Easy Chicken Pasta Primavera Recipe

Did you know that despite primavera meaning ‘spring’ in Italian, pasta primavera is actually an American creation? It first gained popularity in the 1970s, but I’m here to bring it back with a protein-packed twist! If you’re anything like me, you’ll love how quick, easy, and satisfying this creamy pasta primavera with chicken is. It’s made with juicy chicken breasts, vibrant vegetables, and a rich, creamy sauce that ties everything together. It’s a wholesome, well-rounded meal, and my whole family loves it.

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Chicken Pasta Primavera Recipe

This Chicken Pasta Primavera recipe comes together in just 30 minutes and is packed with tender chicken, fresh veggies, and a delicious cream sauce.

Course Main Course

Cuisine American

Total Cost ($13.66 recipe / $3.42 serving)

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 749kcal

Author Marsha McDougal

Equipment

• Large Deep Skillet

Ingredients

• 2 boneless, skinless chicken breasts (about 1.5 lb.)* $6.25
• 1 tsp dried oregano, divided $0.10
• 1 tsp salt, divided $0.03
• ½ tsp garlic powder $0.05
• ½ tsp freshly cracked black pepper, divided $0.08
• 2 Tbsp olive oil $0.44
• 8 oz. dry pasta** $0.83
• 2 Tbsp butter $0.25
• 2 cloves of garlic, minced $0.16
• 1 cup grape tomatoes, halved $1.99
• 1 zucchini, sliced and halved $0.75
• ½ cup chicken broth*** $0.07
• ½ cup grated parmesan cheese $1.17
• 1 cup heavy cream $1.18
• ½ cup frozen peas $0.31

Instructions

• Place both chicken breasts on a cutting board, cover them with plastic wrap or parchment paper, then use a rolling pin or the flat side of a meat tenderizer to gently pound the thicker side of the chicken breast until the entire breast is an even thickness from one end to the other (about 1/2 inch thick).
• Mix the seasoning together in a small bowl (½ tsp oregano, ½ tsp salt, ½ tsp garlic powder, and ¼ tsp black pepper) Season the chicken breasts on both sides with the seasoning.
• Heat a large deep skillet over medium heat and add the olive oil. Once the skillet is hot, cook the chicken breasts on both sides until cooked through and the internal temperature is 165°F.
• While the chicken is cooking, prepare the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain the pasta in a colander and set it to the side.
• Once the chicken is cooked, remove the chicken to a separate plate and cover with foil to keep warm. In the same skillet add the butter and minced garlic. Sauté the garlic for about 30 seconds. Now add the sliced tomatoes and zucchini. Sauté the veggies for 2 minutes.
• Next add in the rest of the seasoning (½ tsp oregano, ½ tsp salt, ¼ tsp black pepper). Then pour in the chicken broth. Stir everything together and cook for 1-2 minutes.
• Now add in the parmesan cheese and heavy cream. Stir together to combine. Then add in the frozen peas and cooked pasta. Stir everything together and continue to cook for 1-2 more minutes, then turn the heat off.
• Slice the cooked chicken breasts on a cutting board and serve on top of the pasta primavera. Garnish with more parmesan cheese and fresh parsley (optional). Enjoy!

See how we calculate recipe costs here.

Notes

*Boneless, skinless chicken thighs can also be used.

**I opted for bowtie pasta with this recipe, but you can use any type of pasta you might have on hand.

***I almost always use Better Than Bouillon to make my chicken broth! It’s inexpensive, tastes great, and one jar lasts me a long time.

 

Nutrition

Serving: 1serving | Calories: 749kcal | Carbohydrates: 53g | Protein: 40g | Fat: 42g | Sodium: 1118mg | Fiber: 4g

how to make Chicken Pasta Primavera step-by-step photos

Prepare the ingredients: Gather all of your ingredients.

Pound the chicken: Place two boneless skinless chicken breasts on a cutting board and cover them with plastic wrap or parchment paper. Use a rolling pin (or the flat side of a meat tenderizer) and pound the thicker side of the chicken breast gently. Do this until the entire chicken breast is an even thickness from one end to the other, about 1/2 inch thick.

Season the chicken: Add ½ tsp oregano, ½ tsp salt, ½ tsp garlic powder, and ¼ tsp black pepper to a small bowl and mix. Sprinkle the seasoning over both sides of the chicken breasts.

Cook the chicken: Over medium heat, heat a large, deep skillet with 2 Tbsp olive oil. When the skillet and oil are hot, cook the chicken breasts on both sides. Cook until each breast is fully cooked through, and the internal temperature reaches 165°F. While the chicken cooks, you can prepare the pasta.

Boil the pasta: Bring a large pot of salted water to a boil and cook 8 oz. dry pasta per the package instructions. Once cooked, drain the pasta in a colander and set aside for now.

Sauté the vegetables: When your chicken is fully cooked, remove it from the skillet and place it on a separate plate. Cover the plate with foil to keep the chicken warm. In the same skillet you cooked the chicken in, add 2 Tbsp butter and 2 cloves minced garlic. Sauté the garlic for about 30 seconds until fragrant, and then add 1 cup sliced grape tomatoes and 1 sliced zucchini. Sauté these veggies for about 2 minutes.

Make the creamy sauce: Add the remaining ½ tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper to the sautéed veggies. Pour in ½ cup chicken broth and mix to combine. Cook everything for 1-2 minutes.

Pour in ½ cup grated parmesan cheese and 1 cup heavy cream and stir to combine.

Combine: Now, add ½ cup frozen peas and your cooked pasta. Mix everything together and continue to cook for 1-2 more minutes. Then turn the heat off.

Prep the cooked chicken: Slice the cooked chicken breasts on a cutting board.

Serve: Top your pasta with the chicken breasts, and garnish with more parmesan cheese and fresh parsley (optional). Serve, and enjoy!

What Other Vegetables Can I Use?

This recipe for chicken pasta primavera is SO easy to customize. You can switch the veggies I use in this recipe for any others you like or have in your fridge. For the best results, I do recommend choosing veggies that will cook in a similar amount of time. Some great options include:

• Broccoli florets
• Cauliflower florets
• Bell peppers
• Mushrooms
• Carrots (sliced thinly)
• Asparagus spears
• Summer squash
• Sugar snap peas or snow peas
• Leeks

Storage & Reheating

Any leftover chicken Primavera Pasta will keep in the fridge for up to 3-4 days. The pasta will soak up some of the sauce during storage, so if you plan to meal prep this recipe, I’d store the chicken and sauce separately from the pasta. Reheat any leftovers in the microwave or stovetop (add extra chicken broth or water to loosen up the sauce if needed).

As for freezing, you can freeze this recipe for up to 3 months, but I don’t really recommend it. Pasta can become mushy, and cream-based sauces can separate when frozen and then reheated.

More Chicken Pasta recipes

White Chicken Lasagna

$17.34 recipe / $1.93 serving

Greek Chicken and Orzo

$13.48 recipe / $3.37 serving

Chicken Spaghetti RECIPE

$13.36 recipe / $2.23 serving

Chicken Alfredo

$10.62 recipe / $2.66 serving

The post Chicken Pasta Primavera appeared first on Budget Bytes.

Making a restaurant-style chicken club sandwich at home is not only satisfying, but it also works out to be so much cheaper! I cook my bacon in the oven, which is always super easy and mess-free (the foil-lined baking sheet catches all the grease!). Then, the chicken is pan-fried until perfectly golden brown and juicy. Everything else is just a matter of assembly. I like to spread a little bit of mayo on the toasted bread for extra flavor and creaminess, but I’ve also shared some of my favorite variations for this recipe at the end.

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Chicken Club Sandwich Recipe

This easy Chicken Club Sandwich is loaded with juicy pan-seared chicken, crispy bacon, fresh salad, and cheese. It's a budget-friendly take on the classic!

