Of all the ways to transform a boring piece of chicken breast, Monterey style is a surefire move towards flavor wow!

I mean…chicken, bbq sauce, bacon, cheese, diced tomato, and your favorite aromatics. Quintessential ‘Layers of Flavor.”

The original Cobb Salad was born one late night in the kitchen of Hollywood’s Brown Derby restaurant. Back in in 1937, owner Robert Cobb had a late-night hankering for a satisfying meal. He began pulling readily available ingredients into a bowl. This kitchen sink salad was promptly added to the menu and became a runaway hit!

EAT COBB:  Eggs, Avocado, Tomato, Chicken, Onion, Bacon, Blue Cheese.

There are so many wonderful adaptations to the original Cobb Salad version. Here’s how I build a Monterey Chicken Cobb Salad!

Clearly we’ve transformed boring chicken breasts with all these wonderful toppings.

Now let’s transform the salad! This is your chance to add your favorite ingredients. The Cobb Salad is a great way to use up leftovers.

At the same time the Cobb Salad was gaining in popularity, so was the table-side preparation. This type of dining experience was catching on quickly. It’s what we fondly refer to as dinner and a show. Today, as we find ourselves eating in vs. dining out, any opportunity to serve a meal family-style is welcomed in this house.

Monterey Chicken Cobb Salad is a family favorite that even your most challenging eaters will enjoy!!

Love the Monterey flavors check out Monterey Loaded Nachos Fries and the Monterey Chicken Grilled Cheese Sandwich.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

Print

Monterey Chicken Cobb Salad

Monterey Chicken Cobb Salad is a family favorite that even your most challenging eaters will enjoy!!

Course Main Course

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

For the Monterey Chicken

• 3 boneless skinless chicken breasts, about 2 pounds
• 6 Tablespoons hickory bbq sauce or favorite
• 6 slices bacon cooked crispy
• 3/4 cup shredded Monterey Jack cheese
• 1 Roma tomato diced
• 1 scallion thinly sliced
• 1 jalepeno finely diced

For the Salad

• 8-10 cups lettuce chopped
• 3 hardboiled eggs quartered
• 2 avocado diced
• 2-3 Roma tomatoes diced
• 3 scallions thinly sliced
• 2 corn on the cobb roasted, kernels removed from cobb
• 6 strips bacon cooked crisp, chopped
• 1 cup shredded Monterey Jack cheese

For the Chili Ranch Dressing

• 1 cup buttermilk
• 1/2 cup mayonaise
• 2 Tablespoons fresh chives (or parsley) minced
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• pinch black pepper

Instructions

For the Monterey Chicken

• Preheat oven to 350 degrees. Grill chicken breasts until almost done (about 155 degrees).
• Top each grilled chicken breasts with a schmear of bbq sauce, two slices of crispy bacon and a handful of shredded cheese. Place in oven for 10 minutes or until cheese is melted and bubbly and chicken registers 165 degrees.
• Remove from oven and sprinkle with diced tomato, jalapeno and scallion. Allow to rest for 5 minutes before slicing.

For the Chili Ranch Dressing

• Combine all ingredients. Chill until ready to serve.

For the Salad

• Place all salad ingredients on large platter. Top with sliced Monterey Chicken and drizzle with Chili Ranch Dressing.

The post Monterey Chicken Cobb Salad appeared first on Lemony Thyme.

As we head squarely into soup season this creamy delicious pot of love deserves to be on rotation.

Yes this soup is loaded with tender chicken and rice.

Making the Soup

However it is the signature ingredients (Avgo-lemono = egg + lemon) that give this comforting soup it’s fresh bright flavor and soothing creamy finish.

When time permits, begin by making a big batch of Homemade Chicken Broth. I even do this a day or two in advance. Then I have some for the soup pot and some for the freezer.

To make this classic Greek Chicken & Rice Soup, begin with a mirepoix sautéed in olive oil. Then add garlic and fresh parsley, followed by good quality chicken stock.

When the broth comes to a gently boil, add rice and simmer until just tender. Then juicy chicken meat is added along with fresh squeezed lemon juice.

Tempering the Eggs

The one important step in making this soup is tempering the eggs before adding them to the hot broth. We don’t want our eggs to scramble in the hot liquid.

To do this, beat eggs in a small bowl. Add a ladle full of the hot soup to the egg and whisk quickly. Then return this mixture to the soup pot, whisking continuously until well combined.

The result is a silky broth loaded with tender chicken and rice, with a kiss of lemon.

There’s no reason not to bring the Greek Islands into your kitchen with this delightfully fresh and beautiful soup.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

Pin It For Later

Print

Agolemono (Greek Chicken & Rice Soup)

Greek Chicken & Rice Soup, also known as Avgolemono, is a wonderfully hearty soup with fresh bursts of lemon throughout.

