This Crockpot Marry Me Chicken keeps things simple by cooking the chicken in a slow cooker. The result is tender chicken in a creamy Parmesan sauce with garlic and sun-dried tomatoes. 

Ingredients

• Boneless skinless chicken breasts are the heart of this recipe. They become incredibly tender after several hours in the slow cooker. Boneless skinless chicken thighs are an excellent substitute if you prefer darker meat with a richer flavor.
• Italian dressing mix adds herbs, spices, and plenty of savory flavor without requiring you to measure several seasonings individually. If you prefer, homemade Italian seasoning mixed with a little garlic powder, onion powder, and salt works well.
• Sun-dried tomatoes bring a rich tomato flavor that beautifully balances the creamy sauce. Oil-packed, sun-dried tomatoes add even more richness. If using dry-packed tomatoes, soften them in warm water before chopping.
• Chicken broth serves as the cooking liquid, keeping the chicken juicy throughout the cooking process. Low-sodium broth gives you more control over the final seasoning.
• Heavy cream creates the rich texture that makes this sauce so satisfying. Half and half can be used for a lighter version, though the sauce will not be quite as thick.
• Grated Parmesan cheese melts into the cream to create a smooth, cheesy sauce. Freshly grated Parmesan melts more smoothly than the pre-shredded variety.
• Garlic adds plenty of savory flavor. Fresh garlic gives the best results, though jarred minced garlic can save a little time.
• Salted butter adds richness and helps bring the sauce together. Unsalted butter is a great choice if you are watching the salt level.
• Salt, black pepper, and paprika round out the seasoning. Smoked paprika creates a slightly deeper flavor if you enjoy a hint of smokiness.
• Fresh basil adds a fresh finish that brightens the rich sauce. Fresh parsley makes another excellent garnish.

How To Make Crockpot Marry Me Chicken

Chicken breasts slowly cook with Italian seasoning, garlic, chicken broth, butter, and sun-dried tomatoes until perfectly tender. Heavy cream and Parmesan are stirred in during the final 30 minutes, creating a rich, creamy sauce that is perfect over your favorite side dish.

1. Prep the Chicken: Place the 3 pounds of boneless, skinless chicken breasts in the bottom of the slow cooker. Sprinkle the 1 package of Italian dressing mix, along with 1 teaspoon each of salt, black pepper, and paprika, evenly over the meat.
2. Assemble: Pour the 1 cup of chicken broth over the seasoned meat. Add the 1 cup of chopped sun-dried tomatoes, 4 minced garlic cloves, and 2 Tablespoons of butter into the crockpot.
3. Cook: Cover the slow cooker. Cook on Low for 5 to 6 hours or on High for 2½ hours, until the chicken is cooked through and tender.
   
4. Add Dairy and Cook: Whisk the 2 cups of heavy cream and 1 cup of grated Parmesan cheese together in a small bowl. 
5. Cook Slightly Longer: Cover the pot. Continue cooking for 30 minutes, until the sauce is creamy and the cheese has completely melted.
6. Serve: Garnish with fresh basil. Serve over pasta or mashed potatoes.
   

Marry Me Crockpot Chicken Recipe FAQs

If you make this Crockpot Marry Me Chicken, we would love to hear how it turned out. Leave a comment below, share your favorite side dish to serve with it, and save this recipe for the next time you need an easy dinner that feels extra special.

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Crockpot Marry Me Chicken

This Crockpot Marry Me Chicken lets the slow cooker do the work, creating tender chicken in a creamy Parmesan sauce with garlic and sun-dried tomatoes.

Course Main Dish

Cuisine American

Keyword chicken, crockpot recipes

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 6 people

Calories 698kcal

Author Jenna Harrison

Equipment

• Crockpot (slow cooker)
• Measuring cups & spoons
• Cutting board
• Chef’s knife
• mixing bowl
• whisk
• Wooden spoon or silicone spatula
• Grater

Ingredients

• 3 pounds boneless skinless chicken breasts
• 1 oz package Italian dressing mix
• 1 cup sun-dried tomatoes chopped
• 1 cup chicken broth
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 4 cloves garlic minced
• 2 Tablespoons salted butter
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika

Garnish

• Fresh basil

US Customary – Metric

Instructions

• Place the chicken breasts in the slow cooker.
• Sprinkle the Italian dressing mix, salt, pepper, and paprika evenly over the chicken.
• Add the chicken broth, sun-dried tomatoes, garlic, and butter.
• Cover and cook on Low for 5 to 6 hours or High for 2½ hours, until the chicken is tender.
• About 30 minutes before serving, whisk together the heavy cream and Parmesan cheese. Stir the mixture into the slow cooker.
• Cover and continue cooking for 30 minutes, until the sauce is creamy and the cheese has melted.
• Garnish with fresh basil and serve over pasta, mashed potatoes, or rice.

Notes

Please note that the nutrition estimates are just for the chicken and the sauce. 

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze the cooked chicken and sauce in freezer-safe containers for up to 3 months. Cream-based sauces can separate slightly after freezing, though they usually come back together during reheating with a gentle stir.

Thawing

Transfer frozen portions to the refrigerator overnight before reheating.

Reheating

Warm leftovers slowly on the stovetop over low heat or in the microwave using 50 percent power, stirring occasionally. Add a splash of chicken broth or cream if the sauce becomes too thick.

Make Ahead

Everything except the cream and Parmesan can be added to the slow cooker insert the night before. Cover and refrigerate overnight. Place the insert into the slow cooker the next day and begin cooking. Stir in the cream and Parmesan during the final 30 minutes as directed.

Serving Ideas

This creamy chicken is delicious served over fettuccine, penne, mashed potatoes, white rice, buttered egg noodles, or creamy polenta. Add roasted broccoli, green beans, asparagus, or a crisp green salad to complete the meal. Warm garlic bread is perfect for soaking up every bit of the creamy Parmesan sauce.

Nutrition

Calories: 698kcal | Carbohydrates: 18g | Protein: 58g | Fat: 44g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 260mg | Sodium: 1654mg | Potassium: 1602mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1822IU | Vitamin C: 11mg | Calcium: 240mg | Iron: 3mg

The post Crockpot Marry Me Chicken appeared first on The Cozy Fork.

Make this easy grilled buffalo chicken recipe with juicy chicken breasts, buttery buffalo sauce, and simple ingredients. Perfect for grilling season and weeknight dinners.

What Makes This Grilled Buffalo Chicken So Good

This grilled buffalo chicken recipe checks every box for an easy dinner. It is packed with bold buffalo flavor, comes together with very little prep work, and cooks up juicy and smoky right on the grill. It is one of those dependable recipes that disappear fast at the dinner table.

Buffalo wings will always have their place, but sometimes you want those same spicy, buttery flavors without the sticky fingers and pile of napkins. That is exactly why this recipe works so well. Using boneless, skinless chicken breasts keeps things simple while still giving you that classic buffalo flavor with every bite.

The buffalo sauce doubles as the marinade, so the chicken stays flavorful throughout rather than just being coated at the end. Serve it with ranch or blue cheese dressing, pile leftovers into wraps, or slice it over a salad for an easy lunch the next day.

Ingredients and Notes

To make this grilled buffalo chicken, you will need:

For the Buffalo Sauce

• Hot sauce gives the chicken its signature buffalo flavor. Frank’s RedHot works especially well here, though any cayenne-based hot sauce will work.
• Unsalted butter balances the heat and creates the rich, creamy texture of buffalo sauce. If you only have salted butter on hand, that works too.
• Garlic powder adds savory flavor throughout the marinade without overpowering the sauce.
• Paprika adds a little smoky depth and rounds out the heat nicely.
• Cayenne pepper adds extra spice for anyone who likes a hotter buffalo sauce. You can leave it out completely for a milder version.

For the Chicken

• Boneless skinless chicken breasts are easy to grill and soak up the marinade beautifully. Try pounding them to an even thickness so they cook more evenly on the grill.

