onion and garlic in the olive oil over medium heat until onion is soft (about 3-5 minutes)
• Add flour mixture and cook for 1 minute.
• Then, add the coconut milk & yogurt and cook, stirring often, until slightly thickened
• Add tomatoes, green chiles and bring to a boil.
• Then stir in golden raisins, pine nuts, cilantro and shredded rotisserie chicken, and stir to combine.
• Simmer for at least 10 minutes, or until ready to serve.
• Serve over rice and topped with additional cilantro and/or green onions.

Video

Notes

Ingredient Substitution Notes

• Flour. To make this gluten-free, use all-purpose gluten-free flour.
• Olive oil. avocado oil is a good substitute.
• Plain yogurt. greek yogurt works well in this recipe, but we prefer plain, full-fat yogurt.
• Coconut milk. heavy cream or whole milk is a good substitute for coconut milk.
• Diced green chiles. use mild, medium or spicy, depending on your family’s preferences.
• Golden raisins. these make this recipe special. I don’t recommend omitting them or substituting regular raisins which have a more distinct and different flavor.
• Rotisserie chicken. We buy one from our local grocery store and use the meat. You can also use leftover chicken, or you can cook 2 pounds of boneless skinless chicken breasts to use in this recipe.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freeze for up to 2 months.

This recipe makes quite a bit, so I find that we freeze it often. It reheats really well on the stovetop or in the microwave.

 

Nutrition

Serving: 1cup | Calories: 203kcal | Carbohydrates: 10g | Protein: 13g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 38mg | Sodium: 466mg | Potassium: 263mg | Fiber: 1g | Sugar: 5g | Vitamin A: 119IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 2mg

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This slow cooker chicken chili is one of my favorite dinner recipes! It’s my mom’s recipe and it has won many first place awards at chili cook-offs!

This chicken chili recipe is flavorful and filling, made with vegetables, beans, chicken breasts and homemade chili seasoning. It’s a delicious meal loved by adults and kids alike.

I make this chicken chili recipe every time I bring a meal to a friend. I usually cook it the day before so I can drop it off in the early afternoon. It freezes really well, so if they don’t want to eat it right away they can freeze it for another day.

Chicken Chili: Ingredients & Substitutions

Here are some possible substitutions to use in this recipe.

• Salsa. Use your favorite salsa with your preferred heat (mild, medium, or spicy).
• Green Pepper. I have tossed just about every vegetable into this recipe – carrots, zucchini, bell peppers, etc. Choose your favorites.
• Beans. Use your favorite beans. We usually choose black beans, kidney beans, great northern, or garbanzo beans.
• Brown Sugar. White sugar and honey are good substitutes. Or you can omit the sugar if you prefer, but it does bring out the flavor of the tomatoes nicely.
• Chili seasoning. I use a mild seasoning, but choose your favorite or make your own with this homemade chili seasoning recipe.

How to Make Chicken Chili

Begin by cooking the chicken in the container of your slow cooker until it’s tender and is easily shredded with a fork.

Cooking the chicken in salsa with onion and garlic tenderizes it and infuses it with flavor.

Once the chicken breasts are tender and fully cooked, shred them in the slow cooker with two forks into bite-sized pieces.

After shredding the chicken, add the rest of the ingredients to the slow cooker and cook on low or high (depending on your preference) until the peppers are soft.

This is a great recipe because you can cook it and keep it warm in the slow cooker for guests.

I often make this when we have guests visiting because it’s easy to adjust the serving time if flights are delayed or they’re running late!

Serve

Serve this crock pot chicken chili with your favorite toppings and sides. Here are some suggestions:

• Cornbread (or cornbread croutons, cornbread muffins)
• Pretzel bread or No Knead Bread.
• Green onions
• Sour cream
• Shredded cheddar cheese
• Crushed tortilla chips or homemade tortilla strips.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to two months.

Reheat or thaw the crockpot chicken chili in the microwave or on the stovetop (preferred).

Chicken Chili Recipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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Slow Cooker Chicken Chili

This slow cooker chicken chili is an easy dinner loaded with protein, fiber and vegetables. It's freezer-friendly and gluten-free.

Course dinner, Main Course

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 10 Servings

Calories 188kcal

Author Laura

Cost $8

Equipment

• Slow Cooker
• measuring spoons
• measuring cups
• cutting board
• chef's knife
• Wooden spoon

Ingredients

• 1 ½ pounds chicken breasts (boneless, skinless)
• 16 ounces salsa
• ½ onion (diced)
• 1 Tablespoon minced garlic
• 1 large green pepper (diced)
• 28 ounces diced tomatoes
• 4 ounces diced green chiles
• ½ cup corn
• 14 ounces kidney beans (drained and rinsed)
• 2 Tablespoons light brown sugar
• 1 ounce chili seasoning (4 Tablespoons, 1 packet)
• Salt & Pepper to taste

US Customary – Metric

Instructions

• Add chicken breasts, salsa, onion and minced garlic to the container of a slow cooker. Cook on low for 5-6 hours or high for 3-4 hours, until the chicken is easy to shred with a fork.
• Shred the chicken in the crock pot with two forks.
• Next, add the green pepper, diced tomatoes, green chiles, corn, beans, brown sugar and chili seasoning and stir to combine.
• Cook for an additional 2-3 hours on low or 1-2 hours on high, or until the green peppers are soft.
• Serve warm with your favorite chili toppings like sour cream, cheese, chopped onion, crushed tortilla chips, etc.

Video

Notes

Ingredient Substitution List

Here’s a list of ingredients and their possible substitutions: 

• Salsa. Hot or mild. 
• Onions. red, yellow or white. 
• Bell Pepper. carrots, zucchini, etc. 
• Kidney Beans. black beans, great northern beans, garbanzo beans, etc. 

Store

Store chicken chili in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. 

Topping Suggestions: 

• Sour cream
• Shredded Cheese
• Chips (tortilla chips or homemade tortilla strips)
• Green or Red Onions
• Cornbread Croutons

Nutrition

Serving: 1cup | Calories: 188kcal | Carbohydrates: 23g | Protein: 20g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 434mg | Potassium: 810mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1806IU | Vitamin C: 24mg | Calcium: 70mg | Iron: 3mg

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This slow cooker Italian chicken recipe is a healthy dinner that’s easy to make. It’s made from scratch (no bottled dressings) and is so delicious you’ll make it on repeat.

In this recipe, chicken breasts are cooked in a flavorful sauce that contains diced tomatoes, sun dried tomatoes, balsamic vinegar, herbs and spices. It takes 5 minutes to prepare, then cooks in the crock pot while you go about your day!

Serve this crock pot Italian chicken on top of pasta or rice with a delicious green salad (like this burrata salad) or roasted veggies.