Course Soup

Cuisine Greek

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 1 Tablespoon olive oil
• 1/2 large onion, about 1 cup fine diced
• 3 carrots, about 1 cup fine diced
• 2 celery stalks, about 1 cup fine diced
• 2 garlic cloves minced
• 2 Tablespoons fresh parsley fine chopped
• 8 cups chicken broth
• 1 cup rice triple rinsed
• 2 lemons, juiced about 1/2 cup
• 3 cups cooked chicken, cubed or shredded 2 breasts or a rotisserie chicken
• 3 eggs
• salt & pepper to taste

Instructions

• Over medium heat, heat olive oil in large dutch oven or soup pot. Add onion, carrot and celery and saute until just tender, about 5-7 minutes. Add garlic and parsley and cook an additional minute. Add chicken broth and bring mixture to a gentle boil. Reduce heat to low, add in rice and simmer for 20 minutes or until rice is tender. Stir in lemon juice and cooked chicken and heat through.
• To temper the eggs, beat eggs in a small bowl. Add one ladle of hot soup broth to eggs and whisk quickly. Return egg/broth mixture to soup pot and whisk to combine. Remove from heat. Season with salt & pepper to taste.

The post Avgolemono {Greek Chicken & Rice Soup} appeared first on Lemony Thyme.

These sticky sticks are finger-licking good. The Kung Pao sauce packs a little heat with giant sweet and savory flavors!

The Kung Pao Sauce

This Asian inspired sauce is sweet, savory and slightly spicy. When cooked, the sauce thickens making it the perfect marinade and basting sauce.

The shallot and garlic are sautéed in olive oil, then the remaining ingredients are added. Bring to a boil and allow to cool completely.

• Olive oil
• Shallot & garlic
• Honey
• Soy Sauce (or coconut aminos)
• Rice Wine Vinegar
• Ginger
• Chili Crisp Oil (or sriracha hot sauce)

Instructions

Marinate 4 chicken drumsticks for 1-2 hours in cooled Kung Pao sauce. You can easily double or triple this recipe!

Remove chicken from Kung Pao Sauce and place on a rack set in a foil lined baking sheet. Pour sauce into a small saucepan and bring to a boil.

The Method

Many recipes I reviewed called for frying the chicken legs before baking.  I opted to go for a total baked version, basting along the way with boiled sauce. 

Bake at 425 degrees for 45 minutes or until internal temp. registers 175 degrees when stuck with meat thermometer.  They will be crispy, juicy and delicious!

We have one of those great meat fork thermometers.  If you don’t, I recommend the ThermoWorks one.  And I’d get it today and gift it to the house grill master.

Serve the drumsticks topped with crushed peanuts and sliced scallions.  Serve with fingers and napkins. These chicken wings pack so much flavor you’ll want to make them again and again!

Do you have a favorite finger food you’d like for me to recreate here? I’d love for you to share in the comments below.

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

Print

Kung Pao Chicken Drumsticks

This Asian inspired sauce is sweet, savory and slightly spicy. When cooked, the sauce thickens making it the perfect marinade and basting sauce.

Course Appetizer

Prep Time 2 hours hours 15 minutes minutes

Cook Time 45 minutes minutes

Time to Marinate 2 hours hours

Total Time 3 hours hours

Servings 2

Author Libby with Lemony Thyme

Ingredients

For the sauce…

• 2 Tbl. olive oil
• 1 small shallot minced
• 2 garlic cloves minced
• 1/4 cup honey
• 1 Tbl. grated ginger
• 1 Tbl. rice wine vinegar
• 2 Tbl. soy sauce or coconut aminos
• 1 Tbl. brown sugar
• 1/2 Tbl. sriracha or chili crisp oil

For the chicken…

• 4 chicken drumsticks
• 1/4 cup peanuts
• 1 scallion thinly sliced

Instructions

For the sauce…

• Saute shallot in olive oil until tender, add garlic for 1 minute. Then add remaining ingredients and bring to slow boil then reduce heat and simmer for about 5 minutes until slightly thickened. Cool completely before adding sauce to chicken for marinating.

For the chicken…

• Marinate drumsticks in Kung Pao sauce for 1-2 hours, reserving some sauce for basting.
• Preheat oven to 425 degrees. Place chicken legs on a parchment lined baking sheet. Bake for 45 minutes or until done to your liking when stuck with meat thermometer. Baste drumsticks 3-4 times during the cooking time.
• Top with crushed peanuts and sliced scallions.

The post Kung Pao Chicken Drumsticks That Are Finger-Licking Good! appeared first on Lemony Thyme.

Puff Pastry Rocks!

We filled the buttery crisp dough with savory Buffalo Chicken Dip and baked it until it was warm and gooey! Your guests (and your family) will love this quick & easy appetizer!

I made this recipe for our neighborhood Thirsty Thursday gathering and it was a hit! As in, there were merely crumbs left at the end of the evening.

How to Assemble the Stromboli

• Thaw the puff pastry sheets at room temperature for about 40 minutes
• Unwrap and place onto a parchment lined baking sheet
• Generously fill the center third of the dough with cold buffalo chicken dip
• Sprinkle with green onion and crumbled blue cheese

• Using a pairing knife, cut 12 strips into the left and right thirds of the dough
• Alternate folding strips over filling, overlapping as you go
• Trim the last strips if necessary
• Brush with beaten egg
• Bake at 375 degrees F. for 35-40 minutes, until golden brown

The great thing about this Simple Buffalo Chicken Braided Stromboli recipe is everyone loves Buffalo Chicken Dip AND the result looks fancy, but is super easy to assemble.