Serving Options

• Green onions add freshness and a little crunch right before serving.
• Ranch dressing cools down the heat and pairs perfectly with buffalo flavors.
• Blue cheese dressing and crumbled blue cheese are classic buffalo chicken toppings and add a rich, creamy finish.

How To Make Grilled Buffalo Chicken

If you are comfortable using a grill and marinating chicken, this recipe will feel easy and very straightforward.

First, Marinate the Chicken

1. Melt the butter in a large bowl.
2. Whisk in the hot sauce, garlic powder, paprika, and cayenne pepper until smooth.
3. Toss the chicken in the buffalo marinade. Cover and refrigerate for at least 4 hours.

Then, Grill the Chicken

1. Preheat your grill to 425°F. Set one side of the grill for indirect heat at about 275 to 300°F.
2. Remove the chicken from the marinade and place it over direct heat.
3. Grill for 5 minutes, then flip and grill for another 3 minutes. Move the chicken to the indirect heat side and continue cooking until the internal temperature reaches 165°F at the thickest part.
4. Let the chicken rest for 5 minutes before slicing and serving.

***You may need to flip the chicken a few extra times while it finishes cooking to get the char exactly how you like it.

Love this grilled buffalo chicken recipe? Save it for your next cookout, weeknight dinner, or meal prep day. If you make it, I would love to hear how you served it. Leave a comment below, and don’t forget to rate the recipe!

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Easy Grilled Buffalo Chicken

Grilled Buffalo Chicken is a bold, flavor-packed classic with a simple marinade that adds just the right heat and tenderness to every juicy bite.

Course Main Dish

Cuisine American

Keyword chicken, grill recipes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 35 minutes minutes

Servings 6 people

Calories 271kcal

Equipment

• Grill
• tongs
• meat thermometer
• large mixing bowl
• Medium microwave-safe bowl
• whisk
• measuring cups and spoons
• Large dish or bowl (for marinating)
• Cutting board
• Knife

Ingredients

Buffalo Sauce

• 1 cup hot sauce
• ½ cup unsalted butter melted
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper optional, add more if you like it hot

Chicken

• 6 boneless skinless chicken breasts

For Serving (Optional)

• Green onions sliced
• Ranch dressing
• Blue cheese dressing
• Crumbled blue cheese

US Customary – Metric

Instructions

Make the Marinade

• In a medium microwave-safe bowl, melt the butter.
  ½ cup unsalted butter
• Whisk in the hot sauce, garlic powder, paprika, and cayenne pepper until smooth.
  1 cup hot sauce, 1 teaspoon garlic powder, ½ teaspoon paprika, ¼ teaspoon cayenne pepper

Marinate the Chicken

• Place the chicken breasts in a large dish or bowl.
  6 boneless skinless chicken breasts
• Pour the buffalo sauce over the chicken and turn to coat well.
• Cover and refrigerate for at least 4 hours.

Grill the Chicken

• Preheat the grill to 425°F. Set up one side for indirect heat around 275 to 300°F.
• Remove the chicken from the marinade and place it over direct heat.
• Grill for 5 minutes, flip, and grill for another 3 minutes.
• Move the chicken to the indirect heat side and continue cooking until the internal temperature reaches 165°F, turning as needed for even cooking and light charring.
• Remove from the grill and let rest for 5 minutes before slicing.
• Serve with sliced green onions, ranch dressing, blue cheese dressing, or crumbled blue cheese (all optional).
  Green onions, Ranch dressing, Blue cheese dressing, Crumbled blue cheese

Notes

Serve: Let the chicken rest for about 5 minutes after grilling so the juices can settle before slicing. This chicken pairs well with grilled pineapple, zucchini, corn on the cob, or roasted potatoes.

Store: Keep leftovers in an airtight container in the refrigerator for 3 to 4 days.

Freeze: grilled buffalo chicken in a freezer-safe container or zip-top bag for up to 4 months.

Reheat: on the stovetop or in the oven until warmed through. If frozen, thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1chicken breast | Calories: 271kcal | Carbohydrates: 1g | Protein: 24g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 1191mg | Potassium: 492mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 688IU | Vitamin C: 31mg | Calcium: 14mg | Iron: 1mg

Recipe FAQs

More Chicken Recipes

• Grilled Barbecue Chicken Breasts
• Grilled BBQ Chicken Drumsticks
• Fried Chicken Tenders Recipe

The post Easy Grilled Buffalo Chicken Breasts appeared first on The Cozy Fork.

This Alfredo Chicken Broccoli Bake combines cooked chicken, fresh broccoli, and rigatoni pasta in a homemade cream sauce.

Homemade Alfredo Chicken and Broccoli Bake

There is something deeply comforting about a bubbling pasta bake coming out of the oven, especially one layered with creamy Alfredo sauce, tender chicken, and bright green broccoli tucked into every bite. This Alfredo Chicken Broccoli Bake takes everything people love about classic Alfredo pasta and turns it into a hearty, oven-baked dinner that feels both cozy and practical for busy nights.

This is the kind of meal that fits right into weeknight routines or casual gatherings. It is simple to assemble, easy to adapt, and reheats beautifully, making it just as good the next day. The golden breadcrumb topping adds a crisp contrast to the creamy pasta underneath, creating a texture that keeps every bite interesting.

If creamy, baked pasta dinners are your style, this recipe fits right in with other cozy favorites like cream cheese lasagna. It’s a rich and layered dish.

Ingredients, Helpful Tips & Swaps

For the pasta bake, start with cooked chicken to keep this recipe quick and flexible. Rotisserie chicken works beautifully here, though any leftover grilled or baked chicken will do. You can even swap in shredded turkey.

• Fresh broccoli florets add color and balance to the richness of the Alfredo sauce. If needed, frozen broccoli works well, just thaw and pat dry so it does not add extra moisture.
• Rigatoni pasta is ideal for holding onto the creamy sauce inside its ridges and hollow center. Penne or ziti can be used if that is what you have available.
• Mozzarella cheese melts into a smooth, stretchy layer that helps bind everything together. For a sharper flavor, you can mix in a bit of provolone.
• Parmesan cheese brings that signature Alfredo flavor. Freshly grated Parmesan melts more evenly and creates a smoother sauce than pre-shredded options.
• A blend of garlic powder, black pepper, salt, Italian seasoning, and red pepper flakes builds flavor throughout the bake. The red pepper flakes add a subtle warmth that balances the creaminess, though they can be reduced or skipped.
• Panko breadcrumbs create a crisp topping that contrasts with the creamy pasta. Regular breadcrumbs can be used, though Panko gives a lighter crunch.
• Salted butter is used for the topping and the sauce, adding richness and helping everything brown beautifully.
• For the Alfredo sauce, butter and minced garlic form the base, creating a fragrant start to the sauce. Fresh garlic is preferred for the best flavor.
• Heavy cream is what gives Alfredo its luxurious texture. Half-and-half can be used for a lighter version, though the sauce will be less thick.
• Parmesan cheese is stirred in at the end to create a smooth and creamy finish.
• A touch of paprika and black pepper rounds out the sauce with a bit of depth and gentle warmth.

How to Make Alfredo Chicken Bake

1. Prep: Preheat the oven to 375 degrees Fahrenheit. Lightly coat a 9×13-inch baking dish with nonstick spray and set it aside.
2. Boil Pasta: Cook the rigatoni according to the package directions. Drain it well.
3. Make Sauce: Melt the ½ cup of salted butter in a medium saucepan over medium heat. Add the 2 teaspoons of minced garlic and cook for 1 to 2 minutes until fragrant. Pour in the 2 cups of heavy cream and cook for 2 to 3 minutes. Stir the mixture occasionally.
4. Finish Sauce: Remove the pan from the heat. Stir in 1 ½ cups of the Parmesan cheese, ¼ teaspoon of paprika, and 1 teaspoon of black pepper until completely smooth. Set the sauce aside.
   