Course Lunch, Sandwich

Cuisine American

Total Cost ($16.57 recipe / $4.14 serving)

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 sandwiches

Calories 983kcal

Author Marsha McDougal

Equipment

• Large Skillet
• Baking Sheet
• Aluminum foil

Ingredients

• 9 slices bacon $2.22
• 2 boneless, skinless chicken breasts (about 1.3lb)* $6.25
• ¾ tsp salt $0.03
• ½ tsp freshly cracked black pepper $0.08
• ½ tsp garlic powder $0.05
• 2 Tbsp olive oil $0.44
• 12 slices white sandwich bread $1.19
• 2 large tomatoes $2.00
• 8 leaves iceberg or romaine lettuce $1.50
• 8 slices colby-jack cheese $2.25
• ½ cup mayonnaise $0.56

Instructions

• Start by baking the bacon. Preheat the oven to 400ºF. Line a baking sheet with aluminum foil and place a wire rack on top to hold the bacon above the surface of the baking sheet.
• Lay the strips of bacon across the wire rack and bake in the oven for approx. 25 minutes or until it has reached your desired level of crispiness. After baking, use tongs to remove the strips of bacon from the wire rack to a paper-towel lined plate.
• While the bacon is cooking, go ahead and cook the chicken. Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets (or use thin-cut chicken breasts). Then place plastic wrap over the chicken and gently pound it with a rolling pin or meat mallet to even the thickness of the chicken breasts. Season the chicken with salt, black pepper, and garlic powder.
• Heat a large skillet over medium heat and add the olive oil. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 4 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.
• While the chicken is resting, prepare the rest of the ingredients. Toast the bread, slice the tomatoes, wash and dry the lettuce, gather the cheese slices and gather the cooked bacon. Then slice the cooked chicken breasts into strips.
• Now assemble the sandwiches. Start with a thin layer of mayo on one side of two slices of bread, then layer with lettuce, sliced tomato, sliced chicken breast, a slice of cheese, and bacon pieces. Now add the second slice of bread with mayo and repeat the layers. Top with the last slice of toasted bread.
• Cut each sandwich in half and serve with your favorite sides. My favorites are always chips and a dill pickle spear. Enjoy!

See how we calculate recipe costs here.

Notes

*This recipe also works with turkey breast or your favorite deli meat.

Nutrition

Serving: 1sandwich | Calories: 983kcal | Carbohydrates: 48g | Protein: 62g | Fat: 60g | Sodium: 1832mg | Fiber: 6g

how to make a Chicken Club Sandwich step-by-step photos

Prep the chicken: While the bacon cooks, prep the chicken. Use a sharp knife to very carefully fillet 2 chicken breasts into two thinner cutlets. If you’re using thin-cut chicken breasts, you can skip this step. Place a layer of plastic wrap over the sliced chicken and gently pound it with a rolling pin or a meat mallet. You want each piece of chicken to be an even thickness.

Season the chicken: Use ¾ tsp salt, ½ tsp black pepper, and ½ tsp garlic powder.

Cook the chicken: Heat a large skillet over medium heat and add 2 Tbsp olive oil. Once the skillet and oil are hot, add the chicken and cook on each side until golden brown and cooked through (about 4 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.

Prep the remaining ingredients: As the chicken is resting, you can prepare the other ingredients for your chicken club sandwich. Toast 12 slices of white bread, slice 2 large tomatoes, wash and dry 8 lettuce leaves, and gather 8 slices colby-jack cheese and the cooked bacon.

Slice chicken: Slice cooked chicken breasts into even strips.

Assemble: Now it’s time to assemble the sandwiches! Spread a thin layer of mayo on one side of two slices of toast.

Top one slice with lettuce, sliced tomato, sliced chicken breast, a slice of cheese, and bacon.

Now add the second slice of bread with mayo and repeat the layers. Top with a third slice of toasted bread.

Serve and enjoy: Cut each sandwich in half, serve with your favorite sides, and enjoy!

Serving Suggestions

I like to keep the sides simple with this sandwich since it’s already packed with so much flavor. A handful of crispy potato chips, a dill pick spear, or a quick side salad is usually all I need! But if I’m feeling extra hungry, I’ll whip up my pasta salad or a batch of air fryer sweet potato fries—because, let’s be honest, a chicken club sandwich and fries is a classic combo! Or, for something lighter, I think some fresh fruit or a creamy coleslaw will balance out the crispy bacon and savory chicken perfectly.

More Delicious Sandwich Recipes

Shrimp Po’ Boys

$12.89 recipe / $2.14 serving

Turkey Sliders

$9.15 recipe / $1.52 serving

Philly Cheesesteak Recipe

$16.27 recipe / $3.25 serving

Muffaletta Roll Ups

$14.14 recipe / $2.02 serving

The post Chicken Club Sandwich appeared first on Budget Bytes.

After I made my spinach stuffed chicken breasts the other week, I realized just how much I love the combination of spinach and chicken when paired with a cheesy sauce. So, when my kids asked for homemade lasagna for dinner, I knew what I had to do! I switched the classic tomato sauce for an easy white sauce made from heavy cream, mozzarella, Parmesan, and baby spinach. And let me tell you, it didn’t disappoint. When it’s layered with lasagna noodles, shredded chicken, and a creamy ricotta filling, it becomes a heavenly combination of flavors and textures. I know you’ll be hooked after just one bite.

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White Chicken Lasagna Recipe

This White Chicken Lasagna blows traditional lasagna out of the water! With a creamy white sauce, shredded chicken, and spinach, it's too good to resist.

Course Main Course

Cuisine American, Italian

Total Cost ($17.34 recipe / $1.93 serving)

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour

Servings 9 servings

Calories 530kcal

Author Marsha McDougal

Equipment

• 9×13-inch Casserole Dish

Ingredients

Ricotta Mixture

• 15 oz. whole milk ricotta $2.94
• ½ cup shredded mozzarella cheese $0.57
• ¼ cup grated parmesan cheese $0.40
• 1 large egg $0.37
• ¼ tsp freshly cracked black pepper $0.04

Lasagna

• 1 rotisserie chicken (about 3 cups cooked chicken) $5.97
• ½ Tbsp salt, for the pasta water $0.04
• 9 lasagna noodles $1.00
• 4 Tbsp butter $0.50
• 1 yellow onion, diced $0.48
• 2 cloves of garlic, minced $0.08
• ¼ cup all-purpose flour $0.05
• 2 cups chicken broth $0.26
• 1 tsp Italian seasoning $0.10
• ½ tsp salt $0.02
• ¼ tsp freshly cracked black pepper $0.04
• ¼ tsp garlic powder $0.03
• 1 cup heavy cream $1.18
• ¼ cup grated parmesan cheese $0.40
• 3 cups baby spinach, chopped $1.15
• 1 ½ cups shredded mozzarella $1.72

Instructions

• Start by preparing the ricotta cheese mixture. In a medium bowl combine the ricotta, shredded mozzarella, grated parmesan, egg, and black pepper. Mix together until well combined and set aside.
• Next, remove the skin from the cooked rotisserie chicken and pull the meat off of the bones. Shred the chicken using two forks.
• While you are preparing the chicken, bring a large pot of water to a boil over high heat. Add 1/2 Tbsp of salt to the water then add the lasagna noodles and boil until the pasta is tender (or al dente). Drain the pasta in a colander.
• Preheat the oven to 375°F. Then in a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic. Sauté for 4 minutes or until the onion is translucent.
• Stir in the flour and cook until the flour starts to turn light brown. Now slowly pour in the chicken broth and whisk the broth with the flour mixture until combined. Keep whisking or stirring until there are no lumps in the sauce.
• Add the Italian seasoning, ½ tsp salt, ¼ tsp black pepper, garlic powder, heavy cream and ¼ cup grated parmesan cheese to the sauce. Stir to combine. Now add the chopped spinach to the sauce and stir to combine.
• Time to assemble the lasagna. Spread about 1 cup of the sauce over the bottom of a 9×13-inch casserole dish. Lay three noodles on top of the sauce. Spread ⅓ of the ricotta cheese mixture evenly over the noodles. Then top with ⅓ of the shredded chicken. Repeat the layers (sauce, noodles, ricotta, chicken) two more times. Finish with the remaining sauce, then top with 1 ½ cups of shredded mozzarella.
• Bake the lasagna in the preheated oven for 25 minutes until the cheese is fully melted on top. Switch the oven to broil for the last 3-4 minutes or just until the cheese gets a little brown on top. Watch it closely as it broils!
• Top with chopped parsley if desired, and slice into nine (or twelve) pieces. Serve and enjoy!