Slow Cooker Italian Chicken: Ingredients & Substitutions

• Chicken breasts. you can substitute legs or thighs if you’d like.
• Diced tomatoes. I suggest plain tomatoes, but an Italian-flavored variety or fire-roasted are both great choices.
• Onion. white, yellow and red onions all work well.
• Balsamic vinegar. Make sure to use a high quality balsamic vinegar in this recipe. It should be thick (not watery), naturally sweet and pour like molasses.
• Italian seasoning. You can substitute fresh herbs for the dried italian seasoning, if you prefer. I suggest fresh basil, fresh oregano, and fresh parsley.

How to Make Slow Cooker Italian Chicken

Let’s walk through how to make Italian chicken in the slow cooker, step-by-step, and don’t forget to watch the video.

Begin by combining all ingredients except for chicken in the container of a slow cooker.

Then, add chicken breasts and turn to coat. 

Cook the Italian chicken on low for 6 hours (recommended) or on high for 3 hours. Or until the chicken is tender.

Serve

You can serve this slow cooker Italian chicken in one of two ways:

1. Serve as whole chicken breasts. Simply remove the breasts from the slow cooker and serve it with some of the sauce from the container.
2. Shred the chicken in the last hour of cooking, then let it continue cooking in the sauce until cook time is over and you’re ready to serve.

I suggest serving it over your favorite pasta noodles or rice. We serve it with vegetables or a salad on the side.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.
Reheat in the microwave or on the stovetop in a covered pan.

Slow Cooker Italian Chicken Recipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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Slow Cooker Italian Chicken

In this slow cooker Italian chicken recipe, chicken breasts are cooked with diced tomatoes, sun dried tomatoes, balsamic vinegar, herbs and spices for a flavorful, healthy dinner perfect for busy nights!

Course dinner, Main Course

Cuisine American, Italian

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose

Prep Time 5 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 5 minutes minutes

Servings 6 Servings

Calories 223kcal

Author Laura

Cost $8

Equipment

• Slow Cooker
• measuring spoons
• measuring cups
• spatula

Ingredients

• 2 pounds chicken breasts* (boneless, skinless)
• 30 oz diced tomatoes
• ½ cup onion (finely chopped)
• 1 Tablespoon minced garlic
• 2 Tablespoons balsamic vinegar
• 2 Tablespoons sun dried tomatoes (packed in oil)
• 1 Tablespoon Italian seasoning
• ½ tsp sea salt
• ¼ tsp black pepper
• Serve with parmesan cheese and chopped fresh basil (Optional)

US Customary – Metric

Instructions

• Combine all ingredients except for chicken in the container of a slow cooker and stir to combine.
• Add chicken breasts and turn to coat.
• Cook on low for 6 hours or high for 3 hours.
• You can serve it two ways:
• Whole chicken breasts. Simply remove the breasts from the slow cooker and serve with extra sauce from the slow cooker.
• Shred the chicken in the last hour of cooking, then let it continue cooking in the sauce until cook time is over and you’re ready to serve.
• Top with parmesan cheese and serve over noodles.

Video

Notes

Note on Chicken: 2 pounds of chicken breasts is usually 4 to 6 breasts depending on size. If your breasts are larger, slice them thin, into smaller servings. 

Ingredient Substitution Notes

• Chicken breasts. you can substitute legs or thighs if you’d like.
• Diced tomatoes. I suggest plain tomatoes, but an Italian-flavored variety or fire-roasted are both great choices.
• Onion. white, yellow and red onions all work well.
• Balsamic vinegar. Make sure to use a high quality balsamic vinegar in this recipe. It should be thick (not watery), naturally sweet and pour like molasses.
• Italian seasoning. You can substitute fresh herbs for the dried Italian seasoning, if you prefer. I suggest fresh basil, fresh oregano, and fresh parsley.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat in the microwave or on the stovetop in a covered pan.

Nutrition

Serving: 0.33lb | Calories: 223kcal | Carbohydrates: 10g | Protein: 34g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 399mg | Potassium: 950mg | Fiber: 2g | Sugar: 5g | Vitamin A: 290IU | Vitamin C: 22mg | Calcium: 77mg | Iron: 2mg

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When it comes to cooking chicken, I always opt for marinading. This buttermilk chicken marinade is a delicious, all-purpose marinade that’s easy to make in less than 5 minutes.

Buttermilk is the perfect base for a marinade, because it’s acidity tenderizes the chicken while infusing it with flavor. You can marinate the chicken for a little as 30 minutes at room temperature, or up to 24 hours in the refrigerator.

After it has been marinated, you can grill or bake the chicken depending on your preference!

Buttermilk Chicken Recipe: Ingredients & Substitutions

• Buttermilk. You can make your own buttermilk by mixing 1 cup milk with 1 ( OR TWO) Tablespoons white vinegar, however I suggest using regular buttermilk for the best results.
• Olive oil. canola or avocado oil are good substitutes.
• Garlic powder. 1 Tablespoon minced garlic can be used in place of 1 tsp garlic powder.
• Onion powder. ¼ cup finely minced onion is a good substitute for ½ tsp onion powder.

How to Make Buttermilk Chicken

We’ll walk through this recipe together, and don’t forget to watch the video.

Begin by trimming and thinly slicing two pounds of chicken breasts, then cut them into your desired portion size. I find that 2 pounds usually equals 4 to 6 thinly sliced breasts.

Then, put the chicken breasts in a shallow glass dish with a lid or in a Ziploc bag inside a bowl (in case the bag leaks).

Next, make the marinade by whisking the marinade ingredients together in a small or medium bowl.

Then pour the mixture over the chicken and stir to coat.

Marinate the buttermilk chicken in the refrigerator for up to 24 hours, or at room temperature for at least 30 minutes and up to 1 hour.

When you’re ready to cook, heat a grill to medium heat, remove the chicken from the marinade and shake off excess buttermilk chicken marinade.

Then, lightly season each side of the breasts with salt and pepper.

Grill on the first side for 3-5 minutes, flip and grill until the internal temperature reaches 165 degrees F. (grill time depends greatly on thickness of breasts and temperature of grill).

Remove, let sit for 5 minutes, slice and serve.

Serve

Serve the chicken warm with your favorite side dishes. This buttermilk chicken is perfect on top of a salad, especially a strawberry spinach salad, or served alongside mac and cheese, etc.

Store

Store leftover buttermilk chicken in an airtight container in the refrigerator for up to 5 days. 

I like to slice it into strips and store it in a glass container as a way to meal prep chicken for the entire week. If it’s already sliced, I am more likely to eat it for lunch.

Freeze

You can also freeze this buttermilk chicken recipe in an airtight container for up to 1 month. Reheat on the stovetop or in the microwave.

Buttermilk Chicken Recipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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Buttermilk Chicken Recipe (Buttermilk Chicken Marinade)

This buttermilk chicken marinade is easy to make with 6 ingredients& results in tender, moist buttermilk chicken infused with flavor!

