chicken

• 4 boneless skinless chicken breasts or chicken thighs
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• salt and pepper, to taste
• 1 tablespoon oil

stuffing

• 3 tablespoons butter
• 1 stalk celery, chopped
• 1/2 onion, diced
• 1 teaspoon minced garlic
• 2 cups chicken broth
• 3 cups stuffing mix

gravy (optional)

• 4 tablespoons butter
• 1/4 cup flour
• 2 cups chicken broth
• 1 teaspoon or cube chicken bouillon
• 1 teaspoon onion powder
• salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees.
2. Season chicken with Italian seasoning, garlic powder, paprika, and salt and pepper to taste.
3. Drizzle a large skillet over medium heat (at least 2-inches deep) with oil, add chicken and brown on both sides for 2-3 minutes. Transfer to a plate and cover to keep warm.
4. Add butter to the skillet. Add celery and onions and saute 1 minute, then add garlic and saute another minute until fragrant.
5. Stir in stuffing mix, then stir in chicken broth.
6. Return chicken to the pan, cover, and transfer to preheated oven. Bake for 15-20 minutes until chicken is cooked through.
7. Fluff stuffing with a fork. Garnish with fresh thyme or parsley.

For the Gravy

1. While the chicken and stuffing are baking, prepare the gravy. Melt butter in a large sauce pan over medium heat. Stir in flour.
2. Gradually whisk in broth until completely incorporated. Stir in bouillon cube, onion powder, salt, and pepper.
3. Taste, and add more salt and pepper if needed. Serve over chicken and stuffing.

Source: Crem de le Crumb

The post One Pan Chicken and Stuffing appeared first on All You Can Eat.

Ingredients

• 1 lb. boneless skinless chicken breasts (about 4), lightly pounded to even thickness
• 1 Tbsp high-quality olive oil, or avocado oil
• sea salt and fresh ground black pepper, to taste, about 1/4 teaspoon each
• 1 tsp Italian seasonings
• 1/4 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 cup low sugar marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1 oz thinly sliced nitrate-free mini pepperoni
• 1/4 cup pitted olives, sliced
• 1/2 cup cherry tomatoes, halved
• 2 Tbsp fresh chopped parsley, oregano, or basil to garnish

Instructions

1. Preheat your oven to 400 degrees f.
2. Season the chicken breasts with sea salt, pepper, Italian seasoning, garlic powder, and cayenne pepper, then drizzle with the oil.
3. Gently rub the seasonings into the chicken on all sides to coat well, then arrange them evenly into a baking dish.
4. Bake for 15 minutes in your preheated oven, then remove from the oven.
5. Spoon the marinara sauce all over the chicken, then sprinkle with cheese, mini pepperoni, olives and cherry tomatoes as shown.
6. Return the baking dish to the oven and bake until chicken is fully cooked (internal temp should read 165F), about 10 additional minutes.
7. Sprinkle with fresh chopped herbs and enjoy!

Source: Clean Food Crush

The post Pizza Chicken Bake appeared first on All You Can Eat.

INGREDIENTS

• 1 tbsp olive oil
• 1/2 onion, diced
• 1 lb. chicken thighs, cut into bite-size pieces
• 1 taco seasoning packet
• 1 (14oz) can diced tomatoes
• 1 (11oz) can Mexicorn – (corn and pepper blend), drained
• 3/4 cup long grain white rice (I use Jasmine)
• 2 cups chicken broth
• 6 oz. shredded colby jack cheese
• Nacho Cheese flavored Dorito chips

Taco Toppings:

• sour cream, tomatoes, diced avocado, black olives, cilantro, etc.

INSTRUCTIONS

1. Heat the olive oil in a large skillet over medium high heat. Cook the onion and chicken pieces in the oil until the chicken is browned and the onion is tender, about 5 minutes.
2. Stir in the taco seasoning, diced tomatoes (undrained), mexicorn, white rice and chicken broth. Bring to a boil, reduce heat and simmer, covered for 20 minutes (or until rice is cooked through), stirring halfway.
3. Top with cheese and cover for 2 to 3 minutes or until cheese melts. Remove from heat and top with Nacho Cheese Doritos and additional taco toppings as desired. Enjoy!

Source: I Wash You Dry

The post Mexican Chicken Taco Skillet appeared first on All You Can Eat.