Lemon Thyme Chicken & Potatoes

There’s just something about adding fresh herbs and lemon to chicken. It completely elevates the dish and transforms it into something that tastes special. Am I right? Well, guess what? My Lemon Thyme Chicken & Potatoes might taste fancy but it’s so simple to make!

Last weekend was cold and cloudy when I made this. It was the perfect dish to brighten my day! Served it with a side of asparagus and it felt like spring.

Simple, bright, flavorful ingredients.

I used boneless, skinless chicken breasts for this because that’s what is on sale at Lee’s this week but you could definitely switch those out with bone-in skin-on breasts or even chicken thighs. You can still get a great sear on skinless though! Just make sure your heat is almost all the way high and leave them alone for 4-5 minutes per side. You can also pound the breasts thin so that cooking time is faster. I was in a hurry so I left mine as is. Turned out great, though, thanks to an internal meat thermometer!

Look at that sear!

Do you use Better than Bouillon? If not, get some! I hardly ever use canned broth anymore because the flavor doesn’t come close to what this can do. I keep the chicken and beef flavors in the fridge at all times. I love the richness and depth of flavor that it adds!

I love that this came together in 30 minutes and my kids devoured it. I also love that it works wonderfully for a “dine-in” Valentine’s dinner. I always cook a “fancy” dinner for my family on Valentine’s Day and this would be so perfect!

Sponsored post for Lee’s Marketplace. Items on sale the week of February 4-10: chicken breasts, butter, and Dijon

One more close up! This is fun to make!

Lemon Thyme Chicken & Potatoes

Ingredients

4 boneless skinless chicken breasts
1 lb potatoes, diced
2 tablespoons olive oil
2 lemons, halved
3 cloves garlic, minced
2 tablespoons fresh thyme, chopped
1 tablespoon Better Than Bouillon chicken base
1 tablespoon Dijon mustard
1 cup water
2 tablespoons butter
Salt
Freshly ground black pepper

Directions

Cook potatoes in salted boiling water until tender, drain, set aside.
Add the juice of 2 lemons, chicken base, thyme, garlic, Dijon and water in a small bowl then whisk to combine and set aside. (Do not discard lemon halves)
Sprinkle chicken liberally with salt and pepper on both sides. Heat oil in a large non-stick skillet on high heat. Add chicken and sear for 4-5 minutes until brown and seared. Flip and brown other side.
Lower heat to medium-high then add liquid and reserved lemon halves to the skillet, cover, and continue cooking until internal temperature of chicken is 165°. Flip chicken over halfway through cooking to keep covered in sauce and moist.
Remove lid then add 2 tablespoons of butter and allow to melt into the sauce. Remove chicken and place on platter. Add potatoes to the pan and toss. Pour over chicken, sprinkle with a little more salt and pepper, and serve immediately.
Notes:
1. Bone-in, skin on chicken breasts or chicken thighs would also work great in this dish.
2. Use a meat thermometer to ensure perfectly cooked chicken.
3. Red potatoes or Yukon Golds are recommended.

BBQ Chicken & Caramelized Onion Sliders

Are you ready for the big game this weekend? If you’re still trying to decided what to make (because it’s all about the food right?) then look no further! My BBQ Chicken & Caramelized Onion Sliders are kind of amazing if I do say so. My husband always replies with “But you should say so!” Ha! He’s the best and really missing my food right now since he’s deployed overseas. I will definitely be putting these on the list of my new recipes to make for him when he gets home.

I made these yesterday on ABC4’s Good Things Utah and it was such a fun segment. I know I say that every time but I seriously love being there and love everyone there-the adorable receptionist, the camera crew, the interns, the producers, and the hosts. I can’t say enough about the good vibes and fun that is had in that studio! Watch my segment here!

Love cooking with Nicea!