Course Main Course

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Marinating 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6 Servings

Calories 175kcal

Author Laura

Cost $7

Equipment

• glass batter bowl
• measuring spoons
• whisk
• glass storage container with lid

Ingredients

• 1 cup buttermilk
• 2 Tablespoons olive oil
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper
• 2 pounds chicken breasts
• Salt and pepper

US Customary – Metric

Instructions

• Slice 2 pounds of chicken breasts thin (2 pounds typically equals 4 to 6 thin pieces of chicken). Place them in a shallow glass dish with a lid or in a plastic bag inside a bowl (in case the bag leaks).
• Whisk the marinade ingredients together in a medium bowl, then pour the mixture over the chicken and stir to coat.
• Marinate in the refrigerator for up to 24 hours, or at room temperature for 30 to 60 minutes.
• Remove the chicken from the refrigerator 30 minutes before cooking.

Grill the Chicken* (see notes for baking instructions)

• Heat a grill to medium heat.
• Remove the chicken from the marinade and shake off excess.
• Lightly season each side of the breasts with salt and pepper.
• Grill on the first side for 3-5 minutes, flip and grill until the internal temperature reaches 165 degrees F. (grill time depends greatly on thickness of breasts and temperature of grill).
• Remove, let sit for 5 minutes, slice and serve.

Video

Notes

Ingredient Notes/Substitutions

• Buttermilk. You can make your own buttermilk by mixing 1 cup milk with 1 ( OR TWO) Tablespoons white vinegar, however I suggest using regular buttermilk for the best results.
• Olive oil. canola or avocado oil are good substitutes.
• Garlic powder. 1 Tablespoon minced garlic can be used in place of 1 tsp garlic powder.
• Onion powder. ¼ cup finely minced onion is a good substitute for ½ tsp onion powder.

*Baking Instructions

Bake at 400 degrees F for 15 to 25 minutes (depending on the thickness of your chicken breast), until the thickest part of your chicken reaches 160 degrees F.

Store

Store leftover buttermilk chicken in an airtight container in the refrigerator for up to 5 days. 

I like to slice it into strips and store it in a glass container as a way to meal prep chicken for the entire week. If it’s already sliced, I am more likely to eat it for lunch.

Freeze

You can also freeze this buttermilk chicken recipe in an airtight container for up to 1 month. Reheat on the stovetop or in the microwave.

Nutrition

Serving: 5oz Chicken | Calories: 175kcal | Carbohydrates: 1g | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 370mg | Potassium: 572mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 128IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg

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My love for mediterranean-inspired dishes runs deep, which is why I had to create this feta stuffed chicken breasts recipe!

I have many delicious chicken recipes on my website, but this Greek stuffed chicken is an extra-special, yet still easy recipe that is perfect for any occasion from busy weeknights, to date nights in, etc.

Marinating the chicken in a delicious Greek marinade infuses them with flavor. Then they’re stuffed with an irresistible feta cheese filling!

Feta stuffed chicken breasts are browned on the stovetop to seal in moisture, then baked in the oven until they are cooked all the way through.

Feta Stuffed Chicken: Ingredients & Substitutions

• Greek Marinade. For notes on possible substitutions in the marinade, check out this Greek Chicken Marinade Recipe.
• Feta cheese. This is the namesake ingredient, however you can substitute goat cheese if you’d like.
• Mayonnaise. sour cream works in a pinch.
• Garlic powder. Use 1 tsp minced garlic in place of powder if you’d like.
• Onion powder. 1 tsp finely diced onion is a good substitute for onion powder.
• Dried oregano. 1 Tablespoon fresh oregano works well in place of the 1 teaspoon dried.
• Kalamata olives. these are key to imparting an authentic Greek flavor, however you can use your favorite olives.

How to Make Feta Stuffed Chicken

Let’s walk through this recipe together! You can watch the video for additional guidance if needed.

Prepare the Chicken Breasts

Begin this recipe by trimming 4 large chicken breasts (2 pounds).

Then, using a sharp knife cut a “pocket” into the chicken breast by cutting a slit ¾ of the way through the chicken, but not going all the way through to the other side (or the filling will spill out).

Marinate the Chicken

Then make the Greek marinade by whisking the lemon juice, olive oil, mustard, honey, oregano, paprika, onion powder, minced garlic, sea salt, and pepper together in a medium bowl.

Next, place the prepared chicken breasts into a glass container with a lid or in a plastic bag inside another container (in case the bag leaks).

Then, pour the marinade over the chicken turn to coat the chicken.

Marinate the chicken in the refrigerator for 1- 3 hours.  Or at room temperature for 30-60 minutes.

Make the Feta Filling

Towards the end of the marinating time, make the filling by combining the feta cheese, mayonnaise, garlic powder, onion powder, sea salt and oregano in a medium bowl.

Then, gently fold in the kalamata olives.

Stuff the Chicken Breasts

Remove the chicken from the marinade and shake off any excess marinade.

Then, stuff ¼ of the filling into each chicken breast and close the opening of the “pocket” with a toothpick, making sure it is not sticking out either side of the breast.

Lightly season both sides of the breasts with salt and pepper.  

Brown the Chicken

Once the Greek stuffed chicken breasts are assembled, cook them in two phases. Begin with pan-searing them to lock in the moisture.

To do this, heat 2 Tablespoons olive oil in a large, nonstick skillet over medium-high heat until shimmering.

Then, add the feta stuffed chicken breasts and cook on the first side for 4-5 minutes, or until golden brown.

Carefully flip the chicken and cook on the second side for 4-5 minutes, or until golden brown.

Bake the chicken

Next, transfer the browned breasts to the prepared 9×13” baking dish. Laying them out in an even layer so they do not overlap.

Bake in the preheated oven for 15-20 minutes, or until the internal temperature is 165 degrees F.

Serve

Once the chicken has finished baking, remove from the oven and let cool slightly before serving.

Serve with some of our favorite Mediterranean recipes:

• Serve with a side of tzatziki, hummus and pita!
• Or with a side of chickpea salad or Greek salad.
• I like to make roasted broccoli or roasted carrots with it too.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for 3-5 days, or in the freezer for 2 months.

Reheat covered in the oven or microwave.

Feta Stuffed Chicken Breasts FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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Feta Stuffed Chicken Breasts Recipe

These feta stuffed chicken breasts are a bold & flavorful, impressive meal! Chicken breasts are marinated then stuffed with a delicious feta cheese filling.

Course Main Course

Cuisine American, Mediterranean

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Cooling 5 minutes minutes

Total Time 55 minutes minutes

Servings 8 Servings

Calories 231kcal

Author Laura

Cost $12

Equipment

• measuring spoons
• measuring cups
• spatula
• baking sheet
• 12″ Deep Nonstick Fry Pan
• 9×13″ baking dish

Ingredients

• 2 pounds chicken 4 breasts
• Salt and pepper

Marinade

• ¼ cup lemon juice
• ¼ cup olive oil
• 1 Tablespoon Dijon mustard
• 1 teaspoon honey
• 1 Tablespoon dried oregano
• ¼ teaspoon paprika
• ¼ teaspoon onion powder
• 1 Tablespoon minced garlic
• ¼ teaspoon sea salt
• ¼ teaspoon pepper

Feta Cheese Filling

• 6 oz feta cheese crumbled
• 3 Tablespoons mayonnaise
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon sea salt
• 1 teaspoon dried oregano
• ⅓ cup kalamata olives 2 oz, coarsely chopped

Instructions

Prepare the Chicken Breasts

• Trim 4 large chicken breasts (2 lbs).
• Then, using a sharp knife cut a “pocket” into the chicken breast by cutting a slit ¾ of the way through the chicken, but not going all the way through to the other side (or the filling will spill out).