The flavor pairings for these puff pastry Stromboli’s are endless. We’ve done Sausage, Peppers & Caramelized Onion; Bacon, Egg & Cheese; and Cheesy Chicken & Broccoli.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

Pin It For Later

Print

Simple Buffalo Chicken Braided Stromboli

Course Appetizer

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Time to Thaw Puff Pastry 40 minutes minutes

Servings 12

Author Libby with Lemony Thyme

Ingredients

• 8 ounces cream cheese softened & cubed
• 4 ounces Monterey Jack cheese shredded
• 1 cup ranch dressing
• 1/2 cup Frank's Hot Sauce
• 3 cups shredded cooked chicken a rotisserie chicken works well
• 3 scallions thinly sliced
• 1/2 cup blue cheese crumbles
• 1 17.3 ounce box frozen puff pastry (2 sheets) thawed
• 1 large egg beaten

Instructions

• Thaw puff pastry at room temperature for 40-45 minutes. Preheat oven to 375° F. Line baking sheet with parchment paper.

For the Buffalo Chicken Dip

• Meanwhile, prepare buffalo chicken dip. In a medium pan over medium heat, combine cream cheese, Monterey Jack cheese, ranch dressing and Frank's Hot Sauce. Stir until melted and fulled combined. Remove from heat and fold in shredded chicken. Cool.
• Unfold pastry sheets. Generously fill center third of each sheet with cooled buffalo chicken dip. Sprinkle each with half the sliced scallions and 1/4 cup crumbled blue cheese.
• Using a pairing knife, cut 12 strips into the left and right thirds of each pastry sheet, as shown in the images above. Alternate folding strips over filling, creating a 'braid'. Trim last strips if necessary. Brush tops with beaten egg.
• Bake at 375° F. for 35-40 minutes until tops of pastry is golden brown. Allow to cool slightly. Slice and enjoy!

The post Simple Buffalo Chicken Braided Stromboli appeared first on Lemony Thyme.

If you love Chicken Enchiladas like we do, this casserole version is a time saver without sacrificing one ounce of flavor.

This week’s College Cooking recipe is a great weeknight meal. It comes together pretty quickly and it’s just as good leftover the next day.

If you’re looking to feed a game-day crowd, this casserole style is perfect for that too!

The Enchiladas Ingredients

• Enchiladas Sauce – Homemade is always better, but you can sub your favorite jar variety.
• Tortillas – I used 7″ flour tortillas, but you can use any size you like.
• Chicken – Rotisserie chicken is a nice shortcut. You can count on it being moist and super flavorful! However, you can cook chicken breasts in a crockpot or instant pot as well.
• Beans – I used refried beans in this casserole but you can use black beans or pinto beans.
• Peppers – To give this dish it’s classic Mexican taste, add mild diced chiles, jalapeno, or poblano peppers. Or use them all for great bold flavor.
• Corn – I love using fire roasted corn, but frozen or even canned works fine in this recipe.
• Cheese – Don’t skimp on the shredded cheese. Monterey Jack, Cheddar, Pepperjack all work great in enchiladas.
• Extras – I had salsa on hand and fresh cilantro so I included both. I served the casserole with extra cheese, sliced avocado, fresh cilantro and sour cream.

Recipe Tips

• Here’s a link to our Homemade Enchiladas Sauce Recipe with step-by-step instructions.
• When removing the chicken meat from a rotisserie chicken, it’s much easier to do while it’s still warm.
• Fire roasted corn & poblanos is easy to do with either a gas stove or on a grill. Check out this recipe for tips on removing the blackened skins from the poblanos.
• If using refried beans, microwave them for a minute to soften them before mixing with remaining ingredients.
• Feel free to add more or less of your favorite ingredients. This recipe allows for substitutions and don’t forget the toppings!

The Casserole Assembly

• Prepare your enchiladas sauce
• Dice your cooked chicken and combine with remaining ingredients
• Put a thin layer of sauce in the bottom of a 9×13 baking dish
• Top with a layer of flour tortillas, then a layer of the chicken mixture, then a layer of sauce
• Repeat two more times (3-layers total)
• Finish with a layer of shredded cheese
• Bake at 350 degrees F. for 30 minutes or until casserole begins to bubble around edges.
• Allow to rest for 5 minutes before cutting.

There’s a reason the word ‘casserole’ is in the title of this recipe. Because casseroles equal comfort food and this one definitely qualifies!

If you make this recipe, please drop me a comment below! I’d love to see pictures too! Tag me on social media @LemonyThyme on Instagram, TikTok and Facebook! Use the hashtag #collegecooking .

All my best,
xo Libby

Pin It For Later

Print

Loaded Easy Chicken Enchiladas Casserole

Loaded Easy Chicken Enchiladas Casserole has all of your favorite ingredients layered into a delicious crowd-pleasing comfort food dish.