See how we calculate recipe costs here.

Notes

• I can’t imagine making this recipe without both the Parmesan and mozarella. The Parmesan mixes into the sauce to make it extra cheesy, while the mozzarella gets all melty on top. It’s the BEST!
• I use a rotisserie chicken for this recipe to save time, but you can certainly cook 1 lb. of boneless, skinless chicken breasts or chicken thighs if you want and shred the meat.

Nutrition

Serving: 1serving | Calories: 530kcal | Carbohydrates: 29g | Protein: 31g | Fat: 32g | Sodium: 1104mg | Fiber: 2g

how to make White Chicken Lasagna — step by step photos

Gather all of your ingredients.

Add 15 oz. whole milk ricotta, ½ cup shredded mozzarella cheese, ¼ cup grated parmesan cheese, 1 large egg, and ¼ tsp black pepper to a medium-sized bowl. Mix until well combined and set aside.

Remove the skin from your cooked rotisserie chicken and pull the meat off the bones. Once you’ve done that, shred the chicken using two forks. You need about 3 cups of shredded chicken for this recipe.

While you’re preparing the chicken, fill a large pot with water and boil over high heat. Season the water with 1/2 Tbsp salt and add 9 lasagna noodles. Boil the pasta sheets until they’re tender (or al dente) and drain them in a colander.

Preheat your oven to 375°F. Melt 4 Tbsp butter in a large skillet over medium heat and add 1 diced onion and 2 cloves of minced garlic. Sauté them in the butter for 4 minutes or until the onion turns translucent.

Add ¼ cup all-purpose flour to the skillet. Stir to combine and cook until the flour starts to turn light brown.

Slowly pour in 2 cups chicken broth and whisk thoroughly with the flour mixture until combined. If there are still some lumps, keep whisking or stirring until they disappear.

Add 1 tsp Italian seasoning, ½ tsp salt, ¼ tsp black pepper, ¼ tsp garlic powder, 1 cup heavy cream, and ¼ cup grated parmesan cheese to the sauce. Stir to combine.

Now add 3 cups of chopped spinach to the sauce and mix it in.

Now it’s time to assemble the lasagna! I start by spreading about 1 cup of the creamy spinach sauce over the bottom of a 9×13-inch casserole dish. Then, layer three noodles over the top of the sauce.

Next, evenly spread ⅓ of the previously prepared ricotta cheese mixture over the noodles.

Add a ⅓ of the shredded chicken. Repeat the layers (sauce, noodles, ricotta, chicken) two more times. Be sure to evenly distribute each layer so every bite has some chicken, sauce, and ricotta cheese!

Finish it off with the remaining creamy spinach sauce.

Then, top it with 1 ½ cups of shredded mozzarella.

Place the lasagna into the preheated oven and bake for 25 minutes until the cheese is fully melted on top. I like to switch the oven to broil for the last 3-4 minutes or just until the cheese gets a little brown on top. Be sure to watch it closely while under the broiler!

Sprinkle chopped parsley over the top (if desired), and slice it into nine (or twelve, if you want to stretch it further!) pieces. Serve and enjoy all that yummy, cheesy goodness!

What to Serve with White Chicken Lasagna

This starchy, cheesy dish is calling for a fresh, light salad, and I think our Greek salad is the perfect match! The crunchy cucumbers, juicy tomatoes, and tangy feta cheese provide a nice contrast to the rich chicken lasagna. But whenever I’m in the mood for something heartier, I serve it with some crusty garlic bread and balsamic roasted vegetables.

Make it Ahead!

You can prepare this easy white chicken lasagna recipe a day in advance, cover it, and store it overnight in the fridge. Because the chicken is already cooked, it’s just a case of heating it through and melting the cheese! I’d add an extra 10-15 minutes to the cooking time, though, as it’ll be cold from the fridge. If the cheese starts to brown too quickly in the oven before the lasagna is heated, I’d cover it with foil and continue baking.

Storage & Reheating

Any leftovers should be cooled before storing in the fridge for up to 3-4 days. Reheat it in the microwave or a 350°F oven (covered with foil) until heated through. You can also try freezing individual portions as a quick and easy meal for another day. Just keep in mind that cream-based sauces can separate slightly when thawed. Freeze your white sauce chicken lasagna for up to 3 months and thaw overnight in the fridge before reheating.

More Lasanga Recipes

Lasagna Soup

$15.69 recipe / $2.61 serving

Zucchini Lasagna

$15.47 recipe / $1.54 serving

Skillet Lasagna

$9.01 recipe / $2.25 serving

Lasagna Roll Ups

$12.26 recipe / $1.53 serving

The post White Chicken Lasagna appeared first on Budget Bytes.

Chicken enchiladas are a popular Mexican dish, often made from rolled corn tortillas filled with chicken and topped with a savory chili-based enchilada sauce and cheese. They’re baked in the oven until warm, gooey, and delicious! My recipe is more Tex-Mex style, as I use flour tortillas over corn (but you can use whichever you prefer!) and canned green chiles in the filling. However, there are many variations of this dish, with different fillings and sauces depending on the region or personal preference.

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Chicken Enchiladas Recipe

This Chicken Enchiladas recipe uses shredded chicken, homemade enchilada sauce, and other simple ingredients to make a cheap and comforting family meal!

Course Main Course

Cuisine Mexican, texmex

Total Cost ($12.76 recipe / $3.19 serving)

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings (2 enchiladas each)

Calories 771kcal

Author Marsha McDougal

Equipment

• 9×13-inch Baking Dish

Ingredients

• 2 cups homemade enchilada sauce*, divided $0.84
• 3 cups cooked shredded chicken $5.97
• ½ tsp cumin $0.05
• ½ tsp garlic powder $0.05
• ¼ tsp salt $0.02
• 4 oz. can diced green chilies $0.99
• 8 flour tortillas $1.98
• 2 ½ cups shredded Mexican cheese, divided $2.86

Instructions

• Start by preparing the homemade enchilada sauce, or if you are using store-bought sauce, go ahead and set it aside. Then shred the cooked chicken.
• Add the shredded chicken to a large bowl and season with ground cumin, garlic powder, and salt. Mix together to combine. Now add the diced green chilies and ¾ cup of shredded cheese to the bowl. Mix together to combine.
• Preheat the oven to 350°F. Warm the flour tortillas in the microwave according to the package instructions or in a dry skillet over the stovetop.
• Next, spread ½ cup of enchilada sauce in the bottom of a 9×13-inch baking dish. Spread it around until it covers the surface.
• Fill each tortilla with about ¼-⅓ cup of filling then roll to close. Place them in the casserole dish seam side down. Continue until all of the tortillas have been filled, rolled, and placed in the dish.
• Pour the remaining enchilada sauce over the tortillas, then top with the remaining shredded cheese.
• Bake the enchiladas for 20 minutes in the preheated oven until the cheese is fully melted on top. Serve hot with your favorite toppings*** and enjoy!

See how we calculate recipe costs here.