Marinate chicken

• In a medium bowl, whisk together lemon juice, olive oil, mustard, honey, oregano, paprika, onion powder, minced garlic, sea salt, and pepper.
• Place chicken breasts into a glass container with a lid or in a plastic bag inside another container (in case the bag leaks).
• Pour the marinade over the chicken turn to coat the chicken.
• Marinate in the refrigerator for 1- 3 hours. Or at room temperature for 30-60 minutes.

Make the Feta Filling

• Towards the end of the marinating time, make the filling.
• Combine feta cheese, mayonnaise, garlic powder, onion powder, sea salt and oregano in a medium bowl.
• Gently fold in the kalamata olives.

Stuff the Chicken Breasts

• Preheat oven to 425 degrees F.
• Lightly grease a 9×13” baking dish, set aside.
• Remove the chicken from the marinade and shake off any excess marinade.
• Then, stuff ¼ of the filling into each chicken breast.
• Close the opening of the “pocket” with a toothpick, making sure it is not sticking out either side of the breast.
• Lightly season both sides of the breasts with salt and pepper.

Brown the Chicken

• Heat 2 TBS olive oil over medium heat in a large, nonstick skillet until shimmering.
• Add chicken breasts and cook on the first side for 4-5 minutes, or until golden brown.
• Carefully flip the chicken and cook on the second side for 4-5 minutes, or until golden brown.

Bake the chicken

• Transfer the browned breasts to the prepared 9×13” baking dish. Laying them out in an even layer so they do not overlap.
• Bake in the preheated oven for 15-20 minutes, or until the internal temperature is 165 degrees F.

Serve

• Once the chicken has finished baking, remove from the oven and let cool slightly before serving.

Video

Notes

Ingredient Substitution Notes

• Greek Marinade. For notes on possible substitutions in the marinade, check out this Greek Chicken Marinade Recipe.
• Feta cheese. This is the namesake ingredient, however you can substitute goat cheese if you’d like.
• Mayonnaise. sour cream works in a pinch.
• Garlic powder. Use 1 tsp minced garlic in place of powder if you’d like.
• Onion powder. 1 tsp finely diced onion is a good substitute for onion powder.
• Dried oregano. 1 Tablespoon fresh oregano works well in place of the 1 teaspoon dried.
• Kalamata olives. these are key to imparting an authentic Greek flavor, however you can use your favorite olives.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for 3-5 days, or in the freezer for 2 months.

Reheat covered in the oven or microwave.

Nutrition

Serving: 0.5breast | Calories: 231kcal | Carbohydrates: 1g | Protein: 27g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 94mg | Sodium: 568mg | Potassium: 441mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 1mg

Try these recipes

Greek Meatballs

Greek Chicken Marinade

Best Greek Salad Recipe

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Baked Hummus Chicken

Best Tzatziki Sauce Recipe

Chicken stir fry is my go to meal when we need a healthy dinner in a hurry, and always the first thing I cook after traveling.

It’s easy to make, in 30 minutes (depending on how long you like to marinate the chicken), and is full of nutritious veggies and protein.

Serve it with a side of fried rice or vegetable lo mein for a hearty and flavorful meal.

Chicken Stir Fry Ingredients & Substitutions

• Chicken breast. thigh meat works well too.
• Minced Garlic. freshly minced or jarred (my preference) garlic both work well.
• Sesame oil. Peanut oil, olive oil, or avocado oil are acceptable replacements for sesame oil. Be warned, the dish will lack the authentic take-out flavor without sesame oil but it will still be delicious.
  Broccoli. If you don’t prefer broccoli, you can substitute it with your favorite vegetable.
• Carrots. I prefer whole carrots chopped finely for the best taste. You can purchase shredded carrots to cut out the chopping step (which is time consuming).
• Bell Pepper. Any color pepper works well.
• Soy Sauce. regular or low sodium soy sauce both work great.
• Hoisin Sauce. No substitute here, this is a must-have ingredient.
• Mirin. rice vinegar is a goods substitute for mirin.
• Ground Ginger. Fresh minced ginger can be used in place of ground.
• Honey. brown sugar is an easy substitute for honey.

How to Make Chicken Stir Fry

Let’s walk through this chicken stir fry recipe together, and be sure to watch the video for additional help.

Make the Stir Fry Sauce

Begin by whisking the sauce ingredients together (except for the cornstarch and water) in a small bowl, then set it aside.

Marinate the Stir Fry Chicken

You can marinate the chicken for as little as 15 minutes, and up to 2 hours. I often just let it marinate while I chop the vegetables. To prepare the chicken, slice it thin strips, 1” long.

Then, place the chicken in a shallow bowl and add 3 Tablespoons of stir fry sauce. Stir to combine, then let it marinate at room temperature (or longer in the refrigerator).

Cook the chicken

I prefer to cook the chicken alone first, because it ensure it gets nicely browned and cooked all the way through. Remove the chicken from the marinade, transfer to a colander and strain off excess marinade.

Then cook the chicken in a large fry pan or wok with 1 tablespoon of sesame oil over high heat, stirring often.

Cook until the chicken is browned, then transfer it to a bowl and set aside.

Cook the Chicken Stir Fry

Heat 1 Tablespoon sesame oil in the fry pan/wok (you do not need to rinse or clean it out after cooking the chicken.).  

Then, add the onion, garlic and carrots and cook over high heat until onion is soft (2-5 minutes).

Next, add the rest of the vegetables and additional 1 tablespoon sesame oil.

Cover and cook until the broccoli is bright green and the other veggies are slightly soft.   

Add the and chicken and stir fry sauce

and stir to combine.  

Whisk the cornstarch and water together in a small bowl (I just do it in the vessel the sauce was in after pouring it over the veggies).

Then stir the cornstarch mixture to the sauce in the pan and cook, uncovered, until thickened, stirring often (2-3 minutes).

Serve

 Serve immediately with some of your favorite Asian dishes, here are some suggestions:

• Start with an appetizer of chicken lettuce wraps or spring rolls.
• Serve it over fried rice or with vegetable lo mein on the side.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave.

Chicken Stir Fry Recipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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Chicken Stir Fry Recipe

This chicken stir fry recipe is better than takeout! Chicken & vegetables are stir-fried in a delicious sauce for an easy, healthy and dinner ready in 30 minutes.