Course Entree

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Ingredients

For the Enchiladas Sauce

• 3 Tablespoons canola or avocado oil
• 1 Tablespoon flour
• 1/4 cup chili powder
• 2 cups chicken broth
• 10 ounces tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon salt

For the Casserole

• 16 7" Flour Tortillas
• 3-4 cups cooked chicken diced 1 – 4 lb. rotisserie chicken
• 2 1/2 cups shredded cheese (Monterey Jack, Cheddar and/or Pepperjack)
• 2 ears corn on the cob, roasted kernels removed or 1 cup frozen corn kernels
• 1 15 ounce can refried beans
• 1 4 ounce can mild green chiles
• 2 poblano peppers, roasted skins removed diced
• 1/2 cup enchiladas sauce see above
• 1/2 cup fresh cilantro leaves chopped
• 1/2 cup salsa optional

For the Toppings

• sour cream
• sliced avocado or guacamole
• fresh cilantro
• shredded cheese

Instructions

For the Enchiladas Sauce

• In a medium saucepan heat oil over medium heat, add flour, smoothing and stirring with a wooden spoon.
• Cook for 1 minute, then add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Whisk to combine.
• Bring to a boil, reduce heat to low and cook for 15 minutes, stirring occasionally.

For the Casserole

• Preheat oven to 350° F.
• In a large bowl, combine cooked diced chicken, 2 cups of shredded cheese, and remaining casserole ingredients.
• Spread a thin layer of prepared enchiladas sauce in bottom of 9×13 casserole dish. Top with layer of tortillas, 1/3 of chicken mixture, a thin layer of enchiladas sauce. Repeat two more times. Then finish with final layer of tortillas, thin layer of sauce and top with 1/2 cup shredded cheese.
• Bake for 30 minutes or until edges begin to bubble. Allow to rest for 5 minutes before serving. Serve with optional toppings above.

The post Loaded Easy Chicken Enchiladas Casserole appeared first on Lemony Thyme.

IT IS AMAZING.

Every ingredient is so well thought out, each delivering a unique flavor and/or texture.

This chopped salad begins with a base of orzo pasta and builds from there. Check out the ingredients below.

The ingredients laid out above will make a gigantic crowd-worthy salad. Easily enough to feed 8 people as a meal, more as a side dish. We’ll be eating on it for days and I’m okay with that!

The Ingredients

• Orzo pasta – cooked, drained and cooled
• Boneless skinless chicken breasts – grilled and cubed
• Spinach and radicchio – julienned
• Tomatoes – diced
• Black olives – sliced
• Sundried tomatoes – chopped
• Pine nuts – lightly toasted
• Capers – drained
• Parmesan cheese – shredded or shaved
• Roasted Garlic Lemon Vinaigrette – garlic, lemon, red wine vinegar, honey, olive oil, salt

The Process

• Roast garlic at 400 degrees for 45 minutes (see How to Oven Roast Garlic)
• Meanwhile, cook pasta according to package instructions
• Grill chicken breasts
• Slice and dice remaining ingredients
• When garlic is done, prepare vinaigrette
• Toss and serve

Right before serving, toss the salad with the Roasted Garlic Lemon Vinaigrette. The wonderful thing about this salad (and vinaigrette) is that it holds up nicely in warm weather. This might be my favorite picnic salad yet!

This Insalata Chicken Florentine also keeps well. We literally will eat on this for three days and it’s just as good as the very first bite.

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

Pin It For Later

Print

Insalata Chicken Florentine (Macaroni Grill Copycat)

This crowd-pleaser salad is amazing! Every ingredient is so well thought out, each delivering a unique flavor and/or texture.

Course Entree, Salad Entree

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 8

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts grilled and cubed
• 1 pound orzo pasta cooked, drained, cooled
• 5 ounces fresh spinach julienned
• 1 head radicchio julienned
• 1 pint cherry tomatoes halved
• 1 cup black olives sliced
• 1 cup sun-dried tomatoes chopped
• 1 cup pine nuts lightly toasted
• 3.5 ounce jar capers drained
• 4 ounces Parmesan cheese shredded or shaved
• 1 cup Roasted Garlic Lemon Vinaigrette see recipe link in post

Instructions

• Grill chicken and cut into bite-sized pieces. Prepare orzo according to package instructions. Drain and cool. Julienne, slice or chop remaining ingredients. Place all ingredients in a large salad bowl. Toss with vinaigrette. Garnish with additional parmesan cheese.

The post Insalata Chicken Florentine (Copycat Macaroni Grill) appeared first on Lemony Thyme.

The original viral recipe from @liemessa got over a million views on TikTok! And I’m pretty certain every other food blogger has since posted some version of this feta dish.

And for good reason. It’s absolutely delicious!!!

So as my 21 year-old bonus son goes off to his senior year of college, I was presented with a challenge or a theme if you will (by he and a buddy – who are both quite capable in the kitchen).

Start a recipe series called College Cooking and give us a new recipe each week that we can prepare in our off-campus housing kitchens!