Notes

*I used Budget Bytes’ easy homemade enchilada sauce recipe, but you can certainly use store-bought enchilada sauce instead.

**Cook time includes the time it takes to make the homemade enchilada sauce and to bake the chicken enchiladas.

***Top with anything you love best! Some of our favorites include: Fresh chopped cilantro, lime juice, guacamole, jalapeno, salsa, sour cream, avocado, or pico de gallo.

Nutrition

Serving: 2enchiladas | Calories: 771kcal | Carbohydrates: 60g | Protein: 53g | Fat: 34g | Sodium: 2112mg | Fiber: 6g

how to make Chicken Enchiladas — step by step photos

Start by preparing your homemade enchilada sauce, or if you’re using store-bought sauce, go ahead and set it aside. Next, shred 3 cups of cooked chicken using two forks.

Place the shredded chicken into a large bowl and add ½ tsp ground cumin, ½ tsp garlic powder, and ¼ tsp salt. Mix everything together until the seasonings are evenly distributed.

Pour in a 4 oz. can diced green chilis and ¾ cup of the shredded Mexican cheese, and stir to combine.

Preheat your oven to 350°F. Warm 8 flour tortillas either in the microwave following the package instructions or on the stovetop in a dry skillet (don’t add any butter or oil to the skillet).

Pour ½ a cup of enchilada sauce into a 9×13-inch baking dish and spread it around to cover the bottom of the dish.

Fill each tortilla with about ¼-⅓ cup of the shredded chicken filling and roll it to close. Avoid overfilling the tortillas; this recipe makes enough filling for 8 chicken enchiladas in total.

Place each filled and rolled tortilla seam-side down into the prepared baking dish. Placing them seam-side down helps stop them from potentially bursting open in the oven. Continue filling and rolling each tortilla until they’re all placed in the dish.

Pour the remaining 1 ½ cups of enchilada sauce over the filled and rolled tortillas. Then, sprinkle the remaining 1 ¾ cups shredded Mexican cheese on top.

Place the baking dish into your preheated oven and bake for about 20 minutes or until the cheese is fully melted on top. Add any toppings you like, if desired (I’ve shared some of my favorites above!), and serve.

Variations to Try!

I love how such simple ingredients pack a punch of flavor in this recipe, but I get that some people like to change things up now and then! Here are some variation ideas I think would work well:

• Use a different meat: You could easily switch the chicken to another pre-cooked meat, like ground beef, carnitas, or turkey.
• Try a different sauce: I’m not lying when I say our homemade red enchilada sauce is amazing, but you could try a green chile enchilada sauce instead.
• Add even more heat: This recipe for chicken enchiladas is more of a medium-spice level if you use our homemade sauce. You can level up or down the heat by adding more or less chili powder or cayenne pepper to the sauce. Or, if you’re using store-bought, opt for a hot variety.
• Add some beans: You could definitely mix in drained and rinsed black or pinto beans to the filling if you’d like. Canned corn could also be a fun addition!

Serving Suggestions

I usually keep the sides simple when I serve this dish because they’re pretty hearty on their own. But my kids love cilantro lime rice, so that’s often on the menu when I make these homemade chicken enchiladas! I personally go for something light and fresh to cut through the cheesy, saucy goodness, and our sweet corn salsa is my current go-to. Some tortilla chips and black bean dip wouldn’t be a bad idea, either!

Storage and Reheating

This recipe is great for meal prepping. They can be stored in an airtight container in the fridge for up to 3-4 days or frozen for up to 3 months. Let them thaw in the fridge overnight before reheating in the oven or microwave.

More Enchilada Recipes

Spinach White Bean Enchiladas

$6.72 recipe / $1.68 serving

Green Chile Chicken Enchiladas

$11.32 recipe / $1.89 serving

Easy Cheese Enchiladas

$5.97 recipe / $1.49 serving

Black Bean and Avocado Enchiladas

$7.23 recipe / $1.45 serving

The post Chicken Enchiladas appeared first on Budget Bytes.

What Is Matzo Ball Soup?

Matzo or Matzah Ball Soup is a traditional Ashkenazi Jewish dish that is often served during Passover and is commonly known as ‘Jewish penicillin.’ It’s a chicken soup filled with delicious dumplings made out of matzo meal (crushed unleavened bread), eggs, chicken fat (or another fat or oil), and broth. The dumplings cook in the soup and soak up all the delicious flavor as they cook. This soup is absolutely delicious and soul-warming, and there’s just nothing in the world like it.

Cost-Saving Option

When I first made this recipe all those years ago, I only used one boneless, skinless chicken breast. I’ve since upped the amount to two to make this recipe even heartier, but to save some money, you can definitely stick with just one. The soup will still have plenty of flavor; it’ll just be more brothy with fewer chicken pieces!

Storage and Reheating

Any leftovers can be stored in an airtight container in the fridge for 3-4 days. I usually store everything together in one container, but you can also separate the matzo balls from the soup and store them separately to stop them from soaking up too much broth. To reheat, use the microwave or gently simmer the soup on the stove until heated through. You can also freeze the soup and dumplings (separately) for up to 3 months. Just be sure to defrost overnight in the fridge before reheating.

A Beginner-Friendly Recipe!

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Matzo Ball Soup Recipe

This is an easy, short-cut version of Matzo Ball Soup, a warm and comforting Jewish Soup served during Passover.  

Course Dinner, Soup

Cuisine Jewish

Total Cost ($11.83 recipe / $2.37 serving)

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 5 (2 cups soup, 3 matzo balls each)

Calories 394kcal

Author Beth Moncel

Ingredients

Soup

• 1 Tbsp vegetable or canola oil $0.04
• 2 cloves garlic $0.16
• 1 yellow onion $0.40
• 3 carrots $0.75
• 3 stalks celery $0.56
• 2 boneless, skinless chicken breasts (about 1.25 lb.)* $6.25
• 6 cups chicken broth** $1.02
• 2 cups water $0.00
• Freshly cracked pepper $0.01
• Few sprigs fresh dill $0.65

Matzo Balls

• 3 large eggs $0.75
• 3 Tbsp vegetable or canola oil $0.12
• 3/4 cup matzo meal $1.02
• 1 tsp salt $0.05
• 1/2 tsp baking powder $0.04
• Freshly cracked pepper $0.01
• 3 Tbsp water $0.00

Instructions

• Mince the garlic and dice the onion, celery, and carrots. Sauté the garlic, onion, celery, and carrots with the vegetable oil in a large pot over medium heat until the onions are soft and transparent (about five minutes).
• Add the chicken breast, chicken broth, 2 cups water, some freshly cracked pepper, and one or two sprigs of dill to the pot. Place a lid on the pot and let it come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes.
• While the soup is simmering, mix the matzo ball dough. In a medium bowl, whisk together the eggs and vegetable oil. Add the matzo meal, salt, baking powder, and a little freshly cracked pepper to the eggs and oil. Stir until well combined. Finally, add 3 Tbsp water and stir until smooth again. Refrigerate the mixture for 30 minutes to allow the matzo meal time to absorb the moisture.
• After the chicken soup has simmered, carefully remove the chicken breast and shred it with a fork. Return the shredded chicken to the soup. Taste the broth and adjust the salt if needed.
• Once the dumpling mix has refrigerated and stiffened up, begin to form it into ping pong sized balls. Drop the balls into the simmering soup as they are formed, returning the lid to the pot after each one. Once all the dumplings are in the soup, let them simmer for 20 minutes without removing the lid. Make sure the soup is gently simmering the entire time.
• Add a couple sprigs of fresh dill just before serving.

See how we calculate recipe costs here.

Notes

*You can use boneless, skinless or bone-in and skin on. Bone-in gives the best flavor, but be sure to remove the skin before adding it to the soup. The bones can be removed when you shred the chicken.

