Pretzel Crusted Chicken Bites

How has this recipe been lingering on my Pinterest board, untouched, for at least a year? The ingredient list is pretty short and basically all things we usually have on hand. My kid loves chicken nuggets and pretzels, so why wouldn’t he love these? (Spoiler alert: he did!) And as I discovered once I put them in the oven and finished reading the recipe post- you can make these and freeze them for 2-3 months! Y’all know I love me a good freezer recipe. These were a hit with everyone in our house – the ones who eat solid food, anyway. 😜 Don’t be like me and wait; make these ASAP! With some honey mustard or cheese dip, yuuummmm…


  • 1-1.5 lbs chicken breasts or chicken tenderloins
  • 1/2 cup flour
  • 1 tsp salt
  • 1/2 tsp black pepper 
  • 2 eggs
  • 2 cups pretzels, crushed 
  • Cooking spray


Preheat oven to 400 degrees Fahrenheit and prepare a baking sheet with foil or cooking spray. Get yourself three shallow bowls lined up. In the first, mix combine your flour, salt, and pepper. The 2nd, beat together the 2 eggs. Finally, put your crushed pretzels in the third. Line them up assembly line style to make your life easier!


Next, dice your chicken into 1-1.5 inch cubes (pound them down til they’re about 1 inch thick if using chicken breasts). Full disclosure- I don’t think I’d ever used my meat tenderizer for its intended purpose until today. For shame!


Next comes the fun part! Dip your chicken chunks into the flour mixture, shaking off the excess. Coat with the egg, then dunk in the crushed pretzels. 

Once you’ve got all your chicken coated, give the pieces a shot of cooking spray to help seal all that delicious coating in place. Bake for 8 minutes, give the pieces a turn, then bake for another 6-8 minutes. Let cool then serve! We had ours with mashed potatoes and roasted brocolli, which made for a filling and satisfying meal. Hope your family enjoys this one as much as ours did! 


Recipe from Sally’s Baking Addiction.

Crockpot Chicken Taco Chili

How have I never shared this recipe until now? Since I found this on Pinterest years ago, this chili has been in heavy rotation at our house during chilly weather. First of all, it’s STUPID easy. Dump everything in the crockpot when you get up in the morning and you’re set. Second, it’s actually somewhat healthy- it’s originally a Weight Watchers recipe. Last, and most important- it’s incredibly tasty.  Put this on your menu to make on your busiest day this week! 


  • 2 boneless, skinless chicken breasts (I always use frozen.. Even easier, right?! Simply subtract from your cooking time if using fresh/thawed.)
  • 1 small onion, diced
  • 2 cans diced tomatoes with green chilis, drained 
  • 1 can yellow corn, drained 
  • 1 can kidney beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 (8 oz) can tomato sauce 
  • 1 packet taco seasoning
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • Garnishes (sour cream, shredded cheese, cilantro, crackers, etc) optional 


Line crockpot with disposable liner if using (seriously, those things are life changing). Add all of your ingredients to the crockpot.  

 Give it all a good stir, then set to low for 8-10 hours or high for 4-5 hours. Just before serving, shred the chicken breasts and stir until evenly mixed into chili.

Ladle into bowls and garnish as you please.  

Boom! So easy it’s almost embarrassing. Hope you enjoy as much as we do! 

Recipe from Skinnytaste.

Perfect Roasted Chicken

Maybe it’s because I’m not at all sophisticated, but the idea of roasting a chicken was super intimidating to me. Like, I’d never done it in my 28 years of life. Then I helped Mark with our Thanksgiving turkey this past year and thought surely a chicken would be similar. You know what?