Be sure the ingredients are readily available (and affordable) but help us break free from blue box mac ‘n cheese, frozen pizzas, and fast-food meals.

It’s fairly well documented here on the pages of Lemony Thyme that I love a good theme!

Challenge accepted!

Weekly College Cooking Series

• Recipes using readily available affordable ingredients.
• The recipes will include substitutions for items that may be hard to locate or intimidating.
• Will include how-to techniques for new cooks.
• We’ll stick to basic kitchen equipment, down the road a slow cooker will definitely be involved especially as we head into winter. Click this link to view my top “Essentials, Tips & Ingredients Lists.”
• Each recipe will be full of elevated flavor! Here we go!

I love this challenge already!

Easy Baked Feta & Tomato Pasta with Chicken & Broccoli

This recipe is going to take the key components of the original feta and cherry tomatoes version and turn it into a satisfying easy meal. We’ll add broccoli and chicken and toss it all with cooked pasta at the end!

Check out my 30-second Recipe Video HERE!

Equipment Required

• Cutting board and sharp knife
• 9″ x 13″ Baking Dish
• Oven
• Pasta Pot & Strainer
• Spoon for stirring and serving

Recipe Note: yes, you can substitute a different size baking dish. The key is to find something similar to the same square inches. The dish below is 10″x12″ for example. Square, oval or round works for this recipe.

Ingredients Required for 4 servings

• 2 pints cherry tomatoes
• a head of fresh broccoli
• 1 1/2 lbs. boneless skinless chicken breasts
• 1 8-ounce block feta cheese (packed in water or brine is best)
• 1/2 cup extra virgin olive oil
• 1 pound dried pasta (I used Cavatappi)
• salt & black pepper
• 3 cloves garlic
• 1 handful fresh basil leaves (about 3 Tablespoons chopped)

Preparation

• Preheat oven to 400 degrees F.
• Rinse cherry tomatoes and place in baking dish.
• Cut broccoli into florets (bite-sized pieces), discarding tough stems. Add to baking dish.
• Cut chicken into 1″-1~1/2″ cubes. Add to baking dish and mix with tomatoes and broccoli.
• Add block of feta cheese to center.
• Drizzle with olive oil
• Sprinkle with salt & black pepper
• Bake for 35 minutes

While feta mixture is baking…

• Prepare pasta according to package instructions. You can use any dried pasta in this recipe: cavatappi, elbow macaroni, penne, spaghetti.
• Chop garlic and fresh basil (see Recipe Note below)
• Call mom or dad :)

Recipe Note: while fresh garlic and basil will elevate the flavors in this dish, you can substitute jarred minced garlic and dried basil.

For how to break down a head of garlic or chop fresh basil, see our quick How-To Videos linked in Instagram Story Highlights under College Cooking.

• 1 clove of fresh garlic minced = 1/2 teaspoon of jarred minced garlic
• 1 Tablespoon fresh chopped basil = 1 teaspoon dried basil

Preparation Continued

• When the feta mixture comes out of the oven, sprinkle with minced garlic and chopped basil.
• There will be liquid in the baking dish which will mix with the soft feta to create a delicious sauce.
• Stir well.

• Stir in your drained cooked pasta and serve!

Baked Feta & Tomato Pasta with Chicken & Broccoli is meant to be a complete meal, but a side salad with Greek Red Wine & Feta Vinaigrette would go nicely with this dish!

If you make this recipe, please drop me a comment below! I’d love to see pictures too! Tag me on social media @LemonyThyme on Instagram, TikTok and Facebook! Use the hashtag #collegecooking.

All my best,
xo Libby

Pin It for Later

Print

Easy Feta & Tomato Pasta with Chicken & Broccoli

This recipe is going to take the key components of the original feta and cherry tomatoes version and turn it into a satisfying easy meal. We'll add broccoli and chicken and toss it all with cooked pasta at the end!

Course Entree

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 2 pints cherry tomatoes
• 1 head broccoli cut into florets
• 1 1/2 pounds boneless skinless chicken breasts cut into 1" – 1~1/2" cubes
• 1 8 ounce block of feta cheese preferably packed in water or brine
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound dried pasta of choice I used cavatappi
• 3 cloves garlic minced
• 1 handful fresh basil chopped

Instructions

• Preheat oven to 400 degrees F. Rinse cherry tomatoes and place in 9"x13" baking dish. Cut broccoli into florets (bite-sized pieces), discarding tough stems. Add to baking dish. Cut chicken into 1"-1~1/2" cubes. Add to baking dish and mix with tomatoes and broccoli. Add block of feta cheese to center. Drizzle with olive oil and sprinkle with salt & black pepper. Bake for 35 minutes.
• While the feta mixture bakes, prepare pasta according to package instructions. Chop garlic and fresh basil (see Recipe Note below).
• When the feta mixture comes out of the oven, sprinkle with minced garlic and chopped basil. There will be liquid in the baking dish which will mix with the feta to create a delicious sauce. Stir well and serve.

Notes

Recipe adapted from Liemessa.