**I use Better Than Bouillon to make inexpensive broth in the exact quantity that I need.

Nutrition

Serving: 1serving | Calories: 394kcal | Carbohydrates: 25g | Protein: 32g | Fat: 18g | Sodium: 1761mg | Fiber: 2g

How to Make Matzo Ball Soup – Step by Step Photos

Mince 2 cloves garlic and dice 1 yellow onion, 3 carrots, and 3 stalks celery. Gather the rest of your ingredients.

Sauté the prepared garlic, onion, carrots, and celery with 1 Tbsp vegetable or canola oil in a large pot over medium heat until the onions are soft and transparent (about five minutes).

Once the onions are soft, add 2 chicken breasts. Add 6 cups of chicken broth and 2 cups of water (or all chicken broth, if you prefer).

Also, add a couple of sprigs of dill and a little freshly cracked pepper. Place a lid on the pot, let it come up to a boil, then turn the heat down to low. Let the soup simmer for 30 minutes, while you make the dumplings.

While the soup is simmering, mix the matzo ball dough. Add 3 large eggs and 3 Tbsp vegetable or canola oil to a bowl. Whisk until smooth.

Add 3/4 cup matzo meal, 1 tsp salt, 1/2 tsp baking powder, a little freshly cracked pepper, and 3 Tbsp of water to the bowl. Stir until smooth.

Let the mix refrigerate for 30 minutes so the matzo has time to absorb water and plump up.

Once the soup has simmered for about 30 minutes, remove the chicken breast and use two forks to shred it. Return the shredded chicken to the soup. Taste the broth and adjust the salt if needed.

After the matzo ball mix has chilled for 30 minutes, it should be more stiff and dry.

Start forming the dough into small balls, about the size of ping pong balls. Keep in mind that they’ll puff up a little as they cook. I usually get about 15 balls out of my mix.

Drop the balls into the simmering soup one by one as you form them, making sure to return the lid after each one (to keep the broth simmering). Once all the dumplings are in the broth, let them simmer for about 20 minutes. Make sure the broth is simmering the whole time and don’t remove the lid.

Once the dumplings are puffed and cooked through, add a few more sprigs of fresh dill, then serve!

Mmmm, so warm and delicious! You can’t go wrong with chicken and dumplings—in any form!

More Hearty Soup Recipes

Butternut Squash and Black Bean Soup

$8.59 recipe / $1.43 serving

Easy Taco Soup

$11.43 recipe / $1.90 serving

Lasagna Soup

$15.69 recipe / $2.61 serving

Shrimp and White Bean Stew

$11.22 recipe / $2.24 serving

The post Matzo Ball Soup appeared first on Budget Bytes.

Can I Use Boneless Chicken Breasts?

Just like most of our one-pot chicken recipes (see creamy chicken and orzo or one-pot chicken and rice for examples!), I much prefer using chicken thighs over breasts. Chicken thighs are dark meat, which means they have more fat and are harder to overcook. This fattiness also adds a ton of flavor to the orzo, and thighs are the more budget-friendly option! You can try boneless, skinless chicken breasts, but just note they may dry out more quickly and not be as flavorful.

How to Serve

This easy Greek chicken and orzo dinner is a one-skillet wonder. I rarely add any sides, but I like topping it with extra Kalamata olives, lemon wedges, and crumbled feta cheese (optional but highly recommended!). You could also pair it with a Greek side salad, which is perfect for using up any leftover olives and tomatoes from this recipe, and pita bread.

Storage and Reheating

I’d portion any leftovers into individual containers for easy grab-and-go lunches throughout the week. It should keep in the fridge for up to 3-4 days. To reheat, warm your Greek chicken orzo in the microwave or on the stove with a splash of chicken broth to help rehydrate it. You could also try freezing leftovers for up to 2-3 months, but as with any type of pasta, the texture of the orzo may become mushy after thawing overnight in the fridge.

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Greek Chicken and Orzo Recipe

This easy Greek Chicken and Orzo recipe comes together in one pot, making it the perfect mid-week meal! Fresh, simple & incredibly delicious.

Course Main Course

Cuisine Greek, Mediterranean

Total Cost ($13.48 recipe / $3.37 serving)

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 467kcal

Author Marsha McDougal

Equipment

• Large Deep Skillet

Ingredients

• 1 tsp paprika $0.10
• ½ tsp dried thyme $0.05
• ½ tsp garlic powder $0.05
• 1 ½ tsp dried oregano, divided $0.15
• 1 tsp salt, divided $0.05
• ½ tsp freshly cracked black pepper, divided $0.02
• 4 boneless, skinless chicken thighs (about 1.3 lbs.) $5.15
• 1 Tbsp olive oil $0.16
• 1 Tbsp butter $0.14
• 1 small yellow onion, diced $0.39
• 1 red bell pepper, diced $1.59
• 2 cloves of garlic, minced $0.16
• 1 ¼ cup uncooked orzo pasta $1.25
• 2 cups chicken broth $0.34
• ½ pint grape tomatoes, halved $1.50
• 2 Tbsp lemon juice $0.79
• ⅓ cup pitted kalamata olives $1.45
• 2 Tbsp fresh chopped parsley $0.14

Instructions

• In a small bowl, combine the paprika, dried thyme, garlic powder, 1 tsp dried oregano, ¾ tsp salt, and ¼ tsp black pepper.
• Blot the chicken thighs dry with a paper towel, then season both sides liberally with the seasoning blend.
• Heat the olive oil and butter in a large deep skillet over medium heat. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 5 minutes per side). Remove the chicken from the skillet and transfer to a clean plate. Cover with aluminum foil to keep warm.
• In the same skillet, add the diced onion, diced bell pepper, and minced garlic. Sauté for 3-4 minutes until onions are translucent.
• Now add in the orzo pasta, ½ tsp dried oregano, ¼ tsp salt, ¼ tsp black pepper, and the chicken broth. Stir to combine and scrape up any browned bits that may be stuck at the bottom of the pan.
• Return the chicken to the pan and nestle it down into the orzo. Place a lid on the skillet, turn the heat up to medium-high, and let the broth come to a full boil. Once the broth is boiling, turn the heat down to medium-low and let the skillet simmer for about 12 minutes or until most of the broth is absorbed.
• After about 12 minutes, add in the sliced grape tomatoes and let the skillet continue to simmer, without the lid, for 3-4 more minutes.
• Remove the skillet from the heat and finish by stirring in fresh lemon juice, sliced kalamata olives, and topping with fresh parsley. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 467kcal | Carbohydrates: 45g | Protein: 37g | Fat: 15g | Sodium: 1357mg | Fiber: 4g

how to make Greek Chicken and Orzo – step by step photos

Add 1 tsp paprika, ½ tsp dried thyme, ½ tsp garlic powder, 1 tsp dried oregano, ¾ tsp salt, and ¼ tsp black pepper to a small bowl and mix to combine.

Blot 4 boneless, skinless chicken thighs (about 1.3 lbs.) with a paper towel to remove excess moisture. Then, season both sides with the prepared seasoning mix, evenly distributing it between each chicken thigh.

Add 1 Tbsp olive oil and 1 Tbsp butter to a large, deep skillet and heat over medium heat. Once the butter is melted and the skillet is hot, add the seasoned chicken thighs. Cook them on each side until golden brown and cooked through (this took about 5 minutes per side for me). Remove the chicken and transfer it to a clean plate covered with aluminum foil to keep them warm.

In the same skillet you cooked the chicken in, add 1 diced yellow onion, 1 diced bell pepper, and 2 cloves of minced garlic. Sauté them for 3-4 minutes until the onions turn translucent.

Pour 1 ¼ cup uncooked orzo pasta into the same skillet with ½ tsp dried oregano, ¼ tsp salt, ¼ tsp black pepper, and 2 cups chicken broth. Stir to combine and scrape up any brown bits that are stuck to the bottom of the pan.