5. Mix Filling: Combine the cooked pasta, chopped chicken, fresh broccoli, 1 cup of mozzarella, the remaining ½ cup of Parmesan, 1 teaspoon of garlic powder, ½ teaspoon of salt, ½ teaspoon of black pepper, ½ teaspoon of Italian seasoning, and ½ teaspoon of red pepper flakes in a large bowl.
6. Combine: Pour the Alfredo sauce over the pasta mixture and stir until everything is evenly coated. Transfer the mixture to the prepared baking dish.
   
7. Add Topping: Melt the 4 Tablespoons of salted butter in a small bowl. Stir in the 1 cup of Panko breadcrumbs until coated. Sprinkle the breadcrumb mixture evenly over the casserole.
8. Bake: Bake for 20 to 25 minutes. The casserole is done when it is heated through, and the topping turns golden. Serve warm.
   

Cooking at High Altitude Adjustments

• At higher elevations, reduce the baking time slightly and keep a close eye on the topping so it does not brown too quickly.
• Add an extra 2 to 3 tablespoons of cream to the Alfredo sauce to prevent it from thickening too much during baking.
• Pasta may need a slightly longer boil time before assembling.

If you make this Alfredo Chicken Broccoli Bake, share your results and leave a comment. Save this recipe for later so it is ready whenever you need a comforting and reliable dinner. 

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Alfredo Chicken Broccoli Bake

This Chicken Alfredo Bake turns classic chicken alfredo into a creamy pasta casserole topped with buttery breadcrumbs and baked until golden.

Course Main Course

Cuisine American

Keyword alfredo, casserole, pasta

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8 people

Calories 751kcal

Author Jenna Harrison

Equipment

• medium saucepan
• mixing bowls
• whisk
• Wooden spoon or spatula
• Measuring cups & spoons
• Colander
• Large pot for pasta
• Cheese grater

Ingredients

Pasta Bake

• 2 cups cooked chicken chopped
• 2 cups fresh broccoli florets
• 16 oz rigatoni pasta
• 1 cup mozzarella cheese grated
• ½ cup Parmesan cheese grated
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon salt
• ½ teaspoon Italian seasoning
• ½ teaspoon red pepper flakes
• 1 cup Panko breadcrumbs
• 4 Tablespoons salted butter

Alfredo Sauce

• ½ cup salted butter
• 2 teaspoons garlic minced
• 2 cups heavy cream
• 1½ cups Parmesan cheese grated
• ¼ teaspoon paprika
• 1 teaspoon black pepper

US Customary – Metric

Instructions

Prep

• Preheat the oven to 375°F.
• Lightly coat a 9×13-inch baking dish with nonstick spray and set aside.

Make the Alfredo Sauce

• In a medium saucepan over medium heat, melt the butter.
• Add the garlic and cook for 1 to 2 minutes until fragrant.
• Pour in the heavy cream and cook for 2 to 3 minutes, stirring occasionally.
• Remove from the heat and stir in the Parmesan cheese, paprika, and pepper until smooth. Set aside.

Assemble the Bake

• Cook the rigatoni according to the package directions. Drain well.
• In a large bowl, combine the cooked pasta, chicken, broccoli, mozzarella, Parmesan, garlic powder, salt, black pepper, Italian seasoning, and red pepper flakes.
• Pour the Alfredo sauce over the mixture and stir until everything is evenly coated.
• Transfer the mixture to the prepared baking dish.

Add the Topping

• In a small bowl, melt the butter and stir in the breadcrumbs until coated.
• Sprinkle the breadcrumb mixture evenly over the casserole.

Bake

• Bake for 20 to 25 minutes, until heated through, and the topping turns golden.

Serve

• Garnish with fresh parsley if desired. Serve warm.

Notes

Storage and Make Ahead

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 325°F until warmed through, or microwave individual portions with a splash of cream or milk to loosen the sauce.

To freeze, assemble the casserole without baking and wrap it tightly. Freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

This dish can be assembled up to 1 day in advance and stored, covered, in the refrigerator before baking.

Nutrition

Serving: 2cups | Calories: 751kcal | Carbohydrates: 47g | Protein: 29g | Fat: 50g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 824mg | Potassium: 382mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1904IU | Vitamin C: 21mg | Calcium: 392mg | Iron: 2mg

Recipe FAQs

The post Alfredo Chicken Broccoli Bake appeared first on The Cozy Fork.

This Chicken Pot Pie with Biscuit Top features a creamy vegetable filling and a garlic butter cheddar biscuit crust. A hearty meal ready in under 40 minutes. 

9×13 Chicken Pot Pie with Biscuit Top

This Chicken Pot Pie with Cheddar Biscuit Topping stands out for its rich, creamy filling and a golden Red Lobster cheddar biscuit crust brushed with garlic-herb butter. It’s easier than classic pot pie and packed with flavor.

If you love the cozy flavors of a pot pie, you’ll love this fun twist on the classic dish. I take everything you love about a pot pie and step it up with a cheesy biscuit topping that bakes to a golden brown, then gets brushed with garlic-herb butter for even more yummy flavor. It’s a family-friendly comfort meal that feels special without much extra effort.

Ingredients

Here are all the ingredients you’ll need to make this recipe, along with substitutions.

Chicken Filling

• Butter creates the rich base for the filling and helps the vegetables soften evenly. If you prefer, you can use half butter and half olive oil for a slightly lighter flavor.
• Onion pearls bring subtle sweetness and a soft bite. Frozen pearl onions work beautifully here. If you cannot find them, substitute one small diced yellow onion.
• Chopped carrots add color and natural sweetness. Cut them into small, even pieces so they soften quickly in the short cook time.
• Chopped celery gives balance and depth to the filling. If celery is not your favorite, finely chopped fennel can provide a similar texture with a slightly different flavor profile.
• Flour thickens the filling and creates that classic pot pie texture. Stirring it into the butter and vegetables cooks out any raw flour flavor before the liquid goes in. For a gluten-free option, use a one-to-one gluten-free flour blend.
• Chicken broth forms the backbone of the sauce. Use a high-quality broth for the best flavor. Homemade stock is wonderful if you have it.
• Heavy cream adds richness and smoothness. Half-and-half can be substituted, though the filling will be slightly lighter.
• Cooked and cubed chicken breasts make this recipe quick and practical. Rotisserie chicken works well. Leftover roasted chicken or turkey can be used, too.
• Frozen peas go in straight from the freezer and add bright color. You can swap in frozen mixed vegetables if that is what you have on hand.
• Paprika, garlic powder, thyme, salt, and pepper build warmth and seasoning. Fresh thyme can be used if available. A small pinch of rosemary is another nice addition.

Biscuit Top

• Butter and garlic herb seasoning are brushed over the baked biscuits for that signature finish. Melted salted butter works well, and you can mix in a bit of dried parsley if your seasoning packet runs short.
• Red Lobster biscuit mix gives you a fluffy, cheesy biscuit layer without extra measuring. If you prefer homemade biscuits, you can substitute your favorite drop biscuit dough in the same quantity.
• Cold water keeps the biscuit texture light. Very cold water helps prevent the dough from becoming dense.
• Shredded sharp cheddar cheese adds bold flavor to the topping. Mild cheddar or a Colby Jack blend can be used for a softer cheese note.

How to make Chicken Pot Pie with Biscuit Topping

In short, you will make a creamy chicken and vegetable filling on the stovetop, transfer it to a baking dish, top it with cheesy biscuit dough, bake until golden, and finish with garlic herb butter.

Step-by-Step Instructions

1. Prep: Preheat the oven to 425°F. Spray a 9×13-inch baking dish with nonstick spray, then set it aside.
2. Sauté Veggies: In a large pot over medium-high heat, melt the ½ cup butter. Add the ½ cup onion pearls, 1 cup chopped carrots, and ½ cup chopped celery. Cook for 4 to 5 minutes until the vegetables soften.
3. Make Roux: Sprinkle the ⅓ cup flour over the vegetables. Cook for 1 to 2 minutes while stirring constantly.
   