Course Main Course

Cuisine asian

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Marinating 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 Servings

Calories 240kcal

Author Laura

Cost $8

Equipment

• 12″ Deep Nonstick Fry Pan
• wok
• measuring spoons
• measuring cups
• pyrex measuring cup
• whisk

Ingredients

• 1 pound chicken breast sliced into 1” long, thin strips
• ½ onion thinly sliced
• 1 Tablespoon minced garlic
• 3 Tablespoons sesame oil divided
• 3 cups broccoli florets chopped into bite sized pieces
• 1 green bell pepper julienned
• 1 red bell pepper julienned
• 2 carrots julienned

Stir Fry Sauce/Marinade:

• 6 Tablespoons soy sauce
• 4 Tablespoons sesame oil
• 3 Tablespoons hoisin sauce
• 1 Tablespoon mirin (or rice vinegar)
• 1 Tablespoon honey
• ¼ teaspoon ground ginger
• ¼ teaspoon freshly ground black pepper
• 1 Tablespoon corn starch
• 1 Tablespoon water

Garnishes: Green onions, sesame seeds, etc.

US Customary – Metric

Instructions

Make the Stir Fry Sauce

• In a small bowl, whisk together sauce ingredients except for the cornstarch and water. Set aside.

Marinate the Chicken

• Slice chicken in thin strips, 1” long.
• Place in a shallow bowl.
• Add 3 Tablespoons stir fry sauce.
• Stir and marinate 15-60 minutes. (I marinate the chicken while I chop the veggies).

Cook the Chicken

• Remove the chicken from the marinade, transfer to a colander and strain off excess marinade.
• Cook in a large fry pan or wok with 1 tablespoon sesame oil over high heat, stirring often.
• Cook until the chicken is browned. Transfer to a bowl and set aside.

Cook the Chicken Stir Fry

• Heat 1 tablespoon sesame oil in the fry pan/wok (no need to rinse or clean it out).
• Add onion, garlic and carrots and cook over high heat until onion is soft (2-5 minutes)
• Add the rest of the vegetables and additional 1 Tablespoon sesame oil.
• Cover and cook until the broccoli is bright green and the other veggies are slightly soft.
• Add the and chicken and stir fry sauce and stir to combine.
• Whisk the cornstarch and water together in a small bowl (I just do it in the vessel the sauce was in after pouring it over the veggies).
• Stir the cornstarch mixture into the sauce in the pan and cook, uncovered, until thickened, stirring often (2-3 minutes).
• Serve immediately over rice, noodles, etc.

Video

Notes

Ingredient Substitution Notes

• Minced Garlic. freshly minced or jarred (my preference) garlic both work well.
• Sesame oil. Peanut oil, olive oil, or avocado oil are acceptable replacements for sesame oil. Be warned, the dish will lack the authentic take-out flavor without sesame oil but it will still be delicious.
• Broccoli. If you don’t prefer broccoli, you can substitute it with your favorite vegetable.
• Carrots. I prefer whole carrots chopped finely for the best taste. You can purchase shredded carrots to cut out the chopping step (which is time consuming).
• Bell Pepper. Any color pepper works well.
• Soy Sauce. regular or low sodium soy sauce both work great.
• Hoisin Sauce. No substitute here, this is a must-have ingredient.
• Mirin. rice vinegar is a goods substitute for mirin.
• Ground Ginger. Fresh minced ginger can be used in place of ground.
• Honey. brown sugar is an easy substitute for honey.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave.

Nutrition

Serving: 1cup | Calories: 240kcal | Carbohydrates: 14g | Protein: 15g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 957mg | Potassium: 480mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3299IU | Vitamin C: 64mg | Calcium: 37mg | Iron: 1mg

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Vegetable Lo Mein Recipe

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Asian Chicken Lettuce Wraps (Better than P.F. Chang’s)!

Fresh Spring Rolls Recipe

Asian Chicken Salad

There isn’t a meal we make more often in our house than tacos, and this ground chicken taco recipe is a lightened version of our usual ground beef tacos.

It only takes 15 minutes to prepare ground chicken tacos and we always have the ingredients on hand (including this homemade taco seasoning) – making it a great go-to meal when I’m short on time.

Serve them with your favorite Mexican recipes like homemade guacamole, easy salsa, cilantro lime rice and refried black beans for a delicious taco night. Or, keep it simple and use store-bought toppings.

Ground Chicken Tacos: Ingredients & Substitutions

• Ground Chicken. you can use ground turkey if you wish. Or try these ground beef tacos or crockpot chicken tacos.
• Olive oil. Any neutral oil works well, like avocado or canola oil.
• Onion. sweet white, yellow or red onions are all great choices.
• Minced Garlic. use jarred or freshly mince your own.
• Homemade Taco Seasoning. I always have a jar of this homemade taco seasoning in my spice cabinet. My entire family agrees it’s the best. If you prefer to use store-bought, I suggest making sure you chose an organic variety without fillers/artificial ingredients. Two of our favorites are Siete Foods and Simply Organic.
• Lime Juice. Choose an organic bottled lime juice or use freshly squeezed.

How to Make Ground Chicken Tacos

Ground chicken tacos are easy to make in 15 minutes! We’ll walk through how to make ground chicken tacos step-by-step, and don’t forget to watch the video.

Begin by combining the ground chicken, 2 Tablespoons olive oil, onion and minced garlic in a non-stick fry pan or cast iron skillet.

Then, cover and cook over medium-high heat until the chicken is no longer pink in the center, stirring often.

Once the chicken is no longer pink, add the additional 1 Tablespoon olive oil, lime juice, taco seasoning and cilantro and stir until it’s evenly distributed.

Then, cover the pan and cook until the mixture is lightly browned, stirring occasionally.

Serve

Serve these ground chicken tacos in your favorite tortillas or taco shells (or use it to make the best homemade nachos, a delicious taco salad or ground beef enchiladas). I recommend a dollop of sour cream and cheese of course, along with some of our favorite Mexican recipes:

• Taco night isn’t complete without the this easy homemade guacamole.
• This blender salsa takes 5 minutes to prepare!
• Cilantro lime rice is a delicious addition, especially if you want to make burritos!
• Skip the can and make your own homemade refried black beans, they only take 10 minutes to prepare!
• I always make this sweet potato and black bean taco filling to go with our meat tacos for extra veggies.

Store/Freeze

Store leftover meat in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months. Reheat in the microwave or on the stovetop.

Ground Chicken Taco Recipe FAQs

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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Ground Chicken Tacos Recipe

It only takes 7 ingredients and 15 minutes to make these ground chicken tacos. They're a healthy, easy weeknight meal the entire family loves. Best made with our homemade taco seasoning and served with with homemade guacamole and salsa!

Course Main Course

Cuisine Mexican

Diet Gluten Free, Low Lactose

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 Servings

Calories 135kcal

Author Laura

Cost $7

Equipment

• non-stick fry pan
• measuring spoons
• measuring cups
• spatula

Ingredients

• 1 pound ground chicken
• 3 Tablespoons olive oil divided
• ½ onion diced
• 1 Tablespoon minced garlic
• 2 Tablespoons taco seasoning
• 1 Tablespoon lime juice
• 1 Tablespoon chopped fresh cilantro
• 8 tortillas

Toppings

• guacamole, salsa, shredded cheese, sour cream, pico de gallo, refried beans, etc.