It’s EASIER. So easy, I’m embarrassed and sad it took me so long to try it! Not only is it easy, you can change up the rub to use whatever spices you like, and we get 2 meals out of it- chicken that night, and then we shred the leftovers for pasta, quesadillas, whatever. I know the cooking temperature seems too low, but the amount of time cooked makes up for it and as long as your thermometer reads 170-180 degrees Fahrenheit when inserted into the breast, I think it’s fine. We’ve had this chicken many times now and never had issues. The chicken is perfect every time- juicy meat, crispy skin, full of flavor. So go ahead and look fancy next time you have people over for dinner… Roast ’em a chicken. Just act impressed if I have you over and I serve this now that you know my secret. πŸ˜‰


  • 4 lb whole chicken (I’ve used 3.5-5 lb chickens with the same results)
  • 1 medium onion, quartered
  • 4 tsps sea salt
  • 3 tsps black pepper
  • 2 tsps paprika
  • 1 tsp Cajun seasoning
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder


Preheat oven to 250 degrees Fahrenheit*.  Line a baking dish or small roasting pan with foil (you don’t have to do this, I just like to avoid doing dishes whenever possible). Remove giblets from chicken and discard. In a small bowl, combine your spices and mix well.


Rub spice mixture all over chicken, inside and out. If you think far enough in advance, do this and let marinate overnight; if you don’t, I usually rub the spices on right before I pop the chicken in the oven and it’s still yummy. 


Stuff the onion into the chicken, then put into the oven to roast for about 5 hours. After about an hour, begin periodically basting the chicken with its juices.

Once your 5 hours is up, remove from oven and allow to rest for about 10 minutes before carving. I use this term loosely… The chicken will literally fall off the bone.   


This is one of our favorite dinners and as I mentioned, makes an excellent entree for company. Serve it up with sides of your choosing and ENJOY!  


Recipe adapted slightly from Deep South Dish.

*If cooking at this low temperature makes you nervous, you can easily bump it up. Just make sure to adjust your cooking time accordingly!

Chicken Pot Pie Bake

Chicken pot pie. I can’t think of many dishes more comfort foody than that. Tucking into a big ol’ bowl of the stuff on a cold day? Nothing better. This is a great way to serve it to a crowd, and you can whip up the majority of it in advance. You know I like anything I can prepare ahead of time and just pop in the oven! Give it a try before the weather heats up… If that EVER happens here in Indiana.


For the filling:

  • 3 cups chicken broth
  • 2 boneless, skinless chicken breasts
  • 1 tbsp vegetable oil
  • 1 medium onion, chopped
  • 3 large carrots, peeled and sliced 
  • 2 ribs celery, chopped
  • Salt and pepper
  • 1 tsp soy sauce
  • 1 tsp tomato paste
  • 4 tbsp unsalted butter
  • 1/2 cup flour
  • 1 cup milk
  • 2 tbsp minced fresh parsley
  • 2 tsp minced fresh thyme
  • Squeeze of lemon juice
  • 3/4 cup frozen peas (I didn’t have any on hand, but I’d add them)

For the topping:

  • 2 cups flour
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp cayenne pepper
  • 6 tbsp cold unsalted butter, cut int cubes
  • 1/2 cup Italian blend cheese
  • 3/4 cup plus 2 tbsp heavy cream


I like to get my prep work done well ahead of time. Chop up your veggies…IMG_3238.JPG

And mince up your fresh herbs…

 And set them aside for later. In a large stockpot, boil the chicken in the chicken broth until cooked through. Remove cooked chicken to a bowl and shred into bite-sized pieces. Pour chicken broth into a liquid measuring cup and set aside. 

Next, make the biscuit topping. Preheat oven to 450 degrees Fahrenheit and line a baking sheet with parchment. In a large bowl, combine the flour, baking powder, salt, pepper, and cayenne pepper; whisk to blend. Toss the butter cubes into the dry ingredients and work together using 2 forks until a coarse, crumbly mixture forms. Crumble the dough into small (maybe 1/2 inch) pieces on the baking sheet and bake about 12 minutes, until light golden. 


Heat the vegetable oil in a large pan over medium heat. Add your veggies and season generously with salt and pepper.  