4. Add Liquids: Whisk in the 2 cups of chicken broth and ½ cup heavy cream slowly. Cook for 1 to 2 minutesuntil the mixture begins to thicken.
5. Finish Filling: Stir in the 2 to 3 cups cooked chicken, 1 cup frozen peas, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon thyme, ½ teaspoon salt, and ½ teaspoon pepper. Cook for another 1 to 2 minutes.
6. Transfer: Pour the filling into the prepared baking dish and spread it evenly.
   
7. Make Topping: In a medium bowl, stir together the 2 pouches of biscuit mix, 2 cups cold water, and 1 cup shredded cheddar cheese.
8. Top Pie: Spoon or spread the biscuit mixture evenly over the filling in the baking dish.
   
9. Bake: Bake for 16 to 18 minutes. You want the topping to turn golden and look cooked through.
10. Garnish: In a small microwave-safe bowl, melt the remaining ¼ cup butter. Stir in the garlic herb seasoning packetfrom the box. Remove the pot pie from the oven and brush the biscuit topping with the garlic herb butter. Let it rest for 5 to 10 minutes before serving.
    

Did you make this Chicken Pot Pie? I want to see how it turned out! Leave a star rating and comment below, or tag me on Instagram @the.cozyfork.

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Chicken Pot Pie with Biscuit Top

This Chicken Pot Pie with Cheddar Biscuit Topping features a creamy filling and a golden Red Lobster–style biscuit crust brushed with garlic herb butter for easy comfort food.

Course Main Dish

Cuisine American

Keyword pot pie

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8 people

Calories 709kcal

Author Jenna Harrison

Equipment

• 9×13 baking dish
• Large pot or saucepan
• Medium mixing bowl
• whisk
• Wooden spoon or spatula
• Measuring cups & spoons
• pastry brush

Ingredients

Chicken Filling

• ½ cup butter
• ½ cup onion pearls
• 1 cup chopped carrots
• ½ cup chopped celery
• ⅓ cup flour
• 2 cups chicken broth
• ½ cup heavy cream
• 3 cups cooked and cubed chicken breasts
• 1 cup frozen peas
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon thyme
• ½ teaspoon salt
• ½ teaspoon pepper

Biscuit Top

• (2) 11-oz pouches Red Lobster biscuit mix
• 2 cups cold water
• 1 cup shredded sharp cheddar cheese
• ¼ cup butter
• 1 pouch garlic herb seasoning from the red lobster biscuit mix

US Customary – Metric

Instructions

• Preheat oven to 425℉ and spray a 9×13-inch baking dish with non-stick spray.
• In a pot over medium-high heat, add the butter, onions, carrots, and celery, and cook for 4-5 minutes, until tender.
• Sprinkle the flour over the veggies and cook for another 1-2 minutes.
• Slowly whisk in the chicken broth and cream, and cook for 1-2 minutes until it starts to thicken.
• Add in the chicken, peas, paprika, garlic powder, thyme, salt, and pepper, and cook for another 1-2 minutes.
• Pour the mixture into the prepared baking dish.
• In a medium bowl, stir together the biscuit mix, cold water, and cheese.
• Spread the mixture over the pot pie mixture and bake for 16-18 minutes.
• In a small microwaveable bowl, melt the butter and then add the garlic herb seasoning mix.
• Pull the pot pie out of the oven and brush the top with the butter and herb mixture. Let it sit for 5-10 minutes.
• Serve and enjoy!

Notes

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 to 4 days.
• Reheating: Reheat portions in the microwave or place the entire dish in the oven at 350°F until warm.

Nutrition

Serving: 2cups | Calories: 709kcal | Carbohydrates: 60g | Protein: 24g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 1677mg | Potassium: 517mg | Fiber: 4g | Sugar: 12g | Vitamin A: 3824IU | Vitamin C: 10mg | Calcium: 280mg | Iron: 3mg

Recipe FAQs

More Comfort Food Classics

• Creamy Bacon Cheddar Gnocchi Soup
• Hot Honey Chicken Parmesan Sliders
• Three Cheese Manicotti

The post Chicken Pot Pie with Cheddar Biscuit Topping appeared first on The Cozy Fork.

Crispy chicken, marinara, melted cheese, and hot honey baked on soft Hawaiian rolls make these Hot Honey Chicken Parmesan Sliders a great option for dinners, parties, or game days.

If you like Chicken Parmesan, you will love this unique twist on the classic comfort food dish. This meal is easy to make, feeds a crowd, and uses simple shortcuts to deliver quality results. 

These sliders take the best parts of chicken parmesan (crispy chicken, melty cheese, and warm marinara sauce) and add hot honey to take them to the next level. They’re great for a busy weeknight dinner or for weekend comfort food vibes!

Why These Sliders Work

The balance here comes from contrast. The chicken stays crisp under the sauce, the rolls soak up just enough flavor, and the hot honey adds warmth without overpowering the classic chicken parmesan base. Baking them on a single tray keeps the cheese gooey and the tops golden, making serving simple and stress-free.

Ingredients and Notes

• Breaded Chicken: You need a 24 oz bag of breaded chicken breasts or tenders. Cook them first, so they stay crispy inside the sandwich.
• Hawaiian Rolls: A standard 12-count package is perfect. Do not separate the rolls individually; keep them attached as a slab.
• Marinara Sauce: The recipe calls for 1 cup of Rao’s marinara sauce. A high-quality sauce makes a big difference here since there are few ingredients.
• Cheese: Use shredded mozzarella for the melt and shredded parmesan for the saltiness.
• Hot Honey: You can buy this pre-made (like Mike’s Hot Honey) or make a quick version by heating honey with chili flakes.
• Butter Topping: This mixture includes salted butter, minced garlic, crushed red pepper, chopped basil, and more cheese. It creates a golden, flavorful crust on the buns.

How To Make Chicken Parmesan Sliders

Bake breaded chicken, layer it on soft rolls with marinara, cheese, and hot honey, then finish with a seasoned butter topping and bake until golden and melty.

1. Make Topping: Place the ½ cup salted butter in a medium microwave-safe bowl. Heat for about 45 seconds until fully melted. Whisk in the 2 minced garlic cloves, ½ teaspoon crushed red pepper, 1 tablespoon chopped basil, ¼ cup shredded parmesan, ¼ cup shredded mozzarella, ½ teaspoon salt, and ½ teaspoon pepper. Set this aside.
2. Slice Rolls: Use a bread knife to slice the slab of 12 Hawaiian rolls in half horizontally. Place the bottom slab in a 9×13-inch baking pan with nonstick spray. 
   
3. Fill: Arrange the cooked chicken breasts evenly over the bottom rolls. Spoon the 1 cup of marinara sauce over the chicken. Sprinkle with ½ cup of shredded Parmesan and ½ cup of shredded mozzarella. Drizzle hot honey over the filling to your preference.
4. Top and Brush: Place the top slab of the rolls over the filling. Brush the prepared butter mixture evenly over the tops of the rolls. Make sure the garlic and herbs are spread out.
5. Bake: Bake for 20 to 25 minutes in a preheated 375°F oven. You want the tops to turn golden brown and the cheese to melt completely. Remove from the oven. Drizzle with additional hot honey if desired and serve warm.
   

Top Reipe Tips

• Use thick marinara to avoid soggy rolls.
• Brush the butter mixture all the way to the edges for even browning.
• Let the sliders rest for five minutes after baking so they slice cleanly.

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Hot Honey Chicken Parmesan Sliders

These Hot Honey Chicken Parmesan Sliders are baked on Hawaiian rolls with crispy chicken, marinara, and a spicy garlic butter topping.