US Customary – Metric

Instructions

• Combine ground chicken, 2 Tablespoons olive oil, onion and minced garlic in a non-stick fry pan or cast iron skillet.
• Cover and cook over medium-high heat until the chicken is no longer pink in the center, stirring often.
• Once the chicken is no longer pink, add the additional 1 Tablespoon olive oil, lime juice, taco seasoning and cilantro and stir until it’s evenly distributed.
• Cover and cook until the mixture is lightly browned, stirring occasionally.
• Fill taco shells with meat and toppings, as desired.

Video

Notes

*Nutrition information calculated for filling only. 

Ingredient Substitution Notes

• Ground Chicken. you can use ground turkey if you wish. Or try these ground beef tacos or crockpot chicken tacos.
• Olive oil. Any neutral oil works well, like avocado or canola oil.
• Onion. sweet white, yellow or red onions are all great choices.
• Minced Garlic. use jarred or freshly mince your own.
• Homemade Taco Seasoning. I always have a jar of this homemade taco seasoning in my spice cabinet. My entire family agrees it’s the best. If you prefer to use store-bought, I suggest making sure you chose an organic variety without fillers/artificial ingredients. Two of our favorites are Siete Foods and Simply Organic.
• Lime Juice. Choose an organic bottled lime juice or use freshly squeezed.

Store/Freeze

Store leftover meat in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months. Reheat in the microwave or on the stovetop.

Nutrition

Serving: 0.25cup | Calories: 135kcal | Carbohydrates: 2g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 49mg | Sodium: 85mg | Potassium: 316mg | Fiber: 0.3g | Sugar: 0.5g | Vitamin A: 63IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg

Try these recipes

Easy Guacamole Recipe (5 Minutes)

Crock Pot Chicken Tacos (Mexican Chicken)

Cilantro Lime Rice

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Ground Beef Tacos

We always seem to be so busy during the cooler months, and this chicken pot pie soup is a go-to meal for me when I want to prepare dinner in advance to be ready for our family to enjoy!

This recipe only takes 10 minutes of hands-on preparation – then it cooks in the slow cooker. The soup base is made from scratch – so there are no “cream of” soups from a can in this recipe.

This slow cooker chicken pot pie soup has all the delicious flavors of chicken pot pie but in soup form! It’s hearty, creamy and so delicious it’s beloved by kids and adults alike.

Serve it with some homemade pretzel bread, delicious homemade dinner rolls, or homemade biscuits and you have a perfect weeknight meal!

Chicken Pot Pie Soup: Substitutions

• Chicken Bullion:  Better Than Bullion paste imparts the best flavor. If you need to sub powdered or cubed bullion you can. Or substitute 2 ½ cups chicken broth for the boullion and water. 
• Frozen Veggies: One of the things I love about this recipe is the minimal prep required. Tossing a bag of frozen mixed vegetables into the pot is so easy, but if you’d prefer to use fresh you can.
• Red Potatoes: Yukon gold and russet potatoes also work well. 
• Whole Milk. 2% milk and half and half are both good substitutes. 
• Flour. Use an all-purpose gluten-free flour to make this recipe gluten-free.

How to Make Chicken Pot Pie Soup

Let’s walk through how to make how to make chicken pot pie soup in the slow cooker. As always, be sure to watch the video for additional guidance.

Begin by lightly greaseing the container of a slow cooker.

Then, whisk the milk, flour, onion powder, garlic powder, garlic salt and pepper together in a medium bowl and set the mixture aside.

Next, bring the water to a boil in a 3 or 4 quart sauce pan. Once it’s boiling, add the chicken bouillon and whisk until dissolved.

When the bouillon is dissolved, whisk in the milk/flour mixture.

Then, cook the mixture over medium heat, whisking often, until thick (about 3 minutes). Once the sauce has thickened (it will lightly coat the back of a spoon or spatula), remove it from the heat.

Next, add the diced chicken breasts, cubed potatoes and frozen veggies to the greased slow cooker.

Then pour the soup mixture into crock pot and stir to combine.

Cover the crock pot and cook on high for 3-4 hours or low for 6 hours, stirring occasionally. Until the chicken is cooked through and the potatoes are soft.

In the last 30 minutes of cooking, move the lid so it is slightly ajar to release liquid and allow the sauce to thicken.

Once it has finished cooking, taste and adjust the seasonings to your liking if necessary. Then serve.

Serve

Serve this chicken pot pie soup warm, garnished with some freshly ground black pepper and chopped parsley (if desired).

We love serving it with fresh bread like no knead bread, pretzel bread or french bread, or cheesy biscuits!

Store

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Freeze

Let the chicken pot pie soup cool to room temperature, then transfer it to a freezer-friendly, airtight container and freeze for up to 2 months. 

Reheat

Remove frozen soup from the freezer and let thaw in the fridge overnight, or on the counter (faster). You can also let it thaw slightly then transfer the mostly-frozen soup to a pot and reheat it over low heat, stirring often. 

Chicken Pot Pie Soup Recipe FAQs

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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Slow Cooker Chicken Pot Pie Soup

This slow cooker chicken pot pie soup only takes 10 minutes to prepare. It's made from scratch with no canned soups, and is a delicious and cozy dinner.

Course Main Course, slow cooker

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 10 Servings

Calories 212kcal

Author Laura

Cost $8

Equipment

• Slow Cooker
• measuring spoons
• measuring cups
• 5 Quart Sauce Pan
• whisk

Ingredients

• 2 pounds chicken breasts (boneless, skinless, cubed)
• 2 cups red potatoes cubed
• 16 ounces mixed vegetables (frozen)

Sauce

• 2 ½ cups water
• 3 Tablespoons chicken bouillon paste
• 1 ½ cups whole milk
• ¾ cup all-purpose flour
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

US Customary – Metric

Instructions

• Lightly grease the container of a slow cooker.
• In a small bowl, whisk together milk, flour, onion powder, garlic powder, garlic salt and pepper. 
• Bring water to a boil in a 3 or 4 quart sauce pan.
• Add chicken bouillon and whisk until dissolved.
• Add the milk/flour mixture and whisk until smooth.
• Cook over medium heat, whisking often, until thick (about 3 minutes).
• Once the sauce is thick, remove from heat. 
• Add diced chicken breasts, cubed potatoes and frozen veggies to the prepared slow cooker.
• Pour soup mixture into crock pot and stir to combine.
• Cover the crock pot and cook on high for 3-4 hours or low for 6 hours, stirring occasionally. Until the chicken is cooked through and the potatoes are soft.
• In the last 30 minutes of cooking, move the lid so it is slightly ajar to release liquid and allow the sauce to thicken.
• Serve warm!