Add the cooked chicken back into the pan, nestling it down into the orzo and chicken broth. Pop a lid on top of the skillet and turn the heat up to medium-high. Let the broth come to a full boil before turning the heat down to medium-low. Let everything simmer, with the lid still on, for about 12 minutes or until most of the broth is absorbed.

After about 12 minutes, add in ½ pint sliced grape tomatoes and let the skillet continue to simmer, without the lid, for 3-4 more minutes.

Remove the skillet from the heat. Finish the dish by stirring in 2 Tbsp fresh lemon juice, ⅓ cup sliced and pitted kalamata olives, and topping with 2 Tbsp fresh parsley. Serve, and enjoy!

More Easy Chicken Orzo Recipes

One Pot Lemon Pepper Chicken with Orzo

$7.54 recipe / $1.89 serving

Orzo Pasta Salad

$9.99 recipe / $1.24 serving

Tuscan Orzo

($7.54 recipe / $1.88 serving)

Parmesan Portobello Orzo

$5.22 recipe / $0.87 serving

The post Greek Chicken and Orzo appeared first on Budget Bytes.

“I made this tonight — WINNER WINNER CHICKEN DINNER!!! 🎖️🏆 Thank you so much, Beth, for sharing this recipe. Honestly, I was really dreading making the last 5 drumsticks (from a 5lb bag) in the air fryer so I started searching for oven baked recipes and here I am. Big points for being easy and quick!!! This saved me tonight. And my bf LOVED it!! It was delicious!!! I have bookmarked this page, and signed up for the weekly emails. I will definitely be making this again. THANK YOU SO MUCH!!! 💯🔥🙌💘”

Sarah

Can I Use Chicken Breasts in this Recipe?

Other Seasoning Ideas for Baked Chicken Drumsticks

What to Serve with Chicken Drumsticks

I made some roasted broccoli and mashed potatoes to serve with these drumsticks, but they’d go great with any classic side, like Parmesan roasted potatoes, steamed veggies, rice, a simple side salad, or coleslaw. I think a dipping sauce would also be delicious! Some of my favorites are honey mustard, BBQ, ranch dressing, or comeback sauce.

Storing and Reheating

Keep any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, I’d place them on a baking sheet and bake at 350°F until heated through. You can also freeze them in a freezer-safe bag or container for up to 2-3 months. Thaw in the fridge overnight before reheating.

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Oven Baked Chicken Drumsticks

This oven-baked chicken drumstick recipe is the perfect dinner idea that can be flavored with any of your favorite seasonings.

Course Dinner, Main Course

Cuisine General

Total Cost $4.82 recipe / $0.80 serving

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 6 pieces

Calories 254kcal

Author Beth Moncel

Equipment

• Enamelware Sheet Pan
• Tongs
• Meat Thermometer

Ingredients

• 1 tsp smoked paprika $0.10
• 1/2 tsp garlic powder $0.05
• 1/4 tsp onion powder $0.03
• 1/8 tsp cayenne pepper $0.02
• 1/4 tsp dried oregano $0.03
• 1/2 tsp salt $0.02
• 1/4 tsp freshly cracked black pepper $0.02
• 1.75 lbs. chicken drumsticks (6 pieces) $4.23
• 2 Tbsp cooking oil* $0.32

Instructions

• Preheat the oven to 425ºF. Combine the smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, salt, and pepper in a bowl.
• Place the chicken drumsticks in a bowl and drizzle the cooking oil over top. Sprinkle the prepared seasoning over the drumsticks, then toss until they're evenly coated in oil and spices.
• Place the seasoned drumsticks on a baking sheet with enough space around each so they're not touching. You can line the baking sheet with foil or parchment for easier cleanup, if desired.
• Transfer the chicken to the oven and bake for 40 minutes, or until they reach an internal temperature of 175ºF, flipping the drumsticks once half-way through. Serve hot.

See how we calculate recipe costs here.

Notes

*You can use your favorite high-heat cooking oil. 

Nutrition

Serving: 1drumstick | Calories: 254kcal | Carbohydrates: 1g | Protein: 23g | Fat: 17g | Sodium: 332mg | Fiber: 0.2g

How to Make Chicken Drumsticks – Step by Step Photos

Gather your ingredients.

Preheat the oven to 425ºF. Decide what herbs and spices you want to use to season your drumsticks (see the text above the recipe for some ideas). I used a simple mix of 1 tsp smoked paprika, ½ tsp garlic powder, ¼ tsp onion powder, ⅛ tsp cayenne pepper, ¼ tsp oregano, ¼ tsp freshly cracked black pepper, and ½ tsp salt.

Place about 1.75 lbs. chicken drumsticks in a large bowl and drizzle 2 Tbsp of your preferred cooking oil over top.

Toss the drumsticks in the oil and spices until everything is evenly coated.

Arrange the drumsticks on a baking sheet spaced out enough so they are not touching. You can line the baking sheet in parchment for easier cleanup if desired.

Bake the chicken drumsticks for about 40 minutes, turning once halfway through, or until the internal temperature reaches 175ºF.

Serve hot and enjoy! (garnished with parsley for color, not needed for flavor)

More Easy Chicken Recipes

Ranch Chicken Drumsticks

$5.37 recipe / $0.90 each

Baked Chicken Wings

$10.35 recipe / $3.45 serving

How to Cook Chicken Breast in a Pan

$7.29 recipe / $1.82 serving

Air Fryer Chicken Drumsticks

$5.56 recipe / $1.11 serving

The post Baked Chicken Drumsticks appeared first on Budget Bytes.

This recipe is very similar to our Baked Chicken Drumsticks recipe, except it cooks in almost half the time it takes to bake in an oven. I also used the same spice seasoning blend minus the cayenne pepper, but feel free to keep the cayenne in if you like a little heat. I love using my air fryer where possible, especially if my oven is already in use. Not to mention, it can work out much cheaper than using the oven. This means I can make my family’s favorite chicken drumsticks in less time AND save a bit of money in the process!

Seasoning Variations to Try

I like the simple mix of seasonings I use on these air fryer chicken drumsticks. It’s just enough to add flavor without overpowering the natural taste of the chicken. But you can easily switch the seasonings or use a pre-made mix for a different taste! Here are some ideas I think you’ll love:

• Poultry seasoning (a mixed spice blend found in most grocery stores)
• Cajun seasoning
• Creole seasoning (I swear by Tony Chachere’s!)
• Lemon pepper seasoning
• BBQ seasoning blend
• Jerk seasoning
• Garlic herb seasoning
• Taco seasoning
• Fajita seasoning

Recipe Success Tips

1. Don’t overcrowd the air fryer basket. My air fryer was big enough to fit in 5 drumsticks without any overlapping. If you have a smaller air fryer, you might need to cook in batches.
2. Preheat your air fryer! You wouldn’t use your oven without preheating it (I hope!!), and the same concept applies to your air fryer. Preheating ensures that your food cooks evenly and at the right temperature.
3. Check your chicken is done using a meat thermometer. Chicken drumsticks are safe to eat once the internal temperature reaches 165°F, but bone-in dark meat is best cooked to a slightly higher temperature. I try and aim for 175°F. This ensures that the meat is cooked through and any connective tissue has had a chance to break down, making the chicken extra tender and juicy. Be careful not to hit the bone with the thermometer, as it can give an inaccurate reading.

Serving Suggestions

All together, these easy air fryer chicken drumsticks are a super simple way to prepare chicken legs for those busy weeknights. I served mine with a simple side salad as a quick and healthy dinner option. But I think they’d be delicious served with mac and cheese, steamed veggies, or even potato salad (perfect for a picnic!). My family also likes it when I serve them with a dipping sauce. BBQ sauce is our favorite!