Course Main Dish

Cuisine American

Keyword chicken parmesan

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 people

Calories 546kcal

Author Jenna Harrison

Equipment

• Measuring cups & spoons
• Liquid measuring cup
• Medium mixing bowl
• whisk
• 9×13-inch pan
• Bread knife
• pastry brush

Ingredients

Sliders

• 24 oz bag of breaded chicken breasts cooked as per package directions
• 12 count Hawaiian rolls
• 1 cup Rao’s marinara sauce
• ½ cup parmesan cheese shredded
• ½ cup mozzarella cheese shredded
• Hot honey to taste

Topping

• ½ cup salted butter
• 2 cloves garlic minced
• ½ teaspoon crushed red pepper
• 1 tablespoon chopped basil
• ¼ cup parmesan cheese shredded
• ¼ cup mozzarella cheese shredded
• ½ teaspoon salt
• ½ teaspoon pepper

US Customary – Metric

Instructions

• Cook the chicken breasts according to the package directions. Set aside.
  24 oz bag of breaded chicken breasts
• Preheat the oven to 375°F. Spray a 9×13-inch baking pan with nonstick spray, then set it aside.
• Place the butter in a medium microwave-safe bowl. Heat for about 45 seconds until fully melted.
  ½ cup salted butter
• Whisk in the garlic, crushed red pepper, basil, both cheeses, salt, and pepper. Set aside.
  2 cloves garlic, ½ teaspoon crushed red pepper, 1 tablespoon chopped basil, ¼ cup parmesan cheese, ¼ cup mozzarella cheese, ½ teaspoon salt, ½ teaspoon pepper
• Use a bread knife to slice the Hawaiian rolls in half horizontally. Place the bottom halves in the prepared pan.
  12 count Hawaiian rolls
• Arrange the cooked chicken breasts evenly over the rolls.
• Spoon the marinara over the chicken. Sprinkle first with the shredded parmesan, then the shredded mozzarella.
  1 cup Rao’s marinara sauce
• Drizzle hot honey over the sliders to your preference.
  Hot honey to taste
• Place the top halves of the rolls over the filling.
• Brush the butter mixture evenly over the tops of the rolls.
• Bake for 20 to 25 minutes until the tops turn golden brown and the cheese melts.
• Remove from the oven and drizzle with additional hot honey if desired. Serve warm.

Notes

Storage & Reheating

• Refrigerator: These are best eaten fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: To crisp the bread back up, reheat the sliders in the oven at 350°F or in an air fryer. Microwaving will make the bread tough.

Nutrition

Serving: 2sliders | Calories: 546kcal | Carbohydrates: 33g | Protein: 38g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 1099mg | Potassium: 578mg | Fiber: 1g | Sugar: 10g | Vitamin A: 944IU | Vitamin C: 5mg | Calcium: 238mg | Iron: 1mg

Recipe FAQs

The post Hot Honey Chicken Parmesan Sliders appeared first on The Cozy Fork.

This slow cooker chicken and broccoli is tender, flavorful, and better than takeout. With only 10 minutes of prep, you will have a family-friendly meal ready to serve over rice. 

Slow Cooker Chicken and Broccoli with Savory Sauce

This slow cooker chicken and broccoli recipe comes together with just a few ingredients and ten minutes of prep time. By the time the crockpot works its magic, the chicken is tender, the broccoli is perfectly cooked, and the sauce is thick and delicious. Serve it over a bed of rice, and it’s the perfect dinner. It tastes like take-out but better! This dish is a family favorite and will become yours too after you make it.

Ingredients

Here is everything you need to make this dish, along with some simple substitution recommendations. 

• 3 lbs boneless skinless chicken breasts – The base of the dish. You can use chicken thighs or turkey breast as an alternative. 
• 4 cups fresh broccoli florets – Adds a fresh crunch and nutrients. Add frozen broccoli in the last hour of cooking instead of fresh, if needed. 
• 2 cups chicken broth – Keeps the chicken moist. Vegetable broth or beef broth will also work. 
• 1/3 cup soy sauce – Adds a savory flavor that enrichens the sauce. 
• 1 Tablespoon pure maple syrup – Adds a mild sweetness that balances the salty flavor. Use honey or agave as an alternative. 
• 1 teaspoon sesame oil – Provides a nutty flavor. Use olive oil for a milder flavor profile. 
• 1 teaspoon salt – Enhances the overall flavor. 
• 1 teaspoon pepper – Adds a mild kick to the dish. 
• 1 Tablespoon minced garlic – Use 1 teaspoon of garlic powder if you do not have fresh garlic. 
• 1 teaspoon ginger powder – You can substitute 1 Tablespoon fresh grated ginger. 
• 1 Tablespoon dried onion flakes – Use ½ small fresh finely diced onion instead of onion flakes. 
• 2 Tablespoons corn starch + 3 Tablespoons water – Thickens the sauce. You could also make a flour slurry.

How To Make Slow Cooker Chicken and Broccoli

Combine chicken, broccoli, and sauce in the slow cooker, let it cook, then thicken the sauce at the end.

Let me show you how:

1. Spray the slow cooker with nonstick spray.
2. Place the chicken breasts at the bottom. Add the broccoli on top.
3. In a medium bowl, whisk together the chicken broth, soy sauce, maple syrup, sesame oil, salt, pepper, garlic, ginger, and onion flakes. Pour the mixture over the chicken and broccoli.
   
4. Cover and cook on high for 3 hours (or low for 5–6 hours). For crisper broccoli, add it during the last 30 minutes of cooking.
5. In a small bowl, whisk together the cornstarch and water to form a slurry. Stir this into the slow cooker. Cover and cook for an additional 5–10 minutes, or until the sauce thickens.
6. Serve the chicken and broccoli over rice. Sprinkle it with sesame seeds and enjoy.
   

Make It A Meal

Serve these thick and chewy Chocolate Rice Krispies for a quick treat after dinner. 

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Slow Cooker Chicken and Broccoli

This slow cooker chicken and broccoli casserole is full of savory and sweet flavors. It is an easy, cozy dinner perfect for any night of the week.

Course Main Dish

Cuisine American

Keyword chicken, slow cooker recipe

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 8 people

Calories 243kcal

Author Jenna Harrison

Equipment

• Slow cooker
• mixing bowls
• whisk
• Measuring cups & spoons

Ingredients

• 3 lbs boneless skinless chicken breasts
• 4 cups fresh broccoli florets
• 2 cups chicken broth
• ⅓ cup soy sauce
• 1 Tablespoon pure maple syrup
• 1 teaspoon sesame oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 Tablespoon minced garlic
• 1 teaspoon ground ginger
• 1 Tablespoon dried onion flakes
• 2 Tablespoons corn starch
• 3 Tablespoons water

FOR SERVING:

• White Rice
• Sesame seeds

US Customary – Metric

Instructions

• Spray your slow cooker with nonstick spray.
• Place the chicken breasts in the bottom of the slow cooker. Add the broccoli on top.
• In a medium bowl, whisk together the chicken broth, soy sauce, maple syrup, sesame oil, salt, pepper, garlic, ginger, and onion flakes. Pour the mixture over the chicken and broccoli.
• Cover and cook on high for 3 hours (or low for 5–6 hours). For crisper broccoli, add it during the last 30 minutes of cooking.
• In a small bowl, whisk the cornstarch with water to form a slurry. Stir this mixture into the slow cooker and cook for an additional 5–10 minutes, or until the sauce has thickened.
• Serve over rice, sprinkle with sesame seeds, and enjoy.

Notes

Here are simple storage, reheating, and make-ahead tips. 

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Freeze: Cool completely, then divide into portions and store in the freezer for up to 2 months. Thaw in the fridge overnight before reheating.

Reheat: Warm gently in the microwave or on the stovetop with a splash of broth to loosen the sauce.

Make ahead: Prep the sauce and chicken the night before, then add everything to the slow cooker in the morning.

 

Nutrition

Serving: 1cup | Calories: 243kcal | Carbohydrates: 9g | Protein: 39g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 1262mg | Potassium: 831mg | Fiber: 1g | Sugar: 3g | Vitamin A: 337IU | Vitamin C: 43mg | Calcium: 42mg | Iron: 1mg

Slow Cooker Chicken and Rice Recipe FAQs

More Main Dishes

• One-Pot Flank Steak Chili
• Creamy Ricotta Pesto Sauce
• Chili Cheese Tots (Sonic Copycat)

The post Easy Slow Cooker Chicken and Broccoli appeared first on The Cozy Fork.