Video

Notes

Ingredient Substitutions

• Chicken Bullion:  Better Than Bullion paste imparts the best flavor. If you need to sub powdered or cubed bullion you can. Or substitute 2 ½ cups chicken broth for the boullion and water. 
• Frozen Veggies: One of the things I love about this recipe is the minimal prep required. Tossing a bag of frozen mixed vegetables into the pot is so easy, but if you’d prefer to use fresh you can.
• Red Potatoes: Yukon gold and russet potatoes also work well. 
• Whole Milk. 2% milk and half and half are both good substitutes. 
• Flour. Use an all-purpose gluten-free flour to make this recipe gluten-free.

Store

Store any leftovers in an airtight container in the refrigerator for up to 5 days. 

Freeze

Let the chicken pot pie soup cool to room temperature, then transfer it to a freezer-friendly, airtight container and freeze for up to 2 months. 

Reheat

Remove frozen soup from the freezer and let thaw in the fridge overnight, or on the counter (faster). You can also let it thaw slightly then transfer it to a pot and reheat it over low heat, stirring often. 

Nutrition

Serving: 1cup | Calories: 212kcal | Carbohydrates: 17.5g | Protein: 24.5g | Fat: 4.4g | Saturated Fat: 1.7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.6g | Cholesterol: 55mg | Sodium: 628mg | Potassium: 266mg | Fiber: 2.2g | Sugar: 2.7g | Vitamin A: 1510IU | Vitamin C: 12.4mg | Calcium: 55mg | Iron: 0.8mg

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Best Homemade Chicken Pot Pie Recipe (From Scratch)

Chicken and Rice Soup

Chicken Noodle Soup

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Taco Soup Recipe

Asian food is my favorite – and this chicken lo mein is my go-to when I need a quick and nutritious meal in a hurry.

In this chicken lo mein recipe, chicken is marinated the cooked with veggies, noodles, and a scrumption lo mein sauce.

It’s just as delicious as chicken stir fry or cashew chicken stir fry, but the addition of noodles makes it heartier and more kid friendly. Plus, it’s even better than your favorite restaurant but made in the comfort of your home for a fraction of the price.

Ingredients & Substitutions

• Lo mein noodles. My favorite are the already-cooked stir fry noodles . I find them at my local grocery store in the “Asian Foods” aisle (near the soy sauce, etc.) and use the both packs which is a total of 14 oz of noodles. You can also use 4 oz dry lo mein noodles, ramen noodles, or udon noodles, and cook them according to the package instructions.
• Sesame oil. Peanut oil, olive oil, or avocado oil are acceptable replacements for sesame oil. Be warned, the dish will lack the authentic take-out flavor without sesame oil but it will still be delicious.
• Minced Garlic. freshly minced or jarred (my preference) garlic both work well.
• Carrots. I prefer whole carrots chopped finely for the best taste. You can purchase shredded carrots to cut out the chopping step (which is time consuming).
• Broccoli. If you don’t prefer broccoli, you can substitute it with your favorite vegetable.
• Soy Sauce. regular or low sodium soy sauce both work great.
• Hoisin Sauce. No substitute here, this is a must-have ingredient.
• Ground Ginger. Fresh minced ginger can be used in place of ground.
• Honey. brown sugar is an easy substitute for honey.

How to Make Chicken Lo Mein

Lets walk through the recipe step-by-step, and don’t forget to watch the video.

Make the Chicken Lo Mein Sauce

Begin this recipe by making the sauce. Simply whisk the ingredients together in a small bowl. You will use 3 Tablespoons of the sauce to marinate the chicken, then the rest for the chicken lo mein.

Marinate the chicken

Next, very thinly slice the chicken breast into 1″ long strips.

Then, place the sliced chicken in a shallow bowl. Add 3 Tablespoons of the lo mein sauce.

Stir and marinate the chicken for 30-60 minutes at room temperature, or up to 6 hours in the refrigerator.

Cook the Lo Mein Noodles

While the chicken is marinating, cook the lo mein noodles according to package instructions.

When they are finished cooking, drain the noodles in a colander but do not rinse.

Cook the Chicken

When you are ready to cook and serve dinner, remove the chicken from marinade, transfer to a colander and strain off excess marinade.

Then, cook it in a skillet with 1 Tablespoon sesame oil over high heat, stirring constantly until it is no longer pink inside and has browned nicely on the outside (about 10 minutes).

Cook the Chicken Lo Mein

Once all these components are ready, it’s time to cook the chicken lo mein. Begin by heating 1 Tablespoon sesame oil in a large fry pan or wok.

Then, add the onion, garlic and carrots and cook on over high heat until onion is soft (2-5 minutes).

Next, add the rest of the vegetables and additional 1 Tablespoon of sesame oil.

Cover and cook until the vegetables are browned and soft, stirring occasionally, about 5 minutes.

Then, add the cooked noodles and chicken and the remaining sauce and stir to combine.

Cook until the noodles just begin to brown in the sauce.

Serve

Chicken Lo Mein is a meal on it’s own – which is one of the reasons I love this recipe so much! However, you can serve it with some of your favorite Asian dishes, here are some suggestions:

• Start with an appetizer of chicken lettuce wraps or spring rolls.
• Make extra stir-fried veggies, fried rice, or Asian chicken salad.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave.

Chicken Lo Mein Recipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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Chicken Lo Mein Recipe

This chicken lo mein recipe is better than takeout! Chicken, vegetables and noodles are stir-fried in a delicious lo mein sauce for an easy, healthy and filling dinner.

Course dinner, Main Course

Cuisine asian

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 Servings

Calories 364kcal

Author Laura

Cost $10

Equipment

• 12″ Deep Nonstick Fry Pan
• measuring spoons
• measuring cups
• whisk
• pyrex measuring cup
• cutting board
• chef's knife

Ingredients

• 1 pound chicken breasts
• 8 ounces dry lo mein noodles
• 3 Tablespoons sesame oil
• 1 Tablespoon minced garlic
• ½ onion finely sliced
• 2 bell peppers finely sliced
• 2 carrots cut into thin matchsticks
• 4 cups broccoli (about 2 medium crowns)

Lo mein sauce

• 6 Tablespoons soy sauce
• 6 Tablespoons sesame oil
• 3 Tablespoons hoisin sauce
• 1 Tablespoon honey
• ¼ teaspoon ground ginger
• ¼ teaspoon freshly ground black pepper

US Customary – Metric

Instructions

Make the lo mein sauce

• In a small bowl, whisk together sauce ingredients. Set aside.

Marinate the chicken

• Slice chicken in thin strips, 1” long.
• Place in a shallow bowl. Add 3 TBS lo mein sauce.
• Stir and marinate the chicken for 30-60 minutes at room temperature, or up to 6 hours in the refrigerator.
• Stir and marinate the chicken for 30-60 minutes at room temperature, or up to 6 hours in the refrigerator.
• Stir and marinate the chicken for 30-60 minutes at room temperature, or up to 6 hours in the refrigerator.