Storage & Reheating

Once cooled, leftover air fryer chicken drumsticks can be stored in an airtight container for 3-4 days or frozen for 2-3 months. Be sure to let them thaw in the fridge overnight before reheating. I’d pop them back into the air fryer preheated to 360ºF, or the recommended setting for your specific air fryer, until heated through.

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Air Fryer Chicken Drumsticks Recipe

These easy Air Fryer Chicken Drumsticks always turn out super juicy, with crispy seasoned skin, and are on the table in less than 30 minutes!

Course Dinner

Cuisine General

Total Cost ($5.56 recipe / $1.11 serving)

Prep Time 5 minutes minutes

Cook Time 22 minutes minutes

Total Time 27 minutes minutes

Servings 5 pieces

Calories 329kcal

Author Marsha McDougal

Equipment

• Air Fryer
• Meat Thermometer

Ingredients

• 1 tsp smoked paprika $0.10
• ½ tsp garlic powder $0.05
• ¼ tsp onion powder $0.03
• ½ tsp dried oregano $0.05
• ½ tsp salt $0.02
• ¼ tsp freshly cracked black pepper $0.05
• ⅛ tsp cayenne pepper, optional* $0.02
• 2 lbs. chicken drumsticks, about 5-6 pieces** $4.91
• 1 ½ Tbsp olive oil $0.33

Instructions

• Preheat the air fryer to 400ºF. Combine the smoked paprika, garlic powder, onion powder, oregano, salt, and pepper in a bowl.
• Place the chicken drumsticks in a bowl and drizzle the oil over top. Sprinkle the prepared seasoning over the drumsticks, then toss until they’re evenly coated in oil and spices.
• Place the seasoned drumsticks in the air fryer basket in a single layer, making sure no pieces overlap. Air fry for 12 minutes on the first side. Flip the drumsticks over and air fry for another 10 minutes or until they reach an internal temperature of 175°F. Serve hot with your favorite sides and enjoy!

See how we calculate recipe costs here.

Notes

* I did not add any cayenne pepper to my seasoning mix, but if you like a little bit of heat go ahead and mix it in!

** Chicken drumsticks often come in packs of 5 or 6 pieces depending on how many pounds it weighs. My drumsticks were pretty big. This recipe will work with 5 or 6 drumsticks (about 2 lbs. total).

Nutrition

Serving: 1piece | Calories: 329kcal | Carbohydrates: 1g | Protein: 32g | Fat: 21g | Sodium: 422mg | Fiber: 0.3g

how to make Air Fryer Chicken Drumsticks – step by step photos

Preheat your air fryer to 400ºF. Add 1 tsp smoked paprika, ½ tsp garlic powder, ¼ tsp onion powder, ½ tsp dried oregano, ½ tsp salt, and ¼ tsp freshly cracked black pepper to a bowl and mix until combined. If using, you can also add ⅛ tsp cayenne pepper to the bowl (optional).

Place 2 lbs. chicken drumsticks (about 5-6 pieces) in a bowl and drizzle with 1 ½ Tbsp olive oil. Sprinkle the prepared seasoning rub over the top of the chicken.

Using clean hands or kitchen tongs, toss the drumsticks until they’re evenly coated in the olive oil and spices.

Place the seasoned drumsticks in the air fryer basket in a single layer, making sure no pieces overlap. You want to make sure there’s enough room for the air to circulate around the drumsticks. Air fry them for 12 minutes on the first side.

After 12 minutes, flip the drumsticks over and air fry for another 10 minutes or until they reach an internal temperature of 175°F. Using a meat thermometer to check the internal temperature is the best way to ensure the chicken is fully cooked.

Remove your air fried chicken drumsticks from the air fryer. Serve hot with your favorite sides for a complete meal, and enjoy!

More Air Fryer Chicken Recipes

Air Fryer Chicken Breast

$5.74 recipe / $1.43 serving

Air Fryer Chicken Wings

$4.53 recipe/ $2.26 serving

Air Fryer Fried Chicken

$10.28 recipe / $1.03 serving

Air Fryer Chicken Tenders

$8.56 recipe / $2.14 serving

The post Air Fryer Chicken Drumsticks appeared first on Budget Bytes.

Chicken is always on rotation in my house because it’s pretty affordable and versatile. But as much as my family loves my baked chicken breasts, I wanted to clear out some ingredients and give them something new to try. I took inspiration from our spinach dip recipe and mixed cream cheese and garlic with leftover shredded Parmesan, mozzarella, and spinach, which I stuffed into seasoned chicken breasts before baking. It was a total hit with clear plates all around! And not to mention, my kids never say no to veggies when they’re smothered in cheese, so there’s also that. 😉

What’s the Best Way to Stuff a Chicken Breast?

Serving Suggestions

I went for a simple side salad to go with my spinach stuffed chicken breasts. It was really easy to throw together while the chicken baked in the oven and was a nice contrast to the cheesy filling. But for a heartier meal, I think they’d be delicious with rice or mashed potatoes on the side, too!

Storage & Reheating

These stuffed spinach chicken breasts are at their best when served fresh. However, any leftovers can be kept in the fridge for 3-4 days and reheated in the microwave or oven until heated throughout. If using the oven, I’d add a splash of water or chicken stock to the bottom of the baking dish and cover with foil to prevent the chicken from drying out. You could also try freezing them for up to 2 months, but keep in mind the texture of the cream cheese and spinach can change after being frozen and thawed. Thaw it in the fridge overnight before reheating.

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Spinach Stuffed Chicken Breast Recipe

This baked Spinach Stuffed Chicken Breast recipe is easy, budget-friendly, and the PERFECT way to elevate your weeknight meal game!

Course Dinner

Cuisine General

Total Cost ($14.18 recipe / $3.55 serving)

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 340kcal

Author Marsha McDougal

Equipment

• 9×13 Baking Dish

Ingredients

Filling Ingredients:

• 4 oz. cream cheese, softened $1.10
• ⅓ cup shredded parmesan cheese $0.31
• ¼ cup shredded mozzarella cheese $0.31
• 2 cups baby spinach, chopped $0.57
• 2 cloves of garlic, pressed $0.08
• ¼ tsp salt $0.01
• ⅛ tsp garlic powder $0.02
• ⅛ tsp red pepper flakes $0.02

Chicken Ingredients:

• 2 tsp Italian seasoning $0.20
• 1 tsp salt $0.03
• 1 tsp garlic powder $0.10
• 1 tsp paprika $0.10
• ½ tsp freshly cracked black pepper $0.08
• 4 boneless, skinless chicken breasts (about 2 lbs.) $10.92
• 1 ½ Tbsp olive oil $0.33

Instructions

• Preheat the oven to 400°F. In a small bowl combine the spinach filling ingredients (softened cream cheese, parmesan cheese, mozzarella cheese, chopped spinach, garlic, salt, garlic powder, and red pepper flakes). Stir everything together until well combined and set aside.
• Next, in a small bowl combine the spices for the chicken seasoning (Italian seasoning, salt, garlic powder, paprika, and black pepper). Set aside.
• Place the chicken breasts on a cutting board. Using a sharp small knife, carefully cut a slit in the side of each breast about ¾ of the way through, making sure not to cut all the way through.
• Now cover the chicken breasts with the olive oil on both sides. Then divide and rub the seasoning mixture on both sides of the chicken breasts.
• Next, begin stuffing the spinach and cheese filling into the pockets of each chicken breast. Divide the filling evenly between all four breasts.
• Place the stuffed chicken breasts in a large 9×13-inch baking dish. Bake uncovered for 25-30 minutes or until the internal temperature of the chicken reaches 165°F.
• Remove the chicken from the oven and allow it to rest for a few minutes so the juices can redistribute throughout the breast. Serve hot and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 340kcal | Carbohydrates: 5g | Protein: 31g | Fat: 22g | Sodium: 1138mg | Fiber: 1g

how to make Spinach Stuffed Chicken Breast – step by step photos

Preheat the oven to 400°F. While the oven preheats, add 4 oz. softened cream cheese, ⅓ cup parmesan cheese, ¼ cup mozzarella cheese, 2 cups chopped spinach, 2 cloves pressed garlic, ¼ tsp salt, ⅛ tsp garlic powder, and ⅛ tsp red pepper flakes to a small bowl.