Chicken and Gravy is my favorite kind of comfort food—it’s buttery, creamy, and doesn’t skimp on flavor. Plus, it’s an easy and fuss-free crockpot recipe!

Chicken and Gravy

There’s something about Chicken and Gravy that feels like a warm hug. It’s creamy, rich in flavor, and so easy to make. It’s the kind of comfort food that I crave over and over. I love serving it over mashed potatoes, rice, or buttered noodles. The crockpot does all the heavy lifting in this recipe with just 10 minutes of prep time.

Recipe Ingredients and Substitutions

Here are some notes on the ingredients in the chicken and gravy recipe, including simple substitutions.

• 6 chicken breasts (about 6 ounces each): Boneless, skinless chicken breasts are a lean, protein-packed option that turns beautifully tender in the slow cooker. You can also use boneless, skinless chicken thighs.
• ¼ cup salted butter: Adds richness and depth of flavor to the gravy. You can also use unsalted butter and season with salt to taste before serving. 
• 4 cups chicken broth: This provides the base of our flavorful gravy. Use low-sodium broth if you want more control over the salt level. You can also use vegetable broth. 
• ½ cup plus 2 Tablespoons flour: This helps to thicken the gravy as it cooks, giving it that velvety gravy texture.
• 1 teaspoon celery salt: This subtle, herby seasoning enhances the depth of flavor. If you don’t have celery salt, swap in regular salt and a pinch of dried celery flakes or powder. You can also use poultry seasoning. 
• 1 teaspoon garlic powder: Adds a mellow, savory depth to the dish. You can also use 1 Tablespoon of freshly minced garlic. 
• 1 teaspoon onion powder: The onion powder complements the garlic powder and rounds out the seasoning blend. You can also use half of a diced yellow onion instead. 
• ½ teaspoon paprika: adds a smoky, earthy warmth that adds complexity to the gravy. 
• Optional: ½ cup water + 2 Tablespoons cornstarch: If you prefer a thicker gravy, this cornstarch slurry helps achieve the gravy’s rich consistency without altering the flavor.
• Parsley (for garnish): This adds a pop of color and freshness to the finished dish. It’s optional, and you may admit it. 

How To Make Chicken and Gravy

This easy recipe delivers classic comfort food. Let me show you how:

• Place the Chicken in a large crockpot. 
• Place the butter pieces on top of the chicken. 

• Whisk the flour into the chicken broth in a medium bowl or large liquid measuring cup.
• Add celery salt, garlic powder, onion powder, and paprika to the chicken broth mixture and whisk to combine. 

• Pour the broth mixture over the chicken and cook on HIGH for four hours.
• Remove the chicken and shred the chicken into large pieces.

• If you want a thicker gravy, make a cornstarch slurry while the chicken is removed from the crockpot. Do this by whisking 2 Tablespoons of cornstarch into ½ cup of water.
• Then, whisk the slurry into the crockpot. Return the chicken to the crock pot and sprinkle the chicken and gravy with parsley. 
• Serve over mashed potatoes, noodles, or rice.

Chicken and Gravy FAQs

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Chicken and Gravy

Chicken and Gravy is my favorite kind of comfort food–buttery, creamy, and doesn’t skimp on flavor. Plus, it’s an easy and fuss-free crockpot recipe!

Course Main Dish

Cuisine American

Keyword chicken, crockpot recipes

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 6 people

Calories 386kcal

Author Jenna Harrison

Equipment

• 6 quart crockpot
• Liquid measuring cup
• measuring cups and spoons
• Forks for shredding chicken

Ingredients

• 6 chicken breasts about 6 ounces each
• ¼ cup salted butter cut into pieces
• 4 cups chicken broth
• ½ cup plus 2 Tablespoons flour
• 1 teaspoon celery salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika

OPTIONAL SLURRY:

• ½ cup water
• 2 Tablespoons cornstarch

GARNISHES:

• Parsley

US Customary – Metric

Instructions

• Add the chicken to a large crockpot.
• Place the butter pieces on top of the chicken.
• Whisk the flour into the chicken broth in a medium bowl or large liquid measuring cup.
• Add celery salt, garlic powder, onion powder, and paprika to the chicken broth mixture and whisk to combine.
• Pour the broth mixture over the chicken and cook on HIGH for four hours.
• Remove the chicken and shred the chicken into large pieces.
• If you want a thicker gravy, make a cornstarch slurry while the chicken is removed from the crockpot. Do this by whisking 2 Tablespoons of cornstarch into ½ cup of water. Then, whisk the slurry into the crockpot.
• Return the chicken to the crock pot and sprinkle the chicken and gravy with parsley.
• Serve over mashed potatoes, noodles, or rice.

Notes

Storage Tips:

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in an airtight container for up to 3 months.

Thaw: Thaw the mixture overnight in the refrigerator.

Reheat: Warm in a saucepan on the stove over medium heat or microwave in 30-second intervals until warm.

Nutrition

Serving: 2cups | Calories: 386kcal | Carbohydrates: 12g | Protein: 50g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 168mg | Sodium: 1294mg | Potassium: 891mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 389IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 2mg

More Chicken Recipes

• Creamy Lemon Chicken
• Fried Chicken Tenders
• Crockpot Chicken Noodle Soup

The post Chicken and Gravy appeared first on The Cozy Fork.

This creamy lemon chicken recipe has a velvety, buttery lemon sauce you will want to pour over everything. It’s easy enough for weeknights and dressed up enough for company!

Creamy Lemon Chicken Thighs

This dish feels special without being fussy, and when dinner hits the table, I always feel like I’ve accomplished something. When I serve this chicken, it always looks like I spent way more time in the kitchen than I did. It’s a great recipe for busy weeknights or when I am hosting dinner and need a reliable dish I know everyone will enjoy. 

Ingredients in Creamy Lemon Chicken

Here’s what you need to make Creamy Lemon Chicken.

• Boneless chicken thighs – The star of the show! Juicy and rich, chicken thighs are ideal for this recipe because they stay tender and moist as they simmer in the sauce.
• Kosher salt and freshly ground black pepper – Simple yet essential seasonings to bring out the chicken’s natural flavors.
• All-purpose flour – Lightly coats the chicken, helping to create a golden crust during searing while thickening the sauce later.
• Mustard powder – Adds a subtle, tangy warmth that enhances the creamy sauce.
• Unsalted butter – Rich and creamy, butter lays the foundation for the sauce and adds a velvety finish.
• Garlic – A single clove packs a punch, adding depth and aromatic goodness to the sauce.
• Chicken broth – Forms the savory backbone of the sauce. Store-bought works well, but homemade will take it to the next level!
• White cooking wine – Adds brightness and complexity. Opt for a dry variety to balance the creaminess.
• Heavy cream – The ultimate in lusciousness, it thickens the sauce and ties all the flavors together.
• Dijon mustard – Sharp and tangy, this French staple enhances the sauce’s rich flavor profile.
• Freshly squeezed lemon juice – The dish’s defining note, adding brightness and acidity to cut through the richness.
• Lemon zest – Boosts the citrusy zing and gives the sauce a more pronounced lemon flavor.
• Parmesan cheese – The savory, nutty mainstay of the sauce. Be sure to use finely grated Parmesan that you grate fresh for a silky texture.

How To Make Creamy Lemon Chicken

In short, creamy lemon chicken is made by browning chicken thighs in butter, then braising them in a creamy, velvety lemon sauce thickened with Parmesan cheese. It’s a quick chicken dish that only takes about 35 minutes. 

Prep the Chicken:

1. Rinse and pat dry 3 lbs of boneless chicken thighs. Generously season both sides with ½ teaspoon kosher salt and freshly ground black pepper.
2. Combine ⅓ cup all-purpose flour with 1 Tablespoon mustard powder in a small bowl. 
3. Dredge each chicken thigh in the flour mixture, shaking off any excess.