Recipe Note: while fresh garlic and basil will elevate the flavors in this dish, you can substitute jarred minced garlic and dried basil.

• 1 clove of fresh garlic minced = 1/2 teaspoon of jarred minced garlic
• 1 Tablespoon fresh chopped basil = 1 teaspoon dried basil

 

The post Easy Baked Feta & Tomato Pasta with Chicken & Broccoli appeared first on Lemony Thyme.

That was good enough for me…

…so I made it for him again the next night.

Most people have that favorite local eatery where they go when they just don’t want to cook. For us that place is just down the road and we make our way there almost weekly. Good Italian-American cuisine.

We sit at the bar and know that our favorite bar tender will gladly allow us to order ‘off’ the menu (aka he willingly accepts substitutions). For Nick, more often than not, that means he’ll have the Chicken Francese…add artichoke hearts.

Is it Chicken Francese or Chicken Française? From everything I’ve read…. they’re the same dish.

I’m not sure why it’s taken me so long to recreate this delicious meal at home. It’s an easy straight forward recipe of pan fried egg-dipped chicken cutlets with a heavenly lemon pan sauce. Simply served over a bed of spaghetti with a beautiful Arugula Salad. Here’s how we do it!

The Chicken Cutlet Process

• If your chicken breasts are thick, cut them in half then pound them to an even 1/2-inch (or slightly thinner) thickness
• Dip both sides of each cutlet in seasoned flour (salt, pepper, garlic & herb seasoning), shaking off excess
• Then in beaten egg, shaking off excess
• Working in batches, pan fry chicken in olive oil over medium high heat for about 3-4 minutes per side until golden brown and cooked through
• Hold in a warm 250 degree F. oven while you make the pan sauce.

The Lemon White Wine Butter Pan Sauce

• Wipe the skillet with a paper towel to remove most of the brown bits
• Melt 1 Tablespoon of butter over medium-high heat, then add the lemon slices and brown slightly on both sides
• Add in the artichoke hearts
• Pour in wine and stir with a wooden spoon for 1 minute
• Then add the lemon juice, chicken broth and 3 Tablespoons butter and bring to a simmer
• Using a fine mesh strainer, dust the sauce with 1 Tablespoon of flour, whisking until thoroughly combined
• Return to a simmer then remove from heat.

Like Chicken Piccata the lemon pan sauce takes this dish to the next level.

To Serve Chicken Francese

I like to serve this dish with a simple Arugula Salad with Lemon Parmesan Vinaigrette on the side.

• Baby arugula
• Thinly sliced red onion
• Freshly shredded parmesan cheese
• A generous drizzle of Lemon Parmesan Vinaigrette.

Serve family style on a platter with cooked spaghetti, pan fried chicken cutlets, and the glorious lemon pan sauce. Sprinkle with fresh parsley to finish.

I’ll have to agree that this is indeed The Best Chicken Francese with Artichoke Hearts!

The chicken is tender and moist. The lemon white wine butter pan sauce is silky, bright and so flavorful. But the star ingredient… the artichoke hearts. They absolutely pair perfectly with the sauce and add an extra layer of flavor.

My guy knows a good thing when he tastes it!

Have you got a favorite restaurant recipe you recreate at home? Or one you’d like me to recreate? Let me know in the comments below.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

Pin It For Later

Print

The Best Chicken Francese with Artichokes

The chicken is tender and moist. The lemon white wine butter pan sauce is silky, bright and so flavorful. But the star ingredient… the artichoke hearts. They absolutely pair perfectly with the sauce and add an extra layer of flavor.

Course Entree

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1 pound spaghetti prepared al dente according to package instructions

For the Egg-Battered Chicken

• 4 boneless skinless chicken breasts
• 1/3 cup all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic & herb seasoning
• 3 eggs beaten
• 4 Tablespoons olive oil divided

For the Lemon White Wine Butter Pan Sauce

• 4 Tablespoons butter divided
• 1 lemon cut into thin slices
• 1 14 ounce can quartered artichoke hearts drained
• 1/2 cup dry white wine
• 1 1/2 cup chicken broth
• 1 lemon, juiced about 2-3 Tablespoons
• 1 Tablespoon all-purpose flour
• salt & pepper to taste
• fresh parsley to garnish

Arugula Salad

• 5 ounces baby arugula
• 1/4 cup red onion thinly sliced
• 1/2 cup grated parmesan cheese divided
• 1 lemon, juiced about 2-3 Tablespoons
• 1/2 cup extra virgin olive oil
• 1 clove garlic minced
• salt & freshly cracked black pepper to taste

Instructions

• Preheat oven to 250° F. Prepare spaghetti al dente according to package instructions.

For the Egg-Battered Chicken

• Set up a dipping station. In a shallow bowl add the flour, salt, pepper and garlic herb seasoning. In a separate bowl add the beaten eggs.
• If your chicken breasts are thick, cut them in half then pound them to an even 1/2-inch (or slightly thinner) thickness. Dip both sides of each cutlet in seasoned flour, shaking off excess. Then in beaten egg, shaking off excess.
• Working in batches, pan fry chicken in olive oil over medium high heat for about 3-4 minutes per side until golden brown and cooked through. Hold in a warm 250 degree F. oven while you make the pan sauce.