 Reduce heat and cover, stirring occasionally. When veggies are just about tender, remove cover and add the soy sauce and tomato paste. Cook until veggies are tender and liquid has evaporated, then add to the bowl with the chicken. 

In a medium saucepan over medium heat, melt the butter. Once completely melted, whisk in the flour until no lumps remain. Slowly whisk in the reserved broth and milk, then bring to a simmer. Cook until sauce thickens and sticks to your whisk.


Remove from heat and add your fresh herbs and lemon juice. 


Add to the bowl with your chicken and veggies (add the peas to the bowl at this point as well).


Give it all a good mix and season with salt and pepper if needed. Pot filling into a 9×13 inch baking pan…

IMG_3261.JPGAnd scatter the topping over the filling.


Bake for 13-15 minutes until bubbling and golden brown.

IMG_3264.JPGLet cool slightly before serving. Scoop into a big bowl and warm your soul! 


Recipe slightly adapted from Annie’s Eats.

Chicken Tortilla Casserole Skillet

Remember that one time when I told you I love an easy, fast, flavorful dinner? Aka most recipes I’ve shared with you? 😜 This one is no exception. Minimal prep work, and about 30 minutes til you’ve got dinner on the table. For some reason we always forget about this skillet until I flip through my recipe book, and then go “MAN we should make this more often!” once we’ve eaten. Adjust the seasonings to make it as spicy or mild as you like and serve with a frosty margarita for a fun Mexican night at home!


  • 1 boneless, skinless chicken breast, diced
  • 1 tbsp vegetable oil
  • 2 garlic cloves, minced
  • 1 tsp cayenne powder
  • 1 1/2 cups chicken broth 
  • 1 can black beans, rinsed and drained
  • 1 can sweet corn
  • 1/4 tsp salt
  • 2 cups broken tortilla chips
  • 1/2 cup salsa 
  • 1/4 cup cheddar Jack cheese


First, take your chips…


And smash them to bits. Great exercise for getting rid of frustrations. πŸ˜‰


Next, season your chicken with salt and pepper. Heat a teaspoon of the oil in a medium, oven safe skillet over medium-high heat. Cook the chicken til golden brown, then remove from skillet and set aside.

Add the remaining 2 teaspoons of oil to the skillet. Toss in your garlic, cayenne, and salt, cooking until fragrant.  Add the broth and scrape up the browned bits, then bring to a simmer.



Stir in about half the broken chips…


And add the salsa, beans, corn, and cheese. 


Nestle the chicken pieces back into the broth and cook over medium low heat until cooked through.


Top with the remaining chips and sprinkle with some more cheese.


Stick under your broiler for a couple of minutes until golden brown, bubbly, and awesome.


Dig in! Splendid with a margarita on the rocks. πŸ˜„


Recipe adapted from Branny Boils Over.

Crockpot Beer Chicken

Guys, this is hands down the easiest Crockpot recipe you’ll ever make. 7 ingredients, most of which are spices, and I’ll put good money on you having all of them in your kitchen right now. You can even through the chicken in frozen, so it’s a perfect choice if you’re strapped for dinner ideas and need something to throw together quickly. In my experience making this meal, using a lighter beer produces a juicier, more flavorful chicken than a darker beer. And as for the spices? Again- these are the ones I used, but use whatever you have on hand and it should turn out pretty well. 😊

4-6 boneless, skinless chicken breasts (or less if you don’t want leftovers)
1 can/bottle of beer
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp paprika
1/2 tsp powdered garlic
1/2 tsp dried oregano

Arrange the chicken breasts along the bottom of the Crockpot. Add spices.
Pour beer over the top of the chicken and spices, and stir if you wish. Cook on high for 4-5 hours or low for 8-10 hours, turning at least once during cooking time.
Remove chicken from liquid, plate, and serve with sides of your choice.

Recipe from Pinterest.