Cook the noodles

• Cook the lo mein noodles according to package instructions.
• Drain but do not rinse.

Cook the chicken

• Remove chicken from marinade, transfer to a colander and strain off excess marinade.
• Cook in a skillet with 1 TBS sesame oil over high heat, stirring constantly until it is no longer pink inside and has browned nicely on the outside (about 10 minutes).

Cook the lo mein

• Heat 1 TBS sesame oil in a large fry pan or wok.
• Add onion, garlic and carrots and cook on over high heat until onion is soft (2-5 minutes)
• Add the rest of the vegetables and additional 1 TBS sesame oil.
• Cover and cook until the vegetables browned and soft, stirring occasionally, 5 minutes.
• Then, add the cooked noodles and chicken and the remaining sauce and stir to combine.
• Cook until the noodles just begin to brown, stirring occasionally.
• Serve immediately.

Video

Notes

Ingredient Notes and Substitutions

• Lo mein noodles. My favorite are the already-cooked stir fry noodles . I find them at my local grocery store in the “Asian Foods” aisle (near the soy sauce, etc.) and use the both packs which is a total of 14 oz of noodles. You can also use 4 oz dry lo mein noodles, ramen noodles, or udon noodles, and cook them according to the package instructions.
• Sesame oil. Peanut oil, olive oil, or avocado oil are acceptable replacements for sesame oil. Be warned, the dish will lack the authentic take-out flavor without sesame oil but it will still be delicious.
• Minced Garlic. freshly minced or jarred (my preference) garlic both work well.
• Carrots. I prefer whole carrots chopped finely for the best taste. You can purchase shredded carrots to cut out the chopping step (which is time consuming).
• Broccoli. If you don’t prefer broccoli, you can substitute it with your favorite vegetable.
• Soy Sauce. regular or low sodium soy sauce both work great.
• Hoisin Sauce. No substitute here, this is a must-have ingredient.
• Ground Ginger. Fresh minced ginger can be used in place of ground.
• Honey. brown sugar is an easy substitute for honey.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave.

Nutrition

Serving: 1cup | Calories: 364kcal | Carbohydrates: 33g | Protein: 18g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 1030mg | Potassium: 517mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3771IU | Vitamin C: 80mg | Calcium: 41mg | Iron: 1mg

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Chicken burgers are a lighter substitute for hamburgers for people who may not love the taste of ground turkey (aka: my kids).

In this recipe, ground chicken is mixed with garlic, onion, cumin, coriander, smoked paprika, barbecue sauce, egg and breadcrumbs. The result is a juicy chicken burger with a perfect texture.

Plus, they’re easy to make in under 30 minutes. Serve on your favorite burger buns with the fixings of your choice for a hearty and healthy dinner!

Chicken Burgers Ingredients & Substitutions

• Ground chicken. If you’d prefer a burger with a different meat try this hamburger recipe, or turkey burgers.
• Barbecue Sauce. You can substitute 1 tablespoon Worcestershire sauce with 1 tablespoon milk for the 2 tablespoons barbecue sauce.
• Breadcrumbs. quick oats are a good, gluten-free substitute.
• Spices. I included our favorite spice blend, you can adjust according to your tastes.

How to Make Chicken Burgers

Let’s walk through this chicken burger recipe together – and don’t forget to watch the video.

Begin by making the chicken burger patties by combining all the ingredients in a large bowl until the mixture is uniform throughout.

Then, form into 6 patties ¼ to ½” thick. ( I suggest weighing the mixture, dividing by 6 then weighing out each portion to get equal size patties), and place the patties on a large baking sheet.

Cook the Chicken Burgers

These chicken burgers are best when cooked on the stovetop . They can be cooked on a flattop grill, but not on grates.

To cook on the stovetop, heat 2 Tablespoons of olive oil over medium heat in a cast iron skillet or nonstick fry pan.

Then, add the burger patties and cook on the first side for 3-5 minutes, or until golden brown.

Once they are golden brown, flip, cover and cook over medium heat until the internal temperature is 165 degrees F.

Serve

Serve the chicken burgers immediately on a hamburger bun with your favorite toppings Here are some suggestions:

• Ketchup
• Mustard
• Pickles
• Tomato
• Onion
• Guacamole
• Lettuce
• Relish
• Mayonnaise
• Barbecue Sauce
• Cheese (add cheese in the last 2 minutes of cooking on the second side so it melts).

Best sides to serve with Chicken Burgers

• Homemade Mac and Cheese
• The best Potato Salad
• Summer fruit salad or winter fruit salad (depending on the season)
• Roasted Asparagus
• Broccoli salad, 3 bean salad or Cucumber Salad
• Burrata salad
• Best Homemade Coleslaw

Store/Freeze

Store chicken burgers in an airtight container in the refrigerator for 3 to 5 days.

Or, freeze the patties in a single layer in an airtight container for up to 1 month. Reheat in the oven or on the stovetop.

Chicken Burgers Recipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

Print

Ground Chicken Burgers

This chicken burgers recipe is easy to make with simple ingredients in under 30 minutes. Ground chicken burgers are healthy, juicy and bursting with flavor!

Course dinner, Main Course

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 Chicken Burgers

Calories 139kcal

Author Laura

Cost $10

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• cast iron skillet

Ingredients

• 1 pound ground chicken
• 2 Tablespoons BBQ sauce
• ¼ cup breadcrumbs
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon cumin
• ¼ teaspoon coriander
• ¼ teaspoon smoked paprika
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

Instructions

• Combine ingredients in a large bowl and mix until incorporated.
• Then, form into 6 patties ¼ to ½” thick. (I suggest weighing the mixture, dividing by 6 then weighing out each portion to get equal size patties). Place the patties on a large baking sheet.

Cook

• Heat 2 TBS olive oil over medium heat in a cast iron skillet
• Add the chicken burger patties, and cook on the first side for 3-5 minutes, or until golden brown.
• Flip, cover and cook over medium heat until the internal temperature is 165 degrees F.
• Serve immediately on a bun with your favorite fixings!

Video

Notes

Ingredient Substitution Notes

• Ground chicken. If you’d prefer a burger with a different meat try this hamburger recipe, or ground turkey burgers.
• Barbecue Sauce. You can substitute 1 tablespoon Worcestershire sauce with 1 tablespoon milk for the 2 tablespoons barbecue sauce.
• Breadcrumbs. quick oats are a good, gluten-free substitute.
• Spices. I included our favorite spice blend, you can adjust according to your tastes.

Store/freeze

Store chicken burgers in an airtight container in the refrigerator for 3 to 5 days.

Or, freeze the patties in a single layer in an airtight container for up to 1 month. Reheat in the oven or on the stovetop.

Nutrition

Serving: 1chicken burger patty | Calories: 139kcal | Carbohydrates: 6g | Protein: 14g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 65mg | Sodium: 333mg | Potassium: 429mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 56IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 1mg

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