Sear the Chicken:

1. Melt 2 Tablespoons of butter in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the chicken and cook for 5 minutes per side or until golden brown. Remove the chicken and set it aside on a plate.

Sauté Garlic and Deglaze the Pot:

1. Add 1 Tablespoon of butter to the pot and sauté 1 minced garlic clove over medium heat until fragrant.
2. Pour in ¼ cup white cooking wine and 1 cup of broth and simmer for 3-5 minutes, scraping up the browned bits for extra flavor. 

Make the Lemon Sauce:

1. Stir in ¾ cup heavy cream, 2 teaspoons Dijon mustard, 3 Tablespoons freshly squeezed lemon juice, and 1 Tablespoon lemon zest.
2. Gradually whisk in ¾ cup grated Parmesan cheese until the sauce thickens.
3. Add the remaining 1 Tablespoon of butter and stir until smooth. Season to taste.

Simmer the Chicken:

1. Return the seared chicken and any juices to the pot.
2. Spoon the sauce over the chicken and simmer for 10-15 minutes, or until the chicken is fully cooked.

Garnish and Serve:

1. Sprinkle with freshly chopped parsley and an extra grind of black pepper.
2. Serve hot with your choice of pasta, rice, or vegetables.

Equipment

• Cutting board
• Knife
• Small mixing bowl
• Measuring spoons
• Large heavy-bottomed pot or Dutch oven
• Wooden spoon 
• Tongs
• Whisk

Make It A Meal

This chicken pairs beautifully with pasta, over rice, or a crusty piece of bread to soak up the delicious sauce! For a pop of color and a fresh touch, serve this meal with a side of green beans—they complement the dish perfectly!

More Main Dish Recipes

• Crockpot Costco Turkey Breast
• Cafe Rio Sweet Pork Recipe
• Cheeseburger Sliders with Hawaiian Rolls

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Creamy Lemon Chicken

This creamy lemon chicken recipe is a simple way to transform everyday ingredients into a satisfying, home-cooked meal. Easy-to-follow steps and a rich, versatile sauce make it perfect for family dinners or special occasions.

Course Main Dish

Cuisine American

Keyword chicken

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 6 people

Calories 755kcal

Author Jillian Wade

Equipment

• Cutting board
• Knife
• Small mixing bowl
• Measuring spoons
• Large heavy-bottomed pot or Dutch oven
• wooden spoon
• tongs
• whisk

Ingredients

FOR THE CREAMY LEMON CHICKEN:

• 3 lbs boneless chicken thighs
• ½ teaspoon kosher salt
• Freshly ground black pepper
• ⅓ cup all-purpose flour
• 1 Tablespoon mustard powder
• 4 Tablespoons cold unsalted butter divided
• 1 large garlic clove minced
• 1 cup chicken broth
• ¼ cup white cooking wine
• ¾ cup heavy cream
• 2 teaspoons Dijon mustard
• 3 Tablespoons freshly squeezed lemon juice from 1 lemon
• 1 Tablespoon lemon zest from 1 lemon
• ¾ cup finely grated parmesan cheese

FOR GARNISH:

• Freshly chopped parsley

US Customary – Metric

Instructions

PREP THE CHICKEN:

• Rinse and pat dry chicken thighs and liberally add salt and pepper.
• In a small bowl combine flour with 2 teaspoons of dry mustard and dredge both sides of the chicken to evenly coat. Shake off any excess flour.

SEAR THE CHICKEN:

• In a large heavy-bottomed dutch oven or heavy-bottomed pot, melt 2 tablespoons of butter over medium-high heat until bubbly. Add the chicken and fry for 5 minutes on each side until golden brown. Transfer to a plate and set aside.

SAUTE GARLIC AND DEGLAZE THE POT:

• Add 1 tablespoon of butter and minced garlic and gently fry on medium heat until fragrant.
• Pour in the wine and chicken broth and let it simmer for 3-5 minutes, using a wooden spoon to scrape up the flavorful browned bits from the bottom of the pot.

MAKE THE LEMON SAUCE:

• Add heavy cream, Dijon mustard, lemon juice, and zest, and stir until evenly incorporated.
• Add grated parmesan cheese and whisk until the sauce starts to become thick. Season with remaining dry mustard and salt & pepper to taste.
• Stir in the remaining cold butter to create a velvety smooth texture for the lemon sauce.

SIMMER CHICKEN:

• Transfer chicken and any accumulated juice to pot and spoon sauce over top to evenly coat.
• Let the chicken simmer in the sauce for 10-15 minutes.

GARNISH AND SERVE:

• Finish with a garnish of fresh parsley and a sprinkle of black pepper, and serve with pasta, rice, or veggies.

Notes

• Don’t worry if the chicken juices are slightly pink after the initial fry—that’s normal. The chicken will finish cooking as it simmers in the lemon sauce.
• I love using chicken thighs for this dish. Their rich, tender dark meat pairs beautifully with the bright, zesty lemon sauce, and they stay juicy without the risk of drying out like chicken breasts sometimes do.
• Serve this meal with a side of green beans for a pop of color and a fresh touch—they complement the dish perfectly!

Nutrition

Serving: 1chicken thigh | Calories: 755kcal | Carbohydrates: 10g | Protein: 43g | Fat: 60g | Saturated Fat: 24g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 21g | Trans Fat: 0.5g | Cholesterol: 288mg | Sodium: 760mg | Potassium: 555mg | Fiber: 1g | Sugar: 1g | Vitamin A: 959IU | Vitamin C: 5mg | Calcium: 160mg | Iron: 2mg

Recipe FAQs

The post Creamy Lemon Chicken appeared first on The Cozy Fork.

These golden and crispy fried chicken tenders recipe is the ultimate comfort food—easy to make, budget-friendly, and perfect for the whole family. With a flavorful marinade and crunchy coating, these tenders are fried to perfection and ready in no time!

When I make chicken tenders, I want something that’s not only crispy and flavorful but also quick and simple without cutting corners. This recipe nails it with a delicious marinade that infuses the chicken with flavor in just 15 minutes, and the breading stays perfectly crunchy after frying. It’s not overly complicated, uses ingredients I already have in my pantry, and the result is restaurant-quality tenders that my family loves.

What I Love About This Fried Chicken Tenders Recipe

• Quality Ingredients: Made with pantry staples that are much better than anything store-bought.
• Kid-approved: They are a hit with the whole family, especially the little ones! They are perfect for dipping with your favorite sauces.
• Quick to cook: They’re ready in minutes, perfect for a fast meal.

Ingredients

• Chicken Tenders
• Milk
• Lemon juice
• Cornstarch
• Sugar
• Ground black pepper
• Panko bread crumbs
• All-purpose flour
• Onion powder
• Oregano
• Salt
• Garlic powder

How To Make Chicken Tenders

***This is just a teaser! To see the complete ingredient list and step-by-step instructions, scroll to the recipe card at the bottom of the page.

• Trim off any white bits from the chicken.
• Mix the milk marinade ingredients in a bowl.

• Add the chicken, cover, and chill for 15-60 minutes.
• In a pie dish, mix the coating ingredients.

• Heat oil in a skillet to 360°F and line a plate with paper towels.
• Take two tenders from the marinade, let the excess drip off, coat them in the breadcrumb mixture, and place them on a plate. Repeat with the rest.

• Fry 2-3 tenders at a time, 3-4 minutes per side, until golden brown and fully cooked. Drain on paper towels. Fry the remaining tenders. 
• Serve with your favorite dipping sauce. 

Storage Tips 

STORE: Place leftovers in an airtight container and store in the refrigerator for 2-3 days.

FREEZE: Cool the tenders and place them on a baking sheet. Freeze for 1-2 hours or until frozen solid. Then, transfer them to a freezer-safe container and freeze them for 6 months.

REHEAT: Place the frozen tenders in a 350°F oven and bake until heated about 15-20 minutes.

Recipe FAQs

How do I prevent the chicken tenders from becoming greasy?

Avoid overcrowding the skillet, which can lower the oil temperature. Fry in small batches to ensure each tender cooks evenly and remains crispy.