Caramelized onions are a labor of love but very easy! You just have to be patient and give plenty of time because you just can’t rush the process. Check the recipe notes for tips! Also, you can use whatever BBQ seasoning that you’d like but I have tried two and the Traeger Chicken seasoning is the best. Adds a ton of flavor!

I will fully admit that I got the worst pictures yesterday of these sliders so bear with me. I am trying to be better at getting pictures of the process and not just the final product so here are a few that I had to screen shot from my video.

Hold the top with your hand and slice the King’s Hawaiian Rolls across horizontally.
Look at all those sweet, rich caramelized onions!
Lots of cheese is always a good idea!

These sliders are great for parties but would also work for a busy weeknight meal. Get the kids in the kitchen to help assemble them because they are so fun to make. As always, if you make them please give me a comment below and let me know what you think!

One more just because I love these ladies so much!

BBQ Chicken & Caramelized Onion Sliders

  • Servings: 18 sliders
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Ingredients

3 large yellow onions, sliced
3 tablespoons olive oil
18 pack King’s Hawaiian rolls
3 cups shredded rotisserie chicken
2 tablespoons plus 1 teaspoon BBQ seasoning
8 large slices cheddar or pepper jack cheese (7-8 oz)
1/2 cup BBQ sauce
1/4 cup butter (1/2 stick), melted

Directions

Heat a large nonstick skillet to medium-low heat. Add olive oil and onions. Cook, stirring occasionally, for 45 minutes to 1 hour or until very soft and brown.

Preheat oven to 375.

Break rolls in half so that there are two sections of 9 rolls. While keeping rolls connected, slice each section in half horizontally using a large serrated knife. Place bottoms of rolls in a 9×13 pan.

Place chicken in a bowl and add 2 tablespoons of BBQ seasoning. Toss to combine. Spread evenly over rolls in the pan. Drizzle 1/2 cup BBQ sauce over the chicken. Next, add caramelized onions evenly across the top. Add cheese slices then place tops of rolls on.

Add 1 teaspoon BBQ seasoning to the melted butter and stir. Brush tops of rolls with butter mixture. Cover loosely with foil and place in oven. Bake for 10 minutes. Remove foil. Bake 5-10 more minutes until golden brown. Serve immediately.

Notes:
1. Be patient with the onions! It takes a while but is totally worth it.
2. If onions start to get dry, add about 1 tablespoon of water to the pan.
3. Add a teaspoon of sugar to the onions to speed up the process.

Sheet Pan Greek Chicken & Green Beans

If you’re not making sheet pan dinners for your family, allow me to introduce you. I love them because there’s little clean up, they’re fast, they look pretty, they’re versatile, and they’re delicious. Convinced? My “Sheet Pan Greek Chicken & Green Beans” is the perfect busy night meal. Back-to-school is such a crazy time for both parents and teachers and this dinner will help keep your sanity! (I am both teacher and parent so trust me!) The chicken marinade is simple but big on flavor and helps keep the chicken so moist. I also love the way the tomatoes burst in the oven and mix with the green beans. The salty feta is the perfect topping! You’re going to love this easy sheet pan dinner! (Sponsored post for Lee’s Marketplace)

Items on sale at Lee’s August 13-19: chicken breasts, olive oil, green beans, grape tomatoes, feta cheese

Sheet Pan Greek Chicken & Green Beans

  • Servings: 6
  • Difficulty: easy
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Ingredients

2 lbs boneless skinless chicken breasts, sliced into tenders
1 lemon, divided
1/8 cup + 2 tablespoons olive oil, divided
3-4 cloves garlic, minced or finely chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
Freshly ground black pepper, to taste
¾ lb fresh green beans, washed and trimmed
½ pint grape tomatoes
½ cup feta cheese

Directions

Place chicken in a zip top bag and add the juice of half the lemon, 1/8 cup olive oil, garlic, oregano, thyme, salt and pepper. Close bag and massage to combine ingredients. Place in fridge to marinate for 30 minutes.

Preheat oven to 400 degrees.