White Chicken Chili

We just loooove chili in our house. I mean, is there really a more perfect meal when the weather gets chilly? As much as I love a chili that takes the whole day to simmer, I love this recipe for it’s simplicity and quick cooking time. Perfect for one of those “MAN I do NOT feel like cooking tonight, but we can’t eat out again this week” nights. I’d be willing to bet you’ve got the staples for this chili in your pantry as well, so don’t wait to try it!

2 tbsp olive oil, divided
1 lb. boneless, skinless chicken breasts, cut into cubes
1 medium onion, chopped
3 cloves garlic, minced
1 tsp kosher salt
1 tsp cumin
1 tsp dried oregano
Β½ tsp ground black pepper
ΒΌ tsp cayenne pepper
2 cans white beans, drained and rinsed
1 can chicken stock
2 small cans diced green chiles
1 cup plain greek yogurt (or sour cream)
Β½ cup heavy cream or half-and-half
Fresh cilantro and paprika, for garnish

In a large saucepan or stockpot, heat 1 tablespoon of your olive oil over high heat. Add your diced up chicken to the pot…
And sautΓ© until no longer pink. Remove to a plate and set aside.

Add additional tablespoon of oil if necessary, then the onion. Cook until translucent and soft, then add this yummy looking and smelling array of spices! Cook just another 30-60 seconds, or until fragrant.

I wish you could smell this. Smell’onet, coming to a computer near you!

Return chicken to pot along with chicken stock, green chiles, and beans. Bring to a boil, then reduce heat to simmer for about 30 minutes.
When done simmering, turn off heat. Stir in yogurt and heavy cream. Mmmmm.

Taste and season as needed. Ladle up a bowl and garnish with cilantro and paprika. This would be lovely with some smoked Gouda as well I think!


Recipe from Annie’s Eats.

Chicken Taquitos

Now I don’t know about you, but when I’ve had a busy/long/exceptionally crabby toddler day, the last thing I want to do is spend a ton of time in the kitchen preparing dinner. I also don’t always want to rely on Jimmy John’s or one of the many pizza options that deliver to our area. Enter these lovely little nommers- creamy, tasty chicken filling in a crispy tortilla roll-up. Smother ’em, eat ’em plain… Whatever floats your boat. The filling is also super customizable, but this basic recipe is also excellent as is. I made and froze several containers of these in the weeks pre-Jack and let me tell you, it was nice to have something quick to just throw in the oven and not feel like we were eating junk. We still love our chicken taquitos and I bet you will too!

3 oz. cream cheese, softened
ΒΌ cup salsa
1 tbsp lime juice
1 tsp chili powder
Β½ tsp cumin
Β½ tsp onion powder
2 cloves garlic, minced
3 tbsp chopped cilantro
1-2 green onions, chopped
2 cups shredded cooked chicken
1 cup shredded cheese (pepper Jack, Mexican blend, whatever you have on hand)
10-12 6-inch flour tortillas
Cooking spray
Sea salt

If making now, preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Chop up your cilantro and green onion.
Now I can’t remember if I’ve shared this delightful little tip with you before, but save yourself some time shredding your chicken by tossing your cooked chicken breasts (still steaming hot) into your stand mixer. Turn on high for a few seconds and voila! Perfectly shredded chicken.

But I digress. In a large mixing bowl or stand mixer, combine the cream cheese, salsa, lime juice, spices, cilantro, green onions, chicken and shredded cheese. Mix thoroughly until well combined.


Nuke your tortillas for 20-30 seconds, or just long enough to make them soft and pliable. Spoon 2-3 tablespoons of the filling mixture down the middle of the tortilla.

Roll the tortilla up tightly around the filling. Place seam-side down on a baking sheet. Spoon, roll, repeat. If you run out of tortillas before filling, it works nicely as a dip too. πŸ˜‰ Spray the tops lightly with cooking spray and sprinkle with sea salt.