For the Lemon White Wine Butter Pan Sauce

• Wipe the skillet with a paper towel to remove most of the brown bits. Melt 1 Tablespoon of butter over medium-high heat, then add the lemon slices and brown slightly on both sides.
• Add in the artichoke hearts. Pour in wine and stir with a wooden spoon for 1 minute. Then add the lemon juice, chicken broth and 3 Tablespoons remaining butter and bring to a simmer.
• Using a fine mesh strainer, dust the sauce with 1 Tablespoon of flour, whisking until thoroughly combined. Return to a simmer then remove from heat.

Arugula Salad

• Place arugula, red onion, and 1/4 cup shredded parmesan cheese into a bowl. Combine remaining 1/4 cup shredded parmesan cheese, lemon juice, olive oil, garlic, salt & pepper in a jar with a tight fitting lid. Give it a good shake. Pour over arugula salad.

To Serve Chicken Francese

• Place cooked spaghetti on a platter. Top with chicken cutlets. Spoon pan sauce on top.

The post The Best Chicken Francese with Artichoke Hearts appeared first on Lemony Thyme.

Are you looking for new flavor inspiration for chicken?

Asian Marinade

Description: Sesame, Ginger, and Soy are the star ingredients in our Asian Marinade. Rice Vinegar and Chili Crisp Oil bring the acid and heat, while garlic is the key aromatic. This marinade is generally mellow, yet smells and taste like your favorite Asian dishes.

Ingredients: 1/4 cup soy sauce (or coconut aminos), 3 Tbl. sesame oil, 2 Tbl. rice vinegar, 1 Tbl. chili crisp oil (or sriracha hot sauce), 2 garlic cloves (minced), 1-inch piece fresh ginger (peeled & minced)

Instructions: Combine marinade ingredients in a zipper top bag or large bowl. Add chicken and turn pieces to coat well. Marinate in the refrigerator according to guidelines below. Remove from refrigerator and allow to come to room temperature before cooking, about 15 minutes.

Time to Marinate: It’s best to give chicken breasts 5-6 hours, chicken thighs will take on flavor in as little as 30 minutes but up to 2 hours, and whole chickens can be marinated overnight. For shrimp or salmon a quick 15-20 minute marinade is sufficient.

Recipe Suggestions: Asian Chicken Salad, Sticky Asian Drumsticks, Spicy Thai Chicken Thighs

South African Marinade

Description: South African Braai Spice Blend is the star of this marinade/paste. Smoky paprika, garlic and basil delight your senses, while the vinegar brings acid and the lemon juice brings a nice citrus undertone. Olive oil is added to bring the paste together.

Ingredients: 3-4 Tbl. South African Braai Seasoning (equal parts smoked paprika, dried basil, and granulated garlic, plus coarse sea salt), juice of a lemon, 2 Tbl. white vinegar, 1/4 cup olive oil (more or less for desired consistency).

Instructions: Combine marinade ingredients in a bowl. Throughly coat chicken pieces on all sides. Place in a covered bowl to marinate in the refrigerator according to guidelines below. Remove from refrigerator and allow to come to room temperature before cooking, about 15 minutes.

Time to Marinate: It’s best to give chicken breasts 5-6 hours, chicken thighs will take on flavor in as little as 30 minutes but up to 2 hours, and whole chickens can be marinated overnight. For shrimp or salmon a quick 15-20 minute marinade is sufficient.

Recipe Suggestions: Peri Peri Chicken, South African Chicken Kebabs, Smoky Chicken Wings

Southwest Marinade

Description: Chili powder, cumin and ground oregano pack the 1-2-3 punch in this marinade and are a classic lively Southwest and Mexican spice combo. Lime juice brings the acidic element balanced by smooth olive oil. While cilantro adds a bright freshness to this marinade. This marinade brings a gentle heat but more of nicely balanced spicy flavor.

Ingredients: 1 Tbl. chili powder, 1 Tbl. ground cumin, 1 tsp. ground oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, 3 Tbl. fresh lime juice, 1/4 cup olive oil, 1/2 cup rough chopped fresh cilantro.

Instructions: Combine marinade ingredients in a zipper top bag or large bowl. Add chicken and turn pieces to coat well. Marinate in the refrigerator according to guidelines below. Remove from refrigerator and allow to come to room temperature before cooking, about 15 minutes.

Time to Marinate: It’s best to give chicken breasts 5-6 hours, chicken thighs will take on flavor in as little as 30 minutes but up to 2 hours, and whole chickens can be marinated overnight. For shrimp or salmon a quick 15-20 minute marinade is sufficient.

Recipe Suggestions: Southwest Burrito Bowls, Southwest Salmon Salad, Santa Fe Chicken Pasta

Mediterranean Marinade

Description: The fresh herbs aromas and flavors of oregano and rosemary take center stage, while garlic tucks in for a little extra punch. Fresh lemon juice and red wine vinegar bring acid balanced by extra virgin olive oil, salt and pepper. Mediterranean marinade is bursting with fresh herb and citrus flavors. Yes, it’s great for tenderizing chicken but feel free to dip a piece of crusty bread into this wonderful flavor combination.