Drizzle about 1 tablespoon olive oil over a large baking sheet (to prevent sticking). Place chicken on one half in a single layer. Add green beans and tomatoes to the other half. Drizzle about 1 tablespoon more of olive oil over green beans only. Season beans with salt and pepper to taste. Slice other half of the lemon thinly then place on top of the chicken.

Bake for 20 minutes or until internal temperature of chicken reaches 165. Remove from oven and sprinkle feta over the top of chicken and green beans. Serve immediately.

Tasty AND beautiful!!!

Creamy Pasta Primavera

Ahhh summer! I certainly have veggies on my mind lately as my garden starts to flourish, farmers markets are everywhere, and every time I shop at Lee’s Marketplace I find the BEST local produce. My garden is pretty small so I love knowing that I can find whatever it lacks when I shop at Lee’s! I wanted to make something this week that was full of fresh vegetables, kid-approved, and didn’t require my oven because it’s just too hot outside. My Creamy Pasta Primavera checked all those boxes and then some! Make it your own with whatever vegetables or fresh herbs you like. Check the recipe notes for ideas! From start to finish it took me only 45 minutes to make. The thing that took the longest was chopping the vegetables but that’s the fun part anyway! The creamy alfredo sauce is divine and will be your new go-to for sure. This is a super easy, delicious meal and it makes a lot! (Sponsored post for Lee’s Marketplace)

Items on sale at Lee’s this week: Penne pasta, butter, bell peppers, heavy cream, Parmesan cheese (also fresh green beans and tomatoes if you’d like to use those in the recipe!)

Creamy Pasta Primavera

  • Servings: 8
  • Difficulty: easy
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Ingredients

16 oz penne pasta
4 Tablespoons butter
1 red bell pepper, sliced into 2 inch pieces
1 broccoli crown, chopped into florets (about 2 cups)
1 yellow squash, sliced into half-moons
¾ cup shredded carrots
8 oz cremini mushrooms, sliced
3 cloves garlic, minced
4 oz cream cheese
1 pint heavy cream
1 cup grated Parmesan
1 teaspoon salt
Freshly ground black pepper, to taste
¼ cup fresh parsley, chopped
2 cups shredded rotisserie chicken

Directions

Cook pasta according to package instructions, drain, set aside.

Melt butter in a large skillet over medium-high heat. Add bell pepper, broccoli, squash, carrots and mushrooms. Cook, stirring occasionally for 5 minutes or until crisp tender.

Add garlic and cook for 1 minute. Add cream cheese, heavy cream, Parmesan, salt and pepper. Stir for a few minutes until everything melts and thickens a little.

Add parsley and chicken then stir to combine. Add drained pasta and stir until pasta is coated in sauce. Garnish wish more parsley and Parmesan if desired. Serve immediately.

*Notes: Many different vegetables can be subbed or added to those used in this recipe such as green beans, zucchini, red onion, and tomatoes as well as other herbs such as rosemary or basil.

I think we need a closer look! Beautiful and delicious!

Chicken Tinga Tacos with Cilantro Ranch Slaw

I have a delicious new recipe for y’all that is going to spice up your Taco Tuesdays! Chicken Tinga is a Mexican dish made with shredded chicken in a sauce made mostly from tomatoes and chipotle peppers in adobo sauce. It is my new favorite chicken taco recipe for sure! It is slightly spicy but I am a wimp with spice and love it. My girls who are even bigger wimps loved it! The slaw is super flavorful and cools off the spice of the chicken perfectly. The dressing that goes on it is SO good that we use it as a dip. Like, just give me a straw! It is THAT good! Make sure to check the notes below for tips on using up the extra meat and dressing because this makes a lot! If you need to feed a crowd, this will be a sure winner! (Sponsored post for Lee’s Marketplace)