At this point, you can freeze or bake. To freeze, transfer the baking sheet to the freezer and chill the taquitos for about 30 minutes. Transfer to a freezer-safe container or plastic bag. You can bake these straight from the freezer when ready- simply add a few minutes to the original bake time.
To bake now, bake for 15-20 minutes, until crisp and golden brown and filling is warm. Ours got a bit crispy this go-round πŸ˜• but they were still delicious! We smothered ours in leftover green chili but have also used cheese, beans, sour cream, salsa… The possibilities are endless.

We’ve also simply eaten them as is, and they’re a great finger food for little ones. Such an awesome make-ahead recipe!

Recipe slightly adapted from Annie’s Eats.

Chicken Lasagna


Normally, this is what I would call a fall/winter dish… Only because I try and use the oven as little as possible during stifling Indiana summers (one of the quirks of living in a charming, centuries old building- no central a/c). However, with the odd fall-like weather we’ve been having this summer, I’ve had the opportunity to make more cool weather dishes for dinner and give our grill a break! This chicken lasagna is a welcome take on the classic. The basics are the same… Noodles, sauce, cheeses… But slightly healthier (I use that term in spite of the cream sauce and layers of cheese 😜). I especially enjoy the hint of nutmeg in the creamy white sauce. This is a great make-ahead freezer dinner for busy families, someone who’s ill, or new parents!

For the filling:
2 boneless, skinless chicken breasts
1 bay leaf
2 tbsps olive oil
1 small onion, diced
2 cloves garlic, diced
1 28 oz can diced tomatoes
1 tsp salt
1/2 tsp pepper

For the sauce:
5 tbsps unsalted butter
4 tbsps flour
4 cups warm milk
2 tsps salt
1 tsp pepper
1/2 tsp nutmeg

For assembly:
~8 no boil lasagna noodles
~2 cups shredded mozzarella cheese
1/4 cup shredded Parmesan cheese

To start, thoroughly cook the chicken breasts in broth (my preference; more flavorful!) or water with the bay leaf. Drain and shred the meat. Let me blow your mind for a sec- I throw my cooked meat into my stand mixer bowl, turn on high for a few seconds, and HUZZAH- perfectly shredded meat. Thanks Pinterest! πŸ˜‰

In a large pan, heat the oil and cook the onion until translucent. Add the garlic and cook for another minute or two. Mix in the tomatoes, salt, and pepper, and let it simmer for about 5 minutes. Remove from the heat, mix in the chicken and set aside.

Sauce time! Melt the butter in a medium pot or pan. Add the flour and cook it until it’s no longer raw, constantly stirring. Add the warm milk slowly, whisking it constantly until completely combined and smooth. Add the salt, pepper, and nutmeg and continue cooking until the sauce thickens it up enough to cover the back of a wooden spoon. Remove from the stove and set aside.


Now comes the fun part! Preheat the oven to 350 degrees Fahrenheit. Spoon some of the white sauce on the bottom of a 9Γ—13 inch baking dish. Make one layer of lasagna noodles (about 4 sheets per layer, 3 horizontal and 1 vertical… I had to break a small piece off of the vertical piece to make it fit), cover it with some of the chicken filling and top it with some mozzarella, then white sauce. Don’t be shy with the sauce around the edges, or they’ll be dry. Yuck.

Keep making layers of noodles, chicken, mozzarella, and white sauce, finishing with the white sauce remaining. Top this mound of Italian glory with Parmesan. Mmmm.

Cover the dish with foil, avoiding touching the sauce. Bake for 40 minutes. Remove foil and let it get good and golden and bubbly, and bake 10 minutes longer. Remove from the oven and wait 10 minutes before cutting the lasagna. This is important! You’ll end up with sloppy, runny lasagna due to the hot sauce if you cut into it too soon. Not that we’ve done that around here….
There you have it. Happy eating, friends! Til next time.
Recipe from The Way to His Heart