Can I use a different type of oil for frying?

You can use other oils with a high smoke point, like canola or vegetable oil. Peanut oil is also an excellent option for its high heat tolerance and flavor.

How can I ensure the chicken tenders are cooked through?

Use an instant-read thermometer to check that the chicken’s internal temperature reaches 165°F. This ensures that the tenders are fully cooked and safe to eat.

What dipping sauces go well with these chicken tenders?

They pair well with classic sauces like honey mustard, barbecue sauce, ranch dressing, or ketchup. Feel free to experiment with your favorite sauces! I love this DIY Chick-fil-A sauce.

More Main Dish Recipes

• Chicken Fajita Casserole
• Grilled Barbecue Chicken Breasts
• Chicken Zucchini Bake
• Chicken Pillows

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Fried Chicken Tenders

These golden and crispy fried chicken tenders recipe is the ultimate comfort food—easy to make, budget-friendly, and perfect for the whole family.

Course Main Dish

Cuisine American

Keyword chicken

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8 people

Calories 382kcal

Author Easy Budget Recipes

Equipment

• Large Bowl
• whisk
• pie plate
• large deep skillet
• tongs
• Measuring spoons and cups
• Mixing spoon
• Liquid measuring cup

Ingredients

INGREDIENTS:

• 3 pounds chicken tenderloins

MARINADE:

• 1 ½ cup milk
• 1 Tablespoon lemon juice
• 1 Tablespoon cornstarch
• 1 ½ teaspoon sugar
• ½ teaspoon ground black pepper

COATING:

• 1 ½ cup plain panko bread crumbs
• ¾ cup all- purpose flour
• 1 ½ Tablespoon onion powder
• ½ teaspoon oregano
• 1 ½ teaspoon salt
• ½ teaspoon ground black pepper
• ¼ teaspoon garlic powder

FOR FRYING:

• 2 ½ cups vegetable or peanut oil

US Customary – Metric

Instructions

PREP THE CHICKEN:

• Trim the chicken of any of the white membranes.

MARINATE THE CHICKEN:

• In a large bowl, whisk to combine the marinade ingredients.
• Add the chicken, cover, and chill in the refrigerator for at least 15 minutes but no more than 60 minutes.

MAKE COATING:

• In a pie plate, whisk together all the coating ingredients.

HEAT THE OIL OR OVEN:

• Place 2 cups of oil in a large, deep skillet. Heat oil over medium-high heat until it reaches 360 degrees F. Line a large plate with 3 layers of paper towels.

COAT CHICKEN:

• Take 2 chicken tenders from the milk marinade and let the excess marinade drip off. Then, place the chicken in the breadcrumbs mixture and cover all sides with the breadcrumbs.
• Transfer the chicken tenders to a clean plate and repeat the coating with the remaining ones.

FRY:

• Once the oil is up to temp, add 2-3 pieces of chicken to the hot oil.
• Fry for 3-4 minutes or until golden. Then, flip the chicken and cook for another 2-3 minutes or until golden. When an instant-read thermometer is inserted into the thickest part of it, the chicken is done with it registers 165 degrees F.
• Move the chicken fingers to the paper towel-lined plate to drain.
• Repeat the frying with the remaining chicken. Serve.

Nutrition

Serving: 2chicken tenders | Calories: 382kcal | Carbohydrates: 22g | Protein: 41g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 735mg | Potassium: 754mg | Fiber: 1g | Sugar: 4g | Vitamin A: 129IU | Vitamin C: 3mg | Calcium: 96mg | Iron: 2mg

The post Fried Chicken Tenders Recipe appeared first on The Cozy Fork.

Whip up this comforting crockpot chicken noodle soup effortlessly in your slow cooker and enjoy a warm, hearty meal with minimal effort.

This chicken noodle soup is my go-to for a comforting meal that doesn’t require much hands-on time. The rich, savory flavors come together beautifully with minimal effort, and there’s something so satisfying about knowing a warm, hearty soup is waiting for me and my family at the end of the day.

What You’ll Love About This Crockpot Chicken Noodle Soup

• Uses Simple Ingredients: Pantry staples like bouillon cubes and egg noodles come together quickly.
• Minimal Cleanup: One-pot cooking means fewer dishes to wash.
• Comforting and Hearty: A warm, savory meal perfect for cozy evenings.

Ingredients

• Salted butter: Adds richness and helps sauté the vegetables for enhanced flavor.
• Chopped onions: Bring a savory depth and sweetness as they cook down.
• Chopped carrots: Adds a slight sweetness and tender texture.
• Chopped celery: Contributes a subtle earthiness and crunch.
• Water: Acts as the base for the soup, allowing all the flavors to meld.
• Bouillon cubes: Infuses the broth with concentrated chicken flavor and seasoning.
• Shredded chicken: Provides a hearty protein and makes the soup filling.
• Poultry seasoning: Adds a blend of herbs that enhances the savory chicken flavor.
• Dried basil: Introduces a fragrant, slightly sweet herbal note.
• All-purpose flour: Thickens the soup slightly, giving it a richer consistency.
• Milk: Adds creaminess and balances the flavors.
• Egg noodles: Adds a soft, chewy texture that complements the soup’s broth and veggies.

How To Make Crockpot Chicken Noodle Soup

***This is just a teaser! To see the complete ingredient list and step-by-step instructions, scroll to the recipe card at the bottom of the page.

Assemble in Crockpot:

• Add butter, veggies, water, bouillon, chicken, and seasonings to the crockpot.

Cook:

• Cook on high for 4 hours or low for 8 hours.

Thicken:

• Whisk flour into milk, then stir into the crockpot.

Add Noodles:

• Add noodles and cook on high for 15 minutes.

Serve:

• Ladle into bowls and enjoy!

Make It A Meal

Make some fresh bread to accompany this soup. My favorite recipe is this simple one-hour French bread. 

Storage 

SERVE: Serve with some nice crusty bread.

STORE: Store in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave.

FREEZE: It is best to freeze without the noodles. Add fresh noodles when reheating.

Recipe FAQs

Can I use leftover chicken?

Leftover chicken works great in this recipe and saves time.

Can I use chicken broth instead of water and bouillon cubes?

Sure. You can replace the water and bouillon cubes with chicken broth.

Can I add other vegetables?

This recipe is versatile enough to allow you to add in additional veggies of your liking.

More Comfort Food Classic Recipes

• Smoked Sausage and Potatoes – Sheet Pan Meal
• Chicken Fajita Casserole
• Chicken Pillows

Print

Crockpot Chicken Noodle Soup Recipe

Whip up this comforting chicken noodle soup effortlessly in your crockpot and enjoy a warm, hearty meal with minimal effort.

Course Main Dish

Cuisine American

Keyword crockpot recipes, soup

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 10 people

Calories 270kcal

Author Jillian Wade

Equipment

• Crockpot
• Cutting board
• Knife
• Measuring Spoons/Cups
• whisk

Ingredients

• 2 Tablespoons butter
• 1 ½ cups chopped onions
• 1 ½ cups peeled and chopped carrots
• 1 ½ cups chopped celery
• 10 cups water
• 8 bouillon cubes
• 3 cups shredded chicken
• 2 teaspoons poultry seasoning
• 1 teaspoon dried basil
• 3 Tablespoons all-purpose flour
• 1 cup milk
• 12 ounces egg noodles

US Customary – Metric

Instructions

• Add butter, onions, carrots, celery, water, bouillon cubes, shredded chicken, poultry seasoning, and basil to a large crockpot.
• Cook on high for 4 hours or low for 8 hours.
• Whisk the flour in the milk and pour mixture into the crockpot. Stir to combine.
• Add the egg noodles to the crockpot and cook on high for 15 minutes.
• Serve and enjoy!

Nutrition

Serving: 2cups | Calories: 270kcal | Carbohydrates: 32g | Protein: 18g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 872mg | Potassium: 373mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3435IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 2mg

The post Crockpot Chicken Noodle Soup appeared first on The Cozy Fork.