Ingredients: 1/4 cup EVOO, juice of a lemon, 2 Tbl. red wine vinegar, 2-3 cloves minced garlic, 1/4 cup chopped rosemary and oregano, 1 tsp. dried oregano, 1 tsp. salt and 1/2 tsp. black pepper. Variation: whisk these ingredients into a cup of Greek yogurt which helps to tenderize chicken.

Instructions: Combine marinade ingredients in a zipper top bag or large bowl. Add chicken and turn pieces to coat well. Marinate in the refrigerator according to guidelines below. Remove from refrigerator and allow to come to room temperature before cooking, about 15 minutes.

Time to Marinate: It’s best to give chicken breasts 5-6 hours, chicken thighs will take on flavor in as little as 30 minutes but up to 2 hours, and whole chickens can be marinated overnight. For shrimp or salmon a quick 15-20 minute marinade is sufficient.

Recipe Suggestions: Whole Roasted Greek Chicken, Mediterranean Grilled Chicken Thighs, Greek Salad with Mediterranean Grilled Chicken

Peruvian Marinade

Description: Ground cumin, dried oregano and smoky paprika play so nicely in this South American marinade/paste. Fresh lemon juice brings the acid with a hint of citrus, while garlic and olive oil balance the flavor profile. The spices are meant to be the star and the paprika brings the signature red color to the dish.

Ingredients: 1/4 cup olive oil, juice of a lemon, 2-3 cloves minced garlic, 2 Tbl. smoked paprika, 1 Tbl. dried oregano, 1 Tbl. ground cumin, 1 tsp. salt, 1 tsp. black pepper.

Instructions: Combine marinade ingredients in a bowl. Throughly coat chicken pieces on all sides. Place in a covered bowl to marinate in the refrigerator according to guidelines below. Remove from refrigerator and allow to come to room temperature before cooking, about 15 minutes.

Time to Marinate: It’s best to give chicken breasts 5-6 hours, chicken thighs will take on flavor in as little as 30 minutes but up to 2 hours, and whole chickens can be marinated overnight. For shrimp or salmon a quick 15-20 minute marinade is sufficient.

Recipe Suggestions: Spatchcocked Peruvian-Style Chicken, Whole Roasted Peruvian-Style Chicken, Peruvian-Style Chicken & Rice

Of all 5 Favorite Quick & Easy Chicken Marinades, what’s your favorite? I’d love for you to comment below.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best, Libby

The post 5 Favorite Quick & Easy Chicken Marinades appeared first on Lemony Thyme.

Imagine you are behind the counter at Chipotle building the burrito bowl of your dreams with all your favorite toppings.

That’s what we’re doing, but in your kitchen, no shoes or shirts required.

The Loaded Burrito Bowl Ingredients

• Our Chicken Burrito Bowl has a base of lettuce
• Topped with grilled chicken (rotisserie chicken works great too)
• Shredded cheese
• Sliced avocado
• Fire Roasted Corn & Poblano Salsa
• Black Beans
• Pico de Gallo
• Cilantro Lime Rice
• We then give it a generous drizzle of Southwest Ranch Dressing

Recipe links above.

We ate on this great big burrito bowl for two days and it was delicious!

There’s nothing like a salad (or bowl) made ahead, waiting for hunger to strike.

Optional Burrito Ingredients

This Loaded Chicken Burrito Bowl is meant for you to incorporate your favorite toppings.

Sub pinto beans for black beans, Spanish rice for cilantro lime rice, guacamole for sliced avocado.

You do you all day long.

I recently spent some time with my college senior and his buddies. If there’s one thing for certain, they love Chipotle. I witnessed a full on discussion of how superior that particular chain is over any others that were mentioned. Apparently they’re doing things right! Good for them!

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

Print

Loaded Chicken Burrito Bowl

When I say Loaded Chicken Burrito Bowl, I mean find your biggest serving bowl and prepare to make your family oh so happy.

Course Salad Entree

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 2 hearts of romaine lettuce chopped
• 3 cups cooked chicken cubed
• 1 avocado sliced
• 1 cup shredded cheese
• 2 cups Cilantro Lime Rice Recipe link in post
• 1 cup Fire Roasted Corn & Poblano Salsa Recipe link in post
• 1 cup Pico de Gallo Recipe link in post
• 1 cup black beans or Black Bean Puree Recipe link in post
• 1 cup Southwest Ranch Dressing Recipe link in post
• lime wedges, fresh cilantro & tortilla chips optional garnishes

Instructions

• In a large family-style bowl, layer chopped lettuce with cubed chicken, sliced avocado, shredded cheese and remainging ingredients. Drizzle generously with Southwest Ranch Dressing. Garnish with lime wedges, fresh cilantro and tortilla chips.

The post Loaded Chicken Burrito Bowl is a Family Favorite appeared first on Lemony Thyme.