*Items on sale at Lee’s Marketplace from July 16-22: chicken breasts, Hidden Valley dressing mix, mayonnaise, limes, chipotle peppers, onions, cumin (Badia brand), tortillas, black pepper

Chicken Tinga Tacos with Cilantro Ranch Slaw

  • Servings: 8+
  • Difficulty: easy
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Ingredients

For the chicken:
4-5 lbs boneless skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon oregano
1 ½ teaspoons salt
½ teaspoon freshly ground black pepper
2 (14 oz each) cans fire roasted diced tomatoes
1-2 canned chipotle peppers in adobo sauce
½ large yellow onion, cut into large chunks
5 large cloves garlic

For the slaw:
1 bag (14 oz) classic coleslaw
1 packet Hidden Vallen Ranch Dressing mix
1 cup mayonnaise (light is ok)
½ cup buttermilk
1 bunch fresh cilantro
½ large jalapeno, seeded
2 tomatillos, husked and cut into fourths
1 large clove garlic
1 lime, juiced

For serving:
Flour or corn tortillas
Avocado slices

Directions

Place chicken breasts in slow cooker. Sprinkle garlic powder, onion powder, cumin, oregano, salt and pepper on top. In a food processor or blender, add tomatoes, chipotle peppers, onion, and garlic. Blend until smooth. Pour over chicken and cook for 4 hours on high or 8 hours on low. Remove chicken and shred with two forks. Add back to sauce and stir to combine. Keep warm.

In a food processor or blender, add ranch dressing mix, mayo, buttermilk, cilantro, jalapeno, tomatillos, garlic and lime juice. Blend until smooth. Add coleslaw mix to a medium-sized bowl then add 1 cup of the dressing. Toss to combine. Reserve extra dressing.
Place chicken in tortillas and top with slaw. Optional: garnish with avocado, cilantro, and/or extra dressing.

***Note: This makes A LOT of chicken but I prefer to make a large amount of taco meat and freeze the leftovers. Cook once eat twice (or more)! Also, the dressing makes a lot too, so if you are feeding a crowd, use 2-3 bags of slaw mix and you’ll use all of the dressing. All of the meat could feed at least 12 people.

Shortcut Arroz Con Pollo

Anyone else feeling Maycember in full force? Whoever came up with that term for the month of May was spot on! Field trips, recitals, sports, projects, graduations…who else is going crazy?!? I’m feeling all of it double duty as a mom AND a school teacher. For my Lee’s Marketplace recipe this week I wanted to do something super easy but of course yummy. We all need something quick to feed our families and keep our sanity right now! I knew that my Shortcut Arroz Con Pollo would be perfect! I have been making this for at least 10 years. I used to just call it “Chicken and Sausage with Yellow Rice” but realized that it has many of the same flavors as Arroz Con Pollo. That sounds fancier anyway right? Ha! There are only 6 main ingredients besides water and oil. SIX! The rotisserie chicken, sausage, and rice all pack a punch with flavor which makes a simple dish tastes like you’ve spent hours. I always make cornbread muffins with this because they just go really well and it makes a more complete meal. I hope y’all love it as much as we do. To all the parents of school-age children…may the force be with you for the next couple of weeks! You got this!

Shortcut Arroz Con Pollo

  • Servings: 8
  • Difficulty: easy
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Ingredients

1 (30 Oz) rotisserie chicken, meat removed
1 lb kielbasa, sliced into half circles
1/2 large yellow onion, diced
1 red bell pepper, diced
7-10 Oz yellow rice mix
1 1/2 cups frozen peas
2 tablespoons olive oil

Directions

Using a large pot with a lid, drizzle olive oil and heat to medium high. Add sausage, onion, and pepper then cook for 5 minutes or until soft and browned. Add chicken and stir to combine. Add rice mix plus as much water as the mix calls for. Stir and bring to a boil. Put the lid on and turn heat down to low. Cook according to the rice mix directions (usually 20-25 minutes). When the rice is done, stir in the frozen peas and serve.