Give everything a good mix until well combined and set aside while you prepare the chicken breasts.

Next, in a small bowl, combine 2 tsp Italian seasoning, 1 tsp salt, 1 tsp garlic powder, 1 tsp paprika, and ½ tsp black pepper. Set aside for now.

Place 4 boneless, skinless chicken breasts (about 2 lbs. total) on a cutting board. Using a sharp small knife, carefully cut a slit in the side of each breast about ¾ of the way through, making sure not to cut all the way through. One side of the chicken breast should still be connected, creating a pocket for stuffing.

Now cover the chicken breasts with 1 ½ Tbsp olive oil on both sides. Then divide and rub the seasoning mixture on both sides of the chicken breasts.

Use a spoon to stuff the spinach and cheese filling into the pockets of each chicken breast, dividing the filling equally between all four breasts.

Once stuffed, place the stuffed chicken breasts in a large 9×13-inch baking dish. Bake them uncovered in the preheated oven for 25-30 minutes or until the internal temperature of the chicken reaches 165°F. Use a meat thermometer to check the thickest part of the chicken breast.

Remove your chicken breast stuffed with spinach from the oven and allow it to rest for a few minutes in the baking dish. This allows the juices to redistribute throughout the meat to make them extra juicy! Serve hot with your favorite sides and enjoy!

More Chicken Breast Recipes

Air Fryer Chicken Breast

$5.74 recipe / $1.43 serving

Creamy Dijon Chicken

$9.35 recipe / $2.33 serving

Grilled BBQ Chicken

$8.95 recipe / $2.23 serving

Honey Garlic Chicken

$9.58 recipe / $2.39 serving

The post Spinach Stuffed Chicken Breast appeared first on Budget Bytes.

“This is one of my favorite go-to dinners!! Absolutely love it! Great flavors. Add some roasted veggies on the side. Yum!”

Matthew

What’s in Chicken and Rice?

This super simple dish includes juicy chicken thighs coated in herbs and spices (not spicy!), sautéed onions, and long grain white rice cooked in vegetable broth. Because you cook everything in one pot from start to finish, no flavors are lost. Every bite is packed with rich and delicious flavor.

What Veggies Can I Add?

If you want to add some vegetables to the pot, I would try adding a ½ cup frozen peas when you add the broth, or sautéing some mushrooms after the chicken and before the onions.

What to Serve with Chicken and Rice?

Since I didn’t add any vegetables in the pot with my chicken and rice, I added some roasted broccoli on the side. I think roasted broccoli is the perfect side because the roasted flavor matches the coziness of the chicken and rice, plus the simple flavor doesn’t compete, leaving the chicken and rice to shine. You could also do some steamed green beans, sautéed zucchini, or a simple side salad.

Storage & Reheating

Any leftovers can be stored in an airtight container in the fridge for up to 3-4 days or frozen for up to 3 months. If freezing, I’d store the chicken and rice separately to make thawing and reheating easier. Let them thaw in the fridge overnight before reheating on the stovetop or in the microwave. Add a splash of broth or water to the rice before reheating, and make sure everything is piping hot before serving.

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One Pot Chicken and Rice

This hearty and delicious chicken and rice combines rich and flavorful rice with well seasoned chicken or an easy one pot meal.

Course Dinner, Main Course

Cuisine American

Total Cost $6.18 recipe / $1.54 serving

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 4

Calories 421kcal

Author Beth Moncel

Equipment

• Deep Stainless Steel Skillet
• Measuring Cups Spoons
• Liquid Measuring Cup

Ingredients

• 2 tsp paprika $0.20
• 1 tsp dried oregano $0.10
• 1 tsp dried thyme $0.10
• 1/2 tsp garlic powder $0.05
• 1/2 tsp onion powder $0.05
• 1/4 tsp salt $0.02
• 1/4 tsp pepper $0.02
• 1.25 lbs. boneless, skinless chicken thighs (4-5 thighs) $4.59
• 2 Tbsp cooking oil, divided $0.08
• 1 yellow onion, diced $0.32
• 1 cup long-grain white rice (uncooked) $0.32
• 1.75 cups vegetable broth $0.23
• 1 Tbsp chopped parsley (optional garnish) $0.10

Instructions

• Combine the paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper in a small bowl. Coat both sides of the chicken thighs in the seasoning mix.
• Add 1 Tbsp cooking oil to a deep skillet and heat over medium. Once hot, swirl to coat the surface of the skillet, then add the chicken thighs. Cook the thighs for a few minutes on each side, or until well browned. The chicken does not need to be cooked through at this point.
• Remove the browned chicken to a clean plate. Reduce the heat to medium-low, add an additional 1 Tbsp cooking oil to the skillet, then add the diced onion. Sauté the onion for about 5 minutes, or until softened. Allow the moisture from the onion to dissolve the browned bits from the skillet as you stir.
• Add the uncooked rice to the skillet and continue to sauté for 1-2 minutes more to toast the rice.
• Add the vegetable broth to the skillet and briefly stir to dissolve any remaining brown bits from the bottom of the skillet.
• Return the chicken to the skillet, setting it on top of the rice. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a full boil.
• Once boiling, turn the heat down to low and let the chicken and rice continue to simmer over low, without lifting the lid or stirring, for 20 minutes. After 20 minutes, turn off the heat and let it rest, without lifting the lid, for an additional 5 minutes.
• Finally, remove the lid and fluff the rice around the chicken. Garnish with chopped parsley, if desired, then serve and enjoy!

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Nutrition

Serving: 1serving | Calories: 421kcal | Carbohydrates: 42g | Protein: 31g | Fat: 13g | Sodium: 688mg | Fiber: 2g

How to Make Chicken and Rice – Step by Step Photos

Combine 2 tsp paprika, 1 tsp dried oregano, 1 tsp dried thyme, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp salt, and 1/4 tsp pepper in a bowl. Coat both sides of four or five boneless, skinless chicken thighs with the seasoning mix.

Heat 1 Tbsp cooking oil in a deep skillet over medium. Once hot, swirl to coat the surface, then add the seasoned chicken thighs. Cook for about five minutes on each side, or until well browned. The chicken does not need to be fully cooked at this point, just well browned on the surface. While the chicken cooks, dice a yellow onion.

Remove the browned chicken to a clean plate. Reduce the heat to medium-low, then add another 1 Tbsp cooking oil and the diced onion to the skillet. Sauté the onion until soft, allowing the moisture from the onion to dissolve the browned bits from the bottom of the skillet.

Add one cup of uncooked long-grain white rice to the skillet. Continue to sauté with the onion for 1-2 minutes to slightly toast the rice. You should hear it crackling and popping.

Add 1.75 cups vegetable broth to the skillet with the rice and onions. Briefly stir to dissolve any browned bits that might remain stuck to the bottom of the skillet.

Return the chicken thighs to the skillet, placing them on top of the rice. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil. When it reaches a full boil, turn the heat down to low and let it continue to simmer on low, without lifting the lid or stirring, for 20 minutes.

After simmering on low for 20 minutes, turn off the heat and let it rest for five minutes without lifting the lid. After resting, it should look like the above photo.

Fluff the rice with a fork and stir the onions back into the rice (it tends to float to the top while simmering). Garnish with chopped parsley and serve!

More One Pot Chicken Recipes

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Creamy Chicken and Rice Skillet

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One Pot Creamy Pesto Chicken Pasta

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This Chicken and Rice recipe was originally published 5/21/22. It was updated and republished 1/17/25.

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